General Question

75movies's avatar

Do you have a really great vegan recipe? If so let's trade.

Asked by 75movies (2490points) December 12th, 2009
15 responses
“Great Question” (1points)

My cooking skills are pretty good but sometimes one can get into a rut. The rut has arrived and I need to learn to cook something new. So what is your favorite Vegan dish and what is the recipe. Have at it.

Bonus: What is your favorite vegan cookbook? Veganomicon is mine.
Super Bonus: If you live in Chicago, what is your favorite vegan restaurant? If it can accommodate a vegan that’s good enough. I’ll throw out Chicago Diner.

If you’d like to respond with an anti-vegan comment or a why vegan comment we can start a new question and I will be more than happy to jump into that fray. With relish. And nutritional yeast.

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75movies's avatar

@pdworkin Thanks for taking the time to read the summary.

forestGeek's avatar

My favorite vegan cookbook is defiitely the New Farm Vegetarian Cookbook. I wouldn’t say I have a favorite recipe from it, it’s just been such an amazing overall source for me while learning to cook vegan.

I also really love How it All Vegan and I do have a fave in there and it’s the Faux Eggs Benny, yuuum! This book is great because it’s fun, and also includes recipes for household chores such as window cleaner, drain clogs, etc.

The Moosewood books are great too and worth checking out if you don’t already have em. All three of these books have given me great ideas for new recipes. Sadly I haven’t cooked much from them in the past few years…

75movies's avatar

Interestingly, I have the New Farm but never cracked it open. It will be coming off the shelf… today.

forestGeek's avatar

Ive used the yeast recipes and soup recipes from it quite a bit for the bases of my own creations. Baked Tofu, combined with Jane’s Easy Biscuits, and the Golden Gravy are a great and easy hangover combo!!

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PretentiousArtist's avatar

I don’t really like to use books. I just use the internet
I absolutely love dosa. Here is a great recipe:

75movies's avatar

@pretentiousartist Indian food is my heaven. thanks for the link.

aprilsimnel's avatar

Roasted Brussels sprouts, yay! My own recipe is similar, and I also add one medium eggplant/aubergine, cut into bite-sized chunks and one medium sliced zucchini/courgette.

75movies's avatar

@aprilsimnel agreed on the brussel. Brush on some olive oil. Add salt and pepper and throw on the grill. Delish!

rooeytoo's avatar

Here’s one of mine

oil in the frying pan, add garlic, onions and some chilis. Maybe some red capsicum or celery. Then throw in a can of tin tomatoes, some frozen green beans and sliced black olives for color and texture and taste of course. Then I throw in about a quarter of a cup of lentils, sometimes red, or brown, or french style or a mixture of all three, but I think red are best. Add about a cup of water for moisture. A splash of vinegar, salt pepper and I usually throw in fresh basil. Cook it all until the lentils are soft. Serve over some pasta or in a bowl like soup with crusty bread, and I like some mozzarella cheese added when served.

it’s good!

forestGeek's avatar

@rooeytoo – Wow, I’ve definitely got to try that now. Sounds so delicious!!

rooeytoo's avatar

@forestGeek – thanks, yep it’s fast and tasty! My 2 favorite ingredients in a recipe.

75movies's avatar

I love me some lentils. Here is Peter Singer’s fast and easy Dal.
scroll to bottom

emma193's avatar

Moosewood Chocolate Cake is really yummy and a little bit of a science experiment too when you add the vinegar to the baking soda!

- 1½ cups unbleached white flour (I used spelt)
– ⅓ cup cocoa powder
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 cup sugar (I generally put only ½ cup)
– ½ cup vegetable oil (I generally put ¼ cup + water or soymilk)
– 1 cup cold water or brewed coffee
– 2 teaspoons vanilla extract
– 2 tablespoons apple cider vinegar

Preheat the oven to 375°F.
Sift the flour, cocoa, baking soda, salt and sugar into an big bowl.

In a separate bowl,mix the oil, water or coffee and vanilla.

Add the liquid ingredients to the dry ingredients and mix the batter with a whisk (I will generally whisk for one to two minutes, to incorporate air into the batter).
When the batter is smooth, add the vinegar and stir only until the vinegar is evenly distributed into the batter.

Transfert the batter into an 8 inch square or round pan… or two if you doubled the recipe (you know you want to !)

Bake for 25–30 minutes (do the toothpick test). Cool completely.

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