Mothering Forum banner

1 - 5 of 5 Posts

1,637 Posts
Discussion Starter #1
Ok. I am not vegan. I am actually not vegetarian. But I keep wanting to "try" it. I am tossing around the idea of a week of veganism.<br>
Can you please give me your best recipes?<br>
here are things to help:<br>
- I don't want to spend <insert large amount here> on groceries<br>
- DH is a meat eater but would likely try something I make provided it is very good<br>
- I work full-time so if I am making something different from what DH is eating I will have to make it myself after work (or in advance) and it thus must be pretty quick<br>
- I do not want to eat many processed soy products (meaning, fake meat) but am willing to try one or two (I have already tried ground whatever in the sausage package.) I do eat tofu (and have 3 pkgs of firm/xtra firm in the fridge.<br>
- I am willing to make something like soups in advance (i.e. this weekend)<br><br>
Thank you so much!

5,647 Posts
here's some of my best recipes. none of mine are terribly expensive (you'll probably only need a few things you don't already have such as nutritional yeast flakes), we live on a strict budget! these are all relatively cheap on time too, or you can make them in advance when they're not.<br><br>
Red Lentil Soup<br><br>
6 cups water<br>
3 cups blended tomatoes (or 1 large can crushed tomatoes)<br>
2 cups red lentils (dry)<br>
1 onion, diced<br>
4 cloves garlic, minced (to taste)<br>
2 TB extra virgin olive oil<br>
2 tsp celtic sea salt (to taste)<br><br>
Sautee onion and garlic in olive oil in bottom of large soup pot, until onions start to turn<br><br>
clear. Add remaining ingredients and simmer until lentil are very tender.<br><br>
Veggie Burgers<br><br>
3-4 cups rolled oats, whizzed (add last, to texture)<br>
3/4 cup walnuts, whizzed or finely chopped<br>
1.5-2 C (8-grain cereal cooked, beans- mashed, etc)<br>
1/4 c nutritional yeast flakes<br>
1 tsp oregano<br>
1 tsp onion<br>
1/2 tsp celery flakes<br>
1/2 tsp garlic<br>
1.5 tsp salt (or to taste)<br><br>
combine the above, form into patties and cook for about 1-2 minutes on each side at medium-high heat.<br><br>
Portabella Wild Rice<br><br>
4 1/2 cups water<br>
2 cups wild rice (or wild-mix)<br>
1 TB virgin red palm oil (nice, but not vital if you don't have it)<br>
2 tsp onion poweder<br>
2 tsp garlic powder<br>
1 tsp turmeric<br>
1 tsp toaste sesame oil<br>
1 tsp celtic sea salt<br><br>
Combine in large saucepan and bring to a boil, cover and reduce to simmer for 30 minutes. Allow to sit 5-10 minutes after cooking to fluff.<br><br>
In large frying pan (we use a 15-inch iron skillet):<br><br>
2 TB walnut or olive oil<br>
2 tsp toasted sesame oil<br>
3 cups thinly sliced baby portabella mushrooms (or larger, sliced in smaller pieces)<br>
1 tsp onion powder<br>
1 tsp garlic powder<br>
1 tsp celtic sea salt<br><br>
sautee until tender, add rice and sautee another 4-5 minutes. salt additionally to taste if necessary.<br><br>
2 cups UNhulled sesame seeds (may be called brown, but don't mistake with actual brown ones)<br>
1/4 +/- cup lemon juice<br>
3 cloves garlic<br>
1 tsp salt (more or less to taste)<br><br>
mix in blender or hand blender until smooth, refrigerate.<br><br>
use on toast, as a veggie dip, etc.<br><br>
french bread<br><br>
1 1/2 C warm water<br>
2 TB walnut or olive oil<br>
4 C whole wheat (soft or hard white-such as Montana Wheat Prairie Gold) flour<br>
1 1/2 tsp salt<br>
2 1/2 tsp dry yeast<br><br>
If baking in oven, spritz with water before baking, place pan with water under baking loaf and occasionally spritz with water while baking. Will give that perfect crust.<br><br>
variation to above: add 5-6 cloves garlic minced, dry-roasted in pan before peeling, to make delicious roasted garlic bread.<br><br>
Sloppy Dads (use with the roasted garlic bread variation above)<br><br>
2 28-oz cans crushed tomatoes (or 15-16 roma tomatoes, blended and simmered)<br>
3 cups burger (above recipe) sauteed in pan until golden and crumbly<br>
1 TB evaporated cane sugar or other sweetener<br>
2 tsp onion powder<br>
2 tsp garlic power<br>
1 tsp cumin powder<br>
1 tsp celery flakes<br>
1 tsp oregano<br>
1-2 tsp celtic sea salt (to taste)<br><br>
combine ingredients in saucepan and simmer 10-15 minutes until thickened. Pour over grilled slices of roasted garlic bread.<br><br>
make crust in advance, then top and bake for a quick meal.<br><br>
Pizza Crust:<br><br>
1 C water<br>
4 tsp olive oil<br>
3 cups whole wheat flour (white or red)<br>
1 tsp salt<br>
1 teaspoon active dry yeast or bread machine yeast<br>
Cornmeal and/or sesame seeds (optional- to keep crust from sticking to pan)<br><br>
Add first 4 ingredients to a 1-1/2- or 2-pound bread machine according to the manufacturer's directions. Select the dough cycle. When the cycle is complete, remove dough from machine. Punch down. Cover and let rest 10 minutes.<br><br>
For thin-crust pizza: Divide dough in half. For each pizza, grease an 11- or 12-inch pizza pan or a large baking sheet. If desired, sprinkle pan with cornmeal. On lightly floured surface, roll 1 portion of dough into a 12- or 13-inch circle. Transfer to prepared pan, building up edge slightly. Prick crust with a fork. Do not let dough rise. Bake in a 425 degree F oven 10 to 12 minutes or until lightly browned. Add desired topping. Bake for 10 to 15 minutes more or until edge of crust is golden brown and the topping is bubbly.<br><br>
For thick-crust pizza: Grease a 13- or 14-inch pizza pan. If desired, sprinkle greased pan with cornmeal. With greased fingers, pat dough into prepared pan, building up the edge. Cover and let rise in a warm place for 30 to 45 minutes or until nearly double. Bake in a 375 degree F oven for 20 to 25 minutes or until lightly browned. Add desired topping. Bake for 15 to 20 minutes more or until the topping is bubbly.<br><br>
Note: Recipes makes two 11- or 12-inch thin-crust pizzas or one 13- or 14-inch thick-crust pizza.<br><br>
walnut pesto sauce:<br><br>
2 cups walnuts<br>
1 cup fresh basil leaves<br>
2 cloves garlic, crushed<br>
1 tsp celtic sea salt (more or less to taste)<br>
1 roma tomato, quartered<br><br>
blend until fine paste, spread on pizza crust.<br><br>
suggested toppings:<br><br>
summer squash<br>
red or sweet onions<br>
thinly sliced tomatoes<br>
baby portabella mushrooms<br>
baby spinach*<br>
basil leaves* (layer these 2 on bottom before other toppings)<br><br>
bake 12-13 minutes at 425f.<br><br>
creamy delight dressing<br><br>
1 cup cold expeller pressed olive or walnut oil<br>
1/2 cup lemon juice (fresh squeezed works best by far)<br>
1/2 cup (slightly less) cold water<br>
1/2 cup (heaping) nutritional yeast flakes<br>
3-4 cloves garlic, crushed/minced<br>
2 tsp heaping celtic sea salt<br>
2 tsp basil flakes or minced fresh basil<br><br>
combine in blender and blend thoroughly on highest setting till creamy. store in refrigerator.<br><br>
Banana-Nut Granola<br><br>
6 C Rolled Old-fashioned Oats<br>
2 C Rolled Triticale<br>
1 C Sliced Almonds<br>
1 C Walnuts (chopped)<br>
1 C Cashews (chopped)<br>
1 C Coconut (shredded non-sweetened unsulphured)<br>
1 C pumpkin seeds (raw)<br>
1/2 C Flax seeds<br>
1/2 C Unhulled Sesame seeds<br>
1 tsp Celtic Sea Salt<br><br><br>
2/3 C Oil (coconut or walnut work well)<br>
1 C Honey (raw if possible) or sorghum<br>
1 over-ripe Banana<br><br>
Preheat oven to 235, combine dry ingredients in large bowl and mix well. Combine wet<br><br>
ingredients in blender and blend on high until well mixed. Pour wet ingredients into dry and<br><br>
stir until thoroughly mixed. Spread on 3 large cookie sheets evenly. Bake for 45 minutes, stir<br><br>
and turn over mix. Bake for 30 more minutes, stir and turn mix again. Bake for 10-15 more<br><br>
minutes until golden brown and crispy. Let cool before serving. can be made in advance, keeps several days.<br><br>
Fruit Crisp<br><br>
1 28-oz can peach slices in pear juice, diced (reserve juice)<br>
2 15-oz cans pear slices in pear juice, diced (reserve juice)<br>
1 16-oz bag frozen raspberries<br>
1 cup rice flour<br>
1/2 cup (more or less-I can't tell the exact amount I use) evaporated cane sugar or other<br><br>
1/2 tsp celtic sea salt<br><br>
6 cups rolled oats (or other rolled grain)<br>
1 cup whole wheat flour<br>
1 tsp celtic sea salt<br>
1/2 cup brown sugar<br>
1/2 cup virgin coconut oil, room temp or melted<br><br>
Preheat oven to 375f. In 9x13 pan combine diced & frozen fruit, sprinkle with rice flour, salt<br><br>
& sugar. Pour juice over until it starts to show but not swimming.<br><br>
Combine dry crisp ingredients in large bowl and work in oil with hands.<br><br>
Spread crisp topping over fruit and bake (uncovered) for 35 minutes or until juice is bubbling and clear.<br><br>
use 8-10 peeled, diced apples<br>
use 8-10 peeled, dice fresh peaches or 2 large bags frozen peach slices.<br>
use 3-4 packages frozen berries (any mix or all the same)<br><br><br>
we frequently make this in advance, stores in fridge or freezer and reheats for 35-45 minutes (depending on freezer or fridge) at 375f.<br><br>
enjoy your week! <img alt="" class="inlineimg" src="" style="border:0px solid;" title="smile">

Premium Member
11,341 Posts
We love curried lentils served with rice adn a sala made from choped tiomatoes, cucumbers, red pepper, erd onion, ciantro and a little lemon juice and olive oil.<br><br>
Saute an onion in a little ghee or vegetable oil. When it is soft, add a spoonful of curry paste and stir. Then add some water and red lentils and cook until the lentils are soft. Use only enough water to keep the lentils form sticking - you will have t keep an eye on them. Add half a can of coconut milk, a spoonful of brown sugar, a dash of hot sauce and some more curry paste. Simmer until they are creamy and serve over rice and top with the salad mixture. Papadums or naan are nice accomapniments for this.

14,840 Posts
ripped baby spinach leaves<br>
diced avocado<br>
diced tomato or bunch of cherry tomatoes<br>
sliced green onions<br>
shredded carrot<br>
chopped celery<br>
little tiny bit of olive oil, little bit of lemon juice, sprinkle salt and pepper to taste<br><br>
Good stuff!<br><br>
Wheat tortillas stuffed with beans and salsa are a terrific fast meal.<br><br><br>
Oh, also I love polenta and eggplant slices grilled in a bit of olive oil in the skillet and topped with chopped olives, green onions, and cilantro.

1,637 Posts
Discussion Starter #5
thanks everyone! You've given me lots of ideas! <img alt="" class="inlineimg" src="" style="border:0px solid;" title="orange big grin">
1 - 5 of 5 Posts