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Vegan (alt.food.vegan) This newsgroup exists to share ideas and issues of concern among vegans. We are always happy to share our recipes- perhaps especially with omnivores who are simply curious- or even better, accomodating a vegan guest for a meal! |
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alright, spill!
what's everyone's absolute, all-time FAVE vegan recipe(s)? if you can post
it without any copyright guilt, please do so! |
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alright, spill!
"katie" > wrote in message ers.com... > what's everyone's absolute, all-time FAVE vegan recipe(s)? if you can post > it without any copyright guilt, please do so! This is something I came up with a while back, though undoubtedly other people have had similar things. You need: 1 can of lite coconut milk (I use taste of thai brand) 1 box plain cous cous (Near East is a good brand) 1 can of peaches Brown sugar (light). Cook any quantity of cous cous you want with the coconut milk as the liquid. Add brown sugar to taste and add in as many of the peaches as you want (it's better if the peaches are drained first). Stir. Yum. -Rubystars |
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alright, spill!
"katie" > wrote in message ers.com... > what's everyone's absolute, all-time FAVE vegan recipe(s)? if you can post > it without any copyright guilt, please do so! I'd have to say that rice & beans are my favorite vegan staple. I made this for dinner last night. 1 cup brown rice 2 cups vegetable stock 1 onion, chopped 4 cloves garlic, chopped 1/2 red pepper, chopped 1 poblano pepper, chopped 1 can pinto beans, drained salt, pepper, cayenne to taste olive oil for sautéing Sauté the onions and peppers until they begin to sweat. Add the garlic and the rice and continue to sauté. Add the vegetable stock and the beans, season. Reduce heat and cover until rice is done, about 40 minutes. I make this different every time. Sometimes I'll put tomatoes in it, or different kinds of beans, or different seasonings, etc. It's great as a filling for tortillas too. |
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alright, spill!
"katie" > wrote in message ers.com... > what's everyone's absolute, all-time FAVE vegan recipe(s)? if you can post > it without any copyright guilt, please do so! > > for stuff that i've made without a recipe, my all-time fave, i think, is spinach-tofu-squash thinger. i whipped it up one night after a looooooooong day, and man, it's really good comfort food. it goes a little something like this: bag o' spinach butternut squash brick o' tofu maple syrup earth balance (garlic is optional) steam the spinach & squash somehow, (in the micro or on the stove or one of each is what i usually go for) drain tofu and slice into smallish rectangles. fry in earth balance until nice n' golden & a little crispy, (with the clove of garlic if you're going for that), and then add the spinach and mashed up scooped out squash to the frying pan. drizzle with maple syrup and continue to cook a little to get it all good n' stirred up. just make it as earth balancey and mapley as you want, and when it's all good and mixed, voila le yum. |
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alright, spill!
"katie" > wrote in message gers.com>...
> what's everyone's absolute, all-time FAVE vegan recipe(s)? if you can post > it without any copyright guilt, please do so! Chocolate Almond Midnight - From the Millennium Cookbook Makes one 8-inch cake: serves 12 Cashew Crust 1/3 cup unsalted cashew nuts 3 tbsp sucanat or unrefined sugar 3 tbsp canola oil 1/2 tsp vanilla extract 1 cup unbleached all purpose flour 1/8 tsp sea salt Chocolate Mousse 2 cups (16ozsa) non-dairy chocolate chips 24.6 ozs (2 boxes) extra firm silken tofu 3/4 cup sucanat or unrefined sugar 1 tsp vanilla extract 1/8 tsp sea salt Maple Almond Praline 1/4 cup maple syrup 1 cup slivered almonds Method To make the Cashew Crust: preheat the oven to 350F. Lightly oil an 8-inch round springform or false bottom pan. In a food processor, grind the cashews until they resemble fine meal. Add the sugar, oil and vanilla. Process again until well combined. In a small bowl, stir the flour and salt together. Add the cashew mixture and mix into the flour, beginning with a spatula and ending with your hands. Press the crust into the prepared pan. Bake for 20-25 minutes or until light brown and dry. To make the Chocolate Mousse: In a double boiler over barely simmering water, melt the chocolate chips. In a blender or food processor combine the tofu, sugar, vanilla and salt. Process, then add the melted chocolate and blend for 2 minutes or until very smooth and completely combined. Preheat the oven to 350F. Lightly oil the sides of the cake pan above the pre-baked crust. Pour the mousse mixture into the pan and bake for 35 minutes. Let cool for 10 minutes, then run a paring knife around the inside of the pan. Let the cake cool to the touch, refrigerate for at least 2 hours before serving. Un-mold just before serving. To make the praline: in a heavy bottomed saucepan, bring the maple syrup to a boil. Boil for 1 minute. Add the almonds and stir constantly until the maple syrup has completely crystallized onto the almonds and the almonds appear dry. Pour the almonds onto a baking sheet and let cool. Store in an airtight container. To serve, cut the cake into 12 pieces. For each serving, pool raspberry sauce (recipe below) on a plate and top with a slice of cake. Top with 1 tbsp maple almond praline and garnish with fresh fruit, sprinkled cocoa powder and a sprig of fresh mint leaves. Raspberry Sauce 2 cups fresh or 10oz unsweetened frozen raspberries 1/4 cup sucanat or unrefined sugar Method In a blender, combine the raspberries and sugar, then blend to a smooth sauce. Strain the sauce through a fine meshed sieve. Store in an airtight container in the fridge for up to one week. |
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