Vegan/Vegetarian Thread (discussion, recipes, laughs)

[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.

[Kätzchen]

Originally Posted by tantalizingfemme

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.

I actually found it by using the store locator on the Califia Farms website, and it took me to an locally owned store, out on the coast (McKay's Markets).

If you enter your zip code into the store locator, I think you might find a few stores near you, Tantalizing.

It's heavy, thick, tastes wonderful, and I like it. I bought several.


LINK: Califia Farms Store Locator Page

[kittygrrl]

i switched to Silk..it reminds me of Dunkin Donut creamer..i love it when (the taste)doesn't scream vegan

[tantalizingfemme]

Originally Posted by Kätzchen

I actually found it by using the store locator on the Califia Farms website, and it took me to an locally owned store, out on the coast (McKay's Markets).

If you enter your zip code into the store locator, I think you might find a few stores near you, Tantalizing.

It's heavy, thick, tastes wonderful, and I like it. I bought several.


LINK: Califia Farms Store Locator Page

Thanks for this. I will have to check again because I know some stores near me carry this brand, yet I have not seen this particular product. If not, I might try Silk again, if the recipe I have doesn't pan out.

[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.

[Kätzchen]

An idea came to me, over the past year of 2018, that since it's hard to find easy to make vegan recipes for meals, I thought I would create my own chapbook of Vegan Recipes. Most all meals I make from scratch, and some meal ideas utilize easy to purchase vegan food choices found at some major retailers.

I thought I'd share today that I recently made an navy bean soup in my small crock pot, last week. I had a cup (or so) of the soup left over, so I'm using it as my soup starter for the next batch of soup for the week.

Here's an recipe I put together for others to try, which is based on making it fresh from scratch. This recipe is easy to prepare, doesn't involve much time in preparation, but it allows for about two hours of cooking to complete the whole batch of soup. I usually start the soup in the early afternoon, and by dinner time, it's ready to enjoy.

Acorn Jalapeño Soup

1/3 cup of organic Navy Beans
1/3 cup of organic Split Chick Peas
1/2 of an organic Jalapeño pepper (sliced thinly, no seeds)
1 baby sized organic Acorn squash (baked)
2 quarts of water
1/2 tsp of Tumeric powder
1 package of organic Tempeh
1 cup of ripple sliced organic carrot chips
1 bay leaf (optional)
1 can of organic Coconut Cream


Directions:


1) wash up and rinse off the (Pre-Soaked over night) navy beans and split chick peas and cover them with 2 quarts of fresh water and put them on to cook. Bring to a boil, then reduce the heat to simmer for about an hour or so.


2) bake the small acorn squash, during the time the navy beans and split chick peas are simmering on the stove, at 375 degrees (for about an hour), then remove it from the oven. I save wear and tear on kitchen knives by just forking the squash, bake it whole, then when it's done, I let it cool for about 15 minutes, then easily split it open to remove the core seeds and scoop out the soft squash (to eat, or in this case, to add to the soup).


3) Once the beans and split chick peas have simmered in the stove for about an hour, drain off the water, then empty the beans and split chick peas into the crock pot. Add a fresh quart of water over the pre-cooked beans and split chick peas. Scoop out the acorn squash and add it all to the beans and split chick peas. Add the carrot chips too, as well.


4) Add the can of Coconut Cream, the turmeric powder, and thinly slice up some of the Jalapeño pepper. Crack sea salt and peppercorns, over the soup base mixture.

5) Gently mix entire contents of the soup inside the crockpot, then cover up the soup with the lid of the crockpot. Set the temp on the dial to High.


6) In a skillet on the stove, add some EVOO, then gently crumble the package of organic Tempeh, and grill the Tempeh until it is seared to a golden brown color. This usually takes about 20 minutes or so.


7) Once the grilled Tempeh is golden brown, add the Tempeh to the soup in the crock pot. Use a spatula to scrape the EVOO into the soup, too, because Tumeric needs a bit of EVOO to bind properly and so your digestive system absorbs the elemental benefits of the Tumeric powder spice.


8) Cover the soup again with the crock pot lid, and set the temperature dial to medium low heat. Let simmer and meld for about another hour, stirring occasionally, until one hour has passed.


9) Serve and enjoy your soup, now that it is finished cooking. You can add your favorite salad toppers (I used Everything Sesame Seed Toppers) to your bowl of soup, if you are like me and can't have certain bread products.


Enjoy!

[Kätzchen]

It's a cold and dreary day today, but I thought I'd share another homemade soup recipe, with all of you. It's slightly different than my Acorn Jalapeño Soup (featured last time), but requires a few small steps of preparation in advance, so it's ready to eat when you get home from work or whenever. I just happened to be shopping at my favorite local deep discount grocery store, and picked up a few Thai seasoning packets and found a remarkable buy on Almond Butter (with Sea Salt, it's organic too)…


So, without further adieu, here's the latest twist on how to make a plant protein and veggie rich homemade soup.


Vegan Thai Almond Butter Soup

1/3 cup of organic Navy Beans (presoaked over night)
1/3 cup of organic Split Chick Peas
1/2 of an organic Jalapeño pepper (sliced thinly, no seeds)
1 cup organic ripple cut carrot chips
1.5 quarts of Spring water
1 pkg of A Taste of Thai --->>>>Thai powdered sauce mix
1 can of organic Coconut Cream
1 TBSP of Tumeric powder or Curry powder (your choice)
Drizzle of organic EVOO
8 organic Meatless Meatballs
4 or 5 organic red or yellow fingerling potatoes (cut into 1/4" slices)
3 huge TBSP's of organic Almond Butter
Optional toppings: Organic Hemp Hearts, Organic seeded crackers or Sesame Everything salad topper crackers.


Directions:


Start the night before, by washing up the navy beans and soaking them over night. Rinse off the beans and split chick peas, then transfer them to your favorite soup pan or crock pot. Add the Spring water, all the veggies, Tumeric powder or Curry powder, and drizzle of EVOO. Cook for approximately 2 hours, once you bring it to a boil, then let it simmer during this time span.


Once your soup has simmer for about two hours, add the coconut cream, the entire packet of the Thai seasoning mix and the three giant tablespoon sized scoops of organic Almond Butter. Stir well, recap your soup pan or crock pot. In a separate skillet, pan sear the 8 meatless meatballs until golden brown on all sides. Then add the meatballs to the soup, then stir the soup up good, then return the lid to the soup pan or crock pot and let the soup continue to simmer, for about another half hour or so.

Once your soup has finished cooking, serve it with optional toppings to put on top of the bowls of soup: Use Hemp Hearts or Seeded Crackers (on the side or to dip in the soup) or sprinkle a few of the Everything Sesame Seed salad topper crackers on top.

Enjoy!



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Pictures of items used in the soup:











***** The discount grocery store had pallet loads of both products for the price of $1.50 - $2.00/each. I bought a boat load of each of them, to keep on hand for soups or dishes requiring Thai seasoning powder or which use organic coconut cream. Heck of a good deal, that day, for sure. Ordinarily these items retail for a bigger price at grocery stores.*****