Vegan Foodies!!
FloatR
Posts: 19 Member
Vegan foodies! Where you at? Are you cooking up some delicious meals during lockdown? If you’re into cooking like me, please give me a shout!
I like “around the world” cuisines, bold flavours and all things spicy!
Yesterday I made pulled bbq jackfruit on whole wheat buns topped with tangy red slaw and a pickle. Today I’m making gochujang tempeh with “Chinese takeout style” broccoli and a brown rice medley.
Tomorrow I think I’ll be making a new tofu recipe that I found in a cookbook that I bought from a second hand shop. It has a lot of unique ingredients for one marinade including tamarind paste, garam masala, orange juice, curry powder, molasses and ketchup (of all things).
I have one bunch of collards left from my “fresh greens” stash. Not sure what I’ll do with them yet. I want it to compliment my tofu.
I still have one giant cauliflower for the day after. Haven’t even thought what I’ll do with it yet. Then it will be off to brave the grocery store again. Who knows what veggies or proteins are available. I considered myself lucky when I scored the tofu a couple of weeks
I like “around the world” cuisines, bold flavours and all things spicy!
Yesterday I made pulled bbq jackfruit on whole wheat buns topped with tangy red slaw and a pickle. Today I’m making gochujang tempeh with “Chinese takeout style” broccoli and a brown rice medley.
Tomorrow I think I’ll be making a new tofu recipe that I found in a cookbook that I bought from a second hand shop. It has a lot of unique ingredients for one marinade including tamarind paste, garam masala, orange juice, curry powder, molasses and ketchup (of all things).
I have one bunch of collards left from my “fresh greens” stash. Not sure what I’ll do with them yet. I want it to compliment my tofu.
I still have one giant cauliflower for the day after. Haven’t even thought what I’ll do with it yet. Then it will be off to brave the grocery store again. Who knows what veggies or proteins are available. I considered myself lucky when I scored the tofu a couple of weeks
7
Replies
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I think the last time I had collards, I cooked them with mushrooms and onion mushroom soup mix...
Today I cooked kale with frozen mixed vegetables, garam masala, and Bragg's.1 -
Hi there! I love collards! My new thing is hemp protein. I have pulp from my juicer - I only use it on rare occasions, I ususlly use a nutrabullet- and want to make Patti out of it1
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I'm ovo-lacto vegetarian, but I cook a lot of vegan recipes. This week, I'm doing a portobello and vegetable stew with a Mediterranean artichoke saute.1
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I love my curries. You can make a cauliflower and chickpea curry. I made it a couple of weeks ago and it was so delicious. I made a tikka masala curry today with plant based mince meat, purple potatoe, pumpkin and carrots. Enjoyed with cauliflower rice. It was so delicious, hearty and spicy!3
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I'm vegan, recently we have been using the No Meat Athlete cook book and we are loving the recipes in there, it has a lot in there using collards too (took us a while to work out what that was in the UK
)
Today we have Better Than Takeout Curry
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Yesterday I made Brussels sprouts in the air fryer. I put Dijon mustard on them before cooking.3
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Province2019 wrote: »Yesterday I made Brussels sprouts in the air fryer. I put Dijon mustard on them before cooking.
Brussels sprouts are so good in the air fryer! That's usually how I make them too and it gives them that awesome crunch. I'm pretty boring, so I make them plain then either dip them in hot sauce or a little syrup. YUM!2 -
DancingMoosie wrote: »I think the last time I had collards, I cooked them with mushrooms and onion mushroom soup mix...
Today I cooked kale with frozen mixed vegetables, garam masala, and Bragg's.
I don’t have mushroom soup mix but I do have mushrooms and onions! Maybe with some soy sauce it would be nice. I’m hesitant to put in garam masala, but maybe a little might work! Thanks!0 -
Hi there! I love collards! My new thing is hemp protein. I have pulp from my juicer - I only use it on rare occasions, I ususlly use a nutrabullet- and want to make Patti out of it
My spouse uses that hemp protein powder almost daily. He likes it. Sometimes I sprinkle hemp seeds on my salads. So what’s a Patti? You mean like a vegetable pulp patty fried up or something?
1 -
estherdragonbat wrote: »I'm ovo-lacto vegetarian, but I cook a lot of vegan recipes. This week, I'm doing a portobello and vegetable stew with a Mediterranean artichoke saute.
Ok this sounds amazing. Are you using artichokes in oil or fresh ones?0 -
Faygetshealthy_2018 wrote: »I love my curries. You can make a cauliflower and chickpea curry. I made it a couple of weeks ago and it was so delicious. I made a tikka masala curry today with plant based mince meat, purple potatoe, pumpkin and carrots. Enjoyed with cauliflower rice. It was so delicious, hearty and spicy!
I’m with you on curries! I find cauliflower pairs perfectly with curry, potatoes and carrots. I think I just might make that with my giant cauliflower! Thanks!0 -
I'm lacto-ovo vegetarian, but I cook a lot of plant based meals.
I love this west African peanut soup recipe that uses collard greens: https://cookieandkate.com/west-african-peanut-soup/
I made this spicy kale and quinoa salad last night, and you can probably sub collard greens for kale: https://www.theglowingfridge.com/spicy-kale-quinoa-black-bean-salad/
I also have these meals on my menu this week:
Moroccan Chickpea and Carrot Salad: https://www.popsugar.com/food/Carrot-Chickpea-Feta-Salad-38073311
Gochujang Tempeh: https://www.lazycatkitchen.com/gochujang-tempeh/
Rainbow Pad Thai: https://pinchofyum.com/rainbow-vegetarian-pad-thai-with-peanuts-and-basil
Grilled Veggies & Quinoa: http://www.veggiebelly.com/2010/07/balsamic-grilled-summer-vegetables-with-basil-quinoa-salad.html
3 -
richiechowns wrote: »I'm vegan, recently we have been using the No Meat Athlete cook book and we are loving the recipes in there, it has a lot in there using collards too (took us a while to work out what that was in the UK )
Today we have Better Than Takeout Curry
Sounds delicious. Too funny about figuring out what veggies are which on either side of the pond! I have a cookbook from the UK that stumped me for a while. It asked for courgette, aubergine and swedes!
1 -
I love this west African peanut soup recipe that uses collard greens: https://cookieandkate.com/west-african-peanut-soup/
I think I need to make that once I get some collards again (I'm growing them this year, but am not going to wait until they are ready).
(I'm an omnivore, but I still limit animal-based foods and eat a lot of vegan meals and appreciate ideas for them.)1 -
chris89topher wrote: »Province2019 wrote: »Yesterday I made Brussels sprouts in the air fryer. I put Dijon mustard on them before cooking.
Brussels sprouts are so good in the air fryer! That's usually how I make them too and it gives them that awesome crunch. I'm pretty boring, so I make them plain then either dip them in hot sauce or a little syrup. YUM!
I’ve thought about an air fryer but I haven’t ever tried anything cooked in one, so I’ve been hesitant to purchase. Do the sprouts come out kind of baked/grilled when using no oil? I like mine sprouts baked the broiled with lemon juice, thyme and maple syrup!0 -
I'm lacto-ovo vegetarian, but I cook a lot of plant based meals.
I love this west African peanut soup recipe that uses collard greens: https://cookieandkate.com/west-african-peanut-soup/
I made this spicy kale and quinoa salad last night, and you can probably sub collard greens for kale: https://www.theglowingfridge.com/spicy-kale-quinoa-black-bean-salad/
I also have these meals on my menu this week:
Moroccan Chickpea and Carrot Salad: https://www.popsugar.com/food/Carrot-Chickpea-Feta-Salad-38073311
Gochujang Tempeh: https://www.lazycatkitchen.com/gochujang-tempeh/
Rainbow Pad Thai: https://pinchofyum.com/rainbow-vegetarian-pad-thai-with-peanuts-and-basil
Grilled Veggies & Quinoa: http://www.veggiebelly.com/2010/07/balsamic-grilled-summer-vegetables-with-basil-quinoa-salad.html
Wow! Great recipes! That is the same gochujang recipe as I made last night! It was amazing. Here is the photo!
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estherdragonbat wrote: »I'm ovo-lacto vegetarian, but I cook a lot of vegan recipes. This week, I'm doing a portobello and vegetable stew with a Mediterranean artichoke saute.
Ok this sounds amazing. Are you using artichokes in oil or fresh ones?
Actually frozen artichoke bottoms.
I'm strictly kosher and besides the rules that most people are sort of familiar with (no pork, for example), there's a thing about checking produce carefully for bug infestation. There are some fruits and veg that are either considered impossible to check properly and therefore off limits (raspberries and blackberries), or extremely difficult to the point where I'd rather buy kosher-certified pre-checked (and usually frozen, though there's one major bagged salad company that ships across North America and one local outfit that can be counted on for cauliflower and a number of fresh herbs), For artichokes, the leaves and heart are a problem, but the bottom—basically that 'bowl' you can use for stuffing, isn't. And since I don't have a lot of experience eating the rest of the artichoke, I'm not sure what the taste/texture of the heart 'should' be; I just know that the dish generally tastes fine with the bottom in it.1 -
I'm lacto-ovo vegetarian, but I cook a lot of plant based meals.
I love this west African peanut soup recipe that uses collard greens: https://cookieandkate.com/west-african-peanut-soup/
I made this spicy kale and quinoa salad last night, and you can probably sub collard greens for kale: https://www.theglowingfridge.com/spicy-kale-quinoa-black-bean-salad/
I also have these meals on my menu this week:
Moroccan Chickpea and Carrot Salad: https://www.popsugar.com/food/Carrot-Chickpea-Feta-Salad-38073311
Gochujang Tempeh: https://www.lazycatkitchen.com/gochujang-tempeh/
Rainbow Pad Thai: https://pinchofyum.com/rainbow-vegetarian-pad-thai-with-peanuts-and-basil
Grilled Veggies & Quinoa: http://www.veggiebelly.com/2010/07/balsamic-grilled-summer-vegetables-with-basil-quinoa-salad.html
Wow! Great recipes! That is the same gochujang recipe as I made last night! It was amazing. Here is the photo!
That looks so good! It's the first time I'm trying that recipe, but I love gochujang and I am super excited.
1 -
Hi there! I love collards! My new thing is hemp protein. I have pulp from my juicer - I only use it on rare occasions, I ususlly use a nutrabullet- and want to make Patti out of it
My spouse uses that hemp protein powder almost daily. He likes it. Sometimes I sprinkle hemp seeds on my salads. So what’s a Patti? You mean like a vegetable pulp patty fried up or something?
I was going to take the pulp, mix with tofu and hemp protein then ned into balls. Then press to flatten. They can be put in broiler,, pan or bake. However I ended up just using pulp as a snack!1 -
This is awesome! Thank you for the vegan meal ideas. 😁1
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Vegan here! So many good looking ideas!2
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