Guest guest Posted July 20, 2001 Report Share Posted July 20, 2001 Recipe from Lady Dragonfly Dragonfly's Betchya Thought It Was Chicken Salad Ingredients: * 1 1/2 cups dry TVP, the large chunky kind * 1 1/4 cups boiling water * 1 Tbsp tamari * 2 Tbsp KAL nutritional yeast * 2 tsp vegetarian chicken broth powder * 2 stalks of celery, sliced thin * 2 carrots, finely grated * 1/2 of a medium onion, finely chopped * 1/2 tsp celery salt * 3 Tbsp raw pumpkin seeds * vegan mayo type product of your choice Directions: Mix the boiling water, tamari, broth mix and yeast together. Add TVP and allow to soak 45-60 minutes. Drain thoroughly (save the broth for soup stock). Combine celery, carrots, onions and drained TVP. Add the vegan mayo and mix well. Sprinkle the celery salt and pumpkin seeds in, mix again. Serve on whole grain bread or whole grain pita adding thinly tomato, pickle and/or alfalfa sprouts of your choosing. Perfect for a lunch with cup of KAL broth (2 tblsp KAL yeast in a cup of hot water, stirred well). This will keep in the fridge for several days and will make eight smaller sandwiches or six larger ones. Serves: 6-8 Preparation time: 20 minutes + soaking time -- Recipe from Elijah Elijah's Fabulous Vegan Pecan Pie Ingredients: * 2 cup pecan halfs * 2 cups maple syrup * 1/4 cup flax seeds * 1 cup water * 4 Tbsp psyllium powder * 2 Tbsp arrowroot powder * 2 Tbsp liquid lecithin * 1 Tbsp sea Salt (can substitute with 1/4 cup liquid aminos) * 1 Tbsp vanilla * 2 teasp earth balance margarine (or any non-dairy expeller-pressed margarine) * 1 prepared Shortbread Pie Crust** Directions: Preheat oven to 350 degrees In a blender, add flax seeds and water and blend until smooth (about 5 mins). Add syrup, vanilla, lecithin, salt, psyllium, and arrowroot. Blend for another minute or so until all lumps are gone. Immediately pour into Crust and place in oven for 10 minutes. While pie is in oven, saute' pecans in margarine for two minutes, and 1/4 cup maple syrup and continue to saute' until brown constantly stirring (about 5 minutes). Remove Pie from oven after ten minutes and spoon pecans evenly on top of pie, be sure not to leave and holes. If you have any remaining pecans, you can eat as is, tastes great in popcorn, but that's another recipe Ok, after you layer the pie with pecans, place in the refridgerator for about an hour or until pie filling is solid. **Shortbread Pie Crust 3 cups Unenriched White Flour 2/3 cup Earth Balance Margarine 3 Tbsp Water Dash of salt (optional) Mix flour and salt in food processor and slowly add margarine. When crumbly, add water and mix until it becomes a ball. Take dough ball place on wax paper and roll (be sure to keep rolling pin well floured, flour after every 6 strokes). Once big enough to fill pie pan, slowly turn wax paper over on to well oiled pan allowing dough to fall in. If a portion tears, just press in back into place with your hand. indent edges with fingers for a pretty effect, and bake at 400 degrees until crust is gold in color. Take crust out, press down all air pockets, and set aside. This is by far the best dessert that I've ever invented, so now I'd like to share it with you. Enjoy Serves: 8 Preparation time: 1hr -- Recipe from Amber Indian Bean and Potato Thing Ingredients: * 2 cans garbanzo beans * 1 medium yellow onion, chopped (sweet onions also work well) * 1 or 2 tomatoes (preferably organic because the color is redder, which looks better) * 1 Tbsp garlic powder * 1 1/2 tsp salt * 1/8 tsp ground black pepper * 1/4 tsp red pepper (I usually add a whole tsp, but that's just me) * 1/2 tsp cumin * 1 tsp chili powder * 1 potato, peeled and chopped * 2 Tbsp vegetable oil Directions: Fry the onion in oil until slightly brown. Add onion, chopped tomatoes, garbanzo beans (and two cans full of water), garlic powder, salt, and black pepper to pot on medium high heat. Let cook for 20 minutes. Add chopped potato. I usually add a little bit of red pepper and chili powder here, but it's not necessary. Let cook for another 20-25 minutes. Add red pepper, cumin, and chili powder. Reduce heat to medium low and cook for another 5-7 minutes. Ideally, the final product should be a very thick mixture and not runny at all--if it is, drain some of the water. Serve with rice and pita bread or tortilla. Serves: 6 Preparation time: 50 minutes -- Recipe from Melissa Peanut Butter and Sprout Sandwich Ingredients: * 2 slices whole grain bread your choice * 1 jar your favorite peanut butter (I suggest extra chunky) * desired amount of your favorite bean sprouts Directions: Lay your bread out on the table. Spread peanut butter really thin on one half of the sandwich and a bit thicker on the other slice. Put desired amount of bean sprouts onto the thicker half and then put slices together. It is a wonderful sandwich of which I never tire. Vary the sprouts and you never will either. Serves: single Preparation time: couple minutes -- Recipe from Osama, VegWeb member Wenna Sam's Foul Mudamas Fava Bean Dip Ingredients: * 1 can Foul Mudamas (**see procedure) * garlic paste, salted (to taste) * 1/2 lemon * olive oil, to taste * Pita Bread Directions: **Please read procedure first because it contains important notes by Osama. This text was taken from a conversation on the Q & A Board (with permission): You mean to ask What the heck IS foul mudamas? It is fava beans soaked and pickled (for lack of a better word) in a special way and it is prepared in a variety of ways. Palestinians like myself press it or crush it, after bringing it to a boil, until it becomes almost pasty; actually more like Taco Bel's refried beans consistency and texture. It is however a thousand times better than refried beans. In Egypt you can buy a pot of this stuff that'll feed a big family for pennies; of course it needs to be crushed and garlic paste and lemon juice added to it. You then pour copious amounts of extra virgin olive oil on it and dig in with pita bread. Yummmm!!! NOTE: You can also buy it at Arab or international grocery stores in cans. Pour the Foul Mudamas into a small pot along with its own water and bring to a boil. Pour the foul mudamas into a bowl that contains garlic paste (crush the garlic but only after you have sprinkled a little bit of salt on the garlic. This will insure that the garlic becomes soupy and consistent instead of ground in tiny pieces. There is actually a special tool to crush the garlic but I don't know the name of it). Crush the fava beans to a near Taco Bell refried beans consistency. Squeeze in 1/2 lemon and mix it all up. You can also squeeze the lemon on the garlic before you add the foul but it makes it harder to crush it all. You may use a juice mixer to grind the foul and the garlic if you like. Just make sure you get it all and not lose some of it to the mixer and that the foul has been brought to a boil. Make a circle groove in the foul and pour olive oil into it to taste. Experiment with the amount of olive oil. Like me, you may find lots of olive oil to be more to your liking. Heat pita bread in the oven until they start to puff up. Make sure you good authentic Arabic pita and not the pathetic dry stuff they have at the usual grocery stores. I don't think you'll find good peta at HFS either. Find yourself an Arabic or International store. If you live near a major metropolitan area you may want to look for Arabic bakeries there. You may also want to experiment with the thinkness/runniness of the foul before you decide how you like it. This may take a few attempts. Once you get used to making the foul you will find that it takes very little time to make. It tastes a whole lot better than it sounds. Enjoy! -- Recipe from Osama - VegWeb member Wenna Sam's Power Sandwich Ingredients: * 1 footlong French bread. * 1 somewhat ripe avocado. * 1 peach size tomato. (cut in one quarter inch slices) * 5 to 6 3 mm - 5 mm thin cucumber slices * 1 tablespoon of extra virgin olive oil * 1/2 small lemon * 3 slices of veggie slices or equivalent (cheese substitute) * alfalfa or broccoli sprouts (optional) Directions: Pour olive oil in bowl. Preheat oven to 350 degrees. Squeeze 1/2 lemon over oil. Slice avocado in half. Remove pit (cut into pit with sharp knife until well lodged in, and twist to remove pit). Scoop avocado out with one scoop (tablespoon) and clean out remnants. Place both halves (one at a time) in bowl with olive oil/lemon juice mixture pit side down. Slice avocado in quarter inch slices. Marinade and add some salt and/or pepper to taste. Slice bread just like you see at Subway by slicing out a wide wedge from the top. Remove some bread from the inside of both parts (wedge and other). Place marinated avocado on bread. Then place cucumber slices, then tomato slices. Place cheese substitute on last. Tuck the cheese under everything else as much as possible. Place bread (the cheese side) in oven for 4 minutes. Remove from oven, and add the sprouts to taste. Place the second half on top and press down gently. Cut in half and enjoy. Serves: 1-2 -- Recipe from Osama, VegWeb member Wenna Sam's Rice Medley Ingredients: * 2 coffee mug size servings of Basmati rice (Very important) * 1 big pinch of Persian Saffron** * 1 cup of green peas * 6 ounces of corn * 1 cup of sliced almonds (Not roasted. You will roast it yourself.) * 1/2 cup of golden/white raisins * 6 ounces of extra virgin olive oil. (canola or safflower is okay) * vegetable bouillon, if you can find it * sea salt (conventional salt will do) * one diced onion Directions: **Persian Saffron - use cheap Spanish (not the good stuff that costs $30 for a small bag) saffron which you can find in international grocery stores. It still produces the desired taste/smell. Heat oil for 60 seconds in a pot. Place sliced almonds in the pot for four minutes. Add onions and sautee for another 4 or 5 minutes. Lower heat to medium. Cover pot, add rice as almonds start to turn a shade of red/brown. Roast rice along with almonds for another 5 minutes until the basmati aroma intensifies, and smells like popcorn. Add the peas to the mix and fry for another two minutes. Add twice the amount of rice in water to the pot. Add the saffron, corn and raisins. Add a tablespoon of olive oil if mix seems not oily enough. Stir for about 3 minutes. Let mixture come to a boil, and boil for 3 minutes. Cover with a plate, bottom down. Add weight. Reduce heat till flame barely clears the burner edge. Lowest setting if electric stove. Keep pot on low heat for 15 minutes. Check and stir once after a few minutes. Turn stove off and let stand for 3 - 5 minutes. m - enjoy. Feeds 4 - 6 big eaters. You can store the rest in fridge after rice cools off to room temp. If you cut the proportions in half, cooking time remains the same. Serves: Feeds 4 - 6 big eaters -- Recipe from mattioh Summer Lentil Salad Ingredients: * 1 cup red or green lentils * 1 cup sun dried tomatoes * 1 cup muschrooms * 1 cup diced onions * 1/2 cup fresh oregeno * 1 cup diced yellow or orange bell peppers * 1/4 cup olive oil * 1 teaspoon mustard * 1 teaspoon anise * 2 tablespoons balsamic vinegar * crushed pistacios (optional) Directions: Bring lentils to a boil and reduce to medium low and let simmer for 25 minutes or until tender. Meanwhile, sweat the onions and sautee' the mushrooms and peppers with a tablespoon of olive oil. Hydrate the sun dried tomatoes and chop. Mix olive oil, mustard, anise, and vinegar together and poor over all the other ingredients. Toss in fresh oregeno and top with pistacios. Serve on fresh spinach. Serves: 6 Preparation time: 20 min -- Recipe from zero jessica: poop131313 Yum!mus Peanut Butter Hummus Ingredients: * garbonzo beans (either canned or cooked) * reserved bean water * peanut butter (I enjoy the smooth, grind-yer-own style) Directions: The amount of ingredients in this recipe depend on your personal taste. Adding the garbonzo beans to the peanut butter allows one to enjoy the flavor without the such a high fat content. In a large bowl combine the garbonzo beans and peanut butter. Place in a food processor or blender. Blend ingredients, adding reserved bean water until preferred consistency is reached. The blender technique requires a lot of stirring. I suggest doing this recipe in small batches if yer using a blender. Serves: As many as you like. Preparation time: 10 minutes if you're using a lame blender. Quote Link to comment Share on other sites More sharing options...
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