Chilli Chunky Manchurian (Vegan)

By : Meghana Komarla

Ingredients:

• Soy Chunks - 150g (Here I have used mini soy chunks)
• Onions - 1 Medium (thinly sliced)
• Capsicum / Green pepper - 1 Medium (thinly sliced)
• Green Chillies - 10Nos. (Slit into half, lengthwise) Adjust according to your preference
• Salt to taste
• Soy sauce – 2tsp
• Garlic - 6pods (Finely chopped)
• Ginger - 1/2 Inch (Juliens)
• Vinegar - 1 1/2 to 2tsp
• Tomato Ketchup - 1tsp (Add more if kids are eating)
• coriander / cilantro - 3tbsp (finely chopped)

Directions:

In a microwave proof cup add the chunks, 2 pinches of salt and water (enough to cover the chunks). Cook for 4 to 5 mins or till the chunks are tender. Remove once they are done and run the chunks under cold water for 2 mins. Next squeeze the water from the chunks and keep aside.

Now time to start the tempering. Heat oil in a wok, add the garlic & saute for 1 min. Add the onions, green chillies and ginger & saute for 3 to 4 mins. Then add the peppers saute further for 2 mins. Next add the soy sauce, ketchup, vinegar and the soy chunks. Saute for 3 to 4 mins. Lastly add the salt and cilantro.

Note : If you like super spicy then add green chilli sauce.
You could add spring onions too.

Facebook- Meghus Taste Buds
http://meghustastebuds.blogspot.com/

Source : http://www.vegfriend.com/profiles/blogs/chilli-chunky-manchurian-vegan

Tofu Quiche ~ Vegan and Gluten Free

By : Debkay25@msn.com

I made some awesome tofu quiché in muffin cups yesterday.  I created a variation of my friend Felicia's recipe.  She brought some to the last potluck and I always have some tofu and fresh veggies around. Thought I'd give it a try this weekend. This is an easy meal and can be made with just about any vegetables.  She did find out while creating her recipe that the vegetables that contain the most moisture, like zucchini, should be dried a little or sauteéd first. I sliced a yellow zucchini very thin and weighted the slices between paper towels for about 30 minutes.  I had some fresh asparagus spears and just chopped them in about 1/2 inch sections. I also chopped some green onions to add to the vegetable mixture.  I didn't use mushrooms this time, but that's OK, my honey doesn't care for them much.  I also didn't have soft tofu, but I did have some vegan cream cheese in the fridge, which is made with tofu.  It worked great.  The little quiches came out firm, but fluffy. For my gluten intolerant friends, it's not only vegan, it's also gluten free.

Tofu Quiché
by Felicia Divina

• 2 tsp minced garlic
• 1 c chopped vegetables, spinach works best for me but anything low moisture, if you use zucchini saute first to get moisture out or dry it with paper towels. (I used asparagus, green onions, & sliced yellow zucchini.)
• 1 1/2 c chopped mushroom, sauteed (add the rosemary here if you are using dried)
• tsp chives
• tsp rosemary
• 1 box firm tofu
• 1/2 c plain tofu
• 3 or 4 TB nutritional yeast
• 2 TB cornstarch  (I omitted the cornstarch)
• 2 tsp tahini (heaping, I love the stuff)
• 1 tsp tamari (Tamari is my addition to her recipe)
• pinch freshly ground black pepper
• pinch turmeric (I used big pinch turmeric, about a teaspoon)

I also added a sprinkle of cayenne to the top of each and a little Daiya cheddar and mozzarella style vegan cheese.

1. Spray muffin tin, spoon veggies into tins
2. Blend everything but the veggies in food processor or blender until smooth.
3. Pour over the veggies. Bake at 350º for about 25 to 30 minutes, they will be firm and golden brown.

Source : http://www.vegfriend.com/profiles/blogs/tofu-quiche-vegan-and-gluten-free

Vegan Stuffed Peppers

Ingredients:

• 2 tbls. olive oil
• 2 large bell peppers (I used one red, one green) \
• ½ of a 1 lb. tube of organic polenta (about 1 ½ cups) – diced into ½ inch pieces
• 1 cup chopped sweet onion
• 1 cup chopped mushrooms (I used white button)
• 1 1/2 tbls. chopped garlic
• 2 tsp. chili powder (more if you prefer as you taste)
• 3 tbls tomato paste
• 1 can diced tomatoes
• I carton of veggie stock (you will use 2-3 cups – Kitchen Basics is my preferred brand)
• 1/2 cup vegan cheese (I used a soy based variety)

Directions:

1. Preheat the oven to 400 degrees.
2. Remove the top 1/2 inch of the peppers and clean, inside and out and set aside to dry. Cut the usable pepper away from the stems on the “tops” and dice.
3. In a skillet, heat the olive oil over medium/high and add the onions. Cook for 5-6 mins or until softened.
4. Add the garlic and mushrooms and cook for another 3-5 mins or until the mushrooms begin to reduce.
5. Add the chopped peppers and cook for another 3-4 mins or until they are softened.
6. Add the tomato paste, chili powder and about ½ a cup of veggie stock. Stir until well combined.
7. Add the polenta and combine with the veggies. You may need to “mush” down the pieces as they cook to combine well to make the stuffing.
8. Add broth as needed to keep the consistency similar to a wet paste - be careful not to burn.
9. Taste and add salt and pepper as needed.
10. Divide the stuffing evenly between the two peppers – filling almost to the top. Finish filling by covering the stuffing with spoonfuls of the diced tomatoes.
11. Add the remaining tomatoes to the bottom of the pan and add about 1 cup of veggie stock.
12. Cook, covered, at 400 degrees for 30 minutes (I used a small Le Creuset for this – but if you don’t have a pot with a lid that can go in the oven, cover well with foil). At 30 mins, check to be sure the peppers have cooked and remove from the oven. Be careful not to overcook them - they can turn to mush and then are hard to serve. Turn on the broiler.
13. Top each pepper with ½ of the cheese and return to the oven and broil for 3-5 mins or until the cheese has melted.
14. Serve warm with a fresh green salad.
15. These peppers are very large servings. I can make 4 meals for one or 2 meals for 2 out of this recipe if served with a salad.

Sweet Potato Soup

Ingredients:

• 3+ Cups (575 g) Sweet Potatoes, peeled and chopped
• 1 Can Coconut Milk (not the low fat stuff!)
• 1 Cup Vegetable Stock or Water
• 1 Vegetable Bullion Cube
• 1 tsp Celery Salt
• 1/4 tsp Nutmeg
• 1/4 tsp Allspice
• 1/4 tsp Cinnamon
• 1/4 tsp Cardamom (optional)
• 2 tsp Apple Cider Vinegar
• 1 1/2 Tbs Maple Syrup
• 1 Tbs Olive Oil

Directions:

In a large heavy bottomed stock pot or cast-iron dutch oven, heat the olive oil. Add sweet potatoes and caramelize the chunks on all sides over medium-high heat. Deglaze the pan with the vegetable stock or water, scraping the bits from the bottom, then add the coconut milk and bullion cube. Simmer covered until potatoes are soft and can be mushed with a spoon, about 20 minutes.

Transfer soup to a food processor or blender and blend until smooth. Please be careful during this step! If you’re not positive your machine can fit all the soup in one go, blend it in batches. No one wants boiling soup exploding all over them! Unfortunately I speak from experience here.

When the soup is blended, transfer back into your pot and add the spices, vinegar and syrup. Simmer for 5 minutes more and serve.

Garnish with maple syrup and fresh cracked pepper. It would also be great with a little cranberry sauce!

Source: http://veganyumyum.com/2006/12/stewart-my-sweet-potato-soup/

Smothered Green Salad

Ingredients:

• 1 jar of your favorite tomato sauce (I like Trader Joe’s organic low sodium marinara)
• 3-4 medium or 2-3 large Portobello mushrooms
• 1 bag of organic spring greens
• Good balsamic vinegar
• Olive oil
• 1 clove fresh garlic
• Salt and pepper
• Italian herb combo (usually has oregano, rosemary and parsley)
• Vegan mozzarella cheese (optional)

Directions:

• Clean the portabellas – remove the stems and black gills. Use a soft mushroom brush to clean the tops (or wipe with a dry paper towel).
• In a medium sized baking dish, coat with nonstick spray and then spoon a third of the sauce over the bottom.
• Place the cleaned mushrooms in the dish gill side up and close together.
• Spoon the remaining sauce into the mushrooms, coating the edges and sides as you fill.
• Drizzle a 1/4 of a teaspoon or so of olive oil over the top of each mushroom.
  Bake, uncovered at 350 degrees for 30 - 35 mins.
• Remove; check to be sure the mushrooms are tender enough.
• Sprinkle about a ¼ cup vegan cheese on the top of each and return to oven for an additional 5-10 mins or until the cheese is melted (this is optional and they are just as good without the cheese).

For greens:

• Combine 1 part olive oil to 2 parts vinegar (about a tablespoon of each).
• Add 1 clove finely chopped garlic, a large pinch of salt and a few twists of fresh black pepper.
• Whisk to combine. Add in about 3/4 a tsp of the Italian herbs and whisk again.
• Taste to make sure everything is balanced and then toss with greens.
• This is my mom’s homemade O & V dressing recipe and I put it on everything. It makes a great bread dip, too! A nice twist is lemon in place of the vinegar – but use about half as much.
• Serve a mushroom with a large helping of the greens.
• Spoon a bit of the sauce from the bottom of the pan over the mushroom when serving.

Makes 4 servings

Source: Vegetarian Recipe Swap Page

Vegan Pizza

Ingredients:

• 3 cups water
• 3/4 cup yellow cornmeal
• 1 teaspoon salt (optional)
• 1/2 tablespoon fresh ground black pepper
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 1 teaspoon extra virgin olive oil
• 1/2 cup tomato paste , mixed with
• 2 tablespoons water
• 1/2 cup red pepper , sliced (about 1/2 medium pepper)
• 1/2 cup green pepper , sliced (about 1/2 medium pepper)
• 1/4 cup small red onion , sliced (about 1/2 small onion)
• 1/8 cup mushroom , sliced (about 8)
• 3 -4 ounces vegan sausage links , cooked
• 2 tablespoons sliced black olives
• 3 garlic cloves , sliced

How to  Make? View on http://www.food.com/recipe/ww-core-polenta-crust-pizza-293167

Roasted Mushroom and Sunchoke Bisque

Ingredients

• 2 pounds Jerusalem artichokes, scrubbed and sliced 1/3-inch thick
• 1 large Yukon Gold potato, diced
• 6 large cloves garlic
• 2 tablespoons olive oil, divided
• sea salt and freshly ground black pepper to taste
• 8 ounces mushrooms, sliced
• 2 tablespoons vegan margarine
• 1 large onion, diced
• 1 teaspoon sea salt
• 2 cups water
• 6 cups mushroom broth
• 1 tablespoon chopped fresh sage
• 1/2 cup soy milk (optional)

How to Make? View on http://allrecipes.com/ Here!

French Apple Tart

INGREDIENTS

• 1 1/4 cups (200g/6.5 oz) all purpose flour
• 1/2 cup (60g/2 oz) icing sugar
• 1/2 cup (125g/4 oz) cold margarine (Earth Balance)
• 2 tbsp ground flax seed
• 2 tbsp cold water
• 2-3 tbsp cold coconut milk (or soy creamer/milk)

View More Pictures of the Recipes and How to Make on Vegandad.blogspot.com Here!

Tofu Scramble

Ingredients:

• 1/3 onion, chopped
• olive oil, as needed
• 1 teaspoon chili powder
• 1 teaspoon turmeric
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon salt and pepper
• 1/2 teaspoon garlic powder
• 1 pound extra firm tofu
• big handful fresh spinach
• 2 medium tomatoes, chopped
• 1/4 cup salsa

How to Make? View on http://vegweb.com Here!

Miso-Tahini Goddess Dressing

Ingredients:

• 1/2 cup olive oil (or sub another veggie oil for a lighter flavor)
• 1/2 cup water
• 3 tablespoon tahini
• 2 tablespoon apple cider vinegar
• 1 tablespoon tamari / soy sauce
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon powdered garlic
• 2 teaspoon miso (any kind)
• fresh green onion / parsley to taste

How to Make? View on http://vegweb.com Here!

Vegan Gluten-Free Mini Veggie Burgers

Servings

12-13 mini burgers

Ingredients

• 2 cups cooked drained lentils (see cooking instructions below or use canned)
• ½ cup dry amaranth
• 1 tablespoon olive oil
• ½ cup onion, finely diced (about half a medium onion)
• 1 large carrot, peeled and grated
• ¼ teaspoon celery seeds
• ½ cup quick or instant oats (or old-fashioned oats pulsed in a food processor)
• 2 tablespoons ketchup
• 2 tablespoons nutritional yeast flakes
• ½ teaspoon salt, or to taste
• ½ cup toasted sunflower seeds

How to Make? View on http://www.thedailygreen.com Here!

Cheesy Kale Chips

(Makes: It doesn’t matter because you’ll eat them all in one day anyways)

Ingredients:

• 1 bunch curly kale
• 1 cup cashews (soaked for a couple hours)
• 1 red bell pepper, deseeded
• Juice of half a lemon (2 tablespoons)
• 1/2 cup nutritional yeast
• 1 teaspoon sea salt (or to taste)

How to Make? View on http://prideandvegudice.com Here!

Black Quinoa, Sweet Potato Kale Cakes

Ingredients:

• 2 cups organic black quinoa, soaked for at least 4 hours
• 1 1/2 cups pure water
• 2 cups organic sweet potato
• 6-7 large organic kale leaves, de-stemmed
• 2 tbsp fresh, organic lemon juice
• 1 1/2 tsp pink Himalayan or Celtic sea salt
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 cloves organic garlic, minced
• 1/4 tsp ground cinnamon
• Piece of kombu (optional: great for quality salt, trace minerals, electrolytes, etc.)
• About 1 cup garbanzo flour (garbanzo/fava bean flour works well too)
• Cold-pressed virgin coconut oil for skillet/pan

How to Make? View on http://www.yumuniverse.com Here!

Asian-Inspired Raw Kale Salad

Ingredients for one salad:

• 5 big stalks of kale
• 1/2 avocado, cubed
• 1 carrot, peeled and sliced into strips with a vegetable peeler
• 3 tablespoons purple cabbage, chopped
• 1 tablespoon cilantro, roughly chopped
• 1 tablespoon red onion, thinly sliced
• 1 teaspoon sesame seeds

How to Make? View on http://cookieandkate.com Here!

 

Vegan Beef-less Taco Salad

(makes 4 servings – or 2, depending on how much you like taco salad)

Ingredients:

• 1 package (12 oz) Beef-less Ground Beef from Trader Joe's
• 2 tbsp olive oil
• ½ cup cooked brown rice
• 1 onion
• ½ cup Daiya vegan cheese
• ½ ear sweet corn
• 2 tbsp guacamole
• 2 tbsp mild salsa

How to Make? View on http://www.thisdishisvegetarian.com Here!

Raw Corn and Avocado Salad

by Dani Spies

Ingredients

• 3 cups of corn, cut off the cob (about 3 cups)
• 1 red pepper, diced
• ½ red onion, diced
• 1 cup of cherry tomatoes, quartered
• 1 large or two small avocados, cut into bite size pieces
• 1/3 cup chopped cilantro
• The juice of one lime (2 if their not super juicy)
• Salt and pepper to taste

How to Make? View on http://www.care2.com Here!

Vegan Watercress Soup Recipe

Ingredients (use vegan versions):

• 1 teaspoon coconut oil
• 1 onion, diced
• 2 cups fresh or frozen peas
• 4 cups water or vegetable stock
• 1 cup fresh watercress, chopped
• 1 tablespoon fresh mint, chopped
• pinch salt
• black pepper, to taste
• 1/2 (14 ounce) can coconut milk (or other nondairy milk)

How to Make? View on http://vegweb.com Here!

Basic (Vegan) Chocolate Cupcake Recipe

INGREDIENTS

• 1 cup soy milk
• 1 teaspoon apple cider vinegar
• 3/4 cup granulated sugar
• 1/3 cup canola oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
• 1 cup all-purpose flour
• 1/3 cup cocoa powder, Dutch-processed or regular
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Vegan Fluffy Buttercream Frosting

How to Make? View More on http://www.chow.com Here!

Moroccan Stuffed Tomatoes

Ingredients:

• 3 tablespoons extra-virgin olive oil, plus additional for brushing baking dish
• 6 medium ripe vine tomatoes, tops sliced off and seeds removed
• Sea salt
• 1 medium onion, very thinly sliced
• 2 garlic cloves, minced
• 1 pound firm medium zucchini, trimmed and grated
• 3 tablespoons finely chopped cilantro
• 1/3 teaspoon chile flakes, or to taste
• tablespoons toasted shelled pistachios.

How to Make? View on http://www.treehugger.com Here!

Green Bean Salad with Smoked Almonds

Yield: 4-6 servings
Time: 20 minutes

Ingredients

3/4 pound green beans, trimmed
3/4 pound yellow wax beans, trimmed
5 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon minced garlic
1/2 cup smoked almonds, coarsely chopped
1/3 cup chopped fresh basil

How to Make? View on http://www.annarbor.com Here!