Post by Deleted on Apr 25, 2006 14:15:09 GMT -5
Bean Burgers
2 1/2c kidney beans (or other lugume)
1/2c oats
2T Braggs or soy sauce (opt)
spices to taste (garlic, onion, salt, pepper, etc)
Mash all together. Sit for 10 minutes to soak into oats. Form into patties (about 5 or 6) and fry like 'normal' burgers. Serve on fresh buns with all the fixin's (tomatoes, lettuce, onions, pickles, etc.). Serve with oven fries (slice and bake potatoes with a little olive oil, salt, pepper, garlic, etc.).
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Savoury Shepherd's Pie (From "How It All Vegan")
Filling:
1 med onion chopped (I use less)
3 carrots, peeled (I used 4)
1/2c spinach, chopped (I usually don't add spinach)
1 stalk celery, chopped (I use 2)
1 large tomato, chopped (sometimes I'll sub tomato sauce)
2T olive oil (opt)
1/2c cooked green lentils, mashed (I use brown)
1/2t dried basil
1/2t salt
1T Braggs or soy sauce (braggs is pref.)
Topping:
3 med. potatoes cooked to mash
(mash in 1/4c rice milk, 1T vegan butter or olive oil, s&p to taste)
Preheat oven to 350. Start potatoes to boil. Saute first 5 ing. in
the oil (or water). Once carrots are tender, add the rest of the filling ingredients. Stir and simmer w/out a lid till liquid cooks off.
Pour into lightly oiled pie plate or 8x8 pan (or larger if you
double it). Top with prepared mashed potatoes. Bake 15-20 minutes.
Serves about 4. I double this recipe and it serves only us 5.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This soup is one of our favorites! I like to serve it with a salad and garlic-herb toast (when making garlic bread for this, I'll use the same spices that are in the soup - rosemary, sage, thyme and garlic. Also, I'll use olive oil instead of butter).
Winter Minestrone Stew/Soup
(from Vegan Family Favorites - this is one of the recipes I tested for this cookbook)
#1: 4T olive oil, 2 onions diced (I only use 1/4 to 1/2 an onion), 2t rosemary, 2t thyme, 1t sage, 1 bay leaf, 1/4-1/2t red pepper flakes, 8 cloves crushed garlic (or to taste)
#2: 2 sweet potatoes diced, 6c chopped spinach, 1-29oz can kidney beans drained and rinsed (or about 3-4c cooked beans), 1-28oz can diced tomatoes with liquid, 1-28oz can of stock or water (just fill up the tomato can once with water)
#3: 8oz pasta cooked (elbows work well), 1T balsamic or red wine vinegar, salt & pepper to taste
Starting in a cold soup pan over med-low heat, sauté #1 till it starts to sizzle. Turn up to med-high and continue to sauté till onions are soft but garlic is not burnt (I do not like to heat oils that high, so I sauté in water and then add the oil for flavor while the soup simmers).
Add #2, bring to a boil, then turn down to simmer for 30min - till potatoes are soft. Add more stock or water if desired. Remove from heat. Remove bay leaf, add #3, stir, serve.
Variations - you can add mushrooms, zucchini, or any other combination. You can also sub kale or chard for the spinach.
~~~~~~~~~~~~~~~~
Rice pilaf - This is a great way to use up your left-over rice.
Saute veggies in oil or water (1 onion, 2 garlic cloves and up to 2c-3c of other veggies such as celery, green pepper, mushrooms, zucc, sprouts, etc) Add 1-2T Braggs or soy sauce, 1/2t salt & pepper, 3-4c cooked rice and optional ingredients (such as 1-2c cooked beans, 1/4-1/2c seeds or nuts, 1/2c raisins, 1/4c sliced olives, etc)
Heat through and eat.
Yummy!
~~~~~~~~~~~~~~~~
Quinoa dinner
1 small onion chopped
3 cloves garlic pressed
3 stalks celery chopped
8 mushrooms chopped
1T olive oil (or water)
1c quinoa (make sure to rinse it first)
1 - 28oz can diced tomatoes (not drained)
1c veg stock or water
1t thyme
1/2t each salt & pepper
Saute onion, garlic, celery and mushrooms in oil till tender. Add the remaining ingredients. Cover and simmer 30 minutes or till liquids reduce.
Eat with corn chips, serve over rice, or just eat it plain.
~~~~~~~~~~~~
Eggplant over rice
1 eggplant peeled and cubed
1 onion diced
1 green pepper diced
1 large can of diced tomatoes (do not drain)
1/2t each basil, oregano, salt & pepper
2 cloves garlic
cooked brown rice (enough for 4-5 people)
Saute eggplant, onions and pepper in olive oil. Add the remaining
ingredients (not the rice though). Simmer till eggplant is soft.
Serve over rice.
Can use celery instead of green peppper.
This meal is VERY easy and quick. The flavors are simple - not too
much, not too little. One of my favorites.
~~~~~~~~~~~~~~~
Quinoa breakfast
Add 2c rinsed quinoa to 4c water (can sub apple juice or rice milk for some or all of the water). Stir in 1t cinnamon. Cover, bring to a boil, then simmer till done (quinoa cooks like rice - it will quadruple in size and be 'fluffy'). (about 15-20 minutes)
Add 4 ripe, mashed bananas and 1c dates. Serves 4-6.
Variations - instead of bananas and dates, use: pumpkin, raisins (or cranberries) and nuts; diced apples, raisins and nuts (use apple juice for some of the liquid).
~~~~~~~~~~~~~~
I have Jo Stepaniak's book "Vegan Vittles". There's a recipe called "muffins that taste like donuts". I use that as my base but will alter it quite a bit some times. Here's the recipe as it is in the book though:
(I make 4 times the amount)
Dry:
1c ww pastry flour (I just use ww flour)
2T dry sweetener (when making 4 times the recipe, I only use 1/4c)
1t non-aluminum baking powder (Rumford)
1/2t baking soda
1/4t ground nutmeg
1/8t ground cinnamon
Wet:
1/2c applesauce
1/4c nondairy milk
1T pure maple syrup (I usually leave out due to cost)
1T oil
1 1/2t fresh lemon juice
Topping:
2T dry sweetener
1/2t cinnamon
(when I make mine 4 times more, I only use 1T dry sweetener & 1/2t cinnamon, this is plenty of sugar for the top; I could not imagine using 1/2c sweetener on the top of the muffins!!)
Combine dry in a large bowl, wet in a smaller bowl. Add wet to dry, stir till JUST MIXED. Pour into greased muffin tins (recipe only makes 6 muffins). Sprinkle with topping and bake at 350 till done.
Substitutions I like are ripe bananas instead of applesauce (add dates, blueberries and lemon zest); pumpkin instead of the applesauce (add more cinnamon, raisins or dried cranberries & nuts); add 1c of dry or fresh fruit; sub some of the flour with corn flour (works good with raspberries and bananas); add nuts; etc.
When it's 4x's the amount the oil goes up to 1/4c, I only put in about 1/8c or I'll add extra bananas or applesauce. Sometimes I leave the oil out altogether.
~~~~~~~~~~~~~~~
Thought I'd share my most favorite banana bread recipe. It's from one of my cookbooks; I change a few things though.
Mix together: 6 [very] ripe mashed bananas, 2T vinegar or lemon juice, 1c rice milk (recipe = oil; I think the amount of bananas make up for no oil), 1c sweetener (I use 1/4c; the dates make the bread sweet), 1 1/2c chopped dates (mmmm!! bananas and dates are meant to be together!).
In another bowl, mix: 3c whole wheat flour, 1c wheat germ, 1t salt, 1 1/2t baking powder and baking soda
Since there's no dairy or eggs, add the liquid to the dry and stir gently till it's just mixed. It will be pretty thick. Pour into 2 greased bread pans or 1 greased 9x13 pan. Bake at 350 till done. Usually takes at least 45 minutes.
~~~~~~~~~~~~~~~~~~~
Well, those are all the recipes I already had saved to a file. I'll post more some other time
We try not to eat a lot of wheat anymore, so I am finding creative ways to alter our favorites. It's been a little challenging, but fun nonetheless
2 1/2c kidney beans (or other lugume)
1/2c oats
2T Braggs or soy sauce (opt)
spices to taste (garlic, onion, salt, pepper, etc)
Mash all together. Sit for 10 minutes to soak into oats. Form into patties (about 5 or 6) and fry like 'normal' burgers. Serve on fresh buns with all the fixin's (tomatoes, lettuce, onions, pickles, etc.). Serve with oven fries (slice and bake potatoes with a little olive oil, salt, pepper, garlic, etc.).
~~~~~~~~~~~~~
Savoury Shepherd's Pie (From "How It All Vegan")
Filling:
1 med onion chopped (I use less)
3 carrots, peeled (I used 4)
1/2c spinach, chopped (I usually don't add spinach)
1 stalk celery, chopped (I use 2)
1 large tomato, chopped (sometimes I'll sub tomato sauce)
2T olive oil (opt)
1/2c cooked green lentils, mashed (I use brown)
1/2t dried basil
1/2t salt
1T Braggs or soy sauce (braggs is pref.)
Topping:
3 med. potatoes cooked to mash
(mash in 1/4c rice milk, 1T vegan butter or olive oil, s&p to taste)
Preheat oven to 350. Start potatoes to boil. Saute first 5 ing. in
the oil (or water). Once carrots are tender, add the rest of the filling ingredients. Stir and simmer w/out a lid till liquid cooks off.
Pour into lightly oiled pie plate or 8x8 pan (or larger if you
double it). Top with prepared mashed potatoes. Bake 15-20 minutes.
Serves about 4. I double this recipe and it serves only us 5.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This soup is one of our favorites! I like to serve it with a salad and garlic-herb toast (when making garlic bread for this, I'll use the same spices that are in the soup - rosemary, sage, thyme and garlic. Also, I'll use olive oil instead of butter).
Winter Minestrone Stew/Soup
(from Vegan Family Favorites - this is one of the recipes I tested for this cookbook)
#1: 4T olive oil, 2 onions diced (I only use 1/4 to 1/2 an onion), 2t rosemary, 2t thyme, 1t sage, 1 bay leaf, 1/4-1/2t red pepper flakes, 8 cloves crushed garlic (or to taste)
#2: 2 sweet potatoes diced, 6c chopped spinach, 1-29oz can kidney beans drained and rinsed (or about 3-4c cooked beans), 1-28oz can diced tomatoes with liquid, 1-28oz can of stock or water (just fill up the tomato can once with water)
#3: 8oz pasta cooked (elbows work well), 1T balsamic or red wine vinegar, salt & pepper to taste
Starting in a cold soup pan over med-low heat, sauté #1 till it starts to sizzle. Turn up to med-high and continue to sauté till onions are soft but garlic is not burnt (I do not like to heat oils that high, so I sauté in water and then add the oil for flavor while the soup simmers).
Add #2, bring to a boil, then turn down to simmer for 30min - till potatoes are soft. Add more stock or water if desired. Remove from heat. Remove bay leaf, add #3, stir, serve.
Variations - you can add mushrooms, zucchini, or any other combination. You can also sub kale or chard for the spinach.
~~~~~~~~~~~~~~~~
Rice pilaf - This is a great way to use up your left-over rice.
Saute veggies in oil or water (1 onion, 2 garlic cloves and up to 2c-3c of other veggies such as celery, green pepper, mushrooms, zucc, sprouts, etc) Add 1-2T Braggs or soy sauce, 1/2t salt & pepper, 3-4c cooked rice and optional ingredients (such as 1-2c cooked beans, 1/4-1/2c seeds or nuts, 1/2c raisins, 1/4c sliced olives, etc)
Heat through and eat.
Yummy!
~~~~~~~~~~~~~~~~
Quinoa dinner
1 small onion chopped
3 cloves garlic pressed
3 stalks celery chopped
8 mushrooms chopped
1T olive oil (or water)
1c quinoa (make sure to rinse it first)
1 - 28oz can diced tomatoes (not drained)
1c veg stock or water
1t thyme
1/2t each salt & pepper
Saute onion, garlic, celery and mushrooms in oil till tender. Add the remaining ingredients. Cover and simmer 30 minutes or till liquids reduce.
Eat with corn chips, serve over rice, or just eat it plain.
~~~~~~~~~~~~
Eggplant over rice
1 eggplant peeled and cubed
1 onion diced
1 green pepper diced
1 large can of diced tomatoes (do not drain)
1/2t each basil, oregano, salt & pepper
2 cloves garlic
cooked brown rice (enough for 4-5 people)
Saute eggplant, onions and pepper in olive oil. Add the remaining
ingredients (not the rice though). Simmer till eggplant is soft.
Serve over rice.
Can use celery instead of green peppper.
This meal is VERY easy and quick. The flavors are simple - not too
much, not too little. One of my favorites.
~~~~~~~~~~~~~~~
Quinoa breakfast
Add 2c rinsed quinoa to 4c water (can sub apple juice or rice milk for some or all of the water). Stir in 1t cinnamon. Cover, bring to a boil, then simmer till done (quinoa cooks like rice - it will quadruple in size and be 'fluffy'). (about 15-20 minutes)
Add 4 ripe, mashed bananas and 1c dates. Serves 4-6.
Variations - instead of bananas and dates, use: pumpkin, raisins (or cranberries) and nuts; diced apples, raisins and nuts (use apple juice for some of the liquid).
~~~~~~~~~~~~~~
I have Jo Stepaniak's book "Vegan Vittles". There's a recipe called "muffins that taste like donuts". I use that as my base but will alter it quite a bit some times. Here's the recipe as it is in the book though:
(I make 4 times the amount)
Dry:
1c ww pastry flour (I just use ww flour)
2T dry sweetener (when making 4 times the recipe, I only use 1/4c)
1t non-aluminum baking powder (Rumford)
1/2t baking soda
1/4t ground nutmeg
1/8t ground cinnamon
Wet:
1/2c applesauce
1/4c nondairy milk
1T pure maple syrup (I usually leave out due to cost)
1T oil
1 1/2t fresh lemon juice
Topping:
2T dry sweetener
1/2t cinnamon
(when I make mine 4 times more, I only use 1T dry sweetener & 1/2t cinnamon, this is plenty of sugar for the top; I could not imagine using 1/2c sweetener on the top of the muffins!!)
Combine dry in a large bowl, wet in a smaller bowl. Add wet to dry, stir till JUST MIXED. Pour into greased muffin tins (recipe only makes 6 muffins). Sprinkle with topping and bake at 350 till done.
Substitutions I like are ripe bananas instead of applesauce (add dates, blueberries and lemon zest); pumpkin instead of the applesauce (add more cinnamon, raisins or dried cranberries & nuts); add 1c of dry or fresh fruit; sub some of the flour with corn flour (works good with raspberries and bananas); add nuts; etc.
When it's 4x's the amount the oil goes up to 1/4c, I only put in about 1/8c or I'll add extra bananas or applesauce. Sometimes I leave the oil out altogether.
~~~~~~~~~~~~~~~
Thought I'd share my most favorite banana bread recipe. It's from one of my cookbooks; I change a few things though.
Mix together: 6 [very] ripe mashed bananas, 2T vinegar or lemon juice, 1c rice milk (recipe = oil; I think the amount of bananas make up for no oil), 1c sweetener (I use 1/4c; the dates make the bread sweet), 1 1/2c chopped dates (mmmm!! bananas and dates are meant to be together!).
In another bowl, mix: 3c whole wheat flour, 1c wheat germ, 1t salt, 1 1/2t baking powder and baking soda
Since there's no dairy or eggs, add the liquid to the dry and stir gently till it's just mixed. It will be pretty thick. Pour into 2 greased bread pans or 1 greased 9x13 pan. Bake at 350 till done. Usually takes at least 45 minutes.
~~~~~~~~~~~~~~~~~~~
Well, those are all the recipes I already had saved to a file. I'll post more some other time
We try not to eat a lot of wheat anymore, so I am finding creative ways to alter our favorites. It's been a little challenging, but fun nonetheless
