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alexsmith01
Posts: 350 Member
As the title said, recipes! If you have any you would like to share, post below.
To start off with, I have this awesome easy recipe for chickpea patties:
2 cans Chickpeas (Garbanzo Beans)
1 small red onion
A big handful of Coriander (Cilantro)
1t Cumin
2T Flour
Blend all of the above ingredients (except flour) in a blender until smooth, then stir the flour through.
Shape into 12 small patties and fry in a frying pan (could also try oven baking them if you can't afford the oil calories)
3 patties is one serve
from memory the recipe book says 377cal per serve
Alex
To start off with, I have this awesome easy recipe for chickpea patties:
2 cans Chickpeas (Garbanzo Beans)
1 small red onion
A big handful of Coriander (Cilantro)
1t Cumin
2T Flour
Blend all of the above ingredients (except flour) in a blender until smooth, then stir the flour through.
Shape into 12 small patties and fry in a frying pan (could also try oven baking them if you can't afford the oil calories)
3 patties is one serve
from memory the recipe book says 377cal per serveAlex
5
Replies
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Brown Rice Burgers
Ingredients
2 cups cooked brown rice
½ cup parsley, chopped
1 cup carrot, finely grated
½ cup onion,finely chopped
1 clove garlic, minced
1 tsp salt
¼ tsp ground black pepper
flax egg
½ cup whole wheat flour
2 tbsp vegetable oil for cooking
Preparation
1. Combine all ingredients except the oil in a medium mixing bowl. Form mixture into 12 patties, pressing firmly with hands.
2. Add vegetable oil to a skillet and heat over medium heat. Cook patties in oil until brown (4-5 minutes per side), turning only once.
Nutrition Information: Makes 12 burgers
Per burger: 120 calories, 3.5 g fat, 0 g sat fat, 18 g carbohydrate, 3 g protein, 3 g fiber, 150 mg sodium
Dietitian's Tip:
Make this a DASH meal with a whole wheat bun, thick sliced tomato and sweet onion, lettuce leaf and a smear of Dijon mustard. These burgers are great with grilled or sautéed fresh asparagus spiked with garlic and olive oil. This recipe makes many burgers. Reduce the recipe by half or freeze remaining cooked burgers for a quick meal another day.
I got this from the internet on Dash Diet Eating Plan
Even my husband loved it and I am embarrassed to admit he is a BIG fan of the Whopper.
http://www.dashdietoregon.org/resources/recipes/brown-rice-burgers2 -
I love a big salad and this one is a favorite!!!
Asian Tempeh Salad
4 oz. Organic flax seed tempeh sliced, and sautéed in 2 tbs. Braggs (Braggs is not the official name for it, but I can't remember; it is an amino acid soy sauce)
4 organic cherry tomatoes
1 organic carrot, thinly sliced
1/4 of a red bell pepper, thinly sliced (usually I use organic, but didn't see any and love them)
1/4 c. organic broccoli, chopped
1/4 c. organic celery, chopped
1 organic green onion, chopped
1/4 c. organic frozen peas (love these, and add them to everything)
Dressing: Whole Foods - organic Ginger Soy Vinaigrette
Calories per serving: 3421 -
Serves people 5 People
Ingredients
2 cups chick peas
2 cups Frozen spinach
1 can diced tomatoes? or 2 large fresh tomatoes
1 medium onion
1 Tbs olive oil
3 cloves garlic
1 tsp cumin
1. cook onion, garlic and olive oil until translucent
2. add can of tomatoes and 1tsp of cumin
3. add in chick peas and frozen spinach
4. add in 2 cups of vegetable broth
5. salt and pepper to taste.
appx 150 cals per serving
Yummy in my tummy 2 -
OMGWTF Spinach Enchiladas.
Filling
1 pkg froz chopped spinach
1 pkg froz chopped broccoli
1 med white onion, chopped
2-3 cloves garlic, minced
1 T olive oil
1/2-14 oz pkg extra firm tofu, drained and crumbled
2 T nutritional yeast (recommended)
1 tsp toasted ground cumin
1 tsp Mexican oregano (optional)
1-2 serrano peppers, chopped, depending on how much heat you like
salt to taste
Saute froz veggies til just thawed and drain extra water. Set aside. Saute onion, add thawed veggies, garlic, tofu, seasonings, until heated through and very fragrant. Taste once or twice as you go along, and you'll know when it's come together.
1 package fresh corn tortillas, heated lightly for suppleness
(you can use regular, but you may want to double them up so they don't break since they're thinner and more brittle)
1 c vegan cheez shreds (I used Daiya mozzarella)
Roll em up, top with cheez and bake for 20 mins or so.
Serve with salsa.
WARNING: These may earn you marriage proposals. Don't say I didn't warn you.3 -
Three ingredient vegan icecream
1 banana, peeled and frozen
1 Tbsp. peanut butter
1 tsp. cocoa powder
Additional flavorings (optional)
Combine all ingredients in a food processor or blender and mix until well combined and creamy.
If desired, add additional flavors or toppings, such as cookies, fresh fruit, shredded coconut, cinnamon, or pieces of candy.
Serve immediately.
Lettuce Wraps
1 1/2 tsp. vegetable oil
1 small onion, finely chopped
6 scallions, minced with white and green parts separated
2 cloves garlic, minced
1 lb. extra-firm tofu, patted dry and cut into 1/4-inch cubes
6 oz. vegetarian burger crumbles (try Morningstar Farms—www.kelloggs.com)
2 Tbsp. toasted sesame oil
2 Tbsp. soy sauce
2 Tbsp. vegan oyster (amushroom) sauce
1 Tbsp. (or 1 crumbled cube) vegetable or faux chicken bouillon
1/4 cup sugar
1 1/2 tsp. hot chili paste
1 head iceberg lettuce, core removed and leaves carefully separated
1 lime, cut into wedges
For the Sauce
1/4 cup soy sauce
1/8 cup rice vinegar
1 Tbsp. toasted sesame oil
1 tsp. Chinese yellow mustard
2 tsp. chili paste
• Heat the vegetable oil in a wok or large skillet over medium heat. Add the onion, the white part of the scallions, the garlic, and the tofu. Cook for several minutes, stirring frequently, until the onion softens and the tofu begins to brown.
• Add the vegetarian burger crumbles, sesame oil, soy sauce, “oyster” sauce, vegetable or faux chicken bouillon, sugar, and chili paste. Stir to combine then continue cooking for 4 to 5 minutes or until heated through. Allow to cool for several minutes then mix in the green part of the scallions.
• Mix all the ingredients together and stir well. Serve with the lettuce wraps.
• To serve, spoon a scoop of the mixture onto a lettuce leaf, squeeze some lime juice over the top, and roll the leaf up like a burrito.
Makes 4 to 6 servings
Courtesy of Peta.org 0 -
Three ingredient vegan icecream
1 banana, peeled and frozen
1 Tbsp. peanut butter
1 tsp. cocoa powder
Additional flavorings (optional)
Combine all ingredients in a food processor or blender and mix until well combined and creamy.
If desired, add additional flavors or toppings, such as cookies, fresh fruit, shredded coconut, cinnamon, or pieces of candy.
Serve immediately.
Lettuce Wraps
1 1/2 tsp. vegetable oil
1 small onion, finely chopped
6 scallions, minced with white and green parts separated
2 cloves garlic, minced
1 lb. extra-firm tofu, patted dry and cut into 1/4-inch cubes
6 oz. vegetarian burger crumbles (try Morningstar Farms—www.kelloggs.com)
2 Tbsp. toasted sesame oil
2 Tbsp. soy sauce
2 Tbsp. vegan oyster (amushroom) sauce
1 Tbsp. (or 1 crumbled cube) vegetable or faux chicken bouillon
1/4 cup sugar
1 1/2 tsp. hot chili paste
1 head iceberg lettuce, core removed and leaves carefully separated
1 lime, cut into wedges
For the Sauce
1/4 cup soy sauce
1/8 cup rice vinegar
1 Tbsp. toasted sesame oil
1 tsp. Chinese yellow mustard
2 tsp. chili paste
• Heat the vegetable oil in a wok or large skillet over medium heat. Add the onion, the white part of the scallions, the garlic, and the tofu. Cook for several minutes, stirring frequently, until the onion softens and the tofu begins to brown.
• Add the vegetarian burger crumbles, sesame oil, soy sauce, “oyster” sauce, vegetable or faux chicken bouillon, sugar, and chili paste. Stir to combine then continue cooking for 4 to 5 minutes or until heated through. Allow to cool for several minutes then mix in the green part of the scallions.
• Mix all the ingredients together and stir well. Serve with the lettuce wraps.
• To serve, spoon a scoop of the mixture onto a lettuce leaf, squeeze some lime juice over the top, and roll the leaf up like a burrito.
Makes 4 to 6 servings
Courtesy of Peta.org
Three ingredient vegan icecream - wow sounds awesome!
Am trying the chickpea patties tonight0 -
I don't have a recipe to share, but I just wanted to say everything sounds good and thanks to everyone who's posted. I'll definitely try some of these out :P1
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I cannot get enough of this salad....AND...I use the the dressing for EVERYTHING.
Hail-to-the-Kale Salad
Ingredients:
1 bunch Kale, chopped 1 bunch
3 cups Carrots, grated 750 ml
1/2 head Red cabbage, thinly sliced 1/2 head
1/2 cup Tamari pumpkin seeds (see method below) 125 ml
1/2 cup Tamari sunflower seeds (see method below) 125 ml
1/2 cup LIGHT TASTING olive oil125 ml
1/3 cup Bragg Liquid Aminos 80 ml
5 tbsp Balsamic vinegar 75 ml
1 tsp Oregano, dried 5 ml
Method
Wash kale and chop. Be careful to rinse the leaves to remove dirt and grit.
In a cast iron skillet over medium to high heat, stir sunflower and pumpkin seeds. Remove from heat when they’re toasted golden brown. While the skillet is hot, add in a few drops of tamari, which will sear onto the seeds. Remove and let cool.
In a large bowl combine chopped kale, carrots, cabbage and seeds. Set aside.
In a small bowl whisk together oil, Bragg Liquid Aminos, vinegar and oregano and pour over kale mixture. Toss until evenly coated and chill 2 hours before serving. This salad keeps well refrigerated 2-3 days.
Yields 8 - 10 servings.2 -
OK, two salads. Both with no fat and delicious and filling. VERY easy. And you can get all the ingredients at the crappest supermarket -- no health food store required! Not sure how many calories! Depends on how much you eat I guess.
1 tin kidney beans (drained)
1 tin borlotti beans (drained)
1/2 pack frozen green peas (thawed)
1/2 red onion (diced)
1 red capsicum (diced)
1 bunch coriander/cilantro (chopped)
lemon juice to taste
vinegar to taste
salt and pepper to taste (quite a bit)
250gr rocket leaves (is this "argula" in the US?)
1 tin kidney beans (drained)
1 tin artichoke hearts (cut in quarters)
1 ripe tomato (diced) (or some halved cherry tomatoes)
-- you don't even need a dressing for this one, some of the artichoke juice gets in there and the rocket is so peppery you'll swear it's full of cheese. Totally yum.1 -
How's this for a useless bit of recipe jiggling? With McDonalds showing the commercials, I actually thought it might be nice to have one of those "Shamrock Shakes" for St. Patty's Day. So I came up with this vegan mock version. The whole thing came to 150 calories, but my wife & I actually split one for 75 each:
1 cup 365 unsweetened almond milk
1 frozen banana
1/2 tsp Penzy Spices Vanilla Powder (I'm sure regular vanilla extract would work as well)
1/2 cup water
5-6 ice cubes
About a dozen fresh mint leaves
Toss 'em all into a Vita-Mix or other good blender and blend 'til smooth.1 -
I am still really full after my Lunch!!
I had a Tofu, Avocado, carrot and spinach wrap
1 whole wheat wrap
1/2 pack of Ready made Herbed Tofu
half an avocado
half a cup of grated carrot
1 cup of spinach
squeeze of lemon juice
Spread the Avocado over the surface of the wrap.
Slice and add the tofu, spinach and grated carrot.
Squeeze some lemon over the top and roll up.
Cut in half and stay full for HOURS!!! I couldn't even finish it. :happy:0 -
Made a spicy Moroccan chickpea chilli tonight :-)
*Serves around 6*
1 white onion
3-4 Garlic cloves
3 Cups chickpeas (soaked overnight)
2 Tins chopped tomatoes
1 Cinnamon stick
1 Tsp cayenne (I like mine really spicy... for average heat I'd do 1/2 tsp)
1/2 Tsp garam masala
1 Tsp Cumin
1/2 Tsp turmeric
Splash canola/olive oil
Firstly bring chickpeas to the boil and simmer for 1.5-2hrs
In another big pan heat canola oil and sautee off onion and garlic until translucent.
Add spices.
Add chickpeas and cook for a few minutes.
Add canned chopped tomatoes.
Bring to the boil.
Simmer for around 25-30 minutes until chickpeas are the desired consistency.
Eat and enjoy!
:-)0 -
Made this tonight: Tofu, spinach, beansprout, zucchini and udon noodle teriyaki stirfry. Yummy!
Ingredients:
1/2 block firm tofu, sliced into 1/4" slices
1 medium zucchini, chopped
2 cups spinach leaves
Handful of beansprouts
3 tbsp teriyaki sauce (vegan, without honey - if you're ok with honey that's fine too)
1 tbsp soy sauce
1 pack udon noodles (around 100-120g)
First off make the marinade - mix the soy sauce and teriyaki together. If you want it spicy, add some sriracha/chilli etc.
Next, dip each tofu slice into the marinade and leave in a dish whilst you prep the veg.
Chop zucchini
Rinse and chop spinach
Rinse beansprouts
Heat a frying pan and fry the tofu - add a little sesame oil if preferred.
When the tofu is browned, remove from the pan.
Add zucchini to the pan and stir fry (adding a little water if sticking) 1-2 minutes.
Add beansprouts and spinach and cook until spinach wilted.
Next, dice the pre-cooked tofu into fork sized chunks and add to the pan, along with the noodles.
Add a further splash of soy sauce and some teriyaki if desired, or a touch of water and cook around 2 minutes until noodles are tender.
Eat, and enjoy! 0 -
Vegetable Red Thai Curry
. This was delicious!
1 tbsp + 1 tsp vegetable oil
3 tbsp red Thai curry paste
2 cups sugar snap peas, trimmed and cut in half on the diagonal
2 large shallots, thinly sliced
1 red bell pepper, thinly sliced
1 14-oz can coconut milk
1 tbsp light brown sugar
1# extra firm tofu, drained and pressed and cut into 1" cubes
2 tsp soy sauce
1 cup loosely packed Thai basil (or regular basil), torn into small pieces
4 tsp fresh lime juice
Heat 1 tbsp oil in a large skillet over medium-high heat until shimmering hot. In a separate small saute' pan, heat remaining oil over medium-high heat until hot. In the large pan, add curry paste and cook, stirring frequently until fragrant, about 20 seconds. Take the pan off the heat and stir in snap peas, shallots, bell pepper, coconut milk, sugar, and 1 cup water. Stir to combine. In the smaller saute pan, add the tofu cubes. I had seasoned mine with a Pampered Chef Thai curry rub. If you cannot find a similar seasoning, you can simply season with a little salt and pepper to taste. The tofu will pick up the flavor from the sauce. But I like my tofu crispy around the edges, so I saute it in a hot pan on all sides until browned.
Add the tofu to the large skillet with the vegetables and bring to a simmer over medium heat. Cover and cook until vegetables are tender, about 8-10 minutes. Stir in soy sauce, basil, and lime juice. Let rest off heat for 5 minutes. Taste and adjust salt/pepper. Serve over hot cooked rice. I used a brown jasmine rice.
I like to use Toasted seame seed oil instead of veg.oil. and I like to add an extra green pepper! One of the very best things I have ever eaten!!! I always double this and have it on hand for the whole week! even make up a large pot of rice. Bring it with me when I go to places that don't have vegan friendly meals a real life saver for me!! 0 -
Vegetable Red Thai Curry
. This was delicious!
1 tbsp + 1 tsp vegetable oil
3 tbsp red Thai curry paste
2 cups sugar snap peas, trimmed and cut in half on the diagonal
2 large shallots, thinly sliced
1 red bell pepper, thinly sliced
1 14-oz can coconut milk
1 tbsp light brown sugar
1# extra firm tofu, drained and pressed and cut into 1" cubes
2 tsp soy sauce
1 cup loosely packed Thai basil (or regular basil), torn into small pieces
4 tsp fresh lime juice
Heat 1 tbsp oil in a large skillet over medium-high heat until shimmering hot. In a separate small saute' pan, heat remaining oil over medium-high heat until hot. In the large pan, add curry paste and cook, stirring frequently until fragrant, about 20 seconds. Take the pan off the heat and stir in snap peas, shallots, bell pepper, coconut milk, sugar, and 1 cup water. Stir to combine. In the smaller saute pan, add the tofu cubes. I had seasoned mine with a Pampered Chef Thai curry rub. If you cannot find a similar seasoning, you can simply season with a little salt and pepper to taste. The tofu will pick up the flavor from the sauce. But I like my tofu crispy around the edges, so I saute it in a hot pan on all sides until browned.
Add the tofu to the large skillet with the vegetables and bring to a simmer over medium heat. Cover and cook until vegetables are tender, about 8-10 minutes. Stir in soy sauce, basil, and lime juice. Let rest off heat for 5 minutes. Taste and adjust salt/pepper. Serve over hot cooked rice. I used a brown jasmine rice.
I like to use Toasted seame seed oil instead of veg.oil. and I like to add an extra green pepper! One of the very best things I have ever eaten!!! I always double this and have it on hand for the whole week! even make up a large pot of rice. Bring it with me when I go to places that don't have vegan friendly meals a real life saver for me!!
Wow thanks so much for that recipe - I was looking for a good thai curry recipe that included tofu. I even bought coconut milk and thai curry paste in this weeks shopping as I was intending to make one
Also a fab idea to make up a bulk lot... I work in an office and there is only one cafe near me and they do literally nothing vegan (and don't understand what vegan is either strangely enough).
I'll certainly give this one a whirl!
H 0 -
Oat Burgers:
4c. water
1/4c bragg's liquid aminos
1/4c. nutritional yeast
2T. oil- I use olive oil but you can use what you like
1T. ground flaxseed
1T. dried basil
2tsp. garlic, onion powder
1/2tsp. liquid smoke
1tsp. coriander, and sage (i don't have sage and it is fine without)
1c. finely chopped walnuts
4c. rolled oats
Boil all ingred. except oats. then add the oats. stir and cover, let cool but stir often as it cools. form into 1/3-1/2c burgers then cook at 350 for 20 mins on each side! freeze leftovers.
this are totally amazing! even my husband (who loves to eat meat and is a hunter) loves these! I eat them with thin buns from the store.2 -
Rainbow Asian Slaw
Ingredients
For the dressing:
•1/4 cup honey
•1/4 cup vegetable oil
•1/4 cup unseasoned rice vinegar (not the seasoned kind or it will be too salty. Can substitute regular white vinegar but the dressing will have more of a harsh flavor)
•1 tablespoon soy sauce
•1 teaspoon Asian sesame oil
•1 tablespoon peanut butter
•1/2 teaspoon salt
•1/4 teaspoon Sriracha hot sauce
•1 tablespoon minced fresh ginger
•1 large garlic clove, minced
For the slaw:
•4 cups prepared broccoli slaw (or shredded cabbage)
•2 cups prepared shredded carrots (or grated in food processor)
•1 red pepper, thinly sliced into bite size pieces
•1 cup pre-cooked, shelled edamame (available fresh or frozen)
•2 medium scallions, finely chopped
•1/2 cup chopped salted peanuts
•1/2 cup loosely packed chopped fresh cilantro
Directions
1.Make the dressing by combining all ingredients in medium bowl. Stir with a whisk until peanut butter is dissolved. Set aside.
2.Combine all of the slaw ingredients in a large bowl. Add dressing and toss well. Let sit at least 10 minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary. Serve cold.
Prep Time: 10 min Serves: 6 side dish servings0 -
These look great!0
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I have no clue how to add pics in here. So you'll have to go to this link for picture. http://everydaymama22.blogspot.com/2012/04/vegan-minestrone-soup.html
Delicious minestrone soup!!
Vegan Minestrone Soup
Ingredients:
3 tablespoons Better than Bouillon Vegetable Base (Organic)
2- 28 oz cans diced tomatoes
2 cups water
1- 15 oz can kidney beans (I used black beans)
1 diced onion
1- 16 oz package frozen mixed vegetables
1 tsp each of garlic powder, dry basil
1/4 tsp black pepper
1 cup elbow macaroni
Bring to a boil. Add 1 cup uncooked elbow macaroni. Simmer, covered, for 15 minutes. Makes 3 quarts finished soup.0 -
HOLY BALLS THAT'S DELISHUS Mexican Hash
Serves 3
1 pkg Soyrizo
1 large can white hominy (maiz blanco), rinsed well
1 medium yellow onion, diced
3 cloves garlic, chopped
1 serrano chile, sliced
1 tsp thyme
1.5 T olive oil
A splash of dry white wine
Saute onion in 1/3 of the olive oil. When soft and a little charred, add garlic and serrano. Once the garlic and chile is softened, deglaze with wine. As the wine cooks off, lower heat to medium and move everything to one side of the pan. Add another 1/2 T of olive oil and saute the hominy, add thyme to hominy. Once that's cooked through, incorporate it into the onion mixture and move it to one side of the pan. Add the last 1/2 T of olive oil and saute the soy chorizo. Once that's crisp on the bottom, incorporate with the rest of the hash and serve.
I like mine garnished with cilantro, lime and served with a side of fruit or boiled greens.
If you're not used to cooking delicate foods like hashes and scrambles, the best approach to adding ingredients after your aromatics are cooked is to oil the pan, add things like the hominy and soyrizo here, and let them crisp on the bottom, without moving them around a lot at all.
When they're done (crisp on the bottom and heated through), fold them gently into the rest of the ingredients. You'll need good control over your heat to do this, and a heavy-bottomed or cast iron pan.
Don't try to move stuff around a lot in the pan, or you'll get an overly sticky mass of mush that's both ugly and a pain in the *kitten* to clean up.0
