|Topic Review (Newest First)|
|09-30-2017 04:18 PM|
I always like to keep things simple, and that has helped me stay vegan (not that I have any problems with staying vegan).
Today I cooked a huge pot of yellow lentils mixed with a bunch of spices like curry, tomatoes, onions, and a little soy milk. I also cooked up two cups of brown Jasmine rice with kale.
This should last me a few days.
|09-26-2017 03:39 PM|
For those who don't always feel like cooking....
If anyone is interested in NOT cooking, I am an affiliate for PlantPure. They have whole food, plant based meals which are delivered to your home. I have a discount code for $10 off, if you are interested you can message me and I can send you the link and discount code.
And now I am so hungry looking at all these lovely recipes! For those who want to cook their own meals PlantPure also has a FREE 10 Day challenge you can take to help get you started or re-started on a plant based diet. You get daily emails of support, scientific information and recipes to help you get through it and it's fun!
|09-24-2017 11:08 PM|
|Purp||Uh, Pulled Hearts of palm pork in a crockpot that was delicious.|
|09-19-2017 04:52 PM|
^Sounds good! I have some sort of mix I haven't looked at since buying it!
Sauteed onions, peppers, cabbage and chopped apple with those "little hat" pasta and Montreal seasoning and nooch
|09-19-2017 02:44 PM|
I'm a very lazy vegan so I present to you these not from scratch pumpkin spice pancakes:
They're seriously so easy!
Just use any vegan pancake mix (I used the Aunt Jemima 'add milk and eggs' mix, make sure you get that one NOT the 'just add water' one) and use plant milk to replace the dairy and a tablespoon of canned pumpkin to replace the egg, then sprinkle in some pumpkin spice seasoning (if you don't have that just use cinnamon, nutmeg, etc) and voila! I smothered them in maple syrup and went back to watching Netflix. Who said being vegan has to take a lot of effort?
|09-18-2017 10:19 AM|
|09-18-2017 10:15 AM|
Last thing I made was a Mexican slaw to go with black bean chilli. I've made it a couple of times before, but I've got the dressing just how I like it now.
Piquant Mexican Slaw with 'Honey' & Lime Dressing
1/4 head white cabbage, very finely shredded
2 carrots, peeled and grated
1 red onion, very finely sliced
Handful fresh coriander, chopped
3 tbsp lime juice
1 tbsp agave syrup (or preferred liquid sweetener)
1 tbsp finely minced pickled jalapenos
1 tsp salt (or less, to taste)
1/2 tsp ground cumin
Mix the veg together.
Mix the dressing together.
Toss the salad in the dressing.
Serve immediately, or leave for a couple of hours to marinate in dressing.
|09-11-2017 11:58 AM|
I've got to get this down before I forget it!
Tonight's tea was a rich mushroom ragu over wholewheat rigatoni. I am stuffed and completely satiated! Drizzly day out there today, this was the perfect autumnal dish to make me feel cosy and warm
I sort of borrowed from this recipe, but it's simple enough, though needed to make a number of subs according to what I had.
First I heated a tablespoon of olive oil and sauted 2 large, finely diced, onions. Plus the crushed cloves from a whole bulb of garlic. Gentley simmer / steamed this till nice and tender. Then added in 250ml red cooking wine, and 1 400g tin chopped tomatoes, plus 2 tbsp tomato puree and 600g sliced frozen mushrooms. I brought this up to the boil, then reduced the heat and allowed to bubble quite vigorously for about 30 minutes until the sauce had really reduced to a nice thick stew, where most of the liquid had evaporated. Added in salt, pepper and dried oregano to taste. Replaced lid and simmered very gently on low, while the pasta (250g of wholewheat rigatoni) was cooking (about 12 mins)
Drained and tossed the pasta in 1 tbsp of olive oil, then served the pasta with the sauce and ate it up! I will be going back to this definately.
|09-10-2017 09:04 AM|
|Knowtions In Motion||
Been juicing a lot more as of late, so I decided to do some snacks from the leftover pulp.
I added the celery, fennel, romaine pulp to the food processor and added cumin, curry, cayenne, black pepper, dulse flakes, a couple teaspoons flax meal and hemp hearts, and a little water to help it blend. Then mixed it with a little over a cup of chickpea flour and spread it out on a pizza pan covered with parchment paper, and baked it at 350 for 25-30 minutes.
Then I added the leftover apple/ginger pulp to the food processor and tossed in some cinnamon, vanilla extract, a tsp flax meal, a tsp. or two hemp hearts, and some apple juice to help it blend, then mixed in a cup of chickpea flour and a tsp. baking powder, spread it out on a small square baking pan covered with parchment paper and baked at 350 for 20-25 minutes, checking for desired consistency.
They were both delicious and each made a generously filled quart-sized baggie full of treats that I cut up with a pizza cutter. It's like a flatbread consistency. Meeting both the savory and the sweet cravings. Good stuff!
|09-07-2017 11:27 PM|
Yesterday it was dank and grey, so I cooked up a batch of brown lentil and potato stew. It's really savoury and 'beefy' with lots of root veggies, rich brown gravy, and mushrooms (instead of beef), but next time I'm going to improve it by swapping the spuds for whole new potatoes that keep their shape, switching out 250ml of the water with red cooking wine, adding 2 tbsp tomato puree to the stock (this is something I've seen in a lot of beef stew recipes; I've been doing my research), adding in a good couple of sprigs of rosemary, and thickening the gravy at the end with a slurry of water and 2 tsp cornflour.
|09-06-2017 11:51 PM|
|09-06-2017 09:02 PM|
I bought a cast iron skillet, so decided to look up skillet bread recipes. This one is really basic, water, flour, salt, yeast, and I added a bunch of stuff to the top (garlic, sea salt, fresh basil, and an Italian seasoning mix). I ate it with some fettuccine noodles and roasted heirloom tomato sauce. Excellent!
Next one I will make plain, so I can eat it with jam or anything I'm feeling like.
|09-06-2017 05:52 PM|
For dinner today, I finally solved the mystery of why my lentils were so gross before.
I know it's probably common sense to most, but I simply was not cooking them long enough before! That is why they were so tough.
Today I cooked a cup of green lentils in a combination of water and vegetable stock, along with some curry powder, and let it simmer for almost two hours. Finally the lentils were tender the way I wanted them.
I just had some over brown rice and so delicious.
Now I just need to tweak it to make it taste more like the dal you will eat in Indian restaurants.
|09-05-2017 05:50 AM|
Today I cooked up some Tofu Sesame Patties for my lunch. I love these! They're quite meaty so to speak, not meat-like at all (nothing like a processed soya meat substitute) but substantial and savoury.
I originally posted about them here: http://www.veggieboards.com/forum/60...ml#post4086225
But have tweaked the recipe since and posted it here: https://pennyveguk.wordpress.com/201...gan-wholefood/
This isn't the prettiest picture, and they look kind of craggy, but they're actually moist to bite into.
|09-03-2017 11:35 PM|
|09-03-2017 06:19 PM|
|silva||Nice recipe! Hot sour is my favorite, but I've only used regular rice vinegar. I'll try the Chinkiang vinegar next time I'm at the market. I've always used baby bok choy in mine but the napa cabbage would also be good|
|09-03-2017 05:36 PM|
I made this hot and sour soup. I had been looking for a good vegan one and this is it. It does say to add an egg but I just skipped the egg part. I was excited because I got to try a bunch of different dried mushrooms from the asian market that I had never worked with before. The soup was really good and super easy to make.
|09-03-2017 08:08 AM|
|blue_green_gold||Last night I put whole wheat penne and a jar of basil tomato sauce and some chunks of zucchini and eggplant in the electric pressure cooker. 20 minutes later an awesome meal! All the ingredients were organic.|
|09-03-2017 02:35 AM|
Today I roasted two artichokes in the oven with garlic cloves, olive oil and salt. I also made "fried green tomatoes" with green heirloom tomatoes from the farmer's market, dipped in whole wheat flour, smoked lemon pepper in sea salt and olive oil.
I live in a place now where I can frequently shop at the farmer's market. I have squash, zucchini, broccoli, cilantro and others right now. I'm so excited! I also have mixed dried beans and mixed dried herbs to make a delicious soup.
|09-02-2017 09:36 AM|
Dead simple, super quick salsa to go with our fajitas..
|09-02-2017 09:27 AM|
Making fajitas for tea shortly.
This is the fajita seasoning mix I blend up to use:
We do a bunch of other things with the veggies, including simple salsa, refried beans, crisp shredded lettuce dressed with lime, and pickled jalapenos! Yum.
|09-02-2017 07:48 AM|
Last thing I cooked was today's lunch, dead simple chilli and sage butternut squash soup:
|09-02-2017 07:24 AM|
|thegreenapple||This thread is making me hungry...|
|08-30-2017 02:18 PM|
Killer Kuke Salad!
I love to make my favourite, "Killer Cuke Salad." It is absolutely clean, delish, fresh tasting, and delightful, especially on a warm day.
Ingredients are as follows:
Two large English cucumbers
One fennel bulb
One large firm Heirloom tomato
One handful fresh cilantro
One half red onion
1/8th cup balsamic vinegar
1/8th cup red wine vinegar
1/3rd cup olive oil
Juice from one Naval orange
Salt and pepper to taste
Big fancy bowl
Sharp chef’s knife (we use Wusthof!)
Whisk for dressing
Putting It All Together Advice:
It is important to chill your vegetables in the refrigerator for about an hour prior to picking up your knife.
Cut cucumbers lengthways in half and use a mandolin to slice (on the thickest setting).
The fennel bulb is also easy to slice using the mandolin. However, be careful! Many folks have lost the tip of a finger with that tool!
The secret to the dressings the Naval orange. I have also used a Sumo orange with mixed results (too sweet).
As with any salad, there are a million alternatives to consider as you put together your grocery list. I love to use a cup of cherry tomatoes sliced in half. Not only are they delish, they also pack a nutritional punch (B-6, Vitamin A, etc.). We have also used celery on occasion. There are no limits!
|08-29-2017 10:31 AM|
The last thing I cooked was tonights tea. We had pineapple sweet and sour stir fry of vegetables and tofu, served with short grain brown rice.
Mine looked a lot like this, though my tofu was browned:
First I pressed and cubed a 400g block of tofu, then I coated it with a mixture of: 1 tbsp soya sauce, 1 tbsp toasted sesame oil and 1 tbsp cornflour. Then I placed teh cubes on a greased baking sheet and baked them at 200C for 25 mins. took the recipe from here: https://cookieandkate.com/2016/how-t...u/print/24123/
Second I made up the sweet and sour sauce and set to one side: mix 1 cup pineapple juice (juice from a can of pineapple chunks, plus extra if needed. Can also use orange juice), 4 tbsp soya sauce, 1/4 cup agave syrup, 1/4 cup cider vinegar, 2 tbsp tomato ketchup, 1 tbsp cornflour. Recipe from here: http://www.olgasflavorfactory.com/ma...e-and-peppers/
Third I chopped lots of fresh veggies from the fridge (tonight we had red pepper, green pepper, yellow pepper, red onion, carrots, green cabbage, cucumber, garlic).
Lastly I stir fried the veg in a tablespoon of sesame oil for a few mins. Added in pineapple chunks, heated. Then added the sauce mix. Cooked the sauce for a few mins to thicken then stirred in the tofu. Heated through and served over some boiled short grain brown rice.
Very good. The tofu was perfect pre-baked (I can never get it right stir fried). And the pineapple added a nice note of sweetness - without being sugary. The sauce was considerably better than bought stuff, much less sweet and much less vinegary, also less thick and syrupy - just right. Quite a high ratio of sauce to veggies tho', so will increase volume of veg next time.
|08-20-2017 06:26 AM|
I made brown rice paella verduras again today. I'm really happy with this recipe. Tasty, fresh, summery and satisfying.
|08-12-2017 03:15 AM|
This morning I made 'Appleberry Bircher muesli' by tweaking the recipe shared above, and this is going to be my new go to for breakfasts. Super yummy, and a perfect way to eat apples if you're not keen on the skin or core:
500g plain unsweetened soya or coconut yoghurt
500g frozen mixed berries
250g wholegrain porridge oats
3 tbsp agave syrup
Plus 1 fresh apple per serving
Defrost the berries overnight (alternatively defrost the berries in a bag placed in hot water, or use the microwave)
Stir all ingredients, except apples, together and put in a sealed tub in the fridge to be used when wanted (will last several days).
To eat, spoon some of the mixture into a bowl and add one freshly grated apple. Stir together and serve.
|07-26-2017 10:36 PM|
|07-26-2017 10:39 AM|
|07-26-2017 03:48 AM|
Last thing I made was a simple hummus, with no added oil. I use plain unsweetened soya yogurt and smooth peanut butter. Sometimes I use tahini, but it really depends if I've got any in at the time and I have to get it from the health food shop as my supermarket doesn't stock.
|This thread has more than 30 replies. Click here to review the whole thread.|