Vegan/Vegetarian Thread (discussion, recipes, laughs)

[nycfem]

Speaking of simple, I watched a youtube called "the low class vegan" that I liked a lot. It was vegan "recipes" you might be embarrassed to serve as a meal but which are actually quite good but involve minimal prep and two or three ingredients. I guess I trend in that direction...

[MsTinkerbelly]

You all probably know about “Bitchin’” sauce, but I bought some for the first time this weekend from Costco.

It is vegan and made from Almonds, grape seed oil and almond milk, aminos, as well as super tasty seasonings. Original, curry and spicey hot flavors...good for dipping chips and veggies, add some to chickpea pasta, spread on a sammie, yumbolicious!

They were selling 3 tubs for around $9 in the refrigerated section.

[kittygrrl]

Originally Posted by nycfem

Speaking of simple, I watched a youtube called "the low class vegan" that I liked a lot. It was vegan "recipes" you might be embarrassed to serve as a meal but which are actually quite good but involve minimal prep and two or three ingredients. I guess I trend in that direction...

this fried rice is quite good and hits the spot!

Shiitake Fried Rice
prep 5 mins- cook 15 mins- total 20 mins


yield 2 1/2 cups

Delicious vegan shiitake fried rice recipe.

Ingredients
1 Tbsp. canola oil
1/2 inch ginger, chopped
3-4 garlic cloves, chopped
1 onion, chopped + 1/2 c chopped green onion-save 1 Tbsp green onion for garnish]
1/2 cup shiitake mushrooms (fresh or dried)
1 tablespoon lite soy sauce + 1 Tbsp. rice vinegar + 1 tsp vegan oyster sauce
Salt + pepper + paprika, to taste
1 tsp. sesame oil (for finishing)
1/4 cup vegetable broth, optional (if you don't like a dry fried rice)
2 1/2 cups leftover cooked rice
Freshly chopped parsley or cilantro
Toasted sesame seeds
Sriracha or Tabasco
Instructions
For dried mushrooms, add the shrooms to a bowl and add 2 cups water. Let it sit for 20 minutes. Drain and slice into pieces. Set aside.
For fresh mushrooms, simply rinse and slice into pieces. Set aside.
Heat a pan over low-medium heat. Add canola oil.
Once it's hot, add ginger + garlic + onion. Stir and saute until the onions are translucent.
Add the sliced mushrooms. Stir and cook for 4-5 minutes over the same low-medium heat.
Add soy sauce, vinegar, vegan oyster sauce, salt, pepper, paprika, and vegetable broth (if using). Stir and cook for 2 minutes (4-5 minutes if you're using veggie broth).
Next, add the cooked rice and mix well.
Transfer to a serving bowl, dash of Tabasco, dash sesame oil, garnish with freshly chopped parsley/cilantro/green onion + toasted sesame seeds and serve.
Notes
*Addtional options for added flavor
Add 1/4 cup veggie broth(if you prefer) more moisture. You can use cooled cooked rice or leftover rice . Takes less then 20 minutes to prep & throw in pan. Serve with a tropical fruit compote. Nice, hot or cold. Serves 2

[adapted from One Green Planet]

[Chancie]

So the beans were extremely easy and delicious. I soaked about a pound of dried pinto beans overnight, rinsed them in the morning, and covered them with 7.5 cups of water in the crockpot. I have a very basic crockpot so I put them on low, but they weren’t getting soft enough, so I put them on high. I never add salt when I make beans because it’s supposed to make them tough. I did add cumin and chili powder.

I seriously think I’ve never cooked them enough before.

I’m sure there are thousands of recipes online, but this is something I just did, and it legit was super easy. I cook a lot and I’m not especially stingy with myself but if I have to buy too many special ingredients that I can’t imagine using again any time soon, I just don’t bother.

For breakfast I had rice, nice soft pinto beans, eggs, a small avocado, and corn salsa.

ETA The beans took all day to cook but you don’t have to do anything to them while they cook.

[kittygrrl]

its a brunch kinda thing-
Pancakes
1 1/2 cups buckwheat flour
1 cup brown rice flour
1 tbsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/8 tsp nutmeg (freshly ground)
Mix toget in bowL
***
1 1/2 cups plant milk (You may need a little less or a more depending on how you like your pancake batter)
1/2 c pumpkin puree
*2 Tbsp. agave syrup (*optional)
Juice of one lemon
1/2 cup applesauce
2 flax eggs (2 tbsp flaxmeal, 5 tbsp water)
Mix together til combined.

Pour wet ingredients into flour mixture. Mix til just combined. Do not overmix! Let batter sit for 10 minutes while you heat griddle. Put a bit of coconut oil into pan. Cook pancakes til bubbles appear all over pancake. Flip. Keep warm in oven til all done. Serve with coconut yogurt/vegan butter. Top with maple syrup and pumpkin seeds. If any left freeze between wax paper. Toast or warm in oven. Amazing.

[adapted from So you're dating a vegan]

[kittygrrl]

haven't tried out this one yet, but it sounds great!
CASHEW FRIED RICE [by Chef Vicki-Recipe Rehab]

1 tablespoon coconut oil
1 small white onion, diced
1 red bell pepper, diced
1 cup frozen peas, thawed
2 tablespoons vegan oyster sauce
1 tablespoon sesame oil
1/2 tablespoon turmeric powder (Season to your taste)
4 cups brown rice (I'm using brown Jasmine)
3/4 cup toasted unsalted cashews
2 to 4 tablespoons lite soy sauce (Season to taste)
3-4 scallions, chopped
½ cup Thai basil leaves
2 teaspoons black sesame seeds (for garnish)
Start by dicing 1 onion and 1 red pepper.

In a large non-stick pan on medium heat, add 1 tablespoon of coconut oil. Once the oil is melted and the pan is hot, add 1 diced onion, and 1 diced red pepper. Cook the onion and red pepper until softened, about 5-6 minutes. Add 1 cup thawed frozen peas, and 2 tablespoons vegan oyster sauce to the pan, and sauté for 1-2 more minutes until all of the veggies are coated and the peas are heated through. Transfer the mixture to a bowl and reserve.

In the same pan on medium heat, add sesame oil and turmeric powder to the pan. Next, add the cooked brown rice, and sauté it in the oil and spice for a few minutes, or until just warmed through. Add ¾ of a cup of toasted unsalted cashews, and 4 tablespoons of the liquid amino acids, and stir until the rice and nuts are thoroughly coated with the amino acids for 1 minute or so.

Add the reserved veggie mixture to the rice mixture. Mix both together until everything is well incorporated and heated through, about 1 more minute.

Turn off the heat. Top with 3 chopped scallions, ½ cup of Thai basil leaves, and 2 teaspoons of black sesame seeds. Serve and enjoy!

Note: I did jig the recipe a bit to my taste. Some of the seasoning was pretty intense.

[Kätzchen]

I discovered an new non-dairy, sugar free creamer to use, recently.

It's made by Califia Farms and it's half coconut milk and almond milk.

I use it in an cup of hot cocoa, or with an cup of decaf coffee, or over oatmeal, or use it in my Burt's Bees Protein shake mix (vanilla).

[tantalizingfemme]

Originally Posted by Kätzchen

I discovered an new non-dairy, sugar free creamer to use, recently.

It's made by Califia Farms and it's half coconut milk and almond milk.

I use it in an cup of hot cocoa, or with an cup of decaf coffee, or over oatmeal, or use it in my Burt's Bees Protein shake mix (vanilla).

How funny, I was looking at this on Amazon today. I like flavored creamer and I could only buy 6 at a time and I don't want to get that many to start. My issue is I like my vegan creamer to be on the thicker side and what I have found has not been that. I did find a recipe for vegan hazelnut creamer that promises to be thick so I am going to try making it this week. I use mostly whole foods and consume little pre-made/processed foods so this recipe will be perfect if it comes out good. But, if it doesn't, I may get this. I wish they sold it locally so I could buy just one to try it out. I miss good creamer.

[nycfem]

I had a good vegan dinner tonight that was easy to make. It's one I make a lot.

Appetizer: black rice crackers layered in the following order with "Go Veggie" vegan cream cheese substitute, garlic and chive flavor; cucumber; paprika; apple.

Main dish: wok stir-fried carrots, onions, tofu, 1 tsp soy sauce, curry, and 1 tbs natural peanut-butter

What are your easy to make, staple dishes and snacks that you have often?

Another one of mine that I've been having all the time is vegan paleo bread (bought frozen and then toasted from the health food store), pineapple-tumeric hummus (from health food store), toasted walnuts, and arugala. I have it with kale chips if I want something crunchy on the side. It's a meal I sometimes have at work.

[Kätzchen]

The pineapple-turmeric hummus sounds really good, but I've never seen it at any store I shop at. As far as easy to fix, things to eat, I keep lots of veggies on hand (cauliflower, celery, carrot chips or sticks, broccoli buds, etc) and pair them with hummus, which has pine nuts and Mediterranean seasonings. I also like freshly ground almonds and peanuts and Tahini paste (ground sesame seed paste) on rice crackers or beet crackers or blue corn chip type crackers. I think the easiest thing for me is making homemade vegetable soups. I've been having more soup lately, as an main meal.

During warmer months, I live on garden salads.

I never got the chance to make the pumpkin crema tarts, but I recently baked a few butternut squash and chilled the sections, so I could cube it and have it on a bed of salad greens. I'm missing fresh berries, right now. My favorite on-the-go snack is organic seeded crackers, slathered with freshly ground peanut or almond butter, and then stack fresh raspberries on top. Delicious treat, almost anytime of the day or night.