decadent veg and vegan cooking

Moosewood recipes on-line

2008-07-20T13:45:29Z

Some of you may already know about the (mostly) vegetarian Moosewood restaurant in NY, and the fact that they've put out a handful of vegetarian cookbooks. I have the "Moosewood Cooks at Home" recipe book and love it. I use half a dozen recipes from it on a regular basis and have experimented with others. I just made the "Easy Artichoke Sauce" last night and served it over cheese ravioli last night, and it was fantastic.

You may NOT know that Moosewood posts some of their vegetarian and vegan recipes online, here:

http://www.moosewoodrestaurant.com/recipes_archive.html

Enjoy!

decadentveg @ 2008-06-18T07:32:00

2008-06-18T12:36:23Z

Hey, I haven't stopped in here in awhile! What have y'all been eating lately?

For me, it's Spanakopita, grilled butternut squash, and other yummy stuff.

Vegetarian/Vegan food party ideas

2008-05-29T15:46:04Z

I recently wrote and had an article published about fun theme parties for adults, and I realized that both of my ideas could easily be vegetarian or vegan, and they're both a bit on the decadent side.

Of course, the wine, cheese & fruits party only applies to vegetarians, though I'd be happy to check out vegan cheese substitutes if any of my friends requested it.

On the other hand, a Bollywood Night with Indian food lends itself to vegan cooking quite nicely. One of my favorite vegan dishes is a simple potato & pea curry, for instance.

It always amuses me when puzzled meat-eaters ask my husband and I what we eat. Well, I think I eat quite well, quite lavishly at times, and don't feel deprived at all. In answer, we eat just about anything except for meat!

Veggie Tastespotting

2008-05-11T17:32:21Z

I've been a fan of Tastespotting the past few months and really wanted to see a meat-free version. So, I decided to take their feed and run it through a bunch of custom filters.

Uploaded with plasq's Skitch!

http://veggie.tumblr.com/

Enjoy... :-)

decadentveg @ 2007-12-27T00:14:00

2007-12-27T06:16:49Z

I recently bought some unusual sweet potatoes at the farmer's market, and they look like this:

They have white flesh rather than the orange I'm used to.

Can anyone tell me anything about this variety and provide any suggestions for tasty preparation

decadentveg @ 2007-10-19T17:14:00

2007-10-19T04:14:50Z

Crossposted in various cooking communities and in >taniwhanui.

I need some vegetarian and/or vegan recipes to use up a whole cauliflower, half a swede (turnip) and half a cabbage within 3-4 days. Any ideas?

decadentveg @ 2007-09-23T23:54:00

2007-09-24T04:56:56Z

This morning I went to the Farmer's Market and I stocked up on produce.

One of the things I bought was a Sweet Dumpling Squash. I baked it tonight and find that it's not actually very sweet at all. I am kind of bummed and don't know what to do with it. Ideas?

Free downloadable vegan cookbook!

2007-08-03T15:07:01Z

I haven't looked it over in detail, but it looks promising. Not only are the recipes vegan, but 90 percent of the recipes are suitable for people with celiac disease or gluten intolerance:

http://www.vitalita.com/cookbooks.html

White Bean Salad

2007-07-25T05:24:59Z

I made a delicious White Bean Salad the other day and I thought some of you might like to try it. It's at my food blog, Foodielicious!

Birthday cake!

2007-07-18T11:14:34Z

OK folks, I've tried making many vegan cakes, and they usually either fall apart or turn out too dry. I was about to search for one, but, rather than risk trying something new, I would like to hear recommendations for the best cake recipe you guys know.
I need to make a cake by 5pm today- I can go out and buy stuff but I need something that's relatively easy to figure out.

Any suggestions?

black bean & corn chili

2007-02-26T00:55:32Z

I have this black bean and corn chili recipe that I really want to share with everyone. I could be modest and be like, "Yeah, it's decent," but I absolutely adore this chili so I'm just gonna tell you that it's fuckin' awesome. So there. Anyway, it's really versatile so it can be made to suit anyone, really. I'll stop blabbering and give you the recipe now:

Black Bean and Corn Chili

1 can diced tomatoes with chiles (If you like a more tomato-hearty chili, add more obviously. These usually come in small-ish cans.)

1 can black beans (I usually buy Goya.)

1 package frozen corn. (I'm sorry, I can't give you the exact weight because I don't know it. I get the corn that's frozen in a little box.)

½ - 1 onion (white or yellow)

1 green bell pepper, chopped

3 T tomato paste

2 T olive oil

2 - 3 cloves garlic, diced or mashed

chili powder

garlic salt

black pepper

1 (small) can of tomato sauce (optional)

Other Vegetables That I've Added Randomly: squash, zucchini, chives, cherry tomatoes, Morningstar Farms veggie crumbles, portabella mushrooms, quinoa (Discovered that I hate it. haha - but a lot of people really love it.), chopped carrots, peppers of varying sorts sometimes, wheat berries, lentils...

Using a big frying pan/skillet, heat the olive oil with the garlic and onion. About 3 -5 minutes.

Add tomatoes & chiles, black beans, corn, and tomato paste. (As well as sauce and whatever other mix-ins you've decided to add.) DO NOT add the bell pepper yet!

Add spices to whatever degree suits you. I usually add a heavy dash of chili powder, but remember that the tomatos & chiles will already give it a little bit of kick. Don't forget the garlic salt and pepper!

Simmer for about 10-20 minutes, depending on what you've tossed in. When everything is almost done (about 5 minutes left), add the bell pepper.

I really like to serve this over some rice with a spinach salad. :)

And while I'll once again say how much I love this chili (A LOT! HA!), I will also mention that it's a pretty simple dish. But I feel like it's sturdy and healthy and not too spicy and so changable according to what I have available and tasty and worth the effort! I hope y'all enjoy it too.

(x-posted... a lot...)

decadentveg @ 2007-01-09T16:29:00

2007-01-09T21:42:26Z

I made a really yummy apple salad the other day. It was simple, tasty, and not only vegan but also easily 100% raw. Fab!

5-6 medium apples, half sweet (like Fuji) and half tart (like Winesap), diced medium
2-3 small carrots, diced small
1 small parsnip, shaved then chopped
1 black salsify, peeled & cut into rounds
large handful of very fresh celery greens (the tops)
approx. 1/4 c dried grated coconut

juice of 1 medium-large lime
approx. 2-3 T agave nectar
1 t of ginger juice or 1 T fresh ginger, grated

Once you've done all your chopping, toss the apples, carrots, parsnip, salsify (optional, since it's hard to find), and celery greens (I think mint would taste great if you can't find any beautifully dark celery) to mix them just a bit. Then puree the agave, lime, and ginger (taste it before adding a full 3 T of agave, you may want less) in a small blender til the ginger bits are mostly blended. Pour the dressing on as well as the coconut and give the whole thing a final toss to mix.

It's so good and fresh and uses winter ingredients to make something that tastes super spring/summery. Hope you like it.

Fresh garbanzos

2007-01-08T10:02:10Z

What's your favorite way to cook fresh garbanzo beans? I bought a pound Sunday morning at the farmer's market and I am looking forward to tasting them. Ideally, I want something simple. I was thinking of shelling, steaming, and then tossing with butter and parsley, but never having tasted fresh chickpeas I'd like some input.

Wellness Community

2006-11-11T08:48:09Z

Wellness Community For Animal Lovers

I created a place for those with a thirst for wellness and a compassion for all life. I wish for the vegetarian/vegans to be a dominate force in the community. It is called the
Life Dynamix Wellness Community
Here you can meet others with similar interests, spread your message of wellness, and have your health questions answered by one of our wellness experts. These services are at no cost to you - this is our way of saying thanks for making Life Dynamix part of your world :)

Click Here to Join The Circle.
I will be added to your friends network automatically. I hope to see you there :)
To Magic & Possibilities!
STEVEN

Taken from official site: http://www.chairthrower.org/tofujerky/

2006-08-13T07:32:56Z

"I created a monster.

It was 1992. I was living in Colorado, I went to my favorite natural foods store and bought tofu jerky. I said, "I can do this!" and made it. I posted the recipe to Usenet (this was when the WWW was a few pages run by some wacky high-energy physicists) because I thought it was cool and others would appreciate it.

If you do a search of "tofu jerky" on the net, you'll find this recipe the most. People, none of which know me, have circulated it around and around, usually with credit, pointing to my old CSU email address. I wonder how much mail comes to that address still, most of it certainly spam, with the occaisonal "I love your tofu jerky recipe!" mixed in.

If you use about.com for your recipes, it's there. It's even in a book but I can't recommend you buy it because 1) they've retitled it "Original Pepper Tofu Jerky", and it's not original (to them, anyway.) 2) Maybe the book gives me a credit, but I don't know becuase it's British.

The problem is the recipe's wrong. It's way too strong. In retrospect I've learned this. Actually, you can modulate it by not draining the tofu, or soaking it for less, but now I recommend cutting it with water, perhaps by a 2:1 ratio of marinade to water, before soaking the tofu. Experiment. I don't know how you like your tofu jerky. How should I?

1/2 cup soy sauce
3 to 4 tbsp liquid smoke
1/8 cup water
1 tbsp onion powder
1 tsp garlic powder or 1 clove crushed fresh garlic
1 tbsp fresh ground black pepper
1 tsp honey
1 pound firm or extra firm tofu

Cut and drain the tofu. Take a 1-pound cube, cut it in half, and then slice it into strips on its short side. Strips should be about 4 to 5 millimeters in thickness. They may look big, but they'll shrink to about half their size.

Mix all the marinade ingredients together well. Put the tofu in a single layer in a shallow baking pan or cookie sheet and pour the marinade over it. Let soak for several hours or overnight.

Drain excess liquid (may be reused) and dry tofu in food dehydrator or warm (200 degrees F) oven. This will take 4 to 8 hours, depending on weather. If you live in a sunny, hot, dry climate, you can sun-dry it. It will take all day.

Flip the tofu over hourly so it dries evenly. Tofu jerky is delicious and keeps indefinitely. Dry the jerky until it is very chewy, but not crispy.

Be creative: Use low-sodium soy if you want less salt (it is rather salty). Use tabasco or ground cayenne if you want it hot. Chili powder makes chili jerky. Oregano and basil make pizza jerky.

If you like the recipe, tell me all about it at tofujerky@chairthrower.org. "

In 1992 I was 4. this is not my recipe I merely stole it from the internet and placed it here.

Szechuan Hot & Sour Soup (VEGAN)

2006-08-10T00:33:16Z

This soup is amazing & i get requests for it all the time. I know it has alot of ingredients but it is well worth the work because it turns out delicious. Just as a tip i reccomend putting in the exact amounts of things because ive found that the soup tastes best with a balance of ingredients. Enjoy & tell me what you think!

Szechuan Hot & Sour Soup

Ingredients:-

1/2 cup or About 6 drained shitake mushrooms

1 cup canned bamboo shoots

4 teaspoons peanut oil or vegetable oil

8 ounces extra firm tofu drained and cut into thin strips

1 garlic clove minced

1 tablespoon peeled and minced fresh ginger

4 cups swanson vegetarian vegetable stock

2 tablespoons soy sauce

2 tablespoons vinegar

1/2 teaspoon sugar

1 teaspoon Asian chili paste

1 teaspoon cornstarch dissolved in 2 teaspoons h2o

1 tablespoon sesame seed oil

2 tablespoons chopped green onions

1 tablespoon chopped fresh cilantro

Salt and pepper

Procedure

1 drain and cut mushrooms into thin strips

2 drain and rinse canned bamboo shoots

3 heat 2 tablespoons cooking oil in medium skillet over med high heat

4 add tofu and stir until golden brown

5 heat remaining 2 tablespoons cooking oil in a large pot

6 add garlic and ginger and cook until fragrant about a minute or so

7 add vegetable stock, soy sauce, vinegar, sugar, chili paste and mushrooms

8 bring to a boil and simmer for 5 minutes

9 add tofu and bamboo

10 stir in cornstartch and cook for 5 minutes

11 Stir in seaseme seed oil, green onions, cilantro, salt and pepper

12 Serve hot! yummy

Cuban Black Beans (VEGAN)

2006-07-27T16:29:32Z

This is possibly one of my favorite recipies. Give it a try and tell me what you think!

Ingredients
1/4 cup olive oil
1 large onion chopped
1 green or red bell pepper (chopped)
2 stalks celery with green leaves chopped
4 garlic cloves minced
4 cups (same as 2 20 ounce cans) black beans drained and rinsed
2 teaspoons salt
1 bay leaf
2 teaspoons ground cumin
1/2 teaspoon oregano
2 tablespoons lemon juice (or just a whole lemon)
2 cups white rice or jasmine rice
3 cups water

Procedure
1. heat the olive oil in a large skillet
2. cook the onions, bell pepper, celery and garlic in oil over medium heat until the onions are translucent, about 10 minutes
3. add the beans, salt, bay leaf, cumin, oregano and lemon juice. stir well.
4. cover and simmer for 40 minutes stirring occasionally
5. combine rice and 3 cups water in a pot or rice cooker for 20 minutes while the beans are cooking
6. remove bay leaf from the beans
7. serve beans over rice with lemon juice on the side

Quinoa and bean salad

2006-07-22T22:16:08Z

I just made (up) the most amazing salad and I just had to share....

1 can chick peas
1 can mixed beans
peppers (I used red, orange, and cubanelle, one each)
green onion
red onion
fresh parsely, finely chopped
1 cup dry quinoa

1/4 cup olive oil
juice from one lemon
garlic (to taste)
pepper (to taste)
cumin (to taste)

Rinse beans, set aside. Chop the veg while cooking quinoa according to cooking instructions (usually takes no more than 10 minutes). Mix and set in fridge for a couple hours, and voila! Makes more salad than I can eat on my own... thank god I have roommates. Enjoy!

decadentveg @ 2006-07-04T16:35:00

2006-07-04T23:36:13Z

Does anyone know if this sugar is vegan friendly? I spent about a half an hour looking on google for any "bad stuff" and couldn't find a lick. By all appearances it's okay...however things are getting harder and harder to decipher nowadays and I was just wondering if anyone has heard anything bad or good? It says it's USDA organic and kosher but, lol, I admit to knowing less than nothing about kosher foods but that's a whole different post :P

*thanks in advance!
*X-posted everywhere :)

New member!

2006-06-13T14:36:46Z

Hey ya'll!
I went vegetarian last August, and I'm totally loving every minute of it. To tell you the truth I've never been a huge fan of eating meat, I was always way way over cooking it because I hated the though of blood, and wouldn't eat anything off a bone because it grossed me out. Anyway, my fiance and I decided that it was time to quit meat because we are both animal lovers! So my point I was getting to...I have a lot of vegetarian cookbooks now, and if anyone is looking for something in particular let me know and I can look it up for ya!

~Liz

Don't mean to spam, thought this may be of interest.

2006-06-04T04:42:24Z

Hey all!

I thought this may be of interest to some people? I’ve been inspired and have decided to create my own community. Basically an allergy friendly, intolerance friendly,specialist diet friendly community specialising in recipes that are:

Dairy free, Egg free, Gluten-free, Nut Free, Rice Free, Sugar Free, Soy Free, Nightshade veggie free, Seafood free, vegan, vegetarian, and recipes low in: Salicylates, Amines & Glutamate. (I will be adding to this list)

Click here to see its profile: http://community.livejournal.com/special_recipes/profile

Thanks!

Amezce

recipe request

2006-06-02T12:10:40Z

I am searching for the recipe for the "Thai Green Curry Eggplant Stack" from the Millenium Cookbook. My copy is currently in california and i am now living in new york city. I do not need the entire recipe, though it would be nice. Really, all I need is the sauce and how to....and the ingridiencts for the sauce, please. If anyone could help, I would very much appreciate it. Thank you so so much

i x-posted this once or twice

NOT fat-free

2006-05-19T02:04:02Z

Hi! I'm new here. I've vascilated between vegan and vegetarian for two years, but I prefer being vegan. I realized today that the reason I sometimes crave dairy is because I'm not getting enough fat in my diet. Does anyone have mildly fatty vegan recipies that are preferably not sweet? I'm looking for something filling that I could make for lunch or dinner.

Xposted to fat_vegan.

fake fancy sanwiches

2006-02-08T12:08:56Z

this winter i've been obsessed with idea of creating really simple food, just the right mix of comfort food/fanciness. my favorite version of this is to have a friend over and make soup and grilled cheese, not the traditional version but exciting variations, with thick bread and good cheese. some favorite combinations:

*sourdough bread, fontina cheese, and soy bacon grilled cheese w/ tomato soup
*french bread, goat cheese grilled cheese w/ butternut squash soup
*tofu cream cheese, avocado, and tomato w/black bean soup

make up your own yummy versions, serve with beer or cider.

Mayonnaise

2006-02-07T20:44:17Z

I am addicted to mayonnaise. Never mind that it's a disgusting substance, made up entirely of raw egg and oil. I can't live without it. I won't touch Miracle Whip with a 10-foot pole; I've been known to not eat rather than have a french fry without mayo. I didn't realize how bad this addiction was until I recently bought 2 jars at CostCo, and gave 1 to my sort-BF. I'm halfway through mine, and he's eaten maybe half a cup of his. No wonder I can't lose weight!

Can anyone suggest a good alternative, homemade or store-bought? Right now, I will Vegannaise, but I don't like it. I have to put spices (usually cayenne or curry powder) in it because otherwise, it tastes sweet although not as bad as Miracle Whip.

(I'm cross-posting this to a vegan community, too, but I'm not vegan; I just don't want to ingest so much oil anymore!)