Vegan Recipes

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Dick Dynamite
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Re: Vegan Recipes

Postby Dick Dynamite » Tue May 17, 2011 11:28 pm

Needs capsicum and corn.

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Livestock
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Re: Vegan Recipes

Postby Livestock » Wed May 18, 2011 10:53 am

Yeah you can bulk it up with a few capsicums, some corn and some carrots even..

N.B.

If you're poor here's a really easy recipe that'll almost always taste good.

Jeffs halfass Not-even-a Thai curry

1 x can of coconut cream
1 x bottle of pasta sauce (the flavour of this will be the predominant flavour so pick a nice garlic one or some shit)

Chuck these in your deep frypan and bring up to the near-boil.
Any amount of vegetables cut up to about the same size (I use cauli, potato, carrot, onion, tomato, capsicum etc)
Chuck all that shit in there.

Chuck in some ginger and some garlic (not to much of either and both crushed preferably)
Some sage/other herbs (if you want)
vegan Thai green or red curry paste.
2 fucken habanero peppers (optional I guess)

Leave it for half an hour on low. Whether you cover it or not depends on how liquid it is.
If you can submerge all the veges, then leave it uncovered.

I cook this m'fucka up in a big deep frypan and it lasts like 2-3 days.. and it even tastes better after a day or two.

Shot.

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Dick Dynamite
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Re: Vegan Recipes

Postby Dick Dynamite » Wed May 18, 2011 12:28 pm

Needs some puffed tofu.

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PertHJ
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Re: Vegan Recipes

Postby PertHJ » Thu May 19, 2011 8:26 am

vegan Thai green or red curry paste.


Where can you get this, All supermarkets have fish in them. I know you can get a non fish one from lim chour but is full of MSG. I mean I'd use the msg one if I had to...but would prefer one without.
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dustbinflowers
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Re: Vegan Recipes

Postby dustbinflowers » Thu May 19, 2011 9:39 am

There is a green curry paste that is vegan- I grab it when I find it cos I'm allergic to crustaceans- maybe Mae Sot? I'll check tonight...
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Livestock
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Re: Vegan Recipes

Postby Livestock » Thu May 19, 2011 10:17 am

Pert -
They have red, green or yellow.
only $4.50 as well..

http://www.choosecrueltyfree.org.nz/foo ... curryPaste

^That SAFE shop is actually real good, only small but they have all sorts of ethnic alternatives and shit like that.
Their vegan mac & cheese is DELICIOUS.

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Dick Dynamite
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Re: Vegan Recipes

Postby Dick Dynamite » Thu May 19, 2011 3:09 pm

Just go to a big asian store/thai import place - Last time I looked I found one brand that was vegan. And its been lasting me months :P

Apple
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Re: Vegan Recipes

Postby Apple » Sat May 21, 2011 6:56 am

I got my vegan red curry paste from the Tofu shop, it doesn't have any msg in it either.

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NezumiNora
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Re: Vegan Recipes

Postby NezumiNora » Sun May 22, 2011 6:01 pm

I heart the Tom Yum Gong paste from the tofu shop and other asian supermarkets. Shrimp free, I eat it all the time with rice noodles and tofu. Delish.

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Tartanperil
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Re: Vegan Recipes

Postby Tartanperil » Mon Aug 29, 2011 3:02 am

Try "Jungle Curry" paste, most supermarkets have it and I'd be surprised if most of them weren't vegan.

As a bonus it doesn't have coconut in it for those avoiding saturated fats.

jacobavali
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best quinoa recipe

Postby jacobavali » Sat Feb 04, 2012 5:28 pm

Hi Hope. best quinoa recipe is a delicious taste. As it was good for health you just try it. for more information

http://accidentalhealthnut.com/quinoa-k ... ach-salad/

SupaScoopa
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Re: Vegan Recipes

Postby SupaScoopa » Mon Feb 06, 2012 11:22 am

For anyone who misses creamy ranch style dressing/dips:

1 block silken tofu (The type that comes in a box)
1/4 c water
2T Vegan Mayo (Buy this at some supermarkets/Harvest)
1t agave (I have used maple syrup to sub because thats all I had, and it was fine)
2t garlic powder
1 cube vege stock
1t onion flakes
2T apple cider vinegar
2t dried dill tips.

Cube the tofu and blanch in boiling water for 3minutes, to get rid of the beany taste. rinse in cool water to chill, and drain.

Blend tofu, water and veganaise until smooth.

Add all other ingredients and blend.

This is a thick, cool, creamy dressing that will thicken futher when chilled.

You could leave the dill out to have a vegan style sour cream, or change up the herb with basil for a pesto-ish dip also.

Fiction & Falsehood
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Re: Vegan Recipes

Postby Fiction & Falsehood » Mon Feb 06, 2012 12:20 pm

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Whitey
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Re: Vegan Recipes

Postby Whitey » Tue Apr 10, 2012 6:40 pm

Found Vegan and Demanding while browsing. Has a lot of recipes (with pictures) that are mean.
Haven't made anything from it yet, but the pictures look amazing. It's a huge blog so there's plenty of stuff to look at :)

http://vegananddemanding.com/

Here's a few pics

Lobster Mushroom & Corn Chowder
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Steamed artichokes with a mustard vinaigrette
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Chocolate fondant with lemon sabayon
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Crostini with pâté and mushrooms
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Any Day Now
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Re: Vegan Recipes

Postby Any Day Now » Tue Apr 10, 2012 8:30 pm

Mean! Cheers for this :)

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Tartanperil
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Re: Vegan Recipes

Postby Tartanperil » Thu Aug 09, 2012 2:42 am

x2!

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dustbinflowers
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Re: Vegan Recipes

Postby dustbinflowers » Thu Aug 09, 2012 9:18 am

yum!
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Whitey
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Re: Vegan Recipes

Postby Whitey » Sat Mar 30, 2013 8:43 am

Vegan Aioli

1 Tablespoon wholegrain mustard
1 Tablespoon Apple Cider Vinegar
1/2 Cup Soy Milk
3 Cloves of Garlic
1 tsp Salt
2 cups of oil - preferably rice as it's better for you but pretty much any stock standard oil except olive because the taste over powers the aioli
Opt 1/4 Cup Water
Blend it together with a hand blender and you're done. Add slightly more water to give you a thinner consistency but be careful not to add too much otherwise it's ruined.
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old school punk
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Re: Vegan Recipes

Postby old school punk » Thu May 02, 2013 9:12 pm

Whitey wrote:Vegan Aioli

1 Tablespoon wholegrain mustard
1 Tablespoon Apple Cider Vinegar
1/2 Cup Soy Milk
3 Cloves of Garlic
1 tsp Salt
2 cups of oil - preferably rice as it's better for you but pretty much any stock standard oil except olive because the taste over powers the aioli
Opt 1/4 Cup Water
Blend it together with a hand blender and you're done. Add slightly more water to give you a thinner consistency but be careful not to add too much otherwise it's ruined.



Ive made that and its very addictive
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Re: Vegan Recipes

Postby old school punk » Thu May 02, 2013 9:18 pm

Im not sure if they do it in other centers but the seven day adventist down here do a 9 week course on vegan cooking. Its on a sunday at 3 you go along listen to a speech about the health benifits from being vegan from a doctor .Then they show you how to cook the food and give you a folder to put all the recipies they give you in . Then you get to eat it and talk to them and at no time do they push there religion on you. And its all free
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Philfy Vermin
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Re: Vegan Recipes

Postby Philfy Vermin » Tue May 07, 2013 12:33 pm

Homemade Vegan Bacon
Ingredients:

1/2 cup dried adzuki beans or other small red beans
1/3 cup hulled wholegrain buckwheat (not buckwheat flour)
1 teaspoon onion powder
1 teaspoon hickory liquid smoke
4 teaspoons nutritional yeast
1 teaspoon smoked paprika
1 tablespoon Braggs Liquid Aminos (May be substituted with soy sauce)
1/2 teaspoon kosher salt
2 teaspoons tomato paste
1 teaspoon coconut oil
2 teaspoons maple syrup
Rinse the beans and buckwheat, place in large bowl covered with several inches of cold filtered water; let soak overnight.

Preheat the oven to 400 degrees.

Strain the soaked beans and buckwheat and rinse. Place in the bowl of a food processor. Add the onion powder, liquid smoke, nutritional yeast, smoked paprika, aminos or soy sauce, salt, tomato paste, coconut oil, and maple syrup. Pulse several times to combine, scrape down the sides and bottom of bowl and continue pulsing until uniform but not as pureed as hummus.

Line a 9×13 casserole dish with parchment paper and coat pan with baking spray. Place bacon mixture in pan and spread as much as possible with a spatula. To get the mixture very thin and evenly spread, spray another piece of parchment paper lightly with baking spray and press the paper on top of the mixture and flatten with your hands. Remove and discard the top piece of parchment paper, then use a spatula to spread over and fill in any bare spots.

Bake for 10 minutes. Remove from oven and let cool for 10 minutes, then slice into 24 strips, about 1 inch by 4 inches (Do this by making one lengthwise cut down the center, and then twelve cuts across the shorter side). Remove the strips with a small spatula.

Heat a tablespoon of oil in a frying pan on medium-high heat. Fry the bacon slices for 2-3 minutes, flipping once. Alternatively, before frying, you can freeze the bacon, then fry when ready to serve (no need to thaw first).
http://www.nomeatathlete.com/vegan-bacon/
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akaxo
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Re: Vegan Recipes

Postby akaxo » Tue May 07, 2013 12:55 pm

keen as. will be trying that recipe this wknd.
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Re: Vegan Recipes

Postby Philfy Vermin » Fri Jun 07, 2013 4:58 pm

Soy-Free Vegan Ground Beef
These easy-to-make, versatile crumbles enhance everything from salads to casseroles. Ricki Heller's recipe is a great go-to alternative for dishes that call for ground beef. Try using them as crumbles in lasagna, sprinkled over tomato-based pasta sauces, on pizza, in cabbage rolls, or in tacos. You’ll be amazed at how meaty these crumbles taste! (Note: this recipe contains Bragg's; for an entirely soy-free version, use coconut aminos instead, or simply omit.) For more of Heller's soy-free recipes, check out 4 Delectable Soy-Free Vegan Faux Meat Dishes on VegNews.com.

Makes 4 cups
What You Need:
1 medium head cauliflower, trimmed, washed and dried, and broken into florets
2 cups raw walnut halves
1 medium tomato, chopped
2 tablespoons olive oil
3 garlic cloves, minced
1/8 teaspoon dried sage
1/2 teaspoon chipotle powder
1/2 teaspoon mild chili powder
1 teaspoon liquid smoke
1/2 teaspoon salt
2 tablespoons Bragg’s Liquid Aminos

What You Do:
1. Preheat oven to 350 degrees. Prepare a parchment-lined cookie sheet.

2. In a food processor, process cauliflower, walnuts, and tomato until completely minced. Transfer mixture to a large bowl and add remaining ingredients. Using clean hands, knead mixture thoroughly until crumbles are well coated with seasonings.

3. Place mixture on cookie sheet and spread out evenly. Bake for 45 minutes to 1 hour 15 minutes, stirring after 30 minutes and then every 15 to 20 minutes after that, until crumbles are dry and browned. Serve warm or store in refrigerator for up to 3 days, or in freezer for longer.



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Hail to the demons of the earth and kaos anarchy and destruction to those who exploit our human rights and starve the poor and make us suffer for the dead now walk the earth the armys of the dead hail vampires and all creatures of the night hail to the white moon and drtink the blood of our enimies and paint the town red


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9seconds
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Re: Vegan Recipes

Postby 9seconds » Sat Jan 09, 2016 2:29 pm

akaxo wrote:keen as. will be trying that recipe this wknd.

How did it go, mine was abject failure, mainly cos I substituted almost every ingredient ..as far as I recall anyway.
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Red_switch
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Re: Vegan Recipes

Postby Red_switch » Tue Feb 16, 2016 2:15 pm

J wrote:9 weeks of sundays listening to a speech from a 'doctor'.

that doesn't sound religious at all.


If it was I'm sure he'd be the first to tell them to go get fucked.
I think it's lint.

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