Veg Recipes

Vegan lemon yogurt muffins

Sun, 12 Jul 2009 21:19:58 GMT

Vegan lemon yogurt muffins

This recipe was modified from the one on allrecipes here. (So I don't really claim as my own!)

1 3/4 cup all purpose flour (I substitute 3/4 cup with whole wheat flour)
3/4 cup sugar
1 tblsp grated lemon peel
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt

Ener-G egg replacer for 1 egg
6 Tblsp Earth Balance margarine
1 small (6 oz) container soy yogurt (I recommend vanilla or lemon flavored)
1/2 cup soy milk
1 tblsp lemon juice
1/2 tsp lemon extract

Glaze:
1/3 cup lemon juice
1/4 cup sugar
1 tsp grated lemon peel

Pre-heat oven to 400F. Mix all dry ingredients (the first 6 listed) in a large bowl. Melt the Earth Balance in the microwave (takes about 40 seconds in mine), then mix all wet ingredients (2nd group of 6 on the list) in another bowl. Add the wet ingredients to the dry, and stir until it's just moistened. The batter is quite thick; add a little more soy milk if you need to. Do not overstir, or the muffins will be rubbery. Fill greased muffin cups about 2/3 from the top, and bake in heated oven for 15-18 minutes or until an inserted knife comes out dry/clean. Use a fork to poke a few holes into each muffin, and let cool for a few minutes. While they're cooling, make the glaze. In a small saucepan, heat 1/3 cup lemon juice, 1/4 cup sugar and 1 tsp grated lemon peel on low until sugar is dissolved. Spoon over muffins.

Makes 12. Enjoy!

Yasai Itame soup from wagamama

Sun, 12 Jul 2009 20:27:12 GMT

Does anyone here have access to this recipe? I'd buy their cook book but it's mainly comprised of meat based recipes. please help, as I am highly addicted to this strange and wonderful soup ;] (cross posted)

Sun, 12 Jul 2009 19:18:11 GMT

My brother is a newly single father. He also happens to be a vegetarian :)

As a gift, I'd like to compile a cookbook for him with recipes that are easy for a single-working parent and, hopefully, some that are kid-friendly as well. He's got a pretty well-appointed kitchen although I don't believe that he has a crock pot at the moment, I can always rectify that.

Comfort food recipes are especially appreciated :D Thanks!

Vegetarian Bolognaise?

Sun, 12 Jul 2009 00:28:51 GMT

Hello! I became a vegetarian very recently, so I'm still working on learning new vegetarian recipes.

My mum recently had a whole lot of people over for a pasta dinner, and she cooked her legendary spaghetti bolognaise. Although she had very kindly cooked a delicious vegetarian sauce for me, I still couldn't help longing for something that tasted vaguely bologaise-like. So does anyone know how to make a bologaise sauce with some sort of meat subsitute?

Sat, 11 Jul 2009 22:56:56 GMT

Does anyone have a kickass recipe for enchiladas that DOES NOT include peppers and onions and is relatively low fat? I haven't had Mexican food in ages.

Help!

Sat, 11 Jul 2009 17:39:36 GMT

Hi, everyone. I'm looking to make dinner for my family tomorrow night. I was wondering if anyone knew of any good stir-fry recipes or something like it? Actually, just any good recipes will do. Thank you very much! Love, Allison Rae

recent recipe find

Sat, 11 Jul 2009 16:13:06 GMT

just thought i'd share a recipe i got out of this month's issue of Martha Stewart Living (say what you will, the woman has some good recipes and decorate-y tips). i've been trying to eat more simple foods this summer, taking advantage of fresh ingredients, and this recipe caught my eye... i loved it so much, i've had it several times in just a couple of days!

ingredients:
1 avocado
4 slices crusty whole-grain bread
olive oil
lime juice
block of parmesan
salt (i used sea salt)

cut the avocado in half and brush with juice from the lime and a drizzle of olive oil. grill cut-side down for 1-2 minutes, then turn 90 degrees (to make grill marks on the surface) and grill for another 1-2 minutes.

meanwhile, brush 1 side of the bread slices with olive oil, and place oil-side down on the grill to toast.

when the bread is toasted, top with shaved parmesan and 1/4 of the avocado... drizzle with olive oil and sprinkle with salt.

i can't tell you how goooood this is... it's great as an appetizer, side dish, or breakfast.

Oh!

Sat, 11 Jul 2009 08:50:36 GMT

also!, not so urgent, but I'm having surgery the first week of august, and need some real nutritious heal body, heal! recipes. Preferably stuff that keeps well and/or freezes well, my lovely roommate will be taking care of me while i'm a bit of a mess the first handful of days, and I'm thinking stuff like real yum belly filling soups would be perfect as she's not much of a cook, easy heat this up stuff would be wonnderfull. Thoughts?

oh no i so need advice!

Sat, 11 Jul 2009 08:46:04 GMT

okay, so i've played around in the past, but this time I really can't fool around, a crush of mine is having a birthday party on sunday and I really want to bake him vegan cupcakes, does anyone have any favorite recipes? I was thinking chocolate, and he says he's into chocolate with fruit, so i need a recipe(s) for killer i-feel-so-compelled-to-do-you chocolate cupcakes, and also suggestions and/or recipes for vegan icing. I usually just use earth balance shortening with powdered sugar... thoughts?

Cucumber recipes?

Fri, 10 Jul 2009 00:57:51 GMT

That aren't pickles? I just picked fifteen cucumbers from my garden, and right now, I have about 25 in my fridge, some smaller, some larger. I know you can cook with cucumbers, but I've never tried anything like that. Suggestions?

(Crossposted a bit.)

Pasta Sauce and Zucchini

Thu, 09 Jul 2009 05:31:26 GMT

OH HAI

What are your favorite recipes for pasta sauce? I tend to make my pasta with a white wine cream sauce, but I'm kind of getting tired of that. Other ideas?

Also, I got three zucchinis with my CSA share this week, and it appears that I will be getting a lot of zucchinis in the near future. This is worrisome, as I have never liked zucchinis. If any of you have zucchini recipes that you believe may help me learn to love this vegetable, I would be grateful to hear about them.

Orzo

Tue, 07 Jul 2009 15:28:47 GMT

I absolutely love whole wheat orzo. Just wondering ... what are some favorite orzo recipes of the members here?

Dr Praegers Cali Veggie Burgers

Mon, 06 Jul 2009 21:22:59 GMT

Does anyone have any good (easy) recipes for the Dr Praegers California veggie burgers that dont involve any kind of bread/wrap etc? I have a box and I need to eat them but I dont have any buns or bread and we're moving in a few days and I dont want to go buy any!!

Thanks!

all-natural peanut butter cookies?

Mon, 06 Jul 2009 19:51:41 GMT

I'm baking peanut butter cookies for [shameless plug] the Boston-based carny rock band Mighty Tiny [/shameless plug] for their show this Thursday. I used to make stellar PB cookies, but that recipe, as with most, calls for the hydrogenated PB-flavored Crisco that is Skippy and other mainstream brands. I've switched to all-natural peanut butter in my own diet, and while I want these cookies to be delicious, it would be best if they were wholesome, too!

So! Recipes for cookies with all-natural peanut butter are rare, and blindly trusting googled recipes can be dangerous. Lay your beloved tried and true ones on me. Vegan optional. My ideal cookie is a bit crispy on the outside, but ultimately melt-in-yer-mouth delicious. Mmmmhm. No chocolate! :)

Thanks!

Cooking like Clue

Sun, 05 Jul 2009 18:36:04 GMT

So I'm hosting a dinner party for 4 on Thursday. This group always cooks dinner "based" on the movie we watch after. We're watching Clue this week. I want a menu based on all the colors: scarlett. mustard, green, white, peacock, plum. We're all veggie but not vegan.

I have a blueberry plum dessert that covers the last 2 but I'd love some ideas for the others, preferably a dish for each color. I was thinking a coconut rice and yellow curry but I don't know a green or red that would go well (I don't want ALL curries...)

You guys are so creative so I'd love some ideas.

Thanks!

X posted

Staying Fly with Chef Magdiale Wolmark & DragonFly Neo-V

Sun, 05 Jul 2009 18:15:03 GMT

Bucking trends and avoiding conformity is nothing new for Magdiale Wolmark, co-owner and head chef of Dragonfly Neo-V. Far from what one thinks of as a typical chef or artist, the idea that he’s creating his own way, and a new path for his business and his craft, suits him just fine. Read our Exclusive In-depth interview on LifeEpicurean.com's Editorial Director Chris Spinato, and be sure to check out Chef Wolmark's Shiitake Pine Nut Tartare recipe, exclusively for LifeEpicurean.com! READ MORE HERE.

Help! Gluten free, soy free, dairy free breakfast...

Sun, 05 Jul 2009 00:54:42 GMT

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!

Thu, 02 Jul 2009 02:49:12 GMT

Can anyone recommend some low (or lower) carb recipes?

CSA recipe suggestions?

Tue, 30 Jun 2009 22:16:19 GMT

I get a CSA delivery (basically, box of organic veggies from a local farm) every week, and my fridge is getting too full! I've been wracking my brain (and my cookbook collection) for things to do with what we've gotten. The following are the lists of what we have from our boxes from this week and last week (which I still have most of because I was away). Other than just stir-fries and veggie pastas, which I've done a lot of, any suggestions to use any of these? Doesn't matter whether it's a single item on the list or a few of them. We have no real dietary restrictions, but we are watching our weight, so please try to keep it healthy and low-cal, although I'm pretty good at adapting recipes to make them healthier if needed.

Thanks!

1 bunch Scallions
2 bulbs Fennel
1 bunch Arugula
1 head Broccoli
1 bunch Dill
1 bunch Carrots
1 bunch Collards
1 bunch White Salad Turnips
1 head Romaine Lettuce
1 bunch Salad Turnips
1 bag Baby Arugula
1 bunch Cilantro
1 bunch Swiss Chard

Tue, 30 Jun 2009 00:08:43 GMT

No pictures unfortunately, but this dish looks pretty and tastes delicious. I made it for the first time tonight.

Eggplant boats
Ingredients:
- 2 medium sized eggplants
- 1-2 zucchini (depending on size)
- 1-2 large white mushrooms
- 2 small potatoes
- 1 can marinara sauce
- cheese (I used muenster, but mozzarella would also be fantastic)
- Any desired herbs/spices (I used oregano, garlic powder and crushed red pepper flakes)

Instructions:
- Scoop flesh out of eggplant, set aside
- Cut up zucchini, mushrooms, potatoes, and eggplant flesh into small, uniform cubes
- Mix vegetables together, and put into eggplant shells
- Pour marinara sauce on filled eggplant shells
- Bake in a covered baking dish at 450 for 30 mins.
- Take foil off after about 20-25 mins, add cheese over top, and finish baking (uncovered) until the top is bubbly.

Serves between 2-4 people.

Interesting Collard Recipes

Mon, 29 Jun 2009 18:15:38 GMT

Hullo, community. :) My current dilemma is: I have three big bunches of collards growing in my back yard, and I'm not sure what to do with them. All the recipes I've found basically call for them to be boiled for an hour (usually with smoked meat or bacon), which seems a bit boring. Does anyone have any interesting ways to jazz up collards? I had them once with a lemon sauce that was absolutely delicious.

Vegan con food?

Mon, 29 Jun 2009 01:16:12 GMT

I'll be going to a convention for 5 days in a few months. Normally we have a cooler and microwave and lots of microwavable meals like Chef Boyardee. HOWEVER because I've since become a veg*n I'm curious if anyone has any suggestions for quick hotel room food I could bring. I thought about bringing my rice steamer with rice and veggies I could steam for dinner but I was hoping for some other ideas too for things that may be a little quicker to prepare. Thanks so much! :)

orange and tomato sabzi polo

Sun, 28 Jun 2009 09:37:36 GMT

I made this yesterday for 50 people (many of whom were iranian) and it went down very well, many of them came back for more! No pictures unfortunately.

I've eaten Iranian dishes like sabzi pollo and gormeh sabzi quite a lot at home and with family. Which are dishes where iranians mix herbs with rice, sabzi pollo with beans and gormeh sabzi with meat. I personally haven't always liked these dishes, they have grown on me but I always used to think that the herbs made the rice very dry.

So when I cooked it for myself I juiced it up a bit with tomato and orange and the taste wonderful... it breaks with tradition, but I can always go running home to the original recipe if Iike, or if I get accused of blasphemy...

To serve 2 or 3:

INGRIDIENTS
===========

1 cup of rice
1 orange
2 tomatoes
tomato puree
some oil, vegeable or olive or even melted ghee should be fine
1handful of herbs : traditionaly there is always, parsley and dill, and usually fenugreek, and corriander and chives too...

(i wanted to serve this with a lentil and nut falafel, but many cooks spoiled the falafe and we strangely ended up with a rather nice soup)

INSTRUCTIONS
=============

1/ Wash rice in the pan by filling with running water, whisking the rice with your fingers and pouring away the excess... when it runs relatively clear the rice is clean.

2/ If using a rice cooker leave half an inch of water above the rice, but if using a sauce pan, add as much depth of water as there is rice.

3/ Throw 3 tablespoons of oil over the rice and add salt

3/ Switch on rice cooker, OR turn saucepan onto medium heat

The next few steps need to be completed before the rice is half cooked, so if making a large amount or if it seems like these steps may take a long time, it may be a good idea to complete them earlier or keep the rice off the heat for a while to get started.

4/ Chop all the herbs if fresh...

5/ add the herbs to a bowl with oil in the bottom and mix... the amount of oil is up to you, but the idea is for herbs to soak it up if they're dry and to help get the flavour out without dryng the rice, fresh herbs will require a lot less oil.

6/ zest half the orange and add it to the herbs.

7/ peel and segment the orange then split each segment in half over the herbs while removing seeds

8/ put in 3 tablespoons of tomatoe puree and the tomatoes; cut into quaters

9/ When the rice is half cooked, add these... or if in doubt add them earlier

10/ Wait until it's all cooked and serve it

It can also be fun to add slices of fried potato to the bottom of the pan, which is extra tasty to eat when all the rice is done... though it works better for larger servings.

It tastes fantastic and is certainly worth a try.

bbq balsamic portabellos and couscous.

Sun, 28 Jun 2009 02:19:28 GMT

recipe is from some canadian cheese thing i got in the mail.

vegetarian couscous

Recipe ingredients

-15 mL (1 tbsp) butter/oil
-2 cloves garlic, chopped
-1 onion, chopped
-2 stalks celery, thinly sliced
-1 yellow pepper, diced
-250 mL (1 cup) green beans, each cut into 3 or 4 pieces
-540 mL (19 oz) can diced tomatoes
-125 mL (1/2 cup) orange juice
-125 mL (1/2 cup) vegetable broth
-Salt and freshly ground pepper, to taste
Hot pepper sauce, to taste
-125 mL (1/2 cup) medium couscous
-540 mL (19 oz) can chickpeas*, rinsed and drained
-30 mL (2 tbsp) chopped fresh oregano or 10 mL (2 tsp) dried oregano
-30 mL (2 tbsp) chopped fresh mint or 10 mL (2 tsp) dried mint
-375 mL (1 1/2 cups) diced or crumbled Canadian Feta

Preparation

In a large frying pan or saucepan, melt butter over medium-high heat. Cook garlic, onion, celery, yellow pepper and beans for 2 to 3 minutes, until soft but not browned.
Stir in tomatoes, juice and broth. Bring to a boil, and add salt, pepper and hot sauce.
Stir in couscous and cover. Remove from heat and let stand about 5 minutes or until couscous has absorbed almost all the liquid. Fluff with a fork. Add chickpeas, herbs and cheese; stir well. Serve immediately.
Variation

i didnt have all of the things on hand, so it looks boring. and to be honest i liked it better before i added the feta.

as for the mushrooms...

marinate in olive oil and balsamic vinegar then grill em.

cold lunch foods

Sat, 27 Jun 2009 23:52:07 GMT

Hey folks! I'm working outside this summer, in a place where I have no access either to a fridge or a microwave. I usually have a cold pack in my lunch bag, and bring stuff like egg or hummus and veggie sandwiches, yogurt, some veggies and fruit and nuts (it's a long day and I need my snacks). I'm getting really tired of sandwiches, but I'm pretty stumped about what else I could bring. Maybe I could try making more salads, but they usually don't fill me up well enough, and get kind of wilty and gross as the day goes on. Usually I'd bring curries and stews and such to work, but without a microwave it's not so tasty.

Any thoughts?