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  1. #1
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    Vegetarian / Vegan / Raw recipes & chat

    Lots of talk about a new thread on this...so boom..here we go.

    I'm looking forward to seeing what recipes people share in here...oh and please don't just post "Google xxxxxxxx", we all know you can search for a bazillion recipes online, but that doesn't tell us how they actually were, or the story behind something, many times that's as interesting as the actual recipe.

    I'll start this...I've been vegetarian my whole life, was raised that way, not really as a ethical thing, more as a health thing (religious household, etc). I don't always eat as healthy as I should, but I leave notes for myself like "Eat more vegetables you idiot!" because on days I do, I feel great, days I faulter and eat junk, I feel like crap.

    My goto breakfast is:
    1/2 cup dry old fashioned Quaker oatmeal
    2 tbsp ground flax
    1-1/2 cups water
    Microwave until furiously boiling (~2:50)
    Add in: (any variation that totals about 1.5 cups)
    fresh or frozen blueberries
    fresh pineapple
    fresh cantaloupe
    fresh honeydew melon
    fresh raspberries
    diced apple
    sliced banana
    chopped persimmons (one of my favorites)

    This is filling (it's what I eat any random day and also before bike races) tastes good, sticks with me for a long time but doesn't make me feel bloated.

    Next...
    -------------
    Kona HeiHei, heavy Mongoose fat bike & some cheap Fuji road bike...

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    Mmmmmm! I'll post some usable recipes when I get home.
    Mornings are a smoothie or oatmeal for me. Smoothie has 3-4 bananas, 4+dates, spinach or kale, frozen blueberries/cherries/strawberries, coconut water/juice, mangos if I got em.
    Oatmeal has old fashion organic oats, wheat germ, milled flax, diced dates, molasses/coconut sugar/raw sugar, diced apple, and sometimes crushed walnut(just a sprinkle).
    /= and, or.

  3. #3
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    Here are three dairy substitutes to make vegan desserts.

    Milk

    Dairy-free milk alternatives from almonds, cashews, soy, hemp, oats, quinoa, hazelnuts, coconut and other animal-free ingredients. Recipes calling for traditional dairy milk can be made vegan by using any non-dairy milk alternative. Note that if a recipe calls for whole milk or cream, it is best to use a higher-fat milk like coconut milk to best replicate the consistency. If you’re making a savory recipe, be sure to use unsweetened non-dairy milk to avoid unnecessary added sugar.

    Eggs

    Eggs are used in baking to add structure, leavening, color and flavor to baked goods. Though it is difficult to replicate an egg’s unique molecular structure and properties when baking without animal products, there are several suitable vegan options. Commercial egg replacers made from wheat gluten (like Bob’s Red Mill) or tapioca flour (like Ener-G) are designed to substitute eggs in baked goods that require a leavening agent. Silken tofu is another vegan egg alternative with a quarter-cup of tofu replacing the equivalent of one egg.

    Butter

    Butter is used to add fat and flavor to baked goods and can easily be swapped out for plant-based oils. Vegan butter-like spreads and sticks (such as EarthBalance) are readily available in most grocery stores and can be substituted for butter. A less processed option is to use coconut oil, which can be used solid at room temperature or melted into a liquid oil depending on what is required by the recipe.
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    whoops

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    So my daughter decided to become a vegetarian.. With me being a meat eater and absolutely no Clue as what I would feed her and also enjoy myself. With hours of searching for recipes. I was listening to my favorite band on youtube. The there was all this talking about vegan and vegetarian meals.

    So Check out Brutally Delicious on Youtube
    Not all are vegan/vegetarian but The one that are, are pretty BOMB I really like the Lima Bean vegi soup Made by Trama of HED P.E

    Enjoy and Killer thread !!!

  6. #6
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    Black bean burgers

    Black beans(fresh boiled or canned)
    Quick oats
    Ketchup
    Mustard
    Any other spices you like
    Mix/mash all together and make patties
    Bake on parchment paper at 350 about 10-15min

  7. #7
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    The best veggie burgers I've ever made:

    Based on this but with some variations:
    Our Perfect Veggie Burger ? Oh She Glows

    In medium frypan:
    1/2 cup onion, diced
    1 large garlic clove, minced
    1 tsp olive oil
    few dashes of salt

    Saute for several minutes until onions are very soft (not browning though). When they are done dump them into larger bowl (see below) and reuse the fry pan to toast the almonds and sunflower seeds:
    1/3 cup raw almonds
    1/2 cup sunflower seeds

    Toast on medium, shaking pan often until the nuts smell fragrant and start to get a little bit of color on them, then dump into food processor and pulse until fine pieces, not powder, but 1/16" - 1/8" pieces, or even a bit bigger pieces.

    In separate small bowl:
    2.5 tbsp ground flax + 1/2 cup *hot* water, mixed in bowl
    (mix thoroughly and let sit for ~10 minutes)

    In larger mixing bowl:
    1 cup oat flour (I ground up oatmeal in a spice grinder, food processor might work)
    1/2 red bell pepper ground up finely in a food processor
    1/2 can of pinto beans, drained & rinsed, mashed/ground in food processor
    1/4 cup of chopped cilantro
    1 tbsp. Extra Virgin Olive Oil
    1 tbsp Soy Sauce or Braggs Liquid Aminos (I used Braggs)
    1.5 tsp chipotle chile powder
    1 tsp. cumin
    1 tsp. oregano
    1/4 tsp (or more) ground red pepper (cayenne, etc)
    1/2 tsp salt (guessing, I just did this to taste)
    1/4 tsp black pepper

    Mix everything in the larger bowl (onions & toasted chopped nuts & flax mixture & all ingredients above) then mix thoroughly. Next start adding bread crumbs (I used non-flavored panko, but any will work, or even fresh bread slices ground up in a food processor, if aiming for gluten free then obviously don't use wheat-flour-based bread crumbs here) and just keep adding it and mixing thoroughly until you get the texture you want. The recipe calls for 1.5 cups, I doubt I used that much, you should be tasting it here too as nothing in these needs to be cooked, so can eat whenever to get seasoning right, might need more salt or more heat.

    Then form into patties (squeeze hard into a ball first to compress, then form into a patty) and either bake at ~400 degrees for maybe 15 minutes, or pan fry on medium with some oil until they are golden brown or even slightly charred. I'm sure you could grill too, but they tend to be a bit crumbly, so maybe on a grill-pan and not actual open grill bars.

    I thought these were excellent. The texture of the nuts in the mixture was fantastic and the huge number of spices was worth it in my opinion. I like recipes I can taste as I'm mixing it up to get the seasoning right.
    -------------
    Kona HeiHei, heavy Mongoose fat bike & some cheap Fuji road bike...

  8. #8
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    ^ wow those veggie burgers. I'm going to try your recipe mabrodis... actually my hubby does the cooking so I'll just pass this on to him and insist Thanks!
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    wow where to start.. i grew up on mac and cheese. its fast, nutritious and convenient.

    being vegan about a decade, my goto replacement seems to be a thai style peanut sauce pasta.

    cook up some al dente spaghetti, macaroni or fusilli.. my fav is actually bucatini for this recipe.

    in a seperate saucepan combine a teaspoon of sesame oil, crushed clove of garlic, salt, pepper, paprika, 2tbsp of your fav peanut butter and melt it over medium heat..

    add water to sauce to get your desired consistancy, maybe 1/4 to 1/2 cup as the peanut butter melts but will be lumpy if you dont cut it.. also you can add soy sauce and sriracha to taste.

    then just combine and enjoy.

    for dessert, frozen bananas with some vanilla extract and maple syrup blend together nice in a food processor. just like ice cream (great on waffles too)

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    BBQ cauliflower- bread cut up cauliflower with chickpea flour and water, then breadcrumbs. Bake with or without BBQ sauce on at 20 min. at 425, turn and bake another 20min.

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    My favorite is a black bean and brown rice burrito. Add in a little tomato, avalacdo, peppers, onion, and whatever else you might want. I use the low carb whole grain tortillas. Simple, fast and perfect to me.

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    Hey, good ideas! I'm looking forward to perusing these. I tend not to measure, but I'll try to come up with some general guidelines for this (my current go-to quick stir-fry meal).

    1 med. onion, diced.
    1 bunch greens (kale, spinach or bok choy) chopped.
    1 small broccoli crown (or 1 bunch green beans), chopped.
    1 package firm tofu, cubed.
    3-4 cloves garlic , chopped.
    1 thumb ginger (grated if you don't like the threads).
    HOT PEPPERS! (optional).

    Glaze:
    4 TB veg. broth.
    1-2 TB rice wine vinegar.
    1-2 TB soy sauce.
    1 tsp. corn starch.

    brown rice or rice noodles for bed.

    Saute onions & broccoli med/hot until onions are just starting to soften. Add tofu and cook until warmed. Add greens until they start to wilt. Mix the glaze and set aside. Add the garlic, ginger & peppers just before you glaze. The glaze will thicken quickly, so this is the last step before you serve. If you like your garlic strong, glaze immediately after adding the garlic & ginger; otherwise saute for a bit.

    Serve over brown rice or rice noodles.

    This recipe is ready for all kinds of personalizing. Add more or less anything, depending on how acidic (vinegar), salty (soy sauce) or spicy (peppers) you like things.

  13. #13
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    Quote Originally Posted by BeDrinkable View Post
    Hey, good ideas! I'm looking forward to perusing these. I tend not to measure, but I'll try to come up with some general guidelines for this (my current go-to quick stir-fry meal).

    1 med. onion, diced.
    1 bunch greens (kale, spinach or bok choy) chopped.
    1 small broccoli crown (or 1 bunch green beans), chopped.
    1 package firm tofu, cubed.
    3-4 cloves garlic , chopped.
    1 thumb ginger (grated if you don't like the threads).
    HOT PEPPERS! (optional).

    Glaze:
    4 TB veg. broth.
    1-2 TB rice wine vinegar.
    1-2 TB soy sauce.
    1 tsp. corn starch.

    brown rice or rice noodles for bed.

    Saute onions & broccoli med/hot until onions are just starting to soften. Add tofu and cook until warmed. Add greens until they start to wilt. Mix the glaze and set aside. Add the garlic, ginger & peppers just before you glaze. The glaze will thicken quickly, so this is the last step before you serve. If you like your garlic strong, glaze immediately after adding the garlic & ginger; otherwise saute for a bit.

    Serve over brown rice or rice noodles.

    This recipe is ready for all kinds of personalizing. Add more or less anything, depending on how acidic (vinegar), salty (soy sauce) or spicy (peppers) you like things.
    That looks great. I've never made any sort of stir-fry, but I like them at restaurants, I'll have to try that.

    On a side note I'm a big fan of brown rice and black/Emperor rice (talk about a conversation starter at a potluck! "Is this rice or mouse turds?") but I've also gotten accustomed to using quinoa or even millet (which is like way way cheaper than quinoa and not far off nutritionally) instead. Nothing against rice at all, just trying different things under some of my favorite Indian dishes.
    -------------
    Kona HeiHei, heavy Mongoose fat bike & some cheap Fuji road bike...

  14. #14
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    Quote Originally Posted by mabrodis View Post
    I've also gotten accustomed to using quinoa or even millet (which is like way way cheaper than quinoa and not far off nutritionally) instead.
    Millet really is pretty good stuff. Toasted it's a little sweet. My current favorite bread recipe uses millet (both whole and millet flour). I actually didn't realize that it was close to quinoa health-wise, so that makes me like it even more!

  15. #15
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    Some info on calcium

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    F*ck Cancer

    Eat your veggies

  16. #16
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    Breakfast Bowl
    I use a tablespoon to measure. For the nuts its a rounded tablespoon.

    1 T Raw Filberts
    1 T Raw Cashews
    1 T Raw Almonds
    1 T Raw Pumpkin seeds
    1 T Raw Sesame seeds
    1 T Flax Seeds
    1 T Chia Seeds
    1 T date pieces
    5 or 6 blackberries
    small hand full of blueberries
    1 T Cacao
    I add 1/3 cup appleasuce or cut up apple - Wife adds yogurt
    Mix and enjoy
    Keep pedaling no matter what

  17. #17
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    I usually squeeze mine Now I'm going to start looking for the perfect avocado butthole. Thanks!!

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  18. #18
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    Vegan Christmas Protein Cookies

    Vegetarian / Vegan / Raw recipes & chat-vegan-christmas-protein-cookies-graphics-1.jpg


    Vegans and gluten-free eaters, rejoice! 'Tis the season to partake in holiday goodies.

    Peanut, cashew, or almond butter 3 tbsp
    Ground almonds 1/4 cup
    Pea protein powder (vanilla or unflavored) 1/8 cup
    Agave syrup 1 tbsp
    Almond or coconut milk 1 tbsp
    Ground ginger (optional) 1 tsp
    Allspice or pumpkin spice (optional) 1/2 tsp

    Directions

    1. Blend all ingredients until you achieve cookie-dough consistency. Taste to ensure you've achieved your desired level of sweetness. Adjust accordingly.
    2. Roll your cookie dough into a nonstick cookie tray, and cut out your Christmas shapes with a cookie cutter (think trees, snowmen, and Santas).
    3. Bake at 340 degrees F (170 C) for 10-12 minutes or until the cookies are golden brown.
    4. Now comes the most important step: Allow the cookies to cool completely. If you try to eat them before they've cooled, they'll crumble, and your effort will be for naught.
    5. If you want to decorate your cookies, add some melted dark chocolate, calorie-free chocolate syrup, cocoa powder, shredded coconut, or whatever toppings you fancy the most!


    Nutrition Facts
    Serving size: 1 cookie (using sugar-free peanut butter)
    Recipe yields: 5 cookies
    Amount per serving
    Calories 102
    Fat 6 g
    Carbs 5 g
    Protein 6 g
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  19. #19
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    Made some vegan gf banana cream pie for thanksgiving using this recipe. It was pretty good.

    http://minimalistbaker.com/raw-vegan-banana-cream-pie/

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    Luckily, there’s an alternative solution for those who love the creamy richness of dairy product. Avocados come with the creamy richness of dairy products, but without all of the hormones, antibiotics and animal cruelty that many dairy ingredients are manufactured with. Avocados can be used to replace a variety of normally dairy-rich foods. Here are some ways that you can use avocados to replace dairy ingredients.

    1) Use avocado in place of butter in baked goods
    2) Use avocado in place of yogurt in smoothies
    3) Use avocado in place of sour cream
    4) Use avocado in place of salad dressing
    5) Use avocado in place of traditional dips


    Good source of info and how to:

    How Avocados Can Easily Replace Dairy in All Your Favorite Creamy Dishes | One Green Planet
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    This tastes and looks amazing! And the recipe is so easy

    Rainbow Power Greens Salad with Black Eyed Peas {Vegan, Gluten Free}

    Vegetarian / Vegan / Raw recipes & chat-rainbow-power-greens-salad-black-eyed-peas2.jpg

    Serves: 2-3
    Ingredients
    2 cups cooked black eyed peas ( or you can cook a whole bag and use part of it for salad. See below for instructions)
    1 tbsp apple cider vinegar (if cooking peas from scratch)
    5 cups chopped collard greens and/or mustard greens/kale
    2 tbsp oil
    ½ of a shallot chopped
    1 tsp minced garlic
    ½ tsp sea salt
    1 to 1½ cup shredded carrot
    ½ cup cooked quinoa (optional)
    black pepper
    oil/vinegar
    lemon juice

    Instructions
    If you are going to cook black eyed peas from scratch, see notes.
    Rinse your chopped greens and and cabbage.
    In a medium pan, add 1 tbsp oil, shallot, garlic, and cabbage. Saute for 1-2 minutes on medium heat.
    Next add in your collard green, 1 more tbsp oil, and sea salt. Cover for 3 to 4 minutes on medium heat or until greens are wilted.
    Remove from heat and place all the ingredients from the pan into a large bowl.
    Add in your carrots, cooked quinoa, cooked black eyed peas, and a splash of lemon juice.
    Season with more salt/pepper if desired.
    Toss together and serve with oil/vinegar.
    Notes
    if you want to cook peas from scratch. First place a 16oz bag of peas in a pot and cover with water and 1 tbsp apple cider vinegar.
    Let it soak for 1 hr or more.

    Rinse then refill pot with water, dash of salt, and simmer peas for 2 hrs on medium. If they are still not tender after 2 hrs, simmer for 20 minutes longer.

    Rinse, drain, and keep in a airtight container until ready to eat.
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    No Bake Lemon Cookies

    Vegetarian / Vegan / Raw recipes & chat-dsc_0027.2-559x428.jpg


    INGREDIENTS:

    1 & 1/2 cups Shredded Unsweetened Coconut
    1/4 cup Coconut Flour
    1 pinch of Salt
    2 tablespoons Agave Nectar or Date Paste (Vegan substitutes for raw honey)
    2 tablespoon Lemon Juice
    2 teaspoons Vanilla (or vanilla beans)
    2 teaspoons Lemon zest
    1/4 cup Coconut Oil (melted)


    DIRECTIONS:

    Mix all of your dry ingredients together.
    Mix in all of the wet ingredients and add in your melted coconut oil.
    Roll mixture into walnut size balls.
    Place your cookies to set/chill in the fridge for about an hour.
    Makes approximately 15 cookies.
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  23. #23
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    David Lynch's quinoa recipe video is as Lynchian as it gets!


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    David Lynch made this highly entertaining video of himself explaining how to prepare a quinoa recipe of which he’s particularly fond as an extra on the DVD of Lynch’s 2006 movie Inland Empire. The video made the rounds a couple of years ago, and then the lawyers got involved and it was pulled down.

    Now it’s back, but, well, in a compromised fashion: it looks like crap, it’s been broken up into two separate YouTube files, and there’s at least a couple of minutes missing, it seems—but it’s still worth a look. Tongue lodged firmly in cheek (I reckon), Lynch manages to bring both his famously gee-whiz affect and his random, surrealist sensibility to bear on his sure-to-be-delicious quinoa concoction.

    When you make the transition to the second video, the thought will cross your mind that a mistake has been made, that this is not the same video—trust me: it is.

    Yield: 1 bowl
    Cooking Time: 17 minutes

    Ingredients:
    1/2 cup quinoa
    1 1/2 cups organic broccoli (chilled, from bag)
    1 cube vegetable bullion
    Braggs Liquid Aminos
    Extra virgin olive oil
    Sea salt

    Preparation:
    * Fill medium saucepan with about an inch of fresh water.
    * Set pan on stove, light a nice hot flame add several dashes of sea salt.
    * Look at the quinoa. It’s like sand, this quinoa. It’s real real tight little grains, but it’s going to puff up.
    * Unwrap bullion cube, bust it up with a small knife, and let it wait there. It’ll be happy waiting right there.
    * When water comes to a boil, add quinoa and cover pan with lid. Reduce heat and simmer for 8 minutes.
    * Meanwhile, retrieve broccoli from refrigerator and set aside, then fill a fine crystal wine glass—one given to you by Agnes and Maya from Lódz, Poland—with red wine, ‘cause this is what you do when you’re making quinoa. Go outside, sit, take a smoke and think about all the little quinoas bubbling away in the pan.
    * Add broccoli, cover and let cook for an additional 7 minutes.
    * Meanwhile, go back outside and tell the story about the train with the coal-burning engine that stopped in a barren, dust-filled landscape on a moonless Yugoslavian night in 1965. The story about the frog moths and the small copper coin that became one room-temperature bottle of violet sugar water, six ice-cold Coca-colas, and handfuls and handfuls of silver coins.
    * Turn off heat, add bullion to quinoa and stir with the tip of the small knife you used to bust up the bullion.
    * Scoop quinoa into bowl using a spoon. Drizzle with liquid amino acids and olive oil. Serve and enjoy.



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    David Lynch's quinoa recipe part 2

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    F*ck Cancer

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    Vegetarian / Vegan / Raw recipes & chat-12805689_1035670019827275_482450718284336220_n.jpg
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    This recipe is so simple and so delicious. This is my choice of food; nutritious and eating food that is close to the ground

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    The Ultimate Vegan Cheezeburger
    Makes 12 burgers


    Vegetarian / Vegan / Raw recipes & chat-enhanced-13218-1458762362-1.jpg
    INGREDIENTS
    2 4-ounce vegetarian smoked apple sage “sausages”
    2 14-ounce tubes vegetarian “ground beef”
    1 small yellow onion, minced
    2 tablespoons roughly chopped sage leaves
    3 cloves garlic, minced
    ½ cup minced steamed beets (about 2 small beets)
    ½ cup bread crumbs
    ½ tablespoon kosher salt
    2 tablespoons canola oil, plus more for cooking
    12 slices vegan American “cheeze”
    2 large, ripe avocados, thinly sliced
    3 large tomatoes, thinly sliced
    12 vegan hamburger buns

    PREPARATION
    Remove the vegetarian sausage filling from its casing and roughly chop the sausage filling. In a large bowl, combine the chopped sausage filling, “ground beef”, onion, sage, garlic, beets, bread crumbs, kosher salt, and canola oil. Use your hands to mix everything together evenly. Divide the mixture into 12 equal balls, then use your hands to shape the mixture into patties roughly 1-inch thick and 4-inches wide.
    Heat a thin layer of canola oil in a large skillet over medium heat. Add the patties to the hot skillet, working in batches of 3 to 4 patties at a time. Cook, without touching or moving the patties at all, until the underside is browned and starting to blacken in places, about 3 minutes. Flip the patties and top each one with a slice of vegan cheese. Cook until both sides are slightly blackened and the patty is hot all the way through, 3 to 4 minutes more. Repeat with the remaining patties.
    Serve each patty on a hamburger bun with sliced avocado, tomato, and your choice of condiments!

    sauce:
    How To Make The World's Best Vegan Cheeseburger
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  29. #29
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    spinach shrinkage

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    Everything you want to know about Matcha!

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    Tis the season mosquitoes are starting to make an appearance

    Vegetarian / Vegan / Raw recipes & chat-10400323_1576470009338138_3421394120447506909_n.jpg


    I like the taste of blood oranges... and then I think about the name... and I'm like
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    Quote Originally Posted by cyclelicious View Post
    This tastes and looks amazing! And the recipe is so easy

    Rainbow Power Greens Salad with Black Eyed Peas {Vegan, Gluten Free}
    This really looks amazing! I need to try.

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    Parsnip Fries with Truffle Oil (perfect for Paleo diets)

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


    Parsnips – I used to only know of them as a beige, carrot-like root vegetable. Before I tried them, I had no idea how versatile they could be. Often overlooked, parsnips take on other flavors really well, such as in this recipe with truffle oil. They also make a wonderful substitute for French fries.

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

    Ingredients
    4 medium parsnips, peeled
    2 tbsp extra virgin olive oil
    Salt and freshly ground pepper
    2 tsp truffle oil
    2 tbsp parsley, chopped

    Instructions
    • Preheat the oven to 400 degrees F. Slice the peeled parsnips into thin fries. Toss in a bowl with the olive oil, salt, and pepper. Spread out in an even layer on a rimmed baking sheet and bake for 20 minutes.
    • Turn the fries over and place back in the oven. Turn up the heat to 450 degrees F. Bake for an additional 5-10 minutes until crispy, watching closely to make sure that the fries do not burn.
    • Place the fries in a large bowl and toss with the parsley and truffle oil. Serve warm, topped with additional sea salt if desired.



    Notes
    Servings: 2-3
    Difficulty: Easy

    Vegetarian / Vegan / Raw recipes & chat-paleoparsnipfries.jpg
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  34. #34
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    Nut Butter

    Vegetarian / Vegan / Raw recipes & chat-1934786_10207831065072299_6282999813994617606_n.jpg

    1) Peanut: Peanuts are eaten in many forms, but there’s none more popular than the classic peanut butter and jelly sandwich. Though its name implies otherwise, peanuts are not actually nuts, they’re legumes. Full of heart-healthy monounsaturated fats, peanut butter is also a great source of antioxidants, vitamin E, folate, and protein.

    2) Almond: A close runner-up in popularity to peanut butter, almond butter is a nutritional powerhouse. Often considered the healthiest nut, almonds are capable of lowering cholesterol and reducing diabetes risk. First introduced to the US when Spanish missionaries brought the nut to California in the 1700’s.

    3) Hazelnut: With incredibly indulgent flavor, hazelnut butters are most commonly mixed with chocolate (Nutella is not vegan. For a vegan version check out Justin's - Products ). Even in this combination, you can benefit from hazelnut’s high levels of fiber, vitamin B, and magnesium. Amongst all nuts, this buttery version contains one of the lowest amounts of saturated fat.

    4) Cashew: Don’t be fooled by cashew’s delicate taste. This half moon-shaped nut is heavy on nutritional benefits including preventing gallstones, lowering risk of weight gain, and keeping bones healthy. It also has five grams of protein per ounce and contains essential minerals such as phosphorus, zinc, and copper.

    5) Macadamia: Definitely more expensive and rare, macadamia butter is excellent as a dipping sauce or used as a substitute for butter in baking. Studies have shown that macadamias significantly reduce unhealthy cholesterol.

    6) Other Specialty Nut Butters: Nut butters made from pecans, walnuts, pistachios, or brazil nuts are far harder to come by, but certainly available at specialty food stores for those with a curious palette. While similar to macadamia in taste, brazil nut butter is known for its high content of selenium (a cancer-fighting antioxidant) content. Pistachio butter is mildly sweet and comes in varying shades of green, and is often better as a sauce or pâté ingredient than spread directly on bread. Walnut and pecan butters are both high in antioxidants, and perfect to eat with slices of raw vegetables or fruits.

    sauce: Ultimate Guide to Nut Butters
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    Thanks for sharing this cyclelicious! My family basically only eats beef and white stuff. Trying to get them to change their ways. I prefer fake meat to the real stuff myself. I tried to trick them once and it didn't work. I love almond butter too. I can eat a whole jar in one day.!

    I'm going to try the fries first. I made some out of turnips once. Are parsnips different?

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    Quote Originally Posted by Fuzzle View Post
    Thanks for sharing this cyclelicious! My family basically only eats beef and white stuff. Trying to get them to change their ways. I prefer fake meat to the real stuff myself. I tried to trick them once and it didn't work. I love almond butter too. I can eat a whole jar in one day.!

    I'm going to try the fries first. I made some out of turnips once. Are parsnips different?
    You can come over and cook for me. I did the veggie thing for a week a few months ago. I'm not fully converted, but I've found I love vegan pizza, Tofurky sandwiches from Capriottis etc.
    Communist Party Member Since 1917.

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    Quote Originally Posted by Ericmopar View Post
    You can come over and cook for me. I did the veggie thing for a week a few months ago. I'm not fully converted, but I've found I love vegan pizza, Tofurky sandwiches from Capriottis etc.
    I'm so happy to hear that Eric! I can't come over and to cook for you because I ave a needy family who can't do anything for themselves .

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    Good luck fuzzle! Keep introducing new veg meals :

    Quick and fool-proof:

    1 cup lentils
    4 cups vegetable broth
    3 skinned and chopped carrots
    2 red potatoes chopped
    1 can green beans, and any canned vegetables of your choosing, drained.
    1 can crushed tomatoes
    Salt&Pepper

    Put broth in pot. Add lentils. Bring to boil. Reduce heat. Add carrots and potatoes. Cook until carrots and potatoes are tender (lentils should be tender by then). Add everything else and leave on low heat. Season to taste.

    Use as your vegetable for a meal.You can also add in a chopped onion and clove of garlic, then proceeding as above + sriracha if you like to punch it up. It came out hnnng!
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  39. #39
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    Here's another quick recipe

    Cauliflower Rice (1 ingredient... 5 minutes to prep and cook)

    -ingredient cauliflower rice, perfect for practically any dish that calls for brown or white rice!

    Recipe type: Side Dish
    Cuisine: Vegan, Gluten Free
    Serves: ~4 cups

    Ingredients
    1 large head cauliflower

    Instructions
    Wash and thoroughly dry cauliflower, then remove all greens and cut into 4 even sections
    With a box grater, use the medium-sized holes or a food processor with an "S" shaped blade, to grate or pulse the cauliflower into the size of rice, leaving any large, tough stems behind.
    Transfer to a clean towel or paper towel and press to remove any excess moisture, which can make your dish soggy.
    Once you have your cauliflower rice, it's easy to cook! Simply sauté in a large skillet over medium heat in 1 Tbsp oil. Cover with a lid so the cauliflower steams and becomes more tender. Cook for a total of 5-8 minutes, then season as desired (such as with soy sauce or salt and pepper).
    Use cauliflower rice in recipes that call for rice, such as stir fries, or fried rice!

    Vegetarian / Vegan / Raw recipes & chat-how-make-cauliflower-rice-vegan-glutenfree-healthy-recipe-1-.jpg
    Sauce: How to Make Cauliflower Rice - Minimalist Baker
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    These look yummy! The soup is a perfect as a make ahead for those of us who don't want to eat Chipotle on our lunch break...

    For the rice I usually steam or microwave the cauliflower first. I will try this way next time.

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    This will change your life (vegetarian):

    Raw, sweet yellow peppers dipped in warmed camembert.

    Tastiest simple snack ever, particularly if the peppers have been on the barbecue.

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    Hey Forsten welcome to the forum and sharing a yummy snack
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    So what's the best protein source? I'm prone to bad migraines if I don't get enough. Especially exercise induced.

    I try to stay away from sugar and carbs. Even fruit unless I ride hard because I gain weight easy.

    I may be hypoglycemic so I have to be very careful or I will bonk. It's a delicate balance for me.

    I know I can't be a full time vegan. I do want to be one part time and get more veges in my belly too.

    I'm also looking for a book with fast and easy ideas.

  44. #44
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    a good website

    Forks Over Knives | Official Website


    Hummus, black beans and tofu are all very good sources of protein.

    Seitan is a delicious protein source. It goes well in a stir fry with all kinds of veggies.

    I also eat tempeh, tofu, soybeans, soy milk, almond butter, and nuts.
    You can find a lot of these things at your local health food store. Even most chain supermarkets will carry some of these.
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  45. #45
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    Quote Originally Posted by cyclelicious View Post
    a good website

    Forks Over Knives | Official Website


    Hummus, black beans and tofu are all very good sources of protein.

    Seitan is a delicious protein source. It goes well in a stir fry with all kinds of veggies.

    I also eat tempeh, tofu, soybeans, soy milk, almond butter, and nuts.
    You can find a lot of these things at your local health food store. Even most chain supermarkets will carry some of these.
    Almond butter is one of my favorite foods. I use to eat it with a spoon right out of the jar for a snack.

    I appreciate the info.. I'm aware of some of this stuff. Never tries seitan.

    Thanks cyclelicious! Now I won't die of starvation .

  46. #46
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    Cookbooks for the Plant-Based Athlete

    What makes a great vegan or vegetarian cookbook for athletes?

    Whole-food based — more than any particular nutrient mix, this is the main criterion for healthy.

    Not rabbit-foodish — it’s gotta be substantial, filling, satisfying food.

    Quick — most meals shouldn’t take more than 30-40 minutes to prepare, since athletes are generally pretty busy.

    Tasty — maybe the best athletes don’t care so much about this, but the rest of us do.

    Varied — Each cookbook should have a lot of different types of food in it, so that you could buy just one and still have a nice mix of meals (as opposed to just vegan Indian or Italian food, for example).

    1. Veganomicon, by Isa Chandra Moscowitz and Terry Hope Romero

    This is a classic, even if it’s only five years old. Though some of the recipes are slightly more involved, most every meal in this book turns out wonderfully. There’s also tons of supporting material to introduce the reader to different ingredients and techniques used in vegan cooking, making this a perfect first “serious” vegan cookbook.


    2. Thrive Foods, by Brendan Brazier.

    It’s the perfect balance between extremely healthy (Brendan was a pro triathlete and developed many of these recipes to fuel his career) and normal. I wouldn’t call most of this food gourmet — you can tell that health comes first in most of these recipes And the first one-third of the book makes for interesting reading about the environmental and health benefits of a plant-based diet.
    3. Clean Food , by Terry Walters.

    Simple, seasonal, whole ingredients are what I think of when you think of Clean Food. Though it doesn’t say so anywhere on the cover, the book is entirely vegan and mostly gluten-free, too. It's a good cookbook for finding what’s fresh at the farmer’s market and making it for dinner that night. (Terry is also a marathoner and triathlete, so it’s no coincidence that the food here is so perfect for athletes.)
    4. Jai Seed, by Rich Roll.

    Jai Seed is a little different — partly because it’s an ebook, but not just that. There’s something else about the food that distinguishes it from that of the other cookbooks on my list. The recipes are unique and interesting, and in general, the ingredients Rich uses are fresh, often raw, superfoods that he combines in simple smoothies, salads, sauces, meals and desserts — and somehow they turn out to be delicious. And it never hurts to know you’re eating the same food a vegan Ultraman triathlete eats!
    5. Appetite for Reductionby Isa Chandra Moscowitz.

    Isa is the only author to appear twice on my list, but Appetite for Reduction is somewhat different from Veganomicon, The focus is on simplifying, so that these meals are quicker, healthier, and cheaper than those in V’con. Matt Ruscigno, a vegan Registered Dietitian and ultra-distance cyclist, contributed a nutrition primer and lots of nutrition notes throughout the book
    6. 1000 Vegan Recipes by Robin Robertson.

    For some, 1000 Vegan Recipes is gateway from vegetarianism to veganism. The reviewer didn't find a ton of standout recipes in this book (Mac ‘n’ Chard is one delicious exception), but the sheer number and variety of quick and simple recipes in the book makes it a go-to to get something on the table fast. The salads section is long and excellent, too.
    7. World Vegetarianby Madhur Jaffrey.

    This is the only non-vegan cookbook on the list (many of the recipes call for yogurt or other dairy products, for which you could often substitute vegan versions). But if you don’t own an ethnic cookbook, this is the one to start with.
    8. Supermarket Veganby Donna Klein.

    Great book, great title, kinda dumb tagline: “225 Meat-free, Egg-free, Dairy-free Recipes for Real People in the Real World.” it selectively uses prepared ingredients from the grocery store to save a lot of time when you’re in a pinch, and most of the recipes turn out well. And for the most part, these meals are cheap, even when you’re paying for the prepared ingredients. If you find yourself time-crunched or otherwise intimidated about cooking, Supermarket Vegan is a place to start.
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    Vegetarian / Vegan / Raw recipes & chat-vegnews.paella.jpg

    Serves 4

    What You Need:

    1 tablespoon olive oil
    1 large yellow onion, chopped
    3 garlic cloves, minced
    1 cup vegetable broth
    1 pinch saffron threads or ground turmeric (for color)
    1 teaspoon smoked paprika
    1 teaspoon dried oregano
    1/2 teaspoon red pepper flakes
    1 (28-ounce) can diced fire-roasted tomatoes, undrained
    Salt and pepper
    1 cup frozen green peas, thawed
    1 (15.5-ounce) can chickpeas, drained and rinsed
    2-1/2 to 3 cups cooked rice
    1 (6-ounce) jar marinated artichoke hearts, drained and chopped
    1 (6-ounce) jar roasted red bell pepper, drained and chopped
    1/2 cup sliced pimiento-stuffed green olives
    2 tablespoons chopped fresh parsley

    What You Do:

    1. In a large saucepan over medium heat, heat oil. Add onion and cook for 5 minutes to soften. Add garlic and cook 1 minute longer. Stir in broth, saffron, paprika, oregano, red pepper flakes, tomatoes, and tomato juice.

    2. Bring to a boil, then lower heat to medium. Season with salt and pepper to taste, cover, and simmer for 8 minutes. Stir in the peas, chickpeas, rice, artichoke hearts, roasted red bell pepper, olives, and parsley. Cook 3 to 5 minutes longer, stirring gently, to heat through. Taste and adjust the seasonings, if needed. Serve hot.
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    Will you marry me? .

    A boat load of good info. here! I'm going to have to check that all out on my break tomorrow.

    Even when I was an athlete I always cared about taste and I do love Indian food. I'm trying to get more into cooking. I need a hobby and we all need to eat healthy so this is my new one.

    Most of the recipes on line are too complicated and I have to buy ingrediants I will never use again.

    My ideal eating plan is challenging since it's paleo based and I love Nachos, Hard Cider and hanging out at the Brewery . Carbs make me tired and gain weight. I don't work out enough to burn them.

    I'm taking more of you advice and incorporating short runs into my puny little workouts since riding isn't always an option. It was good to hear a little goes a long way.

    Cheers!

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    Quote Originally Posted by cyclelicious View Post
    Click image for larger version. 

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    Wow! Thanks for posting this one. It actually reminded me of one of my (older) mainstays. it's really, really simple.

    2-4 cloves garlic (or to taste), chopped.
    1 package whole wheat angel hair pasta.
    2 small jars pimentos.
    2 jars marinated artichoke hearts (retain the liquid from 1 jar)
    2 cups rough chopped mushrooms.
    1 package tofu, diced small.
    Pepper flakes (as much as you like).

    Cook the tofu to your preference (I like to saute it over olive oil until it gets a little crispy), then set aside. In a large skillet, saute 'shrooms over olive oil until brown. Add garlic and cook just until fragrant. Add back the tofu plus the pimentos and artichokes and heat until warm. While these are warming, cook the angel hair. When the pasta is almost done, remove from water and mix in the skillet with the goodies. Flavor to taste with the liquid from the artichoke marinade and salt, pepper if needed.

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    How to Roast an Eggplant

    Ideally, you ca smoke eggplants by burying them in the ashes of a fire. Since most of us don’t regularly have fires with ashes, many make-at-home recipes will have you roast them in the oven instead.

    Here's better way: Smoke them in a gas grill. You don’t even need woodchips; the skins on the eggplant give off their own smoke, and it’s perfect.

    Here’s how I do it:
    1. Crank your grill up as high as it goes.

    2. Pierce two large eggplants all over with a fork and put them on the grill (you can do more than this, but maybe just stick to two the first time).

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    3. Close the grill. Use tongs to rotate the eggplants every 10 to 15 minutes, for as little as half an hour and up to a full hour. The longer you leave them on there, the smokier the eggplant will get. You want the middle to be nice and soft but the skins to get charred and crisp.

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    4. Remove the eggplants from the grill and allow them to cool.

    5. Carefully cut the eggplants in half lengthwise. Scoop out the flesh with a spoon, leaving the brittle skins behind. (Others will tell you to peel the skins off, but that leaves lots of char behind.)

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    6. Use your smoky eggplant flesh for whatever you want!

    You can make Baba Ghannouj (It's easy)

    Here’s how to make baba ghannouj with the eggplant you just smoked. If you can’t do this, you’re terrible at cooking.

    Ready? Put the smoked flesh of two small eggplants in a food processor with 6 tablespoons of olive oil, the juice of a lemon, and two teaspoons of salt. Puree until it’s creamy, and then add more lemon and salt to taste. Use as a dip for whole wheat pitas.
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  51. #51
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    Funny you should mention Baba Ghannou. It was a nick name I used for my son when he was little. Now at 19 and I don't think it would go over to well .

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    Bananas!

    Vegetarian / Vegan / Raw recipes & chat-13327495_10154192574576250_9171302727414551357_n.jpg

    Simple Fruit smoothie:

    What You Need:

    1 banana
    1 cup frozen berries
    2 cup apple juice or orange juice
    1 to 2 tablespoons ground flax seeds
    Any other fresh fruit in season, cut into small pieces


    What You Do:

    Combine all ingredients in a blender and process until smooth.
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    10 Delicious Ways to Eat More Kale!

    1. Massage it in a salad.

    Yep. Give it a good rub down. kale is one tough customer — but it turns out if you give it a good squeeze with your hands and some type of dressing, it softens up and becomes easier to chew and digest, without losing the benefits you get from eating it raw.

    3 c Baby Kale
    1/2 Tbsp Olive Oil
    1 Tbsp Lemon Juice
    Salt and pepper, to taste
    1/4 c Pine nuts, toasted
    1/2 c Berries (I like raspberries, but blueberries, strawberries and blackberries also work in this)
    Massage oil, lemon juice, and salt/pepper into kale. Let sit in fridge for 10 minutes. Mix in pine nuts and berries. Eat. Nomnomnom noises optional.
    2. Make kale chips.

    3. Pair it with nuts.

    I’ve actually started to enjoy the taste of kale, but after a while, sauteing it with garlic and squirting some lemon on it gets old. This recipe not only has you boil the kale for a few minutes to soften it up, it adds panfried walnuts to up the excitement factor. Walnuts, whoohoo! (I know that sounds like sarcasm but I’m actually excited.)

    INGREDIENTS

    3 pounds kale, stems and center ribs discarded
    1 cup chopped walnuts (3 1/2 ounces)
    3 tablespoons vegetable oil
    2 garlic cloves, finely chopped

    PREPARATION

    Tear kale into large pieces, then cook in a large pot of well-salted boiling water, uncovered, until tender, about 6 minutes. Drain kale, and, when cool enough to handle, press out excess liquid.
    Cook walnuts in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until pale golden, about 5 minutes. Stir in garlic and cook, stirring, until very fragrant, about 1 minute. Add kale and salt and pepper to taste and cook, tossing, until heated through.
    Serve kale warm or at room temperature.
    4. Try dinosaur kale.

    https://en.wikipedia.org/wiki/Lacinato_kale
    It’s really called Lacinato kale, but a lot of people call it dinosaur kale. Why? I have no freaking clue. Maybe because it looks like dinosaur skin (maybe) looked?
    Either way, some people find Lacinato to have a better flavor and be more tender than regular kale, plus it’s less messy to chop. Add a little tamari to give it an Asian flair.

    5. Throw it in the soup.

    Kale works great in soups because the long simmering time softens it up and makes it work like any other green in a soup, only with a heavier nutritional punch.

    Quinoa, White Bean And Kale Stew | Post Punk Kitchen | Vegan Baking & Vegan Cooking

    AUTUMN HARVEST SOUP ? Terry Walters

    6. Make it the green in “a grain, a green, and a bean.”

    Kale is wonderful as the green; Use brown rice as the grain, dinosaur kale as the green, and tempeh as the bean (I know, it’s a stretch), then top it all with a spicy almond or peanut sauce.

    7. Put kale in a burger.

    Oh no she didn’t! Yes she did: these Ridiculously Healthy Millet, Kale, and Yam Burgers | The Full Helping burgers might be the finest of all, at least nutritionally-speaking. Google “kale burger” and you’ll find a lot more possibilities, too.

    8. Put it in a green smoothie.

    I’m not going to lie — I don't like smoothies but my hubby and many other love them. But if you like them (or if you just want to add some kale to your normal, appetizingly-colored smoothie), you can toss some kale in there and a high-speed blender will break down the kale for you. I make no guarantees about a regular blender, though.

    9. Use kale as a burrito shell.

    Again, dinosaur kale is a better choice than other varieties here — the leaves are flat, so they’ll do a better job of containing all that Mexican goodness without making a mess. And it doesn’t have to be a burrito; this works for any kind of wrap. Collard leaves, are probably the more popular faux-tortilla since they’re larger and more tender than kale. But hey, this post is about kale.


    10. Keep it simple — I know I said it gets boring eventually, but a little olive oil, a clove or two of garlic, a few minutes in the pan and squirt of lemon juice or soy sauce at the end make for a terrific and fast side to just about any main dish.

    If you like your kale softer, add some water and cover the pan for few minutes before adding the lemon juice or soy sauce.

    F*ck Cancer

    Eat your veggies

  54. #54
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    Quote Originally Posted by cyclelicious View Post
    10 Delicious Ways to Eat More Kale!

    1. Massage it in a salad.

    Yep. Give it a good rub down. kale is one tough customer — but it turns out if you give it a good squeeze with your hands and some type of dressing, it softens up and becomes easier to chew and digest, without losing the benefits you get from eating it raw.



    2. Make kale chips.

    3. Pair it with nuts.

    I’ve actually started to enjoy the taste of kale, but after a while, sauteing it with garlic and squirting some lemon on it gets old. This recipe not only has you boil the kale for a few minutes to soften it up, it adds panfried walnuts to up the excitement factor. Walnuts, whoohoo! (I know that sounds like sarcasm but I’m actually excited.)



    4. Try dinosaur kale.

    https://en.wikipedia.org/wiki/Lacinato_kale
    It’s really called Lacinato kale, but a lot of people call it dinosaur kale. Why? I have no freaking clue. Maybe because it looks like dinosaur skin (maybe) looked?
    Either way, some people find Lacinato to have a better flavor and be more tender than regular kale, plus it’s less messy to chop. Add a little tamari to give it an Asian flair.

    5. Throw it in the soup.

    Kale works great in soups because the long simmering time softens it up and makes it work like any other green in a soup, only with a heavier nutritional punch.

    Quinoa, White Bean And Kale Stew | Post Punk Kitchen | Vegan Baking & Vegan Cooking

    AUTUMN HARVEST SOUP ? Terry Walters

    6. Make it the green in “a grain, a green, and a bean.”

    Kale is wonderful as the green; Use brown rice as the grain, dinosaur kale as the green, and tempeh as the bean (I know, it’s a stretch), then top it all with a spicy almond or peanut sauce.

    7. Put kale in a burger.

    Oh no she didn’t! Yes she did: these Ridiculously Healthy Millet, Kale, and Yam Burgers | The Full Helping burgers might be the finest of all, at least nutritionally-speaking. Google “kale burger” and you’ll find a lot more possibilities, too.

    8. Put it in a green smoothie.

    I’m not going to lie — I don't like smoothies but my hubby and many other love them. But if you like them (or if you just want to add some kale to your normal, appetizingly-colored smoothie), you can toss some kale in there and a high-speed blender will break down the kale for you. I make no guarantees about a regular blender, though.

    9. Use kale as a burrito shell.

    Again, dinosaur kale is a better choice than other varieties here — the leaves are flat, so they’ll do a better job of containing all that Mexican goodness without making a mess. And it doesn’t have to be a burrito; this works for any kind of wrap. Collard leaves, are probably the more popular faux-tortilla since they’re larger and more tender than kale. But hey, this post is about kale.


    10. Keep it simple — I know I said it gets boring eventually, but a little olive oil, a clove or two of garlic, a few minutes in the pan and squirt of lemon juice or soy sauce at the end make for a terrific and fast side to just about any main dish.

    If you like your kale softer, add some water and cover the pan for few minutes before adding the lemon juice or soy sauce.

    Good timing, tons of kale in the garden right now.
    Quote Originally Posted by Mr Pig View Post
    Avid is spelled wrong, there should be an 'O' in there.

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    I have a sugar addiction. When I stay away from it i'm okay. I allow myself one day a week to cheat. Today I had sugar and I sort of fell off the wagon. To loose control makes me feel extremely anxious. It can be all or nothing when it comes to sugar. I think it's also a the issue of needing to be in control.

    I strive to be healthy and fit everyday and have for the last 30 years. I'm still coming off a very powerful medication I've been on for 8 years. My life is pretty challenging because of it. I can get very tired, sick, anxious, depressed, dizzy, blurred vision etc... the list goes on. My bikes collect a lot of dust. Many years have been lost. Not the same person or rider.

    Today is one of the days. Planned for a nice ride woke up with a migraine and hung out on the couch all day. I thought there is nothing I can do but sit around and feel sorry for myself.

    On days like today I try to think of those less fortunate then myself. I remind myself how fortunate I am to have a loving husband, 2 great amazing kids, and wonderful friends and co-workers. On the outside my life couldn't be better. On a bad day I'm a prisoner in my own mind and feeling guilty for being depressed when I really have no reason to be.

    The challenging thing about sadness and fear is you have to just let it be. You have to sit with it. Not fight it or hold on to it either. Just let it be. Be mindful and learn from it. You need to respect it and accept it. All wise words I was taught. Easier said then done. Feels like it will never end. Hard to believe it will end so why would I ever want to be mindful of it?

    Every day I get close and closer to a normal life. I'm at a place now where i can do some good things for myself and hopefully other people. I'm much more happy and hopeful!

    I'm hear ranting for others and not just me. I'm one of many. So what does this rant have to do Veges?

  56. #56
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    Quote Originally Posted by Fuzzle View Post
    I have a sugar addiction. When I stay away from it i'm okay. I allow myself one day a week to cheat. Today I had sugar and I sort of fell off the wagon. To loose control makes me feel extremely anxious. It can be all or nothing when it comes to sugar. I think it's also a the issue of needing to be in control.

    I strive to be healthy and fit everyday and have for the last 30 years. I'm still coming off a very powerful medication I've been on for 8 years. My life is pretty challenging because of it. I can get very tired, sick, anxious, depressed, dizzy, blurred vision etc... the list goes on. My bikes collect a lot of dust. Many years have been lost. Not the same person or rider.

    Today is one of the days. Planned for a nice ride woke up with a migraine and hung out on the couch all day. I thought there is nothing I can do but sit around and feel sorry for myself.

    On days like today I try to think of those less fortunate then myself. I remind myself how fortunate I am to have a loving husband, 2 great amazing kids, and wonderful friends and co-workers. On the outside my life couldn't be better. On a bad day I'm a prisoner in my own mind and feeling guilty for being depressed when I really have no reason to be.

    The challenging thing about sadness and fear is you have to just let it be. You have to sit with it. Not fight it or hold on to it either. Just let it be. Be mindful and learn from it. You need to respect it and accept it. All wise words I was taught. Easier said then done. Feels like it will never end. Hard to believe it will end so why would I ever want to be mindful of it?

    Every day I get close and closer to a normal life. I'm at a place now where i can do some good things for myself and hopefully other people. I'm much more happy and hopeful!

    I'm hear ranting for others and not just me. I'm one of many. So what does this rant have to do Veges?
    Almond Roca...
    Communist Party Member Since 1917.

  57. #57
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    Garlic Roasted Broccoli

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


    Ingredients

    2 heads of broccoli, cut into florets
    3 tbsp melted coconut oil
    5 cloves of garlic, minced
    1 tsp salt
    1/2 tsp pepper
    1 tsp lemon juice
    Pinch of red pepper flakes (optional)

    Instructions

    Preheat the oven to 400 degrees F.
    In a large bowl, toss the broccoli with melted coconut oil, salt, black pepper and garlic. Spread the broccoli in a single layer on a rimmed baking sheet.
    Bake until florets are tender enough to pierce with a fork and the edges are browning, about 15 minutes. Turn once halfway through the baking process and add red pepper flakes, if using. After baking, squeeze lemon juice liberally over the broccoli before serving.



    This recipe is very easy to put together. While preheating the oven to 400 degrees, cut the broccoli into bite-size florets and rinse them off. Make sure to dry the florets thoroughly so that they roast better in the oven. Then, in a large bowl, toss together the broccoli, garlic, olive oil, salt, and pepper. Spread out evenly in a single layer on a rimmed baking sheet.

    Besides tasting delicious paired with garlic in this recipe, broccoli is super. A super food. It’s got Vitamin C, it helps your body fight cancer, it helps with bone health, and it boosts your immune system. All from one vegetable. There isn’t much it doesn’t do.
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  58. #58
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    Avocado, cucumber and Sriracha‬ mayo sushi



    Buddist Chef makes it look easy to prepare and mouthwatering
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    Dinner

    Portabello burger with avocado, tomato, and vegan ranch dressing. Salad has a variety of lettuce from our garden, more vegan ranch, coconut "bacon" bits aka facon, artichoke hearts, tomatoes, and a roasted sweet pepper.

    Pros for going veg:

    1) Better for your body
    2) Better for the planet
    3) Better for the animals

    Cons for going veg:

    1) Meat tastes good

    This is the kind of meal that makes you question whether that Con has a leg to stand on.

    Raw ranch dressing recipe | The Rawtarian
    Coconut Bacon Recipe - Cookie and Kate
    Attached Thumbnails Attached Thumbnails Vegetarian / Vegan / Raw recipes & chat-portabello_burger.jpg  


  60. #60
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    ^ Very nice!
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    Vegetarian / Vegan / Raw recipes & chat-cucumber_salad-2.jpg


    INGREDIENTS

    1 tablespoon olive oil
    2 cups chickpeas, drained and rinsed if using canned, cooked if using dried
    1 1/2 teaspoons sumac
    1/4 teaspoon ground cumin
    1/2 teaspoon lemon zest
    1 tablespoon lemon juice
    salt, to taste

    1 1/2 cups chopped cucumber (Persian, if possible)
    1 1/2 cups sliced grape tomato
    1/4 cup sliced white onion
    1/4 cup minced cilantro

    Lemon juice, for serving
    Olive oil, for serving
    Sumac for serving

    INSTRUCTIONS
    Heat a large skillet over medium heat. Add olive oil, followed by chickpeas, sumac, and cumin. Stir well, coating the chickpeas with the spices. Lightly fry the chickpeas until the chickpeas are warm and starting to pop then become golden. Add in the lemon zest, lemon juice, and a pinch of salt. Chickpeas should be golden and hot but not super crisp.
    Combine the cucumbers, tomatoes, onion, and cilantro in a bowl. Add in the warm chickpeas and stir until the salad is well combined. Serve with extra lemon juice, olive oil, and sumac


    Sumac adds tartness to help balance the earthy and sweet aspects of dishes.
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  62. #62
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    Vegan Cheese!






    Ingredients

    1/2 cup cashews
    1 teaspoon basil
    1 teaspoon oregano
    1/2 teaspoon of salt
    1 1/2 teaspoon cornstarch
    1/2 clove garlic
    3 tablespoons nutritional yeast
    1 tablespoon lemon juice (or cider vinegar)
    1 teaspoon maple syrup
    1/2 cup water 2 X
    1 1/2 teaspoon agar agar powder
    oil to brush the ramequin


    Directions

    1 Soak the cashews 1 hour in hot water.
    2 Drain the cashews and place them in a blender along with the basil, oregano, garlic, salt, cornstarch, nutritional yeast, lemon juice, maple syrup and 1/2 cup water.
    3 Process for 1 minute and set aside.
    4 In a saucepan combine 1/2 cup water and agar agar powder. Add the cashew cream and bring to a boil stirring constantly.
    5 Pour into lightly oiled ramekins and refrigerate at least 2 hours.
    6 Remove by turning upside down onto a board.
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  63. #63
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    Black Bean, Chickpea, and Avocado Salad

    Vegetarian / Vegan / Raw recipes & chat-cropped-black-bean-chickpea-avocado-salad.jpg

    Ingredients
    For 4 Person(s)

    Salad
    19 oz black beans, rinsed and drained
    19 oz chickpeas, rinsed and drained
    1 tomato, chopped
    1 red pepper, chopped
    1 jalapeno pepper, seeded and finely chopped (optional)
    2 green onions, chopped
    1 avocado, peeled and chopped

    Vinaigrette
    1 tsp lime zest
    1/4 cup lime juice
    1/4 cup canola oil
    2 cloves garlic, minced
    1/4 tsp salt
    1/4 tsp ground black pepper

    Directions
    In a bowl, combine beans, chickpeas, tomatoes, red pepper, jalapenos, onions and avocado.

    To make vinaigrette: In a separate bowl, whisk together lime zest, lime juice, canola oil, garlic, salt and pepper. Add vinaigrette to salad and toss to combine. Refrigerate for at least 1 hour to allow flavors to develop.

    Yield: 8 cups (2 L)
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    Vegetarian / Vegan / Raw recipes & chat-uoav5rt-1-.jpg

    click to enlarge
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  65. #65
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    mmmm Red Lentil Sweet Potato Soup

    Vegetarian / Vegan / Raw recipes & chat-red-lentil-sweet-potato-soup-3.jpg

    INGREDIENTS
    1/2 small onion
    6 cups water
    2 cups red letils
    2 small sweet potatoes (350g)
    1 clove garlic
    1/2 tsp cumin
    1 hand full fresh coriander leaves
    2 Tbsp olive oil
    Salt
    Pepper

    INSTRUCTIONS
    1. Bring 6 cups of water to the boil.
    2. Peel sweet potato and cut into small cubes (about 1/2"/1cm).
    3. Peel onion, cut in half and add a toothpick to the onion to keep it from falling apart in the soup. The onion will be removed as one at the end.
    4. Peel and crush garlic.
    5. Add lentils, sweet potato cubes, half onion and crushed garlic, cumin and about 1 tsp salt to boiling water, cover and reduce heat to simmer.
    6. Simmer for approximately 30 minutes or until sweet potato is very soft.
    7. In the meantime, prepare coriander oil by picking a big hand full or coriander leaves and adding to blender together with olive oil. Blend well until all coriander is very small. Scraping might be necessary mid-through.
    8. Once soup is cooked, remove half onion, blend remaining ingredients with an immersion blender or blender or food processor and season to taste with more salt and pepper.
    9. Serve in a bowl with a swirl of coriander oil and freshly ground pepper and fresh naan bread or bread of your choice.
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  66. #66
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    Grab and Go breakfast Cookies

    Vegetarian / Vegan / Raw recipes & chat-14045828_1255879707756249_340502385558621435_n.jpg


    Serves: Makes 8 cookies

    Ingredients:

    2 medium, very ripe bananas (approximately 180g)
    90g (1 cup) rolled oats
    30g (1/4 cup) pumpkin seeds
    20g (1/4 cup) shredded coconut
    40g (1/4 cup) currants
    1 Tablespoon chia seeds
    ½ teaspoon cinnamon
    Pinch salt

    Instructions:

    Preheat the oven to 175C (155C fan forced).
    Line a baking tray with paper and set aside.
    In a small bowl, mash the banana until smooth. Set aside.
    Combine the remainder of the ingredients in a large bowl.
    Add the mashed banana to the dry ingredients.
    Mix well to ensure all of the dry ingredients are coated with the banana.
    Let the mixture stand for five minutes to absorb the moisture from the banana.
    Take a scant ¼ cup of the mixture and press it together to form a solid round cookie. If the mixture does not hold together, wait a few minutes and try again.
    Place the cookie on the lined tray and pat gently until it is about 7cm wide and 1.5cm high. These cookies will not spread in the oven, so the shape on the tray is the shape of the finished cookie.
    Repeat with the remainder of the mixture.
    Bake for 15 - 20 minutes, or until the cookies are golden.
    Remove from the oven, then transfer to a rack to cool completely.
    Keep for up to two days in an airtight container, or freeze until required.


    Notes
    As the sweetness in these cookies comes from the banana, make sure to use really ripe bananas.
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  67. #67
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    10 Vegetarian/Vegan Lunch Ideas


    1. Veggie wrap or pita.
    Put hummus, cucumbers, lettuce, sprouts, olives, olive oil, lemon juice, salt and pepper in a whole-wheat or sprouted wrap or pita. Other options: avocado, feta cheese, shredded carrots, beans, any other vegetable you like.

    2. Bean burrito.
    Heat black or pinto beans, pile onto a whole-wheat (lard-free) tortilla with salsa, cheese, lettuce, cilantro, and hot sauce.

    3. Loaded-up salad.
    Salad doesn’t have to be just greens. Some ideas to boost the calorie-count with protein, complex carbs, and healthy fats include walnuts, sliced almonds, hemp seeds, soy nuts, sunflower seeds, orange slices, apple slices, avocado, fancy nut oils, lemon juice, tempeh, olives, dulse flakes, nori, and white, black, or pinto beans. And about a million other options. Try a slice of toasted bread on the side.

    4. Peanut/almond/sunflower seed butter on a bagel.
    A good, whole-wheat or sprouted bagel has more protein than you might think. And nut butters generally provide healthy fats along with some more protein. Some fun add-ons: sliced banana or vegetarian jelly.

    5. Apple with nut butter.
    This one’s a favorite recently in my house. My wife and sister eat apples with sunflower seed butter like they’re going out of style. (As if eating like a second-grader were ever in style.) It’s not a meal on its own, but add some crackers, vegetables, or an energy bar, and it’s close.

    6. Quesadilla.
    You could make a standard Mexican version by melting some cheese between two tortillas and tossing in some mushrooms or roasted peppers and topping it with salsa. Replace the cheese with some guacamole for a vegan version. Or do away with the Mexican theme entirely and use hummus (black-bean hummus is a nice change) and fresh vegetables.

    7. Veggie burger.
    They’re best when they’re homemade, since you know exactly what you put in them. Just make extra and freeze some for later. If you’re gonna get picky and call that “leftovers,” then buy some premade ones at the store. Hint: Veggie burgers get a lot better when you dress them up with buffalo sauce, mustard, or whatever else you like.

    8. A frozen, store-bought meal.
    Michael Pollan has taught us that prepared meals you buy in a store are not real foods. And this is a good rule of thumb. But while I certainly wouldn’t eat them every day, there are some decent frozen vegetarian meals like pasta, pizza, and rice or noodle bowls, popping up in grocery-store freezers. Amy’s and Kashi are two popular brands, but check out your health food store for more options. Just scour the ingredient list before you buy.

    9. Vegetables dipped in hummus with toasted pita chips.
    You can make your own hummus or buy it in the store. If you buy it, try Tribe chipotle- or horseradish-flavored hummus. They will knock your socks off.

    10. Flatbread pizza.
    Refer to Christine’s vegan flatbread recipe if you want to make it yourself. Then add tomato sauce or vegetarian barbecue sauce, cheese if you eat it, and whatever vegetable toppings you can think of. English muffins or bagels work just as well, as long as you get vegetarian or vegan versions.

    Sauce: Vegetarian Lunches
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  68. #68
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    Vegan, you could do better if you care about the environment:



    Vegan eating isn't as environmentally friendly or sustainable as you think — Quartz

  69. #69
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    Interesting study although biased. I notice that it is funded by W.K. Kellogg Foundation Imgur: The most awesome images on the Internet. I guess they would prefer people having milk rather than non-dairy with their cereal.

    One study based on 10 diets is not enough proof.
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  70. #70
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    More diets isn't going to change the efficiency or sustainability of the diets they did study. Also you've yet to make any claim that shows points out a legitimate flaw, it was partially supported by grant money from philanthropic foundation, not the company. It's peer reviewed and published in respected a scientific journal by respected researchers from Tufts, Cornell, and Syracuse.

    Popular media's click bait title got you defensive, but it's not the title of the actual study either. More details here:

    U.S. land capacity for feeding people could expand with dietary changes | Tufts Now

    It also specifies logical reasons for the conclusions, refute why that wouldn't be the case with marginal or different types of land:

    What’s key here is that not all farmland is suitable for every purpose. Some grazing areas used to raise livestock like cows simply wouldn’t be viable for growing crops, which means that it would be wasted in a vegan-only world. Likewise, our current average diet devotes about 80 percent of our croplands—acreage could be used to grow food for people—to producing feed crops for livestock instead.

  71. #71
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    Vegan Chicago Style Deep Dish Pizza With Spicy Sauce

    Vegetarian / Vegan / Raw recipes & chat-img_7076.jpg




    INGREDIENTS

    4 cups small tomatoes, chopped
    1/4 cup chopped basil
    3 large cloves garlic, minced
    1 small can tomato paste
    1 teaspoon red pepper flakes
    1 teaspoon fennel seed
    3/4 teaspoon sea salt
    Vegan Pizza Dough
    1/4 cup + 1 tablespoon corn meal
    2-3 tablespoons flour (to roll out dough)
    1 batch Vegan Mozzarella (recipe below)

    DIRECTIONS

    1) Preheat the oven to 450. Prepare the Vegan Mozzarella according to the recipe below and set aside. For the sauce, this recipe recommends small tomatoes because they are more flavorful and hold their shape better in the sauce. You can use roma tomatoes cut in 3rds or 4ths. Cherry tomatoes also work well cut in half.

    Vegetarian / Vegan / Raw recipes & chat-img_6840.jpg

    2) Heat a medium skillet on medium. With a small amount of water or cooking oil, sauté the chopped tomatoes, garlic, and tomato paste for 5 minutes. Stir in the basil, salt, fennel seed, and red pepper flakes and cook for an additional 10 minutes. Stir occasionally to prevent sticking.

    Vegetarian / Vegan / Raw recipes & chat-img_6848.jpg

    3) While the sauce is cooking, stretch out the pre-made pizza dough into a semi-flat disc on a floured surface. Sprinkle 1/4 cup of corn meal onto the dough a few tablespoons at a time, kneading it into the dough until it’s mostly uniform. Roll out the dough to a 10″-12″ circle and sprinkle the remaining 1 tablespoon of corn meal into the bottom of a 9″ cake pan. Carefully place the dough onto the cake pan. The dough should slightly hang over the edges or it will want to retract into a smaller piece. This part can be tricky. If the dough won’t stay, try stretching it out a bit so more of the dough hangs over the edge. This will keep the
    dough in place.

    Vegetarian / Vegan / Raw recipes & chat-img_6889.jpg

    4) Using a spoon, spread the Vegan Mozzarella evenly onto the bottom of the cake pan. Top it with the sauce and smooth out the top. Unfold the edges of the dough from the lip of the cake pan. It will sink down into the pan a bit. You want it to be slightly taller than the filling. Use your fingers to even out the top of the dough. It doesn’t have to be perfect. The rustic look will add to the finished pizza!

    Vegetarian / Vegan / Raw recipes & chat-img_6894.jpg

    5) Cook your Vegan Chicago Style Deep Dish Pizza for 35-40 minutes at 450 until the crust is golden brown. Let it cool for 5 minutes before slicing. Serves 2-3 hungry people!

    VEGAN MOZZARELLA

    1/2 cup raw cashews, soaked for 2 hours or boiled for 10 minutes
    1 1/4 cup filtered water
    1/4 cup tapioca starch
    1 1/2 tablespoons nutritional yeast
    1 teaspoon lemon juice
    3/4 teaspoon sea salt
    1/2 teaspoon garlic powder


    DIRECTIONS

    1) Soak your cashews for 2 hours or overnight then drain. You can also boil them for ten minutes if you’re short on time. I like to keep soaked cashews in my freezer to speed things along. In a high-powered blender, combine the soaked cashews with water, lemon juice, tapioca flour, nutritional yeast, garlic powder, white pepper, and sea salt. Blend for 1 minute on high until smooth.

    2) Heat a sauce pan over medium heat. Pour the cashew mixture into the sauce pan. It will begin to form into a solid right away. Cook the cheese for 3-5 minutes until it becomes a large gooey ball in the center, stirring constantly so it cooks evenly and doesn’t stick to the bottom. The cheese will remain soft and melty. Store in an airtight container in the fridge for up to three days.

    Vegetarian / Vegan / Raw recipes & chat-img_7061.jpg


    sauce: Vegan Chicago Style Deep Dish Pizza With Spicy Sauce - Carrots and Flowers
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  72. #72
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    Four recovery enhancing fruits and vegetables are in season

    Vegetarian / Vegan / Raw recipes & chat-fallfruitvegendurance770-1-.jpg

    Apples
    You know fall is just around the corner when you start to notice fresh, local apples showing up in the produce section at the grocery store or farmers market; or, in my case, all over the ground when I’m out for a run or ride along rural roads. Aside from tasting delicious, apples pack quite a bit of soluble fibre (4 grams per medium apple) into a relatively low-calorie snack, making it the perfect sweet and filling snack if you’re watching your waistline. Apples are also a good source of immune-boosting vitamin C, and contain heart-healthy antioxidant compounds, which help prevent LDL cholesterol from oxidizing and also help inhibit inflammation. Apples are also high in an antioxidant called quercetin, which can aid in endurance performance by making oxygen more available to the lungs.

    Zucchini
    Aside from being low in calories, high in vitamin C, and high in potassium (an important electrolyte for endurance athletes, as it helps to reduce blood pressure and heart rate), zucchinis are an incredibly versatile vegetable. This late-summer squash can be thrown into smoothies or baked goods for a vitamin and mineral boost, eaten raw as a refreshing snack, grilled on the barbeque on a skewer or spiralized into zucchini noodles as a low-calorie substitution for pasta.

    Peaches
    This sweet and delicious summer fruit is the perfect post-run or ride snack; not only are peaches high in vitamin C, A and potassium, but also contain glycogen-replenishing carbohydrates and sugars. Peaches taste amazing on their own (obviously), but are also great in smoothies, on salads and cereal, and—this is my personal favourite—in cobblers, crumbles and pies.

    Corn
    What patio barbeque dinner is complete without grilled corn on the cob? This late-summer vegetable (which is also a grain) is high in several essential nutrients for endurance athletes, including potassium and phosphorus, which has been linked to improving aerobic performance. Corn is also high in carbohydrates, making it the perfect addition to your night-before-a-long-training-run-or-ride meal.


    Get Out There : Fall Picks for Endurance Athletes
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  73. #73
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    I don't think I've ever eaten tomatillos, or maybe I have and didn't know. but i am willing to try because this dish looks delisho!



    Vegetarian / Vegan / Raw recipes & chat-chickpea-chili-verde-3.jpg

    Vegetarian / Vegan / Raw recipes & chat-chickpea-chili-verde.jpg


    CHICKPEA CHILE VERDE
    This zesty vegan chile verde is made with chickpeas and tomatillos simmered in a cumin spiced base. Serve it up with some crispy tortilla chips and your favorite toppings!

    5 min
    Prep Time

    25 min
    Cook Time

    30 min
    Total Time

    Ingredients

    1 tablespoon olive oil
    1 large onion, diced
    2 small poblano peppers, chopped (can substitute one green bell pepper for a milder version)
    4 garlic cloves, minced
    2 cups vegetable broth
    2 pounds tomatillos, husks removed and diced
    2 tablespoons ground cumin
    1 teaspoon ground coriander
    2 (14 ounce) cans chickpeas, drained and rinsed
    1 cup fresh corn kernels (can substitute frozen)
    1 tablespoon maple syrup or agave (optional, to balance out the tartness)
    salt and pepper to taste

    For Serving (pick your favorites)
    chopped avocado
    fresh cilantro
    chopped scallions
    tortilla chips
    tortilla strips

    Instructions

    1. Coat the bottom of a large pot with olive oil and place over medium heat. Add onion and poblano peppers. Sauté until softened and onions are translucent, about 5 minutes. Add garlic and sauté one minute more, until very fragrant.
    2. Add broth and tomatillos, cumin and coriander. Raise heat to high and bring to a simmer. Lower heat and allow to simmer, uncovered for 10 minutes. Add chickpeas and corn. Continue simmering until tomatillos are very soft, about 10 minutes more. Transfer 1/3 of the mixture to a blender and blend until smooth. Return it to the pot and stir to incorporate. Season with maple syrup, if desired, and salt and pepper to taste.
    3. Divide into bowls and top with toppings of choice. Serve.
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  74. #74
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    Interesting, I've never seen anything added to tomatillo salsa to make it more like a meal/soup. A bowl of hearty (usually pork-laiden) green chile is often times served with just warm tortillas to dip in it, so I guess this is somewhat of a variation of that.

    I have made a roasted tomatillo salsa which was fantastic. Roasting everything concentrates the flavors and adds a subtle bit of smokiness, I put it on everything. Made it from this recipe:
    Chicken Enchiladas with Roasted Tomatillo Chile Salsa Recipe : Tyler Florence : Food Network
    -------------
    Kona HeiHei, heavy Mongoose fat bike & some cheap Fuji road bike...

  75. #75
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    Happy Avocaturday

    Vegetarian / Vegan / Raw recipes & chat-14368870_10154528724582813_8930945455643146683_n.jpg
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    Vegetarian / Vegan / Raw recipes & chat-14720370_10154594924406250_5894798884448874012_n.jpg


    Scallions, red pepper flakes, and ginger spice up string beans.


    What You Need:

    1-1/2 pounds green beans, trimmed
    3 tablespoons tamari (soy sauce)
    1 tablespoon toasted sesame oil
    1 tablespoon mirin (rice wine similar to sake, but with a lower alcohol content and higher sugar content).
    1 teaspoon sugar
    1 tablespoon peanut oil
    2 shallots, minced
    2 garlic cloves, minced
    2 teaspoons grated fresh ginger
    3 tablespoons minced scallions
    1 teaspoon red pepper flakes

    What You Do:

    1. In a steamer, lightly steam green beans until just tender, about 5 minutes. Rinse under cold water to stop cooking process and set aside.

    2. In a small bowl, combine tamari, sesame oil, mirin, and sugar, and set aside.

    3. In a wok or large skillet over medium-high heat, heat peanut oil. Add shallots, garlic, ginger, scallions, and red pepper flakes and stir-fry for 30 seconds. Add reserved green beans, then add tamari mixture and stir-fry until mixture is fragrant and green beans are well-coated. Serve hot.
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  77. #77
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    Cool beans! (Literally in some cases). I need to check in more often to get some idears. I did make this recently and it's not as time-consuming as I'd expected. I need to start taking pictures ... I tossed in some hot peppers as well, but left it out of the 'official' recipe.

    COCONUT CURRY LENTILS

    • 1 yellow onion (chopped)
    • 2-4 cloves garlic
    • 1 cups brown lentils – soaked for at least 4 hours beforehand, discard soaking liquid.
    • 1 potato (cubed)
    • 2 carrots
    • 2 Tbsp curry powder (hot or mild)
    • ¼ tsp ground cloves (optional)
    • 15oz. can petite diced tomatoes with juice
    • 1 ½ cups vegetable broth
    • 1 can coconut milk

    FOR SERVING
    • cooked rice
    • diced red onion (optional)
    • cilantro or green onions (optional)

    Saute the onion in a large skillet. When translucent, add lentils and cook until they start to brown. Add the garlic, curry powder and cloves and stir until the spices are fragrant, about 30 seconds. Add the broth and diced tomatoes and cover. Keep on simmer, stirring periodically until liquid is mostly absorbed, about 1 hour. Add coconut milk, cubed potatoes and carrots. Keep at a simmer (stir frequently at this point) until the potatoes are cooked and soft. Serve over rice with whatever garnish you prefer!

  78. #78
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    ^ mmm love lentils
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  79. #79
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    Spicy Guacamole Day!


    Vegetarian / Vegan / Raw recipes & chat-spicy-guacamole-day1-e1439282211975-808x378.jpg


    For a spicy guacamole, take four ripe avocados, peel, seed and cut them into chunks.
    Place in a bowl and mash with a fork.
    Add half a teaspoon ground cumin, one large tomato, diced, one large white onion, peeled and finely chopped, two Serrano chilies, seeded and chopped, and four tablespoons freshly-squeezed lime juice.
    Season to taste with hot pepper sauce, sea salt and ground black pepper.
    Stir together and pile into a serving bowl.
    Serve immediately with tortilla chips or your usual accompaniments. Enjoy!
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  80. #80
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    Meatless Monday


    Vegetarian / Vegan / Raw recipes & chat-14705711_808886292587817_432509336906819849_n.jpg
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    Vegetarian / Vegan / Raw recipes & chat-greatpumpkinpietitle-e1450580303579.jpg


    Crust:
    2 cups rolled oats
    1/2 cup pitted dates (packed)
    1/3 cup almond butter (I like raw, can also use roasted)
    1/8 tsp sea salt (omit if almond butter has salt)
    2 tbsp non-dairy milk (or more if needed to bring the crust together)

    Filling:
    1 can (15 oz, 398ml) pumpkin puree (pure pumpkin, not pumpkin pie filling)
    2/3 – 3/4 cup raw cashews (2/3 for slightly softer set, 3/4 for firmer)
    1/3 cup plain unsweetened non-dairy milk (almond or soy preferred, but choice is yours)
    1/2 cup + 1 tbsp pure maple syrup
    1 tbsp fresh lemon juice
    1 tbsp arrowroot powder
    1 1/2 tsp cinnamon
    1/4 tsp freshly ground nutmeg
    1/4 tsp allspice
    few pinches ground cloves
    1/2 tsp vanilla extract (or 1/4 tsp vanilla bean powder)
    1/4 tsp (rounded) sea salt

    Preheat oven to 400°F. Prepare a pie plate (preferably glass pie plate) by lightly wiping inner surface with a dab of oil (or spray). In a food processor, add the oats, dates, and salt for the crust. Puree until fine and crumbly. Then add the almond butter and puree for about a minute. Add the milk and pulse through until the mixture becomes sticky (it should hold together when pressed/pinched). If it’s not holding together, add a little more milk, 1 tsp at a time, until it does. You shouldn’t need more than another 3-4 tsp. Remove and transfer to a prepared pie plate. Press mixture in with your fingers until evenly distributed around the base and up the sides of the plate.

    In a blender (high speed works best, for regular blender you will need to blend longer and scrape down jar several times) combine all ingredients for the filling. Purée until very smooth, scraping down sides of bowl as needed. Pour mixture into pie crust (scrape out bowl) and gently tip back and forth to distribute evenly. Bake for 10 minutes, then reduce heat to 350F (180C) and continue to bake for 25 minutes, until the pie is golden and has mostly set (the center may be soft, but it will set further as it cools). Remove from oven, transfer to a cooling rack. Let cool completely before slicing and serving (can refrigerate to chill first). Serve as is or with vanilla non-dairy ice cream. Serves 6-8.

    sauce: NEW! Pumpkin Pie! (vegan, soy-free, gluten-free) - Plant-Powered Kitchen
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  82. #82
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    Happy Meatless Monday

    Vegetarian / Vegan / Raw recipes & chat-15036757_10154680360046250_6734311024803360831_n.jpg



    Serve this stew as a side over your choice of steamed rice or grits, or smother some blackened tofu or seitan with 'em and eat as a main dish. This is an easy dish to make, since black-eyed peas cook quickly and do not require soaking.

    What You Need:

    2 cups black-eyed peas (uncooked)
    2 tablespoons olive oil
    2 cups thinly sliced onion halves
    1 teaspoon dried thyme
    1 teaspoon chipotle powder
    1 heaping teaspoon unsalted Creole seasoning
    1 tablespoon chopped garlic
    4 cups vegetable broth
    2 cups water
    3/4 teaspoon salt
    1 teaspoon hot sauce
    1 cup chiffonaded mild greens (spinach, chard, or beet)
    1/4 cup chopped parsley

    What You Do:

    1. In a medium bowl, rinse peas in cold water. Pick out any debris, drain, and set aside.

    2. In a large pot over medium-high heat, heat oil. Sauté onions until lightly browned. Stir in thyme, chipotle powder, Creole seasoning, and garlic and stir for 1 to 2 minutes. Add broth, water, and peas to the pot. Bring to a boil, cover, and reduce heat to a slow simmer.

    3. Simmer for an hour, stirring every 20 minutes or so, until soft (they will not be mushy, but will be tender).

    4. When beans are tender, stir in salt, hot sauce, greens, and parsley until greens soften. Season to taste with more salt and hot sauce.
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  83. #83
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    Vegetarian / Vegan / Raw recipes & chat-15195906_10154463772699193_4830571285526623725_o.jpg
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  84. #84
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    I'm heading over to cyclelicious house for dinner and some craft brews...anyone joining me?
    A bad day of cycling is better than a good day at work

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  85. #85
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    Happy Meatless Monday

    Jamaican red bean soup with corn bread and hummus plus and quinoa onion rings and dip... a warm delicious meal on a cold day (or any day )


    Vegetarian / Vegan / Raw recipes & chat-15337628_1020827578046250_820015064188532209_n.jpg
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  86. #86
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    Mmmmmmm, that sounds good.
    Communist Party Member Since 1917.

  87. #87
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    Quote Originally Posted by Cleared2land View Post
    I'm heading over to cyclelicious house for dinner and some craft brews...anyone joining me?
    You are welcome to join us any time
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  88. #88
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    The vegan Chicago Style Deep Dish Pizza is delicious. Although next time I am going to use less tomato paste (too much acid), and maybe add mushrooms and find a good vegan pesto recipe.

  89. #89
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    Savory Roasted Butternut Squash Pasta with sweet green peas

    Vegetarian / Vegan / Raw recipes & chat-butternut-squash-pasta-3.jpg

    INGREDIENTS
    1/2 tablespoon olive oil
    4 cups 1/2-inch cubed butternut squash (from a 2 pound butternut squash)
    2 garlic cloves, unpeeled
    Freshly ground salt and pepper, to taste
    8 oz brown rice pasta (or any pasta you like)
    2 tablespoons GO VEGGIE! vegan plain cream cheese
    3/4 cup-1 cup unsweetened almond milk (or coconut milk)
    1/2 cup frozen peas, thawed
    INSTRUCTIONS
    Preheat oven to 400 degrees F. Place butternut squash cubes on a large baking sheet and drizzle olive oil on top. Season with salt and pepper. Use hands to toss the butternut squash and olive oil together, then evenly spread out on the pan. Add unpeeled garlic cloves to the sheet (they’ll roast in the oven!). Roast squash for 20-30 minutes or until fork tender. Remove from oven and set aside a few minutes to cool.
    Cook pasta according to package directions in a large pot so that it’s al dente
    While the pasta is cooking you can make the sauce by adding the squash, peeled roasted garlic (don’t forget to peel it), Go Veggie cream cheese and almond milk to the bowl of a food processor (or high powered blender). Process until smooth and creamy, adding additional milk if necessary. Add salt and pepper to taste.
    Once noodles are done, drain, return to pot and place over low heat. Add thawed peas and butternut squash sauce. Stir to combine.
    Serve in warm bowls with salt and pepper.
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  90. #90
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    Getting hungry looking at these recipes!
    “We bring Saturdays” ~ Homme

  91. #91
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    Many enjoy almond butter right out of the jar. I especially enjoy a big spoonful before and sometimes after a ride.

    I modify the butter a little by microwaving the jar (lid off obviously) for about 30 seconds to thin it a little.

    Add honey, sea salt and dried goji, acai or cranberries. Mix well and try not to eat the whole jar. I love this stuff when slightly warm!

    Be creative and add whatever might appeal to you.
    A bad day of cycling is better than a good day at work

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  92. #92
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    Interesting article about the development and rise of the meatless burger industry.

    Inside the battle between Impossible Foods and Beyond Meat to convince America to eat meatless burgers — Quartz
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  93. #93
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    What do you mean there isn't a vegan option?


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    Name:  VegNews.PomegranataSalad.jpg
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    Nature’s juicy little rubies are high in fiber and antioxidants, helping you stay healthy and feel light during winter.

    Pomegranates look like jewels, making them a beautiful addition to holiday dishes. They’re also delicious and stay fresh for up to a day, allowing you to make our Holiday Raw Vegan Pomegranate Salad up to 24 hours before your big holiday party. Bringing this to any occasion means you’ll have a healthy, plant-based option to pair with dessert and drinks. That’s what we call a winning combination.

    Serves 4

    What You Need:

    1 pomegranate, seeds removed
    2 small zucchini, diced
    3 tablespoons minced fresh cilantro
    1 large apple, diced
    1½ cups sliced golden cherry tomatoes
    What You Do:
    In a bowl, toss all ingredients together.
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  95. #95
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    Veggie Burgers

    Hi Everyone,
    Just wanted to check in and share this with you as these are really good! You may want to mix 1 TBSP chia seeds to 3 TBSP water (mixing it all up) or whatever you use as an egg substitute to substitute the egg for vegan.

    Here is a picture below of the burgers with raw smoked cheddar cheese on them (you will need a different option for vegan). I ate the 3 with cheese and saved the other two to reheat and put cheese on them then. Yum yum!

    Here is the link below to 3 veggie burger recipes. All the recipes look good but I have only made the quinoa and mushroom burgers a few times now.

    NOTE: For the mushrooms I used regular white mushrooms, shredding 2 cups of them, and use green pepper instead of the onion. I also cook most of the liquid out of the mushrooms and peppers before adding the quinoa, then cracking an egg into it mixing it all together. I found it holds together better not having it to wet.

    I used a half cup measuring cup for each burger and they pop right out of that onto the pan!. I used lard to grease the pan, no stick, no mess (you may want to use your favorite no stick great)! I also sprinkle some chili powder, pink Himalayan salt and BBQ sauce on them before eating them. You can just do it to taste like a regular burger, I don't think you could go wrong! Here is the link if you want to try them, its real easy! Good luck and enjoy if you make them!
    Love Burgers, Hate Meat? Try These 3 Homemade Veggie Burgers
    Vegetarian / Vegan / Raw recipes & chat-image.jpg

  96. #96
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    Vegan Snickerdoodles

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    These cookies really do have sugar, spice, and everything nice.

    These cinnamon and sugar classic cookies are guaranteed to fly off the plate faster than they can cool. Enjoy their spiced sweetness with a tall glass of your favorite dairy-free milk.

    Makes 4-5 Dozen

    What You Need:

    1 recipe All-In-One Sugar Cookie Dough (See recipe below)
    2 tablespoons unbleached cane sugar
    2 tablespoons cinnamon
    What You Do:

    Prepare cookie dough according to recipe instructions, but substitute 6 tablespoons soymilk for the water in the recipe, cover, and chill 1 hour.
    In a small bowl, stir together the sugar and cinnamon. Roll the chilled dough into 1-inch balls, then roll each ball in the sugar mixture, place on ungreased cookie sheets, and flatten each ball slightly.

    Bake at 350 degrees for 8-10 minutes or until lightly browned on the bottom. Allow the cookies to cool slightly before transferring to a rack to cool completely. Store in an air-tight container.


    Vegan Sugar Cookie Dough

    What You Need:

    1-1/2 cups vegan margarine
    1 cup unbleached cane sugar
    6 tablespoons soy or almond milk
    1 tablespoon vanilla
    4-1/2 cups unbleached flour
    3/4 cup tapioca flour
    1/2 teaspoon salt


    What You Do:

    1. In a large bowl, beat together margarine, sugar, water, and vanilla until light and creamy. Add remaining ingredients and stir well to form a smooth dough. Cover and chill for 1 hour or until firm.
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  97. #97
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    High energy vegan snacks

    S’nuts

    Vegetarian / Vegan / Raw recipes & chat-snuts-image-1024x768.jpg

    4 cups of your favorite energy-rich nuts (e.g. hazelnuts, almonds, cashews, pecans)
    2 tablespoons maple syrup
    1 teaspoon sea salt
    Large pinch each black pepper and onion powder
    [ note: add up to a half-teaspoon of liquid smoke before baking, if you don’t have a smoker.]

    Preheat the over to 350 degrees F. Combine the nuts and maple syrup in a mixing bowl and stir with a rubber spatula until the nuts are coated. Then season with salt, pepper, and onion powder and stir again to make uniform. Spread the nuts out in a single layer on a baking pan covered with parchment paper or a reusable baking sheet. Bake for 12 to 15 minutes until lightly browned. Cool and store or mix with fruit and seeds for a nutritive trail mix.

    [note: You won’t be able to gauge when they’re done based on texture, because they’ll be fairly chewy (like raw almonds are) until they cool and get crispy. I suggest baking for 12 minutes the first time you make this, then adjusting next time if necessary.]

    Yield: 4 cups


    Trail mix

    Vegetarian / Vegan / Raw recipes & chat-img_0056_2-1024x768.jpg

    1 part raw walnuts
    1 part raw cashews
    1 part raw almonds
    1 part raw pumpkin seeds
    1/2 part vegan dark chocolate chunks
    2 parts dried tart cherries

    Try sweetened tart cherries, but the sweetness of the trail mix will also depend on the type of chocolate you choose, so you’ll have to experiment to get it just right for your taste.

    Especially if you think you won’t like a trail mix with raw nuts and no salt, you need to give this one a try.
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    The Great Pumpkin Pie

    Hey,
    I have been busy preparing for the Xmas holiday dinner. I wanted to try making "The Great Pumpkin Pie" listed in post #81 (thanks cyclelicious!).

    This was very easy to make and came out real good! I used homemade almond milk for the non dairy milk, and substituted real unsalted butter for the Almond butter in the crust.

    I used Grade "B" real maple syrup from a local Amish farmer (grade "B" has a stronger maple flavor) and used 1 lb fresh pumpkin. Here is the finished result to be consumed Sunday, can't wait!
    Vegetarian / Vegan / Raw recipes & chat-image.jpg

  99. #99
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    That pie looks scrumptious!
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  100. #100
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    Quote Originally Posted by cyclelicious View Post
    That pie looks scrumptious!
    The pie was phenomenal and now my new go to pumpkin pie recipe! You could easily use this crust for any pie that you did not want to use regular flour for. I used organic medjol dates and organic rolled oats, just splendid!

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