HI! okay so for my nutrition class I have to go on a Vegan Diet for two days! I am already vegetarian so it shouldn’t be that hard. I was wondering if you had any yummy recipes?? If so, PleaSE share! Thanks!
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Mac n’ “Cheeze”
1 pound pasta (regular or gluten-free)
Blend together:
1 1/4 cups water
1 cup plain, fat-free soymilk (may use other non-dairy milk)
3/4 cup nutritional yeast
3 tablespoons cornstarch or potato starch
1 tablespoon lemon juice
1 teaspoon salt (or more to taste)
1/2 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dry mustard
1/2 teaspoon smoked paprika
1/2 teaspoon turmeric
pinch cayenne pepper
2 tablespoons tahini
1 teaspoon mellow white miso (or additional salt)
black pepper to taste
Put the pasta on to boil, according to package directions. While it’s cooking, blend all remaining ingredients together in a blender. When the pasta is al dente, drain it, reserving about 1/2 cup of the cooking water, and return the pasta to pan. Add the sauce mixture and cook, stirring, until mixture boils and thickens. Add a little of the pasta water if more moistness is needed.
If the sauce is not as flavorful as you’d like, add a little more mustard and onion powder.
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Turkish Pilah with Pistachios and Chickpeas
This is one of those dishes that taste better the second day, so plan for leftovers–or just cook it a day ahead.
1 cup brown basmati rice
2 cups water
1/2 teaspoon cinnamon
1/4 cup raisins (or zereshk)
salt
2 onions, minced
8 ounces eggplant, diced
1/2 cup fat-free vegetable broth
16 ounces chickpeas, cooked
1/4 teaspoon cinnamon
1 large tomato, chopped
1/4 cup parsley, chopped
1/4 cup pistachio nuts, coarsely chopped
salt to taste
Cook rice with water, 1/2 tsp. cinnamon, raisins (or zereshk), and salt until rice is tender.
Sauté onions in a large non-stick skillet over medium-high heat until they begin to brown. Add the eggplant and cook for a few more minutes. Add the vegetable broth, cover, and cook until the eggplant is tender, about 8 more minutes.
Add the cooked rice to the eggplant, along with the chickpeas and cinnamon. If dry, add a little more vegetable broth. Simmer for about 5 minutes, to allow flavors to combine. Just before serving, add the tomato and chopped parsley. Add salt to taste and serve topped with pistachios.
Optional: Soak a few of the zereshk in hot water; just before serving, drain them and toss them with the pilaf. They will hold together better than the zereshk that were cooked with the rice.
Good Luck!
i am famous for my Vegan chile – it works best if you have a crock-pot.
1 bag morningstar crumbles (ground “beef”)
1 can tomato paste
2 cans tomato and/or spaghetti sauce
1 can chile beans
1 can pinto beans
2 cups chopped yellow or red onions
1 can green chilies and tomatoes
1 cup chopped celery
1 cup chopped sweet peppers
3 whole tomatoes, chopped
dashes of cumin, chile powder, hot sauce, black pepper and salt
2 cups water
mix it all together and cook it for up to seven hours in the crock-pot on medium heat.
and almost all ingredients such as veggies and spices can be adjusted for your tastes.
just make your choice:http://www.veganmeat.com/recipie.html
legumes
Behold the wholesome goodness of of cooked carrots:
Take a bunch of wholesome, freshly peeled, carrots and cover with water. Cook until tender. Salt to taste.