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| | Merely Vegan and Healthy Recipes for those who are interestedPage 6 of 6 (1, 2, 3, 4, 5, 6) | 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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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 7/9/2012 4:58:41 AM | greenIsis777
Good job, I'm not much for putting recipes together myself, but have done so and posted only one I believe, this all looks good yummy ingredients, I will have to try, thanks for posting. I made a muffin recipe one time and they were soooooooo moist they didn't cook no matter how long I cooked them, too much avocado I believe. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 7/12/2012 12:56:49 PM | I just put everything into my magic bullet and whipped it up, also added extra dijon mustard.
Lemon-Basil Vinaigrette
¼ cup lemon juice
2 tsp. Dijon mustard
1 clove garlic, minced (1 tsp.)
¼ cup olive oil
¼ cup fresh basil leaves, finely chopped
To make Lemon-Basil Vinaigrette: Whisk together lemon juice, mustard, and garlic in small bowl. Whisk in oil and basil. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 7/12/2012 2:57:34 PM | Now that's a nice vinaigrette, I assume you would use this on a veggie salad. But,,, I think it would also be great on a bowl of fresh, hot pasta. If you do dairy, a little bit of parm would finish it off nicely.
By the way, I'm really enjoying reading all the vegan recipes here in one thread. Makes it so easy to go back later and find a recipe you liked,, this one for example.
tb | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 7/12/2012 4:23:44 PM | texasbaby-Thanks and yes, also your right it probably would be great on pasta as well.
Well it's good to hear, and you must know that I had a little help with some opinions that I received on another thread that I posted a while back. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 7/14/2012 12:21:46 PM | Needed to find something different to make with blueberries, I went blueberry picking and I have lots of blueberries. Next time I make these I'm gonna omit 1/4 of the oat flour and maybe use 1/2 cup of apple sauce instead of 1/4.
Blueberry Almond Chia Squares Yield: 12 squares
2 cups regular rolled oats
1 & 1/4 cup oat flour (process rolled oats until flour forms)
1 tsp cinnamon
1/2 tsp kosher salt
2 tbsp chia seeds (ground flax probably works)
1/2 cup Sucanat (or brown sugar)
1 tbsp nut butter (I used almond butter)
1/4 cup applesauce
1/4 cup brown rice syrup
2 tsp vanilla extract
1 tsp almond extract
1 cup fresh blueberries
1/3 cup chopped almonds
1. Preheat oven to 350F. Line a square pan (I used 8” x 8”) with two pieces of parchment paper (this is recommended as the blueberries explode!!)
2. In a large bowl, whisk together the dry ingredients (rolled oats, oat flour, cinnamon, chia, salt, and Sucanat). In another small bowl, whisk together the wet ingredients (nut butter, applesauce, brown rice syrup, extracts). Add wet to dry and stir well until throughly combined.
3. Fold in the blueberries and almonds and pour into pan. Spread batter with wet hands and press firmly so it packs together. This will help them stick together.
4. Bake for about 30 minutes at 350F. Allow to cool completely before cutting. Makes 12 squares or however many you want! | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 7/15/2012 3:49:18 PM | Well I must say cornmeal and raspberries are awesome together along with the orange zest, I didn't bother with sprinkling of the sugar on top, I'd rather not have the extra sugar, I'm sure it's great with it.
Vegan Cornmeal Raspberry Muffins
INGREDIENTS:
1 And 1/2 Cups All Purpose Flour
3/4 Cup Cornmeal
1/2 Cup Sugar
3 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
Orange Zest From One Orange
1 Cup Raspberries, Fresh (Can Use Frozen Too)
1 And 1/4 Cups Almond Milk
1 Tablespoon Apple Cider Vinegar
1/4 Cup Oil
1 Teaspoon Vanilla Extract
PROCEDURE:
Preheat oven to 400F/200C for 15 minutes. Grease or line a 12-cup muffin tin with paper liners.
Mix together the almond milk and vinegar; set aside for a couple of minutes until it curdles.
In a large bowl combine together the dry ingredients including the orange zest. Take 2 tablespoons of this mixture and
combine it with the berries, in a separate bowl. This will avoid the berries from sinking to the bottom of the muffins.
In another bowl whisk together the curdled milk mixture, oil and vanilla extract.
Gently fold in the wet ingredients into the dry mixture. Stir in the berries. Do not over mix the batter.
Spoon the batter into the prepared muffin tins, about 2/3rds full. I got only 11 muffins for the above measurement.
Sprinkle some sugar on top of the muffins. Bake for about 15-20 minutes or until a toothpick inserted in the center of the muffin comes out clean. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 7/18/2012 4:04:38 PM | When I made these I changed a few things I didn't have enough regular all purpose flour so I used I c. regular flour and 1 c. all purpose baking flour(Bob's Red Mill), I only used 1/2 c. of sugar which I found was plenty sweet enough and I added zest of 1 lemon, 1/4 t. cinnamon and they taste great, also used fresh blueberries and only took 20 minutes to cook.
Vegan Blueberry Muffins
Ingredients:
1/4 cup margarine (soy or regular)
1/2 cup unsweetened applesauce
1 cup sugar 2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup soymilk
2 cups frozen blueberries
Directions:
1 Preheat oven to 350°F.
2 Line muffin cups with paper liners or spray with nonstick spray.
3 Mix all ingredients together until moistened.
4 Divide batter evenly among the muffin cups. Each should be filled 3/4 full.
5 Bake 35 minutes or until the tops are firm.
also I mixed all the dry ingredients together except the sugar than in another bowl mixed the wet ingredients including sugar than added the dry ingredient to the wet and than folded in the berries. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 7/25/2012 1:59:51 PM | Your welcome twinlestart1
Found this recipe, different and I like it
Quinoa with Roasted Brussels Sprouts, Leeks and Slivered Almonds
First- make your quinoa.
Quinoa ingredients:
1 cup quinoa
2 cups water
Sea salt, to taste
Instructions:
Add the quinoa and water to a pot (or do it my way- in a rice cooker- here's how) and season with sea salt, to taste. Cover, bring to a boil, and cook the quinoa until all the water is absorbed and the quinoa can be fluffed with a fork.
Meanwhile- preheat the oven to 400ºF.
Ingredients:
In a roasting pan, combine:
1 leek, washed, trimmed, sliced
1 lb. Brussels sprouts, washed, trimmed, halved (or quartered, if large)
1/4 cup slivered blanched almonds
1/4 cup plump golden raisins, packed
4 tablespoons olive oil
2 tablespoons golden balsamic vinegar
Sea salt, to taste
1-2 garlic cloves, minced
2 teaspoons dried dill
To serve:
2 tablespoons fresh Italian parsley, chopped
Sea salt and ground pepper, to taste
Instructions:
Toss the prepared leek, Brussels sprouts, almonds, and golden raisins in the olive oil. Sprinkle with golden balsamic vinegar. Season with sea salt, minced garlic and dill; and toss to coat. Roast for roughly 20 to 25 minutes, stirring at least once, until the Brussels sprouts are tender, and browned a bit.
Remove the pan from the oven. Add in the fluffed cooked quinoa and chopped parsley. Drizzle with fruity extra virgin olive oil, to taste. Add sea salt and ground pepper, to taste. Gently toss to combine the roasted Brussels sprouts and hot cooked quinoa. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 7/28/2012 12:21:03 PM | I just used a liter of vegetable broth and I don't have a pressure cooker so I just brought it to a boil in a large skillet than reduced heat to low and cooked for 20 minutes, than the additional 10 minutes, also just used my blender after it cooled down somewhat.
Moroccan Style Chickpea Soup
5 dl dried chickpeas
1 tablespoon olive oil
5 cloves of garlic, sliced
2 small leeks, chopped to matchsticks
3 teaspoons vegetable stock powder
2 potatoes, boiled and cubed
1 liter water
5 tablespoons cilantro, finely chopped
1 teaspoon cumin (jeera)
1 teaspoon paprika
some freshly ground black pepper
½ teaspoon salt or according to taste
1 ½ tablespoons lemon juice
About one hour before cooking, we put the chickpeas in a bowl, and filled it with boiling water. If you don’t have a pressure cooker, you should soak the chick peas overnight. We put the cooker over medium-high heat and heated the olive oil. We then fried the chopped leek and sliced garlic for a couple of minutes, stirring frequenty so that the garlic wouldn’t burn. Next, we poured in the water and the chickpeas and added the vegetable stock powder, covered the cooker, and cooked on high pressure for 2o minutes. Then we lowered the pressure, added the cubed potatoes, cilantro, cumin and paprika, and cooked on low pressure for 10 minutes more. If you’re not using a pressure cooker, you’d probably need to cook the chick peas about for an hour, and then add the spices and potatoes, and simmer maybe 15 minutes more.
Now, we took the cooker off the heat, lowered the pressure, and used our immersion blender to purée the soup. Then we added the salt, lemon juice and black pepper. | |
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| Merely Vegan and Healthy Recipes for those who are interested
Posted: 7/28/2012 1:36:30 PM | I made a mistake and cooked the beans ahead, so I just added them to the last 5 minutes of cooking and I ended up using 2 tablespoons of lemon juice.
Mung Beans with Basmati Rice
This is what I used (serves 3-4):
2 dl brown basmati rice, soaked for 2 hours (unsoaked cooks longer)
1 and 1/2 dl green mung beans, soaked overnight
1 or 2 tablespoons canola oil
2 tablespoons of chopped fresh ginger
1 teaspoon fennel seeds, ground
1 teaspoon black mustard seeds
2 teaspoons each: ground coriander and cumin
1 and 1/2 teaspoon turmeric
pinch of asafoetida
6-8 dl water, and maybe more as needed
sea salt to taste
2 tablespoons of vegan margarine
1 tablespoon of tamarind paste or lemon juice
I first heated the oil and fried the mustard seeds until they started to pop. Then I added the chopped ginger and fried it for a few seconds, followed with fennel, coriander, cumin and asafoetida, which I fried just until fragrant, being careful not to burn. Now, I added the rice and the beans along with about 6 dl of hot water and the turmeric, brought to boil, then lowered the heat and let the stew simmer, covered, for about 30 minutes. I added a little bit of water as needed, but not too much – I didn’t want this to be a soupy stew.
When the rice was soft, I removed the pot from heat, and added in the margarine, tamarind paste, and salt to taste. | |
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