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Vegan Entrees
5 Minute Roasted Red Pepper Pesto and Pasta Roasted red peppers come in a jar and are usually in the pickle section of your local supermarket. If I want to add a little extra weight to this recipe, I'll throw in a little tofu or mock chicken. INGREDIENTS dry pasta, enough for 2 people DIRECTIONS In a large pot of salted water, boil the pasta. While pasta is cooking, in a food processor or blender; blend together the red peppers, walnuts, basil, parsley and garlic. Slowly add the olive oil, while processing, until well mixed. Set aside. Drain and return noodles to the pot. Add the pesto to the noodles and toss together well. Serve immediately. Makes 2 large and 4 small servings SOURCE: VegFamily.com, Sarah Kramer
Avocado No-Egg Rolls Avocado Egg Rolls You can make these low fat by brushing with a little bit of olive oil and baking them in a 400 degree oven. INGREDIENTS 1 large avocado, peeled, pitted, & diced DIRECTIONS Combines the avocado, tomatoes, onion, cilantro, and salt. Place a full tablespoon of avocado mixture on the wrapper and fold the long edge up over the filling. Fold left and right corners toward the center and continue to roll. Brush a bit of the cornstarch glue on the final corner to help seal the roll. Repeat with the remaining wrappers. Deep-fry the rolls in 375 degree oil for 3-4 minutes, or until browned. Alternatively, place on a baking pan and brush lightly with olive oil and bake in a 400 degree oven until crisp and golden, turning to brown evenly as necessary. Slice the rolls diagonally in half and serve with a dipping sauce of your choice or try this one: DIPPING SAUCE INGREDIENTS 4 teaspoons white vinegar DIPPING SAUCE DIRECTIONS Combine the vinegars, agave, tamarind and saffron in a small sauce pan. Place over medium low heat and stir until tamarind is dissolved completely and mixture is slightly heated. Puree tamarind mixture, cashews, cilantro, garlic, onions, sugar, pepper, and cumin in a blender. Pour mixture into a bowl and stir in oil. Serve immediately or allow to cool and refrigerate and serve cold. SOURCE: VegFamily.com
Black Bean Burgers This burgers are tasty, delicious and hold together well. INGREDIENTS 2 cups black beans DIRECTIONS Process black beans until they are in a chunky paste, but not pureed. Add everything except oil and and stir. Form into four burgers. Make sure your patties are in a shape that holds together well. Heat oil in skillet. Cook burgers about 4 minutes on each side. Serve. Makes 4 burgers NOTE: If you wish you can bake the burgers instead of frying them. Preheat oven to 400 degrees and cook burgers (brushed with oil beforehand) on a cookie sheet in the preheated oven until they are cooked. SOURCE: VegFamily.com, Liliy
Bolognaise Sauce INGREDIENTS 1/2 pkg. red lentils DIRECTIONS In a large pan first cook the lentils until they go pale and mushy. (Try to judge the water so you don't have to drain any off, or you may lose half the soft cooked lentils with the water!) Finely chop all the vegetables and cook until soft using the oil of your choice. Combine thoroughly the lentils, vegetables and tinned tomatoes. If desired, whiz in a food processor until smooth. Serves about 4 NOTES: Other vegetables can be used, depending on taste and season, but I find that hard root vegetables such as carrot need to be steamed until soft first, especially if you're after a smooth texture. Adding butternut squash gives a wonderfully silky texture. SOURCE: VegFamily.com, Jen Flavors of Asia Tofu Sandwich (Vegan) INGREDIENTS 2 slices bread or bun of choice, lightly toasted DIRECTIONS In a dish, combine soy sauce, garlic, ginger, sesame seeds, oil, and cayenne pepper. Place tofu slice and bell pepper in this mixture and marinade for 5-8 minutes. Saute the tofu slice and bell pepper over med heat, spooning the remaining marinade over the tofu as you cook it and flip it. Toast bread. Top sandwich with lettuce and tomato. Serving size: 1 Prep Time: 15 minutes SOURCE: HappyCow.net Baked Eggplant with Cashews INGREDIENTS 2 large eggplants DIRECTIONS Slice one of the eggplants and use it to cover completely the bottom of an oiled baking dish. Sprinkle it with salt. Mix the bread crumbs with the sugar in a small bowl. Sprinkle a little of the bread crumb mixture over the eggplant in the baking dish. For the filling, put all the vegetables in a medium-sized bowl and mix with all the seasonings, plus the olives and some of the bread crumbs, reserving about 1/4 cup of the bread crumbs to use them later. Spread this mixture on top of the sliced eggplant. Slice the other eggplant and use to cover the filling. Blend the cashews and soy milk together in a blender. Add salt to taste. Pour over the top layer of eggplant then sprinkle remaining bread crumb mixture over top. Bake at 375 F about 30 minutes. SOURCE: VegFamily.com, Aura
Candied Yams INGREDIENTS 3 yams (organic, if possible) DIRECTIONS Peel the skin off the yams and cut into slices or strips. Oil down cooking tray with oil. Add yams to tray, make sure tray is oiled well and evenly. Let yams cook (bake) for about 25 minutes. Pull out of oven. Pour maple syrup evenly over yams. Evenly sprinkle on vanilla extract. Lastly, evenly sprinkle on cinnamon and nutmeg. Stir yams! let cool for an additional 10 minutes. Let cool down and eat! Cumin-Spiced Brown Rice INGREDIENTS One small onion
DIRECTIONS In a medium saucepan on medium heat, sauté the onions and cumin seeds in oil until onions are translucent. Stir in the rice, stock, and pepper. Bring to a boil, reduce heat, cover with lid and simmer for simmer for 40-45 minutes or until rice is cooked. Stir in parsley and serve. Makes 2 large servings Crocked Garden Chili INGREDIENTS 2 cups vegetable broth INSTRUCTIONS Combine all ingredients in crockpot. Simmer for at least 2 hours. Serve with corn bread for a delicious meal! Serves 4-6 SOURCE: VegFamily.com
Baked Potato INGREDIENTS One large Russet white potato DIRECTIONS Preheat oven to 425°F. Add potato to glass or other pan. Cut into potato (making a line in the potato). Pour on olive oil (and spread all over potato). Let potato bake for one hour (or until done). Remove from oven and let cool down. Cut potato wide open. Add butter and vegan mayonnaise. Sprinkle on salt and chives. NOTE: Add cubed tofu to make an entrée dish. Makes 1 baked potato
Carolina Chili INGREDIENTS 1 onion, diced DIRECTIONS Sauté onion in olive oil. When onions are transparent, pour the veggie crumbs in. Mix together and let simmer on low heat while you mix the other ingredients. In a large pot (or crock pot), chop the whole tomatoes into bite size pieces, or use crushed tomatoes. Add the kidney beans and seasoned chili beans. Now stir in the onions and veggie crumbs to the beans, and add your chili powder. Add a few dashes of Texas Pete sauce over the top and stir all together. Simmer over medium-low heat for one hour. NOTE: Serve over tortilla chips, and sprinkle vegan cheese and raw onions on top. SOURCE: VegFamily.com, Michele Faux Fried Chicken INGREDIENTS One-fourth (1/4) cup flour (wheat, rice, spelt) DIRECTIONS In a shallow dish, stir together the flour, paprika, salt, and pepper and set aside. In a small bowl, pour "milk" and set aside. Dip "chicken" into flour, then dip in "milk," and then into the flour again. In a large frying pan on medium-high heat, fry "chicken" in oil until well browned on both sides. Makes 2 large servings Bean and Molasses Hotpot INGREDIENTS 1 onion DIRECTIONS This recipe is versatile, simple and good if you're in a rush. Fry onion in oil, add tinned tomatoes, water and tomato puree to taste, add vegetables, chopped anyhow you like, add beans, tinned, pre-cooked, or I prefer sprouted soya beans, add mustard and molasses, stir well and cook for 10-20 mins depending how well done you like your veggies. SOURCE: VegFamily.com Garden Wraps INGREDIENTS 6 thin slices onion DIRECTIONS Place onion, mushrooms, and tamari in a medium mixing bowl and toss. Work the tamari into the vegetables using a rubber spatula or your hands. Marinate for 10 minutes. Drain off any excess tamari. Cut off the thickest part of the collard leaf stem. Lay the collard leaf horizontally on cutting board with the inside facing up. Layer the onions and mushrooms, avocado, cucumber, and carrot on the leaf. Roll up the leaf burrito style. Tucking in the ends as you go. Slice the roll into two pieces. Serve immediately. Fried Cutlets INGREDIENTS garbanzo beans DIRECTIONS Mix all ingredients except oil together to form a thick paste. Roll into small balls and fry in oil. Serve hot with rice or as a snack. SOURCE: VegFamily.com, Kasturi
Mediterranean Stew (Vegan) INGREDIENTS 1 medium eggplant, chopped DIRECTIONS Combine all ingredients in cooking pot and cook until heated through and zucchini is tender. Serve with rice, noodles, or couscous. Serving size: 6-8 Prep time: 40 minutes SOURCE: HappyCow.net
Herb and Onion Couscous INGREDIENTS 2 medium onions DRESSING INGREDIENTS 1 large clove garlic, crushed DIRECTIONS Cut both onions into 8 pieces and place in baking tray with olive oil. Bake at gas mark 7 or 170°C (350°F), for 40 minutes or until roasted and dark in color. (Roasted onions with slightly charred edges not only look good but add an extra dimension to the flavor of the dish.) Cut courgettes (zucchini) into long thin strips and fry until dark brown ridges appear on the flesh. Set aside. Combine artichokes, couscous, roasted onions and herbs in a large bowl and mix together. Add dressing to taste and serve. NOTE: When griddle frying, always oil the food and not the pan. SOURCE: VegFamily.com Black Bean, Corn, and Yam Enchilada Bake INGREDIENTS 3 large garnet or jewel yams, scrubbed, skin-on, thickly sliced DIRECTIONS Preheat oven to 375° F. Bring water to rapid boil in stockpot. Add sliced yams and cook until tender. Drain and cool. Sauté onion and pepper in olive oil over medium heat until transparent. Combine yams, onion and pepper mixture, and chili powder in a food processor and blend until creamy. Add extra water, as needed, to achieve desired creaminess. Later ingredients in a 9" x 13" pan in the following order: enchilada sauce, corn tortillas, yam mixture, a sprinkling of black beans and corn. Continue the layering until you reach the top of the pan (there should be enough for three layers.) The top layer should consist of a spreading of the yam mixture topped with the remaining enchilada sauce. Bake in oven for 45 minutes or until bubbly hot. Let cool for 10 minutes after removal from oven. Top with cilantro, green onion, and tomato. NOTE: This tasty dish will warm your family's heart and soul on a cool day! Makes 8 generous main dish servings. SOURCE: VegFamily.com, Michelle Kidney Bean Burgers INGREDIENTS 2-1/2 cups cooked kidney beans DIRECTIONS Mash kidney beans. Add oats, Braggs, and seasonings. Mix and form into patties. Fry in oil until brown on both sides. The burgers like to fall apart, so I add a little oil or extra Braggs to the mix. We always top with 'normal' burger stuff like onions, tomatoes, pickles, etc. SOURCE: VegFamily.com, Karen Kung Pao Tofu INGREDIENTS 15 ounces extra firm tofu, cut into 1 inch cubes DIRECTIONS Marinate tofu with 1 tablespoon each rice wine, cornstarch, and soy sauce. Meanwhile, mix remaining rice wine, cornstarch and soy sauce with sugar, sesame oil and vinegar for the sauce. Cook tofu in oil until crisp. Then remove from heat. In another pan, heat cooking oil over medium heat. Add ginger and peanuts; cook for about 1 minute. Then add green onions. Cook for another minute. Add the tofu and steamed broccoli, and toss. Add sauce; cook and toss again. Serve with rice. NOTE: The sauce for this recipe is not "saucy" as some would describe, but it is an authentic Asian recipe. I also sometimes add sesame seeds and that is also wonderful. SOURCE: VegFamily.com, Tammy
Kasha, Potato, and Carrot Casserole with Mushroom Gravy INGREDIENTS 1 cup raw whole buckwheat groats DIRECTIONS Preheat oven to 350°F. Oil a 2-quart casserole dish. Toast buckwheat in dry skillet until golden. Pour into casserole dish. Heat oil in skillet over medium-low heat. Add onion and sauté 5 minutes. Stir in potatoes and carrots. Sauté 5 minutes. Pour vegetables into casserole dish. Sprinkle salt and pepper over vegetables. Pour boiling water into dish. Cover and bake 30 minutes or until water is absorbed and potatoes are tender. Fluff with fork. Sprinkle parsley over top. Makes 6 servings MUSHROOM GRAVY INGREDIENTS 1 tablespoon olive oil DIRECTIONS Heat oil in saucepan. Stir in onion, mushrooms, and garlic. Sauté 10 minutes over medium-low heat until mushrooms are juicy and onion is soft. Stir in nutritional yeast and flour until mushrooms are coated. Add bouillon and liquid. Bring to boil and simmer, stirring occasionally, until gravy thickens (about 10 minutes). Season to taste. Makes 2 cups SOURCE: VegFamily.com, Cathe Olson Lentil Rice Casserole INGREDIENTS 3 cups vegetable broth DIRECTIONS Mix ingredients in a casserole dish. Bake covered for 1 1/2 hours at 300°F. SOURCE: VegFamily.com Mashed Potatoes with Kalamata Olives INGREDIENTS Three large potatoes, cubed DIRECTIONS In a large pot of salted water, boil the potatoes until they can be poked easily with a fork. Drain and return to pot. Add the "milk," margarine, salt, and pepper and mash until the desired consistency is reached. Stir in the olives and serve garnished with flax oil. Makes 2 large or 4 small servings.
Zucchini Herb Casserole (Vegan) INGREDIENTS 1 pound (5 cups) fresh zucchini, cubed DIRECTIONS Heat oil in a large cooking pan and stir in zucchini, garlic, and onions. Cover and cook 5 minutes or until vegetables begin to soften slightly. Remove from heat. Add tomatoes, rice, garlic salt, paprika, oregano, and basil and mix. Spoon into baking dish. Bake uncovered in 350F degree oven for 30 minutes. Serving size: 6 Prep time: 45 minutes SOURCE: VegFamily.com, Dorothy Noodles & Beans INGREDIENTS 1 1/2 cups black beans (15 oz can, rinsed and drained) DIRECTIONS Heat oil and saute garlic about 1 minute. Add tomatos and herbs and let simmer 20 minutes or until sauce thickens slightly. Add beans and simmer on low 15 minutes more with lid slightly ajar. Meanwhile, cook pasta unil al dente. Add pasta to tomato mixture and cook 1 minute to combine, stirring to coat. SOURCE: VegFamily.com Open-Faced California Club Sandwich INGREDIENTS 4 slices toasted whole-grain bread DIRECTIONS Place two pieces of the toasted bread on each plate. Slice open the avocado, and use a fork to scoop out the avocado and mash it onto each piece of toast. Add lettuce or spinach (and sprouts, if desired) on top of the avocado. Slice the tomato and place two slices on top of the avocado and lettuce/spinach/sprouts on each piece of toast. Drizzle the salad dressing on top of each piece of toast. NOTE: Eat the open-faced sandwich with a fork and "steak" knife. (Cut the sandwich into bite-sized pieces for kids who can't handle their own knife and fork.) Ingredients list above serves two people, with one open-faced sandwich per person. SOURCE: VegFamily.com, Laura Meatless Meat Loaf INGREDIENTS One small onion, finely chopped DIRECTIONS Preheat oven to 350°F. Lightly oil an 8-inch loaf pan and set aside. In a large saucepan on medium-high heat, sauté the onions, celery, carrots, and garlic in oil until onions are translucent. Set aside to cool. In a food processor, blend the bread and walnuts and set aside. In a large bowl, combine the sautéed vegetables, bread mixture, mock "beef", salt, pepper, oregano, basil, nutritional yeast, tahini, tamari, Worcestershire sauce, and cheese. Mix together until well blended. Press firmly into loaf pan and bake for 30 minutes. Pour ketchup evenly over top of loaf and bake for an additional 10 minutes. Remove from oven and let sit 5 minutes before serving. Make 4-6 serving Mock Beef with Sweet Potato Crust INGREDIENTS 1 cup sliced carrots DIRECTIONS In a large non-stick skillet, sauté the vegetables (except sweet potatoes) in a little bit of the stock until soft. Salt to taste. Add 3 Tablespoons of the oil, the mock beef and the seasonings, except the vegan Parmesan. Mix the flour with the cold stock, add to the pan and continue cooking until heated through, stirring constantly. Set aside. Preheat oven to 350° F. Peel and mash sweet potatoes until smooth. Grease a baking dish. Spread the vegetable mixture on the baking dish. Spread the mashed sweet potatoes on top as the upper crust of a pie. Drizzle with the extra 2 Tablespoons olive oil and sprinkle generously with vegan Parmesan. Bake until the sweet potatoes are golden and a crust has formed. Variation: You can use Butternut squash, yams, pumpkin and a mixture of equal parts potatoes and squash for the upper crust. You can also add seasoned breadcrumbs to the vegan Parmesan to make the pie crunchier. Serves 4. SOURCE: VegFamily.com, Aura Pat's Primavera INGREDIENTS 5 garlic cloves, minced DIRECTIONS In a large skillet, saute garlic in oil and margarine. Add vegetables and basil and saute until almost tender. Add vegetable stock and mushrooms. Bring to a boil; quickly reduce heat, cover, and simmer for 5 minutes. Mix well. Serve over pasta cooked al dente. Sprinkle with grated vegan cheese if desired. SOURCE: VegFamily.com, Pat
Pineapple Fried Rice A tropical version of fried rice using tofu, pineapple, and coconut. Light, tasty, and easy. Serve with hot sauce or extra soy sauce. INGREDIENTS 1 (8 ounce) can crushed pineapple with juice DIRECTIONS Open can of crushed pineapple and drain juice into a cup. In a medium saucepan, combine the liquid from the can of crushed pineapple with 3 cups water, bring to a boil. Add rice. Bring mixture to boil. Cover and reduce heat to simmer. Cook 25 to 30 minutes or until rice is tender. In a non-stick wok heat the 1 tablespoon walnut or peanut oil. Heat the sesame oil and stir fry the tofu with the mushrooms, soy sauce, green onions, and carrots for about 4 minutes. Stir in cooked rice and pineapple. Cook until everything is heated through. Place on a serving platter and sprinkle with cocount. Makes 8 servings SOURCE: VegFamily.com
Pasta with Vegetables and Pine Nuts INGREDIENTS 1 pound penne pasta, cooked and drained DIRECTIONS While pasta is cooking, place 1 tablespoon olive oil in large skillet with garlic, carrot, cauliflower, broccoli, and kale. Stir gently and cover pan. Steam 10 to 15 minutes, or until vegetables are just tender. Add a little water if necessary to prevent vegetables from scorching. Drain pasta and place in large bowl. Add cooked vegetables, pine nuts, basil, 2 tablespoons olive oil, sea salt and pepper. Toss gently. Serve with grated vegan Parmesan cheese if desired. Makes 8 servings Note: You can use any combination of vegetables for this or even just two or three, as long as you use a total of 4 cups vegetables. SOURCE: VegFamily.com, Cathe Olson Turmeric Tofu Wraps Spicy sauted tofu tucked into tortillas or naan wraps, this is a delivious lunch or dinner entree. INGREDIENTS 1 lb. tofu DIRECTIONS Heat oil over medium heat. Add onion and panch phoron and sauté until slightly browned. Add garlic and sauté one minute more. Add tofu and turmeric and mix together well. Stirring occasionally, cook until browned. Once tofu is thoroughly cooked, add spinach and stir until wilted. Add salt to taste. Serve with chopped tomatoes and/or roasted red peppers. *Panch Phoron is an Indian spice mixture of five seeds (black mustard, nigella, cumin, fenugreek and fennel seeds). It is available already mixed at Indian stores, Asian food markets, or in some grocery stores. Alternatively, you can make your own by adding equal parts of all the above-mentioned seeds. For this recipe, use any combination of the seeds if you do not have all of them. SOURCE: VegFamily.com, Ginger Carlson Rainbow "Egg" Scramble INGREDIENTS 1/2 green bell pepper, diced DIRECTIONS Cook peppers, onion, garlic, olive oil, salt, pepper, and garlic powder in frying pan until brown. Drain tofu, then crumble into bite size pieces. Add to pan and cook until tofu is a light brown. Add soy sauce and enjoy. SOURCE: VegFamily.com, Ashley Savory Garlic Ginger Chickpea Fritters with Thai Peanut Sauce INGREDIENTS 1 can of chickpeas PEANUT SAUCE INGREDIENTS 4 tablespoons of Chunky or smooth peanut butter DIRECTIONS Drain your chickpeas then mash the them with a fork in a large bowl and add the minced ginger and garlic (you can use more or less of both depending on how strong you like your flavors, same goes for the spices). Next add the salt and spices along with the mango dressing and lime juice. Now add enough flour so that the mixture sticks together when you remove the fork, but not so much that it gets too gluey or doughy. Make it sure it's all mixed well. Heat a couple tablespoons of olive oil in a nonstick pan on medium heat and put tablespoon of the chickpea mixture in the pan and press it down with your spatula so it takes on patty form. Be sure to turn the fritters often and raise the heat once they begin to look cooked. This will give them a nice a nice slightly crispy outside and chewier inside. *For added texture and crunch, cornmeal or a grind of roasted pistachios or walnuts are also nice to sprinkle on the fritters while they're frying For the peanut sauce, simply combine your peanut butter, coconut milk, mint, and chili oil and microwave or heat on the stove top until smooth and creamy. Serve over couscous or rice and top them with a bit of peanut sauce. They're great as an entree with or as an appetizer with simply the peanut sauce. They're also really good the second day cold! SOURCE: VegFamily.com, Jaquetta Scrambled Tofu INGREDIENTS One (1) tablespoon Olive oil For Spice Blend: Two (2) teaspoons ground cumin DIRECTIONS Heat the oil in a skillet over medium-high heat. Sauté the onions for 3 minutes, until softened; add the mushrooms, sauté for 5 minutes; add the garlic, sauté for 2 minutes. Add the spice blend and mix it up for 15 seconds or so. Add 3/4 cup water to deglaze the pan, scraping the bottom to get all the garlic and spices. Crumble in the tofu and mix well. Don't crush the tofu, juts kind of lift it and mix it around. You want it to remain chunky. Let cook for about 15 minutes, stirring occasionally and adding splashes of waters if necessary to keep it from sticking too much. Lower the heat a bit if you find that the tofu is sticking. Add the lemon juice. Add the nutritional yeast and mix it up. If the mixture is sticking to the pan, add splashes of water. The moistness really depends on how much water the tofu was retaining before you add it. Grate the carrot into tofu mixture and fold. Serve with guacamole and salsa and potatoes and toast and tempeh bacon. Southwestern Stew INGREDIENTS 2 Tblsp. olive oil DIRECTIONS Saute onion and garlic in olive oil; add remaining ingredients and bring to simmer. Simmer for about one hour. SOURCE: VegFamily.com, Anonymous
Spaghetti and Vegan Meat Balls INGREDIENTS One box vegan meat balls ("365" Whole Foods brand) DIRECTIONS Cook vegan meatballs (follow instructions on box or package). Set aside when done. In a large pot of salted water, boil the pasta. While pasta is cooking, in a medium saucepan on medium-high heat, saut the onions in oil until translucent. Add the carrots, celery, and garlic and saut for an additional 4-6 minutes or until carrots start to soften. Add the tomato sauce, basil, sea salt, and sweetener, and let simmer over rmedium-low heat for 15-20 minutes. When ready to serve, turn off heat and stir in the parsley, vinegar, and vegan meat balls. Let stand 5 minutes before serving over pasta. Makes 2 to 4 servings SOURCE: Sarah Kramer Speedy Fettuccine Skillet INGREDIENTS 1 cup plum tomatoes, chopped DIRECTIONS Sauté tomatoes, peppers, garlic and green onions in a little bit of the broth until they begin to soften. Add oil and the rest of the seasonings and continue to cook for about 5 minutes, gradually adding the remaining broth. Incorporate the meat substitute and the sausages and stir well so that the flavors will blend. Reduce the heat. Drain pasta well and add to the skillet, tossing well to coat. Heat through. Serves 4 SOURCE: VegFamily.com, Clotilde Spicy Couscous with Chickpeas This dish comes straight to us from Algeria. Traditionally, couscous is steamed two or three times in a steamer called a kiska. The couscous available in supermarkets is pre-steamed and dried so only needs liquid to absorb and is ready in a few minutes. INGREDIENTS 2 teaspoons olive oil DIRECTIONS Heat oil in a large saucepan over medium heat. Saute onion, carrots and tomatoes, stirring until soft but not brown, about 5 minutes. Add up to 1/3 cup of water if necessary. Add spices and cook 1 minute. Add chickpeas, scallions, chilies, couscous and broth. Stir together and bring to a boil. Cover and remove from heat. Let stand until liquid is absorbed, about 5 minutes. Add parsley and salt and pepper to taste. Fluff with a fork before serving. Makes 4 servings. SOURCE: VegFamily.com Sundried Tomato and Pesto Chickpea Fritter Sandwiches INGREDIENTS 1 can of chickpeas DIRECTIONS Here's an Italian variation on the Thai influenced chickpea fritters... Drain your chickpeas then mash the them with a fork in a large bowl and add the minced garlic and sundried tomato. Next add the salt and spices. Now add enough flour so that the mixture sticks together when you remove the fork, but not so much that it gets too gluey or doughy. Make it sure it's all mixed well. Heat a couple tablespoons of olive oil in a nonstick pan on medium heat and put tablespoon of the chickpea mixture in the pan and press it down with your spatula so it takes on patty form. Be sure to turn the fritters often and raise the heat once they begin to look cooked. This will give them a nice a nice slightly crispy outside and chewier inside. *For added texture and crunch, cornmeal or a grind of roasted pistachios or walnuts are also nice to sprinkle on the fritters while they're frying. For this recipe, I suggest walnuts since they'd go best with the pesto. Brush the bread with pesto sauce and briefly place it in the broiler. I say briefly since the amount of time depends the thickness of the bread and heat of the broiler. You don't want to scorch your bread, you just want it nice and toasty, so be sure to check it often while it's in there. Once your fritters are done and the bread is out, lay two or three of the fritters on the bread, spoon some pesto over them, then add a couple slices of mozzerella soy cheese. Pop the sandwiches in the oven so the soy cheese melts. Remove them from the oven, eat, and be happy :) SOURCE: VegFamily.com, Jaquetta Vegan Fajitas INGREDIENTS Tortillas (corn or flour) DIRECTIONS Cook the rice in two cups of water with the tomato and chile. Sautee the onion and peppers together in the oil over high heat until they begin to brown. Remove from heat and keep warm. Sautee the tempeh/fake meat in same pan until slightly browned (a little soy sauce helps - like a teaspoon or two). Warm the beans. Layer the rice, beans, peppers and tempeh on a tortilla, top with avocado/tomato/lettuce/vegan cheese if desired - be careful, it is tempting to put too much on one tortilla - roll and eat. NOTE: I like these very simple (rice, beans, peppers and tomatoes), my husband likes everything on them - be creative! Mushrooms are also good instead of (or in addition to) the tempeh. SOURCE: VegFamily.com, Lucy Vegan Sausage Minestrone INGREDIENTS 14 ounces Gimme Lean Meat Free ground sausage vegetable protein DIRECTIONS Heat oil in Dutch oven over medium heat. Divide meat free sausage into 14 even slices. Roll each slice into a small ball and brown in oil. Remove meatballs to a clean plate. Add chopped onion and carrot to oil and cook until lightly brown. Add vegetable broth, diced tomatoes, and beans. Stir. Cook for 20 minutes over medium heat. Add chopped spinach and cook for another 10 minutes. Season to taste with salt and pepper. SOURCE: VegFamily.com, Lorrie Ziemba
Vegan Spanakopita INGREDIENTS 2-3 sheets of puff pastry (Pampas is vegan) DIRECTIONS Pre-thaw pastry sheets. Preheat oven to 190°C (375°F). Fry onion and garlic in the 2 tablespoons oil until softened. Add silverbeet/spinach and sauté for 5 minutes. Add nutmeg and pepper; mix well and remove from heat. Put tofu, oil, stock powder, soy sauce, lemon juice, and salt in food processor (or use a masher), and blend until smooth. Add this mixture to the spinach mixture and combine. Grease a large 24 x 20 cm (8.5 x 11") baking dish and line with pastry, leaving some to overlap over edge. Place mixture in pastry case, flatten out evenly. Place rest of pastry on top of mixture, pinch and fold sides to enclose properly. Glaze top with soymilk. Sprinkle sesame seeds on top if desired. Bake 35-40 minutes until pastry is browned. NOTE: This delicious pie combines a tofu ricotta filling with spinach or silverbeet. The result is a very tasty and highly nutritious dish. Serve with salad or vegetables. SOURCE: VegFamily.com, Kerryn Tempeh Picata INGREDIENTS 1 clove garlic, crushed DIRECTIONS Sautee garlic in oil for about 1 minute on medium heat. Add Tempeh, stir frequently for about 3-4 minutes. Add entire jar of artichoke hearts, marinade and all! Add remaining ingredients and simmer for about 10 minutes. If you'd like to thicken the broth a bit, take one Tbs. flour and mix well with 1/4 cup water and add to mixture, stirring until distributed. NOTE: Delicious served over kale or you could serve over pasta. SOURCE: VegFamily.com, Tese
Vegan Enchilada Casserole INGREDIENTS 1 28 ounce can crushed tomatoes in tomato puree DIRECTIONS In a large bowl, combine the tomatoes, salsa, tomato paste, beans, corn, green chiles, cumin, and garlic powder. Mix well. Ladle about 1 cup of this mixture into the bottom of your slow cooker; spread evenly. Top with one half of the tortillas, cutting to fit as necessary. Spread on 1/3 of the remaining tomato mixture. Repeat these layers 2 more times, ending with the rest of the tomato mixture, spread evenly over the top. Sprinkle the sliced olives over all. Cover and cook on the low heat setting about 5 hours. Serve hot. Makes 8 servings SOURCE: VegFamily.com Textured Vegetable Protein Veggie Stir Fry INGREDIENTS Chunks of TVP DIRECTIONS - Soak the chunks of Textured Vegetable Protein in warm water. In terms of the proportions, I don't know if you're making this for just yourself of a pot luck but try to keep the veggies and the Textured Vegetable Protein of equal quantity. Add Black Bean sauce. Not too much. Just enough to lightly coat everything. SOURCE: VegFamily.com, Emily-Anne
The Big Vegan Vixen Burrito INGREDIENTS 2 teaspoons garlic powder Prepare Salsa: 1/2 cup cilantro, 1 tablespoon lemon, 1 teaspoon sea salt, 1 teaspoon of garlic powder, 1 tablespoon oil, chopped tomato, red onion. Mix together and set aside room temp. DIRECTIONS Pour 1 tablespoon of oil in medium skillet, add the veggie crumbles and add 1 teaspoon of garlic powder and sea salt. Heat slowly until browned. Lay out your tortillas on a cutting board and prepare. Try to keep food more in the center, add 1 tablespoon of sour cream per burrito, 1/2 cup of cheese and beef crumbles. Now roll it up and set aside. In a different skillet, gently oil the bottom of a large skillet with a paper towel. Heat low and lay down the rolled burritos and cover it till cheese is soft. Make sure both sides are lightly browned, serve with salsa on top! SOURCE: VegFamily.com, Sky |
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