Recipes

Okay..you are in the mood for chips and it is not advisable to purchase those Olestra filled chips so what do you do? ...lol..make chips yourself of course.

Yes it means you have to put energy and time into making them but it is much better than eating those commercial chips.

My boys Looove these! I had to try something as they love chips and it is not good for them.

Rich and creamy for special occasions.

INGREDIENTS

250 g lasagna noodles (enough for 4 layers in a 9 x13 pan)

For the Bechamel:
8 tbs vegan margarine
1/2 cup and 2 tbs flour
1 liter (or 1 quart) unsweetened soymilk
salt
pepper
pinch nutmeg

For the vegetables:
1 tbs olive oil
1 medium onion, finely sliced
2 small shallots, finely sliced
1/4 cup fennel bulb, finely sliced
1/4 cup leek, finely sliced
10 medium to large portabella mushrooms, sliced

I just made this, and am eating it as I post!

They sell those instant "apple" oatmeal things, and I've had them and they taste like fake apples, like what they flavor lollipops with, so I had this idea.

I just sort of threw stuff in a pan, so bare with me if you're a measurement weirdo.

Step one: I chopped up two (tiny) Johnathan apples into itty bitty bite size pieces. If your apples are normal sized, one will suffice.

So my team at work, was doing a "potluck" sort of meal, and they asked me to do frybread(a rather popular southwest American tribal dish that my tribe invented). So I was like okay... and through a little hit or miss came up with a vegan alternative to a recipe thats been past down in my family.

WARNING: this is a deep frying recipe, which mean ventilation is neccessary if your doing it inside your house. it can get kinda "steamy"

INGREDIENTS:
3 cups unbleached all purpose flour
2 teaspoons Baking powder
1 teaspoon salt

Lemony Chickpea Stir-fry Recipe

I used Soy Deli Savory Organic Tofu here, but plain is fine too.

2 tablespoon ghee or extra-virgin olive oil
fine grain sea salt
1 small onion or a couple shallots, sliced
1 cup cooked chickpeas (canned is fine, if you don't want to cook up a pot of dried chickpeas)
8 ounces extra-firm tofu
1 cup of chopped kale
2 small zucchini, chopped
zest and juice of 1/2 a lemon

September 3, 2008
Recipes for Health
Grilled Eggplant Panini
By MARTHA ROSE SHULMAN

Eggplant slices are ready in two or three minutes on a panini grill. If you don’t use the slices for panini, you can simply top them with tomato sauce, or chop and toss them with pasta or rice. Alternatively, try them drizzled with vinaigrette and sprinkled with feta and such fresh herbs as mint, parsley, basil or marjoram.

For each panini:

2 to 4 1/2-inch thick slices eggplant (depending on the size of the eggplant)

Salt

Extra virgin olive oil

1 tablespoon pesto (optional)

This sandwich is a staple for me during college football season. And college football season here, and nothing matches the excitement and parity of college football! My LSU Tigers are ranked #7 and coming off their second national championship in four years. I am excited, and this awesome sandwich goes along with the spirit of the college football season.

It's also a quick and easy recipe. Now it might not be especially healthy, but there are far worse things for you. Plus it's simply delicious.

I veganized the dish my aunt always served at Thanksgiving when I lived stateside.

The original omni recipe called for 2 cans of asparagus, a hard boiled egg, cheddar cheese, chopped onion and a can of Campbell's cream of mushroom soup.

Vegan Asparagus Casserole

• 1 block firm or extra firm tofu (300 grams) cut into 1/2 inch pieces
• 1 tbs peanut oil
• 1 small onion, chopped
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Chapter One "Shuck You"
Start out by shucking the corn and skinning the kernels off.

Don't use frozen corn or it will be as bland an unexciting as my last relationship.
Then get your can of coconut milk out and pour it in. Don't forget to lick the lid!

Mix it up together and toss it on the stove on low to medium heat.
Chop up and add the following veggies;

Evil on a baking sheet comes in many forms... THIS is one of those forms....

I saw this recipe a few years ago on TV (you know, where ALL the good, healthy recipes come from...) and I actually made it. It was amazing. However I don't think I've burned off the calories from eating it yet. That was 4 years ago.

The salt, sugar and chocolate combine to create an awesome toffee-like flavor that is VERY hard for vegans to find. This is 100% suitable for non-vegans - they'll love it and it will help them realize that they can stay fat AND be vegan ;-)

INGREDIENTS