Anyone know of any good vegan recipes?

Answer 1

Here are some of my favorites:

Artichoke Pate'

1/2 cup raw almonds
water
2 T. raw pine nuts
3/4 cup artichoke hearts, quartered
2 T. water
2 t. lemon juice
2 t. garlic, minced
1/4 t. sea salt

Begin by placing the almonds in a small bowl, cover them with water, place them in the refrigerator, and leave them to soak overnight to loosen their skins. Remove the almonds from the water, squeeze each almond between your thumb and forefinger to remove the skin, place them on a towel, and set them aside to dry. In a blender or food processor, place the almonds and pine nuts, and process for 1-2 minutes to finely grind them. Scrape down the sides of the container, add the remaining ingredients, and process for 1-2 minutes to form a smooth puree. Taste and adjust seasonings, as needed. Transfer the mixture to an airtight container and store in the refrigerator. Serve as a dip or spread for vegetables, crackers, or breads, as a sandwich filling, or to add flavor to sauces, dressings, salads, grains, or other side dishes.

Asparagus and Phyllo Cigars

1/4 cup freshly chopped dill
1/4 cup freshly chopped parsley
1/4 cup freshly snipped chives
1 T. finely grated lemon zest
6 sheets phyllo dough, thawed
olive oil
6 T. sesame seeds, toasted
24 asparagus spears, tough ends trimmed

In a small bowl, place the chopped dill, parsley, chives, and lemon zest, toss well to combine, and set aside. On a work surface, place one sheet of phyllo dough, and cover the remaining with a clean towel to keep them from drying out. Brush the phyllo dough with a little olive oil, then sprinkle 2 T. of the herb mixture and 1 T. sesame seeds evenly over the entire surface. Using a sharp knife or pastry wheel cutter, cut the sheet of phyllo dough vertically into 4 strips. For each strip of phyllo, place the end of one asparagus spear at the bottom edge, then tightly roll at a slight diagonal to enclose the length of the spear of asparagus, and tuck in the end of the strip of phyllo at the tip of the asparagus. Transfer the phyllo-wrapped spear to a large plate. Repeat the rolling procedure for the remaining strips and then repeat the entire procedure for the remaining sheets of phyllo dough and asparagus spears. When all of the phyllo cigars have been assembled, cover them with a clean towel and place them in the refrigerator to chill for one hour or more. Transfer the phyllo cigars to a non-stick cookie sheet and bake them at 425 degrees for 18-20 minutes or until the phyllo dough is lightly browned and crisp.

Yield: 2 Dozen

Cajun Popcorn

1 cup raw popcorn kernels
2 T. safflower oil
1 T. water
1 T. nutritional yeast flakes
1 T. Creole Seasoning
1/4 t. salt (optional)

Using a hot air popper or other popcorn popper, pop the popcorn and place it in a large bowl. In a small saucepan, combine the remaining ingredients, and cook over medium heat for 1-2 minutes to blend the flavors. Drizzle the oil mixture over the popcorn and toss well to evenly coat the popcorn with the mixture. Serve warm.

Serves 6-8

9 Layer Fiesta Dip

2 avocados, peeled, pitted, and diced
2 T. lemon juice
1/4 t. salt
1 recipe Smoky Chipotle and Black Bean Dip
1 cup Cilantro-Tofu Cream
1 cup Sunburst Salsa
1 cup soy cheese, cheddar or Monterey Jack flavor, shredded
1 - 4 oz. can diced green chiles
1/2 cup black olives, sliced
1/2 cup cut corn
1/2 cup green onion, thinly sliced
tortilla chips

In a small glass bowl, combine the avocados, lemon juice, and salt, mash until smooth with a fork, and set aside. On a large platter or in a large bowl, place the Smoky Chipotle and Black Bean Dip and spread to a smooth and even layer. Evenly spread the reserved mashed avocados over the bean dip, followed by the Cilantro-Tofu Cream and Sunburst Salsa, and then sprinkle the remaining ingredients over the top. Cover and chill for several hours. Serve with tortilla chips.

Fettucine and Peas Alfredo

1 lb. fettuccine (plain, spinach flavored, or mixed for extra color)
2 cups shallots, diced
1 T. olive oil
1 lb. frozen peas, thawed
2 T. garlic, minced
1 recipe Non-Dairy Alfredo Sauce
1/4 cup freshly chopped parsley
salt and freshly ground black pepper, to taste

Cook the fettuccine in a large pot of boiling water, for 8-10 minutes or until al dente. Drain well, return the cooked fettuccine to the pot, and set aside. Meanwhile, in a large non-stick skillet, saute the shallots in olive oil, for 5 minutes or until soft. Add the peas and garlic and saute an additional 2 minutes. Add the pea mixture and Non-Dairy Alfredo Sauce to the cooked fettuccine and toss well to combine. Season to taste with salt and freshly ground black pepper. Transfer the pasta to a large bowl or platter for service.

Jazzman Jambalaya

1 - 8 oz. pkg. multigrain tempeh
1/4 cup olive oil, divided
2 T. Creole Seasoning, divided
2 T. tamari or soy sauce
1 1/2 cups onion
1 cup celery, diced
1 cup green pepper, destemmed, deseeded, and diced
1 cup red pepper, destemmed, deseeded, and diced
1 jalapeno, destemmed, deseeded, and diced
1 1/2 cups basmati rice (or other white rice), rinsed
2 T. garlic, minced
2 cups vegetable stock or water
2 cups tomato, deseeded, and diced (or 1 - 14 oz. can diced tomatoes)
1 bay leaf
1 t. salt
1 - 15 oz. can red beans, drained, and rinsed
1/2 cup green onion, thinly sliced
1/4 cup freshly chopped parsley

Using your fingers, crumble the tempeh into small pieces onto a plate. In a large pot, saute the tempeh in 2 T. olive oil for 5 minutes. Sprinkle 1 T. Creole Seasoning over the tempeh and saute an additional 1 minute. Add the tamari, stir well to coat the tempeh, and continue to cook an additional 2-3 minutes or until the liquid has evaporated. Transfer the tempeh to a plate and set aside. In the same pot, saute the onion, celery, green pepper, red pepper, and jalapeno in the remaining 2 T. olive oil for 5 minutes to soften. Add the rice and garlic, stir well to combine, and continue to cook an additional 2-3 minutes or until the rice turns opaque. Add the vegetable stock, tomatoes, remaining Creole Seasoning, bay leaf, and salt, and bring the mixture to a boil. Cover, reduce the heat to low, simmer for 20-25 minutes or until the rice is tender and most of the liquid is absorbed. Remove the lid, add the reserved tempeh and remaining ingredients, stir well to combine, and recover the pot. Remove the pot from the heat and let sit for 10 minutes to allow the flavors to blend. Can be served as a side dish, main dish, or as a filling for wraps or sandwiches.


Also, check out this site. It is my favorite for Vegan recipes!!!

http://www.veganchef.com/

Answer 2

Both my daughters are vegetarians. The younger is close to being a vegan, but not quite there.

There are some great vegetarian Mexican dishes. Even some of the ones with meat can be made vegetarian just by leaving out the meat. I suspect that many are also vegan or can be made vegan by some simple ingredient substitutions.

One site that has lots of Southwestern, Mexican and New Mexican recipes (and even a vegetarian southwestern cookbook) is iShopSouthwest.com. Links to the exact pages are below...

Answer 3

Good lord woman. There is no such thing as a good vegan recipe. Good vegan recipe is the ultimate oxymoron. While you sit in your tower think of the welfare of the poor cattle farmer. Hell, if you like don't worry about the cattle farmer, what about the poor cheese maker. They all have families to support. If everybody went vegan it would be a true evolutionary step backwards. It's meat and meat products that give you the protein needed for brain development. The same brain development to allow you to take this monstrous, idiotic choice in life.
Is beef, is good.

Answer 4

Here is a good recipe for Vegan Gumbo - http://www.gourmet-living.com/recipes.html?recipe=19378

Other places to try for specific vegan dishes are:

Vegweb - http://vegweb.com
Vegan Chef - http://www.veganchef.com/
Fatfree Vegan - http://fatfreevegan.com/

Goodluck!

Answer 5

www.vegweb.com has lots of vegan recipes.

www.recipezaar.com also has a vegan section.

Answer 6

Do you eat salads? you can put lots of things in a salad including pasta, corn, lettuce, croutons and that