Forums: January 2010 Kickstart Forum Archive: Vegan Recipe Conversion
Created on: 01/21/10 06:27 PM Views: 5884 Replies: 28
VeganRecipeGuy Joined: 01/03/10 Location: San Antonio, TX Posts: 131	Vegan Recipe Conversion Posted Thursday, January 21, 2010 at 6:27 PM This thread is for ideas to turn those old favorites into vegan friendly fare. What do you want to see veganized? www
	Quote | Send PM | Link | Top | Bottom
kellybrownsword Joined: 01/06/10 Posts: 2	RE: Vegan Recipe Conversion Posted Thursday, January 21, 2010 at 6:32 PM I'd like to see macaroni and cheese veganized!
	Quote | Send PM | Link | Top | Bottom
VeganRecipeGuy Joined: 01/03/10 Location: San Antonio, TX Posts: 131	RE: Vegan Recipe Conversion Posted Thursday, January 21, 2010 at 6:42 PM Vegan Mac and "Cheese" Oven Style Ingredients 1 1/2 cups rice milk (or nonfat soy milk) (Up to one cup of vegetable broth..maybe you will see in the instructions) 1/3 cup tamari style soy sauce (Or Bragg's) 1 1/2 cups nutritional yeast flakes 1 tablespoon paprika 1 tablespoon garlic powder Salt and pepper to taste. (Tamari should take care of the salt to be honest) 5 ounces (half a box) firm silken tofu (I usually go for the lite version) 2 Tablespoons olive oil 1 1/2 lbs macaroni noodles (I use brown rice noodels) 1 2 Ounce jar of pimentos. 1/2 Teaspoon liquid smoke (optional but I highly reccomend it.) Preheat oven to 350°F. Boil water in a big pot for the pasta. Blend everything in a blender, except your noodles. If this looks too thick, you can thin it with a quarter cup of vegetable broth at a time, while continuing to blend. Probably another cup of liquid or so. I never go over a cup though as per the ingredient list above. Drain cooked pasta, and pour your "cheeze sauce" over the top. Bake until slightly browned and crispy about 20 minutes. Note: If you use meat substitutes from time to time, or if you are taking this to a pitch-in or reunion, some diced vegan ham or vegan bacon really sends this over the edge. www
	Edited 01/22/10 11:39 AM Quote | Send PM | Link | Top | Bottom
txgirl Joined: 01/04/10 Location: Pasadena, TX Posts: 82	RE: Vegan Recipe Conversion Posted Thursday, January 21, 2010 at 7:10 PM This might be a tough one: Tres Leches That and cheese pizza are the two things I'm missing most.
	Quote | Send PM | Link | Top | Bottom
VeganRecipeGuy Joined: 01/03/10 Location: San Antonio, TX Posts: 131	RE: Vegan Recipe Conversion Posted Thursday, January 21, 2010 at 7:17 PM The toughest one I ever did for myself was chicken livers and hot sauce. I will have to post that one on my site one day. LOL Tre Leches... is that three milk cake? www
	Edited 01/21/10 7:18 PM Quote | Send PM | Link | Top | Bottom
Bluesgyrl Joined: 01/06/10 Posts: 159	RE: Vegan Recipe Conversion Posted Thursday, January 21, 2010 at 7:17 PM Wow.............what a great idea for a Thread! Timely too because I have a question. Can you substitute Earth Balance Buttery Sticks for regular butter? Generally? I am going to print and try the mac and cheese receipe. Do you have kids? Do they like it? Txgirl.....the pita pizza that was on the 21 day plan was believe it or not a great pizza substitute. I thought I would miss the cheese but I actually was satisfied and didn't miss the cheese. Believe me when I tell you that is big coming from me.
	Quote | Send PM | Link | Top | Bottom
VeganRecipeGuy Joined: 01/03/10 Location: San Antonio, TX Posts: 131	RE: Vegan Recipe Conversion Posted Thursday, January 21, 2010 at 7:22 PM Yeah the veggie stick butters work great for butter in baking, but I tend to go the non-fat way, unless SHE needs brownies. I am having the pita pizzas tonight. So I will report back here if they meet family muster. I don't have kids but my nephews LOVE the mac and cheese. I hit it with the "facon" or whatever it is called and they gobble it up. In fact, they have never once asked, "Where is the meat" when they visit. www
	Quote | Send PM | Link | Top | Bottom
Bluesgyrl Joined: 01/06/10 Posts: 159	RE: Vegan Recipe Conversion Posted Thursday, January 21, 2010 at 7:31 PM Veganrecipeguy: You are hilarious! Yes, you best make "Fatful" brownies when she craves them! Who could blame her! Thanks for the Earth Balance info. I am making an Amadama bread receipe that calls for two TBS. of butter. After reading your response, I think I will try to use only one TBS. of Earth Balance and see what happens. Will let you know the verdict on the mac and cheese. Perhaps will make this weekend. I hope you enjoy the pitas. Thanks again.
	Quote | Send PM | Link | Top | Bottom
shanna Joined: 12/30/09 Posts: 287	RE: Vegan Recipe Conversion Posted Thursday, January 21, 2010 at 7:34 PM removing some archived posts
	Edited 02/26/10 7:11 AM Quote | Send PM | Link | Top | Bottom
shanna Joined: 12/30/09 Posts: 287	RE: Vegan Recipe Conversion Posted Thursday, January 21, 2010 at 7:38 PM removing some archived posts
	Edited 02/26/10 7:11 AM Quote | Send PM | Link | Top | Bottom
dollgirl Joined: 12/28/09 Location: Los Angeles Posts: 131	RE: Vegan Recipe Conversion Posted Thursday, January 21, 2010 at 8:00 PM This is a GREAT thread idea! I can't wait to try the mac and cheese. That was one of my favorites prior to kicking the dairy. www
	Quote | Send PM | Link | Top | Bottom
dollgirl Joined: 12/28/09 Location: Los Angeles Posts: 131	RE: Vegan Recipe Conversion Posted Thursday, January 21, 2010 at 8:00 PM This is a GREAT thread idea! I can't wait to try the mac and cheese. That was one of my favorites prior to kicking the dairy. www
	Quote | Send PM | Link | Top | Bottom
Maddiemax Joined: 01/05/10 Posts: 5	RE: Vegan Recipe Conversion Posted Thursday, January 21, 2010 at 8:19 PM We love this recipe!! A few healthy changes I made were: omit the salt in the pasta cooking water, omit the breadcrumbs and margarine from the topping, cut the 2 tsp salt down to 1/2 tsp, and reduce the 1/3 cup marg to 1/4 cup. The original came from VegNews. You can see a picture at: http://www.vegnews.com/web/articles/page.do?catId=10&pageId=40 What's Cooking? Macaroni & Cheese This is the best mac 'n' cheese on the planet. End of story. By Allison Rivers Samson This is VN's signature Macaroni & Cheese, and we absolutely couldn't live without it. Serve it to your omni friends and family members and watch as they convert under the influence of the nutritional yeast-free cheese sauce. We honestly make this recipe at least once a month—it's just that delicious! Oh, and there's the added bonus of sneaking in a few veggies, which makes this comfort food more than just a pretty plate. Serves 6 What You Need: * 4 quarts water * 1 tablespoon sea salt * 8 ounces macaroni * 4 slices of bread, torn into large pieces * 2 tablespoons + 1/3 cup non-hydrogenated margarine * 2 tablespoons shallots, peeled and chopped * 1 cup red or yellow potatoes, peeled and chopped * 1/4 cup carrots, peeled and chopped * 1/3 cup onion, peeled and chopped * 1 cup water * 1/4 cup raw cashews * 2 teaspoons sea salt * 1/4 teaspoon garlic, minced * 1/4 teaspoon Dijon mustard * 1 tablespoon lemon juice, freshly squeezed * 1/4 teaspoon black pepper * 1/8 teaspoon cayenne * 1/4 teaspoon paprika What You Do: 1. In a large pot, bring the water and salt to a boil. Add macaroni and cook until al dente. In a colander, drain pasta and rinse with cold water. Set aside. 2. In a food processor, make breadcrumbs by pulverizing the bread and 2 tablespoons margarine to a medium-fine texture. Set aside. 3. Preheat oven to 350 degrees. In a saucepan, add shallots, potatoes, carrots, onion, and water, and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft. 4. In a blender, process the cashews, salt, garlic, 1/3 cup margarine, mustard, lemon juice, black pepper, and cayenne. Add softened vegetables and cooking water to the blender and process until perfectly smooth. 5. In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. Spread mixture into a 9 x 12 casserole dish, sprinkle with prepared breadcrumbs, and dust with paprika. Bake for 30 minutes or until the cheese sauce is bubbling and the top has turned golden brown. Enjoy!
	Quote | Link | Top | Bottom
Maddiemax Joined: 01/05/10 Posts: 5	RE: Vegan Recipe Conversion Posted Thursday, January 21, 2010 at 8:22 PM OK, this isn't a "veganized" recipe, but it meets the need when we just really want a pizza and no time to make one! Amy's no cheese roasted vegetable pizza is fantastic. We had it tonight with a big salad topped with lots of chickpeas, olives, tomatoes etc. Wonderful.
	Quote | Link | Top | Bottom
Mariberry Joined: 01/02/10 Posts: 297	RE: Vegan Recipe Conversion Posted Thursday, January 21, 2010 at 9:19 PM VGR - I want a clone of YOU. Gawd, if I had someone who cooked vegan meals for me I'd think I died and gone to Heaven. All we are saying is "Give Peas a Chance"
	Quote | Send PM | Link | Top | Bottom
Mariberry Joined: 01/02/10 Posts: 297	RE: Vegan Recipe Conversion Posted Thursday, January 21, 2010 at 9:20 PM That should have been addressed to VRG...anyway, you know who you are All we are saying is "Give Peas a Chance"
	Quote | Send PM | Link | Top | Bottom
babalonia Joined: 01/04/10 Posts: 60	RE: Vegan Recipe Conversion Posted Friday, January 22, 2010 at 11:30 AM I just bought the vegan cookbook "The Urban Vegan" by Dynise Blacavage and in the front of the book she lists several possible substitutes for butter, eggs and dairy that can be used in everyday recipes. It's VERY helpful. I'm sure other vegan cookbooks do this also.
	Quote | Send PM | Link | Top | Bottom
VeganRecipeGuy Joined: 01/03/10 Location: San Antonio, TX Posts: 131	RE: Vegan Recipe Conversion Posted Friday, January 22, 2010 at 11:38 AM Okay this one isn't mine, and I have never had Tres Leche cake. (Is this a mexican dish?) This recipe seems a little on the "junkie" side, but sometimes a treat needs to be. I found this at: http://www.vegcooking.com/recipeshow.asp?RequestID=987 Tres Leche Cake (Three Milks Cake) For the Cake: 1 3/4 cups pastry flour 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. sea salt 1/3 cup Earth Balance margarine 1 cup sugar 2/3 cup water 2 Tbsp. vanilla 1 Tbsp. apple cider vinegar For the ‘Milk’ Mixture: 2 Tbsp. cream of coconut 2 Tbsp. coconut milk 2 cups plain soy milk 2 cups Rich’s nondairy whipping cream 2 tsp. lime juice (optional) Vegan whipping cream Mixed berries • Preheat the oven to 350°F. Grease and flour an 8-inch cake pan. Line the pan with parchment. • In a medium bowl, sift together the flour, baking powder, and baking soda. • In a separate smaller bowl, whisk the salt, margarine, sugar, water, vanilla, and vinegar until blended. • Pour the wet mixture into the dry mixture, whisking until smooth. Pour the batter into the cake pan. Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. • Cool the cake in the pan for 5 to 10 minutes. Remove the cake from the pan and allow to cool. • Cut the cooled cake in half horizontally so that it forms two thinner cakes and place the bottom half back into the pan. • In a small bowl, mix the cream of coconut and coconut milk together until they form the consistency of condensed milk. Add more of each if necessary. • In a medium saucepan, whisk together the coconut mixture, soy milk, and nondairy whipping cream until smooth. Add the lime juice if desired. Stirring occasionally, bring the "milk" mixture to a boil. (The "milk" mixture has to reach a full boil prior to being poured over the cake; otherwise it will not soak into the cake.) • Using a small cup or pitcher, pour the hot "milk" mixture over the bottom half of the cake, press with a spatula until the "milk" is absorbed, and then add a little more milk. Replace the top half of the cake and pour the "milk"” over the cake. Gently press the top with a spatula until the "milk" is absorbed. Add a little more "milk" and press with the spatula until the remaining "milk" is almost absorbed. Let the cake soak for at least 30 minutes. After the cake is cool, refrigerate until ready for garnishing. • Whip the vegan whipping cream and top the cake with it. Add the berries decoratively. Keep refrigerated. www
	Quote | Send PM | Link | Top | Bottom
VeganRecipeGuy Joined: 01/03/10 Location: San Antonio, TX Posts: 131	RE: Vegan Recipe Conversion Posted Friday, January 22, 2010 at 11:56 AM Tofu Enchiladas Suizas For Enchilada sauce: 12 oz can Whole tomatoes 17 oz can Diced Green Chiles 1 Medium onion, roughly chopped 2-3 Garlic cloves, peeled and chopped 1 cup vegan sour cream Tamari soy sauce and pepper to taste For assembling: 12 Flour tortillas 2 lbs prepared extra firm tofu (Frozen, then thawed, then pressed in a strainer for an hour or so to remove the water)cut into thin strips, shredded basically. 4 cups vegan Jack cheese, grated 1 bunch Green onions, chopped The sauce Instructions: Prepare the Enchilada Sauce by blending together tomatoes, green chiles, onion, garlic and veggie sour cream in a food processor or blender. Season with tamari soy sauce and pepper to taste and pour into a large saucepan. Heat thoroughly. Heat tortillas in a microwave for 35 to 40 seconds. Using tongs, dip a tortilla into the enchilada sauce and lay it inside a 9X14 pan. Stuff enchilada with tofu, veggie cheese and onions. Roll and place seam side down in the pan. Repeat for all 12 tortillas, reserving a small amount of cheese and onions. Cook in preheated 375 degree oven for 15 to 20 minutes or until brown. Spoon a small amount of enchilada sauce on each enchilada and cover with shredded veggie jack cheese. Cook until veggie cheese melts. Notes: I often use mushrooms instead of the tofu if I am pressed for time, but that freezing trick with the tofu, really gives this dish the "chew" your omniverous family is used to. Feel free to cut back on the veggie cheese as that ups the cost and fat of the dish quite a bit. I suggest serving with brown rice to up the ante on the fiber. www
	Edited 01/22/10 11:58 AM Quote | Send PM | Link | Top | Bottom
shanna Joined: 12/30/09 Posts: 287	RE: Vegan Recipe Conversion Posted Friday, January 22, 2010 at 12:02 PM Thanks! Frozen tofu is a great idea.
	Quote | Send PM | Link | Top | Bottom

New Topic Reply Subscription Options

Page: 1 2

There are 29 active user sessions right now.