Recipes Of The World

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Recipe submitted by ElizabethAshley, 06/25/09

Yummy Vegan Oatmeal Raisin Cookies

Ingredients (use vegan versions):

    1 cup whole wheat flour
    1 cup oatmeal
    1/2 cup granola, ground
    1/2 cup walnuts, or any nut that you prefer, ground
    1/2 cup shredded unsweetened coconut
    1/2 cup raisins
    1 tablespoon cinnamon
    A pinch sea salt
    1/2 cup olive oil
    2/3 cup agave
    2/3 cup brown rice syrup
    1 tablespoon vanilla extract

Directions:

1) Preheat oven to 325 degrees Fahrenheit.

2) Using a blender or food processor, blend the granola and walnuts until they are a powdery texture with just a bit of chunks from the walnuts.

3) In a large mixing bowl, add fl…

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Recipe submitted by Mitupogo, 06/24/09

Chocolate Chip and Raisin Cookies

Ingredients (use vegan versions):

    2 cups flour
    2 teaspoons baking powder
    1/2 teaspoon salt
    1/2 to 2/3 bags of vegan chocolate or carob chips
    2/3 cup agave sweetener
    1/2 cup oil or earth balance margarine
    1 teaspoon vanilla
    1/2 to 2/3 cup raisins
    1 Ener-G Egg Replacer "egg" from 1 tablespoon powder, 3 tablespoon raisin water (see below)
    walnuts

Directions:

Preheat oven to 350 degrees Fahrenheit.

1. Put 2/3 cup raisins in a bowl and cover them with water. Microwave 3 minutes and let cool to room temperature. If you use margarine instead of oil, melt that and let it cool to …

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Recipe submitted by HappyCianci, 06/23/09

Easy Chilaquiles

Ingredients (use vegan versions):

    1 large handful corn tortilla chips
    1/2 cup Mexican salsa
    1/4 cup bell pepper, diced
    1/2 cup cooked  black, kidney, or Mexican red beans
    1 tablespoon cilantro, chopped
    1 green onion, chopped
    1/2 small tomato, chopped
    1 cup cabbage, shredded

Directions:

Using good salsa and good chips is the key to making the best chilaquiles!  I used TJ's Veggie and Flaxseed Tortilla chips, and their Tomatillo and Roasted Yellow Chili Salsa.  YUM.

1) In a medium pan, heat a small amount of olive oil and add tortilla chips and bell pepper. Pour salsa over chips and toss to coat…

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Recipe submitted by vege girl, 06/18/09

Namibia Greens

Ingredients (use vegan versions):

    1-2 large cloves garlic, minced
    1/2-1 onion, chopped
    1 large bunch mustard greens, chopped
    1 can diced tomatoes, drained
    olive oil
    salt and pepper to taste

Directions:

1) Saute garlic and onion in olive oil until soft.  Add greens, salt, and pepper until wilted.  Add tomatoes and cook until greens are desired softness.  Enjoy served over polenta.

Source of recipe: My neighbor from Namibia, Africa brought a dish over made with greens and served it over something very similar to polenta. This is my take on her homeland dish.

Makes: 4-6 servings, Preparation time: 5 minutes, …

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Recipe submitted by xjillx, 06/18/09

Semi Authentic Green Chile

Ingredients (use vegan versions):

    1/2 onion, chopped into large piece
    3 cloves garlic, minced
    2-3 tablespoons olive oil
    3 tablespoons all purpose flour
    2 cups vegetable broth (I used chicken flavored vegan bouillon and water, or just plain water)
    4 tablespoons Bragg's Liquid Aminos
    4 tablespoons (or more if you like spicy) chopped green chile (I used Bueno Foods brand)
    1 can diced tomatoes
    1 teaspoon cumin
    salt and pepper to taste

Directions:

1) Saute garlic and onions in olive oil on medium high heat until onions are translucent. Lower heat and and add flour to make a paste. Let …

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Recipe submitted by amymylove, 06/17/09

Spicy Korean Kim Chee Rice

Ingredients (use vegan versions):

    1 1/2 cups white calrose rice
    2 cups water
    1 cup prepared Kim Chee (recipe is on this site under cabbage)
    Sriracha hot sauce, to taste
    Sweet chili sauce, to taste
    Vegan buttery spread, to taste
    1 small white onion, sliced
    1/2 cup sliced green onions
    1/2 cup frozen veggies of choice (corn and peas taste good)

Directions:

The Kim Chee on this site needs to sit in the fridge for a day so you will have to prepare your Kim Chee before you can make this recipe. I used daikon, nappa cabbage, and bok choy for my pickling veggies.

1) Put calrose rice and 2…

Yes yes I know it’s June and it’s not apple season here yet, but we make cooked apples every year and freeze them, we grow our own walnuts and thyme, and this was just plain good, so there. Remarkably it is the middle of June in Sacramento and we haven’t had a day over 90 degrees in weeks, in fact, it’s barely been getting up to the 80s. So, the oven is still in use. Ever have one ingredient that you have left over from something so you devise an entire recipe around it? I had some gorgonzola cheese begging to be eaten, some puff pastry in the freezer, and my mother’s book club potluck event at our house coming up. Apples and walnuts we always have on hand. Apples, walnuts, gorgonzola, thyme, and honey make up the filling of these mini-turnovers and let me tell you, this is a great combination. Put the filling on a pizza, keep the apples fresh and make a gorgonzola version of Waldorf salad, or place it on a flour tortilla and roll it up and eat it as a wrap, whatever you do these ingredients belong together. Big hit at the book club too, nary a turnover was left.

Continue reading “Apple Walnut Gorgonzola Turnovers” »

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Recipe submitted by ellen00a, 06/11/09

Gado Gado

Ingredients (use vegan versions):

    1/4 cup crunchy peanut butter
    1/2 cup warm water
    1 large clove garlic, minced
    1 tablespoon lime juice or rice vinegar
    1 tablespoon molasses
    1-2 tablespoons soy sauce
    1/2 package rice stick (the wide ones)
    hot water
    1 lb. extra firm tofu, pressed
    1 teaspoon oil
    1/2 teaspoon ground ginger
    sauteed veggies to taste: matchstick carrots, broccoli, spinach, etc.
    crushed red peppers to taste

Directions:

In a small saucepan over medium heat, whisk together peanut butter and water. Add garlic, lime juice, molasses and soy sauce.  Simmer until sauce thickens, a…

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Recipe submitted by di-wineanddine, 06/08/09

Palak Paneer

Ingredients (use vegan versions):

    1 lb raw spinach
    1/3 cupcashews
    1/2 onion, minced
    3 oz. tomato paste (or 1 tomato)
    2 tablespoon vegan margarine
    1 tablespoon cilantro
    1 teaspoon ginger
    1 teaspoon turmeric, ground
    2 cloves garlic, minced
    1/2 teaspoon ground cayenne
    1/2 teaspoon cumin, ground
    1/2 teaspoon corriander ground
    salt to taste
    tofu cubes (raw or fried)

Directions:

In medium pot over low heat, melt 1 tablespoon vegan margerine and add the cayenne pepper and spinach. A pound of spinach may sound like a lot, but it cooks down dramatically. Feel free to use fresh gr…

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Recipe submitted by zfanatique, 06/08/09

Stella's Vegan Semolina cookies

Ingredients (use vegan versions):

    1 1/2 cups semolina flour
    1/2 cup all-purpose flour (I used Arrowhead Mills Organic)
    1 cup light brown sugar (I used Florida Crystals brand)
    2 teaspoons baking powder
    1/2 teaspoon salt
    1/4 teaspoon allspice or cinnamon
    1/2 cup oil (I used canola)
    1/4 cup water
    1 teaspoon real vanilla extract
    1/2 teaspoon orange blossom water (optional)
    vegan chocolate chips to push into cookies

Directions:

Preheat oven to 350 degrees Fahrenheit. Combine flours, baking powder, salt, and allspice in a bowl and mix well. In a separate bowl, place…