Easy Vegan Recipes|
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|Sunday, December 19th, 2010|
I am having a hard time finding a probiotic with a culture count of 15 billion that is 100% vegan. I am also looking for the level of potency at the expiration date, not manufacturing date. Any help??
|Sunday, May 11th, 2008|
I know it seems bizarre, but does anyone have a recipe for a faux deviled ham (like the stuff in the can)? I remember eating this stuff when I was younger and enjoyed it for some reason or other. I haven't eaten meat in a large number of years, so it obviously wouldn't have to be incredibly similar but something that might resemble it for sandwiches would be interesting I think.
Anyone have any ideas for a recipe for this? Or at least a recipe for a really good vegan sandwich spread of sorts?
|Tuesday, April 29th, 2008|
Not sure if this counts...
Quick After-School/After-Work Pizza!
Not much of a recipe so much as a tasty combo of food!
I just discovered Ian's Soy cheese French Bread pizzas (awesome!)
Saute some white onion and Tofurkey Italian Sausage, season w/ garlic powder and dried basil (though I bet fresh basil would be nice too). Heat up the pizza and put the onion/sausage mix on top and voila!
Also, add some olive oil over the pizza when heating so the cheeze gets melty! Soooo tasty!Dee-lish Breakfast Sammich!
All you need is spinach, tomato, garlic/garlic paste, an english muffin, vegan butter, and some Lightlife sausage (or other sausage if you prefer)!
-Heat up some vegan butter and garlic paste in a small bowl.
-Saute some spinach and tomato (diced or sliced, doesn't matter), and season to taste (I used oregano, garlic powder, salt, pepper, and onion powder.)
-Form a patty out of the Lightlife sausage grounds (is that what you call them? sausage tube? egh something like that) and fry up seperately.
-Toast english muffin
-Add garlic butter to both sides of the english muffin, top w/ sausage patty and spinach/tomato mix and add more garlic butter over that.
|Thursday, March 13th, 2008|
I was wondering if anyone happened to have a recipe for a vegan pizzagaina?? I know its pretty much a meat, egg and cheese Italian Easter pie, but I totally want to try and make one vegan. I think I can do it, but I may need a little help from you guys!! under the cut is a very long list for a non-vegan, non- vegetarian pizzagaina. I know my Nana didn't need all the extra icky stuff to make it yummy, but shes passed away so I don't have her recipe :(( PIZZAGAINA!!Collapse )
*x-posted in cheapvegan* Current Mood: awake
|Wednesday, February 6th, 2008|
Just thought I'd share what I threw together for dinner tonight! It was yummy, and it'd make a good packed lunch too I think :)
In a whole wheat tortillia I wrapped up, red beans and I rice I had already made. Sprinkle with soy cheddar cheese, drizzled with mango salsa and topped with some sprouts or lettuce. Wrap up and chow down!
Simple and delicious, just how I like it! *g*
x posted to vegancooking Current Mood: relaxed
|Monday, October 8th, 2007|
A Not Too Complicated Diabetic Vegan Cake??
I'm hoping that this is an appropriate place for this question...
My mom's birthday is coming up this weekend and I told her I would bake her a yummy cake. Thing is, she's recently been diagnosed with diabetes so i'm trying to find a good sugar free cake. I'm also wanting to make the cake vegan so she can see that vegan goodies are tasty as well :) . She says she's open to the kind of cake, but I know she likes german chocolate cake a lot (other good options would be a normal yellow cake, a carrot cake, or a marble cake). If anyone has any ideas/recipes to share, please let me know! I would really appreciate it.
I know she'll eat Splenda in most things but i'm not really a fan (although i've never had it in cake, i've had it in drinks and thought it was terrible). Are there any better healthy (and obviousely vegan) sugar alternatives anyone knows of?
Any and all help is appreciated!
|Saturday, August 18th, 2007|
Radishes and Chives!
Anyone have any good recipes that include a fair amount of either of these ingredients?? I don't want them to go bad in my fridge but for radishes I can't think of anything other than chopped in a salad, and for chives I can only think of putting them in mashed/baked/fried potatos.
Ideas please! :)
|Monday, December 4th, 2006|
this is what i found last minute. i discovered i did have corn starch soooooo:
o 1 cup sugar
o 6 T corn starch
o 4 T cocoa
o 1/2 t salt
o 2 T oil
o 1 cup water ( i used soy milk)
o 1/2 t vanilla ( i had no vanilla extract but it was good anyways)
Mix sugar, cornstarch, salt, and cocoa in a medium sauce pan. Whisk in the water. Heat over medium until it gets thick and starts to boil. Boil for 1-2 minutes (make sure you don't boil too long, or it will set like toffee). Remove from heat and stir in oil and vanilla. Cool and spread on cooled cake.
(this is just like chocolate pudding so in the future i may make it as pudding too!!)
so i have no powdered sugar and i need a quick recipe for frosting like asap!!
i have: cocoa powder, soy milk, oil, annddd... granulated sugar. thats about it.
|Saturday, September 2nd, 2006|
Potatoes 'n' Greens Soup (“Caldo verde”)
Potatoes 'n' Greens Soup (“Caldo verde”)
This is the “national soup” of Portugal and also extremely popular in Brazil. The name means “Green Broth”.
It’s basically just potatoes and chopped greens (“couve” in Portuguese).
This is extremely simple to make, and sounds like it would be nothing special, but somehow it winds up being a great “comfort food”.
Try it – you’ll like it.
For a big pot o' soup –
- Half a dozen or eight medium to big potatoes
- A bunch or two of fresh greens (collard greens or “couve” greens – see comments below)
- Cloves of garlic, chopped (if desired)
- An onion or two, chopped medium-fine (if desired)
- Olive oil for sauteing (if you’re using garlic or onions)
- Salt as desired
Peel and boil (or boil and peel) potatoes. (Or don’t peel them if you don’t want to -- I don’t, but everybody thinks my version is a little odd.) Mash with a masher or put through a ricer.
Shred greens – the usual recommendation is to shred “very thinly”. Discard any parts of the stalks that are very coarse. Couve leaves can be six or eight inches wide and a foot long. Brazilians stack the leaves, roll up like a newspaper, and slice like you’re slicing a cucumber. I find that you also need to also cut the shreds into shorter pieces, since shreds six inches long aren’t very graceful to eat. (You’ll wind up looking like this :-) - http://www.christiananswers.net/dinosaurs/dino-eating.jpg
In a big soup pot
Sautee garlic and/or onion. Add the greens and a splash of water, cover and cook over medium flame for a few minutes until they’re wilted. The greens are going to cook down in volume, but they start out being pretty voluminous – you may have to add in batches.
Add a couple more cups of water, stir in the mashed potatoes, then add and stir in enough water to make “a pot of soup”. A dash of black pepper if you like. Simmer over a low flame for half an hour or as necessary until thickened and greens are cooked. (You can leave it simmering over a low flame all day.) Salt to taste.
Traditionally, people drizzle a little olive oil onto theirs at the table.
Good hot, good cold, good lukewarm, good the next day (store in the fridge).
- A note on the greens -
In Portugal and Brazil, the greens are something called “couve”, which I have seen translated as both “kale” and “collards”. As I understand it, it’s a member of the Acephala Group of the species Brassica oleracea, which includes kale and collards, and it is basically a matter of opinion which member of the group is which. http://en.wikipedia.org/wiki/Acephala_Group
Brazilian couve looks like the large, oval “Collard Greens” on the right in this photo, http://en.wikipedia.org/wiki/Image:Lacinato_Kale_and_Collard_Greens.jpg
and doesn’t have any spicy or bitter taste. The leaves are as big as your hand, or bigger. (The “conventional” kale that I’ve eaten might be too bitter to work in this recipe.)
I’ve also seen recipes for Caldo Verde using cabbage as the “greens”.
I’d also be willing to make this with Asian greens, and I’d think that spinach would also work well.
* Caution: Traditional versions of Caldo Verde are apt to include non-veggie ingredients - Ask before you eat. *- x-posted -
|Tuesday, May 9th, 2006|
Lehigh Valley Veg*ns
Community pimpin'! X-posted like whoa. (Sorry for spammage >.<)
A community for Lehigh Valley area vegetarians and vegans!
Allentown PA, Bethlehem, Easton, and the surrounding areas...
If you're veg and live here, join up!
Know a veg*an here or nearby, tell them to join! :Dlehigh_veg
|Tuesday, December 27th, 2005|
I have a close friend who is celebratng her first hanukah this year and i've been looking into traditional foods to have some kind of dinner but they all seem to be ehhh non-vegan. If anyone has any idea about what we could serve at her dinner, let me know. :) So far all we've got is potatoe pancakes, heh.
|Thursday, November 17th, 2005|
|Friday, September 30th, 2005|
I'm new to the community here *waves hand* and just thought I'd share what I've been eating lately. I'm a student (full time at college and part time at university..yikes) so time and effort is usually not an option. Lately I've been on a big kick for lentil soup, bruschetta and cornmeal muffins with brown beans - and they're all Really fast and easy to make.
for my lentil soup I just boil some water, throw in some veggie stock powder, a bunch of red lentils and frozen beans. It takes about 20 minutes in total to cook, and you can put on a big pot of it to prepare multiple meals.
Bruschetta's really quick too. I buy D'Italiano buns, smooth some vegan whipped butter and garlic powder on, then pile up chunks of tomato, peppers and onion followed by Italian blend seasoning and a bit of extra virgin olive oil. Cook 'em for 4 minutes in a toaster oven at 425 degrees.
I'm sure lots of people already eat these types of food but I wasn't positive so I figured there wouldn't be any harm in posting.
Also, what would you guys suggest for quick and easy foods with a Lot of protein and iron? I've been constantly tired for a couple weeks now so I'm trying to up my intake.
|Thursday, September 1st, 2005|
Good vegan snacks to keep in your backpack during school that won't go bad/taste awful after an hour of sitting there?
|Sunday, August 14th, 2005|
my friend made me an awesome vegan cake last night for my birthday andi asked her what egg replacer she used. she said she used vinegar and baking soda i think? im not sure though.. does anyone else know? i just tried to make a birthday cake with egg replacer, i followed the directions to a T! but its not looking so hot.. no birthday cake for sara :(
|Wednesday, July 20th, 2005|
Being Veg in Central America
Alright, so i'm going on a trip to Nicaragua for 3 weeks this Sunday.
And basically, it's going to be a little tough to find plentiful vegetarian/vegan food. There's not really any tofu or veggie meats or microwaveable foods period (and yes, this is a big portion of the foods I eat normally). I guess this is a good time to learn to eat more raw and/or healthier foods. Are there any basic foods you guys would recommend? Apparently I was told I might be able to find some soymilk at least, but veggies, fruits, etc that might be easy to use? Some very common foods i'll be around are rice, beans, tortillas, and cheeses so maybe random recipies using these as well as other items would be nice as well. :) I don't want to show up and be too big of a headache for all my non-veg family!
Also, if any of you happen to have ever been to Nicaragua, let me know. Advice and stories and comments of any kind really are appreciated.
x-posted a bit.
|Saturday, June 18th, 2005|
Hey dudes --
Which high-temperature cooking oil is the healthiest? (I.e., not olive oil)
|Thursday, June 9th, 2005|
If this is not allowed, my apologies!
For class, we have to make a survey
. Being a vegan, I chose to survey vegans/vegetariens. It's relatively short and helpful to me.
Posting as Anonymous is fine.
|Sunday, June 5th, 2005|
Are buillon cubes vegan? Are all flavors vegan or is it only the veggie ones?