It's really easy to cook corn over a campfire, if you have a fire pit with metal grating. Wait until the flames aren't quite reaching the grating, put corn (with husk still on) on grating, turn a few times as the husks start to scorch. The corn inside is cooked and super yummy even without margarine or salt.

Tags: vegetables-corn

I have company coming over for breakfast.  I just ran out to the store to pick up a few things and forgot they were closing early.  One of the kids coming over can't have gluten, dairy or soy.  I was planning on picking up a mix and making him banana bread or something.  Everyone else is having pancakes, fresh berries and whipped cream.  I don't want him to feel left out, but I am so stuck.  I only have normal ingredients in my pantry.  I could make him scrambled eggs and potatoes, but I really want to make him something fun.  Help! 

Hi everybody, I'm looking for a fellow vegan or vegans to write a short (could be very very short!) article style thing on vegan travel food. Safe dishes you can order in mainstream restaurants, stuff to pack, tips, anything. Road trips/biking/trains/planes/how-to/recipes. I am putting together a zine with the theme of "transportation" and I want to get some vegan perspective in there, too. I am already going to do a bit on the Vegan Bus as well.

Anyone interested, please comment here or e-mail leannleake@gmail.com
All contributors get two copies of the zine. If you made a post on this topic previously a reprint would be cool also.

Tags: travel friendly foods/road trips

Hello All,

I just joined the community, and just restarted the vegan lifestyle. I was last summer, then utterly wasn't, then vegetarian (but eating fish), then I went to China and, my god, there was no paradigm, and now I'm back to vegan. Anyway, I wanted to share with you what I've been cooking, since I just improvise, and if it turns out well, I try to repeat the results.


( Broccoli 'cream' soup )

( Chocolate Sweet Potato Pie )

I'd be happy to post more recipes that I create/augment - I'm a big fan of experimentation, and I love reading all the ideas you all have posted so far.

Thanks!

Tags: desserts-pie-chocolate, vegetables-broccoli, vegetables-sweet potatoes/yams

Anyone else notice that the seitan o greatness recipe that is floating around is almost exactly the same as the Vegan Vittles recipe?  I couldn't get to my computer (the kids were hogging it), so I started flipping through books for a recipe, and they were the same. 

Anyway, I made seitan with Penzey's Breakfast Sausage seasoning.  Let you all know how it comes out : )

Tags: seitan

Hi everyone.

This is just a friendly reminder to all of you to please tag your entries. I know it may be a little difficult to tag at the time of posting, but once it's up, you can edit the tags. And anyone can do this, so if you see a post that you think needs a certain tag, please add it.

The mods have been trying to do this, but it would be great if we could get a little help from you guys.

We want the entries to be easily found.

Also, please remember to check the tags before posting. We've got a gazillion entries in here, which can often solve your queries.

Thanks guys.

Oh, and please don't use more than 4 tags on a post. :)

Tags: --admin

Hi guys!  So, I have some miscellaneous ingredients lying around that I got who-knows-when, and I don't know what to do with them.  One is raw buckwheat groats.  All of the recipes I've found call for roasted ones or kasha (which is roasted, right?)  Is there anything I can do with the raw ones?  How do you cook them?  And if they DO have to be roasted, is roasting something I can do myself in the oven?

I also have a jar of coconut oil.  Any ideas for that?  I'm always unsure about cooking with it since it will probably make things taste...coconutty.  

Tags: -what can i do with...?, grains-buckwheat/kasha, oils-coconut&palm

I have a jar of vegan aioli--which is kinda like a garlicky mayonnaise.

Besides dipping raw veggies in it or using it as dressing, any ideas of what to do with it?

Tags: condiments-dips, condiments-mayonnaise

I'm making my first seitan o'greatness today to celebrate the vital wheat gluten I found in the cupboards. As I was making it, I kept on thinking about Field Roast's (??) apple, potato and sage thing, and that adding some apples or other veggies could make an interesting addition. Has anybody else done that? What did you use? What were the results? Etc. 

Tags: techniques-seitan
Current Music: padaravindhangal, amma.

my house dumpstered about 50 cucumbers the other night, and i'm wondering what we can possibly do with them! i know we're gonna be eating a lot of salad, but is there anything cooler we can do with them? can we make raita or tzatziki without buying premade soy yogurt? i also thought i might make my dinner night tea party-themed and do some cucumber sandwiches.

your help is MUCH  appreciated. there are cucumbers everywhere!

Tags: -what can i do with...?, seasonal recipes-summer, vegetables-cucumber

( recipe and one photo under cut )

Tags: -pictures of food, beans-chickpeas/garbanzo-beans, quick-meals, salads-bean salads, seasonal recipes-summer

Should just give up on my love of cheese because of the carrageenan and iodine ingredients? I'm trying to avoid it and soy, carrageenan and agar agar came up as positive for iodine. I looked back on the memories for cheese and the ones I saw contained them. I remember seeing a recipe using cauliflower but I'm forgetting the key ingredient and may be wrong.

Tags: -allergies, -health

You guys are always so helpful, I have another quandry..

My boyfriend and I are both vegan, living together, and experiencing some financial difficulty. While I'm used to cutting back in other areas, I've always managed to leave our food budget unaffected, as I absolutely love to cook and its always the one thing I'm willing to splurge on. Except, its my turn to buy food and the wallet is not so fat this trip.

Generally in a week we eat things like homemade pizza, tacos, stir-fry, and then when I really feel like getting into it, recipes like the pumpkin ziti from the V-con. And of course my bf loves to buy an assortment of faux-meats to snack on while I'm at work. Now, I know I'm cutting out the usual $6.99 box of soy "chicken" nuggets, but do any of you guys have any suggestions for really cheap meals?

We have no allergies to speak of, but I am really adverse to eating beans as a main part of any meal (I grew up dirt poor and ate nothing but beans and rice for years.. I just can't do it now). I dont mind them thrown into something, but I can't eat them straight up like beans and rice.

I'd also really like to take advantage of the simple ingredients I have chilling in my cabinet.. I've got two boxes of pasta (shells, and moose-shaped..lol ikea), a little vital wheat gluten, about 40lbs of jasmine rice, a bunch of the rice used for making risotto (which i have never succeeded at making) and several varieties of frozen veggies. Stir fry is a given, but does anyone have any other suggestions?

We typically spend $100 a week on food and I would really like to cut that back to about $60.

Thanks in advance!

Tags: -veganism on a budget

I've been getting a surplus of rhubarb in my CSA basket the last couple of weeks and as I'm not fond of pie, I needed another way to use up the rhubarb. I came up with this refreshingly tart treat that doesn't use any processed sugar.

You will need a dehydrator with at least 4 trays. I'm sure there's a way to do this in the oven or even outside, but I only know the dehydrator.

Rhubarb Fruit Leather

8 cups of chopped rhubarb
2 VERY ripe red skinned pears (I'm sure the regular yellow/green would work - just won't be as pretty)
3 tablespoons or to taste of agave

Core your pears and put them into your food processor.

Steam your rhubarb, 4 cups at a time, for 7 minutes then put into processor with pears.

Puree it all together, adding agave towards the end.

Using either the liners that come with the dehydrator or cut out wax paper circles to make your own liners, glop the puree on (about a coup per tray). Spread out as evenly as you can, you don't want thick or thin spots.

Set the temperature for 110 F and walk away for 12 - 13 hours.

The fruit leather is done when it is no longer sticky.

Peel off of the liners and cut into wedges. Can be stored in the fridge for a really long time.

*NOTE*after steaming your rhubarb you will be left with a watery syrup in the pan. Reduce it down until is is more a more syrupy consistency and use to flavor ice water or sweeten it up to make a tasty syrup for brunch pancakes.

Tags: fruits-rhubarb, snacks

I've a 500 gram tin of chestnut spread that's been sitting in my cupboard for 2 years because I simply have no idea what to do with it. When I got given it I was told it was great for spreading through plain yoghurt but I'm not the biggest fan of yoghurt.

I want to bake something using this but haven't got recipes. I tried googling it, and looked in the tags but I've got nothing.

Tags: nuts-chestnuts

ONE:
I  LOVE Dreyer's Fruit Bars (strawberry, please!) and would love to make some of my own.  Their ingredient list* is extremely minimal, but the one thing they use, the one thing I love, I'm not really comfortable with on my own.  If you have had these popsicles, you know they are slightly chewy and super creamy.  I've researched guar gum and it's pretty 50/50 with health pros and cons; my body is pretty sensitive, so I'd rather just leave it out if I'm going to be downing these left and right when I make them (hey, Austin is in the triple digits!).  That being said, since it also has carob bean gum, could I just double that to replace the guar?

TWO:
Recipes?  I've never used any gums before and I'd really like to avoid nut milks.  So Delicious has a coconut milk yogurt I want to try, so if I like how those taste, they could be a possibility.  

Thanks!





* water, strawberries, sugar, carob bean gum, natural flavors, guar gum, citric acid, color (beet juice extract, turmeric color), ascorbic acid (Vitamin C)

Tags: desserts-popsicles/ice lollies

 Hello!

I have no onions and no fresh garlic. Sigh. I want to make baked beans for supper tonight. I have a can of diced tomatoes and onion and garlic powder and I was wondering if I could boil the beans for a couple of hours instead of soak them over night? 

Does anyone have any good recipes that don't require a lot of fresh produce? I also have liquid smoke, yum! 

Thanks!

Tags: beans-(soaking/preparation), beans-baked

I just made up a sweet, yummy recipe for my breakfast. :]
So, I woke up and thought, hmm I have half a block of tofu left. I considered making the same green pepper tofu scramble as yesterday, but I wanted something sweet and fruity- something like pancakes? But, alas, I had no pancake recipe on hand, and I was hungry. This was the result:

Ingredients:
1 nectarine or peach, in small chunks
1/2 block tofu (2 1-inch squares) crumbled into small chunks
1/2 tbsp orange juice
about 1 tsp fresh chopped ginger, or ginger as a powder
2 tsp cinnamon
2 tsp paprika
1 tsp sugar, confectioner's or granulated
maple syrup (I didn't measure. Also, I used sugar-free)
2-3 slices whole grain bread

Heat a skillet on medium. Combine nectarine/peach, tofu, and orange juice in skillet. Cook for 4-6 minutes, stirring often. Add ginger, cinnamon, and paprika, and cook for another 5 minutes. In the meantime, put slices of bread in a toaster. Put nectarine-tofu concoction over toast, and maple syrup and sugar if desired. Enjoy! :]
(The tofu isn't completely necessary, but I wanted to use it up.)

Tags: breads, breads-fruity, breakfast foods-french toast, fruits(uncategorized), fruits-peaches, tofu
Current Mood: full

I think there's a problem with the circulation in my face (haha) and the doctor suggested having lots of zinc to improve that.
What foods are high in zinc that are easy to incorporate into everyday meals?

Tags: -health

Hello!

I have a box of bulgar that I want to use and I just can't find a recipe I like. What are your favorite bulgar recipes, tips, tricks, etc.?

Also, can I make tabouleh with it? I've seen tabouleh recipes with quinoa but not bulgar.

Thanks!
 

Tags: ethnic food-middle eastern, grains-bulghur/bulgur wheat

I have two questions!

One, has anyone made the pizza dough in Vegan with a Vengeance with wheat flour? Or maybe half wheat flour? I LOVE the recipe but would like to make it a little more healthy with wheat.

Two, has anyone made hummus in a magic bullet? My food processor broke recently, and I want to make homemade hummus SO bad, but all I have now is a magic bullet. Could I just make single serve cups of hummus? I also have the blender attachment for it, would it work to make hummus in that?

Thanks in advance!! :D

Tags: breads-pizza-dough, condiments-hummus

I just made these beans.  Oh my gosh they are so good.  Kind of like a cross between baked beans and chili.  Here is how I veganized it : )  It is a Penzey's recipe, so they are pushing their stuff.  Penzey's is awesome, but other spices would be fine too.

• 2 Cups dried pinquito beans picked over and soaked overnight (or pinto beans) (I did a boil and one hour soak)
• 1 yellow onion, diced
• 2 garlic cloves, diced
• 3 whole TIEN TSIN CHILI PEPPERS  (any whole dried peppers would be fine)
• 1/4 lb. finely chopped bacon (I used 1 TBLS soy sauce,  1TBLS nutritional yeast, and 1/2 tsp liquid smoke)
• 1 14.5 oz. can diced red tomatoes with juice plus 14.5 oz. of water
• 1/2 tsp. BEEF SOUP BASE (I used veggie base)
• 1 TB. BBQ or CHILI 3000  (I used chili 9000, but any chili seasoning would be good.)

I drained the beans and put everything in the crock pot for six hours on high.  So good and so easy : )

Tags: beans-pinto

 I am going camping a lot this summer and thus plan on making a lot pack-friendly snacks and meals. I was planning on buying a food dehydrator this past weekend with my Bed, Bath and Beyond coupon but with a mention of this to my grandma, she was reminded that she had one that she only used a handful of times and would love for me to have. So yay, free food dehydrator! So I have a question. I have some frozen tofu that I would like to turn into tofu jerky (recipe from Lipsmackin' Vegetarian Backpackin') and some strawberries I froze about a month ago from the farmer's market to turn into fruit leather (also from Lipsmackin' Vegetarian Backpackin'). Since I am pureeing the strawberries, I don't think that would be much of an issue (if it is, please let me know!) but I am a little concerned about the tofu since the texture of tofu changes completely once it has been frozen.  Can I dehydrate things in the food dehydrator that have been frozen after they have been completely thawed?

***UPDATE*** So I did some experimenting and this is what happened. The strawberry leather came out a little bit too crispy and not as leathery as I had wanted but that may been because I left it in too long. The directions said 8-12 hours and I left in for 10. I do not recommend using frozen tofu unless you are going to be watching it. With the exception of a couple pieces, they all dried out too quickly and became too hard. I mean they are still edible but not jerky. I left these in for about 8 hours, so I may just half this in the future. I think if you are pureeing once frozen fruits or vegetables it should be fine but I would be weary of tofu unless you will be around to watch it. 

Tags: -appliances-food dehydrators, -freezing-foods

So while I was in Chinatown the other day I ended up buying 3lbs of lychees but now I'm at a loss as to what to do with them. Sure they're tasty plain, but I would love to do something else with them.

Anyone have any tasty recipe suggestions?
ETA: I don't currently have a blender (it broke last week.. so sad) so smoothies and such are out of the question.


Also, do any asian-themed vegan cookbooks exist? I've perused the local Borders but haven't had the chance to stop by B&N (where I usually buy my cookbooks). Is there something I'm missing?

Thanks!

Tags: fruits(uncategorized)

Maybe you can help me.

I am really hungry. And there's basically no food in the house because my mother still needs to go grocery shopping.
However, we do have a bag of frozen cauliflower my mom bought a while back that I haven't done anything with because, well, I don't know what to do with it.

Any really yummy recipe ideas for frozen cauliflower? I'm not picky at all, so fire away. (:
Oh, and I also found a bag of frozen stir-fry vegetables, so I might use those as well. I just actually want to do something with the vegetables - I feel like creating something. :D

Thanks in advance!

Tags: vegetables-cauliflower