Thursday, February 2, 2017


So, I promised some recipes, so here they are!

Last week we made some recipes from a couple of cookbooks we have at home. We adapted them a little bit to our tastes and what we had on hand. They were so yummy!

The first cookbook was Mouthwatering Vegan. We made 3  recipes from there.

Greek "Chicken" & Lemon Soup p.48 if you want to see the original. This is the way we made it.

Lemony "chicken" soup
4 onions
4 carrots
4 stalks celery
4 cloves garlic
12 cups of water
4 tbs vege bouilion
4 tsp nutritional yeast
1 tsp turmeric
4 cups almond milk
1 can coconut milk
juice of 4 lemons
1 cup precooked leftover jasmine rice

saute veges then add water and seasonings. while thats heating, blend milks and lemon juice until smooth. Add milk/juice mix and rice to pot. Heat to a boil.

Scrambled Tofu p. 4 is the original.

Our version is below.
1 onion
4 cloves garlic
ginger grated to about 2 tsp
about 15-20 mushrooms(we love mushrooms!)
2 packages silken tofu
Braggs Liquid Aminos, 4 tbsp
4 tsp fresh oregano
1 tsp nutritional yeast
2 tsp. turmeric
4 tbsp. tahini

Saute Veges until cooked then crumble in tofu and add seasoning.

Spanish Style Omelette p. 6 (picture is in the previous post)

Our omelette

4 zucchini, diced
1 red bell pepper, chopped
1 large onion
a bunch of mushrooms, 10 or so
4 potatoes, cooked and diced small
1 package of firm silken tofu
1 tsp turmeric
1 tsp garlic powder
salt to taste
1/4 cup nutritional yeast
1 1/2 cups almond milk
3 tsp tahini
1/4 cup flour
1 recipe of vegan mozerella about 1 1/2 cups grated (we used the recipe in the book)

cook veges until soft. mix tofu through flour into a batter. Will be thick. Cook like a thin pancake on skillet for 1 minute. Add some cheese, and cook 3-4 minutes, working gently under edges to keep it from sticking. Spread veges on top of cheese and cook for 3-4 minutes. Gently fold in half and slide carefully off of pan onto plate. Repeat with the rest to make several more.

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