Vegan Recipes?

You can check out my vegan website www.onestopveganhealthshop.com
It has lots of cooked and raw vegan recipes.

Too, do what I do and substitute any recipes you have with vegan alternatives.

For example, I use nut milks instead of milk. I use bananas or cornstarch and soy flour instead of eggs. I use soy flour instead of whole wheat to up the protein values. I eat nuts, seeds, hemp, beans, and fake meat in place of real meat. I eat nutritional yeast instead of cheese.

I don't know what you mean by non-weird vegan recipes. I have hundreds of vegan recipes, but to non-vegans, they are all weird.


Here's a couple:

Lentil and Brown Rice Soup
Makes 8 servings
12 cups water or vegetable broth
1 cup dried brown or green lentils
1 cup short-grain brown rice
1 cup diced onion
1 cup minced fresh parsley
6 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/4 teaspoon whole celery seeds
1/4 teaspoon ground cinnamon
1/4 teaspoon salt

Bring the water to a boil in a large soup pot. Add the lentils, rice, onion, parsley, garlic, oregano, thyme, pepper, celery seeds, and cinnamon. Lower the heat, cover loosely, and simmer, stirring occasionally, for about 45 minutes, or until the lentils and rice are tender.
Season with salt to taste.
Stored in a covered container in the refrigerator, leftover Lentil and Brown Rice Soup will keep for up to 3 days.

Nutrition Information
Per serving:
calories: 173
fat: 1.1 g
saturated fat: 0.2 g
calories from fat: 5.6%
cholesterol: 0 mg
protein: 8.5 g
carbohydrate: 33.4 g
sugar: 1 g
fiber: 7 g
sodium: 158 mg
calcium: 43 mg
iron: 3.3 mg
vitamin C: 12.2 mg
beta-carotene: 390 mcg
vitamin E: 0.2 mg
Recipe from The Cancer Survivor’s Guide


Vegan Not-Tuna Salad
1 Can garbanzo beans (15 oz)
1 Stalk celery
1 Carrot, grated
1 Quarter cooking onion
2 Tsp yellow mustard
2 Tsp Pickle relish (sweet or dill)
3 Tbsp vegenaise/nayonaise (nutes are with vegenaise high omega-3)


1) Open beans and pour contents into strainer. Rinse and then shake them dry.
2) Move beans to a bowl and mash up with a fork or potato masher until they're approximately the texture you'd want.
3) Add in the rest of the ingredients
4) Stir, and serve. I put it on a whole wheat pita wish some lettuce and a tomato slice.

Makes 4 BIG servings.

Nutes:
Cals: 173
Carbs: 19g
Fat: 8g
Protein: 6g
Cholesterol: 0mg
Sodium: 455mg
Sugars: 1g
Fiber: 7g

VEGAN POTATO LEEK SOUP
INGREDIENTS
1 tablespoon extra-virgin olive oil
2 leeks, white and light green parts washed and sliced into 1/4-inch slices
2 cups chopped yellow onion
1/2 teaspoon sea salt
3 cloves garlic, minced
2 large Yukon Gold potatoes (about 1 pound), peeled and cubed into 1/2-inch cubes
4 cups vegetable stock
2-3 teaspoons fresh rosemary leaves
1. Heat a 4-quart soup pot over medium heat and add the oil.
2. Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent.
3. Add the garlic and stir well. Cook for 1 minute more.
4. Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes.
5. Remove the soup from the heat and use an immersion/stick blender to blend the soup in the pot or ladle the soup into a blender, 1 cup at a time. Blend the soup with the fresh rosemary leaves until smooth and free of chunks. Pour smooth soup into a heat-proof bowl and continue until all of the soup has been blended.
6. Transfer the blended soup back to the original soup pot and warm over low heat until heated through. Serve hot.
Serves 4 - 6.
6 Servings


Amount Per Serving
Calories 146.1
Total Fat 4.7
Saturated Fat 0.7 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 3.3 g
Cholesterol 0.0 mg
Sodium 101.7 mg
Potassium 708.0 mg
Total Carbohydrate 27.4 g
Dietary Fiber 3.2 g
Sugars 2.8 g
Protein 4.1 g
Vitamin A 0.4 %
Vitamin B-12 0.0 %
itamin B-6 11.7 %
Vitamin C 44.9 %
Vitamin D 0.0 %
Vitamin E 0.0 %
Calcium 3.1 %
Copper 5.0 %
Folate 8.1 %
Iron 8.1 %
Magnesium 7.0 %
Manganese 5.1 %
Niacin 7.9 %
Pantothenic Acid 0.3 %
Phosphorus 0.7 %
Riboflavin 0.5 %
Selenium 0.3 %


If you are interested, PCRM is running a Vegan Kickstart beginning April 4th. It is 21 days and they provide the grocery list and menus in advance. Check out the website for tips and tons of recipes www.21daykickstart.com

Also www.vegetariantimes.com has TONS of recipes to sift through. You are bound to find something you like on there.

Hope that helps:flowerforyou:

I've made this a few times and it is GREAT! I could not find any tahini, but I ended up adding a couple of chopped up jalepenos, extra garlic and it was AWESOME. It's a great dip for veggies or a spread for a sandwich. Yummy!

Avocado Hummus

Ingredients:

1 avocado, peeled and pitted
1 (15 oz.) can of chickpeas, drained
1/2 cup fresh cilantro, chopped
1/4 cup chopped red onion
3 cloves garlic, peeled and smashed
2 Tbsp. tahini (optional)
1 Tbsp. olive oil
1 lime, juiced
1 tsp. cumin
1/4 tsp. salt (more or less to taste)
Method:

Combine all ingredients in a food processor and blend until smooth. Add in a few extra tablespoons of water to thin out the consistency if you’d like.

Here's the website I got the recipe from - there are a ton of hummus recipes and fairly simple & cheap to make.
http://gimmesomeoven.com/roasted-garlic-rosemary-and-white-bean-hummus/

Enjoy!

I like vegan tortilla soup from

http://allrecipes.com/Recipe/vegetarian-tortilla-soup/detail.aspx

We just slice up tortillas and bake them rather than using a bag of tortilla chips.