Becoming Vegan » vegan recipes

Lentil Burger Recipe – Healthy Vegan Recipes On Video

admin — Wed, 08 Jun 2011 19:12:14 +0000

Recipe: www.healthyveganrecipes.net This lentil burger recipe features lentils which are a very fast-cooking legume, and so are very useful in healthy vegan recipes. They are high in folic acid, iron and fiber, and low in fat. This makes them an excellent protein alternative in a healthy vegan diet.

Vegetarian Burrito Recipe – Healthy Vegetarian Recipes On Video

admin — Tue, 07 Jun 2011 21:36:04 +0000

Recipe: www.HealthyVeganRecipes.net This vegetarian burrito recipe is so easy to make that you will never need to buy a packaged burrito again! Using fresh ingredients and making them yourself means you know exactly what is going into your healthy vegetarian recipes, you avoid preservatives and you get the nutrients from the fresh vegetables.

Best Vegetarian Recipes l Lentil Walnut Veggie Burgers

admin — Mon, 06 Jun 2011 21:36:13 +0000

How to make Lentil Walnut Veggie Burgers Video. Veggie Burgers are a nutritional alternative to beef burgers. Many people don’t think of making their own veggie burgers but they are really easy to make at home. Store bought veggie burgers are nutritional but often very high in sodium and preservatives. You can substitute the eggs in this recipe with “flax eggs” which are a mix of 6 tbsp ground flax to 2 tbsp boiling water. The milk in this recipe can be substituted with either soya milk or rice milk. This makes the recipe completely vegan! Lentils are high in fiber which makes them a good protector against bowel cancer. I recommend organic, low sodium lentils if you are buying canned. They are an excellent source of protein and are an important source of B vitamins, especially B3, which is essential for both a healthy nervous system and digestive system. They are high in iron, zinc and calcium and are a good replacement for red meat. Like meat, the iron in lentils is better absorbed when they are eaten with a good source of vitamin C like leafy green vegetables. Walnuts are an excellent source of omega-3 fatty acids, a special type of fat that is essential for our bodies, but that the body cannot produce. (Re omega 3 see also flaxseeds.blogspot.com ) Walnuts are also a very good source of monounsaturated fats. Walnuts contain many powerful antioxidants, including ellagic and gallic acids, pus antioxidant phenols and vitamin E. The minerals copper and manganese are also …

Vegan Dinner Party Recipes : Making Chickpea Appetizers for Vegan Dinner Recipes

admin — Sun, 05 Jun 2011 19:12:51 +0000

Learn about how to make chickpea appetizers for a vegan dinner party with expert vegan cooking tips in this free vegan recipe video on throwing a vegan dinner party. Expert: Marieve Herington Contact: www.marieve.ca Bio: Marieve Herington has had a passion for the culinary arts and entertaining since she was very young, opening her first freelance event coordinating and catering company when she was only 16. Filmmaker: Nili Nathan

Vegan Spaghetti Recipe – Healthy Vegan Recipes On Video

admin — Sun, 05 Jun 2011 18:42:13 +0000

Recipe: www.healthyveganrecipes.net Satisfy your Italian cravings with this vegan spaghetti recipe by making meatballs out of red kidney beans fat-free, full of fiber and lower in calories than ground meat. Use these meatballs in a variety of dishes for a simple way to turn old favorites into healthy vegan recipes.

How to Make Your Own Vegan Treats

admin — Thu, 03 Sep 2009 21:21:35 +0000

Being vegan does not mean boring meals. In fact, there are many, many delicious vegan meals and treats that your whole family will really enjoy.

Here are a few favorites:

Banana Cake:

Deliciously moist no one will ever guess it’s vegan friendly.

5 very ripe bananas (mashed0
½ cup 100% natural sugar
½ cup vegan margarine (melted)
2 cups unbleached flour
½ teaspoon vanilla
½ teaspoon cinnamon

Mix the margarine, sugar, vanilla, cinnamon and mashed banana in a large bowl. Then sift in the flour. Mix thoroughly and pour batter into a non-stick, lightly oiled 13×9 inch cake tin. Bake at 350F for approximately 30 to 40 minutes or until the cake is golden and baked through.

Peanut Butter Drops:

2 tablespoons 100% natural brown sugar
½ cup granola
¼ cup shredded coconut
¾ cup peanut butter

Combine sugar, granola and coconut in a large bowl. Mix well. Heat the peanut butter over low heat in a non-stick pan for about a minute. Add the warm peanut butter to the other ingredients and mix together well. Once slightly cool roll into balls and place on a non stick baking tray. Chill in the fridge for 30 minutes (or longer – they will keep well in the fridge) and enjoy.

Cinnamon and Sugar Fruit:

Use a variety of fruits such as bananas, mangos, pears, and apples and cut them into bite size pieces. Place cut fruit on a serving platter and serve with a small bowl of 2 parts 100% natural sugar and 1 part cinnamon. Then let the kids dip their fruit pieces into the mixture!

Carob Nut Clusters:

2 cups carob chips
½ cup natural peanut butter
1 teaspoon vanilla
½ cup pecans
½ cup walnuts
½ cup almonds
½ cup sunflower seeds
In a non-stick pan melt the peanut butter and carob chips gently – stirring the whole time. Remove from heat and add the vanilla, nuts and seeds. Mix well. Drop by rounded tablespoons onto a non-stick baking tray or waxed paper and place in the fridge for 30 minutes or until firm (you can also store these in the fridge).

Article Written By J. Foley

Vegan Apple Sauce Snack Cake

admin — Thu, 14 May 2009 04:16:37 +0000

What’s really in a vegan dessert? How to make it taste great without milk, eggs or butter

BY Tracy Miller
DAILY NEWS STAFF WRITER

Read more: “What’s really in a vegan dessert? How to make it taste great without milk, eggs or butter” – http://www.nydailynews.com/lifestyle/food/2009/05/12/2009-05-12_whats_really_in_a_vegan_dessert_.html#ixzz0FS14FMKI&A

When it comes to vegan-friendly dining, New Yorkers have it relatively easy, with a host of specialty stores and restaurants offering options for those who don’t eat animal products. As veganism becomes less of a mystery – and talented vegan cooks multiply – even staunch carnivores are starting to see the appeal of embracing a plant-based diet, if only for a meal or two.

But despite all the tasty vegan breakfasts, lunches and dinners out there, there’s another course that’s a little more perplexing: dessert. How is it possible to make crumbly cookies and light, fluffy cakes without butter, eggs, milk or refined sugars — and still have them taste like, well, a treat?

“If it’s done right, something vegan should still taste good,” says Pete Solomita, whose Little Buddy Biscuit Company provides coffee shops around Brooklyn with delicious cookies and cupcakes, including some vegan varieties (he’s opening his own storefront bakery this summer in South Park Slope). “And it should taste good enough for someone who’s not vegan to eat it as well.”

No matter what meal you’re cooking, making a vegan dish that’s both healthy AND mouthwatering involves a dash of culinary science – in the form of thoughtful subsitution of a few key ingredients.

“If you’re going to eat a vegan dinner, you might have to look for a protein that replaces meat. If you’re looking at a baked good, most have butter, eggs, and could also have milk and cream,” all of which must be replaced for a dish to be considered vegan, Solomita says. To show us how it’s done, he started with a traditional recipe for apple sauce cake and substituted the butter, eggs and refined sugar for vegan-friendly counterparts. He explains:

“I replace the butter with only 2 ounces of canola oil, and you don’t miss the extra fat. The egg is replaced with xanthan gum, which is a natural stabilizer or thickener. I also add more apple cider to replace the volume lost from the egg.

“When you don’t have eggs and butter in a recipe, you can of course be losing richness or texture. In this recipe that is less apparent because of the strong apple flavor from the apple three ways (cider, dried apple and apple sauce) and the moistness of the recipe.

“I also substitute white sugar with maple sugar, which is more healthful and adds nice flavor to the apples.”

Ingredients

2 ounces of dried apples, cut into small pieces
1-1/4 cups of apple cider
1-1/2 cups of unbleached all-purpose flour (7 ½ ounces)
1 teaspoon baking soda
1/4 teaspoon xanthan gum (sold at health food stores)
1/2 teaspoon salt
4-3/4 ounces of maple sugar (ground)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon cloves
1 cup unsweetened applesauce, room temperature
1/4 cup of canola oil
1 teaspoon vanilla extract

Instructions

1. Adjust oven rack to middle position; heat oven to 325 degrees. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray 8-inch square baking pan with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.

2. Bring dried apples and 1 cup of cider to simmer in small saucepan over medium heat; cook until liquid evaporates and mixture appears dry, about 15 minutes. Cool to room temperature.

3. Whisk flour, baking soda, xanthan gum and salt in a medium bowl to combine; set aside. In a second medium bowl, whisk maple sugar and spices. Set aside 2 tablespoons of sugar and spice mixture in a small bowl to top the cake.

4. In a food processor, process cooled dried-apple mixture and applesauce until smooth, 20-30 seconds, scraping down sides of the bowl as needed. Add remaining 1/4 cup of cider and process the mixture more until blended.

5. Whisk oil and sugar mixture until combined. Add applesauce mixture and continue to whisk until well combined. Add flour and fold gently with a spatula until you don’t see flour anymore and batter is evenly moist.

6. Turn batter into prepared pan, smoothing top with a rubber or offset spatula. Sprinkle reserved maple sugar and spice mix evenly over the batter. Bake until wooden skewer inserted in the center of the cake comes out clean, 35-40 minutes. Cool on rack to room temperature, about 2 hours. Run knife along cake edges without parchment to release. Remove cake from pan by lifting the parchment overhang and transfer to cutting board. Cut cake and serve. Cooled leftovers can be wrapped in plastic and stored at room temperature for up to 2 days.

Becoming Vegan » vegan recipes

Lentil Burger Recipe – Healthy Vegan Recipes On Video

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Vegetarian Burrito Recipe – Healthy Vegetarian Recipes On Video

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Best Vegetarian Recipes l Lentil Walnut Veggie Burgers

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Vegan Dinner Party Recipes : Making Chickpea Appetizers for Vegan Dinner Recipes

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Vegan Spaghetti Recipe – Healthy Vegan Recipes On Video

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How to Make Your Own Vegan Treats

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Vegan Apple Sauce Snack Cake

Ingredients

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