Do you have any vegan recipes?

here are some recipes: vegan mexican stew 5 medium potatoes,peeled and cubed 2 carrots , chopped 1 celery stalk 4 1/2 cups water 4 cubes vegetable boullion 1 tbsp olive oil 1 onion,diced 4 cloves garlic,minced 1 tbsp. chili powder 1 tbsp. cumin 1 1/2tbsp. seasoned salt 1 29 ounce hominy,drained 1 28 ounce can diced tomato,with green chile peppers salt and pepper to taste in a pot,place first three ingredients with enough lightly salted water to cover and bring to a boil. cook about ten minutes,until slightly tender,drain and set aside. place 4 1/2 cup water and vegetable boullion in a pot.bring to aboil until the boullion has dissolved.remove form heat,set aside. heat olive oil in a pot.saute onion and garlic until tender.season with chili powder,cumin and seasoned salt.mixed in the potatoes,carrots and celery.cook and stir for two minutes,until heated through.mixed in the water with vegetable boullion and hominy and diced tomatoes with green chiles.bring to a boil for 45 minutes. season with salt and pepper. Vegan split pea soup you will need: 1 tbsp. vegetable oil 1 onion,chopped bay leaf 3 cloves garlic,minced 2 cups dried split peas 1/2 cup barley 1 1/2 tsp. salt 7 1/2 cups water 3 carrots,choppeed 3 potatoes,diced 3 stalks celery,chopped 1/2 cuop chopped parsley 1/2 tsp.dried basil 1/2 tsp dried thyme 1/2 tsp. black pepper in a large pot over a medium heat,saute onion,garlic,bay leaf in oil for 5 minutes or until onions are translucent. add the peas,barley salt and water.brong to a boil and reduce heat to low.simmer for two hours,stir occasionally. add the rest of the ingredients and simmer for another one hour or untiul the peas and vegetables are tender.

Is the competition open for people residing in the asia countries, in particular India........as there would be many who would contribute, for ours is a land of wonderful and mouthwatering veg cuisine.

Couscous salad. Prepare couscous, add dried cranberries to the water. Let it cool down. Throw in some finely chopped herbs. Prepare salad leaves to your choice. Add couscous and fineley chopped apple and a handful of walnuts. Make a dressing from olive oil and apple vinegar. Mix salad and dressing.

Thai red curry: 2 can coconut milk 2 tbsp. red curry paste 2 tsp. vegan 'fish sauce' fresh green beans fresh basil carrots red bell pepper 2 zucchini tofu Fry tofu in vegetable oil until browned, drain and set aside. Heat wok. Lightly fry the curry paste until fragrant, add the coconut milk and vegan fish sauce and simmer. Add green beans, basil, carrots, peppers and zucchini and let simmer uncovered until sauce reduces. Add tofu to reheat and serve with rice or rice noodles. Stuffed squash: We make this every Thanksgiving... Butternut squash dried cranberries chopped pecans or walnuts 1 cup breadcrumbs handful of fresh basil or cilantro tbsp. brown sugar (optional) soymilk, salt, pepper Bake squash until tender and flesh scoops out easily... let cool. Scoop flesh into blender and add about 1/4 cup soymilk, blend until smooth and transfer to a bowl. Add 1/4 cup cranberries, 1/4 cup nuts, chopped herb, breadcrumbs, and seasonings and mix. Refill squash shells and bake until browned on top. Taco Pizza: Premade pizza crust, or if you have time, make your own... I'd reccomend a cornmeal crust can refried pinto beans or black beans tomatos avocado green chilis black olives lettuce mango or peach salsa vegan cheese (optional, I prefer without) Assemble pizza using all ingrediants except the avocado, lettuce and salsa. Bake until beans are bubbly or cheese is melted. Sprinkle with avocado chunks and shredded lettuce and serve with salsa. Lasagna roll-ups Lasagna noodles tofutti cream cheese (or just tofu) spinach or broccoli mushrooms garlic basil jar of favorite pasta sauce salt and pepper vegan cheese (optional) Boil noodles, drain, set aside. Sautee mushrooms with spinach, garlic and basil. If using tofu, crumble and add to sauteed mixture. Season to taste. Spread pasta sauce on bottom of baking pan. Spread tofutti cream cheese onto each noodle, add a dollop of sauteed mixture and roll up. Place side by side in baking pan and cover with more sauce. Top with chopped basil or vegan cheese.

This might sound weird, but it is my favorite thing in the world. Trust me- kids and adults love it. Ingredients -4 Organic Taco Shells -Red Raspberry Jam (or Jam or Jelly of choice) -4 large vegan marshmallows -Peanut Butter Preheat oven to 350 F. Assemble the sandwiches by coating one side of inside of shells with peanut butter, followed by the jelly. Cut the marshmallows into thirds and put three pieces on each taco shell on top of jelly. Pop onto a cookie sheet lined with parchment paper into an oven for 7-10 minutes (until taco shells become crispy and start to turn a more brilliant toasted color). Serve the "tacos" as you would a peanut butter sandwich. They are awesome!

Vegan stirfry 1 package TVP strips - chicken style 1 red bell pepper, sliced 1 green bell pepper, sliced 1 yellow bell pepper, sliced 1 medium onion, diced 1 clove garlic, minced 1 cup rice, brown or white Cook rice according to package directions. In a medium frying pan, saute onion and garlic until translucent. Add peppers and TVP. Cook until heated through, about 2 minutes. On a plate, make a nest of rice. In the middle, add half the veggie mixture and top with a sprinkle of fresh parsley. Hope you like this, I used to cook it all the time for my vegan roommate!

I used to have a veg girlfriend who always tried to get me to eat that food. I tryed acouple of times but personally found it gross tasting. Ill stick to my meat.

here are some recipes for you smoky chipotle and mushroom chilli 2 cups onion, diced 1/4 cup olive oil 1 cup green pepper, destemmed, deseeded, and diced 1 cup red pepper, destemmed, deseeded, and diced 1 jalapeno pepper, destemmed, deseeded, and diced 12 oz. portabello mushrooms, roughly chopped 8 oz. button mushrooms or other mushrooms of choice, roughly chopped 2 T. garlic, minced 1 T. dried oregano 1 T. ground cumin 2 t. chili powder 1 - 28 oz. can crushed tomatoes 2 - 15 oz. cans kidney beans, rinsed, and drained 2 cups water or vegetable stock 1 T. chipotle peppers in adobo sauce, pureed 1/2 t. salt 1/4 t. freshly ground black pepper 1/4 cup water 2 T. dark miso In a large pot, saute the onion in the olive oil for 3 minutes to soften. Add the green, red, and jalapeno peppers, and saute an additional 3 minutes. Add both types of mushrooms and garlic, and saute an additional 3-5 minutes or until the vegetables are tender. Add the chili powder, oregano, and cumin, and saute an additional 1 minute. Add the remaining ingredients, except the 1/4 cups water and miso, and cook over low heat for 20-30 minutes. In a small bowl, stir together the 1/4 cups water and miso, then add it to the pot, and simmer the chili an additional 5 minutes. Taste and adjust seasonings, as needed. Serves 8 here is another recipe vegan ranch dressing 6 oz. Mori-Nu silken style tofu, firm or extra firm 1/4 cup Soy Mayonnaise (see recipe above) 1/4 cup green onion, finely chopped 3 T. water 4 t. lemon juice 1 T. freshly chopped parsley 1 T. freshly chopped dill 1 T. tamari, soy sauce, or Bragg Liquid Aminos 1 1/2 t. garlic, minced salt and pepper, to taste dash of cayenne pepper In a blender or food processor, combine all of the ingredients, and process until smooth. Transfer to an airtight container and store in the refrigerator for up to 5 days. Use as a dressing, dip, spread, or mayonnaise substitute in your favorite recipes. Yield: 1 3/4 cup here is another recipe non diary cheese grilled sandwich 8 slices whole grain bread or bread of choice 1 recipe Creamy White Uncheez Sauce, cooled or Non-Dairy Swiss Style Cheese, sliced or shredded Spectrum Spread, non-hydrogenated margarine, optional On a cutting board or work surface, place four of the slices of bread, and spread one side of each piece of bread with 3-4 T. Creamy White Uncheez Sauce or cover with slices of the Non-Dairy Swiss Style Cheese. Top each with the remaining slices of bread. Lightly spread some of the Spectrum Spread on the top slices of bread, if desired. Lightly oil a large non-stick skillet and place over medium heat. In batches, place the assembled sandwiches with the "buttered" side down in the skillet and lightly spread some of the Spectrum Spread on the top slices of bread. Cook each sandwich for 2-3 minutes or until lightly browned on the bottom, carefully flip over, and cook an additional 2-3 minutes or until lightly browned on the remaining side. Transfer the grilled cheese sandwiches to a cutting board and if using the Creamy White Uncheez Sauce, allow to cool 1 minute before cutting in half for service. Repeat the cooking procedure for the remaining sandwiches.*Variation: add fresh or sauteed vegetables such as onions, tomatoes, peppers, spinach, mushrooms, or sprouts when assembling the grilled cheese sandwiches, for added flavor. Serves 4 hope you liked it

Sweet and Spicy Vegan Stir Fry for 2 INGREDIENTS: 1-1/2 cups broccoli florets 1-1/2 teaspoons olive oil 1/4 lb tofu, cut into 1 inch pieces 2 tablespoons sliced green onions 1/2 chopped red or yellow pepper 2 cloves garlic, thinly sliced 1-1/2 teaspoons hoisin sauce 1-1/2 teaspoons chile paste 1-1/2 teaspoons low sodium soy sauce 1/4 teaspoon ground ginger 1/8 teaspoon crushed dried red pepper 1/4 teaspoon salt 1/4 teaspoon black pepper 2 cloves garlic, thinly sliced 2 tablespoons water DIRECTIONS: Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 5 minutes. Heat the oil in a skillet over medium heat, and saute the tofu, green onions, red pepper and garlic until the tofu is crispy brown. Stir the hoisin sauce, chile paste, and soy sauce into the skillet. Season with ginger, red pepper, salt, and black pepper. Stir in water and simmer about 2 minutes. Mix in the steamed broccoli until coated with the sauce mixture. Great over steamed white rice!

I do have many vegan recipes in my recipe folder but I do think that due to I do not live in your country that this would not apply to me but any recipes that you find of mine you may certainly put them on your website to help others with only eat vegan food.

Vegetable casserole - this isn't an exact recipe as you can alter it to suit yourself Select some vegies and stir fry them. I usually go for zuccini, carrots, cauliflower, onions, capsicum but you can use what you like. You could add tofu if you wanted. Boil 2 cups of pasta and strain it. Mix the pasta into the vegies and add a tin of tomato puree. Once everything is well mixed, place it into a casserole dish and top it with a mixture of breadcrumbs and herbs. Put it into a casserole dish and bake it for 10-15 minutes in a moderate oven

Good,have time to go,he-he

Vegan Pancakes Ingredients two thirds of a pint (350ml, 12 fl oz) of soya milk 3 heaped tbsp white self-raising flour 1 tsp soya flour pinch of salt 1 tbsp sparkling mineral water (optional) Method Whizz all the ingredients except the water in a blender and check the consistency by dipping a spoon into the mixture. It should evenly coat the back of the spoon. If necessary, add more soya milk or more flour. Gently stir in the sparkling mineral water. Heat a heavy-bottomed or non-stick frying pan and pour in 1 easpoon (no more) of vegetable oil. Ensure it evenly coats the pan. Pour in ¼ of the mixture (this makes quite thick pancakes - use slightly less if you like them thinner). Tilt the pan quickly to ensure even coverage of the mixture. Cook on a medium heat until golden brown. Turn over and cook other side, then slide onto a plate and cook the next one.

I've got tons of vegan recipes as I am currently writing a vegetarian/vegan cookbook. I will check out your blog.

Vegan Buffalo: Ingredients: 1 cup rice (brown or white) 6 oz pasta (rice, wheat, veggie) 2 tomatoes 1 potatoes spinach (handful cut small) cumin (a dash) 1 small onion 1 can beans (red, black, kidney, any combo) peanuts (a handful) 1 clove garlic whatever else you think might be good! Directions: Weve all heard of the hairy Buffalo that college kids make by mixing various liquors, well I noticed that cooking all these odds and ends in my kitchen turned out to be pretty tasty and cheap considering its made from the scraps you have laying around the kitchen. I decided to call it Vegan Buffalo! I told the owners of several vegan restaurants about this and they usually offer it one or two days out of the week for really, really cheap. It draws in the freegans who find change laying on the sidewalk on their way over! Kid's Favourite: Ingredients (use vegan versions): 1 medium zucchini, sliced into thin discs 1 small eggplant (aborigine) sliced into thin disc 2 Large potatoes, sliced into thin disc 1-2 cups olive oil 1-2 cups flour (I use spelt) 1-2 cups yummy breadcrumb mix* olive oil for frying Directions: *Breadcrumb mix: 6 pieces stale bread, ½ cup dried chopped parsley, salt and pepper. Finely chop/grind bread and mix in parsley, salt and pepper. You need to have a little production line going on. Dip each veggie disc in the oil, flour, the oil again and then the breadcrumb mix. The kids love doing this bit. Once all the veggie pieces are coated, fry them in the frying oil until golden and crunchy. They're so tasty and kid-friendly. I sprinkle mine with some salt and serve with some home made oven-fries and sliced cucumber. They are good as meat replaces in burgers too.

I can't help you with that one, lol. I'm 99.9999% carnivore.

i have a great recipe for vegan pumpkin cheesecake. It is my own recipe. PM me with your email if you want it.

Unfortunately, I love meat to much. I hate vegetables as well, unless they are raw.

Tonight I am going to have an avocado sandwhich: Whole Grain Bread Veganese - Vegan Mircle Whip uses a whipped soy beverage instead of eggs Avocodos Lettuce or your favourite dark leaf greens Red Onion, thinly sliced Mustard Tomatos Some people like salt or other seasonings but I like to keep things simple. Sometimes I slice a sweet pepper and use it as well. Try sprouts if you want. Veganism Rocks!