Nana's Banana Sandwich

Ingredients

U.S.

Metric

Conversion chart

• 2 tablespoon(s) I Can't Believe It's Not Butter!® Spread
• 1 tablespoon(s) firmly packed dark or light brown sugar
• 1/4 teaspoon(s) ground cinnamon
• 1 large banana, thinly sliced
• 4 slice(s) crusty whole grain bread

---

Directions

1. Combine I Can't Believe It's Not Butter!® Spread, brown sugar, and cinnamon in small bowl. Arrange banana on 2 bread slices; top with remaining bread. Evenly spread outside of sandwiches with Spread mixture.
2. Cook sandwiches in 12-inch nonstick skillet over medium heat, turning once, 5 minutes or until golden brown.

Musroom and rice Stew

1Tbl Oil

1 Onion Chopped

2 celery stalks diced

8 oz package Musrooms cleaned and chopped

Fresh herbs (sage)

4 Tbl Whole wheat flour

5 cups of Vegetable Broth

1 Tbl Lite Soy Sauce

3 cups of brown rice

Tofu strips cooked and cut into cubes

pan-fried or baked previously

green onion optional Heat oil in deep sided skillet or large sauce pan. Saute onion, celery, mushrooms and herbs till softened, stir in flour and cook just a little bit untill browned.then add vegetable broth and soy sauce. Cover and simmer 20-30 minuts or till rice is cooked. Do not open lib often while cooking Add already cooked tofu while its warm. Garnish this dish with chopped green onion and enjoy.

http://veganomics-101.blogspot.com/

French Onion Soup

Ingredients:

5-6 cups thinly sliced yellow onions (3-4 small ones)

2 tablespoons olive oil

1/4 teaspoon granulated sugar

3 tablespoons all-purpose flour (I used whole wheat, mostly because it was there)

1/2 cup + dry white wine (I used a chardonnay)

8 cups mushroom stock (low sodium, if you can find it)

2 cups water

Salt and pepper to taste

Optional:

1 to 2 cups (to taste) grated Swiss*

8 to 12 1-inch thick rounds French bread, toasted until hard

Directions:

1. Heat the oil in the bottom of a stock pot over medium to low heat.

2. Add the onions, toss to coat them in oil and cover the pot. Reduce the heat some more, cover, and walk away. No, seriously, go away. The onions don’t need you right now. What they need is a 15 minute break. It’s not you, it’s them.

3. After 15 minutes, uncover the pot, raise the heat to medium-low, and stir in the sugar (it helps draw out the water and helps the caramelization process). Let the onions caramelize for the next 30 or 40 minutes, but make sure to stir them often. If they start crisping, lower the heat. You want them to be dark golden brown, but they have to stay soft.

4. After the onions are fully caramelized, sprinkle the flour over them and cook for about three minutes, stirring the whole time. Next, add the wine. If you used wine in the last step, I still want you to use the full 1/2 cup. There is no such thing as too much wine with your caramelized onions. Also, use the wine to deglaze the bottom of the pot (read: scrape up all the brown bits of flavor from the bottom of the pot).

5. Add the stock and the water slowly, stirring as you go. Once all of it is in, bring the soup to a simmer and let it do it’s thing for another 30-40 minutes, partially covered. Your soup is now done. In fact, it’s delicious. It’s also vegan, so if you don’t eat cheese, please enjoy this amazing soup right now. It’s amazing. For those of you who do eat cheese.

6. Toast your French baguette rounds until they’re hard (but not browned, so set them in your toaster on a very low setting and keep an eye on them). Take a stick of butter/margarine and lightly coat both sides of each round.

7. Preheat the oven to 325F. Line a cookie sheet with tin foil and place your oven-proof bowls on it. Ladle some boiling soup into them.

8. Top each bowl with as many slices of bread as you will fit, and cover those with cheese( see cheese note above). Place in the oven for 20 minutes, then put it on broil for an additional three, or until the cheese is bubbling and starting to brown.

9. Remove the bowls from the oven If you want, sprinkle on dried oregano or herbs de Provence.

http://theinventivevegetarian.blogspot.com/

Adai

Ingredients :

Par boiled rice- 2 cups
Red gram dhal- ½ cup
Bengal gram dhal- ½ cup
Green chillies- 6
Grated coconut- 3 tablespoons
Coarsely powdered pepper and cumin -1 teaspoon.
Chopped coriander leaves and curry leaves- 2 tablespoons
Salt to taste - optional
oil- for frying - use sparingly

Makes about 20 Adais

Directions :

Soak rice and dhal together for 2-3 hours. Grind it along with coconut and chillies till it becomes a thick paste. Mix in the other ingredients. Heat a heavy dosa pan and spread little batter on it using the ladle into a thick circular adai. Add a teaspoon of oil around and fry on both sides in medium flame. Serve hot with chutney or tomato sauce. Enjoy!

http://www.recipesindian.com/

Coconut Curry Tofu

Ingredients:

1/2 teaspoon fresh ginger (about 2 slices)
5 cloves garlic
1 onion
2 stalks fresh lemongrass (optional)
3 tbsp olive oil
dash red pepper flakes
1 block tofu, drained and sliced into approx 1 inch squares
1 1/2 tbsp curry powder
14 oz coconut milk
1 cup water
Preparation:

In a blender or food processor, process the ginger, garlic, onion and lemongrass until smooth, adding a bit of olive oil if needed.
Heat the olive oil in a large skillet over medium-high heat and add the blended garlic mixture. Sautee this mixture for 1-3 minutes, then add the tofu and red pepper flakes, stirring gently to mix the tofu with the garlic mixture for another 3-5 minutes, adding more olive oil if needed.

Reduce heat to medium low and add coconut, water, and curry, stirring well to combine. Cover the skillet and allow to simmer for 20 minutes, stirring occasionally.

Sherpards Pie

Mashed potato layer:
5 russet potatoes, peeled and cut into 1-inch cubes
1/2 cup vegan mayonnaise
1/2 cup soy milk
1/4 cup olive oil
3 tablespoons vegan cream cheese substitute (such as Tofutti ®)
2 teaspoons salt



Bottom layer:
1 tablespoon vegetable oil
1 large yellow onion, chopped
2 carrots, chopped
3 stalks celery, chopped
1/2 cup frozen peas
1 tomato, chopped
1 teaspoon Italian seasoning
1 clove garlic, minced, or more to taste
1 pinch ground black pepper to taste
1 (14 ounce) package vegetarian ground beef substitute

1/2 cup shredded Cheddar-style soy cheese
Directions

Place the potatoes in a pot, cover with cold water, and bring to a boil over medium-high heat. Turn the heat to medium-low, and boil the potatoes until tender, about 25 minutes; drain.
Stir the vegan mayonnaise, soy milk, olive oil, vegan cream cheese, and salt into the potatoes, and mash with a potato masher until smooth and fluffy. Set the potatoes aside.
Preheat oven to 400 degrees F (200 degrees C), and spray a 2-quart baking dish with cooking spray.
Heat the vegetable oil in a large skillet over medium heat, and cook and stir the onion, carrots, celery, frozen peas, and tomato until softened, about 10 minutes. Stir in the Italian seasoning, garlic, and pepper.
Reduce the heat to medium-low, and crumble the vegetarian ground beef substitute into the skillet with the vegetables. Cook and stir, breaking up the meat substitute, until the mixture is hot, about 5 minutes.
Spread the vegetarian meat substitute mixture into the bottom of the baking dish, and top with the mashed potatoes, smoothing them into an even layer. Sprinkle the potatoes with the shredded soy cheese.
Bake in the preheated oven until the cheese is melted and slightly browned and the casserole is hot, about 20 minutes.

Milk coconut balls

1 sweetened coconut
1 tin milkmaid or condensed milk or coconut milk
½ cup coconut powder (Copra)
1 sp elaichi powder
Method



Ingredients
Grind sweetened coconut.
Fry it in a pan so that it gets dry. Add milkmaid and keep stirring till it becomes thick.
Now remove this from heat and once it turns to warm, make doing laddu’s by taking little amount of the mixture.
Dust it in coconut (copra) powder.

I Have always loved egg nog. It taste amazing. Not only that, it's also healthier for you. Happy Holidays!

SILK NOG

• Serving Size: 1/2 Cup (120 ml)
• Calories: 90
• Total Fat: 2 g
• Saturated Fat: 0 g
• Total Carbohydrate: 15 g
• Sugars: 12 g
• Sodium: 75 mg
• Protein: 3 g
• Cholesterol: 0 mg

Source: http://bit.ly/hr2ILF

LAND O'LAKES EGG NOG

• Serving Size: 1/2 Cup (120 ml)
• Calories: 180
• Total Fat: 8 g
• Saturated Fat: 5 g
• Total Carbohydrate: 20 g
• Sugars: 19 g
• Sodium: 95 mg
• Protein: 5 g
• Cholesterol: 65 mg

Source: http://bit.ly/tIttng

Yep, the vegan version has almost half the calories, plus fewer carbs and less fat, cholesterol, sugar, and sodium. Basically, you get less of the stuff you don't want and more of what you do want: decadent flavor. This holiday season, you can spare egg-laying hens and your waistline by indulging in delicious vegan nog beverages. No sacrifice required. ;)

P.S. Silk-brand nog isn't the only vegan version available! Check out these options from Earth Balance and Rice Dream.

Kimchi

1 large Chinese or Napa Cabbage

1 gallon (4l) water
1/2 cup (100g) coarse salt

1 small head of garlic, peeled and finely minced
one 2-inch (6cm) piece of fresh ginger, peeled and minced
1/4 cup (60ml) fish sauce
1/3 cup (80ml) chili paste or 1/2 cup Korean chili powder
1 bunch green onions, cut into 1-inch (3cm) lengths (use the dark green part, too, except for the tough ends)
1 medium daikon radish, peeled and grated
1 teaspoon sugar or honey

1. Slice the cabbage lengthwise in half, then slice each half lengthwise into 3 sections. Cut away the tough stem chunks.

2. Dissolve the salt in the water in a very large container, then submerge the cabbage under the water. Put a plate on top to make sure they stay under water, then let stand for 2 hours.

3. Mix the other ingredients in a very large metal or glass bowl.

4. Drain the cabbage, rinse it, and squeeze it dry.

5. Here’s the scary part: mix it all up.

Some recipes advise wearing rubber gloves since the chili paste can stain your hands.

6. Pack the kimchi in a clean glass jar large enough to hold it all and cover it tightly. Let stand for one to two days in a cool place, around room temperature.

7. Check the kimchi after 1-2 days. If it’s bubbling a bit, it’s ready and should be refrigerated. If not, let it stand another day, when it should be ready.

8. Once it’s fermenting, serve or store in the refrigerator. If you want, add a sprinkle of toasted sesame seeds over the kimchi for serving.

Storage: Many advise to eat the kimchi within 3 weeks. After that, it can get too fermented.

Potato & Onion Cakes

3 potatoes, shredded

½ onion, shredded

1 ½ cups all-purpose flour

½ Tbs. Salt (or to taste)

1 egg

½ Tbs. Ground Black Pepper

pinch of baking soda

about 1-2 cups of water

Directions:

1. Mix all the ingredients well to combine.
2. Batter needs to be like pancake batter but a bit thicker and of course chunky because of the potatoes and onions.
3. Use about 1 cup of any oil on hand and make it hot.
4. Grab the batter with a big (soup)spoon and drop in the hot oil-when the oil is hot turn the heat down a bit.
5. Fry for about 3 minutes on each side, or until the outside of the cakes is golden brown.
6. Take them out and drain on a paper towel.
7. Eat hot, with this salad on the side or you can also use sour cream, cream cheese or any of your favorite cheeses.

Pandan Coconut Rice

An exotic vegan rice recipe. Perfect for turning boring steamed rice into a lively side dish.

Ingredients

• 2 cup long grain rice
• 3/4 cup coconut milk
• 11/4 cup water
• 1.5 pandan leaves, tied
• pinch salt

  

Instructions

1. Place all of the ingredients in a large saucepan/pot, give it a stir. Leave uncovered under medium high heat. Once it starts to bubble turn heat to low, cover and simmer until all liquid has been absorbed and rice is soft and cooked through. If need be add a tablespoon at a time of liquid until cooked through.
2. Once cooked remove lid and gently fluff, then set aside for 5-10 minutes before serving.

Cabbage Rolls

1/2 cup rice
water
3.5 ounces textured soy protein granules
10 ounces shredded cabbage
1 tablespoon taco spice mix
2 carrots, grated
2 large onions, chopped
4 large tomatoes
3 garlic cloves, minced
1 tablespoon sugar
1 tablespoon tomato paste
salt, to taste
1/2 cup cornmeal

Directions:

1. To a pot, add rice and water. Cover and bring to boil over high. Reduce heat to low and cook for 15 to 20 minutes. Do not lift the lid. Let cool slightly.

2. Soak textured soy protein granules in water. Drain. Add to a pan and fry over medium heat with taco spice mix until golden. Mix with rice.

3. Fry grated carrots and chopped onions until soft. Mix half with rice and use the rest to cover the bottom of a baking dish.

4. SAUCE: Cut X on each tomato and cover with boiling water for a minute to remove the skins. Remove stems and blend with garlic, sugar, tomato paste, and salt.

5. PATTIES: Form large patties form the rice-carrot-textured-vegetable-protein mixture. Roll in cornmeal and fry until brown. Lay in the baking dish and cover with tomato sauce. Bake in oven on 350 degrees F for 30 minutes.

Source of recipe: Something my mom has been maiking for ages, veganized by me.

Makes: 12 patties, Preparation time: 15 min, Cooking time: 45 min

Loubieh bzeit (French beans in oil)

Ingredients:
1 kg tender French beans (also called green beans I believe?)
2 onions
10 garlic cloves
1 kg ripe tomatoes
2 tablespoons peanut oil
4 tablespoons olive oil
1 teaspoon salt

Wash the beans then cut them in two. Whiten them 5 mn in boiling water then drain them. Brown the thinly sliced onions and the peeled garlic cloves (whole) in peanut oil. After a few minutes, add the salt and beans. Cover the cooking pot and steam on low heat for 5 mn. Add the diced tomatoes and 1/2 cup boiling water. Allow to stew for half an hour on low heat, covered. Add the olive oil at the end. Serve lukewarm or cold.

Cabbage Rolls

INGREDIENTS:
•New (Spring) cabbage: 4 leaves
•Aburaage: 2
•Carrot: 70 g
•Water: 250 cc/ml
•Soy sauce: 1 tablespoon
•Japanese sake 1 tablespoon
•Mirin/Sweet sake: 1/2 tablespoon
•Dashi: 1/2 tablespoon (Check Vegan Dashi Recipe)
•Cornstarch: a little dissolved in water
•Wasabi: 1/2 teaspoon (grated)

RECIPE:
-Cut out the middle stringy core off the cabbage leaves. Wash them in clear cold water, taking care not to break them. Lay on a tray and cover with cellophane paper. Cook in a microwave oven for 3~4 minutes.
-Cut the carrot into thin 6 sticks in a length equal to that of the aburaage and 1 cm square thick. Lay on a tray, sprinkle with a little water and cook in icrowave oven for 2 minutes.
-Cut the aburaage in halves along their length and open.
-Drain the cabbage well and sponge off any water with kitchen paper.
Put two leaves each on top of each other and cut edges as to leave enough cabbage surface to be slightly wider than the aburaage.
-Lay the open aburaage on top of the cabbage leaves. Lay the carrot sticks on top of the aburaage from the inside edge. Roll the lot away from you with a firm hand. Keep aside.
-In a pan just large enough to contain two cabbage rolls drop in the water, Japanese sake, mirin and dashi. Heat and place the rolls inside “heads up”.
-Cover the whole with foil paper. Put the lid on top and food on a low fire for 10 minutes.
-Turn the cabbage rolls over and cook for 10 more minutes.
-Take the two rolls out and cut each into two equal halves. Place on a serving dish.
-Heat and check the taste of the soup and adjust if necessary. Add the wasabi and mix well.-Add some cornstarch dissolved in water and stir until syrupy. Pour the sweet and sour wasabi dressing on the rolls. Topp with some chopped green leaves and serve

INDIAN VEGETABLE CURRY RECIPE

Ingredients:

1/2 medium-sized (100g/4oz) aubergine (eggplant) cut into 2cm x 1cm/¾in x 1/2 in sticks
2 small carrots (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks
100g/4oz/1 cup peas
100g/4oz/1 cup French beans, cut into 2.5cm/1in pieces
1 medium-sized potato (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks
50g/2oz/ 1/2 cup freshly grated coconut
4 fresh hot green chillies
2 tbsp white poppy seeds
1 1/4 tsp salt
3 medium-sized tomatoes, roughly chopped
1 tbsp natural plain yogurt
1 tsp garam masala
2 tbsp chopped, fresh green coriander

How to make vegetarian curry:

* Place the aubergine (eggplant), carrots, peas, French beans and potato in a medium-sized saucepan. Add 250ml/8fl oz/1 cup water. Bring to the boil. Cover, turn the heat to medium and cook for 4 minutes or until the vegetbles are just tender.
* Meanwhile put the coconut, chillies, poppy seeds and salt in the container of an electric blender. Add 150ml/5fl oz water and grind to a fine paste. Set aside.
* When the vegetables are cooked, add the spice paste and another 150ml/5fl oz water. Stir and simmer gently for 5 minutes. Now add the tomatoes, the yogurt and the garam masala. Stir gently to mix well. Bring to the boil and simmer gently for 2-3 minutes. Turn into a serving dish and garnish the vegetable curry with the fresh coriander.

Falafel

Ingredients:

•1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.

•1 large onion, chopped

•2 cloves of garlic, chopped

•3 tablespoons of fresh parsley, chopped

•1 teaspoon coriander

•1 teaspoon cumin

•2 tablespoons flour

•Salt

•Pepper

•Oil for frying

Preparation:

Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.Drain chickpeas, and place in pan with fresh water, and bring to a boil. Allow to boil for 5 minutes, then let simmer on low for about an hour. Drain and allow to cool for 15 minutes.Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste. Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten. Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).

Serve hot.

Fried Tomatoe with Garlic

4 cloves garlic, crushed

Salt and pepper to taste

1/2 small hot pepper, very finely chopped

2 tablespoons chopped fresh parsley

2 tablespoons oil

2 large, firm tomatoes, thickly sliced

Thoroughly mix the garlic with the pepper, salt, and hot pepper; then stir in the parsley and set aside. Heat the oil in a frying pan over medium heat. Add the tomato slices and cook for about a minute on one side; then turn and sprinkle slices with the garlic, hot pepper, and parsley mixture. Continue to cook for another minute, shaking the pan occasionally; then turn the slices again and cook until they are done, but not mushy. Slide the tomato slices onto a plate, and serve immediately.

Note: Do not try to cook more than two servings at a time or the tomatoes will end up overcooked. This type of tomato appetizer is great scooped up onto Arabic bread.

Homemade Pierogies

Ingredients (use vegan versions):

Dough:
1 3/4 cups all-purpose flour
2 tablespoons vegan butter (I use olive oil based Earth Balance)
2 eggs replacers (I use Ener G)
1/8 cup vegan sour cream (I use Tofutti)
1/2 teaspoon salt
1/4 cup water

Filling:
1 tablespoon olive oil
1/2 small yellow onion, diced
1/2 prepared recipe mashed potatoes (url=http://vegweb.com/index.php?topic=36519.0)
(without rosemary)
1/2 cup vegan cheese (I use Daiya cheddar)

Directions:

1. In a mixer, combine all-purpose flour, butter, eggs replacers, sour cream, salt, and water. Form dough into disk and wrap in saran wrap. Refrigerate for 1 hour.

2. Just before hour wait is up, in a medium skillet on medium-low heat, add the olive oil. Saute the onions until translucent and soft, about 10 minutes. Take dough out of fridge, dust counter with flour, and roll out dough with a rolling pin to about 1/4" thick.

3. Cut dough into 4 pieces. Roll each piece out until it is just a couple millimeters thick. Cut circle with cookie cutter that is about 2" wide. Add cheese and cooked onions to mashed potatoes. Mix well.

4. Place about 1 teaspoon mashed potato mixture in the center of circle. Dip finger in cold water and wipe more than half around the edge of the circle. Fold over and press all the air out sealing the edges. Use a fork to crimp the edges.

5. Freeze overnight on wax paper on a baking sheet so they do not stick. Once frozen, place them in a freezer ziplock bag. To cook, fry in olive oil for 5 minutes on each side until golden brown, grill on grill pan 5 minutes on each side, or bake at 350 degrees F for 15-20 minutes until golden brown.

I've had bad experience boiling homemade pierogies, so I wouldn't take that route, but you could try to boil them until cooked, 6-7 minutes.

Source of recipe: http://veganmiss.blogspot.com/2011/09/homemade-grilled-potato-onion-cheeze.html

Potato Spinach Casserole

Ingredients
1/4 cup butter
2 tablespoons chopped green onions
2 teaspoons salt
1/4 teaspoon black pepper
1 cup shredded Cheddar cheese to make it vegan use a vegan cheese, Daiya tofutti etc, http://www.daiyafoods.com/
7 large potatoes, peeled and cubed
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup sour cream

Directions
For this yummy Turkish breakfast Dish follow these instructions1.Heat oven 400 degrees FGrease a 2 quart casserole dish. 2.Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash.
3.In a large bowl combine mashed potatoes, spinach, sour cream, butter, green onions, salt and pepper. Spoon into prepared dish.
4.Bake for 15 minutes. Add cheese and bake 5 minutes longer.

Turkish Short Bread

250 gr butter/margarine, at room temperature/9-10 Tbsp powdered sugar/1 Tbsp vanilla
3 cups corn starch/2 cups all purpose flour/½ cup powdered sugar for top

Put powdered sugar and soft butter/margarine in a large bowl. Knead until it gets homogeneous. Add starch slowly, while kneading. Also, add vanilla as well. Then, add flour slowly. Knead till the dough becomes smooth and soft. You do not need to use all the flour mentioned, if you think the dough is already soft and smooth Grab large pieces of dough and on a flat surface roll it with your hands to make a long stick, . Use a knife cut 1 inch pieces diagonally. Make stripes with the back of a fork on each piece pressing gently on the surface. Use the same procedure for the remaining dough. Place them over a greased oven tray leaving room between.Bake in a preheated 325F (160 C) oven for about 20-30 minutes or until their bottoms get pinkish. Make sure the tops remain white. Make sure they do not turn pinkish. Let them cool and sprinkle with powdered sugar on tops with a strainer.
ENJOY