Vegetarian Recipes

[bigirl]

There seems to be alot of interest in vegetarianism on this board so I decided to make this thread. I got LOADS of recipes and tricks. I will start it off with my vegetarian collard greens recipe.

Vegetarian Collard Greens
2 lbs collard greens(or kale)
4 cups water
1 chopped onion
3 cloves chopped garlic
2 T oil or butter
1 T brown sugar
1T molasses
1 T liquid smoke
1 T vinegar
1 T red pepper flakes or hot sauce

rinse the greens real well and pull alll the greens off the stems and chop them. saute onion and garlic then fold in greens and toss so they are all coated with onion/garlic/oil and start to turn bright and shrink up. Add water and seasonings and bring to a boil. Cover and cook at medium for an hour. Turn off heat and let them sit 10 minutes before taking lid off.

[bigirl]

Perfect Brown Rice
2 cups brown rice(not quick or minute or uncle bens good rice)
4 cups water or broth
1 T oil or butter
1/2 t salt
little black pepper
few sticks of thyme
3 whole cloves garlic

bring water oil and seasonings to a boil. stir in rice. bring back to a boil then cover and turn the heat to medium low. simmer for 45 to 50 minutes. then let it stay steaming in the closed pot for 10 minutes before you open it and fluff it with a fork.

*you can cut the recipe in half if you don't want so much. its always double the amount of liquid to the amount of rice no matter what amount

if you want ital rice and peas instead just make half the liquid coconut milk and add in a well rinsed can of red peas, a few allspice berries,fresh and dry thyme,a few whole garlic cloves, salt,black pepper and some chopped scallion. same way, same amount of time. You can leave out the oil cause the coconut milk has oil in it.

[bigirl]

OK now although we generally avoid canned foods, the one place I make an exception is for beans as it takes SO FUCKING LONG to soak and cook beans. If I use the canned ones, I rinse them VERY WELL in a strainer cause I dont like that liquid in there. Up to you tho. Sometimes I do scratch if I have time but not all the time.

Curry Bean Burgers:
1 T oil
1 cup finely chopped onion
3 minced cloves garlic
1 T curry powder
1 chopped green pepper
2 T water
3/4 cup cooked oatmeal
1 1/2 cups cooked or canned red kidney beans(or any other kind you want)
1 large egg
1 minced hot pepper(NO SEEDS!)
1 3/4 cup breadcrumbs( to make your own, just make dark dry toast and crumble it up or if you crumble crackers its really yummy)
salt and pepper

cook onion pepper and garlic in oil, 2 minutes or so, add curry and water and cook 3 to 5 more minutes. put that in food processor or blender with beans oatmeal and egg and mix well. now put it in a bowl and stir in bread crumbs and other seasonings. shape them into burger shapes. you can make them real professional looking by flattening with spatula and shaping around sides with a butter knife. If they are too loose and don't want to stay together, add a lil more bread crumbs. They are DELICATE so go easy. You can grill them, bake them or pan saute them. They freeze well.

Keep in mind this is a formula. You can change the beans and seasonings as you wish and there are endless possibilities.

[bigirl]

Roasted and Grilled vegetables

Hey alot of these things I always have them around as staples of my diet and they are EASY! Buy a small paintbrush for the kitchen!!!!!!!!!!!! Also Paul Newmans balsamic vinegrette which is my all purpose marinade. Yummy easy and natural.

Beets:
Look for nice large beets. Wash them, do not peel. Wrap each individual beet in foil and roast in oven at 400 for an hour. When they have cooled down enough to touch , you unwrap them and run them under cold water and rub the skins off. They come off easy that way and you don't make a big mess.
Now you mix a small bowl of a few tablespoons of EXTRA VIRGIN olive oil, salt and pepper, a lil seasoning, some herbs either thyme or rosemary or both. Slice the peeled beets into half inch thick slices, paint them all over with olive oil and now you either grill them on the BBQ or put them under broiler until they start to carmelize a bit.Now you put the hot beets off the grill into some paul newmans balsamic and let them sit there and soak it. These are delicious and eat like a vegetarian steak. Not your nasty beets in a can !
I will make a salad of either spinach or watercress or arugula with a lil balsamic. Grilled red onions real nice with this too. A lil goat cheese or feta or blue cheese, a few walnuts or pecans and you good to go. Beets good all by themselves too as a side.

Roast Pumpkin:
same xtra virgin olive oil seasoned with herbs. peel and cut pumpkin into big 2 inch chunks. Also peel a whole head of garlic and leave the cloves whole and toss them in the olive oil. paint the pumpkin with the oil, put a garlic clove on each piece and bake in oven at 400 for 40 minutes to an hour until pumpkin begins to turn a lil brown around edges(carmelized). I always have this in fridge as sson as one finishes i make it again. like candy to me.

Potatoes(or sweet or yam or dasheen):
same olive oil again with the garlic too! scrub potatoes really well and chop into one inch chunks with skins left on. paint with olive oil and toss with garlic cloves. bake at 400 for 40 to an hour. if its yam or dasheen or caribbean sweet potato, you gotta peel them.

Portobello Mushrooms:
A next vegetarian steak. delicious!!!! marinate them in a ziplock with the paul newmans for at least an hour. then just grill them for 5 minutes each side. slice thinly with a steak knife. these are also good with a salad like the beets or as a sandwich on whole grain bread with some pesto.

Mixed Veggies:
zuchinnis, eggplant, fennel, onions, peppers(red or yellow), christophene, mushrooms are all good here. cut into big enough pieces so they dont fall in the bbq. think planks here not too thin. paint with olive oil, grill on bbq for 5 minutes each side, take off grill chop and toss with paul newmans balsamic. good on salad, good as side dish, good on sandwich.

Really Good Corn:
in a pot on the stove bring 6 cups of water, 3 chopped scallions, 1 T thyme, 1 seeded and chopped hot pepper, salt, pepper, and 2 T coconut oil to a boil. peel and destring 6 ears of corn and marinate it in the liquid in big ziplocks for at least an hour(or even overnite) and then grill on bbq.

OK more to come in a while......I know it aint easy at first I will try and keep these recipes coming regular. Man you should invest in some really good whole grain bread. No not whole wheat bread in a bag. More like 7 or 12 grain homemade bread from a bakery.

[bigirl]

Basic Baked Tofu

Another dietary staple of mine, always keep it on hand. Great in a sandwich, or cut up on salads or just to snack on as it is. Remember again, this is a method and formula and you may adjust seasonings and stuff to suit your taste.

OK first you must learn how to deal with tofu. Since it comes in water, it is full of water so cannot take on any more liquid so you must get the water out of the tofu. You do this by first squeezing as much as you can out by hand without breaking the tofu. Then cut the block of tofu in half crosswise. Wrap 2 pieces in alot of layers of paper towel and put either a heavy pot with water in it on top or a stack of plates. Leave it for an hour. Now tofu ready to season or marinate. You always do this with tofu before you cook it any kind of way.

1 lb tofu
juice of 1 lime
1 T balsamic vinegar
2 T soy sauce
1 T minced fresh rosemary or thyme
little bit black pepper
2 T olive oil

preheat oven to 350. slice 2 halves of tofu into thirds then cut each third diagonaly to make triangles. put them in greased baking dish in single layer. mix remaining ingredients with whisk and pour marinade over tofu and bake for about 40 minutes or until tofu is browned nice and no more liquid in dish.

*get some of that whole grain bread i told you about and make a sandwich with this tofu, lettuce tomato cucumber avocado and you good to go.
* feel free to add garlic, hot pepper, ginger, liquid smoke, whatever. you will like tofu this way.

[bigirl]

Seitan ("Wheat Meat")

2 lbs organic unbleached white flour
2 lbs organic whole wheat bread flour
OR 4 lbs high gluten wheat flour(if you can find it)
6 cups cold water

mix flour and water into a dough and knead until it is firm and elasticy. now put dough in bowl and cover with warm water and let sit for 30 minutes. Meanwhile you can start your stock:
1 lb quartered onions
1 bunch scallions
3 large carrots halved lengthwise
3 stalks celery
1 whole head of peeled whole garlic cloves
1 ginger root peeled and cut in slices
several sprigs of fresh thyme
3 bay leaves
21 peppercorns
21 allspice berries
1 cup soy sauce(tamari kind is best)
1 whole hot pepper stabbed once with a fork(optional)
1 gallon of water

put all this in a big pot and bring to a boil and downto a low simmer
now back to the gluten dough:
drain off warm water, put dough in colander in mixing bowl in sink and fill with cold water. knead dough for 5 minutes in the water then pour off water.now do the same in hot water. repeat until the water runs off clear. this means no more starch left and you have just the gluten(fiber). dont worry it shrinks to 1/4 its size. you not doing anything wrong.divide dough into 2 balls and simmer in stock for 3 hours. LOW simmer! check now and again and add more water if necessary to make sure the dough always completely under water.

when its done, you can strain the stock and you have beautiful stock for soup or cooking rice or whatever. now you can use the seitan just like you would use meat. you could grind it to be like ground beef too if you want.

[bigirl]

Breakfast Things

Muffins:
1 cup applesauce
juice of half a lime
2 cups dried or fresh fruit cut in small small pieces(raisins, berries, apples, papaya,dates whatever you want)
1 cup soymilk or coconut milk or milk
3 egg whites or egg replacer(if you had dogs you could feed the yolks to the dogs)
3 cups rolled oats ***(hey quaker oatmeal aint the good stuff look for irish steel cut oats)
3 cups whole wheat flour
1/3 cup(or more if its not sweet enough for you) fructose or honey or natural brown sugar or sucanat(we try to avoid the white refined sugar and anything by domino, no sweet and low or equal neither!!!)
3 T baking powder
1 t baking soda
1/2 t allspice
1/2 t cinnamon
1/2 t nutmeg
the grated rind of that half a lime(its called ZEST for future reference the green part not the white inside. strong flavor)

preheat oven to 375. grease the inside of muffin tins (hey you could make this a loaf too and slice it like bread whatever u got as far as pans)
mix all wet ingrerdients in 1 bowl and dry in another then put them together and do not overmix. now bake for 20-25 minutes and cool for 5 before turning out of pan. This makes about 2 dozen muffins or 2 loaves. Bet your daughter would love these too.

Raisin Bran Muffins
3 1/2 cups whole wheat flour
4 T baking powder
1 t baking soda
1/2 t allspice
3 1/3 cup of raisin bran cereal
2 cups plain yogurt or soy or coconut milk
1 1/2 cups applesauce
3 eggs or egg whites(or egg replacer)
2/3 cup honey
preheat oven to 400. grease muffin tins. blend wet in one bowl, dry in another then mix them until the dry is barely just moistened. DO NOT OVERMIX!!!!!! Bake 20 minutes and cool 5.

Power Breakfast 1:
1/3 uncooked oats
1 T raisins or berries
1 T crushed nuts of your choice
1/3 cup applesauce
1/4 cup orange juice or yougurt of your choice
1/3 cup grapenuts

put it all in a bowl in that order and eat it. I LOVE this eat it all the time.

[bigirl]

Ital

*also forgot to mention, frozen vegetables are basically fine you know, almost as good as fresh. I often use frozen corn or okra or spinach. CANNED ONES ARE TERRIBLE AVOID THEM *

ANYHOW, I will give you 2 traditional Caribbean old time healthy yummy dishes.
These come from those real lean times way back when. Haha the only recipe is find whatever you got and throw it in the pot.

The first is the ubiquitous "ital pot" or "cook up" or "one can" whatever they all may call it.This is like what Bushman cooks kind of. Once again, not an exact recipe more like a method or formula or framework.I end up making this like ALOT I call it "clean out the fridge". Now if we were being REAL roots and traditional we would make this in a clay yabba pot on the open fire.

either a can of beans of your choice well rinsed or 2 cups of beans you did yourself. about a cup of brown rice. WHATEVER kind of veggies odds and ends you have around. corn,carrots, potato, okra, celery, yam, dasheen, sweet potato, eggplants, zuchini, pumpkin, WHATEVER. about a quart of coconut milk or 2 cups and 2 cups water/stock. WHATEVER seasonings you liike and are around. thyme, hot/seasoning pepper, black pepper, salt, bay leaf, curry, allspice, etc.
If you got chunks, throw in a handful too or tofu, seitan WHATEVER.
Very simple. put everything in the pot, stir, bring to a boil then down to a low simmer. Cover, simmer low for an hour, turn heat off, let rest covered 10 to 15 and then eat.

*oh yeah i been meaning to ask you do you use aluminum pots? If so, GET RID OF THEM ALUMINUM IS WHAT CAUSES ALZHEIMERS!!!!!!!!!!! Stainless steel, glass or cast iron.

Ok now what they call "run down" in Jamaica, "oil down" everywhere else. Start with a quart or 2 of coconut milk dependig on how much you making. Add chopped onion, scallion, garlic, allspice berries, thyme, a chopped tomato,a whole hot pepper stabbed with a fork, salt and black pepper. Bring it to a boil and simmer on medium high uncovered for 10 minutes or so until the coconut milk is starting to thicken a little. Now you add chunks of plantain, pumpkin, yam, dasheen, carrot, etc, whatever you got. People traditionally make this with smoked or pickled mackeral or saltfish but its really really good just vegetarian too. So bring it back up to a boil, back down to lively simmer and cook uncovered, stirring once in a while until the coconut milk has shrank and thickened to the point it is just stuck to everything and not really liquid left. maybe half an hour or a bit less. Don't need no rice with this one. Serve with greens or steamed brocoli or other green veggies on the side. One of my favorite things to eat.

[bigirl]

Pigeon Peas Salad

This is another one of my favorites. I eat it like salsa with the blue corn chips alot or its real nice on salad greens with avocado or on top of a fish filet.

1 can or 2 cups pigeon peas(if can remember to rinse well and drain)
1 christophene chopped to pigeon pea size
2 or 3 minced garlic cloves
1/2 to 1 minced hot pepper- no seeds
1/2 cup chopped fresh cilantro or parsley
3 thinly sliced scallions
1/2 cup mango diced to pigeon pea size
1 red sweet pepper diced to pigeon pea size
1/2 a cup fresh or frozen corn kernels
juice of a lime
salt and pepper to taste

just put everything in a bowl and stir it up. let it sit covered in fridge for an hour first so the flavors can blend. this is also good with black eyed peas instead.

[bigirl]

Yummy Granola
Cereal is very expensive store bought. This is much cheaper, healthier and easy too. Enjoy.

2 1/2 cups uncooked rolled oats
1/2 cup wheat bran
1/2 cup dried shredded coconut
1/2 cup chopped almonds or pecans
1/2 cup sunflower seeds
1/2 cup diced dried papaya
1/2 cup diced dried mango
1/2 cup yellow raisins
1 t grated lime zest

mix all above ingredients in a big bowl

1 stick soy margerine(or butter if you must)
1/4 cup honey
1/2 cup brown sugar
1 t vanilla extract
1 t cinnamon
1/4 t nutmeg
1/4 t allspice
1/4 t salt

bring all above slowly to a simmer stirring well and pour over dry ingredients and mix well. spread it in an even layer in a greased baking dish and bake at 325 for 30 minutes stirring every 10 or so to make sure it browns evenly. take it out and put it back in mixing bowl and toss to cool it. when its cool enough you can break up any big chunks with your hands.

[Izayoi]

Ital

*also forgot to mention, frozen vegetables are basically fine you know, almost as good as fresh. I often use frozen corn or okra or spinach. CANNED ONES ARE TERRIBLE AVOID THEM *

ANYHOW, I will give you 2 traditional Caribbean old time healthy yummy dishes.
These come from those real lean times way back when. Haha the only recipe is find whatever you got and throw it in the pot.

The first is the ubiquitous "ital pot" or "cook up" or "one can" whatever they all may call it.This is like what Bushman cooks kind of. Once again, not an exact recipe more like a method or formula or framework.I end up making this like ALOT I call it "clean out the fridge". Now if we were being REAL roots and traditional we would make this in a clay yabba pot on the open fire.

either a can of beans of your choice well rinsed or 2 cups of beans you did yourself. about a cup of brown rice. WHATEVER kind of veggies odds and ends you have around. corn,carrots, potato, okra, celery, yam, dasheen, sweet potato, eggplants, zuchini, pumpkin, WHATEVER. about a quart of coconut milk or 2 cups and 2 cups water/stock. WHATEVER seasonings you liike and are around. thyme, hot/seasoning pepper, black pepper, salt, bay leaf, curry, allspice, etc.
If you got chunks, throw in a handful too or tofu, seitan WHATEVER.
Very simple. put everything in the pot, stir, bring to a boil then down to a low simmer. Cover, simmer low for an hour, turn heat off, let rest covered 10 to 15 and then eat.

*oh yeah i been meaning to ask you do you use aluminum pots? If so, GET RID OF THEM ALUMINUM IS WHAT CAUSES ALZHEIMERS!!!!!!!!!!! Stainless steel, glass or cast iron.

Ok now what they call "run down" in Jamaica, "oil down" everywhere else. Start with a quart or 2 of coconut milk dependig on how much you making. Add chopped onion, scallion, garlic, allspice berries, thyme, a chopped tomato,a whole hot pepper stabbed with a fork, salt and black pepper. Bring it to a boil and simmer on medium high uncovered for 10 minutes or so until the coconut milk is starting to thicken a little. Now you add chunks of plantain, pumpkin, yam, dasheen, carrot, etc, whatever you got. People traditionally make this with smoked or pickled mackeral or saltfish but its really really good just vegetarian too. So bring it back up to a boil, back down to lively simmer and cook uncovered, stirring once in a while until the coconut milk has shrank and thickened to the point it is just stuck to everything and not really liquid left. maybe half an hour or a bit less. Don't need no rice with this one. Serve with greens or steamed brocoli or other green veggies on the side. One of my favorite things to eat.

Thanks I'm going to try this one this week.

[kjxxxx]

Appreciate this post.

There seems to be alot of interest in vegetarianism on this board so I decided to make this thread. I got LOADS of recipes and tricks. I will start it off with my vegetarian collard greens recipe.

Vegetarian Collard Greens
2 lbs collard greens(or kale)
4 cups water
1 chopped onion
3 cloves chopped garlic
2 T oil or butter
1 T brown sugar
1T molasses
1 T liquid smoke
1 T vinegar
1 T red pepper flakes or hot sauce

rinse the greens real well and pull alll the greens off the stems and chop them. saute onion and garlic then fold in greens and toss so they are all coated with onion/garlic/oil and start to turn bright and shrink up. Add water and seasonings and bring to a boil. Cover and cook at medium for an hour. Turn off heat and let them sit 10 minutes before taking lid off.

[greygoose]

to be honest with you i really am not trying to lose weight though. im not heavy by all means. my metabolism just wont allow me to put on pounds that shit runs in the family. i need to though LMAO

but these recipes might be just what the doctor ordered.

ital rice
curry bean burgers

damn this what you cook? for whom? shit.
keep em comin i might have to crash the crib sooner or later i mean damn



Perfect Brown Rice
2 cups brown rice(not quick or minute or uncle bens good rice)
4 cups water or broth
1 T oil or butter
1/2 t salt
little black pepper
few sticks of thyme
3 whole cloves garlic

bring water oil and seasonings to a boil. stir in rice. bring back to a boil then cover and turn the heat to medium low. simmer for 45 to 50 minutes. then let it stay steaming in the closed pot for 10 minutes before you open it and fluff it with a fork.

*you can cut the recipe in half if you don't want so much. its always double the amount of liquid to the amount of rice no matter what amount

if you want ital rice and peas instead just make half the liquid coconut milk and add in a well rinsed can of red peas, a few allspice berries,fresh and dry thyme,a few whole garlic cloves, salt,black pepper and some chopped scallion. same way, same amount of time. You can leave out the oil cause the coconut milk has oil in it.

[Archonic Monk]

Great Drop

[BUMBAY DA DOGG]

Peace,

I thought I would add on to the cipher:

Seitan Stuffed Cabbage Rolls

Ingredients:
6 large cabbage leaves
1 16 ounce jar seitan, drained
1 cup cooked brown rice
½ cup onion, chopped
1 teaspoon basil, divided
½ teaspoon parsley
¼ teaspoon oregano
¼ teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon black pepper
1 8 ounce can tomato sauce
2 tablespoons minced parsley
¼ teaspoon oregano

Serves: 4

Cooking Time: Over one hour

Instructions:
Steam whole head of cabbage in large steamer basket, covered, until leaves wilt, about 7-10 minutes. Set aside to cool. Meanwhile, place seitan in a food processor and pulse-blend until it resembles ground beef. Combine seitan, rice, onion, 1/2 teaspoon basil, parsley, oregano, garlic powder, salt and pepper in large bowl, mix well. Place ½ cup mixture in center or each cabbage leaf, fold ends of leaf over and roll up. Place in large frypan seam side down. Mix tomato sauce, remaining 1/2 teaspoon basil, parsley and oregano together and pour evenly over cabbage rolls. Cover pan; place over medium-low heat and cook for 45 minutes – 1 hour, until done.

[BUMBAY DA DOGG]

Peace,

I been a VEGAN for 12 years. I have tons of recipes.


Black Bean Cakes with Fruit Chutney

Ingredients:
1 15 ounce can seasoned black beans, undrained
3/4 cup whole wheat flour
2 tablespoons canola oil
1 teaspoon baking powder
1/8 teaspoon Cayenne
1/2 cup diced celery
1/4 teaspoon black pepper
1/4 teaspoon Cumin
1/4 cup diced tomatoes
1 medium apple, peeled, cored and diced
1 orange, peeled and diced
1 kiwi, peeled and diced
1/4 cup water
1 tablespoon honey
1/2 teaspoon Curry Powder
1/4 teaspoon ginger powder
2 tablespoons peanuts


Serves: 4

Cooking Time: 30 minutes - one hour

Instructions:
Mix beans, flour, celery, black pepper, and baking powder until blended. Set aside. Place diced apple, honey and water in saucepan and bring to a boil. Reduce heat and add remaining Chutney ingredients except peanuts. Simmer for 2-3 minutes. Remove from heat and stir in peanuts. Heat oil in skillet over medium heat until hot, turn to medium-low heat. Drop black bean mix into skillet in 2 tablespoon patties, flatten to 1/4" and cook until firm and brown on both sides, about 2-3 minutes per side. Arrange on plate and pour warmed Chutney over each cake.

[BUMBAY DA DOGG]

Peace,

This ain't a bad recipe.

Moroccan Couscous Salad


For a vegetarian dish use cubed tofu or sietan.

Diet Type: Dairy Free

Ingredients:
1 1/2 cups vegetable stock
1 cup coarsely chopped dried plums
1 teaspoon Curry powder
1 cup dry Whole Wheat Couscous
1/2 cup chopped green onions
1/4 cup olive oil
1/4 cup white wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups cubed cooked sietan or tofu
2/3 cup chopped tomato
1/2 cup sliced almonds, toasted (optional)

Serves: 6

Cooking Time: Under 30 minutes

Instructions:
In medium saucepan, combine vegetable stock, dried plums and Curry powder; bring to a boil. Remove from heat; stir in couscous and green onions. Let stand, covered, 5 minutes. Fluff with fork; allow to cool. Meanwhile, in small bowl, whisk together olive oil, vinegar, salt and pepper; add to couscous, tossing to coat. Stir in seitan and tomato. Just before serving, stir in almonds, if desired. Tip: To toast almonds, arrange in even layer on baking sheet. Bake in 350 degree F oven 5-7 minutes or until lightly browned.

[bigirl]

Summer Couscous
2 cups couscous
4 cups H2O or vegetable stock
salt
2 T oil
1/2 cup chopped tomato
1/2 cup chopped cucumber
1/4 cup chopped scallions
1/4 cup chopped basil
2T chopped cilantro or parsley
zest and juice of 2 limes
3/4 cup toasted pine nuts(on a dry skillet for just a minute or 2 til they get golden)
1/4 cup sliced black olives(not the ones in the can, good ones)
1/4 cup sundried tomatoes
1/4 cup crumbled feta cheese(if you want it)
1/4 cup diced smoked tofu(if you want it)

bring water or stock salt and oil to a boil. stir in couscous and turn off heat and let sit covered for 10 minutes. fluff it with a fork and put in a big bowl. add the rest of the ingredients and toss well. It is great just like this but sometimes I serve it with grilled veggies marinated in balsamic on top too. You can also substitute tabouli(bulgur wheat) for the couscous.

[bigirl]

Oh shit :lol: we both posted couscous recipes at the same time :lol:
Peace,

This ain't a bad recipe.

Moroccan Couscous Salad


For a vegetarian dish use cubed tofu rather than sietan.

Diet Type: Dairy Free

Ingredients:
1 1/2 cups vegetable stock
1 cup coarsely chopped dried plums
1 teaspoon Curry powder
1 cup dry Whole Wheat Couscous
1/2 cup chopped green onions
1/4 cup olive oil
1/4 cup white wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups cubed cooked sietan or tofu
2/3 cup chopped tomato
1/2 cup sliced almonds, toasted (optional)

Serves: 6

Cooking Time: Under 30 minutes

Instructions:
In medium saucepan, combine vegetable stock, dried plums and Curry powder; bring to a boil. Remove from heat; stir in couscous and green onions. Let stand, covered, 5 minutes. Fluff with fork; allow to cool. Meanwhile, in small bowl, whisk together olive oil, vinegar, salt and pepper; add to couscous, tossing to coat. Stir in seitan and tomato. Just before serving, stir in almonds, if desired. Tip: To toast almonds, arrange in even layer on baking sheet. Bake in 350 degree F oven 5-7 minutes or until lightly browned.

[BUMBAY DA DOGG]

Jalapeno Corn Muffins]

Use red or green jalapenos for this quick bread. Muffins are a great way to substitute soy milk in cooking.

Diet Types: Dairy Free, Vegetarian

Ingredients:
1 jalapeno pepper, seeded and finely chopped
2 tablespoons canola oil
1 cup yellow cornmeal
3/4 cup unbleached white flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 Ener G, egg replacer
1 cup plain soy milk
3/4 cup frozen corn kernels
cooking oil spray


Serves: 12

Cooking Time: Under 30 minutes

Instructions:
Preheat oven to 400 degrees. Cook jalapeno pepper in oil in a small skillet over medium heat about 2 minutes. Stir together cornmeal, flour, sugar, baking powder, and salt in a medium mixing bowl. Combine Ener-G Egg Replacer and soy milk in another bowl. Stir in corn and jalapeno mixture. Stir Ener-G Egg Replacer mixture into dry ingredients just till moistened. Spray 12 muffin cups with oil. Divide batter evenly among cups. Bake for 15 to 20 minutes or till golden brown. Remove from pan.

[BUMBAY DA DOGG]

Oh shit :lol: we both posted couscous recipes at the same time :lol:

Peace SISTER,

Great minds think alike! Your recipe seems delicious!

Keep them coming.

[bigirl]

Baked Tempeh
1 package tempeh cut into sandwich size pieces(slice it in half thickness wise and then crosswise)
1 1/2 cups apple cider or juice
3 T tamari soy sauce
3 T good grainy creole mustard
1 t cumin
1 t caraway
2 cloves garlic minced
cayenne pepper to taste
1/3 cup olive oil

whisk everything but the tempeh together in a bowl. put tempeh in a single layer in a baking dish and pour marinade over it and bake at 350 covered for 40 minutes. uncover and bake 10 minutes more or until tempeh is more or less dry

I alter the seasonings of this alot. sometimes i make it jerk or whatever else. its good.

[BUMBAY DA DOGG]

Veggie Resturants Listing in USA...

http://www.vegetarian-restaurants.net/usa/index.html

[bigirl]

Baked Tofu
1 lb firm tofu with all the water squeezed out by wrapping it in paper towels and putting a heavy pot of water or a stack of plates on top for like an hour

juice and zest of 2 limes or 2 lemons
1 T balsamic vinegar
2 T tamari soy sauce
1 T finely chopped rosemary
pepper to taste(white or black)
2 T olive oil

slice tofu into 12 triangles(into thirds thickness wise then in half then in triangles)
put in single layer in baking dish and whisk other ingredients into marinade and pour on top then bake uncovered for 40 minutes or until the tofu is browned and all marinade absorbed.

[BUMBAY DA DOGG]

More info for the international Vegan great for travel!

http://www.happycow.net/index.html

[BUMBAY DA DOGG]

A great gourmet Vegan Cookbook to have is "The Artful Vegan" by Eric Tucker (his 2nd book) chef at the world famous Millennium Restaurant in San Francisco, CA. Every Vegan should go there before they die.

The recipes may appear complicated but are very simple with short cook times. They do require sometimes many ingredients. Once you get your spices together you are home free.

His 1st book is good also it titled "THE MILLENNUM COOKBOOK" by Tucker & Westerdahl is also very good. When I spoke to Eric about the difference in the book he said they first book more about low to non-fat cooking and the second is more Gourmet but still low in fat.

The book is full great sauces, salads, appetizers, entrees, desserts and gives many helpful hints on cooking nuts, grains, beans and other things. Highly recommended.

[bigirl]

A great gourmet Vegan Cookbook to have is "The Artful Vegan" by Eric Tucker (his 2nd book) chef at the world famous Millennium Restaurant in San Francisco, CA. Every Vegan should go there before they die.

I was there!!!! FUCKING AMAZING!!!!! :dance: :dance: :dance:

There is one restaurant in NY called Counter on 1st ave between 6th and 7th not quite as good but pretty damn close.

Still the best veg restaurant I have ever been to all around is in Montreal called Le Commensal.

[Izayoi]

A great gourmet Vegan Cookbook to have is "The Artful Vegan" by Eric Tucker (his 2nd book) chef at the world famous Millennium Restaurant in San Francisco, CA. Every Vegan should go there before they die.

The recipes may appear complicated but are very simple with short cook times. They do require sometimes many ingredients. Once you get your spices together you are home free.

His 1st book is good also it titled "THE MILLENNUM COOKBOOK" by Tucker & Westerdahl is also very good. When I spoke to Eric about the difference in the book he said they first book more about low to non-fat cooking and the second is more Gourmet but still low in fat.

The book is full great sauces, salads, appetizers, entrees, desserts and gives many helpful hints on cooking nuts, grains, beans and other things. Highly recommended.


Thanks, gonna check out that one. Another great one is "Voluptous Vegan" by Myra Kornfeld. Title sounds fruity but it is the best vegan cookbook I own. She breaks everything down into complete menus from appetizer to desserts so there's no guess work. She also has a nice how to section. Her recipe for Kanten with tofu creme is one of my favorite for summer time sweets. All her food is well seasoned, too.

[bigirl]

Seasoning

I make my own seasoning. It tastes better and is alot cheaper plus its a balanced recipe(as per indian/chinese/alkaline ). I use this seasoning in everything i cook its my general all purpose. So in the future with these recipes when i refer to seasoning it means this. I just make a big jar one time and have it to use. You can double or 10X the recipe just use the same ratio.

2 1/2 tablespoons paprika
2 tablespoons sea salt (contains all kinds of trace minerals and no chemicals)
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

put it all in a jar or plastic container and shake it really well. thats it.
sometimes i vary it slightly and add in addition 1 T cumin, 1 T coriander and 1 T ground ginger. If you also add 1 T ground allspice it tastes very caribbean.

[Majestic Lion]

Niceness. Thank you.

[African Herbsman]

www.vegweb.org

[BUMBAY DA DOGG]

I was there!!!! FUCKING AMAZING!!!!! :dance: :dance: :dance:

There is one restaurant in NY called Counter on 1st ave between 6th and 7th not quite as good but pretty damn close.

Still the best veg restaurant I have ever been to all around is in Montreal called Le Commensal.

Peace Bigirl,

I have been to several Vegan and Veggie spots in NYC. Their are some good ones. A few really stick out:

The Caravan
If I remember correctly down in the "Village" food, cool vibe.

Bacchus or Baccus
It was in the "Flat Iron District" a Brazilian or Argentinian Vegan joint, food was excellent. I had black beans (best I ever had truly flavorful), sietan smothered in gravy, vegetable medely, plaintain and fresh squeezed apple juice. Very good.

Anna's Kitchen
Located in I beleive the "Village" a great macrobiotic restaurant. Good as far as Macrobiotic goes. Open late if I remember correctly, I rolled into that bitch hella late.

Chinese Restaurant (I can't remember name)
Really tasty Chinese Vegan Food prepared with vegetable substitutes for chicken, pork, beef, fish and seafood.

PS

Soul Vegetarian Cafe
Whenever in Atlanta, GA you have go to check the "Soul Vegetarian Cafe", peace and love was all in the air.
Run by Hebrew Israelites good old fashion Southern cooking done Vegan and Healthy. The Macroni and Cheese is almost as good as my Momma. Highly recommended.

[BUMBAY DA DOGG]

Thanks, gonna check out that one. Another great one is "Voluptous Vegan" by Myra Kornfeld. Title sounds fruity but it is the best vegan cookbook I own. She breaks everything down into complete menus from appetizer to desserts so there's no guess work. She also has a nice how to section. Her recipe for Kanten with tofu creme is one of my favorite for summer time sweets. All her food is well seasoned, too.

Peace,

I will have to pick this one up. The Millenium cookbooks are great and definitely help you get your cook on.

Are you a Vegan? And if so how long?

[BUMBAY DA DOGG]

Baked Tofu
1 lb firm tofu with all the water squeezed out by wrapping it in paper towels and putting a heavy pot of water or a stack of plates on top for like an hour

juice and zest of 2 limes or 2 lemons
1 T balsamic vinegar
2 T tamari soy sauce
1 T finely chopped rosemary
pepper to taste(white or black)
2 T olive oil

slice tofu into 12 triangles(into thirds thickness wise then in half then in triangles)
put in single layer in baking dish and whisk other ingredients into marinade and pour on top then bake uncovered for 40 minutes or until the tofu is browned and all marinade absorbed.

Peace SISTER,

Sounds like you can really throw down in the kitchen. I got a couple more recipes I will post later. I have a vegan brownie recipe to die for.

With all the Vegans and Vegetarians on this piece we could have one great cookout.

[bigirl]

Peace Bigirl,

I have been to several Vegan and Veggie spots in NYC. Their are some good ones. A few really stick out:

The Caravan
If I remember correctly down in the "Village" food, cool vibe.

Bacchus or Baccus
It was in the "Flat Iron District" a Brazilian or Argentinian Vegan joint, food was excellent. I had black beans (best I ever had truly flavorful), sietan smothered in gravy, vegetable medely, plaintain and fresh squeezed apple juice. Very good.

Anna's Kitchen
Located in I beleive the "Village" a great macrobiotic restaurant. Good as far as Macrobiotic goes. Open late if I remember correctly, I rolled into that bitch hella late.

Chinese Restaurant (I can't remember name)
Really tasty Chinese Vegan Food prepared with vegetable substitutes for chicken, pork, beef, fish and seafood.

PS

Soul Vegetarian Cafe
Whenever in Atlanta, GA you have go to check the "Soul Vegetarian Cafe", peace and love was all in the air.
Run by Hebrew Israelites good old fashion Southern cooking done Vegan and Healthy. The Macroni and Cheese is almost as good as my Momma. Highly recommended.
Yeah Caravan of Dreams accross the street from Counter I wrote about. Cool but kinda too hippie for me. I gonna have to check for Bacchus. I forgot to mention there is an amazing raw food place on 23rd st near 5th called Bonobos. Angelicas kitchen I have been eating there since I was a youth. Good stuff. There are several of the veggie chinese spots. Maybe you are referring to Zen Palate. The thing with those spots is its all tvp and I try to not eat that stuff too much. I will check that spot next time I am in ATL. Thanks. I am glad I started this thread.

[bigirl]

My Favorite String Beans

2 lbs string beans
3 or more cloves minced garlic
1 small jar artichoke hearts strained and sliced with juice reserved on the side
juice of 2 limes or lemons
chopped fresh rosemary to taste
seasoning
parmesan or romano cheese(optional)
sliced porobello mushrooms(optional)
1/4 cup olive oil

blanch or steam string beans until they are bright green and a little tender. saute the garlic and rosemary and mushrooms if you are using them in olive oil then put in the beans and artichokes and stir well and season them to taste. pour in the reserved marinade and lime juice and stir well again and cook for 5 to 10 minutes. If you are putting the cheese turn the heat off and toss them well with the cheese. These are even better after they sit a while.

[usual suspect]

thanks

[bborn]

peace
SHEER I-TAL NICENESS
BLESS!!!

peace

[bigirl]

Wild Rice Cook Up
2 cups wild rice
4 cups water or stock
3 bay leaves
3 whole cloves garlic
3 sprigs fresh thyme
sea salt

bring all ingredients but rice to a boil. stir in rice and bring back to a boil then turn down to a simmer, cover and cook 50 minutes.

1 chopped onion
1 chopped green pepper
2 or 3 stalks chopped celery
1 package crumbled or diced veggie sausage(tofurkey italian my favorite)
1 cup fresh or frozen corn kernels
3 or more cloves chopped garlic
1 bunch chopped tarragon
1 cup chopped scallions
creole seasoning
oil

brown the sausage in the oil, add onion pepper and celery and season. saute for 10 minutes or until the onion nice and translucent. add garlic and corn and saute 5 more minutes stirring all the while. stir in cooked wild rice and mix well. turn of heat and stir in tarragon and scallions.

[bigirl]

LMAO @ someone rating this thread 1 star

[badboyyawdie]

Why do vegetarians always want to eat shit described as meat?? If vegans don't want to eat meat why eat shit like "Wheat meat, curry bean burgers."? :lol: :lol:

[bigirl]

Why do vegetarians always want to eat shit described as meat?? If vegans don't want to eat meat why eat shit like "Wheat meat, curry bean burgers."? :lol: :lol:
I don't see what a burger has to do with meat. It means meat to YOU because thats the only kind you eat. I can make like 30 different kinds of 100% meatless burgers. I call it seitan and other people call it wheat meat. Still has not a fucking thing to do with meat it is just a high protein vegetarian food. Veggie sausage is simply very nicely seasoned and textured soy. Again nothing to do with meat.

[145evil]

thanks I've been looking into starting a healthy diet.

[bigirl]

Kale
2 bunches of kale well washed and chopped, no stems
7 cloves chopped garlic
red pepper flakes to taste
olive oil
sea salt to taste
1/2 cup veg. stock

saute garlic in olive oil til it starts to get a little golden and fragrant. Add red pepper flakes and start to add kale in batches tossing well with tongs so each piece gets coated in olive oil. as it shrinks keep adding more to the center of the pan. once its all in add sea salt to taste and the stock and cover and braise on medium low heat for about 15 minutes or until kale is bright green and soft. turn heat off and leave it covered a few more minutes.

If I am having something Asian, I make it the same way but add some toasted sesame oil and a little chili oil instead of the flakes and an equal amount of grated fresh ginger as the garlic. I make this almost every day because I end up eating the whole pot of it every time.

[badboyyawdie]

I don't see what a burger has to do with meat. It means meat to YOU because thats the only kind you eat. I can make like 30 different kinds of 100% meatless burgers. I call it seitan and other people call it wheat meat. Still has not a fucking thing to do with meat it is just a high protein vegetarian food. Veggie sausage is simply very nicely seasoned and textured soy. Again nothing to do with meat.


Ok...You dont see what a burger has to do with meat :rolleyes: :lol:

If veggie sausage is simply a very nicely seasoned and textured soy, why not say im eating a "very nicely seasoned and textured soy." I dont get it.. :lol:

[badboyyawdie]

sausage
4 entries found for sausage.
To select an entry, click on it.

Main Entry: sau·sage
Pronunciation: 'so-sij
Function: noun
Etymology: Middle English sausige, from Anglo-French sauseche, saucis, from Late Latin salsicia, from Latin salsus salted -- more at SAUCE
: a highly seasoned minced meat (as pork) usually stuffed in casings of prepared animal intestine; also : a link or patty of sausage :lol:

[bigirl]

West Indian Pea Soup
1 bag red peas or pigeon peas
10 cups water or stock
1 full head garlic whole cloves smashed with knife
several sprigs fresh thyme
21 allspice berries
3 bay leaves
1 bunch scallions chopped
1/2 t black pepper
1 whole hot pepper stabbed once with a fork
1 T liquid smoke
1 T pickapeppa sauce
sea salt to taste
1 cup coconut milk
1 large carrot sliced
4 cups assorted chopped ground provisions(yam, dasheen, potato, irish potato,etc)
1 christophene(chayote,chocho,mirliton) peeled and chopped

You can soak the peas overnite if you want with the garlic but its not necessary. Put the water/stock,peas,garlic,thyme,allspice,bay leaf, liquid smoke,black pepper,half the scallions and the hot pepper in a big pot. Bring to a boil, cover and simmer for about an hour if you soaked or 2 to 3 if you didn't. Basically until the peas are soft but not mushy. Pull out the thyme sticks, allspice, bay leaves and hot pepper. Now you can either mash some of the peas against the side of the pot with the back of a wooden spoon or puree half in the food processor or blender and put it back. Now you add the vegetables, pickapeppa, salt and coconut milk. If soup is too thick add a little more water or stock. Bring it back up to a boil and back down to a simmer and cover and cook for about half an hour more or until veggies are soft. If you are going to use dumplings(recipe below) you put them in the last 15 minutes. At the end you stir in the second half of the scallions.

Dumplings
1 cup flour(this is the only time I use white flour besides a roux)
1/2 t sea salt
1 T butter
water

sift the flour and salt together in a bowl. rub butter in with your fingers. now start stirring tiny amounts of water in first with a spoon then start Kneading with your fingers. you want the dough to be moist enough that it sticks together and theres no loose flour left but not so moist that it sticks to your hands. just pull off little pieces and roll them into dumplings either round or long. you can also add a T or 2 or dried herbs like thyme or basil or rosemary to make herb dumplings if you want.

[bigirl]

Hey NY people I just ate lunch at a pretty good vegi restaurant in Brooklyn called Red Bamboo. Its in Fort Greene on DeKalb and Adelphi. The menu is basically based on the fake meat versions of soul and Caribbean food dishes but it really was prety good. I had a cuban sandwich with vegi "ham" and soy cheese on coco bread. They have really good vegi collard greens and nice spicy fries. If you know what calalloo is then don't get it there it was wack but everything else was good. It has a really nice atmospehere and seems like a really good place to meet like minded people of the opposite sex. They have a lounge upstairs and djs at nite and jazz bands during brunch. Check it.

While I on the Brooklyn subject I will mention my favorite spot Veggie Castle which is an old white castle converted into an ital spot. They have like 50 selections a day and an amazing juice bar and increible vegan desserts. Its on Church between Flatbush and Nostrand. They have the best jerk tofu I ever had in my life.

[HighTech]

Props on all the recipes, i'm eating pea soup as i type this :D

Here are some nice Caribbean delicacies:

Casava Bread
2 lb Sweet cassava
1 mature coconut
1/2 tsp Grated nutmeg
5–6 Drops vanilla essence
6 oz Raw cane sugar
1 pt Soy milk

. Peel and grate the cassava and coconut.
. Combine in a bowl the freshly grated nutmeg, vanilla essence and sugar.
. Stir in the soy milk to form a soft thick batter.
. Pour the mixture into a well-greased baking dish and bake in a preheated moderate oven at 180º for 1 to 11/4 hours or until set.
Should last you a few days.

Dokono (Biscuits)
8 oz Cornmeal
4 oz Raw cane sugar
3/4 pt Coconut milk
1/2 tsp Ground cinnamon
4–5 Drops vanilla essence
3 oz raisins

. Mix together the cornmeal and the sugar in a bowl.
. Pour in the coconut milk and stir well to produce a smooth consistency.
. Flavour with ground cinnamon and vanilla essence and stir in the raisins.
. Drop the mixture in heaped tablespoons onto 6 inch squares of aluminum foil.
. Fold the foil to make parcels of the mixture and press the edges well to seal.
. Bring a large pan of water to the boil and cook the dokono parcels in the boiling water for 1 hour.
. At the end of the cooking time carefully remove the foil and serve the dokono hot, sprinkled with a little sugar

Conky (Biscuits)
8 oz Grated Sweet Potato
4 oz Raw cane sugar
3/4 pt Coconut milk
1/2 tsp Ground cinnamon
4–5 Drops vanilla essence
3 oz raisins (optional)
1 oz hot peppers (bird peppers)

. Mix together the grated sweet potato and the sugar in a bowl.
. Pour in the coconut milk and stir well to produce a smooth consistency.
. Flavour with ground cinnamon and vanilla essence and stir in raisins and peppers.
. Drop the mixture in heaped tablespoons onto 6 inch squares of tin foil.
. Fold the foil to make parcels of the mixture and tie with cord/string.
. Bring a large pan of water to the boil and cook the conky parcels in the boiling water for 1 hour.
. At the end of the cooking time carefully remove the foil folds and serve the conky hot.
(If you want the full conky taste cook the mixture in banana leaves instead of tin foil, it taste's much better)

BLESS!!!

[bigirl]

(If you want the full conky taste cook the mixture in banana leaves instead of tin foil, it taste's much better)

BLESS!!!
We make these alot never in foil sometimes in banana leaves but in cornhusks alot. We also call it potato pudding.

[badboyyawdie]

Props on all the recipes, i'm eating pea soup as i type this :D

Here are some nice Caribbean delicacies:

Casava Bread
2 lb Sweet cassava
1 mature coconut
1/2 tsp Grated nutmeg
5–6 Drops vanilla essence
6 oz Raw cane sugar
1 pt Soy milk

. Peel and grate the cassava and coconut.
. Combine in a bowl the freshly grated nutmeg, vanilla essence and sugar.
. Stir in the soy milk to form a soft thick batter.
. Pour the mixture into a well-greased baking dish and bake in a preheated moderate oven at 180º for 1 to 11/4 hours or until set.
Should last you a few days.

Dokono (Biscuits)
8 oz Cornmeal
4 oz Raw cane sugar
3/4 pt Coconut milk
1/2 tsp Ground cinnamon
4–5 Drops vanilla essence
3 oz raisins

. Mix together the cornmeal and the sugar in a bowl.
. Pour in the coconut milk and stir well to produce a smooth consistency.
. Flavour with ground cinnamon and vanilla essence and stir in the raisins.
. Drop the mixture in heaped tablespoons onto 6 inch squares of aluminum foil.
. Fold the foil to make parcels of the mixture and press the edges well to seal.
. Bring a large pan of water to the boil and cook the dokono parcels in the boiling water for 1 hour.
. At the end of the cooking time carefully remove the foil and serve the dokono hot, sprinkled with a little sugar

Conky (Biscuits)
8 oz Grated Sweet Potato
4 oz Raw cane sugar
3/4 pt Coconut milk
1/2 tsp Ground cinnamon
4–5 Drops vanilla essence
3 oz raisins (optional)
1 oz hot peppers (bird peppers)

. Mix together the grated sweet potato and the sugar in a bowl.
. Pour in the coconut milk and stir well to produce a smooth consistency.
. Flavour with ground cinnamon and vanilla essence and stir in raisins and peppers.
. Drop the mixture in heaped tablespoons onto 6 inch squares of tin foil.
. Fold the foil to make parcels of the mixture and tie with cord/string.
. Bring a large pan of water to the boil and cook the conky parcels in the boiling water for 1 hour.
. At the end of the cooking time carefully remove the foil folds and serve the conky hot.
(If you want the full conky taste cook the mixture in banana leaves instead of tin foil, it taste's much better)

BLESS!!!

sounds good!! :yes:

[DaleMabry]

Pigeon Peas Salad

This is another one of my favorites. I eat it like salsa with the blue corn chips alot or its real nice on salad greens with avocado or on top of a fish filet.

1 can or 2 cups pigeon peas(if can remember to rinse well and drain)
1 christophene chopped to pigeon pea size
2 or 3 minced garlic cloves
1/2 to 1 minced hot pepper- no seeds
1/2 cup chopped fresh cilantro or parsley
3 thinly sliced scallions
1/2 cup mango diced to pigeon pea size
1 red sweet pepper diced to pigeon pea size
1/2 a cup fresh or frozen corn kernels
juice of a lime
salt and pepper to taste

just put everything in a bowl and stir it up. let it sit covered in fridge for an hour first so the flavors can blend. this is also good with black eyed peas instead.


http://www1.istockphoto.com/file_thumbview_approve/1174778/2/istockphoto_1174778_will_you_marry_me.jpg

Dear Bigirl, please accept this diamond ring, obtained blood-free from Canada, in exchange for your hand in marriage.

-Signed, Dale Mabry.

PS - This is only an illustration. I am not Caucasian. I understand that you are not attracted to them but I look more fetching than the guy in the picture. That is all.

[bigirl]

Spicy Grilled Shitake Salad
1 pound large shitake mushrooms
2 T minced fresh ginger
7 cloves minced garlic
5 T soy sauce
1/4 cup sherry or white wine
1/2 cup toasted sesame oil
2 or 3 T hot sauce depending on your taste(NOT TABASCO GOOD PEPPER)

mix all ingredients besides mushrooms to make a marinade and marinate mushrooms for an hour. you will have plenty extra marinade save it its good for anything. fish, tofu, tempeh, whatever. its good salad dressing too.
grill the mushrooms until they are getting a little crispy around the edges about 5 minutes a side.

now make a salad with some baby bitter greens like arugula or watercress even spinach. lighty dress them with some of the marinade. put hot mushrooms on top which will slighty wilt the greens. add sliced water chestnuts, cashew halves, shredded carrots and orange slices if you want. Also good with strips or cubes of tofu if you want it to be a complete meal.

[bigirl]

Pesto Potato Salad

2 Tbs. olive oil, or more as needed
1 lb. baby Yukon gold potatoes, halved or quartered
1 onion, diced
1 can cannellini beans, drained and rinsed
2 or 3 cloves minced garlic
1/2 lb. green beans blanched
1/4 cup pesto
Fresh basil leaves

Heat oil in large skillet over medium heat. Sauté potatoes and onion about 10 minutes, or until potatoes start to soften and turn golden.
Add cannellini beans, garlic and green beans, and sauté 5 minutes more. Cover skillet, and cook 10 minutes more. Uncover, stir in pesto and cook about 2 minutes more. Remove from heat, garnish with basil and serve. This is good warm but is even better later or the next day cold.

[bigirl]

Hominy Corn and Potato Chowder

1/2 lb(1 cup) cracked dry hominy corn (maiz trillado) soaked overnight and drained
1 chopped red onion
1 rib chopped celery
1 chopped red pepper or red and green or poblano
3 or more cloves chopped garlic
3 chopped green onions
1 t cumin
1 t oregano
few sprigs fresh thyme
bay leaf
3 or 4 slices vegetarian bacon or 1 T liquid smoke
oil
2 quarts stock or water
1 small can hatch green chiles or 1 or 2 chopped chipotle peppers in adobo
the kernels cut off 2 ears fresh corn
2 potatoes chopped very small dice
salt to taste
black pepper to taste
chopped cilantro or parsley

if you have the veggie bacon, fry that in the oil first(it will give a real good taste to the oil) and remove and drain it.

fry onion, celery, peppers, garlic and seasonings in the oil and add the hominy,potatoes and water or stock. bring to a boil and then lower heat and cover and simmer until hominy is soft . add the fresh corn in the last 10 minutes or so. crumble the bacon real small and add it along with chopped cilantro or parsley.

[divine]

DAMN! Tight ass thread!

[divine]

Soy Fruit Smoothie

Quantity varies depending on # servings you want.


1/4c Pineapple (cut into chunks and freeze)
1/4 Mango (cut up and freeze)
1/2 Banana (cut and freeze)
4 Strawberries (slice and freeze)
1/4c Blueberries or Raspberries
1 container of Soy Yogurt or Silken Tofu (plain)

VERY IMPORTANT - (Freeze fruit before using)—makes for a better, colder smoothie without having to add ice)

Juices (1/2 cup or more of either-- depending on your taste for the day): Tangerine, Orange, Soy Milk, or Pomegranate Juice (my favorite and most healthy)

*Mix all ingredients - Blend well and Drink Daily. Delicious and Healthy!

[militantmidget]

Hey Bigirl thanks for creating this thread. I have been trying to cutdown alot of my meat intake and I think some of these recipes could really help a brotha slim down and fight off some potential health problems in the future. THANK YOU!!!!!

:dance::dance::dance::dance:

[bigirl]

Lentil Salad
1 cup dried lentils(the french ones are the best green or black)
few sprigs fresh thyme
bay leaf
1/2 t black pepper
3 whole cloves garlic smashed
small chopped onion
1 rib chopped celery
1 small bell pepper chopped fine any color
1 carrot chopped small dice
4 slices veggie bacon
3 or 4 chopped sun dried tomatoes(oil packed are best)
3 cloves minced garlic
chopped green onion
chopped parsley
crumbled feta if you do dairy
olive oil
balsamic vinagrette(i like paul newmans)

so pick thru the lentils for rocks then boil them with the whle garlic, thyme bay leaf and black pepper until they are soft but not mushy. drain them well and set aside

brown and crisp the veg bacon in the oil and take it out and drain on paper towels. you want it very crunchy. now add all the vegetables and saute until onion is clear and the rest are a bit softened. add in the lentils and toss well. turn off the heat and while everything is hot dress and toss with the vinagrette. add the crumbled veg bacon and parsley and feta and you are done.

this is great on top of a baby arugula salad or any baby greens really. its all you need as lentils are the highest protein legume there is. the contrast of the soft lentils and the crunchy carrots and veggie bacon is really good.

for those who eat fish, a nice piece of salmon marinated in bajan seasoning served on top of this is fucking amazing.

[bigirl]

Summer Couscous
2 cups couscous
4 cups H2O or vegetable stock
salt
2 T oil
1/2 cup chopped tomato
1/2 cup chopped cucumber
1/4 cup chopped scallions
1/4 cup chopped basil
2T chopped cilantro or parsley
zest and juice of 2 limes
3/4 cup toasted pine nuts(on a dry skillet for just a minute or 2 til they get golden)
1/4 cup sliced black olives(not the ones in the can, good ones)
1/4 cup sundried tomatoes
1/4 cup crumbled feta cheese(if you want it)
1/4 cup diced smoked tofu(if you want it)

bring water or stock salt and oil to a boil. stir in couscous and turn off heat and let sit covered for 10 minutes. fluff it with a fork and put in a big bowl. add the rest of the ingredients and toss well. It is great just like this but sometimes I serve it with grilled veggies marinated in balsamic on top too. You can also substitute tabouli(bulgur wheat) for the couscous.

Just wanted to say that the last few months I have been making this exact recipe except substituting quinoa for the couscous. Much better and healthier and this goes real well with the lentils I just posted.

[kayanation]

Hey NY people I just ate lunch at a pretty good vegi restaurant in Brooklyn called Red Bamboo. Its in Fort Greene on DeKalb and Adelphi. The menu is basically based on the fake meat versions of soul and Caribbean food dishes but it really was prety good. I had a cuban sandwich with vegi "ham" and soy cheese on coco bread. They have really good vegi collard greens and nice spicy fries. If you know what calalloo is then don't get it there it was wack but everything else was good. It has a really nice atmospehere and seems like a really good place to meet like minded people of the opposite sex. They have a lounge upstairs and djs at nite and jazz bands during brunch. Check it.

While I on the Brooklyn subject I will mention my favorite spot Veggie Castle which is an old white castle converted into an ital spot. They have like 50 selections a day and an amazing juice bar and increible vegan desserts. Its on Church between Flatbush and Nostrand. They have the best jerk tofu I ever had in my life.



I missed this entire thread............. good thread.

What you know about Veggie castle???

Damn, we probably met and didn't know...........

[bigirl]

I missed this entire thread............. good thread.

What you know about Veggie castle???

Damn, we probably met and didn't know...........

Oh yeah I LOOVE veggie castle when I am out that way. I always get an extra plate to take home too. There is a better smaller more ital spot on the same side of church a little closer to flatbush. I forget the name but you can't really miss it. Small green sign. I neglected this thread for a while but I am big up on the cooking in this damn cold now so I will be in here alot.

I already felt like we probably met before. If you go to roots reggae things around the place, well I do too. I don't know what you know about temptations right there smae block, but thats my peeps. Good I am glad you veg. I had a feeling....

[LennyNero1972]

Bi-girl, thank you for this thread love.:yes:

[Dannyblueyes]

2Ra's Tofu scramble

5oz of extra firm tofu
1/2 minced onion
3 tbs extra virgin olive oil
3 tbs canned red lentils
4 tbs lemon juice
1 tbs of Chinese pepper sauce
2 tbs barbecue sauce

Wash your hands thoroughly before cooking. And oil to frying pan once oil is heated to the point of sizzling add onions and lemon juice, reduce heat blend well.

When oil is heating chop tofu into small cubes. Remove as much water as possible by ringing the cubes out over the sink using a whisk strainer. Crumble the strained cubes with your fingers until they resemble scrambled eggs.

Add crumbled tofu into pan stir in Chinese pepper sauce and barbecue sauce stir well until tofu is evenly coated with both substances. Add lentils and mix well. Let sit for 2 minutes. Flip and let sit for another minute. Serve with flax toast, natural peanut butter, fair trade coffee, and vegan honey.

[NuBNPrince]

EXCELLENT THREAD...

I made a vegan stuffed French toast casserole for a party I hosted, and my guests gobbled it up before I told them there were no dairy products in it... *L* lemme dig that recipe up...

[Helico-pterFunk]

Big ups to the homegirl BIGIRL.

Props also on her contributions in the (Secret Ingredients in Fast Food) thread as well. Bump ^

http://www.bgol.us/board/showthread.php?t=207112

[badboyyawdie]

every couple of months you post the exact same recipes?? :confused: :hmm: Is this the only thing you know how to cook bigirl?

[bigirl]

every couple of months you post the exact same recipes?? :confused: :hmm: Is this the only thing you know how to cook bigirl?
this is the same thread from before. I only added 2 new recipies so far. I was getting ready to add a few more. damn, i know how to cook all kinds of shit. what you want to eat?

[broken sword]

Thank you for the recipes. I want to start cutting down on the meat (can't give up chicken, the faces don't bother me), and i needed some good veggie recipes.

[3sacrowd]

Awesome. Just plain awesome.

[bigirl]

Sweet Potato Salad

2 pounds sweet potatoes, peeled and cut into 3/4-inch dice
2 cups peeled and 1/2-inch dice pineapple
3/4 cup chopped red or vidalia onion
3/4 cup chopped red bell pepper
1 large egg or egg replacer
4 teaspoons fresh pineapple juice, or lime juice
1/2 cup vegetable oil of choice
1 tablespoon soy sauce
2 1/2 teaspoons sesame oil
1 tablespoon minced fresh ginger
1/2 teaspoon salt
1/8 teaspoon cayenne
1/2 cup chopped fresh cilantro
In a medium pot, cover the potatoes with salted water and bring to a boil. Cook until just fork-tender, about 5 to 7 minutes. Drain and refresh under cold running water.
When cool, combine the potatoes, pineapple, onion, and bell pepper in a large bowl.

In the bowl of a blender, combine the egg and lime juice. With the machine running on high speed, add the vegetable oil in a slow, steady stream. When all the oil has been added and the mixture is thickened, add the soy sauce, sesame oil, ginger, salt, and cayenne, and process 30 seconds to combine. Pour the mayonnaise over the potato mixture and toss well to combine. Add the cilantro and toss again. Cover tightly and refrigerate for 1 hour to allow the flavors to marry.

*also very good omitting the egg/egg replacer and the dressing will be like a vinagrette and you pour it on when the potatoes are still warm.

[badboyyawdie]

this is the same thread from before. I only added 2 new recipies so far. I was getting ready to add a few more. damn, i know how to cook all kinds of shit. what you want to eat?


You know what I want...:yes::D

[bigirl]

Nice Spiced Quinoa

1 cup quinoa
1 small onion, minced
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon turmeric
1 cup vegetable stock
2/3 cup water
1/3 cup dried currants or raisins
1/4 cup chopped tomatoes
1/2 teaspoon sea salt
3 tablespoons finely chopped fresh parsley leaves

Rinse the quinoa under cold water for 1 minute and drain it well. Fry the onion in the oil over moderately low heat, stirring, until it is softened, add the cumin, the cinnamon, and the turmeric, and cook and stir for a minute. Add the quinoa and cook and stir for a few minutes until the quinoa starts to look golden brown and smell nutty. Add the stock, the water, the currants, the tomatoes, and the salt and simmer the mixture, covered, for 15 minutes, or until the liquid is absorbed. Remove the pan from the heat, let the mixture stand, covered, for 5 minutes, and stir in the parsley. You can mold it in small bowls or tea cups and it looks really nice. Really good with curries and stuff.

[bigirl]

You know what I want...:yes::D

:rolleyes: then why the fuck you in this thread?

[bigirl]

Baked Hominy
2 small or one large can whole hominy (its nice to use 2 small cans one yellow and one white) rinsed and drained
3 T oil or ghee
1 small chopped onion
1/2 chopped green pepper
3 T whole grain flour
1/2 t dry mustard(i like the hot chinese kind)
1 1/2 cups soymilk or regular milk
1/2 cup grated soy or regular cheese of choice
1/2 cup chopped black olives
1 choped roasted red pepper
1 or 2 T of your favorite hot sauce to your taste
a few handfuls breadcrumbs(I make mine from multigrain bread toasted in the oven and put in the cuisinart)
fresh ground black pepper

preheat oven to 375
fry onion and green pepper in oil until soft. stir in flour and cook 2 or 3 minutes constantly stirring. gradually add soymilk and cook until it thickens. stir in soy cheese or cheese and cook until it melts. add olives and red peppers and hot sauce and stir well. now stir in hominy and pour it in a greased baking dish and cover with bread crumbs and black pepper and bake uncovered for 30 minutes.

[wutevabeotch]

Great Post!!!

[bigirl]

Indian Casserole

1 cup white or brown basmati rice
2 cups water
olive oil
sea salt
1/2 t turmeric
3/4 cup chickpea flour
12 oz thinly sliced cremini mushrooms(or regular)
2 cups thin sliced onions
2 T curry powder
2 cups thinly sliced carrots
1 bunch fresh spinach stems removed and finely chopped
3 cloves minced garlic
*optional* coconut milk for steaming spinach(that Trini flava)

cook rice with water, 1 T oil and 1/2 t sea salt

put turmeric, 1 t sea salt, 1 T oil and 3 cups water in saucepan and bring to a boil and whisk in chickpea flour making sure no lumps there. cook on low heat for 20 minutes stirring occasionally. then puree it in cuisinart until its creamy.

fry mushrooms, onions and curry powder in oil until browned

steam carrots

braise spinach with garlic and coconut milk(just a little) and drain/squeeze out excess liquid
and season with salt and pepper

spread rice in even layer on bottom of dish. next spread even layer of mushrooms and onions. next the carrots. then the spinach. finally the chickpea flour mixture.

refrigerate casserole for a half hour or until chickpea stuff has set and is firm

bake in a 350 degree oven for 40 to 50 minutes.

cut in squares and serve with some type of chutney.

this is an amazingly complete and well balanced meal in one dish.

[911crosshairs]

Thanks Bigirl:yes:

[bigirl]

I like this thread bringing out all the vegetarian minded people of the board. :yes:

[911crosshairs]

Thanks Bigirl :yes:

[bigirl]

Thanks Bigirl :yes:
You're welcome. More to come later this evening.

[King of Kingz]

I needed this bad, thank you ma................






WWW.STREETWORKOUT.COM
----ɯoɔ˙ʇnoʞɹoʍʇǝǝɹʇs˙ʍʍʍ----

[bigirl]

Vegetable Lasagna
2 small zucchini
2 small yellow squash
sea salt
2 roasted red bell peppers
8 ounces goat cheese
1/3 cup pitted Calamata olives
2 teaspoons chopped fresh thyme leaves
1/4 teaspoon red pepper flakes
2 cups tomato sauce
Freshly ground black pepper
handful grated Parmesan

Slice zucchini and yellow squash lengthwise into thin strips. Lay the strips out on baking sheet pan and salt generously. Set aside.

Preheat the oven to 375 degrees F. Mix the goat cheese, olives, thyme, and red pepper flakes together in a bowl and season, to taste, with salt and pepper.

Wipe extra salt and moisture from zucchini and squash with paper towel.

Spread 1 cup of the tomato sauce into the bottom of an 8- by 11-inch baking dish. Begin layering, remembering to season with pepper between each layer. Start with the zucchini and then summer squash and all the peppers. Put spoonfuls of the cheese over the peppers and then spread it out to cover. Spoon half of the remaining sauce over the vegetables. Repeat with the remaining zucchini, squash, goat cheese, and sauce. Sprinkle top layer with Parmesan and bake, covered, for 30 minutes, then uncover. Continue baking until the vegetables are soft and the sauce thickens, about 30 minutes more. Let lasagna stand for 10 minutes before slicing.

*also very good with eggplant mixed in with the squash

[bigirl]

Joloff Rice
1/4 cup oil
6 chopped onions
4 chopped bell peppers (i like red and green)
3 carrots, chopped
1 cup string beans chopped in 1 inch pieces
3/4 cup peas
6 tomatoes, chopped
1/2 teaspoon black pepper
1 teaspoon dried thyme
4 cups cold cooked medium grain brown rice
1/2 cup tomato paste

In a big pot fry onions and peppers Add the other vegetables, black pepper, and thyme, and cook for about 5 more minutes.
In a separate dish, combine rice with tomato paste and add to pot.

Continue to simmer, adding a little water so nothing burns if you need to. Cook until veggies are soft. Serve with sweet fried plantains.

You can also add any type of fish or meat to this if thats your thing.

[AtlSportsFan]

All ya'll MOFOS need to get outta here with that BULLSHIT "vegetarian shit"!

Muthafuckas NEED PROTEIN!

The best sources of Protein are from MEAT & FISH!

If God wanted us to be muthafuckin' vegetarians, he would have MADE US SQUIRRELS INSTEAD!

Eat MEAT & VEGGIES AND EXERCISE AND DRINK PLENTY OF WATER!

Damn that vegetarian shit!

[King of Kingz]

All ya'll MOFOS need to get outta here with that BULLSHIT "vegetarian shit"!

Muthafuckas NEED PROTEIN!

The best sources of Protein are from MEAT & FISH!

If God wanted us to be muthafuckin' vegetarians, he would have MADE US SQUIRRELS INSTEAD!

Eat MEAT & VEGGIES AND EXERCISE AND DRINK PLENTY OF WATER!

Damn that vegetarian shit!



http://i9.tinypic.com/87du0pw.gif

[bigirl]

http://i9.tinypic.com/87du0pw.gif
just put him on ignore like everyone else :yes:

[Izayoi]

Thanks Bi-girl. Just in time for the holidays.

Did you know Quinoa is not a true cereal grain because it does not qualify as a grass scientifically (useless fact).

I'm going to try that recipe and I will be making your dumplings for Thanksgiving :yes:. They were a big hit this summer at the bbq.

[Makkonnen]

props for this thread

only thing I cant dig about many vegan dishes is how they sub sodium for flavor

fuck the bitches giving this thread 1 star - five star thread

[African Herbsman]

All ya'll MOFOS need to get outta here with that BULLSHIT "vegetarian shit"!

Muthafuckas NEED PROTEIN!

The best sources of Protein are from MEAT & FISH!

If God wanted us to be muthafuckin' vegetarians, he would have MADE US SQUIRRELS INSTEAD!

Eat MEAT & VEGGIES AND EXERCISE AND DRINK PLENTY OF WATER!

Damn that vegetarian shit!

Why even waste your time posting in here? Attention whore bitch.

[bigirl]

props for this thread

only thing I cant dig about many vegan dishes is how they sub sodium for flavor

fuck the bitches giving this thread 1 star - five star thread
you know that one reason to use salt when cooking vegetables is that it helps them break down and soften. doesn't have to be much. just a little. also if you use natural unprocessed sea salt, it has all kinds of trace minerals you need. i already posted my seasoning in this thread but here it is again. it does have salt but very little compared to the other spices. mostly herbs, spices, hot pepper, garlic ginger and jjust a little salt makes food taste really good.

2 1/2 tablespoons paprika
2 tablespoons sea salt (contains all kinds of trace minerals and no chemicals)
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

put it all in a jar or plastic container and shake it really well. thats it.
sometimes i vary it slightly and add in addition 1 T cumin, 1 T coriander and 1 T ground ginger. If you also add 1 T ground allspice it tastes very caribbean.

[Dannyblueyes]

All ya'll MOFOS need to get outta here with that BULLSHIT "vegetarian shit"!

Muthafuckas NEED PROTEIN!

The best sources of Protein are from MEAT & FISH!

If God wanted us to be muthafuckin' vegetarians, he would have MADE US SQUIRRELS INSTEAD!

Eat MEAT & VEGGIES AND EXERCISE AND DRINK PLENTY OF WATER!

Damn that vegetarian shit!

I've been a vegetarian for 7 1/2 years. Never had any problem getting protein.

[Damn Right]

of course u know i just copied and pasted ALL of these recipes. over 20 pages of goodness :)

[Dkounciler]

Kool Thread bigirl :cool:.........I'll be saving everyone of these...appreciate it, for real

http://i211.photobucket.com/albums/bb318/m_luver/djazzman.gif

[bigirl]

Tofu Sour Cream
1 lb tofu rinsed and squeezed dry in paper towels
1/4 cup fresh squeezed lime juice
1/3 cup olive oil
chopped fresh herbs of your choice(thyme,basil,cilantro,parsley,whatever)
4 t rice vinegar or apple cider vinegar
1 1/2 t sea salt
1/4 t white pepper

just put it in the cuisinart and blend until its creamy.
use it in all your mexican stuff or wherever else you would use sour cream. its good.

[bigirl]

Vegan Ceasar Dressing
a few cloves minced garlic
2 t dijon mustard
2 t umeboshi paste(japanese pickled plum)
3 T balsamic vinegar
juice of a lime
1 T miso
1/4 lb silken tofu(the kind in the box on the shelf)
1 cup xtra virgin olive oil

blend all but the oil until creamy and add the oil in slowly til its emulsified.

[bigirl]

Onion Butter
just take a few pounds of onions very thinly sliced and cook in a big heavy pot covered on the lowest flame possible for 3 to 4 hours and stir once in a while. cook until the onions are completely melted and carmelized and stuck together. then just run it thru the cuisinart. its SOOO good on some fresh multigrain bread with a few sprouts on top and maybe grated carrots or something. excellent in sandwiches too.

[Dannyblueyes]

Vegetable Lasagna
2 small zucchini
2 small yellow squash
sea salt
2 roasted red bell peppers
8 ounces goat cheese
1/3 cup pitted Calamata olives
2 teaspoons chopped fresh thyme leaves
1/4 teaspoon red pepper flakes
2 cups tomato sauce
Freshly ground black pepper
handful grated Parmesan

Slice zucchini and yellow squash lengthwise into thin strips. Lay the strips out on baking sheet pan and salt generously. Set aside.

Preheat the oven to 375 degrees F. Mix the goat cheese, olives, thyme, and red pepper flakes together in a bowl and season, to taste, with salt and pepper.

Wipe extra salt and moisture from zucchini and squash with paper towel.

Spread 1 cup of the tomato sauce into the bottom of an 8- by 11-inch baking dish. Begin layering, remembering to season with pepper between each layer. Start with the zucchini and then summer squash and all the peppers. Put spoonfuls of the cheese over the peppers and then spread it out to cover. Spoon half of the remaining sauce over the vegetables. Repeat with the remaining zucchini, squash, goat cheese, and sauce. Sprinkle top layer with Parmesan and bake, covered, for 30 minutes, then uncover. Continue baking until the vegetables are soft and the sauce thickens, about 30 minutes more. Let lasagna stand for 10 minutes before slicing.

*also very good with eggplant mixed in with the squash

Okay, Bi Girl I gotta cut your ass off here. Your whole being is too much a threat to my continued bachelorhood. Puttin you on ignore before you domesticate me.

[bigirl]

White Bean and Oven Dried Tomato Relish
2 cups cooked white beans
1 cup oven dried cherry or grape tomatoes(instructions after)
1 roasted green chile peeled seeded and chopped
chopped fresh cilantro
chopped fresh basil
juice of a lime
xtra virgin olive oil
1 whole head roasted garlic mashed to a puree
salt and black pepper to taste

to oven dry tomatoes preheat to 200 . cut each tomato in half. its nice to mix red and yellow. put them cut side up on a baking sheet and lightly salt them. bake them for 4 to 5 hours or until all moisture is gone. you can store them in olive oil and they keep a long time. less intense flavor than sun dried and a real nice texture.

as for the rest just mix everything up and let it sit an hour for flavors to marry

[Thick Johnson]

Black Bean Burgers

INGREDIENTS:

* 1/2 onion, diced
* 1 can black beans
* 1/2 cup flour
* 2 slices bread, crumbled
* 1 tsp garlic powder
* 1 tsp onion powder
* 1/2 tsp seasoned salt
* salt and pepper to taste
* oil for frying

PREPARATION:
Sautee the onions till soft, about 3-5 minutes.

In a large bowl, mash the beans until almost smooth. Add sauteed onions and the rest of the ingredients, except the oil, adding the flour a few tablespoons at a time to combine well. Mixture will be thick.

Form bean mixture into patties, approximately ½ inch thick and fry patties in a small amount of oil until slightly firm. Make veggie burgers and enjoy!

[peterking]

thanks..had 2 get back in this thread..needed 2 cook up sun ITAL......

[mrjamaica]

bless i will use

[Helico-pterFunk]

Hungry as a muthafucka reading this thread. Props to ALL.

[FatboySimms]

good drops

[hares1386]

nice vegetarian recipes man.. im not really a vegetarian but i have tryed some vegetarians
dish before and there good even tho their is no meat in them good look

[Makkonnen]

you know that one reason to use salt when cooking vegetables is that it helps them break down and soften. doesn't have to be much. just a little. also if you use natural unprocessed sea salt, it has all kinds of trace minerals you need. i already posted my seasoning in this thread but here it is again. it does have salt but very little compared to the other spices. mostly herbs, spices, hot pepper, garlic ginger and jjust a little salt makes food taste really good.

2 1/2 tablespoons paprika
2 tablespoons sea salt (contains all kinds of trace minerals and no chemicals)
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

put it all in a jar or plastic container and shake it really well. thats it.
sometimes i vary it slightly and add in addition 1 T cumin, 1 T coriander and 1 T ground ginger. If you also add 1 T ground allspice it tastes very caribbean.
i have all that in my cupboard but 2 tablespoons of salt = 6 teaspoons of salt
1 teaspoon of salt =2325mg of sodium
13950mg of sodium in that mixture not including the sodium in any of the other ingredients or the msg added to alot of garlic powders etc

substituting diets including meats for supposedly healthier high sodium vegan diets aint the move either for black people with predispositions to having high bp and heart disease

Plus most preprepared vegan foods are fuckin chock full of sodium. The shit is wild to me that they do that.

oh yeah for yall trying to eat healthier - get fresh,dried or frozen vegetables - most canned veggies are full of sodium too

Definitely going to try many recipes in this thread

[bigirl]

i have all that in my cupboard but 2 tablespoons of salt = 6 teaspoons of salt
1 teaspoon of salt =2325mg of sodium
13950mg of sodium in that mixture not including the sodium in any of the other ingredients or the msg added to alot of garlic powders etc

substituting diets including meats for supposedly healthier high sodium vegan diets aint the move either for black people with predispositions to having high bp and heart disease

Plus most preprepared vegan foods are fuckin chock full of sodium. The shit is wild to me that they do that.

oh yeah for yall trying to eat healthier - get fresh,dried or frozen vegetables - most canned veggies are full of sodium too

Definitely going to try many recipes in this thread

keep in mind that the seasoning recipe makes a whole big jar of seasoning. you only end up using 1/2 teaspoon of it at a time for a whole pot of food. no sodium in any of the other whole spices and organic non irradiated garlic powder from the health food store does not have msg. once again, sea salt has all kinds of trace minerals for you. good to have it in small amounts.

i always steer people away from using the packaged processed vegan products as a staple of their diet. little small amounts of the veggie sausage or bacon as an accent to a dish consisting of fresh veggies and whole grains is ok. alot of people switch from a meat diet and try to eat the same way with the fake meat being the center of the meal. can't do that.

[Makkonnen]

keep in mind that the seasoning recipe makes a whole big jar of seasoning. you only end up using 1/2 teaspoon of it at a time for a whole pot of food. no sodium in any of the other whole spices and organic non irradiated garlic powder from the health food store does not have msg. once again, sea salt has all kinds of trace minerals for you. good to have it in small amounts.

i always steer people away from using the packaged processed vegan products as a staple of their diet. little small amounts of the veggie sausage or bacon as an accent to a dish consisting of fresh veggies and whole grains is ok. alot of people switch from a meat diet and try to eat the same way with the fake meat being the center of the meal. can't do that.
No doubt I agree. I wasnt saying how you use it just trying to get people aware of some of the hidden possible hazards to that lifestyle.

[610 17]

okay okay- MAXIMUM RESPECT for the info - but if you had to choose the top 3 dishes that will HOLD U DOWN - which ones are they -- what i mean is which ones got the most energy providing fuel to keep you going for the longest time?? - thanks to thread originator and all participants -
and ima check out ital castle - sounds bugged out!

[Makkonnen]

okay okay- MAXIMUM RESPECT for the info - but if you had to choose the top 3 dishes that will HOLD U DOWN - which ones are they -- what i mean is which ones got the most energy providing fuel to keep you going for the longest time?? - thanks to thread originator and all participants -
and ima check out ital castle - sounds bugged out!
longest time doing what? starving in a forest? running a race? going on a hunger strike?

[bigirl]

okay okay- MAXIMUM RESPECT for the info - but if you had to choose the top 3 dishes that will HOLD U DOWN - which ones are they -- what i mean is which ones got the most energy providing fuel to keep you going for the longest time?? - thanks to thread originator and all participants -
and ima check out ital castle - sounds bugged out!

lentils are the bomb. they would be my #1.
brown rice goes the distance too.
brown rice and lentils a winning combination.
quinoa is great too.

the dishes i posted are my regular everyday. they all keep me going strong.

[bigirl]

Well I don't know what it is about this damn cold that makes me crave starch and dairy so much :confused: plus its the holidays so here is tonights comfort food i made. I served it with garlic steamed kale.

Baked Pesto Sun Dried Tomato Barley Risotto

Barley Risotto:
6 cups vegetable stock
1/8 cup olive oil
1 minced small onion
1 pound barley
1/2 cup white wine
1/4 cup ricotta cheese
1/4 cup crumbled goat or feta or queso fresco cheese

Pesto:
2 cups fresh basil leaves
1/2 cup toasted pine nuts
3 minced garlic cloves
1/2 cup grated Parmesan
1/4 cup olive oil
Fresh ground black pepper

1 cup sun-dried tomatoes
fresh basil leaves for garnish

risotto:
simmer vegetable broth. In a next large pot , heat oil and fry onion until it is clear. Add barley and toast it a bit. Add wine and stir until is absorbed. Begin slowly adding stock 1 ladle at a time stirring all the while.Add a next ladle each time the one before is absorbed. When all of the broth is in simmer it low until its soft and kinda creamy. Stir in ricotta and goat cheese then turn off heat and cover it.

Pesto:
Put all but parmesan in food processor or blender. Blend til smooth, scrape it out and stir in the cheese.

Spread half the barley in the bottom of a large greased baking dish. Now put half the sun-dried tomatoes then half the pesto. Make a next layer. Bake covered in a 350 oven for half an hour then uncovered for 5 to 10 more minutes. Garnish it with the basil leaves and serve it.

Barley helps keep you warm in the winter. You shouldn't eat it in the summer. It has alot of fiber too.

[bigirl]

Posole
1 package vegetarian chorizos chopped and browned first in a lil olive oil and a lil chili oil

then I added
1 red onion chopped
1 yellow onion chopped
3 diced jalapenos seeds and all
4 diced chipotles seeds and all
1 cob corn cut off the cob
1/2 butternut squash diced
3 diced carrots
1 big stalk diced celery
7 closves minced garlic
1 t cinnamon(a stick would have been better but i didn't have it)
1 1/2 T cumin
1 t oregano
1 t salt
1/2 t black pepper
3 bay leaves

i sauteed the above for 10-15 minutes then added

1 large can whole tomatoes in juice and squeezed them in with my hands

cooked 10 minutes more and then added
1 box vegetable stock
2 cups water
1 large can hominy rinsed and drained
1 small can each of black,pinto and kidney beans also rinsed and drained

i brought it to a boil then simmered low for and hour. i garnished with chopped scallions and cilantro and tofu sour cream. dairy heads can use a lil spoon of sour cream and a lil jack/cheddar cheese stirred into your bowl.

[bigirl]

Pasta e Fagioli a Different Way
I had leftover veggie bacon. Chopped it and sauteed to crisp in olive oil. Then I added a bunch of chopped garlic and broke the spaghetti in half and added that too. Then a chopped onion and diced carrot and some fresh thyme sprigs, bay leaves and salt, black and red pepper.Oh yeah and a well rinsed can of small white beans. Sauteed it a while til onions clear. Then deglazed with white wine. I had 1 1/2 quarts of veg stock simmering and started adding it a ladle at a time not adding next ladle til last one absorbed. Then when all stock finished I added a bunch of parmesan and chopped parsley. This thing is so creamy and yummy on this cold wet day and I used what i had left in fridge. I also made some kale and stirred it in.

[bigirl]

Coo Coo
2 cups cornmeal
4 cups coconut milk
2 T coconut oil
small onion diced fine
3 scallions diced fine
1/4 sweet pepper chopped fine
1/4 scotch bonnet pepper minced fine
small tomato diced
7 okra sliced fine(today i didn't have them so I put celery instead)
1 t salt
1/2 t black pepper
1/2 t dry thyme or several sprigs fresh

heat the oil, saute the veggies a lil bit, add coconut milk and stir well and bring to a boil. whisk in cornmeal and put heat real low and keep stirring it every few minutes. should be done in about 20 minutes. if you want you can put a lil butter at the end but is not necessary. Its nice to spoon it into little bowls to mold it and then turn it out upside down. This is good with any dish that has a sauce and especially good with fish.

[Garifuna]

OK now although we generally avoid canned foods, the one place I make an exception is for beans as it takes SO FUCKING LONG to soak and cook beans....

:lol:

You don't have to soak lentils. Try this one serving recipe:

Cut up some onion, green and/or red pepper, celery, carrots, and cucumber. Put these veggies in a saucepan with 1 cup of water, cover, and bring to a boil.

Sort and wash 1/4 cup of dried lentils. Once the water is boiling add the lentils, leave the lid cracked, and simmer for twenty minutes.

Drain off any remaining water, add 1/2 cup of tomato sauce, 1 clove crushed garlic, and some basil. Heat and serve over pasta. I normally cook 1 cup of Rotini.

I use tomato sauce from a jar "as it takes SO FUCKING LONG to" cook tomatos. :lol:

I've recently discovered Light Ragu "No sugar added" Tomato & Basil. I recommend it.

[Garifuna]

Okay, Bi Girl I gotta cut your ass off here. Your whole being is too much a threat to my continued bachelorhood. Puttin you on ignore before you domesticate me.
:lol: I found myself morphing into Colin Powell as I read some of her recipes. "I ain't doin all that cookin".

My sweet potato recipe is: wash it, pierce it, nuke it. Wrap it in foil for 5 minutes. I eat yams like other people eat apples. I just bite into it, skin and all. It's a great alternative to potato chips.

[m2m]

anyway around not having a food processor or blender?

You could probably chop everything up by hand and mix it with an egg beater.

[Garifuna]

lentils are the bomb. they would be my #1.
brown rice goes the distance too.
brown rice and lentils a winning combination.


CO-SIGN !

[sah]

Time to get cooking

[bigirl]

anyway around not having a food processor or blender?

maybe one of those stick blenders or a big mortar/pestle

[Kubrick]

Right in time for Lent.

[bklyn1999]

I used to live in Atlanta, I ate at Soul Veg on various occassions. They're very pricey and yes, there Mac & Cheese is off the chain. I'm not into their views and what not, but their food is very, very good.

Highly recommended.

[inflewence]

Me and my girl both Vegan's been since we were 15 ( just happen to meet each other in 2007 for the first time and we live in the same town, lol) Only problem is she cant cook at all, (you know her other attrubutes must be banging, lol) Your helping to change that bigirl thanks for the recipes they are great!!

[Cheech & Chong]

There seems to be alot of interest in vegetarianism on this board so I decided to make this thread. I got LOADS of recipes and tricks. I will start it off with my vegetarian collard greens recipe.

Vegetarian Collard Greens
2 lbs collard greens(or kale)
4 cups water
1 chopped onion
3 cloves chopped garlic
2 T oil or butter
1 T brown sugar
1T molasses
1 T liquid smoke
1 T vinegar
1 T red pepper flakes or hot sauce

rinse the greens real well and pull alll the greens off the stems and chop them. saute onion and garlic then fold in greens and toss so they are all coated with onion/garlic/oil and start to turn bright and shrink up. Add water and seasonings and bring to a boil. Cover and cook at medium for an hour. Turn off heat and let them sit 10 minutes before taking lid off.

Good Info.

[Garifuna]

anyway around not having a food processor or blender?
My food processor
http://www.cutco.com/images/prod/enlarged/1725.jpg

http://www.cutco.com/images/prod/chooseUse/1725.gif
To Use:
Grasp handle between thumb and forefinger, allowing fingers to follow the curve of the handle. Place the tip of the blade on a cutting board at a 45 degree angle to the board surface. Place thumb and fingers of other hand at the top of the tip of the blade (as illustrated), to hold the blade firmly to the board. Caution: keep fingers away from the cutting edge. Move the knife up and down in a rocking motion, keeping the tip of the blade on the board. At the same time, move the knife back and forth across the board in a quarter circle. When dicing celery, carrots, green beans, etc., place 8-10 pieces lengthwise on a cutting board. Hold the pieces firmly with your opposite hand and slowly push them under the blade while dicing.

Choose It To:
Chop salad greens, vegetables, nuts, and fruits; shred cabbage; mince fresh herbs; cube bread for stuffing and pudding; prepare hashed-brown, french fried or scalloped potatoes.

www.cutco.com (http://www.cutco.com/products/product.jsp?itemGroup=1725)

[bigirl]

There have been alot of protein questions lately so I decided to post some more lentil recipes.

Mediterranean Lentil Stew

olive oil
chopped garlic
6 cups vegetable stock
2 cups dry lentils
1 chopped tomato
1 pound red skin potatoes, cut into 1/2-inch dice
juice and zest of 1 lemon or lime
1 bunch spinach leaves
Salt and pepper
chopped mint
chopped parsley
crumbled feta cheese
Saute garlic in oil. Add stock, lentils, and tomatoes, and then bring to a boil. Reduce the heat, cover, and simmer for 10 minutes. Add the potatoes, cook uncovered for 15 minutes, stirring occasionally. Add lime juice, zest, and spinach. Simmer until spinach wilts. Check seasonings and garnish with mint parsley and feta.

[bigirl]

What you know about Veggie castle???

Veggie Castle is GONE :( :smh:

[Archonic Monk]

There is Always Ital Shack

[bigirl]

There is Always Ital Shack

That's my SPOT!!!! :dance::dance::dance:

[bigirl]

Seasoned Breadfruit
3 cups full breadfruit chopped into 1" pieces
2 tbsp oil
1 tbsp unsalted butter or margarine
1/2 cup red pepper diced
1 medium onion chopped
4 garlic cloves crushed
2 tbsp fresh parsley chopped
1 tbsp fresh thyme leaves
1/2 cup broth
1/4 tsp salt
1/4 tsp freshly ground pepper

Melt butter or margarine in a heavy pan over medium heat then add oil. Add onions and cook 5 to 8 minutes until golden, stir often. Add garlic, thyme, red pepper and parsley, saute for 30 seconds. Remove from heat and add breadfruit with broth or other liquid. Toss gently to blend and heat through. Season to taste with salt & pepper.

[bigirl]

Spicy Plantains

3 medium sized plantains(peeled & chopped into 1/2 pieces)
2 tbsp fresh ginger peeled & grated
1 small onion grated
1/4 tsp salt
1/4 tsp hot sauce or finely chopped pepper
fry oil

Combine all ingredients in a bowl. Toss until mixed. Fry in batches until golden brown and cooked. remove and drain on paper towels

[bigirl]

Coconut Dumplings

1/2 cup grated coconut
1 1/2 cups flour
1/4 tsp salt
1 tbsp oil
1 tbsp margarine
1/2 cup of water

Place flour, coconut, salt, margarine and oil in a bowl. Gradually stir in water to make a stiff dough.Turn onto a lightly floured board and knead for about 2 minutes. Make dumplings in desired shape. Slide dumplings into boiling water. Cover and cook for about 10 to 15 minutes.

[bigirl]

Green Banana Salad

2 lbs. green bananas
½ cup sliced pimento-stuffed green olives
4 cloves garlic, crushed
2 onions, sliced
1 bay leaf
½ cup olive oil
¼ cup vinegar
Squeeze of lime juice
Salt and black pepper to taste
Garnish: lettuce, tomato, avocado, carrot sticks, red pepper strips and broccoli florets

Cut ends from green bananas and slit peel lengthways; keep peel on. Boil bananas 15 to 20 minutes until soft yet still firm. Drain bananas and place in a pan of icy water. Peel bananas and cut into 1-inch rounds. Combine garlic, olives, onion, bay leaf, olive oil, vinegar, lime juice, salt, and pepper in a bowl. Add bananas and toss to coat well. Serve on lettuce-lined plates, garnished with tomato, avocado, carrot sticks, red pepper strips, and broccoli florets.

[bigirl]

Coo-coo/Fungi

15 okras soaked in 4 cups water
1 lb cornmeal
6 cups water
1 tsp salt or to taste
2 Tbs butter
1 onion chopped
5 cloves garlic minced


Wash the okras and cut off the heads and tails. Cut into cartwheels and place in a pot with 2 cups water and all the other ingredients except the cornmeal. Bring to the boil and simmer for about 15 minutes.
In the meantime, place the cornmeal in a bowl and pour over 4 cups water to saturate the meal. Stir to make sure it is wet throughout.
After the 15 minutes pour out about three quarters of the okras and the cooking liquid and set aside.
Return the pot to a very low heat and pour in the wet cornmeal. Stir constantly to break up any lumps. Add the reserved okras and liquid a little at a time ... stirring to make sure the mixture is smooth. A coo-coo stick is normally used for this purpose - it resembles a small cricket bat. However, a wooden spoon also does the job quite well.
Continue to stir and cook on very low heat for about 10 minutes. When finished the Coo-Coo should be smooth and stiff. Transfer to a buttered dish.

[SimpleeSmash]

Vegans...
Don't forget to check out VEGWEB.com (http://www.vegweb.com)


:yes:

[GET YOU HOT]

Tabouli(Tabbouleh)Salad

Ingredients

2 cups of finely chopped flat-leaf parsley
1/2 cup of finely chopped fresh mint
4 or 5 finely chopped spring onions (with the green parts)
4 ripe, medium size tomatoes, chopped into small cubes(roma or hothouse)

2 cups of medium burghur (cracked wheat)
1/2 tsp allspice
1 cup lemon juice

2 tablespoons extra-virgin olive oil
Sea salt & ground black pepper, to taste

Note: I sometimes, substitute the mint for basil and add in one small diced cucumber, seeds removed...

Directions
In a small saucepan, bring the water to a boil. Remove from heat and add the bulgur, in a heat proof container, pour and cover. Let stand, until the bulgur is tender and the liquid is completely absorbed, about 15 to 20 minutes. Cool

In a large bowl, add the cooled bulgur and the remaining ingredients, in order. Toss gently just until the ingredients are evenly distributed. Cover and refrigerate for 2 hours to allow the flavors to blend. Serve chilled.

[Chicutie]

Bigirl,
This is a wonderful thread. It sounds like you are an excellent cook. Thank you for posting all these!

[Chicutie]

Vegans...
Don't forget to check out VEGWEB.com (http://www.vegweb.com)


:yes:


This looks like it's a really good site but it's running really slow for me. Is it just my computer?

[bigirl]

Seitan (wheat meat)

Ingredients:
1.5 cups vital wheat gluten
1/4 cup nutritional yeast
1 tsp salt
2 tsp paprika
1/4 tsp cinnamon
1/4 tsp cumin
1-2 tsp pepper (I use 2 tsp)
1/4 tsp cayenne pepper (you can use 1/8 tsp if you like it less spicy)
1/8 tsp allspice
2 tsp garlic powder


3/4 cups water
4 tbsp tomato paste
1 tbsp tamari
2 tbsp extra virgin olive oil
2 tbsp vegetarian Worcestershire sauce

Preheat oven to 325°.

In a large mixing bowl mix dry ingredients. Mix the rest of the ingredients (liquid ingredients) in a smaller mixing bowl. Whisk well until mixed.

Add the liquid ingredients to the dry ingredients. Mix well, then knead for a minute or two.. it doesn't need long.

Form into a log (6-8" long), wrap tightly in foil, twisting ends. Bake for 90 minutes. When done baking, unwrap and leave out to cool all the way. Then wrap it foil or plastic and refrigerate. Slice to use as desired.

Nutritional Info
The entire log has:
1134 calories
32g fat
63g carbs
158g protein

[bigirl]

Seitan(wheat meat)

Ingredients:
1.5 cups vital wheat gluten
1/4 cup nutritional yeast
1 tsp salt
2 tsp paprika
1/4 tsp cinnamon
1/4 tsp cumin
1-2 tsp pepper (I use 2 tsp)
1/4 tsp cayenne pepper (you can use 1/8 tsp if you like it less spicy)
1/8 tsp allspice
2 tsp garlic powder


3/4 cups water
4 tbsp tomato paste
1 tbsp tamari
2 tbsp extra virgin olive oil
2 tbsp vegetarian Worcestershire sauce

Preheat oven to 325°.

In a large mixing bowl mix dry ingredients. Mix the rest of the ingredients (liquid ingredients) in a smaller mixing bowl. Whisk well until mixed.

Add the liquid ingredients to the dry ingredients. Mix well, then knead for a minute or two.. it doesn't need long.

Form into a log (6-8" long), wrap tightly in foil, twisting ends. Bake for 90 minutes. When done baking, unwrap and leave out to cool all the way. Then wrap it foil or plastic and refrigerate. Slice to use as desired.

Nutritional Info
The entire log has:
1134 calories
32g fat
63g carbs
158g protein

[bigirl]

Here is another seitan recipe:

Chickenish Baked Seitan

Ingredients

Dough
1 1/2 c wheat gluten flour
1/2 c chickpea flour
2 cups water
pinch tumeric
1 tbsp nutritional yeast
1 tbsp soy sauce
2 tbsp "chicken" flavored veggie broth powder (or any broth paste/boullion/powder--I don't think the chicken flavor is essential but it's what I usually use for this recipe, and I usually have it around)
1 clove garlic, pressed or chopped very fine

Cooking broth
3 cups veggie broth (I use better than boullion paste but homemade would be better.)
1 tbsp soy sauce
1 onion, roughly chopped
3 cloves garlic, roughly chopped
1 tsp dried parsley
2 tsp rosemary, dried or fresh
1 tsp dried thyme
2 bay leaves
1/2 tsp black pepper
pinch tumeric
3 tbsp nutritional yeast

Olive oil for oiling pan


Directions
Preheat oven to 325 degrees. Oil the pan you will bake it in, which should be either a casserole with a lid or a medium-deep roasting pan you will cover with foil. Mix all dry ingredients together in a large bowl. Add the water, garlic, and soy sauce, stir until doughy. Knead 10 minutes and stretch dough until it's thin and oblong, about 8x12". Put the dough in the pan. Let the dough rest for 10 minutes. While it's resting, mix the broth ingredients together. Pour broth mixture over dough, cover, put in oven. Bake for 1 hour, flip, bake another hour, covered. Take out of oven, let cool uncovered.

Tip: resist the temptation to overseason/oversalt the broth because it all cooks down into the seitan during cooking and becomes very concentrated. The onions and garlic are good to save for whatever you'll be cooking the seitan in. If you don't have the herbs, leave them out and it will still be tasty. This is a very flexible recipe when it comes to flavors.

http://www.postpunkkitchen.com/forum/viewtopic.php?id=6799

[bigirl]

Vegan "Unchicken" Broth Powder

1 1/3 cups nutritional yeast flakes
3 Tbs onion powder
7 1/2 tsp (2 1/2 Tbs) sea salt
1 Tbs soy protein powder (OR rice protein powder)
1 Tbs vegan sugar
2 1/2 tsp. garlic granules or powder
1 tsp dried thyme
1 tsp finely crumbled dried sage (NOT powdered)
1 tsp paprika
1/2 tsp turmeric

Blend in a dry blender or food processor until powdery. Store in a dry, airtight container .

Use 2 level teaspoons per cup of boiling water.

http://veganfeastkitchen.blogspot.com/2008/02/homemade-veggie-broth-powder-big-batch.html

[bigirl]

my new favorite site: http://www.foodsubs.com/

[bigirl]

I am making this for Christmas dinner:

Seitan Roulade with Chestnut Stuffing
Seitan
2 Cups Vital Wheat Gluten, (1 box of Arrowhead Mills brand)
1/4 Cup Nutritional Yeast
1/2 tsp Salt
2 1/3 Cups Warm Vegetable Broth
Mix gluten, yeast, and salt in a large bowl until well combined. Add the vegetable stock and gently mix with your hands until all of the dry mixture is moistened. You should have a soft, squishy, wet dough. Knead a few times, and agitate the dough by squeezing and pressing it.
Dump the dough out onto a large cutting board and use your fingers to press it out to a 12×18″ rectangle. If the dough is too springy, let rest for 15 minutes before rolling it out. Cut the dough into quarters:

Heat a large, non-stick skillet over high heat with some olive oil. Briefly pan-fry the seitan pieces until just barely golden brown on both sides. This gives color, flavor, and kick-starts the cooking process so your pieces will be easier to handle.

Set aside until you’re ready to roll up the roulades. Make the stuffing.
Chestnut Stuffing
2 Tbs Olive Oil
2-3 Shallots, chopped finely
10 Cremini Mushrooms, chopped (1 cup after chopping)
2 Ribs Celery, chopped
1 Box Trader Joes Prepared Chestnuts (about 1 1/4 cups, chopped)
7 Fresh Sage Leaves, chopped
2 Thyme Sprigs, leaves only
1 Tbs Fresh Chopped Marjoram
5 Cups Cubed Bread, (for homemade, see note)
1/2 to 1 Cup Warm Vegetable Broth
Salt
Pepper
Note: If making your own bread, take 1/2 of a 1 pound loaf of sourdough and slice into cubes. I leave the crust on! Spread out the bread on a baking sheet and bake at 300º F for 30 minutes, tossing half-way through.
In a large, deep skillet, heat oil and saute shallots until beginning to color. Add mushrooms and carrots and cook until softened. Add herbs and chestnuts. Add bread and toss. Add broth 1/2 cup at a time until stuffing is softened but not overly soggy. Season with salt and pepper. If not using for roulades, place stuffing in an oiled casserole dish and bake at 350º for 20-30 minutes, or until golden brown on top. If using for roulades, set aside to cool.
Place stuffing on top of a piece of seitan, covering the whole surface. Roll up the seitan, stretching it to make as tight a roll as possible. Let the roll rest on the seam.

With kitchen twine or any cotton string you have, tie up the roulade so that it doesn’t unroll:

Repeat for the three other sheets of seitan. Place the tied roulades on a baking sheet covered in parchment paper. Lightly brush with olive oil. Bake at 350º for 30-40 minutes, turning half-way through, until golden brown.

Let rest 5-10 minutes before slicing. Remove strings before serving!

http://veganyumyum.com/2008/11/a-yumyum-thanksgiving/

[Chicutie]

Hey Bi, Do you have any recipes for vegan cheese?

[bigirl]

Hey Bi, Do you have any recipes for vegan cheese?

1 cup silken tofu
3 level tablespoons nutritional yeast flakes
2 tablespoon natural peanut butter
2 tablespoon lemon juice
1 1/2 tablespoon light miso
1 teaspoon onion powder
3/4 teaspoon salt
1 level teaspoon paprika
1/2 teaspoon garlic powder
1/2 level teaspoon white pepper powder
4 tablespoon salsa

blend it all in food processor til it is smooth and put it in the fridge for an hour or more before using it.

also there are a bunch of recipes here but i haven't tried them yet:
http://nomilk.com/cheese1.txt

[bigirl]

While I am here I will tell you about the incredible vegetarian muffaletta I made. It was so good I am going to make another one today.

First I made olive salad with a jar of giardinera, a jar of marinated artichoke hearts and some black and green olives pulsed together in the food processor.

Then I took a really good whole grain baguette and sliced it in half lengthwise and ripped some of the extra bread fluff out from the insides. Then I spread each half with a good amount of pesto sauce and then the olive salad.

Then I layered on 4 tofurkey slices, 4 yves veggie salami slices, 4 grain meat slices (any combo of 3 different kinds of veggie cold cuts will do), 4 slices of provolone cheese, roasted red pepper slices and plenty of arugula drizzled with the juice from the olive salad.

Then I wrapped it in foil and put it in a 350 oven for 15 minutes.

Yeah i know its not all made from scratch but who cares its really really good! This is the closest I come to "junk food".

[Chicutie]

Thanks for the recipe Bi :D. I can't wait to use it!

[MCP]

Bigirl,

Just discovered this thread. Wow. Some very nice recipes you have on here.

Even though I enjoy meat, some of these dishes I will definately try as an side dish as well.

[keysersoze]

thanks for this thread bigirl. :yes:

[Dirty Dade]

Thanks Yall!

[Spitonabitch]

I missed this the first time
bump for others who missed it too

[greygoose]

i almost forgot about this thread. nice to have it back in radar

[HALO]

:cool::cool:

[daakcyde]

damn... as a vegetarian i'm sleeping on this thread....

couple of questions to the posters
1) where did you guys get your recipes from (book/website/etc.)?
2) where do you shop for this shit, cuz it damn sure don't seem like its walmart

[jblaque]

...