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Good Vegan Recipes/Products?

Yum Community — Mon, 09 Nov 2009 10:15:16 -0800

This story was written by member notinthemood and comes from the Kitchen Goddess group in the YumSugar Community.

I have somewhat recently become totally lactose intolerant - as in, no butter, no cheese, no yogurt, and nothing dairy. I'm totally opposed to relying on drugs to allow me to eat something my body clearly doesn't want to digest, so I've been experimenting with vegan cooking. It's been great thus far, but as the holidays approach, I've realized that I can't eat most of what everyone else in my family can because it relies so heavily on butter, cheese, and cream for flavoring. I'm old enough to bring a dish to pass, so I was wondering if anyone knew of any good vegan substitutes or recipes? I say good because I've tried some very bad vegan food substitutes, and don't want to venture down that road again. I've found a good vegan butter substitute in Earth Balance margarine, and I've heard you can use coconut milk for creams (but I haven't confirmed this). If you have a suggestion for a cookbook, even, I'm all ears. So ladies, any suggestions?

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Fast & Easy Dinner: Vegan Burger

partysugar — Thu, 03 Sep 2009 07:50:56 -0700

This recipe makes ingenious use of portabello mushrooms. An all-too-expected ingredient in unsophisticated vegetarian cuisine, the portabello mushroom often replaces a burger patty. Not so with this burger.

Instead, two mushroom caps take place of the bun, and sandwich an assortment of grilled veggies. Like all good burgers, the condiments are not forgotten - in this case, the "buns" are coated with pesto and balsamic vinegar. If this recipe sounds interesting to you, get it now and read more.

Vegan Burger
Modified from The Nest

Ingredients

1 cup extra-virgin olive oil, plus more for brushing
1 tablespoon finely chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
1 tablespoon very finely chopped garlic
Sea salt and freshly ground black pepper
8 large portobello mushrooms, 31/2 to 4 inches in diameter
1 pound fat zucchini (about 2 inches in diameter), preferably both yellow and green ones, cut into 1/4-inch thick rounds
1 pound plum tomatoes, thickly sliced
2 large red bell peppers, cut into 1 1/2-inch-wide strips
1 large (about 1 pound) purple eggplant cut into 1/2-inch-thick rounds (about 8 slices)
4 large handfuls arugula
About 2 teaspoons balsamic vinegar
About 1/3 cup Pesto (Store bought or homemade)

Directions

Build a medium-hot fire in a barbecue. In a medium bowl, whisk together the 1 cup of olive oil, thyme, rosemary, garlic, and salt and pepper to taste.
Scrape the gills from the portobellos and arrange them on a rimmed baking sheet. Add the zucchini, tomatoes, bell peppers, and eggplant to the baking sheet. Brush all the vegetables with the herbed oil.
Brush the grill rack with olive oil, transfer the vegetables to the grill, and cook, turning as needed and being careful not to let the olive oil flame up, until tender. The zucchini and tomatoes will be done first, needing just 2 to 3 minutes per side. The peppers will be done next. If you have been careful to just brown them, they will not need to be peeled. The mushrooms and fresh eggplant will need about 5 minutes per side.
In a medium bowl, toss the arugula with some of the remaining herbed olive oil and the balsamic vinegar. Taste for seasoning and set aside.
To build the burgers, generously spread the gill side of 4 mushrooms with pesto. Top with yellow zucchini, several tomato slices, green zucchini, eggplant slices, and several strips of bell pepper. Drizzle another small spoonful of pesto over all and close with another mushroom. Arrange some of the arugula salad on the side and serve immediately.

Serves 4.

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Summer of Salads: A Different Taco Salad

YumSugar — Tue, 01 Sep 2009 16:00:50 -0700

In the past week, San Francisco's seen some of the hottest days of the year. Which is why when a friend came over for lunch, I suggested we make a big, chilled salad with a cooling dressing to top it off. I chose taco salad: not the traditional kind with a fried tostada bowl and ground beef, but a lighter, meatless version with a creamy cilantro, cucumber, and avocado dressing.

The salad turned out beautifully. It has vibrantly hued ingredients, each neatly chopped, in contrasting layers. I especially enjoyed the flavors and textures - like buttery avocado, smoky cumin, and crispy chips - without any of the grease. Leftover chopped ingredients make for a wonderful next meal, and you can vary the dish. Remove the cheese to turn it vegan, or add grilled skirt steak if you're a meat lover. Savor a different taco salad when you read more

You'll Never Miss the Meat: Conscious Cook Cookbook

FitSugar — Wed, 30 Sep 2009 04:30:09 -0700

We know that eating less meat is a good thing - it reduces your carbon footprint, lowers your grocery bill, and makes sense for your heart. But does it taste good? Vegetarian diets are often associated with a bland menu of tofu, sprouts, and brown rice day after day. Chef to the stars Tal Ronnen sets out to bust this myth in his new cookbook, The Conscious Cook - Delicious Meatless Recipes That Will Change the Way You Eat ($20).

The cookbook is divided into sections by meal courses that include starters, soups, entrées, and desserts. I'm most excited about the entire section devoted to sandwiches because of all the new lunches I get to try. There's a nice intro that covers Ronnen's must haves in the kitchen - from what items he always has in his pantry (agave nectar) to the chef tools he can't live without (food processor). Ronnen touches on the importance of a vegan diet but does it without making you feel like you're choking on someone else's politics. It's obvious the chef's main focus is making food that tastes exceptional.

To hear more about The Conscious Cook and see a killer quinoa recipe, read more.

Each of the 75 recipes features a protein and ranges from the comforting - free-form ravioli with tofu ricotta and arugula pesto - to the sophisticated - peppercorn-encrusted portobello fillets with yellow tomato bearnaise and mashed potatoes. And every recipe has an inspiring photo accompanying it.

What's great about this cookbook is its range and its approach to meatless cooking. No main dish ever feels like a side dish, which can happen a lot in vegan and vegetarian cooking. Instead, each meal is made to be complete and satisfying. There are recipes for a quick or casual meal, but if you want to pull out all the stops, there are recipes for that too. As an added nice touch, there are seasonally driven dinner menus included at the end.

Quinoa, Avocado, and Sweet Potato Timbale With Roasted Tomatillo Dressing
The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat

Ingredients

For the quinoa:
1 cup quinoa, cooked in vegetable stock according to the package directions and cooled to room temperature
1/2 jalapeno, minced
1 tablespoon minced fresh cilantro
1 tablespoon extra-virgin olive oil
Juice of 1 lime
Salt and freshly ground pepper to taste

For the sweet potatoes:
1 sweet potato, peeled and cut into 1/2-inch dice
2 teaspoons extra-virgin olive oil
Sea salt and freshly ground pepper

For the dressing:
2 tomatillos in olive oil, skins removed
3 tablespoons plus 1 teaspoon olive oil
1 tablespoon rice vinegar
1/4 cup chopped cilantro
1 teaspoon light agave nectar
Sea salt and freshly ground pepper

For the tortilla strips:
Canola oil
2 corn tortillas, cut into 1/4-inch strips
1 teaspoon Cajun seasoning

To serve:
2 avocados, diced
Microgreens

You'll also need 4 salad plates, a food processor, and a 3-inch ring mold.

Directions
1. Make the quinoa: Place all the of the quinoa ingredients in a medium bowl and toss to combine.
2. Make the sweet potatoes: Preheat the oven to 400 degrees. In a small bowl, toss the sweet potatoes with the oil, and season with salt and pepper to taste. Spread in a single layer on a baking sheet and roast for 15 minutes, or until soft in the middle and lightly browned. Be careful not to let the sweet potatoes burn.
3. Make the dressing: Lower the oven temperature to 350 degrees. In a small bowl, toss the tomatillos with 1 teaspoon of the oil. Place on a baking sheet and roast for 15 minutes. Transfer to a food processor, add vinegar, cilantro, and agave nectar, and pulse to combine. With the motor running, pour in the remaining 3 tablespoons oil in a thin stream. Continue blending until emulsified. Season with salt and pepper to taste.
4. Make the tortilla strips: Pour 2 inches of oil into a small, heavy pot and heat until the oil shimmers. Add the tortilla strips and fry until crisp and browned, 1 to 2 minutes. Drain on paper towels and sprinkle with the Cajun seasoning.
5. Assemble the salads: Place a 3-inch ring mold in the center of one of the 4 salad plates. Fill with 1/4 of the quinoa mixture and press down with a spoon to pack the mold, smoothing the top. Place 1/4 of the sweet potato pieces on top of the quinoa and press down gently. Top with 1/4 of the avocado and press down gently. Carefully remove the mold. Repeat on the remaining salad plates.
6. Carefully place 2 tortilla strips parallel to each other about 1 inch apart on top of each timbale. Place 2 more tortilla strips perpendicular on top of those. Top the timbales with the microgreens and drizzle the dressing around the timbales.

Makes 4 servings
Prep time: 45 minutes

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White Bean Escarole Soup

FitSugar — Tue, 08 Jan 2008 09:30:00 -0800

Winter is the time for soup! And hearty ones like this White Bean Escarole Soup. Not only is soup a great way to start a meal if you are dieting, since the liquid can be filling, but this soup can become a meal unto itself because bean are a great source of protein. Let me just remind you that beans are a great source of fiber, so if you are trying to eat healthy you should check out this recipe. This soup is really versatile and by swapping out chicken broth for veggie stock or water, this recipe works for vegans as well.

If you don't have time to cook your own bean (and who really does these days), make sure to buy low sodium beans.

To see the recipe just read more

White Bean Escarole Soup
adapted from Enchanted Broccoli Forest by Mollie Katzen

The recipe calls for escarole, but you can substitute any green - spinach, kale, chard, collards - or a combination. You can use canned white beans (2 15-oz. cans, rinsed thoroughly) or dried beans (start with 1-1/2 cups). This recipe serves 4 to 6

What you need:
1 Tbs. Olive oil
2 cups chopped onion
2 bay leaves
5 stalks celery, minced
5 medium carrots, diced
2 tsp. Salt (or to taste)
4 cups chicken or vegetable stock
2 cups water
3 to 4 cups cooked white beans
6 cloves minced garlic
1-1/2 lbs. Escarole, torn into 1 inch squares
fresh black pepper to taste
toppings: freshly grated nutmeg, minced parsley, Parmesan cheese

What you do:

Heat the oil in a soup pot or Dutch oven; add the onion, bay leaves, celery, carrots, and salt. Cook over low heat for about 10 minuets.

Add stock and water. Cover, bring to a boil, lower the heat to a simmer, and cook quietly for about 20 minutes, or until the vegetables are very tender.
Add beans, garlic, and as much of the escarole as you can fit. Cover and wait a few minutes. When there is room, add more escarole in batches, waiting between additions for the greens to cook down. Cook for about 10 minutes.

Add black pepper to taste then Serve hot, topped with a grating of fresh nutmeg, a little parsley, and a generous sprinkling of Parmesan cheese.

I always like to eat soup with a piece of crusty multi-grain bread.

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If you are vegan, just omit the Parmesan garnish and use chopped flat leaf parsley or a little freshly ground nutmeg instead.

Fast & Easy Dinner: Jamaican Curried Tempeh Tacos

partysugar — Thu, 11 Jun 2009 07:50:40 -0700

Just because a meal is meatless doesn't mean it can't be filled with flavor. This vegan recipe is jam-packed with tropical seasonings and varied textures. The onions and tempeh are slightly caramelized before being coated in cilantro, curry powder, and fresh ginger. Red pepper and mustard greens provide a necessary crunch that balances out the softness of the tempeh. The finishing touch, a sprinkling of peanuts, makes this dish subtly salty and oh-so-satisfying.

To look at the recipe, read more.

Jamaican Curried Tempeh Tacos
From Vegetarian Times

Ingredients

1 Tbs. peanut oil
1 small sweet onion, such as Vidalia or Walla Walla, diced (1 cup)
1 8-oz. pkg. tempeh, cut into 1/2-inch cubes
1/2 cup unsweetened pineapple juice
2 Tbs. chopped cilantro
2 1/2 tsp. curry powder
1 1/2 tsp. grated fresh ginger
1 Tbs. lime juice
1 tsp. grated lime zest
4 6-inch corn or flour tortillas, warmed
1/4 cup chopped red bell pepper
1/2 cup curly mustard greens, finely chopped
2 Tbs. chopped peanuts, optional

Directions

Heat oil in nonstick skillet over medium-high heat. Add onion, and cook 3 to 5 minutes, or until onion is softened.
Stir in tempeh, pineapple juice, cilantro, curry powder, and ginger. Season with salt and pepper to taste. Cook 5 minutes, or until pineapple juice evaporates and tempeh starts to brown, stirring occasionally.
Remove from heat, stir in lime juice and zest, and season with salt and pepper.
Fill tortillas with tempeh mixture. Add red bell pepper and mustard greens. Top with peanuts, if desired.

Serves 4.

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Fast & Easy Dinner: Bulgur With Leeks and Swiss Chard

partysugar — Thu, 04 Dec 2008 10:15:31 -0800

Bulgur, the grain common to tabouleh, makes a scrumptious staple in this quick vegan recipe. Leafy green Swiss chard provides nutrients, while mushrooms add an earthy heartiness to the one-pot dish. Although the recipe is simple, the flavors are rich and filling. Pair with a glass of red wine and some cheese for a luxurious weeknight meal. To look at the recipe, read more.

Bulgur With Leeks and Swiss Chard
From Vegetarian Times

Ingredients

2 Tbs. olive oil
2 medium-size leeks, white and tender green parts chopped
1 lb. Swiss chard, stems cut into 1-inch pieces, leaves torn into large pieces
2 cups sliced mushrooms
4 cloves garlic, minced (about 4 tsp.)
2 3/4 cups low-sodium vegetable broth
1 cup bulgur

Directions

Heat oil in large pot over medium-high heat. Add leeks and chard stems, and cook 4 minutes, or until softened, stirring often.
Add mushrooms, and cook 5 minutes, or until softened, stirring occasionally.
Add garlic and chard leaves. Cover, and cook 5 minutes, or until leaves are wilted, stirring occasionally. Season with salt and pepper.
Stir in broth and bulgur. Bring to a boil, reduce heat to medium low, cover, and simmer 10 minutes, or until liquid is absorbed and bulgur is tender. Remove pan from heat, and serve.

Serves 4.

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Healthy Thanksgiving Sides and Desserts

FitSugar — Wed, 25 Nov 2009 08:00:40 -0800

Thanksgiving is tomorrow. I've been anticipating the meal for weeks, but I still have room on my table for a few healthy side dishes and desserts. Check out these six recipes for tasty dishes that don't rely on copious amounts of fat to please your palate.

Carrot Soufflé	Brussels Sprouts	Apple Squash
Apple Pear Oatmeal Crisp	Pumpkin-Carrot Bars	Vegan Pumpkin Pie

Fast & Easy Dinner: Avocado Mango Salad

partysugar — Tue, 22 Apr 2008 05:28:33 -0700

Let's celebrate Earth Day by making a healthy, vegan-friendly meal with earth grown vegetables. For an eco friendly dinner, purchase the greens, avocados, and mango at your local farmers market. A quick vinaigrette - made with passion fruit juice concentrate, dijon mustard, and Sherry vinegar - dresses this scrumptious salad. Pair with a wedge of cheese, a chunk of bread, and a glass of organic sparkling wine for a delicious dinner that celebrates our planet. To look at the recipe, read more.

Avocado Mango Salad
From Bon Appetit magazine

Ingredients

3 tablespoons frozen passion fruit juice concentrate, thawed
3 tablespoons minced shallot
4 teaspoons Sherry wine vinegar
1 teaspoon Dijon mustard
1 teaspoon whole coriander seeds, coarsely cracked
3 tablespoons olive oil
8 cups herb salad mix (about 4 ounces)
1 large ripe mango, halved, pitted, peeled, sliced
2 small avocados, halved, pitted, peeled, sliced

Directions

Whisk first 5 ingredients in small bowl to blend; gradually whisk in oil. Season dressing generously with salt and pepper.
Toss salad mix in large bowl with 1/4 cup dressing. Divide salad among 4 plates.
Tuck mango and avocado into salad; drizzle some of remaining dressing over mango and avocado.

Serves 4.

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Low Fat Banana Bread with Chocolate, Cherries and Walnuts

FitSugar — Tue, 05 Jun 2007 03:30:00 -0700

I had two very large, very rotten bananas sitting on my kitchen counter. When life gives you rotten bananas you make banana bread (or smoothies, but I was in a baking mood).

I wanted to try to make a low fat version and I found this non-fat version, but since I added chocolate and it also contains nuts the entire package has some fat in it. Since the recipe is vegan it contains no butter and no eggs, it is definitely low in cholesterol.

The bread is tasty, but a little dense and a little dry. I want to toast it and smear it with butter, but that defeats the purpose doesn't it. It is great for breakfast or a snack, but I wouldn't take this banana bread to a party or give it as a gift. To occasions like those I prefer to bring something a bit more decadent.

To check out the recipe, just read more

Low Fat Banana Bread with Dried Cherries, Chocolate, and Walnuts
adapted from Fat Free Vegan

3 over-ripe bananas
2 tbsp. lemon juice
4 ounces unsweetened apple sauce
1/2 cup dark brown sugar
2 cups whole wheat flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1/2 cup tart dried cherries
1/2 cup chopped walnuts
1/2 cup bittersweet chocolate chips

Preheat the oven to 325 F. Spray loaf pan with cooking spray.
In a large bowl, mash the bananas and add the lemon juice, apple sauce, and sugar. Stir well to combine.
In a separate bowl, combine the remaining ingredients. Add the dry ingredients to the banana mixture, and stir just until the mixture is well-combined.
Spread the mixture evenly in the pan and bake until a toothpick or knife inserted in the center comes out clean, about 40 - 50 minutes. Allow to cool before serving.

Note from Fat Free Vegan: Fat-free quickbreads like this really benefit from being allowed to cool completely, which is why they often taste better the next day. The crust, which is chewier than breads with oil, will gather moisture and softness over time. Ignore the tempting aroma; pleasure delayed will be pleasure multiplied.

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