Free Vegatarian Recipes Re-Published From http://vegweb.com/
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VitaBrew is not affiliated with www.vegweb.com, we just found
them to be one of the best sources for the best in Free recipes
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Southwestern Pasta Salad
Ingredients (use vegan versions):
1/2 lb tricolor pasta
1/2 cup frozen corn
1/2 cup canned black beans
3 green onions, chopped
2 Roma tomatoes, diced
1 avocado, diced
1 bell pepper, diced (any color or
mixture of colors) You may also add a
chopped jalapeno pepper for added heat
1 tablespoon minced cilantro
1 clove minced garlic
2 tablespoons olive oil
2 tablespoons fresh squeezed lime juice
2 tablespoons cider vinegar
2 teaspoons chili powder
1 teaspoon cumin
Directions:
Bring a large pot of water to a boil, and
cook the pasta per package directions.
Rinse the pasta with cold water and
drain well.
Add all of the vegetable ingredients to a
large bowl with the pasta.
In a small bowl, whisk together the olive
oil, lime juice, vinegar, cumin, chili
powder, cilantro, garlic and a few
dashes of hot sauce (if desired). Pour the
dressing over the pasta salad, and allow
it to sit in the refrigerator for a few hours
to allow the flavors to blend.
**Please note, you may want to add the
avocado just before serving to keep it
from oxidizing.
Ingredients (use vegan versions):
1/2 lb tricolor pasta
1/2 cup frozen corn
1/2 cup canned black beans
3 green onions, chopped
2 Roma tomatoes, diced
1 avocado, diced
1 bell pepper, diced (any color or
mixture of colors) You may also add a
chopped jalapeno pepper for added heat
1 tablespoon minced cilantro
1 clove minced garlic
2 tablespoons olive oil
2 tablespoons fresh squeezed lime juice
2 tablespoons cider vinegar
2 teaspoons chili powder
1 teaspoon cumin
Directions:
Bring a large pot of water to a boil, and
cook the pasta per package directions.
Rinse the pasta with cold water and
drain well.
Add all of the vegetable ingredients to a
large bowl with the pasta.
In a small bowl, whisk together the olive
oil, lime juice, vinegar, cumin, chili
powder, cilantro, garlic and a few
dashes of hot sauce (if desired). Pour the
dressing over the pasta salad, and allow
it to sit in the refrigerator for a few hours
to allow the flavors to blend.
**Please note, you may want to add the
avocado just before serving to keep it
from oxidizing.
Vegetarian Quinoa Recipe
Ingredients (use vegan versions):
1 cup quinoa, rinsed
2 cups water
1/2 teaspoon sea salt + to taste
1 teaspoon untoasted sesame oil or
olive oil
5 mushrooms, sliced
1 yellow pepper, diced
4 leaves bok choy, chopped
1/2" piece ginger, minced
1 lime, zested and juiced
2 tablespoons tamari or soy sauce
1 teaspoon toasted sesame oil
Directions:
1. Add water, quinoa, and salt to pot,
and simmer for 20-30 minutes. Quinoa is
fully cooked when you see the swirl of
the grains, with a translucent center, and
it is fluffy. Do not stir the quinoa while it
is cooking.
2. In a large pan heated to medium, add
the sesame oil and mushrooms. Stir the
mushrooms to coat them in oil, then
allow them to cook until they are soft
and are starting to release their juice.
3. Add the pepper, allowing it time to
start to release their juice. Add the bok
choy, leaving it until the green parts have
just started to wilt.
4. Add the ginger and lime zest, along
with some salt, and stir to distribute
through the vegetables. Next, add the
cooked quinoa and gently stir through
the vegetables.
5. Combine the lime juice, tamari and
toasted sesame oil, then pour over the
dish. Stir once more gently, then serve.
Sesame seeds make a lovely garnish.
Source of recipe: To watch a free video
of me making this vegetarian quinoa
recipe, so I can show you the exact
techniques that will make the perfect
recipe, go to
http://www.healthyveganrecipes.net/video
/lime-quinoa
Makes: 4 large servings, Preparation
time: 10, Cooking time: 20-30 min
Ingredients (use vegan versions):
1 cup quinoa, rinsed
2 cups water
1/2 teaspoon sea salt + to taste
1 teaspoon untoasted sesame oil or
olive oil
5 mushrooms, sliced
1 yellow pepper, diced
4 leaves bok choy, chopped
1/2" piece ginger, minced
1 lime, zested and juiced
2 tablespoons tamari or soy sauce
1 teaspoon toasted sesame oil
Directions:
1. Add water, quinoa, and salt to pot,
and simmer for 20-30 minutes. Quinoa is
fully cooked when you see the swirl of
the grains, with a translucent center, and
it is fluffy. Do not stir the quinoa while it
is cooking.
2. In a large pan heated to medium, add
the sesame oil and mushrooms. Stir the
mushrooms to coat them in oil, then
allow them to cook until they are soft
and are starting to release their juice.
3. Add the pepper, allowing it time to
start to release their juice. Add the bok
choy, leaving it until the green parts have
just started to wilt.
4. Add the ginger and lime zest, along
with some salt, and stir to distribute
through the vegetables. Next, add the
cooked quinoa and gently stir through
the vegetables.
5. Combine the lime juice, tamari and
toasted sesame oil, then pour over the
dish. Stir once more gently, then serve.
Sesame seeds make a lovely garnish.
Source of recipe: To watch a free video
of me making this vegetarian quinoa
recipe, so I can show you the exact
techniques that will make the perfect
recipe, go to
http://www.healthyveganrecipes.net/video
/lime-quinoa
Makes: 4 large servings, Preparation
time: 10, Cooking time: 20-30 min
Vegalicious BBQ Sauce
Ingredients (use vegan versions):
1/2 cup ketchup
1/2 cup chili sauce
2 tablespoons cider vinegar
1 tablespoons yellow or Dijon mustard
1/4 cup brown sugar
pinch garlic salt
2 teaspoons liquid smoke
Directions:
1. Combine all ingredients in a bowl and chill.
2. Use liberally, and enjoy!
Great on "Dragonfly's Vegan Ribs" found under misc meat alternatives.
Preparation time: 5 min
Ingredients (use vegan versions):
1/2 cup ketchup
1/2 cup chili sauce
2 tablespoons cider vinegar
1 tablespoons yellow or Dijon mustard
1/4 cup brown sugar
pinch garlic salt
2 teaspoons liquid smoke
Directions:
1. Combine all ingredients in a bowl and chill.
2. Use liberally, and enjoy!
Great on "Dragonfly's Vegan Ribs" found under misc meat alternatives.
Preparation time: 5 min
Easy 4-Ingredient “Bacon”
Ingredients (use vegan versions):
1 (14 ounce) package extra firm tofu
1/3 cup soy sauce (or tamari)
1/4 teaspoon liquid smoke
canola oil, as needed
Directions:
1. Drain tofu and wrap in a towel. Press
liquid out by placing a heavy item, such
as a plate or two, on top and allowing to
sit for 15-20 minutes.
2. Meanwhile, mix soy sauce and liquid
smoke in a wide, shallow container; set
aside. Cut tofu into 1/8" thick slices and
pat dry again. Place into soy sauce
mixture, turning to coat. Cover and
refrigerate overnight, allowing tofu to
absorb marinade.
3. Preheat oven to 325º F. Grease a
large cookie sheet with canola oil. Place
marinated tofu slices in a single layer on
the cookie sheet and spray with another
thin layer of oil.
4. Bake for approximately 90 minutes,
or until the tofu is dark and slightly
shriveled. The finished product will be
chewy yet crunchy.
Source of recipe: I wrote this recipe
because I am a bacon lover and I
wanted something that closely resembled
it, without the cruelty of course.
Makes: Approximately 32 pieces,
Preparation time: 8 hours, 20 minutes,
Cooking time: 90 minutes
Ingredients (use vegan versions):
1 (14 ounce) package extra firm tofu
1/3 cup soy sauce (or tamari)
1/4 teaspoon liquid smoke
canola oil, as needed
Directions:
1. Drain tofu and wrap in a towel. Press
liquid out by placing a heavy item, such
as a plate or two, on top and allowing to
sit for 15-20 minutes.
2. Meanwhile, mix soy sauce and liquid
smoke in a wide, shallow container; set
aside. Cut tofu into 1/8" thick slices and
pat dry again. Place into soy sauce
mixture, turning to coat. Cover and
refrigerate overnight, allowing tofu to
absorb marinade.
3. Preheat oven to 325º F. Grease a
large cookie sheet with canola oil. Place
marinated tofu slices in a single layer on
the cookie sheet and spray with another
thin layer of oil.
4. Bake for approximately 90 minutes,
or until the tofu is dark and slightly
shriveled. The finished product will be
chewy yet crunchy.
Source of recipe: I wrote this recipe
because I am a bacon lover and I
wanted something that closely resembled
it, without the cruelty of course.
Makes: Approximately 32 pieces,
Preparation time: 8 hours, 20 minutes,
Cooking time: 90 minutes
Orange-Spiced Baklava
Ingredients (use vegan versions):
Sauce of Bliss:
1/2 cup water
1/2 cup agave nectar
1/4 cup organic white sugar
2 whole cinnamon sticks
3 whole cardamom pods
3 whole cloves
1/2 teaspoon vanilla extract
1/2 teaspoon minced orange zest
1/2 teaspoon fresh lemon juice
1/16 teaspoon sea salt (a dash)
Filling:
1/2 cup (2 1/4 ounces) walnuts
1 teaspoon ground cinnamon
1 tablespoon organic sugar
1/8 teaspoon sea salt
Phyllo:
1/2 pound phyllo dough, thawed
6-8 tablespoons non-hydrogenated
margarine
Ingredients (use vegan versions):
Sauce of Bliss:
1/2 cup water
1/2 cup agave nectar
1/4 cup organic white sugar
2 whole cinnamon sticks
3 whole cardamom pods
3 whole cloves
1/2 teaspoon vanilla extract
1/2 teaspoon minced orange zest
1/2 teaspoon fresh lemon juice
1/16 teaspoon sea salt (a dash)
Filling:
1/2 cup (2 1/4 ounces) walnuts
1 teaspoon ground cinnamon
1 tablespoon organic sugar
1/8 teaspoon sea salt
Phyllo:
1/2 pound phyllo dough, thawed
6-8 tablespoons non-hydrogenated
margarine
Gluten Free Vegan S'Mores Waffles
Ingredients (use vegan versions):
2 prepared gluten free waffles
1-2 tablespoons vegan butter (I use
Earth Balance)
3-5 squares chocolate (I use
Endangered Species)
5 vegan marshmallows (I use Dandies)
Directions:
1. Toast the waffles until they start to
turn slightly golden, just enough to
defrost and stiffen a little. Melt butter in
small pan on medium heat.
2. While butter melts, take 1 waffle and
place chocolate on it avoiding getting too
close to the edge of the waffle.
3. Take the marshmallows, and place
them on the chocolate waffle (keeping
away from the edge to prevent leaking).
Place it in the buttery pan.
4. Place the other waffle on top and
cover with lid. Check after a few
minutes; once the waffle is golden or
darker (like a burnt color), flip and
recover.
5. Check again in a couple minutes.
Once it is golden or darker and all gooey
(feel free to flip again, if needed) remove
from pan.
I cut it partially in 1/2, and it looked like
Pacman. Then you can put a
marshmallow in front of the "mouth," and
it looks like the white things Pacman
eats. It's fun to serve to others!
Source of recipe: I wanted s'mores since
I didn't get to enjoy them on my last day
of camping.
Makes: 1 serving, Preparation time: 2
minutes, Cooking time: 5-10 minutes
Ingredients (use vegan versions):
2 prepared gluten free waffles
1-2 tablespoons vegan butter (I use
Earth Balance)
3-5 squares chocolate (I use
Endangered Species)
5 vegan marshmallows (I use Dandies)
Directions:
1. Toast the waffles until they start to
turn slightly golden, just enough to
defrost and stiffen a little. Melt butter in
small pan on medium heat.
2. While butter melts, take 1 waffle and
place chocolate on it avoiding getting too
close to the edge of the waffle.
3. Take the marshmallows, and place
them on the chocolate waffle (keeping
away from the edge to prevent leaking).
Place it in the buttery pan.
4. Place the other waffle on top and
cover with lid. Check after a few
minutes; once the waffle is golden or
darker (like a burnt color), flip and
recover.
5. Check again in a couple minutes.
Once it is golden or darker and all gooey
(feel free to flip again, if needed) remove
from pan.
I cut it partially in 1/2, and it looked like
Pacman. Then you can put a
marshmallow in front of the "mouth," and
it looks like the white things Pacman
eats. It's fun to serve to others!
Source of recipe: I wanted s'mores since
I didn't get to enjoy them on my last day
of camping.
Makes: 1 serving, Preparation time: 2
minutes, Cooking time: 5-10 minutes
Directions:
1. Place all of the sauce ingredients in a small pan, stir well, and bring to a boil over medium heat. Reduce the heat to low and
simmer gently (uncovered) for 15 minutes, stirring occasionally. Set aside. Once cooled, remove the cinnamon sticks, cardamom
pods, and cloves.
2. To prepare the filling, chop the walnuts in a food processor until very coarsely ground. Alternatively, you can place them in a
sealed plastic bag and smoosh them with a rolling pin or mallet. Mix with the cinnamon, sugar, and salt and set aside. Preheat the
oven to 350° F. Melt the margarine. Divide the phyllo into 2 portions.
3. Set 1 of the portions aside, covered with a lightly damp towel. Using a pastry brush, coat the bottom and sides of a 9x9" pan
with some of the melted margarine. Place 1 sheet phyllo (from the uncovered stack) on the bottom of the pan and brush it lightly
with margarine. If your phyllo doesn’t fit the size of the pan, simply cut it or overlap it a bit; you can even things out as you go.
4. Continue layering 1 piece phyllo at a time, brushing each piece lightly with margarine, until you have used up the first portion of
the phyllo. Top evenly with the nut mixture. Uncover the second portion of the phyllo and use it up in the same manner as you did
before. Keep placing single layers of phyllo on top of each other, brushing each lightly with margarine.
5. When you’ve used up the last of the phyllo, bring on the knife. You’re about to cut the phyllo into individual pieces, very
carefully. Begin by cutting diagonal lines (with a 1 1/2" space in between each cut) across the whole pan. If it helps, you can hold
onto the top layer of phyllo with your other hand as you make your cuts all the way through to the bottom of the pan. Next, make
cuts (again with a 1 1/2" space in between) that are horizontal across the pan. Short story long, you want diamond-shaped
baklava.
6. Next, pour about 1/2 the sauce evenly over the top of the phyllo. Bake for about 20-30 minutes, or until very nicely golden
browned. Once the phyllo just starts to brown (after about 15 minutes), you will want to check it often, as it can burn easily.
Remove from the oven. Pour the remaining sauce evenly over the top of the baklava. This may seem like a lot of sauce, but the
longer the baklava sits, the less saucy and sweet it becomes.
Enjoy your gleeful feelings of accomplishment, and the insanely delicious eats. Most people would never guess how easy it is to
prepare a luscious tray of baklava. Do you still not believe me? Then try this delectable recipe and prepare for a yummy surprise!
I’ve purposely kept the orange flavor subtle, but you may increase the orange zest if you prefer a stronger orange kick.
Source of recipe: I wrote this for my first book, "Radiant Health, Inner Wealth." www.radianthealth-innerwealth.com
Makes: 1 (9x9") pan (about 15 pieces), Preparation time: 20-ish minutes, Cooking time: 20-30 minutes
1. Place all of the sauce ingredients in a small pan, stir well, and bring to a boil over medium heat. Reduce the heat to low and
simmer gently (uncovered) for 15 minutes, stirring occasionally. Set aside. Once cooled, remove the cinnamon sticks, cardamom
pods, and cloves.
2. To prepare the filling, chop the walnuts in a food processor until very coarsely ground. Alternatively, you can place them in a
sealed plastic bag and smoosh them with a rolling pin or mallet. Mix with the cinnamon, sugar, and salt and set aside. Preheat the
oven to 350° F. Melt the margarine. Divide the phyllo into 2 portions.
3. Set 1 of the portions aside, covered with a lightly damp towel. Using a pastry brush, coat the bottom and sides of a 9x9" pan
with some of the melted margarine. Place 1 sheet phyllo (from the uncovered stack) on the bottom of the pan and brush it lightly
with margarine. If your phyllo doesn’t fit the size of the pan, simply cut it or overlap it a bit; you can even things out as you go.
4. Continue layering 1 piece phyllo at a time, brushing each piece lightly with margarine, until you have used up the first portion of
the phyllo. Top evenly with the nut mixture. Uncover the second portion of the phyllo and use it up in the same manner as you did
before. Keep placing single layers of phyllo on top of each other, brushing each lightly with margarine.
5. When you’ve used up the last of the phyllo, bring on the knife. You’re about to cut the phyllo into individual pieces, very
carefully. Begin by cutting diagonal lines (with a 1 1/2" space in between each cut) across the whole pan. If it helps, you can hold
onto the top layer of phyllo with your other hand as you make your cuts all the way through to the bottom of the pan. Next, make
cuts (again with a 1 1/2" space in between) that are horizontal across the pan. Short story long, you want diamond-shaped
baklava.
6. Next, pour about 1/2 the sauce evenly over the top of the phyllo. Bake for about 20-30 minutes, or until very nicely golden
browned. Once the phyllo just starts to brown (after about 15 minutes), you will want to check it often, as it can burn easily.
Remove from the oven. Pour the remaining sauce evenly over the top of the baklava. This may seem like a lot of sauce, but the
longer the baklava sits, the less saucy and sweet it becomes.
Enjoy your gleeful feelings of accomplishment, and the insanely delicious eats. Most people would never guess how easy it is to
prepare a luscious tray of baklava. Do you still not believe me? Then try this delectable recipe and prepare for a yummy surprise!
I’ve purposely kept the orange flavor subtle, but you may increase the orange zest if you prefer a stronger orange kick.
Source of recipe: I wrote this for my first book, "Radiant Health, Inner Wealth." www.radianthealth-innerwealth.com
Makes: 1 (9x9") pan (about 15 pieces), Preparation time: 20-ish minutes, Cooking time: 20-30 minutes