Recipezaar: Lighter Fare,Vegan recipes

Savory Polenta for Lasagna

Fri, 20 Nov 2009 13:47:09 -0500

this is the polenta I use in my polenta lasagna, I sometimes make a batch to firm and toast to serve with other dishes as well, so thought I'd share the recipe seperately. sometimes I replace the sage with rosemary. for lasagna I use 2 13*18 pans and spread it very thin -- posted by Khyricat

Vegan Meatloaf

Fri, 20 Nov 2009 14:03:21 -0500

Although this seems very "brown-shapeless-tasteless-vegan-food", it's really not. Otherwise known as Nut-Loaf, Mushroom Loaf, Vegetable Loaf or many other titles, it's a great basic to throw together on those "meat-and-potato" nights. From Vegan Food; More Than Tofu and Sprouts! -- posted by annh53182

Sugar Free Lemon Lime " Soda Pop " for Kids

Sat, 21 Nov 2009 21:34:20 -0500

My kids used to help me make this when they were very young. It's a much healthier alternative to real pop. Enjoy! -- posted by Nif

Fluffy White Rice

Mon, 23 Nov 2009 14:51:30 -0500

White rice like the rice served at a good Chinese restaurant. Two variations are given, one fluffy version for eating with foods like stir frys, and another for making fried rice. I have met so many people who marvel at perfect white rice. It's very easy to make. Here's how... -- posted by RudyH

Skinny B**** Basic Pancakes

Mon, 23 Nov 2009 16:27:31 -0500

This is a recipe from the "Skinny B**** in the Kitch" Cookbook. I am opying it here to get the nutrition information. -- posted by vegan_recipe_explorer

Chickpea and Pepper Sandwich Spread

Mon, 23 Nov 2009 18:18:43 -0500

A fresh and zesty sandwich filler which I eatevery week. A great veganoption. -- posted by rmarcella56

Fat Free Banana Bread (Vegan)

Mon, 23 Nov 2009 23:06:31 -0500

Found this recipe on VegFamily. This banana bread is so moist. Be very careful to not over mix....over mixing will result in a dry bread. -- posted by susnrob

Vegetable Masala

Tue, 24 Nov 2009 08:02:29 -0500

In 'Vegan Fire and Spice' by Robin Robertson. Recommend to serve over freshly cooked basmati rice. -- posted by ratherbeswimmin'

Fruity Red Cabbage

Thu, 26 Nov 2009 02:04:48 -0500

Lovely low in calorie high in flavour accompaniment to just about everything! A favourite from the Classic 1,000 Calorie Counted recipes printed 11 years ago... still, some recipes stand the test of time! -- posted by franja

Stir-Fried Broccoli With Cashews and Peppers

Thu, 26 Nov 2009 02:23:23 -0500

A very simple but slightly fancy way to serve broccoli. -- posted by Sackville

Stir-Fried Asparagus and Tomatoes

Thu, 26 Nov 2009 02:27:33 -0500

This is from the June, 1979 issue of Better Homes and Gardens. This can be served with rice, if desired. -- posted by Chocolatl

Fruity Cranberry Sauce

Thu, 26 Nov 2009 02:33:34 -0500

My grandmother made this recipe. I modified it slightly. It's always a great hit at Thanksgiving and Christmas even for the kids who don't normally eat cranberry sauce. -- posted by Chef #1462497

Lahvosh/Lavosh Armenian Cracker Bread

Sat, 28 Nov 2009 14:49:51 -0500

I found this recipe off of the internet to post for NA*ME tag. I'll be trying it out this weekend hopefully. I can imagine it would go wonderfully with cheese, soup, or as an appetizer with hummus or any other kind of dip. -- posted by Leah's Kitchen

Indian Almond Couscous

Sat, 28 Nov 2009 15:21:25 -0500

Nice quick vegetarian main course, using nuts as a healthy meat substitute. Found it on www.aboutnuts.com/en/recipes -- posted by Nut Recipes

Super Easy Three Ingredient Brownies from Scratch!

Sat, 28 Nov 2009 15:22:47 -0500

These came from severe PMS and no ingredients in the flat! They're really rich and chewy, and as a bonus are vegan and fat free :). They're best kept in the fridge. -- posted by Rainbow*Bubbles

Super Easy Three Ingredient Brownies from Scratch!

Sat, 28 Nov 2009 15:22:59 -0500

These came from severe PMS and no ingredients in the flat! They're really rich and chewy, and as a bonus are vegan and fat free :). They're best kept in the fridge. -- posted by Rainbow*Bubbles

Rich (But Low-Cal) Vegan Hot Chocolate

Sat, 28 Nov 2009 15:30:29 -0500

I mixed this up late on a cold rainy homework-y afternoon- and it was good, so I thought I'd keep it around ;-) Note: I put their amounts as "scant" but you could just be slightly generous with the other ingredients, if you use the full 2/3 c. each of liquid. -- posted by White Rose Child

Quinoa Black Bean Broccoli Deliciousness

Mon, 30 Nov 2009 01:59:44 -0500

Very light, high in protein, makes a vatful! Quinoa, black beans, brocolli, sundried tomatoes, roasted red peppers, capers, zucchini, spinach -- posted by Chef #625684

Colada Cookies

Tue, 01 Dec 2009 17:45:55 -0500

A vegan version of another recipe I found on here. Carrots, coconut, and orange rind. Sounds kind of tropical. hence the "colada" in the name. -- posted by PDX Girl

Rocco's Vegan Chili

Wed, 02 Dec 2009 00:05:37 -0500

I was on the Dr Oz site looking for something completely different when I stumbled across this recipe. I know there are a zillion chili recipes...this one looked a little different with the touch of lime. I haven't tried this yet, plan to soon because I think it looks tasty. I'm guessing at the cooking time, it looks fairly quick though...30 minutes simmering time is included in my guess. Update...had a chance to make this and I really like the recipe - it's very quick to throw together. The only thing I wanted to come back and adjust is the amount of chili powder - suggest starting with a tsp and working your way up from there, because chili powders vary so much. I happened to use chipotle and an entire tbsp would have been too much. -- posted by magpie diner

Kenyan Vegetable Curry

Fri, 04 Dec 2009 16:11:50 -0500

I found this in the newspaper under recipes for a presidential inauguration party. The caption was "A vibrant Kenyan Vegetable Curry could please a president with African roots, as well as anyone who likes the way each vegetable keeps its distinct flavor when baked instead of boiled." I don't have a dutch oven, so I just did the first part in a large skillet then transferred the food into a casserole dish. I love being a vegetarian!!! -- posted by superblondieno2

Pecan Rice Pilaf

Fri, 04 Dec 2009 16:12:04 -0500

It was just a normal December night and I was ravenous from spending a few hours writing a paper. I took a break for dinner and decided to eat at Risley Dining Hall. Cornell University Dining is known for their good food, and risley for their gourmet vegan food, but this was AMAZING! After eating this wonderful dish, I was in heaven, I had to ask for the recipe. The chef was very happy to give it to me. You HAVE to try it. -- posted by superblondieno2

Middle Eastern Tahini Oatmeal (Vegan)

Fri, 04 Dec 2009 17:09:36 -0500

I concocted this to have a more interesting way to eat oatmeal. Usually I have it with just fruit preserves or with some spice, but I'm trying to eat healthier, so may as well make it tasty. This is open for variation, but what's posted is how I like it. -- posted by the80srule

The Best Fruit Salad Ever

Mon, 07 Dec 2009 10:44:47 -0500

My mother made this once but it had raisins (I don't like raisins) So I took her Fruit Salad, experimented with it for awhile, and then I had THE BEST Fruit Salad EVER! Very easy to make and my favorite way to eat fruit :D -- posted by Dolphin #1

"loaded" Cornbread

Mon, 07 Dec 2009 14:03:47 -0500

I pulled this recipe together for a vegan-friendly potluck. The ingredients just happened to be what was in my fridge that day, but could easily be substituted. It could also easily be doubled for a 9x13 pan. -- posted by Miss_Elaine

Spicy Rice

Mon, 07 Dec 2009 14:43:42 -0500

I use rice a lot and decided we needed a change, with a kick! You can use any rice and oil you have on hand, its a good recipe for leftover rice. I was trying to avoid a creamy sauce. Make sure you wear gloves when you chop up the pepper. -- posted by Chef #665577

Caramelized Butternut Squash Gems

Tue, 08 Dec 2009 13:53:12 -0500

I recently discovered how wonderful butternut squash fries are. So I have been experimenting with different recipes and really like this one that I created. I really enjoy this recipe creation and am pleased with the lower fat and calorie content. Hope you enjoy these little gems of deliciousness as much as I do! -- posted by mama's kitchen

Instant Dream Waker

Tue, 08 Dec 2009 16:32:36 -0500

oatmeal -- posted by Anjaylah

Tricolor Bean Salad

Tue, 08 Dec 2009 16:32:46 -0500

Make early to allow the flavors to blend. cooking time is chill time -- posted by Anjaylah

Hot Millet Salad

Tue, 08 Dec 2009 17:35:33 -0500

A fresh way to enjoy millet, which is very good for you, inexpensive and easy to cook. This recipe contains many different textures, which helps avoid that heavy, "healthy-tasting" kind of grains dish vegetarians know so well . . . -- posted by Elise and family

Hearty Macaroni Dinner

Wed, 09 Dec 2009 17:19:35 -0500

This recipe is great because it doesn't require any ingredients you can't get at a regular grocery store. Even meat eaters like this one, and it's very hearty. -- posted by Anjaylah

Carrot Salad

Wed, 09 Dec 2009 17:23:19 -0500

A deliciously different side dish for an alfresco meal. -- posted by peachy_pie

Curried Tofu and Chickpeas

Wed, 09 Dec 2009 17:24:21 -0500

An easy and high-protein vegan recipe I like to eat with a salad after a workout. -- posted by peachy_pie

35% Cream Substitute (Lactose-Free)

Wed, 09 Dec 2009 17:25:56 -0500

Replaces 35% cream in recipes (not a substitute for whipping cream). -- posted by Génial Génie

Roasted Acorn Squash With Wild Rice Stuffing

Fri, 11 Dec 2009 17:37:10 -0500

Acorn squash is a satisfying side when roasted and topped with a pat of butter and a drizzle of maple syrup, but filled with a hearty stuffing of wild rice, pecans, and cranberries, its a meal in itself. Loaded with comforting flavors, this dish brings fall home, but it can be made any time of year. The wild rice mixture can be made up to 2 days ahead; keep it refrigerated in an airtight container. You can make the stuffing up to 6 hours ahead; keep it covered in the refrigerator. extracted from Chow.com, haven't tried this yet but posted here for safekeeping -- posted by endeavour

Brownies

Fri, 11 Dec 2009 17:51:59 -0500

VEGAN version of a simple, one-bowl brownie recipe. Super easy! This recipe makes a moist, but not too-fudgy brownie that adapts well to add-ins (such as nuts, coconut, vegan choco-chips, etc.) And no exotic or hard-to-find ingredients! Enjoy! -- posted by hypnochelle

Mojito

Sat, 12 Dec 2009 17:26:25 -0500

use a good auility tequila you wont go wrong apart from hang over, used to work for Rev a long time ago, this recipe is taken from asda mag dec 2009 mojitos were not trendy when i worked for Rev -- posted by pornstarbarbie

Falafels (Vegan)

Sat, 12 Dec 2009 19:07:50 -0500

fromvegan taste of middle east, linda majzlic, my guessed falafels have mixed result so ive not tried these yet but i will -- posted by pornstarbarbie

Sweet Potato Hash

Sun, 13 Dec 2009 20:25:57 -0500

Based on http://www.eatingwell.com/recipes/sweet_potato_corn_black_bean_hash.html which is slightly different. They suggest garnishing with fresh cilantro, lime, and fresh ground black pepper. Things we haven't tried yet: adding sweetener, adding more seasoning, adding peppers. -- posted by Michelle from Central Time

Swedish Style, Vegan Kofta Balls

Mon, 14 Dec 2009 01:11:06 -0500

(They look like meat balls, and have a similar texture as well) This recipe is from "The Higher Taste", a Hare Krishna cookbook, with modifications to suit the westerner's palate. These Kofta balls contain seasonings which are reminiscent of Swedish meat balls, instead of the Indian spices found in the original recipe. The great thing about these Kofta balls is that my 3-year-old son eats them, and normally, he won't touch veggies. Everything tastes good when it's fried! Although these kofta balls are fried, they are not greasy at all. To start, You will need about 1 liter canola oil (expeller pressed, or other oil for deep frying). -- posted by Lance Kimber

Lemon Hummus With Pine Nuts

Mon, 14 Dec 2009 01:36:09 -0500

From the Xmas issue of the Aust. Women's Weekly. -- posted by **Mandy**

Apple Butter

Mon, 14 Dec 2009 15:18:32 -0500

Apple butter may be the highest use of the apple, especially some kinds of apples! This recipe works well with mealy, not-too-sweet "cooking apples," such as White Winter Pearmain, which we used. You may want to back off on the sugar, especially if boiling in apple juice. My mom and I started with a standard recipe and adjusted to taste. Note: Requires a food mill and a blender. Terrific on vanilla ice cream. -- posted by California Canner

Curried Lentils

Sat, 19 Dec 2009 07:36:13 -0500

Adapted from a recipe at What-a-Crock on Live Journal. If vegetable oil and vegetable stock are used, this is vegan. Whole butter will burn before the spices are toasted; if you do not have clarified butter, use oil. -- posted by DrGaellon

Oven Candied Lemon Slices

Sat, 19 Dec 2009 20:22:21 -0500

Great to top pies, tarts, cakes, etc. Adapted from Better Homes and Gardens magazine. You can do this with limes and oranges too. -- posted by Sharon123

Braised Tofu in Caramel Sauce

Sun, 20 Dec 2009 14:58:11 -0500

Adapted from a recipe published in the 12/20/09 _New York Times_. -- posted by DrGaellon

Arabic Lentil Soup - Shorbat Addas

Mon, 21 Dec 2009 01:29:24 -0500

This is a very typical Arabic soup made with very few ingredients. The taste is amazing and your stomach will thank you if you eat it on a warm, rainy day. Make it a meal by adding torn up pieces of pita bread to your bowl, or fry pieces of pita bread in oil for an arabic style crouton. Some like a squeeze of lemon or a pinch of cumin for extra flavor. A garnish of green onion is nice as well. Great soup for pressure cooker. -- posted by Cookie Jarvis

Pumpkin Pie

Mon, 21 Dec 2009 01:49:10 -0500

This pie is delicious, and no one will EVER miss the eggs. You can use this filling with your favorite home made pie crust, or store bought. I made this for Thanksgiving 2009 using this crust: Recipe #404587 Because I didn't have clove, I used 1/2 tsp cinnamon PLUS from Pampered Chef, which has a mix of cinnamon, nutmeg and clove. I also used candied pecans for the top. From: Joy of Vegan Baking -- posted by Kozmic Blues

Spicy Tomato Sauce

Mon, 21 Dec 2009 02:24:15 -0500

I use this basic tomato sauce as a base for any recipe that calls for tomato sauce. I freeze 2 cup batches and defrost them as needed for the recipe I'm making. I then tailor the sauce to my flavor needs for the recipe, adding herbs and spices as needed. This works so well, I haven't purchased jarred spaghetti sauce in months. -- posted by Nicole Neumann

Carrot Celery Tomato Soup

Mon, 21 Dec 2009 17:03:34 -0500

A simple Carrot celery tomato soup with a twist of spices -- posted by Chef #1491553

Oven-Roasted Kale

Tue, 22 Dec 2009 17:32:21 -0500

Crunchy kale as a side dish. . .a top rated recipe from Whole Foods. Placed here for safe keeping. . . -- posted by JanuaryBride

Peruvian Home Fries

Sat, 26 Dec 2009 22:23:14 -0500

Potatoes actually originated in South America. This is a traditional Peruvian combination of potatoes and peanuts and will be even more authentic if you can find blue potatoes. -- posted by Sharon123

Lentil Burgers

Mon, 28 Dec 2009 15:40:56 -0500

From Gabrielle Berra, in Eating Clean. "Making lentil burgers is a great alternative to meat, whether you're a vegetarian or not. Lentils are a great source of fiber and make up a complete protein when paired with a whole grain (such as brown rice). What better way to enjoy them as a burger?" -- posted by Wardy

Vegan No-Chill Gingerbread Cookies

Mon, 28 Dec 2009 16:06:17 -0500

Easy recipe for soft gingerbread cookies for cutting into shapes.This dough does not need to be chilled before rolling and cutting out. -- posted by Laundrycrisis

Memory Lane Black Bean Soup

Tue, 29 Dec 2009 01:58:26 -0500

I was so sad that Campbell's discontinued Black Bean Soup, so had to attempt a clone. Please note that there are no Southwestern spices in this version. Also no butter, oil, or meat. Most of the Black Bean Soup recipes one encounters these days are Southwest inspired. Not this one. Cubed avocado on top of each bowl is tasty and pretty. Or you could float a lemon slice on top. -- posted by Heirloom Tomato

Sparkling Cranberries

Tue, 29 Dec 2009 02:24:13 -0500

borrowed and reposted from 101 cookbooks for safekeeping, these look very tasty. i betcha you could do this with blueberries for a summer treat too. cooking time is cooling/drying time -- posted by spiritussancto

Simple Carrot Soup With Lentils

Tue, 29 Dec 2009 02:26:55 -0500

This is hardly a recipe, but a very simple way turning a lot of carrots into supper. I found this recipe at http://glutenfreegoddess.blogspot.com/ when looking for something simple to use up my tons of carrots. I added lentils to make it a main course. The lentils don't affect the taste and add protein, fiber, iron and other goodies, but you can leave them out for an even simpler recipe. You can also use any unsweetened, unflavored nondairy milk in place of the soy milk. My 8-year-old daughter loves this soup. -- posted by Kumquat Knickers

Not Cheese Dip

Tue, 29 Dec 2009 14:12:42 -0500

Really a full meal in sauce form. There are a lot of ingredients, but since it's combined in the blender, it's super easy. This is adapted from a recipe originally published in Vegan Lunchbox Around the World by Jennifer McCann. Whenever I ask my 8-year-old daughter if she wants something special for dinner, this is what she asks for. We dip tortilla chips in it, but it's good spread on burritos. -- posted by Kumquat Knickers

Red Lentil & Vegetable Soup

Sun, 03 Jan 2010 17:14:47 -0500

My mom made this for us when we had our baby. It freezes well and tastes delicious! It is very healthy, with lots of fiber from lentils. Along with spinach and tomatoes, the lentils also provide plenty of potassium, plus it is vegetarian! -- posted by Matt & Aimee

Creamy Coconut and Rum Baked Pineapple

Sun, 03 Jan 2010 17:55:14 -0500

I came up with this as a solution to leftover coconut milk and a fresh pineapple. And even on Weight Watchers, it was worth saving points for this dessert. The whole recipe has a total of 8 points. The rum for this dessert should be golden- a light rum will not produce the same depth of flavour. Number of servings will depend on the size of pineapple used- increase the sauce if using a large pineapple. -- posted by Shuzbud

30-Minute Seasoned Sweet Potato / Yam Fries (Baked Not Fried)

Mon, 04 Jan 2010 17:49:06 -0500

Perfectly zesty sweet potato fries to accompany veggie burgers and a ton of other dishes-- you'll love them even if you're not as big a fan of sweet potatoes! -- posted by the80srule

Pumpkin Guacamole

Mon, 04 Jan 2010 18:01:50 -0500

I've never been a fan of guacamole for some reason. So I figured, why not make my own, have it retain some avocado...but use my favorite versatile Vitamin A rich veggie instead? This is a fun, flavorful, and healthy dip. Great with Recipe #395640. -- posted by the80srule

Quick and Easy Black Eyed Pea Salad

Tue, 05 Jan 2010 08:58:45 -0500

One of a few winners of Cooking Light Magazine's Ultimate Reader Recipe Contest, Jan/Feb 2010. So good! This is a great vegetarian lunch or a perfect pack and go side dish for a pot luck! -- posted by JanuaryBride

Creamy Butternut Squash & Potato Soup (Vegan)

Tue, 05 Jan 2010 11:27:31 -0500

A rich and creamy soup. Perfect for cold Winter nights. -- posted by HippieVeganMamaTo5

Cauliflower "couscous"

Tue, 05 Jan 2010 16:31:24 -0500

A quick and easy variation on serving cauliflower: using sun-dried tomatoes, curry spices the idea came from http://www.kids-birthday-party-guide.com Serves 2 as a main dish, 4 as a side Very simple, very tasty! -- posted by Kilvroch

Low-Fat Pasta E Fagioli (Italian Pasta & Bean Soup)

Wed, 06 Jan 2010 03:21:29 -0500

A delicious, hearty, easy and healthy soup from the terrific cookbook, "Saved By Soup: More Than 100 Delicious Low-Fat Soups To Eat And Enjoy Every Day" by Judith Barrett. -- posted by blucoat

Chickpea(Garbanzo) Patties

Fri, 08 Jan 2010 14:35:59 -0500

This recipe makes one serving, because I usually only cook for myself, but you can double as many times as you want to suit your needs. I eat these patties on lettuce, but you can use them as patties in a veggie burger. Enjoy! -- posted by Jennifer (Chef #1283746)

Herb-Roasted Potatoes and Onions (Ww 3pts)

Sat, 09 Jan 2010 14:55:19 -0500

Source: Anne Lindsay's New Light Cooking According to this cookbook, this recipe has only 168 calories per serving without the optional ingredients which would come to 3 points per serving. My guess is that the small red potatoes in the cookbook are smaller than those used in Zaar's data base. -- posted by Dreamer in Ontario

Cantaloupe and Blueberries With Fresh Strawberry Sauce

Sat, 09 Jan 2010 15:47:08 -0500

Source: Anne Lindsay's New Light Cooking This dessert is best made when fresh local berries are available. It looks especially pretty if you garnish each serving with a strawberry fan. To make the fans simply slice strawberry from tip almost but not completely through, then fan out slices. -- posted by Dreamer in Ontario

Carrots Provencal

Sun, 10 Jan 2010 08:40:10 -0500

Source: Anne Lindsay's New Light Cooking An easy way to perk up carrots. -- posted by Dreamer in Ontario

Mexican Guacamole Bruschettas

Sun, 10 Jan 2010 23:16:39 -0500

I made Recipe#406110 and used it for inspiration to create this recipe! A great appetizer for parties or events, and good as a side to any Mexican dish! I hope you enjoy! :) -- posted by Sharon123

Cliff's Bean Dip

Mon, 11 Jan 2010 08:48:38 -0500

A super FAST, vegan dip. . .perfect for a Super Bowl party! Recipe by Lisa Mouton as published in Penzey's Spices Winter 2010 catalog. -- posted by JanuaryBride

Roasted Red Pepper Tomato Soup

Mon, 11 Jan 2010 13:33:53 -0500

Delicious, fresh-tasting, and easy soup. -- posted by Cook-a-holic

Cabbage With Caraway

Tue, 12 Jan 2010 17:23:29 -0500

This is my mother's recipe - I don't know where she got it from. It is a great way to cook cabbage, which leaves it slightly crunchy and tasting delicious. Nothing like the awful boiled cabbage you remember from school! Cabbage is very good for you, as it contains anti-oxidants, vitamin C and all sorts of other things. Try this as a vegetable with chops or burgers and plain boiled potatoes. You can use leftover cabbage and potato to make Bubble and Squeak. -- posted by SarahEmmm

Curry Quinoa

Wed, 13 Jan 2010 18:10:57 -0500

I like quinoa. I like curry. Together, they create happiness. You can use chicken broth instead of water if you aren't serving vegetarians or vegans. -- posted by Manda_the_Fox

Red & Pink Bowl

Wed, 13 Jan 2010 18:28:12 -0500

Tasty Fruity Goodness -- posted by mallow_cherub

Greek Style Stuffed Peppers

Mon, 18 Jan 2010 01:15:06 -0500

I found this recipe at http://thosewhohunger.blogspot.com/ -- posted by mamasmess

Vegan Biscotti

Mon, 18 Jan 2010 01:27:43 -0500

Simple and delicious, perfect for gift giving, dipping in coffee or tea, and munching on for breakfast. Loved by all and easily adaptable to your likings. -- posted by Chef #1523996

Curry Roast Potatoes

Tue, 19 Jan 2010 11:54:48 -0500

A spicy way to serve potatoes. -- posted by Chef #1522879

Okie BBQ Rub

Tue, 19 Jan 2010 15:45:12 -0500

My daughter and son-in-law use this for everything, they even put it in their green beans. -- posted by Darla Emerson

Potato-Cauliflower Soup

Mon, 25 Jan 2010 15:25:42 -0500

My 11 year old stepdaughter requests this recipe regularly. Cream of potato soup is one of her favorite things to eat. I wanted to make something that had less fat and calories and more vitamins and fiber. This is what I came up with. My stepdaughter often tops it with croûtons and Bacos (surprisingly vegetarian!). -- posted by Chef #1140251

My Trini Style Boiled and Fried Cassava (Yucca)

Tue, 26 Jan 2010 09:03:14 -0500

This is a recipe I have grown up eating. It is like a staple in our country and while there must be many versions out there - this is my simple and tasty version. It is great eaten alone with some ketchup and hot sauce or served with rice, stewed chicken and a green salad for a complete meal. -- posted by Roxanne J.R.

Vegan Pumpkin Maple Oatmeal

Tue, 26 Jan 2010 09:22:46 -0500

Looking for more ways to inventively use oatmeal, a nice quick breakfast with lots of flavor. -- posted by the80srule

Sunrise Salad

Tue, 26 Jan 2010 12:30:56 -0500

When life hands you beets and carrots there's a salad in your future! This colorful, delicious combination is great as a side salad or a whole meal. A food processor makes this quick and easy. -- posted by Glori-B

Sweet and Sour Sauce

Tue, 26 Jan 2010 19:40:46 -0500

I made this wonderful thick sauce to put on tofu and it got rave reviews. The recipe makes enough to cover one or two blocks of tofu depending on how much sauce you prefer. -- posted by BB2011

Italian Black Bean Salsa

Thu, 28 Jan 2010 09:13:23 -0500

My neice found this recipe, and it is one of my favorite! I love to have some in the fridge to snack on anytime, and it also makes a great potluck dish. It is tangy, sweet and delish! -- posted by haras132

Emerald Pineapple Smoothie

Thu, 28 Jan 2010 13:31:55 -0500

I just made this and it was so good I had to share it. Measurements are approximations. The short prep time assumes you've already peeled and chopped up your fresh pineapple. -- posted by mliss29

Ginger Fried Rice

Thu, 28 Jan 2010 16:05:05 -0500

This looked awfully good, simple, almost perfect! I made this last night and my BF and I were very pleased with the outcome. If possible, use leftover rice as fresh rice will be too moist. Leftover rice from Chinese takeout works well too. After making the dish the amount of garlic didn't seem excessive to me, but use your judgment. Courtesy of Mark Bittman, the minimalist, from today's version of the New York Times. I reduced the oil as it seemed excessive. Use 1/2 cup if you'd prefer. For a vegan dish, omit the eggs. Originally from chef Jean-Georges Vongerichten. -- posted by Kumquat the Cat's friend

Basic Potato Wedges

Mon, 01 Feb 2010 10:30:31 -0500

From Rose Elliot -- posted by Missy Wombat

Barley and Black Bean Salad

Mon, 01 Feb 2010 12:39:03 -0500

This is from Cooking Light. For an extra kick, substitute 1 finely chopped poblano chili pepper for the green bell pepper and add the red pepper. -- posted by Matt & Aimee

Tofu Vegetable Dumplings

Tue, 02 Feb 2010 09:34:14 -0500

absolutely delicious! From my most cherished cookbook: Moosewood Restaurant Low-Fat Favorites. No vegetarian kitchen should be without it. To make these completely vegan, be sure to get Chinese wonton wrappers (either from your local Asian food store or from the freezer section of a good grocery). Melissa's wonton wrappers, and other brands, typically sold in the produce section of grocery stores contain EGGS. -- posted by Chef #767224

Spicy Chocolate Cookies

Tue, 02 Feb 2010 10:26:38 -0500

A friend made these and I just had to have the recipe!! Spicy chocolate goodness!! -- posted by damienducks

Easy Vegetarian Black Bean Tortilla Soup

Wed, 03 Feb 2010 09:16:46 -0500

Quick, hearty soup with a bit of a kick. Can be made Vegan by omitting sour cream. Tame the spice down by substituting diced tomatoes for the Ro-Tel. I serve the soup with corn chips, but tri-colored tortilla strips add some visual appeal. I like to leave the black beans whole, but you can make it creamy by mashing the beans. -- posted by Chef #1540606

Unchicken Salad (Vegetarian Chicken Salad)

Thu, 04 Feb 2010 10:12:12 -0500

This is going to sound crazy. I've served this dish to dozens of people who greatly enjoyed it, but then didn't believe me when I told them what was actually in it. But it's good. -- posted by vegcookzilla

Super Quick Tomato Basil Cream Pasta (Vegan!!)

Fri, 05 Feb 2010 09:23:36 -0500

I made this tonight and it is super delicious!! I found this recipe on veganyumyum.com and here is her description: "When its summer, I cant get enough of recipes that use up fresh tomatoes and basil. But no matter what time of year, Im always down with quick recipes. You can make this sauce in the time it takes to boil the pasta. My whole wheat pasta cooks in 9 minutes, so this simple sauce makes a 9 minute summer meal thats hard to beat." -- posted by SPrins

Cabbage Spring Rolls

Mon, 08 Feb 2010 10:26:24 -0500

A vegetarian recipe for spring rolls that will satisfy any craving for Chinese! While this recipe requires some advanced preparation, it does make a number of servings which can then be frozen and prepared at a later date. -- posted by Lizz Clements

Alu Brinjal: Simple Indian Dish

Mon, 08 Feb 2010 11:37:28 -0500

This is really one of my favorite Indian dishes, it is so simple to make and its packed with flavor! If your an eggplant fanatic like me, you'll love it :3 -- posted by Chef #488454

Black Bean and Corn Dip With Cilantro and Lime (Aka Crack Dip)

Mon, 08 Feb 2010 12:11:56 -0500

It's super incredible good! Every time I make it for a dinner party or a potluck, it's the first thing to get polished off. -- posted by Matty H.

Black Bean and Corn Dip With Cilantro and Lime

Mon, 08 Feb 2010 12:18:28 -0500

It's like crack. Guaranteed no leftovers. -- posted by Matty H.

Magic Soup

Mon, 08 Feb 2010 16:17:14 -0500

A spicy version of vegetable soup -- posted by Chef #857430

Copycat Goya Vegetable Seasoning / Dry Rub

Tue, 09 Feb 2010 15:17:43 -0500

Instead of getting one of those packets loaded with MSG and ingredients I can't pronounce, I looked at the side of the box and the actual spices used were listed. I think this might be close enough but let me know if it needs tweaking to be like the original. Lowered the salt content for posterity. Would probably make a nice marinade when mixed with some olive oil and vinegar. -- posted by the80srule