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-burgers

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

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

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 :P

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.

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:

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!

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

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 servings

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.

the chickpea patties recipe was really nice i just made one and had it in a roll with salad and onion. all i can say is wow it was yummy:flowerforyou:

Kale Pesto

1 c walnuts
1 bunch of kale
3 cloves garlic
1/4 cup nutritional yeast
1 TB dark miso paste
1 TB olive oil
salt and pepper to taste

all in a food processor and blend till desired consistancy, sometimes I'll add a bit of water to get it a bit more creamier

I love this on toast or as a dip. Great snack...high in protein and loaded with vitamins. My favorite way to eat kale raw

Strawberry, black pepper and balsamic vinegar ice cream:
Ice cream base
½ can low-fat coconut milk
1 cup soya milk
¾ cup agave nectar
6oz silken tofu
2 teaspoon pure vanilla extract
1/8 teaspoon salt


Strawberry syrup
500 g strawberries, washed and chopped and divided
1/4 cup water
1 tablespoon arrowroot powder
2 tablespoons sugar
Freshly cracked pepper
balsamic vinegar

Prepare the ice cream base first by zipping everything in a blender. Put in the refrigerator to chill.

Take 1/2 of the strawberries tip them into a small saucepan, along with the water, arrowroot powder and sugar. Heat gently whilst stirring (you may need to add a little bit more water if it gets too thick), about 7 minutes or until a sauce develops. Take off heat and let cool. Add cracked pepper (I used about 12 twists but add or subtract to taste) and then blend it with the ice cream base. Toss in the rest of the chopped strawberries and chill with a fancy pants ice cream maker if you have one or toss it in the freezer overnight like the rest of us.

Serve with a drizzle of balsamic vinegar.

Variations: To the base I have also added a bar of melted vegan chocolate and omitted the strawberries to make chocolate ice cream.

I get most of my recipes from Veganomicon, The Vegan Scoop and River Cottage Veg.

Kale Orzotto - delicious, easy, low GI food. It's based on a Hugh Fearnley Whittingstall recipe. You can spice it up with onions and various other veg but it's great as is.



Ingredients (for 2)

120g spelt/barley

250ml stock

100ml white wine



curly kale



1. Add the spelt or barley to a heavy bottomed pan, just cover with stock and leave (covered with a lid) to simmer for 30-40 minutes until al dente. You may need to keep adding ladles of stock as you don’t want the spelt or barley to catch on the bottom of the pan.

2. Add the wine and simmer with the lid off.

3. Slice a couple of handfuls of curly kale and steam for 4 minutes in another pan.



4. Add the curly kale to the speltotto and stir through

Hi I just joined this group recently, I'm always keeping my eye out for clean vegan recipes. I also am not a big fan of meat substitutes and don't typically eat tofu, seitan, or vegan dairy products, so I try to think of different ways to use fruits and vegetables. This is a recipe for stuffed bell peppers that I made, pretty simple because everything I make is usually something I can do on a lunch hour

Stuffed Peppers:

Red bell pepper (or color or your choice)
Beans (I used black)
Scallions
Red Onion
Diced tomato
Diced zucchini
Cumin
Oregano
Olive Oil Spray
Any other mix of mexican seasoning you'd like
Salsa (I used a pineapple mango salsa)
Avocado

Cut bell pepper in half, scoop out seeds and membranes. Roast in oven until just tender. Saute beans, scallions, red onion, diced tomato, zucchini,and seasonings together, then fill each half of the pepper with this mixture. Top with vegan cheese if you like (I didn't), top with any other seasonings you'd like to add and a spray of olive oil, return to oven to bring it all together for a few minutes. Serve with avocado slices and salsa on the side.

This is just a general plan of something simple I like to do, you really can add whatever combo you like