Hello, I have a request to anyone who wants to participate. What I am looking for is Vegan recipes. Vegan means: no meat, no food products that come from any animal (no milk, fish, cheese, or caviar), just the bottom two food groups (fruits, vegetables, grains, and meat/dairy alternatives) from the pyramid.
What I want everyone to do is:
List as many Vegan recipes as you know here.
List as many Vegan recipe websites as you know here.
Remember the best recipes are the ones that are: cheap, easy, quick, simple, and overall tasty (hard combo when you add Vegan to that list also).
IANAV, but here is a favorite recipe (I may have posted this before, but here it goes again):
–Boil a pound of thin spaghetti (or any noodle you like) in a great big pot with lots and lots of water.
–Meanwhile, clean and chop a big head of kale.
–When the spaghetti is 4 minutes or so from being done, shove the kale into the pot with the spaghetti.
–Drain the kale/spaghetti mixture.
–Dress the mixture with Tamari, toasted sesame oil, and lots and lots of sesame seeds.
Continuing with the pasta theme: Heat some sun dried tomatoes and crushed garlic in olive oil. Add pepper if you like. Mix into angel hair pasta.
Vegetarian sandwiches: Get some Lean Italian vegetarian sausages and slice them crosswise. Sauté in olive oil with diced yellow, red and green bell peppers. Serve on an Italian roll that has been brushed with olive oil and garlic and toasted.
Rice: Put two cups of vegetable broth and one cup of white rice into a pan. Add broccoli florettes, sliced fresh mushrooms, and maybe some sliced onion. Bring to a boil, then cover and reduce the heat to as low as it will go. Simmer 20 minutes. Add soy sauce if you like.
Mushroom burger: Sauté a portabello mushroom in olive oil and garlic. Serve on a bun and garnish like a burger.
Take two pieces of your favorite type of bread. Then get a jar of peanut butter and a jar of jelly. Apply peanut butter to one slice of bread with a knife. Then apply jelly to the other slice of bread with the knife. Place the side of the bread with peanut butter on it to the side of the other piece of bread with the jelly on it. Lay the product horizontally on a plate and use the knife to cut the slices of bread diagonally, i.e. from one corner to the opposite corner. Best served with dihydrogen monoxide.
Palve’s got a point, you know. But whoever slices their sandwiches deserves to be cast into the deepest chasm of Hades.
My favourite recipe involves rice, broccoli, peas, lotsa spices and a tortilla - some sort of burrito-type thing I whipped up. Messy, but delicious. Best served with something to get the burn from all of those spices - like maybe liquid carbon dioxide.
I highly recommend the following (specifically) vegan/vegetarian cookbooks:
Deborah Madison; Vegetarian Cooking for Everyone, Broadway Books, 1997.
The three cookbooks from the Greens Restaurant of San Francisco, arguably the first haute cuisine (as opposed to crunchy-granola) veggie restaraunt in the US:
The Greens Cookbook
The Savory Way
Fields of Greens
And several of the books originating from the Moosewood restaurant of Ithaca, NY, particularly Sundays at Moosewood, Moosewood Cooks at Home, and Moosewood Daily Special. Skip the earlier ones, like The Enchanted Broccoli Forest, becuase they make up for the fact that there’s no meat by stuffing every recipe with enough eggs and dairy to clog the hardiest of arteries.
Lots of my other cookbooks, like Julie Sahni’s Classic Indian Cooking, are also full of vegan-friendly advice, but they’re not solely vegetarian.
Try this, it’s delicious and easy
False Alarm Chili
1 red bell pepper
1 green pepper
1 Qt. tomatoes
3 cloves garlic
7 C water
1 .lb dry lentils
1/3 C tomato paste
1 15 oz can pinto beans (drained)
1 15 oz can red kidney beans (drained)
1/3 C chili powder
4 teaspoons cumin
crushed red pepper (your taste)
Saute peppers, onion, and carrot in olive oil. Add rest of ingredients one at a time, stirring after each addition. Bring to a boil, then turn heat down and let simmer for 30 minutes. Add lentils and cook until they are swelled and tender (about 1 hour).
Seconded. This is one of the best cookbooks I have ever seen. I’ll judge a cookbook as a keeper if it has on the order of 10 good recipes, that I would make repeatedly. Deborah Madison has hundreds.
I’ve come to the conclusion that she just really understands how to construct a recipe. I’ve made all kinds of substitutions and variations on her recipes, and they still come out great. I recommend the book to non-vegetarians, too.
You’ll find all kinds of great things, like the sections on wine with vegetables and 10 steps to making a soup in the book.
Heat 2 Tbs olive oil in large skillet on medium high. Toss in 1 clove garlic chopped and stir in oil to flavor. Do not brown.
Add in one pound baby spinach. Toss in oil and garlic till it starts to wilt. It will look only half done. Take it off because it will continue to cook.
Pasta ala Vermouth. (Stolen from Dr. Andrew Weil)
Cook 1/2lb pasta of your choosing.
In skillet sauté one sliced onion and two-three cloves garlic in 2 Tbs oil until onion is clear. Add 1/2 cup vermouth and simmer along with 1/4 cup chopped fresh parsley and red pepper flakes. Simmer for 1-2 minutes. Toss with freshly drained pasta