|
This recipe sounds real simple and quick to make
Ingredients Dumplings 5 ounces baby spinach (5 packed cups) 5 ounces firm tofu, cut into 1/4-inch dice 2 1/2 tablespoons cornstarch 2 small jalapeños, seeded and minced 1 1/2 tablespoons soy sauce 1 1/2 teaspoons Asian sesame oil Salt and freshly ground pepper About 45 square wonton wrappers (from 1 package) Dipping Sauce 1/4 cup plus 2 tablespoons soy sauce 2 tablespoons unseasoned rice vinegar 1 teaspoon honey Directions MAKE THE DUMPLINGS Bring a large saucepan of water to a boil. Add the spinach and cook for 20 seconds. Using a slotted spoon, transfer the spinach to a colander. When the spinach is cool enough to handle, squeeze it dry, then coarsely chop it. Keep the water hot. Transfer the spinach to a medium bowl and stir in the tofu, cornstarch, jalapeños, soy sauce and sesame oil and season with salt and pepper. Working with 4 wonton wrappers at a time, dampen the edges and mound 1 1/2 teaspoons of filling in the center of each wrapper. Fold 1 corner of each up over the filling and seal to make triangles. Repeat with the remaining wrappers and filling. MAKE THE DIPPING SAUCE In a small serving bowl, stir the soy sauce with the vinegar and honey. Return the water to a boil. Add the dumplings and simmer over moderate heat, stirring gently, until the edges are al dente, about 3 minutes. Carefully drain in a colander and transfer to a platter. Serve with the dipping sauce. |
And yet another easy recipe
I'm a fan of all kinds of noodles and veggies Some days I just like to go meatless Ingredients Four 1.75-ounce packages dried cellophane noodles 2 tablespoons sesame seeds 1/4 cup plus 2 tablespoons soy sauce 3 tablespoons honey 3 tablespoons Asian sesame oil 6 ounces jicama, peeled and julienned 2 medium carrots, julienned 2 scallions, thinly sliced 1 medium cucumber—peeled, seeded and cut into 1/3-inch dice 1 jalapeño, seeded and minced 1 cup mung bean sprouts Salt and freshly ground pepper 1/2 cup chopped roasted salted peanuts Directions Bring a large pot of water to a boil. Meanwhile, put the cellophane noodles in a large bowl and cover with warm water. Let the noodles stand until pliable, about 20 minutes; drain. Using scissors, cut the noodles into 6-inch lengths. In a small skillet, toast the sesame seeds over moderately high heat, stirring, until golden, about 1 minute. Transfer to a plate. In a small bowl, whisk the soy sauce with the honey and sesame oil. Add the cellophane noodles to the boiling water and cook until al dente, about 3 minutes; drain. Return the noodles to the pot, fill it with cold water, then drain again. Transfer the noodles to a large bowl. Add the jicama, carrots, scallions, cucumber, jalapeño and bean sprouts and toss again. Add the soy sauce dressing and toss to coat. Season with salt and pepper and transfer to a platter. Sprinkle the salad with the peanuts and toasted sesame seeds and serve. |
Here's a yummy looking recipe for a peanut flavored soba noodle dish with tofu. It looks easy to make and delicious!
http://www.prevention.com/health/wei...012281eac____/ |
Mock Chopped Liver
A Vegetarian Option A vegetarian version of a timeless Jewish favorite, this recipe is delicious as a spread, dip or even as a side dish. Ingredients 1 can French style green beans 2 hard boiled eggs 2 medium onions oil for browning onions 1/4 cup walnuts salt to taste Saute onions in oil until brown. Drain green beans, pressing out as much water as possible. Put all ingredients into food processor, processing until smooth. Salt to taste. Note: You can substitute additional hard boiled egg whites for one or both of the yolks. This recipe can also be made vegan by replacing the eggs with fresh mushrooms |
Quote:
|
Here's a recipe that looks good and simple for Kung Pao Tofu. Any spicy Asian dish with nuts in it, well, count me in :)
http://shine.yahoo.com/channel/food/...VXoz1CFtDkgKU5 |
Saag Paneer with Goat Cheese
Serves 6-8 Ingredients 3 Tablespoons olive oil or ghee 1 large onion, diced 2 shallots, minced 2 large cloves garlic, minced 1 teaspoon fresh ginger, grated 1 teaspoon garam masala or other curry spice mix 2 pounds spinach, rinsed well and coarsely chopped, or kale, shredded ½ cup water or dry white wine ½ teaspoon salt, or to taste A few grinds of black pepper, or to taste 2 Tablespoons butter or heavy cream, optional 4 ounces chevre goat cheese, or homemade goat milk farmer’s cheese Basmati rice, cooked In a large pot with a heavy bottom, heat the olive oil or ghee on medium-high. Add the onions, reduce the heat to medium-low, and allow to caramelize for 10 minutes. Raise the heat to medium-high again and add the shallots, garlic, and ginger. Sauté for 5 minutes. Add the curry and toast for another 30 seconds. Add the water or white wine and swish the liquid to deglaze the pot. Add the salt and pepper. Allow the mixture to simmer, uncovered, until the liquid has reduced by about half. Add half of the spinach or kale, cover, simmer for 2-3 minutes. The greens will cook down considerably. Add the other half and fold in the raw greens so that they com in contact with the hot liquid. Cover again and simmer until tender, another 5-10 minutes. Taste and adjust seasonings as desired. To serve, spoon rice onto individual dishes and top with the onion and greens mixture. Use a tablespoon to scoop out a portion of goat cheese, then use a smaller spoon to scrape small pieces onto each serving. Eat with a flatbread such as roti, naan, or chapati, if desired, and accompany with raita made with goat or cow yogurt. |
We ate this last night, and I thought it was really great.
The only thing I would do different next time is use a little less of the quinoa, and add extra butternut squash (we went with the squash rather than the sweet potato) and maybe some carrots. It needed a bit more substance. And I might do a little extra ginger, as well. It smelled AMAZING while it was in the oven, seriously. Moroccan Chickpea Tagine 4 cups cooked chickpeas, rinsed and drained or 2 cans with liquid 2 cups vegetable stock or water (1 1/4 cups if using canned chickpeas juice of 1 lemon 2 cups diced sweet potato, sweet or pie pumpkin or butternut squash 1/2 cup quinoa, rinsed 1 onion, chopped 1/4 cup chopped dried apricots 1/4 cup chopped raisins 4 sun-dried tomato halves, thinly sliced 2 slices (1/8 inch) gingerroot, finely chopped 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon ground cinnamon 1/4 teaspoon hot pepper flakes sea salt freshly ground pepper In the base of a tagine or Dutch oven, combine all but the last 2 ingredients. Bake in a preheated 350°F oven for 1 1/2 hours or until the sweet potato is tender when pierced with the tip of a knife. Season to taste with salt and pepper. Serves 6. To cook on the stovetop: Heat 1 tablespoon of olive oil over high heat in a Dutch oven or large saucepan. Reduce the heat to medium, add the onion and cook stirring frequently for 6-8 minutes or until soft. Add the other ingredients, reduce the heat to low, cover and cook, stirring once or twice, for 45 minutes or until the sweet potato is tender. |
Ok. I need an opinion or two. I'm about to do a wworldwind of a tour of Sydney, Singapore and Beijing. I'm tempted to not be vegan/vegetarian on this trip, particularly Beijing and Singapore so I can try local fare (within reason -- I ain't eatin' cat, dog, toad, etc.)I was thinking of sticking with fish/seafood.
Part of me doesn't like doing this as it feels somewhat of a cop-out but this may be the only time I get to these countries. Beijing does have vegan/vegetarian restaurants but they are far and few between (from what Happy Cow shows). I will be checking them out but I don't know if I'll be able to visit them all the time. What do you think? What would you do? |
what would * i * do ?
there wouldn't be any bargaining with my ethics; i would visit local markets in hopes of finding interesting new ingredients to make an amazing vegan dish wherever i was staying during my trip [or else if possible, on the fly- a picnic].
i found this, maybe it will help you? http://www.veggieplaces.co.uk/vegeta...eijing_cn.html |
The Moosewood cook book has some great recipes that i love to play with.
|
Here's a nice twist on a fresh salad using Asparagus
Shaved Raw Asparagus with Parmesan Dressing Ingredients 2 pounds large asparagus 1 cup coarsely grated Parmigiano-Reggiano cheese (3 ounces) 3 tablespoons fresh lemon juice 2 tablespoons warm water 1/4 cup extra-virgin olive oil Kosher salt and freshly ground pepper Directions Using a vegetable peeler, shave the asparagus into long, thin strips and transfer to a large bowl. In a small bowl, mix the Parmigiano-Reggiano with the lemon juice, water and olive oil. Add to the asparagus and toss to coat. Season the salad with salt and pepper and serve at once. |
new
I'm new to vegetarianism/vegan and after today's dinner know I cannot wing it. I've subscribed to this thread, thanks for WolfyOne for the link.
Looks like I have a lot of shopping to do for new ingredients, and learning new ways to cook. Your recipes sound delicious and doable, thanks for creating this thread. Today, I've experienced the generosity of people on this site, and I thank them for the links to vegan sites, and cook book names, and all of their sharing. This site simply feels good. Greco |
reasons
nycfembbw,
I realize this is an early post of yours but it was spot-on for me. Recently, about a month ago I viewed the youtube video "Earthlings" and well, that did it for me. No judgment here for people eating meat, but for me put it all into a clear perspective. I feel that I want to live without participating in such cruelty to the animals. I love eating meat, and cooking with butter etc. but I had no idea what really went on in factory farming. PETA turned me completely off to their message, but this video made it all too clear. Anyway, so I am looking forward to learning how to cook, and eat a different way. Except for butter, I pretty much don't eat or drink dairy. Years ago a friend suggested I stop dairy so my asthma would improve. Well, I haven't had an asthma attack in years, and I attribute it to stopping the dairy, and I haven't missed it. Mozzarella cheese is the only cheese that my lungs can tolerate without a reaction. I breathe, run with clear lungs now. Alright, so I'm off the soap box, thanks again all of you who share your recipes, and your ideas on how to thrive eating veggies. Again no judgment on people who are not vegan/vegetarians. This is my journey. I want to continue keeping this site safe for all of us. Greco ps Linus just reminded me of the green veggie juices I've been enjoying. I have to say that my energy level has increased incredibly which is why I was up all night last night. Ok, have to check that, but will continue those green veggie juices, they're really delicious and I'm all for that. Quote:
|
Greco,
Hrmm.. you just reminded me what I have to do. Watch Earthlings. I think it's time to return to the raw green smoothies I was doing for a while. |
Oh.. and here are some green smoothie recipes: http://www.squidoo.com/raw-green-smoothie
(including videos) |
Hey, greco, it took me a few years to get there, and now it's been over twenty years of loving being a vegetarian (vegan friendly). Please don't hesitate to ask us any questions! Peace, Jennifer
Quote:
|
Energy
Hi All,
Here to get my shopping list going, but one question that came up for me since I've been drinking the green juice is how my energy level has changed, increased. Have any of you found energy increases since you've been veggie/vegan and/or began to drink green juice? Alright, now to my shopping list. The recipes on this thread by the way sound delicious Greco |
I love my green juices. My biggest problem is I have to slowly shift over from a very protein meat heavy diet (bleck) to a vegetarian one while still balancing mineral levels.
I find that energy levels with a properly balanced vegetarian or vegan diet go through the roof. |
Quote:
I notice changes in energy levels and also in the health of my skin and hair. I've never tried the store bought green juices. I have a Champion juicer and make my own and sometimes add super green powder for the spirulina and chlorella. Kale, broccoli, spinach, carrot, apple, beet: http://i1180.photobucket.com/albums/...7/juice015.jpg Happy juicing! |
through the roof
Exactly, I am getting a sharp increase in my energy levels which is a great thing just have to adjust my schedule am able to make it to the gym by 530am then I'm working intensely all day then do my evening work. Its really quite a benefit not to mention it really tastes good.
Thanks wolfbittenpoet for replying. Have a great week, Greco Quote:
|
juicer
I've been juicing once a day for about two weeks maybe three anyway do see a little change in my skin hair still silver at the temples but I don't have an issue with that so looking forward to other positive changes.
The biggest change I noticed almost immediately has been the energy increase. And I also juice my greens, and for my smoothie add super green powder. I think the spirulina is delicious as well. My juicer is one Jack Lalanne had been selling, don't laugh works alright for now smiling soon though I want to invest in a better one. Champion I understand is one of the best juicers out there so I'll see. Thanks Semantics that photo of the juice looks tempting. Have a terrific week, Greco Quote:
|
This recipe came in an e mail from Better Homes and Gardens
Linguini with Fresh Veggies Makes: 4 servings Ingredients 16 thin stalks fresh asparagus 1 tablespoon olive oil 4 cloves garlic, thinly sliced or minced 6 medium plum (Roma) tomatoes, seeded and chopped (21/4 cups) 1/4 cup dry white wine 1/4 teaspoon salt 1 tablespoon butter* 1 9-ounce package refrigerated linguini pasta, or substitute angel hair pasta 1/4 cup shredded fresh basil Directions Trim asparagus. Remove tips; set aside. Bias-slice asparagus stalks into 1-to 1 1/2-inch pieces; set aside. Heat oil in a large skillet over medium heat. Add garlic and 1/4 teaspoon pepper; cook for 1 minute, stirring constantly. Add tomatoes and cook about 2 minutes, stirring often. Add asparagus stalks, wine, and salt. Cook, uncovered, for 3 minutes. Add asparagus tips; cook uncovered, for 1 minutes. Add butter; stir till melted. Meanwhile, cook pasta according to package directions. Drain pasta. Return to pan and toss with asparagus mixture and basil. Note: The butter is used in this recipe to bind the sauce. Margarine might not be an effective substitute. |
Another BH & G recipe for grilling
Southwestern Black Bean Cakes with Guacamole Ingredients 1/2 of a medium avocado, seeded and peeled 1 tablespoon lime juice Salt Ground black pepper 2 slices whole wheat bread, torn 3 tablespoons fresh cilantro leaves 2 cloves garlic 1 15-ounce can black beans, rinsed and drained 1 canned chipotle pepper in adobo sauce 1 to 2 teaspoons adobo sauce 1 teaspoon ground cumin 1 egg 1 small plum tomato, chopped Directions For guacamole, in a small bowl mash avocado. Stir in lime juice; season to taste with salt and black pepper. Cover surface with plastic wrap and refrigerate until ready to serve. Place torn bread in a food processor bowl or blender container. Cover and process or blend until bread resembles coarse crumbs. Transfer bread crumbs to a large bowl; set aside. Place cilantro and garlic in the food processor bowl or blender container. Cover and process or blend until finely chopped. Add the beans, chipotle pepper, adobo sauce, and cumin. Cover and process or blend using on/off pulses until beans are coarsely chopped and mixture begins to pull away from side of bowl or container. Add bean mixture to bread crumbs. Add egg; mix well. Shape into four 1/2-inch-thick patties. Lightly grease the rack of an uncovered grill. Place patties on rack. Grill directly over medium coals for 8 to 10 minutes or until patties are heated through, turning once halfway through grilling. To serve, top the patties with guacamole and tomato. |
Nearly homemade veggie soup
No salt added Vegetarian Vegetable Broth 1 to 2 boxes depending on size of batch you want to make No salt added corn 1 can No salt added green beans 1 can No salt added tomato paste No salt added fireroasted tomatoes 2 tablespoons minced garlic 2 fresh cloves of garlic 2 carrots one julienned one finely diced 1 stalk of celery diced 1/2 medium onion diced 1 cup of cooked pasta (optional) 1 cup of cooked rice (optional) 2 tbsp worchestire sauce 1 tsp of tabasco sauce Pepper to taste preferably fresh ground salt to taste (optional) Italian seasoning Place garlic, celery, and onion in pot with small bit of olive oil. Allow to saute while you open your cans and drain the veggies. Open your broths. Place broth over the garlic, celery, and onion. Add your veggies both canned and fresh. Add tomato paste. Stir well. Start adding the seasonings and worchestire sauce. Allow to cook for an hour or so stirring occasionally. When veggies are tender add the pasta or rice and the hot sauce. Add more pepper or worchestire sauce if desired. Allow pasta to heat through. Serve with fresh bread or rolls. Homemade croutons are also awesome. Sometimes I add diced potato or kale or collards to this mix. I only warn if you don't like garlic this soup is probably not for you. |
A Great Day
Today took green juice and a green smoothie to work
still working on the last of the green juice all delicious. Thanks guys WolfyOne, and Wolfbittenpoet for the great and EASY recipes you posted today. I'm cooking brown rice and black beans (frijoles negros) which I love last evening found the Veganrican on youtube and he made a lot of our traditional food which can absolutely be made vegan like yucca w/mojo (garlic, olive oil) and onions And about that Energy thing was awake at 2am I kid you not and I wondered now what? I wrote, read, had breakfast (Lean Crunch w/soymilk) headed for the gym at 5am and was out by 7am worked all day now home to work a little more then read and head to sleep yeah that ENERGY thing is something I really need a new schedule for :cigar2: and no I'm not giving up my cigars I'm a cigar smoking vegan go figure Greco |
smoothie
Well, today I took my green smoothie to work it is staple now for me.
And a zip lock of walnuts, and raisins for snacking, feel I have to have something to bite into and not only liquid. Tonight will juice cucumber, dill, lemon, and pineapple we'll see how it turns out. Looked at the fake franks, and fake bacon but decided they didn't look very appetizing so I'll be sticking to fresh, and powdered green veggies, grains and legumes, nuts and seeds. Still drinking coffee, and smoking cigars about one a week at most. enjoy your evening, Greco |
I make pizza a lot, and
Pete likes sausage on her pizza, so I buy Yves, which is spicy and delicious. |
Quote:
|
I don't like many faux products in general, and
I forgot the brand of the hot dogs I really like, I am pretty sure that Yves pupperoni has less salt and junk than the original. |
green II
My green smoothie for the day is a given at this point
It is delicious, gives me energy for the whole day This early evening made a quick chopped spinach with mushrooms and roasted garlic (love garlic) over about a cup of quinoa Very fast cooking, and easy As I'm feeling my body with these greens I notice a difference in cooked and the green juices/smoothies and how I feel, my energy levels. On the green juices = lots of crazy, wonderful energy green smoothie= sustained energy cooked veggies and grains= very comforting quiet energy I am usually in touch with my body and the way it feels and since going completely vegan this body awareness has really increased. Waking early, very early, and toward the end of this week have dialed it down a bit. I'm seeing that I like very simple, fresh meals, and juices really good with just these who knew? Other positive changes as well. So, anyone else find any changes you'd like to share? Sensing people even more then usual, this may not be a great thing, but I'd rather know than not so its good. Have a good one, Greco |
Hey, greco, I've been loving your posts on this thread (and elsewhere, of course). What is the recipe for this green smoothie that you like so much? Jennifer
PS Quinoa is the only grain that is both a complex carb and a protein, so it's a great one to have! |
love buckwheat!
|
juicy juic
nycfembbw,
In answer to your question about the green smoothie: #1 banana tofu (some days no tofu) soymilk green veggie powder includes spirulina, chlorophyll red stuff includes lots of berries Vit C powder (approx 5,000mg) aloe vera (every other day) #2 dill banana pineapple green powder red stuff Vit C same as above aloe vera same as above spring H2O green juices are fresh leafy greens tomorrow: green chard cucumber lemon carrot apple Quinoa is light and tasty. thanks, Greco Quote:
|
cravings II
craving for oysters hit today
I love seafood but haven't had any since the Gulf oil disaster and now am vegan so they are a sweet memory so instead am having sauteed green chard with garlic onions olives and boiled sweet plantain (platanos maduros) delicious and easy My juicy juice#2 was unbelievably good I wasn't sure it would be and used the rest of the chard for dinner cooked Enjoy your evening, Greco |
Qunioa Rocks!
I love love love quinoa! It's so very versatile!
I make a lovely banana applesauce cake with ground quinoa. I will also use it like rice or noodles. And...for breakfast it's super yummy with some raw sugar (I can't eat refined sugars in the morning :| ) I think besides the banana, quinoa is a perfect food. Quote:
|
oysters
still craving oysters
banana/pineapple juice I thought about adding vanilla and coconut milk to make it a dessert but today had the juice only delicious for dinner as follows: spinach green chile enchiladas with mozzarella cheese (no queso fresco tonight) brown rice frijoles negros picante sauce invented will see how it turns out so far so good enjoy your Sunday and week ahead Greco PS How have you dealt with cravings for other foods since becoming vegetarian/vegan? |
creme brulee - vegan style :)
i drained and cracked, peeled, & shredded a coconut. thinking about making a creme brulee this afternoon. i've had it before, and not only are the recipes simple, they are delicious!
greco, i've never juiced- usually, i eat so many fruits and veggies throughout the day there's no issue with getting my daily requirements [and then some!]. today, with the weather being 97 degrees Fahrenheit, an ice cold fruit juice [with coconut milk] sounds good! happy week coming to you all. http://vegangoodeats.com/2010/07/la-...pour-le-vegan/ http://veganvisitor.wordpress.com/20.../creme-brulee/ soy-free- http://wholelivingdaily.wholeliving....llenge-14.html |
dessert
violaine,
that dessert sounds good I love coconut appreciate the links as well. Greco Quote:
|
i made banana carob muffins instead.
http://photos-g.ak.fbcdn.net/hphotos..._3679417_s.jpg
http://photos-f.ak.fbcdn.net/hphotos..._4335356_s.jpg they are really good. i used- carob powder, carob molasses, agave power, xanthan gum, baking soda, vanilla, bananas, wheat-free/gluten-free all purpose flour mixture = i make the flour blend, egg replacer, earth balance, almond milk, sunflower oil, and love! i found the places [french] with farm animals at a tag sale, and they are so wonderful to use. |
| All times are GMT -6. The time now is 12:38 PM. |
ButchFemmePlanet.com
All information copyright of BFP 2018