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Just a quick look through the tags reveals what an enormous treasure trove of recipes, tips, and recommendations we have here. It's quite incredible. The Recipe Index & FAQ contains an awful lot of information, too, and is well worth checking through. I'm always impressed by the collective creativity of this community, but looking through the archived posts - even very quickly - really brings it home.
Slice 1 block of extra firm tofu into 1/4-inch slices and divide between four to six plates (I press it by hand to remove a little liquid, but I've skipped it before and it's fine). Drizzle with sesame oil and soy sauce to taste. Chop 1 bunch green onions and about a dozen radishes and use to top tofu slices. Scatter sesame seeds on top.
Very simple, takes about five minutes at most, and super yummy. This is a version of a salad my dad used to make, and now he makes it my way. :)
It's also becoming my default lunch when I'm hurried and harried and craving something good for me. I tried it yesterday as a packed lunch, and it performed most admirably. Lately I can't seem to get enough of this!
I've just moved to a new city and have really appreciated people helping me settle in - my boyfriend's neighbours have been great in particular. Recently they've had me over for dinner a few times and cooked vegan things especially.
Anyway, my boyfriend told me that he's having them over for dinner soon and I'd like to make something nice for dessert.
Thing is, they both do the low GI diet, so anything flour related's out (I think). Anyone got any yummy recipes for low GI desserts?
(He's doing a squash curry for the main course.)
1/2 cup olive oil, divided
3 cloves garlic, put through a press or minced finely
1 medium onion, diced fine
1 1/2 tsp. each, dried: rosemary, oregano, thyme (or twice that, fresh)
1 tbsp. dried basil (or 1 cup shredded, if fresh)
1/2 cups red wine
1 28 oz. can crushed tomatoes
1 28 oz. can diced tomatoes, drained a little
1 1/2 tsp. salt
1/2 tsp. pepper
2 cups chopped fresh mushrooms, any kind
16 oz or so of dried pasta--spaghetti being an obvious choice
optional: 1 lb. tempeh, one brand makes an "italiano" style; cut into little cubes, or run over a grater so it's in tiny bits
Saute the garlic and onions in half the oil over a medium heat until the onions are translucent. Add the herbs now if dried, and the red wine. Turn the heat up a bit, and stir frequently, until most of the wine has evaporated. Add the canned tomatoes, salt and pepper, and tempeh if you're using it. Turn down the heat and simmer for about 45 minutes, stirring occasionally. If you're using fresh herbs, add them about ten minutes before it's done.
Once the sauce is simmering, in a separate pan, put the rest of the olive oil on medium heat. When it's hot, add the mushrooms, and saute until browned. Mix them into the rest of the sauce and stir well.
Cook the pasta according to package directions.
Mmmm this is tasty. It also makes quite a bit of food, especially if you add the tempeh.
From Vegan With a Vengance
Beet, Barley, and Black Soybean Soup
2 tbs olive oil
1 large onion, finely chopped
3 cloves garlic
2 tsp dried tarragon
a few dashes of black pepper
8 cups watr (I used 6)
4 medium sized beets, peeled, cut in half, sliced 1/4 inch thick (I only had 3)
3/4 cup pearl barley (I used about 1 3/4 cups amaranth)
1/4 cup tamari or soy sauce (I used soy sauce)
1 15 oz can black soybeans, rinsed and drained (I used dark kidney beans)
2 tbs balsamic vinegar
1/2 c chopped fresh dill
Saute onion in olive oil for about 5 minutes. Add the garlic, tarragon, and pepper, saute for about a minute. Add water, beets, barley (amaranth), and tamari. Cove and boil. Simmer for 30 minutes. Add the beans and simmer for another 10-15 minutes. Stir frequently. Add the vinegar and fresh dill.
I saw this on a Christmas menu for a place I frequent quite often. It's not posh, or haute cuisine, but this sounds lovely and I was wondering how to make it. I'm having my parents round for a vegan Christmas and would like to give them something special.
Does anyone have any ideas how to make a butternut squash and cashew nut roast?