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Thread: Vegetarian Recipes

  1. #71
    Senior Member Array Pinker85's Avatar
    Join Date
    Jun 2011


    Chia Pudding:

    1 cup coconut milk
    2 tbsp raw chia seeds
    Sweetener of choice to taste (I use agave)

    Mix together and leave to set for 30 minutes. I like stirring in fresh fruit and topping it with a mix raw hemp seeds, ground coconut, and almonds.

  2. #72


    This recipie revolutionised Tofu for me. I'm now intolerant to soy and ginger and can't eat it, but it would give me great pleasure to share this excellent dish so others can enjoy it. I used to love making it for breakfast/brunch, especially after a good exercise session. YUM YUM YUM! It's from Moosewood Restaurant of NY.

    Indian Tofu Scramble
    - Serves 3

    1. Sandwich 16 ounces of soft tofu between two heavy plates with a weight on top (20-30mins is good). Give a good press and remove remaining water at end.
    2. Start Basmati rice in rice cooker to serve with scramble

    1. Cook 1 chopped onion in oil for 5 mins
    2. Add 1 cup chopped red pepper, 3 minced garlic cloves, 2 tbsp fresh minced ginger, 1/2 tsp tumeric, 2 tsp curry powder and saute for 4 minutes (add a little water if necessary).
    3. Crumble pressed tofu into the vegetables and stir gently until well mixed. Cook for 4-5 minutes without stirring.
    4. Gently turn over and cook another 2-3 minutes.
    5. Place 3 cups of spinach leaves on top, cover the pan and steam for 1-2 minutes (limp but still bright green).
    6. Serve on rice.

    Enjoy! Let me know if you try it and what you think

  3. #73


    Quote Originally Posted by Pinker85 View Post
    Chia Pudding:

    1 cup coconut milk
    2 tbsp raw chia seeds
    Sweetener of choice to taste (I use agave)
    Yum! Totally going to try this. Agave is great

  4. #74
    eating bugs out of hair. Array prplchknz's Avatar
    Join Date
    Jun 2007


    I just found one, haven't tried want to though
    Vegetable Tagine with Chermoula and Couscous
    • 2 c dried lima beans
    • 2 onions
    • 4 large cloves garlic
    • 1/2 c olive oil
    • 5 tsp ras el hanout spice mix
    • 1 (14.5 oz) can chopped tomatoes
    • 2 TBS tomato paste
    • 2 c vegetable broth plus 1 1/4 c
    • 1lb 2oz squash
    • 3 zucchini
    • 3/4 c dried prunes or apricots
    • 2tsp honey
    • 1 large bunch cilantro
    • 1 large red chile
    • 1 TBS toasted sesame seeds
    • 1 lemon
    • 2 1/3 c couscous
    • 1 TBS Butter

    1. Put the lima beans into a large bowl of water and leave them to soak overnight. the beans will swell to about twice their original size

    2. Drain the soaked beans, put them in a large pan, cover with clean water and bring to a boil. Cook for 40-50 minutes, or until tender but not soft, occasionally removing any froth from the surface of the water if necessary. Drain Well

    3. Meanwhile, roughly chop the onions and 3 1/2 garlic cloves. Heat 3 TBS of oil in a large pan, then ad the onions and garlic and fry over a gentle heat for 10 minutes, until soft

    4. stir the ras el hanout into the pan, then cook for 2 minutes until the spice smells fragrant

    5. Add the tomatoes, then add the tomato paste, 2 c of broth and the drained beans. Cover, bring to a boil, then simmer for 30 mins. The beans will be very nearly cooked by now. Meanwhile peel and seed the squash and chop into large chunks. Peel some of the skin from the zucchini to make stripes, if you like, then thickly slice them. It's not essential to peel the zucchini-- the stripes are just for decoration.

    6. Add the zucchini, squash, and dried fruit to the pan, then simmer again for 20 minutes, or until the vegetable are tender and the tagine is thick and saucy. Stir in the honey.

    7. While you wait, make the chermoula dressing and prepare the couscous. Roughly chop the cilantro leaves and put them into a bowl. Finely chope the chile and crush the remaining garlic, then add to the bowl with the rest of the olive oil, and most of the sesame seeds. Grate in the lemon zest and squeeze in half the juice. Season with salt and pepper

    8.For the couscous, mix the couscous and the rest of the lemon juice in a large bowl, Dot the butter over the top in small pieces. Bring the remaining broth to a bowl, then pour it over the couscous. Cover tightly with plastic wrap, then set aside for 10 mins.

    9. When the 10 mins is over, remove the plastic wrap and fluff up the couscous with a fork. Season generously with salt and pepper and serve with the tagine with spoonfuls of the chermoula swirled on top. Sprinkle with remaining sesame seeds.
    by @magpie

  5. #75
    Member Array
    Join Date
    May 2012


    Quote Originally Posted by CreativeCait View Post
    Ohhhhh, do you make the homemade Vegan Cheese from nuts? If so can you please share your recipie/method?? I'm dy-ing to get my hands on some and where I live they don't sell it in the health food stores

    If anyone could post any recipies on this I would love you forever
    Here's my go-to recipe. I often modify with spices and strange ingredients, but it works great. I love using it as a spread, a sauce, or for macaroni and cheese.

    I don't generally use the entire recipe for mac n' cheese though. I'll put a tablespoon or two, maybe three. :P Whatever makes it look best to me.

  6. #76


    Yum! I love mac n cheese. I can tell its going to be an awesome month of practicing the art of vegan cheese-making - thanks for the recipies to try out

  7. #77
    eating bugs out of hair. Array prplchknz's Avatar
    Join Date
    Jun 2007


    I made this up last night, and i realized it was vegetarian, everyone loved it
    Tomato Soup
    Quarter of onion
    One fresh tomato chopped
    White pepper
    One 15 oz can tomato sauce
    One 15 oz can water
    Heavy cream

    Sauté onion in oil and butter along with herbs until softened. Add tomato, cook for 5 minutes until able to smash tomato with minimal effort. Add paprika, salt, pepper to taste. Add tomato sauce and water simmer for 20 minutes. Transfer to blender. Blend til smooth. Return to pan add cream til desired consisenty is reached.
    by @magpie

  8. #78
    Senior Member Array burymecloser's Avatar
    Join Date
    Jan 2010


    Pasta with Vegan Curry Sauce
    (adapted from a recipe found here)

    1 lb. dry pasta
    2 tbsp olive oil
    1 small or medium onion, chopped
    1/2 tsp ground cumin
    1 c. diced tomato
    1 tbsp curry powder
    cayenne to taste
    2 c. peas
    2 c. soy milk
    1/8 c. chopped cilantro

    Cook pasta. I use linguini, but any pasta works. You can start on the vegetables and curry sauce while the pasta cooks and be done by the time the noodles are ready.

    In a pan, skillet, or wok, heat oil over medium-high heat and add onion, cooking until softened, about 2 minutes. Add cumin, stirring to combine, and cook another minute.

    Add tomato, curry powder, and cayenne. Cook about 1 minute, then add peas. (Really, you can use any canned or frozen vegetable here. I've made this recipe with a frozen broccoli/corn/pepper strips mix -- tossed in the water with the pasta, actually -- and it worked well.) Cook another minute. Remove from heat and stir in the milk.

    Drain the pasta and toss with the sauce. Top with chopped cilantro. You can serve this hot, but it also makes great leftovers -- stored in a sealed container overnight, the flavours permeate the dish. For added texture, top with toasted almond slivers. I eat this by itself, but it also goes well with a crusty bread.

    A note on measurements: I often use a generous 2 tbsp of oil; it's better to have a little too much than not enough. Ditto the curry powder, cilantro, and milk. This should be a flavourful dish, so don't skimp on the spices.

  9. #79


    Here's a website that has some delicious stuff. Sometimes the ingredient lists can be a bit excessive, but I like the general philosophy behind it, minimize the use of plain white starches. Emphasis on beans and lentils and other whole sources of protein, as well as lots of fresh veggies.

    In direct contradiction to what I just wrote about the white starches, I'm excited to try her golden potstickers as a treat.

  10. #80
    jump Array sleuthiness's Avatar
    Join Date
    Jul 2008
    54 so/sp
    IEI Ni


    Rinse n oil up an eggplant. Poke several holes for ventilation and bake.
    w/ whatever other veggies, etc.

    Slice cooked eggplant in halves, sprinkle choice spices and stuff rice / veggies inside.
    Can replicate a sort of cheesy texture.

    Grapefruit, artichoke, almonds, lemon juice, frisee and pecorino over leavy greens to round it out.

    thinking of you

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