alright, here are some meat and dairy-free recipes. :] i'm fasting from meat and dairy for lent, and i said i'd post some in the lent thread, so here they are...
first off, here's the recipe for tofu sour cream, which is used in one of the soups i also included.
Tofu Sour Cream
(makes 1 1/4 cups or 20 tablespoon servings)
Ingredients:
1 cup soft tofu
4 tablespoons lemon juice
1 1/2 teaspoons honey
1/2 teaspoon salt
Directions:
Blend all ingredients until smooth and creamy. Use as a replacement for sour cream.
Chilled Cucumber-Spinach Soup
10-12 ounces chopped fresh spinach, steamed until wilted
2 cups non-fat milk, or tofu/soy milk
2 cups plain yogurt, or Tofu Sour Cream (listed above)
1 large cucumber, finely chopped
1 tablespoon lemon juice
3 tablespoons fresh dill, minced, or 3 teaspoons dry dill leaves
1 teaspoon curry powder
Directions:
Combine all ingredients, mixing thoroughly. Chill well before serving.
Avocado Sunshine Sandwich
2 slices whole wheat bread
1/2 avocado, peeled, seeded, and sliced
3 thick slices tomato
4 slices cucumber
alfalfa sprouts, to taste
1 tablespoon scallions, chopped (optional)
2 tablespoons mayonnaise, or 2 tablespoons nondairy mayonnaise (try veganaise)
garlic powder to taste
oregano to taste
Directions:
Spread mayonnaise on each slice of bread and sprinkle with garlic powder and oregano to taste.
Layer ingredients on bread.
(This sandwich is awesome, try it with salsa too. :])
Guacamole
2 avocadoes, peeled, pitted, and mashed
1/2 small sweet onion, minced finely
1/4 cup tomatoes, chopped finely (optional)
3 tablespoons lime juice
1 teaspoon garlic salt
Directions:
In small mixing bowl, combinate avocado, onion, tomatoes, lime juice, and garlic salt.
To prevent discoloring, cover top of dip with plastic wrap, taking care to remove all air. Chill and serve.
Oriental Tofu-Peanut Sauce over Rice
(serves 4)
Ingredients:
4 cups cooked rice (I used 1/2 package of angelhair pasta once, and it was fine)
1 small onion, chopped
1 clove garlic, minced
1 pound soft tofu, drained
2 tablespoons crunchy peanut butter (smooth will work fine too)
2 tablespoons soy sauce
1-2 scallions, chopped finely
Directions:
In skillet, saute onion and garlic in a little oil until softened.
Drain tofu and crumble into sauteed mixture.
Stir in peanut butter and soy sauce. Bring to a gentle simmer.
Add chopped scallions and simmer 1 to 2 minutes more.
Serve immediately over rice or noodles.
Tuscany-style Pasta
(seves 6-8 )
Ingredients:
1 pound angelhair pasta
1 tablespoon olive oil
10-12 garlic cloves, sliced thinly
1 cup fresh mushrooms, sliced thinly
1 cup fresh basil leaves, chopped, or 2 tablespoons dry basil leaves
3 tablespoons capers
1 roasted red pepper, peeled and chopped
1 cup sundried tomatoes (dried and rehydrated or in oil)
1 cup fresh tomatoes, chopped
2 cups carrots, thinly sliced diagonally (optional)
Directions:
In large pot, start the water for the pasta. While this water is coming to a boil, begin making the sauteed vegetable mixture.
In large skillet over medium-high temperature saute garlic cloves until tender. Turn temperature down a little and add mushrooms. Cook until they are tender. Toss in the basil, capers, chopped roasted peppers, dried tomatoes, and fresh tomatoes and heat thoroughly. Set aside.
Add pasta and carrots to boiling water and cook for 3 to 5 minutes or until the pasta is just tender. (Make sure the carrots are sliced on the diagonal very thinly. If not, they won't cook to the al dente stage in this short amount of time.) Drain pasta and carrots in colander.
Pour half of the drained pasta and carrots back into the pan they were cooked in and add part of the garlic-vegetable sauce. Toss well to coat pasta evenly.
Add the remaining pasta and carrots and garlic-vegetable sauce and toss well again to coat all pasta.
Serve immediately.
Corn Paella with Sweet Red Peppers
Ingredients:
1 tablesoon olive oil
1 onion, chopped small
3 cloves garlic, minced
1 cup short grain brown rice
1 teaspoon thyme
1 teaspoon oregano
2 cups veggie broth
1 green pepper, cut into strips
1 red pepper, cut into strips
2 tomatoes, chopped
1 1/2 cup corn kernels (frozen or fresh)
bit of salt and pepper
1/2 cup cooked black beans or other beans
Directions
In a large nonstick skillet, heal oil over medium heat; saute onion, garlic and rice for 8 minutes or until onion is soft. Add spices, cook 1 minute. Pour in the broth and some salt and pepper, bring to a boil. Reduce heat to low, cover and simmer 20 minutes.
Stir in peppers and tomatoes, cover and cook another 15 minutes. Then stir in corn and beans, cook covered for 5 more minutes.]
I haven't cooked this yet but will sometime this week...I believe I found it in the vegancooking community on LJ.
Couscous w/ Spinach-Tomato Garnish
FOR THE COUSCOUS
Ingredients:
1 1/4 cups water
1/4 teaspoon salt
1 teaspoon olive oil
1 cup uncooked Couscous
Directions:
Bring water, salt, and oil to a boil. Pour in couscous, stir quickly, cover and remove from heat. Let sit for five minutes, then fluff with a fork and serve.
FOR THE GARNISH
Ingredients:
2 cups thinly shredded fresh rinsed spinach (do not dry the spinach)
1/3 cup sun-dried tomatoes, thinly sliced
2 teaspoons + 1 teaspoon olive oil
3 stalks chopped green onion
2 gloves garlic, minced
Directions:
While the couscous is cooking, heat olive oil over medium heat. Add garlic and onions and cook until fragrant and slightly softened. Add in sun-dried tomatoes, and cook until warm. Quickly add in the wet spinach, and cook over low heat until wilted (be careful not to overcook.)
Spoon couscous onto a plate, and top with spinach garnish. Sprinkle with a small amount of olive oil, and salt if desired.
I think I got this from another recipe community on LJ and slightly modified it. I made this with rice and pasta and it was fine. :]
will possibly update with more later!
