Guest guest Posted March 10, 2002 Report Share Posted March 10, 2002 i wish i had some money so i could purchase ingredients so i could actually make some of these!!! *cries into paws* Recipe from s0uci Berry Dessert Ingredients: + 2 six-ounce cartons blueberries + 1/2 pound walnuts + margarine (optional) + maple syrup (optional) + potato starch (optional) + vegetable oil Directions: This recipe is very versatile. If you like fruit and nuts, then it's wonderful! 1) Take 2 six-ounce cartons of blueberries, rinse and set aside. 2) Chop 1/2 pound of walnuts and 1/2 pound of pecans with an electrical mini-chopper till very fine and put both chopped nuts in a bowl together. 3) Mix the chopped nuts with a tiny bit of margarine to get it to stick together better. (The nuts are oily anyway, so you may not find it necessary.) 4) Grease a baking dish with canola oil and spread about 2/3 of the nut mixture along the bottom kind of like a pie crust layer. I spread the fresh blueberries evenly on top of the nut layer and then sprinkled the rest of the nuts. Preparation time: About 10 min ------------------------------- Recipe from Wally English Toffee Ingredients: + 2 cups sugar + 2 cups margarine + 2-12 ounce bags of vegan chocolate chips + 2 teaspoons of veg. shortening + walnuts (optional) + candy thermometer Directions: Get a cookie sheet ready with wax paper on it. Medium size pan on medium heat, melt margin and sugar. Stir constantly until you reach 285 degrees on the candy thermometer. (Usually about 15 minutes when hard crack stage sets in. You can also test in a glass of cold water by dropping in a bit and seeing if it hardens and is crunchy, which means it is ready) Pour out mixture onto wax paper cookie sheet. Let it cool. Set up a double boiler system and melt 1 teaspoon of shortening first and then add a 12-ounce bag of chocolate chips. When melted, pour on one side of the toffee batch, and spread out. Put in fridge and let cool. When chocolate has hardened flip entire toffee batch over on another piece of wax paper and peel off old wax paper. Repeat double boiler procedure and put in fridge. After cooled, you can now break up and eat. Please store in the fridge, and should stay fresh about 2 weeks. My friends call this vegan crack because it is so addicting. So please Beware! With nut option you can add them to the batch just before the hot toffee is being poured out. You can also blend up the nuts to coat the top and bottom of the chocolate before it cools. Preparation time: 1 hour ------------------------------- Recipe from debirn44 Green Beans with Sun-Dried Tomatoes Ingredients: + 1 lb fresh green beans + 1 med onion + 3 oz sun-dried tomatoes chopped + 1 tbs roasted chopped garlic + 2 tbs olive oil Directions: Sauté onions and garlic in olive till onions clear in large skillet, add green beans, sundried tomatoes and salt and pepper. Add enough water to cover bottom of pan. Cook until desired doneness. Serves: 4 Preparation time: 20 mins ------------------------------- Recipe from circe Kidney-Kale Soup Ingredients: + 1-2 cloves of garlic, pressed + 1 onion, chopped + 2 carrots, diced + 1 red pepper, diced + 1-1/2 cups frozen corn + 1 can kidney beans, drained + 2 cans (15 oz) of vegetable broth + 1 can of diced tomatoes in sauce + 1-2 cans of water from broth can + 2 bay leaves + 1 bunch of kale, stems removed and chopped Directions: I just threw this together one day after perusing other kale recipes. Sauté onions, carrot & red pepper in olive oil till almost soft, than add the garlic and sauté till the other veggies are soft. Add beans, corn, broth, tomatoes, 1 can of water and bay leaves and simmer for 30 minutes, adding additional water as needed. Add kale and cook till kale is wilted. Remove bay leaves before serving. This is really good with cornbread. Serves: 4-5 Preparation time: 20 min ------------------------------- Recipe from hstrothm Saffron-Infused Polenta Stuffed Artichokes Ingredients: + 6 artichokes + 2 rolls polenta (plain or flavored, I like sun dried tomato) + 2 tbls olive oil (or more if desired) + 1 tbsp lemon juice + 2 tsp basil + 1tsp salt or garlic salt + 1 bottle saffron. It usually comes in 1 oz packages. Directions: Remove spiky edges and core of artichoke to create a flower effect. Save the heart if this is a main course, remove it if it's an appetizer. Set aside. Mash the polenta in a large bowl. Add olive oil, lemon juice and seasonings. You can use more or less if desired so long as the saffron flavor isn't overpowered. Stuff the artichoke working from the outside leaves in. When used as an appetizer I like to fill the center with polenta mixture as well, but this is optional. Steam the stuffed artichokes for 15-20 minutes until their a darker green color and leaves are easily removed but not so much that the fall apart when you touch them. Let cool then bake in a 350 degree oven for 30-40 minutes until polenta is crispy on top. Serve immediately. I invented this recipe for my friend's dinner party when he jokingly requested saffron-infused polenta stuffed artichokes, trying to come up with a complicated dish. To my surprise this turned out to be a beloved dish to all my friends and family, vegan and carnivore alike. It's a great dish to impress guests with at dinner parties but too expensive and time consuming to do everyday. Serves: 12 Preparation time: 3-4 hours ------------------------------- Recipe from Recipes from a Vegetarian Goddess by Karri Allrich karriannallrich Tofu Scramble Ingredients: + 2-3 Tablespoons extra virgin olive oil + 1 Vidalia (or sweet) onion, cut into chunks + 5 garlic cloves, minced + 1/2 teaspoon ground ginger + 1/2 teaspoon chili powder + 1/2 yellow bell pepper, seeded, chopped (green works well, too) + 1 cup sliced mushrooms (Porcini or shiitake work well) + 4 Roma (plum) tomatoes, chopped + 1 pound firm tofu, drained well, cut into bite size pieces + 2 Tablespoons wheat free Tamari sauce, or soy sauce + freshly ground pepper, to taste + fresh snipped chives + 4 fresh corn tortillas, warmed Directions: Heat the olive oil over medium heat in a large skillet and sauté the onion for 5 minutes until softened. Add the garlic and spices, stir, and cook 1 minute. Add the pepper and mushrooms, stir-frying until tender-crisp. Add the tomatoes and slices of tofu. Gently stir-fry for 3-4 minutes. Sprinkle with the tamari sauce and season with fresh pepper. Serve on a warm plate with a warm tortilla. Nice additions for a hearty brunch: Serve with Spanish rice and black beans or a dollop of hummus tahini, Mesclun greens and sliced pears. Serves: 4 Preparation time: less than 20 min. ------------------------------- Recipe from Wally Vegan Chocolate Frosting Ingredients: + 1 cup margin + 4 cups powered sugar (make your own if you want - blend sugar and cornstarch) + 2 Tbls vanilla + 4 Tbls soymilk + 1/2 cup cocoa powder ( or more) + dash of salt Directions: Margin should be at room temperature when being placed in bowl. Blend until mushy, and then add powered sugar, salt, vanilla, chocolate and soymilk. You can add in more soymilk to make it a bit smoother but not too much. Spread on cake and enjoy. Serves: 1 Preparation time: 10 min ------------------------------- Recipe from Robin Veggie Red Curry Ingredients: + 2 T canola oil + 2 T pesto ( prepared, or basil leaves ) + 2 T red curry paste + 3 baby bok choy + 1 -2 carrots + 1/2 red pepper + 1 can coconut milk + 1/3 - 1/2 block firm tofu + 1/3 c cilantro + 1 T brown sugar + 1 lime Directions: Sauté oil and pesto over med heat, add curry paste and coconut milk. Cook for about 5 min. Add in brown sugar, vegetables and tofu. Cook additional 5 - 10 minutes. Add cilantro, lime juice and basil if you are using that instead of pesto. Cook about 3 -5 min more Serve over jasmine or basmati rice. Vegetables can be changed to suit your tastes, red curry paste can be adjusted. Serves: 2-3 Preparation time: 15 min Quote Link to comment Share on other sites More sharing options...
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