isaan (isaan) wrote in vegancooking,

Food Porn

I have a lot of vegan cookbooks. Most are okay but I consider this this one, La Dolce Vegan, to be a staple in any vegan household (apt..whatever) so go buy it or atleast nag someone to buy it for you.

Now my one complaint about it and many of my cookbooks is that their is no breakdown of calories, fat, carbs, and protein. I have added a very loose breakdown of calories and serving size for those who are interested. But seriously, when will someone get on the ball with this? Probably the same person who mass produce and markets a tofu presser I'm sure.

Sidenote: If some of the food looks green, is. I don't like storing vegetables in the crisper because they never stays crisp! So the recipes which calls for any greens, I added more than what it calls for. :)

3c rolled oat flakes
1/2c wheat germ
1/2c sesame seeds
1/2c sunflower sees
1/4c pumpkin seeds
1/2c nuts roughly chopped (I used walnuts)
1c dried fruit (I used cranberry)

In a large bowl, stir together all the ingredients and store in an airtight container. Make approx. 6c

Note: For the amount seeds, I think the recipe calls for too much oats. Next time around I'll use 2 or 2½c instead.
Servings: I was surprised by the amount of calories.
1c - 486
1/2c - 243
1/4c - 121

Edamame Hummus
3/4c frozen edamame beans, pre-shucked
2c spinach
3 garlic cloves
1/2c tahini
2tbs olive oil
2tbs oil (flax, hemp, grapessed) (I used grapeseed)
1tbs lemon juice
2tsp Asian chili garlic sauce (I used chili paste instead)
1/2tsp salt (I used sea salt)
1/4tsp ground black pepper

Steam edamame until bright green and thawed. In a food processor, combine the edamame and all other ingredients, and blend until smooth. Make approx 2c.

I didn't bother steaming, I just tossed the frozen beans into the food processor.

Notes: WOW. Just wow. You will never ever buy store hummus again.
Servings: 1c - 773
1/2c - 386
1/4c - 193
1/8c - 96

Chickpea Salad

1 19oz can chickpeas drained and rinsed (I used 15oz)
1/4 small red onion minced
2 garlic cloves minced
1 large tomatoes
1/4c fresh parsley chopped
3tbs oil (I used olive)
1tbsp red wine vinegar
1tsp lemon juice
1/4tsp salt (Iused sea salt)
1/4tsp ground black pepper.

In a large bowl, toss all ingredients together and refrigerate for atleast 1 hour before serving. Makes 2 large or 4 small servings

Note: I had some today and I think it'll taste better if you let sit overnight.
Servings: You will be able to get 6 servings if you eat only 1/2c
2 servings - 345
4 servings - 172
6 servings - 86

Seaweed Soup

1 sheet nori seaweed (I used nori sea vegetable sheet..same thing?)
2 1/2c veg stock
1 7ozpkg of fresh udon noodles (I used prepackaged 8oz udon noodles)
1tbs tamari
splash of lime juice (I used lemon juice)
1 stalk green onion minced

Cut nori sheets into small strips and place into a small soup pot. Add the stock, noodles, and tamari and bring to a boil on stove. Reduce heat and let simmer for 4-6 mins. Stir in lime juice and green onions. Serve immediately, garnished with gomashio. Makes 2 servings.

Note: You must serve immediately or the soup will become a gelatinous goo. I'm not sure if this due to the udon noodles or the amount of stock used. Either way, it ended up being a pasta dish than a soup.
Servings: You can get 6 servings if you eat only 3/4c
2 servings - 460
4 servings - 230
6 servings -115

Tofu Loaf

2tbs olive oil
1c medium-firm tofu drained (I used firm)
1 small onion roughly chopped
2 garlic cloves roughly chopped
2tbs ketchup
2tbs tamari
1tbs dijon mustard
1/4c fresh parsley, minced
1/4tsp ground black pepper
1/2c rolled oat flakes or breadcrumbs (I used oat flakes)
1tbs tahini

Preheat oven to 350F. Oil a 9" loaf pan with the olive oil (leaving excess on the pan) and set aside. In a food processor, blend together the tofu, onions, garlic, ketchup, tamari, mustard, parsley, pepper, oatflakes, and tahini until well mixed. Pour into baking dish, pressing down evenly into baking pan. Bak for 55-60 mins. Let cool 10 mins before removing from pan and serving. Makes approx 2 large or 4 small servings.

Note: Holy smokes! This the best "meat loaf" ever!!
Servings: If you cut your loaf into 6 slices
1 slice - 124

Spelt Bread
4c spelt flour
1/2c sunflower seeds
1tsp salt (I used sea salt)
2tsp baking soda (I used baking powder..oops)
2c "milk"
1tbs apple cinder vinegar
1tbs maple syrup

Preheat oven to 350F. Lightly oil a 9" loaf pan and set aside. In a large bowl, stir together the flour, sunflower sees, salt and baking soada. Add the "milk", vinegar, and maple syrup and gently stir dough until just mixed. Pour evenly into loaf pan and bake for 55-60 mins or until knife comes out clean. Let cool on a rack for 10 mins before removing from pan. Makes 1 loaf.

Note: I will never ever ever by store bread again.
Servings: I forgot to jot down the calories in spelt flour...oops but the normal serving size of bread is 1 slice so keep that in mind. I was able to get 18 toaster size slice. Toaster size meaning it'll fit inside a toaster...dur.

Tags: -cookbooks, breads, breakfast foods(uncategorized), condiments-hummus, main dishes-meat loaves, noodles, salads-bean salads, soups (uncategorizable)
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