5 Magnificent Mexican Dishes Mexican food tops most vegan’s “Food I Could Eat Everyday” list. Who can argue with easy, simple, spicy and comforting dishes? The internet agrees, and is overflowing with recipes. There is even a veganmexicanfood.com! Karina’s Sweet Potato Black Bean Enchiladas Mexican Lasagna (or Enchilada Casserole) Coconut Tempeh Tacos Unconventional Vegan Taco Salad Sweet Potato and Kale Quesadilla About the author: Mandi View all posts by Mandi Mandi is the Founder of Chic Vegan and has undying passions for saving animals, circus arts, and creating new and exciting things every day.
Gormandize: Myanmar The first dish I'm sharing for Burmese food month is Ohn No Khao Swe, one of the countries most common and popular dishes. It's traditionally made with chicken, but I've substitited another Burmese food staple, chickpea tofu. I made my own chickpea tofu according to this recipe from a blog called Girl Eats World. I followed the recipe to the letter when I made it, so rather than reproduce her hard work I've linked to her original recipe. It was delicious and surprisingly easy to make! If you don't feel like doing it, you can substitute some bought tofu, although it won't have the beautiful flavour of the chickpea tofu. The soup that these noodles and tofu are immersed in - oh my goodness - I don't think I have adequate words to express it! This month I'm featuring vegan recipes from Myanmar (Burma). Check out my other Burmese recipe posts:
Vegan Cupcakes Take Over The World Seitan Roast Stuffed With Shiitakes And Leeks | Isa Chandra Moskowitz Serves 6 to 8 Active time: 1 hour || Total time: 2 hours I know. I’m posting a roast recipe on the Tuesday evening before Thanksgiving. I’m sure everyone already has their menus planned and I’m late to the party. After about 20 years and twice as many tries I’ve got a fabulous centerpiece stuffed roast that I’m proud to show off to the neighbors. I don’t know what took me so long to get it right. There are a few recipe notes before you begin: ~For best results, use a salty homemade vegetable broth. ~You’ll also want to spoon broth over the roast before serving, to keep it from being dry. ~This roast reheats perfectly. ~Use a steak knife for the easiest slicing. ~I used storebought breadcrumbs but if you use homemade, use 3/4 cup. ~This makes enough for 6 hungry people. First prepare the filling: Preheat a large pan, preferably cast iron, over medium heat. Sprinkle in the breadcrumbs and toss to coat. Drizzle in the broth and lemon juice and toss to coat until moist. Now roll!
Vegalicious Recipes - more than 600 delicious vegan and vegetarian recipes for compassionate people Gormandize: United Kingdom You can't really go wrong with raspberries and whipped cream, right? But I'll tell you what you can do - make it even better! What could be a better addition than whiskey, toasted oats and almonds? Oh, and some more whiskey on top :) This is a vegan version of a Scottish dessert called Cranachan, with some personal touches. There are two options on how to finish it off, you can use the whiskey syrup (below), or if you are a real hardcore whiskey fan you can just drizzle a teaspoon of straight whiskey over the top (although, this gives it rather a kick!). It's also wheat free, dairy free, egg free, peanut free, tree nut free (if you omit the almonds), sesame free and soy free. Ingredients 2 tins coconut cream, chilled in the fridge for at least 24 hours (the longer the better) 2 tbsp soft icing mixture 3/4 cup rolled oats 2 cups fresh raspberries (or frozen is fine) 2 tbsp scotch whiskey 1/2 tsp vanilla extract Toppings: Slivered almonds, as many as you like! 1/4 cup scotch whiskey To Make 1. 2.
Vegan & Vegetarian Recipes, Articles, Health Resource Virtual Vegan Holiday Dinner: Carrot Pate (Appetizer Course) - Ricki Heller No, you’re not imagining: here I am again, a mere day after my previous post–and proffering yet another holiday-themed recipe! I know: totally out of character. But it’s the holidays! I mean, doesn’t this happen to you, too? You’re invited to a plethora of holiday parties and events; and, since you really want to see all your friends and family, you accept every invitation with the best of intentions. (No? Well, when Marly (of Namely Marly) and Allyson (of Manifest:Vegan) sent out a request a while back for bloggers to participate in their Virtual Vegan Holiday potluck dinner, how could I refuse such a good party? This carrot pâté is a longtime favorite of mine, and one I’ve been serving at special occasions since my twenties. Because the carrots are first boiled, then baked, they release their natural sweetness and become meltingly soft, almost custard-like, when blended with the other ingredients. Okay, so maybe it does have an electric orange hue. 2 Tbsp (30 ml) apple cider vinegar
500 Vegan Recipes Gormandize: Italian Like every other Australian kid, I grew up eating a lot of spaghetti bolognese. It's so commonly cooked in Australian homes that it's practically a national dish. Nobody in my family was vegetarian or vegan at the time, but my father used to switch around between making our bolognese with meat or with nutmeat. Even as a kid, I loved the nutmeat one more than the meaty one. When I grew up I learnt to cook it for myself and made it often. Usually, I'd have it with thin spaghetti (the thinner the better!) Vegan Nutmeat Bolognese with Zucchini & Carrot Spaghetti Ingredients1 tbsp. 1 onion, diced 2-3 cloves garlic, minced 1 carrot, finely diced 1 x 400g can of nutmeat, chopped finely 2 x 400g cans diced tomatoes (or even better - 1 can diced, 1 can crushed) 1 tbsp. 1 tbsp. Pinch of nutmeg 1/2 cup fresh oregano, chopped finely Cracked pepper, to taste 1 zucchini, julienne sliced into noodles 1 carrot, julienne sliced into noodles (or, use spaghetti) To Make: 1. 2. 3.
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