Recipes

Recipes:

One Green Planet Recipe Monster

VegWeb Collection

Post Punk Kitchen

ChooseVeg Recipes

Plant Based on a Budget

Vegan Recipes by Angela

Fatfree Vegan Recipes

Happy Herbivore

Eco-Vegan Gal

Chocolate-Covered Katie

The Vegan Zombie

the veggie nook

Forks Over Knives

Vegan Yack Attack

Veg Kitchen

Finding Vegan

This Rawsome Vegan Life

The Vegan Taste

10/15/13

Autumn Harvest Potluck Recipe

From Samantha Moretz:

I had several people ask me to post the recipe for the pumpkin cake on the Meetup page. Here’s the recipe with the few changes I made as well as a link to the original recipe.

The original unaltered recipe can be found here, Veronica’s Cornucopia.

Here’s the version I made for the potluck.

Wacky Pumpkin Spice Cake

slightly modified from a recipe at http://www.veronicascornucopia.com

Cake

3 c. all-purpose flour

2 c. sugar

2 TBSP cinnamon

1 tsp nutmeg

½ tsp cloves

1 tsp salt

2 tsp baking soda

1 (15 oz) can pumpkin puree

1 ½ c. water

½ c. canola oil

2 TBSP apple cider vinegar

2 tsp vanilla extract

Maple-Cinnamon Glaze

1 c. powdered sugar

¼ c. maple syrup

1 tsp canola oil

½ tsp cinnamon

Preheat oven to 350 degrees. Grease and flour a 10” bundt pan and set aside.

In a large bowl mix together flour, sugar, cinnamon, nutmeg, cloves, salt, and baking soda. In a separate bowl, whisk together the pumpkin, water, oil, vinegar, and vanilla. Whisk the wet ingredients into the dry until thoroughly combined. Pour into prepared pan and bake for 1 hour, or until a toothpick inserted in center comes out clean.

Place on a cooling rack and allow the cake to stay in the pan for five minutes, then invert onto cooling rack and allow to cool completely. Once cool, put on a plate, whisk the glaze ingredients together and pour over the cake.

11/28/12

Thanksliving Potluck Recipies

Many thanks to Danielle Bussone for posting these!

Recipe #1

Harvest Rice Salad
Moosewood Daily Special

3 cups water
1 cup raw brown basmati rice
1/2 cup raw wild rice
1/2 teaspoon salt
1 tablespoon freshly grated orange peel

Dressing:
Juice of one orange (1/4 to 1/3 cup)
2 tablespoons canola or other vegetable oil
3 tablespoons cider vinegar
3 tablespoons orange juice
2 teaspoons chopped fresh rosemary or sage
1/2 teaspoon salt
1/8 teaspoon ground black pepper, more to taste

1 1/2 cups hot water
1 cup currants, golden raisins, chopped dried pears, or dried cranberries, or a combination
3/4 cup pecans
1/2 cup chopped fresh parsley
1/2 cup chopped scallions

In a small heavy saucepan with a tight-fitting lid, bring to a boil teh water, basmati rice, wild rice, salt and half the grated orange peel. When steam escapes, reduce the heat to low, place the pot on a heat diffuser, and simmer until the water is absorbed, about 35 minutes.

Meanwhile, preheat the oven to 325º

In a small bowl, whisk together the rest of the grated orange peel with all of the dressing ingredients and set aside. In another small bowl, pour the hot water over the dried fruit, cover, and soak for 10 to 15 minutes, until softened. Drain thoroughly.

Spread the pecans on an un-oiled baking sheet and toast in the oven for 10 to 15 minutes. Add the dressing and toss well. Stir in the drained fruit, pecans, parsley, and scallions. Set aside at room temperature for at least 30 minutes to allow flavors to mingle. Serve at room temperature.

Recipe #2

This recipe came only with ingredients and no name. It is some kind of quinoa dish; here are the ingredients.

Quinoa
Avocado
Balsamic Vinegar
Garlic Powder
Nutritional Yeast
Braggs liquid aminos.

Recipe 3

Beets in Cranberry Sauce

2 or 3 bunches of small beets, boiled or baked
1 1/2 cups cranberries
1/2 cup orange juice
1/4 cup brown sugar

Skin the cooked beets. Boil the cranberries in the orange juice until they are soft, then puree them in a blender or food processor. Put the sauce back in the pot, add just enough of the sugar to sweeten, heat until sugar is dissolved, add beets and heat through, serve hot.

Serves 6

Recipe #3

Moroccan-Style Stuffed Acorn Squash (This VegBoone member has veganized this recipe and replaced the acorn squash with butternut and delicata squash.)

2 tablespoons brown sugar
1 tablespoon Earth Balance
2 large butternut squash and/or delicata squash
2 tablespoons olive oil
2 cloves garlic, chopped
2 stalks celery, chopped
2 carrots, chopped
1 cup garbanzo beans, drained
1/2 cup raisins
1 1/2 tablespoons ground cumin
salt and pepper to taste
14 oz. vegetable broth
1 cup uncooked couscous
Preheat oven to 300º

Arrange squash halves cut side down on a baking sheet. Bake 30 minutes or until tender. Dissolve the sugar in the melted Earth Balance. Brush squash with the mixture and keep squash warm while preparing the stuffing.

Heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, salt and pepper, and continue to cook and stir until the vegetables are tender.

Pour the vegetable broth into the skillet and mix in the couscous. Cover skillet and turn off heat. All ow the couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture to serve.

Recipe #4

1 cup cooked noodles
1/2 baked sweet potato
1/4 teaspoon mustard
juice of half a lemon
1 tablespoon nutritional yeast
1 tablespoon extra virgin olive oil
1/4 teaspoon garlic powder
dash of salt
dash of pepper
1 tablespoon yeast (nutritional yeast?)
1/2 tablespoon olive oil for crust

In a medium bowl, combine sweet potato, lemon juice, mustard, yeast, garlic powder, olive oil, salt, and pepper. Mix thoroughly.

Fold 1 cup cooked noodles into sweet potato mixture.

Place all into serving baking dish.

Sprinkle 1 tablespoon yeast over the top to crisp while cooking.

Bake at 400º for 10 minutes or until top is brown. Enjoy! Serves 1

Recipe #5

This recipe came from blog.fatfreevegan.com contributed by VegBoone members Meagan and Jordan

1 sweet potato
1 onion
2 ribs of celery
1 carrot
2 cloves of garlic
1 15 oz can of cannelini beans
14 oz firm tofu
2 Tbsp GF soy sauce
2 Tbsp tomato paste
1 Tbsp spicy brown mustard
1/4 cup fresh chopped parsley
1/2 Tbsp rubbed sage
1 tablespoon thyme
1/2 tablespoon rosemary
1 1/2 teaspoon salt (or to taste)
1/2 teaspoon pepper
1 teaspoon smoked paprika
2 Tablespoons nutritional yeast
1/2 cup chopped walnuts (optional)
3/4 cup quinoa flakes or quick oatmeal

Preheat oven to 375º

Pierce and microwave potato for 5 minutes. Remove skin.

Sauté chopped veggies until soft. Add beans, mash lightly.

Process peeled potatoes, tofu, soy sauce, seasonings, and nutritional yeast. Ad to a large bowl with oats, quinoa flakes and cooked veggies and combine.

Dump mixture on a lined baking sheet and form into an oblong loaf shape.

Bake at 375º for 25 minutes, loosely cover with foil and bake for another 20 minutes or until nicely browned on the outside.

Recipe #6

Fruit Salad

1 bunch total seedless Cgrapes, red, white & black, cut in half
2 cans fruit coctail with juice
2 cans of peaches cut into bite-sized pieces
3 apples cut into small cubes
3 oranges cut into bite-sized pieces
½ cup pecans, or walnuts chopped
2 cans pineapple with juice
3 bananas sliced
1 – 2 cups shredded sweetened coconut

Combine all ingredients except the bananas and half the coconut the night before and let flavors combine in a covered glass bowl overnight. Just before serving, stir in the banana slices and top with coconut.

Recipe #7 Cranberry Chutney

12 oz fresh, or frozen whole cranberries
3 lrg apple, diced
1 lrg apple, pureed
8 lrg medjool dates, pureed
1 lrg orange, juiced
2 tbsp orange zest
⅓ cup raisins
3 tbsp fresh ginger, finely minced
3 tbsp fresh lemon juice
1 teasp ground cinnamon
½ teasp ground Jaimacan allspice
⅛ teasp cayenne pepper, can be omitted

Puree one apple with the dates and orange juice, adding a little water if needed.

Combine all of the ingredients into a saucepan and simmer 25 minutes at medium temperature uncovered.

Serve hot or cold.

Can be used as a condiment, side dish or sandwich spread.

Recipe #8 Vegetarian Paella from recipes.vegsoc.org

3 onions, chopped
4 cloves garlic, crushed
2 red peppers, chopped
450g button mushrooms
225g frozen peas
350g green beans, trimmed and cut into 1.25c m/1/2″ slices
2 x 450g cans chopped tomatoes
900g long grain white rice
2 tsp paprika
1 tsp saffron
1.8 ltr vegetable stock (boiling)
to taste salt and freshly ground black pepper
225g green olives, chopped
175g toasted cashew nuts
Handful fresh parsley, chopped

Preheat the oven to 190C/ 375F/ Gas 5. Heat the oil in a large frying pan or wok and fry the onions and garlic over a medium heat until starting to colour.

Add the peppers and mushrooms and fry for 3 minutes. Transfer to a large casserole dish. Add the peas, green beans, chopped tomatoes, rice, and paprika. Mix the saffron with the boiling stock and pour into the casserole dish, simmer for about 5 minutes.

Cover the casserole dish and transfer to the oven. Bake for 30-40 minutes until the rice is tender and the liquid absorbed. (Alternatively, simmer altogether in a large pan on the hob).

Season to taste and leave to stand for about 5 minutes.

Stir in the olives and serve sprinkled with the toasted cashew nuts and fresh parsley.

Notes
Serving suggestion:
Serve with a colourful tomato and olive salad with a garlicky oil and vinegar dressing if liked.

The top 10 best vegan recipe websites (from This Dish is Veg)

It’s been great to see vegan food hit the mainstream over the past year, with news that Ellen and Portia will be opening a vegan restaurant; with Bill Clinton extolling the benefits of a vegan diet; and with even Oprah devoting an entire show to plant-based foods. Nevertheless, finding delicious vegan recipes can sometimes be a challenge for vegans new and old.

If you’re looking for the best vegan recipes available on the Internet, here’s a list of my top 10 vegan websites (with a few bonus sites at the end).

1. Fat Free Vegan Kitchen: Ever since 2006, Susan Voisin, the author of FFV, has been educating us on how to do vegan right. On her site, you’ll find a plethora of recipes for any dish you can think of, plus stunning photography that will make you want to go out and start cooking—asap.

2. Choosing Raw: Gena Hamshaw is a Certified Clinical Nutritionist, former book editor and current Pre-Med student with a knack for eminently approachable raw foods recipes and an engaging writing style. You’ll also find a smattering of cooked foods throughout Gena’s posts, plus lots of thought-provoking ideas about being vegan in a non-vegan world.

3. Manifest Vegan: You’ll be charmed by the beautiful photography and innovative recipes on this award-winning blog by Allyson Kramer, whose first cookbook will hit store shelves in July 2012.

4. Diet, Dessert & Dogs: Previously wheat- and sugar-free, Ricki turned her sights to 100% gluten-free and low-glycemic recipes after being diagnosed with Candida Related Complex in 2009. Here you’ll find over 600 vegan recipes for everything from appetizers to dessert, many using stevia and other low-glycemic sweeteners (plus bonus comments from two adorable pups).

5. Healthy Happy Life: Kathy’s blog amazes with its sheer volume of mouthwatering recipes, each illustrated with an equally enticing set of photos. You’ll also find great information about vegan wellness, reviews, cooking tips, videos and more.

6. Oh She Glows: Angela’s upbeat, fun, humorous and affable style will draw you in and keep you coming back to see what she’s up to each day. Each recipe post is peppered with multiple photos and step-by-step illustrations. Keep an eye out for her first cookbook, scheduled for 2013!

7. Vegan Yum Yum: Lauren hasn’t posted a new recipe since January, 2010, yet this site remains a popular destination for vegans seeking gorgeous photography, tantalizing and creative recipes, and an abundance of dishes from easy to elaborate. Always a classic!

8. Dreena’s Vegan Recipes: I would guess there isn’t a vegan among us who hasn’t heard of Dreena Burton, bestselling author of The Everyday Vegan, Vive Le Vegan and Eat, Drink and Be Vegan (plus the upcoming Let Them Eat Vegan in March 2012). Dreena’s recipes are always reliable, always foolproof. . . and this is where you’ll find the recipe for her classic Homestyle Chocolate Chip Cookies, which are, in my opinion, the best vegan chocolate chip cookie out there.

9. JL Goes Vegan: A lively, entertaining site from JL Fields, who adopted a vegan diet post-40 and writes about her experiences as a vegan advocate and educator. You’ll find loads of yummy vegan recipes here, plus a fantastically helpful “Vegan 101” series of posts as well.

10. VegKitchen.com: This site from the popular cookbook author and artist Nava Atlas provides more than just recipes, with information on nutrition, book reviews, products and more.

Other Great Vegan Sites that Also Include Recipes:

• This Dish is Veg: Your one-stop shop for all things vegan. But you already knew that, right?

• Vegan Health.org: Great resource with an emphasis on vegan nutrition. Find an overview of vegan basics, nutrients that need attention, and many other points of concern to vegan diets.

• Crazy Sexy Life: Kris Carr’s love letter to a life filled with vegan, high-raw foods and other practices that help to keep her healthy and victorious over cancer.

• Finding Vegan: Just like Tastespotting or Foodgawker—except 100% vegan! Hundreds of photos that will lead you to every vegan recipe your heart desires.

• Xgfx.org: Your hub for all things vegan and gluten free. The brainchild of three rockin’ gluten free vegans, Kittee, Allyson and Jessy, this whimsical and informative site provides recipes as well as tips on how to live a happy, gluten-free, vegan life.

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