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  1. #21
    Senior Member burymecloser's Avatar
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    This is easy to prepare and ready in half an hour. I adapted it from a book, and measurements are US. It's vegan as well as vegetarian, for our animal-loving and/or lactose-intolerant friends.

    PEANUT BROCCOLI NOODLES

    1 lb. pasta
    1/4 c. sesame oil
    1/4 c. rice vinegar
    1/4 c. soy sauce
    1/8 c. lemon juice (2 tbsp)
    -1 tbsp. ground ginger
    4 cloves garlic, chopped
    1/2 c. creamy peanut butter
    ~15 oz. frozen broccoli
    5-10 scallions and/or radishes (1 bunch)

    Boil 5 quarts of water and prepare pasta according to directions. When there are 7-8 minutes left, add the broccoli.

    Meanwhile, combine the oil, vinegar, soy sauce, lemon juice, ginger, garlic, and peanut butter in a large bowl, then whisk together until smooth. Chop the scallions and set them aside.

    When the pasta and broccoli are done, toss them with the sauce and scallions. Serve hot.

    Any pasta will do, but I use spirals; they hold the sauce well. You can substitute 1-2 heads of fresh broccoli for the frozen, but I like not having to do the extra work, and I really don't mind frozen.

  2. #22
    likes this gromit's Avatar
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    Quote Originally Posted by Trinity View Post
    I cheat and buy pre-made falafel mix. Effort v reward is in check then.
    Yes, I remember now. That is what I did too...

    burymecloser - that sounds good! I have made something similar with tofu added as well, for protein.
    Last edited by gromit; 04-02-2010 at 08:08 AM. Reason: posted too soon.

  3. #23
    Senior Member prplchknz's Avatar
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    mmmm peanutbutter noodles i could make that and eat on it for at least a few days if not longer
    In no likes experiment.

    that is all

    i dunno what else to say so

  4. #24
    Emerging Tallulah's Avatar
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    Quote Originally Posted by burymecloser View Post
    This is easy to prepare and ready in half an hour. I adapted it from a book, and measurements are US. It's vegan as well as vegetarian, for our animal-loving and/or lactose-intolerant friends.

    PEANUT BROCCOLI NOODLES

    1 lb. pasta
    1/4 c. sesame oil
    1/4 c. rice vinegar
    1/4 c. soy sauce
    1/8 c. lemon juice (2 tbsp)
    -1 tbsp. ground ginger
    4 cloves garlic, chopped
    1/2 c. creamy peanut butter
    ~15 oz. frozen broccoli
    5-10 scallions and/or radishes (1 bunch)

    Boil 5 quarts of water and prepare pasta according to directions. When there are 7-8 minutes left, add the broccoli.

    Meanwhile, combine the oil, vinegar, soy sauce, lemon juice, ginger, garlic, and peanut butter in a large bowl, then whisk together until smooth. Chop the scallions and set them aside.

    When the pasta and broccoli are done, toss them with the sauce and scallions. Serve hot.

    Any pasta will do, but I use spirals; they hold the sauce well. You can substitute 1-2 heads of fresh broccoli for the frozen, but I like not having to do the extra work, and I really don't mind frozen.
    This sounds fabulous. I'm going to try it for sure.
    Something Witty

  5. #25
    Senior Member lunalove's Avatar
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    I got this recipe from Alex Jamieson's site (her husband is Morgan Spurlock from Supersize Me) Recipes – Nutrition for Empowered Women

    It's delicious!! She doesn't mention adding water...so just add some water until it's the consistency you want.

    Raw Soup? Awesome Taste and Detox in a Bowl

    Ingredients:

    1 ripe Haas avocado, pitted and scooped

    2 scallions, diced green and white parts

    1 red pepper, seeded and chopped

    1 cucumber, peeled if waxy

    2 handfuls of spinach

    1 small clove garlic

    1 teaspoon Braggs Liquid Aminos

    Juice of 1 lemon or lime

    Optional: fresh parsley, basil leaves, cilantro, cayenne powder, almonds soaked overnight in water and drained, etc.

    Blend all the ingredients together until creamy enjoy!


    As a side dish or snack, I like cauliflower w/ olive oil and some garlic/onion powder, (add some kelp granules too if desired), cooked in the oven in a roaster pan, for about 45 minutes at 425 degrees. Check it after 1/2 though.

    Roasted veggies! Cut up some veggies (I use peppers, butternut squash, winter zucchini, and such) and stick in a roaster pan w/ olive oil, kelp granules or salt, and a bit of garlic powder. Cook at 400 degrees for 40 minutes to an hour. If you like, you can add some nuts or seeds to this to get some protein (like hemp seeds or pine nuts, for example).

    This isn't a recipe, but I have been eating whole wheat pita with store bought hummus and hemp seeds and/or ground flax. It's a great way to get in some protein and it tastes good too

    luna~

  6. #26
    #005645 phthalocyanine's Avatar
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    yummy hummus

    1 large (29 oz) can chickpeas
    1/2-3/4 cup water
    1/2 cup tahini
    1/2 cup lemon juice
    2-4 cloves garlic, to taste
    dash of cumin
    salt to taste
    pinch of black pepper
    fresh parsley, chopped
    paprika
    2 tsp olive oil

    blend chickpeas, water, tahini, lemon juice, garlic, cumin, pepper, and salt in blender or food processor until smooth.

    garnish with olive oil, paprika, and parsley.

    i sometimes like to add roasted red pepper to this recipe

  7. #27
    Member Little Laura's Avatar
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    If anyone reads Vegetarian Times or wants to, there is a free link where you can download a digital copy of the latest issue!
    Vegetarian Times - Great Food, Good Health, Smart Living - Promos
    "That's life. If nothing else, its life. It's real, and sometimes it fuckin' hurts, but it's sort of all we have."
    -Garden State

  8. #28
    Emerging Tallulah's Avatar
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    Quote Originally Posted by burymecloser View Post
    This is easy to prepare and ready in half an hour. I adapted it from a book, and measurements are US. It's vegan as well as vegetarian, for our animal-loving and/or lactose-intolerant friends.

    PEANUT BROCCOLI NOODLES

    1 lb. pasta
    1/4 c. sesame oil
    1/4 c. rice vinegar
    1/4 c. soy sauce
    1/8 c. lemon juice (2 tbsp)
    �-1 tbsp. ground ginger
    4 cloves garlic, chopped
    1/2 c. creamy peanut butter
    ~15 oz. frozen broccoli
    5-10 scallions and/or radishes (1 bunch)

    Boil 5 quarts of water and prepare pasta according to directions. When there are 7-8 minutes left, add the broccoli.

    Meanwhile, combine the oil, vinegar, soy sauce, lemon juice, ginger, garlic, and peanut butter in a large bowl, then whisk together until smooth. Chop the scallions and set them aside.

    When the pasta and broccoli are done, toss them with the sauce and scallions. Serve hot.

    Any pasta will do, but I use spirals; they hold the sauce well. You can substitute 1-2 heads of fresh broccoli for the frozen, but I like not having to do the extra work, and I really don't mind frozen.
    Made this and am eating it now! Easy and very tasty!
    Something Witty

  9. #29
    likes this gromit's Avatar
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    Default Chickpea Edamame Salad

    This is pure amazing, I swear. I don't know the quantities.

    Ingredients:
    • Chickpeas
    • Edamame
    • Craisins
    • Diced carrots/red peppers/green peppers


    Add, to taste:
    • Lemon juice or vinegar
    • Olive oil
    • Italian seasonings
    • Cumin powder
    • Salt and pepper



    Also it satisfies my Four Ps of Vegetarian Cooking:

    Poop: Does this food help me poop well (i.e. is it high in fiber - whole grains, fruits, veggies, etc.)?
    Protein: Does the food give me significant protein?
    Palate: Is it palatable, tasty; do I like eating it?
    Pretty: Does it look nice - i.e. is it colorful (possess natural pigments, like in nutrient-rich foods)?

    :workout:
    Your kisses, sweeter than honey. But guess what, so is my money.

  10. #30
    not to be trusted miss fortune's Avatar
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    sounds delicious

    the side dish to tonight's dinner is a meal of it's own in a way...

    noodles and vegetables with spicy peanut sauce

    1/2 lb whole wheat vermicelli or capellini, cooked and drained
    1 1/2 c broccoli, cooked and drained
    1/2 large red bell pepper, thinly sliced
    1 small cucumber, cut into matchsticks

    mix together 1/4 c peanut butter
    1/8 cup soy sauce
    1 tbsp dark brown sugar
    1 tbsp sesame oil
    1 tbsp sesame seeds
    2 tsp ginger
    1 tbsp chopped garlic
    crushed red pepper flakes to taste
    1 tbsp rice wine vinegar
    sriracha to taste
    1/8 c boiling water

    mix sauce with noodles and vegetables

    oh no!!! I just realized it's rather similar to burymecloser's recipe, though also somewhat different!
    “Oh, we're always alright. You remember that. We happen to other people.” -Terry Pratchett

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