recipes?

[Guest guest]

At 04:30 PM 3/21/2006, you wrote:

>What is your favorite, vegan and gluten free food?

 

1 spaghetti squash, washed and poked with a fork numerous times

 

Put in oven at 210C (approx 400F). Bake until very tender. About 1 hour.

 

1/4 cup olive oil (or whichever you like best)

4-5 minced garlic cloves

 

Heat oil and garlic. Cook until garlic is slightly brown. Add:

 

10 - 12 Tomatoes (vine are good), peeled, chopped

2 Zucchini, chopped

1 Yellow pepper, chopped

2 Green onion (spring onion, I think is the other term), chopped thin

1/2 White onion, chopped

2 Carrots, sliced very very thin, or grated

2 Celery pieces, chopped

20 Mushrooms, sliced

 

Tomato sauce - either from a can or your own (I used two cans)

Dry red wine - about 250ml (a cup)

 

Basil, fresh (15ml) or dried (5ml)

Oregano, fresh (15ml) or dried (5ml)

Parsley, fresh (15ml) or dried (5ml)

Salt

Pepper

Rosemary, pinch or two

 

Let all this simmer. The longer the better. At least an hour.

 

When the squash is ready, cut it in half lengthwise. Scoop out the

seeds and mushy bits and throw it away. Then use a fork and take out

the squash. It comes out like spaghetti strands (hence the name). Put

it in a bowl with some margarine (I use the kosher stuff -

non-hydrogenated, but salted), some salt and pepper. You should get a

few good cups out of it. Now, do the opposite of regular spaghetti.

Scoop some of the vegetable sauce into a bowl, then put some

spaghetti squash on top. Mix it if you like. Eat! Enjoy!

 

Fair warning: This stuff so damned good you just keep eating and

eating. But it's also incredibly filling. One bowl filled me up *way*

too much.

 

Shan

[Guest guest]

On Mar 21, 2006, at 7:30 PM, LaDonna wrote:

 

> What is your favorite, vegan and gluten free food? Do you make it

> from scratch? If so, have you shared the recipe with us yet? If

> not, we'd sure be interested in it! We haven't expanded our recipe

> files here for awhile. Let's see what we can do to get some new

> ideas. Spring is here (Northern Hemisphere, at least) and it's

> time for change.

 

 

I make everything from scratch and I only use recipes for baking

(chemistry, rather than cookery).

 

My most frequent creations are soups and pasta dishes. I can try to

concoct a recipe for tonight's dish, which was pasta (tinkyada or

trader joe's brown rice penne) with leeks, fennel, and a navy bean

sauce. Give me some time to get over today's headache.

 

ygg

[Guest guest]

Shannon, your spaghetti sauce recipe sounds wonderful! I like all the wonderful

veggies you have added to it and the great flavor combos. Thanks so much for

sharing it!

 

LaDonna

 

 

[Guest guest]

At 08:19 PM 3/21/2006, you wrote:

>Shannon, your spaghetti sauce recipe sounds wonderful! I like all

>the wonderful veggies you have added to it and the great flavor

>combos. Thanks so much for sharing it!

>

>LaDonna

 

Glad to share it. It's really my favourite thing in the whole world.

I often add zucchini to it too. Or broccoli or just really

whatever I have on hand.

 

Shannon

[Guest guest]

This is a version of vegan-meat that I enjoy. It's versatile and

easy. Its one even my husband (meat eater) isn't afraid of.

 

2 egg replacer

1 cup of finely chopped onions

1 cup of grated vegan chease (I found that combining soy jack with

rice cheddar gives a nice consistency)

1 cup (or more) of ground walnuts or pecans

big dashes of oregano

big dashes of thyme

big dashes of basil

(seasonings vary depending on what I'm using this for, ex.: taco

seasoning for tacos!)

 

Mix this all together really well, play with the consistency by adding

more ground nuts or sometimes I thicken it with potato flour. It

should feel like ground meat.

 

To make meatballs I roll them in chestnut or potato flour and fry in

olive oil. Be careful turning them the cheese begins to melt and they

loose shape, so I turn them frequently using 2 large soup spoons. To

make loose meat dump the entire batch in a hot frying pan with olive

oil and after the first side is cooked really well, use your spatula

to break it up. Cook it thoroughly and then add your tomato sauce and

vegies. Great with rice pasta.

 

To make meatloaf, put the batter in a greased loaf pan and cook for 50

minutes on 350. Add some ketchup in the batter for fun.

 

To make hamburger patties add some cooked rice to play with

consistency. Form into patties and cook in hot oil, these don't work

well on the grill unless you put them on foil.

 

This recipe is fun and has room for additions, sometimes I add rice if

its meatballs or meatloaf.

 

I'd love to hear back on any other fun additions this morfs into.

 

Renee

 

, " LaDonna " <teacups

wrote:

>

> What is your favorite, vegan and gluten free food? Do you make it

from scratch? If so, have you shared the recipe with us yet? If not,

we'd sure be interested in it! We haven't expanded our recipe files

here for awhile. Let's see what we can do to get some new ideas.

Spring is here (Northern Hemisphere, at least) and it's time for change.

>

> Please post your favorite recipes so we can all share!

>

> Thanks,

> LaDonna

>

>

[Guest guest]

Does anyone have any thoughts on what could be used as a binder in place of

the vegan cheese. If I make something like this it has to be for 6 people

(1 of whom is a big adult male and 2 of whom are BIG teenagers) and rice

cheese is just too costly.

 

BL

 

On 3/22/06, Renee Bastet <renee wrote:

>

> This is a version of vegan-meat that I enjoy. It's versatile and

> easy. Its one even my husband (meat eater) isn't afraid of.

>

> 2 egg replacer

> 1 cup of finely chopped onions

> 1 cup of grated vegan chease (I found that combining soy jack with

> rice cheddar gives a nice consistency)

> 1 cup (or more) of ground walnuts or pecans

> big dashes of oregano

> big dashes of thyme

 

 

 

[Guest guest]

>>>Does anyone have any thoughts on what could be used as a binder in place

of

the vegan cheese. If I make something like this it has to be for 6 people

(1 of whom is a big adult male and 2 of whom are BIG teenagers) and rice

cheese is just too costly.

 

You might try cooked millet or quinoa. With that option, I would also add

abit more seasoning. Tofu might work well also.

 

LaDonna

[Guest guest]

Hello everyone,

I have been gluten free for maybe 6 years or so. My

husband is also gluten intolerant and we are both

vegan so this group will be great for us.

 

In addition, my husband is sensitive to MSG, which

includes most anything from a box or can. I am happy

to see a lot of very natural recipes here. Good chance

many of them will work for us as well.

 

Here's a recipe I got from the internet and tried just

yesterday. Very tasty soup! I love the flavor of

squash with the lentils and also the tomato sauce and

green beans.

 

Italian Lentil Soup

Put the following in a slow cooker or pressure cooker:

1 ¾ C dried lentils

1 small butternut squash, chopped in small chunks

3 C spaghetti sauce (1 25 oz. jar or can)

2 C green beans, cut in half

1 green bell pepper, diced

1 large russet potato, diced

1 onion, chopped

2 cloves garlic, minced

3 C water

5 t salt

Cook in slow cooker on low for 8 to 10 hours or until

the lentils are tender. OR, Cook in pressure cooker on

high pressure for 10 minutes, letting it gradually

cool down without releasing pressure (maybe 20 min or

so). (Or if in a hurry do it on high pressure for 15

minutes, and release pressure quickly)

 

 

 

 

 

[Guest guest]

Tami, it's so nice to hear from you. Thank you for the soup recipe. It sounds

delicious!

 

LaDonna

 

 

Italian Lentil Soup

 

Put the following in a slow cooker or pressure cooker:

1 ¾ C dried lentils

1 small butternut squash, chopped in small chunks

3 C spaghetti sauce (1 25 oz. jar or can)

2 C green beans, cut in half

1 green bell pepper, diced

1 large russet potato, diced

1 onion, chopped

2 cloves garlic, minced

3 C water

5 t salt

 

Cook in slow cooker on low for 8 to 10 hours or until

the lentils are tender. OR, Cook in pressure cooker on

high pressure for 10 minutes, letting it gradually

cool down without releasing pressure (maybe 20 min or

so). (Or if in a hurry do it on high pressure for 15

minutes, and release pressure quickly)

 

 

 

[Guest guest]

This isn't my all time favorite recipe, but I do like it and just ate

it, so it came to mind first!

 

Chick-pea cookies

 

1 1/2 cups very fine chick-pea flour

3/4 cup powdered sugar

1/2 tsp ground cardamom

3/4 cup margarine (0r oil)

3-4 Tbsp water

Optional- very tiny slivers of almond or pistachio to decorate

 

Directions:

 

Mix all ingredients until the mix is very smooth paste. Pour the dough

in a plastic bag and leave for several hours. Roll small balls from

the dough (size of a walnut.) Arrange 2 inches apart on baking sheet

w/ parchment or silicone mat. Texture the surface of each ball with a

fork or small cookie/ fondant press (or anything else to make a cute

design.) Cook at 350* for 20 minutes. The balls should turn slightly

golden but the color should not change much. These are very delicate-

pop one into your mouth, but don't bite off half, or you will be left

holding crumbs!

[Guest guest]

On of my favorite recipes is a chili recipe I have adapted

from " Vegetarian Cooking for Dummies. "

 

2 cans of beans, drained and rinsed (any kind, but I like kidney or

black)

1 can of diced tomatoes

1 med onion

1 or 2 bell peppers

2 or 3 garlic cloves

1/4 cup chili powder (if you don't like it hot, add powder I Tbsp at

a time)

1 tsp or so of cumin

lemon juice to taste

 

Heat a little oil in a dutch oven, while chopping the veggies. Saute

the onions first, then add the peppers, until onions are translucent.

Then add all of the remaining ingredients, simmer on med-low for half

an hour.

 

The original recipe called for nuts and raisins, added in the last

few mins of cooking. I omit those. I have adjusted this recipe with

different kinds of beans, onions and bell peppers. I have used

chipotle and regular red chili powder. I have added tabasco sauce.

Once I forgot to buy the tomatoes and used a jar of salsa.

 

I love how easy this is to cook. I love that it taste even better as

leftovers. And I am thrilled that everytime I bring the leftovers to

lunch at work, my omnivorous coworkers (many of who have never met

any other vegans and cannot comprehend that I do not eat the dead),

rave about how great it smells. I just smile, say " I know " and take

another bite!

 

Happy Eating!

[Guest guest]

I have been exploring the recipe files since joining this group several

months ago. I have been thrilled with all of the results. I will share

some of my personal favorites, and hope that I recall the names

correctly!

 

* winter beans and roasted vegetables (found under Mains > Beans > Misc)

* Spoon corn bread

* chickpeas and rice (Mains> Beans > chickpeas)

* tempeh pepper steak (Mains > Tofu and Tempeh > Tempeh)

* cornmeal crusted tempeh (Main > Tofu and Tempeh > near bottom of list)

[Guest guest]

Hello, I am new to the group. I am a longtime veg and vegan. I will

probably not eat only raw foods, but I do like them a lot. I am looking

for a group that has raw food recipes and meal ideas, and some

information. Is there one? Thank you

[Guest guest]

Suggest that you look in the group archive and files. There must be hundreds

of recipes scattered around. some are quite good!!!

Elchanan

_____

 

rawfood [rawfood ] On Behalf Of

jo_annev

Friday, December 07, 2007 6:37 PM

rawfood

[Raw Food] recipes?

 

 

Hello, I am new to the group. I am a longtime veg and vegan. I will

probably not eat only raw foods, but I do like them a lot. I am looking

for a group that has raw food recipes and meal ideas, and some

information. Is there one? Thank you