Recipes Of The World

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Recipe submitted by number5, 07/21/10

Sweet Potato LauLau

Ingredients (use vegan versions):

    8 ti leaves (washed)  OR  aluminum foil (not as good)
    16 luau leaves
    1 yellow sweet potato, cut into 1"-wide rounds
    1 okinawan sweet potato, cut into 1"-wide rounds
    2 to 4 pinches of Hawaiian salt, to taste

    8 pieces of string to tie laulau together (optional)   
    Steamer, Bamboo Steamer, Dutch oven, or Imu (hawaiian outdoor oven)
    Enough water to fill the bottom of your steamer with 1" of water.

Directions:

May add other veggies in the middle of the laulau… In the past I've added carrot (big chunks only). I've also stuffed the middle with baked tofu and sweet po…

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Recipe submitted by pixieveg, 02/27/10

Picadillo Con Arroz y Frijoles (Picadillo with Rice and Beans)

Ingredients (use vegan versions):

    Picadillo:
    1/2 carrot
    1/2 celery
    1 piece of garlic
    1 small onion
    1/2 red bell pepper
    olive oil
    2 cups vegan ?meat? chunks
    1 cup water
    3/4 cup tomato sauce (with pieces of tomatoes is really good)
    1 tablespoon dried parsley
    fresh oregano, minced, to taste
    1 teaspoon nutmeg
    1 teaspoon cinnamon
    1 teaspoon cumin
    salt, to taste
    pepper, to taste

    Beans:
    vegetable oil
    1 piece garlic
    1/4 cup chopped carrot
    1/4 cup  chopped celery
    1 (15-ounce) can pinto beans, drained.
    1 c…

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Recipe submitted by fesenjoon, 02/06/10

Persian Fesenjoon (Pomegranate Walnut Stew)

Ingredients (use vegan versions):

    2 tablespoons vegetable oil
    1 medium onion, chopped
    1 tablespoon turmeric
    1 teaspoon salt
    1 teaspoon pepper
    1/2 teaspoon ground coriander (optional)
    1/2 teaspoon onion onion powder (optional)
    3/4 cup finely crushed walnuts (I use a food processor to crush up my walnuts)
    1-1/2 to 2 cups water
    2 aloo khoshk (prunes) (I buy it from an international grocery store and keep them refrigerated)
    3 to 4 tablespoons pomegranate paste (or molasses) (the more you add the more sour the stew will be)
    3 tablespoons sugar, or to taste

Direction…

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Recipe submitted by madrigal?, 01/13/10

Baharat Spice Mix

Ingredients (use vegan versions):

    4 tablespoons black peppercorns
    2 tablespoons ground coriander OR whole seeds
    2 tablespoons ground cinnamon
    2 tablespoons cloves
    3 tablespoons cumin
    1 1/2 teaspoons ground cardamon OR whole seeds
    4 teaspoons freshly grated nutmeg
    4 teaspoons paprika
    OPTIONAL crushed, dried kaffir lime leaves

Directions:

Very simple.

1) Crush the black peppercorns, the cloves, and the cardamon and coriander seeds, if you're not to use the pre-ground type in a morter and pestle until you have a soft, fairly fine powder.

2) If you like kaffir leaves, crumble them fin…

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Recipe submitted by VeegCurious, 11/23/09

Korean Kimchi Jjigae

Ingredients (use vegan versions):

    2 tablespoons vegetable oil
    1-1/2 cups regular cabbage kimchi
    10 to 12 spring onions, chopped
    3 cloves garlic, chopped
    4 cups water
    1/2 cup chopped mushrooms
    1/2 block organic tofu, cut into pieces

Directions:

1. Put oil in medium soup pot, and heat to sizzling. Add kimchi, spring onions, and garlic. Lightly fry until kimchi begins to break down.  Cover with water. Add mushrooms, and bring to a boil. Reduce heat, and let simmer–the longer the better, as flavor increases with time. 

2. At 10 minutes before removing from heat, add tofu. In Korea, this dish is …

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Recipe submitted by veggydog, 11/23/09

Tiga Dege Na (West African Peanut Butter Stew)

Ingredients (use vegan versions):

    1 tablespoon oil
    3 small onions, chopped
    6 cloves garlic, minced
    1 large (28-ounce) can diced tomatoes
    1 (6-ounce) can tomato paste
    1-1/2 cups vegetable broth
    1/3 cup smooth peanut butter (unsweetened, "natural" type is best)
    1/4 teaspoon cayenne pepper (or more to taste)
    1 teaspoon salt (may reduce if broth is very salty)
    1 teaspoon black pepper
    2 bay leaves
    1 acorn squash, peeled and cubed
    1/2 medium cabbage, cut into thin strips (or a 10-14 oz. bag of cole slaw)

Directions:

1. In a large pot, heat oil.  Add and …

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Recipe submitted by baypuppy, 10/25/09

Homemade Noodles

Ingredients (use vegan versions):

    2 cups flour
    1/4 cup blended silken tofu
    1/4 to 1/2 teaspoon black salt
    1/4 teaspoon baking powder
    2 tablespoons vegan butter
    1 small onion, diced
    1/4 cup soymilk or soy creamer
    Salt and pepper, to taste

Directions:

This is a dish my mom would make when I was growing up. I think it is Polish — her mother would make it. They are a tender, soft "noodle" that is good served with something meaty. I usually make cabbage and steamed seitan sausages to go with these. Yum! The black salt gives them the "eggy" flavor. The original recipe is just eggs and flour, so it was …

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Recipe submitted by sarahsowers, 10/07/09

Cuban Chopped Beef Hash (Picadillo)

Ingredients (use vegan versions):

    1/4 cup olive oil
    1 large onion, diced
    1 large green bell pepper, chopped
    2 garlic cloves, minced
    1/2 teaspoon cayenne pepper
    2 pounds ground veggie beef of your choice
    3 tomatoes, chopped
    1/2 teaspoon ground cumin
    2 tablespoons capers
    1 teaspoon oregano
    Green olives
    Salt and pepper

Directions:

1) Heat the oil over medium-high heat in a large frying pan. Saute the diced onion, garlic, green pepper, and cayenne pepper for 5 minutes, until the onion is transparent. Add the veggie beef and chop and mash the ingredients while stir…

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Recipe submitted by syd, 09/09/09

Korean Tofu Stew

Ingredients (use vegan versions):

    3 cups water
    2 tablespoons red miso
    2 tablespoons brown miso
    3 tablespoons soy sauce
    1 teaspoon vegetable broth powder
    3 garlic cloves, crushed
    1/4 cup sliced onion
    1 pound tofu (medium firm or regular), cut to 1 inch cubes
    1 small potato, chopped medium pieces
    1/2 green bell pepper, cut into 1 inch pieces
    1 small zucchini, halved and sliced
    1/4 cup green onion

Directions:

1) In medium pot, heat water, miso, and broth until boiling.  Add garlic, onion, tofu, potato, and bell pepper.  Cook on medium heat for 12 minutes.  Add zucchini and green onion and …

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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…