Recipezaar: Vegetarian,Beans recipes

Lambs Quarter (Quelites) and Beans

Mon, 21 Sep 2009 13:29:09 -0400

"Quelites" is a Spanish word for "wild greens." We like to cook with edible weeds, and lambs quarters fall into this category. You can look online for more information about how to identify this plant, which you can use much like you use spinach. If you live in the midwestern United States, you probably have these growing in your yard. I'm not sure where my husband got this recipe, but I like it. -- posted by MarieL

Cilantro Hummus

Mon, 21 Sep 2009 13:43:27 -0400

Hummus is wonderful spread on crackers or chunks of warm bread, or scooped up with toasted pita bread. -- posted by English_Rose

Butternut Squash Coconut Curry

Mon, 21 Sep 2009 13:45:00 -0400

This was inspired from the lovely little butternut squashes at the Farmer's Market last week. I used my recipe: recipe #84474 as a base, switched the sweet potatoes for butternut squash, and added a can of coconut milk, and came up with this! I did take the time to toast and grind whole cumin and corriander, but feel free to use the already-ground versions of these spices as well. Also, roasting your butternut squash with some salt pepper and curry powder brings a wonderfully deep and carmelized flavor to your curry -- posted by Kozmic Blues

Easy Lentil Supper Soup

Mon, 21 Sep 2009 13:45:45 -0400

This delicious and substantial vegetarian soup is so easy and economical to make and its even better on day two. -- posted by English_Rose

Emerils Chickpea Salad

Tue, 22 Sep 2009 14:39:16 -0400

Fresh, Healthy and DELICIOUS! The lemon with the feta is unbelievable. I eat this over Salad, with tortilla chips, or just plain! Eye the amount of olive oil if you want a drier salad This recipe was featured on the Packing a Punch Episode of Emeril Green. -- posted by ~la petite chef~

Vegan Lentil Soup in 20 Minutes

Wed, 23 Sep 2009 14:25:45 -0400

I admit, the first time I used a pressure cooker I was a little afraid. I left my studio and stood on the other side of the door to avoid severe burning and disfigurement if my pot of legumes exploded. I called a friend to ask her if I was doing it right. But now I see the pressure cooker like a trusted friend who only wants to save me some valued time. So when I saw this lentil recipe in Veganomicon by Isa Chandra Moskowitz and the preparation time of 1 hour, I was so glad I had a pressure cooker to cut the time by nearly two-thirds, borrowing a technique from the Spanish and the Lentils with Chorizo Sausage Recipe (Recipe #342592). The first thing I did was skip the step where you sauté the onion and carrots for 10 minutes. It's unnecessary, and you'll find that my method makes a soup with a smoother, more pleasant consistency by cooking the vegetables whole or halved, then removing and pureeing them afterwards. My kitchen has a surplus of brown lentils, so those are what I used. I'm going to keep the brown lentils in the recipe because I don't know if French lentils require more liquid. One thing I want to try for next time, since I used bouillon cubes, is to break them up and try to dissolve them in step 2 rather than prepare the stock ahead of time, and I plan to cut down the salt next time. I find the best way to seed plum tomatoes is to cut them in half and sweep out the seedy parts with your index finger. The soup you'll get from this is addictively delicious and filling, and you'll feel like a genius for owning a pressure cooker. -- posted by Valeria

Southwestern Black Bean and Corn Salad

Thu, 24 Sep 2009 15:17:50 -0400

A delicious salad of black beans and corn tossed in a tangy lime dressing. Great on its own or as a healthy side to your favorite mexican meal! -- posted by Chef #1142925

Spicy Cannellini Bean Soup

Mon, 28 Sep 2009 14:22:28 -0400

Clipped from a magazine -- posted by Para_chan

White Beans in Tomato Sauce

Tue, 29 Sep 2009 10:59:36 -0400

From Food and Wine Magazine. I haven't tried this yet but am excited to! -- posted by run for your life

Easy Vegetarian/Vegan Black Bean Soup

Wed, 30 Sep 2009 01:10:37 -0400

Hearty, yummy, and healthy! This is a really easy soup to make, it cooks really fast without many steps, and is very rich with black beans. Some fresh cilantro would make a nice replacement to the coriander but I usually don't have it on hand, so I used dry spices for everything but it came out great. I like my soups with a tad of salt, but you can omit the salt if you're watching your sodium intake or lower it/replace with something like SaltSense. It's very pleasant and mild, though you could probably put some Bayou Blast or red cayenne in the spice mixture if you want it hotter. Yields about 2-3 small servings. -- posted by the80srule

Spicy Savory Pumpkin Soup

Wed, 30 Sep 2009 01:13:04 -0400

I made this one up on my own after I learned how to cook well enough. All kinds of beans can be used, black beans do very well as do pinto beans, but regular red or dark red kidney beans are my favorite with this particular soup. You can also substitute pumpkin puree for squash puree! I think the green onion goes perfect with the mix but a small can of green chiles works well too. This is a great soup to have in the fall. Yields about 4 medium-sized servings. -- posted by the80srule

Crete Bean and Spinach Stew

Wed, 30 Sep 2009 15:00:22 -0400

Nice recipe for two received in email from gourmet_recipes_from_around_the_world. Thanks, Myrtle! -- posted by Buster's friend

Vegetarian Enchiladas

Fri, 02 Oct 2009 17:11:01 -0400

A wonderful alternative to classic enchiladas for the vegetarian! This recipe originated from my fiancee's mother, but I added my own twist! -- posted by Cassie Lackey

Rockin' Hummus

Sun, 04 Oct 2009 01:39:04 -0400

I've tried a lot of hummus recipes but this is the first one that came close to Sabra - my favorite brand. I adapted this recipe from one I found online at a blog by Jonah Lisa. She states that it is the order in which the ingredients are combined that makes the hummus so creamy in the end. I don't know how true that is but I follow her method and always end up with great stuff that rivals my favorite brand. I use my blender but I'm sure a food processor would work great too. (The original recipe can be found at http://thetobyshow.typepad.com/the_toby_show/2008/03/the-secret-of-r.html#) -- posted by muncheechee

Low Fat Lime Cilantro Hummus

Mon, 05 Oct 2009 16:28:33 -0400

My husband found this recipe on a website about a year ago and it has become a staple in our home. (The website is www.urbandrivel.blogspot.com there are quite a few good recipes if you're interested). It's great with Falafel, fresh veggies and pita wedges. -- posted by Bell4523

Cuban Black Beans

Mon, 05 Oct 2009 16:42:41 -0400

A great recipe for Cuban-style black beans. To be served over white rice. -- posted by Chef #1403626

Cuban Black Beans

Mon, 05 Oct 2009 16:47:59 -0400

A great recipe for Cuban-style black beans. To be served over white rice. -- posted by Chef #1403626

Vegetable Pastitsio With Lentils

Mon, 05 Oct 2009 17:08:48 -0400

I adapted this recipe from the Moosewood celebrates cook book. They call for egg plant but didn't have any and it has marginal nutritional value. I think this recipe works well with any variety of vegetables. I also used gouda cheese instead of feta because that is what I had on hand. -- posted by Chef #927351

Mediterranean Artichoke Stew

Mon, 05 Oct 2009 17:31:07 -0400

A zesty, hearty dish that is delicious both hot AND cold. Artichokes, lemon, and some spices make up the base of the flavor, and the addition of potatoes and garbanzo beans (chickpeas) add substance. Wonderful served with just a fresh green salad. I adapted this from a Madhur Jaffrey recipe from "World Vegetarian" ("Artichokes Stewed with Potatoes," labeled as Moroccan) by adjusting the spices a little bit and adding the chickpeas. -- posted by DaphneM

Easy Punjabi-Style Chickpea and Potatoes

Tue, 06 Oct 2009 11:06:25 -0400

I came up with this when I was in the mood for spicy potatoes, and immediately thought of my favorite side dish at the Jackson Diner buffet. This is a great sidedish but I also like it as a main meal too, with some rice or naan. Green peas would work in this recipe too, either as a third main ingredient or to replace the chickpeas, but I love the richness of the chickpeas and couldn't get over not only how close it was to Indian restaurant quality, but also how simple and quick it was to make! By accident better yet! You'll find it hard to believe it's homemade and from canned food better yet. The taste is very hot and spicy, and what I love the most is the way the kick sneaks up on you after a minute! :) Important note-- I created this dish by accident so I just ballparked the spices before tweaking measurements. This yields about 4 cups (I'd have about a 2-cup serving with one more leftover for the next day), so if you're planning on a potluck, larger amount to cook for your family, OAWC/OAMC, etc. you might want to use the multiplier on here to figure out the correct proportions for the ingredients. -- posted by the80srule

Easy One Pot Lentils and Rice

Wed, 07 Oct 2009 11:49:39 -0400

I made this for dinner tonight, and the whole family loved it. I make lentils and rice quite often in a million and one different ways, and never with a recipe, but decided to post this one for safe keeping so that I can make it this way again. I served this as a rice ring (with easy glazed carrots and raisins in the middle). I had no onions on hand, but this would be excellent with carmelized onions on top. You may need to use a little more or less water depending on the age of your lentils. I used 6 1/2 cups, and it was perfect. I hope you enjoy this as much as we did! -- posted by Chef #1082457

Hearty Meatless Tater Tot Casserole

Wed, 07 Oct 2009 12:10:44 -0400

For us vegetarians who want the heartiness of a tater tot casserole without the hamburger or ground beef. I found a terrific tater tot casserole recipe on here-- which I altered a bit, then found some more tips on how to make this awesome, tasty, and cheap meal and also adjusted it to the pan size constraint. I couldn't use a real casserole dish because I live in the ghetto and don't have a real oven; I rely on a convection oven. So please note, this recipe's measures are based on using a deep (about 5") 2-quart loaf pan! It's so hearty and filling that I get at least 3-4 meals out of it for just me. But if you want to use a real 13 x 9 casserole dish because you're doing OAMC/OAWC or cooking for your family? Never fear, just double the amounts shown! -- posted by the80srule

Delicious Tofu Banana Nut Pancakes!

Thu, 08 Oct 2009 11:20:31 -0400

I'm a strict vegetarian and borderline vegan so I love breakfast foods. But I'm always looking for ways to get the most protein out of every meal. This recipe combines delectable banana walnut pancakes with some tofu for the protein and you can't taste the difference! Get all the health benefits with a delicious flavor! Enjoy and please comment! (You can try apple cinnamon or blueberry almond too if you wish =) ) -- posted by vegi3wond3r

Beans and Rice Burrito

Sun, 11 Oct 2009 03:01:11 -0400

Copied from All Recipes. -- posted by Para_chan

3-Bean Vegetarian Chili (Goya Beans)

Mon, 12 Oct 2009 16:59:58 -0400

This came off the side of a Goya can of beans (to give credit where it is due) and I'm thinking about subbing the crushed tomatoes with a 28-oz can of pumpkin. Putting it here for safe-keeping. The topping listed came with the recipe but I prefer just to use some cheese to make chili cheese fries or nachos. I also would like to add extra salt and pepper because tomatoes have a natural sweetness, and most vegetarian chilis are too sweet because the tomatoes and beans make up for the lack of beef. -- posted by the80srule

Crispy Ceci (Chickpeas)

Mon, 12 Oct 2009 18:03:55 -0400

These are the tastiest chickpeas ever! A local Italian restaurant makes them and shared their recipe in a daily so now I am sharing it with you:) -- posted by Jazmina

Garbanzo/Chickpea Pumpkin Macaroni Casserole

Tue, 13 Oct 2009 14:55:31 -0400

Spicy goodness! Pumpkin's not just for dessert anymore either-- and this is a fun casserole that has elements of Latin and Middle Eastern cooking. Best of all, you don't even have to use the stove to make the sauce! It is a very thick and rich sauce. The pumpkin base is very hearty and delicious, and is jam-packed with Vitamin A and lycopene. The garbanzos (chickpeas) are loaded with protein and cold-press olive oil is good for your heart (so it's a good fat instead of bad fats like in vegetable oils and shortening.) You won't believe this yummy casserole is healthy. :) This is a totally vegetarian dish, but if you want to vegan-ize it, you can use soy, hemp or almond "cheese", skip it altogether, or use some soy silken tofu. Meat lovers might want to throw in ground beef, and/or use chicken or beef stock/broth instead of veggie broth. I made this up myself, and love it! I make it when I know I have a busy week ahead and can easily get about 4 meals out of it for just me. -- posted by the80srule

Easy Southwestern Macaroni

Tue, 13 Oct 2009 15:40:05 -0400

What I imagine southwestern macaroni would taste like...a little twist on classic mac n cheese, if you will. Feel free to make your own cheese sauce and spice it however you'd like, but the point of this recipe is being too lazy to do so. :D -- posted by the80srule

Spicy Sizzle Red Lentil Soup

Wed, 14 Oct 2009 02:24:19 -0400

From Eating Well Magazine (1995), this Turkish soup features a delicious, healthful combination of lentils and whole-grain bulgur. A drizzle of sizzling spiced olive oil gives the soup a final flourish. -- posted by FloridaNative

Vegetarian Croque Monsieur (Gourmet Grilled Cheese W/ Tofu Ham)

Wed, 14 Oct 2009 14:18:23 -0400

For those who don't like meat but want a totally rich French sandwich. French food was made for primarily meat lovers but I vegi-fied this classic. This is the ultimate French comfort food. (Served with a side salad instead of fries so I don't feel as guilty, haha.) Definitely not vegan friendly because I don't think soy butter and soy cheese could do this right, but you're welcome to try it as such. A great sandwich to have on a rainy day curled up with a good book. IMPORTANT NOTE: Nutritional info is inaccurate because I had to use real ham as an ingredient input or else the recipe wouldn't submit, says that "tofu sandwich slices" (and many other variations I typed) are not recognized in the database. Overall fat and calories are really lower than shown, unless you're a meat lover using real ham. I use Smart Deli brand ham-flavored tofu sandwich slices, they're really thin which is why I use 6 pieces. It didn't recognize as an ingredient but it should because tofu slices are central to many vegetarian and vegan recipes. -- posted by the80srule

Vegan Tofu-Based Green Tea Smoothie

Thu, 15 Oct 2009 14:40:38 -0400

Part of my Nasoya Madness series since I got tons of coupons for Nasoya Creations so I could get the tofu packs for almost nothing; and did lots of experiments most of which went well! I finally pulled my blender out of the closet again so I did lots of smoothies. This one is green tea, meant to have a powerful flavor. Feel free to add fruits, honey or other sweeteners, or make it non-vegan with yogurt or ice cream instead. -- posted by the80srule

Tropical Strawberry Delight Smoothie

Thu, 15 Oct 2009 15:25:49 -0400

Part of my Nasoya Madness series since I got tons of coupons for Nasoya Creations so I could get the tofu packs for almost nothing; and did lots of experiments most of which went well! This is really, really sweet and a little different. I wouldn't add extra sugar, there's already a lot of flavors going on and natural sugar. -- posted by the80srule

Vegan Choco-Banana Smoothie

Thu, 15 Oct 2009 15:26:22 -0400

Part of my Nasoya Madness series since I got tons of coupons for Nasoya Creations so I could get the tofu packs for almost nothing; and did lots of experiments most of which went well! This is a vegan-ized classic and you can vary it by using 2/3 cup plain soymilk mixed with 1 tsp cocoa powder for a subtler chocolate flavor. It's also iceless for ease. -- posted by the80srule

Chocolate Strawberry Tofu Shake

Thu, 15 Oct 2009 15:28:31 -0400

Edamame-Ginger Dip

Thu, 15 Oct 2009 15:48:44 -0400

Eating Well - October 2009 -- posted by TattooedMamaof2

Zucchini, Fennel & White Bean Pasta

Thu, 15 Oct 2009 15:52:47 -0400

Eating Well - October 2009 -- posted by TattooedMamaof2

Cuban Black Bean Vegetarian Feast

Fri, 16 Oct 2009 17:38:43 -0400

After carefully perusing the other Cuban black bean dishes here, I decided this one is different enough to offer. Served over brown rice, with all the toppings, it's a power-packed veggie plate! For guests or family members who do eat meat, a good roast pork loin, grilled chicken, or lime-barbecued shrimp would round out the meal. A salad with a sweet citrus vinaigrette and sliced fresh oranges would make this a feast! -- posted by La Dilettante

Edamame Pasta Salad With Tahini Dressing

Fri, 16 Oct 2009 17:41:34 -0400

A slightly different pasta salad, feel free to double it for potlucks and picnics. I particularly like to use Wacky Mac or tri-color pasta for this! -- posted by the80srule

Armenian Lentil Soup

Sun, 18 Oct 2009 10:05:38 -0400

From Neva & Jim Brackett's 7 Secrets Cookbook. Makes a very healthy meal that's delicious! Spinach and tomatoes are added after the cooking is completed to keep their distinct green and red color, and give the soup eye appeal. I usually freeze half of this recipe to feed my family of four again later. -- posted by Enjolinfam

Vegan Kidney Bean and Mushroom Curry

Sun, 18 Oct 2009 10:20:57 -0400

Tasty vegan curry that is quick to prepare, providing you have the beans ready to go or are using tinned. The original version comes from http://theveganmouse.blogspot.com. I made this for dinner tonight and thought it was fabulous! All depending on how long you let it simmer and how mashed up (or not) your beans are, you may want to add more water or "milk". Haven't tried to sub the soy milk for almond or rice milk yet, but I can't see why it wouldn't work. I have a garam masala recipe posted if you're looking to whip one up, it only takes a few minutes. If you're starting with dried beans, be sure to soak overnight first (roughly a cup of dried beans would be enough). Boil them in plenty of fresh water for about 45 minutes....don't salt the dried beans or water, it makes them tough. Hope you find this as delicious as I did! -- posted by magpie diner

Healthy Caesar Dressing

Mon, 19 Oct 2009 13:28:34 -0400

a great tasting alternative to traditional Caesar dressing. Guilt free and safe for kids too. My own version modified from several recipes that weren't 'quite right'. -- posted by Sugarledge

Red Lentil Burgers With Aioli

Mon, 19 Oct 2009 13:51:38 -0400

Cooking Light. -- posted by dicentra

"meaty" Meatless French Cassoulet

Mon, 19 Oct 2009 15:07:35 -0400

I was introduced to an absolutely fantastic Traditional French cassoulet by a very good friend. This was my attempt to replicate it for my vegetarian husband using meat substitutes for a more traditional flavor than many vegetarian cassoulet recipes. I have to say it was a great success! This is extremely delicious and very close-tasting to the real thing. If you want to make it vegan, you can leave out the cheese. -- posted by cookingkiminpdx

Red Lentil and Potato Curry

Mon, 19 Oct 2009 15:51:58 -0400

A tasty vegetarian curry that only gets better -- so if you have made too much save it for a day or two! -- posted by vtgirlindublin

Greek Chickpeas

Mon, 19 Oct 2009 20:47:06 -0400

Might be ok with oregano too! -- posted by littlemafia

Italian Vegetable Soup

Wed, 21 Oct 2009 12:44:51 -0400

For a creamier soup, leave to cool after cooking, then liquidize in a blender and stir in some milk before reheating. -- posted by English_Rose

Spicy Root and Lentil Casserole

Wed, 21 Oct 2009 13:38:28 -0400

A brilliant way of using any leftover root vegetables. A quick, filling and healthy winter warmer. -- posted by English_Rose

Yummy Indian Crunch Patties / Lentil & Chickpea Masala Vedai

Wed, 21 Oct 2009 20:36:48 -0400

I finally got the blades to go back on that $*%#@! food processor correctly so I've been making lots of fritters. (Preferably all at once and freezing so A) I don't have to scramble looking for something to eat between classes, and B) I hate washing that cantankerous odious thing and the less I have to wash it out, the better.) I found a website (if my brain was working right now I could remember what site it was) that had lots of cool Indian and vegan recipes. I browsed through many then I got this idea for some spicy fritters that didn't involve me getting up to go back out to the store; I'll probably be posting fritter/crunch patty recipes all week. These are not quite bhajia, not quite masala vedai, but they're tasty. And vegan! Yields about 10 crunch patties. -- posted by the80srule

Vegan Burrito Pie

Fri, 23 Oct 2009 01:02:58 -0400

Yummy and Nutritious Vegan Burrito Pie! -- posted by KMuchetti

Vegetarian Feijoada and Collards/Kale Brazilian Black-Bean Stew

Fri, 23 Oct 2009 01:19:49 -0400

From http://jessicamomof6.blogspot.com/2009/06/brazilian-vegetarian-feijoada.html. It sounds wonderful, but time-consuming. I doubt if it is near authentic. -- posted by nsomniak6

Hummus

Sat, 24 Oct 2009 03:16:10 -0400

Easy to make. No tahini required - this one uses toasted sesame seeds. Serve with fresh vegetables, breadsticks or toasted pitas, or use as a sandwich filling. Keeps several days in the fridge. -- posted by fluffystew

Nola Red Beans and Rice

Mon, 26 Oct 2009 11:33:33 -0400

Vegetarian Red Beans and Rice by a New Orleans native. Warning- this is a work in progress -- posted by Beti

Fresh Cilantro Bean Salsa

Mon, 26 Oct 2009 12:26:58 -0400

Everything is fresh, not canned, except the beans, of course. The cilantro and jalapeno peppers make it! ALWAYS goes over well as an appetizer. Given to me by a family member. -- posted by campania

Bachelor's Bounty

Mon, 26 Oct 2009 13:10:36 -0400

Found by my DD while looking for a vegan recipe to serve for dinner at www.fatfreevegan.com. -- posted by I hate coming up with handles :)

Chickpea Fritters With Tzatziki Sauce

Mon, 26 Oct 2009 13:17:34 -0400

Delicious and you won't believe it's healthy! Vegans will want to skip the tzatziki (unless you sub soy-based plain yogurt), but to make it properly vegan these are also delicious with chutney and tamarind sauce-- and Recipe #396075. I had so much fun making these and I hope they get picked for Veg Swap 16! :D Egg-free and if you sub soy yogurt or skip the tzatziki, it's dairy-free. I am also pretty sure that besan is gluten-free but unsure about this claim. -- posted by the80srule

Anti Dracula Garlicky Beans

Mon, 26 Oct 2009 18:09:52 -0400

Just in case you'll run into Dracula. If not, than just if you need a garlicky dip. This is a Romanian dish, so there's a reason Dracula's name is in there. -- posted by littlemafia

Navy Bean Salad

Fri, 30 Oct 2009 17:14:23 -0400

Navy Bean Salad -- posted by Chef #1431340

Eggplant Hummus

Mon, 02 Nov 2009 11:01:59 -0500

I adapted this from a "hummus ghanoush" recipe from blog.fatfreevegan.com which has countless delicious and low-fat vegan recipes. This healthy dip is great with pita or vegetables (baby carrots, sliced bell pepper, cherry tomatoes, broccoli...). It's super easy to make but requires a blender or food processor. -- posted by Hanna Louise

Breakfast Chilli Beans

Mon, 02 Nov 2009 11:44:54 -0500

A Donna Hay recipe -- posted by katew

Three Bean Salad

Mon, 02 Nov 2009 22:03:53 -0500

I found this recipe from someone else but I altered it a little bit more to my liking. It is a very easy recipe that uses mainly items that you have lying around in your pantry already! -- posted by 4thelove-of-f00d

Lively Lentils

Mon, 02 Nov 2009 22:10:53 -0500

Lentils are such a good-for-you food, and served over brown rice, make a complete meal. This recipe is a combination of several, and has a wonderful sweet and spicy flavor. Add water if they become too thick. Leftovers can be frozen. -- posted by Widget3

Lentil Curry

Mon, 02 Nov 2009 22:11:16 -0500

A quick and easy vegetarian curry - from LCBO -- posted by Deantini

Just Right Spinach & Chickpea Curry (Vegan) - Chole Palak

Tue, 03 Nov 2009 07:58:39 -0500

I called this just right because it was just the right recipe for the amount of time I wanted to spend on cooking it, and it has just the right amount of ingredients, mainly pantry staples so I wasn't scrounging around for substitutes. I found this on www.manjulaskitchen.com ... she has some fabulous recipes, very easy to follow. I made her parathas as well, best ever for me. Hope you enjoy! -- posted by magpie diner

Delectable Spicy, Sweet and Salty Tofu!

Tue, 03 Nov 2009 14:23:21 -0500

The title says it all really. Adapted from The Garden of Vegan cookbook. -- posted by Sharon123

La La La Bamba! Mexican Dip Ole'!

Tue, 03 Nov 2009 16:31:18 -0500

This recipe comes from my friend Ann in Maryland. I have made this many times, and it's always devoured! It's not necessarily "quick and easy," because I hand-chop the olives and make my own guacamole, but the extra effort makes a big difference. Ann's original recipe did not call for jalapeno and cilantro, but I love it! She isn't an olive lover, so she omits those. Really a great dip that can be fiddled with to suit individual tastes! -- posted by La Dilettante

Tofu Rancheros

Tue, 03 Nov 2009 16:31:52 -0500

From Vegetarian Times 2008. I altered this recipe to make it sattvic. (No garlic and onions.) -- posted by Jeannette 108

Three Bean Vegan Chili

Thu, 05 Nov 2009 01:54:20 -0500

A quick and simple spicy vegetarian/vegan chili with beans and pasta. I grew up loving my mom's chili with beef. When I gave up red meat, I switched to ground turkey, and adjusted the recipe slightly. I later increased the bean ratio and cut out the meat entirely. -- posted by jenms

Winter Squash Parsnip and Lentil Stew (Vegan)

Thu, 05 Nov 2009 02:16:06 -0500

Another experiment I wanted to keep in mind. A simple recipe that results in a rich, creamy slightly sweet and surprisingly flavorful dinner. Lots of vitamin and protein goodness, good for a cold night. -- posted by LadyPoe

Somen, Tofu and Vegetables in Miso Broth

Thu, 05 Nov 2009 02:33:18 -0500

This recipe came into being one night when trying to use up the last of my somen. Easy and quick to fix, very little clean up time too! For those that don't like tofu, use a firm tofu that has been frozen at least 24hrs and then thawed (this will give the tofu a more "chewy/meaty" texture). Also, if you don't have chili oil, use a tiny pinch of cayenne pepper instead. -- posted by blueyedwineaux

Black Bean Tostadas

Fri, 06 Nov 2009 12:16:20 -0500

From one of those little recipes books the supermarket always has near the check out counter. Looked promising. -- posted by Burgundy Damsel

Black Bean Burgers

Fri, 06 Nov 2009 15:36:36 -0500

Really yummy AND healthy!! Not sure where this recipe came from but it is was a nice and easy way to make black bean burgers! -- posted by Kelly0412

Tofu and Leek Burgers

Fri, 06 Nov 2009 15:45:46 -0500

Looking for something else to do with leeks besides potato & leek soup? Try this! -- posted by LilWubs

Kate's Chopped Vegetable and Bean Sandwich

Fri, 06 Nov 2009 17:36:29 -0500

Very wholesome, filling, and tasty. Have some fun making this one. Feel free to substitute real butter or cheese. -- posted by Kate the Magnificent

Lentil Sloppy Joes

Sun, 08 Nov 2009 18:38:23 -0500

from "125 best Vegetarian Slow Cooker recipes" by Judith Finlayson. -- posted by Chef #457834

Chickpea Patties With Apricot Mayo Recipe

Mon, 09 Nov 2009 10:03:32 -0500

I love chickpeas and apricots. I was looking for meatless recipes on the net and came across this unique recipe. I found this at the Care2 website @ http://www.care2.com/greenliving/chickpea-patties-apricot-mayo.html These delicious high-protein, low-fat patties are served with a mouthwatering vegan apricot-basil mayonnaise that tastes like summer sunshine. It can also be used as a sauce for whole grains, potatoes, and grilled or steamed vegetables.You can make your meatless meal a stellar taste experience thanks to the Mediterranean way of eating. -- posted by SassiFras

Hummus Broccoli Appy

Mon, 09 Nov 2009 15:20:15 -0500

Eric and I created this when during our Iron Chef whats in the pantry challenge. It can be an appy or a main course. All measurements are approximate it was more of a eyeball it situation. Also we served it with spicy pita chips made by baking the sliced pita topped with McCormick roasted garlic spice. You can also use frozen broccoli -- posted by Pricele$$

Misr Wot (Ethiopian Lentil Soup)

Tue, 10 Nov 2009 16:40:19 -0500

This was passed to me via a friend from an Ethiopian family. Berbere is a spice. -- posted by Julia Rodriguez

Hummus - Silky Smooth, from Scratch!

Tue, 10 Nov 2009 16:48:16 -0500

This recipe was published in the food section of my city paper from a local Lebanese restaurant. Amazingly smooth and creamy. "Baking soda is the secret to silky smooth hummus; it softens the beans so they cook quickly and break down easily when blended. The hummus can be prepared up to two days ahead and stored in an airtight container in the refrigerator until ready to use." -- posted by biznana

Vegetarian Miso Soup

Thu, 12 Nov 2009 00:04:03 -0500

This is a delicious cloudy broth like the kind served in Japanese restaurants, with diced toful and seaweed. Adapted from the Everything Vegetrian Cookbook. -- posted by Sharon123

Vegan Key Lime Pie Filling

Thu, 12 Nov 2009 00:14:47 -0500

This is a tad of a spinoff of a recipe on the side of a Nasoya Silken Creations box. You can skip the vanilla and cut the confectioners sugar a little bit if you use Silken Creations Vanilla instead. I didn't include a recipe for a pie crust because I like it crustless! And for ultimate laziness, you can even mix it right in the pie pan! There are lots of good vegan pie crust recipes on here, or you can buy a premade one. Note that cook time does not include cooling time. -- posted by the80srule

Kristin's Vegan Chili With Cashews

Thu, 12 Nov 2009 00:43:49 -0500

Not your traditional chili. I often play around with it adding different kinds of beans, sometimes 2 cans sometimes 3. -- posted by Kristin D.

Lentil Skillet (With Cumin and Lemon)

Thu, 12 Nov 2009 15:20:17 -0500

Warm comfort food. Someone gave me this recipe years ago. To provide contrast, serve with something crunchy and/or something colorful. I tend to cut the recipe in half, and then use less olive oil and more cumin. Also I sometimes find the uncooked garlic a bit harsh; wilting it a bit in the bottom of the pan may be wise. -- posted by Michelle from Central Time

Simple Yummy Spiced Lentils

Fri, 13 Nov 2009 11:52:30 -0500

A yummy recipe for lentils that can be very easily adapted to whatever you have in the cupboard. Simple and tasty and perfect for winter! -- posted by Chef Kirsten (#1!)

Edamame Soup With a Twist

Fri, 13 Nov 2009 11:59:46 -0500

Now that I'm seeing shelled edamame (healthy blanched soybeans) frozen in bags at the store, this soup is easy and quick to make. I used jarred fresh ginger, because I was out of the regular ginger. Other vegetables could be added, but this is the basic redipe. The Asian flavors make this a winner, and even people like me who aren't as health-conscious as they should be should like it.. -- posted by Mareesme

Lentils With Cumin and Asafetida

Fri, 13 Nov 2009 12:32:27 -0500

This is a wonderful Indian lentil side dish. Asafetida has a very strong, musky smell that many people find unappealing. Store it in an airtight container to prevent it from contaminating your other spices, and if you really don't like the smell, keep it in the freezer--I left it in my car for a little while and everything in the car smelled like it afterward. Despite the strange smell, I have not yet met anyone who dislikes the flavor once it's prepared! This recipe comes from a cookbook called Madhur Jaffrey's Spice Kitchen. All the ingredients should be available at any Indian grocery store. -- posted by Edana

Mexican Beans N Beer

Fri, 13 Nov 2009 12:48:48 -0500

From the cookbook Vegetarian Gourmet - Easy Low Fat Favorites. I'm not a vegetarian, but try to eat low fat and healthy. This is full of flavor and great for guests as a side, or can be a main dish with a salad and bread. -- posted by Blakey

Traditional Swiss Chard and Beans --From Vegweb.com

Fri, 13 Nov 2009 17:36:19 -0500

This recipe was found on vegweb.com and posted by user: veganlicious enjoy! -- posted by emily.soulliere

Super Simple Vegan Banana Pudding

Sun, 15 Nov 2009 13:19:09 -0500

You won't believe how simple and healthy this dish is. Whips up in less than 5 minutes. If you use Nasoya Silken Creations Vanilla, you can skip the rest of the ingredients! -- posted by the80srule

Basmati Cumin Lentil Rice

Sun, 15 Nov 2009 13:19:28 -0500

I went to the Indian grocery and picked up some nice staples, and whipped this up because it was cheap and simple. You can make this vegan by using oil instead of butter, but I like the richer flavor the butter gives in this dish. Makes a wonderful side dish to curried vegetables as well as meat dishes and curries for our meat lovers. -- posted by the80srule

Egyptian Red Lentil Soup

Sun, 15 Nov 2009 13:30:42 -0500

This soup is considered to be a tradition for breaking the Ramadan fast in Egypt and is a traditional "Middle Eastern peace recipe". I got this from a Middle Eastern living blog and decided to share it since I was looking for red lentil recipes. Red lentils can be found in Indian and Middle Eastern grocery stores. This awesome soup is vegan and quite healthy. -- posted by the80srule

Sneaky Veggie Franks and Beans

Sun, 15 Nov 2009 16:28:02 -0500

A tasty dish that combines most kid's favorites - hot dogs and baked beans. The sweet potato and the carrots in the orange puree add not only a top source of nutrients and fiber but a delicious hint of sweetness! Adapted from the Sneaky Chef Cookbook by Missy Chase Lapine. -- posted by Sharon123

Caramelized Tofu W/ Shredded Brussels Sprouts

Mon, 16 Nov 2009 00:47:11 -0500

Last Thanksgiving, none of my guests wanted turkey, so I wanted to come up with a pareve main dish. There were NO leftovers and I get more requests for this recipe throughout the year than anything else, so it will be the main fare this year as well. -- posted by Feeding my Family

Date and Chickpea Cous Cous

Mon, 16 Nov 2009 01:21:10 -0500

This was a throw together I made one night that turned out brilliantly. You can adjust the seasonings to your taste... just remember the stock and cous cous should be equal quantities. Great blend of sweet, sour and spicy. It's quick, filling, nutritious and will keep for a few days in the fridge - nice cold as well. To make vegan just omit butter. -- posted by Malaliu

Rice and Black Beans With Peppers and Garlic

Mon, 16 Nov 2009 01:25:17 -0500

I usually add ukranian sausage to this, but it also works well with leftover chicken or any type of sausage. It's also good without any meat as a vegetarian dish or as a side. -- posted by Lady Bathory

Tuscan White Bean Ragout

Tue, 17 Nov 2009 15:31:34 -0500

Eaten on it's own, or used in other dishes, this is good! This hearty stew packs lots of flavor and nutrition! Adapted from The Everything Vegetarian Cookbook by Jay Weinstein. -- posted by Sharon123

Pasta With Lentils

Wed, 18 Nov 2009 08:08:31 -0500

A couple of notes about this recipe. First of all, this is a recipe for one person. I know that doesn't seem true, but the 4 coups of water boil down really fast. Secondly, I usually soak my lentils beforehand because it makes them cook quicker. Third, I put "2 oz" of pasta, because that's usually the serving size for one person for pasta... sometimes it's 1/4 of a cup, and sometimes it's more. Just go with what the box says, or whatever you feel is good for you. Also, you can do it with rice instead of pasta if you so desire! It's equally as yummy! -- posted by michelle!

Cinnamon Sugar Rattle Snakes, I Mean Snacks!

Wed, 18 Nov 2009 23:45:41 -0500

Roasted crunchy chickpeas, made popular by low carb diets, now kid favorite sugar and cinnamon added! This is a high fiber, high protein snack! Adapted from The Sneaky Chef cookbook. -- posted by Sharon123

10 in 10 Diet Cabbage Soup

Thu, 19 Nov 2009 21:57:46 -0500

This soup is vaguely a borscht, with a sweet & sour tang and a red-tinged broth. I've settled on tomato paste as cheap and the right tomato-iness for us. I used to freeze cubes of crushed tomatoes and use five or so in a batch of soup. One friend put garden-fresh tomatoes in. -- posted by 10in10Diet.com

Lentil Dip (Or Spread or Hummus)

Fri, 20 Nov 2009 01:24:32 -0500

Lentils made into a creamy dip! This can also be used as a sandwich spread. -- posted by Laura Zimmerman

Imitation Meatloaf (Vegetarian)

Fri, 20 Nov 2009 01:55:52 -0500

I found this recipe on allrecipes. com and I want to try it as I dislike ground meat and so I haven't had much luck with traditional meatloaf. I am hoping this turns out well and I am keeping it for future reference here. -- posted by arualanne

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