Archive for March, 2011

pancake recipe (vegan)

Posted on: March 21st, 2011 by yum vege No Comments

Who doesn’t love Pancakes.  Recipes for homemade vegan pancakes can be hard to find.  This one is totally fantastic.  Thanks to Whitey Sterling of the Umbrella Brigade for sending it to us!

“Pancake is an both a delicious food and an irrational number–the cube of which is a waffle.” -wfs

Ingredients:

  • 1 cup flour
  • 1 T. sugar
  • 2 tsp. baking powder
  • 1/4 tsp salt
  • 1 1/4 cups plain soy milk or rice milk
  • 2 T. vegetable oil
  • 1 T. vanilla extract
  • about 2 T. earth balance margarine for cooking the pancakes

Directions:

  1. Mix all dry ingredients in a bowl and stir by hand until mixture is combined. add the wet ingredients and stir well. Batter will be slightly lumpy.
  2. Heat non-stick pan or griddle and melt a small amount of margarine for cooking a few pancakes at a time.
  3. When griddle is hot, (test by adding a drop of water to the pan – when it starts boiling the pan is right) add batter in small amounts, depending on how large you’d like the pancakes.
  4. Cook pancakes for a little while on the first side. There will be bubbles that form on the pancake. When the bubbles pop, the pancake is ready to be flipped.
  5. Flip, and cook another minute or two until second side is golden brown.

Pancakes are great, especially with real maple syrup, or powdered sugar, or fruit on top. This makes ten 4″ pancakes.

delicious recipes and new site!!

Posted on: March 14th, 2011 by yum vege No Comments

we’ve got an enhanced site – blogging, comments, a database for our recipes. We are pretty excited. All our recipes are tried and tested in the kitchen. If you’d like to submit one to us, we’ll post it with your name. Please make sure they are similar in difficulty or simplicity! as our recipes – looking forward to hearing from you.

vegetarian lasagna

Posted on: March 14th, 2011 by yum vege 2 Comments

Vegetarian Lasagna. For a tasty twist to this version, you could add thin slices of tofu to the layers. If making vegan, use vegan cheese.

Ingredients:

  • 1 package lasagna noodles, either no cook or the boil in water type
  • 2 cups marinara sauce
  • 2 cups mozzarella cheese, grated (you can use vegan cheese, of course)
  • 1 cup mushrooms, sautéed.
  • 1/4 cup grated parmesan cheese or vegan parm

Directions

  1. Boil the lasagna noodles, if using that type. Douse in cold water and set aside.
  2. Have all your ingredients ready for assembly.
  3. Line the bottom of your greased lasagna pan with sauce, add a layer of noodles (or uncooked noodles), layer with 1/3 of the mushrooms, 1/2 cup sauce, (tofu, optional), and 1/3 of the cheese.
  4. Now add another layer of noodles and repeat the procedure of layering items. Repeat.
  5. Add a final layer of lasagna noodles on top, add remaining sauce and sprinkle with extra grated cheese. .
  6. Bake at 350° for about 50-60 minutes. Uncover and cook another 5 minutes. Let it stand 15 minutes before serving.

pasta with broccoli, shitake mushrooms and pinenuts

Posted on: March 14th, 2011 by yum vege No Comments

A great healthful pasta dish when you want something other than a tomato sauce.

Ingredients:

  • 2 cups broccoli florets
  • 1 cup shitake mushroom caps
  • 1/2 cup vegetable broth
  • 1 lb penne pasta
  • 1/4 cup pine nuts
  • 1 tbsp olive oil
  • 1/4 grated parmesan cheese (optional)
  • Salt and pepper to taste

Directions:

  1. In a large pot, boil water and cook pasta.
  2. Meanwhile, in large skillet, toast pine nuts over medium heat, stirring occasionally until lightly golden – about 3 mintues. Remove pine nuts and set aside.
  3. Add olive oil and sauté bite-sized pieces of shitake mushrooms for 10 minutes or until done.
  4. Meanwhile, cut brocolli florets into bite-sized pieces and steam.
  5. Combine vegetable broth, mushrooms, pine nuts in skillet and bring to a quick boil.
  6. Pour mixture over drained pasta.
  7. Top with parmesan cheese (or faux parm cheese) and salt and pepper.

white navy bean side dish (vegan)

Posted on: March 12th, 2011 by yum vege No Comments

White (Navy) Beans, simple and tasty! Full of protein, high in fiber, filling, low in calories and good for you!!

Ingredients:

  • 1 Cup dried white beans
  • 1/2 cup chopped parsley
  • 1 1/2 T. Olive oil or margarine
  • Salt to taste

Directions:

  1. Soak the beans: Quick method, bring beans in large pot of water to boil, then let sit covered for 2 hours, – or long method, soak overnight in water.
  2. Drain the beans and rinse, make sure there are no foreign objects, like small pebbles in them.
  3. Cook beans until tender in a large pot of salted water, about 30 minutes after boil
  4. Drain beans
  5. Mix chopped parsley, beans and olive oil and serve

Seriously – this is easy! But so good!!


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