Guest guest Posted February 18, 2002 Report Share Posted February 18, 2002 Recipe from Kit Taylor kerbaser Aussie TVP Burgers Ingredients: + 3 cups of dry TVP + 1 grated carrot + egg replacer for 1 egg + tomato pasta sauce or tomato paste + salt and seasoning to taste + flour Directions: Place the TVP and tomato paste/sauce in a bowl - you need enough tomato sauce to hydrate the TVP. Leave it for 15 minutes. Add grated carrot or any vegatable that you have. You can even add frozen peas or something similar. Add enough egg replacer to the equivilant to 1 egg. Spice it up! add garlic, basil, salt and pepper. Use whatever seasonings you prefer. Form the mixture into flat balls and place them on a flour covered plate. Fry them up on the stove top. For best results place the mixture in the fridge for a few hours - or even better overnight. Serves: 4 Preparation time: 30 mins -------- Recipe from Leann15 Becca'a Fruity Sunrise Smoothie Ingredients: + 16 ounces orange juice + 1 cup canned fruit with juice (I use peaches but anything you like is good) + 1 cup soymilk (plain or vanilla both work) + 1/4 cup wheat germ + 6-12 ice cubes (adjust to thickness preference) Directions: Combine all ingredients in a blender and process until smooth. Pour into 2 large glasses or go cups and share one! Note: I like my smoothies thick , so I place mine in the freezer for a few minutes while I clean the blender and get ready for work! Enjoy! Serves: 2 Large Preparation time: about 2 min. -------- Recipe from Leann15 Becca's 2-Minute Vegan Chocolate Freak Ingredients: + 2 cups Chocolate soymilk (I like Silk) + 2 Chocolate Tofutti Cuties (frozen tofu icecream bars) OR 2 cups vegan chocolate ice cream + 6-12 icecubes(adjust for thickness preference) + non-dairy topping (strictly optional) Directions: Place ingredients in a blender and blend until smooth. (Use more ice cubes if you like it thicker.) Pour into a BIG glass or a couple of medium-sized ones. Add a nondairy topping if you're feeling REALLY decadent. I love a thick shake , so I put mine in the freezer for a few minutes while I am cleaning up my blender! Note: If you like a mocha style..substitute Mocha Silk for the chocolate. Chocoholics Unite! Serves: 2 (or 1 Chocolate Freak) Preparation time: about 2 min. -------- Recipe from Linda Best Broccoli Salad Ingredients: + 2 heads of broccoli (crowns - not stems) + 1 1/2 cups Veganaise (Vegan Mayo) + 1/4 cup white vinegar + 1/4 cup brown sugar + 1/4 cup pinenuts + 1/4 cup raisins + Soy Bacon Bits Directions: Wash and dry broccoli. Cut into bit-sized pieces and place in large bowl. In another bowl mix Vegan Mayo, vinegar, brown sugar together. Consistency should be soupy, but not watery -- if it is, add a little more mayo. Pour sauce over broccoli, add pine nuts. Let sit in fridge to let broccoli soak up flavor (usually overnight or a few hours). Just before serving, add raisins and sprinkle with soy bacon bits. Serve. Serves: 4 Preparation time: 10 minutes (but start a few hours ahead) -------- Recipe from Tim Burgener Café de Olla Ingredients: + 3 T ground coffee + 3 C water + 1 large cinnamon stick (4 long) + 4 t piloncillo (brown sugar cone) Directions: Put coffee grounds into a tea diffuser. Place the grounds into a saucepan with the water, and bring to a boil. Add cinnamon and piloncillo, and continue to boil for 5 min. The coffee is now ready, but it's flavor will be richer the longer you allow it to simmer. Stir well before serving. Piloncillo can be found in Mexican grocery stores and in some supermarkets and health food stores, or online at www.melissas.com. To measure the hard sugar, cut it into small chunks or grate it. Instant coffee can also be used, but I recommend grinding fresh, fair-trade beans. Serves: 2 Preparation time: 10 min. -------- Recipe from buba6 Chinese Salad Ingredients: + 1/4 cup olive oil + 1/4 cup sugar + 1/4 cup vinegar (cider vinegar or wine vinegar work well) + 1/4 cup soy sauce + 1 pkg. shredded cabbage + 1 pkg. shredded carrots + 1 pkg. alfalfa or other sprouts + 100 grams pignola (pine nuts) + 100 grams unsalted sunflower seeds + 50-100 grams sesame seeds Directions: Mix first 4 ingredients and leave at room temperature for at least 3 hours. Fry pignola in 1 tablespoon oil till brown, then add sunflower seeds and sesame seeds. Cook another minute or so. Dry on absorbant paper, add to salad. Refrigerate. Add liquid to salad just before serving and be prepared to watch it disappear. Serves: 6-8 Preparation time: 15 minutes plus wait time of 3+ hours -------- Recipe from Circe_Golightly circe_f Orange Chickenesque Ingredients: + Marinade: + 1/2 of a 16 oz bottle of orange juice + 1 tbl of sesame oil (or light olive) + 2 tbls Bragg's Liquid Aminos or 1 tbl soy sauce + garlic & onion powder (to taste) + Sauce: + other 1/2 of the orange juice + 1-2 tsp of grated ginger root + 1 tbl sesame oil + garlic & onion powder (to taste) + 2-3 tbls of sugar + 2 tbl Bragg's Liquid Aminos or 1 tbl soy sauce + 2 tbl cornstarch powder (I put all the ingredients into the oj bottle and shook it up really well) + Other ingredients: + 1 package of chicken substitute such as seitan + 1/2 red bell pepper, chopped in large pieces + 1 small broccoli crown, chopped + 1 small onion chopped in large pieces + 1 clove of garlic, minced or pressed + 2-3 stalks of celery chopped in large pieces + 1 carrot, grated Directions: Toss the chicken substitute and marinade in a ziplock bag in the fridge and leave for at least an hour or longer. Sauté onion in olive or sesame oil until soft. Add the red pepper, garlic, broccoli and celery and cook until tender. Add chicken substitute and sauté a bit longer, about 5 min or so. Add the sauce contents and stir, cooking on low until thickened. right before dishing up, add the grated carrot. Serve over brown rice. Serves: 3-4 -------- Recipe from Yoko - cocolulu Super Quick Vegan Choco-Chip Cookies! Ingredients: + Dry Ingredients: + 2 1/2 cups whole wheat pastry flour (regular flour works too but produces an anemic looking, less wholesome cookie) + 1 teaspoon baking soda + 1 teaspoon baking powder + 1/2 teaspoon salt + 1 cup vegan chocolate chips + Wet Ingredients: + 1/2 cup vegetable oil + 1 cup maple syrup + 1 teaspoon vanilla Directions: Preheat the oven to 350 degrees. Mix together all the dry ingredients in one bowl and all the wet ingredients in another. Once they are combined in the two bowls, make a well in the middle of the dry ingredients and pour in the wet ingredients. Mix the two together until they are well combined then spoon the batter into good sized lumps on a baking sheet and then put them in the oven and let them bake for about 15 minutes. Cool and enjoy. The best part about these cookies is that since there are no eggs, you can go ahead and eat as much dough as you want. Yum! A great recipe for those with little kids who like to help cook. *Variation: you can easily turn these into vegan oatmeal raisin cookies by using only 2 cups of flour, 1/2 cup of oats, and 1 cup of raisins instead of the chocolate chips. They are equal Serves: about 20 Preparation time: 10 minutes or less (not including baking time) -------- Recipe from Yvonne Veggie Dippi Ingredients: + 1/4 cup chopped onions + 1/2 cup broccoli, chopped in small pieces + 1/4 cup cauliflower, chopped in small pieces + 3/4 cup fat free italian dressing + 1/2 cup diced baby carrots + optional 1/4 - 1 cup crumbled nacho chips + 1/4 cup green peppers chopped + 1/4 cup red peppers chopped + 1/4 cup yellow peppers + 3/4 cup mild salsa Directions: Mix all together and heat in microwave for 30 seconds Serves: 1 Preparation time: 2 minutes -------- Recipe from bigmommacita WOW! Wheat/Dairy Free Pizza Ingredients: + 1 package of Siljan Knacke Whole Rye Cracker (the big round kind in the blue & red wrapper found at health food stores) + 1 can pizza sauce (or even better your homemade tomato paste) + vegan soy mozzarella, shredded + vegan parmesan (optional) + your favorite veggie toppings (my favorite combos: artichoke hearts, kalamata (Greek) olives & fresh tomatoes) + sun-dried tomatoes, sweet onions & black olives + roasted red bell pepper, mushrooms & fresh spinach Directions: Place ryecrisp on cookie sheet, smear with sauce then add toppings & sprinkle with soy cheese (note: kids LOVE making their own!!) BROIL in oven for 5 or so minutes, until cheese is melted & bubbly my non-vegan friends LOVE this and were totally fooled!! Very Crispy Crust! Serves: 3-6 depending on how hungry you are Preparation time: 15 minutes MAX -------- Recipe from Circe_Golightly circe_f White Not-Chicken Chili Ingredients: + 2 cans great northen beans + 1 can diced tomatoes + 1 can shoepeg corn + 1 can vegetable broth + 1 can green chilies, diced and drained (as mild or hot as you want them) + 1 package of chicken substitute such as seitan + 2 cloves of garlic, pressed + cumin + oregano + fresh cilantro + juice of 1 lime, freshly squeezed Directions: Open all cans and dump into crock pot. Do not worry about draining any of the cans of the extra fluid except the chilies. Add seitan, cumin, garlic and lime juice. The amounts of the spices you add is purely up to your discretion. Slow cook in crock pot for 6 to 8 hours on low. Serves: 3-5 -------- Recipe from angelfire9489 Yummy Strawberry and Banana Smoothie Ingredients: + about 6 medium strawberries + 3/4 large banana + about 5 ice cubes + 1 dessert spoon of white sugar (that's how much I use - add to your own taste) + about 3 tbls of soymilk (optional, like Vanilla, but virtually any kind will do) Directions: Put the ice in the blender first and turn up 2 high until ice is snow-like and flakey. Add the strawberries and puree until smooth. Then chop and put the banana in and puree until smooth as well. (When the mixture is smooth and creamy, add the soy milk if you have chosen to, it's optional). Poor into a glass, sit back and enjoy!!! Serves approximately: 2-3 Nutrition - Very healthy and virtually fat free! Serves: 2 Preparation time: 5 minutes Quote Link to comment Share on other sites More sharing options...
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