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vegancooking
moth__eaten | |
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I just had my four widsom teeth ripped out of their sockets. Needless to say, my mouth is feeling a bit distressed and can only handle the softest of soft food and things that do not require chewing.
I have been on a diet of smoothies, soup, and homemade icecream. I'm looking for some good suggestions on what else to make.
I've got lots of fruit, nuts, seeds, veggies. I just made almond milk, and watermelon juice.
So give me your ideas!!
thanks,
nadien
ps, some infamous smoothie recipes i really love right now that give me immesurable amounts of energy:
Green Tea Smoothie 2 tsp matcha 1/4 cup hot water 3/4 cup water 1-2 tbsp sweetener 1 cup almond milk a few ice cubes (i use frozen mango cubes and melon cubes for flavor)
mix matcha with hot water first, stir up. throw all ingredients in blender. enjoy!
Chocolate Smoothie 1 frozen banana 2-3 tbsp raw cocoa powder 1 cup rice/almond milk a drizzle of sweetener
blend. enjoy.
Avocado Wake up 1 ripe banana (frozen optional) 1 ripe baby avocado some almond milk sweetener 1 tbsp ground flax 4-6 ice cubes
mix ingredients, add more or less to suit taste buds. blend. enjoy!
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vegancooking
names0fthedead | |
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Here's two curry recipes, one is chana masala (spicy chickpeas) and the other is creamy coconut and peanut spinach. I make these often as they are cheap, tasty, and reasonably healthy. The spinach curry is mild, while the chana is hot, they go nicely together with some rice and lime pickle for those who like their food really hot. I don't have photos of the end result as last time I made this it was devoured in seconds. Both these recipes make... uh... lots. Feed 5 easily, with leftovers. ( recipes )Tags: beans-chickpeas/garbanzo-beans, ethnic food-indian, ethnic food-indian-curries, greens-spinach, main dishes-curries
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vegancooking
weizenwind | |
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I picked up some of this Indian Coconut Curry fresh simmer sauce at Whole Foods and tonight made it into a tasty dish: 1 medium onion, sliced 1 Tbsp. canola oil 8 oz. tempeh about 1/2 lb. cubed butternut squash 1 container simmer sauce plus 1 container water about 1 lb. cubed yukon gold potatoes, cooked and drained In a good-sized Dutch oven or other heavy pot, saute the onions in the oil until lightly brown. Add the cubed tempeh and saute until somewhat brown around the edges. Add the squash, sauce and water, using the water to rinse the last of the sauce out of the cup. Cover and simmer 20 minutes or until the squash is done. Add the potatoes at the last minute, stir gently to combine, and serve as is or over rice. ( Ugly picture here )The sauce isn't cheap (I think it was $6.99), but it does make a good amount of food and goes well with ingredients that are cheap, and it's really delicious. A couple of their other flavors are vegan, and now I want to try them, also. This one says it's "medium" spicy, but I'd call it mild. There's really just a trace of heat in there, and I'm kind of a wuss when it comes to spice. Tags: -product reviews(uncategorized), condiments-curry paste/chili paste, ethnic food-indian-curries, main dishes-curries, tempeh, vegetables-potatoes, vegetables-squash
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vegancooking
harvestl | |
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My mom wants a cherry cobbler for Thanksgiving, and I need some help. I refuse to use the cherry pie filling stuff, cause it's got all kinds of ickies in it, and the rest of the meal is from scratch, so the cobbler should be too. So can I use frozen cherries, or jar cherries, or what? I tried looking online, but couldn't find any sites that I trusted. Do any of you have good recipes for me? And on a helpful note, I made a really good stir-fry last night! I was at the supermarket, trying to figure out what I wanted, and the only thing in the entire store that sounded good was green peppers (excellent since I absolutely hated them before I went vegan). So I grabbed a couple, and then walked around to see what else was there. I saw some stir-fry noodles and it sounded perfect! So I grabbed some sugar snap peas, mini carrots, canned pineapple and some frozen broccoli and headed home! After doing some research on this lovely site, and I decided to do a coconut-peanut sauce. So I sauteed all the vegetables and for the sauce I mixed some heaping spoonfuls of peanut butter with some So Delicious coconut milk and some soy sauce (heated on the stove to melt the peanut butter). And the I served it over the noodles. It was delicious!!! Tags: desserts-cobblers/crumbles, fruits-cherries, stir-fry
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vegancooking
amethystrse | |
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Hi everyone. My children and I are mostly vegetarian (I say "mostly" because my mom insists on feeding them meat when they're over her house. She thinks I'm harming them by not giving them any. Nothing I say helps.) I'm making the transition to raw vegan (been trying to do this for a while. I'm just so addicted to cooked foods!). I would like the kids to eventually be vegan too, though they don't have to be raw if they don't want to. Mostly they're eating the same thing they were eating when we were an omni family with the exception of meat. I would like to make their diet more vegan if possible. Whole foods definitely a plus. What are some of your favorite meals for kids? My children love peas, corn, carrots, celery, cucumber, and green beans. My daughter loves to try new things (she's 4) and she sometimes will eat the raw dishes I make. She also loves spinach, collard greens, and kale when they're in a salad. Sometimes she'll also eat yellow squash. My son won't touch most of the raw dishes though he is starting to like more veggies in his diet (he's 8). He seems addicted to bread and sugary foods and I worry about canidida with him. Sometimes they won't eat the veggies but usually they will. They also love pasta but I'm trying to move towards more whole foods, as I said. They both love nearly every type of fruit I've brought into the house (though neither is a big fan of kiwi or blackberries). They eat fruits and veggies for snacks. This was in place even when we were omni. This has been hard because neither really likes change much. That's why I haven't change their diet much, with the exception of eliminating meat. I'm looking to introducing one new meal a week to them and start from there. Tags: -kid approved meals
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vegancooking
malloreigh | |
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I started off with this recipe, but tailored it to my needs a bit. It was amazing. Ingredients * 2 tablespoons vegetable oil * 2 onions, minced * 2 cloves garlic, minced * 2 teaspoons fresh ginger root, finely chopped * 6 whole cloves (I used 1.5tsp of ground clove instead) * 2 (2 inch) sticks cinnamon, crushed (I used 2tsp ground cinnamon instead) * 1 teaspoon ground cumin * 1 teaspoon ground coriander * salt * 1 teaspoon cayenne pepper * 1 teaspoon ground turmeric * 2 (15 ounce) cans chickpeas * 1 small can tomato paste * 1/2 cup coconut milk * 1 cup chopped fresh cilantro Directions Heat oil in a large frying pan or pot over medium heat, and fry onions until tender. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly. Mix in chickpeas and their liquid. Combine tomato paste and coconut milk in a bowl and add to pot. Cook on medium-high heat, stirring til mixed. Put a lid on it and let it simmer for as long as you want. The longer, the better. Make sure to stir it regularly. Stir in cilantro just before serving, reserving 1 tablespoon for garnish. I served this also with coconut chutney, toasted coconut, and sesame seeds. Eat with rice or naan. Tags: beans-chickpeas/garbanzo-beans, ethnic food-indian, ethnic food-indian-curries
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vegancooking
florafloraflora | |
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Here's a Japanese-ish menu I made for a couple of pescatarian friends (one of whom is a professional chef) over the weekend. I had two menu options, one a more European one featuring a centerpiece of mushroom-potato cabbage rolls, but my friend requested soba so here is what I served. - Nori Crisps
- Miso-glazed Sweet Potatoes with Toasted Black Sesame (recipe follows)
- Soba with Mushroom Dashi (from Mark Bittman's How to Cook Everything Vegetarian) and Scallions, topped with Parsnip and Broccoli Tempura
- Silken Peanut Butter-Chocolate Pie (or whatever it's called) from VwaV [This seems like an anomaly, but since it's tofu-based and actually tastes a lot like the black sesame ice cream I ate once at a Japanese restaurant I figured it would fit in. Plus it's a delicious vegan dessert and that's good enough for me. My guests had no complaints.]
They're not drinkers so we just stuck to sparkling water. If I'd had more time I would have gotten some green plum juice to go with it. Also, if I'd had more time I would have added a simple salad after the noodles. As it was the chopped scallions on the soba were the only fresh vegetable on the menu. My friend the chef had good things to say about the miso sauce on the sweet potatoes and asked how I made it. Here's what I did (all measurements are approximate, as I was basically flying by the seat of my pants): - Boil 3 sweet potatoes (1-2 inch diameter) in their skins for 15-20 minutes. You should just be able to stick a fork into the center when they're done.
- While they're cooking, toast about 2 tablespoons of black sesame seeds in a dry skillet for about 5 minutes, shaking often, until they start to smell good. Remove from heat and set aside. Then make the sauce: measure out 1/4 cup red miso into a medium bowl, thin with 1/4-1/3 cup boiling water, stir until smooth. Add approx. 2 tablespoons mirin and a teaspoon or two rice wine vinegar.
- When sweet potatoes are finished cooking, drain and peel as soon as they are cool enough to handle, then cut into 1-inch chunks. Add miso sauce, mix gently (no need to be too thorough). Sprinkle generously with toasted black sesame seeds. Serve.
Tags: -menus, ethnic food-asian, ethnic food-japanese, vegetables-sweet potatoes/yams
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vegancooking
vgnwtch | |
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I cannot express how good this recipe for Spicy Italian Sausages is. And adaptable - I'm thinking tomato and garlic, apple and sage, leek and faux cheese, etc. So incredibly easy (measure ingredients, chuck 'em in, stir for about a minute, make into links or patties). And when they've been refrigerated, the texture's just brilliant. Other Half just cycled in from work, tried one straight from the fridge and said, "Hey, this means we never have to buy sausages again!" And the recipe says it makes 8, but it makes 18 fair sized sausages. Prep time... under 10 minutes; cooking time 30 minutes steaming. I am so impressed. Full (vegan) English breakfast tomorrow morning. Recipe under the cut, my comments in italics: ( Go on, you know you want to look... )Tags: -favorite-recipes, -health-high protein recipes, comfort food, seitan, substitutes-meat-burgers, substitutes-meat-sausage
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