Vegan Recipes?

[JennyCup]

I have a friend that is vegan (She chooses not to have anything that comes from/or made by an animal like milk, eggs, honey, etc.) and I have a hard time entertaining her at our house because of this. I hate just always serving a veggie tray and need some new ideas that are not expensive and can be made quickly that everyone (not fans of hummus…so that is out) will enjoy.

I really appreciate it.

We used to hang out a lot more, but when she decided to go vegan it has been difficult eating out or trying to think of things she can eat and so we don’t get together as much anymore.

[rtebalt]

I know how you feel! My parents eat a vegan diet for health reasons. Although, they don’t stick to it strictly.

I try to do vegan recipes sometimes too. I figure its good to take a break from meat ans stuff every once in a while. I’ve got a couple of vegan cookbooks, so I’ll check those for you!

[rtebalt]

Gold & Black Bean Salad:
3 cups cooked or 2 (15oz) cans black beans, drained & rinsed
2 cups fresh or frozen corn kernels, cooked & cooled
1 small yellow bell pepper, sedded & chopped
2 shallots, minced
2 Tbs fresh lime juice
1/4 tsp ground cumin
1/2 tsp salt
1/8 tsp cayenne
1/4 cup olive oil
2 Tbs minced fresh cilantro leaves

1.) In large serving bowl, combine beans, corn & bell pepper. Set aside..
2.) In a small bowl, combine shallots, lime juice, cumin, salt & cayenne. Whisk in oil until blended.
3.) Pour dressing over salad & toss lightly to coat.

Taste & adjust seasonings. Sprinkle with cilantro & serve at room temp.

Serves 4-6

[rtebalt]

If you’re having her over for a meal, here’s one I make a lot. I’ve even made it for company & they raved about it.
Meal: Black Beans, Yellow Rice, Corn, Tomato & Red Onion Salad

Black Beans: In a medium pot, saute one chopped onion. Then add 2-3 cans of black beans. (I drain one can & leave the liquid from the other can.) To the beans, add several teaspoons of minced garlic.

(You’ll want to use a lot! I usually use 4-6 tsps.) Then add 1-2 packets of Sazon Goya (you can get this on the Latin foods aisle) and several teaspoons of ground Cumin (I use 3-5 tsps). I also add 2-3 teaspoons of Sofrito (this is a bottled paste of tomatoes, cilanto, bell peppers, etc.

You can find it on the Latin foods aisle too, but it is not necessary. The dish is still delicious without it!). Heat on medium low.

(I usually take a potato masher & mash some of the beans in the pot. It makes it all mix together more, but its not necessary either.) Stir occasionally.

While the beans are cooking take a pkg of yellow rice (or 2 pkgs if you’re having several people). Cook according to pkg directions. (The directions say to add butter or margarine, but if your friend is vegan, she won’t eat that, so leave it out when you make the rice.

I usually don’t use the butter when I make it anyway.)

For the corn salad, I usually make this a couple of hours before dinner so that the flavors have time to meld. Take a couple of cans of corn, drained (or 2-3 cups of frozen corn – run under cold water to thaw) & pour into a small bowl. Take several grape or cherry tomatoes & cut in half.

(If you don’t have these, you can chop up some regular tomatoes). Add the tomatoes to the corn. Chop up about 1/4 of a large red onion & add it to the corn & tomatoes.

(You can add more onion if you like, but remember that red onions get kind of spicy when they sit in the fridge, so don’t add too much.) Mix the salad up. Then add some red wine vinegar & olive oil. (I usually add about a Tbs of each.) Mix this all together, cover & refrigerate until dinner.

Hope this helds. 🙂

[rtebalt]

Roasted “Chichers” (or Chickpeas)

1 1/2 cups cooked or 1 (15oz) can chickpeas, drained & rinsed
2 Tbs olive oil
Salt

1.) Preheat oven to 400 degrees. Place chickpeas in a single layer in a shallow baking dish. Gently toss with olive oil.

Season with salt to taste.
2.) Roast peas, stirring occasionally, until they begin to brown, about 20 minutes. Remove from oven & allow to cool. SPrinkle with a little more salt, if desired.

Serve at room temp.

Serves 4

[rtebalt]

Middle Eastern Lentils & Rice with Carmelized Shallots:
1 cup dried brown lentils, picked over & rinsed
2 Tbs olive oil
4 large shallots, chopped
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp sweet paprika
Salt & freshly ground black pepper
1 cup basmati rice
3 cups water

1.) Partially cook lentils in medium saucepan in salted boiling water for 15 minutes. Drain & set aside.
2.) Heat 1 Tbs olive oil in large skillet over medium heat. Add shallots & cook, stirring frequently, until lightly browned, about 10 minutes.

Remove half of the shallots from skillet & set aside.
3.) Add lentils to skillet & stir in cumin, coriander, paprika, salt & pepper. Add rice & water, bring to a boil, & cook, uncoverd, until lentils are tender & rice is cooked, about 30 minutes. Remove from heat & cover, set aside for 10-15 minutes while you finish cooking the reserved shallots.
4.) Heat remaining Tbs olive oil in small skillet over medium.

Add shallots & cook until browned & carmelized, about 5 minutes.
5.) Place rice & lentil mixture in a large serving bowl & top with the crisp shallots. Serve hot.

Serves 4

[JennyCup]

Thank you!

Those sound perfect. I really appreciate it. If I could hug you I would 🙂

I know she will be pleasantly surprised when I pull out something she can eat that is not a veggie tray or bean dip.

[rtebalt]

@JennyCup 99522 wrote:

Thank you!

Those sound perfect. I really appreciate it. If I could hug you I would 🙂

I know she will be pleasantly surprised when I pull out something she can eat that is not a veggie tray or bean dip.

Oh, I’m so glad I could help! (And thanks for my “virtual hug” 😉 ) I tried to give you recipes that I thought everyone would enjoy. Also, I tried to give you recipes that didn’t have a lot of unusual ingredients that you might have to buy just for the recipe (like soy milk, egg substitute or soy cheese) because those can get pricey!

If I find some more recipes, I’ll be sure to post them too! Let me know what your friend thinks! 🙂

[starsinnight]

i’m actually thinking about going vegan but have been doing some research first since i know what a pain it can be to find foods that are enjoyable too… my friend used to be and i remember her being such a pain about it. but i have another friend that is vegetarian and i hardly even notice since there is almost always something she can eat at every resteraunt and can usually just ask for things without it if needed.

But here are some recipes i liked & seem easy, found on GoVeg.com: Vegetarian and Vegan Information

Avocado Reuben
Give beef the boot and try our take on the classic reuben sandwich—made with creamy avocado and a tangy, easy-to-make Thousand Island dressing.

2 slices rye or pumpernickel bread
Mustard
Thousand Island dressing
1/2 avocado, pitted, peeled, and mashed
1/4 cup sauerkraut

• Spread one slice of bread with some mustard, the other slice with Thousand Island dressing.
• Place the bread slices, dry side down, in a lightly oiled skillet. Top one slice with avocado, and the other with sauerkraut.
• Over medium heat, grill the sandwich until lightly browned and hot, about 5 minutes. Put the sandwich halves together and enjoy!

Creamy Chive Mashed Potatoes
Rich mashed potatoes are the perfect side dish for most meals.

5 large potatoes, diced
1 cup liquid nondairy creamer (try Silk brand)
2 Tbsp. margarine (you’d have to buy one with soy)
1/4 cup fresh chives, chopped
Salt and pepper, to taste

• Place the potatoes in a large pot and cover with water. Bring to a boil and cook for 20 minutes.
• Drain the potatoes, place in a bowl with the remaining ingredients, and mix until smooth.
• Serve hot.

Festive Salsa
Easy, spicy salsa is tasty on tacos, burritos, and wraps or with tortilla chips.

1 Tbsp. roasted hot oriental peppers, chopped
1 cup fresh or frozen green or red mild to medium chili peppers
1 cup tomatoes, seeded and finely chopped
1 cup white onion, peeled and finely chopped
2 cloves fresh garlic, peeled and finely chopped
2-3 tsp. vinegar
Salt and pepper, to taste

• Mix the ingredients together in a blender for a few seconds. It should be like a thick juice with some chunkier pieces.

Makes approximately 6 servings

Stuffed Mushrooms
This is an appetizer, so you could serve 1 or 2 per person, or you could just make them and eat them all yourself.

2 Tbsp. olive oil
8 large flat mushrooms
1 chopped onion
1 crushed garlic clove
1/4 cup rolled oats
1 8-oz. can chopped tomatoes with herbs
1 tsp.

hot pepper sauce
1/4 cup diced pecans or pine nuts
1/2 cup soy parmesean
• Preheat the oven to 375°F.
• Use a small amount of oil to grease a shallow baking dish large enough to hold a single layer of the mushroom caps and set aside.
• Remove the mushroom stalks, chop, and set the caps aside.
• Sauté the onion, garlic, and mushroom stalks in the oil until lightly browned.

Stir in the oats and sauté for another minute. Add the tomatoes and hot sauce.
• Arrange the caps with the hole side up in the prepared baking dish. Divide the stuffing mixture between them and layer on the nuts and soy cheese.
• Bake for 25 minutes, allow to cool, and serve.

Makes 8 Servings

[starsinnight]

i’m actually thinking about going vegan but have been doing some research first since i know what a pain it can be to find foods that are enjoyable too… my friend used to be and i remember her being such a pain about it. but i have another friend that is vegetarian and i hardly even notice since there is almost always something she can eat at every resteraunt and can usually just ask for things without it if needed.

But here are some recipes i liked & seem easy, found on GoVeg.com: Vegetarian and Vegan Information

Avocado Reuben
Give beef the boot and try our take on the classic reuben sandwich—made with creamy avocado and a tangy, easy-to-make Thousand Island dressing.

2 slices rye or pumpernickel bread
Mustard
Thousand Island dressing
1/2 avocado, pitted, peeled, and mashed
1/4 cup sauerkraut

• Spread one slice of bread with some mustard, the other slice with Thousand Island dressing.
• Place the bread slices, dry side down, in a lightly oiled skillet. Top one slice with avocado, and the other with sauerkraut.
• Over medium heat, grill the sandwich until lightly browned and hot, about 5 minutes. Put the sandwich halves together and enjoy!

Creamy Chive Mashed Potatoes
Rich mashed potatoes are the perfect side dish for most meals.

5 large potatoes, diced
1 cup liquid nondairy creamer (try Silk brand)
2 Tbsp. margarine (you’d have to buy one with soy)
1/4 cup fresh chives, chopped
Salt and pepper, to taste

• Place the potatoes in a large pot and cover with water. Bring to a boil and cook for 20 minutes.
• Drain the potatoes, place in a bowl with the remaining ingredients, and mix until smooth.
• Serve hot.

Festive Salsa
Easy, spicy salsa is tasty on tacos, burritos, and wraps or with tortilla chips.

1 Tbsp. roasted hot oriental peppers, chopped
1 cup fresh or frozen green or red mild to medium chili peppers
1 cup tomatoes, seeded and finely chopped
1 cup white onion, peeled and finely chopped
2 cloves fresh garlic, peeled and finely chopped
2-3 tsp. vinegar
Salt and pepper, to taste

• Mix the ingredients together in a blender for a few seconds. It should be like a thick juice with some chunkier pieces.

Makes approximately 6 servings

Stuffed Mushrooms
This is an appetizer, so you could serve 1 or 2 per person, or you could just make them and eat them all yourself.

2 Tbsp. olive oil
8 large flat mushrooms
1 chopped onion
1 crushed garlic clove
1/4 cup rolled oats
1 8-oz. can chopped tomatoes with herbs
1 tsp.

hot pepper sauce
1/4 cup diced pecans or pine nuts
1/2 cup soy parmesean
• Preheat the oven to 375°F.
• Use a small amount of oil to grease a shallow baking dish large enough to hold a single layer of the mushroom caps and set aside.
• Remove the mushroom stalks, chop, and set the caps aside.
• Sauté the onion, garlic, and mushroom stalks in the oil until lightly browned.

Stir in the oats and sauté for another minute. Add the tomatoes and hot sauce.
• Arrange the caps with the hole side up in the prepared baking dish. Divide the stuffing mixture between them and layer on the nuts and soy cheese.
• Bake for 25 minutes, allow to cool, and serve.

Makes 8 Servings

[rtebalt]

@starsinnight 103100 wrote:

i’m actually thinking about going vegan but have been doing some research first since i know what a pain it can be to find foods that are enjoyable too… my friend used to be and i remember her being such a pain about it. but i have another friend that is vegetarian and i hardly even notice since there is almost always something she can eat at every resteraunt and can usually just ask for things without it if needed.

But here are some recipes i liked & seem easy, found on GoVeg.com: Vegetarian and Vegan Information

Avocado Reuben
Give beef the boot and try our take on the classic reuben sandwich—made with creamy avocado and a tangy, easy-to-make Thousand Island dressing.

2 slices rye or pumpernickel bread
Mustard
Thousand Island dressing
1/2 avocado, pitted, peeled, and mashed
1/4 cup sauerkraut

• Spread one slice of bread with some mustard, the other slice with Thousand Island dressing.
• Place the bread slices, dry side down, in a lightly oiled skillet. Top one slice with avocado, and the other with sauerkraut.
• Over medium heat, grill the sandwich until lightly browned and hot, about 5 minutes. Put the sandwich halves together and enjoy!

Creamy Chive Mashed Potatoes
Rich mashed potatoes are the perfect side dish for most meals.

5 large potatoes, diced
1 cup liquid nondairy creamer (try Silk brand)
2 Tbsp. margarine (you’d have to buy one with soy)
1/4 cup fresh chives, chopped
Salt and pepper, to taste

• Place the potatoes in a large pot and cover with water. Bring to a boil and cook for 20 minutes.
• Drain the potatoes, place in a bowl with the remaining ingredients, and mix until smooth.
• Serve hot.

Festive Salsa
Easy, spicy salsa is tasty on tacos, burritos, and wraps or with tortilla chips.

1 Tbsp. roasted hot oriental peppers, chopped
1 cup fresh or frozen green or red mild to medium chili peppers
1 cup tomatoes, seeded and finely chopped
1 cup white onion, peeled and finely chopped
2 cloves fresh garlic, peeled and finely chopped
2-3 tsp. vinegar
Salt and pepper, to taste

• Mix the ingredients together in a blender for a few seconds. It should be like a thick juice with some chunkier pieces.

Makes approximately 6 servings

Stuffed Mushrooms
This is an appetizer, so you could serve 1 or 2 per person, or you could just make them and eat them all yourself.

2 Tbsp. olive oil
8 large flat mushrooms
1 chopped onion
1 crushed garlic clove
1/4 cup rolled oats
1 8-oz. can chopped tomatoes with herbs
1 tsp.

hot pepper sauce
1/4 cup diced pecans or pine nuts
1/2 cup soy parmesean
• Preheat the oven to 375°F.
• Use a small amount of oil to grease a shallow baking dish large enough to hold a single layer of the mushroom caps and set aside.
• Remove the mushroom stalks, chop, and set the caps aside.
• Sauté the onion, garlic, and mushroom stalks in the oil until lightly browned. Stir in the oats and sauté for another minute. Add the tomatoes and hot sauce.
• Arrange the caps with the hole side up in the prepared baking dish.

Divide the stuffing mixture between them and layer on the nuts and soy cheese.
• Bake for 25 minutes, allow to cool, and serve.

Makes 8 Servings

Great recipes! The stuffed mushrooms look especially delish!!! 🙂

[rtebalt]

@starsinnight 103100 wrote:

i’m actually thinking about going vegan but have been doing some research first since i know what a pain it can be to find foods that are enjoyable too… my friend used to be and i remember her being such a pain about it. but i have another friend that is vegetarian and i hardly even notice since there is almost always something she can eat at every resteraunt and can usually just ask for things without it if needed.

But here are some recipes i liked & seem easy, found on GoVeg.com: Vegetarian and Vegan Information

Avocado Reuben
Give beef the boot and try our take on the classic reuben sandwich—made with creamy avocado and a tangy, easy-to-make Thousand Island dressing.

2 slices rye or pumpernickel bread
Mustard
Thousand Island dressing
1/2 avocado, pitted, peeled, and mashed
1/4 cup sauerkraut

• Spread one slice of bread with some mustard, the other slice with Thousand Island dressing.
• Place the bread slices, dry side down, in a lightly oiled skillet. Top one slice with avocado, and the other with sauerkraut.
• Over medium heat, grill the sandwich until lightly browned and hot, about 5 minutes. Put the sandwich halves together and enjoy!

Creamy Chive Mashed Potatoes
Rich mashed potatoes are the perfect side dish for most meals.

5 large potatoes, diced
1 cup liquid nondairy creamer (try Silk brand)
2 Tbsp. margarine (you’d have to buy one with soy)
1/4 cup fresh chives, chopped
Salt and pepper, to taste

• Place the potatoes in a large pot and cover with water. Bring to a boil and cook for 20 minutes.
• Drain the potatoes, place in a bowl with the remaining ingredients, and mix until smooth.
• Serve hot.

Festive Salsa
Easy, spicy salsa is tasty on tacos, burritos, and wraps or with tortilla chips.

1 Tbsp. roasted hot oriental peppers, chopped
1 cup fresh or frozen green or red mild to medium chili peppers
1 cup tomatoes, seeded and finely chopped
1 cup white onion, peeled and finely chopped
2 cloves fresh garlic, peeled and finely chopped
2-3 tsp. vinegar
Salt and pepper, to taste

• Mix the ingredients together in a blender for a few seconds. It should be like a thick juice with some chunkier pieces.

Makes approximately 6 servings

Stuffed Mushrooms
This is an appetizer, so you could serve 1 or 2 per person, or you could just make them and eat them all yourself.

2 Tbsp. olive oil
8 large flat mushrooms
1 chopped onion
1 crushed garlic clove
1/4 cup rolled oats
1 8-oz. can chopped tomatoes with herbs
1 tsp.

hot pepper sauce
1/4 cup diced pecans or pine nuts
1/2 cup soy parmesean
• Preheat the oven to 375°F.
• Use a small amount of oil to grease a shallow baking dish large enough to hold a single layer of the mushroom caps and set aside.
• Remove the mushroom stalks, chop, and set the caps aside.
• Sauté the onion, garlic, and mushroom stalks in the oil until lightly browned. Stir in the oats and sauté for another minute. Add the tomatoes and hot sauce.
• Arrange the caps with the hole side up in the prepared baking dish.

Divide the stuffing mixture between them and layer on the nuts and soy cheese.
• Bake for 25 minutes, allow to cool, and serve.

Makes 8 Servings

Great recipes! The stuffed mushrooms look especially delish!!! 🙂

[JennyCup]

Agreed! Thank you!

If I had to choose one I would go with being a Vegetarian. I love pasta, bread, cookies, and spinach artichoke dip way too much to give them up. Meat is not really a big concern here since we don’t base our meals around a meat.

90% of the time I go vegetarian for breakfast and lunch. 3/4 of my dinner is usually veggies/rice/pasta/etc anyways, so it would not be such a huge switch. Although I must admit it would be hard to give up Akaushi beef.

So tender and juicy…a steak you can cut with a fork…makes my mouth water thinking about it.

[JennyCup]

Agreed! Thank you!

If I had to choose one I would go with being a Vegetarian. I love pasta, bread, cookies, and spinach artichoke dip way too much to give them up. Meat is not really a big concern here since we don’t base our meals around a meat.

90% of the time I go vegetarian for breakfast and lunch. 3/4 of my dinner is usually veggies/rice/pasta/etc anyways, so it would not be such a huge switch. Although I must admit it would be hard to give up Akaushi beef.

So tender and juicy…a steak you can cut with a fork…makes my mouth water thinking about it.

[Author]

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