5 Responses to “ “Does Anybody Know Of Any Really Good Vegan Recipes That They Have Tried And Liked?”

1. Riku says:

   November 10, 2009 at 2:51 pm

   A ton. But I’ll only post one, that seems like it’d be the best for a good filling dinner.http://blog.fatfreevegan.com/2006/11/bes…
   This one my whole family loved. I would suggest doubling it up.
   It seriously is the best green bean casserole. And a great thing to make for a family gathering. You may want to make some sides with it though. Maybe baked apples or just a side of more leftover green beans. Lol
   There was one thing difficult about it though. The recipe calls for 1 1/2 pounds of green beans, but I didn’t have a scale, bought 3 lbs worth, so it was difficult to split apart. So instead I cut up the green beans, measured out 3 cups of it and it seemed to be pretty good.
2. Tom ツ says:

   November 10, 2009 at 2:51 pm

   Orzo salad with sesame dressing
   You can also add other blanched vegetables to this dish.
   Ingredients
   Sesame dressing:
   1 teaspoon salt
   3/4 cup corn oil
   1/4 cup dark [toasted] sesame oil
   1/2 cup rice vinegar or cider vinegar
   1/2 teaspoon orange zest, grated
   1 teaspoon soy sauce
   2 teaspoons scallions, thinly sliced
   1 teaspoon fresh peeled ginger, minced
   1/2 teaspoon garlic, minced
   1/4 teaspoon crushed red pepper flakes
   1 teaspoon pepper
   1 tablespoon sugar
   2 tablespoons fresh cilantro or parsley, minced
   Salad:
   1 pound uncooked orzo
   1 tablespoon dark [toasted] sesame oil
   3 cups carrots, shredded
   2 cups raisins
   1 cup pine nuts, lightly toasted
   Method
   Dressing
   Combine all the dressing ingredients by hand or in a food processor and set aside.
   Salad
   Cook orzo in rapidly boiling salted water until tender, 7 to 10 minutes or according to the package instructions. Refresh under cold water; drain well and let rest to finish draining, about 2 to 3 minutes. Toss with sesame oil. Cool completely. Combine the pasta with the carrots, raisins, pine nuts, and dressing. If you’re making it in advance, add the carrots and pine nuts just before serving to keep them crunchy.
   Serve at room temperature.
   This salad keeps for several days in the refrigerator, which is good, because it makes a lot.
3. Woody (King Carrot) says:

   November 10, 2009 at 2:51 pm

   Enjoy the wholesome goodness of my world famous Black Bean and Carrot Burritos:
   Ingredients:
   4 med wholesome carrots
   1 clove garlic
   1 teaspoon extra virgin olive oil
   1 14 oz can black beans
   1 10 oz can Rotel tomatoes and green chilis
   1/2 cup red wine
   1 teaspoon cumin
   1 teaspoon savory
   Directions:
   Saute wholesome carrots and garlic in olive oil. and vegan wine then rotel tomatoes (juice and all). Simmer for 5 minutes. Add beans (juice and all) and spices, simmer until thick. Use as filler in tacos, burritos, or anything you want.
4. Cat999 says:

   November 10, 2009 at 2:51 pm

   There are some great recipe ideas here that are easy and also very straightforward. Great food produce doesnt require anything elaborate to taste pretty specialhttp://www.vegetarian-weight-loss-succes…
   Good luck, and what a lovely host you are to go to this trouble for your guest – I am sure it will be hugely appreciated.
5. baby gurl says:

   November 10, 2009 at 2:51 pm

   Try this chili recipe. I leave out the vegetarian burger crumbles or whatever.http://allrecipes.com/Recipe/The-Best-Ve…