Fatfree Vegan Recipes Vegan Health Home Page The Vegetarian Resource Group Vegan and Vegetarian Recipes For more VRG recipes, see Food, Cooking, and Recipes in the Vegetarian Journal index, as well as back issues of Vegetarian Journal and Foodservice Update. Or search our website for the type of recipe you want. Also check out our Frequently Requested Recipes. Books Join The VRG with $35 via our subscription form, and receive the Vegetarian Journal for two years and a copy of Simply Vegan! Help yourself and others. Click here for ways to support this website and The Vegetarian Resource Group. © 1996-2014 The Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203. (410) 366-8343. The contents of this website and our other publications, including Vegetarian Journal, are not intended to provide personal medical advice. Any page on this site may be reproduced for non-commercial use if left intact with credit given to The Vegetarian Resource Group and each page linked to www.vrg.org Web site questions or comments?
Quinoa Salad Recipe Main Ingredients: Quinoa: 1 cupWater: 2 cupsZucchini: 1, chopped Red bell pepper: 1, choppedOlive Oil: 1+2 tbspFresh lemon juice: 2 tbspFresh parsley: 2 tbsp, finely choppedSaltPepper Directions: 1. 2. 3. 4. Published on November 1, 2009 Herbs & Spices in this Recipe: More Vegetarian Recipes: Vegetable Lasagna Cupcakes How about a couple of cupcakes for dinner? I haven’t made lasagna in ages but after seeing the oh-so-cute Petite Lasagnas at Can You Stay For Dinner?, I just had to make a vegan version. Super easy to make using wonton wrappers, the mini lasagnas bake in about ten minutes or so. I didn’t bother to replace the meat in the sauce called for in the original recipe, I just went with vegetables – fresh shiitake mushrooms and baby zucchini from the farmers market. Baby veggies fit in easily without having to chop them into smaller pieces. Once cool enough to handle, you can actually pick one up and eat it without a fork. I only wish the Daiya cheese was a little more melted (I would have left it in the oven for a bit longer but the tips of the wontons were getting to be pretty brown and I have a very touchy smoke detector). Vegetable Lasagna CupcakesMakes 12 24 wonton wrappers 1 cup pasta sauce or spaghetti sauce 1/4 cup of your favorite cheese Next, make the tofu ricotta.
On Moving Toward Vegetarianism: Getting the Protein You Need Photo by Kelly Rossiter Hands down, the number one response I get from people when I mention that my children are both vegetarian is "but how do they get enough protein?" Getting your daily requirement of protein is actually pretty easy. In fact, if you are eating meat, chances are you are consuming more protein than you need. According to the Canada Food Guide adult men require three servings of meat alternatives and women require two per day. 3/4 cup of cooked beans or tofu translates into one serving, as do two eggs or two tablespoons of peanut butter. There's no question that using dried chickpeas or beans takes a bit of forethought because you have to soak them overnight before cooking them, but if you soak them on a Saturday night and cook them on a Sunday morning, you'll have enough to use for your meals during the week. This recipe was very easy and absolutely fantastic. Photo by Kelly Rossiter Baked Quinoa with Spinach and Cheese 1. 2. 3. 4. From the New York Times
Roasted Cauliflower Totally addicting bar snack or nutritious side dish? You decide. I am completely fine with it being both. Incidentally, Desmond loves this as much as Paul and I do. Roasted Cauliflower 1 medium head cauliflowerabout 2 tablespoons canola oilabout 1/2 teaspoon garam masalaabout 1/2 teaspoon saltabout 1 tablespoon minced fresh cilantro (optional) Heat the oven to 400. Crispy, Garlicky Smashed Potatoes with Gremolata - Recipe - Herbivoracious - Easy Vegetarian Recipes, Veggie Recipes, Meatless Recipes Welcome to Herbivoracious! If this is your first visit, please start here. A whole head of garlic. This is one of those recipes you can become famous for with your friends and family. It is very easy to make, you just have to have the nerve to use a whole head of fresh garlic and plenty of good olive oil, and the patience to roast the potatoes until the skins crisp up. Tom Douglas serves something similar to this as a side at his Greek-inspired Lola. Gremolata is a simple condiment of finely minced parsley, lemon zest and usually garlic. Crispy, Garlicky Smashed Potatoes with GremolataVegetarian, vegan, and gluten-freeServes 6 5 pounds small (golf-ball sized) waxy potatoes, any color1/2 cup extra virgin olive oil1 head garlic, cloves peeled and finely minced – not crushedKosher saltbig handful flat-leaf parsley leaveszest of 1/2 lemonflaky sea saltPreheat oven to 450.
Chinese Crispy Fried Tofu It feels like yesterday, but the memory is fresh. Eons ago, I happened to spot some "white slabs" sitting next to my all time favorite Paneer, in the aisle of the grocery store I frequented. See, I was this good girl who went shopping for my mom during the weekends, all on my own, so that my mom can relax her feet. At times I used to buy other stuff that caught my fancy apart from the list my mom provided. Once home, my mom had a different story to tell. In fact I think I love it even more (if that's even possible!) References recipe minimally adapted from the best international recipe Basic Information Prep Time: Under 15 min Cook Time: Under 15 min Serves: 4 people Ingredients For the Tofu1 (14-oz) block Mori Nu "Extra Firm" Silken Tofu (see Tips)3/4 cup Cornstarch1/4 cup CornmealSalt and ground Pepper to tasteChili Flakes to taste (optional)For the Sweet Chili Sauce 3 tbsp Sugar1/4 cup Water1/4 cup Rice Vinegar2 tsp Cornstarch1 tbsp Sambal Oelek (see Tips) Tips 1. Method Coat it well.
Garlic Potato Fries I’m never going to make garlic potato fries any other way. These garlic fries, win hands down as the best garlic french fries I’ve ever made. Plus they are baked – so I won’t feel too guilty if I make it every time I’m craving for some potato comfort. When I read that there is garlic infused oil involved, my heart skipped a beat (in a good way, not the way oil would otherwise treat your heart). crispy golden baked fries These garlic fries are incredibly simple to make and are so full of flavour. crunchy potato skin Garlic Fries Adapted from: Lottie + Doof Ingredients: 8 garlic cloves, minced or grated 6 tbsp extra virgin olive oil 3 russet potatoes (about 8oz each), each cut into 12 wedges 3 tbsp cornstarch/cornflour 1 1/2 tsp coarse sea salt 1 1/2 tsp freshly ground black pepper ½ tsp garlic powder 1/4 tsp cayenne pepper Tools:Microplane to grating the garlic warm and soft interior Tagged as: garlic, garlic baked fries, savory bakes, sides
Vegan Warm Chickpea and Salad Receive our weekly newsletter to get a sneak peek at upcoming articles, special giveaways, and behind-the-scenes information. We do not sell, spam, or share your email address. Click here to sign up. Warm Chickpea and Artichoke Salad Ingredients: 5 Tbsp (75 ml) extra virgin olive oil, divided juice of 1 lemon2 tsp (10 ml) dried basil, or use 1-2 Tbsp (15-30 ml) fresh, finely chopped1 tsp (5 ml) dried oregano1/4 cup (60 ml) fresh parsley, chopped2 cloves garlic, minced1/2 tsp (2.5 ml) fine sea salt, or more, to taste1-1/2 cups (360 ml) cooked chickpeas, well drained (canned are fine; rinse well before using)6-8 artichoke hearts (about one large can), drained and sliced lengthwise1/3 cup (55 g) natural almonds with skin, coarsely choppedDirections: In the bottom of a large bowl, whisk together 3 Tbsp (45 ml) of the olive oil, lemon juice, basil, oregano, parsley, garlic and sea salt. In a large frypan, heat another 1 Tbsp (15 ml) oil.
Spinach Tofu Patties I love vegetarian burgers because they're usually packed with lots of vegetables and other yummy ingredients, and there are so many ways to enjoy them - you can put them in between a bun and dress them up with your favourite toppings, but they are often just as good or even better on their own, without the bun! These patties definitely fit into the latter category. They are so flavourful that I preferred to just eat them with a fork rather than hiding them in a bun underneath other toppings. The patties themselves are actually made with tofu, but you would probably never guess just by looking at them (and you could probably serve these to a tofu-hater without them knowing either!) Once cooked, they held their shape well (which can be a problem with other veggie burgers), but they were still soft and easily broke apart with a fork when eaten that way. Spinach Tofu Patties Adapted from Joanne of Eats Well With Others, as seen on Marcus Samuelsson's Blog Makes enough for 4 patties.
Baked Felafel Sandwiches Recipe : Prev Recipe Next Recipe Baked Felafel Sandwiches Recipe courtesy of Ellie Krieger Show: Healthy Appetite with Ellie Krieger Episode: Good Cooking Baked Felafel Sandwiches 32 Reviews Save Recipe Level: Easy Total: 1 hr Prep: 20 min Cook: 40 min Yield: 4 servings Nutrition Info Share This Recipe Felafel: Tahini Sauce: Salad: View Shopping List Preheat oven to 425 degrees F. Excellent source of: Protein, Fiber, Vitamin A, Thiamin, Niacin, Vitamin C, Folate, Vitamin K, Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium, Selenium, Zinc Good source of: Riboflavin, Vitamin B6, Calcium 2007, Ellie Krieger All Rights Reserved Add a Note Categories: Vegetarian Middle Eastern Recipes Falafel Recipes Beans and Legumes Main Dish Lunch High Fiber Vegan More from: The Best Christmas Recipes Quick & Easy More Beans-and-legumes Recipes 5 Ingredients or Less Highly Rated Three Ingredient Baked Beans Chickpea Salad Sandwiches Spicy Baked Chickpeas Falafel Sandwiches with Sesame Mint Yogurt Sauce Your Rating: