Guest guest Posted June 5, 2002 Report Share Posted June 5, 2002 Recipe from Tessie, pita_babe Dessert Cereal Ingredients: + 1/2 cup thick rolled oats + 1/4 cup raisins + 1/4 cup almonds + 3/4 cup soymilk + 1/2 tsp carob powder Directions: Combine the almonds and raisins in a food processor and blend until minced.(You can add a few extra almonds in at the last moment for a little extra crunch!). Combine the almond/raisin mixture with the rolled oats and carob powder in a cereal bowl and stir together. Pour soymilk over the new mixture and let stand for 10 minutes. I tried this as an experiment once when I really wanted something sweet and delicious... I found it! Serves: 1 Preparation time: 12 minutes ------------------------------- Recipe from Kate Easy No-Oil, No-Lettuce Salad Ingredients: + 1 medium tomato + 1/2 medium onion + 6 oz. mushrooms (about 4 medium) + 1 small bell pepper + 1 medium carrot + fresh basil + salt and pepper + balsamic vinegar Directions: Chop the veggies into the size you prefer (I usually slice the onions pretty thinly) and mix them together in a bowl. Add the spices (to taste) and the vinegar. Mix it all really well and refrigerate. This is yummy right off but it gets better with age! Try it with all sorts of other veggies like asparagus, broccoli, etc. Serves: 2-4 Preparation time: 15 min ------------------------------- Recipe from Kate Frozen Pineapple Dessert Ingredients: + 1 20 oz. can pineapple in its own juice + apple pie spice, pumpkin pie spice, or your own mix - to taste Directions: Puree the pineapple (with juice) and spices in a food processor. If you don't have a food processor, you can use crushed pineapple; otherwise you can use any form of pineapple. Pour the mixture into a container and freeze until solid (several hours; for a faster freeze, use chilled fruit). Serve it with chocolate sauce, raspberries, or whatever. Great on those hot summer days. You will not believe how sweet and decadent this stuff is. One serving (with no toppings) contains only 70 calories and no fat. You could also try this with other canned fruit such as peaches or apricots. Serves: 4 Preparation time: 10 min + freezing time ------------------------------- Recipe from sarahblakes Garbanzo Stew Ingredients: + 2 veggie sausage patties + 1 can garbanzo beans (rinsed and drained) + 1 can corn + 1 can stewed tomatoes + 1 tsp chili powder + 1/4 tsp cumin + 1/2 tsp garlic salt + 1-2 tbs hot sauce Directions: Cook the sausage patties, and mash up in pan. You could also use veggie crumbled hamburger for this. Mash up 1/2 the can of garbanzo beans w/ a fork. Combine in a medium sauce pan, the mashed and whole garbanzo beans, corn, stewed tomatoes, chili powder, cumin, and garlic salt to taste. You can add a little water to cut the acidity too, this is very tomoatoey. Heat to a boil. Last, add some hot sauce!! Really good and spicey! Can eat as a stew, but would also be really good over rice or pasta. Serves: 3-4 Preparation time: 30 minutes ------------------------------- Recipe from Myrna Millet with Red Swiss Chard Leaves and Carrots Ingredients: + 1 medium onion, chopped + 2 carrots, chopped + 1 bunch red swiss chard leaves, chopped (use also the stems) + 1 cup millet + 2 cups vegetable stock (don't put too much water, as the chard will leave its juice) + 1/4 tsp. salt + 1/4 tsp. ground black pepper + 2 Tbl. olive oil Directions: In a medium pot, heat the olive oil. Saute the onion. Add the carrots and saute. Add the swiss chard. When the chard starts to leave some of its juice (after 1-2 min.), add the millet, the stock, the salt and the pepper. Bring to boil. As soon as it starts boiling, cover and cook for 10-15 min. Enjoy! P.S. You can substitute the millet with quinoa. It's really good. Serves: 2-3 Preparation time: 15 ------------------------------- Recipe from Kate No-Roll Enchiladas Ingredients: + 1 large bell pepper + 1 large onion + 1 can refried beans (or homemade) + 1 can enchilada sauce (or homemade) + 1 cup salsa (homemade or otherwise, as spicy as you want) + 1 can black beans, rinsed and drained (or other beans to your liking) + tortillas (any kind) + cooking spray + optional: 1 medium tomato Directions: Preheat the oven to 350 (F). Dice the onion, pepper, and tomato (if using). Spray the bottom of a casserole dish with cooking spray and lay down a tortilla (if your tortillas are smaller than your casserole, you can layer them -- but be sure the bottom of the dish is covered or it'll stick like crazy). Spread a layer of refried beans on the top of the tortilla(s) -- you may want to heat the beans first to make them spread more easily. Pour half of the salsa and half of the onions over the beans. Put another tortilla on top of this layer. Layer the black beans, green pepper, tomato (if using), and the rest of the salsa and onion on top of the tortilla(s). Put another tortilla on the top (your casserole should be pretty full by now). Pour the can of enchilada sauce over the whole thing and bake, covered, for about 35-45 minutes or until it's hot and bubbly all the way through. Serve with sour cream (vegan or otherwise) or all by itself. This freezes extremely well. Of course, you can fiddle with this and add or take away ingredients. It's a little different every time I make it, since I layer things differently. Experiment and enjoy! Serves: 4-6 Preparation time: 1.5 hr ------------------------------- Recipe from Kate Pasta 'Parmesan' Ingredients: + 1/2 lb penne, ziti, mostaccioli, rigatoni, or other pasta + 12 oz soft silken tofu + 2 c spaghetti sauce + basil, oregano, garlic powder, salt, pepper, chili flakes, nutmeg Directions: Preheat oven to 350 (F). Boil water for pasta. Crumble the tofu with a fork or hand mixer until it's the consistency of cottage or ricotta cheese. Add spices to taste. Refrigerate until the pasta is done. Once the water is boiling, add the pasta and cook until just done. Drain the pasta and mix with the sauce and tofu. Put the whole mixture into a casserole and bake, covered, for about 30-45 minutes or until it's hot. This is a great alternative to classic baked ziti. Lots less fat, and just as satisfying! Serve with a big salad and crusty bread. Serves: 4 Preparation time: 1.5 hr ------------------------------- Recipe from Keeganthefish Tomato Samdaddies Ingredients: + 4 slices of rye bread + 2 medium tomatoes + 2 or 3 large leaves of lettuce + less than a half of a red onion Directions: Slice the tomatoes to your desired thickness. Then, slice the red onion into about 2 or 3 slices so that the slices stay together. Toast the Rye Bread, and place three slices of tomato on two of the slices, then the onion, then the lettuce, and finally the other two slices to make 2 sandwiches. Not complicated at all and very, very good! When I make it, I usually slice the ingredients a half an hour ahead and place it in the 'fridge, it makes the onion sweeter and the tomatoes better. Also the contrast of hot toasted bread to cold veggies is delightful. There is always leftover veggies so I just eat them with the sandwiches, along with an apple, orange, or both. Serves: 1 (2 Sandwiches) Preparation time: Less than 10 minutes Quote Link to comment Share on other sites More sharing options...
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