Vegan - Recipes, products and eateries!

I'm making this yummy soup for Sunday lunch - Parsnip, Leek & Ginger soup from a veg book I got in the '70s. I'll have to make a couple of very minor changes for allergies, and make it dairy-free, but that's easy these days. Some crusty fresh bread on the side. And you're set!

https://ladyharriethamilton.com/2013/02/20/recipe-of-the-week-leek-parsnip-ginger-soup/


Morganna said:

Breakfast, no cooking needed.

Silk makes an assortment of milk replacements from soy to nut based. My current favorite for its high protein count and creamy texture is Silk Protein with cashew and almonds. In a blender toss in a vegan protein powder, I use a soy version from Trader Joe's. Add cinnamon which might help lower blood sugar, if you crave sweeteners, add agave. Whip, pour over coffee if you need the jolt and you are 30 grams of protein in to you day. Good news on a vegan diet.

 This is a great suggestion!  I often have trouble finding high protein vegan foods that are also  low in carbs. Do you have more great ideas like this one?


phoenix24 said:

 This is a great suggestion!  I often have trouble finding high protein vegan foods that are also  low in carbs. Do you have more great ideas like this one?

 I think I posted another high protein quick fix. I take a couple of slices of firm tofu, smother with chopped raw walnut pieces and drizzle with agave. Low glycemic index. You'll get about 30 grams. 

I check protein counts on packages. 

Boca burgers have a decent protein count and you don't need the bun although I often put them on thin sliced whole wheat bread.

Most of my solutions are short cuts. I get pretty bored in the kitchen so I sneak out to watch the news and when I come back I have found the charred remains of many a well intentioned meal. Best for me to keep it simple and fast.

How long have you been vegan?


There’s a recipe in the online Guardian today for South African bobotie (a kind of spicy shepherd’s pie with added veg). This is a vegan version. Comments suggest a variation using chunks of vegan burgers if you want a meatier texture. (I make a version of some of those burgers using barley and grated beetroot)

https://www.thespruceeats.com/lentil-bobotie-39416 

Note there are some amazing South African pumpkin recipes. cheese


Morganna said:

 I think I posted another high protein quick fix. I take a couple of slices of firm tofu, smother with chopped raw walnut pieces and drizzle with agave. Low glycemic index. You'll get about 30 grams. 

I check protein counts on packages. 

Boca burgers have a decent protein count and you don't need the bun although I often put them on thin sliced whole wheat bread.

Most of my solutions are short cuts. I get pretty bored in the kitchen so I sneak out to watch the news and when I come back I have found the charred remains of many a well intentioned meal. Best for me to keep it simple and fast.

How long have you been vegan?

 I am not vegan yet. I still eat fish. Love  Beyond Burgers and the Impossible Whopper. They both seem to have a lot  of saturated fat so I don’t eat them too often. I also love Veganaise and Helmans Vegan Mayo. Another one of my favorites is Follow Your Heart Provolone Vegan Cheese. Thank you for these suggestions. Shortcut solutions are best for me, too.


joanne said:

And if you can eat peanuts, this looks delicious!!

http://www.diningwithgrace.com/recipe/tanzanian-karanga-peanut-stew/ 
I think I love her site.

Another site: https://www.thespruceeats.com/african-recipes-vegans-will-love-39537

 The peanut stew does look delicious!

Thanks 


I’ve noticed a site that has ‘vegan meals in 15 minutes’ but don’t have time today to re-find it. (It has too many allergens to be useful for me) you might want to do a search?

I’ll also a look-through with some of my old books for brekky and desserts-as-brekky dishes for you. cheese


joanne said:

I’ve noticed a site that has ‘vegan meals in 15 minutes’ but don’t have time today to re-find it. (It has too many allergens to be useful for me) you might want to do a search?

I’ll also a look-through with some of my old books for brekky and desserts-as-brekky dishes for you.
cheese

 Thank you so much. Just finished watching Lazy 15 minute Vegan Meals on You Tube. Found some meals that are easy to prepare.


joanne said:

I’ve noticed a site that has ‘vegan meals in 15 minutes’ but don’t have time today to re-find it. (It has too many allergens to be useful for me) you might want to do a search?

I’ll also a look-through with some of my old books for brekky and desserts-as-brekky dishes for you.
cheese

 Subtle irony in the statement that you don't have time to look for vegan meals in 15 minutes LOL Story of my life. Whirlwind weekends finding adopters for 4 kittens, asked to find a foster for a pregnant female, off to the vet with a sick cat and the beat goes on. Too busy feeding cats to make time to cook and eat but there's always a minute to grind coffee beans and pop them into the Mr. Coffee.


I was in Pittsburgh last weekend and had dinner at Apteka, one of the top-rated restaurants in the city and entirely vegan. Vegan eastern European, to be exact. It was the most memorable and delicious meal I've had in ages. Cabbage rolls stuffed with mushroom, smoked mushroom and sauerkraut pierogi, two incredibly fresh salads, and a tasty celeriac schnitzel. 


I started doing some research to see if I could replicate any of the dishes and found this page. Suggestions welcome! 


J-r, we've already linked to several of their very yummy recipes cheese 


It doesn’t taste like chicken....that what she says! cheese

https://itdoesnttastelikechicken.com/30-vegan-breakfast-recipes-that-arent-smoothies-oatmeal-or-energy-bars/
Low GI, high protein for the most part, relatively easy especially once you’ve made them and got the hang of it. A few you could part-prepare in advance and finish when you want them. 


Also, check out her pages and pages of 30 mins or less recipes, including Hearts of Palm Calamari:

https://itdoesnttastelikechicken.com/heart-of-palm-calamari/
(she mentions you can find another version using mushrooms, somewhere else online)


Made a quick meal tonight. While cooking whole wheat pasta, I sauteed a small quartered and sliced onion. While browning I sliced Baby Portabella mushrooms, tossed them in and in a bit added cooked baby peas. As things got a bit brown, I added Balsamic vinegar to deglaze the pan. When pasta was drained and put in a bowl I added vegan cream cheese and then the vegetable mix. Pretty good.and quick.

I'll leave it to anyone who wants to try it to decide the amounts based on their taste.


A vegan lifestyle usually includes clothing, cosmetic and household products. While some adopt a vegan diet for health reasons, others, like me, are more motivated by our compassion for animals.Many people do it motivated by a concern about climate change.

 So in that realm there are so many cool options. Check out this video and make note of Adidas vegan sneakers made from recycled plastic.

livekindly.com is a feel good site. People who avoid many animal rights sites due to the graphic and disturbing content, like livekindly because it focuses on the positive world wide. It will make you feel that we are headed in a wonderful direction.

So for a peek at this week's vegan news.


Found this vegan meat and potatoes casserole on the livekindly.com site.


INGREDIENTS
  • 3 Cups diced Yukon potatoes
  • 1 Cup diced onions
  • 1 14oz can hunts fire roasted tomatoes
  • 1 Packet Lightlife gimmelean veggie beef
  • 3 Cloves Of garlic
  • 3 Sprigs Of thyme
  • 1 Cup water
  • Salt & pepper to taste
  • 2 Tbsp Basil Olive oil
  • INSTRUCTIONS

    1. Preheat oven to 450. Cut veggie beef into bite size pieces. Layer on a greased cookie sheet and bake for 5 minutes or until they firm up.
    2. Heat oil in a medium cast iron skillet. Add in onions, garlic and thyme. Cook for about 3 minutes.
    3. Add in potatoes and cook for another 5 minutes. Stir occasionally.
    4. Add in veggie beef, fire roasted tomatoes and water. Stir, cover with foil paper and bake for about 20-25 minutes or until potatoes are tender.
    5. Carefully remove from oven. Season with Salt/ pepper if necessary. Let sit for about 3-5 minutes.
    6. Serve and enjoy





vegan meat and potato casserole




OK, turned out a pretty good meal. 

Rice pilaf and black beans.

Sauteed quartered thin sliced onion in olive oil, then added sliced Baby Portabella mushrooms, then baby spinach, then a splash of Balsamic vinegar. But what made it delicious was the fresh rosemary that I picked from my garden. It was a last minute thought and I was very generous with it, a pretty tall stem, stripped of its fragrant leaves. I let the vegetable topping absorb the rosemary and it turned something rather ordinary but nourishing into something fragrant and delicious.

Give it a try. Very fast and simple. And the combination of rice and beans gives you complementary amino acids.


Morganna said:

Found this vegan meat and potatoes casserole on the livekindly.com site.


INGREDIENTS
  • 3 Cups diced Yukon potatoes
  • 1 Cup diced onions
  • 1 14oz can hunts fire roasted tomatoes
  • 1 Packet Lightlife gimmelean veggie beef
  • 3 Cloves Of garlic
  • 3 Sprigs Of thyme
  • 1 Cup water
  • Salt & pepper to taste
  • 2 Tbsp Basil Olive oil
  • INSTRUCTIONS

    1. Preheat oven to 450. Cut veggie beef into bite size pieces. Layer on a greased cookie sheet and bake for 5 minutes or until they firm up.
    2. Heat oil in a medium cast iron skillet. Add in onions, garlic and thyme. Cook for about 3 minutes.
    3. Add in potatoes and cook for another 5 minutes. Stir occasionally.
    4. Add in veggie beef, fire roasted tomatoes and water. Stir, cover with foil paper and bake for about 20-25 minutes or until potatoes are tender.
    5. Carefully remove from oven. Season with Salt/ pepper if necessary. Let sit for about 3-5 minutes.
    6. Serve and enjoy




vegan meat and potato casserole



 


phoenix24 said:

 

 Looks delicious! I bet Beyond Beef will taste great in this recipe, also


phoenix24 said:

 Looks delicious! I bet Beyond Beef will taste great in this recipe, also

 Morning Star makes a Meat Crumbles, kind of like chopped meat. And if you are able to find it, Sausage Crumbles even tastier. I use either to make chili with beans. I vary the beans.  There is a good Lime Chili Pepper spice at Trader Joe's that is pretty cool. I'm not a big cumin fan so this is my go to for a chili spice.

Check out Whole Foods, maybe in West Orange, for the Morning Star Sausage Crumbles. The regular Meat Crumbles are always available at Shoprite WO.


For those who like cold sesame noodles, I added Sesame Tahini to my whole wheat noodles tonight. It needed either soy or tamari sauce.so it wasn't up to par but it almost made it.


from the livekindly.com site. I'm trying this one.

Easy Vegan Raspberry Cheesecake

Best, no bake, easy, vegan raspberry cheesecake! This cheesecake is completely refined sugar free, paleo, raw and absolutely delicious! The fresh raspberry topping really takes it over the edge. That creamy texture, too... yes please! Course Dessert Cuisine American Keyword easy, no bake, raw vegan cheesecake Prep Time 10 minutes Chilling 6 hours Total Time 6 hours 10 minutes Servings 15 Calories 252 kcal

INGREDIENTS

Crust

Filling

Topping

INSTRUCTIONS

  1. Add cashews to a bowl and cover with boiling hot water. Let set, uncovered, for 1 1/2 hours. Rinse and drain thoroughly.
  2. Line the bottom of a 6" or 7" springform pan with parchment paper (cut out a circle) and lightly oil the sides to make it easier to remove once the cheesecake has set.
  3. Combine the nuts in a food processor and pulse until you get a coarse mixture. Add the rest of the crust ingredients and pulse several times until it starts clumping up and forming together.
  4. Transfer the crust mixture into the pan. Press down with your fingers to pack it evenly into the bottom of the pan to create an even base. If it starts to get sticky, lightly wet your fingers with warm water. Set aside.
  5. Add drained cashews and the rest of the filling ingredients to the bowl of your food processor or into a high speed blender pitcher. Process or blend until creamy and smooth throughout, scraping down the sides as needed. *Taste and adjust accordingly. Be sure to add more lemon juice if it's too sweet, more maple syrup if it isn't sweet enough or a pinch more of salt for more balance!*
  6. Pour the filling over the crust. Tap on the counter a couple of times to release any air bubbles that may have formed. Set aside.
  7. Combine the raspberries and honey in the bowl of a food processor until pulverized. Add this mixture on top of the filling.
  8. Cover lightly with plastic wrap and seal the top with aluminum foil. Let it set in the freezer for 4-6 hours.
  9. When ready to serve, pull out the cheesecake and allow it to sit at room temperature for about 10-15 minutes before slicing and serving.
  10. Leftovers can be stored in the freezer for up to 2 weeks. Enjoy!

RECIPE NOTES

Be sure to bring all of your filling ingredients to room temperature before you begin. Otherwise, your filling will not be smooth!


Morganna said:

 Morning Star makes a Meat Crumbles, kind of like chopped meat. And if you are able to find it, Sausage Crumbles even tastier. I use either to make chili with beans. I vary the beans.  There is a good Lime Chili Pepper spice at Trader Joe's that is pretty cool. I'm not a big cumin fan so this is my go to for a chili spice.

Check out Whole Foods, maybe in West Orange, for the Morning Star Sausage Crumbles. The regular Meat Crumbles are always available at Shoprite WO.

 Thanks! I will look for the Morningstar Sausage Crumbles at Whole Foods.



Made a Halloween pasta, orange and black! Tried Barilla's red lentil penne. No flour. A 2 oz serving supplies 13g of protein. And I doubt anyone eats only 2 oz so do the math. 

I made the sauce from sauteed  quartered slivered onions in olive oil, added thinly sliced white mushrooms , when slightly browned I added about a can of crushed Italian tomatoes,  a small can of pitted black olives, crushed red pepper flakes and fresh rosemary. Felt very Halloween because I picked the rosemary under the moonlight! 

I liked the sauce very much. Wondered if I cooked the pasta long enough. I followed the suggested 9 minutes but maybe it could have gone a bit longer. Like most pasta that is made from something other than white flour, they can be a bit firmer than even pasta al dente so experiment. 

I thought if I had red wine in the house I might have added a splash to the sauce. Worth trying.


I tried a new brand Franklin Farms Portabella veggie burger. A 75% lower fat veggie pattie. Gluten free and 14g of protein. Pretty good. 100 calories. Found their line at Shoprite.


Morganna said:

I tried a new brand Franklin Farms Portabella veggie burger. A 75% lower fat veggie pattie. Gluten free and 14g of protein. Pretty good. 100 calories. Found their line at Shoprite.

 I will have to try this. I just tried Beyond Sausages. Very good 


phoenix24 said:

 I will have to try this. I just tried Beyond Sausages. Very good 

 There was a Tofurky, I believe, Italian sausage at Trader Joe's that reminded me of the sausage and pepper sandwiches that were sold at the Feast in Little Italy. Haven't noticed them for awhile. If I find them I'll post they were very tasty. Where did you find the Beyond Sausages?


I have to watch those substitutes, and the not-cheeses made from coconut; too many amines. 
I’ve also met my new allergy specialist (did I mention my lovely, talented former specialist died recently? ), who is also an inspiring person. Turns out our family are ‘super smellers’ and very sensitive to a wide range of fragrances, temperature and humidity changes, food chemicals etc. Sulfites (sulphites) including naturally occurring in food present a challenge; you’ll find them in dried fruits, flavoured salts and natural preservatives. Check your additives numbers - here, they’re in the 200 range. 
So, sulfites sensitivity will show itself in several ways you might recognise: migraines, itchy or red eyes, stuffy or runny nose - you might think you have hay fever or a persistent almost-cold, or just feel unwell. Desensitisation therapy won’t work with this kind of chemical sensitivity. 
I’m not trying to sidetrack this thread (already wrote more than I intended), just thought to mention that moving to an ethical all-plant lifestyle for health needs vigilance. 


Morganna said:

 There was a Tofurky, I believe, Italian sausage at Trader Joe's that reminded me of the sausage and pepper sandwiches that were sold at the Feast in Little Italy. Haven't noticed them for awhile. If I find them I'll post they were very tasty. Where did you find the Beyond Sausages?

 

Morganna said:

phoenix24 said:

 I will have to try this. I just tried Beyond Sausages. Very good 

 There was a Tofurky, I believe, Italian sausage at Trader Joe's that reminded me of the sausage and pepper sandwiches that were sold at the Feast in Little Italy. Haven't noticed them for awhile. If I find them I'll post they were very tasty. Where did you find the Beyond Sausages?

 I bought the Beyond Sausages at Whole Foods, but I have seen them at Shoprite in Millburn, also.


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