Vegetarian / Vegan / Raw recipes & chat- Mtbr.com
Page 1 of 2 12 LastLast
Results 1 to 200 of 366
  1. #1
    Epic eater
    Reputation:
    Join Date
    Oct 2005
    Posts
    356

    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...

  2. #2
    mtbr member
    Reputation:
    Join Date
    Oct 2014
    Posts
    151
    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
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    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.
    F*ck Cancer

    Eat your veggies

  4. #4
    mtbr member
    Reputation:
    Join Date
    Mar 2015
    Posts
    33
    whoops

  5. #5
    mtbr member
    Reputation:
    Join Date
    Mar 2015
    Posts
    33
    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
    mtbr member
    Reputation:
    Join Date
    Oct 2014
    Posts
    151
    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
    Epic eater
    Reputation:
    Join Date
    Oct 2005
    Posts
    356
    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
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    ^ 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!
    F*ck Cancer

    Eat your veggies

  9. #9
    mtbr member
    Reputation: sm4k's Avatar
    Join Date
    Feb 2011
    Posts
    35
    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)

  10. #10
    mtbr member
    Reputation:
    Join Date
    Oct 2014
    Posts
    151
    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.

  11. #11
    mtbr member
    Reputation: Bigb2000's Avatar
    Join Date
    May 2013
    Posts
    342
    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.

  12. #12
    mtbr member
    Reputation:
    Join Date
    Sep 2008
    Posts
    150
    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
    Epic eater
    Reputation:
    Join Date
    Oct 2005
    Posts
    356
    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
    mtbr member
    Reputation:
    Join Date
    Sep 2008
    Posts
    150
    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
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Some info on calcium

    Vegetarian / Vegan / Raw recipes & chat-10981740_10153145547046250_4009475484699198138_n.jpg
    F*ck Cancer

    Eat your veggies

  16. #16
    JHH
    JHH is offline
    mtbr member
    Reputation: JHH's Avatar
    Join Date
    Jul 2013
    Posts
    366
    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
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    I usually squeeze mine Now I'm going to start looking for the perfect avocado butthole. Thanks!!

    F*ck Cancer

    Eat your veggies

  18. #18
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    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
    F*ck Cancer

    Eat your veggies

  19. #19
    mtbr member
    Reputation: rupps5's Avatar
    Join Date
    Apr 2010
    Posts
    503
    Made some vegan gf banana cream pie for thanksgiving using this recipe. It was pretty good.

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

  20. #20
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    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
    F*ck Cancer

    Eat your veggies

  21. #21
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    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.
    F*ck Cancer

    Eat your veggies

  22. #22
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    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.
    F*ck Cancer

    Eat your veggies

  23. #23
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    David Lynch's quinoa recipe video is as Lynchian as it gets!


    Name:  lynchqdfdfgfsdffdfsd1.jpg
Views: 1121
Size:  50.8 KB

    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.



    F*ck Cancer

    Eat your veggies

  24. #24
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    David Lynch's quinoa recipe part 2

    F*ck Cancer

    Eat your veggies

  25. #25
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    F*ck Cancer

    Eat your veggies

  26. #26
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Vegetarian / Vegan / Raw recipes & chat-12805689_1035670019827275_482450718284336220_n.jpg
    F*ck Cancer

    Eat your veggies

  27. #27
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    This recipe is so simple and so delicious. This is my choice of food; nutritious and eating food that is close to the ground

    F*ck Cancer

    Eat your veggies

  28. #28
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    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
    F*ck Cancer

    Eat your veggies

  29. #29
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    spinach shrinkage

    Vegetarian / Vegan / Raw recipes & chat-12985385_1684884598431002_393639725768000717_n.jpg
    F*ck Cancer

    Eat your veggies

  30. #30
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Everything you want to know about Matcha!

    F*ck Cancer

    Eat your veggies

  31. #31
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    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
    F*ck Cancer

    Eat your veggies

  32. #32
    mtbr member
    Reputation:
    Join Date
    May 2016
    Posts
    1
    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.

  33. #33
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    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
    F*ck Cancer

    Eat your veggies

  34. #34
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    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
    F*ck Cancer

    Eat your veggies

  35. #35
    mtbr member
    Reputation: Fuzzle's Avatar
    Join Date
    Mar 2015
    Posts
    544
    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?

  36. #36
    Maaaaan
    Reputation: Ericmopar's Avatar
    Join Date
    Aug 2003
    Posts
    4,259
    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.

  37. #37
    mtbr member
    Reputation: Fuzzle's Avatar
    Join Date
    Mar 2015
    Posts
    544
    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 .

  38. #38
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    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!
    F*ck Cancer

    Eat your veggies

  39. #39
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    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
    F*ck Cancer

    Eat your veggies

  40. #40
    mtbr member
    Reputation: Fuzzle's Avatar
    Join Date
    Mar 2015
    Posts
    544
    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.

  41. #41
    mtbr member
    Reputation:
    Join Date
    May 2016
    Posts
    1
    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.

  42. #42
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Hey Forsten welcome to the forum and sharing a yummy snack
    F*ck Cancer

    Eat your veggies

  43. #43
    mtbr member
    Reputation: Fuzzle's Avatar
    Join Date
    Mar 2015
    Posts
    544
    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
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    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.
    F*ck Cancer

    Eat your veggies

  45. #45
    mtbr member
    Reputation: Fuzzle's Avatar
    Join Date
    Mar 2015
    Posts
    544
    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
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    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.
    F*ck Cancer

    Eat your veggies

  47. #47
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    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.
    F*ck Cancer

    Eat your veggies

  48. #48
    mtbr member
    Reputation: Fuzzle's Avatar
    Join Date
    Mar 2015
    Posts
    544
    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!

  49. #49
    mtbr member
    Reputation:
    Join Date
    Sep 2008
    Posts
    150
    Quote Originally Posted by cyclelicious View Post
    Click image for larger version. 

Name:	VegNews.Paella.jpg 
Views:	109 
Size:	217.4 KB 
ID:	1072403
    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.

  50. #50
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    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).

    Name:  eggplants-on-grill-image-300x225.jpg
Views: 935
Size:  30.9 KB

    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.

    Name:  charred-eggplants-image-300x225.jpg
Views: 936
Size:  35.5 KB

    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.)

    Name:  smoked-eggplant-flesh-image-300x225.jpg
Views: 949
Size:  25.9 KB

    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.
    F*ck Cancer

    Eat your veggies

  51. #51
    mtbr member
    Reputation: Fuzzle's Avatar
    Join Date
    Mar 2015
    Posts
    544
    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 .

  52. #52
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    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.
    F*ck Cancer

    Eat your veggies

  53. #53
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    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
    Evolutionsverlierer
    Reputation: acer66's Avatar
    Join Date
    Oct 2010
    Posts
    976
    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.

  55. #55
    mtbr member
    Reputation: Fuzzle's Avatar
    Join Date
    Mar 2015
    Posts
    544
    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
    Maaaaan
    Reputation: Ericmopar's Avatar
    Join Date
    Aug 2003
    Posts
    4,259
    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
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    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.
    F*ck Cancer

    Eat your veggies

  58. #58
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Avocado, cucumber and Sriracha‬ mayo sushi



    Buddist Chef makes it look easy to prepare and mouthwatering
    F*ck Cancer

    Eat your veggies

  59. #59
    mtbr member
    Reputation:
    Join Date
    Jul 2015
    Posts
    27

    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
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    ^ Very nice!
    F*ck Cancer

    Eat your veggies

  61. #61
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    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.
    F*ck Cancer

    Eat your veggies

  62. #62
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    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.
    F*ck Cancer

    Eat your veggies

  63. #63
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    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)
    F*ck Cancer

    Eat your veggies

  64. #64
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Vegetarian / Vegan / Raw recipes & chat-uoav5rt-1-.jpg

    click to enlarge
    F*ck Cancer

    Eat your veggies

  65. #65
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    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.
    F*ck Cancer

    Eat your veggies

  66. #66
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    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.
    F*ck Cancer

    Eat your veggies

  67. #67
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    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
    F*ck Cancer

    Eat your veggies

  68. #68
    mtbr member
    Reputation:
    Join Date
    Apr 2004
    Posts
    724
    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
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    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.
    F*ck Cancer

    Eat your veggies

  70. #70
    mtbr member
    Reputation:
    Join Date
    Apr 2004
    Posts
    724
    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
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    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
    F*ck Cancer

    Eat your veggies

  72. #72
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    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
    F*ck Cancer

    Eat your veggies

  73. #73
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    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.
    F*ck Cancer

    Eat your veggies

  74. #74
    Epic eater
    Reputation:
    Join Date
    Oct 2005
    Posts
    356
    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
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Happy Avocaturday

    Vegetarian / Vegan / Raw recipes & chat-14368870_10154528724582813_8930945455643146683_n.jpg
    F*ck Cancer

    Eat your veggies

  76. #76
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    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.
    F*ck Cancer

    Eat your veggies

  77. #77
    mtbr member
    Reputation:
    Join Date
    Sep 2008
    Posts
    150
    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
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    ^ mmm love lentils
    F*ck Cancer

    Eat your veggies

  79. #79
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    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!
    F*ck Cancer

    Eat your veggies

  80. #80
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Meatless Monday


    Vegetarian / Vegan / Raw recipes & chat-14705711_808886292587817_432509336906819849_n.jpg
    F*ck Cancer

    Eat your veggies

  81. #81
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    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
    F*ck Cancer

    Eat your veggies

  82. #82
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    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.
    F*ck Cancer

    Eat your veggies

  83. #83
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Vegetarian / Vegan / Raw recipes & chat-15195906_10154463772699193_4830571285526623725_o.jpg
    F*ck Cancer

    Eat your veggies

  84. #84
    Magically Delicious
    Reputation: Cleared2land's Avatar
    Join Date
    Aug 2012
    Posts
    8,245
    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

    Work Truck - Dassault Falcon 7X

  85. #85
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    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
    F*ck Cancer

    Eat your veggies

  86. #86
    Maaaaan
    Reputation: Ericmopar's Avatar
    Join Date
    Aug 2003
    Posts
    4,259
    Mmmmmmm, that sounds good.
    Communist Party Member Since 1917.

  87. #87
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    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
    F*ck Cancer

    Eat your veggies

  88. #88
    mtbr member
    Reputation:
    Join Date
    Jun 2008
    Posts
    84
    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
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    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.
    F*ck Cancer

    Eat your veggies

  90. #90
    I’ll be at Waterdog
    Reputation: Ol Bromy's Avatar
    Join Date
    Feb 2009
    Posts
    728
    Getting hungry looking at these recipes!
    MOUNTAIN BIKERS HAVE
    SINGLE TRACK MINDS

  91. #91
    Magically Delicious
    Reputation: Cleared2land's Avatar
    Join Date
    Aug 2012
    Posts
    8,245
    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

    Work Truck - Dassault Falcon 7X

  92. #92
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    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
    F*ck Cancer

    Eat your veggies

  93. #93
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    What do you mean there isn't a vegan option?


    F*ck Cancer

    Eat your veggies

  94. #94
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Name:  VegNews.PomegranataSalad.jpg
Views: 712
Size:  41.7 KB


    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.
    F*ck Cancer

    Eat your veggies

  95. #95
    mtbr member
    Reputation:
    Join Date
    Oct 2010
    Posts
    297

    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
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Vegan Snickerdoodles

    Name:  snickerdoodles-large.jpg
Views: 647
Size:  23.0 KB

    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.
    F*ck Cancer

    Eat your veggies

  97. #97
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    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.
    F*ck Cancer

    Eat your veggies

  98. #98
    mtbr member
    Reputation:
    Join Date
    Oct 2010
    Posts
    297

    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
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    That pie looks scrumptious!
    F*ck Cancer

    Eat your veggies

  100. #100
    mtbr member
    Reputation:
    Join Date
    Oct 2010
    Posts
    297
    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!

  101. #101
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Cooking with Onions!


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

    Yellow Onion
    Pros: Low cost and available all year round.
    Cons: None
    Cooking Uses: These onions are great for just about anything. From soups to salad, and everything in between - yellow onions taste great! However, these are the type of onions you'll want to use for caramelizing since they're high in sugar.


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

    Red Onion
    Pros: Strong spicy taste if eaten raw.
    Cons: Not great for caramelizing or long cooking times.
    Cooking Uses: These are wonderful for topping salads and grilling! Red onions also taste fantastic on burgers and sandwiches - anytime you can eat onions raw, this is the type to do it with!


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

    Sweet Onion
    Pros: Mild taste when consumed raw and goes great with many types of recipes.
    Cons: Shorter shelf life.
    Cooking Uses: Great for a variety of recipes (especially when used in slow cookers). The sweet taste is delicious raw or cooked and pairs well with items like tomatoes and potatoes!

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

    White Onion
    Pros: Sharp flavor and very versatile when used in cooking.
    Cons: Thin skin and powerful impact on eyes when chopping.
    Cooking Uses: White onions are a staple in Latin cooking! Throw them in a salsa, guacamole, tacos, or whatever else your heart desires. The strong raw taste is best when offset by other more gentle flavors! They also work as a great pizza topping!


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

    Bonus: Shallot
    Pros: Mild taste and a hint of garlic.
    Cons: Expensive!
    Cooking Uses: Use as a side for fancier meals and feasts - or sliced thinly in Asian-style cuisine! They are also great as a side dish for savory dishes!

    sauce: Learn How To Use Each Type Of Onion Perfectly
    F*ck Cancer

    Eat your veggies

  102. #102
    Magically Delicious
    Reputation: Cleared2land's Avatar
    Join Date
    Aug 2012
    Posts
    8,245

    The Onion Option...

    ^^^^ What a great, simple guide to onions!

    Thanks!
    A bad day of cycling is better than a good day at work

    Work Truck - Dassault Falcon 7X

  103. #103
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Jackfruit has been identified as one of the hottest food trends for 2017!

    I spotted some in chinatown, yesterday in Toronto. I'm not sure that I have ever tried this interesting looking fruit! So I did some digging to learn more.



    Vegetarian / Vegan / Raw recipes & chat-15844086_1861617207416055_8896736208948471243_o.jpg

    The national fruit of Bangladesh, young unripened jackfruit has become a popular meat-free stand-in for shredded beef, thanks to its texture.

    Pinterest searches for jackfruit call up several recipes like vegan nachos, Korean bulgogi barbecue and even ribs.

    The fruit is also a good source of vitamin C, while its seeds are rich in protein, potassium, calcium and iron, and it has been hailed as a "miracle food crop" that could help offset global food insecurities

    Hottest Food Trends Of 2017, As Predicted By Pinterest

    Here's a link to some recipes (I haven't tried any of these)



    I also found some "Lucky Candy" in my travels on new years eve ... Peace and good eats in 2017!

    Vegetarian / Vegan / Raw recipes & chat-15780917_1861617500749359_7900519285589589537_n.jpg
    F*ck Cancer

    Eat your veggies

  104. #104
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    I've never made my own mushroom gravy but I have had it at one of my favorite restaurants (Fresh Fresh Restaurants ) One of my favorite ways to cook cauliflower is roasting so this recipe should be the cat's meow


    Cauliflower steaks with mushroom gravy

    Vegetarian / Vegan / Raw recipes & chat-cauliflower-steaks-mushroom-gravy-03-600x900.jpg

    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour, 15 minutes

    Yield: 4 servings

    Ingredients

    For the mushroom gravy:
    1 ounce dried porcini mushrooms (or another variety of dried mushrooms)
    1/4 cup extra virgin olive oil
    1 small onion, finely chopped (about 1 cup)
    8 ounces fresh cremini mushrooms (or another variety of fresh mushrooms), diced (about 1 1/2 cups)
    3/4 teaspoon garlic salt
    4 tablespoons arrowroot starch
    3 cups vegetable broth
    1 tablespoon tamari
    For the cauliflower steaks:
    1 large head of cauliflower
    1 teaspoon dried thyme
    1 teaspoon dried oregano
    1/2 teaspoon salt
    1/4 teaspoon pepper
    high heat oil or cooking spray, for misting
    fresh parsley for topping

    Instructions

    In a large measuring cup or a small bowl, combine 2 cups hot water with the dried mushrooms, then allow to sit for at least 10 minutes.
    In a medium-size pot, warm the olive oil over medium heat. Add the onion, fresh mushrooms and garlic salt, and cook for 10 minutes, until the mushrooms are tender. Next, separate the dried mushrooms from the liquid (reserving the liquid for later), chop them into small pieces, and then add them to the pot with the cooked fresh mushrooms. Sprinkle in the arrowroot powder, stir everything together, and cook for 1 minute. Pour in the reserved mushroom liquid and the vegetable broth, and bring the liquid to a boil. Lower heat and allow to simmer for 5 minutes, until slightly thickened, while stirring intermittently. Remove from heat, season with tamari and set aside to cool.
    Preheat oven to 400ºF and line a baking sheet with parchment paper. Using a large sharp knife, trim the leaves from the bottom of the cauliflower and cut off the very bottom of the stem. Cut the cauliflower in half down the middle, through the stem. Take one half of the cauliflower and cut it into 3/4 to 1-inch thick slices—you should end up with 2-3 steaks, with some florets falling from the sides. Repeat with the other half of the cauliflower.
    In a small bowl, combine the thyme, oregano, salt, and pepper. Arrange the cauliflower steaks on the baking sheet a few inches apart and lightly spray them with oil. Sprinkle the seasoning on top, and then bake in the oven for 15 minutes. Flip them over and continue to bake for another 15 minutes, until light golden brown and crispy.
    While the cauliflower bakes, transfer the gravy to a blender and blend until smooth. If you prefer some larger pieces of mushrooms in your gravy, be sure to scoop them out before blending. Pour the gravy back into the pot and warm over low heat. When the cauliflower steaks are done, serve immediately with warm gravy. Top with fresh parsley, if desired, and enjoy!
    Notes

    Recipe makes approximately 4 cups of gravy, which will likely be more than you need.


    sauce: Cauliflower Steaks with Mushroom Gravy
    F*ck Cancer

    Eat your veggies

  105. #105
    mtbr member
    Reputation:
    Join Date
    Jun 2008
    Posts
    84
    This looks great, just added it to our Paprika app.

    If you don't have it I would highly suggest the Paprika Recipe Manager app. It is pretty awesome. https://paprikaapp.com/

  106. #106
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Quote Originally Posted by Thmp Thmp View Post
    This looks great, just added it to our Paprika app.

    If you don't have it I would highly suggest the Paprika Recipe Manager app. It is pretty awesome. https://paprikaapp.com/
    Thanks for sharing!
    F*ck Cancer

    Eat your veggies

  107. #107
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Forks Over Knives Magazine hit the newsstands in December 2016

    The new print magazine from influential vegan film, book, and program empire provides yet another plant-based resource.

    Forks Over Knives released its debut issue of a magazine by the same name in December. The magazine features more than 70 plant-based recipes, an interview with Venus Williams, inspirational success stories from people who transitioned to a plant-based diet, and practical tips and advice about living a cruelty-free lifestyle. Released in 2011, the documentary film Forks Over Knives explored the disease-preventing possibilities of following a plant-based diet, and has been credited for influencing many people—including comedian Craig Ferguson—to transition to a plant-based diet. The film grew into a vegan brand, and has since introduced various resources—such as meal plans, inspirational materials, and online cooking classes—to inspire others to embrace a whole-foods, plant-based diet.
    https://www.forksoverknives.com/prod...ives-magazine/
    F*ck Cancer

    Eat your veggies

  108. #108
    mtbr member
    Reputation:
    Join Date
    Oct 2010
    Posts
    297
    I had a chance to make the vegan cheese in post #62. For the first time having something like this it was surprisingly pretty darn good! I made it before leaving for work so it had plenty of time to set up till I got back home at 4:00 am from my 18 mile one way commute. I was real hungry and could have ate the whole thing but wanted to save some for my wife to try (she did not really care for it).

    It was good sliced piling the chili powder on like I would do with regular cheese. I put some on a regular grilled cheese but the vegan cheese didn't melt, it tasted good! I used a glass bowl instead of a ramekin since I didn't have any of those, it worked great and again, so simple! One of my next things is going to be the Vegan Chicago Style Deep Dish Pizza With Spicy Sauce in post #71. Here is the vegan cheese, enjoy!
    Attached Thumbnails Attached Thumbnails Vegetarian / Vegan / Raw recipes & chat-image.jpg  


  109. #109
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    looks great!
    F*ck Cancer

    Eat your veggies

  110. #110
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    TERIYAKI TEMPEH MEATBALLS
    These tempeh meatballs are coated in a sweet and savory teriyaki glaze. Serve them up with veggies and rice for a hearty vegan main dish, or alone as a scrumptious party appetizer!


    Vegetarian / Vegan / Raw recipes & chat-16002765_1421369324540619_9182743306809622269_n.jpg
    15 min
    Prep Time

    20 min
    Cook Time

    35 min
    Total Time

    Ingredients

    For the Tempeh Meatballs


    1 to 2 tablespoons vegetable oil
    1 (8 ounce) package tempeh, broken into 1 to 2 inch chunks
    1/2 cup panko breadcrumbs
    1/4 cup coarsely chopped onion
    2 garlic cloves, minced
    2 tablespoons unflavored soy or almond milk
    1 tablespoon soy sauce
    1/2 teaspoon liquid smoke
    For the Teriyaki Sauce
    1/4 cup soy sauce
    3 tablespoons maple syrup
    1 tablespoon rice vinegar
    1 tablespoon sake (optinal, but very nice)
    2 garlic cloves, minced
    1 teaspoon freshly grated ginger
    dash white pepper
    6 tablespoons cold water, divided
    2 teaspoons cornstarch
    For Serving
    2 scallions, chopped
    toasted sesame seeds

    Instructions

    Make the Tempeh Meatballs
    Preheat oven to 400° and lightly oil a baking sheet.
    Place all ingredients into a food processor bowl and pulse, just until ingredients are chopped and well mixed. Don't overdo it.
    Roll the mixture into 1 inch balls and arrange on the prepared baking sheet. Bake for 15 minutes, or until the meatballs begin to brown, flipping once or twice during baking.

    Make the Teriyaki Sauce
    While the meatballs bake, place soy sauce, maple syrup, rice vinegar, sake, garlic, ginger, white pepper, and 2 tablespoons of water into a medium saucepan and place over medium heat. Stir a few times to mix the ingredients and bring the mixture to a simmer. Lower heat and allow to simmer for about 8 minutes, stirring occasionally.
    While the sauce simmers, place the remaining 4 tablespoons of water into a small bowl. Stir in the cornstarch until fully dissolved.
    Add the cornstarch mixture to the sauce and allow to simmer until it thickens up, about 2 minutes. Remove from heat.

    Finish and Serve
    When the meatballs are done baking, add them to the saucepan and gently stir to coat with the sauce. Serve with a sprinkling of sesame seeds and scallions.


    Sauce: Teriyaki Tempeh Meatballs - Connoisseurus Veg
    F*ck Cancer

    Eat your veggies

  111. #111
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Vegan Peanut butter Cookies

    Vegetarian / Vegan / Raw recipes & chat-2017_01_04_9-22-16_9999_4healthyhappylifekblog-recipepeanut-butter-cookies.jpg

    These chewy and tender peanut butter cookies are the perfect feel good treat. Vegan and accented with vanilla and cinnamon.
    Ingredients

    wet:

    1/2 cup peanut butter, softened
    2 Tbsp vegan butter (Earth Balance) (Or sub coconut oil, melted)
    1/2 cup maple syrup
    1 tsp vanilla extract
    1 flax egg (1/4 cup water + 1 Tbsp roasted ground flax seeds)
    3/4 tsp apple cider vinegar -- optional but helps activate the baking powder

    dry:

    2 cups gluten free flour or traditional flour**
    2 tsp baking powder
    3/4 tsp cinnamon
    1 tsp pink salt
    optional: 1/4 tsp baking soda
    **I used 1 cup oat flour and 1 cup gf blend
    optional: add vegan chocolate chips if desired
    Instructions

    Fifteen minutes before starting, make your flax egg by whisking 1/4 cup warm water with 1 Tbsp ground flax seeds. Use a roasted or lightly pan-toasted flax seed. This will have a nuttier and nicer flavor for the cookies. Place the flax egg in the fridge for at least five minutes to set a bit.
    Preheat oven to 350 and line a baking sheet with parchment or grease with coconut oil.
    Add the wet ingredients to a mixing bowl and beat with a mixer until smooth.
    Add the dry ingredients a bit at a time and continue beating until smooth and fluffy. Do not overbeat or you will lose some of the fluffiness.
    Scoop the cookie dough onto the parchment. Crease with a fork if desired.
    Bake for 10-12 minutes at 350 degrees. Cool on cooling rack.
    Yield: 12 cookies
    Prep Time: 00 hrs. 15 mins.
    Cook time: 00 hrs. 12 mins.
    Total time: 27 mins.


    Sauce Vegan Peanut Butter Cookies
    F*ck Cancer

    Eat your veggies

  112. #112
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    One Pot Chickpea Tiki Masala


    Vegetarian / Vegan / Raw recipes & chat-chickpea-tiki-masala-06-700x1050.jpg

    Ingredients:

    2 tablespoons extra virgin olive oil
    1 medium onion, diced (approx. 1 and 1/2 cup)
    1 teaspoon fine sea salt
    2 jalapeños, cored and finely chopped
    4-inches fresh ginger, minced (approx. 2 tablespoons)
    4 garlic cloves, minced (approx. 2 tablespoons)
    1 teaspoon garam masala
    1 teaspoon ground cumin
    1 teaspoon curry powder
    1/2 teaspoon smoked paprika (or regular paprika)
    pinch cayenne (optional)
    3 tablespoons tomato paste
    2 (15-ounce) cans diced fire roasted tomatoes*
    1 cup vegetable broth
    1 (15-ounce) can chickpeas, drained and rinsed
    3/4 cup unsweetened coconut milk

    brown basmati rice, plain dairy-free yogurt, fresh cilantro and warm naan for serving

    Directions:

    In a large pot, warm the oil over medium heat. Add the onion and the salt, stir and cook for 3 minutes. Add the jalapeño, ginger, and garlic then cook for 2 minutes. Lastly, add the spices (garam masala, cumin, curry, paprika, cayenne) and the tomato paste then stir together and cook for 2 more minutes.

    Pour the cans of diced tomatoes with their juices and 1 cup vegetable broth into the pot. Bring to a boil and cook for 10 minutes, stirring intermittently.

    Reduce heat to a simmer then stir in the coconut milk and chickpeas. Cook until heated through. Serve warm with brown basmati rice, fresh cilantro, plain yogurt and naan. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

    Sauce: One Pot Chickpea Tiki Masala - Making Thyme for Health
    F*ck Cancer

    Eat your veggies

  113. #113
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Winter One-Pot Lentils and Rice

    Prep time: 10 mins
    Cook time: 30 mins
    Total time: 40 mins
    Serves: 4



    Vegetarian / Vegan / Raw recipes & chat-one-pot-lentil-rice-cropped.jpg

    Ingredients

    Sauté ingredients
    1 tablespoon oil
    ½ cup chopped onion
    2 cloves garlic, minced
    Pressure cooker ingredients
    3½ cups water
    1½ cups uncooked brown rice
    1 cup uncooked brown lentils
    1 cup peeled and diced rutabaga, turnip,or potato
    2-inch sprig fresh rosemary
    1 tablespoon dried marjoram or thyme
    Salt and pepper to taste

    Instructions
    For the sauté, use the sauté setting over normal, or medium heat, and heat the oil or broth. Add the onion and sauté until transparent, 5 minutes. Then add the garlic and sauté a minute more.
    For the pressure cooker, add the water, brown rice, lentils, rutabaga, rosemary and marjoram to the onion mixture and stir to combine.
    Put the lid on and make sure that the vent is sealed. Cook on manual setting at high pressure and set for 23 minutes.
    Let the pressure release naturally. Season with salt and pepper before serving and add more marjoram and ground rosemary as needed

    Sauce: Winter One-Pot Lentils and Rice
    F*ck Cancer

    Eat your veggies

  114. #114
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Whole food energy bars

    Vegetarian / Vegan / Raw recipes & chat-dsc_2734-1-550x688.jpg

    Yield: 16 bars

    Ingredients:
    3/4 cup pumpkin seeds
    3/4 cup almonds
    1/2 cup sesame seeds
    1/2 cup oat flour
    1/3 cup hemp seeds
    2 tablespoons chia seeds
    1/8 teaspoon baking soda
    1/4 cup brown rice syrup
    1/4 cup pure maple syrup
    3 tablespoons blackstrap molasses
    1/2 cup dried cherries (optional)

    Directions:
    1) Preheat the oven to 350F and line an 8x8-inch square baking pan with parchment paper so it hangs over two sides.

    2) In a food processor combine the pumpkin seeds and almonds and process into a coarse meal. Add the sesame seeds, oat flour, hemp seeds, chia seeds, and baking soda and pulse a few times to combine.

    3) In a large bowl, stir together the brown rice syrup, maple syrup and molasses. Add the seed mixture and stir until fully combined. It should be thick and sticky. Fold in the dried cherries, if using. Transfer the mixture to the prepared pan and press to flatten. To smooth out the top, it's easier if you place a piece of plastic wrap on top and use a spatula or small roller to press and smooth out the mixture. Remove and discard the plastic wrap.
    Bake for 20 minutes. Allow to cool completely before cutting into bars or squares.

    Vegetarian / Vegan / Raw recipes & chat-dsc_2791-1-1-550x688.jpg

    sauce A Dash of Compassion » Whole food energy bars
    F*ck Cancer

    Eat your veggies

  115. #115
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Korean Tempeh Shiitake Bowl - vegan

    Vegetarian / Vegan / Raw recipes & chat-32003928070_22bc9c7d7d_o.jpg

    serves 4

    Ingredients

    1 cup uncooked basmati rice
    2 cups water
    1 tablespoon rice vinegar
    8 ounces tempeh 1/2-inch cubed
    1/2 tablespoon toasted sesame oil
    1/2 cup slivered red onion
    1 sliced red jalapeno optional
    3.2 ounces shiitake mushrooms large chop
    2 cups hearty greens, chopped/packed firmly i.e. kale, collards, bok choy, etc.
    7 oz packet Saffron Road Korean Stir Fry Simmer Sauce
    1 cup Vegan Korean kimchi
    1 teaspoon black sesame seeds



    Vegetarian / Vegan / Raw recipes & chat-32003927920_2263860781_o.jpg

    Vegetarian / Vegan / Raw recipes & chat-32231079902_3fa8768769_b.jpg



    Instructions

    In a pot, or rice cooker, place rice, water and rice vinegar. Bring to a boil, then adjust heat to a simmer. Cook with lid on for 16-20 minutes.
    In a saute pan over medium heat, place cubed tempeh. Line pan with 1/2-inch of water, and cover with a lid. Steam tempeh for 10 minutes.
    When the tempeh is done, drain water and place tempeh in a bowl to the side. Place sesame oil in the pan, warming it over medium heat. Once hot, add onions and jalapeño, and saute until onions become translucent.
    Add tempeh, and shiitake mushrooms to the pan, cooking over medium heat and browning the tempeh. Cook until mushrooms have reduced in size. Add sauce packet to pan (reserving 1/4 cup for drizzling), adjusting heat to low. Simmer for 5-7 minutes.
    While tempeh mushroom mixture is simmering, steam greens over the rice (whether using a stacked rice cooker, or an in-pot colander), until soft, and vibrant green. Do not over cook.
    Once everything is done, fluff rice with a wooden spoon and divide it between 4 bowls. Next, divide greens, kimchi and tempeh mixture between bowls. Top with black sesame seeds and additional drizzle of Korean Stir Fry Sauce, if you would like. Serve while hot and enjoy!


    Vegan Korean Tempeh Shiitake Bowl - Vegan Yack Attack
    F*ck Cancer

    Eat your veggies

  116. #116
    Captain Climber
    Reputation: Jem7sk's Avatar
    Join Date
    Jan 2013
    Posts
    997
    Quote Originally Posted by cyclelicious View Post
    Jackfruit has been identified as one of the hottest food trends for 2017!

    I spotted some in chinatown, yesterday in Toronto. I'm not sure that I have ever tried this interesting looking fruit! So I did some digging to learn more.



    Click image for larger version. 

Name:	15844086_1861617207416055_8896736208948471243_o.jpg 
Views:	62 
Size:	127.3 KB 
ID:	1113308




    Hottest Food Trends Of 2017, As Predicted By Pinterest

    Here's a link to some recipes (I haven't tried any of these)



    I also found some "Lucky Candy" in my travels on new years eve ... Peace and good eats in 2017!

    Click image for larger version. 

Name:	15780917_1861617500749359_7900519285589589537_n.jpg 
Views:	51 
Size:	141.3 KB 
ID:	1113309
    My wife made pulled "fake-pork" bbq sandwiches with Jackfruit the other day. The texture was very similar but the tastes, of course, was better! I don't usually eat imitation vegan dishes but this was outstanding!

  117. #117
    mtbr member
    Reputation: kubikeman's Avatar
    Join Date
    Jun 2010
    Posts
    903
    Jackfruit seems difficult to come by where I live. I've been making "pulled pork" with oyster mushrooms though!

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

    Ingredients

    1 tablespoon grapeseed oil
    2 pounds oyster mushrooms shredded/pulled into strips
    2 medium yellow onions sliced
    4 jalapeno peppers seeded and sliced
    1 cup BBQ sauce make sure it's vegan
    1/4 cup apple cider vinegar
    1 tablespoon chili powder
    1/2 tablespoon thyme dry
    1/4 tablespoon garlic powder

    Instructions

    1. Heat up oil in large cast iron pan (or pot) and saute onions and peppers for about 7 minutes on medium heat until some browning occurs.

    2. Stir in pulled mushrooms until they are well mixed in with the peppers and onions. You might need to do this in a couple phases depending on the size of your pot.

    3. Add barbecue sauce, apple cider vinegar, chili powder, thyme and garlic powder.

    4. Stir all ingredients together and cook for about 20 minutes over medium-low heat stirring occasionally. You can keep them like this for even longer if you need/want to.

    5. Serve on a soft bun (I used sourdough rolls from the far mar). if you want you can butter the inside of the bun for some extra decadence and you can also add sandwich pickles if that tickles your fancy

    Recipe: Vegan Pulled Pork Sandwich Recipe — Vegetarian Dude
    The cake is a lie.

  118. #118
    Magically Delicious
    Reputation: Cleared2land's Avatar
    Join Date
    Aug 2012
    Posts
    8,245
    ^^^^ That looks like BACON!
    A bad day of cycling is better than a good day at work

    Work Truck - Dassault Falcon 7X

  119. #119
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Quote Originally Posted by Cleared2land View Post
    ^^^^ That looks like BACON!

    If it encourages more people to eat more plant based ...


    Vegetarian / Vegan / Raw recipes & chat-f5cc6039bbd74ed0964fc9ae68eab6c4.jpg
    F*ck Cancer

    Eat your veggies

  120. #120
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Crispy baked tofu nuggets (vegan and gluten-free)


    Vegetarian / Vegan / Raw recipes & chat-dsc_0751.jpg


    Vegetarian / Vegan / Raw recipes & chat-dsc_0603.jpg

    Prep: 5min Cook: 30 min

    INGREDIENTS
    1 14 oz. block extra-firm tofu
    ½ c unsweetened almond milk
    ¼ c almond meal (almond meal flour)https://www.amazon.com/gp/product/B0...bbeb11fac&th=1
    ¼ c cornmeal
    2 Tbsp nutritional yeast
    ½ tsp garlic powder
    ½ tsp sea salt

    Vegetarian / Vegan / Raw recipes & chat-dsc_0552.jpg

    Vegetarian / Vegan / Raw recipes & chat-dsc_0541.jpg

    INSTRUCTIONS
    Drain tofu and slice in half lengthwise. Press tofu between two plates with weight on top for at least 30 minutes. Drain excess water and slice into cubes.
    Pre-heat oven to 425 degrees F. Place parchment paper or spray a large baking sheet.
    Place almond milk in one bowl and all other ingredients in another bowl.
    Dredge tofu in almond milk then breading and place on prepared baking sheet.
    Bake 30 minutes, tossing halfway through. Enjoy!




    NOTES
    Tofu will last in fridge about one week.

    Preparation time does not include time to press tofu (30 minutes). You can do this the night or morning before cooking as well.


    sauce:Crispy Baked Tofu Nuggets (vegan and gluten-free) - Karl Cooks
    F*ck Cancer

    Eat your veggies

  121. #121
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Dijon Roasted Brussels Sprouts

    Name:  VegNews.DijonBrussels.jpg
Views: 703
Size:  34.5 KB

    Serves 6

    What You Need:

    2 teaspoons olive oil
    1 teaspoon minced garlic
    2 tablespoons Dijon mustard
    3 tablespoons agave nectar
    1/2 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    4 cups Brussels sprouts, ends trimmed and sliced in half length-wise

    What You Do:

    Preheat oven to 375 degrees and lightly grease a baking sheet.
    In a small bowl, whisk together oil, garlic, Dijon mustard, agave, salt, and pepper.
    In a medium bowl, toss Brussels sprouts with marinade.
    Place Brussels sprouts in a single layer on baking sheet and roast for 25 to 30 minutes until leaves are crispy and sprouts are golden brown. Serve immediately.
    F*ck Cancer

    Eat your veggies

  122. #122
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Name:  16265182_1202618856486253_6705977640185724096_n.jpg
Views: 703
Size:  31.6 KB
    F*ck Cancer

    Eat your veggies

  123. #123
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Spicy Tofu With Pickled Shiitake Mushrooms

    Vegetarian / Vegan / Raw recipes & chat-healthyish_poke_final_1.jpg

    Ingredients

    4 SERVINGS
    6 ounces shiitake mushrooms, stems removed, caps thinly sliced
    ⅓ cup sugar
    ½ cup plus 5 teaspoons soy sauce
    ½ cup plus 5 teaspoons unseasoned rice vinegar
    1½ cups short-grain brown or white sushi rice
    Kosher salt
    2 tablespoons dried wakame (seaweed)
    5 teaspoons spicy black bean paste
    1 tablespoon maple syrup
    1½ teaspoons toasted sesame oil
    1 14-ounce package firm tofu, drained, patted dry, cut into ¾-inch pieces
    3 scallions, thinly sliced on a diagonal
    ¼ cup coarsely chopped unsalted, roasted, skin-on peanuts



    Preparation

    Bring mushrooms, sugar, ½ cup soy sauce, ½ cup vinegar, and 1 cup water to a simmer in a small saucepan over medium-high heat and cook, stirring occasionally, until sugar is dissolved, about 5 minutes. Transfer mushrooms to a medium bowl with a slotted spoon. Let brine cool, then pour over mushrooms. Cover and chill at least 1 hour.

    Meanwhile, rinse rice until water runs clear (this removes surface starch and keeps rice from getting gummy). Combine rice and 2 cups water in a medium saucepan, season with salt, and let sit 30 minutes.
    Bring rice to a boil. Reduce heat to low, cover, and cook until tender, 30–35 minutes (you can also use a rice cooker). Remove from heat and let sit, covered, 15 minutes; fluff with a fork. Keep warm.

    Soak wakame in ½ cup cold water in a small bowl until softened, 6–8 minutes. Drain and mix in a clean small bowl with black bean paste, maple syrup, oil, remaining 5 tsp. soy sauce, and remaining 5 tsp. vinegar. Add tofu to spicy black bean shoyu, season with salt, and gently toss. Let sit 10 minutes to let flavors meld. Taste and season with more salt if needed.

    Divide rice among bowls and spoon tofu mixture on top of rice. Arrange drained pickled shiitake mushrooms, scallions, peanuts, , if using, around tofu mixture.

    Do Ahead: Mushrooms can be pickled 5 days ahead. Keep chilled.
    F*ck Cancer

    Eat your veggies

  124. #124
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Avocado and Chickpea Mash :


    F*ck Cancer

    Eat your veggies

  125. #125
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Did you know that the top three bestselling cookbooks in Canada in 2016, according to the Toronto Star, were vegan cookbooks? Oh She Glows Everyday, The Oh She Glows Cookbook, and Thug Kitchen were the top three bestselling cookbooks, and Dr. Michael Greger's How Not to Die was also listed as the number three bestselling book in Canada under the Health and Fitness Category.

    Name:  517Mg1FdQhL._SX398_BO1,204,203,200_.jpg
Views: 662
Size:  48.8 KB


    Vegetarian / Vegan / Raw recipes & chat-how-not-die.jpg

    https://www.thestar.com/entertainmen...s-of-2016.html
    F*ck Cancer

    Eat your veggies

  126. #126
    mtbr member
    Reputation:
    Join Date
    Mar 2009
    Posts
    110
    Quote Originally Posted by cyclelicious View Post
    Avocado and Chickpea Mash :



    Your posts always make me hungry! Keep posting pics of yummy food.

  127. #127
    mtbr member
    Reputation:
    Join Date
    Feb 2017
    Posts
    2

    Delicious Hearty Gumbo Hot Pot

    Here is a wonderful vegan recipe to try

    Gumbo Hot Pot

    Prep Time: 5 minutes
    Cook time: 20 minutes
    Total time: 25 minutes
    Yield: 3-4 servings
    Ingredients

    2 tablespoons vegan butter
    1/4 cup unbleached wheat flour, divided
    1/4 cup white wine
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    1 1/2 teaspoon garlic paste
    1/2 stalk fennel, thinly sliced
    1 bunch radishes, chopped (without greens)
    1/3 cup filtered water
    1/4 cup tomato sauce
    1 1/2 cups canned or pre-cooked mixed beans
    1 cup vegan beef chunks
    Directions

    1. Melt butter in large saucepan over medium-high heat, then whisk in 2 tablespoons wheat flour to create a roux.

    2. Add wine, salt, pepper, and garlic, mixing thoroughly.

    3. Add fennel and radishes plus water, then allow veggies to simmer on medium heat for about 10 minutes, until tender.

    4. Add tomato sauce and remaining 2 tablespoons of flour to thicken.

    5. Stir in beans and veggie meat.

    6. Cover and cook for about 5 minutes more.

    Vegan Creole Recipes: Hearty Gumbo Hot Pot - Peaceful Dumpling |Peaceful Dumpling
    Attached Thumbnails Attached Thumbnails Vegetarian / Vegan / Raw recipes & chat-vegan-creole-gumbo.jpg  


  128. #128
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Flourless Raspberry Thumbprint cookies

    Vegetarian / Vegan / Raw recipes & chat-raspberry-thumbprint-cookies10-683x1024.jpg

    Ingredients

    For the raspberry chia jam (can be made ahead of time, you’ll have plenty leftover):

    2 cups frozen raspberries

    2 tablespoon chia seeds

    3 tablespoons pure maple syrup

    1/2 teaspoon vanilla extract



    For the cookies:

    1 tablespoon ground flax + 3 tablespoons water

    2 cups almond flour

    1/3 cup coconut sugar (or brown sugar)

    1/2 teaspoon baking soda

    ¼ teaspoon sea salt

    2 tablespoon coconut oil, not melted

    1 teaspoon vanilla extract

    1 teaspoon almond extract

    Instructions

    Preheat the oven to 350°F. Line a baking sheet with parchment paper or a Silipat (if you just have a cookie sheet, spray very well with cooking spray).

    Stir together raspberries, chia seeds, and maple syrup in a medium pot over low heat. Bring to a gentle boil before and simmer, uncovered, for about 10 minutes (stirring frequently) until mixture thickens. Remove from heat and stir in vanilla extract. Pour into a bowl and place in freezer to cool.

    In a small bowl, stir together flax and water to make a “flax egg.” Set aside to set for 5 minutes

    Place the almond flour, coconut sugar, baking soda, salt, in a large bowl, stirring to combine.

    Add the flax egg, coconut oil, vanilla extract, and almond extract, stirring to combine. You should have smooth dough that’s slightly sticky and easy to form into balls.

    Scoop the dough into one inch balls. Place two inches apart on prepared baking sheet and gently flatten cookies with hands (they won’t spread much while baking.) Use your thumb to make a small indentation in each cookie. Fill each cookies 1/2 tsp chia jam.

    Bake for 11 minutes. Allow cookies to cool on the pan for 10 minutes before transferring to a rack to cool completely.

    Vegetarian / Vegan / Raw recipes & chat-raspberry-thumbprint-cookies6-683x1024.jpg


    Sauce:
    Flourless Raspberry Thumbprint Cookies (Vegan + Paleo) | Hummusapien
    F*ck Cancer

    Eat your veggies

  129. #129
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    How to make a smoothie


    Vegetarian / Vegan / Raw recipes & chat-smoothie-blueprint.jpg

    The Perfect Smoothie Formula
    (makes 2 smoothies)

    1 soft fruit
    2 small handfuls frozen or fresh fruit
    2-4 tablespoons protein powder
    2 tablespoons binder
    1.5 tablespoons oil
    1.5 cups liquid
    1 tablespoon sweetener (optional, less or more as needed)
    optional superfoods, greens, and other ingredients
    6 ice cubes (omit if soft fruit is frozen)
    Select one or more ingredients of each type below and add to blender in specified proportions. Blend until smooth.


    Recommended Soft Fruits

    Banana
    Avocado
    (If you have a high-speed blender that can puree, say, a whole apple or carrot without leaving any chunks behind, then the puree of almost any fruit or vegetable can act as your soft fruit.)

    Recommended Frozen or Fresh Fruits

    Strawberries (you can leave the greens on if you have a powerful blender)
    Blueberries
    Blackberries
    Raspberries
    Peaches
    Mango
    Pineapple
    Recommended Protein Powders

    Hemp
    Sprouted brown rice (tastes chalkier than hemp, but packs more protein per dollar)
    Pea
    Vega Sport (combines all three for complete amino acid profile)
    Lifetime Life’s Basic’s Plant Protein (an affordable hemp, rice, pea, and chia protein blend)
    (Soy and whey are higher-protein, generally cheaper options, but for a variety of reasons I don’t recommend either for long-term use.)

    Recommended Binders

    Ground flaxseed
    Almond butter or any nut butter
    Soaked raw almonds (soak for several hours and rinse before using)
    Rolled oats, whole or ground
    Udo’s Wholesome Fast Food
    Recommended Oils

    Flaxseed oil
    Udo’s Blend or other EFA blend
    Hemp oil
    Coconut oil
    Almond, macadamia, or other nut oil
    Recommended Liquids (unsweetened)

    Water (my favorite)
    Almond milk or other nut milk
    Hemp milk
    Brewed tea
    Recommended Sweeteners

    Honey (not technically vegan)
    Agave nectar (high in fructose, so choose this only before workouts)
    Stevia (sugar-free natural sweetener, the amount needed will vary by brand)
    Optional Superfoods, Greens and Other Ingredients

    Cacao nibs (1-2 tablespoons)
    Carob chips (1-2 tablespoons)
    Ground organic cinnamon (1-2 teaspoons)
    Chia seeds, whole or ground (1-2 tablespoons)
    Greens powder (1-2 teaspoons)
    Whole spinach leaves (1-2 handfuls)
    Maca powder (1-2 teaspoons)
    Jalapeno pepper, seeds and stem removed (one small pepper)
    Ground cayenne pepper (small pinch)
    Sea salt (pinch)
    Lemon or lime juice (1 tablespoon)


    Sauce: How to Make a Smoothie
    F*ck Cancer

    Eat your veggies

  130. #130
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    For St Paddy's day!

    Irish White Bean and Cabbage Stew

    Vegetarian / Vegan / Raw recipes & chat-irish-stew-680-2.jpg

    Ingredients
    1 large onion chopped
    3 ribs celery chopped
    2-3 cloves garlic minced
    1/2 head cabbage chopped
    4 carrots sliced
    1-1 1/2 pounds potatoes cut in large dice
    1/3 cup pearled barley optional or substitute with gluten-free grain
    1 bay leaf
    1 teaspoon thyme
    1/2 teaspoon caraway seeds
    1/2 teaspoon rosemary crushed
    1/2 teaspoon freshly ground black pepper
    6-8 cups vegetable broth
    3 cups cooked great northern beans (2 cans, drained)
    1 14 1/2-ounce can diced tomatoes
    1 tablespoon chopped parsley
    salt to taste

    Instructions

    Crock Pot: Place the vegetables, seasonings, and barley into a large (at least 5 quart) slow cooker. Add enough vegetable broth to just cover the vegetables (start with 6 cups and add more as needed). Cover and cook on low heat for 7 hours. Add beans, tomatoes, parsley, and salt to taste. Check seasonings and add more herbs if necessary. Cover and cook for another hour.

    Stovetop: Place vegetables, seasonings, barley, and broth into a large stockpot. Cover and simmer until vegetables are tender, about 45 minutes. Add remaining ingredients, check seasonings, and add more herbs if necessary. Simmer uncovered for at least 15 minutes before serving.

    Nutrition Facts

    Amount Per Serving (1 serving)
    Calories 254 Calories from Fat 9
    % Daily Value*
    Total Fat 1g 2%
    Total Carbohydrates 52g 17%
    Dietary Fiber 12g 48%
    Protein 12g 24%
    F*ck Cancer

    Eat your veggies

  131. #131
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Moroccan Tagine Cake!


    Try this absolutely delicious and unique tagine cake next time you need to impress someone!
    Here’s how you can make it at home...

    Ingredients

    1 Flat bread
    2 containers hummus
    1 jar sun-dried tomatoes
    1 zucchini (cut in to slices & griddled)
    1 small jar olive tapenade
    1 small jar baba ganoush
    2 cups couscous (cooked)
    1 eggplant (cut into slices & griddled)
    1 jar roast red peppers
    1 jar artichokes
    1/3 butternut squash (cut into slices)
    1/4 cup dried apricots (cut into 1/4’s)
    Handful of green beans (cooked)
    Small handful of flaked almonds
    Harissa paste

    Falafel
    1 tin chickpeas
    1/2 red onion
    1 clove garlic
    1 small bunch parsley
    1 small bunch cilantro
    1 tsp cumin
    1 tbsp harissa paste
    Pinch of salt
    1/4 cup plain flour

    Method:
    1. Griddle all the vegetables & roast the butternut squash slices.
    2. Cut the flatbread to the shape of the cake tin.
    3. Cover the bread with a thin layer of hummus.
    4. Add some Harissa Paste, sun dried tomatoes, olive tapenade & zucchini in a decorative fashion.
    5. Add a layer of cooked couscous.
    6. Add a layer of eggplant, zucchini, olive tapenade, roast peppers, artichoke & push it down with the back of a spoon.
    7. Add the butternut squash & some baba ganoush.
    8. Add a layer of couscous & top with green beans, eggplant, apricot & almonds.
    9. Put all the falafel ingredients in a blender & whizz them up into a paste.
    10. Cover the top of the cake with the paste.
    11. Bake at 200°C (392°F) for 20 minutes.
    12. Take the cake out of the oven & decorate - get as creative as you can!


    F*ck Cancer

    Eat your veggies

  132. #132
    mtbr member
    Reputation:
    Join Date
    Feb 2017
    Posts
    2
    Vegan Tomato Mushroom Avocado Quiche

    Ingredients

    1 package silken tofu
    1 cup dry polenta
    1/4 cup water
    3/4 tsp (plus more to taste) salt
    1/2 tsp garlic powder
    1/2 tsp coriander
    1/4 tsp cumin
    1/4 tsp turmeric
    cayenne dash
    1 tsp agave
    to taste fresh black pepper
    1/4 avocado
    1 plum tomato, sliced
    2 shiitake mushrooms, sliced
    3 tbsp nutritional yeast
    to coat the pan Olive oil
    Directions

    1. Heat oven to 350* F.
    2. Blend the tofu, polenta, spices, agave, water, and salt in a blender. Once done, do a taste test and adjust salt to taste.
    3. Add a few drops of oil to your cast iron skillet and spread it around. I used very little and there was no sticking–but you might need more with a pan of different material. Pour the tofu mixture and pat down.
    4. Add tomato and shittake slices in an arrangement most pleasing to your eye  and bake in the oven for 30-35 mins.
    5. Take out of the oven and add avocado slices, and bake for another 5-10 minutes until edges are golden brown and pulling away from the sides.

    Full Recipe: Healthy Lunch: Vegan Tomato Mushroom Avocado Quiche - Peaceful Dumpling |Peaceful Dumpling
    Attached Thumbnails Attached Thumbnails Vegetarian / Vegan / Raw recipes & chat-easy_tomato_mushroom_avocado_quiche4-700x467.jpg  


  133. #133
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    That dish looks delish!
    F*ck Cancer

    Eat your veggies

  134. #134
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Just in time for St Patrick's Day

    Vegetarian / Vegan / Raw recipes & chat-vegnews.irishstoutstew.jpg

    Vegan Irish Stout Stew

    Serves 8

    What You Need:

    For the stew:
    1 ounce dried porcini mushrooms
    3 cups vegetable broth
    2 tablespoons olive oil
    1 large onion, diced
    1¼ teaspoons salt, plus a pinch
    4 garlic cloves, minced
    8 ounces cremini mushrooms, thinly sliced
    2 celery ribs, thinly sliced
    2 teaspoons dried thyme
    1 teaspoon dried rosemary
    8 ounces carrots, peeled and cut into thin half-moons
    1¼ cups stout beer
    2 tablespoons tomato paste
    Freshly ground black pepper
    ⅓ cup all-purpose flour
    1 cup cold water
    2 (15-ounce) cans kidney beans, rinsed and drained

    For the biscuits:
    1½ cups all-purpose flour
    2 tablespoons sugar
    1 tablespoon baking powder
    1 teaspoon salt
    1 cup leftover mashed potatoes
    ½ cup cold water
    3 tablespoons olive oil
    Chopped fresh parsley, for garnish

    What You Do:

    1. For the stew, place porcinis in a large bowl (if porcinis are large, tear into bite-size pieces). Bring vegetable broth to a boil in a saucepan and pour over porcinis. Cover bowl with a plate to soften porcinis.

    2. Preheat a Dutch oven over medium heat. Heat oil, and then sauté onion and a pinch of salt for six minutes (or until translucent). Add garlic and cook until fragrant (approximately one minute).

    3. Add sliced cremini mushrooms, celery, thyme, and rosemary, and sauté until mushrooms release their moisture and brown slightly (approximately five minutes). Add carrots, stout, tomato paste, remaining 1¼ teaspoons salt, and black pepper, and bring to a boil. The liquid should reduce in approximately three minutes.

    4. Add porcinis and vegetable broth, cover, and bring to a full boil to soften porcinis. In a measuring cup, whisk flour into cold water with a fork until no lumps are left. Slowly add slurry to pot, mixing well as you go. Let soup thicken for five minutes.

    5. Add kidney beans, turn off heat, and cover pot to keep soup warm.

    6. For the biscuits, preheat oven to 425 degrees. In a large mixing bowl, sift flour, sugar, baking powder, and salt. In a separate bowl, use a fork to mix mashed potatoes, water, and olive oil. Mixture should be very loose and mushy.

    7. Make a well in center of flour, and add potato mixture. Mix with fork until a stiff dough starts to form, then turn out dough onto a clean surface and knead a few times to smoothen.

    8. Flatten dough into a disk that is two inches smaller than the pot with the stew in it. Cut disk like a tic-tac-toe board into nine pieces and arrange on top of cooked stew.

    9. Bake uncovered until the biscuits are lightly browned on top and the stew bubbles thickly around them (approximately 20 minutes). Let stew sit for 15 minutes, then garnish with parsley and serve.
    F*ck Cancer

    Eat your veggies

  135. #135
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Buddha Bowl

    Delicious and packed with healthy plant-based nutrients! Enjoy!



    1 clove garlic, minced
    1 tablespoon chopped ginger
    1 pinch of salt
    1 tablespoon soy sauce
    1 tablespoon lemon juice
    1 tablespoon vegetable oil
    1 tablespoon maple syrup
    2 tablespoons sesame tahini
    1 diced sweet potato
    2 dried figs, sliced
    1 tablespoon vegetable oil
    salt

    Directions
    1. Preheat oven to 350˚F (175˚C).
    2. In a mortar place garlic and ginger, add a pinch of salt and ground. (If you don’t have a mortar grind all the dressing ingredients in a blender).
    3. Add the soy sauce, lemon juice, vegetable oil, maple syrup and sesame tahini. Blend.
    4. In a baking dish place the sweet potato, dried figs, oil and salt, stir and bake for 30 minutes.
    5. Serve in a bowl with brown rice and garnish with vinaigrette, avocado, green onion and grated carrot
    F*ck Cancer

    Eat your veggies

  136. #136
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Treat Your Veggies Like Meat

    Vegetarian / Vegan / Raw recipes & chat-sweet-potatoes.jpg

    The best cooking tip I’ve been lucky enough to ever receive came from a pastry chef, who has been a nearly life-long vegetarian. Strangely, this technique involves meat and not dessert.

    I was eating dinner at her home, which included the most delicious roasted vegetables; I asked how she does it. Her elegant answer: “I’ve never understood why people don’t treat vegetables like meat.” After prodding for elaboration, I got the secret: get your pan screaming hot before adding anything to it.

    A nice, browned, crisp sear is one of the best parts of eating meat, vegetables, bread, and pretty much anything else. This browning is known as the Maillard reaction that happens between amino acids and sugar as they are heated. Science was never my strong subject in school, so you can find more comprehensive explanations here or here or in Harold McGee’s excellent On Food and Cooking. The important thing to know is that browning and caramelization—the process that forms a crust—is what makes cooked food taste great.

    When cooking meat, searing the outside is a crucial step (whether you do this first or last is an entirely different debate). You have to be patient and get your pan, grill, or broiler as hot as possible. Have you ever put a steak in a lukewarm pan? If so, it’s a mistake you only make once. The low temperature can even steam the food, which is the opposite of what you want. It only leads to disappointment.

    So why put your chopped vegetables in a cold pan and stick in the oven? Why deny yourself even more caramelized, browned sides of potatoes, beets, or even asparagus? Why have mediocre roasted vegetables when you can have sublime roasted vegetables? (Have I made my case yet?)

    Once you’ve seen the light, there’s the one two-second step that makes all the difference: As soon as you turn on your oven—425° to 450° is best for roasting most—stick a sheet pan or two in to heat up with the oven. After you’ve done that, proceed with cleaning, peeling, chopping, and whatever you need to do to get the vegetables ready. By the time the oven is up to temperature, your pan will be “ripping” (as chefs like to say), and when you spread the chopped vegetables into the pan, you’ll hear the very satisfying sound of searing. Then continue to roast the vegetables as you normally would: undisturbed for 20 to 25 minutes, then start checking and when the crust forms and the vegetables release from the pan, stirring every 10 minutes until they are roasted to your satisfaction.

    Last weekend, I proved my friend’s theory. I found some very adorable fingerling sweet potatoes at the market. After dutifully heating my pan, I dumped the halved potatoes on, and quickly used my jumbo tweezers (pictured) to turn the cut surface down on each piece. They were exquisite.

    Sauce: Treat Your Veggies Like Meat - Mark Bittman
    F*ck Cancer

    Eat your veggies

  137. #137
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    One Pan Mexican Quinoa

    Name:  18244_IMG_5386edit.jpg
Views: 556
Size:  31.7 KB


    Ingredients:

    •1 tablespoon olive oil
    •2 cloves garlic, minced
    •1 jalapeno, minced (optional)
    •1 cup quinoa
    •1 cup vegetable broth
    •1 (15-ounce) can black beans, drained and rinsed
    •1 (14.5 oz) can fire-roasted diced tomatoes
    •1 cup corn kernels, frozen, canned or roasted
    •1 teaspoon chili powder
    •1/2 teaspoon cumin
    •Kosher salt and freshly ground black pepper, to taste
    •1 avocado, halved, seeded, peeled and diced
    •Juice of 1 lime
    •2 tablespoons chopped fresh cilantro leaves (optional)

    Directions:

    1.Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
    2.Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
    3.Serve immediately


    Nutrition Facts:
    Servings Per Container 4
    Amount Per Serving Calories 401.8
    Calories from Fat 130.5
    % Daily Value*
    Total Fat 14.5g22%
    Saturated Fat 2.1g11%
    Trans Fat 0g
    Cholesterol 0mg0%
    Sodium 262.6mg11%
    Total Carbohydrate 57.2g19%
    Dietary Fiber 13.7g55%
    Sugars 1.7g
    Protein 15.2g30%


    sauce: One Pan Mexican Quinoa - Damn Delicious
    F*ck Cancer

    Eat your veggies

  138. #138
    Cycologist
    Reputation: chazpat's Avatar
    Join Date
    Sep 2006
    Posts
    6,310
    ^^^ what's making the carbs so high?
    This post is a natural product. Variances in spelling & grammar should be appreciated as part of its character & beauty.

  139. #139
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Quote Originally Posted by chazpat View Post
    ^^^ what's making the carbs so high?
    Really good question. I'm checking with one of the hospital nutritionists and see if I can get an answer
    F*ck Cancer

    Eat your veggies

  140. #140
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    I checked with my program nutritionist and I revisited the link. She pointed out that corn was one of the carb sources. I could not post the table as a pic:


    So here is the correct break down

    Total Fat 14.5g 22%
    Saturated Fat 2.1g 11%
    Trans Fat 0g

    Cholesterol 0mg 0%

    Sodium 262.6mg 11%
    Total Carbohydrate 57.2g 19%
    Dietary Fiber 13.7g 55%


    Sugars 1.7g
    Protein 15.2g 30%

    Hope this makes more sense.
    F*ck Cancer

    Eat your veggies

  141. #141
    Magically Delicious
    Reputation: Cleared2land's Avatar
    Join Date
    Aug 2012
    Posts
    8,245
    Yum! That looks worthy. For me though, more fire. I would add Chipotle peppers. Chipotle peppers are a dry, smoked jalapeno pepper. They are most commonly made from red jalapenos. They are added to any dish that needs a smoky flavor with a little kick.
    A bad day of cycling is better than a good day at work

    Work Truck - Dassault Falcon 7X

  142. #142
    Cycologist
    Reputation: chazpat's Avatar
    Join Date
    Sep 2006
    Posts
    6,310
    Quote Originally Posted by cyclelicious View Post
    I checked with my program nutritionist and I revisited the link. She pointed out that corn was one of the carb sources. I could not post the table as a pic:


    So here is the correct break down

    Total Fat 14.5g 22%
    Saturated Fat 2.1g 11%
    Trans Fat 0g

    Cholesterol 0mg 0%

    Sodium 262.6mg 11%
    Total Carbohydrate 57.2g 19%
    Dietary Fiber 13.7g 55%


    Sugars 1.7g
    Protein 15.2g 30%

    Hope this makes more sense.
    Thanks, Judy. I know beans are surprisingly high in carbs as well. My blood sugar is too high but I struggle with getting enough calories without eating a lot of carbs. I cut way back last year and my weight plunged lower than I want it to, I don't want to lose any weight, just the high blood sugar.
    This post is a natural product. Variances in spelling & grammar should be appreciated as part of its character & beauty.

  143. #143
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Red Lentil Sambar


    Vegetarian / Vegan / Raw recipes & chat-sambar-680.jpg

    Prep Time 20 minutes
    Cook Time 1 hour
    Total Time 1 hour 20 minutes
    Servings 6



    Ingredients:

    1 cup red lentils
    3 1/2 cups water
    2 tablespoons cold-pressed canola oil [I used 1/8 tsp.]
    1 teaspoon black mustard seeds
    1 onion chopped
    4 garlic cloves minced
    2 hot green chiles seeded and minced
    1 teaspoon grated ginger
    1 14.5-ounce can diced tomatoes drained
    2 teaspoons sambar powder
    1/2 teaspoon ground coriander
    1/4 teaspoon cayenne
    1/4 teaspoon ground cumin
    1 teaspoon salt
    1/2 teaspoon Garam Masala
    1 cup chopped carrots
    1 cup chopped cauliflower
    1 cup green beans cut into 1-inch pieces
    1 cup diced eggplant
    1 tablespoon fresh lemon juice
    1/4 cup chopped cilantro

    Instructions

    • Combine the lentils and water in a pot and bring to a boil. Reduce the heat to medium, cover, and simmer until soft, 30 minutes. Set aside, do not drain.
    • Heat the oil in a skillet over medium heat. Add the mustard seeds. When they begin to pop, add the onion, garlic, chiles, and ginger and cook until softened, 5 minutes. Stir in the tomatoes and cook 2 minutes. Stir in the sambar powder, coriander, cayenne, cumin, salt, and garam masala. Add the carrots, cauliflower, green beans, and eggplant. Cover and cook for 5 minutes to soften.
    • Add the vegetable mixture to the reserved lentils, cover, and simmer until the vegetables are soft, 20 minutes. Add the lemon juice and cilantro and cook 5 minutes longer.



    Sauce Red Lentil Sambar from Vegan Fire and Spice | Recipe from FatFree Vegan Kitchen
    F*ck Cancer

    Eat your veggies

  144. #144
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    What is an Orange?

    The world of citrus fruit is an incestuous one.
    I had long wondered what the difference is between a mandarin, clementine, satsuma and tangerine. It turns out that the answer is: ‘bad question’; clementines, satsumas and tangerines are all varieties of mandarin. Looking a little further into the convoluted family tree of the citrus fruit reveals a pretty complicated soap opera style mess of relationships, with most of the common fruits we enjoy being hybrids of other, more unusual ones.

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


    To try and make sense of the mess I made the above ‘Citrus venn diagram’ to try and illustrate the relationships between fruit. Each circle represents a variety of citrus and those contained where others overlap signify hybrids of the two.

    For example: a grapefruit is a cross between a pomelo and an orange (which is itself a cross between a pomelo and a mandarin).

    It’s a rough representation, I’m not making any distinction between species and cultivars (or even a sub-genus like papeda) but at least I finally understand how mandarins, clementines, satsumas and tangerines all relate to each other. There are many more hybrids out there, but I tried to include only the more common varieties. In fact the ongoing search for a better citrus seems to be an important scientific endeavour, there is even a research centre dedicated to the exploration of citrus located, of course, in Florida.
    Sauce: What is an orange? - Cut squash
    F*ck Cancer

    Eat your veggies

  145. #145
    Epic eater
    Reputation:
    Join Date
    Oct 2005
    Posts
    356
    Quote Originally Posted by cyclelicious View Post
    Red Lentil Sambar


    Click image for larger version. 

Name:	sambar-680.jpg 
Views:	52 
Size:	102.8 KB 
ID:	1129274

    Prep Time 20 minutes
    Cook Time 1 hour
    Total Time 1 hour 20 minutes
    Servings 6



    Ingredients:

    1 cup red lentils
    3 1/2 cups water
    2 tablespoons cold-pressed canola oil [I used 1/8 tsp.]
    1 teaspoon black mustard seeds
    1 onion chopped
    4 garlic cloves minced
    2 hot green chiles seeded and minced
    1 teaspoon grated ginger
    1 14.5-ounce can diced tomatoes drained
    2 teaspoons sambar powder
    1/2 teaspoon ground coriander
    1/4 teaspoon cayenne
    1/4 teaspoon ground cumin
    1 teaspoon salt
    1/2 teaspoon Garam Masala
    1 cup chopped carrots
    1 cup chopped cauliflower
    1 cup green beans cut into 1-inch pieces
    1 cup diced eggplant
    1 tablespoon fresh lemon juice
    1/4 cup chopped cilantro

    Instructions

    • Combine the lentils and water in a pot and bring to a boil. Reduce the heat to medium, cover, and simmer until soft, 30 minutes. Set aside, do not drain.
    • Heat the oil in a skillet over medium heat. Add the mustard seeds. When they begin to pop, add the onion, garlic, chiles, and ginger and cook until softened, 5 minutes. Stir in the tomatoes and cook 2 minutes. Stir in the sambar powder, coriander, cayenne, cumin, salt, and garam masala. Add the carrots, cauliflower, green beans, and eggplant. Cover and cook for 5 minutes to soften.
    • Add the vegetable mixture to the reserved lentils, cover, and simmer until the vegetables are soft, 20 minutes. Add the lemon juice and cilantro and cook 5 minutes longer.



    Sauce Red Lentil Sambar from Vegan Fire and Spice | Recipe from FatFree Vegan Kitchen
    That looks fantastic!
    -------------
    Kona HeiHei, heavy Mongoose fat bike & some cheap Fuji road bike...

  146. #146
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    These look awesome. I have eaten vegan hot cross buns and I am certain these would be tasty. These do take time to make but nothing beats homemade


    Vegetarian / Vegan / Raw recipes & chat-hot-cross-buns-vegan.jpg


    Vegetarian / Vegan / Raw recipes & chat-how-make-vegan-hot-cross-buns.jpg

    Prep Time
    1 hrs 45 mins

    Cook Time
    20 mins

    Total Time
    2 hr 5 mins

    Serves: 12
    Calories: 250 kcal


    Ingredients

    Dough
    2 1/4 tsp yeast
    1 tsp sugar
    1/2 cup lukewarm water
    3/4 cup room temperature/lukewarm unsweetened non-dairy milk
    1/3 cup oil
    3/4 tsp salt
    1 1/2 tsp ground cinnamon
    1/2 tsp ground nutmeg
    1/4 cup sugar
    1 tbsp orange zest
    1 tbsp lemon zest
    3 1/2 - 4 cups all-purpose flour
    1/2 cup raisins
    1/4 cup dried currants (see note below)
    Vegan "Egg" Wash
    2 tbsp unsweetened non-dairy milk
    1 tbsp pure maple syrup

    Icing
    1/2 cup powdered sugar
    1/4 tsp vanilla extract
    2 1/2 tsp unsweetened non-dairy milk

    Instructions
    In your stand mixer bowl, add the yeast, 1 tsp of sugar, and lukewarm water. Let stand for a few minutes.
    When the yeast has foamed up, add the room temperature/lukewarm milk, oil, salt, ground cinnamon, ground nutmeg, sugar, orange zest, lemon zest, and 1 cup of flour. Mix with a spoon to combine.
    Put stand mixer bowl in place, add 2 more cups of flour and using the dough hook, set the mixer to knead.
    If the dough is sticky, add flour 1/2 cup at a time.
    Let mixer knead dough for about 4 minutes and until it is no longer sticky. In the last minute of mixing, add the raisins and currants to incorporate them.
    Lightly oil the inside of a medium-sized bowl.
    Remove dough from mixer bowl and place into the oiled bowl. Cover the bowl with a towel and let it sit in a warm spot until it has doubled in size, about 1 hour.
    Line an 11" x 13" pan with parchment paper. Allow an overhang on each side so they can be easily removed from the pan when done.
    After the hour has passed, punch the dough down and knead for a few seconds to get rid of any air pockets.
    Separate the dough into 12 equal sized pieces.
    Roll each piece into a ball and place each one into the parchment lined pan. It's OK if they are close together.
    Cover with a towel and place in a warm spot. Let rise for 30 minutes. Preheat oven to 375°F.
    Make the vegan "egg" wash...
    Mix the unsweetened non-dairy milk and the maple syrup together.
    After the rolls have rested, using a pastry brush, brush the vegan egg wash over each bun.
    Bake for about 20 minutes or until they are golden brown.
    Remove from oven and let sit for a few minutes in pan.
    Remove buns using parchment paper overhang as handles and place onto a cooling rack. The buns will have joined together while rising/baking. Do not separate them yet.
    While cooling, make the icing...
    Add the powdered sugar, vanilla, and unsweetened non-dairy milk to a small bowl. Mix well until it has all combined to form a thick icing. Place into a piping bag with a very small tip or a small ziplock bag. If using a ziplock bag, snip off one of the bottom corners.

    Once the buns have cooled, pipe the icing onto the buns to make the crosses. (3 horizontal lines and 4 vertical lines)

    Recipe Notes

    If you don't have currants, replace them with more raisins or if you don't want to add more raisins, omit the currants.
    Wait until the buns have fully cooled to add the icing crosses on top or the icing will melt.
    Store in an airtight container for a few days. If you know you will not be able use up all of them within a few days, only put the icing crosses on the ones you know will be eaten quickly. If you add the icing too far in advance and then store, the icing will melt and soak into the buns.
    Buns will stay fresh for up to 3 days.
    Calorie count is with icing.

    Sauce: https://delightfuladventures.com/vegan-hot-cross-buns/
    F*ck Cancer

    Eat your veggies

  147. #147
    Captain Climber
    Reputation: Jem7sk's Avatar
    Join Date
    Jan 2013
    Posts
    997
    Sorry.. put this in the wrong thread.. Will move to the correct one.
    Attached Images Attached Images  
    Last edited by Jem7sk; 04-13-2017 at 04:06 AM.

  148. #148
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Gordon Ramsay' Vegetarian Lunch. (Good ideas. note: you can substitute dairy ingredients to make this vegan)


    F*ck Cancer

    Eat your veggies

  149. #149
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Spring detox cauliflower salad


    Vegetarian / Vegan / Raw recipes & chat-cauliflower-salad-1-2.jpg


    Prep Time: 20 minutes Cook Time: 20 minutes
    Serves 4
    Calories Per Serving: 463

    INGREDIENTS

    Cauli Salad:

    1 14-ounce can chickpeas, drained and rinsed
    chili powder, salt, and pepper
    1 head cauliflower, cut into florets
    1 apple, sliced thin
    1 shallot, sliced thin
    a handful of parsley and mint, chopped
    2 firm avocados, cut into chunks

    Jar Dressing:

    2 tablespoons grainy mustard
    2 tablespoons maple syrup or Agave
    1/4 cup olive oil
    1/4 cup water
    juice and zest of one lime
    salt and pepper, to taste

    INSTRUCTIONS

    Chickpeas: Preheat oven to 400 degrees. Place chickpeas on a baking sheet lined with parchment. Drizzle with olive oil and sprinkle with chili powder, salt, and pepper to taste. Roast for 20-30 minutes until crispy and browned.
    Cauliflower Prep: Working in batches, run the cauliflower florets through a food processor until you get “rice” – it should take about 20-30 pulses.
    Dressing: Shake up all the ingredients in a jar, or whisk together. Taste and adjust.
    Assembly: Toss everything together. That’s it!

    NOTES

    Reserve a few chickpeas and herbs to top the salad, just to make it pretty.

    This salad doesn’t last long once tossed together, so if you’re prepping in advance, keep everything separate.
    F*ck Cancer

    Eat your veggies

  150. #150
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    my caturday lunch



    Vegetarian / Vegan / Raw recipes & chat-17990886_1916187248625717_4777925725864763780_n.jpg

    Organic quinoa, house-made hummus, roasted cauliflower, za’atar salsa, carrots, cabbage, beets, mint, pomegranate, organic greens, radish,
    sesame seeds, seed flatbread with lemon tahini sauce... omg it was good!


    Then we did a big walk in Kensington market ...and spotted a pair of Rockabillies

    Vegetarian / Vegan / Raw recipes & chat-18034293_1916192588625183_3109139383622314488_n.jpg



    And I did my best gangsta pose.

    Vegetarian / Vegan / Raw recipes & chat-17990859_1916196665291442_8415679027881335388_n.jpg
    F*ck Cancer

    Eat your veggies

  151. #151
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    With spring-time comes rhubarb, scapes, fiddleheads and those lovely long stems of asparagus. Just in case you needed some asparagus inspiration


    Simple Grilled Asparagus


    Vegetarian / Vegan / Raw recipes & chat-20150421-asparagus-three-ways-2-thumb-1500xauto-422164.jpg


    Serves 4
    Prep and cook time 10 minutes

    INGREDIENTS

    1 pound asparagus, trimmed and peeled (if desired)
    3 tablespoons extra-virgin olive oil
    Kosher salt and freshly ground black pepper
    1 lemon (optional)

    DIRECTIONS

    Toss asparagus with 2 tablespoons olive oil, salt, and pepper.
    Place over a grill preheated to high heat and cook, turning occasionally, until well-charred and tender, 5 to 8 minutes.
    If desired, cut lemon in half and place cut side down on grill until charred, about 3 minutes.
    Transfer asparagus to a large plate, drizzle with remaining olive oil, sprinkle with lemon (if desired), and serve immediately.
    F*ck Cancer

    Eat your veggies

  152. #152
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Sichuan-Style Asparagus and Tofu Salad


    Vegetarian / Vegan / Raw recipes & chat-20150305-sichuan-asparagus-tofu-salad-4-thumb-1500xauto-420461.jpg

    Serves: 4-6
    Prep and cook time 30 minutes

    INGREDIENTS

    For the Sauce:
    4 to 8 whole hot Chinese dried red peppers (or arbol chilies), stems removed
    2 teaspoons Sichuan peppercorns
    1/4 cup vegetable or canola oil
    3 tablespoons Chinkiang vinegar (or a mixture of 2 tablespoons rice vinegar and 1 tablespoon balsamic vinegar)
    2 tablespoons soy sauce
    1 tablespoon sugar
    1 tablespoon minced fresh garlic (about 3 medium cloves)
    1 tablespoon toasted sesame seeds

    For the Salad:
    Kosher salt
    1 pound thin asparagus stalks, ends trimmed, cut into 2-inch pieces
    10 ounces extra-firm plain, smoked, or five-spice tofu, cut into 2-inch matchsticks
    4 scallions, sliced thinly on a sharp bias

    DIRECTIONS

    1. For the Sauce: Place chilies and Sichuan peppercorns on a microwave-safe plate and microwave on high until toasted and aromatic, about 15 seconds. Transfer to a mortar and pestle or a food processor and crush until it's about the texture of store-bought crushed red pepper flakes. Transfer to a small saucepan.

    2. Heat oil in a skillet over medium heat until shimmering. Immediately pour hot oil over chili/peppercorn mixture (it should sizzle). Let cool for 5 minutes then transfer to a medium bowl. Add sesame seeds and set aside.

    3.Combine sugar, vinegar, soy sauce, and garlic in a small bowl and stir until sugar is dissolved. Add chili oil mixture. Set aside until ready to use. (Sauce can be stored in a sealed container in the fridge for up to 2 weeks).

    4. For the Salad: Bring a large pot of salted water to a boil over high heat. Add asparagus and cook, stirring occasionally, until asparagus is bright green with a tender snap, about 1 minute. Drain in a colander and rinse under cold running water until completely cooled. Transfer to a rimmed baking sheet lined with a clean kitchen towel or a double layer of paper towels and shake to dry thoroughly.

    5. Combine asparagus, tofu, and scallions in a large bowl. Stir dressing and add to taste, tossing to coat vegetables. Serve immediately.
    F*ck Cancer

    Eat your veggies

  153. #153
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Vegan Lemongrass Coconut Noodle Soup

    Absolutely packed full of flavour and texture!
    Vegetarian / Vegan / Raw recipes & chat-lemongrass-coconut-noodle-soup-2-640x960.jpg


    PREP TIME 15 minutes
    COOK TIME 25 minutes
    SERVES 4


    INGREDIENTS
    Soup Base

    1 tsp Cumin Seeds
    2 tsp Coriander Seeds
    3 cloves garlic
    1 stalk Lemon Grass
    1 inch Piece of Fresh Ginger
    Juice of 1 Lime
    2 Red Chillis (I used medium but you can use hotter if you like lots of spice!)
    2 tsp Soy Sauce (or sub tamari for a gluten free option)

    Everything Else
    1 (200g) block Tofu
    1 Carrot
    1 Red Onion
    1 Red Pepper
    2 cups (170g) Mushrooms
    1 (400g) can Coconut Milk
    1 cups (550ml) Vegetable Broth
    200 g Rice Noodles (dry weight)
    1 Spring Onion
    1 handful Fresh Coriander
    Sesame Seeds for garnish


    INSTRUCTIONS
    First make the base for the soup. Peel the ginger and chop the woody part off of the lemongrass stalk. Chop everything into small chunks and place into a blender. Blend for 1 minute or until completely smooth.

    Chop the tofu into 1 inch chunks and fry for 3-4 minutes on one side, then flip the pieces and cook for a further 4 minutes until golden brown. Take off the heat and set aside.

    Chop the carrot, red onion and red pepper into strips that are roughly the same size. This will help them cook evenly. Heat a little oil in a large sauce pan and saute the vegetables with the blended base ingredients for 5 minutes stirring occasionally. Add the coconut milk and vegetable broth and bring to a simmer.

    While the soup is simmering, place the rice noodles into a heatproof bowl and cover with just boiled water. Let sit for 10 minutes. After 10 minutes, drain.
    Slice the mushrooms and fry in a small pan until golden brown. Then slice the spring onion into thin slices.

    Assemble the soup by first placing some rice noodles in the bottom of a dish, then topping with some of the soup mixture, some tofu, mushrooms and fresh spring onion. Sprinkle on a few sesame seeds if desired.


    Vegetarian / Vegan / Raw recipes & chat-lemongrass-coconut-noodle-soup-1-2-640x960.jpg
    F*ck Cancer

    Eat your veggies

  154. #154
    mtbr member
    Reputation:
    Join Date
    Jun 2008
    Posts
    84
    Got to make this one soon. Looks awesome.

  155. #155
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    The Buddhist Chef makes flautas


    Instead of the usual beef or chicken, chickpeas make a high protein vegetarian alternative in this easy flautas recipe that’s perfect for a busy weeknight.
    Serve with your choice of guacamole or salsa on the side

    F*ck Cancer

    Eat your veggies

  156. #156
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Roasted Pickle Beets

    Vegetarian / Vegan / Raw recipes & chat-roasted-pickled-beets-pin-300x814.jpg

    Roasting concentrates beets' flavors and brings out their sweetness. These tangy picked beets capture and preserve that flavor. For less tang and more sweet, see the Notes below.

    Course Condiments
    Prep Time 10 minutes
    Cook Time 50 minutes
    Total Time 1 hour
    Servings 6
    12 cal

    Ingredients

    3-4 beets
    1/2 cup cider vinegar
    1/2 cup water
    1 tablespoon minced fresh ginger root (may omit or substitute garlic)
    1/2 teaspoon kosher salt
    Instructions
    Preheat oven to 350 F. Wash the beets well and trim off all but about an inch of the greens. Leave the "tails" on.

    Place the beets on a large sheet of aluminum foil, fold it over the top, and seal the edges. Place the package on a baking sheet and put it in the oven.

    Bake for 25 minutes and turn over the foil package. Bake for 25 minutes more. Test with a sharp knife to see if the largest been is tender in the middle; if not, give them a little more time.

    Once they're tender, remove the beets from the oven and allow them to cool. Cut off the tops and tails and under running water, rub off the skin. Use a knife to remove any hard-to-remove skin.

    Slice the beets about 1/4-inch thick. Place them in a pint or quart canning jar.

    Combine the vinegar, water, ginger root or garlic, and salt. Pour it over the beets. If it doesn't cover the beets, add a mixture of half vinegar and half water to the jar.

    Refrigerate. Beets will taste best after pickling for a couple of days. They should keep, refrigerated, for at least 2 weeks. Three average sized beets make about 1 pint of pickled beets.

    sauce: Roasted Pickled Beets | Recipe from FatFree Vegan Kitchen
    F*ck Cancer

    Eat your veggies

  157. #157
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Cauliflower is the New Kale
    Vegetarian / Vegan / Raw recipes & chat-vegnews.chasehospitalitygroup.jpg

    A recent feature published by media outlet Bloomberg explored the booming popularity of cauliflower. Writer Claire Suddath points to the vegetable’s familiarity and versatility—used as a bread and meat replacement—as favorable qualities driving its popularity. Suddath described a convergence of trends—“low-carb, gluten-free, and healthful eating, which often means vegetarian”—to further explain cauliflower’s rise to the top.

    The vegetable’s meat-replacing properties were touted by chefs as a welcome addition to Meatless Mondays menus, such as the one served by New York chef Jason Weiner at his restaurant Almond. “Cauliflower is this blank slate,” Weiner told Suddath. “It has the ability to take on any flavor, kind of like chicken.” Weiner provided an anecdote to illustrate how much his customers love cauliflower, explaining that he once removed Buffalo Cauliflower from Almond’s menu, only to re-introduce it one week later after customers complained about its absence. A special report published by restaurant industry outlet Quick Service Restaurant Magazine in March postulated that meatless eating is no longer relegated to Mondays, stating that consumers have reached an era when “a charred whole cauliflower can turn as many heads in a dining room as a sizzling, bone-in ribeye.”
    Bloomberg: "Cauliflower is the New Kale"
    F*ck Cancer

    Eat your veggies

  158. #158
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Cucumber & Dill Hummus

    Name:  cucumber-dill-hummus.jpg
Views: 554
Size:  31.5 KB

    Prep Time: ½ Hour Cooking Time: None Recipe Yield: 2 Cups (480 mL)

    INGREDIENTS
    ½ large Greenhouse English cucumber
    1 540 mL can chick peas (rinsed well and drained)
    3 tbsp (45 mL) fresh chopped dill
    1 clove garlic, sliced
    2 tbsp (30 mL) fresh lemon juice
    ½ tsp (3 mL) each salt and pepper
    1 tbsp (30 mL) olive oil
    1 tbsp (15 mL) tahini paste

    INSTRUCTIONS

    Shred the cucumber and squeeze dry in a tea towel or press through a sieve to remove as much liquid as possible.
    Blend all ingredients in a food processor or high powered blender until smooth for 1 minute. Scrape down sides and blend again until as smooth as you would like.
    Cover and store refrigerated; best used within two days.

    Serve with crackers, pita wedges or fresh veggies (cucumber rounds, pepper strips, grape or cherry tomatoes). This is an interesting change from plain hummus.
    F*ck Cancer

    Eat your veggies

  159. #159
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Vegan Bibimbab

    Vegetarian / Vegan / Raw recipes & chat-bibimbap-2016.jpg


    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Serves 2

    Ingredients

    6-8 baby bok choi (or bok choy) (about 1 1/2 pounds)
    3 cloves garlic , chopped
    1 tablespoon chopped fresh ginger
    1/4 cup water
    1 teaspoon dark sesame oil (or to taste)
    1 tablespoon soy sauce or gluten-free tamari
    1 teaspoon sugar or alternative
    1 tablespoon rice wine or sherry (optional)
    sprinkling of toasted , crushed sesame seeds

    Instructions
    1. Prepare the bok choi by washing it well and chopping it into bite-sized pieces. Splash a little of the water into a wok or deep skillet, heat, and throw in the garlic and ginger. Sauté for about 3 minutes and then add the bok choi and the remaining water and stir. Cover and cook until the bok choi is bright green and tender-crisp, about 4-6 minutes.

    2. Remove the cover and add the sesame oil, soy sauce, sugar, and rice wine. Stir and serve, sprinkled with toasted sesame seeds.

    Gochujang (or kochu chang), a hot chili paste that’s considered one of the essential seasonings in Korean dishes.

    Gochujang Substitute

    4-5 tbsp. red or brown miso
    1 1/2 tbsp. red paprika
    1 tsp. cayenne pepper
    1 tbsp. sugar or alternative

    Mix all ingredients together well.
    To make the gochujang into the sauce for the bibimbab, you will need to add (whether you’re using real gochujang or the sub):

    2 tsp. sugar
    2 tsp. sesame oil (or just as few drops)
    1 tsp. toasted and crushed sesame seeds
    F*ck Cancer

    Eat your veggies

  160. #160
    Magically Delicious
    Reputation: Cleared2land's Avatar
    Join Date
    Aug 2012
    Posts
    8,245
    Uh...I don't think that the above recipe goes with the attached image. Unless it's only the recipe for the bok choy
    A bad day of cycling is better than a good day at work

    Work Truck - Dassault Falcon 7X

  161. #161
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    ^ Sorry I got the pics mixed... this is the correct one for the ginger garlic bokchoi bibimbap


    Name:  5ede3bc67defcc91b9b0ca8c84c1ae54.jpg
Views: 548
Size:  21.8 KB
    F*ck Cancer

    Eat your veggies

  162. #162
    Cycologist
    Reputation: chazpat's Avatar
    Join Date
    Sep 2006
    Posts
    6,310
    Ah well, when I cook, it never come out looking like the picture.
    This post is a natural product. Variances in spelling & grammar should be appreciated as part of its character & beauty.

  163. #163
    Cycologist
    Reputation: chazpat's Avatar
    Join Date
    Sep 2006
    Posts
    6,310
    Hey Cyclelicious, are you able to grow your own veggies at all where you are? I'm currently growing:

    green onions
    snow peas (which I planted too late and they'll probably be done in by the heat before they produce)
    green and red yard long beans
    Japanese cucumbers
    tomatos
    okra
    squash of some type
    oregano - perennial around here
    basil
    shiso - belongs to the mint family and spreads like mint if you're not careful
    myoga - which is a perennial, it's also known as Japanese Ginger
    blueberries
    wild blackberries
    muscadines - a couple vines were here when we bought the place, they aren't trained on anything and are kind of up in the trees but I manage to get some grapes off them
    And a small fig that probably won't produce for a few years - though I do sneak some off the huge, ancient fig tree that sits in front of my house but is on a rental property.

    I think we may have a Japanese eggplant or two, I've forgotten. We had one last year and it did well.
    This post is a natural product. Variances in spelling & grammar should be appreciated as part of its character & beauty.

  164. #164
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    You have an awesome veg garden!

    ^It's true nothing grows here...


    Vegetarian / Vegan / Raw recipes & chat-canada-us-border-1000x500.jpg



    When we bought our house, there was a small vegetable garden which yielded tomatoes, lettuce, beans, carrots, potatoes, cabbage, chives etc) but it was hard for us to maintain. The former homeowners were retirees and puttered constantly in the garden.

    So the following year we grew tomatoes and herbs (basil, rosemary) in pots. It was a little less work and we had a few tomatoes at the end of season. We still have chives, some mint, wild grapes (we don't eat them but the deer wander over and munch) and blackberries.

    This year we purchased a share with a local community co-op farm. Between mid -June and late October we can pick what we want. The food is organic
    F*ck Cancer

    Eat your veggies

  165. #165
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    This sammie!

    Vegan Sandwich with Walnut Veggie Spread

    Vegetarian / Vegan / Raw recipes & chat-vegnews.walnutspread.jpg



    Serves 4

    What You Need:

    For the walnut veggie spread:
    1 cup walnuts
    ¼ cup water
    2 tablespoons fresh lemon juice
    2 tablespoons nutritional yeast
    ¼ teaspoon sea salt
    ⅛ teaspoon black pepper
    1 garlic clove, minced
    2 tablespoons finely chopped sun-dried tomatoes
    2 tablespoons minced red bell pepper
    2 tablespoons minced carrot
    ¼ teaspoon dried dill

    For the sandwich:
    8 slices sprouted grain bread
    2 cups mixed baby greens
    1 cup shredded carrot
    1 large tomato, sliced
    1 large avocado, sliced

    What You Do:

    1. For the walnut spread, into a food processor, place walnuts, water, lemon juice, nutritional yeast, salt, and pepper and process until smooth. Add more water (1 tablespoon at a time) if necessary to reach the desired consistency. Transfer to bowl and stir in remaining ingredients.

    2. For the sandwiches, spread each piece of bread with approximately 2 tablespoons of walnut veggie spread. Evenly distribute greens, carrots, tomatoes, and avocado slices on 4 pieces of bread, then top with remaining bread slices.
    F*ck Cancer

    Eat your veggies

  166. #166
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Grilling Vegetables

    CHEF JOHN FRASER'S GRILLED SUMMER SQUASH AND TOFU SATAY WITH THAI SALAD

    Makes 4 Servings

    For the Satay:
    8 wooden skewers, soaked in water for 30 minutes
    2 blocks of firm tofu, each cut into 8 pieces
    2 medium sized zucchini, cut into 1” rounds
    2 medium sized yellow squash, cut into 1” rounds
    Thread tofu, zucchini, and yellow squash on the wooden skewers. Place in a glass or metal rectangular baking dish.

    For the Marinade:
    2 stalks lemongrass, chopped
    3 cloves garlic, crushed
    1 “thumb” ginger, sliced
    2 red thai chilis
    1/4 cup tamari soy sauce
    1/2 cup blended oil
    1/2 cup palm sugar
    1/2 cup mushroom broth

    Place all ingredients in blender and mix until thoroughly combined. Pour marinade over skewers.

    For the Peanut Sauce:
    1 cup honey roasted peanuts
    1/2 cup coconut milk
    1/4 cup lime juice
    2 tsp sesame oil
    2 T tamari soy sauce

    Place all ingredients in blender and process until smooth.

    For the Salad:
    2 cups green papaya, julienne
    2 cups carrots, julienne
    1 head romaine lettuce, chopped
    1 cup mint leaves
    1 cup basil leaves
    1 cup cilantro leaves
    1 cup + 2 T lime juice
    2 T palm sugar
    1/2 cup mushroom broth
    2 T sambal
    1 cup crushed peanuts
    extra virgin olive oil

    Combine 1 cup lime juice with 2 T brown sugar and mushroom broth. Pour over green papaya and allow to marinate for 30 minutes.
    Combine 2 T lime juice and 2 T sambal and toss with julienne carrot.

    Instructions:
    Grill the skewers on hot grill, brushing with marinade and turning as marked. Once the squashes are tender, remove skewers from the grill and brush liberally with peanut sauce. Serve hot skewers over salad.
    While the squash and tofu skewers are on the grill, strain the green papaya. Reserve the liquid.
    In a large bowl combine the green papaya, carrot threads, herbs, and romaine lettuce. Dress with reserved liquid and olive oil.
    Distribute the salad amongst four plates and top with two grilled skewers. Garnish with crushed peanuts and serve remaining peanut sauce on side.



    Sauce: Vegetarian Grilling Tips and Recipes From Chefs - Vogue
    F*ck Cancer

    Eat your veggies

  167. #167
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    A cookbook and guide for flexitarian or semi plantbased diets:

    https://www.dallasnews.com/life/cook...want-eat-steak



    Vegetarian / Vegan / Raw recipes & chat-1496692282-sfs_veganpadthai_38.jpg

    Tofu Pad Thai
    Ingredients:
    8 ounces (1/4-inch-wide) rice noodles
    14 ounces extra-firm tofu, cut into 3/4-inch cubes
    1/3 cup cornstarch
    1/4 cup vegetable oil
    1 shallot, minced
    3 garlic cloves, minced
    6 ounces (3 cups) bean sprouts
    4 scallions, sliced thin on bias
    Salt
    1/4 cup minced fresh cilantro
    2 tablespoons chopped dry-roasted peanuts
    Lime wedges
    For the sauce
    3 tablespoons tamarind paste
    3/4 cup boiling water
    1/4 cup fish sauce substitute such as liquid aminos***
    3 tablespoons organic sugar
    2 tablespoons rice vinegar
    1 tablespoon vegetable oil
    1/8 teaspoon cayenne pepper

    Directions:

    For the sauce: Soak tamarind paste in boiling water until softened, about 10 minutes. Strain mixture through fine-mesh strainer, pressing on solids to extract as much pulp as possible; discard solids. Whisk fish sauce substitute, sugar, vinegar, oil, and cayenne into tamarind liquid.

    Cover noodles with very hot tap water in large bowl and stir to separate. Let noodles soak until softened, pliable, and limp but not fully tender, about 20 minutes. Drain noodles. Meanwhile, spread tofu on paper towel-lined baking sheet and let drain for 20 minutes. Gently pat dry with paper towels.

    Toss drained tofu with cornstarch in bowl, then transfer to fine-mesh strainer and shake gently to remove excess cornstarch. Heat 3 tablespoons oil in 12-inch nonstick skillet over medium high heat until just smoking. Add tofu and cook, turning as needed, until crisp and browned on all sides, 12 to 15 minutes; transfer to paper towel-lined plate to drain.
    Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add shallot and garlic and cook until lightly browned, about 2 minutes.

    Whisk sauce to recombine. Add noodles and sauce to skillet, increase heat to high, and cook, tossing gently, until noodles are evenly coated, about 1 minute. Add browned tofu, bean sprouts, and scallions and cook, tossing gently, until tofu is warmed through and noodles are tender, about 2 minutes. Season with salt to taste, sprinkle with cilantro and peanuts, and serve with lime wedges.

    Makes 4 servings.


    *** fish sauce substitutes... there's many to choose from

    Vegetarian / Vegan / Raw recipes & chat-img_2076.jpg
    F*ck Cancer

    Eat your veggies

  168. #168
    mtbr member
    Reputation:
    Join Date
    Dec 2004
    Posts
    3,557
    Quote Originally Posted by syadasti View Post
    Vegan, you could do better if you care about the environment:



    Vegan eating isn't as environmentally friendly or sustainable as you think — Quartz
    It seems to me that vegan is substantially better for the environment than our current diet by 47 percent while the dairy friendly diet is better by 51 percent.

    Another factor to consider is whether grazing land use is good for the environment or not. Here is a quote: "The United Nations' Food and Agriculture Organization estimates that livestock production accounts for some 2.2 billion tons of carbon dioxide equivalent greenhouse gases annually, or about 35 percent of total anthropogenic methane emissions."
    I rode the Tour Divide in 2012 and was appalled by the damage that overgrazing does to the landscape state after state after state.
    Then you have feedlots that are stinky and filthy.

    But perhaps the biggest factor is health of the diet. Our present diet as illustrated by the above chart ranks at the bottom and is extremely unhealthy. The cost of a unhealthy population is staggering as is illustrated by our skyrocketing diabetes problem and health care costs.

    I believe that dairy is harmful. How many other species suck the tit of another species for the rest of their lives?
    My brain went from "you probably shouldn't say that" to WTF!

  169. #169
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Quote Originally Posted by richwolf View Post
    It seems to me that vegan is substantially better for the environment than our current diet by 47 percent while the dairy friendly diet is better by 51 percent.

    Another factor to consider is whether grazing land use is good for the environment or not. Here is a quote: "The United Nations' Food and Agriculture Organization estimates that livestock production accounts for some 2.2 billion tons of carbon dioxide equivalent greenhouse gases annually, or about 35 percent of total anthropogenic methane emissions."
    I rode the Tour Divide in 2012 and was appalled by the damage that overgrazing does to the landscape state after state after state.
    Then you have feedlots that are stinky and filthy.

    But perhaps the biggest factor is health of the diet. Our present diet as illustrated by the above chart ranks at the bottom and is extremely unhealthy. The cost of a unhealthy population is staggering as is illustrated by our skyrocketing diabetes problem and health care costs.

    I believe that dairy is harmful. How many other species suck the tit of another species for the rest of their lives?
    Drilling down...
    The study ^ is funded by W.K. Kellogg Foundation (which goes hand and hand with milk on Corn Flakes)


    Funding information
    This research was supported in part by funding from the W.K. Kellogg Foundation, grant number P3008987.
    F*ck Cancer

    Eat your veggies

  170. #170
    mtbr member
    Reputation:
    Join Date
    Dec 2004
    Posts
    3,557
    Quote Originally Posted by cyclelicious View Post
    Drilling down...
    The study ^ is funded by W.K. Kellogg Foundation (which goes hand and hand with milk on Corn Flakes)
    This study and it's conclusions don't even pass the sniff test.

    You can look at water use per pound produced but you also have to take into account the impact of animal methane and waste products and their impact on the environment. This Is How Much Water It Takes To Make Your Favorite Foods | HuffPost

    Pretty much follow the money. Although corn flakes (which I don't eat by the way!) can be eaten with non dairy type milks.

    Unfortunately science can be used in many ways, both good and bad. Like I stated earlier instead of being used to find the truth, often times it is used to muddy the waters.

    I think syadasti is a dairy farmer! "wink" How much does he or she care about the environment and what are they doing about it? I didn't see him or her share any recipes here. Just to take a pot shot at vegans. We can all do better to reduce our impact and improve our health.

    I love the recipes on this thread and we have tried many of them. Thanks to all.
    My brain went from "you probably shouldn't say that" to WTF!

  171. #171
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Blueberry-Banana Bread

    Using bananas instead of oil makes this fat-free banana bread extremely moist and lightly sweet, and the blueberries add a fruity surprise to every bite.
    Vegetarian / Vegan / Raw recipes & chat-blueberry-banana-bread-600.jpg

    Cuisine Vegan
    Prep Time 10 minutes
    Cook Time 50 minutes
    Total Time 1 hour
    Servings 12
    Calories 145 kcal

    Ingredients
    3 large over-ripe bananas
    2 tablespoons lemon juice
    1/3 cup vanilla soymilk or apple sauce (80 ml)
    1/2 cup agave nectar (120 ml)
    2 cups white whole wheat flour or regular whole wheat flour (240 g)
    3/4 teaspoon baking powder
    3/4 teaspoon baking soda
    1/2 teaspoon salt
    1 cup blueberries (240 ml)

    Instructions

    Preheat oven to 350F. Spray or wipe a 9×5-inch loaf pan with oil (I used a silicon loaf pan).

    Mix the soymilk with 1 tablespoon of the lemon juice and let stand until it curdles. (If using apple sauce, skip this step and add the lemon juice to the bananas.)

    In a large bowl, mash the bananas and add the remaining lemon juice, soymilk, and agave nectar. Stir well to combine. In a separate bowl, combine the flour, baking powder, soda, and salt. Add the dry ingredients to the banana mixture, and stir just until the mixture is well-combined. Fold in the blueberries.

    Spread the mixture evenly in the prepared pan and bake until a knife inserted in the center comes out clean, about 50-60 minutes. Allow to cool before cutting into 12 slices and serving.

    Name:  blueberry-banana-bread2.jpg
Views: 480
Size:  52.9 KB
    Nutrition Facts

    Amount Per Serving (1 serving)
    Calories 145
    Calories from Fat 5%
    Total Fat 0.6g 1%
    Sodium 210mg 9%
    Total Carbohydrates 34g 11%
    Dietary Fiber 4.2g 17%
    Sugars 4g
    Protein 3.3g 7%
    * Percent Daily Values are based on a 2000 calorie diet.
    F*ck Cancer

    Eat your veggies

  172. #172
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Amazon wants to start offering home delivered fresh groceries as a standard service all over the world

    Sauce:
    https://www.riseofthevegan.com/blog/...r-13-7-billion
    F*ck Cancer

    Eat your veggies

  173. #173
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Ridiculously Easy Southwestern Coleslaw


    Vegetarian / Vegan / Raw recipes & chat-southwestern-coleslaw-680.jpg


    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 6
    Calories 25 kcal


    Ingredients
    1/2 medium cabbage
    2 carrots
    1-2 hot chile peppers , thinly sliced or chopped
    5-6 tablespoons salsa verde
    1 1/2 tablespoons lime juice
    2 tablespoons vegan mayo or lite silken tofu
    1/2 teaspoon agave nectar (or other sweetener)
    1/4 teaspoon cumin
    salt to taste

    Instructions
    1)Remove and discard the core of the cabbage, and cut cabbage in half. Use a food processor fitted with a shredding disk to shred the cabbage and carrots. Place in a serving bowl along with the sliced chile pepper.

    2)Whisk all remaining ingredients together until smooth. (If you’re using silken tofu, you may need to blend it in a small blender or food processor.) Add the dressing to the cabbage and mix well. Add salt to taste. Cover and allow to marinate in the refrigerator for at least an hour. Check seasonings before serving and add more salsa, lime juice, cumin, or salt if necessary.

    Vegetarian / Vegan / Raw recipes & chat-southwestern-coleslaw2.jpg

    Calories 25
    Calories from Fat 4

    Total Fat 0.4g 1%
    Sodium 151mg 6%
    Total Carbohydrates 5g 2%
    Dietary Fiber 1g 4%
    Protein 1.4g 3%
    F*ck Cancer

    Eat your veggies

  174. #174
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Upcoming documentary narrated by Neil deGrasse Tyson
    Link to the trailer:

    https://www.foodevolutionmovie.com/

    from NdGTyson blog:

    The Solstice Diaries - No. 3
    GMOs
    I’m still surprised by the depth and breadth of misplaced passion related to genetically modified organisms.
    I lent my voice as narrator to a feature-length documentary film “Food Evolution” that attempts to bring rationality to GMO conversations, especially as they relate to the overall safety of GMO crops and their role in feeding the world’s ever-growing population.
    The film begins a limited theatrical release this month and will likely land on Hulu thereafter, if anybody is interested.
    -NDTyson

    p.s. If you don't get to see the film, have a look at this downloadable report from the US National Academy of Sciences on genetically engineered foods (2016):

    Report in Brief – Genetically Engineered Crops at the National Academy of Sciences


    This is the same organization, may I remind you, that formally reported on the risk of cancer to radon exposure (1999):

    https://www.nap.edu/read/5499/chapter/1

    ...the health risks to Lead exposure in children (1976)

    https://www.nap.edu/catalog/18520/re...ng-in-children

    ...and, of course, the effects of human-induced carbon emissions in climate change. (1979 thru 2014)

    https://www.nap.edu/catalog/18730/cl...nce-and-causes
    F*ck Cancer

    Eat your veggies

  175. #175
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Vegan Matcha Green Tea Donuts

    Have your tea and eat it, too! These delicious vegan, organic matcha green tea donuts will satisfy your sweet tooth and give you a boost of antioxidants and energy. The energy from matcha is really special in that the amino acid L-Theanine naturally found in the tea leaves, has a naturally calming effect on the body that helps to balance out the caffeine. Feel great enjoying these benefits in this yummy baked, not fried, treat!

    Vegetarian / Vegan / Raw recipes & chat-boku-matcha-doughnuts-recipe.jpg

    Prep: 20 mins
    Cook: 15 mins
    Yields: 6 Servings

    Ingredients

    1 1/2 cups Whole Wheat Flour
    2 tbsp Sugar
    2 tsp Baking Powder
    1/4 tsp Salt
    1/4 tsp Cinnamon
    3/4 cup Almond Milk
    1 tsp Raw Apple Cider Vinegar
    1 tsp Pure Vanilla Extract
    1/4 cup Unsweetened Apple Sauce
    1/4 cup Organic Coconut Oil
    1 cup Icing Sugar
    1 tsp Matcha Powder eg. Organic BõKU® Matcha Powder
    3 tbsp Almond Milk

    Directions

    1. Preheat your oven to 350°F and grease a donut pan with coconut oil.

    2. Combine all the dry ingredients in a large bowl. In a separate mixing bowl, combine the wet ingredients. Add the wet ingredients to the dry ingredients. Mix until just combined and a soft dough is formed.

    3. Scoop dough into the pre-greased donut pan and bake in the oven for 12 minutes. Remove from the oven and allow to cool.

    4. Begin making your glaze by mixing the icing sugar, Boku Matcha Green Tea powder and almond milk together.

    5.Once the donuts have cooled, simply dip each donut into the bowl of icing, and set on a cooling rack. Top with sprinkles or organic coconut sprinkles.
    F*ck Cancer

    Eat your veggies

  176. #176
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Vegan & Gluten-Free Watermelon-Cucumber Gazpacho


    Vegetarian / Vegan / Raw recipes & chat-vegnews.watermelongazpacho.allysonkramer.jpg


    Serves 5

    What You Need:

    2-1/2 cups diced seedless watermelon, divided
    1-1/2 cups peeled and cubed cucumber, divided
    1 small shallot
    1 medium tomato, tops removed
    5 fresh basil leaves
    1/2 teaspoon salt
    2 teaspoons fresh lime juice
    1 teaspoon olive oil (optional)

    What You Do:

    1. In a food processor, combine 2 cups watermelon, 1 cup cucumber, shallot, tomato, basil, salt, lime juice, and olive oil. Purée just until smooth.

    2. Cover and chill in refrigerator until cold, about 1 hour, and serve garnished with remaining cucumber and watermelon.

    Vegan & Gluten-Free Watermelon-Cucumber Gazpacho
    F*ck Cancer

    Eat your veggies

  177. #177
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Chili Mac

    Vegetarian / Vegan / Raw recipes & chat-chili-mac-recipe.jpg

    Ingredients

    Report this ad

    2 cups elbow macaroni
    1 onion , chopped
    1 15-ounce can tomato sauce
    1 1/2 cups water
    4 teaspoons mild chili powder*
    1/4 teaspoon chipotle chili powder
    10 ounces frozen corn kernels
    1 16-ounce can pinto or kidney beans , rinsed and drained
    2-3 tablespoons nutritional yeast
    5 cups thinly-sliced kale (thick stems removed before slicing) or other greens**
    salt and pepper , to taste

    Instructions
    Cook the pasta in plenty of boiling water until tender. Drain.
    Sauté onion in a large non-stick pot until translucent. Add remaining ingredients, as well as cooked pasta. Simmer for 15 minutes, stirring occasionally. Serve hot.
    Recipe Notes
    *This is chili powder, not pepper, a mixture of mild chili peppers and cumin that adds no heat to the dish. If you want it spicy, add cayenne or additional chipotle chili powder.


    **If you use a faster-cooking green such as spinach, add it during the last 3 minutes of cooking.



    Amount Per Serving (1 serving)
    Calories 259 Calories from Fat 18

    % Daily Value*
    Total Fat 2g 3%
    Sodium 854mg 36%
    Total Carbohydrates 52g 17%
    Dietary Fiber 9g 36%
    Protein 13g 26%
    F*ck Cancer

    Eat your veggies

  178. #178
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Caturday lunch at Fresh https://freshrestaurants.ca/

    Vegetarian / Vegan / Raw recipes & chat-19732186_1955187971392311_2991632031991249251_n.jpg

    Steamed baby bok choy, kale & swiss chard with 3*6*9 dressing & hulled hemp seeds. Quinoa onion rings and a mild vegan cheesy sauce for dippin. Tasty

    Chris also had a smoothie grapefruit, beet, ginger, lemon, cayenne, milk thistle
    F*ck Cancer

    Eat your veggies

  179. #179
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Veggie Patties

    Ingredients:

    1 pound can of beans, drained and rinsed, or 1.5 cups cooked beans (suggestions: your favorite bean!)
    1/2 cup chopped onion
    1 clove garlic, minced
    2 cups diced veggies (suggestions: carrots, celery, mushrooms, chopped spinach, chopped kale, corn, chopped artichokes, zucchini, squash, sweet potato)
    2 teaspoons + 2 tablespoons oil for frying (suggestions: olive, coconut, grapeseed)
    3 tablespoons liquid flavor (mix and match suggestions: mustard, ketchup, soy sauce, teriyaki sauce, vegan Worcestershire, buffalo sauce, balsamic vinegar, salsa, pasta sauce, marsala, water)
    4 teaspoons spice (recommend combining at least two: smoked paprika, cumin, chili powder, Italian seasoning, poultry seasoning, montreal steak seasoning, black pepper, cayenne pepper, fennel, oregano, curry powder)
    1/2 teaspoon kosher salt (omit or reduce if your liquid or spices contain salt)
    1 cup dry base ingredient (suggestions: buckwheat, unsweetened protein powder, bread crumbs, cornmeal, oatmeal)
    1/2 cup texture ingredient (suggestions: chopped walnuts, olives, avocado, sundried tomatoes, leftover cooked rice/quinoa/bulgur, parsley, cilantro, basil)


    Heat 2 teaspoons oil in a pan over medium heat. Fry the onion, veggies, and garlic until softened, about 5 minutes.

    Transfer to a food processor and pulse with beans, liquid flavor, spice, salt until combined but still chunky. Pulse in the dry base and texture ingredient.

    Form into golf ball size balls and flatten into patties.

    Heat 2 tablespoons oil over medium-high heat. Fry patties 2-3 minutes per side until browned and heated through.


    sauce: Easy Veggie Burger Recipe





    Makes about 18 small patties.
    F*ck Cancer

    Eat your veggies

  180. #180
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    I had a vegan steamed bao bun sandwich at lunch. I loved the texture and taste.
    Vegetarian / Vegan / Raw recipes & chat-20106824_1958843787693396_756204232195036957_n.jpg


    I looked up some recipes and found this one: It takes a little time to prepare but doable!

    Ingredients

    250g plain (all-purpose) flour (about 2 cups, or just a bit less)
    1 tsp sugar
    pinch of salt
    1/2 teaspoon fast action dried yeast
    2 tablespoons soy milk
    125ml warm water (about 1/2 cup + 1 tablespoon)
    1 teaspoon sunflower oil + a little more reserve
    1 tablespoon rice vinegar
    1/2 teaspoon baking powder

    Method:
    In a large bowl, mix together the flour, sugar, salt and yeast
    Add in the soy milk, water, sunflower oil and vinegar and gently fold into a dough
    Work the dough (this is how I knead my bread dough) for about 10 minutes then place into a lightly oiled bowl covered by a damp cloth and leave for 2 hours. It will double its size
    Tip the dough out onto a clean, lightly floured surface and flatten it down with your hands
    Sprinkle the baking powder over it and knead for a few minutes
    Roll it into a log or sausage shape until it’s about 3cm in diameter. Cut it into 3-4cm pieces. There should be 8
    Roll each piece into a ball and leave it for a minute or so
    Roll each ball out into an oval shape about 4mm thick and rub or brush the surface with a little sunflower oil and coat a chopstick in the same oil
    Place the chopstick in the middle of the oval, then fold the oval over it so the edges meet. Quickly transfer the whole thing to a floured baking tray (or one lined with greaseproof paper) and slowly slide the chopstick out
    Repeat with the others until they’re all on the tray*
    Cover with a well-floured towel or oiled piece of cling film and let rise for an hour and a half
    Transfer in batches to a bamboo steamer and steam for around 8 minutes
    Stuff with wilted bok choi, carrot slaw or and teriyaki marinated tofu, drizzle with Sriracha, and enjoy!
    F*ck Cancer

    Eat your veggies

  181. #181
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    23 Ways To Rock Your Vegan Barbecue


    So many wonderful recipes!


    This one is so easy:

    Vegetarian / Vegan / Raw recipes & chat-dsc002091.jpg


    Creamy Potato Salad (Vegan)
    serves 4

    Adapted from Tyler Florence

    Ingredients:

    1 1/2 lbs. small Yukon gold potatoes
    1 ripe avocado
    2 tablespoons Dijon mustard
    2 tablespoons diced red onion
    2 tablespoons fresh dill, chopped
    1/2 cup cucumber, diced
    1 teaspoon fresh lemon juice
    1/4 teaspoon salt, or to taste
    black pepper, to taste

    Directions:

    Scrub the potatoes well, then chop into 1-inch cubes. Add 2 inches of water to a large sauce pot, then arrange the chopped potatoes in a steamer basket inside. Bring the water to a boil over high heat, then reduce the heat and cover, allowing to steam for about 10 minutes, or until the potato chunks are just fork-tender. (Be careful not to overcook!)

    While the potatoes are cooking, combine the avocado, Dijon mustard, red onion, cucumber, dill, lemon juice and salt in a medium bowl, and mash well with a fork. This mixture will be on the acidic-tasting side, until you mix it with the potatoes, but feel free to adjust any flavors to suit your taste.

    *Note: For a more “Southern-style” potato salad, you can try adding a touch of maple syrup for sweetness.


    Sauce: https://www.buzzfeed.com/deenashanke...D2V#.vrWm70Q05
    F*ck Cancer

    Eat your veggies

  182. #182
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Meatless Monday

    Cauliflower Steak ... so easy!

    F*ck Cancer

    Eat your veggies

  183. #183
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Four Vegetarian Protein Foods Not Named Tofu or Tempeh

    Seitan
    For a long time, I thought seitan was another soy product. Turns out, it’s made mostly from wheat. And it has a texture very similar to meat, earning it the nickname “wheat-meat.” A four-ounce portion of seitan has between 20 and 30 grams of protein, making it the most densely-packed vegetarian protein source I know of. That it could pass for meat in a vegetarian dish is pure bonus, even if it’s not quite a whole food.

    Beans
    Nothing new here; beans are a staple of almost every vegetarian athlete’s diet. My favorites are lentils, chickpeas and black beans, but almost every starchy bean contains 12 to 15 grams of protein per cooked cup. Soybeans, interestingly, contain the most of all (29 g per cup); perhaps that’s why soy plays such a big role in many vegetarian diets. Lentils, at 18 grams per cup, come in a distant second.

    Quinoa
    Some call it a super-grain; technically it’s a pseudo-grain. Quinoa is actually a seed, and it comes in at 11 grams of protein per cooked cup. It has the benefit of being gluten-free, too. Quinoa contains a bitter coating that helps it to avoid being eaten by birds, so rinse your quinoa well before you cook it. (Cooking only takes 12-15 minutes in hot water.) Quinoa makes a good substitute for rice as part of a high-protein vegetarian meal.

    Broccoli
    Chances are, you’ve never thought of broccoli (or any green vegetable) as a high-protein food. But per calorie, vegetables like broccoli and spinach are very high in protein. The “problem” is that they take up a lot of room in your stomach, so it’s hard to eat enough of them to make them a significant source of protein. Still, at 5 grams of protein per cup, I think broccoli deserves a place on list, if only because it’s interesting.

    High-Protein Vegan “Beef” and Broccoli over Quinoa

    This recipe all four of the high-protein vegetarian foods from this post.



    Ingredients for the quinoa and stir-fry:

    1 1/4 cups dry quinoa, rinsed well
    1 1/2 cups water
    1 lb package of seitan
    1 clove garlic, minced
    1 onion, diced
    1 large head of broccoli, chopped into pieces
    4 teaspoons canola oil
    Ingredients for the sauce:

    1 tablespoon corn starch
    1 teaspoon agave nectar
    1/2 teaspoon crushed red pepper
    2 teaspoons fresh ginger, peeled and minced
    1 tablespoon black bean paste
    1/4 cup white wine
    1/2 cup vegetable broth
    2 tablespoons orange juice
    1 tablespoon soy sauce
    Bring the water to a boil, add quinoa and reduce heat to medium-low. Let simmer for 12-15 minutes until tender, let stand 5 minutes. Fluff with fork when ready to serve.

    Combine the ingredients for the sauce in a bowl and mix well to dissolve corn starch. Set aside.

    Heat the two teaspoons canola oil in a large skillet over medium-high heat. Add the seitan, stirring occasionally for 2-3 minutes to brown. Transfer to a plate and set aside.

    Heat the remaining oil in the same pan over medium-high heat. Add the onion and garlic; cook for two minutes and add broccoli. Cover and let cook for 5-10 minutes, checking the broccoli until it is crisp-tender. When it is, add sauce and browned seitan and cook until the sauce thickens slightly.

    Serve with additional soy sauce and Sriracha sauce if desired.
    sauce High-Protein Vegetarian Foods
    F*ck Cancer

    Eat your veggies

  184. #184
    Magically Delicious
    Reputation: Cleared2land's Avatar
    Join Date
    Aug 2012
    Posts
    8,245
    We stock up on all the beans as a protein staple: Lima beans, black beans, edamame along with plenty of almonds and almond butter. We warm the almond butter and add honey, goji and acai berries (also a good protein source) and some kosher salt. yummy. Too easy to just eat by the spoonful.
    A bad day of cycling is better than a good day at work

    Work Truck - Dassault Falcon 7X

  185. #185
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Vegan Indian Curry

    Vegetarian / Vegan / Raw recipes & chat-ah3b6575.jpg



    This coconut milk-based curry is spicy, delicious, and filling, even without meat.
    F*ck Cancer

    Eat your veggies

  186. #186
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Yellow Split-Pea Soup with Sweet Potatoes and Kale


    Vegetarian / Vegan / Raw recipes & chat-split-pea-soup-kale-sweet-potatoes.jpg

    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings 8
    Calories 309 kcal
    Total Fat 2g 3%
    Sodium 28mg 1%
    Total Carbohydrates 57g 19%
    Dietary Fiber 21g 84%
    Protein 20g 40%


    Ingredients

    2 medium onions chopped
    1 1/2 teaspoons whole cumin
    1 teaspoon black mustard seeds
    2 teaspoons ginger paste or 1 tablespoon finely minced fresh ginger
    2 teaspoons finely minced garlic
    2 medium sweet potatoes peeled and cut into 1-inch cubes
    8 cups water
    3 cups dried yellow split peas picked over and rinsed
    1-2 tablespoons mild curry powder to taste
    salt to taste optional
    1 bunch kale

    Instructions
    Heat a large pressure cooker or pot and sauté the onions for about 5 minutes. (I do this in a dry pot and add water by the tablespoon if needed to prevent sticking. Adding a pinch of baking soda will make the onions cooker more quickly.) When they are becoming translucent, stir in the cumin and mustard seeds and cook for another minute. Add the ginger and garlic, and cook for one more minute. Add the sweet potatoes, water, split peas and 1 tablespoon curry powder. Stir well.

    If using a pressure cooker, seal the cooker and bring it up to high pressure. Cook at high pressure for 8 minutes (10 minutes for electric pressure cooker); then remove from the heat (or turn off) and allow the pressure to come down naturally for 15 minutes and then perform a quick release.

    If you’re cooking it in a regular pot, cover the pot and simmer until the split peas are tender and beginning to break down, about an hour. Stir regularly to make sure that the split peas don’t stick to the bottom of the pan, and add water if necessary.

    While the soup is cooking, wash the kale and remove and discard the tough central rib. Chop the leaves coarsely.
    When the split peas are cooked, add the kale to the pot, season to taste with salt and additional curry powder, if necessary, and add additional water if the soup is too thick. Cover the pot. For kale that retains some crunch, simply leave the pot covered for 5 or 10 minutes without heating, allowing the kale to cook in the heat of the soup. For kale that is more tender, you may return the pot to low heat (or the warm setting of an electric PC) for 10 minutes.


    Sauce: Yellow Split-Pea Soup with Sweet Potatoes and Kale | Recipe from FatFree Vegan Kitchen
    F*ck Cancer

    Eat your veggies

  187. #187
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Coffee guide... click to enlarge

    Vegetarian / Vegan / Raw recipes & chat-coffee-guide.jpg
    F*ck Cancer

    Eat your veggies

  188. #188
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Basic Colourful (low fat) Coleslaw

    Vegetarian / Vegan / Raw recipes & chat-basic-coleslw-680.jpg

    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 5
    Calories 47 kcal

    Ingredients

    1/4 head green cabbage
    1/4 head red cabbage
    2 medium carrots
    2 tablespoons vegan mayo (I like Vegenaise)
    2 tablespoons soy yogurt
    1 1/2 tablespoon cider vinegar
    1 1/2 teaspoon agave nectar
    1/4-1/2 teaspoon dill weed, caraway seed, or celery seed
    1/8 teaspoon freshly ground black pepper
    1/2 teaspoon salt (or to taste)
    Instructions
    Remove the hard core from the cabbage quarters. Shred each quarter using the slicing or shredding disk of a food processor or shred thinly by hand. Place into a large bowl. Shred carrot and add to cabbage.
    Combine remaining ingredients and whisk well. Pour over cabbage and toss to coat. Best if allowed to chill for at least 30 minutes but can be eaten right away.

    Basic Low-Fat Coleslaw Recipe
    F*ck Cancer

    Eat your veggies

  189. #189
    Magically Delicious
    Reputation: Cleared2land's Avatar
    Join Date
    Aug 2012
    Posts
    8,245
    Yum!
    A bad day of cycling is better than a good day at work

    Work Truck - Dassault Falcon 7X

  190. #190
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Jamaican Rice and Peas

    Vegetarian / Vegan / Raw recipes & chat-jamaican-rice-peas3wb.jpg


    3/4 cup dried kidney beans or pigeon peas, or (1-15 ounce can)
    3 cups long grain brown rice
    2 cups coconut milk
    2 1/2 cups water divided
    1 medium onion, finely chopped
    1 spring onion, chopped
    3 cloves garlic, minced
    1-inch fresh ginger, grated
    2 sprigs fresh thyme, or 1 teaspoon dried
    1 whole Scotch Bonnet pepper, or habanero
    1/4 teaspoon ground allspice, (optional)
    2 teaspoons salt or to taste


    Instructions

    1. If using dried kidney beans, rinse and sort beans and place into a large pot. Cover with approximately three inches of water and soak overnight. (If using canned beans, place beans in a large pot, and start at Step 4. )
    2. The following day, drain and rinse beans and place into a large pot. Add approximately 1 1/2 cups water and bring to boil.
    3. Reduce heat and simmer until beans are tender, about 45 minutes. Add extra water if necessary.
    4. Add coconut milk, remaining water, onion, spring onion, garlic, ginger, thyme, scotch bonnet pepper, allspice, and salt.
    5. Add rice and stir with a fork to combine, check to make sure there the liquid is about 1 1/2 inches above the rice.
    6. Cover pot, bring to boil again. Reduce heat and cook for about 45 minutes- 1 hour.
    7. Depending on the variety of rice, it may take less time. Fluff with a fork and serve.


    Jamaican Rice And Peas Recipe | Healthier Steps
    F*ck Cancer

    Eat your veggies

  191. #191
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Vegan Truffles

    On caturday I tried a strawberry truffle and Chris had the orange truffle. It was a perfect combo with the americanos. I found several easy recipes for vegan truffles

    Vegetarian / Vegan / Raw recipes & chat-21078336_1265872053541800_7873788701566819394_n.jpg



    Vegan Truffles Recipe - Food.com

    Chocolate Truffles Vegan) Recipe - Food.com
    F*ck Cancer

    Eat your veggies

  192. #192
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Name:  21078282_10154637261306901_4052899342656894606_n.jpg
Views: 321
Size:  34.2 KB
    F*ck Cancer

    Eat your veggies

  193. #193
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Crispy tofu nuggets

    Vegetarian / Vegan / Raw recipes & chat-istock-836065300-768x768.jpg

    Ingredients

    1 x 400g block tofu – long press
    1 cup soya or almond milk, unsweetened
    1 tbsp nutritional yeast
    3 tbsp cornflour
    1 tsp ground coriander
    1 tsp garlic granules
    1 tsp onion granules
    2 tsp celery salt
    2 tsp paprika
    1 tsp ground black pepper
    1 tsp salt
    1 tbsp sunflower or vegetable oil, enough to shallow fry
    1/2 cup breadcrumbs

    Method

    Cut the well pressed tofu into strips, 5 cm by 1 cm, or cut into small, regular cubes if you are going to add it to a salad. Put the strips or cubes into a flat bottomed dish.

    Whisk together the milk and nutritional yeast and pour over the tofu piece. Cover and leave for about 30 minutes to allow the tofu to absorb the milk.

    Mix together the dry ingredients in a separate, flat-bottomed dish; cornflour, ground coriander, celery salt, breadcrumbs, garlic granules, onion granules, paprika, ground black pepper and salt. If you like it spicy you can add some dried chilli flakes or cayenne pepper.

    Once the tofu has soaked for at least 30 minutes, drain it, and add the tofu to the flour mixture and toss it so that all the tofu is completely coated.

    Heat the oil in a frying pan and fry for 5-6 minutes on the first side, flip and fry for a further 3-4 minutes on the second side until both sides are crispy and golden brown. Remove from the pan with tongs, drain on a piece of kitchen paper and serve immediately.

    Sauce: http://www.veganfoodandliving.com/crispy-tofu-nuggets/
    F*ck Cancer

    Eat your veggies

  194. #194
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Happy Meatless Monday

    We attended the Toronto Veg Fest and one of the delicious foods we had contained rice and beans.


    Vegetarian / Vegan / Raw recipes & chat-21430301_1983755681868873_6024817040353012024_n.jpg

    "The amino acids in rice and beans come together to form a complete protein, making a simple way to get both complex carbs and protein in a single vegetarian meal (though the “complete protein” thing is actually not important — your body pools amino acids and can combine them from several meals, so no need to always get them in the same meal)."

    Here are some recipes

    Basic Beans and Rice

    1 cup dry brown rice
    1 can drained and rinsed beans, or 2 cups cooked
    1 onion, chopped
    1 clove garlic, minced
    1 tbsp vegetable oil

    Cook the brown rice in a rice steamer or follow the directions here. Heat up the oil in a large pan over medium-high heat and fry the onion for 5 minutes. Add the garlic and fry for an additional 5 minutes. Stir in the beans and heat through. Add salt and pepper to taste.

    Name:  indian-beans-and-rice-photo-300x225.jpg
Views: 306
Size:  28.9 KB
    Indian Beans and Rice

    1 tbsp curry powder
    1/2 tsp cinnamon
    1 can diced tomatoes with green chilies
    a thumb-sized piece fresh ginger, minced
    1/4 cup chopped fresh cilantro

    Stir the curry powder and cinnamon into the chickpea and onion mixture. Fry for a minute, than add the ginger and tomatoes and their juices. Cook on medium-high heat for 5 minutes, until the tomatoes no longer taste raw. Stir the cilantro into the rice. Add salt and pepper to taste.

    Feeling fancy? Serve with warm naan and a side of sliced mangoes.
    Name:  mediterranean-beans-and-rice-photo-300x225.jpg
Views: 304
Size:  26.0 KB
    Mediterranean Beans and Rice
    2 stalks chopped celery
    1 small can (2.25 oz) black olives
    juice of 1 lemon
    1/3 cup fresh chopped parsley
    2 tsp dry dill weed

    Add the celery and olives to the bean and onion mixture and fry for a few minutes to soften. Stir in the lemon juice and parsley and heat through. Stir the dill into the rice. Add salt and pepper to taste.
    Feeling fancy? Add a can of chopped artichoke hearts and serve with warm pita bread .
    Name:  mexican-beans-and-rice-photo-300x225.jpg
Views: 304
Size:  28.1 KB
    Mexican Beans and Rice
    2 tsp cumin
    1 tsp chili powder
    1 can diced tomatoes with green chilies, drained
    juice of 1/2 a lime
    1/4 cup fresh chopped cilantro

    Stir the cumin and chili powder into the bean and onion mixture and fry for a minute to coat. Add the can of tomatoes and lime juice. Cook on medium-high heat for 5 minutes, until the tomatoes no longer taste raw. Stir the cilantro into the rice. Add salt and pepper to taste.
    Feeling fancy? Serve with a side of sliced avocado and warm corn tortillas.

    Name:  asian-beans-and-rice-photo-300x228.jpg
Views: 300
Size:  29.0 KB
    Asian Beans and Rice

    4 medium carrots, cut into thin strips
    thumb size piece fresh ginger, minced
    2 tbsp reduced-sodium soy sauce
    small can (11 oz) mandarin oranges, juice reserved
    1/2 tsp Chinese Five Spice

    Fry the carrots and ginger with the bean and onion mixture for a few minutes until the carrots are cooked but still crunchy. Stir in the soy sauce and 2 tbsp of the reserved mandarin orange juice. Remove from heat and gently stir in mandarin orange slices. Mix the Chinese Five Spice with the Rice. Add salt and pepper to taste.
    Feeling fancy? Throw in some chopped cabbage, thinly sliced green bell pepper, and mushrooms. Drizzle with hoisin sauce

    Name:  baltimorean-beans-and-rice-photo-300x225.jpg
Views: 312
Size:  28.3 KB
    2 cups chopped kale
    2 tsp cider vinegar
    2 tsp vegan worcestershire sauce
    1/2 cup frozen corn, thawed
    1 tsp Old Bay, or any Chesapeake-style seafood seasoning

    Fry the kale with the bean and onion mixture for a few minutes until wilted. Add the cider vinegar, worcestershire sauce, and corn, heat through. Sprinkle rice with the Old Bay seasoning. Add salt and pepper to taste.
    Feeling fancy? Stir in some chopped yellow squash from the garden, and crack open an ice cold can of Natty Boh.
    sauce Beans and Rice Variations
    F*ck Cancer

    Eat your veggies

  195. #195
    Epic eater
    Reputation:
    Join Date
    Oct 2005
    Posts
    356
    Another take on beans, got this from a Greek coworker..they are fantastic I think, end up as a kinda spicy rich tomato thing, almost bbq-ish and the mint is a nice unexpected touch, good depth of flavor.

    Greek Baked Beans (AKA Gigantes)
    -----------------------------------
    Ingredients:
    ------------
    4 tbsp extra virgin olive oil (I actually used a bit less than this)
    1 lg sweet onion, finely chopped.
    4 cans great northern beans or any white bean (I prefer canned)
    1 lg can tomato sauce (29oz-ish)
    1 tsp salt
    1 tsp pepper
    1/2 tsp cayenne pepper / ground red pepper
    1 tsp paprika
    1 tbsp oregano
    1 tbsp parsley (fresh is best, but dried is OK too. If fresh, finely chop.)
    1 tbsp mint (fresh is best, but dried is OK too. If fresh, finely chop.)
    1 bell pepper (color of your choice - chopped to small pieces)

    Directions:
    -----------
    Preheat oven to 350 degrees

    On Stovetop - In a large pan that can go from stove top to oven (I used an enamel covered cast iron dutch oven for this),

    From Stove top - medium to medium high:
    - Saute chopped onions and peppers in olive oil until clear/soft
    - After onions are clear, add tomato sauce and all spices
    - Add 3/4 cup water (I just use water to rinse out tomato can and dump it in)
    - Mix well.
    - Simmer, stirring occasionally for about 10 or 15 minutes
    - While simmering, open cans of beans and rinse well in colander
    - Add beans to sauce and mix all well.
    - sprinkle a little of the paprika on top (for color - don't mix).
    - Place pan in oven, cover and bake for 50 minutes.
    - After 50 minutes, uncover and bake an additional 10 minutes.
    -------------
    Kona HeiHei, heavy Mongoose fat bike & some cheap Fuji road bike...

  196. #196
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Vegan Boiled Egg on Avocado Toast

    F*ck Cancer

    Eat your veggies

  197. #197
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    John Joseph, lead singer of the Cro-Mags & Bloodclot makes "No Death No Dairy" Lasagna

    F*ck Cancer

    Eat your veggies

  198. #198
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Vegetarian / Vegan / Raw recipes & chat-spanish-potatoes-1.jpg


    Crispy Fat-Free Spanish Potatoes

    Prep Time 10 minutes
    Cook Time 35 minutes
    Total Time 45 minutes
    Servings 3
    Calories 171 kcal

    Ingredients

    1 1/2 pounds small red potatoes
    1 teaspoon salt optional
    1 tablespoon water (or liquid from cooked chickpeas)
    1 teaspoon tomato paste
    1/2 tablespoon brown rice flour or flour of your choice
    1 teaspoon smoked Spanish paprika
    1 teaspoon hot smoked paprika or 3/4 tsp. sweet smoked paprika plus 1/4 tsp. cayenne pepper
    1/2 teaspoon garlic powder
    1/2 teaspoon salt

    Instructions
    Wash the potatoes well. Cut the small ones in half, medium ones in quarters, and large ones into sixths. Potatoes should be about 1 1/2-inch at widest point.

    Boil the potatoes until just soft using one of the following methods.
    1)Using pressure cooker: Place the potatoes in the pot with 1 cup water. Add one teaspoon salt, if desired. Seal and set to cook on high pressure for 4 minutes (use manual setting on Instant Pot). Quick release the pressure after 4 minutes at high pressure. 2)On the stove: Place potatoes and optional salt in a saucepan. Cover with cold water. Bring to a boil and cook until potatoes are just tender, about 10-20 minutes.

    Drain potatoes well and put them in a large bowl.

    Combine the water and tomato paste in a small bowl. In another small bowl, mix the flour with the remaining ingredients.

    Add the tomato paste mixture to the potatoes, using a silicone spatula or spoon to gently coat all the potatoes. Sprinkle the dry seasonings on the potatoes, stirring gently with the spatula until all are coated.

    Frying the Potatoes

    In an air fryer: Set the air fryer to 360F and preheat for 3 minutes. Add the potatoes to the basket and set the timer for 12 minutes. Shake the basket every 6 minutes, using a spatula to loosen any potatoes that have stuck to the bottom. Potatoes are done when they are crispy but not rock-hard. Air-Fryers vary, so they may take from 12-20 minutes. Add additional time as necessary.

    In the oven: Preheat oven to 400F. Line a baking sheet with parchment paper or a silicon baking mat. Spread the potatoes in a single layer on the prepared sheet. Bake for 10 minutes. Use a spatula to turn the potatoes and bake for another 10 minutes. Check for crispiness and add additional time as needed. Potatoes are done when they are crispy on the outside and tender inside.


    Sauce: Crispy Fat-Free Spanish Potatoes | Recipe from FatFree Vegan Kitchen
    F*ck Cancer

    Eat your veggies

  199. #199
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    14,757
    Vegan Loaf (with Chickpeas)

    Vegetarian / Vegan / Raw recipes & chat-img_3700.jpg

    Ingredients
    1 small onion, diced small
    2 small carrots, diced small
    2 celery stalks, diced small
    3 garlic cloves, minced
    1/4 cup water
    2 cans chickpeas, drained and rinsed
    1 1/2 cups panko breadcrumbs
    2 tablespoons ground flaxseed
    3 tablespoons nutritional yeast
    2 tablespoons soy sauce
    2 tablespoons vegan Worcestershire sauce
    1 tablespoon tahini
    1/4 cup ketchup
    1/2 teaspoon liquid smoke, optional, but good
    fresh parsley, optional
    For the sauce to spread on top of the cooked loaf:
    1/3 cup ketchup
    1 teaspoon vegan Worcestershire sauce

    Vegetarian / Vegan / Raw recipes & chat-img_3667.jpg


    Instructions:

    Preheat the oven to 375 degrees and lightly spray a 9 inch loaf pan with oil, or line the bottom with parchment paper to prevent sticking.
    Saute the onion, carrots, celery and garlic in the 1/4 cup of water over medium heat for 5 minutes, until the onions are translucent.
    Add the drained and rinsed chickpeas to a food processor and pulse until the chickpeas or broken up and there are no whole beans left. You do not want them to be completely pasty or mushy, but well broken up.
    Transfer the processed chickpeas to a large bowl. Add the cooked veggies and all the remaining ingredients. Stir with a large wooden spoon until very well combined.
    Press the loaf mixture in the prepared pan, pushing down evenly with your hand. Cover with foil and bake for 30 minutes.
    Remove the foil and bake for another 15 minutes. Remove from the oven.
    Spread the ketchup and Worchestershire sauce on top of the loaf, evenly. Allow to sit for at least 15 minutes before slicing if you can, it will hold up better. Sprinkle with fresh parsley if desired before serving.

    Recipe Notes
    -You may substitute gluten-free or whole wheat breadcrumbs if desired.
    -Make sure to find vegan Worcestershire sauce. Most have anchovies in the ingredients. Annie's brand has a good one you can find at most natural food stores. You can also order it online.
    -Find liquid smoke near barbecue sauce in most grocery stores. You can leave it out, but it adds a great "smoky" flavor. One bottle will last you a long time.

    Sauce: Vegan Meatloaf (with Chickpeas) - Nora Cooks
    F*ck Cancer

    Eat your veggies

  200. #200