Vegan Cookbook Vegan Recipes Celebrates Vegan Anniversary

RushPRNews: Vegan Recipe Cookbook Celebrates 70 years of Vegan

Vegan Pizza?

Vegan Bannoffee Pie?

Dairy Free Chocolate  walnut Ice Cream?

Vegan Omelette?

Creamy Oyster Mushroom baskets?

Black forest chocolate Cake?



This cookbook now on Kindle £3.99



veg.gy/K7B4L 

Vegan Thanksgiving / Christmas Recipe Ideas for Vegetarians

Vegetarian Vegan Thanksgiving / Christmas Recipe idea with cranberries

“Turk-ish” Christmas Strudel

Options for Vegetarians and Vegans are usually woefully inadequate and  fail to live up to expectations for a celebration Thanksgiving or Christmas dinner. So many chefs don't have the imagination or training to concoct a delicious and healthier alternative to traditional Thanksgiving and Christmas fayre. Some chef's are just too arrogant and conceited to realise that the world has moved on since they first started cooking dishes and that many more people are eating more vegan food for various reasons such as the Environment (like Director James Cameron) for Health (like President Bill Clinton) or for animal welfare reasons (like Boxer Mike Tyson)

Fry's Vegetarian have a selection of recipes for Thanksgiving and Christmas that use their vegan, kosher, halal meat free meats. The recipes have a nod to the traditional with meaty texture and taste but a big emphasis on vegetables too. Chefs should be able to keep everyone happy with these kind of dishes be they allergic to shellfish, dairy intolerant, meat free, vegan or kosher.

THANKSGIVING CHRISTMAS VEGAN MENU 

Scampi - ish Vegan Fish Free Seafood Cocktail

Fry's vegan crispy pops on a bed of salad with a tangy dressing reminiscent of prawn or scampi cocktail

Christmas Turkey - ish Vegan Chestnut and Cranberry Strudel

With roast vegetables and dairy free cheesy kaleb and Herby beanie stuffing balls

Dessert

Serve with a traditional nutty christmas pudding and custard made with cornflour, vanilla and oat or almond milk

Finish with port wine and a cheese board of Vegusto award winning dairy free vegan cheese 

Thanksgiving / Christmas vegan Party Snacks

Christmas / Thanksgiving vegan snack - savoury mince pie

For vegan party snack recipes also try these Thanksgiving / Christmas vegan Frys ideas

Savoury Vegan Mince Pies using Frys beef style mince

Mini Polony vegan Pizzas using Frys vegetarian legendary polony and Vegusto Melting Vegan Cheese

Thanks to Veggievision and Foods for Life

Traditional Vegan/Vegetarian Festive Roast Dinner Recipe

Vegan cooking on Vegusto TV - Thanksgiving / Christmas Roast Dinner Recipe for Vegans and Vegetarians

Tony Bishop-Weston back in the kitchen(Ultimate Book of Vegan Cooking - see below) cooks up a festive /christmas / Thanksgiving roast dinner using delicious Vegusto products and a rainbow of vegetables including, roast parsnips, curly Kale with cheese and peas (using the Vegusto award winning vegan free-from dairy free cheese sauce), orange carrots with coriander and of course roast potatoes.

Marmite Smoothie ? Another Recipe

Marmite Smoothie ? Again ?

Cucumber, cherry and Apple Marmite Smoothie

I know, I know but Marmite is the new black apparently, anyway we tried this Marmite smoothie recipe.

250ml Orange Juice (or grapfruit)
160g Frozen Cherries
1 Apple (remove core)
80g of Cucumber
80g Curly Kale (chopped)
8 g Marmite
1 x Slice of Fresh Ginger
4 x Vegetarian / Vegan Omega 3 DHA / EPA Supplement Capsules

Blend until smooth smoothie - slice of cucumber to garnish

This is equivilent to about 6 x 80g portions of your 5 a Day fruit and vegetable quota so even if you shared it that's still 3 portions of fruit and veg and 400mg each of long chain Omega 3 DHA

Anti-Oxidant Rch Smoothie Recipe

Vegan Smoothie shake recipe

Provamel Lime and Lemon Balm Yogurt Smoothie with Lavender and Goji Berries

Preparation Time: Less than 5 mins
Serves: 1
Ingredients:
300ml Provamel Lime and Lemon Balm Yogurt
4 frozen strawberries
1 tbsp Goji berries
1 tsp lavender syrup or ¼ tsp lavender flowers

If not sweet enough for your tastebuds add 1 tsp of maple syrup

Method:
- Add the Provamel Lime and Lemon Balm Yogurt to a blender along with the rest of the ingredients and blitz until smooth. Pour into a glass and enjoy for its relaxing qualities and powerful nutritional ingredients.

Vegetarian Vegan Haggis Recipe from Scottish Cookbook

Scottish Vegetarian Vegan Scots Haggis Recipe - Vegan Cookbook

OK found it! Vegan Scottish Haggis recipe from Scotland's legendary Award winning Vegan Guest house Taigh Na Mara on the shores of Lochbroom nr Ullapool and Tony Weston (Remember him?) Happy Burns Night / Day

Vegan Main Course Recipes - Vegetarian/Vegan HAGGIS

Wee Scottish beastie, and mashed root vegetables - Main

The Haggis is a traditional Scottish game played as part of a dinner ceremony most usually on St Andrews Day, at New Year, on Burn's Night (25th January) or whenever there are tourists about. Burn's night celebrates the birthday of the man who wrote "should auld acquaintance be forgot" and other famous Scottish ditties.
Haggis is actually a pudding but served for main course in keeping with other confusing Scottish traditions like a wee dram meaning a very large whisky or "fine day" meaning it's only rained 5 times since breakfast. One of the main ingredients of Haggis is oats so it's easy to make a vegan version and there were about 5 different ones available last time we counted. There's even a tinned one (without legs) that's exported all over the world. The nearest thing to it is something like nut/meatloaf or faggots but lighter and fluffier because it is usually boiled.
If they don't sell the little fellows in your part of the world try this recipe.
Serves 4
Ingredients
4 potatoes, peeled and quartered
1 swede turnip, peeled, very finely chopped (or squash)
1 teaspoon finely chopped fresh root ginger
125 g (4 oz) porridge oats
50 g (2 oz) coconut oil
1 Onion, chopped
4 mushrooms, chopped
1 carrot, scrubbed and finely chopped.
200 g (7 oz) cooked kidney beans, chopped
3 teaspoons yeast extract
2 teaspoons ground black pepper
½ teaspoon cayenne pepper
1 teaspoon chopped parsley
1 teaspoon chopped thyme
1 teaspoon chopped sage
2 tablespoons rapeseed oil
50 g (2 oz) walnuts, chopped
½ teaspoon powdered nutmeg
2 tablespoons Lime juice
1 tablespoon whiskey or balsamic vinegar
1 tablespoon tamari soy sauce
For the mash
2 tablespoons vegan margarine (free from hydrogenated oils)
1 tablespoon soya cream
salt and pepper
½ teaspoon chopped rosemary
Method
1. In a large saucepan bring the potatoes to the boil in water and simmer for 30 minutes until soft.
2. In another saucepan of boiling water simmer all but 125 g (4 oz) of the swede with the fresh root ginger for 30 minutes.
3. Meanwhile in a large non-stick frying pan gently toast the oats in 25 g (1 oz) of the coconut oil until golden brown about 2 minutes. Take care to keep stirring to avoid them burning. Put to one side in a dish.
4. Now gently fry the onions, 125 g (4 oz) of the Swede, mushrooms and carrots in the remaining coconut oil for about 10 minutes until the turnips are starting to get soft. Add in the chopped kidney beans and stir until hot.
5. In a large bowl mix up the fried vegetables with the oats and remaining spices, juices, oil and walnuts.
6. Divide mixture into 4 oven proof ramekins, cover each dish with foil and place in a deep sided roasting tray half filled with boiling water in a preheated oven at 180°C (350°F) Gas Mark 4 and broil for 30 minutes.
To serve: Reheat drain and mash the swede and fresh root ginger with the 1 tablespoon of the margarine, salt and pepper. Reheat drain and mash the potatoes with the soya cream, 1 tablespoon of margarine and rosemary. Tip out the wee beastie from the ramekin onto each plate with a few spoonfuls each of the mash potato and swede.
Garnish: With Bagpipe music, a Robert Burns poem or song and a wee dram (a rather large glass) of whisky.

Vegan Selkirk Grace

Some hae meat and canna eat
an Some wud eat that want it
But we're replete and eat nae meat
An sae the lord be thankit

With apologies to descendants of Robert 'Rabbie' Burns by Capt James Tea Cook ex Taigh Na Mara, Lochbroom, Nr Ullapool
see also Macsweens Haggis - Stahley's Haggis

Top 10 Vegan CookBooks Vegan Recipes

Top Ten Vegan Cookbooks - Vegan Recipes, Vegan Cookbook

Interestingly even in the Amazon UK top 10 ' vegan cookbook ' charts the list is mainly American recipe books from the USA. The Complete Book of Vegan Cooking a UK vegan diet recipe book doesn't make it in until number 6 although the same authors, Tony (cook) and Yvonne (nutritionist) Bishop-Weston have another vegan cookbook, The Vegan Cookbook, that currently sneaks in at number 10 despite being out of print.

Tony Bishop-Weston's original legendary hardback Scottish Vegan cookbook, Rainbows and Wellies from over 15 years ago in 1995 , can still be picked up for around £15 on Amazon.

Many of the vegan diet books in the vegan top ten are dedicated to vegan baking recipes as it seems vegans are obsessed with cup cakes and it's spuriously perceived that cakes are the hardest to create.

In fact, as the British Complete Book of Vegan Cooking reveals, vegan cakes and baking is as easy as just leaving out the eggs and adding in a bit of soya milk or rice milk. As long as you have a good balance of protein, fat and sugar and something to emulsify the mix such as cocoa, lemon, vinegar or coffee it's hard to go wrong.

The Ubiquitous Isa Chandra Moskowitz rules the roost in the Vegan diet cook book world with titles such as Vegan cupcakes take over the world and veganomicon, Vegetarian Rose Elliot (the thinking man's Deliah Smith) still gets in the Vegan bestseller list despite her vegetarian status. Rory Freedman and Kim Barnouin with their Skinny Bitch vegan books and Alicia Silverstone with her Kind of Diet have also become vegan diet favourites

New kid on the block in the UK is Yotam Ottolenghi who wrote a vegetarian series in the Observer - not even a vegetarian let a lone a vegan no -one is more surprised than he - Ottolenghi's books have fantastic photography that only The Complete Book of Vegan Cooking comes anything close to - it's clear he loves real food and has an appreciation of vegetables but if it's a vegan chocolate cake or lemon vegan cupcake you are looking for you are going to be sadly disappointed.

Due to her feature on The Oprah Winfrey Show Kathy Freston's book the Veganist has made it into the Amazon bestsellers list, an amazing achievement for a vegan cookbook, but if the guidance on Oprah's website is anything to go by it's more of a 'menu out of a packet' book than a vegan recipe book - I guess that's what most people want. Quick and easy instant vegan meals rather than true recipes and actual cooking.

None-the-less a vegan cookbook in the current Amazon bestsellers list is an amazing achievement, metered only by the fact that Donald Rumsfield book is at Number 1, so what does that say?

World's Most Filling Vegan Dish? Lentil and Eggplant Chile Mole with Cornbread - Health Blog - CBS News

World's Most Filling Vegan Dish? Lentil and Eggplant Chile Mole with Cornbread - Health Blog - CBS News:

To make this a low fat Plantarian recipe * substitute the oil and sugar in the cornbread for apple puree and use some of the broth to saute instead of the oil and add in a handful of chopped olives or some pistachios

 

Lentil And Eggplant Chili Mole

Makes 6 servings
Active cooking time: 15 minutes
Total cooking time: 1 hour

Eggplant and lentils make for a 'beefy' chili that warms you to the core on a cold winter's night. If a little cocoa powder in chili is new to you, don't take my word for its deliciousness. Mexico has been rocking chocolate chili for thousands of years. I prefer plain old green lentils for this dish. They're easy to find and their mellow flavor works well with all the strong flavors of this recipe. Serve with Fresh Corn and Scallion Cornbread (see below), over rice or over a baked sweet potato.

Tip: For spicier chili, add 1/2 teaspoon red pepper flakes when you add the garlic.

Nutrition tip: Lentils are amazingly nutritious little beans (no wonder those vegetarian cookbooks from 70's seem to be all lentil dishes). One half-cup cooked lentils has 9 grams protein, 3.2 grams iron, 179 micrograms folate, and 8 grams of fiber. They're also incredibly affordable - that half cup would cost you around 25 cents. Next time someone tells you it's expensive to eat vegan, tell them 'lentils.'

INGREDIENTS

2 pounds eggplant, cut into 3/4 inch cubes
* 1 teaspoon olive oil
1 small onion, diced medium
1 red pepper, diced medium
3 cloves garlic, minced
1 tablespoon mild chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons dried oregano
1/2 teaspoon ground cinnamon
3/4 teaspoon salt
2 tablespoons unsweetened cocoa powder
1 cup green lentils, washed
4 cups vegetable broth
1 15 oz can diced tomatoes
2 teaspoons agave nectar or maple syrup
Cilantro for garnish (optional)

INSTRUCTIONS

Preheat a 4-quart soup pot over medium high heat. Saute onions and bell pepper in oil until translucent, 5 to 7 minutes. Add garlic and saute for another minute, using cooking spray or a splash of water if it's sticking. Mix in chili powder, cumin, coriander, oregano, salt and cinnamon. Add 1/2 cup of the vegetable broth and the cocoa powder; cook for about 1 more minute, while stirring, to dissolve the cocoa.

Add lentils, vegetable broth, diced tomatoes and eggplant. Cover pot and bring to a boil, keeping a close eye. Once it's boiling, lower heat to a simmer and cook for about 40 minutes, until lentils are tender and eggplant is soft. Mix in agave. Taste for salt and seasoning.

Let sit for 10 minutes or so for maximum flavor. Serve garnished with cilantro if you like.

NUTRITION

Calories: 220
Calories from fat: 20
Total fat: 2 g
Sat fat: 0 g
Trans fat: 0 g
Total Carbohydrates: 39 g
Fiber: 18 g
Sugars: 10 g
Cholesterol: 0 mg
Sodium: 800 mg


Fresh Corn & Scallion Cornbread

Serves 8

INGREDIENTS

1 cup cornmeal
1/2 cup wholemeal flour
1 teaspoon baking powder
*2 tablespoons canola oil
*2 tablespoons sugar
1 cups soymilk
1 teaspoon apple cider vinegar
1/2 teaspoon salt
2/3 cup frozen corn
1 cup scallion, chopped

INSTRUCTIONS

Preheat oven to 350, line a 9x13 baking pan with parchment paper or spray the bottom lightly with non-stick cooking spray.

In a medium bowl, whisk together the soymilk and vinegar. Set aside.

In a large bowl, sift together the dry ingredients (cornmeal, flour, baking powder and salt).

Add the oil and maple syrup to the soymilk mixture. Whisk until it is foamy and bubbly, about 2 minutes.

Pour the wet ingredient into the dry and mix together using a large wooden spoon or a firm spatula. Pour batter into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out clean. Slice into squares and serve warm or store in an airtight container.

NUTRITION

Calories: 160
Calories from fat: 140
Total fat: 4.5 g
Saturated fat: 0 g
Trans fat: 0 g
Fiber: 3 g
Protein: 4g
Cholesterol: 0 mg
Sodium: 80 mg


ABOUT THE AUTHOR

Isa Chandra Moskowitz, author of 'Appetite for Reduction: 125 Fast & Filling Low-Fat Recipes.' Reprinted courtesy Da Capo Lifelong Books.

Scottish Broth Goes Med

Vegan food is a celebration of produce, as is this stew.

Larry Crowe / AP

After years in brown rice limbo, vegan gets hot - Food - MiamiHerald.com:

Nice twist on traditional Scots broth without the Ox's tail and with Sicilian Olives to Mediterranean-ise it.

 To make this recipe Plantarian use some of the broth instead of the olive oil to saute the onions and garlic, keep the lid on the pan to trap in the flavour and nutrients. Cook on a lower heat

Mediterranean Barley Vegetable Stew

Start to finish: 1 hour

2 tablespoons olive oil

3 cloves garlic, minced

2 shallots, finely chopped

2 medium yellow onions, diced

28-ounce can chopped tomatoes, preferably fire-roasted

4 cups (1 quart) vegetable broth

2 sprigs fresh rosemary, minced

1 1/2 cups pearl barley

12-ounce jar roasted red peppers, drained and cut into strips

5 ounces fresh baby spinach

1/2 cup castelvetrano olives, pitted and sliced

Salt and ground pepper, to taste

In a large saucepan over medium heat, place the olive oil. Add the garlic, shallots and onions and saute until soft and translucent, about 6 to 7 minutes.

Add the tomatoes, broth, rosemary and barley, then bring to a simmer. Cover and continue to cook until the barley is tender, about 50 minutes, stirring occasionally to prevent sticking. Stir in the roasted peppers, spinach, olives and 1 cup of water. Cook until the spinach is wilted, about 2 minutes. Season with salt and pepper. Makes 6 servings.

Per serving: 338 calories, 73 calories from fat (22 percent of total calories), 8 g fat (1 g saturated, 0 trans fats) 0 cholesterol, 61 g carbohydrate, 9 g protein, 12 g fiber, 947 mg sodium.

Read more: http://www.miamiherald.com/2011/01/20/2021907/after-years-in-brown-rice-limbo.html#ixzz1BZKhFEJL

Avocado Recipes | California Avocado Commission

Avocado Recipes | California Avocado Commission:

If you just change the Chicken stock for Vegetable stock (lord knows why they didn't think of that!!) the this recipe is not only delicious and nutritious but Gluten free, dairy free, vegetarian, vegan, kosher a true suitable for everyone dish.

Toasted Quinoa & Avocado Salad

Ingredients

• ¾ oz. canola oil
• 1 cup quinoa, rinsed
• 1 cup onion, finely dice
• 1 Tbsp.garlic, minced
• 1 tsp.Mexican oregano, crumbled
• 1 ¼ cups chicken stock
• ½ tsp.salt
• pepper to taste

Avocado Salad

• 1 cup cucumber, peeled, seeded, and diced
• 2 cups tomato, seeded and diced
• 1 cup tepary beans, cooked
• ½ cup red onion, small dice, rinsed
• 1 Tbsp.mint, chopped
• 1 Tbsp.jalapeños, chopped
• 2 Tbsp.cilantro, chopped
• 1 ½ Tbsp.lime juice
• 2 cups avocado, 1/2" dice
• 24 pieces Belgium endive leaves

Top of Form

Bottom of Form

Instructions

1. Heat the canola oil in a saucepot. Add the quinoa and toast, stirring constantly, until golden brown.
2. Add the onions, garlic, and oregano, and stir until aromatic.
3. Add the stock and bring to a simmer.
4. Add salt and adjust the seasonings with pepper. Cover tightly and cook for 20 minutes, or until tender.
5. Place on a sheet pan to cool. Once cool, place the quinoa in a bowl and fold in the cucumbers, tomatoes, cooked beans, onions, mint, jalapeños, and cilantro.
6. Season with lime. Gently fold in the avocado.

Yields: 2 Cups of Fruits and Vegetables and Beans per Serving . Color Group(s): Green, White, Red

Prep Time: Assumes cooking quinoa while cutting vegetables Cook Time: Assumes tossing together

Serving Suggestions:
To serve: Place 1 heaping tablespoon in an endive leaf.

Note: Any kind of bean or legume can be substituted for the tepary beans.

Recipe developed by The Culinary Institute of America as an industry service for Produce for Better Health Foundation. Recipes are based on concepts developed by chefs attending Produce First!

All PBH endorsed recipes meet nutrition standards that maintain fruits and vegetables as healthy foods. Optional ingredients such as salt and pepper listed “as desired” are not included in nutritional analysis.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Vegan Orange Chocolate Mousse with Lemon Muffins: Vegan dessert decadence to finish a dinner party

Vegan Orange Chocolate Mousse with Lemon Muffins: Vegan dessert decadence to finish a dinner party

You can make the mousse sweeterand richer by adding a handful of Medjool dates. Possibly add some Grand Marnier or Cointreau instead of or as well as the Orange Oil.

If you prefer it not so dark you can add some soya cream, serve with dairy free ice cream, or use the dairy free couveture chocolate that's now available.

Win a copy of New Vegan Recipe DVD

Good Life - newsletter - July 2009



Competition! - Win! - Good Life give away 5 vegan recipe DVDs



WDF Productions have recently produced a Cookery DVD entitled THE HEALTHY VEGAN with 37 recipes and top Vegan chefs, Rose Elliot, Tony Bishop-Weston and John Bayley! From delicious Blueberry Pancakes and Smoked Tofu Pate, to tasty raw food alternatives such as Cashew Nut Ice Cream. These healthy and mouth watering selections are a nutritious and rewarding option for any diet.

Healthy Vegan Recipe DVD

World Vegetarian And Vegan News: Healthy Vegan recipe DVD

Perfect for Paul McCartney's Meat Free Monday

Free recipe Video - Twitter

The Complete Book of Vegan Cooking: Everything You Need to Know About Going Vegan, from Choosing Ingredients to Advice on Health and Nutrition: Tony Bishop-Weston, Yvonne Bishop-Weston, Former

The Complete Book of Vegan Cooking: Everything You Need to Know About Going Vegan, from Choosing Ingredients to Advice on Health and Nutrition: Tony Bishop-Weston, Yvonne Bishop-Weston,

Vegan Cookbook

3 Minute Chocolate Cake!

This is a 3 minute version of the 5 minute chocolate cake. Made with good (omega 3 rich)fat and light and fluffy. You can use xylitol instead of sugar for a lower GL version.

3 MINUTE CHOCOLATE MUG CAKE

Ingredients
3 dessertspoons soya or rice milk
2 dessertspoons Vegetable (rapeseed/canola) oil
1 heaped dessertspoon Drinking chocolate powder
1 heaped dessertspoon of soft brown sugar (or 2 dessertspoons of maple or agarve syrup )
1 heaped dessertspoon of self raising wholemeal flour
Method

Into a Coffee mug pour in dessertspoons (cereal spoon) of ingredients in order above (soya milk first)

Mix thouroughly with a teaspoon.

Microwave on full power (900-1000w) for 1 minute.

Allow to stand fo a minute

Add a spoonfull of ice cream and eat straight from the mug.


Use this delicious light fluffy chocolate cake recipe carefully or it could change your life and your waistline.

Tony Bishop-Weston - Author of "Rainbows and Wellies" - "Vegan" - "The Complete Book of Vegan Cooking"

www.news.for-vegans.co.uk

Gwyneth Paltrow Vegan Pancakes

Gwyneth Paltrow has a new website and shares her recipe for World Vegan Day Vegan Pancakes from her Website Goop



SERVES: 3 or 4 (makes about a dozen pancakes)

TIME: 15 minutes
1 1/4 cups soy or rice milk
1 tablespoon lemon juice
1 tablespoon vegetable oil
1 tablespoon maple syrup, plus more for serving
1/2 cup buckwheat flour
1 teaspoon baking soda
1/2 cup unbleached all-purpose flour or white spelt flour (substitute rice flour to make pancakes completely gluten-free)
1/2 teaspoon salt
2 bananas, thinly sliced

Mix all the wet ingredients together in a small bowl. Mix all the dry ingredients together in a slightly bigger bowl. Add the wet to the dry and stir just enough to combine – be careful not to over-mix (that’s how you get tough pancakes).

Heat a large nonstick skillet or griddle over medium-high heat (I love Jamie Oliver’s nonstick cookware – it’s so slippery that I don’t need to use any oil or butter). Ladle as many pancakes as possible onto your griddle. Place a few slices of banana on top of each pancake. Cook for about a minute and a half on the first side or until the surface is covered with small bubbles and the underside is nicely browned. Flip and cook for about a minute on the second side. Repeat the process until you run out of batter. Serve stacked high with plent"