vegan recipes: a list thread

Yeah, except for the soy milk it's not really substituting anything. It does call for oil instead of any other shortening, I think C used coconut oil? Anyway, whatever, it was awesome.

i have to say, though, that there is a vegan bakery in chicago (or maybe evanston) that produces the most amazing, rich, homestyle vegan birthday cakes - "buttercream" icing and all.

I think tofu is a bit more exotic here than it is in the U.S. I like it, but I don't think I've ever had it outside a restaurant, and I didn't even realise Tesco stocked it. I was all ready to go to the Chinese supermarket. I will steel my nerves by getting good and drunk when I cook it, which will hopefully be later this week.

i think selling souls to the devil was involved somewhere down the line.

xpost - srsly, don't sweat it! it will be awesome. is there anything in particular you're worried about re: cooking?

that I will not be drunk enough

haha, no it will be fine. I gather the problem with tofu is it can be too sloppy, but it probably ends up tasting the same whatever.

that's why you need firm or extra firm.

i really like this method because i've always had reservations re: cooking tofu for stir-fry, etc. http://hubpages.com/hub/How_to_Cook_Tofu_Like_the_Pros

it consumes time but it's easy to do ahead of time

I was JUST looking for a good pumpkin dessert recipe! Hooray!

I made vegan lasagna tonight. I really wish I had a working camera so I could start my own food porn blog

That tofu thing worked! Hunh. I need to come up with a good marinade though.

I made vegan lasagna tonight.

i would like to know about this.
i've never been sure whether making the sauce is one of those things that needs the exact physical constitution of milk to succeed or whether using alternatives is o k. needing lasagna replacement confuses me further.

are you talking about the freezing thing, cas? it's a great trick. i'm pretty sure that's what the "natural" pizza place i love does to make their vegan "feta cheese."

my tofu is being delivered tonight but I am too tired to cook and will eat pasta. this weekend though!

A+, would eat again. Next time I will use less lime zest (I didn't have a zester so I was trying to cut up peel with a knife, which is retardé). The tofu was fine though, and quinoa is good stuff. And the tofu marinade sauce stuff -- high intensity.

isn't the sauce delicious?? i'm glad it worked out

the sauce is fierce!

Oh, no, not the freezing, the frying thing from harbi's link. My freezer situation right now is not idea.

'm pretty sure that's what the "natural" pizza place i love does to make their vegan "feta cheese."

where's the natural pizza place? i'm not vegan but am kind of shying away from dairy and consequently pizza.

viva herbal, on 2nd ave near 10th street.

a bit pricey, due to the fact that they cater to vegans, gluten intolerants, and kosher folk, but it really is great (even though those restrictions sound dire).

thank you, it sounds good. i'd like a deli where that kind of thing was a given, because then wondering about vegan margarine or separate cutting knives isn't going to feel like an affront in the name of culture war.

White bean and roasted garlic soup--delicious!! Except next time I won't add the fennel seed. And for some reason, unlike every other soup ever, it's much better right when you make it than it is when you reheat it.

post recipe plz!

I made the tofu/sweet chili sauce/quinoa! It was grebt! Mr. Que liked it, too.

i found out about it from somewhere else on ilx, BUT, on the subject of quinoa this looks pretty great.

i am looking forward to the onset of soup-making season. i've never really eaten pumpkin apart from squash, so maybe i'll experiment.

Vegan lasagna (add the nutritional yeast!)
http://vegweb.com/index.php?topic=8013.0

White Bean and Roasted Garlic Soup (originally from Vegan with a Vengeance)
http://www.recipezaar.com/White-Bean-and-Roasted-Garlic-Soup-76175

this is an old standby i forgot about for a couple years http://www.zawaj.com/recipes/rice/koshari_pasta.html

i made it just now, using a can of garbanzos mixed in with the sauce instead of squash. i also ignored the stuff about layering and just mixed it all together.

What's on your menus for VEGAN THANKSGIVING??

Nothing? Really??

I just made Julie Hasson's now legendary Spicy Italian Vegetarian Sausages (everyone and their mom who had a vegan food blog seemed to rave about them): http://www.everydaydish.tv/index.php?page=recipe&recipe=109 . The texture is sublime, but I'm not crazy about the flavor. It's not BAD, but there's certainly room for improvement. Next time I'm going to omit the 1T of fennel, up the oregano to 1t, and possibly add some tomato paste. I think I also added a bit too much garlic (6 or 7 enormous cloves)

although i love a good vegan recipe, i'm not vegan anymore. plus, i'm not cooking this year. all of this = no vegan thanksgiving. i have a great savory cranberry sauce recipe that i can try to dig up, though.

I am thankful that, this year, no vegetarians are joining us for thanksgiving dinner, so I don't have to modify any recipes for once. Ours will be a wholly omnivorous table.

YA FUCK U GET OUTTA MY THREAD

Suck it up, tofu breath. I'm cooking pumpkin pie with eggs and tasty rich heavy cream, crust flaky with lard from happy pasture-raised pigs, and sweet potatoes whipped with real butter. Take your faux ersatz processed-beyond-belief crap and wallow in it.

do you fry up your cranberries in bacon fat?

thanksgiving fav: corn pudding

this looks great:

http://www.veggiemealplans.com/archive/1-recipes/1232-roasted-pumpkin-and-lentil-soup-with-pomegranate-molasses

i might cook up a batch for lunches tonight while making dinner. i even have the pomegranate molasses (assuming it hasn't gone off).

(and it looks like a good thanksgiving soup, i'd say.)

as mentioned on the thanksgiving thread, i am going to entirely vegetarian/some vegan thanksgiving at my boyfriend's family's place. it is also my first ever thanksgiving, so it should be... interesting!

http://www.gourmet.com/recipes/2000s/2008/11/tgving-veg-mains

i made the sweet potato-tempeh stew mentioned way upthread. it's pretty good, but next time i'll just cook it with coconut milk instead of water and not bother adding yogurt at the end. i forgot how much i like tempeh. it's been ages since i last had it.

i did this simple, boring soup last night (modified madhur jaffrey recipe to use stuff i had):

cooked some garbanzos, saved the water
chopped up a pound of spinach
14 oz. can of diced tomatoes (not drained)
like a teaspoon of sambal oelek

dump it in a pot w/ some salt, heat it up

saute one onion and 5 cloves of garlic until slightly brown, put that in the pot, stir, heat a few more minutes, eat it

was so good! recipe said to add celery but i didn't have it and don't like using it. it doesn't add anything (taste or nutrients) and can get pretty mushy after reheating.

this looks good: http://blog.fatfreevegan.com/2008/11/mushroom-lentil-and-wild-rice-timbales.html

though i enjoyed a huge burger when we went out for dinner on saturday, i managed to cooked some good vegan dishes this weekend to even things out. a huge pot of split pea soup (which i HATE if made with ham/pork - totally ruins the sweetness of the peas), and tofu with black bean sauce. i never realized how easy black bean sauce is to make. now that i've got a jar of fermented black beans, it's become a menu staple.

ZOMG OMG OMG You guys!!

For dinner the other night, I had roasted garlic mashed potatoes (an easily veganized version of Emiril Lagasse's recipe), and I finally found THE tofu recipe that made my brain explode: Bryanna Clark Grogan's "Breast of Tofu" recipe, which can be found at http://www.everydaydish.tv/index.php?page=recipe&recipe=105 . I did the "Make crispy slices" method, but for the seasoned flour I used half flour and half panko. I am now so so excited about tofu--it came out so crispy and crunchy, and the flavor is supreme.

I must mention that libcrypt's upthread sweet tater soup is not only NOM++ but also gives you perfect bowel movements. It's perfect in every possible way.

Today for breakfast/lunch I had mirepoix cooked in lotsa soy garden over a bed of white rice made with a cube of Rapunzel veggie + herbs + sea salt boullion. Is delish!

the other day: trader joes soy chorizo w/gravy over rice + side of spinach = v.good

Ho. ly shit. Made another inCREDible vegan thinger that I'd been craving for weeks and hadn't gotten around to making: tomato pie (the pizza kind, not the pie kind). It turned out better than I ever could have imagined. Will post recipe if people actually want to make it.

dirt

helpful recipe thanks man see u

Okay the crust was from:
http://allrecipes.com/Recipe/Jays-Signature-Pizza-Crust/Detail.aspx
you'll likely need much more than 3 1/3 cups flour, though

For the sauce, just make a good marinara: saute a bunch of cloves of minced garlic in olive oil a medium sauce pot (NO onion), and then add a can of crushed tomatoes and herbs and spices to your liking (I like lots of rosemary and some basil). Bring it to a simmer and simmer for about 20 minutes to thicken it up a bit.