Vegetarian & Vegan Recipe Exchange's topics - tribe.net

109 Vegan 'Western' Main Course Meals

2013-05-19T03:16:04Z

109 Vegan 'Western' Main Course Meals

(if yer gonna use seaweed, I would stay away from the glowing stuff from Japan...
there are US harvested sources like Maine Coast Sea Vegetables)

http://www.ivu.org/recipes/main/

posted in Vegetarian & Vegan Recipe Exchange - 0 replies

Vegie Burger recipes?

2013-04-21T22:07:04Z

I just learned that premade garenburgers have some fillers/additives in it that I could live without.

Does anyone have some good vegie burger recipes. I am not vegan. I was thinking maybe something with black lentils and mushrooms.

:-)

Been quiet in here, and this is such a great tribe space.

posted in Vegetarian & Vegan Recipe Exchange - 19 replies

TVP

2013-03-12T20:00:03Z

Pro's and Cons please.

posted in Vegetarian & Vegan Recipe Exchange - 6 replies

Best Vegan Cookbook ?

2013-03-09T04:11:47Z

I'm looking for recommendations for good vegan cookbooks. Anyone have any suggestions? Are any of these books any good?
http://www.snubbr.com/guides/what-are-the-best-vegan-cookbooks.php

posted in Vegetarian & Vegan Recipe Exchange - 19 replies

Veggie on a Budget

2013-03-09T03:57:36Z

I'll be having some pretty hefty expenses coming up in the next few months and I'm looking to cut back. One of my biggest problems is eating out waaaaaayyyyyy too often.

What are some good recipes which are easy and not heavily involved that could keep me budget friendly? I have a variety of beans but never really know what to do with them besides heat them up and make a soup out of them. Quiche is easy and lasts as does rice, but I can get tired of that.

You know what's weird is I think I've forgotten how to cook!!! I used to do stuff, but not anymore. :(

HALP!

posted in Vegetarian & Vegan Recipe Exchange - 16 replies

Pesto "pasta" with tomatoes

2013-03-06T12:48:34Z

I eat a paleo diet, but LOVE to exchange recipes with the Vegan community because of all the wonderful vegetable dishes. I eat LOADS of veggies with added organic lean meats.
I have made this recipe a few times now and it's too good not to share. SO delicious and completely Vegetarian!! Can easily be made Vegan, too!!

Ingredients:

1 Spaghetti Squash

1 1/4 Cups Fresh Whole Basil Leaves

1/4 Cup Walnuts

1/3 Cup Olive Oil

3 Cloves of Garlic, Minced

Salt and Pepper, to taste

1 TBSP Grass-Fed Butter (Vegans can sub Olive or Avocado Oil)

2 Cups Assorted Tomatoes

1/4 Cup Toasted Pine Nuts

Protein of your choice (Optional)

1) Preheat oven to 375

2) Cut the spaghetti squash in half, remove all seeds by scraping with a spoon. Place face-down in a large baking dish, and pour water until it comes halfway up the pan.

3) Bake for 30-40 minutes (you want it slightly undercooked) (NOTE: I recommend baking the squash if you have time because I think it tastes better. However, if you are pressed for time, go ahead and follow step #2 and place in the microwave instead for 5-7 minutes.)

4) In a food processor, combine 1 cup of the basil leaves, along with the walnuts (can also substitute 1/3 cup pine nuts), olive oil, 2 cloves of the garlic, and salt and pepper to taste. Process until smooth.

5) When the squash is done, use a fork to scrape the insides into a bowl. The squash will come out in small strands just like spaghetti.

6) Heat a large skillet over medium heat and add the butter. ( You can also use olive oil) Once hot, add the last clove of minced garlic.

7) Stir in the spaghetti squash along with the pesto. GENTLY fold in the tomatoes, fresh basil (remaining 1/4 cup), and the pine nuts.

8. Cook everything until well-incorporated and the squash is cooked to your preferred texture.

9) To make this a complete meal you can add grilled chicken or shrimp to the recipe. Or this is great on it's own as a side dish.

For more recipes like this check out Paleo Comfort Foods by Julie & Charles Mayfield

Enjoy!!

posted in Vegetarian & Vegan Recipe Exchange - 6 replies

Notta Sausage - with quick oats.

2013-01-14T02:31:11Z

4 Cups Water
1/3 Cup olive oil
1/4 cup Nutritional yeast
1/2 Cup minced onion
1/2 Cup Braggs liquid aminos ( soy type sauce)
1 cup Ground Walnuts
1 Tbs. Basil
1 Tbs. Cumin
1 tsp. Garlic powder or 2 cloves pressed or miced
3 Tbs. Sage
1 tsp. Thyme
1/2 tsp. crushed red pepper (optional)

Mix together and bring to a boil these ingredients

Remove from heat and add;
4 Cups Quick oats

Set aside till cool enough to handle.
Knead lightly and form into patties onto lightly sprayed baking sheet..
I used an ice cream scoop and then flattened them.
I used parchment paper so they wouldn't stick instead of oil.
Bake at 350 degrees 15 - 20 minutes each side.
Makes about 75 smalls scoop patties
28-30 medium
Freezes well with wax paper in between patties

posted in Vegetarian & Vegan Recipe Exchange - 3 replies

Tangy Winter Soup

2012-11-15T00:34:22Z

SAUERKRAUT SOUP (I prefer it tangy!)

Original recipe makes 6 + servings

1/3 cup dried mushrooms

1 1/2 cups boiling water

1 (32 ounce) jar sauerkraut with juice

1 1/2 quarts water

1/2 cup barley

5 tablespoons butter (I do use butter, but canola oil could be used)

1 onion, finely diced

5 tablespoons all-purpose flour

salt and pepper to taste

Directions

Steep mushrooms in 1 1/2 cups of boiling water until they are soft and you can chop them (I use a food processor). Save the water to add to the soup. It gives it a nice rich color.
Put sauerkraut, sauerkraut juice, and 1 1/2 quarts water in soup pot (5-quart Dutch oven is fine). Bring to a boil, add chopped mushrooms and mushroom water. Turn down heat and simmer for one hour.
Add barley (make sure you rinse it first), cook until barley is done.
In the meantime, melt the butter and saute onions until they're soft. Add the flour to the onion mixture to thicken. Add some of the boiling liquid from your soup to the onion mixture and when smooth add to soup.
Add salt and pepper to taste. If soup is too thick for your taste, add a little more sauerkraut juice mixed with water. Enjoy.

posted in Vegetarian & Vegan Recipe Exchange - 0 replies

Scandanavian Apple Soup

2012-11-13T23:10:28Z

Scandanavian Apple Soup Hot Or Cold

http://www.moosewoodcooks.com/2012/10/scandanavian-apple-soup-hot-or-cold/

posted in Vegetarian & Vegan Recipe Exchange - 1 reply

Vegan shake recipes with sprouted brown rice protein

2012-10-29T02:52:47Z

Introducing Chocolate Vegan Shakeology

You asked, and we delivered. Shakeology is now available in two dairy-free flavors: Chocolate Vegan and Tropical Strawberry! Both are free from animal ingredients and formulated with a proprietary blend of plant proteins, and both taste unbelievably good!

Our newest addition, Chocolate Vegan Shakeology reawakens the rich, centuries-old flavor of true chocolate. Our cacao is harvested by hand from the pod, and dried by the sun. So you're tasting chocolate the way nature intended—with all its rare antioxidants and incredible health benefits intact. You'll also get the benefit of all the "bliss factor" endorphins triggered when you consume pure cacao.

http://www.shakes4life.com/shakeology.html

posted in Vegetarian & Vegan Recipe Exchange - 1 reply

Curried whole wheat pasta with broccoli

2012-08-14T21:06:28Z

This is a great light dish where the curry is subtle. Serve warm or cold as a anti-pasta.

1-2 servings of whole wheat pasta
1/2-1 head of broccoli, cut into smaller pieces
1/2 tsp curry powder
1/4 cup olive oil

make your whole wheat pasta
when it is near done put in the broccoli so they will be done at the same time
strain and put into a mixing bowl
make the curry and oil together separated in a small bowl
pour curry oil on pasta and broccoli and viola you are done
salt to taste.

posted in Vegetarian & Vegan Recipe Exchange - 0 replies

Soy Chili Oyster mushrooms

2012-08-04T04:33:41Z

I usually use king oysters but any oyster mushrooms work
and it's very simple but satisfying

2 cups of jullienned oyster mushrooms, or any shape how how you;d like to prepare your mushroom
2 tablespoons of vegetable oil, or other cooking oil
1 tablespoon of soy sauce
2 cloves of garlic diced
1 tablespoon of sea salt
1/4 teaspoon of chili powder or flakes, I use african berbere
couple dashes of salt

heat your oil
add the diced garlic and saute for 5 seconds
add the chili powder or flakes and soy sauce
let the soy sauce bubble some for a few seconds
add the mushrooms and cook until they are a little browned
lastly add salt to taste

*you can also add a little butter at the end to finish off the dish

posted in Vegetarian & Vegan Recipe Exchange - 3 replies

Squash Puree Soup

2012-07-31T05:11:32Z

This is a simple meal

1 yellow squash
1 cup of whole milk
1 clove of garlic
2 pinches of salt

boil until squash is tender then puree in blender

sometimes I finish it off with some grated parmesean

posted in Vegetarian & Vegan Recipe Exchange - 4 replies

Wheat protien

2012-06-18T05:09:29Z

I love the stuff. I make a great gluten product by kneading cheap flour and extracting the starch under running water.
Then I boil it with spices and herbs to product a superb high protein food that has some real tooth and can be prepared in as many ways as imagination can come up with.

I can't imagine why it has fallen from grace among veggies. It's good for you utterly healthy and very useful.
Yet a little fluff about a very few people having a reaction to wheat protein ( allergy?) has got countless people who don't have any such negative reaction terrified of the stuff. And yet wheat has been a human food, a bona fide staple, for as long as humans have been cultivating. I've seen the seemingly endless lists of ailments that people with no education and no science blame on this perfectly wonderful food . It's all nonsense of course. If the stuff was capable of doing all the countless harms that some attribute to it then there'd be no way possible that it would have been the go to food for humans all the way back into pre history. And yet some people insist that it's as dangerous as the Amanita ocreata.

I don't get it. We are smarter than this - - - or are we?

But I bet you a hundred dollars that someone will weigh in with some moralistic bombast accusing me of some thing awful - with no science at all.

posted in Vegetarian & Vegan Recipe Exchange - 13 replies

Dukkah

2012-05-21T09:36:25Z

I was too lazy to cook this weekend so I snacked all weekend on fresh made hummus, a home blended olive sun dried tomatoe tapande and Dukkah. A fresh baguette, a pain au cereale, carrots, cabbage leaves & celery to dip into with a pot of ev. olive oil and then into the dukkah.

Dukkah
2/3 cup hazelnuts
1/2 cup almonds
1/2 cup sesame seeds
1 teaspoon fennel seeds
2 tablespoons coriander seeds
2 tablespoons cumin seeds
2 tablespoons black peppercorns
1 teaspoon fresh thyme
1 teaspoon turmeric powder
1/2 teaspoon kosher salt or sea salt

Put almonds & hazelnuts on a baking sheet, and bake for about 5 minutes, or until fragrant at 175C/350 F While the nuts are still hot, pour them onto a tea towel. Fold the towel over them to cover, and rub vigorously to remove the skins. Set aside to cool.

Heat a heavy skillet over medium-low heat. Stirring frequently, toast coriander seeds, sesame seeds, cumin seeds, peppercorns and fennel seeds until slightly brown and fragrant, about 5 minutes. Cool and transfer to food processor. Add almonds, hazelnuts, thyme, turmeric and salt. Grind until crumbly; do not allow mixture to become a paste.

If you have left overs, it's great on top of a fresh salad!

posted in Vegetarian & Vegan Recipe Exchange - 0 replies

Meatless and Tomato-less Vegetarian Chili

2012-05-11T22:53:54Z

Perfect Vegetarian Chili – meatless and tomato-less
The wheat berries give it the “mouth-feel” and appearance of ground beef.
Most people will not know it's meatless and tomato-less.

1 8-oz pkg dry red kidney beans
8 quarts cold water

1 cup dry wheat berries
1 large onion, peeled and chopped
2 heaping Tablespoons minced garlic (or more)
2 teaspoons dried oregano leaves
2 teaspoons ground cumin
fresh ground black pepper, to taste
additional water, if needed

1 cup Valentina-brand Mexican hot sauce (not the black label, unless you want lots of heat)
additional water, if needed

Soak beans overnight in water.
Next day, do not drain water. Add remaining ingredients except hot sauce.
Bring to boil, cover, and simmer on very low heat for 2-3 hours.
Add additional water as necessary, to keep beans covered.
Stir periodically so it doesn't stick or scorch.
When beans and wheat berries tender, add the hot sauce.
(Note: use sharp knife to cut larger opening in non-removable sauce cap.)
Continue simmering and stirring for another hour.
Serve with additional hot sauce.

posted in Vegetarian & Vegan Recipe Exchange - 3 replies

Is very firm tofu pickle-able?

2012-03-14T15:20:29Z

Usually, when I finish a jar of pickles, olives, pickled beets, etc., I will boil and peel several eggs and put them in the solution and put them in the fridge for a couple of days or so.

Can one do this with very firm tofu? I would totally switch to tofu if I could.

posted in Vegetarian & Vegan Recipe Exchange - 4 replies

Ethiopian Food

2012-03-04T22:07:13Z

I'm looking for recipes and info on Ethiopian food/cooking. Any suggestions?

I haven't found any good websites, as they all suggest alternatives for that can be found in the American grocery stores.

I don't need a recipe for Tej made by mixing wine and honey, I want to brew it myself.

The health food store here sells all manner of ingredients, so I have no problem finding tef.

I'm looking for authentic recipes without substitutions.

posted in Vegetarian & Vegan Recipe Exchange - 37 replies

Quick recipe for more compassion

2012-02-26T00:45:39Z

Add one cup of energy from this video: http://youtu.be/WPo1JS83irw, one large spoon of hemp protein, spoon of organic peanut butter, one cup of rice milk, one ripe banana, a handful of spinach and two ice cubes... blend and sip slowly:)

If you are fuc#$* tired of all the animal abusers and their horrible modern-day torture facilities (factory farms, research facilities, and all other forms of animal jails), come hear something different (www.MusicIFEEL.com) and see the new music video: http://youtu.be/WPo1JS83irw

If your beliefs resonate with the energy of the songs you hear, please join the IFEEL movement. SIgn up for the newsletter & share with other animal lovers! Thanks.

posted in Vegetarian & Vegan Recipe Exchange - 1 reply

Flourless Vegetarian Muffins

2012-02-15T01:56:46Z

These only have 2 egg whites, but you can always use a vegan substitute : )

Mighty Muffin Recipe on YouTube

http://youtu.be/5MxiVhSKDFU

Dee's Mighty Muffins are Simple, Easy, Healthy & Delicious : )

DRY ingredients: *2 cups Oat Bran *2 1/8tsp Baking Powder, *1TBsp Cinnamon, *1/2tsp Nutmeg *1/2tsp Sea Salt
WET ingredients: *1 cup Vanilla Unsweetened Almond Milk *1/2 cup Unsweetened Applesauce *2 Large Egg Whites *1tsp Vanilla Extract *1/2tsp Liquid Stevia
THIRD SET ingredients: 1/2 cup each of the following: Walnuts, Raisins, Raw Agave/Honey

posted in Vegetarian & Vegan Recipe Exchange - 0 replies

My beloved missus and I have gotten chubby

2012-01-11T03:25:23Z

And I'd like to undo that.

I'm semi veggie having been lacto ovo for 15 years before we married ( yes she corrupted me) but I'm wondering if a Vegan diet might not bring about the desired loss in weight. That is assuming I could swing her over to abandoning meat and dairy for at least so long as it took to see the desired change.

Any one ever met a fat Vegan?

Never know, she might like it

Anyway I'm looking at the Veganomicon as a way to start out and wonder if there's any other decent books out there.

posted in Vegetarian & Vegan Recipe Exchange - 5 replies

Easy yummy roasted root recipes?

2011-11-29T23:49:57Z

I'm thinking carrots, turnips, potatoes....etc.

posted in Vegetarian & Vegan Recipe Exchange - 3 replies

hiyashi wakame recipe (seaweed salad) (requested)

2011-11-15T16:28:11Z

You will need

3/4 ounce dried wakame seaweed (whole or cut)
3 tablespoons rice vinegar (not seasoned)
3 tablespoons soy sauce
2 tablespoons Asian sesame oil
1 teaspoon sugar
1 teaspoon finely grated peeled fresh ginger
1/2 teaspoon minced garlic
1 small tart apple (1/4 pound) such as Granny Smith
2 scallions, thinly sliced
2 tablespoons chopped fresh cilantro
1 tablespoon sesame seeds, toasted

Preparation

Soak seaweed in warm water to cover, 5 minutes. Drain, then squeeze out excess water. If wakame is uncut, cut into 1/2-inch-wide strips.

Stir together vinegar, soy sauce, sesame oil, sugar, ginger, and garlic in a bowl until sugar is dissolved. Cut apple into 1/4-inch dice and add to dressing with seaweed, scallions, and cilantro, tossing to combine well. Sprinkle salad with sesame seeds.

posted in Vegetarian & Vegan Recipe Exchange - 1 reply

Food for healing

2011-11-15T03:40:31Z

Any good books or resources for creating meals that are healing?

Any good things to eat or drink to help with indigestion after surgery? They gave me some narcotics that I'm needing to detox.

posted in Vegetarian & Vegan Recipe Exchange - 7 replies

Kale

2011-10-29T20:22:36Z

Kale is a dark green which I believe has a lot of iron and vitamin Bs and well as chorophyl
at a raw vegan cafe called cafe gratitude they had shredded it into ribbons and made a salad
this is nice and chewy for a salad as most salads aren't chewy
the second more popurlar method is of blanching the Kale, dipping it in hot water for a few seconds and rinsing with cold water

I seasoned it with some balsamic and cayenne but regretted it I felt it might have been better unseasoned or seasoned differently
any ideas?

posted in Vegetarian & Vegan Recipe Exchange - 20 replies

How best to keep roasted bell peppers?

2011-10-21T18:25:12Z

I'm going to cross-post this, because I need various opinions.

I love using roasted red bell peppers in the jar -- I quit using pimiento when I discovered these. Unfortunately, they come in large jars, and I don't use that much that often -- about once a week.

The problem -- I keep them refrigerated, and they STILL develop mold after about 10 days, and I have to throw them out -- a waste of money and food.

I'm thinking about drained the brine from them, then covering them with olive oil, and refrigerating them.

Is this a practical idea or not? Any other ideas? Can you drain them and freeze the pieces individually, and keep them in the freezer in a ziplock bag, or does that destroy the texture when thawed?

Any ideas appreciated!

posted in Vegetarian & Vegan Recipe Exchange - 5 replies

Vegan diabetic friendly dessert

2011-10-15T21:24:10Z

I work at a restaurant that is trying to be vegetarian, vegan, and diabetic friendly. The baker and I were talking about how we use splenda in order to be diabetic friendly, when I remembered how splenda is made from white sugar, and how white sugar is processed in bone char, making splenda non vegan.
I'm wondering if anyone has any great dessert recipes (cakes, pies, vegan cheesecakes, muffins, cookies, biscotti) that are vegan but don't have a lot of sugar in them. Using a lot of maple syrup would be a second choice because my boss is cheap (you know business people)
Thank you!
Calondra

posted in Vegetarian & Vegan Recipe Exchange - 13 replies

High Blood Pressure

2011-10-07T07:44:55Z

My blood pressure is high, I just found out, and I'm not keen on the meds they perscribed. I know this is a serious issue, and want to help myself. In addition I just got a cortisone injection today for joint pain, and am now experiencing heart palpatations and can't sleep. I'm now reading that cortisone is derived from cortisol which is adrenal glad fight flight chemical. Really not a good idea I realize now for someone w/high blood pressure.

Any one with experience in foods helping bring down blood pressure? I'm not overweight, don't smoke, and don't drink. But have been under stress due to pain from an injury.

much love to you all here.

Jeannie

posted in Vegetarian & Vegan Recipe Exchange - 33 replies

About those sugars?

2011-09-29T23:32:39Z

So we all know to avoid high fructose, sugar, additives to our food. My question is about fruit juice. Even though these ingredients aren't present in my juice (Santa Cruz brand) the sugar content is 25g for 8 ozs.

So that must be the fruit itself. Also, I eat a lot of berries, etc. and wondering how much "fruit sugar" is good for one day, assuming you don't have trouble processing sugar?

posted in Vegetarian & Vegan Recipe Exchange - 16 replies

Lentil Nut Loaf

2011-09-29T04:46:00Z

I am seeking recipes for a Lentil nut loaf. Any ideas?

posted in Vegetarian & Vegan Recipe Exchange - 18 replies

A lost loaf recipe

2011-09-22T23:04:08Z

Back years ago in the 1970s when I was a homeless child wandering the streets of Boston & Cambridge, I ran into a small religious order of good Samaritan types who called themselves "The Process." Their faith had something to do with there being a union between god and satan.
((( One wonders if maybe their founder read the book of Job and the lesser prophets))) They even have a Wiki Page.
Any way ~ ~ ~ ~ ~
They were Good Samaritan because they fed the homeless.
They fed you with a unbelievably delicious vegetarian loaf that in hind sight must have ha: wild rice, nuts, lentils, and more.

I have never recreated that recipe.
It's not out of the question that one of the seasonings was hunger.
But still my memory was that it was fabulous

Alas the Wiki page while informative fails entirely at unearthing the culinary aspects of the Cambridge house.

posted in Vegetarian & Vegan Recipe Exchange - 0 replies

Your Favorite Autumn Recipes

2011-09-22T12:37:40Z

Do you have any favorite recipes which are seasonal for Autumn? I saw a clip in a film that had a guy serving what looked like wild rice stuffed acorn squash. It looked amazing! I have no idea how to cook that though. I did find a few recipes, though most want sausage or something.

Butternut squash soup? Pumpkin stuff? Apple yumm yumms? I've been making a Apple pies and quiche lately, not that quiche is particularly "seasonal"...it's just yum.

posted in Vegetarian & Vegan Recipe Exchange - 2 replies

Picky Crohn's?

2011-08-12T18:02:40Z

Hi everyone. I'm a vegan and cook meals for my grandma who has Crohn's disease and is extremely picky. I'm trying not to cook two separate meals every single night but am drawing a blank.

The thing's she can't/won't eat are raw veggies, stuff with a lot of fiber, tofu or other stereotypical vegan food, spicy food.

Any suggestions would be greatly appreciated.

posted in Vegetarian & Vegan Recipe Exchange - 4 replies

Recipe for a gegan cheesecake???

2011-08-04T21:07:28Z

I know that it seems anathema to this thread but I've tried several out there and they all end up tasting like....ass.

Any suggestions?

posted in Vegetarian & Vegan Recipe Exchange - 8 replies

A Yeast, Gluten, and Dairy Free Bread Recipe For Sufferers of Candida

2011-07-27T10:11:50Z

3 cups whole grain, non-gluten flour - preferably organic (i.e. buckwheat, millet, amaranth, quinoa, rice, corn, or potato, etc.).

2 1/2 cups (~ 600 ml) distilled/purified water

2 TBS. (non-aluminum) baking powder (Rumford or Featherweight)

1/2 tsp. sea salt

3 eggs whisked well *for vegan substitute, use flaxseed*

Mix liquids and dry ingredients separately; then combine and mix well

Place in greased and floured 9" x 5" loaf pan or 9" x 9" cake pan or completely line pan with unbleached parchment paper.

Bake at 450° F (middle rack of preheated oven) for 20 minutes. Turn off oven and leave bread in oven to cool (approximately 3-4 hours).

posted in Vegetarian & Vegan Recipe Exchange - 0 replies

A Yeast And Dairy Free Bread Recipe For Sufferers of Candida

2011-07-27T10:10:45Z

3 cups whole grain flour - preferably organic (i.e. whole wheat, barley, rye, oat, spelt, kamut, and etc.).

2 1/2 cups (~ 600 ml) distilled/purified water

1 TBS. (non-aluminum) baking powder (Featherweight or Rumford)

1 TBS. Olive Oil

1/4 - 1/2 tsp. sea salt

Mix liquids and dry ingredients separately; then combine and mix well

Place in greased and floured 9" x 5" loaf pan or 9" x 9" cake pan or completely line pan with unbleached parchment paper.

Bake at 375 F (middle rack of pre-heated oven) for 50 - 55 minutes.

When bakers pick comes out clean and top is light to medium brown, bread is ready to cool on rack. Let cool in pan for at least 1/2 hour. Do not cut until bread has completely cooled.

posted in Vegetarian & Vegan Recipe Exchange - 0 replies

Vegan parmesan cheese

2011-07-20T02:18:04Z

...do they make such a thing, and if so, do you know where I can get it? I have a dear (vegan) friend with a significant birthday coming and she wants eggplant parmesan. I've figured out how to make it, all but the parmesan part. I can find vegan cheeses of a few different varieties in the grocery, but not parmesan.

Any ideas?

Thanks in advance for any help.

Thuri

posted in Vegetarian & Vegan Recipe Exchange - 16 replies

Fish sauce replacement

2011-04-29T23:50:28Z

Does anyone know of a good replacement for fish sauce? One of my favorite things to basil tofu but the recipe calls for fish sauce.

posted in Vegetarian & Vegan Recipe Exchange - 31 replies

sushi ideas

2011-04-10T23:42:10Z

i want to eat more seaweed, so i bought some nori sheets. what are some interesting ways to use them? for sushi i always make rice and avocado. any other ideas?

posted in Vegetarian & Vegan Recipe Exchange - 37 replies

5 Minute Dairy Free Vanilla Ice-cream

2011-04-10T09:01:26Z

This is the fastest, easiest, and most nutritious ice cream you can make. What’s more, not only does it taste great, you don’t need an ice cream machine to make this yummy treat. As long as you have a fairly high-powered blender, you can enjoy this soft-serve dessert.

2/3 cup raw, unsalted Brazil nuts

2/3 cup fresh medjool dates, pitted (about 8 dates, more if you prefer a sweeter ice cream)

1/2 cup water

2 tsp pure vanilla extract

20 medium-sized ice cubes

1. Blend the Brazil nuts, dates, water, and vanilla together until smooth.

2. Add the ice cubes and blend until smooth.

Serve immediately.

Options: add fresh strawberries or blueberries for a real treat.

posted in Vegetarian & Vegan Recipe Exchange - 6 replies

rice dish w/ peas & potato

2011-03-28T02:44:25Z

I tried a dish yesterday that turned out nummy! First, make a cup of rice with butter; vegans can probably use a vegan butter or olive oil. meanwhile, stir-fry potato chunks with bits of onion. Then add about 1/3 can of peas to the rice. Combine all ingredients and garnish with salt, pepper, and cinnamon. It may sound a little strange but it's great and so healthy :) enjoy!

posted in Vegetarian & Vegan Recipe Exchange - 0 replies

Really yummy hollandaise sauce/salad dressing

2011-03-09T05:49:56Z

I created this sauce the other day for eggs benadict and a green salad. So clearly not vegan, but vegetarian if you eat dairy.

I made one serving. Proportions are to taste. Stir together in a small bowl:

-about 4 generous tablespoons of lowfat plain yogurt
-a couple of squeezes of fresh lemon juice
-a little squirt of dijon mustard
-a grind of pepper
-fresh dill seeds

I poached two eggs and put this sauce over them, and the remaining over my salad. It was so yummy I was surprised. Especially since hollandaise traditionally has a ton of butter and eggs in it.

posted in Vegetarian & Vegan Recipe Exchange - 5 replies

Preparing Mushrooms

2011-02-09T04:20:57Z

It's common to eat them cooked with oil but I've found that the excess of oil hasn't proved to make me feel very healthy so...
You can use any prime edible mushie

Oyster mushrooms
cooked in water, or coconut milk
u can add seasonings like cumin powder for a hearty taste, or tarragon which is popular in northern asian cuisine or Russia/former USSR
if using a lot of water the water is now a broth for soup now or later

Recipe from someone from the FM
Oyster Mushrooms sprinkled with sherry and then baked
I hear she learned it from her gourmet chef friend from sonoma
I'd add tarragon, the mushrooms herbal seasoning

Oyster mushrooms stuck into a pit of hot coals
or baked, this is from a tibetan book I read, but I've had then simply baked
though the coal would yeild a smokey flavor

also mushrooms can be eaten raw and even from the wild, if they are edible
Oyster mushrooms can be shreded torn apart by hand to add to salad or a mushroom salad as is
or with diced avocado, garlic soy, and dandelion greens or arugula.

also pureed mushrooms for a sauce or soup, very good portobello, baby criminis, or any mushrooms is quite good this way so just simmer in water, coconut milk, or veggie broth with things such as garlic, onion, tarraon, cumin and soy sauce
proportions not very important u can use less if in doubt of the seasonings

Mushrooms are suitable to replace the desire to eat non vegetarian things and has similar nutrition

posted in Vegetarian & Vegan Recipe Exchange - 9 replies

Pow Tsai, Chinese Cabbage Dish, or other Vegetables/Fruits

2011-02-01T11:43:47Z

Pow Tsai, Chinese Cabbage Dish usually fermented

Cabbage*
Water
opt. Salt, Seasonings, Sugar ( I like to add an apple slice to replace the sugar)

*this can be a mix or replaced with other vegetables or even fruits such as carrots, broccolli, asparagus, apple, pears, kale, onion, chive etc

Cut up Cabbage any size, it's easily seen in 1.5 inch squares or shredded
prepare any other vegetables or fruits like apples, pears
opt. massage/soften the vegetables before putting into the container
Put full into a Jar or earthen ware container, some people use plastic buckets even but u can use a mason jar to make some for personal use

Cover with water

opt. it's common to use garlic, onion, peppers, and even spices and herbs in the mixture too or to season your water into almost a light brine, Kombucha culture can even be added. I suggest not adding too much into the idea of spicing the Pow Tsai unless you are doing so purposely for a good reason such as making it spicy, or lemony with lemon peel, beecause it tends to be tasty by itself and easy to eat regularly without too much seasoning. Adding a little sweetener is only to help get the fermentation process going or sweeten the water.

You can press the Vegetables in the water down a little softening them. Leave in an area to sit for 1/2 day if not really interested in being fermented then I'd suggest flavoring your water into a light brine and 2 days if fermenting for activating cultures. There wil be a pungent sour sweet smell and the fermentation will be complete. and you can leave out or put in fridge to slow fermentation. Fermenting Pow Chai will create an even healthier version of your food that is active similar to Kombucha or Jun but Pow Tsai will be rather more sweet than vinegary. I like to put mine on the earth for a while, and some history is with Pow Tsai being kept underground for however long but a cabinet will work or even the fridge though the coldness will slow down the process.

So this is a simple convenient and cost effective if not free way to make food that is also live-raw without the addition of anything you may or may not want.

I made 2 recently, one was with Brussel Sprouts, which is a mini cabbage, and 2 big cabbage heads. I spiced mine with one with garlic, soy sauce, maple syrup, lemon peel, 1 apple slice, and sea salt. the 2nd is cayenne, green onion, 1 apple slice, maple syrup and cumin. Next time I will make mine without anything only a couple grains of SS, maybe a lemon peel or other herb spice and without adding maple syrup because it's not really important I'll add a fruit or a little juice. Also I recommend not over seasoning the brine because you can drink the brine like Kombucha or Jun for probiotics or symbiotes and if it's really garlicy and onion or salty you might not want to drink a whole glass where as if it was just cabbage and apple it'll be tastier maybe like a soup bisque. It is easier to drink than Kombucha because it isn't as vinegary and though I had garlic and onion in mine I still enjoyed the brine active water. Do not cook.

Pow Tsai meaning Soaking Vegetables but u can add fruit. Pow Tsai is most likely the beginnings of Kim Chi and if you'd like you can make that like this as well.

For the 2-3 Gallon Jar I spent 3 dollars for 2 organic Cabbages enough to last me a very long time. The brussel sprout Pow Tsai I spent 1.50 for a bag or organic all locally-produced and had extra brussel sprouts for a curried stew. Because it is so few ingredients try to get organic local for the quality but it's not neccesary since you can also use vegetables and fruits that you think may not get used up.

Store in Fridge or keep outside. It is gets excesively fermented, drink some of the brine and refill the water. Use quality drinking water for better taste such as filtered or spring if you'd like. Healthy enough to be the only thing you eat to boost antioxidant, flora, and loose weight balancing the internal aspect of the body. Shouldn't go too bad but it it is too sour some people will then boil it into a soup or pan fry it to make things like sauces or fried rice/noodles.

posted in Vegetarian & Vegan Recipe Exchange - 0 replies

Vegan Pizza

2011-01-28T03:35:07Z

Vegan Belle Pizza
(It's Really Good, Trust Me!)

Pizza Crust:
1 Cup warm water
3/4 Teaspoon salt
2 Tablespoons olive oil
3 Cups bread or all-purpose flour
2 Teaspoons bread machine yeast

Use the 1 pound bread machine recipe setting and add ingredients in order listed, or as your bread machine manufacturer recommends. When dough cycle
is complete, roll out dough on flour dusted surface into (1) thick, or (2) thin crust pizzas. Coat pizza pan(s) with cooking spray, or olive oil and dust with coarse salt. Place rolled out dough on top and adjust if necessary to fit pizza pan. Top with:
Plain ol' tomato paste
Sliced Roma tomatoes
Onion slices
Green bell pepper slices
Black, and green olive slices
Canned mushroom slices
Sliced pickled jalapeno peppers
Sprinkle top of pizza(s) with
Spice'n it Up Bell of the Bayou rub, or other favorite spices, and bake at 400 degrees for 20 to 30 minutes, or until done.
Baking time may vary with the pizza size, ovens, and toppings.

posted in Vegetarian & Vegan Recipe Exchange - 3 replies

Recipes

2011-01-27T08:17:50Z

I created a healthy recipe thread in another tribe. Here's the link:

http://bodymindspirit.tribe.net/thread/20b8ea65-9edb-47f8-ab71-475a485abfbe

Almost all are vegetarian, one or two aren't.

+++

and here are some more links:

International Vegan Recipes

(about 3100 recipes)

http://www.ivu.org/recipes/

80 Vegan Recipes

http://www.101cookbooks.com/vegan_recipes/

180 Vegetarian Recipes

http://www.101cookbooks.com/vegetarian_recipes/

http://vegkitchen.com/recipes-galore.htm

http://www.theveggietable.com/

(site has articles on how to start a vegetarian diet)

Vegan Coconut Flan

http://www.drweil.com/drw/u/RCP00273/vegan-coconut-flan.html

+++

and, some breakdown of the ivu.org site...

138 Vegan Pasta Recipes

http://www.ivu.org/recipes/pasta/

+++

69 Vegan East Asian Recipes

http://www.ivu.org/recipes/eastasia/

++++

106 Vegan Chinese Recipes

http://www.ivu.org/recipes/chinese/

+++

53 USA Vegan Soups, Stews & Chowders

http://www.ivu.org/recipes/soup/

+++

64 Vegan Holiday Recipes

http://www.ivu.org/recipes/holiday/

+++

Vegetarian Thanksgiving Recipes - (most of these are good for other holidays also)

http://vegkitchen.com/recipes/vegetarian-thanksgiving.htm

http://www.theveggietable.com/recipes/thanksgiving.html

http://www.101cookbooks.com/archives/vegetarian-thanksgiving-recipes-recipe.html

Vegan Thanksgiving/Holiday Recipes

http://vegweb.com/index.php?PHPSESSID=5b3fb2dc1848c3df9eb9861dc882b8b1&board=761.0

posted in Vegetarian & Vegan Recipe Exchange - 10 replies

Chinese cumin spiced -Lamb alternative

2011-01-18T02:43:31Z

I have a big craving for a dish that is popular in chinese cuisine that is a deep fried, lol, piece of lamp seasoned heavily with cumin
I generally don't even eat much of cumin but it is very yummy in this type of food but I am looking for something to replace the Lamb that is vegetarian or vegan or even better Raw
I was thinking could be good with mock meats, tofurkey, or maybe sprouted lentils?
any ideas on how to get that flavor of game without animal products?

posted in Vegetarian & Vegan Recipe Exchange - 3 replies

Massaged Dark Greens Salad

2011-01-12T06:46:19Z

Inspired from the Kale topic I made this:

So this is simply 3 parts
Dressing
Leafy Greens
Salad fixings

The Dressing is simple
1.5 Fresh raw Lemon Juice, you can do with a muddler or a fork/spoon etc
2 tablspoons Garlic infused Soy Sauce, I'd recommend you soak your own and u can use braggs to make it healthier, so this take the place of salt
Black Pepper, fresh crushed
1-2 avocadoes, diced, this takes the place of additional cooking oil
Mix and toss the avocados the lemon will keep them from browning
Opt. Fennel tips, Fresh or dried herbs, Mint, Onion, it's nice to muddle these too but u can massage them instead

Leafy Greens, any you'd like
Kale can be pull off the stem and kind of hand shredded lightly, then massage everything, more the better
Beet Greens, this is probably my new favorite green, it is very fragrant and delicious
Chard, rainbow or any you'd like
Mustard greens, these can be massaged too
Most of these stems can also be added to the Salad mix diced for a fresh kind of crunch

Fixings
Tomatoes diced, this has to be fresh and raw
Maui onion, for a sweet mild taste
Fennel Bulb, greens, stems: like celery
Heirloom Beets, fresh lol to be redundant, shredded or sliced thinnly on a mandolin
Mushrooms
Olives?
Zucchini
Garlic Greens

This is a very hearty salad because of the choice greens such as Kale, which is ideal because of the massaging and the natural acidopholis, digestive flora; the dressing kind of makes this taste savory, tart, light and fulfuilling yet an abundance of flavor thanks to the Garlic infused soy sauce which mixes with the lemon and avocado becoming creamy and further complex. If you're interested in a chewy food, a food that is strong in flavor but veggie and raw, a hearty fulfilling meal or side dish, this salad is perfect :D Reminds me a lot of Kalbi, the Korean Marinated Beef BBQ dish but this is vegan witht he same taste, really...
If you'd like you can omit the garlic soy sauce or another infused soy sauce or plain

To make garlic infused soy sauce simply put some garlic in a jar and fill to cover the garlic, the soy sauce will naturally preserve the garlic and then you can have great salty soy garlic cloves and garlic infused soy sauce. If you don't have soy sauce or are soy sensitive you can add a pinch of sea salt and a dash of garlic powder or mashed 1/3 clove of Garlic

Luck

posted in Vegetarian & Vegan Recipe Exchange - 0 replies

cabbage soup

2010-12-07T21:02:52Z

The much maligned cabbage. What a lovely vegetable it is.
You can wrap meat in it, wrap other veggies in it and make soup and cole slaw from it - - yadda yadda yadda.

I was pining away for a soup I had made some GoZillion years ago using cabbage and a product called Dr Bronner's vegetable powder stock
It's no longer made and I've been out of the loop so I didn't know who was making any thing like it AND I'd lost the book that contained the recipe.

But it was friggen soup how hard could it be to reconstruct??

So I peeled a few carrots and diced 'em up, then sliced a bunch of garlic cloves and diced a couple onions and a whole package of celery
Sauteed that all up, till the onions sweated and the garlic lost it's bite and into a pot with a bundle of thyme and a couple sprigs of Rosemary it all went with a whole cabbage all sliced up. Then I added water salt and pepper. How much water? Oh Gee I dunno, I didn't quite cover the ingredients Just up to the top of the veggies. I wanted a thick hearty soup.

Usually I work with chicken or veggie stock but I was building a recipe from zippidy-dooh-dah so I was not messing around too much.

And I found a replacement for the Dr Bronner's stuff: Seitenbacher Vegetarian Vegetable Broth and Seasoning,
A couple tablespoonfuls of that and I was cooking with gas (literally: LPG)

The resultant soup was fabulous. I mean I absolutely loved the result. I won't change a shingle thing. The cabbage is wonderfully sweet the mix of other veggies worked marvelously and the Seitenbacher's powder accented everything superbly well.

I've tried the Seitenbacher's in pea soup and didn't care for it but with cabbage it's superb.

posted in Vegetarian & Vegan Recipe Exchange - 3 replies

Chocolate Truffles~Quick & Healthy

2010-11-24T04:56:20Z

Forget the double boilers, thermometer, and delicate techniques required to make traditional truffles. These delectable bites take minimal effort and can be made in less than 15 minutes. They satisfy even the worst chocolate cravings, yet are packed with calcium, magnesium, fiber, and life force too!

⅔ cup raw almonds

6 fresh medjool dates, pitted

2 tsp. maple syrup

2 tbsp. cocoa and more to coat truffles in

1. Grind almonds in a food processor.

2. Once finely ground, add dates, maple syrup and cocoa and process until smooth.

3. Take a large teaspoonful of the almond chocolate mixture and roll into a ball between your palms.

4. Roll in cocoa to coat.

5. Continue with steps 2 and 3 until all almond-chocolate mixture is used.

Remember, while they are healthier than traditional truffles, like any sweet they should be enjoyed in moderation to prevent blood sugar spikes. Fortunately, the protein and fiber in the almonds helps slow the absorption of the natural sugars into your bloodstream.

posted in Vegetarian & Vegan Recipe Exchange - 10 replies

Veggie Powder ??

2010-11-18T08:46:46Z

About a gozillion years ago (more than 30) I had a recipe for a cabbage soup that was superb.
The broth was thick, the veggie content was intense like a stew, and you added a dollop of sour cream or yogurt to the bowls on serving.

One of the constituent components was a package of something I remember as Dr Bronner's Vegetable Bouillon Powder. I'm not at all sure I have the name or description correct. The only Dr Bronner I can find on the web is a Soap maker.

It added an enormous flavor profile to the soup I haven't a clue what was in it but I'd like to find something similar.
\However I don't know what to call it or what to look for.

Any clues?
.

posted in Vegetarian & Vegan Recipe Exchange - 8 replies

Gandhi on Vegetarianism

2010-11-03T10:31:51Z

from an address by Mahatma Gandhi to the London Vegetarian Society

http://www.animal-rights-library.com/texts-c/gandhi01.htm

Since Gandhi is probably the single biggest historical figure in the modern vegetarian movement, seems pertinent to see what he had to say on the subject...

++++

and, looking through the existing topics here, there is a broader exchange than mere recipes. Someone asked about a cleanse, which is not a recipe topic. Another asked about vegetarian resources in Ohio, which is not a recipe.

So if we are to exclude all things other than recipes, I guess those would have to be eliminated also? That seems a little strict, doesn't it? I wouldn't want to do so.

However the moderator wants to decide all this is fine by me.

posted in Vegetarian & Vegan Recipe Exchange - 1 reply

Green Coupons and Giveaways

2010-10-05T13:52:55Z

www.yoliouiya.com is a site highlighting eco-chic living, green coupons, food tidbits, nutritional articles, reviews, and giveaways!

Facebook :: http://www.facebook.com/pages/Yoli-Ouiya/306920806997
Twitter :: www.twitter.com/yoliouiya

posted in Vegetarian & Vegan Recipe Exchange - 0 replies

egg recall...

2010-08-20T00:39:21Z

Egg recall: Are your eggs on the list?
Egg recall springs from possible salmonella contamination at one of America's largest egg companies
http://www.csmonitor.com/Money/new-economy/2010/0817/Egg-recall-Are-your-eggs-on-the-list

i'm wonderring, , did any tribers here get sick from these eggs ?

posted in Vegetarian & Vegan Recipe Exchange - 3 replies

Update - reducing meat

2010-08-08T15:45:39Z

Thank you everyone who gave me ideas about meat substitutes.

I did delete the thread due to a couple out of line comments. The mod knows.

However.. success is happening. I tried many ideas as well as stating which ones I have tried before which are nto for me.

Millet- I like it- can be a main dish with vegetables etc..

Red Quinoa - didn't really like, but see potential

Bulgur- used in tabouleh is great! It an be a main dish with cottage cheese and salsa.

Part of it is making 2 or 3 dishes which complimenting one another make a meal.. when meat with one dish was a meal now 3 dishes are a meal, so its about adjusting and replanning cooking as well as time.

I have been out of the habit of eggs, but can include them more. same with fish.

Nuts with cottage cheese makes a quick healthy mid-day snack instead of candy/chips or celery which never worked for me.

Have cooked lentils and split pea soup in past and shall again.

Thank you again.

posted in Vegetarian & Vegan Recipe Exchange - 2 replies

Millet noodles

2010-08-03T14:39:49Z

anyone know if this product is available and where?

posted in Vegetarian & Vegan Recipe Exchange - 2 replies

Grow For ALL - Let's grow organic, free food in public spaces!

2010-07-24T20:47:36Z

Greetings!

I have just completed the first draft of a website whose purpose is to spread awareness of the idea that we can grow healthy organic food in public places instead of the non food bearing plants that are usually selected. - www.growforall.co.uk.

The text needs simplifying (I wrote it in one go without revision late at night! hehe) .. But the idea is there ....

Initially I aim to use the site just to spread the message/idea, receive feedback and to build petitions, globally and targeted in specific countries. I'd appreciate if you like the idea if you would register a signature in it's support..

The global petition is currently here: http://www.thepetitionsite.com/1/growforall

The USA specific petition is at: http://www.change.org/petitions/view/grow_for_all_-_lets_grow_free_organic_food_in_public_spaces

Feel free also to post in the forum on the website if you like with ideas and comments.

peace and thanks,
nick

posted in Vegetarian & Vegan Recipe Exchange - 0 replies

Vegetarian food blog about cooking for community...

2010-07-14T16:50:53Z

One of the people where I live writes this blog:
http://www.cookingforcommunity.com/
It has stuff about vegetarian food and ingredients.

(The latest entry about mole is in a nearby town and they did serve chicken.)

posted in Vegetarian & Vegan Recipe Exchange - 0 replies

Quinoa recipe

2010-06-30T23:38:48Z

That exactly how I cook it, and it turns out fine every time. I like cooking quinoa to accompany a spicey meal. Just add a handful of sultanas into the pot. Tastes great !!!

posted in Vegetarian & Vegan Recipe Exchange - 5 replies

inspiration from vegetarian times

2010-06-16T17:17:47Z

there was a recipe for a roasted veggie dish and i added some stuff to it...things came out good so i thought i'd share

1 large sweet potato cubed
3-4 carrots julienned (cut into thick matchsticks?)
1 large white potato cubed
1 pkg flax seed tempeh steamed/boiled then cubed
1 med onion chopped
1-2 C of brussel sprouts (YUMMMM)

I added a generous amount of olive oil
tamari soy sauce
fresh thyme
fresh rosemary
salt
garlic powder (fresh would have been better)
sprinkling of sugar

baked in a roasting pan on 350 deg F for a bit but it was taking too long so i cranked it up to 400 deg F until things were done and getting a tiny bit brown.

i might add chick peas next time and i think green beans would be great as well as winter squash..... possibilities. This is the first time i have every cooked something edible with tempeh. I'm super excited!

posted in Vegetarian & Vegan Recipe Exchange - 1 reply

Excerpts on Celiac Disease

2010-06-16T17:15:41Z

To stay gluten free is really a tough ask for those with celiac disease. As this ubiquitous protein is present in most of our day to day foods and also be found in everyday products such as medicines, vitamins, and lip balms.

Here is a video footage of popular media person Elizabeth Hasselbeck discussing Celiac Disease with her physician.
"http://blog.foodfacts.com/index.php/2009/04/29/celiac-disease-elizabeth-hasselbeck"

posted in Vegetarian & Vegan Recipe Exchange - 1 reply

Vegetarians & Vegans in Columbus, OH

2010-06-16T17:13:34Z

So...I'm moving to Columbus for grad school in a few months. I'm sure it will be far superior to my local selection of vegetarian and vegan fare. I have looked at happycow.com and a few other sites (all found through google) but I wanted to see if anyone here has recommendations for places to go. Both restaurants and grocery stores. I see there is a Whole Foods there (Yay!!!), but are there other places similar too?

How good is that vegan hot dog stand? Really good Thai/Indian food which is vegan/vegetarian?

Thanks!

posted in Vegetarian & Vegan Recipe Exchange - 2 replies

Mayo Clinic on Healthy Veggie/Vegan Diet

2010-06-13T06:11:17Z

Excellent article. From a prominent mainstream source...the Mayo Clinic. Mainstream source, but excellent info.

Vegetarian diet: How to get the best nutrition

http://www.mayoclinic.com/health/vegetarian-diet/HQ01596

posted in Vegetarian & Vegan Recipe Exchange - 0 replies

Recipes for Tomato Basil Bisque PLEASE

2010-06-11T15:02:32Z

I am in love with this flavor...and want to make it myself. Anyone have a recipe for "Tuscan tomato basil bisque"?

I love to cook raviolis in it, dip bread, and just drink the stuff!

Thanks in advance for your creative help!

posted in Vegetarian & Vegan Recipe Exchange - 13 replies

Chlili jam

2010-06-10T20:35:16Z

Today I ate some delicious chilli jam with hot camabert and Italian home made bread :) I wonder if anyone has a recipe for the sweet chilli jam?

posted in Vegetarian & Vegan Recipe Exchange - 5 replies

I'm doing a cleanse through Planet Raw

2010-06-02T04:57:12Z

Hi - Was wondering if anyone here has done the Planet Raw cleanse (Juliano's) and if they can share their experience with me privately?

I'm planning to start it this weekend.

Any advice or warnings would be sweet.

Thank you.

JMZ

posted in Vegetarian & Vegan Recipe Exchange - 0 replies

Cooking with Quinoa

2010-05-23T23:28:23Z

Decided to start this thread after my housemate made this deadly delicious (gluten-free) quinoa cornbread served with a thick vegetarian chili.

Quinoa Cornbread

* 3 cups corn flour (not cornmeal)
* 1 1/4 cups cooked quinoa, divided ( Learn to Cook: Quinoa)
* 2 teaspoons baking soda
* 1 teaspoon salt
* 2 cups low fat buttermilk
* 2 large eggs
* 4oz canned corn or FRESH kernels off of one ear of sweet white

Serves 16

3 cups corn flour (not cornmeal)
1 1/4 cups cooked quinoa, divided ( Learn to Cook: Quinoa)
2 teaspoons baking soda
1 teaspoon salt
2 cups low fat buttermilk
2 large eggs
Method

Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper or foil; set aside. In a large bowl, stir together flour, 1 cup cooked quinoa, baking soda and salt until combined, breaking up any lumps of quinoa, if needed. In a second bowl, whisk together buttermilk and eggs, corn kernels add to flour mixture and stir just until combined. Transfer batter to prepared pan, spread out evenly and then scatter remaining 1/4 cup quinoa over the top. Bake until cooked through and golden brown around the edges, about 30 minutes.

For extra sassy, sprinkle a nice handful of Parmesan cheese on to 5-8 minutes before pulling out of the oven.

posted in Vegetarian & Vegan Recipe Exchange - 9 replies

OT:CONSCIOUS PARTICIPATION IN HEALING OUR PLANETARY WATERS

2010-05-17T19:00:47Z

CONSCIOUS PARTICIPATION IN HEALING OUR PLANETARY WATERS

The International Council of Thirteen Indigenous Grandmothers:
ask you to join us MAY 18, 2010 for:

CONSCIOUS PARTICIPATION IN HEALING OUR PLANETARY WATERS OUR MOTHER
EARTH NEEDS YOUR HELP!

Along with many peoples all around the globe, and many water prayers
this spring, we are calling for a MASSIVE GLOBAL EFFORT. Our main
intention for this healing is to return the waters to their original
pure crystalline blueprint, and to add to their abundance for the
nourishment of ALL living things on the planet. Pray in your local
waterways, at the rivers or lakes or streams. Or pray with a bowl of
water in the middle of the cities.

"We are Water Babies. Do not to forget to say thank you every day for
the water you drink, the water you bathe in. Without our Mother water
we would not survive." Grandmother Agnes Baker Pilgrim, Takelma
Siletz, Oregon

The specific ceremonies being conducted on May 18, 2010:

Grandmothers will be holding Water Prayers in the following places—

African Rainforest, Gabon - Grandmother Bernadette Rebienot
Great Lakes, USA- Grandmother Rita Blumenstein
Mountains of Oaxaca, Huautla de Jimenez - Grandmother Julieta Casimiro
Desert of the American Southwest- Grandmother Mona Polacca
France - Grandmother Flordemayo
Black Hills of North America- Beatrice and Rita Long Visitor Holy
Dance
Plains of North America, Montana-Grandmother Margaret Behan
Hood River, Oregon- Agnes Baker Pilgrim
Nepalese Himalayas- Aama Bombo
Brazilian Amazon-Grandmothers Maria Alice Freire and Clara Shinobu
Iura
Tibetan Ceremonies in Canada- Tsering Dolma Gyaltong
Mahia, Aotearoa, New Zealand - Ambassador Pauline Tangiora

At the same time, people will be praying at nine specific bodies of
water around the planet using crystalline energy:
· Lake Tahoe, California
· Lake Titicaca, Peru
· Lake MacKay Australia
· Lake Chad, Africa
· Lake Bikkal, Russia
· Lake Kissyk-Kul, Kyrgyzstan
· Lake Geneva, Switzerland
· Lake Superior, Minnesota
· Colorado River Complex (Healing and Purification Ceremonies for this
vital USA waterway)

"Water reflects the human soul. If you say, 'thank you' to water, it
will be reflected in the form of beautiful crystals overflowing with
gratitude in return." Masuru Emoto, The Secret Life of Water

For more information: http://goldenec.com/dayofprayer.html

posted in Vegetarian & Vegan Recipe Exchange - 1 reply

Romaine Lettuce Recall

2010-05-07T11:53:04Z

Romaine Lettuce Recall

Romaine lettuce recalled in 25 states due to E. coli threat

Includes NJ, NY, Pa, Ohio, Michigan...

full list (all are Mid-West and East Coast):

Alabama, Connecticut, District of Columbia, Florida, Georgia, Illinois, Indiana, Kansas, Kentucky, Maryland, Massachusetts, Michigan, Missouri, New Jersey, New York, North Carolina, Ohio, Pennsylvania, Rhode Island, South Carolina, Tennessee, Virginia, West Virginia, and Wisconsin.

http://www.nypost.com/p/news/local/romaine_lettuce_recalled_in_us_states_wGkL32C2yPUdOwqyzn7n9M?CMP=OTC-rss&FEEDNAME=

if link doesn't work, just Google "NY Post + Romaine Lettuce Recall"

posted in Vegetarian & Vegan Recipe Exchange - 2 replies

Tom Kha

2010-05-04T07:34:18Z

Ingredients

Lemongrass
Ginger
Lime Leaves (or bit of grated lime peel)
Tofu, firm, 1 cup
Mushrooms, fresh, 10 medium
Carrots, raw, 1 medium chopped
Broccoli, fresh, .5 cup, chopped
Peppers, sweet, red, fresh, .5 cup, chopped
Tomato, fresh, 0.75 cup chopped.
Aroy-D Coconut Milk, 1.5 cup (remove)
A Taste of Thai - Red Curry Paste, 2 tsp
Vegetable Broth, 4 cups
Water, tap, 2 cup

Directions
First step is to take your box of vegetable broth, put in in a large pot, rinse box (or cans I guess) with about two cups of water (1/2 the box) and pour that into the pot. Put it on low to simmer/heat. When it's a bit warm add the coconut milk; rinse the can if needed. Take care not to let this boil/foam.

Slice ginger and put it in with the broth. Put the lime leaves in there too. For the lemongrass, slice into 2" or so lengths. Then, take your knife and cut across the lengths, but not all the way through, just a bit into the stalk. This is to help release the flavour. When that's done, add the lemongrass to the broth and let it simmer.

You do the above first and let it simmer while you prepare the rest of your veggies...cuts down on time.

Add curry paste. Let this simmer for a while so the flavours get all mixed and thoroughly permeate the broth mix. Add carrots to the mix early on, as they take a while to get soft. It all depends upon how squishy you like your vegetables.

Turn heat up a little. From then on, just add your vegetables and tofu until you've got them all in there (except tomatoes). Let the veggies cook until they get to the right texture for you. If you want it spicier, then add more red curry paste.

When it's almost done, add the chopped tomatoes and get ready to serve. I prefer larger chunks of veggies for this, but it's all up to you.

Goes well with Thai Brown Rice or alone!

Serves 6+ 1cup servings

Number of Servings: 6

posted in Vegetarian & Vegan Recipe Exchange - 12 replies

Camping Recipes

2010-05-03T22:13:45Z

I am going camping soon and I was wondering if anyone had any good recipes that are easy to make while camping?

posted in Vegetarian & Vegan Recipe Exchange - 11 replies

Quick Brunch pizza Margharita Toasts (or Bruschetta)

2010-05-02T16:47:22Z

QUICK BRUNCH PIZZA MARGHARITA TOASTS (OR BRUSCHETTA)
(ovo-lacto friendly)

per person:
1 slice good quality wheat or multi-grain bread (or bias-sliced artisanal bread, grilled/toasted, if for bruschetta)
Drizzle of extra virgin olive oil
Dash of garlic powder
Thin tomato slices (I use Roma – more meaty, less juicy – bread not get soggy)
Fresh basil leaves, chiffonade-cut (very thinly sliced) (can use dried basil, but I do not recommend)
Fresh mozzarella cheese, sliced as thin as possible (can use regular mozzarella, but not recommended)

Assemble in order listed. Lightly grease/spray baking tray/cookie sheet (tray for toaster oven; sheet for oven). Preheat toaster/oven to 400F. Place toasts on tray/sheet, place in toaster/oven; watch closely and pull out when cheese melts. Take care edge of toasts don't char.

posted in Vegetarian & Vegan Recipe Exchange - 0 replies

Poached Asparagus with Caper Vinaigrette

2010-04-16T03:34:33Z

This recipe is lacto-vegan. I just created it. It is orgasmic.

Poached Asparagus with Caper Vinaigrette

Approximately 1 pound fresh asparagus
6 cups water
Juice of ½ lemon
Pinch of coarse salt

Vinaigrette:
Zest of 1 lemon
Juice of 1 lemon
3-4 Tbsp extra virgin olive oil
¼ c grated Parmesan cheese
1 Tbsp drained capers, minced
1 escallion, cleaned, white part and 3” of green part minced
Coarse salt and fresh ground black pepper

Prepare vinaigrette in advance. Mix all ingredients, chill. Stir before using.

Asparagus:
Use thick stalks, not thin. Counter-intuitively, the thick stalks are younger and more tender; the thin ones are the scrawny second growth. Also, I peel. I follow Julia Child in this. Opinions differ; do a you prefer.

Combine cold water, vermouth, lemon juice and salt in stainless steel pan. Prepare asparagus, and set in poaching liquid. (I start out cold, to allow the asparagus to be infused with the lemon juice and vermouth.) Bring to slow boil, cover, and simmer 5 minutes. Drain; plunge into iced cold water to stop cooking. Drain; chill.

To serve: Place asparagus on individual plates, or serving platter. Stir vinaigrette, and drizzle over asparagus. Optional: for true indulgence, serve with a dollop of crème fraiche.

posted in Vegetarian & Vegan Recipe Exchange - 1 reply

Marmite or Vegimite?

2010-04-08T09:40:13Z

I was brought up on marmite and Bovril as a child, and as I was a carnivore then, preferred Bovril...I do like marmite but find vegimite more useful as has a milder taste and better in stocks for casseroles etc.... Does anyone know the exact contents? Someone told me that these products (yeast extract based) are 'rancid' foods and since that's why they are black, or dark brown, should be avoided?

posted in Vegetarian & Vegan Recipe Exchange - 14 replies

Searching for recipes, and my favourite vegetarian comfort food: Baba Ghanoush

2010-03-31T03:37:58Z

After joining many of the food tribes, I wondered if I could search the threads for recipes, or ingredients, like one can do on the recipe websites. YES! Under "browse" select "tribes", then type in key words(s).

I searched to see if there was any interesting versions of my favourite vegetarian comfort food, Baba Ghanoush. It is mentioned a a few threads, but no recipe given.

Well, here is my favourite. I make a double amount, because I like it so much, and if I share it with friends, it is gobbled up instantly.

BABA GHANOUSH
2 large eggplants
3 large garlic cloves, peeled and mashed
1/2 C tahini
1/2 C fresh squeezed lemon juice
1 tsp cumin seeds, ground with mortar'n'pestle
1 tsp coarse salt
1-2 Tbsp extra-virgin olive oil
Ground sumak, Hungarian Paprika, or Pomegranite seeds, for garnish
Pita bread for serving, fresh and torn, or cut into wedges and toasted

Pierce eggplants with fork and either roast in 350F oven for 45", or until skin shriveling and meat soft. Cool and peel; reserve meat. Pour lemon juice over to prevent turning.
Combine all ingredients except garnishes and pita bread, and pulse until smooth in food processor. This is a large batch, so you may have to do several smaller batches if your processor isn't large.
Pour into attractive low serving bowl or high-rimmed platter. Drizzle with olive oil (use more to taste), and garnish with your choice of the sumak (my personal favourite), paprika, or pomegranite seeds (my second favourite).
Serve with the pita. Traditionally, everyone eats out of the communal plate.
Enjoy!

posted in Vegetarian & Vegan Recipe Exchange - 2 replies

Vegetarian Soul Food

2010-03-30T22:37:41Z

Lard, butter, ketchup, mayonnaise, sugar, sweet tea, bacon, eggs, grits, ham, fried chicken and fish, collards....

These are foods from my childhood where I grew up in the South. As a child I loved them. Loved them all. My diet has changed considerably over the years but there's still a lot of tastes and smells I still miss. Having said that I no longer associate southern food - GOOD southern food - as something that's all that compatable with being vegetarian. Perhaps the onus is on me for not really trying all that hard to re-incorporate some of those tastes and smells. But.... behold! Praise be! Yee-ha and HELL Yeah!!!!!!!!!

I am in heaven... I just picked up Bryant Terry's latest book:

Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine

and it is FINE!

Actually though I started this thread not so much to plug this great cookbook but to ask if there are those out there that have any recipes that you consider almost or even exclusively 'Southern' that you might like to share here.

C'mon now. You know you want to.

posted in Vegetarian & Vegan Recipe Exchange - 8 replies

Natural living cleaning products?

2010-03-24T13:43:39Z

If this is too far off topic, please delete this post, but I thought the members of this tribe might be a good resource for this question. :)

I'd really like to start using more natural cleaning products, but I'd like to take it a step further than using the "green" cleaning products they sell in the store. I'd prefer even more basic, straightforward stuff like using vinegar and baking soda--I recently found out that vinegar will remove paint from hardwood floors.

Does anyone know of a good, comprehensive book of natural cleaning remedies? One that lists general cleaning supplies as well as troubleshooting for specific issues? Or barring a book, please suggest a good website or list your favorite remedies in this thread. :)

Thank you for any suggestions!

Jen :)

posted in Vegetarian & Vegan Recipe Exchange - 4 replies

waffles with a twist

2010-03-22T19:27:04Z

I have been making these for my almost 2year old who won't eat veggies.

sift 2 C whole wheat PASTRY flour (plain old WW tastes too "healthy" to me)
3 tsp baking powder
1/2 tsp salt
1 tbs sugar

add 2 egg yokes
1 3/4 C milk
4 tbsp melted shortening ( I sub olive oil)

in a blender or Cuisinart type deal take 1/3 - 1 C of frozen mixed veggies and make them into a frozen powder...really fine.

stir until smooth and beat egg whites separately then fold in. I am LAZY...I whisk the dry ingredients then add the wet all at once. I don't separate the eggs. I do add extra eggs ... 4 max if he isn't eating much for protein. I then blend in the veggies. You could do the same with fruit if you wanted....I think subing blueberries/bananas etc would be yummy.

Then make some waffles : ) These are regular not Belgian style.

posted in Vegetarian & Vegan Recipe Exchange - 3 replies

Various Resources for Recipes

2010-03-22T19:02:07Z

this is a pretty good website:

International Vegan Recipes

(about 3100 recipes)

http://www.ivu.org/recipes/

and, some breakdown of the ivu.org site...

138 Vegan Pasta Recipes

http://www.ivu.org/recipes/pasta/

+++

69 Vegan East Asian Recipes

http://www.ivu.org/recipes/eastasia/

++++

106 Vegan Chinese Recipes

http://www.ivu.org/recipes/chinese/

+++

53 USA Vegan Soups, Stews & Chowders

http://www.ivu.org/recipes/soup/

+++

64 Vegan Holiday Recipes

http://www.ivu.org/recipes/holiday/

++++++++++++++

and a few more websites:

80 Vegan Recipes

http://www.101cookbooks.com/vegan_recipes/

180 Vegetarian Recipes

http://www.101cookbooks.com/vegetarian_recipes/

http://vegkitchen.com/recipes-galore.htm

http://www.theveggietable.com/

posted in Vegetarian & Vegan Recipe Exchange - 4 replies

Vegetarian Restaurant Guides

2010-03-22T15:58:19Z

http://www.vegetarian-restaurants.net/index.html

very comprehensive!

++++

Vegetarian Restaurant Guide

http://www.happycow.net/browse.html

+++

domestic and some foreign cities also...

posted in Vegetarian & Vegan Recipe Exchange - 2 replies

Where do you draw the line? For Vegans & Vegan-curious...

2010-03-10T05:04:07Z

I'm sorry if this is OT and therefore considered spam....This is just the only tribe I am in which I feel this would fit.

For the vegans out there...where do you draw the line with what is & is not vegan? Will you eat an egg if you know absolutely, that the chicken who layed it did not suffer and has a rather good life? Will you eat veggie burgers which have milk or other products which have "less than 2% of the following ingredients" when one of those is milk, cheese, egg, etc?

What about fish? I get asked a lot by people, if I eat fish. My response is that I am not catholic and therefore I consider fish animal and do not eat it. But what about fish oil? I have heard that fish oil is the best source of Omega 6(?) Fatty Acids. My supplements use Flax for this, but again, there are trace amounts of fish oil in them, and I use a pretty good brand (NOW).

posted in Vegetarian & Vegan Recipe Exchange - 48 replies

vegan parents and kids

2010-03-06T06:30:39Z

hi there i'm not a parent but i'm still curious to know how you vegan parents out there deal with sending your kids over to visit friends where vegan meals might not be very popular.. or school camps etc.. do you go to great efforts to make sure your kids eat 'right' or are you pretty laid back about it and don't get phased by a day or a week here and there?

posted in Vegetarian & Vegan Recipe Exchange - 2 replies

Share your festive food with me!

2010-02-16T05:37:14Z

What's your ideal christmas dinner? Or thanksgiving food? I usually do a nut roast on the big day, 'sausage rolls' mushroom pate ...just be lovely to have some fresh ideas !

posted in Vegetarian & Vegan Recipe Exchange - 5 replies

Anyone have good crock pot recipes?

2010-02-11T05:14:17Z

I would love to find some good crock pot recipes, any suggestions? I found some on the web, but, not interesting, flavorless it seems..

posted in Vegetarian & Vegan Recipe Exchange - 4 replies

Gluten-free soba noodle recipes?

2010-02-09T03:52:34Z

Any suggestions or is gluten-free noodles a contradiction of terms

posted in Vegetarian & Vegan Recipe Exchange - 12 replies

Help with Salt

2009-12-10T13:17:55Z

I have only been vegetarian since August and my hubby and I are now moving toward veganism. I think the issue I'm having so far is that things taste bland to me. Not so much with vegetarianism, but I think the salt from the cheese was really helping to flavor the food. Today I ate something and for the first time in years felt the need to add salt. Did anybody else go through this? Is there a really great vegan recipe site that has really flavorful food?

posted in Vegetarian & Vegan Recipe Exchange - 15 replies

nourishing traditions

2009-12-03T03:42:03Z

Hello, y'all,
I am so happy to have found this tribe! It seems like everyone around me is getting into the Nourishing Traditions wave these days. I like the focus on whole foods but the predominance of animal products is astounding to me. Anyone else out there confronting this?
Thanks!

posted in Vegetarian & Vegan Recipe Exchange - 18 replies

None chew recipes!

2009-11-17T19:55:19Z

My daughter has come off worse than her sister getting braces fixed, and cannot even chew :( We have cooked soup, mash potato and rice puddings. Any other recipes would be greatfully received (she usually eats chicken and fish too) As she has to have these for 2 years we would be very greatful!

posted in Vegetarian & Vegan Recipe Exchange - 5 replies

MSN Article: Vegetartian Thanksgiving recipes

2009-11-17T16:16:29Z

MSN.com has an article about vegetarian Thanksgiving recipes up today. :)

http://www.delish.com/entertaining-ideas/holidays/thanksgiving/vegetarian-thanksgiving-recipes?gt1=47028

I thought the "Citrusy Root Vegetable Puree" looked interesting.

posted in Vegetarian & Vegan Recipe Exchange - 2 replies

Raw Thanksgiving Recipe Shares!

2009-11-15T12:45:42Z

Hey lovers!

What are your recipes for a raw vegan thanksgiving?

Thanks, in advance, for your excellent ideas!

posted in Vegetarian & Vegan Recipe Exchange - 3 replies

creamy al funghi?

2009-11-11T18:24:56Z

heyy i'm in the mood for cooking a creamy al funghi fettucine but dont know the best way to go about it without using cream.. i have tofutti (soy cream cheese) and coconut cream.. do you have any luck with a vegan version of this recipe?

posted in Vegetarian & Vegan Recipe Exchange - 4 replies

what to do with carrot tops?

2009-11-11T01:53:07Z

Does anyone know anything good to do with carrot tops?

posted in Vegetarian & Vegan Recipe Exchange - 17 replies

what's you favorite fall dish?

2009-11-03T16:20:50Z

the one i'm working right now is this:

two butternut squashes cut in half, seeds scooped out, roasted in the oven at 375 with olive oil & sea salt
3 pears (same as above)
2 apples (same as above)

once they're all roasted & soft, mash them with cinnamon, nutmeg and brown sugar.

can be eaten hot, cold, served as a side dish or as an ingredient to something else.

posted in Vegetarian & Vegan Recipe Exchange - 14 replies

Making yogurt

2009-10-23T13:52:53Z

Here is an article and recipe I wrote on making yogurt.

http://www.ehow.com/how_5487745_make-save-money-live-healthy.html

posted in Vegetarian & Vegan Recipe Exchange - 3 replies

vegan/ vegitarian restaurants/ cafes in San Francisco?

2009-10-17T20:10:54Z

hello fellow animal lovers (in the truest sense),

i am curious if anyone knows of any good vegan or vegetarian cafés and restaurants located in San Francisco? i checked in the phone book, but found little was listed. i'm an visual artist and culinary artist with some great vegan culinary creations and ideas that have not been tried yet in any similar fashion to recipes you find out there. i would love to work with such a place and persons to develop extraordinary recipes for the public that can even attract the carnivores into the cause. i'm interested in bottling some of the drink creations as well, which could be launched through the venue in association with some distributors. if anyone has any leads or anyone looking to partner on such a project, please send me a note. i would love to hear from you!

thank you kindly for your time reading this.
good tidings!

ziggy dayz
:)

posted in Vegetarian & Vegan Recipe Exchange - 4 replies

Heads Up: Bean-flavored water

2009-10-12T10:11:50Z

Recently the 1st ingredient listed on safeway no fat refied beans (vegan) is no longer beans!
It;s WATER and is it ever.
YUCK!

posted in Vegetarian & Vegan Recipe Exchange - 3 replies

Alert: Living Well with Diabetes Tribe I may have accidently denied a membership Request

2009-09-21T15:04:14Z

If You requested to join and It came back denied I accidently clicked on the wrong thing. Please send another request.
Sorry, Thanks

posted in Vegetarian & Vegan Recipe Exchange - 0 replies

Indian vegetarian recipes

2009-09-21T12:18:00Z

this woman has lots of recipes on youtube, she's great! ;-)
http://www.youtube.com/watch?v=Saj9TS-wVaw&feature=channel

posted in Vegetarian & Vegan Recipe Exchange - 1 reply

Please help!

2009-09-21T09:26:14Z

Hello

I am recently vegan, and I live in an area with few substitutes available (for dairy things). I've found many recipes online to make my own cheese, and such, but it requires MimiCream (?) Anyway, I obviously can't find anything like that here, and was wondering if anyone had a recipe that I could use for a suitable cream substitute.

Any sort of help would be muchly appreciated. I'm dying here without my pizza :P

Thanks a million!

posted in Vegetarian & Vegan Recipe Exchange - 1 reply

I started a new Tribe for people with diabetes and their friends and family

2009-09-20T16:40:17Z

Once it gets rolling and we get some members we well be including lots of diabetes friendly recipes and tips. But I need to build our membership.
If you are interested or know someone who might be please let them know. My goal is simply to help people nothing more.
The tribe is located at, tribes.tribe.net/livingwellwithdiabetes

posted in Vegetarian & Vegan Recipe Exchange - 0 replies