or Connect
Mothering › Mothering Forums › Natural Living › Nutrition and Good Eating › Vegetarian and Vegan › any yummy vegan recipes?
New Posts  All Forums:Forum Nav:

any yummy vegan recipes?

post #1 of 15
Thread Starter 
Hi everyone,

I'm trying to eat mostly vegan lately---it just makes me feel good.
Please post any favorite recipes you might have.
I'd love to try them--!!!

I've made this one lots of time--but I don't make the icing:


Chai Cake

1 1/2 cups flour
3/4 cup natural sugar
2 tsp baking powder
1/4 tsp salt
3/4 cup soymilk
8 chai tea bags
2 tsp vanilla
1/4 cup oil
Ener-G Egg Substitute for 1 egg, beaten

Preheat oven to 350 F.
Grease an 8” cake pan.
In a saucepan, put soymilk gently on low heat.
Add tea bags, and simmer 15 minutes, pressing tea bags gently to extract flavor.
Wring out tea bags into soymilk. Top up with more soy milk back to 3/4 cup. Put this flavored soymilk in fridge to cool.
In large bowl, mix together flour, sugar, baking powder, and salt.
Combine remaining ingredients, including flavored soymilk, and add to flour mixture.
Beat for 2 minutes. If too stiff, add a bit more soy milk.
Bake for 30 minutes, or until a toothpick inserted in center of cake comes out dry.
Makes one 8" cake.

TIP: Bake this with another pan in the oven with just a bit of cold water, to keep the cake moist.

“Anything Goes” Icing

In a blender combine:
1/4 a cup of soy margarine
2 1/4 cups of powdered sugar
2 tbsp soy milk
and 1 tsp "flavouring" (i.e. vanilla, lemon extract, or concentrated chai tea)

Decorate the cake with the icing and stick cinnamon sticks in the corners and, through a sieve, sprinkle powdered sugar and a tiny bit of ground cloves.
post #2 of 15
Thread Starter 
anyone???????
post #3 of 15
post #4 of 15
The Cancer Project is a non-profit group trying to raise awareness of the impact of diet on both getting cancer and surviving cancer. They are teaching a free nutrition course around the country, and they advocate a vegan diet. I'm currently taking their course at my local Whole Foods, and it has been interesting. Not a lot of new info, as I've already done some reading on the topic, but still good, especially for those just starting out on the nutritional research. They offer a free course guide with the class, and you can download the pdf online at

http://www.cancerproject.org/resources/handbook.php

or can buy a printed copy, and can also find out where the classes are taking place. With each class, the teacher makes several of the recipes from the book for everyone to sample. It's a fun way to learn how to use new foods.

I can't vouch for all the recipes, but I've had several from this book and have really enjoyed them. My two favorites so far are the creamy spinach dip (pg. 82) and the chocolate mousse (pg. 129). Definitely worth downloading the free book for good recipes and info!
post #5 of 15
Just wanted to post here so that I could find this thread after I have time to dig through my recipie box, I have TONS!
post #6 of 15
:
post #7 of 15
Thread Starter 
hooray!!! more! more! :LOL
post #8 of 15
Here are a couple of mine:

Applesauce Cake
This moist, spiced cake is easy to make and vegan too.

1/4 cup oil
1/2 cup maple syrup, brown rice syrup, or agave nectar
1 teaspoon vanilla extract
1 cup unsweetened applesauce
3/4 cup raisins
3/4 cup chopped walnuts
2 cups whole wheat or whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon powdered ginger

Preheat oven to 350ºF. Oil a 10-inch round cake pan or 8- or 9-inch square baking pan. Beat oil, maple syrup, and vanilla together until smooth. Stir in applesauce, raisins, and walnuts. In separate bowl, sift remaining ingredients together. Dough will be stiff. Spread into prepared pan. Bake 30 minutes, or until cake pulls away from edges of pan and knife inserted in center comes out dry. Cool on rack. Serve cake plain or with whipped tofu topping. It’s also delicious frosted.

Makes 12 servings

Apple Crisp
This quick and easy dessert is very low in sugar and contains lots of fiber.

6 cups peeled, cored, and sliced apples (6 to 8 apples)
2 tablespoons lemon juice
1 tablespoon water or apple juice
1 tablespoon maple syrup, brown rice syrup, agave nectar
1 teaspoon ground cinnamon

Topping:
1 cup rolled oats
1/2 cup wheat germ
1 cup chopped walnuts
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon sea salt
4 tablespoons oil
3 tablespoons maple syrup, brown rice syrup, agave nectar

Preheat oven to 350ºF. Lightly oil an 8- or 9-inch square baking dish. Toss apples with lemon juice, apple juice or water, sweetener, and cinnamon. Spread in bottom of pan.
Mix oats, wheat germ, nuts, spices, and salt in food processor with metal blade or by hand. Heat butter or oil and mix with sweetener until smooth. Add to oat mixture and stir until completely combined. Cover apples with topping. Bake for 30 minutes or until golden. Serve with your choice of topping (page xxx).

Makes 9 servings

Cranberry-Date Bars
These scrumptious vegan bars are full of fiber and nutrients.

2 cups pitted dates
1/2 cup dried cranberries
Boiling water
1 cup almonds or walnuts
3 cups rolled oats
1 cup whole wheat, barley, or brown rice flour
1/2 cup flavorless oil (grapeseed, safflower, etc.)
3 tablespoons maple, brown rice syrup, or agave nectar
1/4 cup water

Place dates and cranberries in heatproof bowl. Pour over just enough boiling water to cover. Let sit 30 minutes.
Preheat oven to 350ºF. Oil a 9 x 13-inch baking dish. Place nuts and oats in food processor and grind to a coarse meal. Add flour and pulse to mix. Drizzle oil, sweetener, and water over top. Mix until combined. Dough should be slightly crumbly but hold together when pressed in your hand. Add more water if too dry. Add flour if too sticky.
Press 2/3 of dough into bottom of prepared pan to form a crust about 1/4 inch thick. Transfer remaining dough to a bowl and reserve for topping. Place date/cranberry mixture with water into food processor and puree. Spread date filling over bottom crust. Sprinkle remaining dough over top and press into date filling. Bake 30 to 35 minutes until edges are golden. Cool before cutting into squares.

Makes 24 bars
post #9 of 15
Thread Starter 
post #10 of 15
Stuffed Hubbard Squash
1 cup lentils
3/4 cup quinoa
Soak in water with 2 tsp sea salt for 7 hours.

1 tbsp coconut oil
2 medium onions, chopped coarsley
1 stalk celery, chopped
3.5 cups water or vegetable stock
3 medium tomatoes, peeled and diced
1-2 tbsp basil
1 bay leaf
freshly ground pepper
sea salt to taste
1 hubbard squash

Saute onions and celery in coconut oil until slightly soft. Drain and rinse quinoa and lentils and add to vegetables, along with other remaining ingredients. Bring to a boil, then simmer uncovered 1 hour or until lentils are cooked, adding more water if necessary.
Meanwhile cut a "hole" in the squash (kind of like you would a jack-o-lantern, but in the side of it) and scoop out the seeds and stuff (be sure to save the seeds to salt and roast - they're yummy!). Grease the inside with some of the coconut oil. Place stuffing inside the squash, cover with "lid" and bake in a 350F degree oven for 2 hours, until inside of squash is cooked (check the "lid" to see if it's orange). Serve, scooping out some of the squash with the stuffing.
Notes:
I always end up with a bit of extra stuffing, which I'll either freeze to stuff a zucchini later or pack for dh's lunch, depending on the size of the squash and how much is left.
You can add other veggies to the stuffing. I always throw in other in-season stuff.
post #11 of 15
i just wanted to chime in and say you can make any veggie recipe vegan by using:

coconut oil or earth balance margarine instead of butter

1 tbsp ground flax seed mixed with water or 1/2 banana instead of eggs

rice/soy/nut milk or water instead of milk

i like using nutritional yeast to give things a cheesy taste. you can make a KILLER augratin potatoes by slicing potatoes thin and layering withg s&p, nut.yeast, flour and earth balance. cover potatoes with soy or other milk, and bake covered at 350-400 for 45 min, then uncover, top with bread crmbs (homemade or a vegan storebought brand) and cook till tender. let sit for 10-15 min, then eat!
post #12 of 15
Quote:
Originally Posted by homemademomma
rice/soy/nut milk or water instead of milk
Or coconut milk
post #13 of 15
Quote:
Originally Posted by umefey
Just wanted to post here so that I could find this thread after I have time to dig through my recipie box, I have TONS!
post #14 of 15
Quote:
Originally Posted by homemademomma



1 tbsp ground flax seed mixed with water or 1/2 banana instead of eggs

Ooh, I just found this! I should look before I post a new thread. I'm going to try the flax seed mixed with water as egg substitute in date nut bread.
post #15 of 15
here is one I got off of All Recipes;

Vegan Cream Sauce

1 lb tofu
1 1/2 c soy or other type milk
paprika
spike seasoning- be generous
garlic
nutrional yeast
butter substitute (I used Earth Balance) about 2 T
dried mustard

Drain tofu, place in blender along with rest of ingredients, blend until smooth. Cook until heated through serve with roasted veggies or pasta. Season to taste! My very definitley non-vegan hubby and I enjoyed this!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Vegetarian and Vegan
Mothering › Mothering Forums › Natural Living › Nutrition and Good Eating › Vegetarian and Vegan › any yummy vegan recipes?