Seven favourite recipes record veganized (Y!) (Green)

By Sara Novak, green planet

You have to refrain from any meat products to take advantage of version veganized from some of your favorite dishes. Perhaps you want to enjoy a healthier version of a favorite old-fashioned. Cut the meat and dairy products and often lots of unnecessary calories to go with it. And if this is right, food suffer losses. So what do vegetarian food is often really simple, responsible hormone cheeses and dairy products not much better.

Vegan recipes can be just as rich and delicious than their developed counterparts. They are also great choices for those moments where you eat a vegan and a meat eater because they are just quite hearty.

Here are some of my all time favorite traditional recipes, vegan gone:

8 oz. tempeh
5 tbsp olive oil
1 clove garlic, minced
1/4 cup onion Vidalia, cut into cubes
slices of rye bread 4
2 tbsp Thousand Island dressing (recipe to follow)
1/4 cup (or more) sauerkraut
4 slices Swiss cheese vegan

Method

1 Slice tempeh, so that it is about 1/2 inch thick.

2 Heat up to medium olive oil and add garlic and onions. Add tempeh and cook until softened. FRY tempeh for about 4 minutes on each side.

3 Grilling rye bread, on each side. Add a spread of thousand Island dressing on two pieces of bread. Garnish with tempeh, onions, sauerkraut and cheese. Make melt under the broiler and serve immediately.

Easy Thousand Island dressing
1 cup vegan mayonnaise
1/3 cup ketchup
1/4 cup pickle relish hot

Method

1 Combine ingredients and serve.

Image: jeffgunn / Flickr

With more protein milk or eggs, hemp makes possible cheesecake vegans. It contains tons of fat essential omega 3 and 6. But seriously, who knew that I would a vegan cheesecake with it? Try this cake hemp vegan cheese.

With this recipe for vegan chocolate chip cookies, all ingredients must be at room temperature. This is very important to produce a final product soft and tender. Also, contrary to traditional when bakery you stealthily a pic to check on them in the oven they look like they are finished. However, do not extend the cooking time past that said the recipe. Just remove them and place them on a cooling medium so that they can define. If you on Cook, that they can get a little dry and carob chips can burn. (Check out 12 delicious Cookie Recipes)

Image: NikiSublime / Flickr

Try this decadent House focaccia. It is simple to do, and once you learn how, you'll never return to the store bought variety. It is crisp outside and warm and soft inside. The flavour of Rosemary and a pinch of salt blend perfectly with the earthy olive oil coating.

1 lb wild rice biological tempeh
1 cup vegan mayonnaise
2/3 cup diced kosher dill pickles
2/3 cup diced celery
1/2 cup diced red onion
2 tbsp Nama shoyu
2 Tbsp chopped parsley
Pierre 1 tbsp mustard ground
raw 2 teaspoons apple cider vinegar
garlic 1/2 tsp minced
Pepper to taste

Method

1 Steam tempeh in a basket of steam until tender, about 10 minutes.

2 Cup 1/8 inch pieces.

3 Combine ingredients and serve.

Recipe: Vegan World Fusion Cuisine Cookbook

Who doesn't love a big, juicy burger? These sprouted veggie-burgers are huge slabs of flavours without the guilt. I wrote one in return that germs were often called the miracle food because they are packed with tons of cancer fighting vitamin c and, because they are still, live enzymes juvenile tonnes. This recipe takes garbanzo beans in a whole new level because they are germinated and life still. You can grow your own beans germinated at any time of the year indoors. Try this burger sprouted garbanzo beans. You will need to sub the egg out of mayonnaise 1 tbsp of vegan. (See Veggie-Burgers of love)

Image: divinemisscopa / Flickr

noodles 1 book of choice
1/4 cup vegan margarine
1/3 cup flour
3 cups milk soaked
1 cup nutritional yeast
tomato paste 2 tbsp
2 tsp Nama shoyu
garlic powder 1 tsp
juice of 1 tbsp lemon
Salt and pepper to taste

Method

1 Noodle Cook according to the instructions on the box.

2 Beat flour and margarine for approximately 3 to 5 minutes over medium heat. Add non-dairy milk, yeast, tomato paste, Nama shoyu and powder of garlic to the saucepan and bring to a boil, stirring constantly.

3. Cook on low until that the sauce thickens. Take off heat and add some seasoning and lemon juice. Stir with noodles.

Related:

View the original article here