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Topic: realy easy vegan/veggie/and meat friendly recipes :]  (Read 6231 times)
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« Reply #40 on: July 10, 2006 09:36:06 AM »

 stir fry

a few tablespoons of olive oil
1 large onion
2 chicken breasts
2 teaspoons of fresh green ginger
3 cloves of garlic
a few tablespoons of soy source
pine apple pieces and juice
half a head of broccoli
1 large carrot
half a red capsicum
handful of string beans
a few sticks of bok choi
handful of almonds

Cut all vegetables and chicken into small strips. Coat the bottom of an electric fry pan with oil and fry onions until transparent, remove from pan. Fry chicken until all pieces are completely cooked, remove from pan (add more oil if necessary). Add all other vegetables to the pan, stir fry lighty, add grated ginger and crushed garlic and stir fry for about a minute. Add sliced pineapple and a small amount of pineapple juice, soy source, cooked chicken and onion and stir until combined. Roast almonds either in an oven or microwave until crunchy. Cut almonds into small pieces and add to stir fry just before serving. Serve with rice, serves about 4 or 5.
« Reply #41 on: July 10, 2006 09:36:31 AM »

Sweet & Punt (pungent) Curried Chicken

-1 lb. of boneless, skinless chicken breasts, cut into bite size pieces
-1 tablespoon of minced garlic
-1/4 cup of white wine vinegar (you can use rice wine if you like it a bit more pungent)
-1/2 cup of peach or apricot preserves
-2 tablespoons of yellow curry powder
-1-2 teaspoons of chile (anaheim or jalapeno), chopped
-1 teaspoon of ginger (powdered or fresh chopped)
-1/2 cup of olive oil

1 cup of water, to thin out the sauce

In a skillet, saute the garlic and chile in a bit of the olive oil. Add in the ginger, curry, vinegar, and a little bit more of the olive oil and cook on low heat for about 2 or 3 minutes. Add in the preserves and remaining olive oil and stir. Add the chicken and stir often until the chicken is 'white' on all sides. Cover and simmer for about 15-20 minutes.

Serve over Jasmine rice.

*You can add frozen peas and carrots to this recipe or if you omit the chicken, add cubed tofu.
« Reply #42 on: July 10, 2006 09:37:33 AM »

Sweet Potato and Onion Soup
(Serves 4)
2 tbsp vegetable oil
2 lbs sweet potatoes, diced 1 carrot, diced
2 onions, sliced
2 garlic cloves, crushed
2 1/2 cups vegetable bouillon (store bought or homemade)
1 1/4 cups unsweetened orange juice
1 cup low-fat unsweetened yogurt
2 tbsp chopped fresh cilantro
salt and pepper to taste
Heat the vegetable oil in a large, heavy pan and add the sweet potatoes, cattor, onions, and garlic. Saute the vegetables over low heat, stirring constantly for 5 minutes until soft.
Pour in the vegetable bouillon and orange juice and bring to a boil.
Reduce the heat to a simmer, cover the pan, and cook the vegetables for 20 minutes or until the sweet potatoes and carrot are tender.
Transfer the mixture to a food processor or blender, in batches, and process for 1 minute until pureed. Return the puree to the rinsed-out pan.
Stir in the yogurt and chopped cilantro and season to taste with sale and pepper.
Serve the soup in warm bowls and garnish with cilantro sprigs and orange rind.
Per serving: Calories: 320, Protein: 7 gm., Fat: 7 gm.
« Reply #43 on: July 10, 2006 09:38:08 AM »

Vegan Pasta Dough
(Serves about 4)
1 scant pound unbleached all purpose flour
2 rounded tbsp soya flour (any organic/health food store)
3 tbs olive oil
about a cup of water
extra flour for dusting
Mix the flours well in a large mixing bowl with a wire whisk or fork.
Turn the flour out onto a large cutting board or clean countertop, and form into a little mountain with a caved in top (think volcano).
Add the 3 tbsp olive oil into the top of the 'volcano', and add a couple tbsp of water. Mix with a fork, adding water a tbsp at a time, until the dough becomes too stiff to use a fork anymore.
Knead dough by hand for at least 10 minutes, until completely smooth. Kneading is the secret here, not adding too much water. Knead, knead, knead until your hands hurt, and then knead a little longer. :lol
Place the dough in a bowl, cover in plastic wrap, and chill in the fridge for about an hour.
To roll the dough, seperate it into two pieces, and roll each on a floured surface, with a lightly floured rolling pin until quite thin.
Try using a pizza wheel to cut the pasta instead of a knife (seems to stick less). Cook as directed by recipe, or if just using the pasta as-is, drop in boiling salted water for 5-15 seconds, until al dente. FRESH PASTA COOKS VERY VERY QUICKLY!!
Add you favorite sauce and enjoy!
« Reply #44 on: July 10, 2006 09:38:30 AM »

Vegetable Bouillon
(Makes 6 cups)
9 oz shallots
1 large carrot, diced
1 celery stalk, chopped
1/2 fennel bulb
1 garlic clove
1 bay leaf
4-6 fresh sprigs parsley and tarragon
8 cups water
Put all ingredients in a large pan and bring to a boil.
Skim off the surface scum with a flat spoon and reduce to a gentle simmer. Partially cover and cook for 45 minutes. Let cool.
Line a sieve with clean cheesecloth, and put it over a large pitcher or bowl. Slowly pour the bouillon through the sieve. Discard the herbs and veggies.
Cover with plastic wrap and store in the refrigerator or freezer until ready to use. Will stay fresh in the refrigerator 3 days, or up to 3 months in the freezer.
« Reply #45 on: July 10, 2006 09:39:05 AM »

Vegetable Rolls
(Serves 4)
8 large Napa cabbage leaves -- FILLING
2 baby corn cobs, sliced
1 carrot, finely chopped
1 celery stalk, chopped
4 scallions, chopped
4 water chestnuts, chopped
2 tbsp unsalted cashews, chopped
1 garlic clove, chopped
1 tsp fresh grated ginger root
1 oz canned bamboo shoots, drained, rinsed, and chopped
1 tsp sesame oil
2 tsp soy sauce
Place the Napa cabbage leave in a large bowl and pour boiling water over them to soften them. Let stand for about 1 minute and drain thoroughly.
Mix together the baby corn cobs, carrot, celery, scallions, water chestnuts, cashews, garlic, ginger, and bamboo shoots in a large bowl.
In a seperate bowl, whisk together the sesame oil and the soy sauce. Add this to the vegetables, and stir well until all veggies are well coated.
Spread out the Napa cabbage leaves on a chopping board and divide the filling mixture between them evenly.
Carefully roll up the cabbage leaves, folding in the sides then rolling them to make neat parcels. Secure with a toothpick.
Place in a small heatproof dish in a steamer, cover and cook for 15-20 minutes, until the parcels are cooked through.
Transfer the veegtable rolls to a warm serving dish and serve with soy or chili sauce.

Per serving: Calories: 69, Protein: 2g, Fat: 5g
« Reply #46 on: July 10, 2006 09:39:26 AM »

Veggie Bars

1 package of Pillsbury croissants
2 packages of cream cheese
thinly sliced carrots
chopped broccoli
half an onion
choppped caulflower
shredded cheddar

Flatten out the croissants and bake them
spread cream cheese over the top
add vegetables and then add cheese!
« Reply #47 on: July 10, 2006 09:39:41 AM »

White Christmas
250g white chocolate buttons (just slightly over 8oz)
3/4 cup rice bubbles
120g Red Glace Cherries, cut in half (4oz)
1/2 cup Roasted Almonds, roughly chopped
1/2 cup Sultanas
1 cup desiccated Coconut
1tsp Vanilla Extract

Melt the white chocolate over a double boiler. Remove from heat and fold in all other ingredients.
Line a small tray, approximately 23cm x 15cm (ideally, 8" x 8" is all you'd need) with baking paper.

Using the back of a spoon, press the misture into the tray. Refridgerate overnight to sex.

To serve, turn the white christmas out onto a cutting board. Using a knife that has been dipped in hot water, cut into squares
« Reply #48 on: July 10, 2006 09:40:05 AM »

white Gravy/Country Gravy/The Yum

Milk (Any %)
1-2 Tablespoons of grease (I usually cook a batch of sausage up, then drain almost all of the grease out of the skillet.
It's just used for flavor, so don't worry about needing a lot.)
Wire Wisk

Fill the skillet about halfway with milk and let the milk warm up. It doesn't have to boil. Then, take a cup of flour and sprinkle some on the top. Wisk it around until it's completely mixed and then repeat. Be careful not to let it lump up. This will require constant attention. You'll want to continue to do this until it's the consistency of thick chowder. Add salt and pepper to taste as you go. I like mine a little bit spicy so I put a LOT more pepper than salt. Don't worry if it's too thick. Just add more milk and wisk it until it's right. Too thin? Add more flour. I warn you, it might take a few tries to get it right, so be patient.
« Reply #49 on: July 11, 2006 11:14:17 AM »

Cold Veggie Soup ... I fogret what this is called...

1 part chilled salsa of Choice
2 Parts V8 or similar veg. juice
1 table spoon lime juice per serving

top with a dab of plain yogurt, sour cream or vegan alteranitve.
a sprinkle of shredded cheese or dash of nurtisional yeast.

Mix first three ingredends, chill atleast 1/2 hr before serving.
I like to serve with a couple triscuts dipped into soup
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