(Closed) Vegetarian or Vegan recipes

posted 8 years ago in Home
Post # 3
7695 posts
Bumble Beekeeper
  • Wedding: August 2010

Do you eat fish?


Post # 4
1325 posts
Bumble bee

Oh fun!

I’ve been interested in Veganism for quite some time and my latest endeavor in eating healthy is gluten free. It would most likely help my Crohn’s. 

Anyway, I have like 10 vegan cookbooks, no joke. What kind of recipes do you want?

Why are you interested in cutting out animal products? If it’s for health I would say that dairy is one of the biggest ones that will help with health, especially milk.

Post # 5
2271 posts
Buzzing bee
  • Wedding: August 2009

I am not a vegan but I often go w/o meat for several days at a time. No reason really. This is one of my favorites!

Chipotle Corn and Black Bean Stew

    * 2 tbsp Olive Oil
    * 1 Yellow Onion Large
    * 3 clove Garlic
    * 1/2 tsp Salt
    * 1/4 tsp Ground Black Pepper
    * 4 tbsp Chipotle Peppers
    * 28 oz Crushed Tomatoes, canned
    * 3 cups Water
    * 4 Russet Potatoes, coarsely chopped
    * 4 Carrots, sliced
    * 1 cup Corn
    * 15 oz black beans, canned -rinse
    * 1 cup Cilantro, Fresh
    * 1 1/2 oz Lime Juice
    * 2 tsp Cumin  
In a stockpot, saute onions in oil over medium heat for 5 minutes. Add garlic, cumin, salt, and pepper. Saute one more minute. Add the chipotle peppers, tomatoes, and water, stir. Add potatoes and carrots and simmer for 20 minutes. Uncover and add corn and beans. Thin with more water if needed. Cook uncovered for five more minutes. Add cilantro, lime zest, and lime juice. Let sit for 10 minutes (or longer).

Post # 6
2465 posts
Buzzing bee
  • Wedding: August 2010

i’ve been a vegetarian since i was 4 and my hubby actually has a food blog about what we eat/he cooks– http://www.carnivoreandvegetarian.com (he eats meat, but most recipes he makes a veggie version of too)…hope that helps ๐Ÿ™‚

Post # 7
295 posts
Helper bee
  • Wedding: November 1999

I was a vegan for years. I’m actually considering going back. I miss the yummy food!! Since you’re just starting out- check out the whole foods app if you have an iphone. They post a lot of delicious, quick starter veggie meals!

Post # 11
560 posts
Busy bee
  • Wedding: March 2010

@Tunacupcakes:  How are you liking GF?  I am Girlfriend, Dear Fiance, Wheat Free and Yeast Free… Not by choice. ๐Ÿ˜›  

@nyebride:  http://glutenfreegoddess.blogspot.com/  This is a vegan website that I am on often.  It is also Girlfriend, but there are still a TON of great recipies aren’t even involving flour on there!

Post # 13
827 posts
Busy bee
  • Wedding: August 2011

Delicious…..vegan and gluten free!

African Peanut Stew:

1 onion, chopped
2 jalapenos, seeded and finely chopped (optional)
2 teaspoons minced fresh ginger
1 teaspoon minced fresh garlic
2 teaspoons ground cumin
1/2 tsp. salt (optional)
1/4 teaspoon ground cinnamon
1/8 teaspoon crushed red pepper
1/4 teaspoon ground coriander
2 1/4 pounds sweet potatoes, peeled and cut into 1 1/2-inch chunks
2 14.5 ounce cans chopped tomatoes
2 14.5 ounce cans chickpeas, drained and rinsed
1 pound green beans, cut in 1 inch pieces (fresh or frozen)
1 ½ cups vegetable broth
¼ cup natural peanut butter

1. In 6-quart pressure cooker, heat over medium heat until hot. Add onion, jalapenos, and 2 tbsp. water and cook about 8 minutes or until tender, stirring occasionally and adding water if needed. Stir in ginger, garlic, cumin, salt, cinnamon, crushed red pepper, and coriander, and cook 1 minute, stirring.

2. To onion mixture in pressure cooker, add tomatoes with their juice, sweet-potato chunks, chickpeas, broth, and peanut butter. Following manufacturer’s directions, cover pressure cooker, bring up to pressure, and cook under pressure 5 minutes. Quick-release pressure as manufacturer directs.

3. Add green beans to pressure cooker. Return to heat and cook, covered, until beans are done, about 10 minutes. Or, return cooker to high pressure and cook for one minute. Quick-release pressure and add additional seasoning as needed.

Regular stove-top directions:

Place 1/3 cup water, onion, jalapenos, ginger and garlic in a large pot. Cook, stirring occasionally for 5 minutes. Add cumin, cinnamon, salt, red pepper and coriander. Cook and stir for 1 minute. Add sweet potatoes, tomatoes, chickpeas, green beans, vegetable broth, and peanut butter. Bring to a boil, reduce heat and simmer for 30 minutes, or until potatoes are tender.

Post # 14
1160 posts
Bumble bee
  • Wedding: May 2011

@lefeymw: Is that the Mark Bittman book? That’s a good one!

Can I just say that this thread is making me hungry!!? ๐Ÿ˜‰ Especially the peanut stew…

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