Vegetarian/Vegan Recipes

who's_pearljam? · July 2007

We were at a Greek festival in my neighborhood a few weeks ago, and there was a 2 hour wait in line for the Gyros. Two of my friends and I decided to develop Veggie Gyros and this is awesome.
Gyros are the pita bread with yogurt cucumber sauce and the little pieces of lamb and veal that rotate on the little vertical grill if you’ve ever had them. They slice the outside of the animal carcass

when it's crispy golden brown so the trick is to duplicate that to have a good flavor.
I used extra firm tofu which was good, tempeh which was better, and veggie sausage which was best! That comes in a tube like Jimmy Dean sausage

It takes a bit of time to get the stuff ready, but then you marinade it overnight and make them the next day and it’s easy!

A slab of tempeh , or extra firm tofu cut into 1/4 strips, or that sausage, formed into thin strips like 1/4 inch and maybe 2 inches long

This is the “meat” marinade for the above:

4 chopped garlic cloves
1 1/2 teaspoons dried oregano or better some fresh oregano
1 small chopped onion or 1/2 half of a large onion. You use the other half below.
1 teaspoon salt
1 teaspoon pepper
1 teaspoon thyme
4 tablespoons olive oil
1/8 teaspoon cinnamon
1 teaspoon rice vinegar or other vinegar

Tzatziki is the official name for the white sauce that goes on the pita:

1 cup peeled grated cucumber
2 or more chopped garlic clove
1/2 teaspoon salt
1/4 teaspoon dill weed
1/2 teaspoon mustard powder
1 1/2 cup plain yogurt or for vegan, use soft tofu that you would use for smoothies.
1 tablespoon parsley
small onion, or the other half of that large onion
1 tablespoon olive oil
1 teaspoon vinegar
1 teaspoon oregano

Other:

4 - 6 pita breads
olive oil (for cooking)
lettuce
tomatoes
Red peppers,
Whatever else floats your boat!

To make gyro "meat" cut tempeh or sausage into thin strips 1/4 to a bit more in thickness.
Next make meat marinade
Pour the marinade over the tempeh to cover it and place in fridge to marinate for at least 4 hours, preferably overnight.

Next, make tzatziki- combine all ingredients listed under tzatziki. Stir well and also place in fridge to sit for at least 4 hours, preferably overnight.

When you are ready to eat, set the tzatziki out to warm slightly while you cook the tempeh or whatever you used

Heat a large frying pan or you can wok it with 3-4 tbsp olive oil and heat over medium, once heated place Tempeh strips in and let them cook until each side is golden brown.

Remove from pan, and one at a time heat the pitas over medium heat until soft and warm.

Then layer your gyro (pita, tzatziki and tempeh) with lettuce, and/or tomato if you like.

Warning: all the above ingredients are approximate and you can’t really screw this up!
Warning: This recipe was developed by 3 people under the influence of wine, and it was even good THEN!

Ms. Haiku · July 2007

I just made a vegetable soup.

Some leaves of lettuce
Half an avocado
A leek
A couple plum tomatoes
zucchini

put them in a food processor, add water until it's the consistency you like, and BINGO! Would have been good if I had crusty bread and a wonderful cheese. Oh well.

Leek and avocado are necessary as far as flavor. Very nice green color. Juicier tomatoes may have been better as I didn't want to resort to adding water, but I guess vegetables as a whole may have less water than fruits. I do this with assorted fruit all the time, and it's a great pick-me-up fruit smoothie. I have to find out more about vegetables. I'm interested in exploring the raw foods idea, not as a lifestyle change, but more as a lifestyle food choice enhancement. Raw is easier

embrace · July 2007

Great Thread!! This is my new favorite- it's even good the next day and beets are in season right now

I can't claim the recipe as my own but it is delicious!

1 med beet-peeled and quartered (I use 2 beets)
2 cups loosely packed beet greens (stems trimmed)
2 cups water
2 cups veg broth
2 tbs evoo
1 med onion minced
1 cup arborio rice
8 oz shredded sharp chedder (2 cups)
salt and fresh ground pepper
fresh grated parm cheese (for serving)

place beet in food processor until finely chopped- add the beet greens and pulse until finely chopped

in med saucepan bring water and veg broth to a simmer. heat oil in a large saucepan. add onion and cook over moderately high hear-stirring until softened-3 minutes. add the rice and cook stirring for 2 minutes. stir in the beets and beet greens and cook for 1 minute. add the broth to the large saucepan- 1 cup at a timeand cook over moderate hear, stirring until the liquid is nearly absorbed between additions- 20 minutes. Add the chedder, season with salt and pepper. Cook, stirring until the risotto is creamy and thick- 3 minutes longer. Serve with Parmigiano on top

CJMST3K · July 2007

I don't cook but I've had this a bunch of times at a vegetarian restaurant:

Temphe Reubin.

-Pan seared temphe
-1,000 island dressing
-sour kraut
-swiss cheese (optional)
-toasted bread

voila!

sennin · July 2007

I just had some Trader Ming's (Joe's) Kung Pao. It's Vegan.

Cree Nations · July 2007

I just talked to my brother on the phone and he said he just turned back to being a vegetarian. He was a Vegan before but it just about killed him. He is slightly overweight and his wife just had a baby and got a good job so he is staying home looking after the boy (who's middle name is vedder btw

). He said he wants to watch his boy grow so he is working on his health. Good on him I say!

Juberoo · July 2007

1 can sweet corn (or fresh/frozen if you prefer)
1 can kidney beans (drained and rinsed)
1/4 onion sliced paper thin
1 T cider vinegar
1 T olive oil
1 tsp. sugar
salt and pepper to taste

Warm in a small pan until onion is soft. Serve.

JaneNY · July 2007

I made vegan french toast yesterday and it turned out really well (from a cookbook called Vegan with a Vengeance)

It calls for
sliced bread (like french from a baguette), preferably stale
1/4 cup chick pea flour
2tbsp cornstarch (I didn't have cornstarch so I subsituted egg replacer equivalent to 1 egg, mixed with the appropriate amount of water)
1/2 cup of soy cream (like Silk that you'd put in coffee or tea)
1/2 cup of soy milk (or rice milk)
I think I put a little salt in the mixture.
You mix it all up, put the bread in it, fry it in oil, have it with maple syrup and it is GOOD. I tried it with some trepidation but it was really good. Even my husband who is a little wary said it was good.

Jeanie · July 2007

who's_pearljam? wrote:

We were at a Greek festival in my neighborhood a few weeks ago, and there was a 2 hour wait in line for the Gyros. Two of my friends and I decided to develop Veggie Gyros and this is awesome.
Gyros are the pita bread with yogurt cucumber sauce and the little pieces of lamb and veal that rotate on the little vertical grill if you’ve ever had them. They slice the outside of the animal carcass when it's crispy golden brown so the trick is to duplicate that to have a good flavor.
I used extra firm tofu which was good, tempeh which was better, and veggie sausage which was best! That comes in a tube like Jimmy Dean sausage

It takes a bit of time to get the stuff ready, but then you marinade it overnight and make them the next day and it’s easy!

A slab of tempeh , or extra firm tofu cut into 1/4 strips, or that sausage, formed into thin strips like 1/4 inch and maybe 2 inches long

This is the “meat” marinade for the above:

4 chopped garlic cloves
1 1/2 teaspoons dried oregano or better some fresh oregano
1 small chopped onion or 1/2 half of a large onion. You use the other half below.
1 teaspoon salt
1 teaspoon pepper
1 teaspoon thyme
4 tablespoons olive oil
1/8 teaspoon cinnamon
1 teaspoon rice vinegar or other vinegar

Tzatziki is the official name for the white sauce that goes on the pita:

1 cup peeled grated cucumber
2 or more chopped garlic clove
1/2 teaspoon salt
1/4 teaspoon dill weed
1/2 teaspoon mustard powder
1 1/2 cup plain yogurt or for vegan, use soft tofu that you would use for smoothies.
1 tablespoon parsley
small onion, or the other half of that large onion
1 tablespoon olive oil
1 teaspoon vinegar
1 teaspoon oregano

Other:

4 - 6 pita breads
olive oil (for cooking)
lettuce
tomatoes
Red peppers,
Whatever else floats your boat!

To make gyro "meat" cut tempeh or sausage into thin strips 1/4 to a bit more in thickness.
Next make meat marinade
Pour the marinade over the tempeh to cover it and place in fridge to marinate for at least 4 hours, preferably overnight.

Next, make tzatziki- combine all ingredients listed under tzatziki. Stir well and also place in fridge to sit for at least 4 hours, preferably overnight.

When you are ready to eat, set the tzatziki out to warm slightly while you cook the tempeh or whatever you used

Heat a large frying pan or you can wok it with 3-4 tbsp olive oil and heat over medium, once heated place Tempeh strips in and let them cook until each side is golden brown.

Remove from pan, and one at a time heat the pitas over medium heat until soft and warm.

Then layer your gyro (pita, tzatziki and tempeh) with lettuce, and/or tomato if you like.

Warning: all the above ingredients are approximate and you can’t really screw this up!
Warning: This recipe was developed by 3 people under the influence of wine, and it was even good THEN!

I have only one thing to add to this! Felafel!!

So yummy and so easy to make! And I think you can even buy the little felafel balls at the supermarket now.

CJMST3K · July 2007

Beer Battered Tofu Sandwich.

...mmmm....

Ms. Haiku · July 2007

Cree Nations wrote:

He was a Vegan before but it just about killed him. He is slightly overweight and his wife just had a baby and got a good job so he is staying home looking after the boy (who's middle name is vedder btw ). He said he wants to watch his boy grow so he is working on his health. Good on him I say!

Congratulations to your brother and sister-in-law on the birth of their son! And, to you, too, of course

Also, how did becoming vegan almost kill him. Was it hard as far as choices i.e., none in restaurants, or was it that he couldn't find the right combination for nutrients?

RolandTD20Kdrummer · July 2007

Vegan recipes?

My favorite:

Start with 3 tender young vegans, fully undress each taking care not to chafe, scratch, or bruise, sprinkle each with a dash of sugar and cinnamon, caress and rub lightly until warm and...voila!

mmm...enjoy.

Ms. Haiku · February 2008

Anyone try Mark Bittman books? Particulary, have you tried Mark Bittman's How to Cook Everything Vegetarian? Also, have you made baklava? I'm thinking of trying it out, but with pre-made phyllo dough first.

Ms. Haiku · February 2008

So, I've been trying almond milk as a cow's milk substitute. I erroneously thought it would be sweet (probably because I use almonds in sweets.) Anyway, if you make oatmeal with almond milk, or if you pour almond milk in your coffee, you may need sugar to spruce it up a bit. The product without sugar would not be bland, but definitely more savory than sweet.

GreenTeaDisease · February 2008

um I throw Trader Joe's frozen potato medley in a frying pan with some pre-baked tofu.

is that a recipe?

I eat this pretttty much every night...

Urban Hiker · February 2008

CHANGEinWAVES wrote:

how r the veggie hotdogs? at bbq cookouts I sometime crave a hot dog regardless how gross they are. I need a veg substitute.

You may have had time to find your own answer by now, but I prefer Smart Dogs. There are some good veggie brat style dogs out there as well, but unfortunately I don't remember the names. I've had some bad ones, so when I go to try them again, I'm going to be prepared to waste five bucks. If you're ever in Seattle I highly recommend visiting Cyber Dogs Internet Cafe. It's all veggie with vegan options too.

I've recently been trying more of the RAW route. I hate cooking, but don't mind food prep. It's fun throwing a bunch of veggies, fruits, greens and maybe even some nuts into a blender for "soup" or "sauce".

I was inspired by Victoria Boutenko's book Green For Life and the documentary Go Further to try more raw foods.

I love the avocado chocolate recipe from Go Further, which can be found on
the website http://www.voiceyourself.com.

It's called the Chocolate of the Gods Mousse, here's the recipe and some commentary from the voice yourself website:

Chocolate of the Gods Mousse
Yields 1 dish

This "chocolate of the gods mousse" came to me in a dream. (literally). The secret is avocado for a sumptuous, creamy base! A truly decadent chocolate to satisfy any sensual sweet tooth. Raw carob powder can be used as a base with the compliment of a good organic cocoa to lift the flavor to divinity (I recommend Green & Black cocoa powder- for the integrity of the company and their assurance that the cocoa is treated with the respect of low-temperatures to protect luscious flavor and quality)

This mousse can be prepared as a parfait, layered with berries in a wine or martini glass for a stunning appearance. Or, the mousse can be complimented by a crumbly nut crust to serve as a pie. Definitely top with fresh mint leaves, and lick the bowl

with well seasoned love,
Renee

INGREDIENTS

* 3 avocados
* 1/2-cup maple syrup
or 1-1/4 cup soft dates (as an alternative sweetener)
* 2-4 tablespoons organic evaporated cane juice* (optional- for a sweeter tooth)
* 1-tablespoon non-alcoholvanilla extract
* 1-1/2 tablespoon cold-pressed coconut butter or olive oil (I recommend Omega Nutrition coconut butter as it does not smell or taste like coconut- which interferes with the fine flavor of chocolate)
* 3/4-cup raw carob powder
* 4 tablespoons organic cocoa powder (add a touch more for "darker" chocolate- I adore dark chocolate)
If raw carob is not available, use a total of 2/3-cup coca (as cocoa has a much stronger flavor than carob), adding more to taste
* 1-pint raspberries or sliced strawberries
* Fresh mint leaves

*An unrefined, organic "raw sugar"- produced by a company called Wholesome Foods- available in most health food and natural food stores

TECHNIQUE

If you are using dates:

pit the dates and cover with fresh water to soften for 5-15 minutes

In a food processor:

Blend avocados (scooped out of the skin without the pit!), with sweet ingredients, vanilla and coconut butter or olive oil until smooth

Spoon in carob and cocoa powder and blend until creamy

Layer with fresh berries in a wine or martini glass and top with fresh mint leaves
This mousse will stay fresh in a sealed container in the fridge for 3-4 days

CRUMBLE CRUST

* 1/2 cup almonds, soaked in fresh water for 8 hours
* 3/4-cup pecans
* 3/4-cup walnuts
* 4-6 soft dates, pitted
* 2 tablespoons maple syrup or raw honey
* 2 teaspoons cinnamon
* pinch sundried sea salt

TECHNIQUE

In a food processor:

chop nuts into a fine meal.

Add dates and maple or honey and chop until well mixed.

Add cinnamon and a pinch of salt.

The texture should be crumbly and sticky.
Press evenly into a pie plate.

Sliced strawberries or bananas can be layered into bottom of the piecrust.

Spread the Chocolate of the Gods Mousse evenly into the pie crust and generously top with fresh berries and mint.

mensane · February 2008

CHANGEinWAVES wrote:

how r the veggie hotdogs? at bbq cookouts I sometime crave a hot dog regardless how gross they are. I need a veg substitute.

smart dogs are good, but my favorite on the grill are Tofurky Kielbasa...yum.

GreenTeaDisease · February 2008

mensane wrote:

smart dogs are good, but my favorite on the grill are Tofurky Kielbasa...yum.

tofurky italian sausages are good too.

mensane · February 2008

also....vegan chocolate croissants...

take a can of pillsbury crescent rolls. open.

seal the rolls along the diagonal perforation (basically, turning 8 triangles into 4 rectangles).
put a small pile of vegan chocolate chips in the middle of each rectangle (i like ghiardelli dark).
fold each corner up and seal along the edge to make little square packages.

bake in the oven according to directions on can. until golden.

take out of oven and sprinkle with powdered sugar.

so easy. sooooo good.

a friend told me about the crescent rolls being vegan and my jaw about hit the floor.

mensane · February 2008

GreenTeaDisease wrote:

tofurky italian sausages are good too.

i eat those ALL the time....soooo good in pasta.

Vegetarian/Vegan Recipes

Comments

Categories