Displaying results for "recipes"

Vegan loaf tonight…. experiment…

Thanks to the following for their suggestions for vegan loaf recipes

weareallmadeofstarstuff answered: the vegan stoner’s lentil loaf is pretty good! theveganstoner.com

sofa-activist answered: fortheloveoffoodblog.co…

shelbyrude answered: thecopycatcook.wordpres…

I couldn’t decide which one to make…so.. I took the advice of…

consumemylovedevourmyhate answered: i just mix stuff. I like to use lentils, carrots, whatever I have. tomato sauce on top is good!

and I’m taking the parts I liked from all three and combining them. This may work out well or may be a total disaster… I have leftovers in case it sucks but in my typical fashion I always  have to change a recipe.. so we’ll see.  All I know for sure is I am ready for some mashed potatoes!!!


2 notes | Posted Feb 11, 12 #vegan #recipes

I am insanity: List of vegan recipe books and blogs

nishae:

These are my favorite vegan/vegetarian cook books and blogs. I’m mainly posting this for Tähti but I hope others will benefit from this as well!

Books:
Real Vegetarian Thai by Nancie McDermott.
Vegan Fire & Spice: 200 Sultry and Savory Global Recipes by Robin Robertson.
Veganomicon by…

(Source: nishae)

14 notes | Posted Sep 3, 11 #blogs #books #gluten-free #personal #recipes #vegan #veganism #vegetarian #vegetarianism #veggie

robotheartrecipes:

Potato, Tomato, and Black Bean HashServes 5-6
I love a good potato-based breakfast mixture. Simple sautéed breakfast potatoes were one of the first things that I taught myself to make after opting to become a vegetarian as a teenager. This version mixes in beans for protein and an array of other goodies for flavor, color, and texture. It works great for breakfast or brunch, but is equally well suited for lunch or dinner. One could even toss the mix into a tortilla to create a wrap if they were so inclined.
INGREDIENTS
4 tablespoons olive oil
4 large cloves garlic, minced
1 medium yellow onion, chopped
1 medium jalapeño, seeded and minced
1 large tomatillo, chopped
6 medium red potatoes, parboiled and chopped
1 teaspoon cumin
1 1/2 teaspoons chili powder
kosher salt and fresh ground black pepper to taste
2 medium vine tomatoes, tomato
1 can organic black beans, rinsed and drained
2 ears corn, cooked and kernels removed
juice of 1 lime, plus wedges for serving
INSTRUCTIONS
Step One: Heat 2 tablespoons oil in a large pan over medium heat. Add onion and sauté 3 minutes, stirring occasionally. Add garlic and sauté 3 an additional 3 minutes. Add jalapeño and tomatillo and sauté an additional 5-6 minutes, or until mixture is lightly golden. Remove from pan and set aside.
Step Two: Heat remaining oil in pan; add potato, cumin, chili powder, salt, and pepper. Sauté, stirring occasionally, until potatoes are golden and crispy on the outside; add onion mixture.
Step Three: Add tomatoes, beans, and corn, stir to combine well with other ingredients and allow to heat through. Sprinkle with lime juice, and serve with additional wedges if desired.
Source: A Robot Heart Recipes Original.

robotheartrecipes:

Potato, Tomato, and Black Bean Hash
Serves 5-6

I love a good potato-based breakfast mixture. Simple sautéed breakfast potatoes were one of the first things that I taught myself to make after opting to become a vegetarian as a teenager. This version mixes in beans for protein and an array of other goodies for flavor, color, and texture. It works great for breakfast or brunch, but is equally well suited for lunch or dinner. One could even toss the mix into a tortilla to create a wrap if they were so inclined.

INGREDIENTS

4 tablespoons olive oil

4 large cloves garlic, minced

1 medium yellow onion, chopped

1 medium jalapeño, seeded and minced

1 large tomatillo, chopped

6 medium red potatoes, parboiled and chopped

1 teaspoon cumin

1 1/2 teaspoons chili powder

kosher salt and fresh ground black pepper to taste

2 medium vine tomatoes, tomato

1 can organic black beans, rinsed and drained

2 ears corn, cooked and kernels removed

juice of 1 lime, plus wedges for serving

INSTRUCTIONS

Step One: Heat 2 tablespoons oil in a large pan over medium heat. Add onion and sauté 3 minutes, stirring occasionally. Add garlic and sauté 3 an additional 3 minutes. Add jalapeño and tomatillo and sauté an additional 5-6 minutes, or until mixture is lightly golden. Remove from pan and set aside.

Step Two: Heat remaining oil in pan; add potato, cumin, chili powder, salt, and pepper. Sauté, stirring occasionally, until potatoes are golden and crispy on the outside; add onion mixture.

Step Three: Add tomatoes, beans, and corn, stir to combine well with other ingredients and allow to heat through. Sprinkle with lime juice, and serve with additional wedges if desired.

Source: A Robot Heart Recipes Original.

(via veganfeast)

76 notes | Posted Aug 20, 11 #cooking #food #recipes #vegan

Easy Vegan Meals

sweetveganista:

Vegan cooking does not have to be difficult or time consuming. Seriously, how long does it take to make a fruit smoothie, or a salad?

But some people think that vegan food is a super huge process. Yes, we all love those fancy recipes, but the reality is that you can make tasty, fast vegan meals without spending your blog-reading time in the kitchen.

Or maybe you can read my blog as you prepare your food, they are so easy!

Right? Right?

(Cricket, cricket…)

(Source: sweetveganista)

16 notes | Posted Aug 19, 11 #food #vegan #recipes

veganbreakfast:

Strawberries and Kiwi! by PeaSoupEats on Flickr.

200 notes | Posted Aug 16, 11 #vegan #vegetarian #fruit #food #recipes #blog #kitchen #strawberries #kiwi #healthy #quick #easy #simple #breakfast #sweet #dessert

I have some peaches that need to be used up and aren’t something to eat plain so this looks perfect!
fuckyeavegans:

Peach Crispy Crumble
Makes 6 servings - Use organic ingredients whenever possible
4 cups pitted, peeled and sliced fresh peaches (or any other kind of fresh fruit)
1/2 cup + 1 tablespoon unbleached white flour 
1/2 cup almond meal
1/2 cup unbleached sugar
1/4 cup brown sugar
6 tablespoons Earth Balance butter substitute
Preheat your oven to 350°
Grease a baking dish that’s approximately 8”x 8”
Put the fruit in the baking dish.
Sprinkle one tablespoon of flour over the fruit and stir gently to incorporate it.
In a bowl mix together the flour, almond meal, and both sugars.
Add the Earth Balance.
Cut in the butter with a pastry cutter or two knives until the butter chunks are the size of peas.
Grab a handful of this mixture and squeeze it in your palm and then crumble it on top of the fruit.
Repeat this until all of the topping mixture has been used up.
Bake for 30 minutes or until the topping is nice and browned.
Let it cool for 5 minutes before serving.

I have some peaches that need to be used up and aren’t something to eat plain so this looks perfect!

fuckyeavegans:

Peach Crispy Crumble

Makes 6 servings - Use organic ingredients whenever possible

4 cups pitted, peeled and sliced fresh peaches (or any other kind of fresh fruit)

1/2 cup + 1 tablespoon unbleached white flour 

1/2 cup almond meal

1/2 cup unbleached sugar

1/4 cup brown sugar

6 tablespoons Earth Balance butter substitute

Preheat your oven to 350°

Grease a baking dish that’s approximately 8”x 8”

Put the fruit in the baking dish.

Sprinkle one tablespoon of flour over the fruit and stir gently to incorporate it.

In a bowl mix together the flour, almond meal, and both sugars.

Add the Earth Balance.

Cut in the butter with a pastry cutter or two knives until the butter chunks are the size of peas.

Grab a handful of this mixture and squeeze it in your palm and then crumble it on top of the fruit.

Repeat this until all of the topping mixture has been used up.

Bake for 30 minutes or until the topping is nice and browned.

Let it cool for 5 minutes before serving.

(Source: )

30 notes | Posted Aug 12, 11 #dessert #food #eat #sweetes #cobbler #peach #fruit #peach crispy crumble #recipes #vegan #vegetarian