Vegan Recipes

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Comment by Feather Ives on January 5, 2011 at 5:50pm

This is why we're vegan: 

 

10 gross and weird ingredients found in processed foods: 

http://webecoist.com/2009/05/08/10-weird-and-gross-ingredients-in-p...

 

Go Local, Organic, Vegan and Eco! L.O.V.E.

Comment by Aine Carlin on August 22, 2010 at 9:41am

Please check out my little foodblog:
http://peasoupeats.wordpress.com/
Hopefully you'll find some vegan recipes to your liking:)

Comment by Heather Griffin on August 2, 2010 at 3:56pm

I love daiya cheese & tofutti! I've never tried cashew cheese.. sounds interesting. :)

Comment by Tin-Tin on August 2, 2010 at 3:41pm

> laarni

cournflour? do the usual bit of water with it to turn it into a paste/sauce and fire away?

Comment by Laarni de Lusong on July 8, 2010 at 2:55am

Would anyone know a good subtitute for eggs when making something breaded like tempura? I used plain olive oil and the breading didn't stick too well. Any suggestions?

Comment by Lorena ૐ Chispita on June 25, 2010 at 6:27pm

Great group! Kisses!

Comment by Maria Giurcan on June 22, 2010 at 8:22am

I made a yummy sandwich called "doubles" which I had eaten on holiday in Trinidad! It is puffy little rotis filled with chickpeas, onions, cury, cumin mixture and the roti bread topped with hot pepper sauce & mango sauce. AMAZINGLY DELICIOUS!!!

By the way. I may be posting some scrumptious food photos from my last yar's trip to Capetown, South Africa including pics of tofu scramble & South African foods!!

Comment by chookie on May 28, 2010 at 12:00pm

Typical dish in Frankfurt: Grüne Soße (Herbal Soup or creme)
It's perfect especially in summer and I really love it. The problem is, the original receipe asks for sourcreme, eggs, mayonnaise... But I think I found out a pretty good vegan version:
500ml soy yoghurt
1 pack silken tofu
juice of one lime or lemon
dash of sea salt to taste
Put it all in a blender and mix until smooth, then put the herbs in and mix until the creme is slightly green but you can still see that there are herbs in it. Luckily I can buy "Grüne Soße"-Herbs in a package at the supermarket. But I guess it will work with other herbs, too. I recommend chives, parsley, borage, cress, sour dock/sorrel, for me they make a pefect mixture. You can eat the creme with potatoes, with veggie sticks or even as a soup.

Comment by kellan farshea on May 7, 2010 at 7:04pm

Potato and seaweed supper:
chop one baking potato into smallish pieces, one carrot and half a beetroot and boil with one handful of arame seaweed.
At the same time low fry on electric mark 1, in a deep frying pan 3 cloves of garlic, half a yellow pepper, handful of mung/aduki bean sprouts, handful of smoked tofu crumbled into pan and 5 or 6 sliced mushrooms. When the potato and carrot soft and the beetroot is thoroughly cooked, drain and add to the frying food and mix well. Drizzle /spray oil onto the mix. Serve immediately. Serves 2 or 1 hungry person.

Comment by Kimberley Kanages on May 1, 2010 at 10:09pm

At the moment - my favourite is Spicy Eggplant stirfry... So easy, just blanched eggplant, beans, tempeh whatever you want really stir fried with hot chilies, soy sauce, kecap manis, sambal oelek & garlic served with steamed rice... YUM!!!

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