Vegan Recipes | Low Fat Vegan Recipes

I’ve had a lot of people who would like to go Vegan ask me about different substitutes for ingredients. One of the biggest problems they face is simply finding foods that can be eaten and still hold true to vegan values.

Here’s a great resource I found that you may want to check out

Excerpt from veganwolf.com

There are many substitutions for meat and dairy products out there already, and more are coming out all the time! With a little trial you are sure to find ones you like immensely!

I will list my favorite ones below, and a few places I find them . But I encourage you to do some searching on your own, whether through mail order or local stores until you find your favorites!

In baking and cooking, recipes calling for egg and/or dairy products are very easily changed, with virtually no difference in the end product! They will make you wonder why anyone ever used eggs and milk before!

I do not live in a large city with a big vegetarian health food store, so there are a lot of other products that I am not aware of. If you hear of any new items, or know of some that I should mention here, please let me know!

It’s really easier than you think to convert recipes to vegan and start taking advantage of all the benefits a Vegan lifestyle can bring you.

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 floret Vegan Cauliflower and Pea Curry s
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

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

Healthy Red Tomatoes with Water Drops There are plenty of misunderstandings that take place with a vegan regimen and way of life. For starters, there are a whole host of benefits for eating nutritiously, abiding by a vegan diet, and choosing the best vegan recipes. However the major misunderstanding is that eating vegan is instantly healthy. This is not always the situation since stability and finding good recipes are very critical when it comes to a vegan way of life. In theory you could indulge in a complete bag of potato chips at every meal and still be thought of as a vegan. But you most likely already understand that is the flip-side to healthy eating so standard should you be raising your level to? The best starting point is to seek out the best simple recipes and the best vegan recipes.

Having an assortment of online recipes on hand can be extremely beneficial for your diet strategy and your healthy road map. Being a vegan comes with a number of enticing means that are certain to regularly question your discipline. If you are unaware of the better balanced choices at your disposal then you will be more inclined to surrender and choose for fast, simple choices that can leave your health, and your body, suffering later on. Put temptation over and take advantage of the simple online recipes and you will feel in no time, and your heart will appreciate you later on.

Most professionals in the health department will support the notion that a proper diet that is full of fiber and low in fat is a recipe for success but as expected, following a proficient diet such as that is difficult to do. Having attainable goals is very important when it comes to planning out your strategy. The chances of whether or not you’ll succeed depend highly on how motivated you stay and how mentally tough you are..

It takes more than merely not eating meat to being a vegetarian. There is a great deal of temptation when it comes to fatty foods, but you need to remember that these quick, drive thru menus can often be the greatest in fat and calories. However, that does not always have to be the case. If you use logic and sensibility, you’ll be able to simply determine the good foods from the destructive ones. By using the best online food recipes, you can indulge in appetizing dishes that are easy to make and healthy for your body.

The most essential component that you should take away from this post is that a vegan lifestyle is more than just a simple choice. To absolutely eat healthy and take advantage of good vegan recipes available to you, you need to be disciplined and willing. Many people who choose to turn to a vegan diet have no clue how to begin or how to improve their diet. Consuming healthy meals from simple food recipes will undoubtedly increase your physical and mental status. Ensuring that you consistently choose the best food recipes and being consistent with your diet are important factors for your overall health.

He has written numerous articles on many different cooking and recipe related articles and is a chef part-time.

Article Source: http://EzineArticles.com/?expert=Mark_R_Johnston

This delicious recipe has been a favorite of mine for quite some time now. Mexican food is near and dear to many vegans hearts. This dishes really captures that spirit in a delicious way. You can also top it with your favorite vegan cheese of course Enjoy!

Vegan Black Bean and Bell Pepper Burritos

Ingredients Vegan Bean Burrito
1 can black beans
3 bell peppers (different colors are best: red, yellow,
orange, green, etc), chopped
1 tsp (or to taste) dried garlic, or chopped garlic
cloves
Tortillas
Salsa

Drain the can of black beans, reserving 1/4 cup of liquid to create a
“sauce” if you like saucy burritos. Combine beans, peppers, garlic,
and salsa, throw mixture into a tortilla, and nuke for 30sec to 1min.
This is my favorite stripped down version of a bean burrito, is
incredibly quick to make, and real pretty to boot. The bell peppers
can be roasted for a richer flavor (over a low, open gas flame or on a
cookie sheet under an oven broiler until outer skin is black; immerse
in cold water & peel off outer skin–WATCH OUT for the innards as they drain–they’re HOT!)

Provided by Jacqui Lynch via fatfree.com

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

Low Fat Vegan Recipes

Vegan Substitutions and How to Convert Recipes to Vegan

Vegan Cauliflower and Pea Curry

Vegan Moo Shu Vegetables

Make Use of Easy Vegan Recipes to Benefit Your Bank Account, Health and Body

Vegan Black Bean and Bell Pepper Burritos

A Deli Style Vegan Cheesecake

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