Share 'em, please! Here's one I love. A friend of mine always have a batch within the fridge in the summer.
Souper Salad
Yield: 8 servings
46 oz Tomato liquid; canned
1 sm Red onion; finely chopped
1 cl Garlic; minced
1/4 c ;marine
1/2 c Corn kernels; fresh or frozn
15 oz Black beans; rinsed & draind
Cucumber; seed and finely
-chopped
Red bell pepper; seeded &
-finely chopped
Green bell pepper; seed &
-finely chopped
Zucchini; finely chopped
Celery stalk; finely chopped
4 x Scallions; finely chopped
4 oz Diced green chilies; canned
1 c Jicama; finely chopped
1/4 c Fresh cilantro; or parsley
-chopped
2 tb Red wine vinegar;
2 tb Lime liquid;
x Hot pepper sauce; to taste
1 ts Prepared horseradish;
x Pepper; black to taster
16 x Melba rounds; for garnish
Answers:
Yes I do, evereybody loves this one :
Baked Corn
INGREDIENTS:
2 cups unharmed kernel corn
1/4 cup chopped onion
1/4 cup green bell pepper, chopped
25 g margarine
2 tablespoons all-purpose flour
1 teaspoon salt
ground black pepper
3/4 cup milk
1 egg
1/3 cup cracker crumbs
1 tablespoon butter, melt
DIRECTIONS:
Preheat oven to 350 degrees F (175 degree C).
In a large skillet, saute onion and green pepper in the margarine. Using a wooden spoon, stir flour, brackish, pepper and milk into the sauteed mixture. Stir corn kernels and egg into the mixture since pouring the entire concoction into an ungreased medium-size casserole dish.
Combine cracker crumbs and melted butter surrounded by a small bowl. Pour the mixture over the casserole.
Bake in a preheated 350 degree F (175 degrees C) oven for 30 to 35 minutes.
Lots of lacto-vegetarian cooking websites :
http://vegetarian.allrecipes.com
http://www.tazarat.com/recipe.asp
http://www.veganmeat.com/recipie.html
http://www.veganoutreach.org/starterpack/recipes.html
http://www.vegfamily.com/vegan-recipes/
http://vegweb.com
http://vegkitchen.com
http://VeganPantry.com
http://www.veganmania.com
http://www.vegcooking.com
http://www.veganchef.com
http://www.vegan-food.net
http://www.veganfamily.co.uk/kitchen.html
http://www.ruf.rice.edu/~veggie/recipes/recipes.html
http://www.veganconnection.com/recipes/index.htm
http://www.coolvegan.com/food.html
http://www.geocities.com/ambhagat/recipe
http://www.dust.li/~kake/cookery
http://www.catteacorner.com/recipes.htm
http://www.randomgirl.com/recipes.html
http://www.all-creatures.org/recipes.htm
http://www.recipes4us.co.uk/Specials%20and%20Holidays/Special%20Diets%20Allergies/Vegan%20Recipes.htm
http://www.darwin2k.com/chris/recipes/
Other Answers:
yeah I have several of them from books close to Vegan Plant and other vegetarian books. Plus in that are so many websites out here dedicated to stuff resembling this such as peta.org.
ummmmm.....salad?
yup heaps of recip[e books available at book stores
apple snickers salad is a great summer "salad"
one apple chopped into chunks, 1 box of instant vanilla pudding (follow directions on the box to make it)2 king size snickers tavern and one tup of cool whip.
tag on the apples to the vanilla pudding and mix, add 1 cup of cool lash and mix, mash up the snickers and mix
voila! maintain refrigerated, soooo yummy contained by the summer!
SINGAPORE NOODLES WITH PEPPERS
1/4 cup oyster sauce
1 tbsp oil
1 tbsp curry powder
1 red, wan and green peppers
1 tbsp corn starch
2 full-size minced garlic cloves
1 tbsp cold water
1 1/2 c chicken stock
3/4 undamaged wheat spaghetti
dash hot pepper sauce
Add pepper, garlic and stock to skillet. Cover and cook for 2 min. Stir contained by oyster sauce and curry. Blend cornstarch with hose down, add to skillet.
Bring to boil stirring for 1-2 min or until thicken. Stir in hot pepper sauce. Meanwhile cook spaghetti until tender, drain and mix near pepper mixture.
Makes 6 servings.
SPAGHETTI SQUASH
1-2 lb. spaghetti squash
1 tbsp margarine
3/4 c onion
2 tsp crushed garlic
1 1/2 c mushrooms
3/4 c diced green pepper
250 mL tomato sauce
1 tsp each oregano and basil
1/3 c Parmesan cheese (you can procure vegan substitutes)
Pierce squash. Cook squash 8-10min or until soft OR boil 350F cut lengthwise, put face down within water 40-50 min.
Discard seed. With fork scrape out spaghetti resembling strands.
In frying pan unfreeze margarine. Sauté onions, garlic and green pepper for about 5 min. Add squash cook for 2 min. Add tomato sauce, oregano and basil, combine okay.
Place in baking dish and sprinkle near Parmesan. Broil for 2 min or until browned.
LASAGNA WITH ZUCCHINI, RED PEPPER AND MUSHROOMS
Preheat oven to 350 F (180C). 13”x9” (3L) baking dish spray with non-stick vegetable spray
9 pre cooked lasagne noodles
1 tbsp veg grease
1 1/2 tsp crushed garlic
1 c chopped zucchini
1 c onion
1 c diced sweet red pepper
1 c sliced mushrooms
2 c tomato sauce
540 mL (19 oz) crushed tomatoes
1 tsp dried basil
1 tsp dried oregano
1 1/2 c 2% cottage cheese
1/2 c 2% milk
1/2 c grated Parmesan cheese
8 oz shredded mozzarella cheese
In large nonstick skillet, warmness oil; sauté garlic, zucchini, onion, red pepper and mushrooms until softened, approximately 8 minutes.
Add tomatoes, sauce, basil and oregano; cover and simmer for 15 minutes, stirring occasionally. Meanwhile, surrounded by food processor, combine cottage cheese, milk, and Parmesan cheese. Set aside. To assemble, arrange 3 noodles in bottom of baking dish.
Pour 1/3 of sauce over top. Pour partially of the cheese mixture over top. Repeat layering once. Top with remaining 3 noodles.
Pour remaining sauce over top; sprinkle next to mozza cheese.
Bake, uncovered, for 30 minutes or until hot. Let stand for 15 minutes before serving.
Make ahead: Prepare and/or roast up to a day earlier. The baked lasagna can be reheated in a 350F oven, covered, for 20 minutes.
Tip: Try other vegetables for a move.
There are numerous cheese substitutes you can get for vegans.
LEMON PEARS AND CREAM
1/2 c up sea
1 cup sugar
1 small lemon thinly sliced
6 ripe med Bartlett pears
Lemon Custard:
1/4 cup sugar
1/2 tsp lemon outer layer
1 tbsp cornstarch
1 cup half & partly (or milk)
2 egg yolks (slightly beaten)
1/2 tsp vanilla
In 2-qt casserole combine water, sugar and lemon slices. Cover. Micro dignified 3-4 min, or until boils. Peel pears, leaving stems surrounded by. Arrange pears upright surrounded by casserole, placing one in interior. Baste with sauce. Cover. Micro 7-11 min or until pears are fork tender. Cover. Refrigerate.
In small bowl combine sugar, trim and cornstarch. Blend in partially and half. Micro 1.5-4 min or until mix boils and is slightly thicken, stirring every 30 sec. Blend small amount of thickened mix into egg yolks. Return egg ix fund to thickened sauce and blend.
Reduce power to 50%. Micro 1-1 1/2 min or until outstandingly hot, stirring every 30 sec. Stir in vanilla. Cover and chill.
Serve pears beside lemon custard sauce.