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| | Merely Vegan and Healthy Recipes for those who are interestedPage 5 of 6 (1, 2, 3, 4, 5, 6) | Just a note...I attend a couple of vegan potluck dinners each month. The above couple posts remind me that often less ingredients are better than more in vegan recipes if you're serving others. The more the ingredients, the more likely there is 'one' thing in your dish that somebody doesn't like.
My girlfriend despises walnuts....I can't stand cilantro...a friend of mine doesn't like onions, etc.
Anyways, you can't please everyone but less ingredients means more tasters.
(interesting comment above about not liking maple syrup...I thought I was the only person in the world who didn't like it.. I don't 'hate' it but prefer almost any other sweetener ) | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 5/17/2012 7:31:23 PM | Spicy Tomato Peanut & Kale Pasta
dry pasta, enough for 2 people
1 10 oz.(295-ml)can tomato juice, unsweetened
2 cups kale, finely chopped
2 T. peanut butter(or nut butter of your choice)
1 T. Asian chili-garlic sauce
In a large pot of salted water, boil the pasta. While pasta is cooking, in a medium pot on medium-high heat, cook the tomato juice and kale for 6-8 minutes or until kale is tender. Stir in the peanut butter and the chili sauce until smooth and simmer for an additional 2 minutes. Drain and return noodles to the pot. Add the sauce to the noodles and toss together well. Serve immediately. Makes 2 large or 4 small servings. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 5/19/2012 4:19:09 PM | Spicy Stir-Fried Broccoli & Peanuts
INGREDIENTS
1/3 cup creamy natural peanut butter
1/2 cup water, divided
2 tablespoons brown sugar
2 tablespoons reduced-sodium soy sauce, divided
1 tablespoon rice vinegar
2 tablespoons canola oil
1 1/2 pounds broccoli crowns, trimmed and cut into 1-inch pieces
1 large red bell pepper, sliced
2 cloves garlic, minced
1/4-1/2 teaspoon crushed red pepper, or to taste
1/4 cup chopped unsalted peanut
PREPARATION
Whisk peanut butter, 1/4 cup water, brown sugar, 1 tablespoon soy sauce and vinegar in a medium bowl until smooth. Set aside.
Heat oil in a wok or large skillet over medium heat. Add broccoli and cook, stirring frequently, until beginning to soften and brown in spots, about 6 minutes.
Add the remaining 1/4 cup water and 1 tablespoon soy sauce to the pan along with bell pepper and garlic. Cook, stirring frequently, until the pepper has softened and the liquid has evaporated, 2 to 4 minutes. Remove from the heat; stir in the reserved peanut sauce and season with crushed red pepper. Garnish with peanuts. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 5/21/2012 2:19:41 PM | Make sure you allow to cool good before removing from pan.
Peanut Butter Quinoa Cookies
Ingredients:
2 c. quinoa, cooked and cooled
1/2 c. natural salted peanut butter
1/3 c. raw honey
1 c. rolled oats
1/2 c. dried, unsweetened, shredded coconut
1/2 c. raw cocoa nibs
Directions:
Preheat oven to 170 degrees. Mix all the ingredients together in a bowl. Line a cookie sheet with parchment paper. Flatten tablespoons of the mixture onto parchment paper and bake for approximately one hour.
Makes 24 cookies.' | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 5/23/2012 6:27:28 PM | Vegan Poppseed Dressing (makes about 1 cup)
2 Tbsp Vegan mayo (aka, Vegenaise)
2 tsp spicy Dijon mustard
1 1/2 Tbsp olive oil
2 Tbsp apple cider vinegar
1 tsp lemon juice
1 Tbsp agave or maple syrup
1 tsp shallots, finely chopped
1 Tbsp poppy seeds
1/2 tsp garlic powder
dash pepper
Directions for dressing:
Wisk all ingredients very well - I used a mini foaming wand to blend well. A small beater would also do the trick.
Modify! if you'd like..
For a creamier dressing: add more vegan mayo or reduce the vinegar a tad
For a sweeter dressing: add more agave or maple
For a lighter dressing: remove the excess olive oil and add more lemon juice as needed to achieve desired consistency
I have another recipe for poppy seed dressing but with pine nuts that I'm interested in trying, will post once I've tried. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 5/25/2012 3:16:17 PM | Mmmm cilantro
Thai Curried Noodles with Broccoli and Tofu (serves over 6)
2 tsp. vegetable oil
2 large shallots, chopped (1 cup)
¼ cup finely chopped cilantro stems, plus ¼ cup chopped cilantro leaves, for garnish
2 Tbs. yellow or red Thai curry paste
1 tsp. curry powder
1 tsp. ground turmeric
1 15-oz. can light coconut milk
¾ cup low-sodium vegetable broth
2 tsp. light brown sugar
1 12-oz. pkg. firm tofu, drained and cut into ½-inch cubes
5 oz. dry fettuccine
5 cups broccoli florets
6 lime wedges, for garnish
1. Heat oil in medium pot over medium-high heat. Sauté shallots in oil 2 minutes. Add cilantro stems, curry paste, curry powder, and turmeric; cook 1 minute. Stir in coconut milk, broth, and brown sugar, and bring to a simmer. Reduce heat to medium, and cook 5 minutes, then stir in tofu. Simmer 10 minutes.
2. Cook fettuccine in large pot of boiling salted water according to package directions. Add broccoli to pot for last 2 minutes of cooking time. Drain, and add to tofu-curry mixture. Mix well, and serve with lime wedges and chopped cilantro. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 5/26/2012 2:46:13 PM | Oh yes this is a nice one, I cut the recipe in half and used the juice from a whole lemon, it made a cup.
Poppy seed dressing
1 cup pine nuts
1/4 cup olive oil
1/2 cup water
2 tbsp lemon juice OR apple cider vinegar
2 tbsp agave nectar
Dash salt
2 tbsp poppy seeds
Blend all ingredients in a blender on high. Add poppyseeds. Dressing will keep in the fridge for a week or so in a sealed container. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 5/26/2012 6:14:25 PM | I strained it with a cheesecloth when I was finished making it, very refreshing even though I didn't have ice.
Goji Ginger Lemonade (Serves 1)
Ingredients:
2 Tbsp. goji berries
1 ½ cups water
1 tsp. ginger root, freshly grated
½ lemon, juiced
raw honey to taste (optional)
Directions:
1. Soak goji berries in water for at least one hour to soften.
2. Pour goji berries and soak water into a blender with remaining ingredients, blend on high until completely mixed.
3. Pour into a glass with plenty of ice and lemon slices. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 6/1/2012 6:09:16 PM | Here's something simple I threw together myself and my son doesn't like cauliflower but he ate this.
1 14 oz can of diced tomatoes
2 Italian-Style Tofu Sausage(Tofurky) cut into 1/4 inch pieces
2c. approx. cauliflower cut into small pieces
vegan parmesan Flavour grated soy topping not a lot just enough to sprinkle on top
Mozzarella style shreds just not a lot just enough to sprinkle on top
Put tomatoes, sausage,and cauliflower in a casserole dish and mix than bake in oven at 400 for approx. 30 -40 min just until cauliflower is tender than add parmesan and mozzarella and bake for another 5-10 minutes. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 6/2/2012 5:29:47 PM | Different names for kale and different varieties (there are many) go by these names.
If this doesn't work for you to help you identify kale in your store, google kale and see all of the pictures of different varieties and then compare those to what is in the stores. I know Australia sells kale because it is very popular in that part of the world.
bracole, cole (as in colecannon), collard
Scots, rape (Hungry Gap), cavolo nero (black cabbage, black kale, Italian kale, Tuscan kale, Russian kale or dinosaur kale)
There are bushy curly leaf varieties, flat broad leaf varieties and spear narrow leaf varieties. And for those who are going to argue, yes, according to my book on Leafy Green Plant families collards are kale.
Kale can be purple, bright spring green to dark black green and every shade in-between.
There are flowering kales, which some use as ornamental kale in the flower garden, but is just as edible as any kale and it comes in green, white, red, pink, lavender, blue and violet.
The colder the weather is that kale is grown in, the sweeter it is. Kale holds up very well to stir-fry, braising and in stews and soups.
There isn't a culture that doesn't use kale a lot in it's cooking because it was one of the few winter garden vegetables, along with others in its family such as cabbage, Brussels sprouts, cauliflower and broccoli. All very high in vitamins, minerals and the elusive monatomic gold.
On an Australian blog spot I saw that kale is hard to find in the normal grocery stores, but organic stores carry it, farmers markets have it and it is found often at Woolworths and Bunnings. It is super easy to grow, if you have room you might get some seeds.
http://raw-pleasure.com.au/index.php?option=com_jfusion&Itemid=71&jfile=viewtopic.php&t=7708
Good Luck SS :-) | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 6/3/2012 2:43:09 PM | I myself would have liked the figs and ginger cut into smaller pieces, also I just used unsweetened soy beverage besides the brown rice syrup, figs and cranberries made it sweet enough so I just added a bit of vanilla extract. (yummy)
Bulgur Pudding with Candied Ginger and Figs (Serves 8)
Can be served hot or cold.
2 Tbs. brown rice syrup or agave nectar
⅛ tsp. salt
1 cup dried figs, quartered (about 6 oz.)
¾ cup fine bulgur
¼ cup coarsely chopped crystallized ginger
1 cup vanilla soymilk
½ cup dried cranberries
¼ tsp. ground allspice
½ cup hazelnuts or walnuts, toasted and coarsely chopped
Bring 1 1/2 cups water, brown rice syrup and salt to a boil in saucepan. Stir in figs, bulgur and ginger. Cover, and remove from heat. Let stand 5 minutes, or until water is absorbed.
Stir in soymilk, cranberries and allspice. Bring to a boil. Reduce heat to medium low, and simmer, uncovered, 3 minutes, or until mixture thickens to consistency of oatmeal, stirring occasionally. Stir in nuts. Serve warm or at room temperature. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 6/5/2012 2:37:44 PM | Tahini "Goddess" Dressing
very good...........................
Ingredients:
1/2 cup tahini
1/2 cup apple cider vinegar
1/4 cup soy sauce
1 tbsp lemon juice
1/2 tsp salt
3 cloves garlic
1/2 cup water
2 tbsp fresh parsley
1 tbsp raw honey
1/2 cup oil
Preparation:
Add all the ingredients, except for the oil to a blender or food processor and puree until smooth and creamy. Slowly add oil until well mixed. Dressing will be thick, but you can always add a bit more water if you prefer a thinner consistency. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 6/5/2012 3:33:27 PM | so glad I found this! thanks for all your great recipes!
I have a simple one. when I went vegan from being a long time vegetarian, the thing I missed most was goat cheese. I used to have it on salads, in dips, etc. this works really great for salads
vegan cream cheese (however much you need)
cashews (enough to make your desired amount of cream cheese your desired consistency)
mash the cashews very finely, mix into cream cheese until you get a soft-cheese semi chunky consistency, like goat or brie.
(*you can experiment with different kinds of nuts for different flavors)
this reallly satisfied my craving for goat and feta cheese | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 6/5/2012 4:37:52 PM | Smiling Salmon:
There are flowering kales, which some use as ornamental kale in the flower garden, but is just as edible as any kale and it comes in green, white, red, pink, lavender, blue and violet.
The colder the weather is that kale is grown in, the sweeter it is.
So true. We had a Vegan Thanksgiving potluck last October ( Thanksgiving in Canada). It was the first time I ate the ornamental Kale...it was so good....it survives fine well below frost temperatures. We used the leaves like a taco shell. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 6/5/2012 4:44:52 PM | geenlsis
this reallly satisfied my craving for goat and feta cheese
Thanks for the info. I'll try it. I'm an 'almost' vegan...hard to give up the cheese. I've never really found store-bought substitutes satisfying. I'll eat foods prepared with dairy products but don't use them myself....with the exception of cheese.
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 6/5/2012 8:51:18 PM | If you two miss goat cheese or feta, try this....
Vegan Cashew Cheese
1# raw unsalted cashews
Cover with distilled water and let stand for 2 hours, drain.
Place soaked cashews in a blender with:
2 Tbls white wine vinegar
2Tbls nutritional yeast
2 tsp fresh lemon juice
2 tsp dill pickle or olive juice
1 tsp garlic paste
1/2 tsp sea salt
fresh ground pepper to taste
2 Tbls distilled water
Place everything except water into the blender. Puree, scrape down sides and puree more, adding water if needed and as needed. Scrape out into mold of any kind (fancy or just a plastic dish)
Refrigerate 24 hours. It will be thicker and creamy.
You can also make it just plain or add other ingredients. Just start with soaking raw cashews, then puree adding whatever you want.
SS :-) | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 6/8/2012 6:10:27 PM | I forgot about this recipe I found and do like, one way of getting more vegetables, think I'll have it for breakfast tomorrow.
Kale Spinach and Pear Smoothie
1 heaping cup spinach leaves
1 heaping cup chopped kale leaves
1/2 pear
1 frozen banana
1 1/2 cups cold almond milk (or soy milk or orange juice)
1 tablespoon honey
Remove kale leaves from their rough center stalk and coarsely chop. In a blender, combine kale spinach and almond milk. Blend until no big kale bits remain. Stop blender and add banana honey and pear. Blend until smooth. Enjoy immediately. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 6/9/2012 3:55:31 PM | I used coconut oil instead and heated it up a bit in the microwave and used GF flour as well(Bob's Red Mill), awesome cookies.
THUMBPRINT COOKIES (makes 4 dozen 2 inch cookies)
2 cups whole almonds
4 cups quick-cooking oats (I used regular oats)
1/4 teaspoon salt
1 1/2 cups flour, divided
1 cup canola oil
1 cup maple syrup
Assorted jams of your choice
Preheat oven to 350°F and line two baking sheets with parchment paper.
Pulse almonds in a food processor until they’re chopped into smaller pieces. Large chunks are welcome, but make sure you don’t ground them too fine. Place chopped almonds into a large bowl.
Now grind the oats with the salt in the food processor until it turns into a fine meal. Add the oat/salt mixture to the bowl of chopped almonds. Add 1 1/4 cup of flour to the bowl and reserve the remaining 1/4 cup. You may or may not need it depending on the moistness of your final mixture.
Pour the canola oil into the bowl, followed by the maple syrup into the bowl and thoroughly mix with the dry ingredients until combined. If the dough is on the runnier side, use the reserved flour. Let the mixture sit for 15 minutes. It will stiffen up during this time.
Form into rough balls about the size of a whole walnut. The dough will be slightly wet but surprisingly not too sticky. A small ice cream scooper helps. Place the balls on a cookie sheet about an inch apart (the dough barely spreads out during cooking).
Using the bottom of a wooden spoon, make an indentation in the top of each cookie. Fill the indentation with your jam of choice.
Bake for about 15 minutes, or until the cookies begin to brown slightly. Remove from oven and let cool for about 15 minutes before moving to a rack to cool further (they’re a bit fragile when they first come out of the oven). | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 7/8/2012 4:36:32 PM | I've been trying to find a good carrot muffin recipe and I finally found a winner, they are so light and moist.
Carrot Cake Muffins or Bread
1 cup non-dairy milk
1 ½ teaspoons apple cider vinegar
1 ¾ cups whole wheat flour
½ cup all-purpose flour
1 teaspoon non-aluminum baking powder
1 teaspoon baking soda
1 ½ cups grated carrot (about 4)
¾ cup chopped pineapple, drained
¾ cup raisins
½ cup chopped walnuts
¾ cup + 2 Tablespoons sugar
½ cup canola oil
2 Tablespoons molasses
1 ½ teaspoons vanilla extract
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
½ teaspoon cardamom
1)
Preheat oven to 325F (163C). In a small bowl, whisk together non-dairy milk and apple cider vinegar. Let sit for about 10 minutes so the non-dairy milk curdles.
2)
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda and set aside.
3)
Grate the carrot and add to a small bowl. Add the chopped pineapple, raisins and walnuts.
4)
In another large mixing bowl whisk together the sugar, canola oil, vanilla extract, cinnamon, nutmeg, salt and cardamom. Now whisk in the non-dairy milk mixture from step 1.
5)
Pour the wet ingredients into the bowl containing the dry ingredients and mix until just incorporated. Stir in the shredded carrots, pineapple, raisins and walnuts.
6)
To Make Muffins:
Line a muffin pan with cupcake liners. Pour the batter into the muffin pan making sure the dough is filled up to the top of the pan and domed. Bake for 25 to 30 minutes or until an inserted toothpick comes out clean. Makes 6 to 10 muffins.
To Make Bread:
Pour the batter into a lightly oiled 8 x 4 inch loaf pan and bake for about 1 hour or until an inserted toothpick comes out clean. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 7/8/2012 8:24:05 PM | looove this pasta recipe! yes, kinda did it all by myself!
spinach fettucine
portabello mushrooms
zucchini
cashews
green onions
ginger (minced, @ 1/2 tsp)
garlic (minced, @ 1/2 tsp)
almond oil
olive oil
lime juice
sea salt
cracked pepper
*note - I only ever cook for myself, and don't really use measurements. how much of these things you want to put in depends on how much of them you would like in
-cook fettucine, drain and toss with a little bit of virgin olive oil (little bit!)
-saute chunks of portabello mushrooms, zucchini, ginger, and garlic in a BIT of almond oil (very little). (I cut the zucchini into small bite size chunks, otherwise it can overwhelm the dish). add sea salt, cracked pepper, and about a quarter's worth fresh squeezed lime juice. saute until almost tender, not quite
-add fettucine to mixture, heat
-toast cashews separately (on stovetop, put in pan or pot at high heat and turn almost constantly). I use about a handful of nuts
-put fettucine muxture in a dish, top with toasted cashews and then fresh green onions (I add a lot of green onions, I love them!)
yumm!!! | |
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