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  1. #201
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    Vegetarian / Vegan / Raw recipes & chat-na-chickpea-kale-soup1.jpg

    North African Chickpea and Kale Soup


    1 large onion chopped
    2 carrots sliced or diced
    4 cloves garlic minced or pressed
    1 1/2 teaspoon ground cumin
    1/2 teaspoon paprika
    1/8-1/4 teaspoon cayenne pepper
    1/4 teaspoon allspice
    1/2 teaspoon ground ginger
    generous pinch saffron lightly crushed
    2 bay leaves
    1 3- inch cinnamon stick
    3 cups cooked chickpeas or 2 cans, drained and rinsed
    8 cups vegetable broth or water plus bouillon
    1 large bunch kale at least 8 cups, thick center ribs removed discarded, leaves chopped
    about 2 cups water
    salt to taste


    Heat a large saucepan or Dutch oven. Add the onion and carrot and cook over medium-high heat until the onion begins to brown (about 5 minutes). Add the garlic and cook for 1 more minute. Add the spices, including bay leaves and cinnamon stick, and cook, stirring, for another minute. Add the chickpeas and stir to coat them with the spices. Pour in the 8 cups of vegetable stock, bring to a boil, and reduce heat to a simmer for 20 minutes.
    Add the chopped kale and stir. If necessary add water to cover the kale and cook until it is tender, about 10-25 minutes, depending on how cooked you like your kale. Check frequently to see if it is becoming dry and add water as needed. Add salt to taste and serve.

    Recipe Notes
    For a delicious one-pot meal, add a half cup of uncooked quinoa with the vegetable stock.

    Amount Per Serving (1 serving)

    Calories 199 Calories from Fat 27
    % Daily Value*
    Total Fat 3g 5%
    Sodium 54mg 2%
    Total Carbohydrates 36g 12%
    Dietary Fiber 6g 24%
    Protein 11g 22%
    sauce: North African Chickpea and Kale Soup | Recipe from FatFree Vegan Kitchen
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  2. #202
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    Miso Noodle Soup | Serves: 4 | Time: 30 mins

    Vegetarian / Vegan / Raw recipes & chat-noodle-soup-3.jpg

    You'll need:
    Large saucepan
    Griddle pan
    Small frying pan
    Chopping board
    Measuring cups and spoons
    Baking tray + grease-proof paper
    Small bowl

    1.5 tbsp miso paste
    3 tbsp dark soy sauce
    1/4 cup dried mushrooms
    1 tsp garlic powder
    1.5 tsp onion powder
    1/4tsp chili flakes
    1/4 tsp ginger powder
    2L hot water
    2 spring onions, sliced thinly
    2 sheets nori, cut into thin strips
    200g dried rice vermicelli noodles
    Miso Pak Choi
    1/2 tsp miso paste
    1 tsp sesame oil
    1/2 tsp sugar
    splash water
    2 Pak Choi

    1 block tofu
    1 tsp garlic powder
    1 tsp onion power
    1 tsp smoked paprika
    1/2 tsp mild chili powder

    1 cup bean sprouts
    1/4 cup cashews
    1 carrot


    Pre-heat the oven to 200°C and line a baking tray with grease-proof paper. Slice the tofu into 2cm cubes, season with garlic powder, onion powder, smoked paprika, chili powder and a pinch of salt. Mix well, so the pieces are evenly coated and bake for 20 minutes.

    Next combine the miso, soy sauce, dried mushrooms, onion, garlic and ginger powder, chili flakes, nori, spring onions and hot water in a large saucepan, mix well and put to one side.

    Slice a carrot into matchstick pieces, then toast the cashew nuts in a dry pan and put to one side.

    Mix the miso paste, sesame oil, sugar and a splash of water in a bowl. Slice the pack choi into quarters, then coat in the miso mix and place on the griddle pan until slightly charred.

    Add the noodles to the broth, bring to the boil and simmer for a few minutes until the noodles are tender.

    Dish out the noodles into bowls and layer up with the veg, tofu and cashews, then ladle the broth into the bowls, serve up and enjoy!
    Vegetarian / Vegan / Raw recipes & chat-noodle-soup-5.jpg

    Sauce: Miso Noodle Soup |Euphoric Vegan
    F*ck Cancer

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  3. #203
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    Oct 2008
    Chana Chaat. Saturday lunch at Hello 123 all-vegan restaurant

    Vegetarian / Vegan / Raw recipes & chat-23380376_2012940598950381_3693065682693073328_n.jpg

    Brown rice, roasted cauliflower, chickpea chana, coconut raita, green and red chutneys, cucumber, carrot, cabbage, onion and crushed seeds.

    I loved the texture of the crunchy cauliflower
    F*ck Cancer

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  4. #204
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    Vegetarian / Vegan / Raw recipes & chat-23380172_10159810358095556_2883434294529329884_n.jpg
    F*ck Cancer

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  5. #205
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    Oct 2008
    The Best Vegan Green Bean Casserole

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    2 quarts water
    1 tablespoon table salt
    1 1/2 pounds fresh green beans trimmed and cut into bite-size pieces or 2 12-ounce packages frozen cut green beans

    10 ounces mushrooms (I used a combination of regular button mushrooms and shiitake)
    3 cloves garlic minced
    generous pinch cayenne pepper (had to add it for the New Orleanians)
    Salt to taste
    Fresh pepper to taste
    2 tablespoons flour
    3/4 cup vegetable broth (I used Imagine's No-Chicken)
    1 tablespoon dry sherry (Alanna's brilliant addition)
    3/4 cup soy creamer or try unsweetened soymilk

    Topping (see alternate oil-free topping in Notes)
    1 1/2 slices whole grain bread
    1 tablespoon vegan margarine optional, but topping holds together better with it
    1/8 teaspoon salt
    1/16 teaspoon freshly ground black pepper
    1 3- ounce can of French fried onions

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    Beans: Bring the water to boil in a large pot. While it’s heating, cut up the beans. Add the salt and beans to the boiling water. Cover and cook for 6 minutes. Drain beans in a colander, and then spray for a minute with cold water to stop the cooking. Let them drain in the colander, shaking every now and then to get off all the water.

    Sauce: Trim and discard the mushroom stems and chop the mushrooms into pieces. Spray a non-stick pan with canola oil and heat it. Add the mushrooms, garlic, cayenne, salt, and pepper. Cook until mushrooms are very soft and exude their juices. Whisk the flour into the vegetable broth and add to the mushrooms along with the sherry. Simmer, stirring, until mixture thickens. Add the soy creamer and simmer until thick, about 5 to 10 minutes. Adjust the seasonings and stir in the beans.

    Topping: Put the bread, margarine, salt, and pepper into a food processor and pulse until crumbly. Pour into a bowl and add the onions. Stir to combine.

    To assemble: Put the green beans into an oiled casserole dish and top with the onion mixture. Bake at 425 F for about 15 minutes. If you are not serving this right away, refrigerate the topping separately; bring to room temperature before sprinkling the topping on the casserole and baking for about 20 minutes or until hot throughout.

    sauce The Best Vegan Green Bean Casserole | Recipe from FatFree Vegan Kitchen
    F*ck Cancer

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  6. #206
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    Happy Hump day

    Vegetarian / Vegan / Raw recipes & chat-23722247_991644560982964_2541699968015854081_n.jpg
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  7. #207
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    Oct 2008
    Vegan Cabbage Rolls

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  8. #208
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    Oct 2008
    Vegan Chili

    Vegetarian / Vegan / Raw recipes & chat-img_2344.jpg

    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes

    Yield: 12 ladles of chili, or 6 servings
    Serving Size: 2 ladles
    Calories per serving: 300
    Fat per serving: 1.7g


    (1) 15oz can Kidney beans, drained and rinsed (if you like a chunkier chili, use 2 cans here)
    (1) 15oz can Black beans, drained and rinsed
    (1) 15oz can Pinto beans, drained and rinsed
    1 cup frozen corn
    1 red bell pepper, diced
    1 green bell pepper, diced
    1 red onion, diced
    1 28oz can crushed tomatoes
    1 cup vegetable broth
    5 garlic cloves, minced
    1 heaping tbsp chili powder
    1 tsp cumin
    1 tsp coriander
    1 tsp Ghirardelli cocoa powder (unsweetened)
    1/2 tsp garlic powder
    1/4 tsp (or a bit less) cayenne pepper
    A couple splashes of soy sauce
    1/2 tsp salt
    1/2 tsp smoked paprika
    1/2 tsp regular paprika

    Optional toppings: shredded vegan cheddar cheese, green onions, diced tomatoes, Soy Yogurt (vegan Sour Cream), tortilla chips
    Vegetarian / Vegan / Raw recipes & chat-img_2315.jpg


    Chop the garlic, onion, and bell peppers. Saute lightly over medium high heat in 1-2 tsp olive oil. Meanwhile, wash the beans until all of the canning liquid is gone.
    Once the veggies have sauteed for about 5 minutes, add everything else into the pot (tomatoes, beans, spices, etc.). Bring to a boil. Reduce heat and simmer for 30 min or longer as needed.
    Once the chili is done cooking, you can top it with anything you like: 1 Tbsp vegan cheese, vegan sour cream or vegan yogurt, diced tomatoes, green onions, or tortilla chips.

    Vegetarian / Vegan / Raw recipes & chat-img_2346.jpg

    F*ck Cancer

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  9. #209
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    Oct 2008
    Curried Cauliflower and Sweet Potato Soup

    Vegetarian / Vegan / Raw recipes & chat-curried-cauliflower-sweet-potato-680.jpg


    1 large onion peeled and chopped
    1/2 teaspoon cumin seeds
    1 tablespoon ginger paste or minced ginger root
    1 small chile pepper such as jalapeño or serrano, seeded and minced
    3 cloves garlic minced
    4 cups vegetable broth or water plus bouillon cubes
    1 pound sweet potatoes about 1 large, peeled and cut into 3/4-inch cubes
    1 tablespoon mild curry powder divided
    1/8 teaspoon cinnamon
    1 large head cauliflower separated into bite-sized flowerets
    1 15-ounce can chickpeas rinsed and drained or 1 1/2 cups cooked chickpeas
    1 15- ounce can diced tomatoes
    2-4 cups water
    1 teaspoon salt or to taste
    1/4 tsp cayenne pepper or to taste
    1 tablespoon natural peanut butter

    Heat a large non-stick pot (4 quarts or larger). Add the onion and cook, stirring, until it begins to soften, about 3-4 minutes.

    Add the cumin seeds, ginger, chile pepper, and garlic, and cook, stirring constantly, for another 30 seconds.

    Stir in the broth, sweet potatoes, 1 teaspoon of the curry powder, and cinnamon. Bring to a boil, reduce heat, cover and cook over low heat until sweet potato softens, about 20 minutes.

    Add the cauliflower, chickpeas, and tomatoes to the pot. Add just enough water to almost cover the cauliflower, probably about 3 cups. Stir in the remaining 2 teaspoons of curry powder, and add salt and cayenne pepper (more if you like things hot, less or none at all if you prefer it not spicy). Cover and simmer until cauliflower is tender, about 15-20 minutes. Stir in the peanut butter and serve hot.
    Curried Cauliflower and Sweet Potato Soup Recipe
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    Eat your veggies

  10. #210
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    Sep 2006
    ^ Looks pretty similar to what I had for dinner tonight, except my wife used regular potatoes and I think she bought the curry from a Japanese store. And we eat it over brown rice.

    I need to try that chili recipe. That's one of those things I can make on the weekend and then eat it for lunch at work all week long.
    There are two types of people in this world:
    1) Those who can extrapolate from incomplete data

  11. #211
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    Oct 2008
    This article is news you can use, served two ways: For one thing, it teaches you how to actually brown onions. And for another, it teaches you that you have been gaslit and that you are probably not as bad of a cook as you might think. That’s service journalism at its finest. —Susan Matthews

    Vegetarian / Vegan / Raw recipes &

    Layers of Deceit
    Why do recipe writers lie and lie and lie about how long it takes to caramelize onions?

    Browning onions is a matter of patience. My own patience ran out earlier this year while leafing through the New York Times food section. There, in the newspaper of record, was a recipe for savory scones with onions, currants, and caraway. Though I wasn't particularly interested in making savory scones, one passage caught my eye:

    Add the onions to the skillet and increase the heat to medium-high. Cook until they begin to turn dark brown and somewhat soft, about 5 minutes. Add the oil and a pinch of the fine sea salt; continue cooking until the onions are soft and caramelized, about 5 minutes longer.

    Soft, dark brown onions in five minutes. That is a lie. Fully caramelized onions in five minutes more. Also a lie.
    There is no other word for it. Onions do not caramelize in five or 10 minutes. They never have, they never will—yet recipe writers have never stopped pretending that they will. I went on Twitter and said so, rudely, using CAPS LOCK. A chorus of frustrated cooks responded in kind ("That's on some bullshit. You want caramelized onions? Stir for 45 minutes").

    As long as I've been cooking, I've been reading various versions of this lie, over and over. Here's Madhur Jaffrey, from her otherwise reliable Indian Cooking, explaining how to do the onions for rogan josh: "Stir and fry for about 5 minutes or until the onions turn a medium-brown colour." The Boston Globe, on preparing pearl onions for coq au vin: "Add the onions and cook, stirring often, for 5 minutes or until golden." The Washington Post, on potato-green bean soup: "Add the onion and cook for 8 to 10 minutes, stirring occasionally, until golden brown."

    If you added all those cooking times together end to end, you still wouldn't have caramelized onions. Here, telling the truth about how to prepare onions for French onion soup, is Julia Child: "[C]ook slowly until tender and translucent, about 10 minutes. Blend in the salt and sugar, raise heat to moderately high, and let the onions brown, stirring frequently until they are a dark walnut color, 25 to 30 minutes." Ten minutes plus 25 to 30 minutes equals 35 to 40 minutes. That is how long it takes to caramelize onions.

    Telling the truth about caramelized onions would turn a lot of dinner-in-half-an-hour recipes into dinner-in-a-little-over-an-hour recipes. I emailed Sam Sifton, the Times food critic turned national editor, to ask if the Recipe Writing Guild had some secret agreement to print false estimates of onion-cooking time. He wrote back: "I can reveal that onion caramelization takes longer than the Guild believes. But it need not take as long as you believe it to take! You can speed it up with butter, so long as you are careful not to burn."

    Could onions be browned, at all, in 10 minutes? I embarked on a quest to find out. Someone on Twitter had suggested things would go faster with sweet onions. This seemed a little like pepping up a bread pudding recipe by treating sliced pound cake as a kind of bread. But I bought a Tampico sweet onion, chopped half of it into tiny bits—only half, so as not to crowd the pan—and turned my biggest burner as high as it would go. Butter seemed a little risky at that temperature, so I went with olive oil, in a cheap, lightweight nonstick skillet. In five minutes, a few flecks of brown had appeared among the otherwise raw-looking onion bits. After eight minutes, some of the onion had begun to take on the scorched aspect of the unfortunate onions stuck to bagels. At the 10-minute mark, the brown flecks had turned black, in a mince that was a mix of brown and still-pale bits. The onion was done cooking—that is, it was beginning to be ruined—but it was not very well caramelized. At 11 minutes, I scraped an inedible mess out of the pan.

    But the onion lies had not yet been fully refuted. Melissa Clark, the author of the Times' scone recipe, claimed in a Diner's Journal post that she relies on "a somewhat unusual technique," one that "takes less than half the time of the traditional slow-cooked method of caramelization and makes for sweeter, more intensely flavored onions with a complex, chewy texture." The secret, she writes, is starting the onions in a dry pan, and adding the oil later.

    Note that half the time of the traditional method is still 20 minutes, not 10. Nevertheless, I decided to follow her instructions to the letter. I used a red onion, as Clark specified, "halved through the root and thinly sliced crosswise." I started slicing it paper-thin. Not good enough? I got out the knife sharpener and touched up the edge on the cleaver. Now it was tissue-paper thin. I heated the pan—dry—over a generously medium-high flame, then added the onions.

    After five minutes—when according to Clark, it would "begin to turn dark brown and somewhat soft"—the onion was resolutely white and pink, and only slightly translucent. I added the oil: one tablespoon, extra-virgin. The white parts turned the color of extra-virgin olive oil.

    At 10 minutes, when it was supposed to be done, the onion was translucent and soft, with only a tinge of gold. Soon after, one golden speck appeared. By 15 minutes, the onion was even softer and more golden. At 20 minutes, there were deep brown patches, and I was afraid they would scorch while I set down my spatula to take notes. At 24 minutes, the risk of scorching forced me to lower the heat to medium. By 25 minutes, they were pretty well caramelized, and at 28 minutes they were as done as I'd want.

    So Clark was only off by 180 percent on the cooking time. You can save 12 minutes off caramelizing onions, provided you pin yourself to the stove.

    That is the deeper problem with all the deceit around the question of caramelized onions. The premise is wrong. The faster you try to do it, the more you waste your time. This isn't some kitchen koan. It's a practical fact. The 10-minute-***-28-minute caramelized onion is all labor and anxiety. Give yourself 45 or 50 minutes to brown onions, working slowly on a moderate flame, and it's an untaxing background activity. You can chop other vegetables, wash some pots, duck out to have a look at the ballgame on TV in the next room. Keep half an eye on the pan. It will only need close tending toward the end.

    Recipe writers approach kitchen time with a stopwatch. The Times' scone recipe, as written, claimed to take 45 minutes. Once you subtract out the (fictitiously shortened) onion-cooking time, the one-minute caraway-seed-toasting time, the 15-to-17 minute baking time, and the 10-minute cooling time, that leaves the cook seven to nine minutes in the middle to mix the dough (including grating frozen butter into it), shape it, cut it into scones, and lay the scones out on a parchment-lined baking sheet. Oh, and somewhere in there, the onions needed to "cool completely." Isn't home baking soothing?

    In truth, the best time to caramelize onions is yesterday. Often enough, you need to have them ready before you can start on the rest of the dish. Thus the recipe-writers' impulse to deceive. Browning onions is slow work, and it comes first. So get a pan going after dinner, and they'll be ready when you need them. Or throw the onions in a crock pot and go to bed. In recipe time, that's hours and hours. In your time, the time that matters, it's less than five minutes.
    sauce How to cook onions: Why recipe writers lie and lie about how long they take to caramelize.
    F*ck Cancer

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  12. #212
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    Pumpkin Spice Bread

    Vegetarian / Vegan / Raw recipes & chat-pumpkin-spice-bread-large.jpg


    Wet ingredients:
    1 cup sugar
    1/2 cup brown sugar packed
    1 cup canned pumpkin
    1/2 cup apple sauce (you can use half canola oil if you want)
    1/2 cup water
    1 tablespoon Ener-G Egg Replacer mixed well with 4 tablespoons water

    Dry ingredients:
    1 2/3 cups unbleached white flour
    1 teaspoon baking soda
    1 teaspoon cinnamon
    3/4 teaspoon powdered ginger
    3/4 teaspoon salt
    1/2 teaspoon baking powder
    1/2 teaspoon freshly ground nutmeg
    1/8 teaspoon ground cloves
    1/4-1/2 cup chopped pecans or walnuts optional

    Preheat oven to 350 F. Lightly oil 1 regular sized loaf pan or 4 small ( approximately 3 1/2 X 5 1/2-inch) loaf pans or a dozen muffin cups. (Or use silicon pans or cups.)
    Combine the wet ingredients in a medium-sized mixing bowl and blend well. In a large bowl, combine the dry ingredients. Add the liquid mixture to the dry, and stir well. Stir in the nuts, if desired. Pour the batter into the pan(s) and place on the center rack of oven. Bake until a toothpick inserted in the middle comes out clean–about 15 minutes for muffins, 35 minutes for small loaf pans, and 60-70 minutes for one large loaf. Allow to cool before removing from pan. Makes 8 servings.

    Pumpkin Spice Bread | Recipe from FatFree Vegan Kitchen
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  13. #213
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    Oct 2008

    Vegetarian / Vegan / Raw recipes & chat-25398717_1930271903667567_7911307120419445600_n.jpg

    Prep Time
    5 mins
    Cook Time
    10 mins
    Total Time
    15 mins

    This easy Thai Spicy Noodle Soup recipe is quick, hearty and infused with fragrant Thai flavors. A soul-warming noodle soup that is vegan, gluten-free and requires only 15 minutes to make!

    Recipe Type: Main
    Yield: 4 servings
    Calories: 475 kcal
    Author: Everyday Easy Eats

    2 tablespoons coconut oil
    2 cloves garlic, minced
    1 tablespoon fresh grated ginger
    2 tablespoons Thai red curry paste
    4 cups vegetable broth
    1 (14-ounce) can coconut milk
    1 cup water
    1 tablespoon lime juice
    8 ounces rice noodles

    Optional garnishes: Fresh cilantro, green onions, crushed peanuts and red chilies
    F*ck Cancer

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