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Page 4: Vegetarian Cooking Tips and Recipes Forum - Community

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Share your favorite cooking techniques, shortcuts, kitchen tips, and recipes. Post a preparation suggestion, or ask for culinary guidance.
Also check out HappyCow\'s Vegetarian Recipes Directory (including vegan dishes & raw food cuisine).

Topic Post Date Replies
holding vitamix still = bad? on vitamix Have you heard of the saying that you shouldn't tightly hold down the jar because letting it wiggle actually lessens the stress on the motor? why is this? Always hold it down and if you were to just let it really wiggle around especially when I am furiously plunging the tamper Post Date: 05/10/13, Replies: 2
Vegan Products in Ottawa? I live in a little town about 30 minutes away from Ottawa and it doesn't sell any vegan products aside from vegan butter, and it's not even Earth Balance. Does anyone know anywhere near East Ottawa I can buy vegan products, like cream cheese and sour cream? Post Date: 05/04/13, Replies: 0
My First Vegan From-Scratch Dinner Attempt I am excited about the dinner that I am cooking tonight for my family (& my Dad and Stepmom, who are not vegetarians)! It's a recipe from the "Peas & Thank You" cookbook - 'almost from scratch lasagna'. Has anyone already tried this recipe? If so, how did everything turn out? I will post a pic and give a review of the meal after it's done. Hopefully the outcome will be good! Wish me luck! :) Post Date: 03/15/13, Replies: 5
Tips for Making Food While Travelling? Hello- I am three months into a new vegetarian life. I would love to go completely vegan, but my job makes it very difficult to do so. I work in a male dominated industry where I often have meals with my colleagues and sometimes it feels like just being female is a liability, let alone stating I am a vegetarian. I will be travelling to Texas with work for an entire week. I will be with colleagues the entire time. Does anyone have any recipes that I can make at home and then take with me to Texas so I have something healthy to eat while on the road? Thanks so much for the encouragement and advice! I am so grateful I found happycow! Post Date: 01/22/13, Replies: 7
Bac~Os Salt 2 tbsps Bac~Os 1/2 tsp sea salt 1/2 tsp garlic salt 1/2 tsp black peppercorns Put all ingredients in a mortar & pestle and grind until you reach your desired consistency. I like to sprinkle some on my salads, soups or to rim a glass of tomato or vegetable juice. Let me know if you have a different version of this recipe, I would love to try it. Good Eatin'! Post Date: 10/30/12, Replies: 0
Vegetarian Cooking Schools I've always dreamed of going to a culinary school, but I don't want to enroll in one where I might be expected to prepare and/or serve meat. Does anyone know of any vegetarian or vegetarian-friendly cooking schools out there? I've seen a few online classes advertised on this site, but I'd prefer a program with at least some "hands on" study involved. Thanks. Post Date: 10/22/12, Replies: 3
Vegan culinary schools in Berlin Anyone knows a professional culinary school in Berlin with options for vegans (and if it's english spoken, it'll be better, although I plan to learn German). It's for the future (maybe in 4 or 5 years), but it'll help me to know if options are available. Post Date: 10/16/12, Replies: 0
Sprouted Brown Rice- Planet Rice “What is sprouted brown rice?” “How do you sprout rice?” “What’s the benefit?” “Is it healthier?” These are all typical responses I get the first time I tell someone about or show someone sprouted brown rice. While most of us are unfamiliar with sprouted brown rice, sprouting rice is actually a very simple idea. Sprouted brown rice is simply brown rice that is tricked into thinking that it's time to grow into a plant. We place brown rice in a warm, humid environment which encourages the germ (the corner of the rice kernel where life begins) to start the growth process. The rice kernel effectively flips a switch, where its sole purpose is now focused on creating new life. The germ begins pumping vitamins, nutrients and amino acids into the rice kernel in preparation for growth. When the maximum possible nutrition in the rice kernel is reached, we cool it down, locking in all the added vitamins, nutrients and amino acids. While there are many different vitamins and amino acids that are increased during the sprouting process, one specific amino acid has garnished a lot of attention: Gamma Aminobuteric Acid (GABA). It’s difficult to delve into every benefit of GABA simply because there are so many claims, but the most pronounced claims are that it lowers anxiety and promotes calmness. There are also claims associated with preventing memory loss, helping with hypertension and even claims about overall brain function. There is still a lot of research to be done on GABA, but so far, it looks very exciting and is definitely something to watch. While the added nutrition is exciting, it is only one of the many benefits to sprouting brown rice. Convenience in cooking rice is important, and we all know that brown rice takes longer to cook than white rice. This is because along with the added vitamins, fiber and protein found in the bran layer of brown rice, the bran layer also contains oil, and we all know oil and water don’t mix. Sprouting brown rice however, will soften the bran layer which shortens the overall cooking time, giving you a super healthy option that is also convenient. Another benefit aside from nutrition is taste. Through all the samples we have given away, the feedback on the taste has been one of the most encouraging. People absolutely love the slightly softer and nutty taste the sprouted brown rice provides. As a final note, something that I find very interesting from the standpoint of a rice mill is that sales of brown rice are a mere fraction of sales of white rice. This tells me that while there is a lot of hype and talk about eating brown rice, most people choose the convenience and taste of white rice. White rice is still a healthy option, but I believe that the added nutrition combined with the added convenience and taste of sprouted brown rice could potentially lead us to the day that we can finally say brown rice sales outnumber white rice sales. Of course, you can’t just take my word for it. Try it for yourself! Post Date: 10/11/12, Replies: 0
gluten free vegan cake tastes uncooked? hi can anyone with experience baking gluten free vegan cakes please help? why does my coconut lemon cake tastes uncooked? it kinda tastes abit sticky and abit floury... i used almond meal, coconut shreds, polenta, tapioca flour and a gluten free flour (maize, rice, tapioca), almond milk, lemon juice, grapeseed oil and pretty much all the other ingredients from the recipe. it was not a gluten free recipe but i substituted the other ingredients for the flour. the only 2 things i thought may have affected the cake was that i added tapioca flour and also after the mixture was mixed up it was so dry it looked like cookie dough. so i up an extra little bit of almond milk into it... could these things have messed up my cake? it was baked for 45mins in a 175 degree C oven it tastes ok but just alittle uncooked... this was my first attempt at baking a cake. any help would be appreciated. :) Post Date: 10/06/12, Replies: 0
Raw Chocolate Elixir Hey guys, I make this shake about every other day now. It's super delicious. (see the bottom of this post for a confession I have to make about this drink...) Here's the recipe: INGREDIENTS 1 Young coconut 1 to 2 tbsp raw cacao powder, to taste 1 to 2 ice cubes DIRECTIONS 1) Crack open that young coconut and pour all the water into your blender. You might want to strain the water if your cracking is sloppy — no one likes to drink splinters! 2) Next, scrape out the meat of the coconut and clean off any of the hard wood bits that might have come off with the scrapings. I like to rinse the coconut meat under water to be sure I have removed all the little wood bits. 3) Toss all of the cleaned meat into the blender, along with the raw cacao powder and ice cubes, and blend on high-speed until all of the meat is broken down into heavenly bliss (about 30 to 45 seconds for me). 4) Pour into your favorite glass and enjoy! I have a confession to make though...it's not my recipe! Giving credit where credit is due: www.rawlifestylediet.com/blog/delicious-raw-chocolate-elixir/ Post Date: 04/24/12, Replies: 1
Condensed milk Hi all! Does anyone know of a vegan alternative to condensed milk? Way back when I used to make the best fudge but it has condensed milk in it. I'd like to make it again but veganised if that's possible. If anyone could help me out it'd be greatly appreciated. Post Date: 04/22/12, Replies: 7
Vegan cat food Hi, does anyone here make homemade vegan cat food for their cat? If so, does your cat like it, and also stay healthy? Please let me know. I am very interested in how the rest of the vegcommunity handles their pet food. Post Date: 02/20/12, Replies: 6
simple vegan cupcake recipe: lemon gem Hi I posted the recipe on my blog,it is simple and tasty. you can copy paste the link below. www.thevegansource.com/2011/12/simple-as-pie-easy-as-cake-vegan-lemon.html Post Date: 12/28/11, Replies: 0
Vegan Chai Latte Cupcakes Vegan Chai Latte Cupcakes This recipe was adapted from Vegan Cupcakes Take Over the World. I made them for my family this weekend and they were gone in under 20 minutes. SO good!! I can't see to post the photo here but you can see it on my web site: sweetvegan.net Ingredients: 1 cup soy milk 4 black tea bags or 2 tablespoons loose leaf black tea 1 teaspoon apple cider vinegar 1 1/4 cups all-purpose flour 2 tablespoons cornstarch 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground cardamom 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1/3 cup canola oil 3/4 cup granulated sugar 2 teaspoons vanilla extract Method: Preheat the oven to 350ËšF. Heat soy milk in a small saucepan or microwave until almost boiling. Remove from heat and add tea bags. Allow to steep for 10 minutes. Remove teabags, squeezing out as much soy milk as possible. Re-measure, and add more soy milk to make exactly 1 cup. Whisk in cider vinegar, and side aside until curdled. In a large bowl, sift together the flour, cornstarch, baking powder, baking soda, salt, and spices. Combine and add to flour mixture the soy milk, oil, sugar, and vanilla. Stir until smooth. Divide batter between 12 cupcake liners and bake for 20 minutes. Allow to cool completely before frosting. The cupcakes in this recipe were frosted with Vanilla Butter Icing and sprinkled with sifted icing sugar and cinnamon. Post Date: 10/19/11, Replies: 1
Vegan Pad Thai 2 tbsp coconut oil Rice Noodles 1 tbsp Tamari soy sauce 1/4 tsp ginger 1/2 tsp curry powder 1/2 cup sliced red/yellow peppers 1 tbsp peanuts 10 1 inch chunks of gluten 2 green onions 1/2 tsp cayenne pepper dash each salt and black pepper 1/2 tsp cilantro mushrooms(whatever kind you prefer that fits, Ive been using brown clamshell with great results) optional: tamarind paste 1/4 tsp garlic a dash of crushed red peppers Soak the noodles in hot water for 10 minutes, while heating up a large frying pan or wok. Once the pan is hot melt the coconut oil in it, and throw in the gluten and peanuts. Season this with 1/4 tsp of the curry powder and stirfry while the noodles are softening. Mix in the garlic, sliced peppers and chopped green onion and continue to stirfry on medium. Drain the noodles and add them to the stirfy makeing sure they get covered evenly in oil. The noodles will soak up the oil and when that happens add the soy sauce. Add the mushrooms. Season with crushed red pepper, ginger, curry, cilantro, b. pepper, caynne, salt and continue to stirfry on low until noodles become slightly caramelized and the dish is evenly coated in it's seasonings. Post Date: 10/14/11, Replies: 2
Recipes for vegerarian diet and angina I became a vegetarian to treat angina in 1997, and had to create my own meals (or ingredients or recipies). This is a recipe topic so you may be interested, and your comments or feedback would be welcome. Post Date: 06/25/11, Replies: 2
Recipe for angina diet, and webpage link I became a vegetarian to treat angina in 1997, and had to create my own meals (or ingredients or recipies). This is a recipe topic so you may be interested, and your comments or feedback would be welcome. I omited the webpage which provides the information so I am now adding it. The webpage address is users.chariot.net.au/~posture/AnginaDietCure.html#AnginaDietMeals Post Date: 05/13/11, Replies: 0
Help Converting to Vegetarianism Hello, for health reasons I need to convert to a vegetarian diet. I actually tried to go vegan when I was at Uni for ethical reasons and although I loved the diet I couldn't maintain it because I am in a committed relationship and am primarily responsible for the cooking, and also cooking for my mother. So, I need to find a way to make the recipes my partner and my mother love meat-less but still tastey. And my partner hates beans so can't put them in. Could you please help me with the following: - What can I use instead of sausages in sausage hotpot? - What can I use instead of mince in meatballs or meatlessballs? - What can I use instead of chicken in Enchiladas, and instead of chicken in chicken schnitzel? - What can I use instead of pork in sweet chili pork stir fry? - What can I use instead of beef in a hearty beef stew? Thank you so much for any advice you can offer! :) Post Date: 03/27/11, Replies: 1
Can't remember name of cookbook... Hi there, a couple weeks ago I was surfing around and found a vegan cookbook I wanted to check out. I thought I wrote it down somewhere but can't find it. The author was a guy. I believe he was a chef. He has two daughters. I think he was doing a budget friendly cookbook...'frugal' or 'thrify' or some like word was in the title. I know it's not much to go on but if anyone can help I'd greatly appreciate it. Thanks Post Date: 02/16/11, Replies: 1
How to make tahini PLEASE, anyone know how to make tahini? I've been searching for a while. I tried to make it in my juicer, which I can make nut butters with an attachment. It only flung sesame seeds all about my kitchen. I can't imagine it being too difficult or needing too much technology since it is a basic in 3rd world countries. I see no reason for it to cost $10/lb at my local HF store. I start muttering in the aisle every time I see it (hummus too for that matter) and nearly cause a scene. I just want it to be around the $2-3 range when I used it back in the day. It isn't as though there is a sesame shortage, is there? Also, please keep this thread for MAKING tahini; not tahini sauce, or hummus or baba g, or tell me to sub nut butters (thanks though). I want to know how to make tahini from scratch, it is the topic. Post Date: 12/25/10, Replies: 6
Hummus Tomolives This is a appetizer i came up with while messing around after making hummus pita vegan pizza grape or cherry tomatos pitted black olives hummus raw spinach pack the hummus inside the wholes of the olive where the pit used to be, cut the center out of the tomato, stuff olive in tomato and fill any gap with hummus, top with rolled up piece of spinach sticking straight out the top like a stem a little time consuming but would be great as a party finger food dish :) stay vegan Post Date: 12/25/10, Replies: 0
Cheap Vegetarian Recipes for College I am a vegetarian (and somewhat, but not entirely vegan) and will be attending college this fall. I am looking for some recipes that are inexpensive and require little cookware. (I will be bringing a couple knives, a mixing bowl, two pots, a frying pan, and a colander to school along with basic dining ware.) My cafeteria plan will allow me two meals a day, and the third I would like to be vegetarian/vegan and prepared by me. I'm just looking for some basic recipes that don't require too much preparation or too expensive of ingredients. I've been looking through recipes online and am also ordering the book "Vegan with a Vengeance," but I'm still worried that I will not be able to afford the majority of recipes I am finding. Any suggestions for recipes or just in general would be helpful. Thanks! Post Date: 12/17/10, Replies: 11
Vegetarian on Food Network Looks like a Vegetarian Grilling episode of Bobby Flay's show will be on in June, here are links to the recipes: http://www.foodnetwork.com/food/show_gl/episode/0,1976,FOOD_10231_40478,00.html Not all vegan, but a nice start and nice to see it on national television! That farro salad looks to die for!! Post Date: 12/13/10, Replies: 7
Red Lentil Dhal from the Post Punk Kitchen recipe for a lentil dhal from the PPK: I use one 425g tin chopped plum tomatoes, for chillis either use 204 birds eye chillies seeds removed or 2-3 bigger dried red chillies. The spice mixture also works well in soups http://www.theppk.com/2010/10/red-lentil-dahl/ Post Date: 11/26/10, Replies: 3
Tremendous vegan recipe website http://ivu.org/recipes/index.html I thought I had posted this on here somewhere before, but a quick and I can't find it. Apologies if I have posted this before and this is duplication. Post Date: 11/16/10, Replies: 1
The 'Fat Free Vegan' website Great website, plenty of low fat vegan recipes: http://fatfreevegan.com/ Post Date: 11/15/10, Replies: 2
First time tempeh buyer! any got any great to experience tempeh for the first time? thank you! Post Date: 11/15/10, Replies: 2

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