Group Discussions
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Recipes we've tried!
3 years ago
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Have you tried any recipes that've been posted in the group? How did you get on with them? Did you alter any of the ingredients to 'make them your own'? 
Or did you find any that just weren't for you? 
Or did you find any that just weren't for you?
Lori's Herb & Onion scone
3 years ago
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Finally got around to trying Lori's Herb & Onion Scone last night, along with steamed potatoes, grilled veg bruschetta (out of a jar from Trader Joe's I'm afraid) & some baby broccoli - it went fantastically well. I put onion, garlic & fresh basil on the top, & turned out perfect. A really easy recipe, but pretty impressive. 
3 years ago
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Tried Jeanete's recipe for Vegetable Hummus.
Very nice indeed.
We had it with falafals and tomato sauce and it was delicous!
Thank you Jeanete.
Very nice indeed.
We had it with falafals and tomato sauce and it was delicous!
Thank you Jeanete.
3 years ago
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I just had pumpkin soup and a side of "buttered" toast which was Teresa's country seed bread. I didn't have flax seeds but added pumpkin seeds instead. It was a little weird but really good! A perfect pair. 
edit
3 years ago
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I meant that it was a little weird because of the pumpkin seeds, not the original recipe.
Sistah Jah Love Roasted Squash Soup
3 years ago
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Made Mark R.'s 'Sistah Jah Love Roasted Squash Soup', with a side of Lori H.'s fantastic 'Herb & Onion Scone'. Fantastic soup - really rich & creamy & a doddle to make! (I did do a couple of changes though - no celery , & I didn't have any sweet potato left, so I subbed with a normal spud. The normal spud was fine, but I'm sure it'll be much nicer with sweet potato.)
- really rich & creamy & a doddle to make! (I did do a couple of changes though - no celery , & I didn't have any sweet potato left, so I subbed with a normal spud. The normal spud was fine, but I'm sure it'll be much nicer with sweet potato.)
unShrimp Scampi
3 years ago
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Unshrimp Scampi
1 pkg. frozen soy “shrimp”*
2 – 3 cloves garlic, pressed
1/4 tsp salt
Dash cayenne
1 Tbs virgin olive oil
2 Tbs Soy Garden or other non-hydrogenized** vegan margarine
1/4 tsp apple cider vinegar
1/4 tsp agave syrup or other natural sugar
1 – 2 tbs chopped fresh parsley
Heat oil, margarine, salt, cayenne in a pan until the margarine is melted. Add the garlic and cook for a few minutes. Add the “shrimp” an cook, turning and basting occasionally, until they are soft. Add the cider vinegar, syrup and chopped parsley.
Serve over cooked pasta or noodles.
*I buy this from a local vegetarian/soy meat distributor, but you can buy this product an Asian grocery or online.
**no trans fats
more recipes : )
3 years ago
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there are some good ones here too, you amy alreqady know about http://www.veganfusion.com/recipes.php
3 years ago
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Maida & Peace Beam! Thanks for those.Maida - I'll move your recipe over to the 'Misc...' thread, so it doesn't get lost! And, Peace, I'll put your suggestion into the 'Online recipe Sources' thread.
3 years ago
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I tried Lindas Pancake recipe as I love pancakes.
...Sorry, I never measure anything when I make pancakes! Just take some plain flour (a cup or two), beat in enough soya milk to make a runny-ish batter, then add a light vegetable oil* (like safflower or sunflower) - about the same volume as an egg - and beat again. Leave this to sit for a while, preferably overnight in the fridge.
I used Terrance Stamp gluten free flour and it worked just great.
I prefer crepe pancales to thick pancakes and don't have much of a sweet tooth so I made a tomato sauce to go with it.
fry 6 spring onions, add apx 12 halved cherry tomatos, add a tiny bit of water with some stock in it.
Add basil, ginger and chives.
They tasted great and it was such a lovey treat, I will be doing the recipe again. Thanks Linda.
This is what it all looks like.
(Sorry I got the light setting wrong.)
...Sorry, I never measure anything when I make pancakes! Just take some plain flour (a cup or two), beat in enough soya milk to make a runny-ish batter, then add a light vegetable oil* (like safflower or sunflower) - about the same volume as an egg - and beat again. Leave this to sit for a while, preferably overnight in the fridge.
I used Terrance Stamp gluten free flour and it worked just great.
I prefer crepe pancales to thick pancakes and don't have much of a sweet tooth so I made a tomato sauce to go with it.
fry 6 spring onions, add apx 12 halved cherry tomatos, add a tiny bit of water with some stock in it.
Add basil, ginger and chives.
They tasted great and it was such a lovey treat, I will be doing the recipe again. Thanks Linda.
This is what it all looks like.
(Sorry I got the light setting wrong.)
3 years ago
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Purple, they look fantastic - mine never turn out looking so neat & evenly coloured! 
Glad you like them. Your filling sounds great too - I'm going to pop that one over into the Snacks thread.
Glad you like them. Your filling sounds great too - I'm going to pop that one over into the Snacks thread.
3 years ago
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Thank you. 
3 years ago
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Great tribute to Linda's recipe, Purple. And I like your sauce too - just our kind of thing!
Thanks for the photo! My PHOTOS never turn out like that either 
let alone my pancakes!
And I like your sauce too - just our kind of thing!
Thanks for the photo! My PHOTOS never turn out like that either let alone my pancakes!
3 years ago
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Thank you River.
As Hubby missed out on Pancake Tuesday, we had Pancake Saturday too.
He had his with lemon juice and sugar. He loved them, and said they tasted much better than pancakes made with eggs (he's not a vegan).
I had my pancakes with various combinations of whole black olives, lemon juice, or tapanard.
Delicous!
A big hit, so thanks again.
As Hubby missed out on Pancake Tuesday, we had Pancake Saturday too.
He had his with lemon juice and sugar. He loved them, and said they tasted much better than pancakes made with eggs (he's not a vegan).
I had my pancakes with various combinations of whole black olives, lemon juice, or tapanard.
Delicous!
A big hit, so thanks again.
3 years ago
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Tried Amalthea Herbed corn muffins
3/4 cup whole wheat flour
3/4 cup yellow cornmeal
2 teasoiibs baking powder
1 teaspoon baking soda
1 tablespoon sugar
1 tablespoon oil
1 cup water or plain soymilk
2 tablespoons vegan margarine or tahini
3 green onion, chopped
1 garlic clove, crushed
1 pinch each of thyme and dried chives (optional)
combine ingrediants and mix well. spoon into muffin cups or a pan. Bake for about 30 mins at 350 degrees F or until a toothpick comes our clean.
very nice, I substitued wheat flour for gluten free flour and omitted the sugar. The tahini and onions gives it a certain something and this is a lovely recipe which I will be doing again. Soon proberly.
3/4 cup whole wheat flour
3/4 cup yellow cornmeal
2 teasoiibs baking powder
1 teaspoon baking soda
1 tablespoon sugar
1 tablespoon oil
1 cup water or plain soymilk
2 tablespoons vegan margarine or tahini
3 green onion, chopped
1 garlic clove, crushed
1 pinch each of thyme and dried chives (optional)
combine ingrediants and mix well. spoon into muffin cups or a pan. Bake for about 30 mins at 350 degrees F or until a toothpick comes our clean.
very nice, I substitued wheat flour for gluten free flour and omitted the sugar. The tahini and onions gives it a certain something and this is a lovely recipe which I will be doing again. Soon proberly.
Nigerian chickpea stew with peanut sauce
2 years ago
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to Linda for posting her Nigerian chickpea stew with peanut sauce on the East Africa thread http://www.care2.com/c2c/groups/disc.html?gpp=10159&pst=688573
I cooked the chickpeas yesterday (well, I had the time) and made the dish in no time at all for
our midday meal today. It was very very good. I followed exactly except (and there's always an
'except' with me LOL) for 1. the oil (I steam-sauteed the oniions etc. in a little water until translucent) and 2. the salt (which we also don't use in cooking anymore) - and 3. an extra clove of garlic and 4. two or three handfulls of finely cut swiss chard instead of spinach. We did use the spirulina - a great addition!
I've already printed this out and filed it in my loose-leaf recipe book (for those recipes that are or are going to become family staples).
Here's Linda's recipe again:
Nigerian chickpea stew with peanut sauce
This was originally a red kidney bean stew in Madhur Jaffrey's 'World Vegetarian', but we had it made this way at Making Waves in Cornwall, & have made this version ever since.
Serves 4-6
275 g dried chick peas (garbanzo), soaked 8 hours
1 ts salt
3 Tbs light vegetable oil
1 medium onion, chopped
2 cloves of garlic, finely chopped
1/2 large green pepper, diced
1 ts ground cumin
250 ml tomato passata (or just puree a tin of Italian plum tomatoes)
1/4 ts cayenne
1 Tbs lemon juice
1 & 1/2 Tbs smooth peanut butter
couple of handfuls of fresh or frozen spinach (optional, our addition)
spirulina powder (optional, to serve)
Rinse the chick peas & cook in 1 & 1/2 litres of water for 1-3 hours, until tender. Or, cook in a pressure cooker with 1 litre of water & 1 & 1/2 ts oil for 20 minutes, then let the pressure reduce by itself. Don't drain the chick peas.
Heat the oil over a medium heat. Add the onion, garlic & green pepper - stir & fry until the onions are translucent. Add the cumin & stir once. Add the passata, cayenne, lemon juice & 120 ml water. Stir & bring to a simmer, then turn the heat to low. Simmer gently, stirring every now & then for 15 minutes.
Put the peanut butter into a dish, & slowly mix in 6 Tbs of water from the beans.
When the tomato mixture has finished cooking, add it to the pan of beans, along with the peanut butter mix, and spinach, if using. Bring to a simmer, cover, turn the heat to low, & simmer gently for 10 minutes, stirring now & then.
Serve with rice, bread etc, & sprinkle a little spirulina powder over the top.
Glad you liked it!
2 years ago
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It's a good point about the oil. A little of the chick pea water makes a good substitiute for oil, so I'll go & add a note to the end of the recipe!
N. Chick pea stew
2 years ago
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River: I made it.... We've enjoyed it the past two days. It is delicious! Thank you for this great recipe. yummy!
2 years ago
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It was Linda's recipe, not mine - I simply tried it and fell in 
with it! Great flavour!!!
Glad you liked it - and it improves with sitting, doesn't it? 
with it! Great flavour!!!
Glad you liked it - and it improves with sitting, doesn't it?
2 years ago
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Does it? Ours never lasts that long. Glad it's a hit. I love how creamy this one turns out.
Glad it's a hit. I love how creamy this one turns out.
Oops!
2 years ago
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Thank you, Linda. And yes, River it even improves the next day. My partner asked on the 3rd day for more and I had to say "all gone"...we'll have to make more.
2 years ago
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Since you both liked that one, you should definitely try the Groundnut & Yam Stew over in the Caribbean & South American thread - it's just as yummy & creamy, but you don't need to wait hours for chick peas to cook.
2 years ago
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We had Linda's Potato Stew Stuffed in Acorn Squash today for lunch - using two adorable baby golden acorn squashes. My husband happily finished up the potato stew that didn't fit into the squashes. We served it with green beans - cuz that's what we had planned for lunch today, but next time with some nice chard or kale, I think, would be very nice.
A couple of minor changes: I cooked the onions, etc., in a little stock so that the dish would be fat free, used a jalapeno instead of the dried chili, and topped with sprigs of cilantro rather than vegan sour creme.
This one is a keeper!
2 years ago
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Excellent shot, River! I was ravenous by the time ours was cooked & really couldn't be bothered to get the camera set up! Yours looks so much more professionally presented anyway - hope there was a 'general round of applause'!
2 years ago
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Flattery will get you everywhere! Round of applause? Well, it was an audience of one human, 2 beagles and 1 tiger tabby. They d, arrood and miaowed, in that order (I think). 
The round of applause goes , Linda, for sending us the recipe. It's very very good!
Round of applause? Well, it was an audience of one human, 2 beagles and 1 tiger tabby. They d, arrood and miaowed, in that order (I think).
The round of applause goes , Linda, for sending us the recipe. It's very very good!
2 years ago
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I tried Linda Sweet potato biscuits, and they are gorgeous. I made them with brown rice flour and rice milk, so they were a bit crumbly, but very delicious.
Definitely one to add to the favs list.
These are the savoury, North American-style biscuits, served with breakfast or smothered in gravy, though they're also nice split in half & spread with margarine & jam.
* 2 & 1/4 cups plain flour
* 2 ts baking powder
* 1/2 ts salt
* 3 Tbs margarine
* 1/3 cup soy milk
* 1 cup mashed sweet potato (I just stick a small sweet potato in the
microwave for a few minutes, mash the insides & scoff the skin! )
* 3 Tbs agave or rice syrup or other sweetener (optional)
* 1/4 cup chopped pecans or walnuts (optional)
Preheat the oven to 425oF/215oC/gas mark 7.
Lightly grease a baking tray.
Sift together the dry ingredients, then rub in the margarine. Stir in the nuts, soya milk & sweet potato to form a soft dough, & knead it for a couple of minutes to make it smooth (Add a little more flour if it's sticky).
(You can make it to this stage the night before & leave in the fridge overnight.) Break into 12 equal pieces, & flatten each one to about 1 cm thick. Place on your greased tray & bake for 15 minutes, until a toothpick inserted into them comes out clean.
About 125 calories/biscuit
Definitely one to add to the favs list.
These are the savoury, North American-style biscuits, served with breakfast or smothered in gravy, though they're also nice split in half & spread with margarine & jam.
* 2 & 1/4 cups plain flour
* 2 ts baking powder
* 1/2 ts salt
* 3 Tbs margarine
* 1/3 cup soy milk
* 1 cup mashed sweet potato (I just stick a small sweet potato in the
microwave for a few minutes, mash the insides & scoff the skin! )
* 3 Tbs agave or rice syrup or other sweetener (optional)
* 1/4 cup chopped pecans or walnuts (optional)
Preheat the oven to 425oF/215oC/gas mark 7.
Lightly grease a baking tray.
Sift together the dry ingredients, then rub in the margarine. Stir in the nuts, soya milk & sweet potato to form a soft dough, & knead it for a couple of minutes to make it smooth (Add a little more flour if it's sticky).
(You can make it to this stage the night before & leave in the fridge overnight.) Break into 12 equal pieces, & flatten each one to about 1 cm thick. Place on your greased tray & bake for 15 minutes, until a toothpick inserted into them comes out clean.
About 125 calories/biscuit
Linda's Cavolo Nero
1 year ago
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http://www.care2.com/c2c/groups/disc.html?gpp=10159&pst=588393#958004
Now this is VERY good - and I confess I was surprised. I did try it first more or less the way the recipe says, but then I had to make some minor changes: I didn't have red peppers so I used green. Then I thought that we needed more colour, so added a small chopped tomato. Didn't have red onion, so used yellow. Didn't have the namu shoyu suggested, so used a spritz of Bragg's Amino (which is not raw). Otherwise, it was pretty well according to the recipe, except for cilantro instead of parsley (didn't have parsley, I suddenly found) and, after taste-testing, a couple of shakes of cayenne.
Next time I hope to have the ingredients the recipe calls for, of course!
Does this look good or what? (I sprinkled over a few raw pepitas for fun!)
Uh-oh! Photobucket is being cranky today. You'll have to imagine a bowl of beautiful dark green somewhat wilted but still perky kale mixed with all the beautiful greens and reds with a skittering or raw pepitas to decorate. The flavours and textures were fantastic!
Linda!
Linda!
1 year ago
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Glad you liked it! It is surprising, isn't it? I never would have expected to like raw kale - it seems so tough, but this is far from it. As to the tomato you added, the original recipe included a couple of tomatoes, but since they're evil, I left them out.
It is surprising, isn't it? I never would have expected to like raw kale - it seems so tough, but this is far from it. As to the tomato you added, the original recipe included a couple of tomatoes, but since they're evil, I left them out.
1 year ago
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Just tried Vivian's Banana Pancakes - sooo good! I made just one sub: I used safflower oil instead of marg, and it worked fine that way, and the banana and apple juice made them just sweet enough. Unfortunately, my fella's allergic to banana, so I had to eat them all by myself (I did only make a half batch, honest!).
1 year ago
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Thanks for the recipe review Purple.
I may have to try it with a GF flour.
