The KInd Life Community Forum

Michele Salway said #2 Oct 6, 2011 at 5:28am

creamy broccoli dal from the "vegan yum yum" and there are plenty more recipes in that book that will just taste devine at a great cost. You can even go on line and she will have a lot of her recipes available. Really a great first for me.

This is a great topic Jason,

Michele

Michele Salway said #4 Oct 7, 2011 at 4:29am

There are bunches out there...come on kind lifers help out here...

Elizabeth Buss said #6 Oct 11, 2011 at 2:28pm

Hooked on the baked tofu from the book, It's sooooo good. My son and I love that one and it's my staple when cooking for non-vegan guests YUM! Last time I made it I did not have a big enough block of tofu and ended up fighting my son for the last of it.

IslandGirl said #8 Oct 19, 2011 at 3:31pm

I'm a teacher, which means 12-13 hour days. I have no time to cook during the school year so I create super easy and cheap meals. I make a skillet and eat half for dinner. Then, take the other half for lunch. Easy to eat while working.

I make what I call vegetarian goulash. I make it many different ways. I buy all organic so the veggies change depending on what I can get cheap. You can use any kinds of beans. I buy organic, no salt canned beans. It's filling and makes me feel like I've eaten something really bad. hahaha

1st way...Stir fry veggies like broccoli, peppers, etc. with a few cloves of minced fresh garlic and some fresh ginger. Once it's about done, pour in a can of rinsed and drained lentils. Put in a handful of cooked brown rice. I sometimes add hot sauce for a different taste.

2nd way...Steam Kale. Put drained, rinsed lentils in skillet with a few cloves of garlic or ginger. Add Kale and a handful of brown rice. Make a little teriyaki sauce and add in for a different taste.

3rd way... I created this today when I had an apple that was going soft. Stir fry chopped apple with lots of minced ginger and lots of cinnamon. Once soft, add lentils with minced garlic. I microwaved a small organic bag of frozen veggies (broccoli, peppers, carrots) and mixed it in with a handful of brown rice. It was awesome! The apples made it heartier. Super Yum!!!

Jenna Saunders said #10 Nov 27, 2011 at 1:13pm

For a sunday brunch I LOVE vegan bread spread with garlic hummus, topped with grilled veggies (greens, zucchini, eggplant, mushrooms etc), falafels and either a balsamic extra virgin olive oil dressing or a plum yummy plum sauce we buy at the local market. YUM!

When I feel like a sweet treat, I go all out and make some vegan chocolate cupcakes:

Chocolate Coma Cupcakes

If you love chocolate, then these are the cupcakes for you!! Loaded with antioxidants from the dark cocoa, & you don't have to worry about licking the spoon when you are ready to clean up since they don't contain eggs.

Servings: 21cupcakes, 1 bundt cake or a large cake

3 cups all purpose flour (can substitute rice flour) 1 1/2 cups granulated sugar 1 tsp. sea salt 2 tsp. baking soda 1 tsp. baking powder 1/2 cup dark unsweetened cocoa powder 3 tsp. vanilla extract 1/2 cup canola oil 2 tbsp. apple cider vinegar 2 cups almond milk, plain, unsweetened 1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Spray muffin tins with cooking spray, or use paper liners. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and cocoa together. Add the apple cider vinegar to the almond milk, let it sit for 5 minutes. This will give it the consistency and tang of buttermilk. Stir in the oil & vanilla extract into the milk mixture. Make a well in the middle of the dry ingredients, pour the liquids into the dry and stir just until combined, do not over stir. Fold in the chocolate chips. Using an ice cream scooper, scoop about 1/3 c. batter into prepared muffin tins. Bake in oven, about 15 mins if making cupcakes. If you are making nine inch cakes, check after 20 mins. If making a bundt, check after 30 mins. You test for doneness by inserting a toothpick in. If it comes out clean, then they are done! Let cool completely on a wire rack. Ice with a frosting of vegan margerine, cocoa and icing sugar.