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ChrisK said:
Homemade Vegan Ice Cream:

Cut a ripe banana into pieces. Put the pieces in the freezer overnight.
Next day, put them in a blender or food processor and blend until it's smooth and creamy.

Bananas have a creamy texture, and this recipe will give you a very creamy frozen desert.

You can also add other ingredients to it if you like. i.e. frozen strawberries, or a bit of peanut butter, or chocolate, etc.
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I took a refrigerated ripe banana and mashed it up adding some plain cocoa powder to it, no sugar or anything else and it made a nice choc pudding type dessert

my blender wont' handle anything frozen, hmm, may have to upgrade at some point, anyone got suggestions for a good but cheap blender? brand names, models?
just something that can do frozen stuff as I know I am going to want some cold things for the summer
 
I recently tried the Neat Loaf recipe in the book Main Street Vegan, by Victoria Moran. Typically I've avoided recipes like these because they have lots of ingredients, and because the name indicates they attempt to imitate a mainstream food. But .. tried this one anyway... and LOVED IT! And even my husband, who is not vegan, liked it.

2 cups cooked brown rice
1 cup finely chopped walnuts
1 onion, finely chopped
1/2 medium bell pepper, finely chopped
2 medium carrots, shredded or finely chopped
1 cup wheat germ
1 cup quick-cooking rolled oats
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried sage
2 tablespoons soy sauce
2 tablespoons stone-ground or Dijon-style mustard
barbecue sauce or ketchup

Combine all ingredients except the bbq sauce or ketchup. Mix for 2 minutes with a large spoon. This will help bind it together. Pat into an oil-sprayed 5 x 9 inch loaf pan and top with bbq sauce or ketchup. Bake at 350F for 60 minutes. Let stand for 10 minutes before serving.
 
I made this fantastic cabbage casserole... very easy and not much work involved.

Unstuffed Cabbage Rolls

Ingredients:
1.5 cup of cooked brown rice
1 tablespoon oil
1 bag of shredded coleslaw
1 clove garlic, minced
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt
Preparation:

In a large skillet, heat olive oil over medium heat. cook the onion until tender.
Add the garlic and continue cooking for 1 minute.

Add the coleslaw, tomatoes, tomato sauce, rice, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.
Yield: Serves 6 to 8
 
Apple cinnamon peanut butter granola bars


I just made a big batch of these, yummy!

The basic recipe is:

1 part(or cup) long cooking oats
1 part/cup quick oats

1/2 part/cup dried fruits of your choice (I used prunes and apricots)

3/4 parts/cups chopped nuts and seeds of your choice (I used chopped almonds and sunflower seeds)

this part you may have to play with- I started with what the original recipe called for, 3/4 parts of "liquid" or binding ingredients but ended up needing a LOT more than that.

For binding/liquids, they used 1/4 part apple cider, 1/4 part peanut butter, 1/4 part of hot water

I used instead apple butter with cinnamon added to taste, and needed 1 part/cup of that, plus I wanted it to have a strong peanut butter flavor so I used a cup of all natural no salt added peanut butter with flax seed, and added a small amount of hot water, adding tiny bits til it was enough to moisten all the oats. I'd say I ended up with about a half cup of water total.

You mix all the liquid/binding ingredients together in one bowl, mix all the dry (oats, dried fruits and nuts) in another bowl and then combine.

If you want to add choc chips (they do have vegan choc!) you can add those at the very end.

Press into a large baking dish, and bake at 350 for 15 mins or so.
OR you don't need to bake it all esp if you don't use any kind of milk for the liquid (you can make a wide variety of substitutions to this, one of them calls for non dairy- or dairy- milk as one of the liquids, if you use that, you probably should bake it and/or store in the fridge)

Gonna have to freeze some of these or they will be all gone in a couple of days!
oh wait, I did add a bit of honey, maybe 1/4 cup?? because I have a sweet tooth.
The apple butter was a bit more tart than I thought it would be.

You can leave out the sweetener, or use a different one, depends on your own tastes.

Some other suggestions are agave syrup, maple syrup and brown sugar
 
jorats said:
I made this fantastic cabbage casserole... very easy and not much work involved.

Unstuffed Cabbage Rolls
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That sounds like the perfect dish for me to share with my Ukranian husband! And not too many ingredients. Can't wait to try it.
 
jorats said:
Joanne said:
My Favourite Hummus Recipe:

1 can of chick peas, drained (19oz/540ml)
1/4 cup tahini
3 cloves of garlic
3 tbsp lemon juice
2 tbsp olive oil (to start)
2 tbsp water
1 tsp cumin
1/2 tsp salt

The best way to prepare this is in a food processor - just put everything in and mix. Sometimes I will chop the garlic a bit just to make sure there are no really big pieces, but the food processor usually does a good job.
I find this is a bit thick, so I slowly add more olive oil as it's processing until it is a nice, light consistency.
Enjoy with pita bread or whatever strikes your fancy!
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Awesome! Printing this out.
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I finally made this!!! And OMG! How absolutely delicious! Thank you Joanne!
 
So I have tried a few different Mac & cheeze recipes, and one was good and one was odd but THIS **** IS AMAZING. The first time I made this my husband (super reluctant omni) ate so much he made himself sick. And it is dead easy.

The second time my husband was careful to pace himself and I actually had enough for lunch the next day.http://chefchloe.com/entrees/vegan-mac-n-cheese.html
 
I just made this tonight. It was fabulous. I found it a tad spicy but my husband didn't find it spicy at all but still I'm going to cut the pepper flakes to 1/2 tsp.

One Pot Pasta

1 pkg of fresh mushrooms sliced
1 can of diced tomatoes with basil and garlic with liquid
2 tsp olive oil
1 large sweet onion
2 pkg of asparagus
3 cloves of garlic, diced
I box of Fettuccini noodles
4 1/2 cups vegetable broth ( or 4 1/2 cups of water and two veggie bullion cubes)
1 tsp red pepper flakes
5 oz fresh spinach
1/8 cup of fresh basil cut into strips

Put all ingredients into the pan and bring it to a boil. Reduce heat to simmer, place a lid on it and cook 10 minutes. Stirring every few minutes.
 
I made this yesterday and the leftover today was even MORE delicious!!

Fettuccine No-Fredo with Broccoli and Sautéed Mushrooms
• 1 large head cauliflower, chopped into small pieces
• 4 cups water (use less if your cauliflower is small)
• 4-6 cloves garlic, minced
• 1 to 2 teaspoon dried basil
• 1/2 to 2 teaspoon dried oregano
• pinch cayenne pepper
• salt to taste
• freshly ground black pepper
• 1 pinch nutmeg
• 1 1/2 tablespoon nutritional yeast
• 2 large Portabella mushrooms, sliced 1/4-inch thick
• 2 cloves garlic, minced
• 1/8 cup wine (I used white, but red will do)
• salt to taste
• 1 pound fettuccine
• 1 head broccoli, cut into florets
1. Sauce: Using the lesser amounts of each seasoning, place the cauliflower and next 8 ingredients into a large saucepan and cook, covered, until the cauliflower is very soft, about 15 minutes. When it’s completely tender, use a blender to puree the cauliflower and water to a smooth sauce. (If you have a good hand blender, I recommend you do this in the pot.) Check the seasoning of the sauce, and add more to taste; add the nutritional yeast. Allow the sauce to simmer uncovered and thicken while you prepare the mushrooms and pasta.
2. Sautéed Mushrooms: Heat a non-stick skillet brushed or sprayed with a little olive oil. Add the 2 cloves garlic and mushrooms, and cook, stirring, until the mushrooms begin to exude their juices. You can prevent them from drying out by keeping the skillet covered between stirrings. When the mushrooms get juicy, add the wine and salt to taste. Cook just until the wine is absorbed and then set aside, covered, until ready to serve.
3. Pasta: Bring a large pot of water to a boil, add the fettuccine and salt, if desired, and set a timer for 3 minutes less than the amount of time indicated on the package. When the timer goes off, add the broccoli and cook for three minutes, or until the pasta is al dente. (For my fettuccine, this meant I cooked it for 9 minutes, added the broccoli, and cooked it for 3 more.) Drain the pasta and broccoli and return it to the pan. Stir in the cauliflower sauce and serve topped with sautéed mushrooms.
 
Is there something you can use instead of wine?
Or should you just leave it out?
I am a recovering alcoholic (clean & sober for over 20 years) so alcohol is not an option.

jorats said:
I made this yesterday and the leftover today was even MORE delicious!!

Fettuccine No-Fredo with Broccoli and Sautéed Mushrooms
• 1 large head cauliflower, chopped into small pieces
• 4 cups water (use less if your cauliflower is small)
• 4-6 cloves garlic, minced
• 1 to 2 teaspoon dried basil
• 1/2 to 2 teaspoon dried oregano
• pinch cayenne pepper
• salt to taste
• freshly ground black pepper
• 1 pinch nutmeg
• 1 1/2 tablespoon nutritional yeast
• 2 large Portabella mushrooms, sliced 1/4-inch thick
• 2 cloves garlic, minced
• 1/8 cup wine (I used white, but red will do)
• salt to taste
• 1 pound fettuccine
• 1 head broccoli, cut into florets
1. Sauce: Using the lesser amounts of each seasoning, place the cauliflower and next 8 ingredients into a large saucepan and cook, covered, until the cauliflower is very soft, about 15 minutes. When it’s completely tender, use a blender to puree the cauliflower and water to a smooth sauce. (If you have a good hand blender, I recommend you do this in the pot.) Check the seasoning of the sauce, and add more to taste; add the nutritional yeast. Allow the sauce to simmer uncovered and thicken while you prepare the mushrooms and pasta.
2. Sautéed Mushrooms: Heat a non-stick skillet brushed or sprayed with a little olive oil. Add the 2 cloves garlic and mushrooms, and cook, stirring, until the mushrooms begin to exude their juices. You can prevent them from drying out by keeping the skillet covered between stirrings. When the mushrooms get juicy, add the wine and salt to taste. Cook just until the wine is absorbed and then set aside, covered, until ready to serve.
3. Pasta: Bring a large pot of water to a boil, add the fettuccine and salt, if desired, and set a timer for 3 minutes less than the amount of time indicated on the package. When the timer goes off, add the broccoli and cook for three minutes, or until the pasta is al dente. (For my fettuccine, this meant I cooked it for 9 minutes, added the broccoli, and cooked it for 3 more.) Drain the pasta and broccoli and return it to the pan. Stir in the cauliflower sauce and serve topped with sautéed mushrooms.
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