Curry Style Sweet Potato Fries

vegan recipes No Responses »
Nov 122011

Here’s an easy to make French fry recipe with a little twist. The curry seasoning really brings out the flavor of the sweet potato in a surprisingly good way. We bake them as well to cut down on the fat. I also prefer olive oil of course.. let me know what you think

Curry Style Sweet Potato Fries

INGREDIENTSDSC06088

 2 medium sweet potatoes
1 1/2 tablespoon oil

1 teaspoon curry powder
1/4 teaspoon tumeric
1/4 teaspoon ginger powder
1/2 teaspoon salt

METHOD
Preheat oven to 205C/400F. Scrub the potatoes and cut 1/4 to 1/2 inch / 6-1.3 centimeter thick sticks. In a cup, mix all spices and the oil together. Put the potatoes in a bowl, and throw the oil on them. Toss to coat, then arrange the sticks on a baking sheet. Bake for 35-40 minutes.

Original recipe found at vegan-food.net

Posted by Daniel Greenly at 1:40 am Tagged with: , , , ,

Vegan Potato Leek Soup

vegan recipes No Responses »
Oct 172011

This is a perfect soup for a cold day, or even if you are just needing a little comfort food. This is a recipe I’ve been using for a while which turns out really well I think because of the sweetness of the apples. Feel free to leave them out if it’s not your thing, but don’t be afraid to try it!

Potato Leek Soup
INGREDIENTS

  • 500 g / 1.1 lb potatoes
  • 2 leek stalks
  • 1 onion diced
  • 2 apples (can be omitted)
  • Salt
  • Pepper
  • 1 dl / 100 ml / 3.4 fl oz olive oil
  • 1 litre / 2.1 pints of water

METHOD
Peel and dice potatoes finely. Clean the leeks and slice one of them roughly, the other finely. Shred the apples, roughly. Saute the potatoes and the roughly cut leek, with salt and pepper. Add the apples. Turn and add water. Let it boil until the potatoes are tender and blend the soup while adding olive oil (add, if you like, a splash of white wine). Sprinkle with the finely sliced leek and serve…

posted by Nikitta/MEow via vegan-food.net

Posted by Daniel Greenly at 1:40 am Tagged with: , , , , , ,

Vegan Potato Salad

vegan recipes No Responses »
Sep 302011

I’ve found that this recipe gives the best consistency and taste I’ve come across when it comes to vegan potato salad. It’s the perfect side dish for some many different meals. The recipe is kind of a play it ear with the portions, but you’ll get the feel once you start putting it together.

INGREDIENTS
Silken tofu
Lemon juice
Mustard
Olive oil
Salt
Pepper
White vinegar
Celery, chopped
Green onion
Red onion
Yukon Gold potato cubes, boiled

METHOD

Use silken tofu, lemon juice, and a good squirt of mustard, a tiny bit of olive oil, some salt and pepper, and white vinegar, for the ‘mayo’ part.

Then I pan-fried little tofu cubes until they are pretty dry and firm, but not too golden for the ‘egg-y’ part

combine everything with chopped celery, green onion, red onion, and boiled yukon gold potato cubes.

originally found this at vegan-food.net

Posted by Daniel Greenly at 1:41 am Tagged with: , , , ,

Vegan Sesame Pancakes

vegan recipes 1 Response »
Sep 122011

Another great breakfast recipes that is very simple and delicious. Sesame seeds add such a big flavor that compliments so many different types of food. The egg replacer will definitely make the pancakes a bit fluffier so I suggest you include them in the recipe.

Vegan Sesame Pancakes

INGREDIENTS
3/4 cup whole wheat flour
1/3 cup sesame seeds
Egg replacer for one egg (or you can do without it just fine)
1 T oil
1-2 T liquid sweetener (rice syrup, maple syrup, etc)
1/4 t salt
1 t baking powder
3/4 cup non-dairy milk

METHOD
Combine the wet ingredients, then slowly stir in the dry ingredients. Heat on a griddle on medium high heat. Yum!

Posted by Daniel Greenly at 1:40 am Tagged with: , , , ,

Vegan Istanbul Pilaf

vegan recipes No Responses »
Sep 102011

This is a delicious and low fat vegan recipe with a taste of the middle east. The original recipe calls for chicken, but luckily there are plenty of quality substitutions available that are vegan. Make sure the margarine you are using is vegan as well.

Vegan Istanbul Pilaf

INGREDIENTS
3 T margarine
1 cup soy chicken substitute
1 1/2 cup white rice, rinsed well and drained
3 cups vegetable stock
1/2 cup slivered almonds
A pinch of saffron threads
1/2 cup sliced mushrooms
1 cup frozen mixed vegetables, thawed
Salt and pepper to taste
2 T chopped pistachios

METHOD
In a lidded saucepan, melt the margarine and saute the soy chicken for 4 minutes. Add rice and saute for 3 more minutes. Add stock, almonds, saffron, mushrooms, mixed vegetables, salt and pepper. Bring to a boil, lower heat to a simmer and cook for 17 minutes. Remove from the heat; uncover to release the steam. Let rest for 10 minutes covered by a towel.
After spooning into a serving bowl, sprinkle the top with pistachios.

Serves 4-6.

Posted by Daniel Greenly at 1:40 am Tagged with: , , ,

Delicious Vegan Cornbread

vegan recipes No Responses »
Sep 072011

Perfect, moist and delicious. Cornbread is the perfect side dish to any meal. Here is a simple recipe that turns out very well. The recipe calls for water or soy milk, but I would always recommend soy milk for a richer cornbread. Enjoy!

Delicious Vegan Cornbread

INGREDIENTSPumpkin cornbread

3/4 cup cornmeal
1 cup pastry flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup oil
1 cup water or soy milk

METHOD
Mix all the ingredients and place in a hot, oiled skillet. Bake at 180C/350F for 25-30 minutes or until golden.

Posted by Daniel Greenly at 1:40 am Tagged with: , , , ,
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