Vegetarian & Vegan Recipes from all over the world!

Monday, June 06, 2005

Sweet Potato Pie (vegan)

4 medium Sweet Potatoes, peeled and boiled
1 cup Sugar
2 Egg replacers (I use Ener-G)
1/4 cup Margarine
1/2 cup Soy or Rice milk
1 Banana, mashed
2 tb Flour
1/2 ts Baking powder
1 ts Vanilla
1/2 ts Cinnamon
1 Pie shell, unbaked (9 inch)

1. In a large bowl, combine all the ingredients except the pie shell and mix thoroughly.Transfer the mixture to the pie shell.Bake the pie at 170 degrees C for 45 minutes or until light brown.

Rich Mushroom Gravy (vegan)

2 cloves garlic, minced
2-1/4 cups water
Salt and freshly ground black pepper to taste
1 medium onion, chopped
1-1/2 cups mushrooms, chopped
3 Tbs. Tamari
5 tsp. cornstarch dissolved in 1/4 cup water

1. In medium saucepan, heat water, add onion and garlic and cook, stirring often, until onion is soft, about 5 minutes.
2. Add mushrooms and cook, stirring often, until they begin to release their juices.Add water,
3. Tamari and cornstarch, dissolved in water.Stir continuously and simmer until thickened slightly, about 10 minutes.Season with salt and pepper.

Broccomole (vegan)

1 1/2 cups cooked broccoli stems, tough outer layers peeled off
1 1/2 tablespoons fresh-sqeezed lemon juice
1/4 teaspoon ground cumin
1/8 teaspoon garlic powder
1/2 tomato, diced
1 spring onion, sliced
1 canned green chili, chopped

1.In a food processor, blend the broccoli stems with the lemon juice, cumin, and garlic powder until completely smooth.
2. Add the remaining ingredients and mix well by hand, but do not blend.
Chill before serving for best flavor.

Greek Garlic Dip (vegan)

This is great with vegetable skewers and or crudites for parties.

2 large potatoes
5 garlic cloves -- up to 6
1 cup parsley leaves
1/2 cup olive oil
3 tablespoons vinegar
salt and freshly ground black pepper

1. Boil potatoes with skin on.
2. Peel garlic and crush with a pestle and mortar.
3. When potatoes are tender, peel and cut into small pieces. Place potatoes, garlic, parsley, half the oil and vinegar in blender or food processor. Blend for 3 minutes, stop and adjust taste by adding more oil, salt and pepper.
4. Blend until smooth. Makes 2 cups.

Greek Vegetable Medley (vegan)

2 tablespoons olive oil -- divided
3 medium onions -- sliced
2 cloves garlic -- minced
2 pounds medium potatoes, peeled & sliced -- into 1/4" rounds
2 pounds large zucchini, sliced -- into 1/3" rounds
1 large red bell pepper, seeded & -- cut into thin rounds
1 large green bell pepper, seeded & -- cut into thin rounds
salt & freshly ground pepper to taste
1 1/2 cups plum tomatoes, coarsely chopped -- drained of juices
1/2 cup chopped parsley
1 teaspoon dried oregano

1. Heat oven to 170 degrees C.
2. Heat 1 tablespoon of oil in a large nonstick skillet and cook onions and garlic until onions are softened or about 5 minutes.
3. In a large shallow baking dish coated with cooking spray, place potatoes, zucchini, and peppers in one overlapping layer, alternating them.
4. Season with salt and pepper and sprinkle with sauteed onions and garlic.Pour tomatoes evenly over layered vegetables, season with parsley and oregano, and add remaining 1 tablespoon of olive oil. Add enough water to come halfway up the vegetables.
5. Bake for 1 to 1 1/2 hours or until all the vegetables are tender.

Artichoke and Mushroom Casserole (vegan)

250g artichoke hearts (fresh, frozen or canned)
1 teaspoon olive oil
1/2 cup onion -- finely chopped
2 cloves garlic -- finely chopped
3 cups sliced mushrooms
1 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper -- to taste
1 tablespoon lemon juice
1 tablespoon dry white wine (vegan)
1 tablespoon Italian seasoned bread crumbs

1. Preheat oven to 170 degrees.Lightly oil a 1-quart baking dish or spray with a nonstick cooking spray.
2. Cook artichokes according to package directions. Drain and place in pan.
3. Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic.Cook, stirring frequently, 3 minutes.Add mushrooms. Sprinkle with spices.Add lemon juice and wine. Cook, stirring frequently, 3 minutes more.
4. Remove from heat and stir in bread crumbs.Spoon mushroom mixture evenly over artichokes.
5. Bake uncovered, 30 minutes.

Serves 6

Veggie Nuggets (vegan)

1 cup walnuts
1 clove garlic, minced
1 onion, chopped
1 Tbs. celery, chopped
2 Tbs. parsley, chopped
1/3 cup seasoned breadcrumbs
2 eggs, beaten
2 tsp. vegetable oil

1. Preheat oven to 375°F.
2.Combine first 5 ingredients in a food processor or blender and chop finely. Add remaining ingredients and salt and pepper to taste. Process until smooth.
3. Roll mixture into balls 2 inches in diameter. Arrange on a baking sheet and bake 10-12 minutes, or until deep brown.

Tomato Basil Pasta Salad (vegetarian)

4 Servings of your favourite Pasta (fetticine is best)
1 tablespoon olive oil
1 tablespoon red wine vinegar
1/4 cup (1 ounce) grated Parmesan cheese
1 pound fresh tomatoes, chopped
1/4 cup chopped fresh basil or 1 tablespoon dried basil, crushed

1. Prepare pasta according to package directions.
2. Toss pasta with oil, vinegar and cheese; add tomatoes and basil. Season with salt and ground black pepper.