The Vegan/Vegetarian Recipe Compendium

So I thought it would be a good idea to start a thread where we can gather vegan/vegetarian recipes from books, the internet, or even your own personal recipes. Personally, I am not a vegetarian, but I will probably give it a try in the near future. So, off we go!

(This one looks really good.. can't wait to try it!)



Taken from: The Vegan Stoner

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Recipes from our Forum Members:

Yellow Squash Appetizer posted by StarsChildren
Melon Fresca (Watermelon Drink) posted by Kumatora
Magically Delicious Smoothie posted by Batou
Dill-Weed Sandwich posted by Kumatora
Smokey Pecan, Avo­cado, Let­tuce, and Tomato Wrap posted by StarsChildren
Potato Soup posted by Kumatora
Falafel Pie posted by Kumatora
Chocolate Mousse posted by Kumatora
Super Bean Bowl posted by Kumatora
Roasted Honey Chipotle Sweet Potato Wedges posted by Kumatora

Damn!
I can't eat it cos of the crackers :/

andyh wrote:
Hmm... maybe you can replace that with rolled oats (chopped finely in a food processor) or breadcrumbs?
I'm trying to fix the image cause it looks all stretched, but oh well

Kumatora wrote:
Heh, I have to lay off all breads, all starch, all potatoes and all cereals, along with no sugary stuff.
I've been eating enough salad lately to feel like a bunny rabbit lol.

andyh wrote:
Damn, that's harsh! :/ So you only eat lettuce?

Kumatora wrote:
Minimal carbs. Fish is OK, eggs, cheese, salads, fruit etc (except bananas I think)

Yellow Squash Appetizer/Side Dish

Butter or vegetable oil
2-3 Yellow squash (depending on amount you want and how many your cooking for), sliced with peel on
1/2 Sweet Onion (can do more if needed), chopped
4-6 Cloves Garlic (again can do more if needed), chopped
Salt & Pepper to taste

Heat up a pan on medium heat
Put Butter/Oil in pan and let it melt and spread.
Toss squash, onions and garlic in. Cook until tender and starting to brown. Remove from heat. Salt & pepper to taste.

Optional:
Bell Peppers (1/2-1), Zucchini (1-2), Celery (1 stalk), Parmesan Cheese to top.



It's a great breakfast and side dish as well as an appetizer if your doing courses during a meal. Seeing as how my squash plants have overrun my garden we've eaten this several times for breakfast and are using it as a side dish tonight. It's flavorful but not overpowering. The zucchini option, doesn't add much to it, they kind of take on the flavor of what they are cooked with, basically just a filler to make a larger dish. Also can season it with what you like, I have tried basil and oregano with great success in the turn out.

Oh Yes!!! Finally a thread worth coming here for:)

I am the worst cook but have the good fortune of living with two excellent ones so please cram this thread with as many tasty treats as you all can Nom Nom.

Anyone know of a zero carb bread? lol :p

Okay, here's another recipe, this time, for a watermelon drink!


Taken from: The Vegan Stoner
* I'll edit the first post in the thread as more people add recipes so I'll put the links directly for each post, just so people don't have to read aaaall the thread, cause I get the feeling this thread will get bigger (or so I hope!)

hey put some carrots and orange juice and bananas in a blender and drink it. its magically delicious.

A simple snack, yet filling: The humble sandwich!



Taken from: The Vegan Stoner

andyh wrote:
Not sure about zero carb, but here is a link for low carb, gluten free bread... Julian Bakery

Just came across this one on facebook...

Smokey Pecan, Avocado, Lettuce, and Tomato Wrap



In this recipe for project clean out the cupboard I cheated. I went to the produce section of the Co-op to buy an avocado and the largest leafy vegetable I could find. The winner was a collard green, a leafy green that I have never eaten. Honestly, I don’t think I ever need to buy lavosh or tortilla for a wrap again! Trust me when I say I am not usually a leafy green fan, though I think my taste buds are changing, in the past few months I’ve started to enjoy kale.

Well this is kind of a Raw recipe aside from the fact that the ingredients I used to flavor the pecans are not considered raw. I think this is as raw as I will ever get and I’m fine with that!

This recipe is easy but you can’t make it last-minute. The pecans need to soak (the texture won’t be right if they don’t) and after making I recommend refrigerating at least a few hours. It was better once the flavors had time to sit together.

You will need a food processor for this recipe.

Ingredients (this will make two large wraps)
1 cup soaked pecans (soak 2 hours)
1 tsp smoked paprika
1 tbsp nutritional yeast
3 tbsp Tamari
1/2 tbsp maple syrup
1 avocado sliced
1 tomato diced
lettuce of your choice
2 collard greens or other large leaf vegetable

Directions
Put ingredients from pecans to syrup in food processor and pulse until they become crumbly. Put this in a sealed container and refrigerate.

When you are ready to make the wrap make sure to cut the hard center part out of what ever leafy vegetable you have chosen.

On the narrow end of one the leaf assemble the pecans, avocado, tomato, lettuce and whatever other veggies you want.

Begin wrapping by pulling up the sides first to tuck in ingredients. Then with the narrow end begin to roll. Try to make it tight without smashing the ingredients.Repeat with second collard green. Enjoy!

Who doesn't love a warm bowl of soup? Specially in winter!



Taken from: The Vegan Stoner

Falafel Pie



Taken from: The Vegan Stoner

Oooh! You know what time it is? It's time for dessert!



Taken from: The Vegan Stoner

I have no idea what tempeh* is, but it sure looks tasty!



Taken from: The Vegan Stoner

*Okay so I decided to look it up, and:

I love sweet potato fries!

Roasted Honey Chipotle Sweet Potato Wedges



Roasted sweet potatoes are so delicious and sweet. With these wedges, I spice it up a little using the favorite sweet and spicy combination of honey and chipotle pepper. They're a great option to replace standard potato wedges or french fries as a side for sandwiches, burgers or hot dogs. This version is lower in fat but packed with flavor! And, sweet potatoes are loaded with fiber and nutrients...shhhh, don't tell and no one will ever know!


You'll need:

Ingredients:
4 large sweet potatoes
1/4-1/3 cup of honey plus additional for drizzling
2 Tbs. of orange juice
1 Tbs. of vegetable oil
1/2 tsp. each of dry chipotle pepper and paprika
1/2 tsp. of salt
black pepper to taste

Preheat the oven to 425 degrees. Line two/three baking sheets with aluminum foil and spray each liberally with cooking spray. Clean the sweet potatoes, then slice the whole potato into 1/2 inch slices. Then cut each slice in half to create the wedge. Place the potato wedges into a large mixing bowl.



In a small bowl, mix together the honey, orange juice, vegetable oil, dry chipotle pepper, paprika, salt and black pepper to taste. Pour over the potato wedges and toss until they're evenly coated.




Place the wedges cut side down, evenly spaced on the baking sheets. Then place into the preheated oven.



Bake at 425 degrees for 20 minutes. Increase the oven temperature to 450 degrees. Turn the wedges, then continue to bake for an additional 20-22 minutes or until crispy and golden. Serve hot with a drizzle of honey. Yield: 6 servings

Cook's note:
If you'd like to add more heat, you can increase the ground chipotle pepper to 1 tsp. I would suggest, you make the honey-chipotle coating as is then taste and sprinkle a little more on top if you'd like it hotter.

Recipe taken from Melissa's Southern Style Kitchen

Kumatora wrote:
Oh God!!! Yams!
/drools
/ejects spit from mouth in a fountain
/realises its full of carbs and starts bawling like a baby