Guest guest Posted March 18, 2002 Report Share Posted March 18, 2002 IN THIS ISSUE: Camping Potatoes/Carrots Chopped Vegetable Salad Manicotti of Doom! Quick & Easy Paradise Concoction Quick Couscous and Beans Quick Seitan Quesadillas Spicy Spinach Tofu Super Yummy Protein Bars Tater and Spinach Yumminess ------------------------------ Recipe from cottammelanie Camping Potatoes/Carrots Ingredients: + potatoes still in skin + carrots + soy sauce + salt and pepper Directions: Cut potatoes into small cubes put in bowl with chopped carrots. Boil in microwave or stove until soft usually 15-20 minutes. Drain water and then place carrots and potatoes in aluminum foil shape foil like a bowl so juices won't leak out. Cover potatoes and carrots with a hefty sprinkle of soy sauce and however much salt and pepper you want. Wrap up tightly in foil and put in oven 400 for 30-35 minutes. Best if you used while out camping and then just cook it under some nice hot coals. Serves: 4-8 Preparation time: 45 minutes ------------------------------- Recipe from A friend got it from her mom and I fell in love with it!! vaberella/vab Chopped Vegetable Salad Ingredients: + chopped onions (Any, I usually use the red and the normal, sweet and peppery flavour) + chopped tomatoes + chopped peppers (All: Green, Yellow, Red) + chopped (cubed) cucumbers + diced watercress + diced asparagus (after light steaming and cooling) + Simple Vinaigrette: + apple cider vinegar (You could use any vinegar. No measurements, usually about 4 or 5 capfuls depending on amount.) + coarsely (preferred) or even finely ground pepper, as much as you like + a sprinkle of basil + a sprinkle of parsley + salt to taste Directions: After chopping, mix all vegetables in bowl together. Then just mix the vinaigrette as you put each ingredient in the bowl. But you can make it separately and then add it into the salad. Make it so it's something that you can drink as a drink. I usually drink the rest of the vinaigrette because it's sooo good. By the way the salad can sit in the vinaigrette. I've done it both ways. After making it, you can eat it right away. But I prefer to cool it for about 30 minutes to an hour. The salad, if wrapped carefully and put in fridge, should last up to 3-5 days. But it also depends on how much you eat. You can eat it with anything. Serve as just a side dish or a lunch snack. Enjoy!!! Serves: Unlimited Preparation time: 20 minutes ------------------------------- Recipe from Joelle Manicotti of Doom! Ingredients: + one dozen manicotti shells + two packages of firm tofu (minus one half cup) + one packet of Italian seasoning (or use your own blend) + one cup of vegan cheeze sauce (see notes below) + two large cans of crushed tomato + one can of tomato paste + Italian seasonings (garlic, oregano, basil, etc) + one can black olives, chopped coarsely + one can green olives, chopped coarsely + or any other veggies you like to add into tomato sauces Directions: Pre-heat oven to 350 degrees (F). Boil lots of water for the manicotti shells, so that the filling can be made while they're cooking. Filling: Plop the two bricks of tofu into a bowl and mash with a potato masher or a fork until it looks like Ricotta cheese. Add in as much of the Italian seasoning packet as you want, or season it with your own special blend of herbs and spices like oregano, garlic, basil, and I like to throw in a bit of cumin for interest. Use your imagination. Pour in the vegan cheeze sauce and mix well. For the cheeze sauce, I usually use a recipe from Joanne Stepaniak's UnCheese Cookbook like Meunster (minus the agar). But for this purpose (because of copyright laws and because experimentation is fun) here is my modification. Mix in a blender the following things: tofu, raw cashews, tahini, nutritional yeast, seasonings (like garlic, onion powder and salt) and a little water and the juice of one lemon (these should all add up to about two cups or so, maybe a little more). Once everything is blended up nice, and you like the flavor, it's ready to go. Note: if it tastes bland, add in more lemon juice. I found that this is crucial, and vinegar doesn't really cut it in fake cheeze recipes. Tomato Sauce: Plop the canned tomato goods into a pot, add a tomato-paste-can full of water and heat and stir. Season with garlic powder or fresh garlic (I love a lot of garlic) and herbs. Add in chopped olives and other veggies if desired. Simmer until the flavors meld to your satisfaction. Drain the manicotti and place in a pot of cold water. Line your baking dishes with a bit of the tomato sauce. Fill each shell with the seasoned tofu filling and place very close together in the baking pan. Cover with sauce so that no noodle bits are showing. Cover pan(s) with foil. Bake in 350 degree (F) oven for approx. 30 minutes, or until the sauce is nice and bubbly. Enjoy! Serves: 5-6 Preparation time: 30 min ------------------------------- Recipe from Karuna Quick & Easy Paradise Concoction Ingredients: + 1 cup brown rice + 1 can dark red kidney beans + 1 avocado + 1/4 cup olive oil + 1/4 cup picante sauce + corn tortillas Directions: Cook brown rice according to directions on package. Usually this means boiling about 2 c water, adding brown rice and simmering 45 minutes. (This recipe is especially great when you have leftover brown rice.) After the rice is cooked, add 1 can dark red kidney beans (heat in microwave first), 1 chopped avocado and the olive oil and picante sauce. Mix it all up and season to taste. Serve on corn tortillas, as a side, or by itself. This feeds 2 VERY hungry people. It is delicious, filling, and fast. Serves: 7-9 fajitas Preparation time: with brown rice cooking time, 1 hr. ------------------------------- Recipe from Karuna Quick Couscous and Beans Ingredients: + 1 box Near East couscous mix + 1 can dark red kidney beans + 2 1/4 cups water + 2 tsp. olive oil + salt and pepper Directions: Obtain a box of Near East couscous mix. I'm in Texas, and if I can find it here, you can find it anywhere. It's only about $2 a box. Prepare according to directions on box. This takes about 5 mins. (Boil water, olive oil, and contents of spice sack. Let stand five minutes. Fluff with fork.) Then add beans (heated in microwave) and a light drizzle of olive oil. Salt & pepper to taste. This will feed 2 VERY hungry people. Delicious and quick. Serves: 2 Preparation time: 10 minutes ------------------------------- Recipe from EMK Quick Seitan Quesadillas Ingredients: + flour tortillas + prepared vegan, chicken-flavored seitan + spices (I like cumin, garlic and fresh black pepper.) + tomato, lettuce, olives, onions, etc + your favorite vegan soy cheese (I used a mix of mozzarella and cheddar) + salsa, vegan sour cream, veggie refried beans, etc. Directions: Cut the seitan into chunks or strips and sauté until browned; add seasonings. Dump seitan into middle of tortilla shell; add tomatoes, lettuce, etc, then soy cheese. Fold over. Place in clean heated non-stick skillet until cheese is melted and tortilla slightly browned on each side. Top with salsa, sour cream and veggie refried beans, if desired. Notes: If you throw the tortillas in the microwave for a few seconds, they're easier to fold. Also, try to get the cheese to melt a little bit before flipping - otherwise you'll have trouble keeping your toppings in the tortilla! Preparation time: 10 min ------------------------------- Recipe from Sujata Spicy Spinach Tofu Ingredients: + 1 lb spinach + 1 box extra firm silken tofu, drained, 8 cubes 1/2 inch each + 1 tomato + 1/2 inch ginger + 2 cloves garlic + 1 teaspoon cumin powder + 1/2 teaspoon cumin seeds + 1/2 teaspoon ground black pepper + a pinch of ground cinnamon + 1/2 teaspoon red chili powder + a pinch of ground turmeric + salt to taste + 3/4 cup water + 2 tablespoons oil (canola or vegetable oil) Directions: Add 1 tablespoon oil in a saucepan and fry tofu cubes till golden brown. Set aside. Wash and cut spinach. Add 1/2 cup water in a large saucepan and add cut spinach leaves and let it boil till it is cooked (changes colour). Drain water and set aside. Cut tomato into 8 pieces and set aside. Finely cut garlic and ginger and put it in mixer. Add boiled spinach leaves. Add cumin powder, black pepper, cinnamon, red chili powder and salt and blend all these ingredients in the mixer. Add 1 tablespoon oil in a saucepan and heat. Add cumin seeds and turmeric powder. fry tomatoes. When cooked (they loose firmness) add the spinach mixture. Add 1/4 cup water. Bring to boil. Add fried tofu pieces. Its ready to serve. Its an excellent dish with white rice or flat bread. Quantity of spices could be increased as per discretion to make it more spicy. Its a low fat dish. Serves: 2 Preparation time: 25 min ------------------------------- Recipe from kkitko Super Yummy Protein Bars Ingredients: + 15 pitted dates (a few more if they're not very moist) + 1/2 cup almonds Directions: Grind the almonds to a powder. A finer powder is best, but it doesn't need to be like flour. Put the almond powder in a large mixing bowl. Next, blend the dates in a blender or food processor until they are in very small pieces and partly pureed. You may need to cut them in half before you put them in the blender, depending on how powerful your blender or processor is. Put the date pieces/puree in the bowl with the almond powder. Knead the mixture for 5 minutes or so. Here's the trick: At first, it will seem as if it will never blend. But after a few minutes, the heat generated from kneading will bring out the oils. If after 5 minutes this just isn't happening, wet your hands--don't add water! Continue kneading. Kneading is the key to success in this recipe. Eventually your mixture will stick together quite nicely. Form a brick or bar. This is tremendously tasty and full of protein. Serves: Varies Preparation time: 15 min ------------------------------- Recipe from leslie Tater and Spinach Yumminess Ingredients: + 3-4 white organic potatoes diced very small + 1/2 bag or so of fresh organic baby spinach + 1 small onion, finely diced + spike seasoning (or whatever spices you like) + a hefty sprinkle of nutritional yeast if you like it + some good olive oil Directions: Microwave your diced taters for a few minutes to give them a head-start on the cooking process. Meanwhile, sauté your onion in the olive oil. Add the spuds. Sautee until they are nice and brown. Dump the taters and onions over the fresh raw spinach in a big bowl. Add your Spike or other seasonings. Toss everything around until the spinach wilts from the heat of the potatoes. I love spinach when its barely cooked like this. Serve with a sprinkle of nutritional yeast. YUM! I came up with this a few weeks ago because all I had in my house was the afore mentioned ingredients and I was starving! I liked it so much I make it all the time now. Serves: 3-4 Preparation time: 10 minutes tops Quote Link to comment Share on other sites More sharing options...
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