|  Author | Topic: VEGAN recipes (Read 420 times) |
k5k
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|  | VEGAN recipes
« Thread Started on Jan 20, 2005, 1:47pm » | |
post any amazing VEGAN recipes in this thread, or links to some, etc.
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MCslypussy
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| | Re: VEGAN recipes
« Reply #1 on Jan 24, 2005, 6:45pm » | |
im working on the ultimate vegan recipe software.
its gonna revolutionise all sorts of things.
meanwhile.... fuckin' chew on this one.
Choc Tofu Cheese CAKE !!!! mmmmmmm cake
Filling:
10 oz. barley malt-sweetened chocolate chips or other vegan chocolate chips
2 - 12.3 oz. packages of Mori-Nu Silken Style Tofu, extra firm
1/4 cup maple syrup
1 T. vanilla
1/8 t. salt
Crust:
1 1/2 cups graham cracker crumbs (approximately one sleeve crushed)
3 T. cocoa powder
1 T. unbleached cane sugar
1/2 cup safflower oil
Begin by pressing the tofu. In a large colander, place a natural unbleached coffee filter, place the two blocks of tofu in the coffee filter, cover the tofu blocks with another coffee filter, place a plate on the top of the coffee filter, and then a heavy can or weight on top of the plate. Place the colander over a bowl, then place the entire set-up in the refrigerator, and leave to drain for several hours or overnight. Melt the chocolate chips in the microwave or over a double boiler. In a food processor or blender, combine the pressed tofu, melted chocolate chips, and remaining filling ingredients, and puree until smooth.
In a small bowl, combine graham cracker crumbs, cocoa, and sugar, stirring until well mixed. Drizzle in safflower oil, and using your fingers, mix until thoroughly combined. Firmly press into the bottom of a greased 9-inch springform pan and set aside. Pour filling over top of crust and bake at 325 degrees for 45 minutes. Allow to cool, and chill, preferably overnight, or for several hours. Garnish with fresh fruit or sliced almonds, if desired.
*Variation for a plain tofu cheesecake - substitute a filling made with the same amount of pressed tofu, 1 cup unbleached cane sugar, 1/4 cups lemon juice, 1/4 cups safflower oil, 2 t. vanilla, and a pinch of salt. Bake as directed above.
Yield: One 9-inch cheesecake, or 12 pieces
EAT !!
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MCslypussy
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| | Re: VEGAN recipes
« Reply #2 on Jan 25, 2005, 2:18pm » | |
ok ok straight from a vegan to you
HOT VEGAN FUDGE SAUCE
1/2 cup cocoa or carob powder or vegan poo
2 T. cornstarch
1 1/4 cups soy milk, rice milk, or other non-dairy milk of choice
1/2 cup maple syrup
1 T. vanilla
In a small bowl, sift together the cocoa and cornstarch. Transfer the cocoa mixture to a small saucepan and whisk 1/2 cups soy milk into the cocoa mixture. Add the remaining soy milk and maple syrup to saucepan and whisk well to combine. Cook the mixture over medium heat, while whisking constantly, for 2-3 minutes or until it forms a thick sauce. Remove the saucepan from the heat and whisk in the vanilla. Serve warm as a topping for cakes, desserts, non-dairy ice cream or sorbet, or as a dipping sauce for fruit. Store in an airtight container, in the refrigerator, and reheat as needed.
Yield: 1 1/2 cups
get my vegan fudge in ya mouff
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MCslypussy
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| | Re: VEGAN recipes
« Reply #3 on Jan 25, 2005, 2:22pm » | |
vegany icecreamy stuffness of a strawberry nature
2 cups apple juice
3 T. agar-agar flakes
2 - 12.3 oz. pkgs. Mori-Nu silken style tofu, extra firm
1 1/2 cups soy milk, rice milk, or other non-dairy milk of choice
1 cup unbleached cane sugar (or brown rice syrup or maple syrup), or to taste
2 T. vanilla
1/2 t. salt
1 1/2 cups fresh or frozen sliced strawberries
In a small saucepan, place the apple juice and agar-agar flakes, and simmer for 5 minutes to thoroughly dissolve the agar-agar flakes. Meanwhile, in a food processor, process the tofu for 2 minutes to form a smooth puree. Add the agar-agar mixture, soy milk, sugar, vanilla, and salt, and process for 1-2 minutes or until very smooth and creamy. Taste and add additional sweetener or vanilla, if desired. Add the strawberries and pulse 3 times.
If you have an ice cream maker, transfer the mixture to the ice cream maker and freeze according to the manufacturer's instructions. Or, pour the mixture into a large shallow pan, and place it in the freezer. Stir the mixture every hour or so to give it a smooth texture. When completely frozen, remove it from the freezer, and allow it to sit at room temperature for 15 minutes. Transfer the mixture to a food processor and process until smooth. Transfer the mixture to an airtight container, return the mixture to the freezer, and freeze until solid. Serve as an accompaniment to cakes, pies, desserts, or as a refresher.
*Variation: for a Strawberry-Banana flavor, substitute 1 mashed banana for half of the sliced strawberries. Or if you don't mind the extra fat, adding a couple of tablespoons of a mild vegetable oil to the mixture before freezing will result in a rich and creamy texture. Feel free to experiment with the recipe by adding additional flavorings, or chopped fruit or nuts.
yeild is good, so farkin good.
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MCslypussy
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| | Re: VEGAN recipes
« Reply #4 on Jan 27, 2005, 2:35pm » | |
GOLDEN MUSHROOM AND ASPARAGUS RISOTTO
not tested on animals !!!!!!!!!!!!!!!!!!!!!!!
3 1/2 - 4 cups vegetable stock
1 lb. asparagus, tough ends trimmed
1 cup onion, diced
2 T. olive oil
1 1/2 cups cremini mushrooms, destemmed, cut in half lengthwise, and sliced
2 T. garlic, minced
1 cup Arborio rice
1/2 cup white wine (optional)
1/4 t. saffron threads
sea salt and freshly ground black pepper, to taste
1 cup fresh or frozen peas
1/3 cup nutritional yeast flakes
1/4 cup freshly chopped parsley
2 T. freshly chopped dill
2 t. finely grated lemon zest
In a medium saucepan, place the vegetable stock, and bring to a boil. Slice the asparagus spears diagonally into 1-inch pieces and place them in a fine mesh strainer. Place the strainer in the boiling vegetable stock and cook the asparagus in the stock for 2 minutes to blanch them. Remove the strainer from the stock and set the asparagus aside. Reduce the heat of the stock to low. In a large saucepan, saute the onion in the olive oil for 3 minutes to soften. Add the mushrooms and garlic and saute the mixture an additional 3 minutes. Add the Arborio rice, stir well to coat it with the sauteed vegetable mixture, and cook an additional 2 minutes while stirring constantly or until rice turns opaque.
Add the white wine (or use some of the stock if omitting) and saffron threads, season to taste with salt and pepper, and stir well to combine. Reduce the heat to low and cook the mixture while stirring occasionally until all of the liquid has been absorbed. Add 1/2 cup of the simmering vegetable stock and continue to cook, while stirring occasionally, until all of the stock has been absorbed. Repeat the procedure of adding a 1/2 cup of simmering stock, stirring, and cooking until fully absorbed before adding additional stock, until all but a 1/2 cup of stock remains. Add the blanched asparagus, along with the remaining ingredients, and stir well to combine. Cook the mixture an additional 2-3 minutes while stirring constantly, adding the remaining stock, as needed, so that the rice is tender and the risotto has a creamy consistency. Taste and adjust the seasonings, as desired.
Serves 4 (main dish) or 6 (side dish)
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skeeter
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| | Re: VEGAN recipes
« Reply #5 on Aug 25, 2005, 7:46pm » | |
Skeeter's chocolate avocado dessert
3 tbsp of non-hydrogenated margarine
3 tbsp of cocoa
1 cup of brown sugar
1/3 cup of soymilk
1 cap of liquid vanilla
2 avocados
2 shots of rum
1. Melt the Margarine in a small cooking Pot on Low Heat
2. Add the Cocoa and Sugar to the Pot and stir
3. Add the Soymilk and stir until evenly Blended. Raise the temperature to Medium Heat and cook until the chocolate begins to Carmelize
4. Remove from the Heat and add the Vanilla.
5. In a blender blend the Avocado pulp until smooth. Add the Chocolate and blend again. Add the Rum and blend again.
6. Scoop out Chocolate Avocado into a Bowl and Freeze.
7. Once Frozen remove the Chocolate Avocado from the bowl by flipping it Upside Down. You will probably have to use a Knife to cut around the outside of the Chocolate Avocado so it does not Stick to the Bowl
8. Garnish the Chocolate Avocado with nuts or fruit or whatever
9. Serve Chilled
10. Enjoy
Arun Verma
2 tbsp of margarine
1 packet of extra firm tofu
a dash of soy sauce
1 medium sized cooking onion (diced)
1 can of diced tomatoes
1/2 cup of peas
1 tsp of cumin
1 tbsp of curry
1 cup of soy milk
1 chilli (optional)
salt n pepper to taste
1. Melt the Margarine on high in a Large Pot.
2. Add the Tofu and stir the Tofu so that the Margarine coats the Tofu.
3. Add the Soy Sauce and when the Tofu as completely absorbed the Soy Sauce add the Onions.
4. Cook the Onions for about a minute or until they look tender.
5. Add the Tomatoes and Peas
6. Add the Curry and the Cumin
7. Add the Soy Milk
8. Stir the Contents of the Pot and allow for the Liquid to reduce by boiling off.
9. Add the Chilli
10. Add the Salt and Pepper
11. Bonne Appetite
Best Served over Rice.
Skeeter's Sweet Potato Soup/Yam Stew
1 Medium Sized Sweet Potato/Yam
1 Cooking Onion
4 Cloves of Garlic
1 Cup Peas
1 Cup of Veggie Stock
1 Cup Soy Milk
2 TBSP of Oil
1 TBSP of Margarine
Pinch of Salt & Pepper
Small handful of Basil
1. Cut the Sweet Potato in Half. Spread the Margarine on the cut sides of the Sweet Potato. Put the two Halves cut side down on a Baking Sheet. Bake the Sweet Potato for 30 minutes at 450 degrees Centigrade. You will know when the Sweet Potato is cooked when you can easily stick a Fork into it. Remove from the Oven and let it cool down.
2. Dice the Onion and Garlic. Add the Oil to a Medium sized Pot. Cook the Onion on High heat for about 2 Minutes. Make sure to Stir constantly so that the Onion does not Burn to the bottom of the Pot. Add the Garlic and Cook for another 2 Minutes. Remove from heat.
3. Skin the Sweet Potato and mash it up with a Fork. Add the Sweet Potato to the Pot. Stir the Sweet Potato with the Oil, Garlic and Onion. Return to Heat and stir constantly. Cook until it begins to burn the bottom of the pot. Remove from heat.
4. Add the can of Veggie Stock. You might have to add a bit of water depending on big your Sweet Potato is. If so, half a cup of additional Water is good.
5. Add the Peas
6. Boil off the Stock until it's reduced. You can usually tell if it is has been reduced enough when the level of the Soup has been reduced by at least 5 Centimetres. But be your own judge.
7. Add the Soymilk and return to a Boil.
7. Add the Salt and Pepper. Add the Basil.
8. Bonne Appetite
Serves about 4.
1 can of chickpeas
1 tablespoon of oil
1 onion
4 cloves of garlic
1/3 cup of basic pasta sauce
cup of white wine
1 cup of pasta uncooked
1. strain the chickpeas and save the juice. put half of the chickpeas in a blender and blend until smooth. save the other half
2. dice garlic and onion
3. in a large pot heat oil on high
2. add onions and cook until soft.
3. add garlic and cook for about a minute
4. add unblended chickpeas and cook with onion and garlic
5. add the wine and cook until wine is boiled off
6. add the blended chickpeas and cook for a minute or so.
8. remove from heat and add pasta sauce. mix contents
9. fill the pot with water and return to heat
10. add the pasta and bring to a boil. cook until pasta is done.
note
if you dont have white wine thats ok, you can substitue beer.
serves about 6
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skeeter
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| | Re: VEGAN recipes
« Reply #6 on Aug 29, 2005, 8:34am » | |
Upon request
Duncan's Curry Tofu Scamble
1 packet of extra firm tofu
325 ml soy milk
1 chilli (finely chopped)
40 ml curry powder
1 cooking onion (diced)
2 cloves of garlic (diced)
25 ml oil
1 tomato (chopped)
15 ml soy sauce
salt and pepper
1. Combine Curry powder, Soy Sauce, Garlic, Chillis in a mixing bowl. Mix ingredients together to form a Paste. Add the Soy Milk and mix until all ingredients are evenly blended (no lumps)
2. Drain the Tofu and Squeeze out as much water as possible with a cloth or paper towel. Crumble the Tofu with your hands into the mixing bowl with the other ingredients. Mix the Tofu with the other ingredients until the tofu is covered in the sauce.
3. In a Fry pan, heat the Oil on High. Add the contents of the bowl to the fry pan.
4. Make sure to stir often and let the excess liquid reduce.
5. Once most of the excess liquid is reduced add the Onions and continuing cooking until all the liquid has been absorbed.
6. Remove from heat and add the Tomatos, and Salt and Pepper
7. Serve
Serves about 2-4 people
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MCslypussy
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| | Re: VEGAN recipes
« Reply #7 on Sept 14, 2005, 10:27am » | |
VEGAN SOUR CREAM !!!!!!!!!!!!
1/2 cup soy milk
1 1/2 cups vegetable oil
1 tbls tahini
1/4 cup lemon juice
1 tbls chives or shallots
Place cold soy milk in blender (btw you need blender to do this). Slowly add oil while blender is on high.
Continue adding oil till mixture thickend
stir in lemon juice and Tahini
Blend for a couple of seconds.
stir chives or shallots like,, thru.
SERVE !
LIKE VEGAN CHEESE-LIKE TOPPING STUFF!!!!!!!!!!!!
1/2 cup soy milk
1 1/2 - 2 cups vegetable oil
1 tbls torula yeast*
1 tbls dijon mustard
1 tbls tamari**
Place cold soy milk in blender (btw you need blender to do this). Slowly add oil while blender is on high.
Continue adding oil till mixture thickend
stir in torula yeast, dijon mustard & tamari
Blend for a couple of seconds.
put on PIZZA.
*torula yeast = http://www.peteducation.com/article.cfm?cls=0&cat=1448&articleid=1364
and http://www.parktonks.co.uk/?/animal/nutritional/yeasts/torula_yeast.htm
**tamari = http://www.care2.com/channels/solutions/food/471
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gin
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| | Re: VEGAN recipes
« Reply #8 on Jul 30, 2008, 3:29pm » | |
Folks, THIS is the best chocolate cake recipe, Fran & me use it all the time, it's really easy & you don't need any silly products like "no-egg" You prolly have all these things already! Also you can change it however you like, I use it for cupcakes & the other week I made lemon poppyseed ones by just eliminating the cocoa & adding the zest of 1 lemon & 2 Tbs of poppyseeds. Woot.
Easy Vegan Chocolate Cake
Ingredients
3 cups plain flour
2 cups sugar (I always use raw)
6 tablespoons cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups water
3/4 cup vegetable oil
2 tablespoons vinegar (I use cider vinegar)
2 teaspoons vanilla
Directions:
Preheat oven to 180 degrees. Mix dry ingredients first. Once the mixture is even, mix in wet ingredients. Continue mixing until you obtain an even batter (no lumps). Pour into a cake pan and bake for approximately 40 minutes. Top with frosting/ icing sugar.
Serves: 12
(If making cupcakes this makes up to 24.)
Preparation time: 15 min
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