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Vegan recipes

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LoveDayLove
LIF Adult

Member since 2/11

1250 total posts

Name:

Vegan recipes

I had been vegan, went to vegetarian and now would like to go back to being vegan. I'm looking for some new recipes. I am not a big tofu or soy meat fan.

Thanks!

Posted 7/6/12 9:55 AM
 
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SweetPeaMomma
LIF Adolescent

Member since 7/07

806 total posts

Name:
jen

Re: Vegan recipes

do you like seitan? if you haven't tried it, we buy it from whole foods and we've also made our own.

if your issue w soy "meat" is the texture, you should try gardein products. we really enjoy them as substitutes, and find the texture to be pretty good.

here's are 2 recipes i love:

pepper"steak" sandwiches
ingredients:

for glaze:
? cup water
? cup soy sauce
1 clove garlic, minced
¼ tsp grated ginger

for pepper"steak":
¼ cup + 2 tbsp olive oil
3 peeled shallots, thinly sliced
1 lb seitan, sliced
1 cup sliced red bell pepper
1 cup sliced green bell pepper (i used an orange one)
1 cup sliced mushrooms
¼ tsp sea salt
italian or hoagie rolls (we used sliced italian bread)
4 tbsp balsamic vinaigrette
nondairy cheeze (optional)
shredded romaine lettuce (also optional)

directions:
heat ¼ cup oil in a skillet and saute shallots until transparent; then add seitan slices and saute until lightly browned, about 2-3 minutes. add simple deglaze and stir. let simmer until most of the liquid is reduced.

in another skillet, heat 2 tbsp oil and saute bell peppers until lightly browned then add mushrooms and salt, and saute another 2-3 mins.

on the inside of bread/rolls, drizzle with 1 tbsp balsamic vinaigrette. portion one-quarter of each the seitan and bell pepper mixture onto each sandwich, then top with the nondairy cheeze and lettuce.


moroccan couscous
(from alicia silverstone's book)

INGREDIENTS
2 cups peeled butternut squash, cut into 1/4 to 1/2-inch cubes
2 cups yellow onion, large dice
1 1/2 cups carrots, cut into 1/4 to 1/2-inch cubes
1 1/2 cups zucchini, cut into 3/4-inch cubes
2 tablespoons extra-virgin olive oil
Fine sea salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 cups vegetable broth
2 tablespoons Earth Balance butter
1/4 teaspoon ground cumin
1/2 teaspoon saffron threads
1 1/2 cups whole wheat couscous
2 scallions, white and green parts, chopped

PREPARATION
1. Preheat the oven to 375 degrees F.
2. Place the squash, onion, carrots, and zucchini on a baking sheet and toss with the olive oil, 1 teaspoon salt, and 1 teaspoon pepper.
3. Roast for 25 to 30 minutes, turning once with a spatula about midway through.
4. While the vegetables roast, bring the vegetable broth to a boil in a saucepan.
5. Remove the pan from the heat, and stir in the butter, remaining 1/2 teaspoon pepper, cumin, saffron, and salt to taste.
6. Cover the pan and steep for 15 minutes.
7. Scrape the roasted vegetables and their juices into a large bowl, and add the (uncooked) couscous.
8. Bring the vegetable broth back to a boil, and pour over the couscous mixture all at once.
9. Cover tightly with a plate and allow to stand for 15 minutes.
10. Add the scallions, toss the couscous and vegetables with a fork, and serve.

Posted 7/16/12 8:59 AM
 
 

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