Vegan/Vegetarian Thread (discussion, recipes, laughs)

[violaine]

http://www.all-creatures.org/article...ganturkey.html

http://www.veganlunchbox.com/loaf_studio.html
[click on food items and hit submit for your recipe. my non-vegan friend made this and loved the loaf, plus the simplicity of just choosing an item from each group]

[Passionaria]

I was a vegetarian / vegan for years. I love vegetarian fare, although I now am an omnivore. I am naturally ethereal, and need the grounding..... I need to find Vegan cake recipes, as I am very allergic to eggs. I stopped baking, because nothing turned out well. I saw the red velvet cake Linus posted, and I once again have hope. I sure would love to see more Vegan baked yummies if you have recipes to share!

I saw this prepared on the food Network and it looked so good I had to try it. It has become a favorite. The ratio of sweet potatoes to coconut milk is important if you want to get the right consistency. Also I tend to be heavy handed with spices, it was not a good idea here. The recipe is perfectly blended.

Caribbean Sweet Potato Pudding

Ingredients

* Softened butter, for the pan
* 1/4 cup all-purpose flour, plus more for the pan
* 3 pounds white-fleshed sweet potatoes, called boniato or batata
* 1/4 cup shredded coconut
* 1/4 cup raisins
* 1/2 teaspoon vanilla extract
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground nutmeg
* 1 cup packed dark brown sugar
* 3 cups coconut milk
* 1/4 cup evaporated milk

Directions

Preheat oven to 350 degrees F.

Butter and flour a 9 by 13-inch baking dish.

Using the grater attachment on a food processor, grate the potatoes and put in a large bowl. Add the flour, coconut, raisins, vanilla, cinnamon, ginger, and nutmeg and mix well.

Heat the sugar, coconut milk, and evaporated milk in a saucepan over low heat until the sugar is dissolved, about 4 minutes.

Pour the coconut milk mixture into the potato mixture and mix well. Pour the mixture into the baking dish, smooth the top, and bake until set, about 1 1/2 hours.

[Passionaria]

Plantains are usually found in Ethnic markets or placed that have Latin ingredients. They look like really large Bananas, and have a very tough skin. They are used green, where they are not sweet, and ripe where they can be very sweet. These bananas are for cooking, not for eating raw!!!!! This recipe calls for sweet ripe Plantains. The skin will be Yellow as opposed to green. There may be brown spots, which does not mean you can't use them, as long as they are "firm" they are good.
go here to learn how to use Plantain or Platanos>>> http://www.elboricua.com/platanos.html

Plantain Fritters

Ingredients

* 3 ripe plantains
* 1/2 teaspoon baking powder
* 1 tablespoon salt
* 1/2 teaspoon crushed garlic
* 1/2 teaspoon black pepper, optional
* 1/4 cup vegetable oil

Directions

Wash plantains and cut into thirds; leaving the skin on. Place the pieces in a medium pan with water; cover, and bring to a boil. Cook until the flesh is soft, about 15 minutes

Drain and peel the plantains and transfer to a large bowl. Mash to a smooth consistency and add the baking powder, salt, garlic, and pepper. Mix well. Using your hands, form small, thin cakes about 2 1/2 inches in diameter. Heat oil in large skillet until very hot. Fry the cakes until golden brown, about 2 to 3 minutes per side. Transfer to a paper towel-lined plate.

[Passionaria]

3 green plantains
oil for frying
garlic powder
salt

Making tostones is easy….. Slice the peeled plantains diagonally into 1" slices. Fry the slices over medium heat until they soften. Remove from oil and drain on paper towels. Using a tostonera (a press), slightly mash each piece to about half an inch in thickness. If a tostonera is not available insert the pieces between a folded piece of brown-paper sack and press down using a saucer. It is best to press all the pieces first before going on the next step. Dip each piece in warm salted water and fry again until crispy. Remove from the oil and drain on paper towels. Salt them. Tostones may be served with ketchup (kid's favorite) or with garlic sauce.

**or your favorite dipping sauce. I LOVE Tostones, make sure they are crispy (that's why you dip them in salt water before re-frying)

[Linus]

Oh.. so which plantain recipe is the sweeter of the two? I remember my mom making those when I was a kid..

[Passionaria]

Originally Posted by Linus

Oh.. so which plantain recipe is the sweeter of the two? I remember my mom making those when I was a kid..

The fritters would be sweeter. Yellow Plantains are the sweet ones. Green taste like a root vegetable. I love platanos, they have the medicinal quality of being a mild diuretic as well.... Pashi

[violaine]

passionaria, thank you for sharing your recipes, and the wonderful photos. plantains are great, and i like to use them for empanadas. i love and really miss using/tasting cinnamon, but developed an allergy several years ago to vietnamese, as well as the oi. now i just avoid completely

here is the cheese i use for a lot of dishes, and a little history about it:

http://www.fundinguniverse.com/compa...y-History.html

recipe for vegan empanadas:

http://vegweb.com/index.php?topic=17879.0

now, when i make plantain or sweet potato empanadas, i just bake the sweet potato or plantains for bit, then mash, add flour[s], egg replacer [use warm water to mix with the egg replacer powder], and a little earth balance. roll out, and stuff with peppers, cheese, et c.

[chanale]

I recently spent a week at a conference in Santa Cruz and was surprised the UC campus wasn't more vegan-friendly. I ended up making several trips to Whole Foods, which wasn't exactly nearby, just to I could get something besides the salad or spaghetti that the dining hall offered.

[Licious]

MMM.. I was a lacto ovo veggie for 10 years, vegan for a few as well. Though I seem to want to eat chicken from time to time, veggies and fruits and soy products have my heart. I can just about break down in tears when I see really fresh organic produce piled up... Subscribing... Will toss in any tried and true recipes if I can find them, lost a bunch on the last move. Meh.

[VeganDebbie]

:happy:

I found a thread that I will <3.
I am a vegan, or vegetarian, but I prefer nothing that comes from an animal. I also luv to cook, so I can pass along my knowledge.

[SmoothButch]

I've made it over one year now being a vegetarian!

[Equinox]

I am looking for a good veggie burger recipe. I want something hearty like a "Garden Burger" something easy with nuts and gains. I am tired of the black bean combos. But I know if I can't put it together easy I won't do it. Is that confusing or what?

[Passionaria]

If you like coconut desserts, you will love this. It is simple and smooth as velvet, I did use the orange blossom water, and it adds a wonderful fragrant under tone. I poured it into snow man molds for Xmas.



Tembleque
Cool and delicious

4 cups coconut milk
½ cup of cornstarch
2/3 cup of sugar
½ tsp. salt
1 tblsp. orange blossom water (optional)
ground cinnamon

In a saucepan dissolve cornstarch in 1/4 cup coconut milk. Once dissolved add the rest of the coconut milk, sugar, and salt. Cook at medium-high heat stirring constantly! As it thickens, lower heat until it boils thick. Pour right away into wet molds, pans or cups. Cool and then cover and refrigerate for at least 2 hours. Carefully separate the tembleque from the mold using a knife. Turn it over unto a dish. Sprinkle with cinnamon.

Makes about 12 servings.

[ahk]

::subscribing::

I am not a vegetarian or vegan -- but I can go months without eating meat.

Linus, the banana bread sounds delish-- and the cake, yummy.

[WolfyOne]

I saw this recipe and immediately thought of Jenny and BB


Baked Sweet Potato Falafels

Ingredients (serves 4):
1 pound sweet potatoes, cooked and peeled
14 ounces chickpeas, rinsed and drained
2 tsp. garlic powder
1 tsp. cumin
1/2 tsp. turmeric
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. cinnamon
1 tsp. coriander
2 tsp. parsley
1 tbsp. Earth Balance® Buttery Spread, (use Soy Free for a soy free dish)
2 tbsp. ground flaxseed

Directions:
Preheat oven to 400 degrees.

Mash sweet potatoes with chickpeas.

Add seasonings, Earth Balance® Buttery Spread, and flaxseed to chickpea mixture.

Spray baking sheet or line with foil. Roll mixture into quarter-sized balls and place on baking sheet.

Brush or spray the tops of the falafel with oil.

Bake 25-30 minutes, flipping once halfway through.

Let cool 5 minutes before removing from sheet.

You can serves these falafels as with hummus, veggies and topped on pita bread, or chop them up for salads, sandwiches or even eat them on their own.

[Hollylane]

Subscribing

Day 2 on the next leg of my journey to living a cruelty free life!

[nycfem]

This is so awesome! As time passes, you will be happier and happier that you made this choice! Also, I find that you will be more sure of the ethics of it too. Distance from engaging in cruel eating makes one think more about how awful that it's the cultural norm to begin with!

Originally Posted by Hollylane

Subscribing

Day 2 on the next leg of my journey to living a cruelty free life!

[Hollylane]

Originally Posted by nycfembbw

This is so awesome! As time passes, you will be happier and happier that you made this choice! Also, I find that you will be more sure of the ethics of it too. Distance from engaging in cruel eating makes one think more about how awful that it's the cultural norm to begin with!

Thank you nycfembbw!

This is going to be a balancing act, because of my gastroparesis and diabetes (IE...finding adequate fat and protein, and limiting carbohydrates while avoiding too many high fiber options, sounds impossible right?), but I am ready for the challenge... My brain is about to explode with all of the information I am cramming into it, but luckily there is a little room for expansion.

I've never been so grateful for the internet, and like minded people!

[Hollylane]

Stir fry with rice noodles:

(all to taste, I don't do measurements)

Stir fried:

Olive oil
Diced onion
Minced garlic
Sliced mushrooms (portobello)
Garlic chili paste
Sweet chili sauce
Soy sauce
Flour and olive oil roux to slightly thicken the "sauce"

After all were done, I tossed the above in the hot wok with cooked rice noodles, fresh lime juice, cilantro, and green onions...and then garnished with hemp hearts (10 grams of protein)...

It was absolutely spicy and yummy!


Next time I might try adding red bell peppers...The experimenting has begun! I love fun with flavors!