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Discussion Starter · #1 ·
Upon request, I'm starting this thread for those who can't seem to stop eating the same foods daily. A few of the Health section people ask me for recipes and help, so I'm just going to add it here for the time being.<br><br><br><br>
There will be an equal amount of lacto-ovo (LO) and vegan (V)recipes, as well as some genertic (G) recipes that you can tailor to your own lifestyle.<br><br><br><br><b>One Important Point:</b> I'm sorry to have to say this, but past experience says I must. This is a place for recipes, not to debate ethics or health. I've tried helping people before with recipes, only to have the Almighty Vegan Police (tm) invade the thread and ramble on about the horrors of dairy. This is for lacto-ovos and vegans who asked for my help. I will help both, thank-you very much.<br><br><br><br>
Now, with that unpleasantness out of the way, let's begin.<br><br><br><br>
----------<br><br><br><br><img alt="" class="inlineimg" src="/images/smilies/cool3.gif" style="border:0px solid;" title=":cool:"> Garlic Butter Fries (G)<br><br><br><br>
1 serving<br><br><br><br><i>They taste naughty, they sound naughty, they look naughty, they go great with ketchup, but aren't naughty.</i><br><br><br><br>
1 baking potato, cut into strips<br><br>
1 tsp oil<br><br>
dashs of salt<br><br>
1/2 tsp butter or butter-like margarine (ie Earth Balance)<br><br>
1 clove garlic, minced<br><br><br><br>
1. Preheat oven to 400.<br><br>
2. Combine first 3 ingredients in a bag. Toss to coat.<br><br>
3. Lay fries single layer on a baking sheet coating in cooking spray. Bake for 45 minutes or until tender and golden brown. Turn once after 20 minutes.<br><br>
4. Place garlic and butter in a frying pan. Melt on low heat. Toss fries into the melted butter. Serve immediately.<br><br><br><br><br><br><img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D"> Potato Salad (LO)<br><br><br><br><i>If you want a lower-fat version of this, use extra vinegar and/or add a little water to the dressing</i><br><br><br><br>
Serves 4<br><br><br><br>
7 small new potatoes, scrubbed, cut in halves<br><br>
fresh parsley and chives<br><br>
2 tsp dried dill<br><br>
1 green onion, chopped<br><br><br><br>
Dressing:<br><br>
4 tbsp red wine vinegar<br><br>
1/4 cup olive oil<br><br>
2 tsp honey dijon mustard<br><br>
Pepper to taste<br><br><br><br>
1. Boil potatoes in salted water until just tender (about 15-20 minutes).<br><br>
2. Drain and cool 5 minutes. Add the herbs and onion to the potatoes. Stir well.<br><br>
3. Whisk together the dressing ingredients. Pour over the potatoes. Toss gently to coat. Serve warm or cold.
 

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Hmmm. I find that smallish new potatoes, when placed in boiling water, become tender in about 7 to 8 minutes, and turn to mush in about 20 minutes.
 

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Discussion Starter · #8 ·
Yeah, I putz around and make stuff. I see a photo sometimes of a meal and think, "I could make something look like that." And then I do <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"><br><br><br><br>
Soilman, I think we're 1000m above sea lvl here. I grew up at sea lvl, so I'm still trying to get my cookies and egg custards to cook right here.
 

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Krista, you're awesome. The garlic butter fries are cooking as I type! Thank you so much. <img alt="" class="inlineimg" src="/images/smilies/notworthy.gif" style="border:0px solid;" title=":wayne:"><br><br>
Please keep the recipes coming.
 

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garlic butter fries sound soooo good!!! I just got 3 new veggie cookbooks from my book club today <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D">. I can't wait for work to slow down tonight after the bars close so i can read them <img alt="" class="inlineimg" src="/images/smilies/lick.gif" style="border:0px solid;" title=":lick:"><br><br>
I got madhur jaffreys "world vegetarian", deborah madison "vegetarian cooking for everyone" and crescent dragonwagon's "passionate vegetarian" yippee!!!!
 

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Discussion Starter · #12 ·
<img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D"> Carrot and Red Lentil Soup (V)<br><br><br><br>
A tasty way to get more iron in your diet. Inspired from an onmi soup recipe in a magazine. Personally, I think this one is better <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"><br><br><br><br>
4 servings<br><br><br><br>
1 tbsp olive oil<br><br>
4 large carrots, sliced small<br><br>
1 small onion, chopped<br><br>
2 (or more) cloves of garlic<br><br>
6 cups veggie stock or salted water<br><br>
1 cup red lentils<br><br><br><br><br><br>
1. Rinse lentils.<br><br>
2. Add all ingredients together in a pot and bring to a boil. Reduce heat, cover and simmer until the carrots are tender (15-30 min).<br><br>
3. Puree soup in a blender (in batches) or a food processer.<br><br>
4. Spice as desired (hot spice mixes do very well in this soup) and serve hot.
 

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Discussion Starter · #13 ·
<img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D"> Miixed Greens and Bean Salad (LO)<br><br><br><br>
In honor of Tweety. This salad is a great source of folate, calcium, fibre, iron, protein and omega-3 EFA. Great for a lunch or a hot summer's day. If you wish, marinate the beans overnight in your favorite oil/vinegar dressing spiced with cayenne pepper for an extra flair.<br><br><br><br>
1 main entree serving salad<br><br><br><br>
2 cups mixed greens<br><br>
2 cups fresh spinach leaves<br><br>
3/4 cup beans (white beans and/or chickpeas are best for this recipe)<br><br>
2 tbsp parmesan cheese, grated finely (I buy a local rennet-free brand, but I've read that some name brand kinds are rennet-free as well)<br><br>
1 tbsp freshly ground flax seeds<br><br>
3 tbsp roasted pecan or walnut pieces<br><br>
Any oil/vinegar dressing (I'll post a few later); don't use a cream dressing - ruins the greens IM always humble O.<br><br><br><br>
Mixed and toss.<br><br>
Serve with 1 slice of garlic toast, a small bowl of soup, fruit salad.
 

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oh, thanks for the carrot and red lentil recipe, i bought red lentils in the bulk bin a long time ago, and couldn't think of anything to do with them, sounds splendid
 

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That potato salad sounds wonderful! Thanks. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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Discussion Starter · #17 ·
<img alt="" class="inlineimg" src="/images/smilies/shocked.gif" style="border:0px solid;" title=":eek:"> Peanut Stew (V)<br><br><br><br>
Serving size: 2<br><br><br><br>
¼ cup unsalted peanuts, crushed or ground\t<br><br>
1-6 cloves garlic, minced\t\t<br><br>
1 medium onion, chopped finely\t<br><br>
1 large tomato, chopped coarsely\t\t\t<br><br>
1 tbsp olive oil<br><br>
water/broth<br><br>
Salt and pepper to taste<br><br><br><br>
1. Fry onion and garlic in oil for 1 minute.<br><br>
2. Add peppers and peanuts. Fry 2 minutes.<br><br>
3. Add tomatoes, salt, pepper and enough water to cover. Bring to a boil. Turn down heat and simmer for at least 30 minutes. Add water as needed.<br><br>
4. Flavour improves with cooking and, ideally, simmering the stew for 1.5 hours is best.<br><br><br><br><br><br><img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D"> Green Pasta Casserole (LO)<br><br>
Serving size: 2 servings<br><br><br><br>
Even if you don't like whole wheat pasta normally, try it in this dish.<br><br><br><br>
1 cup macaroni, uncooked<br><br>
4 oz light/low-fat mild cheddar cheese (1oz = 1 thumb) or 2 oz of full-fat sharp/old cheddar cheese<br><br>
1 cup broccoli, chopped<br><br>
½ cup cauliflower, chopped<br><br>
½ cup fresh spinach leaves<br><br>
1 cup skim milk<br><br><br><br><br><br>
1. Preheat oven to 375 degrees. In a medium pot, cook the pasta in water until cooked, but still firm. Drain pasta well.<br><br>
2. Combine all ingredients, adding 1/2 the cheese to it. Spoon into a casserole dish. Top with the remaining cheese.<br><br>
3. Bake, covered, for 25 minutes. For a crispy crust, bake uncovered for 15-25 minutes longer.
 

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Discussion Starter · #18 ·
<img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"> White Bean Hummus (V)<br><br><br><br>
A different change from typical hummus. Good source of calcium, iron, fibre and those healthy carbs and proteins.<br><br><br><br>
1 garlic clove<br><br>
1 large can (15oz or so) white/navy/great northern beans (rinsed)<br><br>
1 tbsp lemon juice<br><br>
3 tbsp olive oil<br><br>
(water and extra oil if using a blender)<br><br>
salt, pepper, cayenne pepper, fresh herbs as desired (parsley and chives are great in this)<br><br><br><br>
1. Add everything to a blender or food processer. If using a blender, add ingredients in batches. You may have to add a little water and/or olive oil to blend it properly. It thicks up a bit in the fridge overnight.<br><br><br><br>
Serve as a dip with vegetables, or as a sandwich spread.<br><br><br><br><img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D"> Gossamer Spice Cookies (G)<br><br>
Makes about 55 cookies.<br><br><br><br>
Adapted from an old family recipe. You can use a hand mixer to do the beating, or you can use a wooden spoon and pretend you're from the Old World, cooking for your family <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"><br><br><br><br>
1 1/3 cups flour<br><br>
1/2 tsp ground ginger<br><br>
1/4 tsp cinnamon<br><br>
1/4 tsp cardamon<br><br>
1/8 tsp ground red pepper<br><br>
1/3 cup margarine or butter, softened<br><br>
1/3 cup fancy molasses (not blackstrap)<br><br>
1/4 cup brown sugar<br><br><br><br>
1. Combine spices together in a small bowl. Set aside.<br><br>
2. Beat butter well. Add molasses and sugar. Beat until combined. Beat flour in until combined.<br><br>
3. Preheat oven to 375.<br><br>
4. Cool dough in fridge for 1 hour, or stick outside in the snow for 15 minutes.<br><br>
5. On a lightly floured surface, roll the dough out into a thin layer(you may need to do it in sections, depending on the size of your baking area). Use a round cookie cutter. Place cookies on an ungreased sheet.<br><br>
6. Bake for 4-6 minutes (until edges are slightly brown). Transfer to wire racks. Cool.
 

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Discussion Starter · #19 ·
The garlic butter fries were great! I made them with a Yukon Gold potato instead of a normal baker, and they tasted terrific.
 
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