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8 Reasons To Enjoy Tasty Low Fat Smoothies

5 Nov

 

Low fat smoothies and raw fruit juices can be a healthy addition to any diet. They can be thought of as the secret weapon when it comes to healthy eating and the effort to loss weight. They provide you with a sustained level of energy and also supply your nutritional needs in terms of vitamins, minerals, protein, fiber and fatty acids.

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Vegan Banana Pancakes

2 Aug

Another one of my favorite recipes, I make this all the time! It is SO GOOD!!

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Healthy Raw Vegan Burgers.

10 Jul

Many may believe that eating a healthy raw food or vegan diet would preclude eating such things as burgers, especially grilled burgers, unless you want to opt for one of the bland cardboard soy burgers. Such is not the case with a bit of ingenuity and the right recipe. And, as an added bonus one can make a tasty raw food substitute burger without having to resort to dangerous non-fermented GMO soy, whose dangers have been well-documented here at Natural News.

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Vegan Roasted Vegetable Kabobs

20 Jun

    Great recipe, fun and easy to make, you can customize the Kabobs with what ever your favorite veggies are! Great snack or meal. Use the instructions as a starting point but change it up to suit your appetite!

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Vegan Brown Rice Tempeh Casserole

15 Jun

A delicious dish with great variety of ingredients and substance. A wholesome meal, very filling! Lots great nutritional value, enjoy!!

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Yummy Vegan Cheesecake

1 Jun

I have not tried this specific recipe, but I have tried a awesome vegan cheese cake, so give this a try and let me know how it goes, I mean you can’t really go wrong with a vegan cheese cake!

Ingredients:

16 graham cinnamon graham crackers, crumbled
1/2 cup vegan margarine
1 tablespoon light Karo syrup
1 tablespoon all-purpose flour
16 oz. Tofutti Better Than Cream Cheese
1/3 cup sugar (or fructose)
4 EnerG egg substitute “eggs”
1 teaspoon vanilla
juice of one lemon
Ah!Laska vegan chocolate syrup
fresh raspberries

Directions:

Crust:  Combine graham crackers, margarine (adjust amount as needed), Karo syrup, and flour in a bowl.  Mix by hand and press firmly into a round pan.

Filling: Combine “cream cheese”, sugar, “eggs”, vanilla, and lemon juice in a blender and blend until creamy and smooth.  Pour onto crust.

Bake at 375 degrees Fahrenheit for 25-30 minutes, until set (doesn’t jiggle when you move the pan).  Let cool.  Place in refrigerator and chill for 12 hours.

Topping:  You may use any kind of topping such as strawberries in syrup, chocolate, vegan whipped cream, etc.  My personal favorite is drizzling the cheesecake in Ah!Laska vegan chocolate syrup and adding fresh raspberries.  Mmm!

Serves: 8-10

Preparation time: 30 min.

Sourced from: Vegweb.com

Vegan Spinach Salad

23 May

  • 1 bunch spinach, washed, dried and coarsely chopped
  • 4 to 5 green onions, chopped
  • 1/3 cup vegan Parmesan cheese
  • Imitation bacon bits
  • Dressing:

  • 3/4 cup safflower oil
  • 1/4 cup lemon juice
  • 3/4 teaspoon sea salt
  • 1 large garlic clove, finely chopped
  • 1/4 teaspoon celery seed
  • Dash pepper
  • Dash paprika

Mix spinach and green onions in a large bowl. Add a little dressing at a time and toss until you have just the right amount for your tastes (you may not need to add all of the dressing.) Toss with Parmesan and bacon bits. Serve immediately.

Serves: 4

Per Serving: 429 Calories; 43g Fat (55.0% calories from fat); 11g Protein; 68g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 770mg Sodium.

You can obviously alter the ingredients to suit your needs, for example you can increase protein or bring down the amount of sodium. So just customize to your own specifications. Enjoy!

Lentil Patties

13 May

Ingredients

2-1/2 cups water
1  cup uncooked Lentils
3/4 cup corn flakes, ground in blender
3/4 cup oatmeal, finely ground in blender
1/2 cup ketchup
1/2 cup “parmesan cheese” (see recipe below)
2-1/2 tablespoons Old Bay seasoning
1 tablespoon low sodium soy sauce (I use Kikkoman)

Parmesan Cheese:
1 part whole unsalted cashews
1 part nutritional yeast
garlic powder, to taste

Directions:

1. Parmesan Cheese:  Grind together cashews, nutritional yeast, and garlic powder until well blended.  Store in refrigerator and use on anything you would normally put parmesan cheese on!

1. Rinse and pick through lentils.  Add water and lentils to saucepan. Bring to a boil. Let boil for 4 minutes. Reduce heat to medium-low, cover, and simmer 30 minutes or until soft and done.  Add more water if needed!  Once done, remove from stove, and let cool 10 minutes.

2. In a large bowl, add cooked lentils, corn flakes, oatmeal, ketchup, “parmesan cheese”, Old Bay seasoning, and soy sauce.  Mix all together well.  Once all well combined, form into “patties”. Fry in a small amount of oil 1 to 2 min each side, or bake at 200 degrees F for 15 minutes.

3. Enjoy on hamburger bun with all the fixings, or eat alone. It is super yummy either way!!

Note: I created this recipe for my blog, some measurments might need adjusting for you. Like add more water to get the lenils done if needed. If the mixture seems a little dry when mixing, add a little more ketchup.  It is pretty forgiving. . . so Enjoy it and have fun with it.

Source of recipe: I created this recipe for my blog. I wanted to do something yummy with lentils.

Makes: 8 to 10 patties, Preparation time: 30 minutes, Cooking time: 40 minutes

Via vegweb.com: http://vegweb.com/index.php?topic=32444.0

Fabulous Vegan Scrambled Tofu

11 May

Such an awesome protein packed breakfast, quick and easy and some much flavour!!

  • 1 pound regular tofu – firm
  • 6 Tablespoons nutritional yeast
  • 2 Tablespoons Tamari, or 2 Tablespoons Bragg’s Liquid Aminos
  • 1/2 teaspoon garlic granules (or powder), or to taste
  • 1/2 teaspoon onion granules (or powder), or to taste
  • 1/4 teaspoon turmeric (1/4 to 1/2 tsp. — for color))
  • 1/2 teaspoon sea salt
  • 1-2 Tablespoon extra-virgin olive oil
  • 1/4 cup sunflower seeds
  • 1 small yellow onion, chopped
  • 2-3 cloves garlic, chopped
  • 5 green onions, chopped
  • 1 organic bell pepper (red, green, yellow or orange), chopped
  • 1 cup shredded non-dairy cheddar or monterey jack cheese — I like Follow Your Heart (optional)
  • 12 spears asparagus, lightly steamed

1. Drain and mash tofu. Mix with nutritional yeast, Bragg’s, garlic and onion granules, and turmeric. Set aside.

2. In a large skillet, heat olive oil over medium heat. Add sunflower seeds and cook for a few minutes, stirring occasionally. Add onion, garlic, green onions, and bell pepper. Cover and steam veggies until slightly tender (approx. 5 minutes), stirring occasionally.

3. Remove cover, push veggies to one side and add tofu mixture to 1/2 of pan. Cover tofu mixture with veggies, and add remaining tofu mixture to the other half of the pan. Smooth veggies over the top. Flatten with a spatula, and let cook over medium heat until browned on underside (5-10 minutes, or more). Flip with a spatula, and continue to cook until browned on the underside. Repeat this step until cooked to your preference.

4. Turn heat to very low. Cover scrambled tofu with cheese, place cover on skillet, and allow to melt.

5. Plate, cover with asparagus spears. Serve.

Serves: 2-3

Variations:

  • Vary the veggies, using your favorites
  • Try scrambled tempeh
  • Play around with the spicing each time to focus on a different nationality. For instance, Cajun flavors include chiles, hot sauce and tomatoes. Chinese flavors include basil, bean sprouts, coriander, ginger and mushrooms. South American flavors include allspice, chiles, chorizo (vegetarian, of course), corn and tropical fruits. Have fun creating your very own masterpiece.

Via: http://www.vegweb.com: http://www.vegancoach.com/vegan-breakfast.html#%20anchor-scrambled-tofu

General Tao’s Tofu

11 May

Another great tasking dish and fairly quick to make, with lots of wholesome ingredients.

Ingredients:

1 box of firm tofu
egg substitute for 1 egg
3/4 cup cornstarch
vegetable oil for frying
3 chopped green onions
1 Tablespoon minced ginger
1 Tablespoon minced garlic
2/3 cup vegetable stock
2 Tablespoons soy sauce
4 Tablespoons sugar
red pepper to taste
1 Tablespoon sherry (optional)
1 Tablespoon white vinegar
steamed broccoli

Directions:

Drain, dry and cut tofu into 1 inch chunks.  You can freeze tofu the night before to get a more chicken-like consistency, but it isn’t necessary.  Mix the egg replacer as specified on the box and add an additional 3 tablespoons water.  Dip tofu in egg replacer/water mixture and coat completely.  Sprinkle 3/4 cup cornstarch over tofu and coat completely.  Watch out that the cornstarch doesn’t clump up at the bottom of the bowl.

Heat oil in pan and fry tofu pieces until golden.  Drain oil.

Heat 3 Tablespoons vegetable oil in pan on medium heat.  Add green onions, ginger and garlic, cook for about 2 minutes.  Be careful not to burn garlic.  Add vegetable stock, soy sauce, sugar, red pepper and vinegar.  Mix 2 Tablespoons water with 1 Tablespoon cornstarch and pour into mixture stirring well.  Add fried tofu and coat evenly.

Serve immediately with steamed broccoli over your choice of rice.

Serves: 4

Preparation time: 30 Minutes

Sourced from http://www.vegweb.com