good vegan recipes?

Question

Im looking for some simple everyday vegan recipes that doesn't call for ingredients I have to go to the health food stores for. Any suggestions?

Answer 1

I have 3 recipe 's for you

Recipe 1
Festive Vegetable Bake

Ingredients:

7 tablespoons olive oil
2 medium onions, finely chopped
3 cloves of garlic, finely chopped
2 medium carrots, grated
1 aubergine, peeled and grated
500ml vegetable stock
4tbs dried apricots, soaked and liquidised.
1tbs parsley, chopped
½ tbs dill, chopped
1 level tbs paprika
salt to taste
1 cup polenta (fine corn meal)
Method:

Heat the olive oil in a large frying pan. Fry onion and garlic until soft. Add carrot and cook for two minutes. Add aubergine, stir in and cook for a further two minutes.

Remove from heat and mix in remaining ingredients except for polenta. Stir in polenta, a little at a time, until a dropping consistency is achieved.

Pour mixture into a greased baking tin, and place in the centre of a pre-heated oven at 180C, 350F, Gas Mark 4. Bake for 30 minutes, or until the centre of the bake has set.

Enjoy with hot vegetables, cranberry sauce, vegetable gravy, and the trimmings of your choice; or leave to cool, and use in sandwiches and salads.

Recipe2
Grilled Vegetables with Red Salsa

Ingredients:

4 sweetcorn cobs
3 onions, quartered lengthways (leave root-end intact, to stop them falling apart)
3 red peppers, sliced into broad strips
6 cloves of garlic
6 medium tomatoes
3 red chillies
1 aubergine, sliced into rounds
2 courgettes, cut in half lengthways
8 tbsp olive oil
red wine vinegar
salt and black pepper
Method:

Blanch the sweetcorn for 3-4 minutes in boiling water. Mix together 6 tbsp olive oil, 1 clove of garlic (crushed), 2 tbsp red wine vinegar, salt and pepper - this is the marinade.

Place all the vegetables on a baking tray, and pour on the marinade. Leave to marinate for 10-15 mins.

Grill the vegetables under a medium grill - this will probably have to be done in two or more batches, depending on the size of your grill-pan, if so start from the top of the list. Baste with remaining marinade and turn frequently. Ideally the veg should brown but not catch fire - be attentive! The garlic and chillies will not need long.

Now liquidise one onion, half of the red pepper, the chillies, the garlic, the tomatoes, 2tbsp olive oil, and a dash of red wine vinegar. Season with salt and pepper - this is the salsa.

Serve the vegetables with plain couscous and fresh green salad, pouring on the salsa at the table.

Recipe 3

Raviolis aux Champignons
Ingredients:

450g plain flour
2 rounded tbs soya flour
3tbs olive oil
cup of water
5tbs olive oil
200g button mushrooms, finely chopped
100g spring cabbage, finely chopped
200g spinach, finely chopped
2 tbs parsley, chopped
4 cloves of garlic, finely chopped
bunch of spring onions, finely chopped
pinch of chilli powder
salt and black pepper
Method:

Mix the flours with 3tbs olive oil and enough water to make a smooth dough. Wrap in cling film and chill in fridge for an hour.

Fry the mushrooms in 4tbs olive oil in a large pan until beginning to colour. Add the remaining ingredients, and stir-fry until greens begin to wilt. Season to taste.

Divide the pasta dough into two, roll each on a floured surface until paper-thin. Cut into 5cm strips, then place teaspoons of filling at 5cm intervals. Moisten the dough between blobs of filling with water, and carefully cover with another strip of dough. Press the dough down around the filling and cut the ravioli into squares.

Bring a large saucepan of water to the boil, add 1tbs of olive oil to prevent sticking. Poach the ravioli gently for approximately 5 minutes, or until they rise to the surface.

Serve with a hot tomato and basil sauce, steamed vegetables and a bottle of chilled white wine - delicious!

Answer 2

Check out "Conveniently Vegan" by Debra Wasserman--it's geared toward people who buy stuff at conventional grocery stores.

"How it All Vegan!" by Sarah Kramer and Tanya Barnard have some very simple recipes as well.

You might be able to find easy recipes on www.vegweb.com.

Answer 3

good vegan recipes

Answer 4

Paleo diet its a diet based around eating real food unprocessed

Answer 5

Chile and Cheese Enchiladas

1 cup sour cream
1 cup small curd cottage cheese
1/2 envelope (2 tablespoons) dry onion soup mix
1/2 cup chopped green onions, including tops
2 (10 ounce) or 1 (19 ounce) can red enchilada sauce
(or use enclosed chile sauce recipe)
1 dozen corn tortillas
1 (4 ounce) can mild green chiles
8 ounces shredded Monterey jack cheese

In a small bowl, stir together sour cream, cottage cheese, chilies, onions, and onion soup mix. Blend well and set aside. Pour 1/2 cup of the enchilada sauce over the bottom of a lightly greased 7 x 11-inch baking dish, and set aside.

Wrap tortillas in paper towels (damp) and microwave on high for 1 minute, or until tortillas are softened. Do not overheat. To assemble enchiladas, place 3 T of the sour cream mixture down the center of the tortilla and sprinkle with 2 T of the cheese. Roll to enclose, and arrange seam side down in sauce in casserole dish. Pour remaining sauce over all. Cover loosely with plastic wrap. Microwave on high for 10-12 minutes rotating dish ¼ turn after 5 minutes or until hot. Sprinkle with remaining cheese and let stand covered for 5 minutes.

Chile Sauce
6 dry hot red chiles (New Mexican style)
2 tablespoons flour
1 (8 ounce) can tomato sauce
Salt

Boil chiles until soft with 2 or 3 cups water about 10 minutes or until chiles are soft. Put cooked chiles in blender with about 1 cup of the liquid and blend until smooth. Strain out seeds at this point if desired.

In a preheated cast iron skillet on medium heat, brown the flour. Keep stirring with a wooden spoon until fairly brown. Add blended chili sauce to skillet stirring until mixed well and add tomato sauce and salt. If you want more sauce add more water from the cooked chilies and continue to cook until desired consistency. Use to top enchiladas or any dish you wish.

Fiesta Bake
1 pound ground beef substitute
1 cup chopped onion
3/4 cup salsa
1 package taco seasoning mix
1/4 cup water
1 cup whole kernel corn, drained
1/2 cup sliced ripe olives, drained
1 (8.5 ounce) corn muffin mix
1 cup shredded Cheddar cheese
1/2 cup diced green chiles

Preheat oven to 350 degrees F.

In medium skillet, cook ground beef and onion over medium-high heat until beef is no longer pink; drain. Stir in salsa, taco seasoning mix and water. Bring to a boil. Reduce heat to low; cook for 5 to 6 minutes or until mixture is thickened. Stir in corn and olives. Spoon into an ungreased 8-inch square baking dish.

Prepare batter for corn muffin mix according to package directions. Stir in cheese and chiles until smooth; spread over meat mixture. Bake, uncovered, for 30 to 35 minutes or until crust is golden brown. Top with additional salsa, if desired. Makes 6 servings.

Answer 6

some good, some fair and so on

http://www.living-foods.com/