- This topic has 30 replies, 1 voice, and was last updated 14 years, 11 months ago by .
-
Posts
-
thanks so much MG for posting the recipe! that sounds absolutely delicious and will make it tomorrow night!
i have a pretty good selection of vegan cookbooks… in my opinion the best (and most used) is Veganomicon http://www.amazon.com/Veganomicon-Ultimate-Isa-Chandra-Moskowitz/dp/156924264X/ref=sr_1_1?ie=UTF8&s=books&qid=1262286017&sr=8-1
i’ve also found a lot of VERY good recipes in Vegetarian Times magazine. though my stack of unread magazines are piling up on the coffee table and have yet to go through anything recent.
again, thanks for the recipe, I can’t wait to try it!
So, I made the stuffed pasta last night. AMAZING! I’ve never really tried substituting tofu for ricotta before, so this was quite exciting. I left them in the broiler a moment too long, but other than that they came out perfectly. My husband loved them so much that he ate them for lunch and dinner again today. I am definitely putting this into my recipe notebook. I’m thinking that I may try experimenting with the tofu and try to make a vegan lasagna…. oh, how I’ve missed lasagna. Thank you again, MG!!
Here’s a pic….
Beautiful! They look positively divine. 😀 And they are! :yum: I’m so glad you guys liked them DD!
🙂daydreamer wrote:just don’t mind the burnt pine nuts… 😳
You can always pick them off! 😉 No really, they look marvelous! 😀
I cook vegetarian a lot, but one of my favorite recipes is vegan! Even my picky husband likes this one. My parents do not but they don’t care for spicy stuff. All thanks go to Amber Hill (Vantid, here) for this recipe.
Black Eyed Peas Curry SoupIngredients
2 cans black eyed peas, drained, or 1 cup dried
2 TS canola oil
1 small yellow onion, minced (I reduce this because I am not keen on onion. I have also used wild leeks and it’s very yummy)
1 ts coriander seeds, finely ground
1/2 ts minced garlic
1/2 ts minced fresh ginger (I up it cause I love fresh ginger)
1/2 ts ground turmeric
1/2 ts cayenne
1/2 ts ground cumin
1/4 cup minced tomato
1 cup hot water (2 cups if using dried beans)
1/2 ts salt
1/2 ts sugar
1 cup canned coconut milk (If you want less fat, the low fat coconut milk works okay too, it just makes it a bit less rich)
2 TB minced cilantro leaves
1 TB lemon juice
How to make it all DeliciousIf you are using dried beans, rinse then soak them for 8 hours. Drain ’em.
In a large pot (I use a cast iron dutch oven!!), heat the oil over med low heart and saute the onions til they brown, so about 8 minutes. Add the coriander, garlic, ginger, turmeric, cayenne, and cumin, and stir for 2 minutes, Add tomato and stir on low til they disintegrate. Don’t taste it at this point! I tried cause I am always tasting and ewwwwww.
Add the peas and mix it all up. Pour in the water or broth, add salt and sugar. Bring to a boil then lower to simmer covered for about 10 minutes. If using dried beans, make it 20-30 minutes. Stir in the coconut milk and simmer uncovered for another 8 10, whatever minutes. It’s to get those juiiiices mingling.
Add the cilantro and lemon juice, stirrrr it all up, let it mingle for a minute (perfect time to get some bowl and bread ready) and ladle it out. GOOD and so warming when you are cold.
Volunteer mod- I'm here to help! Email me for the best response: nambroth at gmail.com
My art: featherdust.comoh wow! that sounds yummy. i love spicy stuff…. i think i’ll add this to my menu some night this week. thanks Jennifer! 😀
daydreamer wrote:So, I made the stuffed pasta last night. AMAZING! I’ve never really tried substituting tofu for ricotta before, so this was quite exciting. I left them in the broiler a moment too long, but other than that they came out perfectly. My husband loved them so much that he ate them for lunch and dinner again today. I am definitely putting this into my recipe notebook. I’m thinking that I may try experimenting with the tofu and try to make a vegan lasagna…. oh, how I’ve missed lasagna. Thank you again, MG!!
Here’s a pic….
I’m definitely far from Vegan, but that recipe looks absolutely delicious! Especially when we have left over veggies in the garden and are finding inventive ways to use them (besides freezing/canning the excess). I’ll have to try that one! :yum:
machineguts wrote:Btw… Morningstar Farms Chik’n Nuggets are YUM! :yum: 😀
i used to eat those a lot when i first went veg many years ago before i put effort into cooking. my hubby LOOOVES em.. i’ve been trying to get him to eat more stuff like tofu, tempeh and seitan. we’re getting there… :shrug: i tried some “fakin’ bacon” on my dad.. that did not go over well. haha.
- You must be logged in to reply to this topic.
