Vegan - Recipes, products and eateries!

I grew up on a South Indian diet, and so was primarily Vegan without even realizing it. While I love a good steak occasionally, and eat yogurt almost daily, the food I cook is often vegan for days in a row and I won't even realize it.  I say this to share that approaching a Vegan diet as lacking something, or having to susbstitute for something can be onerous and self-defeating in the long run.  

Whole foods over meat and cheese substitues, and there's plenty of good recipes to be found in Indian cooking.

https://www.veganricha.com/

https://holycowvegan.net/recipe-index-2/


mantram said:

I grew up on a South Indian diet, and so was primarily Vegan without even realizing it. While I love a good steak occasionally, and eat yogurt almost daily, the food I cook is often vegan for days in a row and I won't even realize it.  I say this to share that approaching a Vegan diet as lacking something, or having to susbstitute for something can be onerous and self-defeating in the long run.  

Whole foods over meat and cheese substitues, and there's plenty of good recipes to be found in Indian cooking.

https://www.veganricha.com/

https://holycowvegan.net/recipe-index-2/

 Thank you! Started out as a vegetarian living in the Village and the city had a huge selection of great Indian Restaurants. When I travelled to London, I found more delicious Indian food and finally got to sample the authentic cuisine on my trip to India.

The waiters in India were amused when I'd ask for the vegetarian menu. I guess American travelers were categorized as a burger and fries kind of diners.

Love vegetarian Thali and if anyone reading this has never tried it, it is a delight to have a platter with fragrant and spicy dishes arranged in a colorful display.

I had a good Indian cookbook, not strictly vegetarian but with many options. I loved making my own Garam Masala. Mixing spices is a bit like alchemy.

Come to think of it there was a romantic movie about a woman who had a spice shop. Mistress of Spices.

Just found this recipe for a vegan Rasmalai.  It was a favorite dessert of mine. Think I'll try it.

https://www.unconventionalbaker.com/recipes/vegan-rasmalai-recipe/.


Love vegetarian Thali and if anyone reading this has never tried it, it is a delight to have a platter with fragrant and spicy dishes arranged in a colorful display.

  Parsippany now has an Adyar Anand Bhavan and they make a great Veggie Thali. In fact that's what I had      for lunch today!


The Thanksgiving thread reminded me that I'd bookmarked this page some time back - it's been updated for  2019, and I'm sorry I haven't given you much prep time.  But you might get some yummy ideas for future meals. 

https://www.staceyhomemaker.com/vegan-thanksgiving-menu/#wprm-recipe-container-7424


And here's a lovely mix of vegetarian and vegan recipes - I love some of mushroom recipes even though I personally can't eat them anymore.

https://greatist.com/health/vegetarian-main-dishes-for-thanksgiving#14


So many vegan recipes came into my FB newsfeed last night. A little late but I'll try to cut and paste. 

https://www.onegreenplanet.org/vegan-food/cakes-fall-flavors/?fbclid=IwAR2MPQKLXYWL7oAqJN4yWz-FAHvpvzj9RcBDlwZUhsx6AtjnjlfpqTLuc1Q


Thank you from the turkey's.


Those onegreenplanet recipes always sound tempting! 

The caramel coffee cake with chocolate drizzle is even gluten free!! Here's the direct link:

https://www.onegreenplanet.org/vegan-recipe/caramel-coffee-layer-cake/

I'm a little nervous because there are two assumptions many recipe-writers make without proper testing: firstly, that you can actually find GF cocoa powder and truffles that are affordable and taste good; secondly, that you can truly make an acceptable version of buttermilk using almond nut-milk and cider vinegar. My experience is instant teeny hard curds and pure water; I know it wouldn't work with my rice milk because the rice starch is just too thin. Has anyone made almond buttermilk?


If it’s getting a bit chilly you might want some really yummy casseroled comfort food.

I bookmarked this collection a few years ago, and use my slow cooker regularly:

https://chooseveg.com/blog/15-easy-delicious-vegan-slow-cooker-recipes/

I think one of our favourite recipes is 7. Bourbon Maple Slow Cooker Baked Beans. There are some delish soups too.

https://www.buzzfeed.com/melissaharrison/vegetarian-dump-dinners-for-the-crock-pot This is a fun collection, too


There was an assortment of veggie dishes on a cable show that features Lebanese cuisine. The hosts name is Julie Taboulie.

One of her small plate dishes was Muhummara a roasted red pepper and walnut dish which contains an exotic edition new to me, Pomegranate Molasses. Sounds sensational.


  • 1 1/2 cups Raw walnuts, halves and pieces
  • Ingredients
    2 red bell peppers
    1 1/2 cups raw walnuts, halves and pieces
    3 cloves garlic, chopped
    2 teaspoons paprika
    1 teaspoon ground cumin
    1 teaspoon red pepper flakes
    1/4 cup fresh lemon juice
    2 1/2 tablespoons pomegranate molasses*
    2 tablespoons extra-virgin olive oil
    Kosher salt and freshly ground black pepper
    Directions
    1. Preheat the oven to 350 degrees F.
    2. Roast the red peppers. Place each bell pepper over the open flame of a gas burner or grill, cooking until the skin blackens and blisters. Rotate the peppers and blacken all the way around, about 15 minutes. Alternatively, you can roast the peppers in the oven by placing the bell peppers on a baking sheet and placing under the broiler, turning frequently, until the peppers are blackened and blistered all over. Put the blackened peppers in a bowl, cover with plastic wrap, and set aside to steam.
    3. Toast the walnuts. Spread the walnuts on a parchment-lined baking sheet. Pop into the oven until light golden brown and aromatic, 10 to 15 minutes. Remove from the oven and set aside to cool.
    4. Peel the red peppers using a paring knife. Discard the peels, stem and seeds. Throw the roasted red peppers, walnuts, garlic, paprika, cumin, red pepper flakes, lemon juice, pomegranate molasses and olive oil into a food processor with a teaspoon of salt, and run until the dip is smooth. Taste for seasoning and adjust accordingly. Cool and serve.



I think we've recipes in the past featuring pomegranate molasses, including how to make your own. Perhaps search Archives? The recipes might not be vegatarian let alone vegan, however. (I think JML may have posted some)


joanne said:

I think we've recipes in the past featuring pomegranate molasses, including how to make your own. Perhaps search Archives? The recipes might not be vegatarian let alone vegan, however. (I think JML may have posted some)

 OK I'll check.


US seasonings company McCormicks sponsored a national schools competition here for home economics/cookery students. Some very inventive and fresh ideas in vegetarian and vegan meals surprised the judges, and were among the finalists!

https://www.abc.net.au/news/2019-12-08/country-high-school-kids-win-mccormick-recipe-challenge/11769218

“The standout dessert was a Mexican-inspired Eton mess with coconut/paprika vegan ice cream.

"They made miniature meringues using aquafaba [chickpea juice], they made a dairy free ice-cream with coconut cream, they made a chilli-chocolate crumb and a raspberry and lime coulis to go with it," she said.”

Use what you can, ignore the rest (poached egg etc).


Had a bit of a heated discussion with a close friend about her festive baked delights this weekend - she couldn’t get the free range eggs she wanted and refused to use any others or the vegan substitutes I suggested. She insisted it would ruin the delicacy and authenticity of her baking... despite so many traditional regional goodies being derived from peasant kitchens in which housewives used whatever they had to hand at the time! smile

So here’s a great recipe for vegan, gluten-free holiday shortbread using 3 ingredients. Rather than restyling my recipe (I’m too lazy) I’m linking to a similar online version - I’m sorry about the ads. There’s a printable version of the recipe if you scroll near the bottom. Instead of butter, she uses sticks of MELT but you could use coconut oil. 
https://strengthandsunshine.com/3-ingredient-classic-gluten-free-vegan-shortbread-cookies-allergy-free/

Another version, easier to read:

https://glutenfreebaking.com/how-to-make-gluten-free-shortbread/


Today, 21st Dec, is Gravy Day - after Paul Kelly’s song, How to Make Gravy. Yep, it’s true, all over Australia and NZ, people who grew up with the song now spend the day making gravy for Christmas lunch. 
So for anyone seeking a delicious veggo version, try this:

Rose Elliott’s vegetarian onion and red wine gravy

2 onions, finely chopped
1 tbsp olive oil
2 tbsp plain flour
200ml vegetable stock
200ml red wine
2 tbsp tamari (or soy sauce)
Salt, pepper and sugar

Fry the onions in the oil for 10 minutes until they are tender and lightly browned. Add the flour and stir over the heat for three to four minutes, until nut-brown in colour – the mixture will be very dry.

Stir in the stock and wine, then let it simmer over a moderate heat until the sauce has thickened. Add the tamari, then season with salt, pepper and, if you think it needs some sweetness, a touch of sugar.

You can serve this gravy just as it is, which is what my mother did, or, if you prefer smooth gravy, strain it through a sieve before serving. And if you want a thinner end-product, just add more stock until it’s the consistency you want.


Happy Chanukah!

Enjoy your doughnuts from around the world - starting with these delicious loukemades featuring agave nectar!

http://thegreekvegan.com/loukoumades/

And this is a yummy version of the Catalan orange cake, if you add some  chopped toasted pine nuts. 
https://lovingitvegan.com/vegan-orange-cake/


VEGANUARY is almost here!  Not everyone reads the Guardian or knows where to get access to handy hints. 
Here’s a nifty article with both, plus encouragement. cheese

https://www.theguardian.com/food/2019/dec/27/veganuary-food-ideas-meera-sodha-meal-plan-recipes


joanne said:

VEGANUARY is almost here!  Not everyone reads the Guardian or knows where to get access to handy hints. 
Here’s a nifty article with both, plus encouragement.
cheese

https://www.theguardian.com/food/2019/dec/27/veganuary-food-ideas-meera-sodha-meal-plan-recipes

 I read the Guardian frequently. Articles often come into my FB news feed. The site Livekindly posts a great deal of the goings on in the UK as well. Lots of cool recipes but cutting and pasting from FB is laborious and the links are not helpful to those not on FB. I haven't been posting food findings lately as I am doing a great deal of cat rescue this month.

As well with the shorter days, now growing, I feel less energetic and I've been vegging out in the lazy sense as opposed to the cooking sense. A little sunshine is needed to get me going again.


Veganuary is popping up all over FB.

Had to share a good cheddar cheese substitute by Daiya. Its in a block form and easy to find in stores such as Shoprite. Right there in the dairy section.

For years cheese was my stumbling block and cheddar with a nice beer was a favorite. Now I'm pretty happy with this substitute with a good whole wheat bread.


Made an easy dessert. Started with Trader Joe's Vegan Banana Walnut cake, over a slice I poured a sauce made from vanilla pudding mix made with cashew almond milk by Silk,  and a handful of fresh blueberries, topped it with a few unsalted pecan halves.



That sounds yummy, and easy to serve even when you have company. 

I’ve been reading several articles over the past few weeks concerning the nut milk industries and their impacts on apiaries. Not a happy mix, apparently, as the seasons no longer match old-fashioned slow-style Nature even in organic growing circles; and modern nut farming has many illnesses and pests (not just varroa mites) that make bees very unwell. Apparently apiarists can lose up to two-thirds of their swarms each year. 
That’s really making me do some more research into my dairy-alternatives. More and more, I’m using less and less. 


@joanne I'll do some research but I have no problem going back to soy milk. At least I'm using agave instead of honey to help the bees and planting my garden for both birds and the bees.


Trader Joe's has an organic Cashew Fiesta Dip Dairy Free Cheese Dip Alternative.. Great with crackers. Wish I could figure out how to make it because they have a habit of suddenly disappearing special foods.


One of the first cheeses that I fell in love with as a kid was Cheddar. It was so hard to give up and it was one of my biggest lapses. Now Daiya has a respectable vegan Cheddar. Also had their Havarti with Jalepena and it is very good. I've been miserable with some of the vegan options but these 2 are satisfying. A quick snake with whole wheat bread. A red beer on the side would be nice. Killian's Irish Red would work nicely.

The cheese is available at our Shoprite.


There’s a really good vegan feta based on coconut, and another based on cashew. Crumbles nicely and also slices reasonably finely, but it doesn’t cook well unless you want it to slush. I’m fairly sure I’ve mentioned it before (about 12 months ago? Maybe in a recipes thread?)

Our elderly Greek ladies were pleasantly surprised to be eating it during one of their Fasting times, when no animal products can be eaten. If it’s not salty enough for, just remake the brine in which you store it.


My brother just asked for Mum's delicious chilled fruit soup recipe - amazing for light summer meals. That reminded me you might enjoy it warmed with a hint of ginger & ground cumin or dried coriander root, and a dash of good burgundy or port to underscore the richness of the fruit. Sometimes Mum would leave a quill of cinnamon bark in it, or take out the cinnamon and leave in a bay leaf or two if serving warm with mashed potato.

Don't do what most modern recipes say, and blend the fruit; also, don't mix in anything resembling an egg yolk. *shudder*.

1lb each of cherries, blood plums, apricots - if you can't get fresh, use dried chopped unsweetened and soak in apple or pineapple juice. If you can't get decent dried cherries, substitute something else like cranberries and raisins. Please don't use tinned fruit, the texture is just horrible for this.

2 medium slightly tart apples (Granny Smith, Crisp, Fuji etc) you could use dried, soaked apples.

Pit, peel all fruit and chop the apples into small bites. Place in a saucepan and add water to about 3" above the fruit; add your grog, piece of ginger root and bring to boil. Test for taste; if necessary, add a little sugar, a little cracked pepper and add the cumin or coriander. Simmer for about 40 mins.

Cool if eating cold.  In either case, serve with vegan sour cream or yoghurt, or mashed potato (yum!).

- oh - it's just struck me, this is similar to Morganna's recipe a couple of weeks ago  tongue rolleye


joanne said:

Yum! Mushroom ravioli, with a creamy sauce (and cheeky tomato strips)

https://veganyumminess.com/mushroom-ravioli-with-garlic-sun-dried-tomato-cream-sauce/

 I'm literally salivating. I was so sure I would never roll out dough again that I think I tossed my rolling pin. I had made some nifty pizza crusts when I first got my Millennium cookbook. Do you have that one? I think I just tossed my flour sifter as well. 

So I may take their suggestion and stuff some shells with this mixture. Not right now though, I'm so hungry I will probably just make some cauliflower gnocchi.  Boil water, drop in frozen gnocchi. Let it float to the top. Put in bowl with fresh ground black pepper and vegan butter. Might saute some onion, mushrooms and greens.

Wash it down with some of Trader Joe's spicy carrot juice with lemon, pepper and turmeric. 


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