Guest guest Posted November 20, 2009 Report Share Posted November 20, 2009 Has anyone come across any new recipes they would like to share? I am bored and stuck in a rut. robin Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 20, 2009 Report Share Posted November 20, 2009 Just yesterday I got Robin Robertson's new book " 1000 Vegan Recipes. " It would take a long time to get bored with that book! Stop by your local library and see what veg cookbooks they have on the shelf. That will give you some new optoins. I've listed a few recently on my blog: http://www.vegblogger.com/blog/veg-recipes/ Jacqueline Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 20, 2009 Report Share Posted November 20, 2009 This is what I made for dinner. " Lapskaus " from Norway, my home country, kind of a stew Traditionally made with meat, but just so much better without =) 8-10 medium white potatoes 4-5 carrots 1 medium rutabaga 1 leek Peel and chop the vegetables into small chunks, slice leek. Put everything in a pot together and add a good veg broth till it almost covers the veggies, or maybe halfway. Simmer till done Mash like you would mashed potatoes, some like it chunky others smoother. salt pepper. Done. My kids and I love this, though not my DH favorite. The recipe is very forgiving, easy, inexpensive and nice on a cold fall day , robin koloms <rkoloms wrote: > > Has anyone come across any new recipes they would like to share? I am bored and stuck in a rut. > > robin > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 24, 2009 Report Share Posted November 24, 2009 I came across this one recently and really like the bold flavors. It's from Nava Atlas' Vegan Express Pasta Jambalaya 8-10 oz chunky pasta 2T extra virgin olive oil 1 large onion, chopped 3-4 cloves garlic 1 med green pepper, diced 1 14oz pkg tofurky Italian style sausage, sliced 1 28 oz can diced tomatoes with juice 1 tsp basil 1 tsp paprika 1/2 tsp thyme cayenne salt to taste Optional 1/4 cup minced fresh parsley 2 celery stalks 1) Cook pasta until al dente, then drain 2) Heat oil, add onion over med. heat until translucent, add garlic, bell pepper and sausage and continue sauteing until browned 3) Add tomatoes and spices and bring to simmer, cover for 10 minutes. 4) Stir in pasta ,season with salt then taste to adjust other seasonings. Serve at once. , robin koloms <rkoloms wrote: > > Has anyone come across any new recipes they would like to share? I am bored and stuck in a rut. > > robin > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 24, 2009 Report Share Posted November 24, 2009 The VegNews recipe e-mail had a vegan meatloaf recipe last month. There's a bit of prep involved but it's a good way to use leftover rice and lentils. My 2-year-old DD and meat-eating boyfriend liked it. I served it with mashed potatoes and peas or broccoli and it's lasted for several meals. I think it tastes better after sitting in the frige overnight but it's yummy either way. Vegan Meatloaf What You Need: 1/2 cup tomato paste 3 tablespoons tamari, divided 1 tablespoon dark agave nectar 1/2 teaspoon liquid smoke 1 tablespoon plus 2 teaspoons garlic, minced and divided 4 tablespoons non-hydrogenated margarine, divided 1 cup onion, chopped and divided 1 cup portabello mushrooms, diced into 1/2-inch pieces 1/2 cup celery, diced 1/2 cup carrot, finely diced 3/4 teaspoon salt 3/4 teaspoon black pepper 3/4 cup cooked brown rice 2 cups cooked French lentils 1-1/2 teaspoons vegan Worcestershire sauce 1/4 teaspoon Dijon mustard 2 tablespoons fresh Italian parsley, minced 1 tablespoon arrowroot powder 3/4 cup fresh breadcrumbs What You Do: 1. Preheat oven to 350 degrees. Line a small loaf pan with parchment paper and set aside. In a small bowl, combine the tomato paste, 2 tablespoons tamari, agave, liquid smoke, and 1 tablespoon garlic. Set aside. 2. In a large skillet over medium heat, add 2 tablespoons margarine and 1/2 cup onions. Sauté 5 minutes. Add the portabello mushrooms, and sauté for 7 minutes. Transfer to a small bowl. Add remaining 2 tablespoons margarine to the skillet and sauté celery, carrot, remaining 2 teaspoons garlic, salt, and pepper over low heat. Cover and cook for 10 minutes, stirring occasionally. 3. In a food processor, pulse rice and lentils 10 times, then transfer to a large bowl. In the food processor, pulse cooked vegetables, Worcestershire sauce, remaining tamari, mustard, parsley, arrowroot, and 1/3 cup of the tomato topping 10 times, then add vegetable mixture to rice and lentils. Fold in reserved sautéed onions and mushrooms, breadcrumbs, and the 1/2 cup chopped onion. 4. Press half of the mixture into the prepared loaf pan and spread the top with half of the tomato topping. Then, press the rest of the mixture into the pan, and coat with the remaining tomato topping. Cover with foil and bake for 45 minutes. Uncover and bake 15 minutes until top is browned. Remove from oven, and cool for 20 minutes before serving. > , robin koloms <rkoloms@> wrote: > > > > Has anyone come across any new recipes they would like to share? I am bored and stuck in a rut. > > > > robin > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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