i promised a few people in one of yesterday's posts that i would post this falafel recipe. LJ wasn't cooperating last night and wouldn't let me log on, but here it tis:
1 Tbs extra virgin olive oil 1 small onion, finely chopped 1-2 garlic cloves, minced 15oz can chickpeas, drained 1 cup loosely packed cilantro 1 cup loosely packed parsley 1 cup cooked long grain rice 1 tsp curry powder ¼ tsp cayenne (or to taste) ½ tsp salt (or more to taste) 1 Tbs fresh lemon juice ¾ cup dry bread crumbs
heat the oil in a skillet over medium heat, sautee the onion + garlic until the onion is soft, then let this cool. place the sauteed onion in a food processor with the chickpeas. pulse to chop. then add cilantro, parsley, rice, curry powder, cayenne, and salt. pulse until all ingredients are finely chopped and evenly distributed. put mixture into a large bowl and add the lemon juice and ¼ cup of the bread crumbs. knead with your hands to blend. make small patties and coat with the remaining bread crumbs, then grill, deep fry, or bake until golden.
yummmmmm. i've baked them before - but i highly suggest you spray/brush them with a bit of vegetable oil before putting them in the oven (in order to get them crispy). i usually just shallow fry them.
1. When a recipe calls for "plain soy milk," am I to assume the regular, sweetened kind (like Silk Plain, which is what I have been using), or unsweetened? So far I don't think using sweetened has had any real adverse affect, but I'm always wary of inadvertently oversweetening.
2. I'm constructing a small shrine in my apartment to whomever posted the recipe for black & white cookies that I dug out of the memories.
3. This past weekend was my first attempt at vegan entertaining, as I was hosting my book club's monthly meeting. I didn't really have any specific plan in mind; was just going to wing it. Despite being very, very hungover I managed to pull together two dishes that received high praise from my omniviorous friends. The first was a pseudo-pie - I just made a phyllo "pie crust" and heated some frozen berries w/ sugar and cornstartch, combined, and baked. The second was a faux-fritata: Again, make a "crust" w/ phyllo in a casserole dish, mix up tofu and veggies as I would for a tofu scrambler, combine, bake, voila! The fritata especially was a big hit - a few people requested the "recipe". It did hurt, though, to not be able to eat the home-baked cinnamon rolls and banana bread my friends brought over :(
4. Just wanted to thank everybody here for being so helpful and answering my questions and giving me such lovely recipes to sift through every day. I had been lacto-ovo for 10 years and decided for New Years (my 10th veggie birthday) to go vegan for a month in order to force me to diversify my diet/rely less on cheese. So I did, and this community was a big help. And so January passed, and somehow I managed to survive without cheese. Since I'd managed to accomplish the impossible (the whole month without cheese thing), when February rolled around I figured, eh, why not keep going? And so I have. I'm not making any promises, but this vegan thing has worked out pretty well for me so far, so I might just keep at it. So thank you all for helping me make the switch.
Now that the deep fryer has proved itself to be an excellent facilitator for fried tofu, I want to try making homemade potato chips. This is a semi-random question, but how long do homemade potato chips last (in an air-tight container)? Do they even ship well at all? I want to ship some cross country but I don't want my recipient to get stale, gross chips via USPS Priority Mail. Thanks!!!
Thank you to everyone who responded to my last post. I've decided to try making burritos with rice, guacamole, refried beans, salsa and chopped veggies. I hope it turns out good :) I'll let ya'll know. (Man, i wish I had a camera so I could photograph my food for you guys....)
If anyone's interested though, I'll write a post tomorrow with how the burritos turned out, as well as with any relevent recipes I ended up using for them (I've never made guacamole or refried beans before, so this oughtta be interesting).
Anyhoo, I'm not sure I'll make them tonight, and this is because I am still stuffed from lunch...I had...
Chickpea Salad Sandwiches!
I drained and rinsed one can of chickpeas, then mashed it slightly (so that it was still lumpy). Then I added: Vegenaise Mustard Pickle relish Chopped celery Chopped green onion Salt & pepper
mixed it all up good, tasted it, adjusted it a little (mine needed more mustard & relish after the first tasting. then it was perfect.) and served it on toast.
It was great.
Now, mind you, I haven't had a chicken salad sandwich or a tuna salad sandwich or anything like that in like two years....But man....This certainly tasted pretty close to what i remember. My mom even ate a sandwich with this stuff on it! And liked it!
Anyhow I'm looking forward to experimenting with this recipe a little. I think grated carrot and some sunflower seeds would be a delicious addition.
this turned out to be really really yummy! from vegan planet.
I also threw some portobellos, zucchini, and lightlife chicken strips into the oven too.
i didn't know what a choron sauce was but apparently it's "an opulent variation of hollandaise sauce that combined chopped tomato in a tangy bernaise". anyway, it's good. i can post the recipe if anyone's interested. but right now i'm ready to eat!
OOOK. I have a dilemma that I fear cannot be solved. I really really really want some gravy, but I have nothing to make it with. LOL.. Well, OK.. I have (and bear with me, because I'm not even sure if I can use some of this stuff for gravy) olive, peanut, sesame and vegetable oil, tamari, water (duh), balsamic vinegar, maple syrup, tahini sauce, garlic, rosemary, thyme, salt, pepper, onion powder.. And as for something to thicken it up, I have nothing besides egg replacer, which I don't think will do the trick. Any ideas, or am I just doomed to be gravy-less tonite?
What are the most nutrient-rich meals you can think of?
I've been having a problem where I have literally no appetite, and it's definitely not good for me. If I don't force myself, all I'll eat all day will be a handful of grapes. Or some such.
I really start needing to eat foods with high concentrations of essentials, because I can only force myself to eat about one meal a day. Any suggestions for what would be best to eat? Things that aren't filling (carbohydrates etc.) would be best?
(I've also made an appointment with a veg-friendly nutritionist to discuss this...but the one I've gone to in the past won't be in till beginning of March)
I made this chili two nights ago based on what I had available in my cupboard. It was yummy! No pictures though because my boyfriend and I ate it all up!
Ingredients 1/2 medium onion, chopped 3 cloves garlic, pressed 3 tbsp olive oil 4-5 tbsp chili powder* 1 cup diced tomatoes (fresh, usually I use canned, but I only had one small can) 1 15 oz can diced tomatoes 1 15 oz can black beans 1 15 oz can chickpeas 1 15 oz can kidney beans 1 15 oz can corn 1 tbsp cumin* 2-3 tsps black pepper* 1/2 tsp salt dash of cayenne 1 cup dry TVP 1 cup vegetable broth
Directions Heat the oil over medium heat. Add the onion and garlic and saute until transluscent. Add the chili powder and saute for about a minute. Add the fresh tomatoes and cook until they start to break down and release their juices, then add the next can of tomatoes, all the beans and the rest of the spices. Let the pot simmer until the tomatoes are broken down and the flavors have mixed together (~15-30 minutes). While that's simmering add the vegetable broth to the TVP 1/4 cup at a time until the TVP is moist and spongy. Add the TVP and corn. Let simmer for at least 15 more minutes (so that the flavor of the chili is absorbed into the TVP). Adjust spices as necessary. Serve hot and steamy.
*approximately-use less to begin with and then add more as needed.
Nutritional yeast is also known as 'Torula Yeast'. You can find it in the health food section in Coles and in any health food store. If Coles here in Perth sells it I'm sure you can get it in Melbourne!
I buy Lotus Savoury Yeast Flakes. According to the company this is the same product as the nutritional yeast referred to in the US. The product is imported from the US and packaged under the Australian brand Lotus. It is available in a range of health food shops.
Ok, I have read the most revolting recipes for broth. Thinking of using broths for Lent, I ran into instructions like basting sides of pig in a baking trough, then adding beef or chicken stock to that and scratching up all the fat for "substance." Um, ew. So, does anyone know how to make successful vegan broth, that doesn't turn out stew or soup?