HERE IS KELE'S COLLECTION (moved from the other thread!!!)
UPDATE!
I'm creating a new database to house my recipes. Should make it easier to find things and navigate between them. I'll be seperating the vegetarian, vegan, and raw vegan options as well, which should help everyone with different dietary needs. It's currently in a very infantile stage, but check it out and tell me what you think! I will probably keep it plain text, except maybe adding pictures of some of the completed recipes when I have them, so you can see what you're making. So far the only recipes added there are in the raw vegan section, but I will be working to move the list below there as well. ^_^
As some of you know, I’ve been a vegetarian for just about 11 years now, and I have quite a collection of veggie recipes. I've decided to start compiling my entire collection, which is probably going to be a ridiculous task, but lets face it: I’m an admin here, and I have too much time on my hands.
This is just a beginning, with possibly hundreds more to come. Since I can't use the page jump links here, all links below will link to a ridiculously long list of recipes hosted on my own website (will open in a new window).
Links are alphabetized, recipes are not.
a.k.a clicking a link will take you to the recipe you wish to see, but scrolling down will show the recipes in the order I add them, instead of alphabetical order.
Also, I'll try to post the nutritional info where I know it, but some recipes may not have it.
Carolyn's Bad Ass Veggie Burrito's (with eggs/dairy free)
Serves 1,
1 flour tortilla
2 eggs, beaten
1/4 cup soy chorizo
Salt and pepper to taste
Soy cheese
Oil for pan
1. Add the soy chorizo to the eggs, mix
2. Turn on stove to medium, preheat pan w/ a little bit of oil
3. Scramble eggs
4. Microwave tortilla with some soy cheese for about 10 seconds, just to warm it up.
5. Throw the scrambled egg/chorizo on the tortilla, and woohoo!!! Breakfast.
3 cups flour
1 tsp baking soda
1 tsp cinnamon
1/4 cup cocoa
1/2 tsp salt
1 cup veg. oil
1 3/4 cup sugar
2 beaten eggs
1 tsp. vanilla
2 cups zuccihini (grated)
1/2 cup buttermilk
Optional:
Chocolate chips
Nuts
Sift dry ingredients together. Beat oil, eggs, and vanilla until smooth. Add dry ingredients to wet ingredients. Put into a 9x13 greased pan. Sprinkle with chocolate chips and nuts. Bake at 350* for 25-30 min.
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug.
Allow to cool a little, and tip out onto a plate if desired.
That's a good recipe, but I would suggest replacing the white sugar with raw sugar. The molasses in the raw sugar (the additives they put in white sugar to remove impurities also strips the sugar crystals of much of their molasses) will make the brownies creamier in texture.
I second the raw sugar thing. Because a lot of white sugar is processed through bone char and therefore isnt vegan.
Just a wee heads up.
Ingredients:
1. A few chunks of firm or extra firm tofu (its all depending on how you like it and how much)
2. Yam/Sweet potato - thinly sliced
3. Broccoli Flouretts
4. Snap bean peas or green beans
4. Green Pepper
5. Teriyaki sauce
6. Salt and brown sugar
Steps:
1. Heat up a skillet and pour in terykaki sauce
2. Add tofu and let it simmer for 3-5 minuets
3. Add in sweet potato slices and wait until tehy start to cook
4. add the rest of the vegetables, add salt and a dash of brown sugar to taste
5. Cook until vegetables are crisp but not flimsy
4 tablespoons self raising flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
a small splash of vanilla extract
1 large coffee mug ( it also works with a silicone baking form )
Add dry ingredients to mug, and mix well.
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts (high).
The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired.
1 Box of Simply Asia Roasted Peanut Noodles(You could substitute with noodles you made yourself I suppose, but this is delicious and lazy)
>>>Noodles
Some cheese(I usually use Swiss, in little cubes)
Chicken(Depends on how much you want. I use about one breast for two-four people)
Rosemary
Lemon
Cook the noodles according to the directions on the box - this will take longer than the chicken
Sear chicken with rosemary and lemon. When I've been lazy I've used Mrs. Dash. Can also be substituted with regular chicken seasoning, I just like lemon.
Cube cheese if it's not already
Mix
Enjoy!
Very vague on servings, but it's always good to chill and eat later
Noodles, any variety (I usually mix and match)
Italian Dressing (more depending on how much flavor you want)
(The following are optional)
Tomatoes
Cheese
Pepperoni
Hard boiled eggs
Cook the noodles
Strain the noddles
Mix with dressing (enough so the noodles don't stick)
Let cool
Mix in any optional items... the only thing I wouldn't put in right away are the tomatoes, especially if you like them to taste fresh, I dice them and add them as I'm eating
You can add more Italian dressing as you wish, it's really just a personal preference
This is something random I made yesterday. It worked so I’m trying to remember how I did it:
Veggie stir fry-very low in calories
Ingredients (vegetables are a guestimate amount; feel free to edit)
2 teaspoons of lemon juice
½ cup soy sauce
Lemon Grass 1 tablespoon
(Japanese sushi) Ginger aprox. 1 tablespoon
5 X Bok Choy stick things lol
3 Mushrooms
½ cup Been shoots
3/4 cup Brocoli
1 Carrot
Method:
Wash vegetables. Peel and chop carrot. Slice mushrooms. Heat soy sauce in a wok. Add the vegetables. Add all other ingredients. Stir fry till u can see the carrots are just about to go brown then you know you’re done LOL.
Pan-fried Venison fillet with shallot and red wine sauce.
Venison is a wonderful meat, and this sauce is just luverly with it bit of a faf when it takes only a few minutes to do the venison but oh so worth it.
What you'll need is about 250g sliced shallots, 4 tablespoons of olive oil, 1 garlic clove lightly crushed, a sprig of rosemary, 5 talespoons of balsamic vinegar, 400ml red wine (I use shiraz), 400ml beef or brown chicken stock, preferably homemade but if not then premade stock will do and finally a knob of butter to thicken the sauce.
To cook the sauce,
saute the shallots in the oil, stirring often, until they are lightly browned. Should only take about 2-3 minutes. Then season with black pepper, add the garlic and rosemary. Carry on cooking the mixture for about 3 minutes.
Next you wanna pour in the balsamic vinegar. Let it cook until the vinegar has reduced down to a syrupy consistancy, then add the red wine. Let the mixture reduce by about two thirds.
Once the sauce has reduced by two thirds add in the stock. Turn the heat down and simmer until reduced by another two thirds. You can now take out the garlic and rosemary, if you want. I just leave them in and strain the sauce through a fork when I serve it. At this point you can add a bit of salt if you want, but I dont bother.
Next, whisk (or 'monte', if you wanna be pretentious) in a knob of butter to thicken.
Well, almost there. Now you can fry up the venison fillets.
Score the venison with a sharp knife and rub with crushed black pepper. Fry in a frying pan with a little olive oil or butter for a few minutes each side (depending on how well done you like it). The venison wont take long to cook at all, searing them for about 3 minutes should probably do them.
Any juices left over from cooking the venison should be added to the sauce. Not strictly necessary but makes it extra yummy.
My version of stirfry so awsome I made it today and I think it was the best thing ever
Now given therent aren't really any exact measurments just do it by how many people are eating
What you need:
Half a purple onion
4pakages romain noodles shrimp flavored
1pkg raw mushrooms
1 bundle cilantro
1 lemon
1lime
Honey
Cooking oil
1pkg cooked shrimp
Heat up a pan with enough oil to cover the bottom then put in the onions fry until a golden brown. While the onions are cooking combine half a lemon and half a lime squeezed into a bowl with about 2tbls honey more to taste. When onions are carmelized add mushrooms and 1/4 cup cilantro into pan until cooked. Cook romain noodles in microwave while mushrooms and onions cook. When mushrooms are cooked add the shrimp with juice and when the noodles are done drain the juice and add just the noodles then serve with fresh cilantro!
1 lettuce; romaine is good
1/2 punnet of cherry or baby plum tomatoes
1/2 a cucumber
1 cup cooked couscous, cooled
1/3 punnet cooked beetroot, chilled
1 container of cooked, cooled Greek mezé beans (look for them in the Pasta Sauce aisle)
1 very small jar of Mezé style pepppers,chopped
French bread
Olives
Any other salad veg you like.
Method:
Pile couscous onto shaped lettuce. Use the lettuce to cover a large serving dish's bottom. Then, assemble various bits on top. Chill for 1 hour. You might like to chop a few bits beforehand (the beetroot). Serve with the bread.
Ok so this is similar to Tzatziki, but well...different. It also makes a great marinade for chicken.
Ingredints:
3 cups of plain fat free greek yogurt.
1 tsp of ground cumin
2 tsp of dried ground mint
1 tsp of oregano
1 TLb of minced cucumber
1/4 cup of Heavy whipping cream
pinch of salt
1 tsp of sugur
Directions:
Mix together in a bowl then let in chill in the fridge for about an hour. Then serve..goes great with crackers, pita ect...
.—Take the wings
Of morning, pierce the Barcan wilderness,
Or lose thyself in the continuous woods
Where rolls the Oregon, and hears no sound,
Save his own dashings,-W.C.B.
Spaghetti sauce ,who says you cant make a good thing awsome
1 lbs browned hamburger
1 can of stewed tomatoes
8 oz of V8
1/2 cup of grape jelly
1 pakeage of onion soup mix
1 jar of prego original
1 tbls of veg. oil
in a dutch oven or deep pot add oil and then brown hamburger in it drain the hamburger and add the jar of prego and the stewed tomatoes and the pakage of onion soup and V8. after it cooks a while andis good and hot add the grape Jelly cook a while longer I usually do it for about an hour on low heat. and there you go this is my favorite pasta sauce I use nothing else after i tried this, Hope someone else enjoys this.
The title says it all. It's the perfect coup de grace for a party. As your guests sip their coffee, you unveil a glistening pink gelatin heart on a pedestal cake stand. Then you whip out a carving knife and stab it. Dark, gooey blood flows majestically from the wound. You cut dainty slices off the lobes of the heart and flip them onto dessert plates. Hold each portion under the oozing gash until it is nicely sauced with gore, add a dollop of whipped cream, and serve.
INGREDIENTS
4 cups of water
four 3-oz. boxes or two 6-oz boxes of peach (pink; think of lung tissue)
or strawberry (redder; think of livers and hearts) gelatin dessert mix.
4 envelopes unflavored gelatin
one 12-ounce can unsweetened evaporated milk
1/2 cup grenadine syrup
1 cup light corn syrup
one small bottle (0.3 fl. oz.) red food coloring
3 drops blue food coloring
one 1-gallon food-storage bag (the plain kind without the zip closure)
6 1/2 cup heart-shaped gelatin mold or cake pan
PREPARATION
Boil the water. Put the packaged gelatin dessert and unflavored gelatin in a bowl and pour the boiling water over it, stirring constantly. Cool to room temperature (very important or the next step may present problems). Stir in the condensed milk. Note how it already is acquiring the color of freshly skinned flesh.
Pour the mixture into the gelatin mold. Cover the bottom of the mold (this will be the top when you serve it) with a layer about half an inch think. Refrigerate until it gels firmly.
Meanwhile, prepare a nice bladder of blood. Stir together the corn syrup, grenadine, and food colorings (we do it right in the measuring cup to save dish washing--every erg saved in preparation is an erg one can use to enjoy the Payoff). For the bladder (the bag that keeps the blood together inside the mass of gelatin) take the gallon-size food-storage bag and turn it inside out. Pour the blood mixture into one corner of the bag and twist it closed so that no air bubble is caught between the sauce and the twist. Tie a knot in the twisted plastic. Adjust the position of the knot so that when the bag lies on the counter, it's about 1 1/2 to 2 inches high, and tighten the knot. With a pair of scissors, snip off the frilly extra plastic outside the knot.
When the gelatin on the bottom of the mold is stiff and firm, position the bladder of blood in the mold, with the point of the bag just inside the point of the heart. Make sure there is at least 3/4" of space between all sides of the bag and the walls of the mold (this will ensure that your guests don't see clues ahead of time). Pour in the remaining gelatin until the mold is as full as you can handle. Don't worry if you see a little of the blood-bladder grazing the surface of the gelatin, as longs as it doesn't project too much; the side you are looking at now will be the bottom when you serve it.
Refrigerate until gelled firmly to the texture of fine, lean organ meat. It takes about 4 hours.
To unmold, put about 2 1/2 inches of hot, but not boiling water in your sink. Set your mold in the water so that the water comes just below the edge of the mold for 15 to 20 seconds; the time depends on the thickness of the mold pan. Remove the mold from the water, and run the blade of a knife around the edge of the gelatin. Invert your serving platter, ideally a white pedestal cake plate, on top and hold it firmly in place. Then use both hands to turn over the mold and the plate. Remove the mold; you may need to tap or shake the mold slightly to free the gelatin.
PRESENTATION
The blood looks prettiest when it flows over white plates, doilies, and table linen, which it may stain permanently--but what the hell, it's the effect that matters. To serve, use a nice, big Psycho-style chef's knife and stab the side of the gelatin about one third of the way up from the pointed end of the heart. Twist the knife slightly, and blood will start to ooze out. Bare your teeth like a Marine jabbing with bayonet, and widen the wound. When the blood is coming at a good slip, grab a dessert plate, and cut a slice from one of the lobes of the heart. Flip it onto the plate, and drizzle it with blood by holding it under the edge of the pedestal. Add whipped cream and serve.
This dish delights all five senses:
1. Sight: red, glossy, and elegantly surreal when the blood starts to flow.
2. Taste: sweeeet.
3. Smell: classic artificial-fruity
4. Touch: cold and wiggly.
5. Hear: the screaming of guests.
Omg, I tried the vegan chocolate cake posted here.
WONDERFUL.
I'm in the process of perfecting these:
Chewy Chocolate-Chip Oatmeal Cookies
Preheat oven to 350 degrees.
1 Cup of canola oil (or butter, or applesauce, or a combination--as long as it comes out to one cup of stuff)
2 eggs
1 cup of brown sugar, packed
1 teaspoon vanilla extract
1 cup all-purpose white flour (I used oat flour)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 1/2 cups rolled oats
1 cup raisins or chocolate chips (I tend to use a bit more, just out of personal preference)
In a large bowl, combine oil, eggs, brown sugar and vanilla. Mix until blended.
Combine flour, baking soda, salt, cinnamon and nutmeg, stir into the sugar mixture.
Add oats and chocolate chips/raisins last.
Grease a cookie sheet (these WILL stick), drop some blobs onto it. Cook for 8-10 minutes.
Not half bad for you--packed with oats, and if you choose applesauce or canola oil over butter, pretty low-fat as well. Yummy, too
This is a recipe my ex-boyfriend's Mum gave me and it's amazing, vegetarian and healthy. I use it for my packed lunches for work a lot of the time.
Enough pasta for those eating (I usually do a large pan of pasta)
Olive oil
1 onion
1 tin of chopped tomatoes
1 tsp salt
1 tsp turmeric (yellow)
1 tsp chilli powder (red)
1 tsp ground cumin seed (brown)
1 tsp chopped chillies
1 tsp ground ginger
1 tsp chopped garlic (must be chopped finely or as I do, bought ready chopped)
½ tin of sweet corn
1. Prepare your ingredients (I buy all of mine ready prepared).
2. Cook pasta and chop onion into small pieces.
2. In a separate pan, cook the onion until soft and brown in a little oil.
I made these a few weeks ago. They've very tasty. Would make a good Christmas cookie or cold weather cookie, period. Got the recipe from a little dessert edition of Taste of Home magazine.
These are meant to be crunchy, so if one made them and found them hard as a rock when they cooled off. They're supposed to be like that!
Although we enjoyed eating them when they were hot as Hellfire. For then they were still soft. But they're still good crunchy. They'd be good if dipped into milk. Or. Something, I don't know. Here you go.
-------
Cinnamon Snaps
3/4 cup of shortening
1 cup of packed brown sugar
1 egg
1/4 cup of molasses
2-1/4 cups of all-purpose flour
2 teaspoons of baking soda
2 teaspoons of ground cinnamon
1/2 teaspoon of salt
Additional sugar
-------
* In a large mixing bowl, cream shortening and brown sugar until light and fluffy.
Beat in the egg and molasses.
Combine the flour, baking soda, cinnamon, and salt; gradually add to creamed mixture.
Roll into 1-inch balls, then roll in additional sugar.
* Place 2 inches apart on ungreased baking sheets.
Bake at 350 degrees for 10-12 minutes or until cookies are set and tops are cracked.
Remove to wire racks to cool.
Makes 4-1/2 Dozen
-------
I added cinnamon to the sugar. Thus, rolled them around in cinnamon sugar.
And as ovens vary, mine were in fourteen minutes at a time.
The batter gets very crumbly when you roll it into a ball, so I found myself squeezing a little bit into my hands and -then- rolling it into my ball. Squeezing and squishing some together blended it into each other and made it less crumbly.
I also don't have wire racks. These cooled off enough on their baking sheets in just a few minutes, then I just put them in a container to hold till the next batch. So it doesn't matter if you have wire racks or not.
----------- "I AM afraid of xylophones! It's the music you hear when skeletons are dancing!"
2-6 corn tortilla shells (from the mexican isle)
1 can of Enchiladas sauce (from the mexican isle)
1-3 tablespoons of chedder cheese
1 can of refried beans
Pour a little of that fabulous red Enchiladas sauce onto a plate or a pan (it soaks up in the shells and makes them soft).
Scoop out a bit of beans onto the tortillas. Roll it around and line up on the plate with the others.
Pour Enchiladas sauce all over the top.
Grate some cheese onto the sauce.
Cook in an oven at 425 or microwave 3 minutes medium power.
Wiederkehr Cheese Soup
Ingredients:
1 can Cream of Chicken Soup
1 can Cream of Onion Soup (French Onion)
1 can Swanson Chicken Broth
1 can Evaporated Milk (Milk)
1 can Water
6 TBS flour
Shredded Swiss Cheese (Or Mozz.)
Mix soups, water, and flour in a blender. Add broth, cook on high until thickened. Stir constantly. Reduce heat- add milk and stir to desired thickness. Place 1-2 tsp cheese in bowl. Add soup, stir, and serve.
Yes. There are different ways to make it. Choose your own-- both are good. I personally stick with the stuff NOT in parentheses. lol :3
Want an icon like mine? Send a message to my inbox and we'll work something out. ;3 <3
1 Can Crushed/Chopped Tomatoes [500ml]
1 Small Can of Tomato Pasta [2 Tablespoons]
1 Diced Onion
Italian Herbs [Basil, Thyme, Oregano, Rosemary, Sage]
1-3 Crushed Cloves of Garlic
Olive Oil
500 g of Meat [Minced Beef, Chicken pieces, Sausage or None]
Pasta
1. Heat oil in a pan, fry onions, herbs and garlic til onion is soft/clear. Remove from pan if cooking meat.
2.Fry meat til fully cooked then add onion/herb mix back to pan
3. Add all the Crushed tomatoes, stir. Add Tomato paste to thicken.
4. Simmer on low while pasta cooks.
5. Serve hot with pasta with pepper and cheese to taste.
You can add Red Wine while cooking the meat or herbs
Also, its good as leftover on toast
2 quarts vegetable oil for frying
1 cup water
1/2 cup margarine
1 cup all-purpose flour
1/4 teaspoon salt
3 eggs
1/4 cup white sugar
1/4 teaspoon ground cinnamon
Directions
In a heavy deep skillet or deep-fryer, heat oil to 360 degrees F (180 degrees C).
In a medium saucepan, heat water and margarine to a rolling boil.
Combine the flour and salt; stir into the boiling mixture.
Reduce heat to low and stir vigorously until the mixture forms a ball, about 1 minute.
Remove from heat and beat in the eggs one at a time.
Spoon the mixture into a pastry bag fitted with a large star tip.
Squeeze out 4 inch long strips of dough directly into the hot oil.
Fry 3 or 4 strips at once, until golden brown, about 2 minutes on each side.
Remove from hot oil to drain on paper towels.
Stir together the Sugar and cinnamon; roll churros in the mixture while still hot.
* cream butter with confectioners' and granulated sugar until fluffy.
* Stir in remaining ingredients.
* Wrap and chill 30 minutes.
* Roll dough out to 1/4" thickness, cut in circles and place on parchment lined cookie sheet.
* Bake at 350° for 12–14 minutes.
* Cool cookie sheets between batches.
* Spread some caramel on one cookie and top with another cookie.
* Dust tops with confectioners' Sugar.
* The cookies can be filled with the rewarmed caramel as needed.
* Pour both cans of condensed milk in the top of a boiler and simmer on low heat 2–3 hours.
* Cool well and it will thicken further.
* Refrigerate until needed.
Food is good for your tummy
but weed is good for your soul.
Ingredients
½ Pack of Feta, about 100g
Sundried tomatoes, about ½ a small jar depending on taste – reserve the oil!
2 Eggs
1 large bag of spinach (200g cooked weight)
1 red pepper (optional)
50 toasted pine nuts (optional)
Olives (to taste, optional)
1 pack defrosted filo pastry (about 6 sheets)
1 large spring bottomed cake tin
1. Pre-heat the oven to about 180.
2. Cover your pastry in a damp tea towel to prevent it drying out.
3. Cook your spinach in a large pan with 1 large tablespoon of butter in it on a low heat with the lid on until wilted. Allow to cool.
4. Chop your feta and tomatoes into bite size pieces. Place in a large bowl and mix in the rest of the ingredients including the cooled and drained spinach.
5. Place 1 sheet of pastry in your cake tin with the corners hanging over the edges. Spoon a little of the tomato oil over the sheet and repeat, moving around the tin with the corners until you have a solid base to work with.
6. Mound the filling in the middle of the pastry, carefully making sure there aren’t any gaps in the pastry.
7. Fold over the overhanging leaves of pastry and brush the top with a little bit of tomato oil. If you have none left use some melted butter but use sparingly. You need to make sure the pie filling is completely enclosed. If you have any gaps, the filling will dry out.
8. Bake in the oven for 30 minutes until the filling is piping hot and the top is crispy.
You can freeze this recipe but be sure to reheat thoroughly. Keeps in the fridge for 2 days covered with clingfilm. Best served with a crispy green salad with the feta crumbled over.
Seasoned fries:
Serves around 4-5 people.
Ingredients:
4 Potatoes
Vegeta
& Cajun
Instructions:
Wash potatoes &
Cut potatoes into long thick slices,
Then put a bit of vegeta & cajun spice over them.
Put in over for approx 20 minutes on 350.
(:
bit of a faf when it takes only a few minutes to do the venison but oh so worth it.
47 
666 
J.G.M. 
