Vegan Recipes

[lillibet]

I made dinner tonight for a couple of vegan friends (one of whom is also gluten free). They seemed to like it, so I'm keeping notes:

Tuscan Vegetable Soup - I played around with this recipe--didn't use zucchini, added some tamari for increased umami, pureed everything and then threw in a few handfuls of gluten-free elbows.

Vegan Caesar - I

Comments

[greenquotebook]

I was interested to see the fruit compote recipe, but once the "subscribe now!" ad popped up, covering the already grayed out (by a "email this to.." screen) recipe, I lost interest. Que sera, sera!

Don't these people know you can't click through pop ups with your hands full of flour and dripping raw egg? Grr... ;)

[lillibet]

Ingredients

1 can (28 ounces) pear halves in heavy syrup
1 can (28 ounces) peach halves in heavy syrup
1 can (20 ounces) pineapple chunks in juice
1/2 cup dried apricots
1/2 cup dried prunes
1/2 cup dried cherries or raisins
2 tablespoons packed brown sugar
1/4 cup brandy, if desired (I skipped this)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup slivered almonds, if desired

Directions
1 Heat oven to 375°. Drain canned fruit, reserving syrup and juice; mix syrup and juice. Cut pears and peaches into bite-size pieces. Layer canned and dried fruit in 3-quart casserole or rectangular baking dish, 13x9x2 inches.

2 Mix brown sugar and brandy; pour over fruit. Pour reserved juice mixture over fruit just until fruit is covered; discard remaining juice mixture. Sprinkle cinnamon, nutmeg and almonds over fruit.

3 Bake uncovered about 45 minutes or until bubbly. Serve warm or cool.

[whitebird]

For the usage scenario you postulate, I recommend a Saranwrap encased tablet. (More expensive environmental protection for tablets exist, but Saranwrap works.)