The Vegetarian & Vegan Thread

[Belowen]

I like to sprinkle vinegar on my popcorn, and a bit of sea salt

 

[Ashcottmanor]

I should try that sometime because I love to put vinegar on my steamed veggies.

I see Tullepen, my bad I guess a tablespoon would make sense.

 

[Ashcottmanor]

I should try that sometime because I love to put vinegar on my steamed veggies.

I see Tullepen, my bad I guess a tablespoon would make sense.

 

[Belowen]

Just be careful because I've had incidents where I've used way too much vinegar and it's ruined the entire batch of popcorn

 

[Belowen]

Just be careful because I've had incidents where I've used way too much vinegar and it's ruined the entire batch of popcorn

 

[Ashcottmanor]

Uh oh, how much would you say to sprinkle on? A teaspoon?

 

[Ashcottmanor]

Uh oh, how much would you say to sprinkle on? A teaspoon?

 

[classicalbang]

New thread here.

 

[Always Looking]

Has everyone seen Alicia Silverstone's appearance on Oprah? It's aired a few times and each time it does, book stores sell out of her new vegan cookbook, which looks/sounds amazing.

 

[Ashcottmanor]

^ I looked through her book at Border's a while ago and although it's thick, there aren't a lot of recipes there. It's more about educating people on the lifestyle of Veganism. But I have to say the recipes she did offer up looked pretty good. But I would say not even half the book is made up of recipes. If you want them you're probably better off printing them off a website.

 

[Teja]

What about blogs with vegan/vegetarian recipes? Which are your favorites?
I like this one: http://vegandad.blogspot.com/

 

[Persephone G.]

I'm not sure if anyone has mentioned this yet, but the book Veganomicon: The Ultimate Vegan Cookbook is fantastic. My ex is a Vegan (I'm a vegetarian) and the recipes in the above mentioned book are delicious.

More Vegan recipes:
http://cookeasyvegan.blogspot.com
http://seitanismymotor.com

 

[tullepen]

I'm making cornbread now,it smells sooooooooo good muumum!

 

[cygnenoir]

Oooh, a second thread!

I'm not sure if anyone has mentioned this yet, but the book Veganomicon: The Ultimate Vegan Cookbook is fantastic. My ex is a Vegan (I'm a vegetarian) and the recipes in the above mentioned book are delicious.

I love this cookbook. The only thing I was disappointed about was their aversion to nutritional yeast. I know a lot of people find it unpleasant, but I weirdly like it. I just haven't found that many uses for it yet.

I also really like their Vegan Cupcakes books. Yummy.

And Anna026, yes wheatgrass!

 

[Belowen]

I made a really nice mushroom & gruyère tart for dinner tonight - I can post the recipe if anyone is interested

 

[Ashcottmanor]

^Oooh that sounds really good!

 

[brokenenglish]

I made a really nice mushroom & gruyère tart for dinner tonight - I can post the recipe if anyone is interested

That sounds lovely. I would love it if you could post the recipe.

Though I did have a rather embarrassing outcome when attempting to make the mushroom recipe you posted a while back. The recipe called for red wine and somehow I got in my mind red wine VINEGAR. Regardless to say the dish came out terrible and my house stunk like vinegar for days.

Someone with any cooking experience would have realized no recipe calls for that much vinegar but I am clueless.

 

[eliaino]

The grocery store by my house sells vegan ice cream. One flavor is called "Chocolate peanut butter swirl." It's absolutely delectable. I'm trying to learn how to make it myself.

 

[tullepen]

Wow making vegan ice cream must be labor intensive!
My friend gave me a really cool silk screen vegan badge, it's in a metallic blue of a hand in a V and the letter e g a n next to it,on a mossy green background. Going to sew it on a shirt today.

 

[Belowen]

Okay guys, here is the Mushroom & Gruyère Tart recipe... I made the crust from scratch, so if you need the crust/base recipe let me know. Otherwise a pre-made store bought crust should be fine.

1 large egg lightly beaten (if making crust from scratch)
1 garlic bulb unpeeled
115g (4oz) ricotta cheese
60ml (4 tbsp) creme fraiche or sour cream
2 tbsp salted butter
1 tbsp olive oil
675g (1 1/2 lb) mixed mushrooms (such as oyster, chanterelle, shiitake and portobello)
115g (4oz) grated gruyere
28g (1oz) pine nuts
salt and freshly ground pepper to taste

Preheat the oven to 200 degrees celcius (400F). Roll out the pastry dough and transfer to a 23cm tart tin. Blind bake for 15 minutes. Remove from the oven, prick with a fork and brush the surface with lightly beaten egg. Bake for 10 minutes more. Transfer to a wire rack to cool.

Boil the garlic bulb in a saucepan filled with water for 15 minutes then drain. When cool enough to handle, pop the cloves out of their skins and mash in a bowl with the ricotta and creme fraiche until smooth. Season with salt and pepper.

Heat the butter and olive oil in a frying pan and saute the mushrooms for 10 to 15 minutes until they are tender and any liquid has evaporated. Season with salt and pepper.

To assemble, spread the ricotta and garlic mixture alon the base of the cooled tart shell. Layer half of the mushroom mixture, then half of the gruyere. Repeat the mushroom and gruyere layers and sprinkle the pine nuts over the cheese. Bake for 25 minutes or until the filling is hot and the pine nuts are golden brown. Refridgerate any remaining pie for up to 3 days.