Tom Stormcrowe

OK, those of you that are Vegan or using other reduced animal product diets, let's see your recipes. Feel free to post them here.

Tom Stormcrowe

Spiced Cauliflower and Tomato Curry (Northern Indi (Vegan)

Ingredients:

1 medium cauliflower, cut into little florets
2 small tomatoes, diced
2 teaspoon salt
½ teaspoon garam masala powder
½ teaspoon Indian chili powder
½ teaspoon cumin powder
1 teaspoon coconut, dessicated or fresh
1 tablespoon olive oil
1 small onion, diced
1 medium potato, diced
fresh cilantro leaves
squeeze of lemon juice


Instructions:
In a blender, blend thoroughly the tomatoes, salt, garam masala powder, cumin powder, coconut powder and chilli powder to form a smooth paste. Set aside. Heat olive oil in a heavy frying pan and add onions, potatoes, and cauliflower florets. Add a little bit of water, and cover and cook for 10 minutes until veggies become tender. Then add the blended tomato mixture to the frying pan and raise heat to high. Mix the curry well and cook for 5 minutes. Remove from heat and add lemon juice. Garnish with cilantro leaves and serve hot with rice or roti.

Serving size: 4

Prep time: 20 minutes

Neil_B

https://veganfeastkitchen.blogspot.co...burns-day.html

Tom Stormcrowe

Thanks, Neil! Good source!

(51)

A good can of Planters Deluxe mixed nuts is about as vegan as I go

Do you like stir-fry? It is quite easy to throw some veggies in a pan with soy sauce, sear them and enjoy.

jaxgtr

I'm not vegan, not even close, but I really like this

2 cans black beans, rinsed
1 small can 4 or 6 oz of shoepeg white corn
1 large can of chopped tomatoes
2 cans of spicy tomatoes (with chili's)
1 large red onion
2 table spoons of cumin
1 table spoon of chopped garlic
2 teaspoons of paprika
salt\pepper to taste
add 1/2 cup of water if looks thick, depends on the water content in the tomatoes
Simmer in 5 qt pot for 25 mins, let cool for 5 mins, enjoy.

For the non-vegans, add 6-8 oz of chopped turkey breast.

BeckyW

Yumm... I'd forgotten about that recipe - it's a good one! I have the same one, except it uses one can yellow corn and one can white hominy.

JoeMetal

Here's a simple taco recipe:

Ingredients:

Taco Filling:
1 tbsp chili powder
1 tbsp paprika
1/2 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp salt
some cornstarch
3/4 cup water
1 package extra-firm tofu, or equivalent amount of rehydrated TVP chunks

Shell:
Whole Cabbage leaves

First, cube the tofu and then start to pan fry it in a little bit of oil. When it's just about done, add the spices and water, but not the cornstarch. Bring to a boil for 5 minutes. In the meantime, mix the cornstarch in just enough water to get it dissolved. After boiling the tofu/spices, add the cornstarch to the pan and boil again for 2 minutes. It should be nice and thick now. If not, add more cornstarch/water.

After that, just put it in some cabbage leaves along with whatever else you want.

If you are using TVP (what I normally do) skip the frying part and go right to the spices.

Conveyor Belt

THE best source I've found for Vegan recipies:


https://www.fatfreevegan.com/

And my one of my favorite recipes from the site:

Three Layer Mexican Pie
Posted by Seedy on McDougall Board
I thought this turned out rather well. The nacho cheaze was a dead-on ringer for the real thing (at least to someone who hasn't eaten cheese in a long while LOL). I think DH's and DS's would like this sort of thing - my omni brother liked it.
Bottom Layer:
Beans and corn
Mix together and layer in bottom of 9X13 baking pan:

• 1 can black beans (drained and rinsed)
• 1 can dark red kidney beans (drained and rinsed)
• 1 can sweet corn with peppers (drained and rinsed)
• 1 can chili beans in sauce (hot or mild)
• 1 TBS dehydrated onion flakes (or finely diced fresh)

Middle Layer:
Nacho Cheaze (based on recipe from Healthy Heart Foundation)
Combine in food processer or blender:

• 1 can great northern beans (drained and rinsed)
• 6 TBS nutritional yeast (not brewer's yeast)
• 1/2 C salsa (hot or mild)
• 2 TBS lemon juice
• 1 tsp onion powder
• 1 tsp any type of prepared mustard

Blend until very smooth and creamy; pour over beans.
Top Layer:

• 1 bag of Hashbrown potatoes

I used Simply Potatoes Southwestern Hashbrowns but you can use regular hashbrowns mixed with 1 TBS chili powder
Spinkle hashbrowns over cheaze sauce
Bake at 375 F for 45 minutes or until hashbrowns are brown and cheaze is bubbly.
Makes 8 large serving (and would definitely max out your bean servings for the day if you're doing MWL).
Fatfreevegan Note: The bean layer came out quite dry for a number of us on the fatfree_vegan email list. We suggest adding at least a cup of a tomato-based sauce to the bean ingredients. Otherwise, the recipe's terrific, and the Nacho Cheaze is one of the best fake cheese sauces we've tasted.

mongo

My Favorite Lasagna

zucchini, about 3 lbs
summer squash, about 3 lbs
roma tomatoes, about 2 lbs
fresh basil, 2 large bunches
low-fat mozzarella, grated
olive oil
salt and pepper

Preheat oven to 300 deg F.

Wash the zucchini and summer squash; trim ends. Slice 1/8 thick lengthwise. Sprinkle with a little salt to draw out excess moisture, let sit for 10 minutes (you can layer them with paper towel to really pull the moisture out); meanwhile, slice the tomatoes thinly and pluck the basil leaves. Cut basil in a chiffonade by rolling leaves and slicing thinly.

Oil a cookie sheet or two sparingly. Lay out zucchini and summer squash in single layer; sprinkle sparingly with olive oil; grind fresh pepper and salt to taste. Bake for 20-30 minutes; the idea is to dry the slices out, not to cook them. Remove from oven and let cool. Boost oven temp to 400 deg F.

Oil a pan suitable for lasagna. Lay out a single layer of zucchini; top with a layer of sliced tomato; sprinkle on mozzarella to taste, then sprinkle the basil chiffonade. Repeat with summer squash, then zucchini again, and so on until you have four or five layers. Bake until cheese is melted, brown, and bubbly.

Note: This can (of course) be made without cheese; you can add roasted peppers, roasted garlic, a layer of crumbled tofu to simulate ricotta, whatever works.