I was driving home yesterday after going to a bajillion music stores, and I decided to stop for lunch at this vegetarian Indian restaurant called the India House. (They had a vegan buffet!) As I was pulling up, I noticed that just in front of the restaurant, there existed the India House Store. All I could think was, "What?! Rochester has an Indian market and I didn't know about it?" My dad later told me that we have all kinds of Asian markets in Rochester, none of which I knew existed. So now, of course, I want to make some delicious Asian food. Any one have any good recipes? (Anyone who gives me a recipe that has been well recieved by meat-eaters get bonus points).
I need a recipe, basically a traditional recipe FROM SPAIN for school. It needs to feed around 30 people. If not, then i'll just make quite a few small things!!!
THANKS FOR ANY HELP!!!!!
Are there any vegans in Cincinnati area that want to get together for a potluck/cook-together? I feel like cooking for more than 2 people.
I have very few ingredients in the house for making cookies, but I want to make some without walking my lazy ass to the store. Possible cookie ingredients:
better than cream cheese
a little bit of peanut butter
vegan chocolate chips
various kinds of sugar and spices
I tried the memories but there were so many recipes it was overwhelming! Ahh!
So, after months of seeing the Dixie Diner's products on the shelves of my local health food store, I finally caved and bought one. I bought the "Dinner's Ready Meat Loaf Mix: Homestyle".
I was a bit put off by the high price ($7.25 for the bag) but I liked the idea that it was super fast to cook and vegan and I justified that if I went to a restaurant to buy vegan meatloaf (as if that's offered around here) it'd be probably $7 a slice. And this makes a whole loaf.
20 minutes in the oven was all it took, and I only added water and a topping made from catsup, mustard, and brown sugar.
It's VERY VERY good. But only if you're a vegan who likes realistic meat substitutes. Nice and filling and tasty. For those of you who find yourselves needing convenience food, this is a good one! You could top it with vegan brown gravy and fix corn and mashed potatoes and gravy with it for a really satisfying meal.
Anyway, I am going to try the alfredo sauce they make soon, and if you're interested, I'll let you all know how that is!
Once I had vegetarian haggis with neeps & tatties at the World's End pub in Edinburgh. I've never had the real thing (ick), so I don't know if it was like "real" haggis, but it was quite tasty. I always wanted to figure out how it was made, or find some vegan ready-made to re-heat at home. When I lived in the States, this was pretty much impossible, but now that I live in London, I found MacSween's vegan version at an As Nature Indended market in Ealing.
It's very savory and flavorful, (kind of like a very tasty version of nut loaf) and when I poached it with garbanzo broth, it made a lovely gravy that went really well with the mash I made. The packet said it serves one, but it was more than enough for my husband and I to have seconds. I recommend it, even if it isn't Burn's Day.
But mark the Veggie haggis-fed,
The trembling earth resounds his tread.
1 lb eggplant sliecd
4 ounces lentils
2 c broth + 1/2 c water or 2 1/2 cups veggie stock
1 bay leaf
1 onion sliced
2 cloves garlic crushed
6 large mushrooms sliced
1/2 squash sliced
4 ounces split chickpeas
14 ounces chopped tomato
2 tsp herbs de provence
3/4 c cous cous
nutritional yeast if desired
preheat oven to 350
sprinkle eggplant slices with salt and place in a colander. place a weight on top for atleast 30 minutes in order to extract the bitter juices.
place the lentils and split chickpeas in a saucepan with the broth/water combo and bayleaf. simmer for about 20 minutes until tender.
heat oil and add onion and garlic for 5 minutes. add the onion and garlic to the saucepan with the lentil and split chickpeas then add the mushroom, squash, tomatoes, herbs and 3 tbsp water.add salt and pepper to taste. bring to a boil and simmer gently for 10 minutes.
put couscous in a microwave safe dish with laid. 3/4 c couscous 1 c water and microwave for 5 minutes.
fry the eggplant until it is brown on each side.
put couscous in the bottom of the casserole dish, pour lentil and split chickpea mixture over it, and cover it with a layer of eggplant.
sprinkle nutritional yeast over it if desired. bake for 40 minutes.
any recipes for a cream cheese swirled brownie?
preferably no sugar and little oil
so i've got this can of coconut milk...
can i drink it?
can i replace soy milk with it?
what do i do with it?
3/4 c walnuts
1/2 nutritional yeast
3 tbsp oive oil
salt and pepper to taste
some roasted red peppers for extra flavor
6 ounces fresh baby spinach
blend in a food processor
chop up 1 tomato add to 1 lb cooked pasta and stir. then pour pesto over and mix again.
Does anybody have any information on olive oil? I know that it's a source of good fats, but what happens when you bake or fry with it? I'm concerned not only as a vegan who's trying to watch that kind of thing, but as the wife of a heart patient. =/ They told him to eat olive oil, but I'm a bit confused about the whole heat thing.