Mmm... I love vegan cooking.

http:www.vegancoach.com

www.fatfreevegan.com

www.vegweb.com

Your Vision will become clear only when you look into your heart. Who looks outside, dreams. Who looks inside, awakens.
Carl Gustav Jung
(1875- 1961)

These people are all BEAUTIFUL!

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1. Main Dishes
a. Breakfast
b. Lunch
c. Dinner

2. Salads
3. Soups
4. Dips and Spreads
5. Breads
6. Deserts
7. Misc.

1. MAIN COURSE:

a. Breakfast

Banana Nut Breakfast Bars
Makes 12 bars

3/4 cup Earth Balance, softend
1 cup Sucanat (or other granulated sugar)
1 flax egg
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cups banana, mashed
4 cups quick oats, uncooked
1/2 cup dried fruit, raisins, prunes, or apricots, chopped
1/2 cup nuts or sunflower seeds, chopped

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c. Dinner

Red Beans and Rice

INGREDIENTS:
• 1 lb. red beans (soaked overnight in 8 cups of water)
• 1 onion, chopped
• 2 green peppers, chopped
• 3 fresh bay leaves
• 1 TB chili powder
• 1 TSP tobasco
• 1/2 TSP black pepper
• 1/2 TSP cayenne pepper
• 2 garlic cloves, minced
• 2 TSP oregano
• 2 TSP basil
• 1 TBL olive oil
• Cooked white rice

INSTRUCTIONS:
• 1. Heat olive oil in large skillet. Saute onions, green pepper and garlic.
• 2. Add beans and 4 cups of reserve liquid.
• 3. Bring to a boil.
• 4. Add all spices and simmer for 1 1/2 hours or until beans are tender.
• 5. Serve over white rice.
• 6. Optional toppings: salsa or pico de gallo

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Mushroom and Pea Pasta
(I haven’t tried this recipe, but I want to! Maybe tonight)

INGREDIENTS:
• 6 ounces spinach linguine
• 1 tablespoon olive oil
• 1/2 pound (8 ounces) Portobello mushrooms, stems removed, sliced
• 2 cloves garlic, minced
• 2 cups 99% fat free creamy mushroom chicken soup (this isn’t vegan, but I am sure there are vegan options)
• 1 cup frozen peas, thawed
• 1/4 cup Italian bread crumbs
• 1/4 cup grated Parmesan cheese (I would use the vegan option for parmesan that can be found at any natural food store or use nutritional yeast)
• juice from 1/2 lemon
• fresh ground pepper
• extra Parmesan cheese

1. Prepare linguine according to package. If you start the rest of the recipe while the water is boiling, the timing should be about right.
2. In a skillet, heat olive oil. Add mushrooms and cook, stirring often. When the mushrooms are cooked through, remove and place on paper towels to absorb extra oil.
3. Cook garlic in skillet. Add soup and peas. Put heat on low-medium and heat thoroughly.
4. Add bread crumbs and Parmesan cheese.
5. Add cooked mushrooms and lemon juice.
6. Stir until all is well blended and heated through.
7. When the linguine is done, drain and put in large pasta bowl. Pour sauce over hot pasta and mix well. Sprinkle fresh pepper and Parmesan cheese on top.
8. Serve and enjoy.

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Vegetable Low Mein

Ingredients:

1. 6 ounces vermicelli, uncooked
2. 1 teaspoon sesame oil
3. 2 cloves of garlic, minced
4. 5 cups chopped bok choy (a Chinese vegetable with a white stalk and dark green leaves)
5. 1 cup vegetable broth or chicken-like broth
6. 2 tablespoons low sodium soy sauce
7. 1/2 teaspoon dried crushed red pepper
8. 1/2 cup coarsely shredded carrot
9. 1/4 cup chopped green onion
10. 1/2 cup sliced mushrooms
11. 1/2 cup baby corn
12. Additional low sodium soy sauce
13. Vegetable cooking spray

Directions

1. Cook pasta according to package. Drain and set aside.
2. Coat a wok or large nonstick skillet cooking spray and 1 teaspoon sesame oil. Heat at medium-high temp. (375 degrees) until hot.
3. Stir-fry garlic for 2 minutes.
4. Add bok choy; stir-fry for 2 minutes.
5. Add chicken broth, soy sauce and red pepper. Stir fry for 1 minute.
6. Add carrots, green onions, mushrooms and baby corn. Stir-fry for approximately 2 minutes.
7. Add cooked pasta; toss gently.
8. Sprinkle additional soy sauce (you can decide how much) over entire mixture; toss more.
9. Serve and enjoy.

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Vegan Enchiladas

Ingredients:
• 12 soft corn tortillas
• 1 cup grated vegan Monterey Jack cheese
• 1/4 cup Earth Balance margarine
• 1/4 cup flour
• 2 cups vegetable broth or chicken-like broth
• 1 cup vegan sour cream
• 1 can diced green chile peppers (optional)
• 1/2 cup sliced tomatoes (optional)
• 1 bunch chopped cilantro (optional)

Directions:

1. Preheat the oven to 350 degrees.
2. In a saucepan, melt the margarine and flour.
3. Add broth. Cook until it thickens and bubbles. Stir continuously.
4. Stir in the sour cream and peppers. Cook until heated, but do not boil.
5. Pour 1/2 cup of mixture into casserole pan.
6. Take 1 tablespoon cheese and 1 teaspoon cilantro and put into one tortilla.
7. Roll tortilla up and place tortilla in casserole pan. Repeat with remaining tortillas.
8. Pour remainder of sauce over tortillas. Place tomato slices on top of enchiladas.
9. Bake for 20-30 minutes.
10. Sprinkle cheese on top on top of casserole.
11. Bake for 5 more minutes.
12. Remove from oven and serve immediately.

Makes 12 enchiladas

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Thanksgiving "Meat" Loaf

Ingredients (use vegan versions):

substitute for 2 eggs (mix 1 tablespoon arrowroot powder, 1 tablespoon corn starch, and 4 tablespoons water)
1 tablespoon soy sauce
1 box medium firm silken tofu (350 g)
3/4 cup chopped walnuts
1 packet vegan dried onion soup mix (1.5 oz)
1 teaspoon oil
1 1/2 cups chopped onion
2/4 cup chopped celery
2 cups chopped mushrooms (use portobello mushrooms for a heartier taste)
1 1/2 teaspoon each of oregano and basil
1/2 teaspoon sage
1 1/2 cups bread crumbs (Variations: To make it stick together better, try lowering the bread crumbs to 3/4 cup and adding one of the following: 1 extra box of tofu, 1 cup of instant mashed potato flakes, 1 - 1 1/2 cup of cooked brown rice or 1 cup burger-style crumbles)

Directions:

Mix egg substitute, soy sauce, tofu & onion soup mix together in blender. Add walnuts & blend until smooth.

Saute vegetables until onions are transparent (add other diced veggies if you wish - ie peppers, carrotsetc). Add herbs/spices while vegetables are frying.

Mix blender ingredients, cooked vegetables and bread crumbs together in a large bowl.

Press into a greased loaf pan.

Bake at 350 degress F. for 1 hour and 15 minutes. Let cool slightly. Turn loaf out and slice.

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Chili's Vegan Shiitake Thyme Gravy - makes about 1/2 gal

Saute a crapload of shiitake's in about a cup of good olive oil with salt and pepper, minced garlic, minced shallots/onion, and a handful of fresh thyme on the stems. Add more oil if necessary to keep some kind of flow. When mushies are soft and onions clear, add in about 2-3 handfuls (!?) of flour and stir stir stir. LOWER HEAT! don't worry about the flour sticking to the bottom of the pan, but don't let it burn; DO let it gloop to the mushies, let it resemble school paste. You want it to slowly turn golden so that the flour cooks and makes a darker roux. When it is ready, slowly add 2 boxes of mushroom broth (or veggie or whatever your broth of choice is - or wine!) while stirring constantly...like magic...your mushroom paste turns to gravy! Simmer a minute or two to meld flavors...add a bit more chopped fresh parsley and fresh thyme leaves, and any salt and pepper to taste. Enjoy!

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Macaroni and Cheese NOT

1/2 cup cashew nuts
2 Tbs tahini
3 cups water
1 Tbs lemon juice
1/3 cup pimentos or diced red peppers (canned)--- I actually never use this in the recipe
1/2 tsp garlic powder
1 tsp onion powder
1 1/2 tsp salt
2 Tbs nutritional yeast flakes
2 1/2 Tbs cornstarch

Blend everything until very smooth

place in saucepan and bring to a boil while stirring, until thickened to your favorite consistancy. This is great over broccoli, macaroni or dipped with chips. I like to add salsa to it if I am using it for chips.

From The Best Gourmet Recipes from the chefs of Five Loaves Deli & Bakery ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

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I found this mac and cheese recipe here on tribe. I loved it.

WASTE Mac'n'Cheese
(which contains absolutely no cheese, natch)

- - - - - - - - - -
Ingredients
- - - - - - - - - -
3 cups macaroni
1/2 cup margarine
1/2 cup flour
2 tsp salt
2 tsp garlic powder
a pinch of turmeric
2 tbsp good shoyu or tamari soy sauce
1 cup nutritional yeast flakes
1/4 cup oil
1 or 2 peppers, chopped (we prefer Annaheims) optional
Paprika to taste

- - - - - - - - -
Directions
- - - - - - - - -
Preheat oven to 350F.

Start boiling water in a pot for macaroni. Add a pinch of salt, but no oil. Oil is wrong. Also start boiling exactly 3 cups of water in a teapot for making the sauce.

Measure out ingredients while waiting for water to boil. Or stand around like an idiot and then panic later. Your choice. What? You didn't read this far until after the water was boiling? Fool.

When water is boiling, begin cooking macaroni, stirring occassionally. You can turn down the teapot when it starts to boil, cuz you won't need it for a couple minutes yet.

In a medium saucepan, melt margarine over medium heat. Whisk in flour. When it has reached an even, bubbly consistency, whisk in boiling water from teapot. Reduce heat to low. Stir until smooth again and add garlic, salt, turmeric, and soy sauce. Then fold in nutritional yeast flakes and oil and stir until smooth. If you just added a cup of nutritional yeast powder or, worse yet, brewer's yeast, you've probably just made your dinner inedible. Eat it anyway as punishment for not following directions. Mix the peppers in.

If your timing is good, the macaroni should be finished now. When it's done, drain it in a colander and shake the excess water out quickly. Pour all the macaroni back into the pot, then mix in the sauce. Don't burn yourself on the pot or you'll feel stupid. You could use a fancy casserole dish or something, but that's just one more dish to clean. Whatever. It's your dinner, do it however you want. Sprinkle paprika on top.

Cook for 15 minutes at 350F and then for 5 minutes on "broil". Don't sit around. Wash the dishes while you're waiting - that saucepan will be hard to clean later. Might as well put away all the ingredients you left out too. Serve with fresh-ground pepper, maybe some diced tomato, even some sprouts. Do not serve with ketchup, broccoli, or veggie franks unless you're some sort of freak. Freak.

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Tahini Butternut Squash with Chickpeas

1 small onion chopped
2 tablespoons olive oil
1/2 cup vegetable stock
1 1.5-2 lb. buttenut sqash peeled and cut into 1/2-inch cubes
1/4 cup tahini (or more to taste)
2 cups cooked chickpeas
ground nutmeg
salt

Sautee onion and olive oil in a large saucepan until onion is soft. Add squash and stir. Add veggie stock, cover and simmer over medium heat until squash is fork tender, about 15-20 minutes. Remove from heat and stir in tahini, chickpeas and a pinch or grated nutmeg (I like to freshly grate it right over the dish), season with salt and serve. This is great, creamy, quick-n-easy comfort food--good on it's own or over brown basmati rice.

This one came from the Vegan Vegetarian tribe I think.

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6. DESSERTS

Kao Niow Mun
Sticky Rice in Sweet-Salty Coconut Cream

3 cups hot, cooked Sticky Rice
2 cups coconut cream
1 cup sugar
2 tsp salt

Prepare the rice. While the rice is steaming, combine the coconut cream, sugar, and salt in a medium saucepan and stir well. Bring to a boil over medium heat, stir well, and remove from the heat.

Wehn the rice is ready, soft, swollen and shiney, and a bit of it forms a small ball, transfer it to a large pot or bowl and pour in the coconut cream mixture. Stir well, cover and set aside for at least 30 minutes so that the rice absorbs the sauce, serve at room temperature.

Sticky Rice

Sticky rice, which is sometimes called glutinous rice or sweet rice is the daily bread of Laos, and of the millions of Thais of Laotian heritage who live in northern and northeastern Thailand. This chewy, substantial short grain rice is soaked for several hours or overnight and then steamed until itis sticky and soft. You eat it with your fingers, starting with a fist sized portion and pinching off a walnut sized lump, which you roll into a small ball with one hand. Each bite is paired with a chunk of meat or vwegetable, dipped into a pungent sauce, or eaten straight.

for special occasions sticky rice is presented in beautiful handwoven baskets along with accompanying dishes, since sticky rice can be served hot, warm, or at room temperature, it is particularly appealing for picnics and outings.

2 cups sticky rice

Soak the sticky rice in cold water to cover by 2 inches for a t least 3 hours or as long as overnight.

Drain the rice and transfer to a traditional bamboo sticky rice steaming basket or another steaming vessel such as a colander or strainer you can suspend above boiling water. Set aside.

Fill a wok or the bottom of a steamer pan with water. Place a steamer rack or tray about 1 inch or more above the water, cover the steamer and bring the water to a rolling boil over hight heat. Uncover the pan and place the rice filled steaming basket on the rack over the flowing steam, taking care not to burn your hands. Reduce the heat to maintain a steady flow of steam and cook until the rice swells and glistens and is sticky enough to be squeezed into small lumps, 30 or 45 minuts. Add boiling water to the steamer pan as needed to maintain original level.

As soon as the rice is done, turn it out onto a large tray or baking sheet. Wet a wooden spoon and quickly and gently spread the rice out into a shallow layer to realease some of the steam and moisture. As soon as it cools enough to touch ather the rice getnly into a large lump and place it in a sticky rice basket or on a serving plate. Serve hot, warm or room temperature.

Note: The cooking time for sticky rice varies according to how long the rice soaks. The longer you soak it, the faster it will cook.

From:
Real Thai
The Best of Thailands Regional Cooking
by Nancie McDermott

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7.MISC

Kale Chips

preheat oven to 400

cut up one bunch kale into bite size pieces and rinse. dry with towel, put some olive oil (about a tbs) and some braggs (about tbls) in a big bowl and toss with kale. Make sure liquid is all over, add more braggs if need too.

Lay out on cookie sheet, sprinkle nutritional yeast on top.

Bake for about 10min until crispy!

Found on the vegan and vegetarian tribe.

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