Question:
I’ve got a lot of general vegan recipes but I’m stuck for salad ideas. I’m looking for protein or carb rich salads using beans, lentils or grains. I don’t really know how to use them in an interesting and tasty way! Any ideas would be appreciated.
Here is a simple and effective vegan flatbread recipe. I personally enjoy it fresh from the oven, but it will keep for several days and can be used in a number of different ways. I like to top mine with tomatoes for a simple and healthy snack.
Olive Rosemary Flatbread
INGREDIENTS 1 tablespoon active dry yeast or 1/4 [...]
Thai food has such a unique blend of flavors. I make this and variations of it at least once a week. It’s a lot easier than you may think and is of course completely vegan. Let me know what you think.
Pad Thai Noodles
INGREDIENTS
140 g / 5 oz rice ribbon noodles Groundnut oil for frying 140 g / [...]
Everyone Loves Dessert. Well here is an easy to make, and most importantly healthy vegan dessert that anyone can put together at home. Who doesn’t love gelato?
Kiwi Fruit Gelato
INGREDIENTS
1 cup water 4 kiwifruit, pared 1/2 cup sugar 5 T lemon juice 1/2 cup light corn syrup 1/4 t lemon peel, gratedMETHOD
Combine water, sugar and corn syrup in saucepan. Cook [...] |
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Eat, Drink & Be Vegan: Everyday Vegan Recipes Worth Celebrating by Dreena Burto US $11.81 Auction Ends: Wednesday May-23-2012 0:17:51 PDT | Watch this Item |
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My recipe books “Janie’s Simply Entree Salads for Two” has 70 recipes that can be made vegan and my other recipe book “Simply Vinaigrettes from Ancho Chili to White Wine” jazz up any vegan recipe.
Tex-Mex Salad with Chili Vinaigrette
Makes 8 to 10 servings
Ingredients:
Salad:
1 cup long grain rice
1 15 ounce can pinto beans, rinsed and drained
1 1/2 cups fresh or frozen whole kernel corn
3 green onions, sliced
1/4 cup red sweet pepper, chopped
Vinaigrette:
1/4 cup corn oil
2 tablespoons lime juice
1 tablespoon cider vinegar
1 tablespoon brown sugar
2 pickled jalapeño peppers, stemmed, halved and seeded
1 teaspoon chili powder (or more to taste)
1/4 teaspoon salt
1/2 teaspoon ground cumin
Preparation:
Salad:
Cook rice in salted water as directed on the package. (The rice can be cooked ahead and chilled.)
Combine cooked rice, beans, corn, green onion, and sweet pepper in a large bowl. Toss lightly to mix.
Vinaigrette:
Combine corn oil, lime juice, vinegar, brown sugar, jalapeño pepper, chili powder, cumin and salt in a blender container or food processor bowl. Cover and blend or process until smooth.
Pour dressing over rice mixture; toss to coat. Cover and chill until serving time or up to 2 days. Serve at room temperature.
boiled any kinds obean then smah it,drian tufo mix it like you make hamburger then gril ,lituc ,pinace ,or any salad leaves you like .(veginerate or mustard sause )
i use this site,,,, all the time i am a vegan for over 20 years found this site 2 years ago and make them all and they are good
http://www.veganchef.com/