1 zucchini, cut crosswise into batonnets
1 onion, cut end to end into strips
1.5 T tamari
1/4 c water
1 t crushed red pepper
3 T extra virgin olive oil
(optional: 1 or 2 hot chilis cut into strips)
Mix tamari, water, and red pepper flakes. Pour over zucchini (and chili) slices.
Sauté onion in olive oil over medium-high heat until fragrant. Add zuchini mixture and sauté until zucchini is just starting to soften. It should still be crisp/tender. Remove from heat and drain any excess liquid. Voila.
It would probably be good over pasta or rice (in which case, I guess you'd save the liquid).
1 T garlic, minced
3 oz hazelnut oil
3 oz walnut oil (light olive in a pinch)
1 T chives, minced
1 T green onions, minced
2 T balsamic vinegar
1 t light soy sauce
1/4 t sugar
2 oz hazelnuts, toasted, skinned, and chopped coursely
Mix and let sit for 2 hours, serve over mixed baby greens.
(Cross posted to my personal journal)
I was thinking of making some kind of roasted red pepper sauce to go over eggplant with some veg. mozzerella cheese and either whole wheat couscous or penne
Any suggestions on the best way to prepare the eggplant?
Hey does anyone know if they have vegan options at Harvesters? The restaurant that is?
Also made some really nice chocolate rice crispy cakes last week, very easy to make. Just mix melted vegan chocolate with the rice crispies and put it in the fridge for half and hour and its set *yum*
hi! this is my first post here even though i've been watching for a while, (and i love this community!)... i'm trying to find a vegan recipe for ladyfingers for tiramisu...
thanks for any help!
so i tried to make cheese because well... i was bored so this is the resipie i used.
all measurements are aprox. and should be added to taste. I started out with 1/4th cup NY and ended up using about a half a cup or so.
1/2 cup nutritional yeast
1 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon dried yellow vegan mustard powder
1 cup water
2 tablespoons margarine
I added water gradually to the dry ingredients and wisk till clumps are gone. (you might not need all the water)
It has a garlicy yeasty taste to it (im not sure), but not in a bad way but the after taste is actualy cheesy! :s Well it tastes exactly how it did when someone made it for me when i went to the forest.
its pretty good for mac and cheese. :)
i bet it would taste good too with a little bit of finly chrushed cashews. (too bad i dont have any)
Another recipie for the cheese, tastes MUCH more cheesy then the first... we as cheesey as you can get. :s lol
1-2 cups Nutritional yeast(depends on how much you want)
1 1/2 - 2 tsp Nayonayse
1/2 tsp mustard
a dash of salt
a few dashes garlic powder
paprika (just as much as the garlic powder)
mix it in a bowl and slowly add water to it until you get it as thick or as thin as you want. If you put too much water in it, just stick it in the fridge for a few hours upto a day to get it thicker.
Well, it'd be nice if it did, anyways. =)
I have two questions, so sorry if they get kinda loaded. If anyone has replies to both I hope you won't be too overwhelmed to do so. I'm kinda on a sudden deadline. =D
First off! I'm curious about foods good for helping with depression and fatigue. Got any lists or anything? I was watching a show on Food Network a short time ago that talked about how chocolate could be good for depression if used correctly, and it intrigued me since I'm working with some people who have severe depression. It'd be really interesting to study the effects of vegan diets on mental health instead of just physical health.
Second! This is a recipe search. What are your favourite recipes for chocolate-mint (or chocolate-mint and cinnamon) cookies and peanut butter cookies? I'm making these for a bunch of people who find the prospect of NOT eating meat and dairy horrifying, so I want to make something that will freakin' knock their non-vegan socks off and show 'em you don't need milk and eggs to make a good snack. If there are any good substitutes for things like sugar that make the cookies "healthier" without sacrificing flavour, I'm interested in these alternatives too. Come to think of it, I have no clue what the health restrictions of any of the people I'm baking for may be, but usually ya can't go wrong if you go as healthy as possible. =D