Just came across this while I was looking for something else and thought it looked worth posting for Vegans and other dairy-free people.
CREAM SOUP REPLACEMENT Blend at high speed 1 cup RAW cashews with 1 cup water until thick and not grainy (feel between fingers) Add another cup of water, 2 TBSP cornflour, 2 TBSP vegan chicken powder, 2 tsp onion powder and salt to taste - 1/2 to 1 tsp.
You can add this right into your soup and let come to a simmer. Soup will thicken a bit.
You can also use this recipe as a cream sauce base for other recipes. Bring to a boil on the stove, and add another 1 & 1/2 cups more water as it thickens.This recipe is from the 7 Secrets Cookbook by Neva and Jim Brackett - a great basic vegan cookbook.
frances1266,
Apr 16, 8:36am
Thanks Ellie - this would be good as a base for either broccoli or mushroom soup.I have a recipe book by the Bracketts that I got many years ago with some very good recipes in.I am an obsessive recipe book collector so I havem any books on vegetarian or vegan cookery. Cashew nuts are great.If you soak them in water overnight they are easier to blend to a smooth consistency and amazingly thicken on their own without adding cornflour etc.A really good sub for cream in many recipes.
elliehen,
Apr 20, 10:55pm
I posted this elsewhere, but thought that it might be good to add it here too, to encourage all those who follow a plant based diet with legumes.
'The Blue Zones: Lessons for Living Longer From the People Who've Lived the Longest' Author Dan Buettner Book Description: QUOTE: National Geographic Explorer Dan Buettner has travelled the globe to uncover the best strategies for longevity found in the Blue Zones: places in the world where higher percentages of people enjoy remarkably long, full lives. And in this book he discloses the recipe, blending this unique lifestyle formula with the latest scientific findings to inspire easy, lasting change that may add years to your life.
You’ll meet a 94-year-old farmer and self-confessed 'ladies man' in Costa Rica, a 102-year-old grandmother in Okinawa, a 102-year-old Sardinian who hikes at least six miles a day, and others. By observing their lifestyles, Buettner's team has identified critical everyday choices.
Family - Family is put ahead of other concerns. No Smoking - Centenarians do not typically smoke. Plant-based diet - The majority of food consumed is derived from plants Constant moderate physical activity - Moderate physical activity is an inseparable part of life. Social engagement - People of all ages are socially active and integrated into their communities. Legumes - Legumes are commonly consumed.UNQUOTE
elliehen,
Apr 21, 10:55pm
I posted this elsewhere, but thought that it might be good to add it here too, to encourage all those who follow a plant based diet with legumes.
'The Blue Zones: Lessons for Living Longer From the People Who've Lived the Longest' Author Dan Buettner Book Description: QUOTE: National Geographic Explorer Dan Buettner has travelled the globe to uncover the best strategies for longevity found in the Blue Zones: places in the world where higher percentages of people enjoy remarkably long, full lives. And in this book he discloses the recipe, blending this unique lifestyle formula with the latest scientific findings to inspire easy, lasting change that may add years to your life.
You’ll meet a 94-year-old farmer and self-confessed 'ladies man' in Costa Rica, a 102-year-old grandmother in Okinawa, a 102-year-old Sardinian who hikes at least six miles a day, and others. By observing their lifestyles, Buettner's team has identified critical everyday choices.
Family - Family is put ahead of other concerns. No Smoking - Centenarians do not typically smoke. Plant-based diet - The majority of food consumed is derived from plants Constant moderate physical activity - Moderate physical activity is an inseparable part of life. Social engagement - People of all ages are socially active and integrated into their communities. Legumes - Legumes are commonly consumed.UNQUOTE
elliehen,
Apr 22, 12:04am
Just to recommend a hearty vegetable soup (with beans, peas or lentils if you hope to live to 100) as the weather stays chilly over much of the country this long weekend :)
norse_westie,
Apr 22, 2:03am
Oh yum. Thanks - that is one I havent tried. And vegan friendly too.
You should try this one: Veggie Tacos with Roasted Sweet Potatoes and Paneer are a delicious and healthy option for any meal. Packed with roasted vegetables, paneer, and fresh greens, they are both satisfying and nutritious.
keeley4,
Apr 22, 3:10am
Wolfgang Puck's restaurant in Caesars Palace (Vegas) is one of our favorites and I had the best vegetarian pizza I have ever eaten there.I have been a vegetarian for over 20 years- thanks for the links.Have also googled and found his website.
elliehen,
Apr 22, 3:56am
keeley4, can you remember what was different/special about that particular vegetarian pizza?Toppings?
elliehen,
Apr 22, 4:10am
The clue might be in the grilled vegetables.I like roast vegetables on my vegetarian pizza.
From the Puck website: "Ingredients - Good-Carb Pizzas with Whole-Wheat Dough
Dough 1 packet active dried yeast 1/4 cup warm water, 105 to 115 degrees F 1 tablespoon organic honey 3-3/4 cups whole-wheat flour 1 cup cool water 1 tablespoon extra-virgin olive oil Pinch salt
Pizza Toppings 1 cup pizza sauce or pesto sauce 1 to 1-1/2 cups thinly sliced grilled vegetables, or other toppings 6 ounces low-fat organic mozzarella cheese, shredded 1 teaspoon minced fresh oregano or thyme leaves (optional) Preparation - Good-Carb Pizzas with Whole-Wheat Dough
In a small bowl, stir the yeast into the warm water until it has dissolved. Stir in the honey. Leave the mixture at room temperature until the yeast foams, about 5 minutes. Put the flour in a food processor fitted with the stainless-steel blade.In a measuring cup, stir together the cool water, olive oil, and salt. With the machine running, slowly pour the water-olive oil mixture and the yeast mixture through the feed tube. Continue processing until the dough forms a ball that rides around the side of the work bowl on the blade. Transfer the dough to a large oiled mixing bowl and cover the bowl with plastic wrap.Leave the dough to rise at warm room temperature until it has doubled in bulk. Punch down the dough and then transfer it to a lightly floured work surface. Knead it for 1 minute, repeatedly pressing down and away on the dough with the heel of your hand, then folding it back over onto itself and rotating the ball a quarter turn. Divide the dough into 4 equal portions and roll each portion under your palm on the work surface to form a tight ball. Place the balls on a clean kitchen tray or baking sheet, cover with a damp kitchen towel, and let rest for several hours or overnight in the refrigerator before use.
To make pizzas, place a pizza stone or baking tiles on the middle rack of your oven. Preheat the oven to 500 degrees F. On a lightly floured surface, roll out or stretch each ball of dough to form a circle 7 to 8 inches in diameter. One at a time, place a circle on a floured wooden pizza peel or on a baking sheet. Spread one quarter of the sauce on the dough, leaving a narrow rim. Top with one eighth of the cheese, one quarter of the vegetables, and then another eighth of the cheese. If you like, sprinkle with a pinch of the herbs. Slide the pizza from the peel directly onto the pizza stone or baking tiles, or place the baking sheet on top of the stone or tiles. Bake until the dough is well browned and the cheese is bubbling, 10 to 12 minutes.Remove the pizza from the oven with the peel or on the baking sheet and transfer to a firm heatproof cutting surface. Cut the pizza into wedges with a pizza-cutting wheel or a large, sharp knife.Serve immediately."
amyfromthenaki,
Apr 22, 6:56am
Kidney Bean Burgers
To make 4 Burgers
12 oz (340g) pre-cooked kidney beans 4 oz (115g) wholemeal breadcrumbs 2oz (60g) semolina 1 fresh tomato ½ green chilli squeeze of lime (or lemon if you don’t have a lime) soy sauce to taste oil for frying (I sometimes add a lightly fried onion, not in the original recipe)
Method: Roughly mash the kidney beans, finely dice the tomato, chop the chilli, and mix the three together. Next add the breadcrumbs and semolina. Mix well and add the soy sauce and enough lime to achieve a malleable consistency. Form into burgers and then lightly fry until brown on both sides.
Tofu Burgers
To make 4 burgers
Oil for frying 1 medium onion 8 oz (225g) tofu 2 oz (60g) semolina 3 oz (85g) wholemeal breadcrumbs 1 tablespoon soy sauce 1 teaspoon yeast extract a little hot water
Method: Finely chop the onion and sauté in a little oil until slightly brown. Mash the tofu in a mixing bowl and add the cooked onion, semolina, breadcrumbs and soy sauce. Mix well. Dissolve the yeast extract in about 3 tablespoons hot water. Pour into the mixing bowl. Work all the ingredients together. Allow to cool Form into burgers and lightly fry until brown on both sides.
I take no credit for these, they are both from Richard Young's 'Cook Vegan' book - it's fantastic, and I use it all the time even though I'm no longer vegan. Everything is made from readily sourced ingredients.
elliehen,
Apr 22, 9:17am
Yum!Burgers :)EVERYBODY loves burgers.
elliehen,
Apr 22, 12:33pm
Bumping for fourz - poster looking for milk-free and meat-free meals.
keeley4,
Apr 23, 3:10am
Wolfgang Puck's restaurant in Caesars Palace (Vegas) is one of our favorites and I had the best vegetarian pizza I have ever eaten there.I have been a vegetarian for over 20 years- thanks for the links.Have also googled and found his website.
elliehen,
Apr 23, 3:56am
keeley4, can you remember what was different/special about that particular vegetarian pizza!Toppings!
amyfromthenaki,
Apr 23, 6:56am
Kidney Bean Burgers
To make 4 Burgers
12 oz (340g) pre-cooked kidney beans 4 oz (115g) wholemeal breadcrumbs 2oz (60g) semolina 1 fresh tomato ½ green chilli squeeze of lime (or lemon if you don’t have a lime) soy sauce to taste oil for frying (I sometimes add a lightly fried onion, not in the original recipe)
Method: Roughly mash the kidney beans, finely dice the tomato, chop the chilli, and mix the three together. Next add the breadcrumbs and semolina. Mix well and add the soy sauce and enough lime to achieve a malleable consistency. Form into burgers and then lightly fry until brown on both sides.
Tofu Burgers
To make 4 burgers
Oil for frying 1 medium onion 8 oz (225g) tofu 2 oz (60g) semolina 3 oz (85g) wholemeal breadcrumbs 1 tablespoon soy sauce 1 teaspoon yeast extract a little hot water
Method: Finely chop the onion and sauté in a little oil until slightly brown. Mash the tofu in a mixing bowl and add the cooked onion, semolina, breadcrumbs and soy sauce. Mix well. Dissolve the yeast extract in about 3 tablespoons hot water. Pour into the mixing bowl. Work all the ingredients together. Allow to cool Form into burgers and lightly fry until brown on both sides.
I take no credit for these, they are both from Richard Young's 'Cook Vegan' book - it's fantastic, and I use it all the time even though I'm no longer vegan. Everything is made from readily sourced ingredients.
frances1266,
May 2, 7:50am
bumping for great veggie recipes
shellz213,
May 19, 2:13am
Bumping back up to the top .....
ruby19,
May 19, 3:07am
tWICED BAKED MUSHROOM SOUFFLE I Must try these from gourmet traveller
30 gmbutter, coarsely chopped, plus extra for greasing 30 gmplain flour 350 mlmilk 2eggs, separated 1eggwhite 80 ml(1/3 cup) pouring cream 60 gmGruyère, coarsely grated Mushroom sauce 120 gmbutter, coarsely chopped 2golden shallots, finely chopped 400 gmmixed mushrooms (such as pine, chestnut, Swiss brown), thinly sliced 60 mldry white wine 250 ml(1 cup) pouring cream 2 tspfinely chopped thyme 1For mushroom sauce, heat butter in a large frying pan over low-medium heat, add shallot, a pinch of salt, sauté until soft (6-8 minutes). Add mushrooms, sauté until tender (5-6 minutes), deglaze pan with wine, reduce liquid by half (1-2 minutes). Add cream and thyme and reduce slightly (1-2 minutes). Season to taste, divide among four 250ml-capacity ovenproof baking dishes and set aside. 2Meanwhile, preheat oven to 200C. Melt butter in a small saucepan over low heat, stir in flour and cook, stirring continuously, until mixture comes away from sides of pan (2-3 minutes). Remove from heat, set aside to cool. 3Bring milk to the boil in a separate pan, then whisk into cooled flour mixture until smooth, return pan to heat and stir continuously until mixture comes to the boil, then cook, stirring continuously, until thick (2-3 minutes). Remove from heat, stir in yolks, season to taste, cover with plastic wrap and set aside to cool. 4Whisk eggwhite until soft peaks form, then whisk one-third into cooled milk mixture. Fold in leftover eggwhite with a metal spoon. Divide among four buttered 250ml-capacity metal dariole moulds, bake until golden (5-7 minutes). Turn soufflés into prepared dishes, scatter with cheese, bake until golden (8-10 minutes), top each with 1 tbsp cream, serve immediately.
chicco2,
May 19, 7:03am
Bump for macshak
shellz213,
May 20, 2:13am
Bumping back up to the top .
ruby19,
May 25, 11:34pm
Yum just made this for my week day lunches to freeze. If making again I would double the recipe as it does not make a huge amount.
Yellow split pea dhal. 1 cup split yellow peas 1 tsp vegata veg stock 1 large red chili - halved, 1 half minced, 1half kept whole 1 tsp tumeric 2 tbsp oil 1 tsp cumin seeds 1 small onion finely chopped 1.5 tsp fresh ginger minced 2 med tomatoes finely chopped pinch cayenne
to serve 2 tbsp chopped coriander rinse the peas then cover with water & soak for 30 min.
in a heavy sauce pan heat the oil, add the cumin seeds and cook over med heat until fragrant about 1 min, add onion, garlic, ginger, and minced chili, cook, stirring often, for about 5 min until onionis golden. Add 1/2 tsp of the turmeric along with the tomatoes and cayenne, lower heat and simmer until the liquid has evaporated and the tomatoes have softened.
Once the split peas have soaked, drain and add to a saucepan with 4 cups of water, 1 tsp veg stock, the half of chilli, and the remaining 1/2 tsp tumeric and simmer until peas. are soft. Do not drain. Add the tomato mixture into the cooked split peas and simmer through for 5 min until heated through.
frances1266,
May 27, 3:30am
Split Pea and Greens Soup. A yummy and healthy soup. 1c dried split peas 7c veg stock or water and stock cubes, some stock cubes are very salty so use accordingly 2T white rice 1 bay leaf 2T olive oil 3 small zucchini (or parsnips and Jerusalem artichokes) 2T olive oil 1 large onion,chpd 2 ribs celery,, diced 2 carrots, sliced 1 lb fresh greens, silver beet, spinach, kale etc sliced into ribbons 2 cl garlic, minced 1/4c parsley s&p juice 1 lemon Cook split peas, 4c of stock, rice and bay leaf on simmer until peas cooked, 1hr approx. Add rest of stock and zucchini and simmer until zucc. not quite tender, 10 min or so. In frypan saute onion in olive oil until softened, add carrots, celery, saute few min more until softened, add greens, cover and steam 5 mins, add garlic, steam few mins more, remove from heat.Put greens mixture in food processor with the herbs and a scoop of split pea mixture blend until smooth.If you like smooth soups process it all or add greens mix, herbs and scoop of mixture to rest of split peas.Add s&p.Stir in lemon juice before serving.Top with thin slice of lemon and finely chpd parsley.
ferita,
Jun 3, 1:59am
Walnut Patty Bake 1 cup finely cut chopped walnuts 2 cups rolled oats 1 large onion - grated 2 eggs 1/2 cup milk 1 small carton of cottage cheese (optional, you may need to add a bit more rolled oats if you add this)
Mix the above ingredients together and fry off small patties until brown on both sides.
Place the patties in a casserole dish and cover with a can of tomato soup (if its condensed soup add a can of water as well). Bake for 25 minutes covered with foil. Serve with vegetables
Beat eggs, add all other ingredients, mix well Into a hot oiled pan, drop dessertspoonfuls of mixture, brown on both sides Serve on bread roll with salad or make a vegetarian gravy and serve with oven roasted vegetables.
ferita,
Jun 3, 2:16am
Saturday Night Easy Bean Haystacks
1 tbsp oil 1 large onion, chopped 1 medium, red capsicum, chopped 35 g packet salt-reduced taco seasoning mix 810 g can crushed tomatoes 750 g can red kidney beans, rinsed and drained Instructions:
1. Heat oil in large saucepan, sauté onion and capsicum until soft. 2. Add taco mix, sauté 1 minute. 3. Stir through tomatoes, kidney beans, then heat through. 4. Serve bean mixture over corn chips topped with grated cheese, then a selection of diced tomato, cucumber, shredded lettuce and a little sour cream.
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