What is your favorite vegan recipe or recipe site?

Question

I became vegan recently and could use some new recipes! Thanks.

Answer 1

http://theppk.com/recipes/

Every recipe on that site is amazing

Answer 2

Easy Macaroni and Cheeze

1 pound pasta (regular or gluten-free)

Blend together:

1 1/4 cups water

1 cup plain, fat-free soymilk (may use other non-dairy milk)

3/4 cup nutritional yeast

3 tablespoons cornstarch or potato starch

1 tablespoon lemon juice

1 teaspoon salt (or more to taste)

1/2 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon dry mustard

1/2 teaspoon smoked paprika

1/2 teaspoon turmeric

pinch cayenne pepper

2 tablespoons tahini

1 teaspoon mellow white miso (or additional salt)

black pepper to taste

Put the pasta on to boil, according to package directions. While it's cooking, blend all remaining ingredients together in a blender. When the pasta is al dente, drain it, reserving about 1/2 cup of the cooking water, and return the pasta to pan. Add the sauce mixture and cook, stirring, until mixture boils and thickens. Add a little of the pasta water if more moistness is needed.

If the sauce is not as flavorful as you'd like, add a little more mustard and onion powder.

Fat Free Pumpkin Bread

Wet ingredients:

1 cup sugar

1/2 cup brown sugar, packed

1 cup canned pumpkin

1/2 cup apple sauce

1/2 cup water

1 tablespoon Ener-G Egg Replacer mixed well with 4 tablespoons water

Dry ingredients:

1 2/3 cups unbleached white flour

1 teaspoon soda

1 teaspoon cinnamon

3/4 teaspoon powdered ginger

3/4 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon nutmeg

1/8 teaspoon cloves

Preheat oven to 350 F. Oil 1 regular sized loaf pan or 4 small ( approximately 3 1/2 X 5 1/2-inch) loaf pans or a dozen muffin cups.

Combine the wet ingredients in a medium-sized mixing bowl and blend well. In a large bowl, combine the dry ingredients. Add the liquid mixture to the dry, and stir well. Stir in the nuts, if desired. Pour the batter into the pan(s) and place on the center rack of oven. Bake until a toothpick inserted in the middle comes out clean--about 15 minutes for muffins, 35 minutes for small loaf pans, and 60-70 minutes for one large loaf. Allow to cool before removing from pan. Makes 8 servings.

Fat-Free Oatmeal Cookie Crust

1/2 cup quick oats

1/2 cup flour

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon vanilla

1/4 cup brown sugar (packed)

2 tablespoons natural sugar

1/4 cup apple sauce

Preheat oven to 375 F. Lightly oil a 9-inch pie pan.

Put the oats into a food processor or blender and process until finely ground. Add the remaining dry ingredients and blend well. Transfer to a bowl and add the apple sauce. Stir well until completely combined.

Put the mixture into the pie pan, and starting at the center, flatten and press it with moistened fingers until it evenly covers the bottom and extends up the sides of the pan as far as possible.

Pumpkin Bread

Equipment:

(2) 8" x 4" loaf pans

Ingredients

1 cup chopped walnuts

3 1/2 cups all-purpose flour

2 cups packed dark brown sugar

2/3 cup white sugar

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground nutmeg

1 1/2 teaspoons ground cinnamon

2 cups pumpkin puree

1 cup vegetable oil

2/3 cup coconut milk

2/3 cup flaked coconut

Directions

1. Preheat oven to 350 degrees F. Grease and flour two 8" x 4" loaf pans.

2. Spread walnuts in a single layer on an ungreased baking sheet. Toast in the preheated oven for 8 to 10 minutes or until lightly browned. Set aside to cool.

3. In a large bowl, stir together the flour, brown sugar, white sugar, baking soda, salt, nutmeg, and cinnamon. Add the pumpkin puree, oil, and coconut milk, and mix until all of the flour is absorbed. Fold in the flaked coconut and toasted walnuts. Divide the batter evenly between the prepared pans.

4. Bake for 1 hour and 15 minutes in the preheated oven or until a toothpick inserted in the center comes out clean. Remove from oven, and cover loaves tightly with foil. Allow to steam for 10 minutes. Remove foil, and turn out onto a cooling rack. Tent loosely with the foil, and allow to cool completely.

Favorite Classic Pancakes

1 cup unbleached all-purpose flour

1 Tbsp. sugar

2 Tbsp. baking powder

1/8 tsp. salt

1 cup soy milk

2 Tbsp. vegetable oil

Combine the flour, sugar, baking powder and salt in a bowl and mix thoroughly. Mix in the soy milk and oil, and with a fork or wire whisk, combine just until the batter is smooth.

Pour cup batter onto a hot, oiled griddle. When bubbles form in the center of the pancake, flip. Cook for another 2 minutes. Remove from pan and keep warm while you make remaining pancakes. Serve warm with maple syrup or fruit syrup.

Mint Chocolate Cake

Makes 1 9- × 13-inch cake

For the cake

2 1/4 cups flour

4 1/2 tablespoons cocoa powder

1 1/2 cups sugar

1/2 cup vegetable oil

1 1/2 teaspoons baking soda

1 1/2 tablespoons white vinegar

1 1/2 teaspoons vanilla extract

1 1/2 cups cold water

Preheat the oven to 350°F.

Lightly oil a 9- × 13-inch nonstick baking pan.

Combine and mix the dry ingredients until blended well. Add the wet ingredients and stir quickly. Once smooth, pour the batter into the pan and bake for 25 to 30 minutes. (Note: As each oven is different, after 20 minutes, check the cake by inserting a fork or knife into it. If the utensil comes out clean, it’s done!)

Let the cake cool completely before frosting with icing (recipe below).

For the icing

1 12-ounce bag dairy-free chocolate chips

1/4 cup soy or rice milk

1 tablespoon peppermint extract

Melt the chips in a saucepan over very low heat. Add the vegan milk and peppermint extract. Stir continuously, adding more vegan milk or mint extract, until reaching the desired consistency and taste.

Let icing cool completely before frosting the cake.

Chewy Fudge Brownies

Makes 20 brownies

1 teaspoon baking powder

1/2 cup cocoa powder

2 cups flour

1/2 teaspoon salt

2 cups sugar

1 cup oil

1 teaspoon vanilla

1 cup water

1 cup dairy-free chocolate chips (optional)

1/2 cup chopped walnuts (optional)

Preheat the oven to 350oF.

Combine the dry ingredients in a mixing bowl. Stir in the wet ingredients. If desired, add chocolate chips and/or chopped walnuts to the mix.

Pour mixture into a greased 9"- x 13"-inch baking pan, and bake for 20 to 30 minutes. (For moister brownies, bake 20 to 25 minutes.)

Let the brownies cool slightly before serving.

Chewy Chocolate Chip Cookies

Makes 25 to 30 cookies

1 cup of softened soy margarine

1/2 cup brown sugar

1/2 cup sugar

1/4 cup soy milk

1 teaspoon vanilla

2 1/4 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

12 ounces dairy-free chocolate chips

Preheat the oven to 350oF.

In a large bowl, mix the margarine, sugar, and brown sugar until it's light and fluffy. Slowly stir in the soy milk then add the vanilla to make a creamy mixture.

In a separate bowl, combine the flour, salt, and baking soda. Add this dry mixture to the creamy mixture and stir well. Then fold in the chocolate chips.

Drop small spoonfuls onto non-stick cookie sheets and bake for 8 to 10 minutes.

Pumpkin Pie

Makes 6 to 8 servings

1 1/4 pounds soft tofu (try “silken” tofu for a creamier texture)

1 16-ounce can pumpkin purée

3/4 cup maple syrup

3/4 cup sugar

1/3 cup unbleached all-purpose flour

1 tablespoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground nutmeg

1 9-inch unbaked pie shell

Preheat the oven to 400°F.

Blend all of the ingredients (except for the pie shell) in a blender or a food processor until smooth. Pour the mixture into the unbaked pie shell and bake for 30 minutes. Then turn down the oven temperature to 350°F and bake for another 30 to 45 minutes, or until the filling is set.

Answer 3

cooks.com has alot of good recipes.

=]

Answer 4

Maybe this is not strictly "vegan" but it is mouthwatering and healthy:

oatmeal (not the quick cook stuff)

pecans

raisins

diced apples

cinnamon

twice as much water as mass of above ingredients

cook the whole thing in a microwave at medium low power for 4 to 5 minutes and then, if you like, add brown sugar, fresh strawberries and a splash of soy milk if you like.

serve with a side dish of peanut butter on burnt toast!

Answer 5

recipezaar.com and vegweb.com are great!!!!!!!!! On recipezaar.com, type in on their search engine "vegan" and a thousando of vegan food will show WITH nutritional data!!!!!!!!!! Goodluck and happy eating.

Answer 6

I looove http://www.vegweb.com ! My friends aren't veg*n and even they love the recipes!

I also love the book The Garden of Vegan by Tanya Barnard and Sarah Kramer.