Guest guest Posted December 18, 2001 Report Share Posted December 18, 2001 Recipe from Adapted and greatly changed from Veggie Life mag. Dara Carrot, Soybean, and Pineapple stirfry Ingredients: + 2 T olive oil + 1 clove garlic, minced (or as much as you want) + 2 medium carrots, sliced + concentrated vegetable broth (optional) + 1 8oz can pineapple chunks WITH juice- don't drain + 1- 1 1/2 cups frozen green soybeans (edamame) + 2 T soy sauce + 2 tsp sesame oil + 1 tsp ground ginger + 1 tsp crushed red pepper (less or more to adjust spiciness) + 2 tsp black sesame seeds Directions: Heat the oil in a large skillet over medium-high heat. Add garlic and carrots and stir-fry for 4-5 minutes. If using the concentrated vegetable broth, sprinkle a few drops and mix in. Add the pineapple with juice. Saute on medium-high until juice is almost gone- 5-10 minutes. Meanwhile, defrost the frozen soybeans just enough by heating them in the microwave, in water to cover, for 1 minute. (I'm sure fresh soybeans would be delicious too, but I can't buy them here). When the pineapple juice is almost gone, add the soybeans, soy sauce, sesame oil, ginger, and red pepper. You may want to add a little more olive oil if the food is starting to stick. If you are using concentrated veg. broth, add a few more drops now too. Heat 3-5 minutes, until the spices are mixed and the beans are warmed through. Add the sesame seeds before serving. (If you can't find black sesame seeds, don't worry; the color is more for appearance than taste here). Serve over rice. Yum! Serves: 2 meal-size servings Preparation time: 25 min -- Recipe from Mom - Holly Chocolate Frosting Ingredients: + 1/2 cup oil + 3 tbsp cocoa + 6 tbsp soy milk + 1 lb powdered sugar + 1 tsp vanilla or almond extract Directions: Place oil, cocoa, and soy milk in a sauce pan. Bring to a boil. Remove from heat. Add powdered sugar. Beat until smooth. Add vanilla/almond. Allow to cool. -- Recipe from Luisa Chocolate Pudding Ingredients: + 2 Tbsp cornstarch + 1 ½ Tbsp sugar + 1 TB cocoa powder + 1 cup soy or rice milk (I use powdered soy milk for this and for baking because it is cheaper and I always have it) + 1 of the following vanilla extract, almond extract, peanut butter, chopped candied ginger, some of the syrup for flavoring coffee or some such yummy addition Directions: Combine the first three ingredients in a sauce pan, add the milk whisk well, heat over medium heat stirring often to prevent clumping. When the pudding has thickened (about four minutes) remove from heat and add your add in. If it is plain chocolate it is a bit dull but when you add a flavor it is really fantastic! Great warm but can also be eaten cold. Serves: 2 Preparation time: 15 minutes -- Recipe from tails Curried Potatoes with Paprika Dressing Ingredients: + 6 large potatoes or 8-10 smaller potatoes + 2 tablespoons curry + 1/2 cup vegan mayo substitute (I use Vegenaise) + 1 tablespoon paprika + oil for frying (I use olive) Directions: (lower fat potato salad directions included below) Potatoes: Slice potatoes any way you like. (You can peel them if you want to.) Pour an inch of oil into a large skillet. More if you want to deep fry, less if you want to stir fry. I usually have the potatoes about 50% submerged. Heat oil first! Place potatoes in oil, sprinkle with curry. Let fry about 10-20 min. (Thicker cuts of potato = longer cooking time) Stir occasionally. When the potatoes get crispy, remove from oil. I usually let them sit in a colander for a few minutes while I prepare the dressing, to drain out the excess oil. Dressing: Mix the paprika with the vegan mayo. Use more or less, depending on taste. Serve next to each other, dip potatoes into dressing as you eat. Alternatively, mix gently. Lower fat: Boil whole potatoes, then dice. Sprinkle with 1 T curry after boiling. You may let them cool in the fridge for a few hours, if you'd like a more potato-salad type dish. Prepare dressing as listed above. Serve dressing alongside, or mix gently. Nutrition information: If fried, lots of fat, lots of calories. (That's not always a bad thing.) If boiled, all the fat comes from the vegan mayo. You can use low fat or regular. Serves: 5 Preparation time: 25-30 min -- Recipe from melowhall Delicious Pakistani Dhal Ingredients: + 1 cup dry red lentils + 3 cups water + 1 diced onion + 2-3 diced or crushed garlic cloves + 1/2 peeled and chopped ginger root + 1/2 can of chopped tomatoes + 2 tsps curry powder + 1/4 tsp red chili powder + 1 tsp ground cumin + 1 tsp ground coriander + 4-5 tbsp cooking oil + salt and pepper to taste Directions: Heat water in pot until boiling. Add lentils and boil for one minute. Reduce heat to a simmer. Simmer lentils until they resemble a thick paste. While lentils are simmering, heat oil in frying pan. Add onion, garlic and ginger. Fry until soft. Add curry, chili, cumin, coriander, salt and pepper, sauté for 2-3 minutes. Add tomatoes and sauté for another 3-5 minutes. Add fried spice mixture into lentil paste, stir and cook an additional 15-20 minutes. Serve as is or over basmati rice. *Vegetable stock can be added to boiling water for additional taste. Serves: 4-6 Preparation time: 45 mins -- Recipe from Shawn nhy DragonHawk's Simple Cider Ingredients: + 1 to 1 1/2 gallon of apple juice + 4 to 5 3 cinnamon sticks + 1/10th oz. whole cloves + 2 to 3 1/2 pieces of whole ginger Directions: 1) Warm apple juice. (You can use an industrial coffee machine) 2) In a muslin bag (or tea bag) place the following: cinnamon sticks, whole cloves, ginger 3-add bag to apple juice and allow to sit 10-15 minutes before use. Leave bag in and serve warm. Serves: n/a Preparation time: not long -- Recipe from Kate Eggplant and Green Bean Stew Ingredients: + 1 large eggplant + 1/2 lb or so of fresh (or frozen) green beans + 2 15 oz cans of stewed or diced tomatoes + 1 onion + 2 cloves of garlic + 2 green peppers + salt, pepper, basil, oregano, other Italian seasonings + olive oil Directions: Chop the pepper, onion, and garlic and sauté them in olive oil. Add the seasonings (as much as you like). Cube the eggplant into about 1 cubes and add them to the onion/pepper/garlic mixture. Cook them while you take the ends off of the green beans and wash them. Add the green beans and tomatoes to the pot and cover. Simmer, stirring occasionally, until the beans are as soft as you like them. Serve by itself, with pasta/rice, or with good crusty bread. Enjoy! Serves: 3-4 Preparation time: 20 min -- Recipe from Shawn nhy Spiced Poached Plums Ingredients: + 2 cups sugar + peel of 1 lemon + juice of 1/2 lemon + 3 cloves + 5 star anise pods + 1/2 tbsp black peppercorns + 2kg (kilograms) washed plums Directions: 1-Bring all the ingredients except plums to boil with 1 liter water. Boil for about 10 minutes. 2-Add plums, reduce heat, cover and simmer until plums are soft - about 10 to 15 minutes. 3-Chill and serve with vegan yogurt, vegan ice cream and what have you. Serves: n/a Preparation time: not long -- Recipe from Brenda (brendajos) Teriyaki Pasta Ingredients: + 1 box of pasta, rotini, penne, something small + 1 bag broccoli slaw + mushrooms, sliced (I use about half a package but use what works for you) + 1/4 C teriyaki sauce + fresh grated ginger + 1 cloves garlic, chopped + a couple tablespoons of olive oil + 1/4 C green onions Directions: Cook pasta according to package instructions, drain and keep warm. Meanwhile, in a large skillet, cook the ginger and garlic in hot oil for 15 seconds. Stir in broccoli slaw, mushrooms, and teriyaki sauce. Cook and stir about 5 minutes, or until broccoli is crisp-tender. To serve, toss broccoli mixture with hot pasta and add onions. Okay...seriously...I don't really measure stuff when I am cooking, very often, so most of those numbers up there are approximate. I get a bit crazy with the garlic and have pretty much decided you can never have enough...so I add more. Also, the only time I have not liked this recipe is when I did NOT use LaChoy teriyaki sauce. It is a bit sweeter I guess. This is about my favorite dish ever! Serves: about 4 I suppose Preparation time: 20 minutes tops -- Recipe from tulip27 Vegan Banana Pancakes Ingredients: + 1 cup flour + 1 Tbsp brown sugar + 1 tsp baking powder + 1/4 tsp salt + dash of cinnamon + 2/3 cup soy milk (more if needed) + 1/2 banana (very ripe and mashed) + 1 tsp vanilla Directions: Mix flour, sugar, baking powder, salt and cinnamon together. In another bowl, combine all other ingredients. Add wet ingredients to dry ingredients and stir well. Add more soy milk if batter is too thick. Cook on medium-high heat till browned on both sides. Makes about 8 small pancakes. Serve with maple syrup, icing sugar or jam. Serves: 2-4 Preparation time: 15 minutes Quote Link to comment Share on other sites More sharing options...
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