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Topic: realy easy vegan/veggie/and meat friendly recipes :]  (Read 4137 times)
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spoofie
« Reply #10 on: July 10, 2006 09:13:49 AM »

Chocolate Mint Bread Pudding

ingredients
2 bags Celestial Seasonings Mint Magic Herb Tea
1 1/2 cup milk
1 6-oz. package semi-sweet chocolate pieces
1/2 cup sugar
1 egg beaten
1/4 tsp. salt
2 1/2 cups soft bread crumbs
1 Tbsp. butter

method
Add 2 bags of Celestial Seasonings Mint Magic Herb Tea to milk. Simmer over medium heat for 5 minutes (do not boil). Remove tea bags. Add chocolate and continue over medium heat until chocolate melts. Remove from heat. Combine with sugar, egg and salt. Beat well. Stir in bread crumbs. Pour into a 1-quart baking dish lightly coated with butter. Place dish into a 13"x9"x2" baking pan and add hot water to pan to a depth of 1". Bake at 400 for 1520 minutes or until a knife inserted comes out clean.

Serves 6.
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spoofie
« Reply #11 on: July 10, 2006 09:14:29 AM »

Choy Sum and Tofu
(Serves 4)
--
2 tbsp oyster sauce
2 tsp soy sauce
2 tbsp vegetable oil
2 cloves garlic, peeled and minced
1 inch piece of gingerroot, peeled and shredded
2 sm red chilies, seeded and sliced fine
1 sm red bell pepper, julienned
1 bunch choy sum, cut into 2 inch lengths
8 long beans, cut into 2 inch lengths
6 oz. fried tofu, halved diagonally
1 tsp sesame seeds, to serve
--
Combine the oyster sauce and soy sauce with 1 tbsp of water and set aside.
Heat the oil in a wok or skillet, add the garlic, gingerroot, and chilies, and fry for 1-2 minutes.
Add the bell pepper, choy sum, and beans. Stir fry until the choy sum has slightly wilted and the beans and pepper are slightly soft, about 2 minutes.
Add the tofu and oyster sauce mixture, toss for 3-4 minutes.
Remove from the heat, sprinkle with sesame seeds and serve alone or with steamed white rice.
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spoofie
« Reply #12 on: July 10, 2006 09:15:32 AM »

coconut curry

ingrediants
1 onion chopped finly
2 garlic cloves crushed
6 button mushrooms sliced
4 chicken brests skinned and sliced
madras masala paste
1/4-1/2 packet of dryed coconut chopped.
tin of tomartoes
one oxo cube
one spoon of ginger
pinch of sugar
salt and pepper.

method.
1.heat a drizzle of oil in a heated pan.
2. fry the garlic onions and ginger until soft.
3.add the chicken cubes and cook until sealed
4.add the madras paste and coast the chicken
5.add tinned tomartoes the pinch of sugar and boiling water
6.add the oxo cube
7.simmer for half an hour.
8.add the coconut and cook for a further 10-15 mins.
9.season with salt and pepper.
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spoofie
« Reply #13 on: July 10, 2006 09:16:00 AM »

Creamy Stuffed Mushrooms
(Serves 4)
--
1/2 cup dried porchini mushrooms
1 1/2 cups mealy potatoes, diced
2 tbsp butter, melted
4 tbsp heavy cream
2 tbsp chopped fresh chives
8 large open-capped mushrooms
4 tbsp grated Swiss cheese
2/3 cup vegetable bouillon
salt and pepper
fresh chives, to garnish
--
Place the dried porchini in a small bowl. Add sufficient boiling water to cover and let soak for 20 minutes.
Meanwhile, cook the potatoes in a medium pan of lightly salted boiling water for 10 minutes until cooked through and tender. Drain thoroughly and mash until smooth.
Drain the soaked mushrooms and then chop them finely. Mix them into the mashed potato.
Thoroughly blend the butter, cream, and chives together and pour into the mushroom and potato mixture, mixing well. Season to taste with salt and pepper.
Remove the stems from the open-capped mushrooms. Chop the stems and stir them into the potato mixture.
Spoon the mixture into the open-capped mushrooms and sprinkle the grated cheese over the top.
Arrange the filled mushrooms in a shallow casserole dish and pour in the vegetable bouillon.
Cover the dish and cook in a preheated oven, 425oF/220oC, for 20 minutes, then remove the lid and cook for a further 5 minutes, until the cheese topping is golden and bubbly.
Garnish with fresh chives and serve immediately.

Per serving: Calories: 214, Protein: 5g, Fat: 17g
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spoofie
« Reply #14 on: July 10, 2006 09:16:23 AM »

curry

Ingredients
1/2 pound diced tofu
1 small can (6oz or so) whole baby corn
1/2 small can (6oz) water chestnuts, drained
1 small can (6oz) straw mushrooms (enoku or similar; shiitake won't do as well), drained
1 small can (6oz) diced pineapple, drained
1-2 cloves garlic, crushed
1 cup broccoli florets
1 carrot, peeled & sliced thin (or into matchsticks)
1 green bell pepper, cut into strips
1/4 cup scallions, sliced thin
1/4 cup finely chopped roasted peanuts
1 small can of red curry paste (you won't use all of it)
1 12oz can of coconut milk (you won't use all of that either)(be sure to shake before opening; this stuff separates while on the shelf)

sufficient oil to sautee

rice or noodles, prepared as per Rx

Method
Prepare rice or noodles as per recipe.

1. Sautee diced tofu with garlic and oil until the tofu is braised (I use a small wok for this).
2. Add carrots, sautee 1 minute.
3. Add broccoli and bell peppers, sautee another minute.
4. Add canned baby corn, water chestnuts, straw mushrooms, two tablespoons of red curry paste, and 1/2 cup of coconut milk. Stir well until curry paste is well integrated, and reduce flame to simmer. Add pineapple and cover the wok. Simmer 5-6 minutes, during which time you will add more curry paste if you like it hot, more coconut milk if you like it sweet.

At this point, everything is cooked. You're just simmering to reduce the liquid and impart some flavor into the tofu. When it's reached the flavor and consistency you want, serve it over the rice or noodles, garnished with the sliced scallions and chopped peanuts.

This recipe can be adapted for meats as well: substitute chicken, pork loin or shrimp for tofu, and it works just as well. If you're using pork loin, add about 1/2 cup of red wine to the wok as you're braising it, then follow the recipe from that point onward. If you're using shrimp, sautee the vegetables before  the shrimp, or you'll overcook the shrimp.

Yo can also leave out the tofu or meat entirely, and serve this as a side dish for grilled fish, as long as it isn't 'game' fish like swordfish or shark.

This recipe requires more creativity than actual kitchen skills, so you can still crank out an impressive meal without having to do an internship at a restaurant or a semester at la Varenne. I typically use this recipe twice a month or more (without ever using fish, of course).
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spoofie
« Reply #15 on: July 10, 2006 09:16:51 AM »

dip

Ingredients
Minced clams
cream cheese
onion powder
garlic powder
clam juice(from the can of minced clams)


method
The ratio is one can of clams for every 2 packs of cream cheese.
Take the clams, and cream cheese and use a mixer to blend them together until the dip is thick, then add the rest of the ingredients in and mix some more and VOILA! clam dip. very good with most crackers and chips.
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spoofie
« Reply #16 on: July 10, 2006 09:17:13 AM »

French Onion Soup
(Serves 6)
--
1 tbsp butter
2 tbsp olive oil
2 lb large yellow onions, halved and sliced into half-circles
3 large garlic cloves, finely chopped
2 tbsp all-purpose flour
3/4 cup dry white wine
8 cups vegetable bouillon
3 tbsp Cognac or brandy
6 slices French bread
1 cup grated Swiss cheese
salt and pepper
--
Melt the butter with the oil in a large, heavy pan over medium heat. Add the onions and cook, covered, for 10-12 minutes until they soften, stirring occasionally. Add the garlic and sprinkle with salt and pepper.
Reduce the heat a little and continue cooking, uncovered, for 30-35 minutes, or until the onions turn a deep, golden brown stirring from time to time until they start to color, then stirring more frequently and scraping the bottom of the pan as they begin to stick.
Sprinkle over the flour and stir to blend. Stir in the white wine and bubble for 1 minute. Pour in the bouillon and bring to a boil, scraping the bottom of the pan and stirring to combine well.
Reduce the heat to low, add the Cognac or brandy, and simmer gently, stirring occasionally, for 45 minutes.
Toast the bread under a preheated hot broiler on one side. Turn over and top with the cheese, dividing it evenly. Broil until the cheese melts.
Place a piece of cheese toast in each of the 6 warmed bowls, then ladle the hot soup over. Serve at once.

Per serving: Calories: 417, Protein: 16g, Fat: 19g
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spoofie
« Reply #17 on: July 10, 2006 09:17:39 AM »

Kalua and Cinnamon Fudge Brownies

200g butter
250g dark chocolate
2 cups castor sugar
4 eggs
2 tbsps Kalua
3/4 cup flour
1/4 self-raising flour
1/2 cup cocoa
2 tsp cinnamon

Preheat the oven to 160C (moderate oven i believe).
Grease and line a square cake tine, or tray, or whatever you can find. Melt the butter and chocolate in a large bowl in the microwave; be careful not to burn it.
Usually three to four minutes on high, stirring it.
Beat the castor sugar, eggs, and Kalua in a food processor or with an electric beater.
Add the melted chocolate and butter, then the flours, cocoa, and cinnamon.
Spoon into the greased and lined tin and bake for 50 minutes.
Cool in the tin and cut into about 20 pieces. Store in an airtight container, it keeps for two or three days... if everyone doesn't eat it first.
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spoofie
« Reply #18 on: July 10, 2006 09:18:14 AM »

Kele's Infamous Potato, Broccoli and Corn Chowder
(Serves 4)
--
1 tbsp vegetable oil
1 red onion, diced
1 red bell pepper, seeded and diced
3 garlic cloves, crushed
1 3/4 cups diced potatoes
2 tbsp all-purpose flour
2 1/2 cups plain soy milk
1 1/4 cup vegetable bouillon
1/2 cup broccoli florets
3 cups canned corn kernels, drained
3/4 cup soy cheddar-style 'cheese', grated
salt and pepper to taste
1 tbsp chopped cilantro, to garnish
--
Heat the oil in a large pan. Add the onion, bell pepper, garlic, and potato, and saute over low heat, stirring frequently, for 2-3 minutes.
Stir in the flour and cook, stirring for 30 seconds. Gradually stir in the soy milk and bouillon.
Add the broccoli and corn kernals. Bring the mixture to a boil, stirring constantly, then reduce the heat and simmer for about 20 minutes, or until all the vegetables are tender.
Add 1/2 cup of the cheese and stir until melted.
Season and spoon the chowder into warm bowls. Garnish with the remaining cheese and the chopped cilantro and serve.

Per serving: Calories: 378, Protein: 16 gm., Fat: 13 gm.
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spoofie
« Reply #19 on: July 10, 2006 09:18:35 AM »

Low Cal Vegi Friendly PIE!

ingredients
8 Graham Crackers
(1 tbsp) Margarine

300cc (just over a cup) Desert Tofu
1 pack Low cal Jello
1/4 cup hot water


method
1. Preheat oven to 400
2. Crush Crackers and mix with margarine
3. Press into 6 inch baking tin (I use a 6 inch metal square bottommed bowl)
4. Mix jello and hot water
5. Add Jello/water and dessert tofu together in blender ... blend
6. Pour tofu/jello into baking pan
7. Bake 35 minutes
8. Cool to room temp then regridgerate


side note
you can use pretty much any flavour of jello and dessert tofu you like. (I've made Lime, Strawberry/Banana, Pineapple/coconut, and mixed berry ... all have been good) I add 2 scoops of protein powder to the mix. When cool the pie has the consistency of like a key lime pie. You can add cool whip or what ever after. The whole thing is about 600 Cal (without the cool whip) ... cut into 8 pieces that's a 60-70 Cal dessert that's not half bad for you
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