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Yum! How do you make your vegan potatoes au gratin? With soy milk & soy cheese?
I use rice milk, flour, white pepper, sea salt, garlic and nutritional yeast for the cheesy flavor. And, of course, local Idaho potatoes. I know a lot of people don't like nutritional yeast, but I'm addicted. I'm having the leftovers for lunch today .
I use rice milk, flour, white pepper, sea salt, garlic and nutritional yeast for the cheesy flavor. And, of course, local Idaho potatoes. I know a lot of people don't like nutritional yeast, but I'm addicted. I'm having the leftovers for lunch today .
I'm addicted to nutritional yeast too!! I love it! I eat it on toast & on popcorn all the time. I just finished a big bowl of popcorn with yeast a little while ago as a matter of fact. I'll have to try your nutritional cheesy recipe. Thanks!
Grilled tofukey keibasa on rolls
sauerkraut, pickles
tossed green salad
homemade Vegan macaroni salad made with veganaise
I use my mom's 1960s recipe that calls for diced red and green sweet peppers, diced celery and carrots, diced red onions and sliced black olives.
Instead of Hellmans may I make the dressing with veganaise, salt pepper to taste mixed with cidar vinegar and Florida crystals - or agave or the sweetener of your choice.
I spent the last week at a recertification class, held at a local university. We ate in the school cafeteria which was, to my surprise, very nice with a good selection of food -- including a daily vegan option.
Yesterday's lunch was a wrap -- white rice, black beans, and assorted diced vegetables (carrots, shallots, tomatoes, etc.), all lightly sauteed and rolled into an oversized flour tortilla.
Simple and delicious -- Yum!
I enjoyed it so much that I picked up what I didn't already have on hand, and will be making it for dinner this weekend (will substitute brown rice for the white, though),
I got this idea from a recipe on the recipe forum thanks to Amber via Cyn.
I altered it to make it vegan.
Baked Chimichangas
Whole wheat tortillas stuffed with drained beans, chopped onions & garlic. Folded. Baked at 425 on a greased baking sheet. 10 minutes, then turn, then 10 more minutes.
Served with salsa. Crispy! Yum!!
Next time I'll add fresh cilantro & make a green chile sauce.
i've been making a conscientious effort to use up the vegetables in my csa. it's fun to have to figure out things to do with vegetables i don't usually use, especially in the summer when i'm not as inclined to cook or eat much of anything besides salads.
tonight i made indian cabbage, tomato & lentil stew, aloo gobi, and rice. it was delicious but way too much cooking for the weather.
yesterday i made tomato & cucumber salad with red wine vinegar, olive oil, garlic & fresh basil from the garden, lemon pepper chard (some from the csa, some from the garden) with roasted red peppers, and cold peanut noodles. very summery.
Quinoa, cooked in veggie broth, mixed with diced tomatoes, green chilies and black beans.
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