ENTREES

[Fauxmage]

This is a Croatian dish traditionally made with meat. Here is a veganized version:

Cevapcici

2 cups Tamari marinated Seitan, ground
1 tbsp ground Walnuts
1/4 cup minced Onion
Enough flour paste to bind mixture
1 tsp grated Lemon rind
2 tsp minced Parsley
Salt, freshly ground Black Pepper and Hot Paprika to taste

Mix all ingredients, form into small sausage shapes, and grill, bake, or saute.

My mom used to make these when I was a little girl. Someone just sent me this vegan recipe, which I have not tried yet, so I hope if anyone else does before I do they will tell us how it worked!

[Rainbow]

Yikes my mouths igniting at the thought of all those spices! :flame:

[thevegantwins]

http://www.veganlunchbox.com/loaf_studio.html

That site is amazing, you put your ingredients in and a vegan loaf recipe is created! I haven't tried this yet but here's mine: :)

:beanie: VeganTwins Loaf :beanie:

Ingredients:

1/2 cup walnuts
2 TB olive oil
One onion, diced
One large garlic clove, minced
One large carrot, peeled and grated
2 cups cooked kidney beans
1 cup uncooked quick oatmeal or oat bran
1/2 to 1 1/2 cups plain nondairy milk, as needed
1 heaping TB flaxseed meal
1/2 tsp. dried sage
1 tsp. dried basil
1/4 cup minced fresh parsley
1/4 tsp. dried oregano
2 TB nutritional yeast flakes
2 TB soy sauce


Directions:

Preheat the oven to 350º. Oil a loaf pan or spray with nonstick spray and set aside.

Grind the walnuts into a coarse meal using a food processor or spice/coffee grinder. Place in a large mixing bowl and set aside.

Sauté any vegetables you've chosen in the olive oil until soft. Add to the large mixing bowl along with all the remaining ingredients. Mix and mash together well, adding only as much liquid as needed to create a soft, moist loaf that holds together and is not runny. Add more liquid or binder/carbohydrate as needed.

Press mixture into the loaf pan and bake for 45 minutes to 1 hour, or until cooked through.

Let the loaf cool in the pan for 10 to 15 minutes, then turn out onto a plate or platter and slice. Serve with potatoes, vegetables, and vegetarian gravy, if desired.

Cold leftover slices of VeganTwins Loaf make a great sandwich filling

[BabaGhannooj]

Does anyone know of a SIMPLE portobello burger recipe? I found one that only used an Italian dressing marinade, but I've also found ones with a whole list of ingredients to make your own marinade. I've never had portobello burgers, so I can't judge by looking at the ingredients how it will taste. Can anyone help??

[paul]

Grilled Portobello Burgers
this was sent to me. it was quick and easy.

NGREDIENTS

4 large Portobello mushrooms, stems removed
1/2 cup tomato-based barbecue sauce or olive oil mixed with 1 crushed garlic clove and 1/2 teaspoon dried thyme
Salt and freshly-ground black pepper to taste
4 whole-wheat rolls, halved

Optional toppings:
grilled onion slices
lettuce leaves and sliced tomato
bleu cheese and chopped walnuts
Cajun hot sauce
fresh minced herbs
pesto mayonnaise and sunflower seeds
guacamole or salsa and sour cream
sliced avocado, chopped raw onion, sprouts
Chopped mushroom stems sautéed in butter or olive oil with garlic and fresh herbs
shredded cheddar or Monterey Jack cheese, minced jalapeno peppers

1. Prepare a medium fire in the grill.

2. Brush the mushroom caps with olive oil or barbecue sauce.

3. Grill mushrooms (and onion slices, if you like them), turning occasionally until tender and grill-marked, about 10 minutes. Grill the rolls until lightly toasted, about 2 minutes on each side.

4. To assemble the sandwiches, lightly brush the cut side of the toasted rolls with the remaining olive oil or barbecue sauce. Add Portobello burgers and desired toppings.

5. If pan-frying the mushrooms, simply cook in a little olive oil over medium heat until tender, turning occasionally.

Serves 4.

[thevegantwins]

This is a dish I made a couple of weeks ago. I was supposed to be making samosas (an Indian potato/pea snack, usually fried) but the pastry was fighting with me so I turned it into a pie instead. I used sweet potatoes instead of white potatoes. It was absolutely delicious. PM me if anyone wants the recipe, I got it from Vegan with a Vengeance. :hungry:

[Gliondrach]

It looks nice. Are those the failed samosas on top?

[thevegantwins]

Those are pieces of the failed samosa dough on top. I just cut them into circles.

[my3labs]

I made these Mediterranean Lettuce Wraps (http://www.veganchef.com/medlettuce.htm) for dinner tonight. They were really good.
As a side, I also made some falafel and then diced some cucumbers and added some garlic sauce (http://garlicsauce.com/).
:eat:

[thevegantwins]

That's my type of meal, my3labs. I wish Mr. TVT and the kids enjoyed middle-eastern food as much as I do.

[thevegantwins]

This is pure comfort food and very fattening. Still, cauliflower is a great veggy to scarf down or you can do as I do and use a head of cauliflower plus an additional pound of assorted steamed veggies.

Ingredients:

1 medium head of cauliflower and/or 1-2 pounds of steamed veggies. Make sure the veggies are steamed until softish but not mush :broccoli: :pepper:
1 pint mushrooms, thinly sliced
1 onion, finely sliced into thin slivers
2 Tablespoons olive oil

2 Tablespoons vegan margarine
2 Tablespoons flour
1 cup plain soy or rice milk
1 teaspoon salt
1 Tablespoon nutritional yeast
4 ounces shredded vegan cheeze (in the US/Canada, try Follow Your Heart and you lucky bastards in the UK get to use Cheezly)

Directions:

Place the steamed cauliflower/veggies into a casserole dish. Using a medium saucepan, saute the onion and mushroom in olive oil until very soft and brown. Spread the onion/mushroom mixture evenly over the veggies. Using same saucepan, melt the margarine. Add the flour and whisk for about 2-3 minutes, until the flour is golden and bubbling. Slowly whisk in the soy or rice milk, continue whisking while adding the liquid to avoid clumps. Whisk until the sauce beings to thicken. Add the salt and nutritional yeast. Stir in the vegan cheeze and continue stirring until the stuff melts. Pour this sauce over the veggie/onion/mushrooms and spread evenly. Make sure you coat all the veggies. Place under a broiler for a few minutes until the top beings to brown. You can throw on some breadcrumbs for texture but I didn't bother.

:chef: :yum: :hungry:

[Bowwowmeow]

I went to fitday.com, vegantwins, and plugged in all your ingredients. The total number of calories for the entire dish is ~ 970, so, if you split that into four servings, it would be about 240 calories per serving, which isn't really all that fattening after all, although the percentage of fat is a little high. But serving it with a salad with a fat free dressing would cut down the percentage of fat calories in the entire meal.

Here's the breakdown for the entire recipe:
Total:

Calories: 971
Fat: 66 grams, 593 calories, 62%
Sat: 10 grams, 92 calories, 10%
Poly: 17 grams, 151 calories, 16%
Mono: 34 grams, 306 calories, 32%
Carbs: 71 grams, 190 calories, 20%
Fiber: 24 grams, 0 calories, 0%
Protein: 42 grams, 168 calories, 18%

Vitamin A in mcg_RE: 250.27
Vitamin D in mcg: 2.66
Vitamin E in mg_ATE: 8.24 8
Vitamin K in mcg: 51.56
Vitamin C in mg: 277.12
Thiamin in mg: 1.57
Riboflavin in mg: 2.22
Vitamin B-6 in mg: 1.87
Vitamin B-12 in mcg: 0.114
Niacin in mg: 16.81
Folate in mcg: 463.21
Iron in mg: 13.04
Zinc in mg: 6.04
Selenium in mcg: 33.19
Copper in mg: 1.81
Calcium in mg: 397.06
Phosphorus in mg: 884.23
Magnesium in mg: 452.45
Sodium in mg: 718.08
Potassium in mg: 3248

What's handy about Fitday is that you can use it to find the nutritional breakdown of your own recipes, and then you can add this to the "Custom Foods" list, so that if you are tracking your foods, you don't have to re-enter your entire ingredient list. you can also add unusual things like Vegenaise, Follow Your Heart cheeses, your own favorite brands of soy or other plant milks, and it all gets stored in your account for easy referral. I found it very handy while I was on my anti-yeast eating plan, and its got lots of other features, too.

Anyway, I was just curious about how "fattening" this dish might actually be. Its not as bad as it looks, and its full of nutrition!

[thevegantwins]

Wow, thanks BWM. That's good to know. I really only ate 1/4 of the dish too since it is very filling (and because I had eaten so many homemade sparkled ginger cookies today :o ). I've heard of that site before but never used it.

[Bowwowmeow]

I find it especially interesting to discover how much protein there is in all the vegetable juices and raw vegetables I consume when I go on a raw cleanse. Its amazing how much protein there actually is in stuff like cucumbers, tomatoes, all types of greens, and root vegetables. It really dispels the myth that vegans lack protein in their diets.

[thevegantwins]

I invented this recipe, combining several other recipes, for a potluck this past weekend. I got many compliments on it. :chef:

Kale Artichoke Phyllo Pie

Ingredients:

1 box of phyllo sheets (defrosted and let at room temperature for an hour)
1 pound soft tofu
1 pound firm or extra-firm tofu
12-16 oz can/jar artichoke heart, finely chopped
1/2 cup nutritional yeast
juice of 1/2 lemon
1/2 cup finely chopped fresh parsley
1 tablespoon dried oregano
2 teaspoons salt
1 teaspoon black pepper
1-2 tablespoons chopped olives (optional)
2 tablespoons extra-virgin olive oil plus additional 1/4-1/2 cup for the phyllo
1 onion, finely diced
3 cloves garlic, finely minced
1lb mushrooms, finely diced
1lb kale, washed and finely chopped


Directions:

Mash the tofu in a bowl. Add the chopped artichoke hearts, nutritional yeast, lemon juice, parsley, oregano, salt, pepper and optional chopped olives. Cover and let sit for an hour or so. In the meantime, sautee the onion in the 2 tablespoons of olive oil. Once they are soft, add the garlic and sautee another minute or two. Add the mushrooms and let cook for 5 minutes, until the mushrooms are soft. Add the kale and let cook for 5-10 minutes, until soft. Remove from heat and add to the tofu mixture.

Preheat oven to 350F. Lightly mist a 9X13 pan with olive oil. Remove the phyllo and place on a flat surface and cover with a damp towel or plastic wrap. Remove one sheet and place in the pan, lightly mist with olive oil or if you don't have a mister, use a pastry brush and brush the sheet. Place another sheet on top and mist with olive oil. Continue doing this until you have 6 sheets. Spread 1/2 of the tofu/veggy mixture in the pan. Place another sheet of phyllo on top of the tofu/veggy mixture and continue the phyllo/olive oil process until you have another 6-8 sheets on top of the tofu/veggy mixture. Spread the remaining tofu/veggy mixture and continue layering phyllo dough misted with olive oil until the mixture is topped with another 6-8 sheets of phyllo. Make sure the top layer of phyllo is completely misted/spread with olive oil. Bake in a preheated 350F oven for 45 minutes, until the top layer of phyllo is brown and crispy. Serve hot or at room temperature. :hungry:

[thevegantwins]

Cheezy Pasta Florentine

This dish is a much-requested potluck dish. Everyone loves it even my anti-vegan coworkers.

Ingredients:

16oz. package penne pasta, cooked until al dente
16oz. bag of frozen or fresh spinach
1/2 cup chopped onions
1 14-16oz package of firm tofu
2 8oz tubs of vegan cream cheeze, room temperature (Tofutti non-hydrogenated is my choice)
2 tablespoons lemon juice
1/2 cup nutritional yeast
1 teaspoon dried oregano or 2 tablespoons fresh chopped oregano
1 teaspoon dried basil or 2 tablespoons fresh chopped basil
1 teaspoon dried parsley or 2 tablespoons fresh chopped parsley
3 cloves garlic, mashed
16oz jar or can of tomato sauce

Directions:

Mash the tofu with a spoon, mix in cream cheeze, lemon juice, nutritional yeast, spices, and garlic. This can be made up to 24 hours ahead, the longer it sits, the tastier it gets. Preheat oven to 350F. Saute the onion and 1 mashed garlic clove in olive oil and add the spinach. Cook the spinach until warmed. Spread the cooked pasta in the bottom of an oiled lasagna pan. Spread the tofu/cheeze mixture on top of the pasta so that all the pasta is covered. Place the cooked spinach on top of this layer. Pour the jar of tomato sauce over the top of the dish. Cover with foil and put on a cookie sheet (to avoid spills). Cook in oven for about 40 minutes. Cook uncovered for 15 minutes until the dish is lightly browned and bubbling.

[thevegantwins]

Oooey-Gooey Ribz

Wondering what to do with that dried bean curd skins you have laying around? Here's the answer.

Ingredients:

2 8-ounce packages of bean curd sticks (available at most Asian markets; be sure to ask for bean curd sticks and not bean curd sheets)
2 Tablespoons melted vegan margarine
1/4 cup peanut butter
2 Tablespoons miso
1/4 cup nutritional yeast
2 teaspoons paprika
2 cups barbecue sauce (homemade or store-bought; I use Annie's organics)

Ingredients:

Soak the bean curd in warm water for 4-6 hours. When the bean curd is soft, drain, squeeze dry and cut into 4-6 inch lenghts.

In a large bowl, mix together the margarine, peanut butter, miso, nutritional yeast and paprika to form a paste. If the mixture is too thick, add a teaspoon of water to thin until desire consistency.

Preheat oven to 375F

Add the bean curd 'ribz' to the paste and mix together, coating them thoroughly. Place the 'ribz' side by side on a large baking sheet and bake for 25 minutes, turning them so they bake evenly until the bottoms are crisp and brown.

Remove from the oven and using a brush, apply the barbecue sauce to the 'ribz'. Return to oven and bake for 15 minutes more.

[my3labs]

Yum Yum Yummy! I have the sheets so I will have to go out and find the sticks.

[my3labs]

Cheezy Pasta Florentine

This dish is a much-requested potluck dish. Everyone loves it even my anti-vegan coworkers.

Ingredients:

16oz. package penne pasta, cooked until al dente
16oz. bag of frozen or fresh spinach
1/2 cup chopped onions
1 14-16oz package of firm tofu
2 8oz tubs of vegan cream cheeze, room temperature (Tofutti non-hydrogenated is my choice)
2 tablespoons lemon juice
1/2 cup nutritional yeast
1 teaspoon dried oregano or 2 tablespoons fresh chopped oregano
1 teaspoon dried basil or 2 tablespoons fresh chopped basil
1 teaspoon dried parsley or 2 tablespoons fresh chopped parsley
3 cloves garlic, mashed
16oz jar or can of tomato sauce

Directions:

Mash the tofu with a spoon, mix in cream cheeze, lemon juice, nutritional yeast, spices, and garlic. This can be made up to 24 hours ahead, the longer it sits, the tastier it gets. Preheat oven to 350F. Saute the onion and 1 mashed garlic clove in olive oil and add the spinach. Cook the spinach until warmed. Spread the cooked pasta in the bottom of an oiled lasagna pan. Spread the tofu/cheeze mixture on top of the pasta so that all the pasta is covered. Place the cooked spinach on top of this layer. Pour the jar of tomato sauce over the top of the dish. Cover with foil and put on a cookie sheet (to avoid spills). Cook in oven for about 40 minutes. Cook uncovered for 15 minutes until the dish is lightly browned and bubbling.
I'm going to make this tonight.

[my3labs]

I wonder if the cheese mixture could be used for lasagne, manicotti, etc?

[my3labs]

WARNING!
If you make this, be prepared to eat four times the amount of food you normally eat.
This was soooooooo good. I'm stuffed.

[my3labs]

We had friends over for dinner tonight and I made this. It is delicious!!

ht tp://ww w.pccnaturalmarkets.com/health/2708000/

It's a keeper.

[Tails4wagging]

We had friends over for dinner tonight and I made this. It is delicious!!

ht tp://ww w.pccnaturalmarkets.com/health/2708000/

It's a keeper.

The link doesnt work.

[Enchantress]

Try this link: http://www.pccnaturalmarkets.com/health/2708000/

[VeganMegan]

QUINOA & SWEET POTATO PATTIES

Quinoa, often referred to as a grain, is actually a
seed. It is a very good source of protein and several
minerals, and it's gluten-free as well. Sweet
potatoes are rich in vitamins, particularly A (as
beta carotene) and C, and dietary fiber. For a
creative combination of these excellent foods, give
this tasty recipe a try.

INGREDIENTS:
1 1/2 cups sweet potatoes, peeled & chopped
4 cups water
1 cup quinoa (about half a 12-ounce box)
2 cups water
1/2 teaspoon cinnamon
2 teaspoons vegetable oil (for pan)

DIRECTIONS:
Place sweet potatoes in a medium-sized pot with 4
cups water over high heat. Bring to a boil, reduce
heat to medium, and cook 35 minutes or until the
potatoes are done. Drain and mash the potatoes.
Meanwhile, place the quinoa and 2 cups water in a
separate medium-sized pot. Bring to a boil, reduce
heat to low, cover, and cook 15 minutes. Mix mashed
sweet potatoes and cooked quinoa together along with
the cinnamon. For 8 patties and place in a lightly
oiled large frying pan over medium-high heat. Cook
5 minutes on each side and serve warm. (Makes
8 patties. Each patty contains 125 calories,
3g protein, 24g carbohydrates, 2g fat, 23mg calcium,
2mg iron, 8mg sodium, 2g dietary fiber.)

This recipe is from the very straightforward book,
Conveniently Vegan -- Turning Packaged Foods into
Delicious Vegetarian Dishes

[Fauxmage]

Baked Rice and Vegetables in Broth

Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
Yields: 4 servings

White, wild and brown rice baked in a savory broth with mushrooms, broccoli, bell pepper, carrots and onion.

3/4 cup uncooked long-grain rice
1 tablespoon uncooked wild rice
1/4 cup uncooked brown rice
1/4 cup sliced fresh mushrooms
1/4 chopped fresh broccoli
1/4 cup chopped carrots
1/4 cup chopped red bell pepper
1/4 cup finely chopped onion
1 teaspoon salt
1 teaspoon dried onion flakes
1 teaspoon paprika
1/4 teaspoon black pepper
2 1/2 cups vegetable broth

1. Preheat oven to 425 degrees F (220 degrees C).

2. In a 9 x 13 inch baking dish combine white rice, wild rice, brown rice, mushrooms, broccoli, carrots, bell pepper, onion, salt, onion flakes, paprika, black pepper and broth. Mix well; cover.

3. Bake in preheated oven for 30 minutes, or until cooked through; stir once during baking.

[gabbles]

Sauteed vegetables with cashews

Enjoy this great side dish and all of the health benefits provided by the vegetables and their rich concentration of phytonutrients. Combine the health-promoting properties of the vegetables with the heart-healthy monounsaturated fats from the nuts for a great entrée dish.

Prep Time: 15 minutes
Serves 2

Ingredients:

1/2 cup vegetable broth
1 cup each red and yellow bell peppers, sliced 1/2 inch thick
1 cup onion, sliced 1/2 inch thick
1 cup snow peas
1/4 cup cashews
Dressing:
3 TBS extra virgin olive oil
2 tsp lemon juice
2 cloves garlic, chopped or pressed
Sea salt and pepper to taste
Directions:

1. Chop or press garlic, slice onions, and let them sit for 5 minutes to enhance their health-promoting properties.
2. Heat broth in a stainless steel skillet over medium heat.
3. When broth is steaming, add bell peppers and onions, cover and sauté for 5 minutes.
4. Add snow peas and sauté covered for 2 minutes.
5. Transfer vegetable mixture to a serving bowl and toss with cashews and dressing ingredients.

From whfoods.org

[gabbles]

Spicy stir-fried tofu

Prep and Cook Time: 25 minutes
Serves 4

Ingredients:

1 TBS dried arame or hijiki sea vegetables*
12 oz firm tofu, cut into 1/2 inch cubes
3/4 cup chopped scallion
1 TBS minced fresh ginger
4 dried shiitake mushrooms
2 TBS tamari (soy sauce)
2 TBS mirin rice wine
Pinch of red chili flakes to taste
Salt and white pepper to taste

Directions:

1. Soak dried shiitake mushrooms in 1/2 cup water until soft (about 15 minutes). Slice, removing the stem. Retain mushroom soaking water.
2. Place tofu on paper towels to drain some of the moisture while you prepare the other ingredients.
3. Rinse and soak sea vegetables in warm water while preparing rest of ingredients. Squeeze out excess water before adding.
4. Add the mushroom water to a wok or 10-inch skillet and bring to a boil. Add ginger, sea vegetables, mushrooms, scallion, mirin, and tofu, and simmer for 10 minutes.
5. Add tamari, red pepper flakes, salt, and pepper. Simmer for about 5 minutes.

From whfoods.org

[gabbles]

Steamed Mexican Corn on the Cob.

The red chili powder will add a spicy twist to the summer favorite of corn on the cob!

Prep and Cook Time: 10 minutes
Serves 4


Ingredients:

4 ears fresh corn on the cob
2 TBS extra virgin olive oil
2 tsp red chili powder
4 tsp lime juice
Salt, black pepper, and cumin powder to taste

Directions:

1. Bring 2 cups of water to a boil in a steamer with a tight fitting lid. Do not salt water.
2. Remove husks and corn silk from corn cobs. Place the corn in the steamer basket, cover, and steam for 5 minutes.
3. While corn is steaming, mix together olive oil, lime juice, chili powder, cumin, salt, and pepper.
4. Remove corn from steamer, brush with oil mixture, and serve hot.

From whfoods.org