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Yummy Vegan Recipes! |
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Down towards the bottom of the page
you'll find Theresa's Favorite Recipe websites! |
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from Vegetarian Times 2 C bran cereal (Fiber One works well) Preheat oven to 350 F. Spray a loaf pan
with oil. Mix cereal, soymilk, sugar, and raisins in
a large bowl and let sit for 10 min. Once bran cereal is softened, add flour,
baking soda, and baking powder. Give ingredients a good stir and pour into
the oiled loaf pan. Bake for one hour. |
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from
Sarah Kramer Makes ½ C 1 C unsweetened frozen raspberries Place raspberries and sugar in a sauce pan
and bring to a boil. Set aside to cool, then place mixture into a sieve to
remove seeds. I press the mixture against a thinly-screen strainer with the
back of a spoon. Then add other ingredients to the seedless mixture. |
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from
Beverly Lynn Beckett Filling: Two 12.3 oz Mori Nu Extra Firm Tofu Press tofu for at least one hour. Preheat oven to 325 F. In food processor combine tofu and other
ingredients until smooth. Pour into prepared crust. Bake at 325 F for 45 min.
Allow to cool and chill overnight. |
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Pumpkin Bars 2 C Whole Wheat Flour Preheat oven to 350 F. Lightly spray a brownie
pan or casserole dish with oil. Mix all dry ingredients in a large bowl and
set aside. Place all wet ingredients in a food processor and mix until
smooth. Pour wet ingredients into dry ingredients and mix. Pour into pan. Bake for 30-40 min, or until a toothpick
inserted into bars comes out clean. Cool to room temperature then refrigerate.
Serve cold. |
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from Bryanna Clark Grogan ½ C plus 2 T heated vegetable broth Mix broth with wine, tomato, oil in small bowl.
Stir in TVP and soak for 5 min. Add mashed tofu and seasoning. Stir well. Once mixture has cooled, add gluten flour
and mix well with your hands. Add extra gluten if the mixture does not begin
to hold together. Shape mixture into patties (using ¼ to ½ C mixture) or
smaller links. Steam patties or links in a basket over water for 20 min. Then
brown in oil in a skillet. May refrigerate or freeze. |
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from Justine Mayella 1/2 cup plus 1 tablespoons flour Preheat oven to 325 degrees F. In a mixing bowl, stir together flour,
baking soda and salt. In a second bowl, mix brown sugar,
vegetable oil, agave nectar, vanilla, apple sauce and natural peanut butter.
Stir until smooth. Add flour mixture to brown sugar mixture
and stir until mixed. Form dough into 8 equal pieces and shape pieces into
balls. Press down slightly to make neat mounds. Place the 8 mounds about 2
1/2 inches apart on an ungreased cookie sheet and sprinkle tops with sparkly
sugar or use a fork and press a criss-cross pattern on top of each cookie.
These don’t spread much, so if you don’t press the
criss-cross, make sure you shape the cookies neatly. Bake for 15 minutes. Let cool for 3 minute
on sheet, then transfer to wire rack to cool. Makes 8 cookies |
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From the September 5, 2007 New York Times 3 1/2 cups stock or water 1. Preheat oven
to 450 degrees. Warm stock or water in a saucepan. Put tomatoes in a medium
bowl, sprinkle with salt and pepper, and drizzle them with 1 tablespoon olive
oil. Toss to coat. 2. Put remaining
oil in a 10- or 12-inch ovenproof skillet over medium-high heat. Add onion
and garlic, sprinkle with salt and pepper, and cook, stirring occasionally,
until vegetables soften, 3 to 5 minutes. Stir in tomato paste, saffron if you
are using it, and paprika and cook for a minute more. Add rice and cook,
stirring occasionally, until it is shiny, another minute or two. Add liquid
and stir until just combined. 3. Put tomato
wedges on top of rice and drizzle with juices that accumulated in bottom of
bowl. Put pan in oven and roast, undisturbed, for 15 minutes. Check to see if
rice is dry and just tender. If not, return pan to oven for another 5
minutes. If rice looks too dry but still is not quite done, add a small
amount of stock or water (or wine). When rice is ready, turn off oven and let
pan sit for 5 to 15 minutes. 4. Remove pan
from oven and sprinkle with parsley. If you like, put pan over high heat for
a few minutes to develop a bit of a bottom crust before serving. Yield: 4 to 6
servings. Time: 30 minutes |
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from Elise rice paper rounds Fill shallow pan
with water (warm or room temperature). Lay spring roll wrapper in water for a
few seconds until pliable. remove from water, lay on plate or flat surface,
fill with ingredients (from list above) of your choice. Place the carrots and
mint and basil leaves on outside so that color shows through wrapper. Fold up
the bottom, then the two sides, continue to roll. Place the roll seam side
down. If you make
ahead of time, place in an airtight container lined with a damp towel and
store at cool room temperature, not in the fridge, will keep for one hour or
two. Dipping Sauce 1 shallot or two-cloves garlic Stir-fry minced garlic for a minute or two, until garlic softened. Add hoisin sauce, rice vinegar and water and peanut butter if desired, bring to a boil. Add chili paste to taste. Remove from heat, pour in dipping bowls and garnish with chopped peanut. |
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from Elise 1/4 cup Earth Balance, softened Beat Earth
Balance, powdered sugar and peanut butter in large bowl. Stir in cereal,
cherries, chocolate chips, and pecans. Mix well. Shape teaspoonfuls of dough
into 1- inch balls. Roll in coconut. Place on cookie sheets and chill in
refrigerator 1 hour. Store in refrigerator. Makes about 3 dozen cookies. |
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given to me at the August, 2007 potluck!
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given to me at the August, 2007 potluck!
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from Zia: This is one of the best
spreads I've even tried. Rae is going to produce this commercially but
was generous enough to give out the recipe. I changed a few items
slightly. 1 cup raw cashews (soaked 2
hours, then drained) Blend in blender or small processor until very smooth. Add a little water if needed. Chill. Serve with rice crackers or on toast. |
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from Elise: 40 or so Saltine Crackers Preheat oven to 325 degrees F. Line a jellyroll pan (aluminum
pan with shallow sides) with aluminum foil. Arrange saltine crackers on
foil. Make sure crackers are flat, and pan is full. Melt butter and brown sugar in
a saucepan and boil for 3 minutes. Pour over crackers, spread with spoon to
coat evenly. Bake at 325 degrees F. for 5
minutes. Remove from oven, pour
chocolate chips over and let stand 5 minutes to melt. Spread around with a knife or
spoon, then cover with bits of chopped nuts or some kind of brickle if you so
desire. Place in refrigerator or
freezer until hard. Break into bite-size or cracker-size pieces. You may also substitute white chocolate pieces or whatever you like instead of the semi-sweet chocolate. This makes a delectable gift or treat for any age! We made several batches of this over the holidays and it is absolutely delicious. |
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from Larry: I learned it from my sister-in-law. two 16 oz cans of black beans(cooked) Mince the onion. Mince the garlic.
Saute the onion and garlic in oil. Blend up one can of beans into a
puree. Add the blended beans and the tomato/chili mix to the onions and
garlic. Add the second can of beans to the mix. Heat the mix. Add 3 cups of water to the rice in a
separate pot and cook on top of the stove. Boil the rice and water mix
until the water level is the same as the rice level. Cover the rice and
water mix. Set the heat on low and cook for 18 minutes. After 18
minutes remove the cover and stir up the cooked rice. Put the cooked rice on a plate and add the
bean mix on top of the rice. |
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Here’s
a secret: I don’t have recipes for every dish I have a picture of… nor pictures of every dish that tasted so good at the potluck! It’d be swell if I could fix this problem… knowing, of course, that I can’t go back and get pictures of some of those tasty delights… but you can give me your recipes to share! Below are some pictures! |
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Wanna
see something cool? Check this out: |
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