ATTN:- STRAHA RE: Vegan recipes

[Stofsk]

so like if you want to talk about veganism and any recipes for vegan or vegetarian meals i guess you can do it here yeah

[Metatwaddle]

i can help! i eat meat, but i cook for vegetarian and vegan family members sometimes. idk what you like to eat or what ingredients you have access to, but i have vegan-friendly recipes for a couple of curries, chili, a yummy soup, two pasta sauces, fried wontons, and a dessert or two.

some of my recipes involve latin-american-ish hot ingredients like serrano peppers, cayenne pepper, and hot sauce. idk what kinds of hot ingredients are available in aussieland, but you might have to improvise with them and figure out the substitutions on your own. (i can tell you that 1 tsp of chili paste = 1/2 tsp ground cayenne though.) i'm kind of a wimp about heat, so all the heat-related instructions in my recipes will be a little low. (red would probably double all of them.)

anyway, here's some copypasta from the giant recipes document on my computer. sorry this post is so long -- it would be nice to get the spoiler tag installed for this sort of thing

Chickpea Curry
Olive oil
2 small-to-medium yellow onions, minced
3 cloves garlic, minced
2 tsp ginger root, minced
½ tsp ground cloves
½ tsp cinnamon
2 tsp coriander
2 tsp turmeric
2 tsp cumin
2 – 15 oz cans chickpeas, drained and rinsed
1 tbsp tomato paste
1 cup water
½ cup chopped cilantro leaves
¼ - ½ tsp chili paste
Salt and freshly ground black pepper to taste

In a large frying pan, sauté onion in olive oil until translucent. Add garlic, ginger, cloves, cinnamon, coriander, turmeric, and cumin, and sauté until garlic is starting to brown. Add tomato paste, chickpeas, water, cilantro, and chili paste. Stir and simmer, covered, for approximately 20 minutes. To thicken curry, mash some chickpeas against the side of the pan with a fork. Season to taste and serve over rice. Serves 4-6.

this has gotten good reviews from vegetarians, vegans, and carnivores in my family

Vegetable Orzo Soup (Adapted from Michelle Urvater)
Olive oil
1 onion, diced
2 carrots, peeled and chopped
2 celery stalks, chopped
1-2 leeks, washed and thinly sliced
3 cloves garlic, minced
1 can chopped tomatoes
3 quarts water
2 tbsp tomato paste
2 tsp thyme
2 cans cannellini beans (any kind of bean will do in a pinch)
2 large zucchini, diced
½ lb orzo (uncooked)
Salt and freshly ground black pepper to taste

In a large pot, sauté onion, leeks, celery, and carrot in olive oil on medium-high heat. When onion is beginning to get translucent, add garlic. When garlic is beginning to brown, add water, chopped tomatoes, tomato paste, and thyme. Bring to a boil and simmer on medium heat for 15 minutes. Add cannellini beans and zucchini and simmer for 5 minutes. Add orzo and simmer for 8-10 more minutes. Season to taste. Serves 8-12.

this recipe makes an assload of leftovers, and it's versatile. when i made it a few days ago, i added extra zucchini and some pearl onions, and i used wild rice in place of orzo. generally, you can replace the orzo with any kind of rice or small pasta (e.g. elbow macaroni), but you'll need to adjust cooking times accordingly, and possibly add more water if it's something that absorbs a lot of water, like wild rice. on a similar note, this recipe could probably use an extra quart of water, but 3 quarts + the solid ingredients is all i can fit in my pot.

Chili with Beans
1 jumbo white onion
1 green bell pepper
3 cloves garlic, minced
2 Serrano peppers, finely chopped, with seeds and ribs removed
1 – 28 oz can crushed tomatoes
5 cans of beans, drained (any kind – kidney, black, pinto, etc.)
1 tbsp cumin (more to taste)
1 tbsp Mexican-style chili powder (more to taste)
2 tsp paprika
Salt, freshly ground black pepper, and hot sauce to taste

In a large pot, sauté onion in olive oil until translucent. Add bell pepper, Serrano peppers, and garlic. Sauté until peppers are softening and garlic is starting to brown. Reduce heat and add crushed tomatoes, beans, cumin, chili powder, and paprika. Simmer, uncovered, on medium-low heat for at least 40 minutes. While chili is simmering, season to taste. (Add more cumin or chili powder if you like.) Serves 6-8.

the more different kinds of beans you can find, the more fun this chili is. i like to use kidney, black, pinto, and cannellini beans all in the same pot. if you don't have mexican-style chili powder, try this recipe.

anyway most of my other vegan recipes go basically the same way
1. saute onions and other chunky vegetables in olive oil
2. add lots of garlic
3. add spices and some wet ingredients that usually include tomatoes
4. simmer for a while
5. season with salt and black pepper and something spicy

it's a pretty good formula tbh.

i also know some easy vegetable side dishes if you want some "recipes" for those. (they're so simple that they hardly qualify as recipes.)

aaaand my vegan brother just made vegan chocolate chip cookies with cinnamon, and the texture is to die for. ima get the recipe from him tomorrow. tbh, i generally don't trust vegan baking, but his cookies are much better than any chocolate chip cookies i have ever made.

[Stofsk]

The chilli with beans is a classic. Matt put it up on the old board and I saved it to my HDD.

Hmm, maybe I'll make some this week. The chickpea curry also looks good too. I have no idea what orzo is though. I don't think I've ever had it.

Thanks!

[Straha]

I have a ton of recipes and I will post them all here. For they are delicious and nutritious.

[starku]

how many michelle urvallas had to die to perfect your recipe you brutal slayer of michelles

[Metatwaddle]

Hmm, maybe I'll make some this week. The chickpea curry also looks good too. I have no idea what orzo is though. I don't think I've ever had it.

Thanks!

Orzo is basically pasta shaped like rice. I like to use it in soups because it's small like rice, but has the texture of pasta. (I like pasta better than rice.) Like I said, though, you can use another small pasta or just use rice. Regular white rice takes ~20 minutes of boiling in the soup. I'm not sure about brown.

I'm glad you liked the chili with beans! It's a favorite of mine. The chickpea curry is very good and I should make it more often. Every time I do, I'm very happy with it.

Since it's summer in Australia, here's a recipe for you that's a bit cooler and lighter than my usual lineup of stews and soups:

Pasta with Chopped Tomato Sauce (Michelle Rose & Matthew Lineberger)
½ cup extra virgin olive oil
4 medium-sized fresh tomatoes, chopped
¼ cup fresh oregano leaves, finely chopped
¼ cup fresh parsley leaves, finely chopped
¼ cup fresh basil leaves, finely chopped
¼ cup fresh cilantro, finely chopped (optional)
1 tsp garlic powder
Salt and freshly ground black pepper to taste
1 lb long pasta, such as linguini or spaghetti

Cook pasta according to instructions on box. In a large bowl, mix all ingredients except pasta together. Toss with hot pasta and serve immediately. Serves 4-6.

This recipe is really delicious if you have juicy, flavorful tomatoes, but pretty mediocre if you're using mealy ones. The herbs are a little pricey, but you can use dried ones if you want: 1/4 cup of fresh herbs = 4 tsp of dried herbs. I'd recommend using fresh basil, though. (We mostly invented this recipe because my parents had a small herb garden but no one seemed to be using the herbs.)

And another pasta sauce, 'cause I love Italian-American food.

Chunky Marinara Sauce (Adapted from Giada de Laurentis)
Olive oil
1 small onion, chopped
3 garlic cloves, minced
1 celery stalk, chopped
1/2 carrot (or 3 baby carrots), chopped
A sliver of bell pepper (about 1/8 pepper)
Salt and freshly ground black pepper
1 – 28 oz can crushed tomatoes
2 tsp tomato paste
½ cup water
½ tbsp dried basil
½ tsp dried oregano
1 tbsp dried parsley
1 bay leaf

In a large pot, heat the oil over a medium-high flame. Add the onions and sauté until translucent. Add the celery and carrots and sauté until the carrots are just beginning to change color. Add the garlic, and sauté until the garlic is starting to brown. Reduce heat to medium-low. Add the crushed tomatoes, bell pepper, tomato paste, water, basil, oregano, parsley, and bay leaf. Simmer, uncovered, on medium-low heat until sauce thickens, about 1 hour. Season with salt and pepper to taste. Remove bay leaf and serve over 1 pound of pasta.

I've experimented with this sauce a lot, and I'm finally pretty happy with it. You could probably leave out the celery, if you want.

Here's another curry recipe, which originally had chicken and yogurt but you can make it with vegetables and coconut milk:

Vegetable Curry (Adapted from Amanda Fetters)
Olive oil
1 small onion
3 cloves garlic, minced
3-4 tbsp curry powder
1 tsp ground cinnamon
1 tsp paprika
1 bay leaf
1 tsp fresh grated ginger root
½ tsp white sugar
Salt and freshly ground black pepper to taste
3 medium-size potatoes, peeled and cut into bite-sized pieces
1 tbsp tomato paste
1 - 14 oz can coconut milk
2 carrots, cut into bite-sized pieces
1/4 lb frozen peas or fresh snow peas (if snow peas, cut the ends off)
½ lemon, juiced (or 1 tbsp bottled lemon juice)
¼ to ½ tsp chili paste (optional; depends on your taste and the heat of your curry powder)

Heat a large pot to a medium-high heat. Add curry powder, cinnamon, and paprika. Dry roast the spices in the pot for approximately 1 minute, stirring constantly. Reduce heat to medium-low and continue to roast the spices for a few more minutes. They should become slightly darker in color and give off a strong smell, but they won’t burn. Add olive oil and onion. Sauté onion until slightly browned. Add garlic, ginger, bay leaf, sugar, and a bit of salt, and sauté for 2 minutes. Add potatoes, tomato paste, and coconut milk. Bring to a boil, reduce heat to medium-low, and simmer, covered, for 30 minutes. Add carrots and continue simmering for 10 more minutes. Add peas and continue simmering for 10 more minutes. Add lemon juice and chili paste. Season with salt and black pepper to taste. Serve over rice. Serves 4.

I'm not totally sure about the cooking times on this one. I've seen curry recipes that say that potatoes only have to simmer for 20-30 minutes, but in my experience they take 50 minutes to a full hour. I don't know what I'm doing wrong -- maybe the heat is too low, or the pieces are too big.

I never got around to getting that cookie recipe from my brother. I'll ask him tomorrow (for real this time). I can't wait to see what Straha has to offer!

how many michelle urvallas had to die to perfect your recipe you brutal slayer of michelles

look sometimes other people have to make sacrifices for SCIENCE okay

[RedImperator]

Oregano, parsley, and basil are pretty easy to grow, tbh. If you have a window with good sun exposure, you can grow them in a window box. You don't even have to dig a hole (easier to keep weeds out, too).

In general, if you have a recipe that calls for beef that you want to adapt for vegetarians, sautéed garlic is essential. The vegan chili started out kinda bland because it was just a beef chili with the meat taken out; it's the garlic that makes it delicious. Sautéed garlic gives a dish a strong, distinctly savory flavor. It's not a meat substitute (if you can't tell the difference between beef and garlic, you should probably see an ear-nose-throat specialist), but it's a replacement flavor that plays well with pretty much every flavor that plays well with beef.

Meta prefers pasta in the vegetable soup, but I swear by wild rice. The last time we had it, we cooked it separately in a rice cooker and then added it at the end. I really love the texture that it adds.

[Metatwaddle]

Yeah, but the wild rice took a full hour to cook in the rice cooker. (You can get away with 45 minutes of boiling in the soup, but that's still a long time.) I'm unemployed and have time to cook stuff like that, but I'm guessing Stofsk isn't and doesn't.

And yes yes yes to garlic. I'm an omnivore and I like meat, but I'd sooner give up meat than garlic. I'm lazy and hate chopping, so I use minced garlic from a jar. Websites will tell you that one clove of garlic = one teaspoon of minced garlic, but I usually find that I want more garlic than that. (I hardly ever measure, anyway; my answer to "how much garlic do I need?" is usually to grab my giant jar of garlic and a soup spoon and get a nice big spoonful of it.)

Do you know how to stir fry? If not, you might want to learn -- vegetable stir fries are vegan-friendly, pretty quick to make, and very flavorful. I don't have much experience with it myself, but my brother is vegan and makes a lot of stir fried vegetables.

[starku]

sherry is sorta vegetarian and it turns out its easy to not eat meat when someone is making vegetable-only stir fry

[RedImperator]

Stir-fried vegetables are pretty filling for not having much fat or starch. Also, cheap. They make a good side dish if you're not just having them as the main course.

[Stofsk]

Yeah, but the wild rice took a full hour to cook in the rice cooker. (You can get away with 45 minutes of boiling in the soup, but that's still a long time.) I'm unemployed and have time to cook stuff like that, but I'm guessing Stofsk isn't and doesn't.

i'm not and i do :V

hey where the fuck is straha, it's hilarious how he has yet to post any recipes in this thread

also i second the vegetarian stir fry - cheap, quick, piss easy to do and tastes delicious

[Metatwaddle]

Seriously, Straha should get his ass into this thread. You can't promise delicious recipes and then not post them!

In lieu of the cookie recipe, which I still don't have, here's an apple crisp recipe modified to be vegan:

Apple crisp (Karen Rose)
4 cups tart apples, peeled, cored and sliced
½ cup water
½ cup flour
½ cup oatmeal
1 cup brown sugar
1 tsp cinnamon
¼ tsp salt
½ cup non-dairy margarine, melted

Preheat oven to 350º. Put apples and water in 9x13 pan. Combine flour, oatmeal, brown sugar, cinnamon, salt, and melted butter in a bowl and mix lightly with an electric mixer. Sprinkle the flour mixture on top of the apples. Bake for 30 minutes at 350º. Serve hot.

The only difference between this and the original is that I substituted vegan margarine for butter, so it should be almost identical to the original (which is delicious).

[Stofsk]

fuck straha where are you

[Phantasee]

Yeah Straha, Stofsk is getting hungry.

[adr-admin]

moved so it don't get autodeleted

[Stofsk]

I tried the chickpea curry. Pretty easy to make, but I used too many spices. Next time I will halve the amount I put in.

But it was otherwise pretty good.

[Straha]

I realize I have been utterly neglectful of this thread. Since I just posted a vegan recipe on the facespace I shall copy-paste it here:

So, my favorite soup since going Vegan is a black bean/mushroom soup.
You'd need a box of white mushrooms, two cans of goya black beans (I like Prime goya, but you can go with any brand, they're all good), an onion, two small red potatoes, a portobello mushroom, garlic, and a box of mushroom broth.
Before hand cut up the potatoes and portobello into bite-sized chunks, mince as much garlic as you want to taste, slice the mushrooms and onions for frying.
After you're done prepping fry the onions and mushrooms in olive oil inside the pot you'll be using to make the soup, when the mushrooms start to plump up add in the garlic for a minute or two then add the stock. After the stock is added toss in the potatoes, portobello mushroom chunks, and beans (undrained). I also like to fill the bean cans about half way with water to get all the residue and add that to the soup but, again, it's not necessary. After that's done bring the pot to a boil and then reduce to a simmer for twenty minutes. Can serve two to four. Is also delicious and the best part is it takes just about every spice you can add to it.