So help me out...
What are your favorite Vegetarian/Vegan delicacies? (if you have any... if not check back and we might find some you like!)
Breakfast, Lunch, Dinner? Whatever you got I'll take it and give it a shot and blog about the experience...
Leave a comment and we'll get the ball rolling!
Here is one of my favorites and edamame gives you some protein as well.
ReplyDeleteRoasted Edamame and Corn Salad
Ingredients
12 ounces fresh or frozen shelled edamame, about 2 cups
1/2 cup fresh corn kernels, about 2 ears of corn
1/4 cup finely diced scallion
1 clove garlic, minced
1 tablespoon olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup chopped fresh tomato
1/4 cup chopped fresh basil leaves
1 tablespoon red wine vinegar
Directions
Preheat the oven to 400 degrees F.
Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13 by 9 metal pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes.
Add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.
Terry Virts
Hey Mike! You should check out Dr. Neal Bernard. He changed the way I look at food and why I chose a vegan diet this past summer.
ReplyDeletehttp://www.nealbarnard.org/bio.cfm we have a few of his books if you want to borrow them, what he says about reversing type 2 diabetes and eating to live is really interesting. and it doesn't have to be vegan raw to reverse it, yes raw is great, but a vegan diet and cutting out bad starches, and refined sugar, and most oils and breads in general is what reveses it. It's about not spiking your blood sugar, changing the way your body handles food and evens itself out. His "Breaking The Food Seduction" book is def worth a read.
also I sent it in a message but im going to post it here since you asked for recipes and hopefully others can use it too.
Three- Bean Chili
• 3-4 tablespoons (45-60ml ) water, for sautéing
• 3 bell peppers (red, orange, yellow) seeded and cut
• 1 medium-size yellow onion, coarsely chopped
• 2 or 3 garlic cloves, minced
• 2 tablespoons of chili powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ¼ teaspoon cayenne pepper
• 1 can diced tomatoes (16 oz)
• 1 can corn, drained
• 1 can kidney beans
• 1 can black beans
• 1 can pinto beans
• salt and freshly ground pepper to taste
• ½ cup chopped fresh cilantro or parsley
Directions
-Heat water in a soup pot over medium heat. The water replaces the oil that is often used for sautéing, and you won’t know the difference. (it’s true!) Use enough water to coat the veggies so they don’t stick to the bottom of the pot.
-Add peppers, onion, garlic, chili powder, coriander, cumin, oregano, and cayenne, and cook for 5 minutes stirring, until onion becomes translucent. Stir in tomatoes, corn and all the beans.
-Lower head and summer for 30 minutes. Season with salt and pepper and turn off heat.
-Serve with fresh parsley/cilantro on top.
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Okay so personally, I do not use corn or black beans. I actually like to use chick peas(garbanzo beans), kidney beans and pinto, or northern, or butter beans. because they are my favs. Also I don't always use the peppers I like all of them, but i also like green pepper in mine. you can be creative sometimes we use mushrooms too.
And the best thing I think to add is "hamburger style crumbles" which gives it a meaty texture and its healthy and yummy. Also, we buy the vegan cheese, chop an onion(I like white, green and yellow) , and use vegan sour cream to top it with and it's SO yummy. and we dont normally put cilantro on it either. I love sauteing with water as well b/c it cuts the oils down. and we buy reduced sodium beans.