View Full Version : clever veggie recipes :)

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Nov 1st, 2005, 01:57 PM
Does anyone have a recipe for mango cheesecake? I am going to try and make it using silken tofu and also soya milk and agar flakes.

Would anyone know a trusted recipe and has anyone tried to make a cheese cake using soya milk? Does it set well? Do you need to bake it? :)

Meee tooooooo:D

wasn't it fantastic, I had two pieces:eek:

Nov 2nd, 2005, 02:37 PM
I know you greedy buggar ;) wish I could've had another slice :D

Nov 2nd, 2005, 02:40 PM
I know you greedy buggar ;) wish I could've had another slice :D

I'm going to try and make it, dangerous I know as will probly want to eat it all.

The recipe I saw says you bake it then put it in the fridge overnight, don't know if I could last that long:D

Jan 4th, 2006, 05:33 AM
I like to stirfry:
-ripped up baby spinach
-chopped tomatos
-chopped garlic
with various spices (onion powder, basil, etc) and a little bit of oil

You can then mix this into noodles or put it in a pita, etc.

Feb 20th, 2006, 05:24 PM
Just some of the ways I like veggies - I LOVE VEGGIES!:D

I like baking corn on the cob. My kids like it slightly done; I leave mine in the oven longer 'cuz I like it nearly burnt. I would grill/bbq it, but I don't have a pit yet.

I like frying (I know, not so healthy) corn tortillas into a taco shell. I smear mashed avocado'n tomato on one inner side and spread a vegan French dressing on the other. Then, load it up with lots of raw veggies. I think my 13-yr-old eats so much of it because of the dressing (sweet taste). (I shred carrots instead of using shredded cheeze -- I have yet to find a good vegan cheese.)

I like raw veggies stuffed in a pita with hummus.

My teen especially likes rolling raw spinach leaves and dipping them into vegan French dressing.

Great big bowl of raw veggies and dip into hummus.

I like mixing veggies into rice. Sometimes, rice + small pasta bits + veggies.

Although tomatoes are a fruit, I'll mention that I like to bake them. Can top with all kinds of stuff, like crumbled up crackers.

I like some veggies cooked in a frying pan with water (no oil), like asparagus spears. When I do squash slices this way, I like to let 'em brown just a little bit.

I like to boil potatoes (instead of baking them), and top them with any left-over soups or sauces. I never liked potatoes very much 'til I learned they are good for thyroid health.

Okay I'll stop now. It's all quite simple, but that's how I like it. Don't know if it could be called "clever" though??:D

Feb 20th, 2006, 05:51 PM
does anyone here have any clever ways of cooking different veggies? (so far, the only veggie ideas i have are schezwan beans and roasted balsamic peppers) :D

If you have root vegetables slice them sprinkle sunflower seeds on them, drizzle oil on them and roast in hot oven for maybe an hour depending on quantity.
Or try soups, curries, stews. We like celery soup, onion soup, carrot and lentil soup, and brussels sprout soup. We had roast veggies yesterday which I served with a pasty I had made with Jus' Roll pastry.
Google for your recipes, or we may provide!

Mar 7th, 2006, 02:12 AM
does anyone here have any clever ways of cooking different veggies? (so far, the only veggie ideas i have are schezwan beans and roasted balsamic peppers) :D

i know you said you don't like squash, but you could probably replace it with carrots and still get the same flavors. i think it is so delicious and simple that i can eat it all the time.

4c. squash chunks (or carrot chunks)
3T. olive oil
1T. sugar
1/4c. loosely packed mint leaves
1/4c. orange juice
1t. salt

cook vegetables over medium-low heat until soft. add next 5 ingredients and mix well.

Mar 7th, 2006, 02:37 AM
here's another one that is great served warm and scooped up with a warm whole wheat pita. i don't have a real recipe, but i do something like this:

3 japanese eggplants cut into small chunks
1 onion, thinly sliced
2 garlic cloves, minced
3T. olive oil
1 can of crushed tomatoes
1 can of seasoned tomato paste

saute the onion and garlic in the oil, mix in the tomato products until blended well. add the eggplants and cook over medium-low heat until very soft. you can add different seasonings depending on your mood. it's good with curry powder added in, or italian seasonings.......or you can throw in some pre-cooked chickpeas or lentils or spinach. i also add a lot more olive oil while it is cooking to make sure the eggplant gets nice and mushy and because i love the flavor.

Mar 7th, 2006, 02:55 AM
a delicious light and fresh-tasting snack to go with a bowl of tomato or roasted pepper soup:

2 slices of bread
1 jar of artichoke hearts marinated in oil
1/2 flame-roasted red bell pepper, sliced into 8 strips
balsamic vinegar

toast the bread and cut each slice into 4 triangles. top each triangle with one artichoke heart, one slice of pepper, a drizzle of the artichoke marinade oil, and a tiny dash of balsamic vinegar.

Mar 7th, 2006, 03:06 AM

preheat oven to 350. take one whole head of cauliflower and sprinkle it all over with your favorite seasonings. i use curry powders. place whole into a clay pot and cover. bake for 30 minutes. remove from oven and don't remove lid for 10 minutes. adjust times for desired crunchiness. in winter when i want something more hearty i make a dip of faux yogurt and curry powder to serve with it.

Mar 7th, 2006, 05:20 AM
veganblue forgot France, but don't worry, I'll take care of it. :D

2 medium eggplants (about 2 1/2 pounds), peeled and cubed
1/2cup extra virgin olive oil
2 medium-size onions, chopped or sliced
3 ripe but firm tomatoes (about 1 pound), seeded and quartered
2 medium-size zucchini, peeled and thinly sliced
3 green bell peppers, seeded and cut into thin strips
1 garlic clove, crushed
2 tablespoons dried herbes de Provence (basil,thyme,parsley), wrapped in cheesecloth
Freshly ground black pepper to taste

1. Lay the eggplant cubes on some paper towels and sprinkle with salt. Leave them to drain of their bitter juices for 30 minutes then pat dry with paper towels.
2. In a large skillet or casserole, heat the olive oil over medium heat, then cook the onions until translucent, about 6 minutes, stirring occasionally. Add the eggplant, tomatoes, zucchini, peppers, and garlic and shake or stir gently. Add the herbes de Provence, season with salt and pepper, and stir to mix. Cover and simmer over a medium-low heat until much of the liquid is evaporated and the vegetables tender, about 45 minutes to 1 hour, stirring occasionally to prevent sticking. Strain away any remaining liquid and serve at room temperature with bread.
Variation: In step 2, cook each vegetable one after the other, adding more olive oil when required, and mix all the vegetables once they are cooked.
Makes 6 servings

Mmm... C'est délicieux!

Mar 8th, 2006, 09:30 PM
3 spinach recipes:

4T raisins
2lb fresh spinach
3 1/2oz olive oil
1 clove garlic, minced
4T pine nuts
soak raisins in hot water while preparing the spinach. wash spinach well & remove any tough stalks. boil spinach for 3 minutes, drain & refresh by immediately placing in a bowl of cold water. drain at once.
as soon as spinach is cooled, chop it roughly. put olive oil in earthenware dish over very low heat. add the garlic, pine nuts, drained raisins, spinach, salt & pepper. cook 20 minutes, stirring occasionally. allow to stand 15 minutes before serving.

1lb. spinach
2T olive oil
2t black mustard seeds
1 onion, thinly sliced
2 garlic cloves, crushed
1in piece fresh ginger, minced
1 1/2lb firm potatoes, cut into 1 inch chunks
1t chili powder
1t salt
1/2c water
blanch spinach in boiling water for 3 minutes, drain in a sieve & leave to cool. once cooled squeeze out any remaining liquid.
heat the oil in a large pan over medium heat & fry the mustard seeds until they begin to splutter.
add onions, garlic & ginger and fry for 5 minutes, stirring.
stir in the potatoes, chili powder, salt & water and cook for 8 minutes, stirring occasionally.
add spinach to the pan, cover & simmer for 10-15 minutes until the potatoes are tender.

2lb fresh spinach
4T olive oil
4 large garlic cloves, minced
1t ground cumin
2t paprika
1/2 t freshly ground black pepper
1 small dried red chili
a few saffron strands
1/2t coarse sea salt
1T red wine vinegar
14oz can chickpeas
boil a large pot of water. was spinach thoroughly and plunge leaves into water. as soon as water comes back to boil drain spinach in a sieve, pressin down to squeeze out remaining water.
place a heavy pan over medium-low heat and add oil & garlic. when garlic begins to sizzle add spices & cook, stirring, for 1 minute. add spinach, salt, vinegar & drained chickpeas. mix together, turn down heat to low, cover & cook for 20 minutes stirring once halfway through. let stand 10-15 minutes before serving.

Mar 8th, 2006, 09:53 PM
i made this spanish dish for guests one time and everyone loved it. it is meant to be scooped up with bread, so serve it with some freshly baked bread if you are up to it. or just warm some bakery-purchased bread in the oven and pretend. it is equally delicious hot or cold. try to use good quality spanish olives, unpitted, for the best flavor.

2 red bell peppers
2 yellow bell peppers
1 red onion, sliced
2 garlic cloves, halved
1/4c marinated black olives
6 large ripe tomatoes, quartered
1tsp soft light brown sugar
3T amontillado sherry
3-4 fresh rosemary sprigs
2T olive oil
halve the peppers & remove seeds. cut each pepper lengthways into 12 strips. preheat oven to 400 degrees. place peppers, onion, garlic, olives & tomatoes in a large roasting pan. sprinkle vegetables with the sugar, then pour in the sherry. season with salt & pepper, cover & bake for 45 minutes. remove cover from pan & stir mixture well. add rosemary sprigs & drizzle with oil. return to oven, uncovered & cook 30 minutes longer until the vegetables are very tender.

Mar 9th, 2006, 02:15 AM
this is a really delicious vegan version of a dessert from india called gaijar ka halwa. you will want to eat the whole thing yourself.

1lb carrots, grated
3c soy milk
6-7 cardamom pods or 1/2t ground cardamom
pinch of sea salt
1t oil
1/2c raisins
1/2c chopped pistachios or walnuts
place grated carrots in a heavy pot with soy milk & cardamom pods. (if using ground cardamom add later while sauteing) cover & simmer on low for 1 to 1 1/2 hours. stir occasionally until liquid evaporates. heat oil in skillet & spoon carrot mixture into pan. remove cardamom pods. saute carrots with rasins & nuts (add ground cardamom here), stirring, 5-10 minutes until mixture dries out somewhat. pour into serving dish & garnish with nuts.

Mar 23rd, 2006, 07:58 PM

60ml Gin
4 Large Oregano Leaves
2 Thin slices Cucumber
10ml Dry Vermouth

Using a muddling spoon as opposed to a stick muddle the oregano and cucumber. Not to a mash, just enough to release the flavours. Add ice and vermouth, (i have tried rinsing the ice with the vermouth, but as with any martini, depends how you like it, i find 10ml works well)Shake well and double strain into a martini glass. Garnish with a thin slice of Cucumber.

Apr 13th, 2006, 07:41 AM
“scalloped” parsnips

2 t vegetable oil
1 large onion, halved and thinly sliced into half moons
3-4 medium sized parsnips
pinch sea salt
2 T sweet or mellow miso
2 T mirin
chopped chives for garnish

in a medium-sized skillet heat the oil over medium heat. add the onion and saute for 2 to 3 minutes, or until soft and translucent. reduce the heat to low, cover, and slow-cook the onions for 15 to 20 minutes, or until they are very tender and sweet.
while the onions cook, cut the parsnips diagonally into 1/8 inch thick slices. add the parsnips and salt to the onions and toss. add enough water to just cover the bottom of the skillet, cover, and simmer for 10 minutes, or until the parsnips are just tender.
in a small bowl, combine the miso and mirin, and stir to blend well. pour the mixture over the parsnips and toss gently. simmer another 2 to 3 minutes, or until the parsnips are completely tender.
transfer to a serving bowl, garnish with chives, and enjoy!

Apr 13th, 2006, 07:44 AM
vegetables au gratin

3 inch piece kombu
3 large carrots, cut into bite-sized chunks
pinch sea salt
1/4 head cabbage, cut crosswise into 1/2 inch slices
2 large parsnips, cut into bite-sized chunks
2 c broccoli florets
1/4 c sweet or mellw miso
3 T mirin
1 c vegan ‘cheese’
1 c breadcrumbs
minced parsley for garnish

in a large skillet set over medium heat add the kombu, carrots, salt, and 1/4 inch of water. cover and simmer for 5 minutes. add the cabbage and simmer another 5 minutes.
add the parsnips to the skillet and continue to simmer for 15 minutes or until all of the vegetables are just tender.
while the parsnips are cooking bring 4 cups of water to a boil in a 2 quart pot, add a pinch of salt and parboil the broccoli for 4 to 5 minutes, or until tender-crisp. drain immediately and set aside.
add the miso to the mirin, mix until well blended, and add to the skillet with the simmering vegetables. if, befroe adding the miso mixture, the liquid in the skillet had evaporated, also stir in 2 to 3 tablespoons of water. add the broccoli, toss all of the ingredients together, and simmer another minute.
transfer the vegetables to an ungreased casserole or cake pan. top with slices of vegan ‘cheese’, and sprinkle with breadcrumbs. place the casserole under a preheated broiler for 3 minutes, or until the top is lightly browned. garnish with parsley and serve.

May 2nd, 2006, 07:43 AM
all right, i made this one up as i went along so that i could use up some pineapple that was getting old. the measurements are approximate. to me it has a bit of a Thai flavor to it.

1 T olive oil
1 fresh pineapple, cut into chunks
1/2 t sea salt
3 medium carrots, cut into large chunks
1 medium onion, cut into large chunks
4 large celery stalks, cut into large chunks
1/2 seedless cucumber, cut into small pieces
3 medium tomatoes, chopped
3 large garlic cloves
1 T grated ginger
1 T curry powder
1 whole chili, or 1 t chili paste
1 T hemp oil

heat oil in a large pan over medium heat. add pineapple and sprinkle with salt. cook until thoroughly heated, and beginning to soften. add the carrots, and onion, cover, and cook until softened. add celery and cook 3-5 more minutes. add cucumber and cook 2-3 minutes longer. turn off heat, leave covered, and let sit for 8-10 minutes.
meanwhile combine tomatoes, garlic, ginger, curry, chili, and hemp oil in a food processor or blender and puree into a sauce.
pour the fresh tomato sauce over the vegetables in the pan and stir to combine.
serve over brown rice.