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Posted: Wed Sep 29, 2010 11:39 am
{[The Veggie Muncher]} Alright, this is where I must admit I am a vegetarian. Not for any moral or ethical reasons, and barely for health reasons. No, I am a vegetarian solely for the fact, I love fruits and vegetables.
I always have, ever since I was little. I was always that weird kid who didn't hate broccoli or brussel sprouts.
So now, that I am older I've learned to channel my love of vegetables into delicious and healthy recipes.
Though, I am a "lacto-ovo-vegetarian" so milk and eggs are bound to show up in some of these recipes.
So...let's get cooking!
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Posted: Wed Sep 29, 2010 11:40 am
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Posted: Wed Sep 29, 2010 11:41 am
{[Table of Contents]}
--Vegetable Medley Soup-- --Easy Egg Flower Soup-- --Baked Potato Soup-- --Sweet and Spicy Soup-- --Awesome Vegan Brownies-- --Oatmeal Cookies, Vegan Style!--
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Posted: Wed Sep 29, 2010 11:42 am
{[Vegetable Medley Soup]} Somewhere between minestrone and gazpacho...
4 medium sized tomatoes 2 cups of water 1-2 cups of vegetable stock 1 cup of tomato sauce ¼ cup of diced onions ½ cup chopped carrots ½ cup chopped celery ½ tablespoon garlic powder Salt and Pepper to taste
Pour water and stock into a pot, set to medium heat. Dice and seed the tomatoes then add them to the pot along with the onions, and let simmer for at least 15 minutes, stirring occasionally.
Add in the tomato sauce, garlic and other seasonings and let simmer for an additional 10 minutes before adding in the rest of the vegetables.
After adding the rest of the vegetables, let the soup simmer with the lid on for another 10-15 minutes on a low heat.
And VOILA! You have vegan/vegetarian friendly soup.
If you want, you can always add in kidney beans and pasta and turn this into minestrone. You can also add in corn or lentils…or basically whatever you want.
<3
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Posted: Wed Sep 29, 2010 11:42 am
{[Easy Egg Flower Soup]} A classic asian dish with a vegetarian flair...
2 ½ cups vegetable stock 2 ½ cups water 3 tablespoons of soy sauce ¼ cup chopped green onions 2 eggs ½ cup shredded carrots (optional)
Mix water and stock in a pot, and bring to a simmer—then add soy sauce and green onions.
Crack eggs into a cup and mix vigorously, making sure they are mixed together well. Then add to the stock mixture, stirring constantly. Continue stirring until the egg is shredded and cooked through. (At this point if you choose to add in the carrots, do so.)
Once the egg is shredded, serve and enjoy!
Note: If you feel the broth is too thin, then set aside half a cup of broth or water and add 1 teaspoon of cornstarch, mix and then add to the broth and let simmer for a few minutes.
<3
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Posted: Wed Sep 29, 2010 11:43 am
{[Baked Potato Soup]} It's like you threw a baked potato in a blender...
2 large potatoes, baked* 3 ½ to 4 cups of milk 1/4 cup of butter (1/2 a stick) Salt to taste Pepper to taste
First, dice and mash the potatoes—leave the skins on—and put them into a medium sized pot and turn it to medium heat and add the milk. Let it come to a simmer and add the butter. Then add the salt and pepper to taste. Lower the heat and continue to let it simmer until it thickens; continually stir it, making sure it doesn’t scorch or get a skin.
When it’s done you can mix in or garnish it with whatever you normally put on a baked potato, it all tastes good or just eat it by itself it can stand alone too!
(*Note: About baking potatoes, I know everyone has their method but for this I suggest stabbing the potatoes several times, buttering the outsides of them, wrapping them in foil and putting them in the oven until they’re soft. Don’t nuke them unless you have to!)
<3
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Posted: Wed Sep 29, 2010 11:45 am
{[Sweet and Spicy Soup]} Thank you to my bestie, Broken_Bleeding_Angel, for the recipe! 3 cups of water 1 to 1 1/2 cups of vegetable broth 2 tablespoons of red wine vinegar 1-2 tablespoons of soy sauce 1 tablespoon of brown sugar 1-3 teaspoons of chili Pepper to taste
1/2 package of extra firm tofu (diced) 1/4 cup diced green onions 3/4 cup of shredded carrots 1/2 package of snow peas (cut to size)
First, mix broth and water in a medium sized pot, turn heat to med-high and add in the vinegar, soy sauce, sugar and chili. Let simmer for about 5 minutes. Then add the tofu and green onions and simmer an additional 5 minutes. Add in the rest of the vegetables and let cook for 5 - 10 more minutes or, until the carrots and peas are tender.
As always this is just a guideline! Please feel free change the veggies at your will. I bet this would taste excellent with bok choy, soy beans, water chestnuts or daikon.
<3
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Posted: Wed Sep 29, 2010 11:46 am
{[Awesome Vegan Browines]} Yes...seriously. They're awesome vegan brownies... 1 cup pureed banana ½ cup + 2 tablespoons unsweetened applesauce or pureed prunes 2½ cups of pureed silken tofu 12 ounces HQ bitter dark chocolate 1 ½ brown sugar 1 tablespoon pure vanilla extract 1 1/2 cups plus 2 tablespoons all-purpose flour 1 teaspoon salt 1/2 cup white chocolate buttons, chips, or morsels
Preheat the oven to 350 degrees F.
Melt the butter and dark chocolate together in a large heavy based pan over a low heat. In a bowl or large measuring jug, beat the tofu together with the superfine sugar and vanilla extract.
Allow the chocolate mixture to cool a little, then add the tofu and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.
Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember too, that they will continue to cook as they cool.
<3
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Posted: Wed Sep 29, 2010 11:47 am
{[Oatmeal Cookies, Vegan Style!]} Mmmm...oatmeal! ¾ cup of unsweetened applesauce ½ cup mashed banana 1 cup of brown sugar ½ cup granulated sugar 1 tsp. vanilla extract ½ tsp. cinnamon
2 cups of flour ½ tsp baking soda 1 tsp salt
½ cup of old fashioned oats ½ cup of chopped nuts 1 cup of raisins
Preheat oven to 325 F.
Cream together the sugar, spices, applesauce and banana in a large mixing bowl. In a separate bowl combine flour, salt and baking soda. Gradually add the flour mixture to your wet ingredients as you stir. When all that is well mixed, add the oats and mix well before adding the nuts and raisins.
Drop onto an ungreased cookie sheet, and bake for 10-12 minutes or until golden brown around the edges. Let cool on the sheet—or wire rack if you prefer and ENJOY!
<3
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