Submitted by: Kathy

Serving Size: 4

4 russet potatoes (about 3 lb. total) peeled
1 eggplant (about 1¼ lb.), stem trimmed
1 pound carrots, peeled
1 red bell pepper (about ½ lb.), stemmed and seeded
1 onion (about ½ lb.), chopped
1/4 cup lime juice
3 cloves garlic, minced or pressed
2 tablespoons chili powder
1 tablespoon minced fresh or 1 teaspoon crumbled dried
oregano leaves
2 teaspoons pepper
1 teaspoon sugar
1/2 cup vegetable broth
8 10 inch (8 to 12) warm flour tortillas
Wedges of lime
8 (8 to 12) fresh cilantro sprigs
Tofu sour cream, optional
salt

Cut potatoes and eggplant into ½-inch cubes. Cut carrots and bell pepper into thin slices. In a 12- by 17-inch roasting pan, combine potatoes, eggplant, carrots, bell pepper, onion, lime juice, garlic, chili powder, oregano, pepper, and sugar. Cover pan tightly with foil.

Bake in a 450ºF oven until vegetables exude juice, about 25 minutes. Uncover pan and bake, stirring occasionally, until liquid evaporates and vegetables are browned and stick to pan, about 30 minutes. Add broth; stir to scrape browned bits free. Bake until liquid evaporates again. (If making ahead, let cool, cover, and chill up to 1 day. Mix in ¼ cup water and bake, uncovered, in a 450ºF oven until hot, about 15 minutes.)

Transfer vegetable fajita mixture to a bowl. Spoon into warm tortillas and add juice from lime wedges, cilantro, tofu sour cream, and salt to taste; fold or roll tortillas around filling and hold to eat.

Submitted by: DeniseC

Serving Size: 6

1 head cabbage
–sauce–
12 ounces tomato sauce
6 ounces tomato paste
1 cup onion, finely chopped
2 cloves garlic, crushed
2 teaspoons sugar
1 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon pepper

–filling–
1 pound white beans, canned
1 cup onion, finely chopped
1 cup brown rice, cooked
1 teaspoon oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper

Carefully remove 12 large outside leaves from the cabbage. Place leaves in a large pot of boiling water and boil 5 minutes. Remove leaves from water, place in a colander, and run under cold water for a few minutes. Drain.

To prepare sauce: combine all sauces ingredients in a small saucepan. Bring to a boil over medium heat. Reduce heat to medium-low, cover, and simmer 15 minutes.

To prepare filling: place beans in a large bowl. Mash slightly with a fork or potato masher. Add remaining filling ingredients and mix well.

To assemble: preheat oven to 350 degrees F. Lightly oil a 9 x 13-inch baking pan or spray with nonstick cooking spray. Divide filling evenly and place each portion near the base of a cabbage leaf. Roll leaves up tightly, folding in the sides as you roll. Place rolls stem side down in prepared pan. Spoon sauce evenly over rolls.

Cover Tightly and bake 1 hour.

from Vegan Planet

Preheat oven to 375F.

Saute in a bit of water over medium until soft [about 5 min]:

1 yellow onion, chopped
1 large carrot, chopped
4oz white mushrooms, chopped

Stir in and simmer until slightly thickened:

1 tablespoon tomato paste
2 tablespoons tamari or other soy sauce [I use Kikkoman]
1 cup vegetable stock
1/2 teaspoon dried thyme
1/2 teaspoon marjoram
Salt and freshly ground black pepper to taste
1 tablespoon cornstarch dissolved in 2 tablespoons water

Spoon into a 2 1/2 quart casserole dish and add:

3 veggie burgers, crumbled [I used a can of navy beans]
1/2 cup frozen green peas, thawed
1/4 cup ground walnuts [I omitted these - because I didn't have any]

Taste and adjust the seasonings. Spread 3 cups of mashed potatoes over top. Sprinkle with a bit of paprika, for color, and bake for 30 minutes, or until hot and bubbly. Serves 4.

Note – I added half a 28oz can of diced tomatoes to the filling because I had some in the fridge that I wanted to use up.

Posted by Shona to the McDougall board

I don’t know where you stand on sugar, but a fantastic way to eat the more bitter greens is:

Rinse, then soak the greens for a little while.

In a big pot put 1/2 C water, 3 tbs sugar, 2-3 cloves garlic, some pepper (I put about 8 shakes of the shaker). Move the greens to the pot (don’t need to shake off water).

cook until greens are wilted, but still bright green.

Greens are delicious this way, but I haven’t had it since starting E2L because of the sugar. I know some people have some sugar though, so I thought I’d post it. And not that much sugar is on the greens themselves when you pull them out of the pot. They turn out spicy-sweet and very, very good.

Posted by Savannah to the Vegsource Eat to Live board

Recipe By: Emily Breed
Serving Size: 4

6 Leaves Kale — curly
16 Oz Tomatoes, Canned — cut, in juice
1/2 Tsp Italian Seasoning

NOTE: Can use any green not only kale

A few days ago I got a craving for something with kale, and decided to see what I could toss together with what was in the pantry. The result is a very tasty side dish that could hardly be easier to cook:

Cut or tear kale into bite-sized pieces. Place in a colander and rinse under running water. Don’t drain too thoroughly, as you want a fair bit of water to remain on the leaves. Place the washed kale into a non-stick frying pan on medium heat. Stir as the leaves wilt.

When the leaves are wilted but not completely tender (they should be a brilliant green at this point), add the ready-cut tomatoes, reserving the juice. Sprinkle the spices over the pan and continue to stir for a few moments, until the tomatoes are heated through.

Add reserved tomato juice to taste; adding a lot will make a soup-like dish, while adding a little will make more of a traditional side dish.

This is really very good and quick to make.

Recipe by: Banana

Servings: 6

1 bunch basil, chopped
1 bunch coriander, chopped
2 green chilis, sliced thinly
1 tbsp freshly minced/grated ginger
2 cloves garlic, crushed
165ml coconut milk (or substitute soymilk plus 1/4 tsp. coconut extract)
1 onion, chopped
1 tsp lemongrass, sliced
1 head broccoli
100g baby corn
1 zucchini, sliced
1 sweet potato, cubed
200g green beans
200g snow peas
salt and pepper to taste

In a blender, combine the basil, coriander, chillis, ginger, garlic and coconut milk.

You may need to add 1/2 cup of water, or more coconut milk if you want it very creamy.

Blend until very smooth.

In a pan, combine onion and sweet potato with the herb/coconut mixture.

Bring to a boil and simmer until the sweet potato has softened a little.

Add the zucchini baby corn, and cook for 10 minutes.

Add the broccoli, green beans and snow peas and season to taste.

Cook until the greens are bright green (about 4 minutes).

Serve over rice.

Submitted by: Courtney (From Cooking Light)

This one has lots of great vegetables in it…it originally called for honey, but I left it out and it was fine!

1 cup cubed reduced-fat extra-firm tofu (about 4 ounces)
1/4 cup low-sodium soy sauce
1 teaspoon bottled ground fresh ginger (such as Spice World)
4 garlic cloves, sliced
3 serrano chiles, seeded and sliced
1 teaspoon dark sesame oil (optional)
1 1/2 cups vertically sliced yellow onion
1 cup (3 x 1/8-inch) julienne-cut red bell pepper
1 cup (3 x 1/8-inch) julienne-cut yellow bell pepper
1/3 cup (1/8-inch) diagonally cut carrot
6 cups sliced napa (Chinese) cabbage (about 1 small head)
2 cups broccoli florets
1/4 cup chopped green onions

Combine first 5 ingredients in a small bowl; marinate 20 minutes. Heat oil in a large skillet over medium-high heat. Add onion, bell peppers, and carrot; sauté 5 minutes or until crisp-tender, stirring frequently. Add tofu mixture, cabbage, broccoli, and onions; cook for 5 minutes or until broccoli is crisp-tender, stirring occasionally.

This makes A LOT! But I love it so much it is gone pretty fast. Freezes ok.

1 lb eggplant, cut into dice-sized dice
garlic to taste
1/2 t ground ginger
4 scallions, minced
2 T prepared chili paste with garlic (adjust to taste)
2 T rice wine or cooking sherry
2 T soy sauce
1/2 c vegetable broth (or use soaking mushroom water)
8-10 shiitake mushrooms, cleaned, and diced. (soak if dried)

“Stir-fry” eggplant in a dry nonstick for about 5 minutes until it starts to turn that “clearish tan.” Add all the rest of the ingredients. Reduce heat and let stew 10-20 min or until eggplant is tender. Add more stock/water if needed. Serve with brown rice.

Variation: Add some red bell peppers or cauliflower florets.

http://www.vegsource.com/mcdrecipes/messages/11693.html

Daily Random Recipe

INGREDIENTS:

• 1 cup raw cane sugar
  
• 1 and bit t cornstarch
  
• Rice milk, lemon juice, or your choice of liquid
  

METHOD:
Take about a cup of raw cane sugar and pop it into the blender with a little cornstarch (a little more than a teaspoon) to make it into powdered sugar — blend until it’s as fine as you want it — then use a little rice milk or lemon juice (or whatever liquid you like) to make whatever consistancy you need.

Sometimes I add vanila or lemon zest or ginger or cardamom depending on what’s getting iced.

NOTES:
The name of this recipe has been changed to substitute, as I recently received an email from a cake studio suggesting that this recipe being the same as royal icing could be misleading. Apologies for misleading anyone! All the alternative recipes for non-vegan things on this site are simply meant as substitutes. ie. meat recipes are obviously not for meat.

‘This does not act like royal icing or even taste like or resemble it in texture. Royal icing isn’t a flavor; it’s more of a function. It’s expected to act as a hard glue.’ – advice from a professional cake person!

Baked Falafel Sandwich

Submitted by Carolin (based on a recipe from Weight Watchers)

If you’ve been craving the deep-fried falafel served in Middle Eastern restaurants but don’t want all the fat, this baked falafel is for you. Cooked chickpeas are combined with a blend of exotic herbs and spices, formed into a patty, and then pan-browned before baking. Stuff it into a warm pita with crispy vegetables and top it with tahini sauce–delicious!

15 1/2 oz canned chickpeas, rinsed and drained
1/4 cup onion, chopped
1/4 cup parsley, or cilantro, fresh, chopped
1 medium garlic clove, minced
1 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp table salt
1/4 tsp baking soda
1 Tbsp all-purpose flour
2 Tbsp tahini
1 Tbsp fresh lemon juice
2 tbsp water
4 whole wheat pitas
lettuce

Preheat oven to 400ºF.

Combine chickpeas, onion, parsley, garlic, cumin, coriander, salt and baking soda in a food processor or blender. Process until mixture is coarsely pureed and transfer to large bowl. Stir in flour; shape mixture into 4 patties and let stand for 15 minutes.

Spray a large ovenproof skillet with cooking spray and place over medium-high heat (if you don’t have an ovenproof skillet, make sure to cover the handle of your skillet with aluminum foil before heating). Add patties and cook until golden brown, flipping once, about 2 minutes per side. Transfer pan to oven and bake 10 minutes.

Whisk together tahini, lemon juice, and water.

To assemble sandwiches, place 2 lettuce leaves inside each pita, add 1 falafel patty and drizzle with 1 tablespoon tahini dressing. Serves 4.