These are not exact recipes, but more suggestions/ideas, stuff I have done...
*"cream" based soups using rice dream as a base, add in pureed cooked potatoes (skins removed) to thicken, add in broccoli or cauliflour, sauteed onions, garlic, spices, etc
*tempeh "reuban" sandwhiches: use grilled tempeh strips instead of corned beef, use soy or rice cheese instead of dairy, and Nasoya's vegan thousand island dressing instead of the dairy based one (or use stoneground mustard), plus sour kraut, rye bread, Earths Best "butter" & pan grill as you would any grilled sandwhich. YUM!
*not lo carb~ stuffed pasta shells... I make a mixture of mashed firm silken tofu, chopped parsly, rosemary, oregano, minced sauteed mushrooms, a couple cloves crushed garlic, & spinach... stuff into large cooked pasta shells, place in a baking dish w/ marinara sauce covering bottom, drizzle marinara sauce over the top of shels, top w/ grated non-dairy cheese, bake for 30 minutes.
*polenta pizza~ make a cornmeal polenta crust (boil coarse cornmeal until thick, stir in a Tbsp or 2 of olive oil, and some rosemary leaves & sea salt; spread on an oiled pie dish or cookie sheet, bake at 350 for 30 minutes)
top crust w/ zesty marinara sauce, black beans, red onions, diced garlic, parsly, cilantro, sauteed portebella mushrooms, and shredded basmati rice cheese, bake for 15-20 minutes... sooo good, not very lo-carb, but very healthy & high fiber
*tofu pumpkin cheesecake~ use firm silken tofu (pureed w/ canned pumpkin & a couple Tbsps lemon juice) in place of cream cheese. It's great if you add some cinnamon and nutmeg!!
*vegi dip~ use vegan sour cream, mix in dill, chopped steamed spinach, a couple dashes each of oregano, thyme, and black pepper, salt to taste. Great for dipping veggies!
*vegi cream cheese spread~ take vegan cream cheese, stir in diced steamed carrots, chopped spinach, minced sauteed mushrooms, chopped chives, some dill or rosemary... great to spread on crackers, bagels, sandwhiches, or as a vegi dip
*very vegi lasagna~ use thinly sliced lightly steamed or grilled eggplant instead of lasagna noodles, use same tofu mixture as in stuffed shells instead of ricotta cheese, use non-dairy mozerrella instead of regular dairy mozerrella, use a red sauce, layer as you normally would with a typical lasagna recipe... bake for 30 minutes.
*curried vegis~ use coconut milk as the base, use corn starch or agar agar to thicken. sautee vegis of choice (I like cauliflour, carrots, yams, peas, garlic, and spinach all together) stir in coconut milk, bring to a light simmer, stir in some cornstarch or agar agar (disolved in a bit of cold water), simmer lightly until it thickens, stir in curry powder and salt... serve as is or over brown rice.
*"cream" based soups using rice dream as a base, add in pureed cooked potatoes (skins removed) to thicken, add in broccoli or cauliflour, sauteed onions, garlic, spices, etc
*tempeh "reuban" sandwhiches: use grilled tempeh strips instead of corned beef, use soy or rice cheese instead of dairy, and Nasoya's vegan thousand island dressing instead of the dairy based one (or use stoneground mustard), plus sour kraut, rye bread, Earths Best "butter" & pan grill as you would any grilled sandwhich. YUM!
*not lo carb~ stuffed pasta shells... I make a mixture of mashed firm silken tofu, chopped parsly, rosemary, oregano, minced sauteed mushrooms, a couple cloves crushed garlic, & spinach... stuff into large cooked pasta shells, place in a baking dish w/ marinara sauce covering bottom, drizzle marinara sauce over the top of shels, top w/ grated non-dairy cheese, bake for 30 minutes.
*polenta pizza~ make a cornmeal polenta crust (boil coarse cornmeal until thick, stir in a Tbsp or 2 of olive oil, and some rosemary leaves & sea salt; spread on an oiled pie dish or cookie sheet, bake at 350 for 30 minutes)
top crust w/ zesty marinara sauce, black beans, red onions, diced garlic, parsly, cilantro, sauteed portebella mushrooms, and shredded basmati rice cheese, bake for 15-20 minutes... sooo good, not very lo-carb, but very healthy & high fiber
*tofu pumpkin cheesecake~ use firm silken tofu (pureed w/ canned pumpkin & a couple Tbsps lemon juice) in place of cream cheese. It's great if you add some cinnamon and nutmeg!!
*vegi dip~ use vegan sour cream, mix in dill, chopped steamed spinach, a couple dashes each of oregano, thyme, and black pepper, salt to taste. Great for dipping veggies!
*vegi cream cheese spread~ take vegan cream cheese, stir in diced steamed carrots, chopped spinach, minced sauteed mushrooms, chopped chives, some dill or rosemary... great to spread on crackers, bagels, sandwhiches, or as a vegi dip
*very vegi lasagna~ use thinly sliced lightly steamed or grilled eggplant instead of lasagna noodles, use same tofu mixture as in stuffed shells instead of ricotta cheese, use non-dairy mozerrella instead of regular dairy mozerrella, use a red sauce, layer as you normally would with a typical lasagna recipe... bake for 30 minutes.
*curried vegis~ use coconut milk as the base, use corn starch or agar agar to thicken. sautee vegis of choice (I like cauliflour, carrots, yams, peas, garlic, and spinach all together) stir in coconut milk, bring to a light simmer, stir in some cornstarch or agar agar (disolved in a bit of cold water), simmer lightly until it thickens, stir in curry powder and salt... serve as is or over brown rice.
