Inspired by the other recipe swap, I thought it would be nice to have a veg*n recipe swap for all our vegan and vegetarian cysters since there seems to be a lot of us.
So ... veg*ns: post your recipes here!
If you care to calculate nutrition, you can always calculate it on NutritionData.com
Can we stick with one recipe per post, so it gets less confusing?
Crockpot Lentil Bolognese Sauce
Serve over whole-grain spaghetti or spaghetti squash.
Ingredients
5 Carrots, minced
6 Celery Stalks, minced
1 Bulb Garlic, minced
2 Portabella Mushrooms, de-gilled and sliced thin
2 Onions, minced
1/4 C Olive Oil
1.5 C Red Lentils, rinsed and picked over
1 t Salt
1 Dash Pepper
2 T Dried Basil
1 t Dried Oregano
1 t Garlic Powder
2 28-oz Cans Diced Tomatoes
Water as Needed
1. Sautee minced onions in a pan until translucent.
2. Add minced carrots, celery, garlic and sliced mushrooms to onions and sautee until the colors of the vegetables brighten a bit.
3. Transfer all sauteed veggies to crockpot, add lentils, spices and tomatoes and stew on high for 4 - 6 hours, adding water as needed.
4. After 4 - 6 hours, add water and salt/pepper as desired and continue to stew on low for another 4 hours.
5. Serves 12.
Nutrition Info
Calories: 189
Fat: 6 grams (1 gram Saturated Fat)
Sodium: 401 mg
Total Carbohydrates: 29 g (7 grams Fiber)
Total Protein: 9 g
This food is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Dietary Fiber, Vitamin C, Vitamin K, Vitamin B6, Folate, Iron, Potassium, Copper and Manganese, and a very good source of Vitamin A. **From NutritionData
Anasazi Bean Enchiladas with Red Chili Sauce and Chipotle Mayonnaise
Serve with Cilantro-lime Rice.
Ingredients - Enchiladas
Anasazi Beans, Cooked and Reserved
1 White Onion, Minced
1 Small Can Green Chilis
12 Corn Medium Corn Tortillas
.25 C + 2 T Oil
1 Recipe Red Chili Sauce
1 Recipe Chipotle Mayo
Lettuce, Tomatoes, Olives and Cilantro to Garnish
1) Pour a small amount of oil into a hot pan, and place 1 corn tortilla in pan for 3 seconds, turn over and let rest for 3 more seconds before removing from the pan and allowing it to drain on paper toils.
2) Repeat with remaining 12 tortillas.
3) Pour a small amount of Red Chili Sauce into your 9x13 casserole dish to cover the bottom and sprinkle with 2 T Minced Onion.
4) Take 1 tortilla, spread with a bit of the chipotle mayo, add a few anasazi beans, a sprinkling of minced onion, a bit of green chili and a dab of red chili sauce, roll tightly and place in pan.
5) Repeat with remaining tortillas until they're all rolled and in the pan/
6) Pour remaining enchilada sauce and mayo over the enchiladas.
7) Bake at 350F for 30 minutes.
8) Garnish as desired. Serves 6
Chipotle Mayo
1 C Vegan Mayo
2 Chipotle Chilies, minced
1) Mix ingredients together and reserve.
Red Chili Enchilada Sauce
2 T Oil
.5 C Chili Powder
1 t Salt
1 T Cumin
1 t Garlic Powder
2 t Oregano
1 14.5 oz Can Crushed Tomatoes
1) Heat Oil and ad Chili Powder until it forms a paste.
2) Add Crushed Tomatoes and Spices.
3) Add 1 qt Water and bring to a boil.
4) Reduce Heat and Simmer until sauce is thickened and ready to use.
Nutrition Excluding Garnishes
Calories: 558
Fat: 34 g (4 g Saturated)
Sodium: 1202 mg
Total Carbohydrates: 55 g (14 g Fiber)
Protein: 14 g
This food is a good source of Vitamin K, and a very good source of Vitamin A.
Red Lentil and Artichoke Stew
Recipe by: adapted from Moosewood Restaurant Low-Fat Favorites
2 cups diced yellow onions
2-3 large garlic cloves, pressed or minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 cup dry red lentils
1 bay leaf
2 tablespoons fresh lemon juice
2 16-ounce cans chopped tomatoes (fire-roasted if you want, canned)
1-1/2 cups quartered artichoke bottoms (15-ounce jar, drained)
¼ teaspoon crushed red pepper flakes (optional)
Water as needed
Salt and ground black pepper, to taste
Add onions to large sauce pan or soup pot and sauté on medium heat for about 5 minutes, until golden. Add the garlic, cumin, and coriander and cook for 2 minutes, stirring frequently. Add the lentils, bay leaf, lemon juice, tomatoes and tomato liquid, artichoke hearts, and crushed red pepper (if using) and bring to a boil. Lower the heat and simmer for about 20 minutes or until the lentils are tender. Add water if stew becomes too thick. Remove and discard the bay leaf. Add salt and pepper to taste. Serve alone or over rice or pasta.
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~Sue (33) To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. DH (30)
7/21/06~dx w/ PCOS
After 4 + years w/ various fertility treatments TTC-we are done TTC !
02/14/07~We have signed with an agency to adopt from Vietnam! To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. Thinking pink!
"My family loves a popular brand of 3 pepper hummus. Unfortunately, they love it so much that a container is demolished in one sitting! This recipe makes 3 times the amount in the sore bought containers for about the same price as one 8 ounce tub."
INGREDIENTS:
2 (16 ounce) cans garbanzo beans, drained
2 tablespoons olive oil
1/8 cup lemon juice
2 tablespoons tahini
8 cloves garlic, minced
2 slices jarred jalapeno pepper, chopped
1 teaspoon liquid from the jar of jalapeno peppers
1/2 teaspoon ground black pepper
1 1/2 teaspoons cayenne pepper
1/2 teaspoon ground cumin
3/4 teaspoon dried oregano
DIRECTIONS:
1. In the bowl of a stand mixer, combine the garbanzo beans, olive oil, lemon juice, tahini, garlic, jalapeno, and juice from the jalapeno jar. Season with black pepper, cayenne, cumin and oregano.
2. Mix using the whisk attachment on low speed until the ingredients start to blend, then turn the speed to medium, and blend to your desired consistency. Cover and refrigerate overnight to allow the flavors to blend. Make sure your container is sealed well, or your fridge
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~Sue (33) To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. DH (30)
7/21/06~dx w/ PCOS
After 4 + years w/ various fertility treatments TTC-we are done TTC !
02/14/07~We have signed with an agency to adopt from Vietnam! To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. Thinking pink!
Here is a good soup that is wonderful on those chilly days. I usually make a batch and keep it in the freezer for lunch.
TACO SOUP
1 lg onion, chopped
1 pkg, taco seasoning mix
2 cups whole kernel corn
1 can chicken broth
1 can black beans
1 can white beans
1 can fat-free refried beans
1 can diced tomatoes, (Mexican flavor)
1 can diced tomatoes, (any flavor)
Sweat onions. Add all other ingredients. Simmer 1 hour.
Makes 15 cups
Variety of veggies, cut into bite size and stir fried in olive oil
Cubed extra firm tofu, also stir fried
2 boxes instant cous cous
1 box vegetable broth (boullion is ok too)
Curry powder, Sea salt and ground black pepper to taste
Stir fry the veggies and tofu, set aside. pour cous cous into a medium sized pot, follow directions to prepare cous cous in pot or micro, substituting broth for water. Add veggies, tofu, curry powder and other spices to taste. Mix well. Makes enough for couple of days of leftovers!
We eat this all the time, just changing the veggies we use. Onion, garlic, squash, zuch, mushrooms, green beans all work very well.
I'm not vegetarian per se but I am trying to include more vegetables in my diet and get more of my protein from veggie sources.
I'm just about to try Persian Aubergines - I won't have the nutritional count until I've made it so I'll post back later
3 medium aubergines (eggplant)
salt
80z/250g Greek yoghurt
6 spring onions
2 cloves garlic
50g crunchy peanut butter
grated rind of 1 lemon
2 tblsepoons coriander
2 teaspoons ground cumin
pinch of pepper
a little olive oil
Cut the eggplant lengthways into thin strips, sprinkle them with salt and leave to one side to sweat for about 30 minutes
Mix together all the other ingedients except the oil
Pat eggplant dry on kitchen paper and place them on a large, flat baking sheet greated with olive oil. Cover with the spicy peanut butter toping and bake at 180c/350F/gas mark 4 for 25-30 minutes
Serve hot or warm - you could serve this with fresh tomato and basil sauce
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Got to wean myself off that carb overload I've been having lately...... To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Veg*n Recipe Swap! 
