Vegan Eats
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I've put up a bunch of healthy and flavorful recipes on my blog this season. Oven Roasted cast iron brussels is THE BEST and you can find it here: www.ginnywilliamsblog.com/single-post/2018/10/24/Oven-Roa...
Not to brag, but I managed to veganize a pretty damn delicious mushroom and leek sauce I saw on one of those sickening Welfarist #PBS #foodie #cooking shows recently. It took all of maybe 20 to 30 minutes to prepare! And it ended up being smooth and tasty like #alfredosauce but without the exploitation and murder of innocent animals.
Start by frying about 8 thin sliced cremini or white mushrooms in a little olive oil. While the shrooms are browning lightly, thin slice 2 washed leeks (just the white ends up to where they turn green—the washed green leaves can be used for stock). Add them to the mushrooms along with 1/2 a small sliced red pepper. Sprinkle with garlic powder, some dried oregano, basil, parsley, a little smoked paprika, black pepper and salt to taste and 2 or 3 drops liquid smoke (optional). Stir and cook down till the mushrooms begin to brown and the leek soften. Then add 1 cup of unsweetened soy or other nondairy milk and about 1/2 a cup of nutritional yeast flakes, bringing the mixture to a boil and then slow simmer till it thickens slightly. Add a little more nutritional yeast gradually if necessary, but remember your cooked drained pasta will absorb much of the moisture as well. Always reserve a little pasta water to thin out if too thick. Enjoy!
This is a one pot dish full of strong delicious Mediterranean flavours with beans for protein and lots of vegetables. Add the red peppers 10 minutes before the end for added crunch and texture. Serve with brown rice, potatoes or crusty bread.
INGREDIENTS & STEPS (I prefer to make the sauce and "ricotta" the day before. Both improve their flavours overnight.)
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TOMATO SAUCE (grouped in steps):
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1 Tbsp coconut or olive oil
1 large onion diced
4 or 5 cloves garlic diced or minced.
2 stalks celery finely diced
2 carrots diced small
1 - 2 jalapeño peppers (seeds removed) finely diced
2 crushed dried chilli peppers
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10 - 15 sliced and diced mushrooms (optional)
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1 - 28 oz (796 ml) tin diced or hand crushed whole tomatoes (preferably peeled) with juice
1 - 5 oz (150 ml) tin tomato paste (plus 1 refill of water)
1/2 - 22oz (660 ml) bottle of tomato passata (strained tomatoes)
2 Tbsp rinsed chopped capers if available
1 Tbsp dried basil
1 Tbsp dried parsley or 1/2 cup fresh Italian parsley chopped
1 heaping Tbsp dried oregano
Salt and black pepper to taste
1 Tbsp raw agave syrup or other vegan sweetener (1 -2 oz of Frangelico is great)
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2 cups cooked lentils
15 - 20 fresh basil leaves coarsely chopped
1 - 14 oz (398 ml) tin small green peas drained
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1/2 cup nutritional yeast flakes
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If using no-boil noodles, you’ll want to add an additional cup of water to the sauce.
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• In a large stock pot fry and stir the vegetable ingredients down to the crushed chillies in oil until softened about 6 minutes on medium heat.
• If using, stir in the mushrooms with a shake of salt to sweat them and continue to fry for another 6 minutes.
• Then add all the tomato, herbs (not including fresh basil leaves) and sweetener.
• Simmer covered for 40 minutes, stirring occasionally.
• Stir in the lentils, peas and fresh basil in the last 10 minutes.
• Remove from heat and stir in the nutritional yeast. Ideally, the sauce should now be allowed to cool and then refrigerated overnight to marry the flavours.
• Reheat before assembling.
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TOFU/SPINACH "RICOTTA":
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1 large brick firm tofu slightly pressed, *finely* mashed
1 large or 2 small bunches spinach washed, lightly steamed, set aside to cool. Press out the water and chop.
1 tsp dried basil
1 Tbsp dried oregano
1/4 cup nutritional yeast flakes
1 tsp onion powder
1 tsp garlic powder
1/2 tsp turmeric powder
2 Tbsp tahini sauce (optional)
1 to 2 Tbsp tamari, soy sauce, or 1 Tbsp miso (preferred)
Juice of 1/2 lemon
2 Tbsp olive oil
salt & black pepper to taste
1 pinch dried chilli flakes (optional)
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Thoroughly mix all ingredients in a bowl, cover, and set aside (preferably refrigerate overnight). Stir again before use.
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FRIED ZUCCHINI:
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2 or 3 washed zucchini, cut lengthwise in 1/4 inch (1/2 cm) slices, lightly salted and sprinkled with oregano and a little garlic powder. Fry in single layers in a little olive oil over medium heat and turn to brown slightly on both sides. Set aside on paper towels.
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ASSEMBLING THE LASAGNA:
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Preheat oven to 350ºF (175ºC).
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1 package dry lasagna noodles boiled according to package directions. You can use kitchen scissors to cut required lengths if necessary after draining. Tip: keep the noodles in a little of the rinse water to prevent them from sticking together while you prepare the lasagna. Of course no-boil noodles can be used right out of the package.
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NOTE ON OPTIONAL DAIRY-FREE CHEESES:
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The How Do I Go Vegan website offers 2 delicious, healthy and easy vegan sauce recipes you could try here: www.howdoigovegan.com/2019/04/20/oat-stuffed-bell-peppers... and here: www.howdoigovegan.com/2017/04/20/creamy-cauliflower-pasta...
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Alternatively, mozzarella, cheddar, or provolone style slices torn into small pieces, sprinkled cheddar or mozzarella shreds, like Daiya or Violife, and grated Parmesan style, like Earth Island are commercially available to add to a couple of layers, but I suggest small quantities — 6 or 7 slices or a couple of handfuls of shreds in total, and a dusting of grated Parme style (Panko breadcrumbs work well, but check for the plain type that is vegan).
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BAKING PANS:
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• one 6” x 8” (15 x 20 cm) pyrex baking dish
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PLUS
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a 9” (23 cm) round roast pan
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OR
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• one 9” x 13” (23 x 33 cm) baking dish
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YIELD & LEFTOVERS:
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8 large or 10 medium servings that can be individually packed and frozen if desired. (Thawed portions reheat well by microwaving covered for 1 1/2 to 2 minutes with 1 Tbsp of water.)
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METHOD:
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TIP: If using more than one large baking dish, build the lasagna in both at the same time so you can divide the ingredients more evenly.
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• Start with a thin layer of sauce, followed by a layer of noodles, then tomato sauce, veggie sauces or Dairy-free cheese if using, and zucchini.
• Repeat layers of noodles, sauces, cheese, and zucchini, using all of the tofu/spinach ricotta in one thick middle layer, until you can finish with noodles and more tomato sauce.
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NOTE: be generous with your tomato sauce if using no-boil noodles. They will absorb the extra moisture. (Leftover sauce can be frozen and enjoyed with penne or rigatoni pasta.)
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• Bake covered in a 350ºF (175ºC) oven for 45 minutes (55 minutes for no boil noodles), and uncovered for 5 minutes. Remove from oven and let set, covered for 10 minutes before serving.
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This delicious lasagna is free of all animal products—meat, dairy, eggs, etc.
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Reject the exploitation of the vulnerable. Support fundamental moral justice for all sentient beings by going vegan today. It's incredibly easy. Learn more here: www.abolitionistapproach.com/new-abolition-start/
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And then visit www.HowDoIGoVegan.com for a wealth of free information, advocacy materials, and recipes.
This was done in the studio at my school, part of a class where we are assigned to pick a picture and recreate it as close as possible. The original was an ad for a blender if I remember correctly.
The husband is often skeptical of these new-fangled cookbooks that make their way into our home. And, not unlike many high school home-ec teachers, he prefers an older edition of The Joy of Cooking to all other cookbooks. But he dutifully thumbed through Vegan with a Vengeance and saw that it contains a recipe for biscuits, one that was veganized from an old school Betty Crocker recipe, so he thought he'd give it a go. He is the starch king after all, so he whipped up a batch of those, along with mashed potatoes...while I made the batter-fried seitan and gravy (one of our standards). Mmmmmm, starch-y. We will be making those biscuits again. But I do want to try something from the cookbook other than carb-laden goods. Next on the list, the white bean and roasted garlic soup.
My son loves cooking, but he is not tall enough to cook yet, so I only allow him to cut, garnish, style and serve. He however keeps giving some interesting ideas. Children often come up with unpredictable twists adults cannot think of. This idea worked great. I made a traditional roasted tomato and fennel soup which was essentially Italian until his twist came along. Recipe to come.
Real nice on black. Was on explore - 19.07.2011 at 484. Highest at #474
Vegan Refried Beans
Thank you Mexico, for one of my favourite foods. So versatile. For Tacos, Nachos, Enchiladas, Tostadas, Quesadillas, or my favourite, Burritos!
- 1 medium onion finely diced
- 2 jalapeño peppers finely diced
- 1 medium red bell pepper finely diced
- 1 dry crushed chilli pepper
- 4 cloves garlic finely diced
- 2 Tbsp oil (prefer avocado or canola)
- 1 tsp cumin seeds
- 1 tsp chilli powder
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp turmeric powder
- 1 tsp dried oregano
- 1/2 tsp coriander powder
- 1 x 398 ml (14 oz) tin low salt black beans packing liquid included
- 1 x 398 ml (14 oz) tin low salt pinto beans packing liquid included
- 8 drops liquid smoke
- 1 tsp salt
- 1/2 lime juiced
Sauté the first 4 ingredients on medium heat in 1/4" (small splashes) of water in a large stock pot for about 3 minutes. Then stir in the garlic and continue sautéing for another minute or so.
As the water boils away on medium heat, make an open space in the pot and add the oil along with the cumin seeds to toast for a minute. Then add the rest of the spices and herbs to toast briefly.
Stir and deglaze the browning with about 1/2 to 3/4 cup of water and let it cook another minute.
Add the black beans and pinto beans. You can use all of one variety or the other if you wish or just one tin of either bean and half the entire recipe for a smaller quantity. Mix everything together.
Cover and simmer for about 25 minutes. Then slowly mash the mixture with a potato masher scraping the bottom with the masher edge until you reach the desired consistency (I like them coarse). *Caution*: mash gently; the mixture is hot.
Continue simmering slowly uncovered for about 10 to 15 minutes to reduce the consistency to a paste, not soupy. If too thick, add a little water. Use a wooden spoon to stir occasionally and scrape the bottom. This aids in thickening and prevents burning.
Add salt according to your taste. I don't like to over-salt so I suggest 1 teaspoon. I find the store bought refried beans too salty.
Finally mix in the fresh lime juice. Allow to cool a little before transferring to a serving/storage container.
Enjoy burritos, tacos, nachos, enchiladas, tostadas, and quesadillas garnished with diced tomato, red pepper, white and green onion, torn fresh coriander leaves, red taco sauce, smoky enchilada sauce, vegan cheese shreds, vegan sour creme, sliced black olives, thin sliced fresh or pickled jalapeños, and hot sauce.
Makes enough for 8 to 10 big burritos. Store left over refried beans tightly covered in the fridge for 3 days.
With a little thought, being vegan is ridiculously easy. Rejecting the immorality of exploiting innocent nonhuman animals is the motivation. Visit www.HowDoIGoVegan.com
I’ve been enjoying homemade tomato sauce lately by assembling the fresh ingredients to “marinate” before simmering.
Two 800 ml (28 oz) tins whole tomatoes hand-crushed including juice
1 small tin tomato paste
5 cloves garlic thinly sliced
20 fresh basil leaves chopped (I picked the leaves from 4 or 5 short stems)
small drizzle olive oil
1/2 tsp each dried parsley, oregano, onion powder, smoked paprika.
1 heaping Tbsp vegan brown sugar or other vegan sweetener
salt and fresh ground black pepper to taste.
Stir and cover for about 20 minutes (refrigerate over night if you wish).
Start by frying 2 dried crushed chilli peppers (seeds removed) in 3 Tbsp olive oil over medium heat for about 1 minute.
Add a small tin of tomato paste and stir for another minute.
Pour in the sauce along with 1 cup of water and bring to a slow boil.
Immediately reduce the heat to a *slow simmer* with a lid *partially open* to allow the liquid to reduce over 90 minutes to 2 hours. Stir occasionally.
In the last 25 minutes or so, add your choice of the following: either a small head of cauliflower or a small bunch of broccoli (washed and cut into small pieces), a small bunch of chopped asparagus (woody stems removed), a small tin of chickpeas (rinsed) or a few handfuls of washed chopped spinach (wait till the last 5 minutes if using chickpeas or spinach). Maintain a slow simmer.
Remove from heat and stir in 1/4 cup nutritional yeast flakes and 1 Tbsp toasted sesame oil.
I’m going to use this sauce for a long missed lasagna because I have a brick of medium tofu and a bunch of chopped green kale to use up tomorrow that will go good in the middle. Stay tuned for more ;-)
And remember, there is absolutely nothing hindering anyone from going vegan. It's completely unnecessary to use animals. It is indeed a moral obligation we all have, to stop using other sentient beings for food, clothing or any other purpose. Because it’s not about us. It's about justice for those most vulnerable among us. Visit www.HowDoIGoVegan.com
For 10 ice creams:
1,5 – 2 cups of soaked cashews
1 cup of water*
1 nectarine
1 – 2 table spoons of malt
Fresh juice of 1 – 2 lemons
+ for the purple part of the ice cream: 2 – 3 handful of grapes
Link to full recipe www.flexiblevegan.com/recipes/creamy-lemon-grapes-ice-cream/
Today I had some long rice leftovers and remembered my mom did three-jewel chineese rice for dinner sometimes when I was small. The dish came in a frozen bag at the supermarket, with long rice, prawns, ham, carrot and peas, and all you needed to do was to fry it in a pan. It might perfectly be that it was not that much chineese, but I do miss my mum so I tried today to do somethig similar to what she was doing then.
In a pan I have fried the carrots first, then lombarda, kale, frozen peas and finally the long boiled rice. And surprisingly enough it does taste very similar :D
Also on Instagram instagr.am/p/O88dXzxcxA/
Want to learn how to make the BEST vegan, warm and comforting scones ever? Tender, moist and buttery on the inside with a dark-golden and crunchy outer crust. Our easy recipe is waiting for you right here.
rawnutritional.com/blogs/recipes/the-perfect-vegan-bluebe...