Posts tagged vegan food

Photo 7
Notes
Posted 9 months ago
HEARTY LENTIL BARLEY #vegan #recipes #healthy Place all ingredients except salt and spinach into a large pot and bring to a simmer. Cover and cook, stirring occasionally, until the lentils and barley are tender, about one hour. Add salt to taste and spinach, if desired. Cook briefly until spinach is wilted but still bright green. 1 C lentils, rinsed2 stalks celery, sliced1/2 C hulled or pearled barley1/2 tsp oregano6 C water or vegetable stock1/2 tsp ground cumin1 onion, chopped1/4 tsp black pepper2 garlic cloves, minced or crushed1/8-1/4 tsp red pepper flakes2 carrots, sliced1/2 tsp salt 2-4 C fresh spinach, chopped  

HEARTY LENTIL BARLEY #vegan #recipes #healthy

Place all ingredients except salt and spinach into a large pot and bring to a simmer. Cover and cook, stirring occasionally, until the lentils and barley are tender, about one hour. Add salt to taste and spinach, if desired. Cook briefly until spinach is wilted but still bright green.

1 C lentils, rinsed
2 stalks celery, sliced
1/2 C hulled or pearled barley
1/2 tsp oregano
6 C water or vegetable stock
1/2 tsp ground cumin
1 onion, chopped
1/4 tsp black pepper
2 garlic cloves, minced or crushed
1/8-1/4 tsp red pepper flakes
2 carrots, sliced
1/2 tsp salt 
2-4 C fresh spinach, chopped  

Photo 8
Notes
Posted 9 months ago
HEARTY BROCCOLI #soup #vegan #recipes Melt margarine in a soup pot over medium heat. Sauté onion, celery, and garlic for 5 minutes, until onion is translucent. Add potatoes and three quarters of the broccoli florets. Add enough water to barely cover the veggies. Bring to boil, lower heat, cover and cook 15-20 minutes until tender and soft. Blend veggies with a hand blender until smooth. Add soy milk and nutritional yeast. Season to taste with salt and pepper. Add in remaining florets and cook, uncovered, until florets are soft. Serve. 2 Tbsp margarine1 onion, diced1 rib of celery, diced1 garlic clove, minced2 medium potatoes, peeled and diced2 heads of broccoli, cut into floretswater1 C soy milk1/4 C nutritional yeastsalt and pepper to taste

HEARTY BROCCOLI #soup #vegan #recipes

Melt margarine in a soup pot over medium heat. Sauté onion, celery, and garlic for 5 minutes, until onion is translucent. Add potatoes and three quarters of the broccoli florets. Add enough water to barely cover the veggies. Bring to boil, lower heat, cover and cook 15-20 minutes until tender and soft.

Blend veggies with a hand blender until smooth. Add soy milk and nutritional yeast. Season to taste with salt and pepper. Add in remaining florets and cook, uncovered, until florets are soft. Serve.

2 Tbsp margarine
1 onion, diced
1 rib of celery, diced
1 garlic clove, minced
2 medium potatoes, peeled and diced
2 heads of broccoli, cut into florets
water
1 C soy milk
1/4 C nutritional yeast
salt and pepper to taste

Photo 8
Notes
Posted 9 months ago
CREAMY SPINACH SWEET POTATO #vegan #recipes Heat oil in a saucepan and fry onion until soft. Stir in chilli powder, ground ginger and garlic cloves. Add stock, sweet potatoes and mushrooms and simmer for ten minutes until tender. Add coconut milk and baby spinach and simmer for 2-3 minutes or until the spinach just starts to wilt. Stir in the lemon juice and season. Sprinkle with fresh coriander before serving.  1 Tbsp oil 1 onion, chopped1 tsp chilli powder2 tsp ground ginger2 garlic cloves, crushed4 C vegetable stock750g sweet potato, peeled and diced 250g mushrooms, sliced 400ml coconut milk 225g baby spinach juice of lemon fresh coriander 

CREAMY SPINACH SWEET POTATO #vegan #recipes

Heat oil in a saucepan and fry onion until soft. Stir in chilli powder, ground ginger and garlic cloves. Add stock, sweet potatoes and mushrooms and simmer for ten minutes until tender. Add coconut milk and baby spinach and simmer for 2-3 minutes or until the spinach just starts to wilt. Stir in the lemon juice and season. Sprinkle with fresh coriander before serving. 

1 Tbsp oil 
1 onion, chopped
1 tsp chilli powder
2 tsp ground ginger
2 garlic cloves, crushed
4 C vegetable stock
750g sweet potato, peeled and diced 
250g mushrooms, sliced 
400ml coconut milk 
225g baby spinach 
juice of lemon 
fresh coriander 

Photo 4
Notes
Posted 11 months ago
#Vegan Brown rice, roast pumpkin & seed salad Olive oil spray, to grease 1kg kent pumpkin, peeled, deseeded, cut into 2-3cm pieces 400g (2 cups) long-grain brown rice 60g (1/3 cup) pepitas (pumpkin seed kernels) 55g (1/3 cup) sunflower seed kernels 80ml (1/3 cup) fresh lime juice 1 tbs soy sauce 1/2 tsp sesame oil 1 small garlic clove, crushed 1/4 tsp brown sugar 1 bunch rocket, washed, trimmed, leaves torn CLICK PHOTO FOR METHOD

  • #Vegan Brown rice, roast pumpkin & seed salad

  • Olive oil spray, to grease
  • 1kg kent pumpkin, peeled, deseeded, cut into 2-3cm pieces
  • 400g (2 cups) long-grain brown rice
  • 60g (1/3 cup) pepitas (pumpkin seed kernels)
  • 55g (1/3 cup) sunflower seed kernels
  • 80ml (1/3 cup) fresh lime juice
  • 1 tbs soy sauce
  • 1/2 tsp sesame oil
  • 1 small garlic clove, crushed
  • 1/4 tsp brown sugar
  • 1 bunch rocket, washed, trimmed, leaves torn

CLICK PHOTO FOR METHOD

Photo 10
Notes
Posted 11 months ago
2 EASY #VEGAN Avocado, spinach & walnut salad 1 1/2 tablespoons roughly chopped walnuts 200g baby spinach leaves 1 ripe avocado, peeled, stone removed, sliced Juice of 1 lemon Method Place walnuts into a small frying pan. Cook over medium heat, shaking frying pan often, for 3 to 4 minutes or until walnuts are golden and roasted. Remove from heat. Arrange spinach and avocado on serving plates. Sprinkle over walnuts. Drizzle with lemon juice. Season with salt and pepper and serve.

  • 2 EASY #VEGAN Avocado, spinach & walnut salad

  • 1 1/2 tablespoons roughly chopped walnuts
  • 200g baby spinach leaves
  • 1 ripe avocado, peeled, stone removed, sliced
  • Juice of 1 lemon

Method

  1. Place walnuts into a small frying pan. Cook over medium heat, shaking frying pan often, for 3 to 4 minutes or until walnuts are golden and roasted. Remove from heat.

  2. Arrange spinach and avocado on serving plates. Sprinkle over walnuts. Drizzle with lemon juice. Season with salt and pepper and serve.

Photo 8
Notes
Posted 11 months ago
#Vegan  Ginger tofu stir-fry with asparagus and snow peas Ingredients (serves 4) 2 tsp cornflour 1 cup (250ml) vegetable stock  1 tbs soy sauce 1 tbs shaoxing wine or dry sherry 1 tbs peanut oil 250g firm tofu, drained, cut into 2cm pieces 2 tsp sesame oil 2 bunches asparagus, trimmed, cut into 5cm pieces 200g sugar snap peas, trimmed 100g oyster mushrooms, torn 5 cm piece ginger, peeled, cut into matchsticks 4 green onions, trimmed, thinly sliced lengthways Steamed koshihikari rice, to serve Method Place cornflour in a medium jug. Gradually add stock, soy sauce and wine and stir to combine. Heat the peanut oil in a wok over high heat until smoking. Add half the tofu and gently stir-fry for 2 minutes or until lightly golden. Transfer to a bowl. Repeat with remaining tofu. Heat the sesame oil in the wok until smoking. Add the asparagus and sugar snap peas and stir-fry for 1 minute. Add the mushrooms and ginger and stir-fry for 1 minute or until asparagus is bright green and tender crisp. Add the chicken stock mixture and tofu and stir-fry for 1-2 minutes or until sauce boils and thickens. Remove from heat. Spoon the rice among serving bowls. Top with green onion and serve immediately with steamed rice.

#Vegan  Ginger tofu stir-fry with asparagus and snow peas

Ingredients (serves 4)

  • 2 tsp cornflour
  • 1 cup (250ml) vegetable stock 
  • 1 tbs soy sauce
  • 1 tbs shaoxing wine or dry sherry
  • 1 tbs peanut oil
  • 250g firm tofu, drained, cut into 2cm pieces
  • 2 tsp sesame oil
  • 2 bunches asparagus, trimmed, cut into 5cm pieces
  • 200g sugar snap peas, trimmed
  • 100g oyster mushrooms, torn
  • 5 cm piece ginger, peeled, cut into matchsticks
  • 4 green onions, trimmed, thinly sliced lengthways
  • Steamed koshihikari rice, to serve

Method

  1. Place cornflour in a medium jug. Gradually add stock, soy sauce and wine and stir to combine. Heat the peanut oil in a wok over high heat until smoking. Add half the tofu and gently stir-fry for 2 minutes or until lightly golden. Transfer to a bowl. Repeat with remaining tofu.

  2. Heat the sesame oil in the wok until smoking. Add the asparagus and sugar snap peas and stir-fry for 1 minute. Add the mushrooms and ginger and stir-fry for 1 minute or until asparagus is bright green and tender crisp. Add the chicken stock mixture and tofu and stir-fry for 1-2 minutes or until sauce boils and thickens. Remove from heat.

  3. Spoon the rice among serving bowls. Top with green onion and serve immediately with steamed rice.

Photo 3
Notes
Posted 1 year ago
South African Yellow Rice #Vegan #Recipes 1 cup long grain white rice 1/2 teaspoon salt 1 1/2 teaspoons ground turmeric 3 tablespoons white sugar 1/2 teaspoon ground cinnamon 1/2 cup dark seedless raisins 1 tablespoon butter 2 1/2 cups water Directions: 1 In a saucepan, combine the rice, salt, turmeric, sugar, cinnamon, raisins, butter and water. Bring to a boil uncovered. 2 When it comes to a boil, reduce the heat to low, cover and let it simmer for 20 to 30 minutes, or until rice is fluffy and water has been absorbed. 3 Remove from the heat and fluff with a fork. Keep warm until serving time. PHOTO http://allrecipes.com/recipe/south-african-yellow-rice/

South African Yellow Rice #Vegan #Recipes

Directions:

  1. 1
    In a saucepan, combine the rice, salt, turmeric, sugar, cinnamon, raisins, butter and water. Bring to a boil uncovered.
  2. 2
    When it comes to a boil, reduce the heat to low, cover and let it simmer for 20 to 30 minutes, or until rice is fluffy and water has been absorbed.
  3. 3
    Remove from the heat and fluff with a fork. Keep warm until serving time.
    PHOTO
    http://allrecipes.com/recipe/south-african-yellow-rice/




Photo 4
Notes
Posted 1 year ago
Vegetable Samosas   #Vegan #recipe Ingredients 2 tablespoons vegetable oil 4 medium potatoes, peeled and cut into 1/2-inch cubes 1/2 cup chopped yellow onion 3/4 cup canned peas and carrots, drained 1 cup Kikkoman Thai Red Curry Sauce Flour for baking sheet 12 large wonton wrappers Directions In large skillet, heat 2 tablespoons oil over medium heat. Add potatoes and onion; cook, stirring constantly, about 15 minutes or until soft. Add peas and carrots and curry sauce and cook 4-5 minutes. Cool. Lightly flour baking sheet. Cut each wonton wrapper in half on the diagonal to make 2 triangles. Spoon 1-2 tablespoons filling in center of each triangle. Brush edges of wrappers with water; fold in half to form a triangle and press edges together to seal. Transfer to prepared baking sheet. In deep-fryer or deep, heavy pot, heat oil to 350 degrees F. Fry samosas a few at a time, turning occasionally, 2-3 minutes or until golden brown. Drain on paper towels. Serve with chutney. Vegan Wonton Wrappers http://low-cholesterol.food.com/recipe/vegan-wonton-wrappers-281598

Vegetable Samosas   #Vegan #recipe


Ingredients

  • 2 tablespoons vegetable oil
  • 4 medium potatoes, peeled and cut into 1/2-inch cubes
  • 1/2 cup chopped yellow onion
  • 3/4 cup canned peas and carrots, drained
  • 1 cup Kikkoman Thai Red Curry Sauce
  • Flour for baking sheet
  • 12 large wonton wrappers

Directions

  1. In large skillet, heat 2 tablespoons oil over medium heat. Add potatoes and onion; cook, stirring constantly, about 15 minutes or until soft. Add peas and carrots and curry sauce and cook 4-5 minutes. Cool.
  2. Lightly flour baking sheet. Cut each wonton wrapper in half on the diagonal to make 2 triangles. Spoon 1-2 tablespoons filling in center of each triangle. Brush edges of wrappers with water; fold in half to form a triangle and press edges together to seal. Transfer to prepared baking sheet.
  3. In deep-fryer or deep, heavy pot, heat oil to 350 degrees F. Fry samosas a few at a time, turning occasionally, 2-3 minutes or until golden brown. Drain on paper towels. Serve with chutney.

Vegan Wonton Wrappers

http://low-cholesterol.food.com/recipe/vegan-wonton-wrappers-281598

Video 3
Notes
Posted 1 year ago

Tips on Dealing with Uninformed Eaters

Let’s face it, uninformed is just a fancy college word for ignorant. But whatever you call it, the fact still remains that I live in the heart of beef-land America, home of the “worlds best” burger, the most bar-b-q restaurants per capita of any city in the nation, and about 150,000 people who think the word vegan is something that has to be treated by antibiotics after a visit to the OB/GYN. Needless to say that I regularly come into contact with more than my fair share of less-than-educated eaters. So, what is a man to do when he is told he by someone wearing a handlebar milk mustache that he is not eating the way God intended? Or what words should come out of my mouth each time the McNugget mom tells me that I am too hard on my kids? Well, I’m not sure I have an answer.

I am not one for confrontation. In the state where there are as many guns as there are hormone-riddled cattle, I tend to tap the brakes on telling everyone that they are on the fast track to a Kentucky-fried funeral. But do we let ignorance go uncorrected? Do we grab the wheel of the bus of misinformation like Officer Jack Traven and try to steer it back to safety?

So I will do what most tend to do these days. I will fill myself with keyboard bravery (comments without consequence) and shoot from the hip in response to the 5 dumbest comments I get about food. Then, just for good measure, I will add what I should probably say in real life.

Click photo for situations !!!!!!!!!