Vegan/Vegetarian Recipes
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04-03-2016, 10:38 PM
RE: Vegan/Vegetarian Recipes
(04-03-2016 09:48 PM)GenesisNemesis Wrote:  Vegan Halva-Pistachio Cream Brownies


Blink

You're in CA right? Safeway just came out with vegan cupcakes that are soooooo good! Drooling
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09-03-2016, 07:10 AM
RE: Vegan/Vegetarian Recipes
Curry with chickpeas and tomato:

Spices needed:
- coriander
- cumin
- cardamon
- cinnamon
- turmeric
- sweet red pepper and hot red pepper
- ginseng
- salt

1 little spoon of each is recommended in original recipe, but I suggest cutting red pepper to 1/4 spoon. Spices should be grinded in mortar.

Ingredients:
- onion - 1 small or half of big one
- garlic - 2 or 3 cloves
- chickpeas - 100/150 g
- tomato - 1.5/2
- coconut milk - 100/150 ml

After cutting onion into cubes glaze it on 2 spoons of coconut milk. When deemed ready add garlic and ginseng then fry for a while (add milk if needed), then add spices (all of them apart from salt). After a minute add chickpeas and rest of the coconut milk, then simmer it for 20 minutes. In the meantime add salt. After 15 or 20 minutes add tomato and cook it for further 5 minutes.

Serve with rice.

The first revolt is against the supreme tyranny of theology, of the phantom of God. As long as we have a master in heaven, we will be slaves on earth.

Mikhail Bakunin.
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13-03-2016, 07:58 PM
RE: Vegan/Vegetarian Recipes
Would this work for vegans? Unsure

[Image: 532f6db81443e6a23ba259dfaf3ff7ac.jpg]

@ FreeThought
Yes! You can deep-fry anything! Drinking Beverage
Including bananas!

[Image: 20130228_banana.jpg]

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16-03-2016, 06:35 AM
RE: Vegan/Vegetarian Recipes
Curry with aubergine and feta:

Spices:
- cumin
- cardamon
- cinnamon
- turmeric
- ginseng
- charlock
- salt

1/2 little spoon of each is recommended. Spices with exception of ginseng and salt should be grinded in mortar.

Ingredients:
- onion - 1 small or half of big one
- garlic - 2 or 3 cloves
- aubergine - half of one
- tomato - 1.5/2
- feta - 100g
- pepperoni - 1

After cutting onion into cubes glaze it on 2 spoons of coconut or some other oil. When deemed ready add garlic and ginseng then fry for a while, then add spices (all of them apart from salt). After a minute add aubergine and pepperoni then simmer it for about 10 minutes. After said 10 minutes add chopped tomatoes, simmer it for further 5 minutes and then add feta. Add salt and cook it for 5 to 10 minutes and it is ready.

Can be served with rice, pasta or groat.

The first revolt is against the supreme tyranny of theology, of the phantom of God. As long as we have a master in heaven, we will be slaves on earth.

Mikhail Bakunin.
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16-03-2016, 07:12 AM
RE: Vegan/Vegetarian Recipes
(07-02-2016 11:56 PM)GenesisNemesis Wrote:  Vegan crepes. Thumbsup

I really don't see why people need eggs in crepes. I've been making them with just plain milk and flour. The result is exactly the same somehow.


Greek cuisine is full of yummy vegetarian and vegan dishes.

This website has many good ones, although it is not limited to traditional Greek cuisine, some recipes are slightly adjusted to make them vegan.

You'll definitely find something you've never tried before in there.

"Behind every great pirate, there is a great butt."
-Guybrush Threepwood-
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26-03-2016, 07:10 PM
RE: Vegan/Vegetarian Recipes



(31-07-2014 04:37 PM)Luminon Wrote:  America is full of guns, but they're useless, because nobody has the courage to shoot an IRS agent in self-defense
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27-03-2016, 02:15 PM
RE: Vegan/Vegetarian Recipes
I decided to gluten free for two weeks because I'm wondering if I have a gluten allergy. I found this really good millet lettuce wrap recipe that I'll post when I get home. Anyone else have any good gf recipes?
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31-03-2016, 03:27 PM
RE: Vegan/Vegetarian Recipes
So here's the millet wrap recipe I found online from nutritionstripped.

It says you could also add any kind of protein like salmon, chicken for meat eaters or tofu, garbanzos, hemp for vegans/vegetarians.

INGREDIENTS
2 cups filtered water
½ cup vegetable stock
1 cup dry millet
½ cup dried figs, chopped
¼ cup raw pumpkin seeds
4-6 large rainbow swiss chard leaves, de-stemmed
SAUCE //
⅓ cup red onion, chopped
¼ cup sun-dried tomatoes, chopped
¼ cup kalamata olives, chopped
2 tablespoons dijon mustard
2 tablespoons apple cider vinegar (raw, unpasteurized)
1 tablespoon capers
1 tablespoon olive oil
1 clove garlic, minced
juice of 1 lemon
2 tablespoons Greek style spice blend*
fresh ground black pepper to taste

INSTRUCTIONS
MILLET //
Boil water and vegetable stock, add millet, simmer for 25 minutes or until water is absorbed and millet is tender.
While the millet is cooking, make the dressing in a small mixing bowl.
Add all "sauce" ingredients in a bowl and stir to combine, feel free to add more olive oil to combine to your desired consistency.
Once the millet is done cooking, pour the sauce over the millet and stir in pumpkin seeds, chopped figs, and adjust seasonings to taste.
Stir until combined.
You can serve the millet salad as is, or scoop about ½ cup of the mixture into a piece of swiss chard and roll up before serving.
Enjoy warm or cold.
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31-03-2016, 07:02 PM
RE: Vegan/Vegetarian Recipes
Vegan recipe: Take one Vegan, butcher in your favorite method. Remove one thigh, remove ham therefrom. Cook for 2 hours, slice and serve.
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03-04-2016, 10:05 AM
RE: Vegan/Vegetarian Recipes
[Image: 42db04be71ea56893abdfe85ec8d4d.jpg]

(31-07-2014 04:37 PM)Luminon Wrote:  America is full of guns, but they're useless, because nobody has the courage to shoot an IRS agent in self-defense
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