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Recipes
Nabeyaki Udon
By Vegiegail
From Alicia Silverstone's The Kind Diet
- 1 shiitake mushroom and 1 Tbs maitake mushrooms or handful shiitake mushrooms
- Sauce
- 2-4 tsp shoyu
- 3-4 Tbs water or soaking water from shiitake mushroom
- 5-8 drops ginger juice (rate a 1" piece of ginger and squeeze out the juice)
- 1/2 tsp fresh lemon juice or rice vinegar
- 1 carrot, cut into bite-size pieces
- 1 stalk broccoli, cut into bite-size pieces
- 1 leek, white part only, cleaned and cut into large bite-size pieces
- 2 bok choy leaves, cut into bite-size pieces, or 1 baby bok choy
- 1 handful bean sprouts
- 2-3 napa cabbage leaves or collards, roughly chopped
- 4-6 dandelion greens (I used chrysanthemum leaves), roughly chopped
- 1 8-oz package udon noodles
- 1 " piece kombu
Glazed Poppyseed Turnips
By Vegiegail
Adapted from a recipe at http://chow
- 2 pounds turnips, peeled and cut into 1-inch wedges
- 2 tablespoons Earth Balance, cut into small pieces
- 1 cup water
- 4 teaspoons red wine vinegar
- 1 tablespoon agave
- 1 tablespoon poppy seeds
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
Italian Layered Vegetable Casserole
By Vegiegail
Peel the eggplants, if desired (this makes the casserole easier to cut)
- For the Sauce (or use 28 ounces of prepared pasta sauce):
- 2 medium eggplants
- 1 large or 2 medium zucchini, sliced thinly (Or 2-4 cups sliced vegetables of your choice, such as mushrooms) chopped parsley, garnish
- 1/2 small onion, minced
- 2 cloves garlic, minced
- 1 28-ounce can diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon oregano
- 1 teaspoon basil
- 1/4 teaspoon ground black pepper
- 1 teaspoon sugar or other sweetener (optional)
- 1/2 teaspoon salt (or to taste)
- For the Creamy Bean Filling:
- 1 15-ounce can great northern beans
- 1 tablespoon nutritional yeast
- 1 teaspoon basil
- 1/2 teaspoon oregano
- 1/8 teaspoon cayenne
- 1/2 teaspoon salt (or to taste)
- 1 cup spinach, firmly packed
Simple Tofu Chilaquiles
By Vegiegail
Start by quickly pressing/draining your tofu in a clean kitchen towel with a heavy pot on top, and preheating ...
- FOR THE CHILAQUILES:
- 5 small yellow corn tortillas, or sub 2 large handfuls of tortilla chips
- 1/2 large white onion, diced
- 2 cloves garlic, minced
- 1 15 ounce can crushed tomatoes or tomato sauce
- 1 chipotle in adobo (canned) + 1 Tbsp sauce (add more or less depending on preferred spice)
- 1/2 cup veggie stock
- FOR THE TOFU:
- 8 ounces extra firm tofu, drained and pressed in a clean towel for 15 minutes (I set a cast iron on top)
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp chili powder
- 1/4 tsp sea salt
- OPTIONAL FOR TOPPING:
- Vegan Mexican Cheese
- Diced onion and/or Fresh Cilantro
- Salsa or hot sauce
- Lime juice
Fettucini with Braised Garlic Cream
By Vegiegail
From Eric Tucker's Millennium Cookbook
- For the Braised Garlic (makes 1 cup):
- 3 cup light soy milk
- 1 1/2 cup Braised Garlic (recipe follows)
- 2 Tbs nutritional yeast
- 2 Tbs white miso
- 1/2 tsp ground nutmeg
- 1/2 tsp sea salt
- 3/4 lb fettucine
- 4 lrg heads garlic
- 1 cup vegetable stock or dry white wine or nonalcoholic white wine
- 1 tsp minced fresh rosemary
- 1 tsp minced fresh thyme
Pumpkin, Cranberry, and Red Onion Tagine
By Vegiegail
Heat 2 tbsp oil in a pan and fry the onions until lightly coloured
- 3 tbsp olive oil
- 2 red onions , thickly sliced
- 1 inch piece fresh root ginger, peeled and grated
- 1 lb pumpkin or squash, peeled, deseeded and cut into large chunks
- 1 tsp each cinnamon, coriander, cumin, and harissa paste
- 1 tbsp agave nectar
- 1 24-oz can tomato sauce
- 1/4 cup dried cranberries
- 1 15-oz can chickpeas, rinsed and drained
- 8 oz couscous
- 2 tsp vegetable stock granules
- Zest and juice 1 lemon
- 3 tbsp toasted flaked almonds
- Handful coriander, roughly chopped
Crystal Clear Potato Chips
By Vegiegail
Wash the potatoes under cold water and dry with paper towel
- Baked Potato Stock:
- 8 Yukon gold potatoes
- 1/2 cup of olive oil
- 1 tablespoon kosher salt
- 1 liter of hot water (95 C, not boiling)
- Baked Potato Gel:
- 4 tablespoons potato starch
- 2 cups of baked potato stock
Chocolate Chip Banana Bread
By Vegiegail
Preheat oven to 350°F. Grease a loaf pan with a little Earth Balance spread or non-stick spray, and set aside
- 1 cup turbinado sugar
- 1/2 cup Earth Balance buttery spread
- 2 very ripe bananas, mashed
- 1/2 cup So Delicious Coconut Milk Beverage, Original flavor
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 3 teaspoons Ener-G Egg Replacer mixed with 4 tablespoons warm water
- 1 cup whole wheat pastry flour
- 1 cup unbleached white flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup dark chocolate chips
Mixed Vegetable Curry with Whole Wheat Couscous
By Vegiegail
This one-pot dish is tasty hot or cold
- 1 cup vegetable broth
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1 Tbsp ground coriander
- 1 tsp cumin seeds
- 1/2 tsp ground turmeric
- Sea salt to taste
- Freshly ground black pepper to taste
- 2 medium tomatoes, seeded, and cut into 1-inch pieces
- 2 cups frozen green peas
- 1 medium sweet potato, peeled and cut into 1-inch pieces
- 1 medium carrot, peeld and cut into 1-inch pieces
- 2 cups whole wheat couscous
- 2 Tbsp finely chopped fresh cilantro (optional)
- 1/4 cup zereshk (optional)
Moo Shu Noodles
By Vegiegail
From Donna Klein's Supermarket Vegan
- 8 oz. rice, buckwheat, or wheat noodles
- 6 large shiitake mushrooms, soaked in warm water for 30 minutes, drained, and sliced thin (reserve water)
- 1 tsp toasted (dark) sesame oil
- 2 large cloves garlic, finely chopped
- 1 16-oz bag shredded coleslaw mix
- 1 8-oz bag shredded carrots
- 4 scallions, white and green parts, thinly sliced
- 1 8-oz can water sliced chestnuts, drained and rinsed
- 1 8-oz package Thai-style baked tofu, cut into very small cubes
- 1 6-oz package sugar snap peas
- 1/2 cup hoisin sauce (I use Sun Luck brand)
- 4 Tbs low-sodium soy sauce