Vegan Cornbread Recipe

Ingredients:

• 1 tablespoon refined coconut oil, melted or safflower oil, plus a little more for the baking pan
• 1 1/2 cups yellow cornmeal
• 1 1/4 cups whole wheat pastry flour
• 3/4 cup evaporated natural cane sugar
• 2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 1 1/2 cups soymilk
• 1/2 cup silken tofu

Directions:

1. Preheat oven to 425 degrees.
2. Oil a 13×9 inches baking pan, set aside.
3. Combine cornmeal, flour, sugar, baking powder, and salt in a bowl, set aside.
4. In blender, combine milk, tofu, and 1 tablespoon oil until smooth.
5. Stir the blended mixture into the cornmeal mixture then pour into the oiled baking pan.
6. Bake for about 20 min- until golden brown and edges start to pull away from the pan.
7. Let cool and pig out!

[Recipe Courtesy of Recipe Zaar]

You are reading Recipe: Delicious Vegan Cornbread. This post is the property of Vegan Resource © 2008.

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Vegan Stir-Fried Pumpkin

Ingredients:

• 3 tablespoons olive oil
• 1/2 cup chopped onion
• 1 teaspoon minced garlic
• 4 cups cubed fresh pumpkin
• 1/2 cup grated carrot
• 2 tablespoons soy sauce
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 teaspoons black sesame seeds

Directions:

1. Heat the oil in a large skillet. Add the onion and garlic; cook and stir until the onions begin to brown.
2. Stir in the pumpkin, carrot, soy sauce, salt, and pepper; cook another 5 to 7 minutes, until pumpkin is tender.
3. Sprinkle with sesame seeds before serving.

[Recipe Courtesy of Allrecipes.com]

You are reading Recipe: Vegan Stir-Fried Pumpkin. This post is the property of Vegan Resource © 2008.

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Vegan Pan Pizza

Ingredients:

• 1 package active dry yeast
• 3/4 cup lukewarm water
• 1 tablespoon vegan sugar
• 2 cups flour
• 2 teaspoons oregano
• 1 1/2 teaspoons basil
• 1 teaspoon garlic powder
• 1/2 teaspoon thyme
• 1 teaspoon salt
• 3 tablespoons olive oil, divided
• 1 tablespoon of cornmeal
• 1 cup pizza sauce
• toppings of your choice

Directions:

1. Mix the yeast with the lukewarm water and sugar and let stand 10 minutes.
2. Meanwhile, mix together flour, herbs and salt.
3. Add 1 tablespoon of the olive oil in yeast mixture and then pour it into the flour mixture. Mix until it is dough.
4. Knead for 5 minutes. Add more flour if sticky. Let it stand 1 1/2 hours in warm, non drafty place.
5. When dough has risen, oil a deep dish 8-9 inch pan with the remaining 2 tablespoons olive oil.
6. Spread 1 tablespoon of cornmeal on a dry flat surface and roll out the dough till about 9 inches in diameter.
7. Place in pan.
8. Add the sauce and toppings.
9. Bake at 425 degrees for 15-20 minutes.

[Recipe courtesy of Vegweb.com]

You are reading Recipe: Vegan Pan Pizza. This post is the property of Vegan Resource © 2008.

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Vegan Pasta Pascal

Ingredients:

• 5 tablespoons olive oil
• 4 cloves garlic, minced
• 1 onion, chopped
• Pinch of red pepper flakes
• 1 (15 ounce) can diced tomoatoes, drained
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• salt and pepper to taste
• 1/2 pound angel hair pasta

Directions:

1. In a medium skillet over medium-high heat, saute onion in oil 1 to 2 minutes.
2. Stir in garlic, crush red pepper flakes in your hand and add then cook 2 minutes more.
3. Stir in tomatoes, oregano, basil, salt and pepper. Reduce heat to medium-low and let simmer.
4. Bring a large pot of to a boil. Once boiling, salt the water.
5. Add pasta and cook for 3 to 5 minutes or until al dente; drain.
6. Toss hot pasta with tomato mixture and enjoy.

[Recipe courtesy of Allrecipes.com]

You are reading Recipe: Vegan Pasta Pascal. This post is the property of Vegan Resource © 2008.

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Vegan Sloppy Lentils Recipe

Ingredients:

• 1 medium-size yellow onion, chopped
• 1 small red or green bell pepper, seeded and chopped
• 1 tablespoon chili powder
• 1 1/2 cups dried brown lentils, picked over and rinsed
• One 14.5-ounce can crushed tomatoes
• 3 cups water
• 2 tablespoons tamari or other soy sauce
• 1 tablespoon prepared mustard
• 1 tablespoon light brown sugar or a natural sweetener
• 1 teaspoon salt
• Freshly ground black pepper
• 4 to 6 buns/rolls

Directions:

1. Heat a medium-sized non-stick skillet over medium heat.
2. Add the onion and bell pepper, cover, and cook until softened, stirring often, about 5 minutes.
3. Add the chili powder, stirring to coat.
4. Transfer the onion mixture to a 3 1/2- to 4-quart slow cooker.
5. Add the lentils, tomatoes, water, tamari, mustard, brown sugar, salt, and pepper to taste and stir to combine.
6. Cover and cook on Low for 8 hours.
7. When you get home, preheat broiler on oven.
8. Slice buns/rolls and place on broiler safe baking sheet, inside facing up.
9. Place buns/rolls in oven for 2-3 minutes or until they are toasted. Keep an eye on them as they can burn easily.
10. Serve sloppy lentils on the toated buns/rolls with your favorite condiments, sides and lots of napkins.

Serves: 4 to 6

[Recipe Courtesy of Fatfreevegan.com]

You are reading Recipe: Vegan Sloppy Lentils. This post is the property of Vegan Resource © 2008.

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Vegan Mexican Bean Salad

Salad Ingredients:

• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (10 ounce) package of frozen corn thawed or 1 (15 ounce)
• 1 red onion, chopped

Salad Dressing:

• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 2 tablespoons fresh lime juice
• 1 tablespoon lemon juice
• 1 clove crushed garlic
• 1/4 cup chopped fresh cilantro
• 1/2 tablespoon ground cumin
• 1/2 tablespoon ground black pepper
• 1-2 tablespoons vegan white sugar
• 3/4-1 tablespoon salt
• 1 dash hot pepper sauce
• 1/2 teaspoon chili powder

Salad Directions:

1. In a very large bowl, combine salad ingredients and stir.
2. In small bowl, whisk together olive oil, vinegar, lime and lemon juice, garlic, cilantro, cumin and black pepper.
3. Add smaller amounts of sugar and salt to dressing mixture and whisk. Add more to taste.
4. Add hot sauce and chili powder to taste.
5. Poor dressing over salad and combine until salad is coated.
6. Cover and chill overnight or at least several hours.
7. Serve salad well chilled.

[Recipe courtesy of Allrecipes.com]

You are reading Recipe: Vegan Mexican Bean Salad. This post is the property of Vegan Resource © 2008.

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Vegan Cornbread Recipe

Ingredients:

• 1/2 cup whole wheat flour
• 3/4 cup white flour
• 3/4 cup polenta or cornmeal
• 4 tablespoons sugar
• 5 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup applesauce
• 2 tablespoons applesauce
• 1/2 cup low-fat soymilk
• 1/2 cup water

Directions:

1. Mix dry ingredients in a bowl.
2. Mix wet ingredients in another bowl.
3. Add wet to dry and stir well.
4. Bake at 375° for about 30 minutes, or until golden brown.

[Recipe Courtesy of Recipe Zaar]

You are reading Recipe: Delicious Vegan Cornbread. This post is the property of Vegan Resource © 2008.

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Vegan Taco Casserole Recipe

Ingredients:

• 2 cups Baked Tostitos, broken into bite sized pieces
• 1 large onion, chopped
• 1 large bell pepper, chopped
• 1 tablespoon canola oil
• 2 gloves of garlic, minced
• 1 cup frozen hashbrowns
• 1 can of mexican style chopped tomatoes with chilies, including juice
• 3 cups cooked long grain rice
• 1 cup salsa
• 3 teaspoons hot chili powder
• 2 teaspoons cumin
• 1 tablespoon leaf oregano
• 1 can refried black beans

Directions:

1. Preheat oven to 350 degrees.
2. Grease 11×9 inch baking pan.
3. In large non-stick skillet, add onion, bell pepper, oil, garlic and hashbrowns and cook until pepper and onion are soft.
4. In a bowl combine tomatoes w/chilies, rice, salsa, chili powder, cumin, oregano and black beans.
5. Add mixture to skillet, stir and cook until everything is heated through.
6. Place broken tortilla chips in bottom of pan.
7. Poor mixture from skillet into pan over tortilla chips.
8. Bake in oven for 20 minutes

[Recipe Courtesy of Vegweb.com]

You are reading Recipe: Vegan Taco Casserole. This post is the property of Vegan Resource © 2008.

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Vegan Homemade Gravy Recipe

Ingredients:

• 1/2 cup vegetable oil
• 6 cloves garlic, minced
• 3 slices yellow onions, chopped
• 1/2 cup all-purpose white flour
• 4 teaspoons nutritional yeast
• 4 tablespoons light soy sauce
• 2 cups water
• 1/2 teaspoon sage
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon salt
• 5-6 white mushrooms, sliced (optional)
• Flour (optional) or cornstarch (optional)

Directions:

1. Pour the oil in a saucepan and heat.
2. Add garlic and onions and saute 5 minutes.
3. Add the flour, nutritional yeast, and soy sauce, stirring constantly until it makes a think, thick sauce.
4. Gradually stir in the water and add spices.
5. Keep adding cornstarch or flour until it is the right thickness for you!
6. Serve hot.

[Recipe Courtesy of Recipe Zaar]

You are reading Recipe: Vegan Homemade Gravy. This post is the property of Vegan Resource © 2008.

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Vegan Holiday Homemade Eggnog Recipe

Ingredients:

• 2 (10 1/2 ounce) packages soft silken tofu
• 16 ounces vanilla-flavored soymilk or rice milk
• 4 teaspoons vanilla extract
• 1/4 cup white sugar
• 2 tablespoons brown sugar
• 1/4 teaspoon ground turmeric
• 1/2-1 cup rum (optional) or brandy (optional)
• Nutmeg (to garnish)

Directions:

1. In blender or food processor, combine all ingredients except nutmeg; blend thoroughly, stopping occasionally to scrape down sides of bowl.
2. Serve well-chilled and dusted with nutmeg.

[Recipe Courtesy of Recipe Zaar]

You are reading Recipe: Vegan Holiday Eggnog. This post is the property of Vegan Resource © 2008.

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