What is your fave. vegan recipe?

Question

I want to add more vegan meals to my life style and I was wondering what your fave. vegan recipes.

Answer 1

Mock Tuna Salad

* 2(15oz.) cans chick-peas, drained (or 3c. cooked)
* ¾ cup vegan mayonnaise
* 2/3 cup minced celery
* 1/3 cup relish
* ¼ cup nutritional yeast flakes
* 2 green onions, chopped
* 2 teaspoon soy sauce
* 1 teaspoon kelp powder (optional)

Put chickpeas and nayonnaise in food processor and mix. Once it is mashed put in bowl and add other ingredients.Use on sandwiches, bagel, pita bread, as a dip with veggie....

Answer 2

My absolute favorite recipe ever - totally easy to make, and super-delicious:

Armenian Lentil Soup
(Servings: 6)

1.5 cups dried lentils 1/4 tsp cinnamon
6 cups vegetable stock 1/4 tsp allspice,(or cinnamon)
1/2 c chopped dried apricots 1/4 tsp cayenne
3-4 tbsp vegetable oil 1 tbsp paprika
1 c chopped onion 1.5 tsp salt
2-3 cups cubed eggplant (optional) 3 tbsp parsley
1.5 c chopped tomatoes 1 tbsp fresh mint (optional)
1 green pepper chopped

1. Rinse the lentils and then bring them to a boil in the stock. Reduce the heat and simmer covered for 20 mins.
Add the chopped apricots and simmer covered for another 20 mins.

2. Meanwhile, sauté the onions in the oil until translucent, and then add the eggplant and 4 tbsp of water.
Cook covered on med heat stirring occasionally, until the eggplant is almost tender.
Add the remaining vegetables, dried spices and salt.
Cover and cook until tender, about 10 minutes.

3.) Stir the sauteed vegetables into the cooked lentil-apricot mixture and simmer for 15 mins. Add the parsley and mint and serve.

Answer 3

spicy chickpea, sweet potato, spinach, tomato, aubergine, carrot, and okra casserole. yum!

Answer 4

16 large button mushrooms (or other mushrooms of choice), washed well
3 T. olive oil, divided
8 oz. firm tofu, frozen, and thawed
1/4 cup onion, finely diced
1/4 cup celery, finely diced
1/4 cup green onion, thinly sliced
1 T. garlic, minced
1/2 t. dried thyme
1/3 cup breadcrumbs
2 T. nutritional yeast flakes
2 T. freshly chopped parsley
salt and freshly ground black pepper, to taste


Lightly oil (or spray with vegetable oil) a large baking dish and set aside. Remove the stems from the mushrooms, roughly dice the stems, and set aside. In a non-stick skillet, place 1 T. olive oil and the mushroom caps, and saute for 2 minutes per side. Remove the mushroom caps from the skillet, transfer to a large plate, and set aside. Using your fingers, crumble the thawed tofu into a small bowl and set aside. In the same non-stick skillet, saute the reserved mushroom stems, onion, celery, and green onion in the remaining olive oil, for 5 minutes to soften. Add the crumbled tofu, garlic, and thyme, and saute an additional 2-3 minutes or until the vegetables are tender. Remove the skillet from the heat, add the remaining ingredients, stir well to combine, and season to taste with salt and freshly ground black pepper. Fill the mushroom caps with warm filling, slightly mounding the tops, and place them in the prepared baking dish. Bake at 350 degrees for 10-15 minutes or until the mushroom caps are heated through and slightly browned on top. Transfer to a decorative platter for service and serve immediately.

Yield: 16 stuffed mushrooms or 6-8 servings




3/4 cup almonds
1-2 T. safflower oil
4 large stalks celery, ends trimmed and cut into 2-inch pieces
1/2 cup raisins
1/2 cup sunflower seeds or sliced almonds


In a non-stick skillet, place the almonds, and cook over medium heat for 3-4 minutes or until fragrant. Transfer the almonds to a food processor or blender, add a little of the oil, and process to form a smooth paste. Transfer the almond butter to a glass bowl. Fill the cavities of the celery with the almond butter and press the raisins and nuts into the almond butter. Wrap the stuffed celery with waxed paper or plastic cling film, or place in an airtight container. Serve 1 whole stalk of celery per person.

*Variation - fill the celery cavities instead with the White Bean and Roasted Vegetable Spread and top with shredded carrots.

Yield: 4 servings





1 - 1/4 oz. pkg. active dry yeast
1/2 cup warm water (at least 110 degrees)
2 cups unbleached flour
2 T. Sucanat
2 T. olive oil, divided
2 T. safflower oil
1 T. garlic, minced
1/2 cup zucchini, finely diced
1/3 cup red chiles, destemmed, deseeded, and finely diced
1/2 cup cut corn
1/3 cup green onion, thinly sliced
1 T. mellow miso
1 T. seasoned rice wine vinegar
1 T. tamari or soy sauce
cabbage leaves for steaming


In a large bowl, stir together the yeast and warm water, and set aside until frothy about 10 minutes. Add the flour, Sucanat, and 1 T. olive oil, and stir well to combine. If the dough seems a little dry, add an additional 1-2 T. water, and form into a dough with your hands. Transfer the dough to a lightly floured surface and knead for 5 minutes or until smooth and elastic. Lightly grease the bowl used to mix the dough with the remaining olive oil. Form the kneaded dough into a ball and roll the dough around in the greased bowl to oil all sides. Cover the bowl with a damp towel, place in a warm place, and leave to rise for 1 hour or until doubled in bulk.

While the dough is rising, prepare the filling. In a wok or non-stick skillet, heat the safflower oil, and when hot add the garlic and saute for 1 minute. Add the zucchini and red chiles and saute an additional 2 minutes. Add the corn and green onions and saute an additional 2-3 minutes or until vegetables are tender. In a small bowl, place the miso, rice wine vinegar, and tamari, and stir well to combine. Add the miso mixture to the vegetables, stir well to combine, remove pan from the heat, and set aside to allow the filling to cool.

When the dumpling dough is doubled in bulk, punch down the dough, reform it into a ball, cover with a damp towel, and leave to rest for 15 minutes. On a lightly floured surface, roll the dough out into a 12-inch long log, cut the log in half, and cut each half of the log into 12 pieces, thus yielding 24 equal size pieces. To form each of the dumplings, roll out each piece of dough into a 3-inch circle. Place 1 heaping teaspoon of the filling in the center of each circle of dough, gather up the edge of the dough to form a point, pinch the edges together, and give them a twist to seal. Repeat the shaping procedure for the remaining dumplings. Transfer the shaped dumplings to a cookie sheet, cover with a damp towel, place in a warm place, and leave them to rise for 15 minutes or until they are light and puffy. Line the bottom of a steamer basket with a few cabbage leaves. Place the dumplings on top of the cabbage leaves, leaving ample room between them. Steam the dumplings, in batches, for 10-12 minutes or until the tops appear smooth. Serve them warm.

Yield: 24 dumplings





2 red peppers, washed well


Place the whole peppers on a broiler pan. Broil, turning often, until blackened on all sides, or blacken over an open flame. Place the blackened peppers in a paper bag, close the bag, and set aside for 15 minutes or until cool enough to handle. Peel the blackened skin off of the peppers, and discard the stems and seeds. Cut the peppers in half and then cut them into 1/2-inch strips. Serve as an appetizer, as part of an antipasto platter, on sandwiches, to flavor sauces and dressings, or in grains, side or main dishes. To store roasted red pepper strips, place them in an air-tight container, add enough olive oil to fully cover the peppers, and keep in the refrigerator for up to 2 weeks.

Yield: 1 1/2-2 Cups

Vegetables - Pumpkin - -

INGREDIENTS

1 1/2 lb / 675 g pumpkin or other winter squash
2 T extra-virgin olive oil
1 T minced fresh rosemary
Salt and freshly ground black pepper to taste
Lemon zest and juice to taste

METHOD
Preheat the oven to 425F/225C.
Using a large cleaver or a heavy knife, cut the pumpkin in half. Using a strong metal spoon, scrape out the seeds and any stringy stuff and discard. Slice the pumpkin into 1 1/2 inch / 3.5 cm thick wedges. Using a vegetable peeler or paring knife, peel the wedges. Cut the wedges into 1 inch / 2.5 cm chunks and put them in a bowl. Drizzle with the oil and sprinkle with the rosemary and toss to coat. Season with salt and pepper to taste and toss again.

Spread the pumpkin pieces on a rimmed baking sheet. Roast for 20 minutes. Using a metal spatula, turn the pumpkin and roast until the pumpkin has caramelized around the edges and is tender when pierced through the thickest part with a skewer or thin knife, about an additional 15 minutes. Transfer to a serving bowl. Sprinkle with the lemon zest and juice and toss gently to coat. Serve immediately.


NOTES
If you can't find a small pumpkin for this or any of the recipes here, butternut or other winter squashes work just as well. You can peel and cut the pumpkin or squash into 1 inch / 2.5 cm chunks and season, as directed above, and they will cook in about 35 to 40 minutes. But if you want to avoid the tedious cutting and peeling, quarter or halve the pumpkin or squash with a cleaver or heavy knife, brush the pieces with the oil and seasonings and put them in the oven. But remember that the bigger pieces will take longer to cook (about 50 to 60 minutes, depending on the size of the pumpkin or squash).
Source: 'Washington Post'


Mincus' Cheesecake
Cakes - Cheesecake - -

INGREDIENTS

5 x 8 oz / 225 g tubs of Tofutti "Better Than Cream Cheese"
1 cup sugar
3 T flour
1 T vanilla
3 ener-g egg replacers (4.5T powder / 6T water)
1 cup rice sour cream (optional)
Graham cracker crust

METHOD
Mix together with a blender the cream cheese, sugar, flour, and vanilla until well blended. Add egg mixture in parts while you continue to mix. Add sour cream if you choose to. Pour over a graham cracker crust.
Bake at 350F/180C for approx 1 hour and 5 - 10 minutes. Turn off oven and let the pies sit in there for another 10 minutes. Remove and cool, then refrigerate.

Makes two 9 inch / 23 cm pies.