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February 12th, 2011

04:52 pm - The Complete Chart of Vegan Food Substitutions
The Complete Chart of Vegan Food Substitutions

The Complete Guide to Vegan Food Substitutions: Veganize It! Foolproof Methods for Transforming Any Dish into a Delicious New Vegan Favorite

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February 7th, 2011

04:26 pm
I've been stalking this community for a while without posting, but here I am. I'm wondering if anyone has suggestions for me. Here's where I'm at: The guy I'm dating eats meat. I want to do some cooking for him, but some recipe suggestions would be helpful. He's good about eating veggies, but he's not a huge fan of "weird vegetarian food" like tofu. I found this post, but if you guys have anything to add I would appreciate it. =)

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January 22nd, 2011

08:38 pm - Baked Pasta e Fagioli
(Inspired by Poor Girl Eats Well)

As a poor, hungry, lazy-cook vegetarian, I scanned my shelves tonight trying to figure out a way to use stuff I already had and yet make something yummy for dinner.  I spied a box of pasta I had gotten for free with a coupon (Yay, free!)  and a long-past-date can of navy beans.  I immediately thought of pasta e fagioli, but strangely I was not in the mood for soup.  Please note that I will refine this recipe as my mood and budget allows, and probably do things like sautee onions and garlic and maybe some other vegetables to put in this.  But still, what I came up with was pretty good.  So here's what I did:

Cooked about 2/3 a box of rotini.
While it was cooking I chopped up some olives and marinated artichoke hearts, and rinsed and drained the can of navy beans, and drained a can of Rotel.
Put all of the above into a 9x13 casserole dish, and poured pasta sauce over the whole thing, and mixed it in.  (I figured it was okay that I didn't sautee onions and garlic because I used "garlic and onion" pasta sauce, along with some plain.)
Covered the dish with foil and baked it at... I think it was 375F for about 1/2 hour.
Then I took off the foil and crumbled sliced of pepper jack cheese over the top.  (Obviously mozzarella would be preferable, but that's not what I happen to have on hand right now.)
Put it back in for about 3 1/2- 4 minutes, and voila!

BTW, I had gotten the Rotel marked down at Target for 44 cents , and the can of olives on the markdown shelf at Stop & Shop for 89 cents, and the can of beans had been sitting around forever, so this was very budget-friendly, as well.

(X-posted to vegetariancooks)

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January 5th, 2011

11:40 am - Quick & Easy Asian Dumpling Soup
I've whipped this up twice now, and it's easy, delicious, and-- depending on the type of dumplings you use-- totally vegan.

Here's what I used:

-One 32oz carton of Swanson Certified Organic Vegetarian Vegetable Broth (You can obviously substitute any type of veggie broth here, but I like this kind since there's no tomato paste in it, and that wouldn't work with this particular soup)
-One 8oz can of sliced bamboo shoots (cut into smaller pieces if you prefer)
-Three sprigs of green onion diced into little pieces
-One Package of Chinese Bean Sprouts (if they are in season)
-Twelve frozen tofu kimchi soup dumplings (or any frozen dumpling you want... I got mine at a local Korean market)
-A small handful of thin rice noodles (I only used them as filler since I can't get my hands on bean sprouts right now)
-Sriracha hot sauce (optional, of course)

Here's what I did:

-Rinse the bamboo shoots in hot water. (This instruction is usually present on the can)
-Prepare the rice noodles separately following the directions on the package.
-Bring the carton of veggie broth to a boil in a medium-sized pot.  Add the dumplings, and boil for about three minutes or so.
-As the end of the cooking time draws near, add the bamboo shoots, bean sprouts, and green onion to the broth.
-After you turn off the heat and let the soup cool a little, add the rice noodles and stir well.
-Add Sriracha if desired.  A little goes a long way!

Enjoy!!!!  :D  I intend to try to make a soup similar to this using tofu and real kimchi sometime in the future.  Oh, how I love kimchi!  
Current Mood: hungryhungry

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December 29th, 2010

07:44 pm - Veggies in Pinot
Got hungry and threw this together tonight; it turned out excellently, so I thought I'd share. =)

1 tsp olive oil
Handful of green asparagus shoots
4 oz. button mushrooms
1/2 of a shallot
2 cloves garlic
1/2 cup Pinot Noir (probably any red wine will do)
1 tbsp butter or margarine
1 serving whole grain spaghetti

Heat olive oil on medium heat. Break off bottom of asparagus shoots and add to pan. While asparagus is sauteing, slice mushrooms, dice shallot, and crush garlic, then add all three to pan. Cook for 4-5 minutes before adding wine. Turn heat to high until wine reduces about 75% (about 3 minutes on my electric stove). Reduce heat to low, add butter or margarine in small chunks and saute for another 2-3 minutes. Meanwhile, prepare spaghetti as per instructions on package. Drain spaghetti and top with veggies.
Current Mood: fullfull
Current Music: The Walkmen - The Rat

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November 20th, 2010

04:48 pm - Red Quinoa and Spicy Chickpeas
At Trader Joe's I got a pouch of Chickpeas with Chile and Cumin and a box of Red Quinoa.  As I cooked the quinoa I threw in a vegetable boullion cube.  When the quinoa was done, I stuck the pouch of chickpeas in the microwave for 90 seconds.  Then combined the two.  Easy and fast and yummy!

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November 3rd, 2010

11:22 am - a slacker recipe-ish thing.
Hi folks!

So recently I was hungry but didn't want the dhal (yellow split pea soup, Indian dish) and rice that my mom made for dinner. My mom and dad love dhal/rice combo and have it often. I get sick of it quickly. My mom is the cook in the house (I'm more of a baker), but she would always let the water boil down in the rice. These days, after cooking she drains the remaining water out and the rice is really shinny and delicious looking. So I get really attracted to it and want to eat it. It's the dhal that i get sick of. So anyway, here's my makeshift recipe for leftover rice:

Put as much rice as you want on plate. Cover with steamed veggies of your choice. I added tomatos as well. Grate cheese and add over everything (I use lots) and add spices. I used paprika, asafoetida, black pepper, chilli powder, and may some other things. Pop it in the microwave for a minute or until the cheese melts and enjoy. It's a nice lazy thing to do if you have left over rice.

Have any of you heard of Teese? It is a vegan cheese alternative and it's delicious. I just sampled and bought some at the Boston Vegetarian Food Festival. Apparently it melts like real cheese.. It seemed like it from the samples I saw at the BVFF. I can't wait to try it out. I'm not vegan, but sometiems dairy irritates my throat and stomach so it's nice to find tasty alternatives.

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October 28th, 2010

05:02 pm

Does anyone know any really quick, really cheap vegan recipes that can be done using only a hotplate? There's a girl at the homeless shelter I work in who's vegan and so far she's had beans, couscous, couscous and beans...

Posted via LiveJournal app for iPhone.

Current Location: United Kingdom, England,Greater London,City of Westminster, London, Tottenham Court Road

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05:02 pm

Does anyone know any really quick, really cheap vegan recipes that can be done using only a hotplate? There's a girl at the homeless shelter I work in who's vegan and so far she's had beans, couscous, couscous and beans...

Posted via LiveJournal app for iPhone.

Current Location: United Kingdom, England,Greater London,City of Westminster, London, Tottenham Court Road

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October 22nd, 2010

01:09 am - Easy, delicious vegetable chili
'Tis the season for some chili!  This recipe is not my own.  Ganked it from Mr. Food who is the master of easy recipes.  But it is totally vegan, very easy, and absolutely delicious and satisfying!  I used black beans instead of kidney beans.

I also diced up some avacado and topped my individual bowl of chili with it.  SO GOOD!!!! :D

Vegetable Chili
6 Servings


    * 1 tablespoon olive oil
    * 1 large onion, chopped
    * 1 (28-ounce) can crushed tomatoes, undrained
    * 2/3 cup picante sauce
    * 1 1/2 teaspoons chili powder
    * 1 1/2 teaspoons ground cumin
    * 3/4 teaspoon salt
    * 2 (15- to 16-ounce) cans red kidney beans, rinsed and drained
    * 1 large red bell pepper, chopped
    * 1 large zucchini, cut into 1/2-inch chunks
    * 1 medium-sized yellow squash, cut into 1/2-inch chunks


   1. In a large saucepan or deep skillet, heat oil over medium heat. Saute onion for 2 to 3 minutes.
   2. Add tomatoes, picante sauce, chili powder, cumin, and salt; mix well. Reduce heat to low, cover, and simmer 10 minutes.
   3. Add remaining ingredients, cover, and simmer 10 more minutes, or until vegetables are tender.


For a change of flavor, you can use black beans instead of red kidney beans, so go ahead and use your favorite.
Current Mood: happyhappy

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