Featured Recipes
Food.com: Vegan Recipes
02/03/2012 06:58 PM
Three Sisters' Fry Bread
From VegNews magazine Dec 2011. You can substitute other similar sweet squash if you prefer. I used squash I roasted, stored then froze back in November. Dried sage was specified in the original recipe, but I thought is more appropriate to use fresh sage from our herb garden. A KitchenAid stand up mixer was used to prep the dough. The fry bread reminds me of South American arepas and they were delicious with a spoonful of homemade guacamole on top (not traditional). Origin of the term 'Three Sisters': "According to Iroquois legend, corn, beans, and squash are three inseparable sisters who only grow and thrive together. This tradition of interplanting corn, beans and squash in the same mounds, widespread among Native American farming societies, is a sophisticated, sustainable system that provided long-term soil fertility and a healthy diet to generations. Growing a Three Sisters garden is a wonderful way to feel more connected to the history of this land, regardless of our ancestry."
Rating: 0 Created: Feb 3, 2012 6:58:49 PM |
02/02/2012 02:56 PM
Sephardic Chickpea and Olive Salad
This salad is light and refreshing, and tastes better the second day!
Rating: 0 Created: Feb 2, 2012 2:56:48 PM |
02/02/2012 09:19 AM
Rachel's Guacamole
Guacamole perfect for chips or a sandwich spread!
Rating: 0 Created: Feb 2, 2012 9:19:18 AM |
02/02/2012 09:16 AM
Sweet and Spicy Pumpkin Soup
This recipe came from "The Vegan Table" by Colleen Parick-Goudreau pg. 45. For a little variety, top with a drizzle of Cashew Sour Cream.
Rating: 0 Created: Feb 2, 2012 9:16:36 AM |
02/02/2012 07:14 AM
Vegan This is Not Your Mama's Pumpkin Soup
I adapted this recipe from the Gluten-free Goddess. We like a lot of heat in this house, so I used 2 chills and left in the seeds. You can modify by using only one, or by scraping out the seeds, or by omitting the chili altogether. This is a hearty and rich soup and it is free of gluten and sugar.
Rating: 0 Created: Feb 2, 2012 7:14:24 AM |
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VegWeb.com - Miscellaneous Fat Free and Low Fat Recipes
03/19/2011 02:05 PM
10 Hazelnut Calorie Ice Coffee
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Recipe submitted by noabalboa, 03/19/11
10 Hazelnut Calorie Ice Coffee
Ingredients (use vegan versions):
2 ounces hazelnut coffee
4 cups ice
sweetner, to taste (I use Truvia)
Directions:
1. Using an espresso machine, make 2 ounces (2 of those small coffee cups or 2 shot glasses).
2. In a blender or food processor, put the 4 cups of ice and add the coffee.
Mix for about 2 minutes or until the ice/coffee mixture is consistent and looks like iced coffee.
3. Add as much sweetener as you like. I used 7 (3.5-gram) packets of Truvia
Source of recipe: I wrote this recipe
Makes: about 4 cups of iced coffee, Preparation time: 5 minutes, Cooking time: 2 minutes
^
01/19/2011 09:11 PM
Simple butternut squash soup
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Recipe submitted by darthistlefaery, 01/20/11
Simple butternut squash soup
Ingredients (use vegan versions):
1 medium or large butternut squash
1-2 carrots, chopped, optional
1 stalk celery, chopped, optional
2 cups broth
salt and pepper, to taste
1 cup unsweetened nondairy milk (I use almond milk), optional
Directions:
1. Peel, halve, remove seeds, and chop butternut squash into 1/2" cubes. Boil broth and stick the veggies in it.
2. Cook for about 15-25 minutes, or until butternut squash is soft.
3. Season, to taste. Add milk for a creamier consistency.
4. Optionally, for a very filling meal, blend veggies (I blend about 2/3) to make it very thick. Add...
01/11/2011 10:19 PM
Italian Style Spaghetti Squash
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Recipe submitted by suprkat, 01/12/11
Italian Style Spaghetti Squash
Ingredients (use vegan versions):
1 small (1-1/2 to 2 pound) spaghetti squash, halved lengthwise
1/4 cup water
1 cup flat leaf Italian parsley, chopped
1 tablespoon olive oil
1 small yellow onion, diced small
2 to 3 cloves garlic, minced
2 cups sliced mushrooms
2 small zucchini, halved lengthwise and sliced into 1/4" half-moons
1 teaspoon dry basil
1 teaspoon dry oregano
1 pound can diced tomato, in its juice (low sodium)
2 tablespoons nutritional yeast flakes
salt, to taste
pepper, to taste
1 tablespoon flour, to thicken sauce
pan-toasted pinenuts (optional)
vegan "p...
11/23/2010 10:58 PM
Tomato Vegetable Meatless Meatball Soup
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Recipe submitted by sdvegi, 11/24/10
Tomato Vegetable Meatless Meatball Soup
Ingredients (use vegan versions):
1 (15-ounce) can fat free tomato vegetable soup (e.g., Health Valley)
6 meatless meatballs (e.g., Trader Joe's)
3 cups frozen peas (405g)
Directions:
1. Combine ingredients in a large bowl.
2. Cover and microwave on high for 5 minutes, or until warm.
This is a fast simple meal that is good any time of year but is especially nice on a cold winter day. The tomatoes and meatless meatballs combination is similar in flavor to, and reminds me of a meatball sandwich or spaghetti with meatballs.... except that the soup version has more vegetables.
Total Calories: 606
Ca...
09/19/2010 04:03 PM
Green, raw, oat, breakfast smoothie
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Recipe submitted by sdvegi, 09/19/10
Green, raw, oat, breakfast smoothie
Ingredients (use vegan versions):
3 to 4 bananas
1 1/2 cups rolled oats
1 cup carrots, chopped
2 cups apple juice (heat if any of the ingredients are frozen)
1 bunch greens
(green kale, spinach, or red dandelion work best; collard and chard are not as bright green)
Directions:
1. In a 2 quart blender (Vita-Mix, Ktech or other high power blender with 2 quart container is best), add bananas, oats, carrots, and apple juice. Add water to the 6 or 7 cup mark and blend until everything is smooth.
2. The greens are bulky but will fit when blended in, if blended in steps, a little at a time....
06/05/2010 06:15 PM
Potato wrap/burrito
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Recipe submitted by sdvegi, 06/05/10
Potato wrap/burrito
Ingredients (use vegan versions):
6 medium sized potatoes, baked
13 ounces white corn and black bean salsa (I use Great Value)
1/4 cup carrots, diced
1/4 cup celery, diced
1/4 cup parsley, chopped
8 tortillas, warmed
Directions:
1. Mash all ingredients, except tortillas, in a glass bowl.
2. Serve warm in tortilla.
Yummy, filling, easy to make.
Make a bunch of burritos and take them on a picnic, hike, or to work for lunch. Tastes great even without the carrots, celery, and parsley. Add your favorite greens if you like. Keep left over in the refrigerator; it should be fine for a few days.
Source of reci...
04/16/2010 06:04 AM
Organic Millet Cakes
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Recipe submitted by zfanatique, 04/16/10
Organic Millet Cakes
Ingredients (use vegan versions):
1/2 tablespoon olive oil
1/2 cup millet
2 garlic cloves, chopped
1 3/4 cups vegetable broth (I use low sodium)
salt and black pepper, to taste
3/4 teaspoon spice mix (I use ras el hanout curry blend)
1/4 teaspoon onion powder
1/2 teaspoon paprika
1 small carrot, chopped
Directions:
1. In a small pot, bring the olive oil to medium heat. Add the millet and allow to toast 1-2 minutes, stirring frequently. Add the garlic, and allow to cook another 30 seconds.
2. Pour in the broth, salt, and pepper and bring to a boil. Once boiling, stir and bring the heat d...
02/24/2010 06:52 PM
Chunky Roasted Tomato Ragu with Polenta
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Recipe submitted by SchmooMcgoo, 02/24/10
Chunky Roasted Tomato Ragu with Polenta
Ingredients (use vegan versions):
5 cloves garlic, minced
1 small onion, chopped
1 medium fennel bulb, sliced thinly then chopped
3 small stalks celery, sliced crosswise
8 mushrooms, sliced
1 green bell pepper, chopped
1 (14 ounce) can roasted crushed tomatoes (I use Muir Glen brand)
1/2 cup red wine, divided
1 tablespoon olive oil
1 (6 ounce) package Italian seasoned polenta, sliced into 8 pieces (I use Melissa's brand)
Directions:
1. Heat deep saute pan and spray with nonstick spray. Add garlic and onion and saute for about 3 minutes.
2. In order, add fennel, ...
02/03/2010 09:25 PM
Oatmeal with Black Beans, Vegetables and Fruit
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Recipe submitted by sdvegi, 02/04/10
Oatmeal with Black Beans, Vegetables and Fruit
Ingredients (use vegan versions):
3 cups rolled oats
1 (15 ounce) can black beans, drained and rinsed
1 cup raisins
1/2 cup ground flax seeds
2 cups frozen mixed vegetables
2 cups frozen blueberries
1 cup frozen strawberries
1 to 2 cups frozen, sliced bananas
2 cups water
Directions:
1. In an 3 quart microwavable dish, add first 5 ingredients (through mixed vegetables). Mix well and then pack down flat.
2. Top with frozen fruit, spreading out to create a fruit layer. Pour water over mixture.
3. Leave uncovered and microwave for 9 minutes on high (time is for a ~100...
01/23/2010 02:56 PM
Bean-not-Butter + Omega 3 (easy vegan bean spread)
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Recipe submitted by sdvegi, 01/23/10
Bean-not-Butter + Omega 3 (easy vegan bean spread)
Ingredients (use vegan versions):
1 (15 ounce) can black beans
1 tablespoon flax seed oil
Directions:
1. Add black beans to a container and mash with a fork.
2. Add flax seed oil and mix in.
3. Refrigerate and use like (and in place of) peanut butter.
The only fat in this (flax seed oil) is the best vegan source of omega 3. The calorie ratio for peanut butter is 72% fat (130/180) with no omega 3. Bean-not-butter is 26% fat (125/475) and 1/2 that 26% is omega 3.
Source of recipe: One of my boys is allergic to peanut butter, the other one is allergic to tree nuts, and they both like san...
VegWeb.com - Black Beans
08/07/2011 03:11 PM
Black Beans With Greens
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Recipe submitted by vegevet, 08/07/11
Black Beans With Greens
Ingredients (use vegan versions):
1/2 yellow onion, chopped
2 cloves garlic, chopped
1 tablespoon olive oil
6-8 cups water
1 vegetable bullion cube or 1 tablespoon prepared vegetable paste
1 bunch kale, torn into small pieces
1 (16 ounce) can black beans, rinsed and drained
large pinch fresh cilantro
salt and pepper, to taste
Directions:
1. Place onion and garlic in bottom of soup pot in the oil. Saute for 5 minutes until they glisten.
2. Pour in water and add the veggie bullion. Add the kale. Cook this down until it starts looking soft (about 5 minutes or so).
3. Add the b...
04/05/2011 03:32 PM
5 min. black bean hummus
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Recipe submitted by CuSukha, 04/05/11
5 min. black bean hummus
Ingredients (use vegan versions):
2 cloves garlic
3 stalks cilantro
1 teaspoon parsley
1 teaspoon salt
1 teaspoon cumin
2 teaspoons olive oil
dash cayenne, optional
1 lemon
1 (16 ounce) can black beans, drained and rinsed
1 1/2 tablespoons tahini
paprika, for garnish
lemon slice, for garnish
cilantro leaf, for garnish
Directions:
1. In a food processor or blender, mince garlic and cilantro. Add cumin, salt, olive oil and cayenne (if using).
2. Squeeze in lemon juice. Add black beans and tahini, and mix/blend until desired consistency.
3. Water shouldn't be necessary but...
03/06/2011 06:45 PM
Spicy Black Bean Cauliflower Salad
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Recipe submitted by LuxHippie, 03/06/11
Spicy Black Bean Cauliflower Salad
Ingredients (use vegan versions):
2 tablespoons olive oil
1 teaspoon cumin
1 medium red onion, thinly sliced
1 teaspoon turmeric
salt, to taste
1/2 red bell pepper, diced
2 cloves garlic, finely chopped
2 tablespoons sesame seeds
1-1/2 teaspoons red pepper flakes
2 tablespoons fresh ginger, grated, divided
1 head cauliflower, cut into bite-site pieces
1 (15-ounce) can cooked black beans, drained and rinsed
1 large jalapeño pepper, minced (omit the seeds if you dont like things too spicy)
1 tablespoon agave nectar
3 tablespoons chopped fresh cilantro or green onion
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11/17/2010 10:20 AM
Chipotle Black Beans
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Recipe submitted by cristinalicia, 11/17/10
Chipotle Black Beans
Ingredients (use vegan versions):
1 pound dry black beans, soaked overnight and rinsed
2 tablespoons minced garlic
1 small onion, quartered
1/3 cup tomato paste
2 cups frozen corn
5 chipotle chiles with sauce, minced
red Pepper flakes, to taste
salt, to taste
adobo seasoning, to taste
oregano, to taste
Directions:
1. In a large stockpot, add the rinsed black beans and fill with water a few inches above the beans. Add the garlic and onion. Bring to a boil, then reduce the heat to a simmer. Cover and let cook for about 1 1/2 hours, or until tender.
2. Pour out the water from the b...
09/21/2010 10:39 AM
Quick 'n' Satisfying Salsa, Black Bean and Rice Combo
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Recipe submitted by sneakerdog, 09/21/10
Quick 'n' Satisfying Salsa, Black Bean and Rice Combo
Ingredients (use vegan versions):
1 cup brown rice
8 ounces black beans
1 1/4 cups salsa
1 teaspoon dried red pepper flakes
1 1/2 teaspoons chili powder
pepper, to taste
Directions:
Cook rice according to package directions. Mix in the other ingredients. Heat slowly until heated thoroughly.
This is a terrific easy dinner recipe for autumn or winter, especially.
Source of recipe: My wife has a book called *The Vegetarian 5-Ingredient Gourmet" by Nava Atlas. This recipe is a variation on the "Salsa Grain and Bean Pilaf" recipe in that book.
Makes: 2 servings, Prepa...