Signature dishes?

SnakVegetarians and vegans

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Signature dishes?

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jan 19, 2010, 10:04 am

Everyone has a specialty, or favorite recipe. Something that they make all the time, or that everybody goes nuts over. What's yours?

jan 19, 2010, 11:52 am

It's not vegan, but my family's favourite is:

Corn Pudding

8-oz package cream cheese, softened
2 eggs
1/3 cup sugar
8-oz package cornbread/muffin mix
16-oz can cream-style corn
2 1/3 cups frozen sweet corn
1 cup milk
2 tbsp butter or margarine, melted
1 tsp salt
1/4 tsp nutmeg

In a mixing bowl, blend the cream cheese, eggs, and sugar until the cream cheese looks more like a lump of cookie dough than a bunch of chunks off a block. Add the remaining ingredients and mix well. Lightly grease a Crock-Pot and transfer the ingredients. Cover and cook on the high setting for 3-4 hours.

jan 20, 2010, 6:08 am

Wow! That sounds delicious. Thanks for sharing it! I make a soup that's always a big hit, but it's not really mine. I found a recipe in Silk Road Cooking, for Mesopotamian Chick Pea Soup a few years ago. Everybody loves it, but I can really claim it.

apr 27, 2010, 9:21 am

I have a salad (thought out myself, yes) that's great for parties etc, as it's colorful, vegan, tasty, and easy to make, and easy to scale up to large quantities. It also still works if you leave out any of the four main ingredients.

1 orange
2 tomatoes
1 ripe avocado
1 small can kidney beans (drained)
lime (or lemon) juice
olive oil
garlic (optional)
cilantro / fresh coriander (optional)

Chop orange, tomatoes and avocado in bite-sized pieces. Put them in a salad bowl and add the kidney beans. Make a dressing of one part lime, three parts olive oil. Add salt and garlic, if using. Mix dressing and salad. Sprinkle with cilantro. Serve with bread.

okt 4, 2010, 1:15 pm

I live in South Dakota, so the fall/winter season lasts about seven or eight months. Therefore, we love good, hearty stews at my house. This is one that people will specifically ask for when they come to visit. The recipe is HUGE so if you're not feeding a lot of people or you have a small crockpot, halve the recipe.

African Sweet Potato Stew
Servings: 8 2-cup servings
Roughly 200 calories per serving
Can be vegan if you use natural peanut butter

1 medium onion, chopped
2 jalapenos (or to taste), seeded and chopped
2 teaspoons minced or powdered ginger
2-3 cloves minced garlic
2 teaspoons ground cumin
1/2 tsp. salt (optional)
1/4 teaspoon ground cinnamon
1/8 teaspoon crushed red pepper
1/4 teaspoon ground coriander
3 cups water or vegetable broth
2.5 pounds sweet potatoes (~6 medium sweet potatoes), peeled and cut into 1-2 inch chunks
2 14.5 ounce cans drained chopped tomatoes
2 14.5 ounce cans drained chickpeas
1 pound green beans, fresh or frozen, cut in 2 inch pieces
¼ cup natural peanut butter (or more to taste)
1 bunch cilantro

Place chopped onion, chopped jalapenos and all seasonings with 3 cups of water or vegetable broth in crock pot over medium heat experiment with different seasonings, consider substituting curry. Then chop Sweet potatoes.

Add sweet potatoes, drained tomatoes, drained chickpeas, and peanut butter and mix well. Cook over medium heat until done, ~4-6 hours on medium to low heat. May be left in crock pot for hours. (On stove top, bring to a boil, then simmer until done). Add additional water as needed.

15 minutes prior to serving, add green beans (thawed or fresh) and half a cup chopped cilantro and mix.

Serve with cilantro as garnish.

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