Replies to This Discussion

Permalink Reply by Cheryl Pantano on April 4, 2010 at 2:06pm

I never heard of putting baking soda in Hummus. Is that a secret ingredient? Does it make it tastier? I may have to try this.

Permalink Reply by jen o on July 22, 2009 at 10:09pm

awesome all of this sounds really yummy, thank you for sharing : )

Permalink Reply by jen o on July 23, 2009 at 6:36pm

i love fresh fruit smoothies!!! i make something like this sometimes as well, i love trying out new recipes, please share often i won't get tired of it!!! thank you : )

Permalink Reply by anardana on July 23, 2009 at 4:07pm

My favourite fast lunch is pasta with peanut sauce and cucumber, pretty much like this:

http://www.vegfamily.com/vegan-recipes/entrees/crunchy-cucumber-pas...

Permalink Reply by jen o on July 23, 2009 at 6:39pm

I LOVE thai, my fave!!! i have a couple of really good thai recipes i need to share here.

Permalink Reply by jen o on July 24, 2009 at 4:42pm

i have had the bbq riblets they taste amazing!!! but they gave my husband and i REALLY bad gas lol, thats my only complaint : / we enjoy boca burgers when we are craving meat.

my mom was telling me something about eat right for your blood type, there is a book about it. some people with certain blood types cant live without meat, so if you crave it alot it could be because you have a certain type of blood (original blood-from our first meat eaters, i think type O or something). its worth looking into, its very interesting.

Permalink Reply by anardana on July 25, 2009 at 10:27am

I was under the impression that the 'eat for your blood type' book was pseudoscience - am I wrong?

Also, a recipe to keep this on topic:
http://veganyumyum.com/2009/01/mac-cheeze-take-2/

Permalink Reply by jen o on October 27, 2009 at 12:42pm

thanks for sharing all of these yummy recipes! i have been so busy lately, sorry i havent responded.

Permalink Reply by Sydni Moser on December 9, 2009 at 10:18pm

Here is one of my new faves...

Tofu & Vegetable Stir-Fry with Peanut Sauce


INGREDIENTS:

1 cup brown rice, cooked or 1 cup quinoa, cooked
1 pound firm tofu, cut into cubes
2 teaspoons of olive oil
1 yellow onion, sliced thinly
1 carrot, chopped
1+ cup green beans, with ends cut
1 clove garlic, minced or crushed
½-inch piece fresh ginger, minced
3 or 4 TBSP peanut butter
5 TBSP water
2 tsp. lemon juice
2 TBSP soy sauce or tamari
2 TBSP soymilk

INSTRUCTIONS:

1. Pan-fry the tofu in a non-stick skillet pan until the tofu is lightly browned. You may add a teaspoon of oil, or you can just pan fry with no oil in a nonstick pan. Remove from wok/pan.

2. Heat 1-2 teaspoons of olive oil in the wok and stir-fry the onion, carrots, and beans for 4 minutes or so – until the beans start turning a bright green and the onions become translucent.

3. While this is cooking (or even beforehand), add a small amount of oil in a separate pan and add the ginger and garlic. Cook for a minute or two, then stir in the peanut butter and then the water. Stir until smooth. Add the lemon juice, tamari/soy sauce, soymilk, and stir well.

4. Return the tofu to the wok, and stir in the peanut butter sauce. Mix well and serve on top of the rice.

To watch the video of this recipe being prepared go here:
http://www.chooseveg.com/vegan-peanut-stir-fry.asp

Permalink Reply by Cheryl Pantano on April 13, 2010 at 1:46pm

Thanks for the recipe. Can't wait to try it.

Permalink Reply by Dennis Paul Renner on January 11, 2010 at 7:45pm

This first recipe is an old favorite:

Aunt Rosie's Eggless Raisin Cake
In a large sauce pan boil one cup of raisins in two cups of water for 10 minutes.
Then add ½ cup of virgin olive oil and let cool. Now in the same sauce pan add
1 ¾ cups of whole wheat flour
1 teaspoon baking soda
½ teaspoon of salt
1 cup of raw sugar
½ teaspoon of cinnamon
½ teaspoon of nutmeg
1 cup of chopped pecans or walnuts

Mix it all together (no sifting required) Pour into an oiled and floured 11x7 baking pan or dish.
Preheat the oven to 350° t0 375° and bake for 35 minutes serve warm or cold.
Yum Yum!

Permalink Reply by Dennis Paul Renner on January 11, 2010 at 7:48pm

Sauces
Dennis’s Chickpea Cheese Sauce

1 Can of garbanzos 16 oz. including the juice. (Organic recommended)
½ large onion
2 Tablespoons of lemon juice
2 Tablespoons of extra virgin olive oil
¼ Cup of lecithin granules
1 Teaspoon mineral salt or sea salt

Place all ingredients into a blender and blend till smooth and creamy.
If serving over Broccoli or other vegetables cook over a very low heat in a saucepan stirring often till heated throughly.

For use in making vegan scalloped potatoes or other cheesy flavored casseroles pour directly from blender and bake.

To change this from a sauce to more of a paste consistency, remove the juices from garbanzo from the recipe.

Have fun with this recipe by adding chives or capers. For a more exotic taste add Balsamic vinegar in place of the lemon juice.
Experiment and have fun with it. Enjoy!

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