Veggielicious Thread - All Veggie and Vegan Recipes Please Post your favs.

[Patty Smyth]

Some folks find it hard to find great veggie and true vegan recipes. Post your favorites, post your finds. What works for you? Please rate the ones you have tried on a scale of 1-10. Are they hard to prepare? How much time is involved. Do you make big batches and freeze things?

Post away!

My Favorite Hummus
difficulty - 1 (although having a food processor makes it easy peasy)
preparation time 20 minutes (plus the cooking time of the beans)

2 cups dried chick peas (soak 24 hours )
boil for 20-40 minutes, depending on how soft you like them
add lemon juice, tahini, pepper, sesame oil, garlic, roasted red peppers
process in a food processor or immersion blender

I like making my own hummus because I find the store bought kind goes bad quickly after you open it, this keeps in the fridge for over a week.(the lemon juice acts as a preservative)

Just made a fresh batch, 3 cups makes about 2 litres

[Patty Smyth]

These are from a newsletter I subscribe to.

BREAKFAST BURRITOS
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Servings: 4
1 pound firm water-packed light tofu
¼ cup water
¼ cup chopped green onions
¼ cup chopped red bell pepper
1 tablespoon diced canned green chilies
2 teaspoons soy sauce
¼ teaspoon turmeric
pinch of crushed red pepper flakes
1/8 cup chopped fresh cilantro
mild salsa (optional)
corn or wheat tortillas
Drain the tofu well, mash and set aside. Place the water in a non-stick frying pan and add the green onions and red bell pepper. Cook stirring frequently for 3 minutes. Add the mashed tofu, green chilies, soy sauce, turmeric and red pepper flakes. Continue to cook and stir for another 5 minutes. Stir in the cilantro. Spoon some of this mixture down the center of a tortilla, add salsa if desired, roll up and eat.
Hint: This may also be made with firm silken tofu, but the consistency will be much softer. A handful of baby spinach leaves could be added just before the end of the cooking time as a delicious variation. I also like to add some cooked chopped potatoes whenever there are some extra in the refrigerator. I add these at the same time that I add the tofu.

EGGLESS EGG SALAD
I have been making many variations of this salad for over 20 years. The only ingredients that have stayed the same are the tofu and the turmeric (needed for the yellow color). Feel free to experiment with other ingredients that you may like in your “egg” salad, such as pickle relish.
Preparation Time: 10 minutes
Chilling Time: 2 hours
Servings: Makes 1 ¾ cups
1 12.3 ounce package extra firm lite silken tofu
¼ cup tofu mayonnaise (see below)
¼ cup minced celery
1-2 green onions, finely chopped
2 teaspoons vinegar
½ teaspoon turmeric
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon dill weed
¼ teaspoon salt
Place the tofu in a bowl and mash with a fork or bean masher until crumbled, but not smooth. Add remaining ingredients and mix well. Cover and chill at least 2 hours before serving.
Tofu Mayonnaise
1 12.3 ounce package firm lite silken tofu
1 ½ tablespoons lemon juice
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon dry mustard
1/8 teaspoon white pepper
Combine all ingredients in a food processor and process until smooth. Cover and refrigerate.
This will keep in the refrigerator for at least 1 week.

MARDI GRAS BEANS
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Servings: 8
1 onion, chopped
2 stalks celery, chopped
2 carrots, chopped
1 green bell pepper, chopped
2-3 gloves garlic, minced
½ cup vegetable broth
½ pound mushrooms, sliced
2 15 ounce cans kidney beans, drained and rinsed
2 14.5 ounce cans chopped tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried marjoram
¼ teaspoon crushed red pepper flakes
1 tablespoon Dijon mustard
1 tablespoon brown sugar
1 cup chopped fresh Swiss chard
Place the onions, celery, carrots, bell pepper and garlic in a large pot with the vegetable broth. Cook, stirring frequently, for 5 minutes. Add the mushrooms and cook another 5 minutes. Add the beans, tomatoes, herbs and pepper flakes. Cook an additional 15 minutes, then add the mustard, brown sugar and chard. Cook for 5 more minutes. Serve hot over brown rice.

WICKED MUSHROOMS
I have prepared this mushroom dish for over 25 years and everyone is always amazed that such a simple dish can taste so fabulous!
Preparation Time: 15 minutes
Cooking Time: 1 ¼ hours
Servings: 4
2 cups vegetable broth
1 onion, chunked
1 green bell pepper, chunked
1 ½ pounds mushrooms, cut into quarters
2 bay leaves
¼ teaspoon thyme
1 tablespoon soy sauce
1 cup red wine
¼ cup tomato paste
1 tablespoon parsley flakes
freshly ground pepper to taste

Place ½ cup of the vegetable broth in a large pot. Add the onions and bell pepper. Cook, stirring occasionally, for 5 minutes. Add the mushrooms, bay leaves and thyme. Cook for an additional 10 minutes, stirring occasionally. Add the remaining broth and other ingredients. Simmer slowly, uncovered, over low heat for at least 60 minutes longer until the liquid becomes a thick sauce. Remove the bay leaves and serve hot over brown rice or other whole grains or potatoes.

CHU’S CORN SOUP
The first weekend during the McDougall Live-In Program the participants have lunch at Gary Chu’s Chinese Restaurant. Lately they have been preparing a delicious corn soup as one of the courses and I have had many requests for the recipe. I have experimented with the basic directions that the chef gave me (chefs always seem to give general directions, never specifics) and think you will be pleased with the results. This is wonderful as a simple lunch soup or part of a more elaborate meal plan.
Preparation Time: 1 minute
Cooking Time: 10 minutes
Servings: 2-4

1 16 ounce package frozen corn kernels, thawed
1 cup vegetable broth
Place the corn in a saucepan with 1/3 cup water. Bring to a boil, recuce heat slightly, cover and cook about 5 minutes, until corn is tender. Remove from heat and let cool slightly. Pour into a food processor and process until smooth. Gradually add the broth while processing and continue until soup is quite smooth. Return to saucepan , heat through and serve.
Variations: At the restaurant this is served with various lightly steamed vegetables mixed into the soup. Broccoli florets, sliced red pepper, mushrooms and pea pods are good choices. Prepare the vegetables you plan to use before you start cooking the corn. Then while the corn is cooking, steam the vegetables over boiling water for 5 minutes. Add the steamed vegetables to the pureed soup and heat together in the saucepan.

SPINACH FRITTATA
Preparation Time: 20 minutes
Cooking Time: 1 hour 10 minutes
Resting Time: 10 minutes
Servings: 8
1 onion, chopped
1 leek, sliced
½ pound mushrooms, sliced
2 cloves garlic, crushed
¾ cup water
4 cups baby spinach leaves
2 12.3 ounce packages lite silken tofu
½ cup plus 2 tablespoons unbleached flour
2 ½ tablespoons cornstarch
1 ½ tablespoons soy sauce
1 teaspoon nutritional yeast
½ teaspoon dried basil
¼ teaspoon turmeric
¼ teaspoon salt
dash cayenne pepper
2 tablespoons sliced black olives (optional)

Preheat oven to 350 degrees.
Place the onions, leeks, mushrooms and garlic in a large non-stick frying pan with ¼ cup of the water. Cook stirring frequently for 5 minutes. Stir in the spinach and continue to cook an additional 2 minutes. Remove from heat and drain.
Place the tofu and the remaining water, along with all the rest of the ingredients, except the cooked vegetables and the olives, in a food processor. Process until smooth. Transfer to a large bowl. Add the cooked vegetable mixture and the optional olives, if desired, and mix well.
Lightly oil a 10 inch deep dish pie plate. Transfer the mixture to the pie plate and smooth down the top. Bake for 60 minutes. Let rest for 10 minutes before serving.

[Patty Smyth]

Dal Festival Soup

• 3 1/2 C water
  1 small oniion, chopped
  2 cloves garlic, crushed
  1 1/2 t grated [COLOR=blue !important][COLOR=blue !important]fresh [COLOR=blue !important]ginger[/COLOR][/COLOR][/COLOR]
  3/4 t smoked paprika
  1/4 t ground cumin
  freshly ground black pepper
  1 C red lentils (or dal)
  1 15 oz can garbanzos, drained and rinsed
  1 14.5 oz can diced tomatoes (I use Muir Glen)
  1 T lemon juice
  1 t chili paste (Sambal Olek)
  2 C fresh chopped spinach

Place 1/4 C of the water in a large [COLOR=blue !important][COLOR=blue !important]soup [COLOR=blue !important]pot[/COLOR][/COLOR][/COLOR]. Add the onion and garlic. Cook, stirring occasionally for 3-4 minutes until softened. Add the ginger, paprika, cumin and pepper. Mix in well. Then add the remaining water, the lentils, garbanzos and tomatoes. Bring to a boil, reduce heat, cover and simmer for 50 minutes until lentils are tender. Add lemon juice, [COLOR=blue !important][COLOR=blue !important]chili [COLOR=blue !important]paste[/COLOR][/COLOR][/COLOR] and spinach. Cook for an additional 5 minutes. Season with a bit of sea salt if desired. Serve hot. Can add cilantro if you like the flavor.

[Abby5]

Deviled Tomatoes

By Nava · On Apr 22, 2011

Rating: 4.1/5 (12 votes cast)



If you no longer eat eggs but have a craving for the retro classic, deviled eggs, you’ll really enjoy these. The combination of chickpeas, nutritional yeast, and vegan mayo add up to a fairly egg-like flavor and consistency. And these are even easier to make than the originals. This would be a lovely vegan Easter appetizer, or a treat served at any brunch. It’s rather addictive, and with no need to worry about cholesterol, be prepared for them to disappear quickly.
Makes 16 or more

• 15- to 16-ounce can chickpeas, drained and rinsed
• 1/3 cup vegan mayonnaise
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 2 teaspoons yellow mustard, or more, to taste
• 1/2 teaspoon curry powder, or more, to taste
• Freshly ground pepper to taste
• 2 tablespoons finely chopped chives or scallion
• 8 to 10 ripe plum (Roma) tomatoes
• Paprika for topping
• Shredded lettuce or baby greens, optional

Combine the chickpeas, mayonnaise, nutritional yeast, lemon juice, mustard, curry powder, and pepper in a food processor fitted with the metal blade. Pulse on and off until the mixture is nicely melded, but don’t puree—leave a little texture. Add the chives or scallion through the feed tube and pulse on and off a few times to whirl in.
If you don’t have a food processor, simply mash the chickpeas well in a bowl, and stir in the mayonnaise, nutritional yeast, lemon juice, mustard, curry powder, pepper, and chives.
Cut the tomatoes in half and scoop out the seedy center with a spoon. You’ll be left with a neat shell (save what you’ve scooped out for another use, such as blending into a juice or sauce). Stuff the tomatoes generously with the chickpea mixture. Sprinkle with paprika.
Serve on a platter atop a bed of lettuce or greens.
Variations: One VegKitchen reader recommends adding a little pickle relish; another recommends using a little black salt (available in Indian groceries) which adds a distinctive egg-like flavor

Very easy ...and nice to take out

[Retiree]

For 10 years I ran a B & B and here are couple of the recipes I used for my Vegan guests:

Vegan Waffles or Pancake Batter

1 Cup all purpose flour
2 Tbs baking powder
1/2 tsp cinnamon
1/4 tsp salt
1 Cup rice milk
1/2 Cup Applesauce
2 Tbs canola oil

1. Combine dry ingredients
2. Add rice milk and applesauce
3. Stir in oil
4. Pour into oiled waffle iron or ladle onto hot flat griddle for pancakes
5. Cook until golden brown
6. Top with fruit sauce


Creamy Tofu Topping (A good substitue for French Vanilla Yogurt on Fruit)

1/2 Cup tofu
2 Tbs canola oil
Brown sugar to taste
1/4 tsp lemon juice
Vanilla to taste

1. Blend all ingredients
2. Chill overnight, to set

Serves 1

[Patty Smyth]

Tomato Orzo Soup

1 cup Orzo
2 cans tomatoes (low sodium) or homemade canned tomatoes (2 litres)
1 lb carrots
1 whole celery
3 onions(red, white or yellow)
1 tbsp parsley
1 tsp Oregano
1 tblsp crushed garlic
pepper to taste
1 handful of basil leaves or 1 tsp of dried
I also have my homemade orange pepper spice that I added

I use no oil in my recipe so to start off the onions sauteing I use 1/2 water, then let them go for about 5 minutes, add celery and carrot, cook for 10 minutes with the lid on to steam/saute them. Add the cans of tomatoes(I blend them smooth) add 4 cans of water, bring to boil them let cook for 15 minutes.

Meanwhile cook the orzo in a different pot for 5 minutes once boiling. (otherwise the orzo will absorb all the liquid in the soup)

Add all the spices to the pot except if using fresh basil(add that with the orzo last), cook for 10 minutes, then add the orzo and fresh basil. Let it go for 5 more minutes.

That's it. This will thicken up also so when reheating the next day you may want to add more water or throw in another can of tomatoes.

[xox2010]

double post.

[xox2010]

One pot sweet potato couscous (had more flavour after having sat in the fridge overnight) ((8/10))
http://www.besthealthmag.ca/eat-well/recipes/one-pot-sweet-potato-couscous


My other favourite is edamame salad with corn, red pepper, onion and other veggies plus a topping of soya sauce etc. I just make it up as I go along more or less...

Both are very quick dishes <30 minutes.... I normally make enough so that I can take it to work for lunch / dinner.

[Patty Smyth]

I love one pot dishes

[Patty Smyth]

Rosie O'Donnell is now following a plant based diet after her recent heart attack and has lost 9lbs in 9 days . WTG!!!!!!

[walkonby]

Oh! Yes, Patty when I heard about Rosie's symptoms were so " unlike ' what men get, she was very lucky. That is good she took a step in the right direction, her diet!

[Patty Smyth]

Off to the farm to pick some red peppers. Gonna stuff those suckers

[Abby5]

RECIPE: Vegan Asparagus Pesto Crepes

• By
• The Vegan Project

Image by Christine McAvoy

Aphrodisiac-stuffed vegan crepes for a romantic brunch at home

This recipe is literally stuffed with aphrodisiacs: the phallic symbolism of the asparagus, the alluring power of basil—once used by ancient Greeks to keep husbands faithful—and the pine nuts' libido-strengthening zinc.
Pesto

½ cup pine nuts
1 package fresh basil, stems removed
zest and juice of one lemon
2 cloves garlic
¼ cup olive oil
½ cup water
salt and pepper to taste
Crepes

½ cup soymilk
½ cup water
¼ cup Earth Balance, melted
2 tbsp agave
1 cup unbleached flour (or your flour of choice)
¼ tsp salt
1 bunch asparagus
olive oil, salt and pepper to taste

My vegan Valentine

More brunch recipes for the vegan (and vegan-curious) romantic >>

Combine pesto ingredients in a food processor or blender and blend until smooth. These measurements are suggested, so feel free to adjust anything to your preferred taste or consistency (we added water to make it easier to drizzle on top of the crepes). Set pesto mixture aside so the flavours can mingle.
Mix soymilk, water, melted Earth Balance, agave, flour and salt in a large bowl. Cover and chill in the fridge for 20 minutes.
While crepe batter is chilling, arrange asparagus in a single layer on a cookie sheet and sprinkle with olive oil, salt and pepper. Roast for 20 minutes at 375° F.
Pour about ¼ cup of chilled crepe batter into a lightly oiled frying pan over medium-low heat. Tilt the pan evenly to distribute the crepe in a thin, circular layer. Once it is lightly browned, carefully flip the crepe.
Place the crepe on a plate, fill with a few stalks of roasted asparagus, roll it up and drizzle pesto on top.

I made them gluten free and they turn out better if you make the batter the night before

[Abby5]

Patti how do u make grape leaves?

[Patty Smyth]

I bought a jar of leaves, there are about 60 in them. You cut the stems off and rolls the stuff up tight.

I put whole wheat coucous in it, with garlic, oregano , lemon juice, pepper, you can use rice also but precook it. I precooked the couscous also. Then you lay them in a pyrex dish cover with 1.4 cup lemon juice and 1 1/2 cups water bake at 325 for about 45 -60 minutes. Turns out i did not bake them klong enough and the veins in the leaves were still a little chewy, will know better next time.

It was a very easy dish to make though . For a sauce I used a block of soft tofu. Put it in the processor with lemon juice and garlic. Just heated it up an poured it on.