Vegan/Vegetarian Thread (discussion, recipes, laughs)

[nycfem]

These are fun and rather amazing, but only if you are able to do a tofu/soy ingredient, of course:

http://www.house-foods.com/Tofu/tofu_shirataki.aspx

I usually buy the hungry girl brand. They come out very much like a comfort food if cooked correctly. I like to put them in a thick comfort-y sauce or a thin, spicy sauce. They passed the husbutch test too. It's amazing how low carb they are (and natural) for noodles.

[nycfem]

Am definitely saving this one to make. Seems to have all my fave flavors, thanks! Keep posting! Sounds like you are a good cook.

PS I never measure either .

Originally Posted by 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!

[Hollylane]

Originally Posted by nycfembbw

These are fun and rather amazing, but only if you are able to do a tofu/soy ingredient, of course:

http://www.house-foods.com/Tofu/tofu_shirataki.aspx

I usually buy the hungry girl brand. They come out very much like a comfort food if cooked correctly. I like to put them in a thick comfort-y sauce or a thin, spicy sauce. They passed the husbutch test too. It's amazing how low carb they are (and natural) for noodles.

Originally Posted by nycfembbw

Am definitely saving this one to make. Seems to have all my fave flavors, thanks! Keep posting! Sounds like you are a good cook.

PS I never measure either .

Thank you for that amazing link! I can eat soy, and the carb content looks perfect per serving! It looks like they may even carry it at New Seasons locally. YAY!

[kittygrrl]

Brown rice wrap
Fill with sliced avocado, spinach, grated carrot, dried cranberries, shoestring-cut english cucumber, spicy pumpkin seeds, thinly sliced yellow bell (optional). Dress lightly with lemon & olive oil. Cut diagonally. Smile and Share with someone you love~

[LadyRieinAL]

Originally Posted by 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!

Can I please please please come live with y'all!!?

[nycfem]

This would be kinda cool as a nori roll too!

I use pumpkin seeds all the time in salads and stirfries. I toast them plain and know they're done when the first one pops, just like popcorn!

Originally Posted by kittygrrl

Brown rice wrap
Fill with sliced avocado, spinach, grated carrot, dried cranberries, shoestring-cut english cucumber, spicy pumpkin seeds, thinly sliced yellow bell (optional). Dress lightly with lemon & olive oil. Cut diagonally. Smile and Share with someone you love~

[NorCalStud]

So I dont care that much for meat. Give me lentils. Ive been making lentils differently than my mother made them while growing up. I dont cook them as long or in the same seasonings. I love dal. Im into collecting any and all dal recipes. One I have calls for Garam marsala. Im making my own for the first time tomorrow.

Also going to make a lentil loaf. Sounds great.

[NorCalStud]

I appreciate the recipes here. Im learning to use lime alot more and I see how it is used above.

[Hollylane]

When I arrived home from work tonight, I took a red kuri squash and cut it in half, removed the guts, brushed the insides with olive oil, and put the two halves face down on a cookie sheet. I placed them in the toaster oven at 350 for 40 minutes. While the squash was cooking, I started digging through my vegetable bins and started throwing things together...
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Tonight's veggie meld...

1 Skinned/cubed/salted/rinsed eggplant
Asparagus spears
Forest Nameko mushrooms
Velvet Pioppini mushrooms
Nebrodini Bianco mushrooms
Minced garlic
Minced shallot
Good quality balsamic vinegar
Salt
Ground black pepper
Red pepper flakes
Cold pressed extra virgin olive oil
Fresh rosemary
Marjoram
Basil
Thyme
Sage
Oregano


In the wok:
Saute shallot and garlic in olive oil. Then add about 3 tablespoons of water, and asparagus. Cover and cook until asparagus is half way done, then add all spices, a generous splash of vinegar, mushrooms, and eggplant.Cover and stir occasionally until vegetables are to desired tenderness. I cooked mine until the combined liquids and starches leached from the cooking vegetables became a slightly thickened sauce.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


I was shocked at how good these all tasted together, and I loved all the different textures of the vegetables...The squash turned out to be quite tasty too!

I got the three different types of mushrooms at New Seasons, they came together in a package from Mycopia, labeled "Specialty Trio"...

I have to say that on day 9 of eating cruelty free, my senses are becoming more and more stimulated by the choices available, and my desire to spend more time in the grocery store and kitchen is getting stronger too. I am certain that when spring arrives again, my arse will be back in the garden too!

[Glenn]

It is a known fact that Pumpkin seeds are very good for us. Especially for Folks with diabetes. Pumpkin seeds were always a celebrated food among many Native American tribes who treasured them and stored them up for the winter, for their dietary and medicinal properties.
How to cook: Do Not Over Cook Them! Place them in an even layer over a fire or in your oven (160-170) on a flat surface or cookie sheet, and lightly roast them for 15 or 20 minutes. If you roast them longer than 20 minutes, changes in nutritional value occur. http://whfoods.org/genpage.php?tname=foodspice&dbid=82

[Greco]

!Yum!


Greco

Originally Posted by kittygrrl

Brown rice wrap
Fill with sliced avocado, spinach, grated carrot, dried cranberries, shoestring-cut english cucumber, spicy pumpkin seeds, thinly sliced yellow bell (optional). Dress lightly with lemon & olive oil. Cut diagonally. Smile and Share with someone you love~

[PurpleQuestions84]

January 2nd 2013 i plan on going vegetarian and june 2nd vegan
right now im kind of lowcarb crash dieting

[kittygrrl]

Come one, Come all and enjoy a very creepy, ultra ghoulie treat this Samhuinn Night..you have my permission.................to scream in delight!

Take some spooky garlic hommus and stuff into half a deliciously ripe avocado top with some haunted hempseeds and a double dare you sprinkle of very Creepy Deepy red pepperflake!

[Hollylane]

Tonight's vegan, hi-carb, lazy, but delicious treat...

Tofurky Pepperoni Pizza! I was not disappointed.

[nycfem]

There's a vegan pizza place I love a few blocks from me and they have whole wheat and spelt crust pizza that is so delicious! I usually get one with soy cheese and veggies. Then I sometimes buy arugula and pile it on the pizza- like a salad pizza. To die for!

[Tommi]

[Hollylane]

Yum!

Wild Squirrel Chocolate Sunflower Seed Almond Butter

and

Butler Soy Curls

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~
Found this recipe tonight, I'm going to try it tomorrow!

Sesame-Ginger Soy Curls with Napa Cabbage Salad
Serves 4

For the Soy Curls:
2 cups soy curls
2 tablespoons sesame oil
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon brown sugar
1 teaspoon mustard
2 tablespoons minced fresh ginger
1 or 2 shallots, finely sliced
salt, pepper and chili flakes to taste

For the Salad:
1/2 Napa cabbage, shredded
1 large carrot, shredded
3 tablespoons red wine vinegar
Sesame oil to taste
almond slices for garnish

Place soy curls in a medium size bowl. Bring 4 cups of water to a boil and pour over the soy curls. Cover the bowl with a plate and let the curls reconstitute; this takes about 3-5 minutes. Strain and squeeze out excess water with your hands and set aside.

In a large skillet, heat the sesame oil on medium-high heat for about 2 minutes. Add soy curls and all other ingredients. Cook on high heat for about seven minutes until soy curls are lightly browned and become a little crispy. Don't stir excessively, or else the soy curls won't brown or crisp. Stir only every minute or so. Add a little water if things are getting sticky or cooking too quickly.

In a large bowl, toss together the cabbage, carrot, sesame oil, and vinegar. Season with salt and pepper, and plate the salad. Put soy curls on the bed of cabbage, garnishing with the almond slices.

[Hollylane]

I bought the cookbook Veganomicon today....Oh wow, I am so excited...and...well...HUNGRY!

Oh boy, oh boy, I can't wait to try some of these recipes, and then of course, I shall alter them to my little heart's content until they are mine, mine, mine

[Sun]

Love this thread. Good stuff in here.

Thought I would share a really simple preparation for Acorn squash which is hitting the markets all over the country. This is really delicious and can be modified as a main course if you keep the squash halves intact, scoop them and refill them to use as a bowl. For a main course I would add some raisins, nuts, and sometimes a TVP.

Baked Acorn Squash and Sweet Onions

1 - Acorn Squash - Cut in half and seeded

1 - Large or 2 Medium Vidalia Onions (if you cant get Vidalia get them as sweet as you can. If you cant find sweet onions add a bit of honey when you saute'.

1 T Brown Sugar

1/8 tsp Nutmeg

1/4 tsp Sea Salt

Olive oil for sauteeing onions.

Place cut seeded squash in a baking dish cut side down. Put enough water in the baking dish so that it comes up to the sides of the squash by about 1/4 inch. The idea is to provide a little moisture during the baking time. Bake at 350 for one hour or until cooked through.

Dice and saute' onions until cooked through. You can also saute' in butter if you prefer.

Remove cooked squash from oven and let cool. Scoop out and mix with onions. Add sea salt and nutmeg. Add black pepper to taste.

Place in smaller baking dish and sprinkle with brown sugar. Bake for 30 minutes at 350.

You can also skip the last baking step and just eat it as is. The presentation is nice though if you are going to serve this as a side dish.

Enjoy.

[Hollylane]

I tried these tonight:


I tossed these with a spinach spaghetti sauce combined with a delicious new salsa I bought recently and they were pretty good. The texture is a bit odd, but I could get use to it, and I'm planning to try the angel hair variety in a vegan pho this week.

The main reason I tried these is because they are calorie free, vegan, and made from soluble fiber (0 carbs). They are also very filling, because they expand once they enter your stomach.

Has anyone else tried these?