Some fast recipes I've made before, that were pretty tasty and fast.
I'm not including the ones that were fast, but not really all that tasty, to me.
Fast Bean Burritos
You'll need one can of organic black beans mostly drained in a small cereal bowl, microwaved for 4 mins, covered. Once done shmoosh them with a fork, then added spices of ground cumin, crushed red pepper, garlic powder; some chili pepper and oregano; just a little bit of Taco Sauce, salt and pepper. And add some extra Pace Picante hot salsa if you want into the mix.
Heat all of that up for 2 more minutes in the microwave.
Scoop onto whole wheat flour tortilla, and add the traditional taco toppings of kale (or lettuce, but I find kale tastes better), tomatoes, bell pepper, tofutti sour cream, more salsa, and wrap.
Mmmm...
Sandwich:
Another recipe which I made in a hurry was a sandwich I made with an It's All Good 'Chicken' breast, cooked a little in a pan, then adding 3 chopped mushrooms, spinach, carrots, tomato, onion and olive oil separate from the breast for a little. Then cook the chicken breast a little longer in the veggies to get some of the juices. Transfer over to veganaise/mustard bread, and eat.
Tiny Garlic Potatoes:
Not really a main/fast to cook food, but new potatoes, tons of olive oil and fresh garlic baked together for about 1 hour on 250* makes delicious tiny potatoes.
Avocado/Onion/Bean sprout salad:
Mix together 1-2 avocado, slice peelings of an onion as thin as you can over top of the avocado, as much as you'd like, top with mung bean sprouts and Italian dressing.
Soups:
I got the two following out of the book The Great American Detox Diet by Alex Jamieson, so I didn't think them up. But damn, they were tasty.
I just wish it was easier to find veggie broth where I live, instead of only chicken broth wherever I go. Seriously, I think the only vegetarian veggie broth that's at any of my local stores is Swanson's Vegetable broth.
You might need to use a little bit more broth while cooking, if you like your soups a little more thin. Especially with the carrot soup.
Corn, Mushroom, and Potato Chowder:
3 tbs evoo, divided
2 cups chopped onions
6 cups vegetable broth
3 cups cubed potatoes
1 tsp salt
1/2 tsp pepper
4 ears of corn scraped into a bowl, or one 10oz pack of frozen corn kernels.
1 cup thinly sliced mushrooms
(Optional) Fresh parsley
1. Heat 6-8 quart pot over med heat. Add 2 tbs oil and saute onions for 5 mins, stirring
2. Add 3 cups veggie stock, potatoes and salt and pepper. Cover, bring to a boil, then reduce heat to a simmer and cook for 10 minutes, or until the potatoes are tender.
3. Add corn and remaining stock and cook for 5 more minutes.
4. While corn cooks, heat up another skillet with the remaining 1 tbs of evoo and saute the mushrooms for 5 minutes. Add to soup.
5. Garnish with parsley and eat.
(I suggest adding a little more mushrooms and less corn over all.)
Creamy Carrot Soup:
1 tbs evoo
1 cup chopped onion
2 cloves garlic, minced
2 tsp salt (I didn't use any, but I thought it came out nice.)
1 tsp fennel seeds
4 cups coin sliced carrots
4 cups vegetable stock
(Optional) Fresh dill or parsley.
1. Heat 3 quart pot over medium heat and add oil.
2. Add onion, garlic and salt and saute for 4 minutes, stirring often and coating veggies with evoo.
3. Add fennel seeds, carrots and broth, cover and bring to a boil over high heat.
4. Reduce heat to medium and cook for 20-30 minutes, until carrots are tender.
5. Blend soup with blender, 1 cup at a time, or with an immersion blender until smooth.
6. Serve hot and garnish with dill/parsley.
A soup recipe I combined from two other soup recipes. They both seemed to leave something out, and I combined it all together to make it taste better.
Minestrone Soup
Ingredients:
* 4 cups vegetable broth (One whole Swanson's veggie broth pack)
* 3 cups diced tomatoes
* 1 tbsp chopped fresh basil & parsley
* 1/2 tsp oregano
* 2 carrots, chopped
* 2 stalks celery, chopped
* 1/2 onion, chopped (I decided to omit the onion)
* 3 zucchini, chopped ( I decided to omit the zucchini)
* 1 cup green beans, chopped (Or one can)
* 3 cloves garlic, minced
* 1 bay leaf (I used 3 crumbled)
* 1 16 oz can of Northern Beans (I added this in from another recipe)
* salt and pepper to taste
* 1 1/2 cups macaroni pasta (I used a half a box of Rotini pasta, I thought it would go better with the soup instead of something that reminds me of mac&cheese.)
I think I also added more spice and garlic than what it called for too, just for taste. And it needed just a little bit of salt. But really simple to make, because all you do is throw in the stuff and that's it. Slice the carrots thinly though unless you like crunchy carrots in your soup.
Preparation:
In a large pot, combine all the ingredients except the pasta. Simmer over low heat for at least one hour, or until vegetables are tender.
Add the pasta and bring to a slow simmer. Cook for another 20 minutes, or until pasta is done cooking.
Green Bean Casserole:
http://blog.fatfreevegan.com/2006/11/best-vegan-green-bean-casserole.html
Lentil soup:
http://muffintop.wordpress.com/2006/09/24/a-lentil-soup-for-writers/
(I replaced chicken broth with vegetable broth, and added extra cumin, braggs liquid aminos, a splash of vinegar and a little extra garlic powder.)
((Add peanut/almond butter and cinnamon for a unique taste))
Crepes:
http://allrecipes.com/Recipe/Vegan-Crepes/Detail.aspx
Add 2 tbsp cocoa powder or vanilla to recipe to make chocolate/vanilla crepes.
Hummus:
1 16 oz can chickpeas
1/4 cup liquid from chickpeas
1/2 one lemon's juice
2 tbsp evoo
1 1/2 tbsp Tahini
1/2 tsp salt
2-5 cloves garlic.
Spices: Cumin, Coriander, paprika
Blend all except paprika and garlic together. Mince garlic separate and add to the mixture, blend a little more to mix, top with paprika, a little extra lemon juice, cumin and coriander.
Muddy Buddies/Puppy Chow:
9 cups square rice cereal
1/4 cup margarine
1 cup chocolate chips
1 tsp vanilla
1/2 cup peanut butter
1 1/2 cup powdered sugar
Directions: Add pb, chocolate chips and margarine to bowl, microwave 30 secs or until it can be stirred smoothly. Stir in vanilla, pour mixture over cereal and stir.
Add to large 2 gallon plastic bag, cover with powdered sugar, shake until fully coated and consume.
Tomato Basil Sauce
Any tomatoes around
5 cloves garlic
Thyme, Italian seasoning
2 tbsp evoo
Salt, parsley & fresh/dry basil
Cook at a simmer, covered
Vegetable rice:
1/2 cup wild rice
1 cup water
1 tbsp margarine
Some carrot, parsley, sage, thyme & coriander.
Stew and eat.
My Grandma's mushroom soup:
1 lb mushrooms or one large pack, washed and diced.
Just cover with water.
Dice 2 sticks celery, lots of parsley and 1/3 large onion
Stew until mushrooms shrink and the soup has a semi full flavor of mushrooms.
Once it does, heat pan with 1 tbsp margarine, sautee some more onion and add a tbsp of flour - stir together until browned- add a big scoop full of soup and stir together. Add back to soup and simmer until it has a great mushroom taste.
Add salt, pepper, paprika and serve.
My Grandma's potato soup:
6 large potatoes (or enough to cover bottom of pot - when whole) - peeled and diced, covered with water.
2 celery sticks, chopped and some parsley.
Boil on high until potatoes are done.
While it's boiling chop up a half of one large yellow onion and saute in margarine until done.
Add onions to soup, along with a cup of soymilk and 1 fork of cornstarch.
Add salt, pepper, paprika and serve.
Creamy Tomato Basil Sauce:
2 tsp evoo
4 cloves garlic
28 oz can tomatoes
1 tbsp tomato paste
Pinch of thyme, salt and fresh pepper.
1/3 coconut milk
1/2 cup fresh basil
(Or if you don't have fresh basil add dry basil with the other dry spices. And if you don't have coconut milk, add more tomato paste so it's more thick. Add mushroom too if you'd like. Makes good fettuccine sauce.)
Saute garlic in evoo for 2 mins
Add thyme, salt, pepper (and dry basil if using)
Saute for a couple seconds
Add tomatoes & tomato paste, cover and simmer for 10 mins.
Add coconut milk, simmer 3 more minutes.
Add fresh basil, (Or a lot more dry basil), take off the heat and stir together.
Goes well on top of spaghetti or fettucini noodles
Chickpea Soup:
1 16 oz can chickpeas, liquid and all
1/2 one lemon's juice
2 tbsp evoo
1-2 tbsp Tahini
1/2 tsp salt
2-5 cloves garlic, minced
6-8 mushrooms, chopped
Kale
Coriander, cayenne pepper, a few cloves if you have any.
Use 1 tbsp olive oil to saute the minced garlic, or mushrooms if you want.
Add can of chickpeas, tahini, salt, coriander and simmer for a little.
When it starts to bubble a lot add the mushrooms, cayenne cloves, kale and remaining tbsp of olive oil.
When you're able to easily squish the chickpeas and the mushrooms are more soft, it's ready to eat.
I did this when I was out of cumin to make hummus, and felt like making a warm soup with some extra vegetables. It was really good.
Cookie Cake:
I used this recipe for "happy vegan cookies" as a base.
http://vegweb.com/index.php?topic=6391.0
Last time I made them I made it as the instructions said, and it came out way under cooked and too soft, so I put them back in the oven and burn the majority of them. I still ate them, softening them with milk, but I like semi-hard cookies, not soft chewy cookies, not rock hard cookies, just semi hard.
Anyway, I replaced the oil mostly with melted butter before adding it in, but didn't have enough for a full 1/2 cup so I just added a little canola oil to make up with it.
I added 2 egg replacers to make it stick better, whole wheat flour instead of white, (More fiber, yo, but gives a different flavor), added cinnamon to the mix and topped it with cinnamon and brown sugar before baking in the oven for about 20-30 mins.
It came out delicious.
Fakes Soupa
(Greek Lentil Soup)
http://greekfood.about.com/od/soupsstews/r/fakessoupa.htm
Easy Lentil Soup:
1/2 lb lentils
4-6 cups vegetable broth
One small onion chopped chunky
One small potato chopped chunky
One carrot chopped chunky
A bunch of left over parsley
1 cap full of canola oil
Garlic powder, sage, basil, salt and pepper
Boil it and when it starts to boil for a while simmer it and eat it when everything's soft.
Pumpkin Pie:
http://blog.fatfreevegan.com/2006/10/and-answer-is.html
Baked Apples:
1 Apple halved and cored
1 tbsp maple syrup
A little brown sugar
Cinnamon
Bake in oven until apple is soft.
Fast Mexican Rice & beans
http://www.wikihow.com/Make-Spanish-Rice
Omit chicken cubes and replace water with vegetable broth. Cut up and add some bell pepper for veggies.
Meanwhile drain beans completely and add into a bowl, then add just enough beany liquid to make sure it doesn't dry out. Heat in microwave for 3 minutes then while hot puree in a food processor/blender/magic bullet. Add a little extra left over onion to make it taste better.
Once completely creamy and the rice is done, combine and add hot salsa for a really awesome tasting easy dinner.
Chocolate Pudding:
http://www.silksoymilk.com/recipes/silk-chocolate-pudding
(I used almond milk instead of soy and everyone loved it.)
I'm not including the ones that were fast, but not really all that tasty, to me.
Fast Bean Burritos
You'll need one can of organic black beans mostly drained in a small cereal bowl, microwaved for 4 mins, covered. Once done shmoosh them with a fork, then added spices of ground cumin, crushed red pepper, garlic powder; some chili pepper and oregano; just a little bit of Taco Sauce, salt and pepper. And add some extra Pace Picante hot salsa if you want into the mix.
Heat all of that up for 2 more minutes in the microwave.
Scoop onto whole wheat flour tortilla, and add the traditional taco toppings of kale (or lettuce, but I find kale tastes better), tomatoes, bell pepper, tofutti sour cream, more salsa, and wrap.
Mmmm...
Sandwich:
Another recipe which I made in a hurry was a sandwich I made with an It's All Good 'Chicken' breast, cooked a little in a pan, then adding 3 chopped mushrooms, spinach, carrots, tomato, onion and olive oil separate from the breast for a little. Then cook the chicken breast a little longer in the veggies to get some of the juices. Transfer over to veganaise/mustard bread, and eat.
Tiny Garlic Potatoes:
Not really a main/fast to cook food, but new potatoes, tons of olive oil and fresh garlic baked together for about 1 hour on 250* makes delicious tiny potatoes.
Avocado/Onion/Bean sprout salad:
Mix together 1-2 avocado, slice peelings of an onion as thin as you can over top of the avocado, as much as you'd like, top with mung bean sprouts and Italian dressing.
Soups:
I got the two following out of the book The Great American Detox Diet by Alex Jamieson, so I didn't think them up. But damn, they were tasty.
I just wish it was easier to find veggie broth where I live, instead of only chicken broth wherever I go. Seriously, I think the only vegetarian veggie broth that's at any of my local stores is Swanson's Vegetable broth.
You might need to use a little bit more broth while cooking, if you like your soups a little more thin. Especially with the carrot soup.
Corn, Mushroom, and Potato Chowder:
3 tbs evoo, divided
2 cups chopped onions
6 cups vegetable broth
3 cups cubed potatoes
1 tsp salt
1/2 tsp pepper
4 ears of corn scraped into a bowl, or one 10oz pack of frozen corn kernels.
1 cup thinly sliced mushrooms
(Optional) Fresh parsley
1. Heat 6-8 quart pot over med heat. Add 2 tbs oil and saute onions for 5 mins, stirring
2. Add 3 cups veggie stock, potatoes and salt and pepper. Cover, bring to a boil, then reduce heat to a simmer and cook for 10 minutes, or until the potatoes are tender.
3. Add corn and remaining stock and cook for 5 more minutes.
4. While corn cooks, heat up another skillet with the remaining 1 tbs of evoo and saute the mushrooms for 5 minutes. Add to soup.
5. Garnish with parsley and eat.
(I suggest adding a little more mushrooms and less corn over all.)
Creamy Carrot Soup:
1 tbs evoo
1 cup chopped onion
2 cloves garlic, minced
2 tsp salt (I didn't use any, but I thought it came out nice.)
1 tsp fennel seeds
4 cups coin sliced carrots
4 cups vegetable stock
(Optional) Fresh dill or parsley.
1. Heat 3 quart pot over medium heat and add oil.
2. Add onion, garlic and salt and saute for 4 minutes, stirring often and coating veggies with evoo.
3. Add fennel seeds, carrots and broth, cover and bring to a boil over high heat.
4. Reduce heat to medium and cook for 20-30 minutes, until carrots are tender.
5. Blend soup with blender, 1 cup at a time, or with an immersion blender until smooth.
6. Serve hot and garnish with dill/parsley.
A soup recipe I combined from two other soup recipes. They both seemed to leave something out, and I combined it all together to make it taste better.
Minestrone Soup
Ingredients:
* 4 cups vegetable broth (One whole Swanson's veggie broth pack)
* 3 cups diced tomatoes
* 1 tbsp chopped fresh basil & parsley
* 1/2 tsp oregano
* 2 carrots, chopped
* 2 stalks celery, chopped
* 1/2 onion, chopped (I decided to omit the onion)
* 3 zucchini, chopped ( I decided to omit the zucchini)
* 1 cup green beans, chopped (Or one can)
* 3 cloves garlic, minced
* 1 bay leaf (I used 3 crumbled)
* 1 16 oz can of Northern Beans (I added this in from another recipe)
* salt and pepper to taste
* 1 1/2 cups macaroni pasta (I used a half a box of Rotini pasta, I thought it would go better with the soup instead of something that reminds me of mac&cheese.)
I think I also added more spice and garlic than what it called for too, just for taste. And it needed just a little bit of salt. But really simple to make, because all you do is throw in the stuff and that's it. Slice the carrots thinly though unless you like crunchy carrots in your soup.
Preparation:
In a large pot, combine all the ingredients except the pasta. Simmer over low heat for at least one hour, or until vegetables are tender.
Add the pasta and bring to a slow simmer. Cook for another 20 minutes, or until pasta is done cooking.
Green Bean Casserole:
http://blog.fatfreevegan.com/2006/11/best-vegan-green-bean-casserole.html
Lentil soup:
http://muffintop.wordpress.com/2006/09/24/a-lentil-soup-for-writers/
(I replaced chicken broth with vegetable broth, and added extra cumin, braggs liquid aminos, a splash of vinegar and a little extra garlic powder.)
((Add peanut/almond butter and cinnamon for a unique taste))
Crepes:
http://allrecipes.com/Recipe/Vegan-Crepes/Detail.aspx
Add 2 tbsp cocoa powder or vanilla to recipe to make chocolate/vanilla crepes.
Hummus:
1 16 oz can chickpeas
1/4 cup liquid from chickpeas
1/2 one lemon's juice
2 tbsp evoo
1 1/2 tbsp Tahini
1/2 tsp salt
2-5 cloves garlic.
Spices: Cumin, Coriander, paprika
Blend all except paprika and garlic together. Mince garlic separate and add to the mixture, blend a little more to mix, top with paprika, a little extra lemon juice, cumin and coriander.
Muddy Buddies/Puppy Chow:
9 cups square rice cereal
1/4 cup margarine
1 cup chocolate chips
1 tsp vanilla
1/2 cup peanut butter
1 1/2 cup powdered sugar
Directions: Add pb, chocolate chips and margarine to bowl, microwave 30 secs or until it can be stirred smoothly. Stir in vanilla, pour mixture over cereal and stir.
Add to large 2 gallon plastic bag, cover with powdered sugar, shake until fully coated and consume.
Tomato Basil Sauce
Any tomatoes around
5 cloves garlic
Thyme, Italian seasoning
2 tbsp evoo
Salt, parsley & fresh/dry basil
Cook at a simmer, covered
Vegetable rice:
1/2 cup wild rice
1 cup water
1 tbsp margarine
Some carrot, parsley, sage, thyme & coriander.
Stew and eat.
My Grandma's mushroom soup:
1 lb mushrooms or one large pack, washed and diced.
Just cover with water.
Dice 2 sticks celery, lots of parsley and 1/3 large onion
Stew until mushrooms shrink and the soup has a semi full flavor of mushrooms.
Once it does, heat pan with 1 tbsp margarine, sautee some more onion and add a tbsp of flour - stir together until browned- add a big scoop full of soup and stir together. Add back to soup and simmer until it has a great mushroom taste.
Add salt, pepper, paprika and serve.
My Grandma's potato soup:
6 large potatoes (or enough to cover bottom of pot - when whole) - peeled and diced, covered with water.
2 celery sticks, chopped and some parsley.
Boil on high until potatoes are done.
While it's boiling chop up a half of one large yellow onion and saute in margarine until done.
Add onions to soup, along with a cup of soymilk and 1 fork of cornstarch.
Add salt, pepper, paprika and serve.
Creamy Tomato Basil Sauce:
2 tsp evoo
4 cloves garlic
28 oz can tomatoes
1 tbsp tomato paste
Pinch of thyme, salt and fresh pepper.
1/3 coconut milk
1/2 cup fresh basil
(Or if you don't have fresh basil add dry basil with the other dry spices. And if you don't have coconut milk, add more tomato paste so it's more thick. Add mushroom too if you'd like. Makes good fettuccine sauce.)
Saute garlic in evoo for 2 mins
Add thyme, salt, pepper (and dry basil if using)
Saute for a couple seconds
Add tomatoes & tomato paste, cover and simmer for 10 mins.
Add coconut milk, simmer 3 more minutes.
Add fresh basil, (Or a lot more dry basil), take off the heat and stir together.
Goes well on top of spaghetti or fettucini noodles
Chickpea Soup:
1 16 oz can chickpeas, liquid and all
1/2 one lemon's juice
2 tbsp evoo
1-2 tbsp Tahini
1/2 tsp salt
2-5 cloves garlic, minced
6-8 mushrooms, chopped
Kale
Coriander, cayenne pepper, a few cloves if you have any.
Use 1 tbsp olive oil to saute the minced garlic, or mushrooms if you want.
Add can of chickpeas, tahini, salt, coriander and simmer for a little.
When it starts to bubble a lot add the mushrooms, cayenne cloves, kale and remaining tbsp of olive oil.
When you're able to easily squish the chickpeas and the mushrooms are more soft, it's ready to eat.
I did this when I was out of cumin to make hummus, and felt like making a warm soup with some extra vegetables. It was really good.
Cookie Cake:
I used this recipe for "happy vegan cookies" as a base.
http://vegweb.com/index.php?topic=6391.0
Last time I made them I made it as the instructions said, and it came out way under cooked and too soft, so I put them back in the oven and burn the majority of them. I still ate them, softening them with milk, but I like semi-hard cookies, not soft chewy cookies, not rock hard cookies, just semi hard.
Anyway, I replaced the oil mostly with melted butter before adding it in, but didn't have enough for a full 1/2 cup so I just added a little canola oil to make up with it.
I added 2 egg replacers to make it stick better, whole wheat flour instead of white, (More fiber, yo, but gives a different flavor), added cinnamon to the mix and topped it with cinnamon and brown sugar before baking in the oven for about 20-30 mins.
It came out delicious.
Fakes Soupa
(Greek Lentil Soup)
http://greekfood.about.com/od/soupsstews/r/fakessoupa.htm
Easy Lentil Soup:
1/2 lb lentils
4-6 cups vegetable broth
One small onion chopped chunky
One small potato chopped chunky
One carrot chopped chunky
A bunch of left over parsley
1 cap full of canola oil
Garlic powder, sage, basil, salt and pepper
Boil it and when it starts to boil for a while simmer it and eat it when everything's soft.
Pumpkin Pie:
http://blog.fatfreevegan.com/2006/10/and-answer-is.html
Baked Apples:
1 Apple halved and cored
1 tbsp maple syrup
A little brown sugar
Cinnamon
Bake in oven until apple is soft.
Fast Mexican Rice & beans
http://www.wikihow.com/Make-Spanish-Rice
Omit chicken cubes and replace water with vegetable broth. Cut up and add some bell pepper for veggies.
Meanwhile drain beans completely and add into a bowl, then add just enough beany liquid to make sure it doesn't dry out. Heat in microwave for 3 minutes then while hot puree in a food processor/blender/magic bullet. Add a little extra left over onion to make it taste better.
Once completely creamy and the rice is done, combine and add hot salsa for a really awesome tasting easy dinner.
Chocolate Pudding:
http://www.silksoymilk.com/recipes/silk-chocolate-pudding
(I used almond milk instead of soy and everyone loved it.)
