What is your fav. vegan recipe or desert? (=?
Go ahead (=
Answer:
just one....:'(
okay, brace yourself :
roasted potatoes with brown onion sauce, with deep fried rice and some steamed vegies. An....... I have to go now , im hungry damn you :')
I think that would have to be this torellini dish my mother makes....sooooooooooooo yum! Anyways, she gets the colorful tortellini from the store..boils that until they are tender and the cheese inside is still mushy... then she gets a skillet... places some olive oil in it..sautees some onions and lots of red, yellow, green, orange sliced peppers and mushrooms....then she throws in teh tortellini with green pesto....mixes it all together... sprinkles with shredded parmesan cheese.... serves w/a nice slice of texas toast and a glass of wine.......mmmmmmmmmmmm!
Fauxtess Cupcakes-Look for the Recipe in Vegan with A Vengeance
I just used this answer to another question and I haven't actually made it, but it sounds so yummy, I'm going to make it tomorrow!
Chickpea and nut fingers
Suitable to microwave Suitable to freeze
How to store Store covered in fridge (under 5°C)
Dairy Free Dairy free
Gluten Free Gluten free
Egg Free Egg free
High energy High energy
Vegetarian Vegetarian
Preparation time: 15 minutes
Cooking time: 20 minutes
Makes: 30
Ingredients:
1/2 cup sunflower seeds
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, crushed
250 g canned chickpeas, drained and mashed with fork
1 teaspoon curry powder
1/2 cup walnuts
2/3 cup fine polenta, cornmeal
Method:
1. Heat ungreased pan over low heat. Add sunflower seeds and stir in pan 4-5 minutes or until lightly browned. Place in food processor.
2. Add 1 tablespoon of oil to pan, heat, add onion and garlic, cook 3-4 minutes or until soft.
3. Blend onion, garlic, chickpeas, curry powder and walnuts in food processor until smooth consistency.
4. Roll mixture into small fingers. Coat in polenta.
5. Heat remaining oil in pan. Fry fingers, turning often for 3-4 minutes or until golden brown.
mmmmm! maybe also make a nice tomoto chutney to go with it.
I really love a Miso hot pot. It's just a Miso soup broth base. Then I chop of lots of veggies - Bok choy, julienned carrots, snow peas, tofu, mushrooms, sprouts.. whatever I have on hand. Then you can ladle the hot broth over a big bowl of veggies. It's great for parties too and your guests can put in whatever veggies they want. It's also good w/ seafood too
stir fried, vegetables with fried flavored tofu and chineese noodles
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