10 tips for vegetarians
Jul
18

Vegan Diet Recipies :d?

By admin

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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Categories : vegan nutrition

Comments

  1. MarlyBlo says:

    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.

    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!

  2. aliciapa says:

    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.

  3. Analyst says:

    just make your choice:http://www.veganmeat.com/recipie.html

  4. 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.

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