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createBlog Cookbook, Vegetarian Recipes too!
*Azarel*
post Jun 30 2005, 05:59 PM
Post #1





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createBlog cookbook (edit date on bottom)

Building off of Frankie's idea, this is just easier to see the recipes; they're all linked. If you would like your recipe to be added to the book, simply post your recipe IN THE FOOD SUBFORUM in the form of a TOPIC and once a moderator sees it, they will add it along with a link to your post. biggrin.gif

Appetizers
· Taco Bake
· Fried Tacos

Soups
· Southwestern Chicken Black Bean Soup
· Bird's Nest Soup (Chinese)
· Broccoli Soup

Salads
· Spicy Chicken Salad
· Taffy Apple Salad

Breads
· Cornbread
· Apple Blueberry Bread
· Cinnamon Rolls
· Blueberry Peach Muffins
· Blueberry Muffins
· Garlic Bread

Main Courses
· Chicken Adobo (Filipino)
· Pansit/Pancit
· Enchiladas
· Vegiterian Enchiladas
· Zesty Pasta With Ricotta
. Grilled Cheese & Bacon
. Lasagna + Garlic Bread

Side Dishes
· Kimchi (Korean)

Dips
· Spinach Dip

Rice
· Spanish Rice
· Fried Rice
· Rice Ortega

Desserts
· Italian Cream Cake
· Chocolate Berry Cake
· Cross Dome Trifle (Dial-up beware, this recipe is given in images.)
· Triple Chocolate Cheesecake
· Old Fashioned Sweet Potato Pone (Sweet Potato Pie without the Crust)
· Candy Apples
· Chocolate Mousse
· New York Cheesecake Swirl
· Rich Chocolate Cake
· Chocolate Pots de la Creme
· Strawberry Romanoff
· Homemade Apple Pie
· Baked Chocolate Banana
· Strawberry Tea Sandwiches
· Chocolate-Hazelnut Dumplings/Ravioli
· Chocolate Cheesecake Cupcakes
Animal Friendly Chocolate Cake

Snacks
· Frightening Fingers (cookies)
· Ice cream
· Thin Mints
· Macadamia Nut Cookies
· White Chocolate Chip Cookies
· Broseta (mini-pizzas, without the tomato sauce)
· Double Chocolate Chip Cookies
· Triple Chocolate Fudge Brownies
· M&M's Cheesecake Squares
· Chocolate-covered Banana
· Boo Bites
· Chocolate-covered Marshmellows
· Peanut Butter Sugar Cookies
· Thirty Second Pesto Wraps
· French Toast Rasberry Jelly Sandwhiches

Beverages
· Peach Slushy
· Starbucks Frappuccino
· Oreo Smoothie
· Tropical Fruit Sparkle
· Lemonade
· Chocolately Mint Milkshake
· Banana Pina Colada
. Strawberry Lemonade

Fruits
· Vodka Watermelon blink.gif
· Fried Pineapple

Other
· Homemade Butter Frosting

This post has been edited by superficial: Mar 24 2008, 01:41 PM
Reason for edit: Reorganized
 
*Insurmountable*
post Aug 23 2007, 01:13 AM
Post #2





Guest






Zucchini Crepes

Not Vegan friendly sad.gif
6 servings

1 Cup all-purpose flour
2 eggs
1/2 cup egg substitue
1-1/2 cups of fat-free milk
3/4 teaspoon salt

Filling:
1 large onion, chopped
1 medium green pepper, chopped
1 cup sliced fresh mushrooms
1 tablespoon canola oil
1 medium zucchini, shredded and squeezed dry
2 medium tomatoes, chopped and seeded
1-1/2 cups (6 oz) shredded reduced-fat cheddar cheese, divided
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon pepper
1-1/2 cups meatless spaghetti sauce

In a bowl, whisk together flour, eggs, egg substitute, milk, and salt until smooth. Cover and refrigerate for 1 hour.
Heat an 8-in. nonstick skillet coated with nonstick cooking spray; pour about 1/4 cup batter into center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, adding nonstick cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between.
In a skillet, saute the onion, green pepper and mushrooms in oil until tender. Add zucchini; saute 2-3 minutes longer. Remove from the heat; stir in tomatoes, 1 cup of cheese, salt, oregano and pepper. Spoon onto crepes and roll up. Arrange in a 13-in. x 9-in. x 2-in. backing dish coated with non stick cooking spray.
Spread spaghetti sauce over crepes. Cover and bake at 350 degrees for 15-20 minutes. Sprinkle with remaining cheese. Bake, uncovered, 5 minutes longer or until cheese is melted.
 
*Moderator*
post Aug 28 2007, 12:21 PM
Post #3





Guest






Got this from Vegweb:

Incredible This-will-become-your-favorite Veggie Pot Pie

Ingredients:

1 frozen pie shell, or fresh dough if you have time
2-3 cups veggie broth
1-2 potatoes
3 medium carrots
a variety of veggies such as green beans, zuchinni, mushrooms, or just about anything.
1 package frozen spinach
vegan grated or sliced cheddar to cover pan in two layers
lots of good spices: garlic,
cumin, tarragon makes it savory, whatever you like.

Directions:

Thaw pie shell and try real hard to take one 1/2 out of the tin w/o it breaking into a million pieces. If you manage, you are a god(dess). Meanwhile, cook chopped veggies (NOT spinach, just keep it till later). Cook in micro or oven till about 3/4 cooked. To make sauce, heat broth in large kettle, add spices, and lower heat. Add slowly either cornstarch or flour (I use flour), till slightly thickened. You can add dairy free milk and use veggie buillon cubes. Add to this cooked veggies and coat them w/sauce.

Meanwhile, layer 1/2 cheese on bottom of lower crust. Spoon in veggies and sauce, then add spinach on top. add rest of cheese on top of that, and close it up as best as you can w/ the torn top shell. at least mine always tears. bake at 400 for about 45 min, till crust is brown and delicious cheese and juice oozes out.

Serves: 3-4 hungry adults

Preparation time: less than 1 hour

Nutrition Information: probably bad for you in some obtuse way just like everything else in life.
 
*karmakiller*
post Aug 28 2007, 12:31 PM
Post #4





Guest






Chowder:
1 tablespoon vegetable oil
1 large onion, sliced
1/4 pound zucchini, chopped
1 (8 ounce) can garbanzo beans, with liquid
1 (8 ounce) can whole peeled tomatoes with liquid, chopped
3/4 cup dry white wine
3 tablespoons butter, melted
1 teaspoon minced garlic
1 teaspoon dried basil
1 bay leaf
1/2 cup heavy cream
1/2 cup shredded Monterey Jack cheese
1/2 cup grated Romano cheese

Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Heat oil in a medium saucepan over medium heat, and saute onion until tender and lightly browned.
3. In a medium baking dish, mix onion, zucchini, garbanzo beans with liquid, tomatoes with liquid, wine, butter, garlic, basil, and bay leaf.
4. Cover, and bake in the preheated oven 30 minutes. Uncover, stir, and continue baking 30 minutes.
5. Stir heavy cream, Monterey Jack cheese, and Romano cheese into the vegetable mixture, and continue baking 10 minutes, until cheeses are melted and bubbly.

It would probably be best to use low-fat cheeses and such.

-------------

Vegan Corn Chips (one of my favs)
4 c. sweet corn (fresh or frozen)
1/2t. garlic powder
1t. chilli powder
1t. tomatos powder

1. Chop corn in food proccessor until fine.
2. Add seasoning - to taste. This is optional.
3. Put on a dehydrator, 1/8" thick.
4. Score to shape.
5. Dehydrate 5 hours.
 
superstitious
post Dec 16 2007, 02:09 PM
Post #5


Tick tock, Bill
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Group: Administrator
Posts: 8,764
Joined: Dec 2005
Member No: 333,948



Chilaquiles

3 chiles, halved and seeded
7 green tomatillos
2 tablespoons ground cumin
4 sprigs cilantro
2 cups vegetable broth (stock)
24 corn tortillas, cut in strips
1/2 head lettuce, shredded
1 whole lemon, cut in wedges

Boil chiles and tomatillos in water until skins are soft, being careful not to overcook. Remove from heat, allow to cool slightly; peel tomatillos and finely chop. In a blender, combine tomatillos, chiles, garlic, cumin and cilantro with vegetable stock. Blend for 30 seconds until well blended, making a green sauce. put sauce in large skillet and simmer for 10 to 15 minutes. Add tortilla strips to sauce and simmer until toritllas have dssolved into the sauce. mix in lettuce and squeeze some lemon on top.

Couple of notes:

The choice of chiles is entirely up to you. Poblano chiles have a bit of a sweeter taste to them, jalapenos are mild to moderately hot, Anaheim chiles are moderately hot, but have a slightly richer taste than jalapenos.

If you're not going for the vegan version, sprinkle some queso blanco on top. It's fantastic tasting and should be available at most grocery stores.

If you like the recipe, but aren't going for either a vegan or vegetarian version, swap out the vegetable stock for chicken stock. I prefer to use chicken stock, as the flavoring is more intense. Still, the vegetable broth tastes terrific.

 
carolannexbh
post Mar 11 2008, 07:37 PM
Post #6


Senior Member
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Group: Official Member
Posts: 631
Joined: Feb 2008
Member No: 619,081



From vegcooking.com
these are quite possibly the best things ever.

Flaming ‘Buffalo Wings’
These extra spicy “wings” will be a hit at potlucks and football parties or on poker night.

1/4 cup vegan margarine
1/4-1/2 cup hot sauce (try Texas Pete brand)
Tabasco sauce, to taste
Pepper, to taste
Garlic powder, to taste
1/2 cup flour
1/2 tsp. paprika
1/4 tsp. cayenne
1/4 tsp. salt
Vegetable oil sufficient for frying
1 pkg. Chickette or 2 pkgs. seitan

• In a medium saucepan over medium-low heat, combine the margarine, hot sauces, pepper, and garlic powder. Cook, stirring often, until the margarine is melted. Lower the heat and keep warm while preparing the “wings.”
• Combine the flour, paprika, cayenne, and salt in a medium bowl. Set aside. • In a heavy skillet over medium-high heat, heat enough oil to fry the “wings.”
• Tear the Chickette or seitan into “wing”-size pieces. Dredge in the flour mixture. Fry until browned, flipping halfway through. Drain on paper towels.
• Toss with the prepared sauce. Serve with celery and carrots sticks and vegan ranch dressing.

Makes 4 servings

Note: If you have leftovers, serve them wrapped in a tortilla with vegan ranch dressing, chopped celery, shredded carrots, and lettuce for a quick lunch.
 
hi-C
post Sep 28 2008, 06:54 PM
Post #7


Amberific.
********

Group: Staff Alumni
Posts: 12,913
Joined: Jul 2004
Member No: 29,772



Stir-fry vegetables and tofu

So I JUST made this and it came out all right, but since I'm an eyeball cook when I'm just experimenting, there're very few precise measurements to this.

Ingredients:
Your favorite teriyaki sauce
1 container of extra-firm tofu
2 teaspoons sesame oil + some extra
1/2 head of cauliflower
2 pinches of salt
1/4 teaspoon sesame seeds (black or regular, it doesn't matter)
1 bag of fresh/frozen stir-fry vegetable mix

Directions:
1. Preheat your oven to 475. Place a shallow baking pan covered with aluminum foil in the oven too. (Because we're going to roast the cauliflower, the aluminum foil will keep it from sticking to your pan and also make clean up easier.)

2. So, drain and pat dry your tofu. Then cut it into cubes of whatever size. I prefer larger chunks, so I made mine about 1-1/2 inch.

3. Put your tofu in a tupperware container and then cover it with some of your teriyaki sauce. Place a lid on it, shake it around, and then let it sit.

4. Separate your 1/2 head of cauliflower in to managable florets. Place them in a bowl and toss them with your 2 teaspoons of sesame oil, sesame seeds, and salt. Once your oven has gotten up to 475, dump the cauliflower onto the baking sheet. Let them roast for 20 minutes.

5. Heat the rest of your sesame oil in a wok on medium heat. With about 10 minutes left, place 2 cups of your fresh or frozen stirfry mix in the wok. After about 5 minutes put some soy sauce in there and let your vegetables cook some more.

6. Take the cauliflower out of the oven and stir them into the vegetables in your wok. After they simmer a bit, place your marinating tofu in the wok along with that teriyaki sauce it's been marinating in. Stir it all up, and let it simmer, covered, for a few more minutes.

7. Serve hot and enjoy!
 

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