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debborable
Posts: 4
I'd love to have a place where we can share our vegeterian/vegan recipes.
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Replies
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ditto...all my recipes are halfway across the globe. i only have cake and cookie recipes I'd prefer not to use...and I stick to tofu stir fry most days0
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Let's start a forum discussing and sharing our favorite recipes!0
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http://chefchloe.com/entrees/pad-thai-noodles.html
I made this tonight. It was SO good. I subbed fettuccine noodles because I couldn't locate brown rice noodles in my area.
I did the "recipe" tool and it looks to be 330 calories per cup.0 -
yummy Black Bean Burgers:
Ingredients (serves 4)
•1 can black beans, drained and rinsed
•1/3 c. red onion, minced
•1/2 c. mushrooms, chopped
•1/2 c. oats, ground to a coarse texture
•1/2 t. salt
•2 t. cumin
•1 T. vegan Worcestershire sauce
•1 1/2 t. minced garlic
Instructions
•Mash beans in a bowl with a fork until chunky.
•Stir in remaining ingredients and form the mixture into four patties.
•Saute the patties in a skillet sprayed with cooking spray, over medium high heat for about 7 minutes per side.
Thanks to the cookbook, Peas and Thank You for the recipe.0 -
Stuffed Peppers:
EASY STUFFED PEPPERS
Red Yellow and Green Peppers (enough to feed the fam)
Rice (white or brown)
Onion (diced finely)
Italian cheese blend or Mozerella
dash of pepper/salt/garlic to taste
Tomato Sauce
Rol Sausage, Ground Beef or any other veggies you would like to throw in the filling such as mushrooms (all veggies diced finely and/or meat cooked thouroughly)
Remove the very top of the peppers and remove all seeds. Dice any usable parts of the tops to put in the stuffing.
Mix approximately 3 to 4 cups cooked rice (depending on your family size) and all other stuffing ingredients together except the TOMATO SAUCE and CHEESE. Stuff the peppers and place them in a greased crock pot,packing them so they don't tip over. Spoon 1 or 2 tablespoons of tomato sauce over each pepper ans sprinkle with some cheese. Cover and turn crock pot on LOW for the day. They should come out tender and delicious after about 8 hours. A lot of raw veggies in the stuffing will create a "sauce" in the bottom of your crock.
by Linda Jo Parker(one of my best friends)1 -
Spaghetti Squash:
1 small spaghetti squash (about 3-4 pounds)
2 tablespoons butter
2 cloves garlic, finely minced
1/4 cup finely minced parsley (or basil)
1/2 teaspoon salt (or to taste)
1/4 cup shredded parmesan cheese
Directions:
1. Preheat oven to 375F. Pierce squash a few times with sharp paring knife (to let steam escape). Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes.
2. Cut squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using fork to scrape the squash to get long, lovely strands. If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes.
3. Heat a large saute pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese and taste to see if you need additional salt. The spaghetti squash should have a slight crunch (i.e. not mushy) - but if you like it softer, cover the pan and cook 2 more minutes.
Thanks to Steamykitchen.com for this recipe!0 -
This is super easy to make vegan too. One of the best recipes I've tried in a really long time: Sweet potato black bean enchiladas from Veg times.
http://www.vegetariantimes.com/recipes/11841?section=
I advise doubling the sauce recipe and letting it simmer for a couple of hours. Melds the flavors and thickens the sauce. This makes 2 9x13 pans, 16-20 enchiladas depending on how tight you roll them. This is pretty spicy (and I grew up in NM eating SPICY food!), so if you don't like too much heat make sure to use mild salsa, scrape all the seeds out of the chipotle pepper and cut back on the chili powder. I have made this recipe 3 times in the last 2 months!0 -
I've been veg for a year and a half now... and I'm always looking for satisfying filling ideas
thanks! 0 -
YUM this looks great! Where do you get Worcestershire sauce?0
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YUM this looks great! Where do you get Worcestershire sauce?
Any grocery store should have it!0 -
YUM this looks great! Where do you get Worcestershire sauce?
If you want veg friendly, Whole Foods sells it. It's really tasty.
My favorite recipe is tofu steaks with sauteed onions and wasabi mashed potatoes
-One block of tofu cut into 4-5 "steaks" or slices.
-Marinate in mix of 1/4c EVOO; 7 or so splashes of soy sauce; 2T of Worcestershire sauce; 1T balsamic vinegar; and add salt, pepper, garlic as you like.
-Slice one large onion into ribbons and lightly saute until translucent; remove from pan.
-Add in tofu steaks and get them a little crisp.
-Add onions back and add the rest of the marinade (and add more of anything you like) to the pan.
Meanwhile...
Make some mashed potatoes or mashed parsnips and add in as much or as little wasabi powder as you like.
Then enjoy! Man, I know it's not low calorie, but on a big exercise day, this is such an awesome dinner!0 -
I made veggie tacos for dinner tonight and they were GOOOD! I sauteed onicns, mushrooms, zucchini, green onions, fresh tomatoes and bell peppers together (in other words, what I had on hand in the fridge), added salt and pepper, squeezed a fresh lime into the mix. I heated up some Mission artisan blue corn and flaxseed tortillas, put guacamole I bought on them, then filled them with the sauteed veggies. Yum!0
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Easiest recipe: cheese and vegetable "brochette" (kebab style - the kebab): Cut in thick cubes onions and peppers and cherry tomatoes, role in a little olive oils, salt, black pepper, cayenne pepper. Bake 2 minutes (more if you want them grilled and tender); put on a skewer or wood stick alternating vegetables and cheese (mozarella or other). +Easy to do a lot of these when having guests over. Enjoy0
