anyone interested in cooking?

Question

i was looking for new recipes i can try cooking. i'm a vegan, so no meat or chicken or anything. thanks!

Answer 1

Here are a couple of delicious Haitian recipes that we like -- easy, nutritious, and delicious.

If you can get ahold of in-season beets, this recipe is one of our family favorites (and you can use vegan mayo):
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Beet Salad

boil beets for maybe 25 minutes or until fork-tender, let cool for a few minutes
cut ends off, peel with knife...yes, you use center
cut into parallel chunks about an inch or so wide, add 2 spoonfuls of mayonnaise, about 5 shakes of salt, I add some fresh cracked pepper too, stir and serve warmish. Yum!

Here's another one we love. You can usually find plantains in any grocery near the pineapples, mangos, etc.
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Banan ak sas

2 plantains

sauce:
1/3 c. olive oil
3 1/2 c. water, or more
2-3 spoonfuls of tomato paste
2 small bouillon cubes or 1 XLG cube
salt
2 white potatoes (I've used both the waxy and "regular" starchy kind -- just comes out a little different each way, see which you prefer, the waxy/"new" kind is technically the correct one to use)
1 carrot
onion

Prepare the plaintains: cut about 1/2" off each end and then cut 4-5 lines into the peel all around it and then just peel all the skin off with your hands or a sharp knife 'til it looks like a regular peeled banana, cut it up into about 4 chunks, so about 2" in length
for each chunk. If prefered, you can add a bit of lemon juice to the water and the plaintains will retain a pretty yellow color when done. Boil the heck out of it until it's soft and fork-tender, maybe 30 minutes, more or less depending on your elevation. Leave in the hot water until ready to eat them (they won't get mushy).

Peel the potato and carrot and cut them up into chunks, generally the size of what you'd put into a stew. Try to cut the carrot into rectangular shapes instead of rounds.

The onion is just one slice, with all its rounds in it (so maybe 6 thin rounds). However, follow your own preference there. I've sliced up a whole onion and used it before and thought it came out very yummy.

When cooking the sauce, the olive oil goes in first, followed by the water, and then
everything else, and boil it with super-high heat for maybe 25 minutes (again, fork-tender), then spoon it over the drained plantains when serving.

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Oh, one more that a friend made up and is such comfort food to me...

Coconut Jasmine Rice

Cook jasmine rice as directed on package except substitute the water in the recipe for coconut milk -- either all or some, as much as desired. Then throw in some shakes of of dried coriander powder and salt (sorry, I just go by feel here, maybe about 1/4 tsp of each for 4 servings). Has the most heavenly aroma and creamy comforting flavor and texture. I'm getting hungry now... :)

Hope you like them!

Answer 2

You may already have something similar, but here's one I made up:

Chili Mac (no meat)

1 can tomato sauce 8oz
2/3 cup macaroni (I use wheat)
3/4 cup water
2 teaspoons chili powder
1 cup canned kidney beans (rinsed)
1 cup canned black beans (rinsed)
any where from 1/2 cup to 1 cup of salsa.
sprinkle of garlic powder

Combine all ingredients. Bring to a boil. Reduce heat. Cover and simmer for about 15 or so minutes. Be sure to stir frequently.

Makes about 4 servings.

I like to make this b/c it is so easy and quick. It also seems to have a better taste the next day. If you're watching sodium, just use low sodium ingredients or substitute tomatoes for the salsa. Hope this helps!!

Answer 3

Tempeh Stroganoff

Make it vegan by simply using vegan sour cream.
Serves 2–4

* 1 package Tempeh, cut into 1/2"-thick slices
* 2 TB canola oil, divided
* 1/2 yellow onion, sliced thin
* 2 cloves garlic, minced
* 1 tsp toasted sesame oil
* 1 portabello mushroom cap, cut in half and sliced
* 1 TB tamari soy sauce
* 1 TB vegetarian Worcestershire sauce
* 1 package vegetarian brown gravy mix
* 4 oz vegan sour cream or soya crème fraiche

Brown tempeh pieces in 1 tablespoon canola oil over medium heat until all sides are very brown, about 5 minutes on each side. Add the remaining tablespoon of oil to the skillet along with the onion and garlic and sauté until onion begins to brown. Stir in sesame oil, mushroom pieces, tamari and Worcestershire sauce and cook, over medium heat, until mushroom pieces are soft, about 5 minutes.
Combine gravy mix with amount of water instructed by package directions. Stir into tempeh mixture and heat until thick. Remove from heat.
Stir in sour cream or crème fraiche. Serve with steamed brown rice or whole grain pasta.

Answer 4

I make a good curried rice thing. It's just olive oil, ginger, and garlic warmed on med-low. Add 1 cup basmati rice and stir well to coat. Add 1 Tbsp curry powder and stir well. Add 2 cups veggie broth and bring to a boil, then cover and simmer for 20 minutes. Halfway through you can toss in frozen peas and/or chopped green onions. Then when it's done, put some chopped cilantro on it. I love that dish.

Answer 5

I can give you some recipes.Just go to the site of google and type the search term ''Recipes''!
No need of thanks

Answer 6

don know
try a juicy bacon cheese burger with melting mushrooms...