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#1 Old 03-10-2010, 12:09 PM
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I have many cookbooks. If I have a recipe you want, I'll p.m. it to you.

Of course, I can't spend my days typing out recipes, so I'm hoping others will jump in here.



To anyone who has Passionate Vegetarian...

Would you please p.m me the recipe for Cabbage Apple Kugel? Thanks!



I'm not out to put the authors out of business, jusy thought it would be nice to sample a recipe or 2 from various cookbooks before buying them.



Ask away!
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#2 Old 03-11-2010, 10:52 AM
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*bump*
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#3 Old 03-11-2010, 03:49 PM
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I would love to find a version of my mom's lemon icebox pie(it was made with sweetened condensed milk and egg yolk) or even just a nice lemon pie .
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#4 Old 03-12-2010, 11:38 AM
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Probably best to use your mom's recipe, blended tofu for the egg, and this:



Sweetened condensed milk (sub)



Mix together

Dry soymilk powder equivalent to making 3 cups milk. (3/4 C Better Then Milk brand powder)

3/4 C water

Heat until boiling point. (Microwave works fine for this)

In a pan on the stovetop Melt 6 T vegan margarine on medium.

Add 1 1/2 C sugar

When the sugar begins to melt

add hot milk and a dash salt

Boil gently and stir 5 min.



Cool and use wherever sweetened condensed milk is called for.



http://www.veganwolf.com/recipes/basics/swcondmilk.htm
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#5 Old 03-12-2010, 04:54 PM
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Thanks! I'm really looking forward to trying this out.

How much blended tofu equals one egg yolk?
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#6 Old 03-12-2010, 07:51 PM
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There is a RAW "Key Lime Pie" here: VEGAN KEY LIME PIE that is AMAZING. Don't let the "raw" part throw you, as it's SOOOO good. I am NOT a fan of raw foods either!! I usually just use lemons and it's just fine, in fact maybe better than the limes.
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#7 Old 03-12-2010, 08:04 PM
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Oh, that does sound good. The crust is insane! I would love to try a raw recipe. I wonder where one would find coconuts and coconut butter?
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#8 Old 03-12-2010, 08:38 PM
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I find them at an Asian Market, Whole Foods sometimes has them, actually even our local Safeway has them. Coconut butter is basically the same as coconut oil as far as I have been able to tell? Same fat content and same ingredients.
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#9 Old 03-13-2010, 03:26 PM
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I do have coconut oil. I'll check around for the fresh coconut. Thanks!
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#10 Old 03-18-2010, 08:46 PM
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No other recipe requests? I was interested in seeing what people were interested in!
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#11 Old 03-21-2010, 09:32 AM
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A nice, chunky, cheesey, vegan artichoke dip.
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#12 Old 03-21-2010, 03:41 PM
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Quote:
Originally Posted by weird tonya View Post

A nice, chunky, cheesey, vegan artichoke dip.

That's actually one I can point you to.



Go to the Teese Vegan Cheese Challange page: HERE and the artichoke recipe is about 1/2 way down the page, by Tofu and Sprouts. The cool thing is you can make this without the "Teese" cheese too and it's still very good, I don't think it actually NEEDS the teese cheese. Just use more vegan sour cream or cream cheese or whatever.
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#13 Old 03-21-2010, 04:42 PM
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I would LOVE a vegan spaghetti carbonara recipe. I made it today using a 'cheese' sauce powder but it just tasted...off. To give you guys an idea, the veg version just used a three-cheese sauce, quorn bacon and taglietelle (I'm not a complicated soul! ). I think for now I'll have to accept quorn bacon as I can't find a vegan version at the moment, but my 'cheese' powder sauce definitely needs a replacement pronto!

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#14 Old 03-22-2010, 12:28 AM
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I made a vegan carbonara once with nutritional yeast... it was so bad that to this day, I can't eat nutritional yeast. I would love to duplicate the original recipe using something other than nutritional yeast, so if I find a good recipe, I'll let you know
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#15 Old 03-22-2010, 12:30 AM
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Quote:
Originally Posted by Tempeh-Tantrums View Post

There is a RAW "Key Lime Pie" here: VEGAN KEY LIME PIE that is AMAZING. Don't let the "raw" part throw you, as it's SOOOO good. I am NOT a fan of raw foods either!! I usually just use lemons and it's just fine, in fact maybe better than the limes.



Is coconut butter the same as oil?
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#16 Old 03-22-2010, 10:54 PM
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Originally Posted by danakscully64 View Post

Is coconut butter the same as oil?

I have no idea, but I assumed it was and the pie has always turned out fine.
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#17 Old 03-25-2010, 08:28 PM
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What could replace the five egg yolks in this recipe? I've never had to replace that many,and wonder if it will change the consistency.



http://www.tasteofhome.com/Recipes/Ambrosia-Cupcakes
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#18 Old 03-26-2010, 05:33 AM
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can somebody tell me what shall I eat at breakfast,lunch and dinner??I'm a vegetarian(of course) and I don't know what kind of combinations would I eat!!I need help!!You can also email me,I think!!Bye!
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#19 Old 03-26-2010, 05:36 AM
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can somebody tell me what shall I eat at breakfast,lunch and dinner??I'm a vegetarian(of course) and I don't know what kind of combinations would I eat!!I need help!!You can also email me,I think!!Bye!



Breakfast: Cereal

Lunch: Falafel

Dinner: Pizza



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#20 Old 03-26-2010, 08:28 AM
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Originally Posted by MrFalafel View Post

Breakfast: Cereal

Lunch: Falafel

Dinner: Pizza






What - everyday? :



Or are you planning on giving him a new daily meal plan every morning?
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#21 Old 03-27-2010, 04:48 PM
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A very good breakfast/brunch casserole.
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#22 Old 03-27-2010, 06:52 PM
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Lacto/Ovo okay?
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#23 Old 03-27-2010, 07:05 PM
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Lacto/Ovo okay?



I don't see any restrictions. Go nuts!



My request: an exact replica of Dr. Cow Tree Nut Cheese that's easy to make without a mess.
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#24 Old 03-27-2010, 07:43 PM
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Quote:
Originally Posted by sallyomally View Post

A very good breakfast/brunch casserole.



Does a quiche count as a casserole?
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#25 Old 03-27-2010, 07:45 PM
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I just came across this recipe, sounds good and you could easily just use Gimme Lean instead:



http://www.recipezaar.com/Sausage-Br...asserole-16222
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#26 Old 03-28-2010, 02:11 AM
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I've just bought a big savoy cabbage from my local farm shop (and I mean big - it's bigger than my head and that's saying something!)



Will do stuffed cabbage leaves, did braised cabbage in ginger as a side last night...any more cabbage ideas? (I am the only one in the house who likes stir fries, so I can't do that)
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#27 Old 03-28-2010, 06:36 AM
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I've just bought a big savoy cabbage from my local farm shop (and I mean big - it's bigger than my head and that's saying something!)



Will do stuffed cabbage leaves, did braised cabbage in ginger as a side last night...any more cabbage ideas? (I am the only one in the house who likes stir fries, so I can't do that)



Here are a few non-stir fry ideas



Joe Allen's Polka Pepper Pasta (surprisingly simple but tasty dish)



1/2 cup margarine (or use a couple of tbsp of olive oil)

3 fresh red jalapeno peppers, stemmed and thinly sliced

7 garlic cloves

2 large sweet onions, quartered and cut into thick slices

1 medium head cabbage, quartered, cored and cut into thick slices

salt and pepper to taste

1 lb thin noodles



Fill a large pot with water and bring to a boil to cook the noodles. Melt the margarine in a very large sauté pan over medium heat. Add the jalapeno peppers, garlic and onions. Add the cabbage until the pan is full. You may not be able to fit all the cabbage in the pan at first, but you can add more as it cooks down. Sauté, stirring often, for 15 to 20 minutes or until all the cabbage is tender and transparent. Season with salt and black pepper to taste.



Cook noodles al dente, according to package instructions. Drain well and transfer to a large serving bowl. Add the cabbage and mix well. Serve piping hot.

------------------------



Bandhakopir Ghanto – Cabbage Potato Extravaganza (excellent side dish for 'curry night' and even better eaten as leftovers for lunch)



2 1/2 tbsp mustard oil

3/4 lb (375g) peeled potatoes cut into 1 inch (2.5cm) cubes

1/2 tsp cumin seeds

6 cups (1 litre 500ml) finely shredded cabbage

1 green chilli seeded and chopped

1/4 cup plus 2 tbsp water

3/4 tsp salt

1/2 tsp turmeric

1 1/4 tsp sugar

a dash of red chilli powder or cayenne pepper (or to taste)

1/2 cup (125ml) thawed frozen peas

1/2 tsp garam masala



Method

Heat 2 tbsp oil in a 12 inch, deep sided pan or Dutch oven over a medium heat. add potatoes and fry until medium brown, 5-8 minutes, stirring often. Remove with a slotted spoon and set aside.

Add the remaining 1/2 tbsp oil to the pan and heat over a medium low heat. add cumin seeds and fry for a few seconds until lightly browned.

Add cabbage, green chilli and 1/4 cup (60ml) water. Lower heat slightly and cook uncovered until cabbage is limp, 6-8 minutes, stirring often.

Stir in salt, turmeric, sugar, red pepper, 2 tbsp water and the potatoes.

Simmer, covered, until potatoes are tender, 18-20 minutes, adding peas during the last 2-3 minutes. Remove from heat and blend in garam masala. Let stand for a few minutes to help develop the flavours.

--------------------------



Sweet Potatoes in a Cayenne, Ginger and Groundnut Sauce (This dish comes from Mali and is very different and very, very good)



4 tbsp sunflower oil

1 large onion, cubed

4 garlic cloves, crushed

5cm / 2inch piece of root ginger, peeled and finely chopped

750g / 1 1/4 lb sweet potatoes, cubed

450g / 1lb white cabbage, cubed

1 tsp paprika

1 tsp cayenne pepper

400g / 14oz chopped plum tomatoes (fresh or canned)

300ml / 1/2 pint pineapple juice

125g / 4oz smooth peanut butter

salt and pepper



For the garnish

2 medium carrots, grated

2 medium raw beetroots, grated

2 bananas, sliced

juice of 1 lime

handful of fresh coriander leaves, chopped



Heat the sunflower oil in a large heavy frying pan. When hot, fry the onion until soft. Add the garlic and ginger, fry for a few minutes, then add the sweet potato and cabbage.



When the vegetables start to soften, add the paprika and cayenne pepper. Stir to coat the vegetables with spices. Add the chopped tomatoes and pineapple juice. Cover the pan and simmer until the vegetables are soft.



Stir in the peanut butter until well combined. Season to taste.



Toss the carrot, beetroot and banana garnish together in the limejuice and sprinkle over the dish, together with the coriander. Serve with rice.

---------------



Okonomiyaki (Japanese style Savoury Vegetable Pancakes - serve with Tonkatsu sauce or ketchup, HP sauce or similar).



2 cups water

1/4 lb regular tofu

2 1/2 cups unbleached white flour

1 tsp salt

2 tsp baking powder

4 to 5 cups thinly sliced or slivered vegetables such as: onions, celery, carrot matchsticks, cabbage, broccoli, green beans, mushrooms etc



Puree the water and tofu in a blender until smooth. Combine the flour, salt and baking powder in a large bowl and mix well. Pour in the tofu/water mixture and mix slightly. Add the vegetables and mix well to combine.



Cook large pancakes on a lightly oiled skillet or griddle over medium heat until browned on both sides. Serve while hot with soy sauce.
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#28 Old 03-28-2010, 08:04 AM
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Lacto/Ovo okay?



oops...I forgot to mention vegan. sorry
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#29 Old 03-28-2010, 08:18 AM
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Thanks, Mr F,



I already have the ingredients for the first two, so the next 2 evening meals are sorted. And I might just have to go out and buy another cabbage to do the other 2 recipes!
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#30 Old 03-28-2010, 08:22 AM
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A very good breakfast/brunch casserole.



Homity Pie





Ingredients:

7oz plain flour

2 tsp baking powder

3 1/2 oz margarine



3/4 lb potatoes

1 lb onions

3 tbsp oil

1 oz margarine

1/2 oz chopped fresh parsley

4oz fake cheese, grated

2 garlic cloves, crushed

1 tbsp soy milk

salt and pepper, to taste





Method:

First make the pastry. Sift the flour and baking powder into a bowl, then rub the margarine into the flour. Mix in enough water (about 3 tbsp) to make a stiff dough. Roll out the pastry and use it to line an 8" flan tin.



Boil or steam the potatoes until tender. Chop the onions, then fry gently in the oil until very soft. Combine the potatoes with the onions. Add the margarine, parsley, half of the soy cheese, garlic, soymilk. Mix and season well to taste. Let the mixture cool, then use to fill the flan tin. Sprinkle with the remaining soycheese.



Bake in the oven at 220C/425F/GM7 for 20 minutes. (Alternatively you can make six individual pies, in 4" tins or foil cases.)



Variation:

You could leave out the soycheese. You could add fresh spinach or chopped steamed asparagus or tomatoes or pretty much anything laying around the kitchen.



-----------------



Tofu Quiche with Spinach and Broccoli (I've made heavy variations to this subsituting fake bacon and ham for the broccoli and changing the spicing but you can get the idea here)



Ingredients:



1 sheet of ready made pie crust-pre cook for 12 minutes (check ingredients etc)

1 medium onion, finely chopped

2 cloves minced garlic

1 lb. (your choice) broccoli or spinach, cooked to just done

1 lb firm tofu, drained

1/2 cup soy milk

2 tbs soy parmesan cheese

1/4 tsp dijon mustard

3/4 tsp salt

1/4 tsp ground nutmeg

1/2 tsp ground red pepper





Directions:



Cook your veggie of choice until just soft. Cook onion and garlic until golden, and add veggie and heat through. In blender, puree tofu, soymilk, mustard, salt, nutmeg, pepper, and soy cheese, until smooth. Pour into large bowl and add the onion and veggie mixture. Combine well. Pour into pre-cooked pie shell, and bake at 400F for 35- 40 minutes or until quiche is set. Allow to sit for 5 minutes before cutting.
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