Vegan/Vegetarian Thread (discussion, recipes, laughs)

[2myladyblue]

Blue's Breakfast Bar (B3)
2 bananas
2 cups of oats
3 Tbsp. flour
1 Tbsp. sesame seeds
2 tsp. brown sugar
1 tsp. cinnamon

Combine & bake at 350 for 10 min.


~LadyBlue

[2myladyblue]

Tofu-Salad (for Sandwiches)
(I usually just mix up my own blend of whatever I have on hand, but for those that want an actual recipe....)

1/2 lb. soft tofu
3 Tbsp. apple cider vinegar
1 1/2 Tbsp. sweetener of choice
1 tsp. onion powder
1 tsp. turmeric
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 lb. firm tofu
1/2 cup celery, chopped
1/2 cup carrot, finely grated
1/2 cup cucumber, chopped
1/4 cup onion, chopped
1/4 cup parsley, chopped

In a blender or food processor, blend 1/2 lb. soft tofu, vinegar, sweetener, onion powder, turmeric, salt, and garlic powder until smooth.

Crumble 1/2 lb. firm tofu into a bowl. Mix in th ecelery, carrot, cucumber, onion, and parsley. Stir in the blended tofu mixture, and serve on your favourite bread.

(Ok, that's all just WAY too complicated...I just crumble firm tofu, chop some celery, maybe a little onion, black olives ('cause I love 'em!), some mayo, a touch of relish, garlic, turmeric, pepper...whatever....YUM!!!)


~LadyBlue

[nycfem]

Recently I made a similar recipe that came out yummy:

PEACH CRUMBLE

lotsa very ripe chopped peaches, soy or almond milk (small amount), apple sauce (small amount), lotsa Kashi granola, cinnamon

mix

bake

eat

Originally Posted by 2myladyblue

Blue's Breakfast Bar (B3)
2 bananas
2 cups of oats
3 Tbsp. flour
1 Tbsp. sesame seeds
2 tsp. brown sugar
1 tsp. cinnamon

Combine & bake at 350 for 10 min.


~LadyBlue

[2myladyblue]

TVP Helper

Combine & store in an air-tight jar or plastic bag:

1 1/2 c elbow macaroni
1 c dry Texturized Vegetable Protein (TVP) granules
3 Tbsp dried, minced onion
2 Tbsp dried parsley
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp salt

To prepare:

Pour one 28 oz. can crushed tomatoes with juice into a large skillet or saucepan.
Add 2 c water & bring to a boil.
Add TVP/macaroni mix

Simmer, covered for 15 min. or until macaroni is tender, stirring occasionally to prevent sticking.

Add more water if necessary.

*Option* Add 1 c frozen peas during last 5 min. of cooking


~LadyBlue

[2myladyblue]

Textured Vegetable Protein (TVP) is a high-fibre, high-protein meat substitute made from soy flour and available in a selection of flavoured and unflavoured varieties, as well as different sizes (large chunks to small flakes).

TVP has a similar texture to ground meat when cooked and works well in dishes sich as casseroles, pasta sauces, soups & chilis. TVP absorbs spices and flavourings well, much like tofu, so it is an extremely versatile staple. Try adding a half cup of TVP while cooking, or saute rehydrated TVP with diced tomatoes, onion & chili powder for an easy taco filling.

*Because TVP is a dehydrated product, it needs to be reconstituted in hot water for about ten minutes or in the cooking process before being eaten.
Reconstitute TVP with boiling water in equal amounts and allow to sit about 10 minutes.

*Note* 1/2 c dry TVP = 1 lb. hamburger
(after reconstitution)


~LadyBlue

[2myladyblue]

Grilled Veg Sandwich

Grill:
Cut red onion rounds
Seed & cut red pepper in half & squish flat
Lengthwise eggplant & zucchini
Toss in oil, salt & pepper

Process til smooth:
Sundried tomatoes (packaged in oil)
Black olives
Capers
Fresh basil

Spread any bread/wrap with puree, add grilled vegs & top with alfalfa sprouts



~LadyBlue

[2myladyblue]

Carrot-Ginger-Coconut Soup

Sauté carrots & onions
Pour in a can of coconut milk
Add red lentils & rice
Add enough liquid (stock or orange juice) so soup isn’t too thick
Grate frozen* ginger into soup (*frozen ginger keeps well & grates easily!)
Sprinkle with a little salt

Puree with a hand blender & serve.
Garnish with cilantro.



~LadyBlue

[2myladyblue]

Lentil Salad

Mix:
2 Tbsp. Olive
2 Tbsp. Red wine vinegar
2 tsp. Dijon mustard
19 oz. Can lentils, drained & rinsed
12 c. chopped cucumber
1 chopped onion
1 garlic clove, minced
1 Tbsp. Chopped fresh dill
Crumble feta over the top.


~LadyBlue

[2myladyblue]

This powerhouse whole grain has more protein than other grains (eight grams per cooked cup/250 mL) and, like brown rice, is bursting with fibre, B vitamins, copper, manganese and magnesium. And because quinoa—which is pronounced “keen-wah” and is hailed as “the mother grain” in its native South America—has no gluten, it’s safe for people with celiac disease. Plus, researchers at North Carolina’s Wake Forest University concluded that people who eat 2 1/2 servings daily of nutrient-dense whole grains are 21 percent less likely to suffer from cardiovascular disease than people who consume less.

Prep tips:
To cook quinoa, simmer one part dried quinoa with two parts water or broth for 10 to 15 minutes, or until all the liquid is absorbed. (Quinoa cooks more quickly than brown rice.) Toss cooked quinoa with olive oil, lime juice, chopped roasted vegetables and fresh herbs for a great lunch or side dish.


~LadyBlue

[2myladyblue]

Pear and Pomegranate Salad
Servings: 4

2 Asian or Bartlett pears
1 tbsp (15 mL) lemon juice
3 cups (750 mL) torn leaf lettuce or Boston leaf lettuce
3 cups (750 mL) frisée lettuce
1/4 cup (50 mL) pomegranate seeds

Warm Vinaigrette:
1/4 cup (50 mL) vegetable oil
2 tbsp (25 mL) pomegranate juice
2 tbsp (25 mL) lemon juice
1 tbsp (15 mL) grainy mustard
2 tsp (10 mL) liquid honey
1/4 tsp (1 mL) each salt and pepper

Preparation:
Core pears and thinly slice; toss with lemon juice. Divide among 4 plates, arranging in overlapping circles. (Make-ahead: Cover and refrigerate for up to 4 hours.)

Warm Vinaigrette: Meanwhile, in small saucepan, whisk together oil, pomegranate juice, lemon juice, mustard, honey, salt and pepper; bring to boil. Reduce heat and simmer, whisking, until thickness of maple syrup, about 2 minutes. Drizzle about 1 tbsp (15 mL) over pears on each plate.
In large bowl, toss leaf and frisée lettuces with remaining vinaigrette to coat; mound attractively on pears. Sprinkle with pomegranate seeds.


~LadyBlue

[2myladyblue]

Ambrosia

Mix:
½ c. coconut
1 pkg. Dessert tofu (almond, banana, or coconut)
2 oranges broken into segments
1 c. pineapple chunks
1 banana
1 apple
1 pear
1 tsp. Vanilla

(Obviously, you can make this with ANY of your favourite fruit....but I also like to sprinkle it with poppy seeds...)


~LadyBlue

[2myladyblue]

Butternut Squash Soup

Melt 2 Tbsp. Butter & lightly brown:
1 small onion, chopped
1 stalk celery, chopped
1 med. Carrot, chopped
2 med. Potatoes, chopped
1 med. Butternut squash, peeled, seeded & cubed

Pour in enough chicken stock to cover veggies & bring to a boil.
Reduce heat to low, cover pot, and simmer 40 min, or until veggies are tender.
Blend until smooth.
Season with salt & pepper.


~LadyBlue

[2myladyblue]

shitake happens

Vegetarians are sprouting up all over....

I'm a VAGatarian

~LadyBlue

[2myladyblue]

This sweeter-tasting alternative has more calcium, magnesium and phosphorus—three minerals that work to strengthen bones—than peanut butter. Plus, a California study found that including 3  1/2 ounces (100 grams) of almond butter in a plant-based diet over four weeks reduced harmful LDL cholesterol, while slightly raising heart-protective HDL cholesterol levels in both men and women. “Even though almonds are high in fat, it’s mostly monounsaturated fat, which helps to drive down unhealthy cholesterol levels,” says registered dietitian Wendy Bazilian, co-author of The SuperFoodsRx Diet. Almonds also have more of the antioxidant vitamin E than peanuts and are spared the hydrogenated oil and sugars that are added to most processed peanut butters.

Prep tip:
Mix equal amounts of almond butter, soy sauce, lemon juice and honey, and drizzle on top of your greens.

[Laerkin]

I just tried a new recipe that I love!

Roasted Garlic and Caramelized Onion, White Bean Dip

Roast 1 head of garlic and use 2-4 cloves (to taste)
Caramelize half of one Vidalia onion
One can of white cannelloni beans
2 TBSP EVOO
Sea salt and pepper to taste
1/2 tsp cardamom

Combine all in a food processor and run until smooth and creamy. I would add a little more pepper than you would think.

Spread on crackers, veggies, or eat with a spoon.

Just watch out because you'll have some charming breath afterward!

[rawk]

Vegan reporting for duty! Been vegan before people were really calling it that...early 90s. had my lapses; but it's mostly for health as I am still a leather-wearer. I try to buy all my leather second-hand, though.

Nutritional yeast is my favorite single thing in the entire world.