A Great Collection of Vegan Recipes and More
Posts tagged vegetables
Vegan Moo Shu Vegetables
Aug 11th
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
Chasing Our Tails Vegetable Medley Grain Free Vegan All Natural Dog Treats Handmade with 35% Fresh Local and Organic Vegetables
May 15th
- Grain free vegan recipe formulated with 35% roasted organic vegetables no animal products meals or by-products ever
- Grain and gluten free formula does not include corn soy wheat rice barley rye or oats
- Utilizes bean and potato flours with a roasted whole organic vegetable medley including carrots red bell peppers celery tomatoes and peas
- Human grade ingredients sourced from local farms
- Made in the U.S.A. in a health inspected facility where the food safety of your pet is our number one concern
Product Description
Created to help dogs with allergies to the most common grains and meat proteins. These treats do not contain corn, soy, wheat, barley, rye, oats, or any products derived from animals. Our grain and gluten free Vegetable Medley Vegan treats are handmade using the finest ingredients. Formulated with 35% locally grown Organic Vegetables and Bob’s Red Mill Flours. Packaged in a re-sealable zip-loc pouch to ensure freshness, our treats are created with superior nose and taste appeal for even the pickiest of pets! Designed to be easily broken, our grain and gluten free vegan treats can be used for training and any size dog, including small or toy breeds. Manufactured in a human grade health inspected facility, you can have confidence that our products are a safe and wholesome addition to your dogs diet. None of our products contain anything you would not eat yourself including animal meals or animal by-products. Additionally, we never include preservative… More >>
Chef Chloe: Tempeh in Lemon Caper Sauce, Garlic Mashed Potatoes & Roasted Vegetables — P1/2
May 10th
SupremeMasterTV.com • VEG1439; Aired on 2010.08.23 • INGREDIENTS (For all ingredients, please use organic versions if available) Pan-seared Tempeh in Lemon Caper Sauce 1 package tempeh ¼ cup olive oil, divided ¼ cup flour for dredging 1 yellow onion, small dices 2 shallots, finely diced 2 cloves garlic, minced 1 ½ cups vegetable stock 1 lemon, juiced (about 2 tablespoons) 2 tablespoons capers ¼ cup roughly chopped parsley Garlic Mashed Potatoes 1 head garlic 2 tablespoons olive oil 5 potatoes, peeled and cut 1 cup non-dairy milk ¼ cup vegan margarine (Earth Balance brand suggested) or olive oil Sea salt Freshly ground black pepper Roasted Vegetables ½ head cauliflower, cut into florets (about 2 cups) ½ bunch broccoli, cut into florets (about 2 cups) 3 carrots, cut into bite-size pieces (about 1 cup) ½ cup olive oil Sea salt Freshly ground black pepper • Please share those videos through facebook and other means. Subscribe, comment and like it are fully appreciated. The videos are in the public domain and free to use in any beneficial way. Download Link: video.suprememastertv.com
Fruit & Vegetables- What I Eat During The Week (part 2)
Jan 27th
I do the majority of my grocery shopping at the Farmers Market close to my house. This is where I find the freshest, organic fruits and vegetables. This video is to show that there is A TON of variety when it comes to seasonal fresh fruits and vegetables. It is important to realize how many different kinds of fresh fruits and veggies are available so that you can also truly enjoy a “Raw Vegan” lifestyle.
Fruit & Vegetables- What I Eat During The Week (part 1)
Dec 29th
I do the majority of my grocery shopping at the Farmers Market close to my house. This is where I find the freshest, organic fruits and vegetables. This video is to show that there is A TON of variety when it comes to seasonal fresh fruits and vegetables. It is important to realize how many different kinds of fresh fruits and veggies are available so that you can also truly enjoy a “Raw Vegan” lifestyle.
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