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Discussion Starter · #1 ·
I was just wondering if you all wouldnt mind posting your favorite recipes. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"> I am still trying new foods, and am just interested in seeing what foods you all enjoy. I made a few dishes that my family likes but it would be nice to have a variety of things that I can eat as well as my omni family. Thank you! <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D">
 

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Discussion Starter · #3 ·
I am wanting to switch to veganism soon, I eat very little eggs and dairy anyway so I might as well just go all the way with it <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"> So if you have any yummy Vegan recipies that would be great! Thanks
 

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Mushroom Stroganoff from Vegan with a Vengence, this is really good. I could not believe I was eating a non fat vegan meal. Try it.
 

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For breakfast I like to take half a block of extra firm tofu and scramble it in a pan with some nutritional yeast, dill, and garlic salt. I then slice up a Tofurkey Kielbasa and add it to the scramble for a "sausage" and "egg" breakfast. Yum!<br><br><br><br>
For lunch I make a patty out of Go Lean! and throw mushroom in the pan while the patty is cooking. I like my "burger" on a bagel with mustard, lettuce, onion and a slice of vegan cheese.<br><br><br><br>
For dinner I make a stirfry of all sorts of veggies with either Stir Fry Seitan or Morningstar Chik'n Strips (which take a bout 4 mins in a frying pan and are also great on top of a salad). Sometimes I have it with noodles or cous cous.<br><br><br><br>
I try and always have either a salad handy or frozen fruit to pick on. I've also made vegan brownies and a vegan chocolate cake (with peanut butter frosting) from recipes I have found here.<br><br><br><br>
I also highly recommend the pizza dough recipe on this board (I make a pizza almost every other week). I think some people may get intimidated by the idea of making a pizza from scratch but it really is very easy.<br><br><br><br>
I think the best thing to do is experiment. Each time I go to the store I try out a new product. It took me a long time to give seitan a chance 'cause it looked so foreign and funky, but it is now one of my most favorite things. <img alt="" class="inlineimg" src="/images/smilies/drool.gif" style="border:0px solid;" title=":drool:">
 

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Wow! ^ That sounds soo good! I wish I ate like that everyday. I make pizza too (and bread) and it's pretty easy and much healthier than store bought <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"><br><br><br><br>
I love salad (shocking), and I adore homemade bread with roasted red pepper hummus for whenever snacking...
 

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Ooh, thanks. I try and eat well every day since I am a new relatively new vegan (3 1/2 mos).<br><br>
I took pics of the pizza and cake I baked today, as well as the stuff I always have in my fridge since they're so yummalicious. Not included in the pic are the flax seeds I put on the bottom of the pizza, and the nutritional yeast I sprinkle on top)<br><br>
(ps, yes I have almost all of the ingredients to try and make some rye bread, I just need one more item: molasses!)<br><a href="http://cdn.veggieboards.com/9/91/91d20bd8_vbattach5358.jpeg"><img alt="LL" src="http://cdn.veggieboards.com/9/91/525x525px-LL-91d20bd8_vbattach5358.jpeg" style="width:525px;height:394px;"></a>
 

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YUM! Send me the leftovers <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D"> That is a beautiful spread and I'd be super happy in your fridge...<br><br><br><br>
Oh, and blackstrap molasses (as I was reading about before I saw this) is on my list of things to hunt down next. Just started on nutritional yeast <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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As I said, I'm a fairly new vegan, so after enjoying all these foods I have now been reading that there is such a thing as too much tofu! Sheesh! I have yet to ready my brain for that info. But like I said, I try to eat a lot of veggies and fruits. What do you suggest? Any advice is appreciated
 

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Discussion Starter · #12 ·
Thanks guys for all the good ideas! I really need to go get that book <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D"> It is just nice to have a variety of things to eat instead of eating the same things all the time!
 

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This may get boring after a while (for some people) but I make it once every two weeks and it lasts me about 4 days. Mmmmm. Plus, I LOVE STEW!<br><br><br><br>
Random Spicy Veggie Stew:<br><br>
(I just made it an hour ago, so the recipe is fresh in my mind.)<br><br><br><br>
When I use these ingredients it normally comes out as a large pot of stew, so use less if needed. I try to make less but for some reason I always come out with a lot. Hmmm.<br><br><br><br>
What you need:<br><br>
2-3 red medium red potatoes (or white idaho, purple, just not russet, they're strange)<br><br>
1-2 yellow onions (or Vadalia)<br><br>
1 small bunch of green onions<br><br>
1 whole carrot or a handful of baby carrots.<br><br>
1 large stalk of celery<br><br>
1 parsnip<br><br>
A handful of dried lentils (optional, they're small and almost unnoticable but I always put them in)<br><br>
1 can of red kidney beans *I can never find small cans of these beans, so use a half of a whole can unless you really like them (like me!!)<br><br>
1 can garbanzo beans<br><br>
1 small can sweet corn<br><br>
Vegetable broth- I use a "box" and it takes about 3/4ths of one, I don't know about cans. If you don't want that, water is also good but it'll be very plain.<br><br>
1-2 cans spicy V-8 (they come in packs of 6, I think)<br><br>
Paprika, cayenne pepper, salt and other spices.<br><br>
Optional: Jalapeños, crushed garlic cloves, black olives, 1 can of cut greenbeans.<br><br><br><br>
What you do:<br><br>
Cut up potatoes into small spoon-sized pieces. (Don't skin the potatoes unless you really want... but the skin is good)<br><br>
Chop onions up as big as you like.<br><br>
Chop off, in small pieces, the top green part of the green onion.<br><br>
Cut up carrots, parsnip and celery in bite-sized pieces.<br><br>
Throw all of these into a *tall* pot.<br><br>
Throw some dried lentils in there.<br><br>
Add the optional stuff at this time (jalapenoes, olives, beans etc.)<br><br>
Cover with vegetable broth and 1 to 2 cans of the spicy V-8.<br><br>
Place on a burner and bring to a boil on HIGH. Lower the heat to medium and let simmer for about 45 minutes.<br><br>
Put in the can of corn and kidney beans (drain or rinse the beans or else they'll be nasty.)<br><br>
Bring back to a boil and simmer at medium for 10-15 minutes, just to heat up the corn and beans. Add desired spices.<br><br>
Take off heat and enjoy! Put in tupperware and stick in the frig for up to 5 days! Mmmmm.<br><br><br><br>
That's normally what I have for dinner and lunch. For breakfast I just mix up a fruit smoothie (fruit is GREAT for breakfast, so healthy and quick <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D">)<br><br>
Just stick a banana or two in a blender with a few frozen, or fresh, strawberries, some applejuice, maybe raspberries, blueberries too and blend until smooth.<br><br>
(If you are using frozen strawberries, put the berries and the juice in the blender and let sit for about 5 to 10 minutes so they soften a bit, or else the blender gets angry.)<br><br><br><br>
Mmmmm. Food.
 

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Some of my favorite recipes:<br><br><br><br>
Gen tao's tofu <a href="http://vegweb.com/index.php?topic=8769.0" target="_blank">http://vegweb.com/index.php?topic=8769.0</a><br><br>
lasagna spirals (vegan planet cookbook)<br><br>
enchiladas (new farm vegetarian cookbook)<br><br>
potato salad (tofu cookery)<br><br>
chocolate pudding/pie <a href="http://www.silksoymilk.com/AppetiteAppeal/RecipeDetails.aspx?category=11&recipe=11" target="_blank">http://www.silksoymilk.com/AppetiteA...y=11&recipe=11</a>
 

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Some of my favorite recipies: Most anything here in the <a href="http://www.veggieboards.com/boards/forumdisplay.php?f=142" target="_blank">VB recipe section.</a><br><br><br><br>
Stuff from <a href="http://tofu-n-sproutz.blogspot.com/" target="_blank">my recipe blog</a> (hey, I like my own cooking, what can I say?).
 

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Hi,<br><br>
When I first went vegan I relied on a lot of that fake soy crap too, but soon you realize that stuff is just as bad for you as regular omni food, it is still processed food with tons of chemicals. For protein I try to stick to beans, nuts, seeds, and all other veggies. Once in a while I will do the fake meat but not three times a day. Try to make bean burgers or stir frys with beans and nuts. I use tofu and tempeh (tofu and tempeh are minimally processed, in such a way that it helps the body digest the protein) a few times a week also. I love marinating them and then baking or frying them up. Beans and greens are magic foods keep those in mind for the base of your diet. I made a black bean burger last night that was so good, I topped it with guacamole and had steamed spinach on the side. The night before I made a tomato basil soup with basil, rosemary, barley and canelinni beans. I also steamed some veggies like zucchini, onion, carrots and then blended them in with the tomato broth for a thick broth with a extra nutrition boost, I then served this soup over polenta, it was very very good. I really have so many suggestions I could go on and on, just ask me at anytime, I would love to help. Also keep in mind I was the same way when I first went vegan that is why they call the soy fake meats transition foods, they do really help in the initial transition phase, just don't want to get stuck on them. Plus they are expensive!
 

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Miso Soup.<br><br><br><br>
Ingredients:<br><br>
Frozen and thawed tofu with water drained<br><br>
1/2 onion diced<br><br>
green sealettuce( a mild leafy sea vegetable)<br><br>
laak'usk( a sea vegetable from the northwest coast, can substitute with sheet nori)<br><br>
minced ginger<br><br>
minced garlic<br><br>
dried red chile pepper<br><br>
sesame oil<br><br>
2 table spoons of miso paste.<br><br>
1 fresh matsutake<br><br><br><br>
Saute onions, tofu, ginger and chile pepper until browned then add the garlic.<br><br>
In a small bowl puree miso in about a cup of water until it is all dissolved. Once the tofu has browned add water to the pan and bring it to a boil, add dried seaweed and diced matsutake and simmer for one minute. Turn off the burner, remove from heat and mix in miso. The sea vegetables and spicy and heady aroma of the matsutake make this a more savory soup than available in eating establishments.
 
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