- oil - 3 cloves garlic - 2 small potatoes (these were bigger than new potatoes, but not as big as boiling/baking potatoes) - 1 handful baby carrots - 1 portabello cap (more would be good, but that's all I had) - 1 bunch green (vidalia) onions - splash day-old red wine - 8" tortillas - salt to taste - Braggs liquid aminos
Heat oil in medium-hot (cast iron) skillet. Toss in garlic to brown. Add diced potatoes, cook for a few minutes, then add chopped carrots and mushroom and cook until potatoes appear translucent and mushrooms begin to leak. Add in roughly chopped green onions and wine, cook for a minute more. Add 1/3-ish cup water, cover and let cook for about 5 minutes. Wrap in tortillas like burritos, seasoning with salt and Braggs. Makes 4-5 very yummy wraps (a serving of 2 was very filling).
I chopped up some cheese for my friend to add to his; he put it on one, but had his second completely vegan. He suggested soy sauce, but I thought that wasn't quite right and pulled out the Braggs instead. He loved it!
Thanks again. Since I still have most of the same ingredients on hand, I'm going to try some of the other suggestions over the course of the next few days.
I'm sure that there are a good number of you guys that must have tried the vegan chocolate chip cookies from the Whole Foods bakery, or any of the other vegan cookies they make (ginger snaps!). I've been wondering for about a year now, is there anywhere that has a recipe for these cookies, since they are some of the best i've ever had. Or has anyone tried to duplicate and came pretty close to the actual? thanks!
grilling portobello mushrooms: is it necessary to slice them? a lot of recipes, esp. in the memories, mention slicing them, but i liked the idea of keeping the caps whole. has anyone done this successfully?
I'm the only one in my house that doesn't eat meat, and I'm now trying to cut out all animal products. In my house this leaves me with little choice as to what I eat. I'm ususally stuck with pasta, rice, or steamed broccoli and asparagus.
What are some meals or dishes I can suggest to my mom that won't leave me eating something boring, but can still be enjoyed by the rest of my family?
Hey thanks to all of you who helped me with my guacamole dillemma! This is what ended up happening:
I got some great recipies!! BUT since I am lazy and I am not going to the store until sunday I improvised. I took all of your ingredients and used what I found right on hand, which actually was barely anything. So, I mashed the avacados then put some Realemon lemon juice in it and then added cumin, garlic powder, and salt and pepper. Honestly, this is some of the best guacamole I have had. I usually buy a packet to make it because I am lazy, but it makes really bad guac, so now I have a new way to make nummy avacado dip!! When I go to the store on sunday I will get all the ingredients I *really* need and make better guac!! I put the guacamole into a warm tortilla because I am trying to ween myself off of cheese. It is really good, and I just threw this in here because maybe the idea hasn't occured to some of you, or now you remember something you use to do? I dunno, but it is REALLY good. Specially for people who are simple, lame, and lazy like me!
I just made the most DELICIOUS salad dressing. It is extremely similar to Annie's Goddess dressing, but I think this one is better...because, well, homemade is ALWAYS better ^_-. Lemme know if you try this and like it!!!
GODDESS DRESSING ----------------------- 2TB sesame or olive oil 1/4c TOASTED sesame oil 1/2c tahini 2TB red wine vinegar 1/4c water 1TB lemon juice 1TB soy sauce or Braggs 3 cloves of garlic, chopped 5 green onions, white and green bits, chopped 2tsp toasted sesame seeds 1/2 tsp salt 1/4tsp pepper
COmbine everything in a blender or food processor. Add more vinegar or soy sauce for a more intense flavour. Add more toasted sesame oil for a richer flavour. YUM!!!
Last night I made a vegan version of the tuna noodle casserole that my mom has been feeding me since i was a little kid. It turned out so good! I don't have any of the measurements, since posting it here was an afterthought, but here's how I made it: ( Read more...Collapse )
Those of you that use pine nuts/cashews in your pesto and/or pine nuts in your dolmas:
Do you generally toast the nuts first, or leave them raw? I realize toasted would give them a richer flavor, but I'm not sure which would be better in these cases. I'm about to make some of each. Thanks!