Vegan and vegetarian recipes

[Guest guest]

From http://www.clarionledger.com/apps/pbcs.dll/article?AID=/20070919/FEAT02/709190335/1019

 

HARVEST VEGAN NUT ROAST

1/2 cup chopped celery

2 onions, chopped

3/4 cup walnuts

3/4 cup pecan or sunflower meal

2 1/2 cups soy milk

1 teaspoon dried basil

1 teaspoon dried oregano

3 cups bread crumbs

Salt and pepper to taste

Preheat oven to 350 degrees. Lightly oil a loaf pan.

In a medium size frying pan, saute the chopped celery and the onion in 3 teaspoons water until cooked.

In a large mixing bowl combine the celery and onion with walnuts, pecan or sunflower meal, soy milk, basil, oregano, bread crumbs, salt and pepper to taste; mix well. Place mixture in the prepared loaf pan.

Bake for 60 to 90 minutes; until the loaf is cooked through.

Source: allrecipes.com

VEGAN MAC NO CHEESE

1 (8 ounce) package uncooked elbow macaroni

1 tablespoon vegetable oil

1 medium onion, chopped

1 cup cashews

1/3 cup lemon juice

1 1/3 cups water

Salt to taste

1/3 cup canola oil

4 ounces roasted red peppers, drained

3 tablespoons nutritional yeast

1 teaspoon garlic powder

1 teaspoon onion powder

Preheat oven to 350 degrees.

Bring a large pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes or until al dente; drain. Transfer to a medium baking dish.

Heat vegetable oil in a medium saucepan over medium heat. Stir in onion, and cook until tender and lightly browned. Gently mix with the macaroni.

In a blender or food processor, mix cashews, lemon juice, water, and salt. Gradually blend in canola oil, roasted red peppers, nutritional yeast, garlic powder, and onion powder. Blend until smooth. Thoroughly mix with the macaroni and onions.

Bake 45 minutes in the preheated oven, until lightly browned. Cool 10 to 15 minutes before serving.

Source: Allrecipes.com

VEGETARIAN CHILI

2 (15 ounce) cans pinto beans, drained and rinsed

1 (28 ounce) can crushed tomatoes

1 (16 ounce) can kidney beans, rinsed and drained

1 (15 ounce) can yellow hominy, drained

1 (6 ounce) can tomato paste

1 (4 ounce) can chopped green chilies

2 small zucchini, halved and thinly sliced

1 medium onion, chopped

1 1/2 cups water

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon sugar

Peter H

 

 

For ideas on reducing your carbon footprint visit For Good this month.

[Guest guest]

:-) Thanks Peter.

 

Jo

 

-

Peter VV

Thursday, September 20, 2007 5:38 PM

Re: Vegan and vegetarian recipes

 

 

 

From http://www.clarionledger.com/apps/pbcs.dll/article?AID=/20070919/FEAT02/709190335/1019

 

HARVEST VEGAN NUT ROAST

1/2 cup chopped celery

2 onions, chopped

3/4 cup walnuts

3/4 cup pecan or sunflower meal

2 1/2 cups soy milk

1 teaspoon dried basil

1 teaspoon dried oregano

3 cups bread crumbs

Salt and pepper to taste

Preheat oven to 350 degrees. Lightly oil a loaf pan.

In a medium size frying pan, saute the chopped celery and the onion in 3 teaspoons water until cooked.

In a large mixing bowl combine the celery and onion with walnuts, pecan or sunflower meal, soy milk, basil, oregano, bread crumbs, salt and pepper to taste; mix well. Place mixture in the prepared loaf pan.

Bake for 60 to 90 minutes; until the loaf is cooked through.

Source: allrecipes.com

VEGAN MAC NO CHEESE

1 (8 ounce) package uncooked elbow macaroni

1 tablespoon vegetable oil

1 medium onion, chopped

1 cup cashews

1/3 cup lemon juice

1 1/3 cups water

Salt to taste

1/3 cup canola oil

4 ounces roasted red peppers, drained

3 tablespoons nutritional yeast

1 teaspoon garlic powder

1 teaspoon onion powder

Preheat oven to 350 degrees.

Bring a large pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes or until al dente; drain. Transfer to a medium baking dish.

Heat vegetable oil in a medium saucepan over medium heat. Stir in onion, and cook until tender and lightly browned. Gently mix with the macaroni.

In a blender or food processor, mix cashews, lemon juice, water, and salt. Gradually blend in canola oil, roasted red peppers, nutritional yeast, garlic powder, and onion powder. Blend until smooth. Thoroughly mix with the macaroni and onions.

Bake 45 minutes in the preheated oven, until lightly browned. Cool 10 to 15 minutes before serving.

Source: Allrecipes.com

VEGETARIAN CHILI

2 (15 ounce) cans pinto beans, drained and rinsed

1 (28 ounce) can crushed tomatoes

1 (16 ounce) can kidney beans, rinsed and drained

1 (15 ounce) can yellow hominy, drained

1 (6 ounce) can tomato paste

1 (4 ounce) can chopped green chilies

2 small zucchini, halved and thinly sliced

1 medium onion, chopped

1 1/2 cups water

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon sugar

Peter H

 

 

 

For ideas on reducing your carbon footprint visit For Good this month.