• Home

Subscribe

Portobello Mushrooms, Asparagus, and Lemon Sesame

Ingredients (use vegan versions):

* 4 portobello mushrooms
* 1 bunch of asparagus
* 4 cups fettucine (before cooked)
* 2-3 tablespoon sesame seeds
* 1-2 tablespoon lemon juice
* 3 tablespoon canola oil
* 1 tablespoon sesame oil (optional)
* 1 tablespoon minced garlic (optional)

Directions:

1. Cut asparagus into 1 inch pieces, cook covered in small amount of boiling water
4-6 min. Drain.

2. In pan, add canola oil, sesame seeds, optional sesame
oil, and optional garlic. Heat on medium till seed is
roasted.

3. Cut mushroom into 1 inch squares. Add to pan, and
cook/stir for 5 minutes. Add asparagus and lemon juice. Toss to coat.

4. Cook fettucine and drain. Add fettucine to vegetables, and serve.

Serves: 5

Preparation time: 30 min

Marinated Carrots

Ingredients (use vegan versions):

* 2 lbs small baby peeled carrots
* 1 medium onion chopped
* 1 medium chopped bell pepper

Directions:

Cook carrots until tender in unsalted water. Add to other veggies.

Sauce

* 1 cup vegan sugar
* 1 teaspoon dry vegan mustard
* 1/2 cup vinegar
* 1 can condensed tomato soup (do not dilete)
* 1/2 cup salad oil
* 1 teaspoon salt
* 1 teaspoon pepper

Directions:

Mix and pour over veggies. Refridgerate for 4 hours or over
night. Will keep up to one
month in fridge. Serve cold.

Serves: 12 - 16

Preparation time: 20 min

Fire and Ice Tomatoes

Ingredients (use vegan versions):

• 6 med. tomatoes, quartered
• 1 med. onion, sliced
• 1 med. green pepper, cut into strips
• 1/4 cup water
• 1-1/2 Tbsps. vegan sugar
• 1-1/2 tsps. celery salt
• 1-1/2 tsps. vegan mustard seeds
• 1 large cucumber, sliced
• 3/4 cup cider vinegar
• 1/4 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/8 teaspoon black pepper

Directions:

In large bowl combine tomatoes, onion, green pepper, and cucumber.
In small saucepan combine vinegar, water, vegan sugar, celery salt, mustard seeds,
salt, cayenne pepper and black pepper. Bring to boil; boil 1 minute.
Pour hot vinegar mixture over tomato mixture. Cover and refrigerate 8 hrs.
or overnight to blend flavors. Serve with slotted spoon.

If Goddesses Ate Their Veggies

Ingredients (use vegan versions):

• 1 lb bag frozen baby lima beans
• 8 cherry tomatoes, quartered
• 1 zuchinni, sliced thin
• 2 cups corn (canned, frozen, fresh, whatever)
• 1 onion, minced
• a head of garlic
• a few BIG dashes of tobasco sauce
• a few more big dashes of vegan Worcestershire sauce (the kind without fermented anchovies)
• 2 tablespoon soy non-hydrogenated vegan margarine
• salt and pepper

Directions:

Put the beans in a saucepan and cover with water by an
inch. Bring to a boil and simmer for 15 minutes.
Meanwhile mince the onion and 5 cloves of the garlic. Take
the rest of it, separate it into cloves, coat the cloves
with oil (this doesn’t add fat to the recipe as you pull
the cloves out of their ’skin’ before you put them into the
pan– it just keeps it from burning) and stick them in a
450 degree oven to roast for ten minutes. During the last
five, melt the margerine in your biggest saute pan or wok,
and throw everything in. When you take the garlic out of
the oven (be careful!) squeeze it into the pan. Give it a
few quick stirs, and serve. You can also add whatever
other veggies you like. It’s really versatile. I like it
over pasta or rice.

Serves: 4

Preparation time: 20 min

Kale Saute

Ingredients (use vegan versions):

* 1 tsp mild flavored olive oil
* 1 small onion, cut in half and sliced.
* 1 clove garlic, crushed (or 1/2 tsp. bottled garlic puree)
* 1 bunch kale
* 1 small tomato

Directions:

In skillet (preferably iron), place oil, onion, garlic, and 1/4 c. water.
Cover and cook over medium heat until onions are transparent. Meanwhile,
wash kale and separate from ribs. Chop the kale leaves and add to the
skillet. Saute 5 minutes or until kale wilts and turns deep green.
Meanwhile, dice the tomato (you can seed it if you like, or add it seeds
and all). Add to kale and cook until tomato begins to release its juice and
the dish is hot. Serve over brown rice.

Serves: 3

Preparation time: 15 min

Fried Green Tomatoes

Ingredients (use vegan versions):

* 4 large green tomatoes, not ripe at all
* 1/2 cup flour or
* 1 teaspoon salt
* 1/4 teaspoon pepper

Directions:

Slice firm green tomatoes into 1/4-inch slices. Mix flour
or cornmeal with salt and pepper. Dip tomatoes in this
mixture. Place in heavy skilet containing hot oil. Fry
slowly until brown, turning once.

A delicious southern delicacy. Not low-fat, but yummy.

Serves: 6

Preparation time: 20 min

Awesome Twice Baked Potatoes

Ingredients (use vegan versions):

* 2 med. Russet or Idaho Potatoes
* 1/4 of a Vegetable Bouillon cube*
* 1/4 cup of SILK (or other vegan soymilk) approx. depends on size of potato
* 1 large clove Garlic, minced
* 1 to 2 tablespoon Canoleo or Spectrum
* 2 or more tablespoon Flaxseed Meal
* Salt and Pepper to taste

Directions:

Bake potatoes at 375 for 1 hour or until done. Remove
potatoes from oven, let cool slightly. While potatoes are
cooling saute garlic in Canoleo for about 2 minutes, add
vegetable bouillon + a small amount of water to mix with.
Take off heat. Scoop insides out of potato into bowl, add
garlic mixture, flaxseed meal, Silk, salt & pepper. Mix
together, put back into potato shells, bake for another 15
minutes or until slightly browned and you have one awesome
tasting potato. Have with sauteed veggies such as
broccoli, brussels or artichoke hearts.

*Best Bouillon cube=”Balanced Food” ORGANIC Vegetable
Bouillon Cubes

Serves: 2

Preparation time: 1 1/2 hours

Mashed Potato Surprise

Ingredients (use vegan versions):

* 1/2 bag scrubbed all purpose white potatoes.
* fresh spinach
* frozen sweet corn, (also add peas,
* 1 1/2 tablespoon olive oil
* 5 tablespoon water
* rice milk
* black pepper to taste
* soy non-hydrogenated vegan margarine to taste

Directions:

Chop potatoes into small cubes,(I leave the skins on as long
as you scrub them well) and add to boiling water. In a
small pan, boil the oil and water together, and add the
fresh spinach. Cook until the spinach is thoroughly soft,
but not wilty. Add the frozen vegetables, as many as you
like- but use the corn, it makes it sweet, and thaw them in
the pan with the spinach. When the potatoes are ready, drain
and mash, adding rice milk to desired consistency. Mix in
all the vegetables, and add soy margarine and black pepper
to taste.

Serves: 2 - 4

Preparation time: 30 min

Baked Yam and Squash

Ingredients (use vegan versions):

* one yam, cubed
* 1/2 butternut squash, cubed
* one granny smith apple, cubed
* 1/2 cup water
* 1/3 cup vegan brown sugar (more or less, to taste)
* dash of cinnamon, optional

Directions:

Put all of the cubes in a 2-quart baking dish (I used a round Pyrex). Add all
of the water and about 1/2 of the brown vegan sugar. Pop into a 350 degree oven for
about 40 minutes, until all cubes are soft. Check a couple of times to make
sure all the water hasn’t gone– oh, yeah, cover the dish with a lid or foil.
Add the rest of the vegan sugar and whatever cinnamon you think appropriate (I
wouldn’t add *too* much), when you remove it from the oven.

Apple Stuffed Acorn Squash

Ingredients (use vegan versions):

* 1 acorn squash
* 2-3 apples
* 1/4 cup vegan brown sugar
* 1 pat of non-hydrogenated vegan margarine
* dash of nutmeg
* dash of salt, optional

Directions:

Slice the acorn squash in half, and scrape out the seeds and the
strings. Place face down in casserole pan filled with 1/2 inch of
water and place in a 350 degree oven for about 10-15 minutes. While
the squash is steaming there, peal and slice the the apples and mix
in the brown vegan sugar. Take the squash out of the oven, place face up,
and fill the cavities with the apple mixture, add a pat of margarine to
each and top with a shake or two of nutmeg as taste dictates. Cover
very lightly with foil, and bake until the apples and the squash are
soft and cooked, approximately another 1/2 hour.

Serves: 3 - 4

Preparation time: 45 min

Next Page »

Copyright © Keep Your Meat 2008 - 2009. All Rights Reserved.