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8,823 Posts
Discussion Starter · #1 ·
i had this crazy thought yesterday- can we have a thread where we just compile recipes until we reach a desired number? 500 sounds good. i had thought 1,000 but let's start small <img alt="" class="inlineimg" src="" style="border:0px solid;" title="Wink"><br><br><span style="color:#0000FF;">with each recipe pretty please put the number it is (ie- "#3 vegan cheese cake" and the next post would be "#4 vegan 'egg' salad"). be sure to double check and make sure you didn't cross post.</span><br><span style="color:#FF0000;">also, please remember to list the type (snack, entre, dessert, etc)</span> <span style="color:#00FF00;">and if you</span> <span style="color:#00FF00;">found the recipe online (for free) please supply us with a link.<br><br><span style="color:#800080;">please only share recipes you yourself have made and tried just in case there are any follow-up questions <img alt="" class="inlineimg" src="" style="border:0px solid;" title="orange big grin"></span><br></span><br>
this should be fun.... <img alt="" class="inlineimg" src="" style="border:0px solid;" title="heartbeat">

3,544 Posts
This is a great idea...we could even include pictures if we so desire, and eventually, if Mothering so desires, publish it into an MDC online community cookbook, which we could market and sell for a small amount to donate to local food co-op programs that help feed families that can't afford to feed themselves...or something...right?<img alt="" class="inlineimg" src="" style="border:0px solid;" title="innocent"><br><br>
Okay I'll start with an appetizer:<br><br><b>#1 Hummus and Pita chips</b><br><br><span style="text-decoration:underline;">Hummus</span><br><br>
Blend in a blender:<br><br>
two cans of Garbanzo beans drained<br>
the juice of one can<br>
two tbsps tahini<br>
juice of one lemon<br>
1 clove of garlic (or three cloves of roasted garlic for a nuttier version)<br><br>
then slowly <i>drizzle</i> olive oil through the hole in the top lid of your blender until the hummus is a smooth creamy consistency.<br><br><span style="text-decoration:underline;">Pita chips</span><br><br>
Take a stack of ten pita bread pockets, slice into wedges, brush with olive oil, salt and pepper or sprinkle with garlic salt<br><br>
bake at 350° for about ten minutes then flip and bake for another ten minutes on the other side or until golden brown,<br><br>
allow to cool on a cookie sheet and serve with hummus (or any other dip)

8,823 Posts
Discussion Starter · #3 ·
<b><span style="color:#00FF00;">#2 Spicy Rice and Beans<br></span></b><i>entre</i><br><br>
* 4-6 servings cooked brown rice<br>
* 1 can red kidney beans, drained and rinsed<br>
* 1 green bell pepper, seeded and chopped<br>
* 1 red bell pepper, seeded and chopped<br>
* 1 jalapeno, seeded and minced<br>
* 1 medium onion, chopped<br>
* 2 tomatoes, seeded and chopped<br>
* 2 tsp salt<br>
* 1 1/2 tsp basil<br>
* 1 tsp rosemary<br>
* 1/8 tsp cayenne pepper<br>
* 4 Tbs Olive Oil<br><br>
In a frying pan heat the olive oil and add the herbs, spices, salt, and veggies. saute until the veggies reach their desired consistency (we like ours al dente for this dish). add beans and rice and stir in until all are completely heated. serve!

Premium Member
6,630 Posts
<b><span style="color:#008080;">#3 Vegan Green Bean Casserole</span></b><br><i><br>
Side dish / Holidays</i><br><br><span style="text-decoration:underline;">Ingredients</span>:<br><br>
* 2 cans green beans<br>
* 1 larger sized can french fried onions<br>
* 4-5 cups plain soymilk<br>
* 2 Tbs corn starch<br>
* 1 cup mushrooms, minced<br>
* 1 tsp garlic & onion powder<br>
* salt and pepper<br><br><span style="text-decoration:underline;">Directions:</span> Preheat to 375 F. In a med saucepan add soymilk, mushrooms, corn starch and seasonings, and bring to a boil until it thickens into a soup. In a casserole dish, combine green beans, soup mixture, and 1/2 can of FF'd onions. mix together, then top with remaining onions, and bake for about 25 mins, covered.<br><br>
Pic: <a href="" target="_blank"></a><br><br>
(My own recipe)

2,289 Posts
nak Great idea!<br><br><b>#4 Mexican Beans in the cp</b><br><br>
In the cp put a chopped onion, achopped bell pepper, diced chilies (1 or 2), canned chipotles (about 1 T), some smashed garlic and 3 T tomato paste mixed with a c or so of water. Add a dash of cinnamon, 2 t chili powder, 1 T oergano, and 1 T cumin. Add 2 cans (15 oz) beans. I use pinto and black. Cook on low 6 hours. Add salt and pepper to taste.<br>
Use for beans and rice, burritos, tacos, etc.

1,886 Posts
1 Block Tofu<br>
Coconut or Olive oil<br>
1 cup cooked couscous<br>
1/2-1 cup soy sauce<br>
Spices: turmeric, curry, ginger, garlic, orange peel (I've made with and w/o ginger and liked both).<br><br>
Drain and press out extra liquid from Tofu. Cut into pieces (your desired size, can be slices or cut up small, whatever). Heat up coconut oil in large skillet. Throw in tofu. Add sauce. Cook until done (depending how well done you want, maybe 5-10 minutes). Serve with couscous<br><br>
Sauce, mix soy sauce with desired amount of any of the following: turmeric, curry, ginger, garlic and orange peel. Can add red pepper flakes to spice it up.<br><br>
Cook couscous you like. I get a whole wheat couscous, then add spices to the water before it boils. For this dish, I add olive oil or coconut oil and the same spices I use for the tofu.<br><br>

2,753 Posts
<b>#6 Almost-Any-Bean Sausage</b><br><span>Breakfast item</span><br>
Serves ~4<br><br>
2 cups beans (or 1 14-oz can) drained (I usually use black, but experiment!)<br>
1/2 medium onion<br>
2 cloves garlic<br>
2 T Braggs (or soy or tamari)<br>
1 egg (I'm sure you could replace this with flax meal or egg replacer to make it vegan)<br>
1/2-3/4 cup rolled oats (not instant)<br>
1 T fennel seeds<br>
1 t dried basil hin 2-3 days probably.<br>
1 t dried oregano<br>
1/2 t dried sage<br>
1/2 t red pepper flakes<br><br>
Put everything in a food processor and pulse until chunky, adding a little water or onion if it's too dry or more oats if it's too wet (to test, just grab a small handful and try to form it into a sausage patty - it should stay formed reasonably well and not be too gloppy).<br><br>
Heat a cast iron or nonstick skillet over medium heat. Add 1-2 T olive oil. When hot, add as many sausage patties as will fit (leaving room to flip over). Sprinkle a little salt and pepper over each of the patties while they fry. After about 5 minutes, flip over and salt and pepper the other sides. Cook until the other side browns, about 4-5 minutes more.<br><br>
These are so good and easy. If you don't feel like frying up the whole batch at once, just pop the mix in the fridge and fry it up as you need. The mixture even holds together a little better after it's been refrigerated!<br><br>
This is a great recipe to experiment with - I added some chipotle peppers once with great results.

1,886 Posts
A friend makes this and it's so yummy, simple and lo-cal!<br><br>
Serves 3 in our house, but would make 4 smaller ones<br><br>
2 cups soy milk<br>
2 bananas<br>
Blend and serve. So yummy!

3,544 Posts
#8 Tofu "Meat"balls (entree)<br><br>
1 lb of extra firm tofu drained and dried<br>
3 eggs beaten<br>
1/2 cup Italian bread crumbs<br>
1/4 cup diced onion<br>
3 tbsp parmesan (or any sort of Italian cheese)<br>
1/2 tsp salt<br>
1/2 tsp garlic powder<br>
1/2 tsp oregano<br>
1/8 tsp pepper<br>
3/4 cup cheddar (optional but yummy)<br>
2 tbsp olive oil<br><br>
Mix it all up<br>
Shape into balls<br>
Place in lightly oiled oven pan<br>
Bake at 350 for about 15 min or so til done<br><br>
I got this form someone here (can't remember who, sorry<img alt="" class="inlineimg" src="/img/vbsmilies/smilies/duck.gif" style="border:0px solid;" title="Duck"><img alt="" class="inlineimg" src="" style="border:0px solid;" title="smile">, but I changed it up a tiny bit. I've also added some grated veggies or frozen drained spinich & used more bread crumbs to soak up the excess liquid. Play around with them.

222 Posts
<b>#9 Baked Brown Rice and Lentils</b><br><i><b>Entree</b></i><br><i>~8 servings</i><br><br>
1 Tbsp olive oil<br>
1 cup onion, diced<br>
1/2 cup sweet red pepper, diced<br>
2 clove garlic cloves, finely chopped<br>
1 cup carrots, thinly sliced<br>
1 cup broccoli florets<br>
2 cup cooked brown rice<br>
1 cup cooked lentils<br>
1 1/3 cup shredded reduced-fat Monterey Jack cheese (I'm sure you can substitute vegan cheese)<br>
1 tsp dried thyme<br>
1/2 tsp red pepper flakes<br><br><br>
1. cook brown rice and lentils (can be done night before)<br>
2. thinly slice carrots, cut broccoli into florets, mince garlic, chop onion and red pepper<br>
2. lightly steam carrots and broccoli<br>
3. preheat oven to 350<br>
4. Saute onion and pepper in oil. Add garlic, thyme, and crushed red pepper. Saute. Add carrots & broccoli, season with salt & pepper. Saute 2 minutes, set aside. Combine rice and lentils.<br>
5. Spray casserole w/cooking spray. Place a layer of 1/2 the rice-lentil mix in casserole, then a layer of 1/2 the veggies, then 1/2 the cheese. Repeat.<br>
6. Bake 15-20 minutes. Place under broiler 2 minutes to brown cheese.

3,120 Posts
Subbing! <img alt="" class="inlineimg" src="" style="border:0px solid;" title="smile">

490 Posts
I have recently become veg again after 8 years! I really need recipies. This is great <img alt="" class="inlineimg" src="" style="border:0px solid;" title="smile"><br><br>
#9 Very Quick and Easy Veg Chile<br><br>
1 can kidney beans<br>
1 can chile beans<br>
1 can chuck stewed tomatoes<br>
2 pkgs of Ground Soy<br>
2 cloves garlic minced<br>
1/3 jar of Spaghetti sauce<br>
1 onion<br>
spices : chile poweder, and anything else that I want to through in, it changes everytime.<br><br>
Cook on low heat for 30 min. Thats it <img alt="" class="inlineimg" src="" style="border:0px solid;" title="smile"><br><br>
It goes great with baked TJ's corn bread mix!

Premium Member
6,630 Posts
<b>#11 Pineapple Upside Down Cake</b><br><i>dessert, vegan</i><br><br><br>
1 1/2 cups flour<br>
3/4 cup sugar<br>
1 teaspoon baking soda<br>
1/2 teaspoon salt<br>
1 cup pineapple juice/water (see below)<br>
1/3 cup oil<br>
1 tablespoon white vinegar<br>
1 20 oz can pineapple rings in unsweetened pineapple juice<br>
1/4 cup UNPACKED brown sugar<br><br>
Preheat oven to 350 degrees.<br><br>
Mix flour, sugar, baking soda, and salt in a large bowl.<br><br>
Pour juice off can of pineapple into 1 cup measuring cup--it should be about 3/4 cup juice. Add water to make 1 cup. In a separate bowl, combine oil, vinegar and juice.<br><br>
arrange pineapple rings into the bottom of a 12 inch spring form pan (you could use an 8x8 or other sized spring form, just adjust cooking time). Sprinkle with brown sugar.<br><br>
Quickly mix wet ingredients into dry, stirring quickly to combine ingredients well and get out the big lumps. Pour into pan on top of the pineapple/brown sugar mix.<br><br>
Bake for 25-35 minutes or until golden on top and a toothpick inserted in the center comes out clean. Baking time will depend on pan size...mine took 30 minutes in my crappy oven in a 12 inch spring form pan.<br><br>
Let cool and loosen sides of cake from pan. Remove side ring and place serving plate on top. Flip cake over onto serving plate and remove pan bottom.<br><br>
Modification from <a href="" target="_blank">vegweb</a>

456 Posts
In blender or food processor combine:<br><br>
1 can garbanzo beans, drained<br>
1 avacado<br>
juice of 1 lemon<br>
1 clove garlic<br>
1 tsp salt<br><br>
Process til smooth.<br>
Serve with veggies/pita chips to dip or on toast.<br>

2,555 Posts
#11 <b>Quick and easy Bean Quesadilla</b><br><br><i>Main Course</i><br><br>
You will need:<br>
1 can refried beans<br>
Tofutti sour cream<br>
Taco Bell Fire Sauce<br>
1 can black olives<br>
olive oil<br>
1 package of burritos<br>
frying pan<br>
Slather burrito with beans, then sour cream, then black olives, then fire sauce. Place in oiled frying pan on med high. Spin in oil. Fold in half. Cook till brown on one side, then flip till brown on the other. Repeat until you've made enough.<br><br>
There are many variations to this recipe. Get creative and have a good time!

Premium Member
3,471 Posts
Quick and Easy Tomato Pasta & "Sausage"<br><br>
1 onion diced<br>
3 cloves garlic minced<br>
1 green pepper diced<br>
extra virgin olive oil<br>
oregano, basil, thyme, red pepper flakes<br>
4-5 fairly large tomatoes or 1 large can diced tomatoes (I like Muir Glen smoked tomatoes)--or as much tomatoes as you can stand<br>
2 Italian "sausage" links (can be Field Roast Italian or Tofurkey Italian sausage) cut into small pieces<br>
sun-dried tomatoes<br>
sweet corn (frozen)<br>
broccoli (frozen)<br>
spiral pasta (about 2 cups dry)<br><br>
Put water on to boil. Boil pasta till firm (not too soft). In a separate pan, saute onions in about 2 tbsps. olive oil until translucent. Add garlic and green peppers till peppers soften a bit. Add about 1 tsp. of each spice and saute till<br>
fragrant. Add tomatoes and cook until tomatoes break down a bit. In another pan, lightly brown the cut up "sausage" links in a small amount of oil. Once tomatoes have let out a lot of their juice, add the corn and broccoli and cook till they've defrosted. Cut up sun-dried tomatoes into really small pieces and add to the pan. Turn off the heat. Drain pasta. Add lightly browned "sausage" to the pan. Add the drained pasta. Toss everything together well. Add salt to taste.<br><br>
I actually came up with this recipe to use up the tons of tomatoes we would get from our food coop. We still love it even with canned tomatoes. And it's a really quick recipe to make. 30 mins. tops even with prep.<br><br>
I think this thread is a great idea.

Premium Member
3,471 Posts
#13 Pineapple Coconut Date Balls<br><br>
These are similar to Lara Bars that you can buy.<br><br>
12 dried dates<br>
10 dried pineapple rings<br>
1/4 cup dried coconut<br>
1/2 cup almonds<br>
Soak dried pineapple rings until they soften a bit so they won't overwork your food processor.<br>
In a food processor, crush up the almonds until they are super-fine (a meal). Add the dates, the soaked pineapples, and dried coconut and let the food processor run until everything comes together. You may have to add water. Do so 1 tbsp. at a time *just* until everything comes together. Make 1 to 1 1/2" balls and store in an airtight container.

Premium Member
6,630 Posts
By the way... the numbers are off.. there are 2 #10's and 2 #9's.

995 Posts
<b><span style="font-size:300%;">#16</span></b><br><br>
Sopa de Lima<br><br>
1 15 oz can of diced tomatos (I like petit diced)<br>
32 oz of tomato juice<br>
2 tbls. olive oil<br>
2-3 garlic cloves minced<br>
1-2 tbls. cumin<br>
juice of one lime<br>
salt and pepper<br>
tortilla chips<br><br>
warm oil in a medium sized pot suitable for cooking soup over medium heat. add garlic. when garlic starts to sizzle add cumin and stir and cook for about a minute. add tomatoes and tomato juice. cook over medium heat and reduce the soup a bit adding salt and pepper to taste. toward the end of cooking stir in the lime juice<br><br>
to serve, either layer the chips in the bowl, spoon the soup over the chips or do what I do and break up the chips and sprinkle them on top. or just eat it plain. it also tastes good cold and makes a good base for gazpacho.
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