Anyone have any good, tastey vegan recipes (dinners or desserts)?

Question

Looking for something fun and easy to make on warm days!

Answer 1

egg plant parm sandwiches or egg plant and mushroom lasagna or sweet potato fries and stuffed mushrooms

Answer 2

Delicious alternative to ice cream that you can make yourself!

1 frozen banana, chopped
1 cup frozen blueberries
1/2 cup of either water, juice or soy milk
artificial sweetener (optional)

This is as easy as chucking it all in a blender and whizzing it up until it is smooth and creamy. (You can also freeze it if you want it to be harder)


Chocolate Tofu Pudding Recipe (soo good!!)
24 5/8 ounces firm silken tofu
1/4 cup sugar
1 1/2 teaspoons vanilla
2 teaspoons almond extract
1/2 cup cocoa powder

IMPORTANT NOTES ADDED:.
The tofu called for here is asceptic tofu NOT waterpacked tofu. One brand is Mori-Nu. AGAIN: It will NOT work with Waterpacked [tofu packed in water] also called cotton. It will NOT work with firm waterpack tofu. The texture and the taste will change because the medium will change. An example of the correct tofu is: http://www.morinu.com/ Please feel free to visit the Vegetarian forum and ask if you aren't sure. We don't bite. Honest but we do have great ways to make stuff taste even better. I host there so you can ask anytime.
Simply blend your tofu, cocoa, sugar or Splenda, vanilla in a food processor or blender until smooth and well blended.
You have pudding. Add to your favorite shell or eat as a pudding. Can be used in parfaits also. Layer pudding, fruit, pudding, fruit. garnish with fruit slices and a mint leaf or two or almond slices.
NOTE 24.6 ounces is two standard packages for me. It does seem to "grab" the sweet of sugar to me so I use less. I also find it works very well with Splenda. Those with a sweet tooth may want to tweak that. Simply add the 1/4 and taste. Then add to your taste. Syrups such as honey, maple syrup and Kings Molasses have been used but I personally wasn't pleased with it. However tastes may vary. Also note it MUST BE FIRM SILKEN. IT CANNOT BE WATERPACKED [can be low fat, organic or regular]. Soft is for smoothies and Cotton or waterpacked is for other methods.
I never thought to add this. Be careful what cocoa powder you use. The tofu is going to grab the taste. IF it is a chalky type you are going to have chalky tofu pudding. Nothing in the pudding mix will 'hide' that. Remember this has no milk to 'mute' the cocoa taste.

Answer 3

This is real easy. Throw half a pound of small red beans into a crockpot. Fill the pot with vegetable stock (vegetable broth will do), diced tomatoes, and potatoes. Flavor the broth with garam masal, onion powder, and garlic powder. I usually use about half a tablespoon of garam masal, and about half a teaspoon each of garlic powder and onion powder. I have a big crock pot though, so season to taste.

In another pan (or a rice cooker), put a cup of brown basmati, 2.25 cups of vegetable stock or broth, and a little garam masal, onion powder, and garlic powder. Serve the beans over the rice.

This recipe is GERD friendly.

Answer 4

check out http://useinfo-dessert.blogspot.com/
It has recipes for quite a few tasty desserts that can be prepared easily from home ..

Answer 5

penne pasta with artichokes saute in olive oil artichokes (can artichokes) dry tomatoes fresh diced tomatoes red and yellow black olives,fresh basil and add penne already cookand saute for 30 seconds add sal and pepper

Answer 6

baked beans

INGREDIENTS
1 (16 ounce) package dry navy beans
6 cups water
2 tablespoons olive oil
2 cups chopped sweet onions
1 clove garlic, minced
4 (8 ounce) cans tomato sauce
1/4 cup firmly packed brown sugar
1/4 cup molasses
2 tablespoons cider vinegar
3 bay leaves
1 teaspoon dry mustard
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
DIRECTIONS
Place beans and water in a large pot, and bring to a boil. Reduce heat to medium, and continue cooking 1 hour, stirring occasionally, until beans are tender. Drain, and transfer to a large casserole dish.
Preheat oven to 300 degrees F (150 degrees C).
Heat the olive oil in a skillet over medium heat. Stir in the onions, and cook until tender. Mix in garlic, and cook until golden brown. Mix onions and garlic into casserole dish with the beans. Stir in the tomato sauce. Mix in brown sugar, molasses, vinegar, bay leaves, mustard, pepper, nutmeg, and cinnamon.
Cover and bake 3 1/2 hours in the preheated oven, stirring frequently and adding water if necessary. Remove cover, and continue baking 30 minutes.

Brownies

INGREDIENTS
2 cups unbleached all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 cup water
1 cup vegetable oil
1 teaspoon vanilla extract
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan.
Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.

Mac and no cheese

INGREDIENTS
1 (8 ounce) package uncooked elbow macaroni
1 tablespoon vegetable oil
1 medium onion, chopped
1 cup cashews
1/3 cup lemon juice
1 1/3 cups water
salt to taste
1/3 cup canola oil
4 ounces roasted red peppers, drained
3 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes or until al dente; drain. Transfer to a medium baking dish.
Heat vegetable oil in a medium saucepan over medium heat. Stir in onion, and cook until tender and lightly browned. Gently mix with the macaroni.
In a blender or food processor, mix cashews, lemon juice, water, and salt. Gradually blend in canola oil, roasted red peppers, nutritional yeast, garlic powder, and onion powder. Blend until smooth. Thoroughly mix with the macaroni and onions.
Bake 45 minutes in the preheated oven, until lightly browned. Cool 10 to 15 minutes before serving.