6 Answers

• Reputation: 1130 Q&A: 6 0 34 352 32 2 Classifieds: 0 0 what's this? Follow Following 1

  2 0 Bake or buy some focaccia. Slice a fat eggplant into 1/2 inch rounds, salt them liberally, and let them sit for 1/2 an hour or so. (To release the bitter juices.) OIl and grill them, or sautee them until they are nice n' soft. Mix some mayonaisse with lemon juice and garlic and salt& pepper. Put it all together with some fresh basil layered in. That's one god damn delicious vegan sandwich you've got right there. Misty Brown answered in Feeding the Family 11 months ago | Report 2 comments by lilmonster206 and Emily Steed… 0 0 That sounds delicious. Thanks! lilmonster206 commented 11 months ago | Report 0 0 Mayonnaise is not vegan - it contains eggs. You'll need to check the ingredients or use a vegan mayo-like product to ensure that it's actually vegan. Emily Steed commented 11 months ago | Report Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

  Share this answer with a friend:

• Reputation: 277 Q&A: 5 0 4 125 28 0 Classifieds: 0 0 what's this? Follow Following 0

  1 0 Check out theppk.com. She's written about 7 cookbooks now and I have yet to find a recipe in there that I hated. She's got a few that you can make in less than 30 minutes too. j_lee answered in Feeding the Family 11 months ago | Report Comment on this answer Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

  Share this answer with a friend:

• Reputation: -4 Q&A: 0 0 0 1 5 0 Classifieds: 0 0 what's this? Follow Following 0

  1 0 Try making a veggie burger with shredded beets. The beets season very well and have a great consistency for chewing matty108 answered in Feeding the Family 11 months ago | Report Comment on this answer Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

  Share this answer with a friend:

• Reputation: 60 Q&A: 1 0 1 21 1 0 Classifieds: 0 0 what's this? Follow Following 0

  1 0 My girlfriend and I are following this meal plan: http://www.21daykickstart.org/index_menu_texas.cfm There are tons of great, easy recipes here. schala answered in Feeding the Family 11 months ago | Report Comment on this answer Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

  Share this answer with a friend:

• Reputation: 25 Q&A: 1 0 0 8 3 0 Classifieds: 0 0 what's this? Follow Following 0 elbie

  0 0 Don't underestimate MUSHROOMS!! Hard to be a vegan without that amazing food... stick to crimini if you want the best value (they're young portabellas--smaller, cheaper) or when ports or oysters go on sale, etc. you have variety--the flavor palette is quite complex. Mushrooms make great broth bases that are meatier and with the right herbs are a great substitute for beef broth--sage, simply organic being fabulous, goes a lonnng way towards savory, as does tarragon, which I use Whole Paycheck's store brand of since they're as good as penzey's but not as $$$. Go to either Whole Foods, Ballard/Greenwood/Central (town and country) Markets, or PCC and find the DIVINA (sp?) products: the roasted red tomatoes are OMGGGGG amazing and already come with herbs and crushed garlic they have marinated in. Their olive blend that has herbs but NOT wine is also awesome--some green, some paler/purpler black ones in that mix (the french kinds are pretty weird to me)... Nutritional yeast has an interesting ability to substitute here and there for a dry cheese... taste it and see what you think--sprinkle a little on a bite of pasta etc. So yeah, those divina roasted tomatoes, CAPERS (meditteranean organic ones are solid--I use them a LOT), mushrooms... I tend to steer towards those flavor centers when veganizing for friends. Oh, and this is silly seeming, but so simple: Find (they are crazy cheap at Trader Joes) Petite Peas, which are a PNW crop, in frozen 1lb bags... they cook in just 4-5 mins and are really snappy--not mushy, as declared by a pea-disliker in general, sugar snaps aside... (barely boil 1/4c water in a pan, toss them around, cover is the BASIC part)... but here's the thing: They are SO versatile, and one super easy thing? FRESH MINT... grab a big bunch of it, a literal handful if you're crunching it tight... you wad the leaves up tight and coarsely, jaggedly chop them, 1/16-1/8" stripes then toss that in the peas just a minute or two in--I literally dump the peas and cover then chop the mint and toss in, then drain the tiny bit of water and sprinkle sea salt. If I don't mint them up, I use butter if I go somewhat plain, and they also--with loads of red (green if you like, too) peppers and mushrooms, a touch of chili paste or cayenne, onions and a bit of crushed garlic, TINY bit of aged soy (kimlan is my fave brand)... shrooms are superb vegan stir fry is what I'm saying, and all that on top of thick wide rice noodles=vegan drunken noodles. TAMARIND paste will go a long way, too! Don't forget fresh ginger root... That reminds me! I haven't tried the recipe, but you may also find inspiration on a youtube channel that I believe is "VeganBlackMetalChef" who makes vegan phad thai with not much effort and has a second "easy vegan recipes of the ages" video. I do know I wouldn't use garlic powder, but it's funny whether it works or not, you tell me! If he wants to go super eco-sensitive, could always eat the gourmet insects (we always are eating bugs in every grain and veggie anyway :P) assuming those aren't off limits for emotional connections to le grub? ;) elbie answered in Feeding the Family 11 months ago | Report Comment on this answer Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

  Share this answer with a friend:

• Reputation: 79 Q&A: 0 0 3 29 10 0 Classifieds: 0 0 what's this? Follow Following 0 lindsay l

  0 0 My favorite cookbook ever is Vegetarian Cooking for Everyone by Deborah Madison. There are lots of tips and tricks for beginning to intermediate cooks that lay a good foundation for everyone. Many recipes are easy, most are vegan or simple to veganize, and all of them are delicious. The Veganomicon by the Post-Punk Kitchen ladies is also pretty good. I don't think their recipes are as fool-proof as Madison's, but their focus is on quick & easy. Their avocado pasta dish is to die for, as are their marinated tofu recipes. If you don't want to invest in a cookbook, some quick & cheap recipes are: - Rice and beans (which can also become the base for tacos, burritos or nachos - and you could add meat/cheese to yours separately) - Eggplant marinara (eggplant parmesan without the cheese. If you make your own tomato sauce, it will have good flavor without cheese.) - Pizza w/ vegetable toppings - my favorites are sun-dried tomatoes & artichoke hearts, or slices of summer squash roasted in olive oil with fresh rosemary, salt & pepper, w/ a dash of balsamic vinegar. (Use Trader Joe's pizza dough & make tomato sauce from scratch. Leave off the cheese, or put it only on your half.) - Vegetable soups/stews. - Fried rice with veggies & marinated tofu. If any of those sound appealing to you, let me know & I'll post some recipes. lindsay l answered in Feeding the Family 11 months ago | Report Comment on this answer Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

  Share this answer with a friend: