vegan cooking

I'm not vegan, but my boyfriend is mad about peanut butter cookies. I found this vegan recipe and thought it was really good and pretty easy to prepare (you don't have to worry about having things like milk or eggs to make them). He liked them very much. Peanut Butter cookies 1 1/2 cups peanut butter 1/3 cup margarine or oil 3/4 cups regular or brown sugar 2 cups flour 1/2 tsp baking powder 1/2 tsp salt Combine peanut butter in a large bowl with margarine or oil until smooth (it helps to soften the peanut butter by microwaving for 10-20 seconds). Add sugar and mix until smooth. Add remaining ingredients until well combined. Roll into 1 inch balls or drop 1 inch spoonfuls onto ungreased cookie sheet. Optional: Gently flatten balls of dough with the back of a fork before baking in a criss-cross pattern. This is traditional for peanut butter cookies and makes them look smooth and finished rather than rough, but your cookies will taste great either way! Bake for 10-12 minutes at 350 degrees.

oh miss pacificbluebird you come to the right mylot for that question since i cook vegetetian food: but first tell me what kind of vegeterian are you there are 2 type

Baingan Bharta (Indian Eggplant Curry) Curry - Vegetable INGREDIENTS 5 firm medium eggplants (about 4 lb / 1.8 kg, 5-6) 2 T vegetable oil 1 large yellow onion (about 1 1/4 lb / 570 g), chopped 1 jalapeno pepper, seeded and minced (2 peppers will make the dish very hot) 1 inch / 2.5 cm fresh ginger, peeled and minced 4 cloves garlic, minced (4 to 5) 1 T garam masala (add up to 2 T if you like strong spice) 1 t salt 1 can tomato sauce (6 oz / 170 g) 1 can chopped tomatoes in juice (14 oz / 400 g) Cilantro leaves for garnish METHOD Roast the eggplants over a flame, a gas burner or directly on an electric element, turning frequently, until they are thoroughly charred and soft throughout. When cool enough to handle, remove and discard the skin and pooled juices, split lengthwise, remove any particularly large clusters of seeds and chop. As the eggplants are cooling, heat the oil in the bottom of a large pot over a medium flame and add the onion. Stir frequently; if the onion starts to color, reduce the heat. When they are very limp and glassy looking (about 10 minutes later), add the jalapeno, ginger and garlic. Continue cooking, stirring frequently, until the mixture starts to color and takes a pinkish tinge (another 5 minutes). Add the garam masala and stir to coat vegetables. When very aromatic, add the salt, tomato sauce, tomatoes and their juices, the chopped eggplant and 1/4 cup water. Cook, covered, over a low flame for one hour, checking the bottom of the pot now and again to make sure it isn't burning. If mixture gets too pasty, add a splash of water. Taste and adjust seasoning. NOTES Per Serving (excluding unknown items): 336 Calories; 28g Fat (70.2% calories from fat); 4g Protein; 22g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 3616mg Sodium. Exchanges: 4 Vegetable; 5 1/2 Fat. Another vegan recipie is Bean Pasta Sauce pesto INGREDIENTS 2 cans white beans or chick peas, drained 2 T olive oil 2 cloves garlic, crushed 1 small bunch basil leaves 1/2 cup soy parmesan cheese Salt and pepper to taste METHOD Blend all ingredients in your food processor or blender and serve over pasta. Top with chopped fresh tomatoes. NOTES This is very versatile and can be used as a dip for veggies or a spread for sandwiches. For a pesto salad dressing, I substitute silken tofu for the beans.

I'm a vegetarian but I made the most amazing sandwhich tonight! You can substitute the mozarella cheese for vegan mozarella cheese...I'm pretty sure they make that although I have not tried it yet. Welcome to the veggie world! :) http://www.meals.com/Recipes/RecipeDetails.aspx?RecipeID=137854 That link will bring you to recipe. Also check out www.goveg.com. It has some great resources, recipes, etc. Good Luck and Have fun!

As the vegan or vegetarian do not eat fish, meat, egg, I suggest to eat much soup everyday preparing by vegetables. Vegetables soup are being eat by non-vegan because of its extra delicious and nutrient contents. Here is some soup making device. a) Carrot and Chick Pea Soup 2lbs Carrots (Peeled and cut into small chunks) 10 Cups Water 1 Vegetable Stock Cube 1 Large Onion (Cut into small chunks) 1 Can Chick Peas (Washed and Drained) 1/4 Tsp Cinnamon Dash or Two Mild Curry Powder Dash or Two Ground Corriander Salt and Pepper to Taste In a medium to large pot, boil the carrots, onion and stock cube in the water until the carrots are soft. Once the carrots are soft, turn off the heat and blend everything in the pot. Add the chick peas and blend into the soup. Add the rest of the ingredients and stir well. Add more spices if needed. If the soup needs to be thickened, in a separate bowl, whisk together 1tbsp melted vegan margarine and 1tbsp flour. Slowly add 1/4 cup soy milk and whisk out any lumps. Stir this creamy mixture into the soup. This soup tastes best the next day and it can be frozen. b) 9 Lasagna Noodles Cooked According to Box Instructions 1 Box Frozen Chopped Spinach (Thawed) 1 Pkg Firm Tofu 1 Box Soft Silken Style Tofu 1 Large Onion Chopped 1 Tsp Basil 1 Tsp Oregano 1 Tsp Thyme 1 1/2 Tsp Salt Fresh Ground Black Pepper 2 Cloves Garlic (Crushed) 2 Tsp Whole Grain Dijon Mustard White Sauce 4 Tbsp Vegan Margarine* 4 Tbsp Flour 1 Tsp Mustard Powder 1/4 Tsp Salt 3 Cups Soy Milk *Note: Some margarines contain animal products such as whey, milk ingredients and animal fat. Please keep this in mind when shopping. Saute onions in olive oil until they begin to brown. Add spinach and heat for a minute. Set aside to cool. In a bowl crumble firm tofu, add soft tofu and mix into a ricotta cheese like consistency. Add spinach mixture to tofu. Add remaining ingredients and stir until everything is properly mixed. Cover bowl and refrigerate for at least 2 hours. The longer it has to sit the more the flavour will soak in. Only make the white sauce when you are ready to put the lasagna together. To make the white sauce, melt the margarine in a sauce pan, add the flour and whisk into a paste. Add soy milk, and continue whisking until the mixture thickens. Grease a lasagna pan and place 3 noodles on the bottom. Pour 1/3 of the white sauce over the noodles. Spread half of the spinach mixture on top of the white sauce and noodles. Make one more layer using the remaining spinach mixture. Place noodle on the top and pour the remaining white sauce over the lasagna. Cover the dish with aluminum foil and bake in a 375° oven for 30 minutes. Let cool for 5-10 mins before serving.