Vegan Soup – African Split Pea Soup

vegan recipes No Responses »
Aug 142011

This is a delicious and unique flavored vegan soup that has origins in North Africa and the Northeast African Highlands section. It is a bit more trouble than my favorite “dump it all in one pot and cook”, soups, but well worth it!

African split pea soupsplit pea soup

1 cup dried split peas
3 cups water
—-
2 cups chopped onions
2 large cloves garlic, minced
2 bay leaves
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1/2 teaspoon ground cardamom
—–
2 cups vegetable stock
2 teaspoons fresh lemon juice
1/2 cup cooked rice
salt and freshly ground black pepper to taste
1/2 – 3/4 cup chopped fresh parsley

Rinse peas, put in soup pot with 3 cups water and bring to a boil. Reduce
heat, cover and simmer for 45 minutes to an hour.

Meanwhile, saute the onions and garlic in 2 tablespoons water until
translucent. Mix in spices and saute for 5 – 10 minutes more, stirring
frequently to prevent burning. Set aside.
When the split peas are cooked, stir in the onion mixture along with the
vegetable stock (I used a small amount of the stock to deglaze the sauté
pan, many wonderful flavors stuck to the bottom!) Add the lemon juice and
cooked rice, season with salt and pepper. Stir in the parsley and gently
reheat is necessary.

Recipes found in
Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery)

Provided by Jan Gordon via fatfree.com

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

Vegan Cauliflower and Pea Curry

vegan recipes No Responses »
Aug 132011

I’m absolutely obsessed with Curry, but I know a lot of vegans don’t know how to move away from the butter and dairy that they may remember. You can also add potatoes for extra flavor.

Here’s a delicious meal for one that is amazing. You can easily scale it up to feed multiple hungry mouths.

Cauliflower and Pea Curry

4 – 6 oz cauliflower chopped into floretVegan Cauliflower and Pea Currys
1 small onion, chopped
1 clove garlic, crushed
1/4 – 1/2 tsp ginger, minced
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp garam masala
1/4 tsp chili powder (or more to taste)
1 Tbsp tomato paste
4 Tbsp water
1/3 cup frozen peas
1 Tbsp soy milk, optional
cooked brown rice

1. Cook cauliflower florets in a little boiling water for about 5
minutes. Drain.

2. Heat saute liquid of choice in a saucepan and add the onion. Cook
briefly until beginning to change color. Add garlic and ginger to
saucepan and stir well. Cook for another minute or so.

3. Stir in the spices and cook for about 30 seconds longer. Then add
the tomato paste and water, plus a little salt if required. Bring to a
boil, then stir in the cauliflower and peas. Lower heat, cover pan, and
cook for about 5 minutes, until the vegetables are tender. Stir in the
soy milk and serve over brown rice, accompanied by mango chutney and a
papadum if desired.

Recipe by Donna Y Blaine via fatfree.com

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

Vegan Moo Shu Vegetables

vegan recipes No Responses »
Aug 112011

Here’s another delicious Vegan recipe for everyone to try. You can substitute pancakes or tortillas depending on your taste. I’ve made this one a few times and it’s an amazing array of flavors.

Moo Shu Vegetables
Serves 8

Ingredients
3 dried black mushrooms
1 cup tiger lily buds
1/4 cup jicama, peeled
1 small carrot
1 small zucchini
1 stalk celery
8 mandarin pancakes or flour tortillas
1 tsp minced garlic
1 tsp. minced fresh ginger
4 cups loose packed shredded cabbage
1 green onion, with top, thinnly sliced
1/4 cup vegetable broth
2 tbsp. soy sauce
1/2 tsp sugar
1/2 tsp cornstarch mixed with 1 tsp water
1/3 cup hoisin sauce

Soak lily buds and mushrooms separately in warm water for 30 min., drain.
Cut off and discard mushroom stems and slice caps into matchstick pieces.
Cut off hard knobby ends of lily buds and tie each bud into a knot. Set aside
buds a nd shrooms.

Cut jicama, zucchini, and celery into matchstick pieces, set aside in separate
bowls.

Wrap tortillas in clean towel, place in steamer and heat over simmering water
for 5 minutes.
Place Wok on high heat until hot. (You may need to spry with pam or use a
bit of water to protect from sticking.) Add garlic and ginger, cook while
stirring
until fragrant, not burnt, about 5 seconds. Add carrots and Stir fry
for 30 seconds. Add jicama, Zucchini, celery, cabbage, green onion, and
broth. Cover and cook for 2 minutes, or until vegies are crisp-tender.
Add shrooms, buds, stir in soy sauce and sugar. Add cornstarch
solution, stirring, until sauce boils and thickens.
To serve: spread a small amount of Hioisin sauce on each tortilla. Place about
3 tbsp. vegies in center of pancake, wrap like a burrito and eat out of hand.

recipe by mindy s. mymudes via fatfree.com

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

Vegan Weight Loss

vegan recipes, vegan weight loss 1 Response »
Aug 092011

Veggie Delight at SalaThai in Downtown VancouverYou’ve probably heard a lot about living a vegan lifestyle. Maybe you even have a few friends who are vegan and wonder how they look so healthy all the time. Fact is many people who are hesitant to make a complete lifestyle change will often flirt with the idea of a vegan weight loss diet. You don’t have to throw away all of your clothing and dedicate yourself to never eating another animal product again to benefit from a vegan diet. There is any number of healthy, low fat and most importantly delicious vegan recipes that you incorporate into you vegan weight loss goals.

If you’re thinking a vegan diet means you’ll be eating tofu and sprouts for every meal, well you couldn’t be more wrong. Vegan cooking is all about flavor! Many vegans take pride in creating robust dishes that are not only easy to make, but taste better than their non-vegan counterparts. These dishes have a fraction of the calories and unhealthy fats that may make up the majority of your meals.

Many people will start by picking up a good vegan cookbook and learning a few recipes. Start with just one meal a night for example. You may be used to diets in the past leaving you limited to only a few unappetizing choices to choose from. This is just not the case with vegan weight loss diets. You can literally choose hundreds of well thought out recipes, some ready in just minutes.

When you get out of the fast food and frozen meal cycle you’ll quickly realize what you’ve been missing. You may even think that eating healthy is going to be more expensive, but again you’d be wrong. This is a common misconception that stops a lot of people from ever breaking their bad habits and starting a vegan weight loss diet. With fresh fruits and vegetables, a little goes a long way. Even if you consider yourself the world’s worst cook, I promise you’ll be amazed at the kind of dishes you can create.

Take the first step in vegan weight loss. You won’t even think for a minute that you’re on a diet when you constantly looking forward to your next meal.

Discover the world of flavors available in vegan cuisine for yourself today.

Posted by Daniel Greenly at 1:42 pm Tagged with: , , ,

A Deli Style Vegan Cheesecake

vegan recipes No Responses »
Feb 262010

Have you always had a weakness for cheesecake, but are afraid you’d have to say goodbye to it forever?Lucky for us here are plenty of amazing vegan cheesecake recipes that give is what we’re craving. This recipe in particular is quite nice and I make it more often than I should.

Deli Style Vegan Cheesecake

INGREDIENTS
1 1/4 cups water
2/3 cup maple syrup
1/2 cup brown rice syrup
1/2 cup raw cashew pieces
1/4 cup fresh squeezed lemon juice
4 T agar flakes
3 T arrowroot or cornstarch
1 T vanilla extract
1 t salt
1 lb / 450 g tofu, drained and crumbled (firm, regular is recommended, but others work just as well in my experience)
1 prepared cheesecake crust

METHOD
Preheat your oven to 350F/180C. Place all of the ingredients, except the tofu, in a blender or food processor and mix until smooth and creamy. Pour half of the mixture into a bowl and set it aside.
Gradually add half of the crumbled tofu to the mixture in the food processor, and blend once again until completely smooth. Pour the mixture carefully and evenly into a prepared crust. Do the same again with the remaining tofu and reserved mixture. Smooth out the top with a rubber spatula.

Bake for 1 hour, cool at room temperature, and then chill at least four hours before serving. The top will crack while cooling, just like ‘real’ cheesecake.

NOTES
This recipe was recently posted and is the best i’ve tried. I believe it came from ‘The Uncheese Cookbook’ by Joanne Stepaniak. I keep meaning to buy it one of these days.
Serving suggestions: Top with fresh berries, peach slices, or a fresh compote.

Substitutions: In place of flaked agar – 2 t powdered agar. In place of brown rice syrup – barley malt syrup, or dark corn syrup.

Recipe by Ashley/Medellia12 via veganfood.net

Posted by Daniel Greenly at 2:36 pm Tagged with: , , , , ,
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