I now have quite a vegan recipe book collection. Every week I flip through the thousands of pages with fancy words and uncommon/expensive ingredients....leading me to own a bag of arrowroot only to use 2 tablespoons once or causing me to Google tons of ingredients because I have no idea what they are. Outside of desserts, I think I have only tried 10 recipes out of the 2,000+ included in my books. And I have not repeated any non-dessert items.I need some simple, quick and cheap vegan recipes. Nothing too fancy, just something I can incorporate into my weekly lunch and dinner menus. If you have any recommended vegan recipes that fit the criteria let me know.....
I love Mock Egg Salad:
ReplyDelete1 pkg silken tofu, large dice (I like Mori-Nu)
1 carrott, diced
1/2 cucumber, diced
1 t quality mustard
1/4 c Veganaise
1/2 t carroway or celery seeds
salt & pepper to taste
Mix everything together in a bowl and serve on toasted bread with all the fixings. It will keep in the fridge for at least a week and is a quick delicious snack or lunch idea. You can also customize it with anything you like. Sometimes I add celery or red peppers.
Avocado Caprese
ReplyDeleteServing size: 4 appetizers or 2 entrées
Ingredients:
2 large red or yellow tomatoes (heirloom varieties if available)
1 large avocado, ripe but not too soft
20 large basil leaves
6 tablespoon balsamic vinegar (dark for red tomatoes, white for yellow ones)
freshly milled coarse sea salt and black pepper to taste
Instructions:
Slice tomatoes into 1/4-inch rounds and divide among 4 plates. Place 1 basil leaf atop each piece of tomato.
Sprinkle tomatoes and basil with 1 1/2 tablespoon of vinegar per plate.
Slice avocado into 1/4-inch slices and place slices on top of each tomato round.
Sprinkle all with salt and pepper. Enjoy immediately.
Prep time:
10 minutes
Thanks Graygrrl and Alyssa :)
ReplyDelete