Vegetarian/Vegan Recipe Swap

[Wink Holliday]

It came up in the Chat room that a whole bunch of us are vegetarian or vegan. Let's swap some favorite recipes! I consider myself kind of a foodie, so this one I'm starting out with isn't my usual fare. It's good, though!

WEEKNIGHT CHILI (VEGAN)
1 bag meatless crumbles (I like Quorn, though they contain egg white)
1 Tb olive oil
1 packet chili seasoning
1 clove garlic, minced
1 can diced jalapeño
1 can diced tomatoes
1 can black beans, drained
1 can yellow corn, drained

In a BIG pan (I use a wok), lightly sautee the garlic in oil. Add the crumbles. When browned, stir in chili seasoning. When well mixed, add the tomatoes, beans, and corn, and stir until heated through. The whole thing is really quick, and makes a bunch. Of course, it tastes better the next day.

[James]

Badass Oatmeal Cookies

1 cup margarine (or butter)
1 cup brown sugar
1/2 cup granulated sugar (I use splenda.. then you have to add 1/2 cup of dry milk to.. errr.. something.. it's on the splenda box)
1 mashed banana (or 2 eggs if you're allergic to bananas)
1 tsp. vanilla
1 1/2 cups wheat flour (or all-purpose flour)
1 tsp. baking soda
1 Tablespoon cinnamon (or more, I use more!)
3 cups old fashioned oats
1 cup raisins, or dark chocolate or both + half a cup of shredded coconut if you like!!

directions!

Cream the margarine/butter and the sugars or sugar substitute (if you use splenda cream the dry milk with it). add bananas (make sure the banana is mashed up before you try to beat it in.. or else it gets lumpy) or eggs and vanilla. Add the flour, beat; add the baking soda and cinnamon, beat; stir in the oats, raisins, chocolate or coconut.. or all of them if you choose! put them on an ungreased cookie sheet and bake about 11 minutes on 350!

[Desirée {PL Team}]

Moving to The Kitchen! :)

[Jason]

That sounds great. I think I'm going to try this. I'll let you know how it goes.

Yeah this is an old thread I know... but it's a good one!

James said:

Badass Oatmeal Cookies
1 cup margarine (or butter) 1 cup brown sugar
1/2 cup granulated sugar (I use splenda.. then you have to add 1/2 cup of dry milk to.. errr.. something.. it's on the splenda box)
1 mashed banana (or 2 eggs if you're allergic to bananas)
1 tsp. vanilla
1 1/2 cups wheat flour (or all-purpose flour)
1 tsp. baking soda
1 Tablespoon cinnamon (or more, I use more!)
3 cups old fashioned oats
1 cup raisins, or dark chocolate or both + half a cup of shredded coconut if you like!!

directions!

Cream the margarine/butter and the sugars or sugar substitute (if you use splenda cream the dry milk with it). add bananas (make sure the banana is mashed up before you try to beat it in.. or else it gets lumpy) or eggs and vanilla. Add the flour, beat; add the baking soda and cinnamon, beat; stir in the oats, raisins, chocolate or coconut.. or all of them if you choose! put them on an ungreased cookie sheet and bake about 11 minutes on 350!

[Wink Holliday]

Blueberries and strawberries are on sale like mad out here, so I went looking for a recipe to take advantage. This one came out SO good that I had to share. From Carb-Conscious Vegetarian, it's sugar-free, vegan, and no-bake so it could even be served for raw-foodists if you don't use roasted nuts in the crust:

TWO BERRY PIE WITH PECAN-SUNFLOWER CRUST

1-1/2 C pecan pieces
1/2 C unsalted sunflower seeds
1/4 C pitted dried plums (formerly known as prunes)
1/4 tsp stevia
2 C fresh blueberries
2 C sliced fresh strawberries
2 tsp lemon juice
2 tsp psyllium powder (you can find this natural fiber in the, ahem, "cleansing" section of natural food stores, but it's used here as a thickener)

Combine the pecans and sunflower seeds in a food processor and process until coarsely ground. Add the dried plums, 1 tsp of psyllium powder, and 1/8 tsp of stevia, and process until thoroughly combined. Press the mixture into a pie plate.

Stir together the blueberries and 1-1/2 cups of the strawberries. Pour into the pie crust and set aside.

In a blender, combine the remaining 1/2 cup of strawberries, lemon juice, remaining 1 tsp of psyllium, and remaining 1/8 tsp of stevia. Blend until smooth. Pour the sauce mixture over the berries and refrigerate for at least 1 hour before serving. For best results, serve this pie the same day you make it.

NOTE: You should wind up with enough sauce to come to the tops of the berries in order for the pie to "gel" together. I didn't have nearly enough, so I added about 1/2 cup of water and another 1 tsp of psyllium to the sauce and reblended before pouring. Just be forewarned that you may need to make adjustments, and if you add liquid, you'll have to add enough psyllium to match.

Serves 8
Per serving: 261 calories, 21 g fat, 5 g protein, 17 g carbs, 6 g fiber, 0 cholesterol, 12 mg sodium

[Wink Holliday]

I've been meaning to try this, as my previous attempts at kale have been disappointing. This sounds fool-proof!

Golden Browne said:

Here is an easy recipe I learned. Its a great way to eat greens!

Kale Chips

1 Bunch of Kale, washed and torn/cut into bite sized pieces
Extra Virgin Olive Oil
Vinegar of your choice
Salt

Preheat Oven to 350F
Toss Kale with oil and vinegar
Spread in one layer over a foiled baking sheet
Sprinkle on salt
Heat in oven until crispy (5-10minutes)