Community: Forum: Recipes & Cooking
Page 5: Vegan Cooking Tips and Recipes Forum - Community
Share your favorite cooking techniques, shortcuts, kitchen tips, and recipes. Post a preparation suggestion, or ask for culinary guidance.
Check out the HappyCow Recipes Directory (including vegan dishes & raw food cuisine).
| Topic | Post Date | Replies |
|---|---|---|
| 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 | ||
| 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 | ||
| 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 | ||
| Rosemary Roasted Mushrooms Here’s a one delicious mushroom meal . You can use any kind of mushroom you like, or a combination of two or three. 1 lb. crimini (Baby Bella) mushrooms, stems trimmed 2 tbsp olive oil ¾ tsp crushed rosemary ¼ tsp salt ¼ tsp ground pepper 3 garlic cloves, chopped You can find the whole recipe here : www.vegkitchen.com/recipes/rosemary-roasted-mushrooms/ Post Date: 10/18/16, Replies: 4 | ||
| Searching for copies of lost recipes.... Perhaps there are others of you out there who have also lost recipes you really enjoyed. I'm hoping we can help each other. My mother used to make a vegetarian bulgur casserole that was from Susan St. James. I believe it was published in a magazine sometime in the 1970s. If any of you know of it and have a copy, I'd really appreciate it if you would share it. Thanks! Post Date: 08/04/15, Replies: 0 | ||
| Shelf life Hello, I have a tough question: recently I started to make vegan ganache at home. I think that the most appropriate substitution for heavy cream is "almond cream" (almond milk with a lot a almonds and a bit of water: around 25% fat). It tastes delicious but the problem is shelf life: after a few days it loses its taste. I don't know if is the almond cream or the fresh fruits I use for the ganache. So, someone have a suggestion? Thank's Post Date: 03/06/16, Replies: 1 | ||
| 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 | ||
| Smoked tofu and bean burgers Smoked tofu and bean burgers served with avocado cream sauce and green salad This is a fantastic way to get good quality protein and B vitamins. Kidney beans have a lovely sweet flavour and they also pick up the aromas of the smoked tofu. If you are trying to lose weight, suffer from edema or swollen extremities, kidney beans can help as they have a diuretic action. They are also a good source of iron, magnesium and folic acid. I absolutely LOVE this recipe, it is one of my favourites, you must used smoked tofu as this helps with the yummy flavours. Makes 6-8 1 medium onion, peeled and quartered 1 plump garlic clove, peeled 1 medium carrot, peeled and coarsely grated (about 60g prepared weight) 420g can 'no-salt no-sugar' red kidney beans, drained and rinsed in a colander under cold running water 220g pack smoked tofu, drained 75g/​ cup sunflower seeds 1 small bunch parsley (about 20g) 2 tsp organic wheat-free vegetable bouillon powder 1 Preheat the oven to 220C/​Gas Mark 7. Line a large baking tray with baking parchment. 2 Place all the ingredients in a food processor and blend for roughly 6-8 seconds, until well mixed but still retaining some texture, pushing down with a spatula once. I don’t own a food processor so I mashed the tofu and beans with a potato masher and chopped the other ingredients up really fine. Works well. 3 Take a handful of mixture and form into a ball and place on the baking tray. Press with fingertips to make a burger shape. Repeat a further 5 or 7 times depending on how large you want your burgers. 4 Bake for 25 minutes until light golden brown. Remove from oven and leave to firm up on the tray for 3-4 minutes. Divide between 4-6 plates and serve with a green salad and avocado cream sauce. Avocado cream sauce Ingredients Serves 2 • 2 soft avocados • 2 spring onions, finely chopped • ¼ tsp of coriander powder • ¼ tsp seaweed seasoning (or sea salt) • ½ teaspoon olive oil • 3-4 tbsp water Method Put the water in a blender. Add the avocados, spring onion, coriander, seasoning, olive oil and seaweed, season and mix until smooth and creamy. Delicious! Post Date: 05/27/07, Replies: 0 | ||
| Soy free options? Hi everyone, I'm new here, and trying to come up with some vegan or vegetarian recipes that do not include soy, as I've been instructed by my doctor to stop eating soy products. I guess I have been in a convenience rut, and didn't realize how many vegan convenience foods I was relying on, and they are almost 100% soy-based. So, if anyone has any good soy-free products, as well as tips for what to do with them, I'd really appreciate it! Thanks, Danielle Post Date: 01/10/16, Replies: 2 | ||
| Soy/vegetarian jerky and snacks? Yummmmm, I just found a delicious new meat jerky alternative! It's soy jerky...perfect for vegetarians like me! It comes in 7 different flavors. I usually go for the more mild flavors, but with flavors like Curry Chicken and Cheesy, I might branch out. :) Here's the website I bought it on, so you can buy it online too: www.morrobayjerky.com/pages/Vegetarian-Jerky.aspx Let me know what you think! I'm a new vegetarian, so please feel free to suggest new snacks and food ideas. Thanks! Post Date: 04/03/14, Replies: 5 | ||
| 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 | ||
| Sprouting Can anyone tell me how to safely sprout seed or legumes? I prefer overnight mixes. Please dumb it down as much as you can because I honestly don't know anything about sprouting. I've tried before and ended up having to throw everything away because of sour smells (this can't be safe to eat). I've been buying sprouts for a long time but have recently read that there is a lot of bacteria in store-bought sprouts. Any info will be greatly appreciated! :) Scout Post Date: 06/19/07, Replies: 6 | ||
| Sprouting and cooking Each day as part of my lunch I have 40g of mixed beans and seeds. The current batch were cooked and frozen into small containers. I would like to increase the nutritional content of the food by sprouting. These are the beans etc I cook: red kidney beans, green lentils, brown lentils, black eye beans, black beans, red cow beans, fennygreek, sunflower seeds. This is what I propose to do: Soak everything other than fennygreek for at least 12 hours. Fennygreek smells if it does not germinate. Drain and regularly hydrate, and leave to germinate until most of the beans are sprouting slightly. (Ignore kidney beans as they probably will not sprout). Cover with water and hard boil for 15m and simmer for 45. Drain and freeze into small containers. Is the above sensible? Robin Post Date: 03/30/09, Replies: 6 | ||
| starting off and hints some practices and industery information that i learned in home economics class a few years ago. Post Date: 11/06/07, Replies: 3 | ||
| Sweet Potato and Quinoa Salad This sweet potato quinoa salad recipe is high in protein, low in fat, and high in spicy and sweet flavor! Whole grain quinoa cooks quicker than most grains and is an excellent source of protein with about 11 grams of protein per cup of cooked quinoa. INGREDIENTS: * 1 cup quinoa, uncooked * 2 cups vegetable broth * 1 sweet potato, pre-baked and diced * 1 red bell pepper, diced * 2 tbsp olive oil * 1/​4 tsp cayenne pepper * 2 tbsp lemon juice * salt and pepper to taste PREPARATION: Simmer the quinoa in the vegetable broth about 10 to 15 minutes, or until water is gone and quinoa is light and fluffy when stirred. Remove from heat and allow to cool. Toss together the quinoa, sweet potato and bell pepper in a large bowl. In a separate small bowl, whisk together the lemon juice, olive oil and cayenne pepper. Gently toss this dressing with the quinoa. Season with a generous amount of salt and pepper. Post Date: 02/28/09, Replies: 3 | ||
| The 'Fat Free Vegan' website Great website, plenty of low fat vegan recipes: http://fatfreevegan.com/ Post Date: 11/15/10, Replies: 2 | ||
| THE EXOTIC RICE DISH – THE BIRIYANI The Biriyani means "fried" or "roasted"in Persian. Biriyani is a family of Middle Eastern, South Asian dishes made from a mixture of spices, rice (usually basmati), meat/vegetables and yogurt. There are many kinds of biryanis and each kind has a uniqueness about it. Pre-mixed biryani spices from different commercial names are easily available in markets these days, which reduces the preparation time though the taste differs considerably. So it is easy to make them now. Earlier the chefs used to take hours to cook this special dish. Even now the Biriyani when cooked by an Indian at home will take hours and the result will be stupendous. The spices and condiments used in biryani are what primarily contribute to the taste; these are generally cloves, cardamom, cinnamon, wasabi, bay leaves, coriander and mint leaves, apart from ghee, ginger, onions, garlic and yoghurt. The premium varieties include saffron. For a non-vegetarian biryani, the main ingredient that accompanies the spices is the meat—beef, chicken, goat, lamb,or shrimp, though vegetable biryani varieties are also popular. The dish is served with raita, korma, curry or a sour dish of brinjal. Hyderabadi Biryani is by far the most popular version non-vegetarian type, especially in India and the Middle East Hyderabadi biryani is savoured in all parts of India and forms an integral part of [URL=www.rasarestaurants.com/]Indian Food[/URL]. Historians claim that the earlier Nawabs of Punjab wore a matching turban for each variety of biryani. The Nizam's kitchen boasted of 49 kinds, which included biryani made from fish, quail, shrimp, deer and hare. The Sindhi variant of biryani is very popular in Pakistani cuisine and biryani of all types are eaten in all parts of Pakistan. Another popular form of biryani is the Awadhi biryani.In North India, biryani enjoys substantial popularity. This is especially the case inpublic function, where the chicken version is popular with both young and old alike as a dish of choice. This is related to Awadh biryani but combines elements of Bombay biryani and includes potatoes. Tehari is the name given to the vegetarian version of the dish and is very popular in Indian homes. In Bangladesh, Tehari refers to Biryani prepared by adding the meat to the rice, as opposed to traditional Biryani where the rice is added to the meat.The vegetarian version might have some Textured vegetable protein based protein balls to present the impression of a meat-based dish for vegetarians. The difference between biryani and pullao is that while pulao may be made by cooking the items together, biryani, is used to denote a dish where the rice is cooked separately from the other ingredients. Post Date: 10/29/07, Replies: 1 | ||
| Things that replace meat Vague, I know, but the problem that I had a lot over the summer whilst travelling, cooking with non-veggies etc. was trying to decide what to replace the meat option in their meal with. Often I'd end up with pasta, but then if they're having potatoes and veg that doesn't really work. I'm not a big fan of tofu, seitan, 'fake meats' etc., but it would be nice to be able to have the same side dishes as everyone else and still have a balanced meal. Thoughts? Post Date: 10/28/14, Replies: 4 | ||
| things to do with leftovers finding uses for leftovers makes cooking for less people more practical... For ratatoullie i take a bagette and put the sauce on top topped with some vegan mozeralla or gouda to make a low fat, non saturated easy pizza. That saves a lot of money going to dominoes. For paella, rissoto, bulgar wheat other rice dishes or cous cous can be made into suppli or archini. as follows. take the rice or other grains dry but do not brown in oven or leave in fridge overnight. lay breadcrumbs out on a surface. divide the rice into balls that fit easily into your hands open the ball with your thumb take a quarter thumbful of vegan cheese and place in middle refix over the ball and roll in the breadcrumbs. repeat. take balls to deep fat fryer and deep fry for roughly two mins or until bread crumbs are golden. The left overs of main meals can be used at stage 3 of cooking soup,see entry in starting off and hints, instead of vegtables. Try addingsome pre-soaked barley or rice or noodles for flavour thickening and making a meal of it; if you use a lot of carbs like rice or grains you need to add more water or stock liquid at stage 4. Post Date: 03/10/08, Replies: 4 | ||
| This cooking video. It's huge. https://youtu.be/vlNiHl36gd8 Post Date: 08/22/15, Replies: 0 | ||
| 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 | ||
| Tofu Marsala Chicken marsala was always one of my favorites. But mainly because of the tasty marsala mushrooms. I made marsala last night for my family and then made a vegan version for myself by pressing and freezing a portion of tofu for a bit then smearing some olive oil on it and breading it with plain bread crumbs that i seasoned and fried it on either side a bit. I made the recipe exactly the same as i normally would but with the substitution of chicken broth for veggie broth. OMG i was in heaven, it was so delicious. I also made the most amazing pickled/sweet and sour red cabbage with spices like cinnamon, ginger, allspice and a cut up apple. so delish, im having the leftover cabbage for lunch today. Post Date: 02/28/09, Replies: 1 | ||
| Tofu press? Hi all. I live in the UK and am searching for a tofu press. I have bought one of the white plastic ones and the lid is just odd so it is unsatisfactory and doesn't press well. I have searched everywhere for one of the nice stainless steel ones but have had no luck. Anyone know where I can get one on line please? All help appreciated as I have finally got a soy milk maker which is the expensive part and have now got this as a stumbling block! Thanks in advance:) Post Date: 04/15/09, Replies: 1 | ||
| Tofurky Italian sausage Review! Hi everyone! I did my first vegan food review on my channel on the Tofurky Italian sausage. I liked it! It's a great "meat" and a great alternative for those that miss the texture of meat! youtu.be/C-c-ICOZM1c Please check it out and let me know what you think! Post Date: 08/07/14, Replies: 0 | ||
| Tomato Bisque Soup and French Bread Hey everyone. Here is a link to a delicious French bread recipe that is easily adapted to being whole wheat (a bit healthier) I hope you enjoy. The tomato bisque is also very easy to make! myboyfriendskitchen.wordpress.com/2013/01/29/tomato-bisque-soup-and-french-bread-step-by-step-w-pictures/ Post Date: 07/22/13, Replies: 1 | ||
| top ten vegan recipe blogs. Hi fellow vegan home cooks! There are a lot of vegan recipes out there on the net but if you just randomly Google for a vegan recipe you get a zillion of results and many of these recipes are just not that good. If you stick with recipes from websites or blogs from good vegan chefs (professional ones or the better vegan home cooks) you can be pretty sure that all the vegan recipes rock like a clock. What is your favorite website or blog from a vegan cook that has vegan recipes?? I want to make a list of the Top Ten vegan blogs with vegan recipes and post that list here on HappyCow as a reference for other vegan home cooks (you and me!) here are two of my favs: Isa Sandra Moskowits's blog: http://www.theppk.com and Bianca phillips, author from Eating Vegan In The Dirty South thevegancrunck.blogspot.com Post Date: 10/12/14, Replies: 5 | ||
| 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 |
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