Ooookay! The only vegan salad dressing in my fridge is this nasty overly sweet chalked full of preservatives red stuff.
Any favorite recipes or brands?
Before I get to the recipe (I came up with this back in October), I wanted to ask about vegetable demi glace. I know I've seen it somewhere. Has anyone tried it? Is it vegan? Any good recipes? Okay, here it is:
Rosewater Pumpkin with Tabouli
3 Tbsp balsamic vinegar
A pumpkin or similar squash, cubed, with seeds roasted and salted.
2 sundried tomato halves
2 tsp rosewater
1 1/2 tsp chile powder
1 tsp cumin seeds
6 cloves garlic, thinly sliced.
preheat oven to 250 degrees.
Slice 2 onions into 1/4" to 1/2" disks, place in skillet and drizzle in olive oil. Cover skillet and cook over low heat. After fifteen minutes, add one finely chopped sundried tomato half. Continue cooking over low heat, stirring occasionally.
Cut open a pumpkin. Scoop out the seeds, wash , salt, and roast them until they are dry, crisp, and golden brown. Make 6C of pumpkin cubes. Place these in a large skillet with 1-2tsp rosewater. Sprinkle 1 - 1 1/2tsp chile powder and 2 tsp olive oil over pumpkin cubes. Cover and allow to steam in rosewater over low to medium heat, stirring as necessary to prevent sticking. Add water as needed. When tender, transfer to plates and place in 250 degree oven).
Place 3TBSP olive oil in a skillet. Add 1/2-1tsp cumin seeds and cook until seeds begin to brown slightly. Remove from heat, allow to cool for 1min, then add 4-6 thinly sliced cloves of garlic.
Place 2-3TBSP of balsamic vinegar in a skillet. Cook it over low to medium heat until it becomes thick and syrupy. Add it to the caramelizing onions.
In a medium saucepan, cook 1 1/2 C bulgar wheat in 3C water until tender. Drain out any excess water, then stir in the olive oil mixture. Salt and pepper to taste.
Arrange pumpkin cubes on plates. Cover these with a decent layer of roasted, salted pumpkin seeds. On top of the pumpkin seeds, layer the tabouli mixture. Top the tabouli with the caramelized onions. This should yield about 2 servings as a full meal.
I think a thin crosswise section of a red cabbage makes a dramatic garnish.
I also think a good Darjeeling tea makes a wonderful accompaniment to this.
My challenge to anyone willing to try this recipe is to find a way to keep the pumpkin seeds crisp.
i just bought some portabella mushrooms.
i used olive oil, salt, pepper, and onion powder; and i hated it!
any ideas on how to cook them?
i also bought some pita bread.
what is everyones favorite pita bread combination?
and does anyone know of an easy vegan cake and icing recipe?
do any of y'all have a 'tofu scrambler' recipe similar to the ones you can make with those seasoning packets? i just want to see if i have the ingredients around here to make it myself and save money :)
Hi, my name is Julia. I am new to this community.
I am looking for a simply recipe/prep instructions for fried tofu.
I am going to serve this with peanut sauce and jasmine rice for guests tomorrow.
If anyone can help me out, it would be greatly appreciated. Thanks !