Clipmarks | bunnicula's clips

Turnip and Carrot Fries

Wed, 02 Dec 2009 22:31:34 GMT

clipped by: bunnicula

Clip Source: affairsofliving.blogspot.com

Turnip and Carrot Fries (gluten free, vegan)

serves 2

2-3 turnips

4 carrots

1/4 c gluten free flour or nut/seed meal

cumin, coriander, mustard, and garlic powder, to taste OR other herbs/spices of choice

sea salt or Herbamare

olive oil

Preheat oven to 450* F.
Clean and peel turnips and carrots. Cut into sticks/wedges about 1/4" x 1/2". Place in a large bowl, drizzle with a little olive oil, and toss to evenly coat.
On a plate or tray, mix about 1/4 c millet flour with salt and herbs/seasonings. Transfer fries to flour tray, tossing to coat fries evenly with seasoned flour, working in batches if necessary.
Lightly oil a baking sheet, or line with parchment, and transfer fries to sheet. Place in oven, and bake at 450* for about 15-20 minutes, flipping/stirring occasionally, until fries are slightly crisp and brown and are softened.
Remove from oven, let cool slightly, then dig in!

Tags: carrots, recipes, side dishes, turnip, vegan, vegetarian

Wild Rice with Grilled Vegetables

Wed, 02 Dec 2009 16:45:25 GMT

clipped by: bunnicula
clipper's remarks: *see source for cooking directions*

Clip Source: www.alive.com

Rice:
2 cups (500 ml) brown rice
1 cup (250 ml) wild rice
1 onion, diced
3 cloves garlic, minced
2 Tbsp (30 ml) butter
Zest from 1 lemon
Zest from 1 orange
1 Tbsp (15 ml) fresh parsley, chopped

Vegetables:
2 stalks baby bok choy, cut in half
2 carrots, thinly sliced
2 parsnips, thinly sliced
6-8 stalks asparagus, trimmed
1 cup (250 ml) brussels sprouts, cut in half
1 eggplant, sliced 1/4" (5 mm)
1 zucchini, sliced 1/4" (5 mm)
1 each red and yellow pepper, quartered
2-3 Tbsp (30-45 ml) extra-virgin olive oil
Vegetable seasoning to taste

Tags: bok choy, carrots, eggplant, holiday, main dishes, recipes, rice, vegan, vegetarian, zucchini

Veggie Ragout

Wed, 02 Dec 2009 16:42:02 GMT

clipped by: bunnicula

Clip Source: www.alive.com

Veggie Ragout

2 large Yukon gold potatoes
4 medium carrots, cut into 1 inch (2.5 cm) pieces
5 sticks of celery, cut into 1 inch (2.5 cm) pieces
4 medium roma tomatoes, quartered
1 large white onion, chopped
6 cloves of garlic
half liter vegetable stock
2 bay leaves
2 small stems of thyme (or 3 long leaves of sage)
2 Tbsp (30 mL) butter
2 Tbsp (30 mL) olive oil
Salt and pepper to taste

Sauté all vegetables–except tomatoes–with olive oil. Add vegetable stock and bay leaves. Cook for about 10 minutes. Add tomatoes, thyme, butter, salt and pepper. Cook on low for another five minutes and serve.

Source: alive #209, March 2000

Tags: carrots, celery, main dishes, potatoes, recipes, soup, tomatoes, vegan, vegetarian

Cabbage Rolls with a Quinoa-Nut Filling

Wed, 02 Dec 2009 16:40:09 GMT

clipped by: bunnicula
clipper's remarks: This is not vegan as written, but I'm sure that you could easily omit the egg.

*see source for cooking directions*

Clip Source: www.alive.com

Cabbage Rolls with a Quinoa-Nut Filling

Cabbage rolls:
1 large head of cabbage
4 cups (1 L) quinoa, cooked
2 cups (500 mL) carrots, finely grated–you also may use pulp leftover after juicing carrots
2 medium size onions, diced
4 Tbsp (60 mL) butter or coconut butter
2 Tbsp (30 mL) Bragg’s all purpose seasoning or tamari soy sauce
4 Tbsp (60 mL) tomato paste
1 cup (250 mL) walnuts, cracked and coarsely chopped
1 free-range egg
dash of cayenne pepper
sea salt to taste if necessary
round toothpicks

Sauce:
1 28-ounce can (798 mL) stewed tomatoes
1 cup (250 mL) water
2 Tbsp (30 mL) Tamari soy sauce or maggi
1/2 tsp (2 mL) herbal salt
1 clove garlic, crushed
salt and pepper to taste
1 Tbsp (15 mL) sour cream

Tags: cabbage, carrots, main dishes, quinoa, recipes, vegetarian, walnuts

Brown Vegan Gravy

Wed, 02 Dec 2009 16:34:14 GMT

clipped by: bunnicula
clipper's remarks: *see source for cooking directions*

Clip Source: tofu-n-sproutz.blogspot.com

Rich Brown Non-Cow Gravy

28 oz. Vegetarian "beef" or vegetable broth (I usally use "Imagine" Foods in the aseptic box, but you can mix your own from bullion and water, or do whatever you want).
1 cup coarsely chopped onion
1 cup coarsely chopped fresh mushrooms
1/4 cup coarsely chopped celery
2 Tbs. red wine (the alcohol cooks off, or just use more broth)
1/4 teaspoon thyme
1/2 tsp. sage (1 Tbsp. chopped fresh is awesome here if you have it)
1/8 to 1/4 teaspoon black pepper
2 Tbsp. Earth Balance or other margarine
2 T. all-purpose flour

Tags: gravies, holiday, recipes, sauces, vegan, vegetarian

Bunnicula's New Amplify Page

Wed, 02 Dec 2009 16:31:40 GMT

clipped by: bunnicula
clipper's remarks: I just signed up for Amplify so that I can post to Clipmarks from Safari. Feel free to follow me there - though I will likely cross-post everything to Clipmarks.

-Danielle

Clip Source: veganlibrarian.amplify.com

Name: Danielle
Location: Nova Scotia, Canada
Twitter: @veganlibrarian
Web: craftyveganlibraria...
Bio: A giant brain is basically a giant nerd, and where would a giant nerd be? ... The library!

Posts

Raw Cranberry Ginger Orange Relish

Wed, 02 Dec 2009 16:25:47 GMT

clipped by: bunnicula

Clip Source: tofu-n-sproutz.blogspot.com

Raw Cranberry Ginger Orange Relish

1 (12-ounce) package fresh, raw cranberries, rinsed and drained 3 small Clementine or mandarin oranges, cut in fourths
1 1/2 inch piece fresh ginger, peeled and cut in 3-4 pieces 1 cup raw turbinado granulated sugar

Place half the cranberries, half the orange slices, ginger and sugar in food processor container. Process until mixture is evenly chopped. Transfer to a bowl.
Repeat with remaining cranberries and orange slices. Stir well.
Store in refrigerator or freezer. Best if stored 1 - 2 days before serving.
Serve on holiday entrees, meatballs, loafs, etc...

Makes about 3 cups

Tags: cranberries, ginger, holidays, oranges, recipes, side dishes, vegan, vegetarian

Buckwheat Tabbouleh

Wed, 02 Dec 2009 16:22:49 GMT

clipped by: bunnicula
clipper's remarks: *see source for cooking directions*

Clip Source: glutenfreegidget.blogspot.com

Buckwheat Tabbouleh

Ingredients:
- 1 cup Hulled Buckwheat Groats, rinsed
- 2 cups Water
- 1 large bunch, Curly Parsley, chopped
- 2 Tomatoes, chopped
- 1 Cucumber, chopped
- about 6 Scallions, chopped (green parts only)
- 1 clove Garlic, minced
- 1/2 cup Lemon Juice
- 3/4 cup Extra Virgin Olive Oil
- 2 teaspoons Salt
- 1 teaspoon Light Agave Nectar

Tags: buckwheat, parsley, recipes, salads, tomatoes, vegan, vegetarian

Vegan Cabbage Rolls

Mon, 30 Nov 2009 01:07:44 GMT

clipped by: bunnicula
clipper's remarks: *see source for cooking directions*

Clip Source: shmooedfood.blogspot.com

Cabbage Rolls

This dish can be made in advance and refrigerated; it reheats well.

makes 10 cabbage rolls

1 cup walnuts
1 cup cooked brown rice
1 cup canned garbanzo beans, rinsed and drained
1 cup oat bran
1/2 teaspoon marjoram
1/4 teaspoon thyme
1/4 teaspoon onion powder
2 tablespoons soy sauce
2 tablespoons Dijon-style mustard
18 to 20 large cabbage leaves
1 cup tomato-vegetable juice blend
2 tablespoons freshly-squeezed lemon juice
Salt and freshly ground black pepper, to taste

Tags: vegetarian, vegan, recipes, main dishes, cabbage, rice, walnuts, chickpeas

Nut-Stuffed Zucchini

Mon, 30 Nov 2009 00:27:37 GMT

clipped by: bunnicula
clipper's remarks: *see source for complete & unedited cooking directions*

Clip Source: www.vegalicious.org

1 large zucchini (in England called a marrow)

1 & 1/2 cups mixed nuts, ground

1/2 cup bread crumbs

1 med. onion, minced

3 tablespoons vegan margarine

2 tablespoons parsley, chopped

1 tablespoon thyme, chopped

Cajun seasoning

2 tablespoons water

1/3 cup Balsamic vinegar – reduced to be as thick as a syrup.

Slice the zucchini into rounds about 3 inches thick.

Hollow out the seedy center with a knife

steam them for 5 minutes.

place them in an oiled baking dish.

Grind the mix nuts

put the nuts into a mixing bowl.

Melt the vegan margarine

saute the minced onion.

Add the bread crumbs, parsley and thyme to the ground nuts.

Mix in the sauteed onions with the melted margarine

Season with Cajun seasoning

Add a couple of tablespoons of water,

Fill each of the zucchini cavities

Place in 200 F preheated oven and bake for 15-20 minutes

While the zucchini is baking, pour 1/3 cup of balsamic vinegar in a small sauce pan, bring to a light boil and reduce the liquid until it become a thick syrup. Stir

Tags: side dishes, zucchini, vegan, vegetarian, recipes

Vegan Apple "Cheesecake" Puff with Caramel Sauce

Sun, 29 Nov 2009 23:48:04 GMT

clipped by: bunnicula
clipper's remarks: *see source for cooking directions*

Clip Source: www.vegalicious.org

2 pieces frozen vegan puff pastry, thawed

For the cheesecake filling:

2 apple cut in 1/2″ pieces
1/4 cup apple juice
1 tbs. cornstarch
1 tbs. brown sugar
pinch of cinnamon
1 cup vegan cream cheese or Tofutti
1 apple, peeled and grated
2 tbs. powdered sugar
pinch cinnamon
1/4 cup semolina flour
1 teaspoon vanilla

For the caramel sauce:

1 tbs. vegan margarine
1/4 cup brown sugar
1 tbs. soy milk

Tags: vegan, vegetarian, desserts, apple, puff pastry, recipes

Spicy Sweet Potato Coins

Sun, 29 Nov 2009 23:30:25 GMT

clipped by: bunnicula

Clip Source: 28cooks.blogspot.com

Spicy Sweet Potato Coins

2 sweet potatoes, peeled
1 tbsp brown sugar
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp chili powder
1/2 tsp crushed red pepper (optional)
1/4 tsp salt or seasoning salt
1/4 tsp freshly ground pepper
2 tbsp olive oil

1 tbsp sesame oil

Preheat oven to 425 and cover a baking sheet in parchment paper. Cut sweet potatoes into 1/4" slices and place into bowl. In a small bowl, combine brown sugar and remaining spices. Drizzle olive oil over potatoes and toss well with hands to coat. Sprinkle spices over potatoes and toss well again with hands to coat. Drizzle with sesame oil and toss briefly to coat slices.
Place on parchment-lined baking sheet and place in preheated oven. Bake for 7-10 minutes, then flip. Bake an additional 5-7 minutes, watching carefully to make sure they don't burn. Remove from oven and allow to cool for a few minutes. Potatoes will crisp up more as they cool. Serve and enjoy!

Tags: vegan, vegetarian, side dishes, sweet potatoes

Vegan Burgundy Stew

Sun, 29 Nov 2009 23:19:38 GMT

clipped by: bunnicula

Clip Source: vegandad.blogspot.com

Burgundy Stew

2 tbsp oil
- 1 leek, white and light green part, thinly sliced
- 4 cloves garlic, chopped
- 15 whole pearl onions
- 3 turnips, cubed
- 2 parsnips, sliced
- 2 large carrots, sliced
- 2 large potatoes, cubed
- 2 cups red wine
- 2 cups veggie broth (more, if needed)
- 1 19oz can white beans, drained and rinsed
- 1 tbsp basil
- salt and pepper to taste
- 4 cups baby spinach

- 1/4 cup tomato paste

1. Heat oil in a large pot over medium heat. Saute leeks and garlic for 5-7 mins, until softened and beginning to brown. Add onions, turnips, parsnips, potatoes and fry for 2 mins.
2. Add wine to deglaze the pan, then add veggie broth, beans, and basil. Season to taste, then bring to bubbling. Reduce heat, loosely cover, and simmer for about 20 mins, until veggies are cooked. Add more broth if stew gets too dry.
3. Mix tomato paste into the stew, adding more broth if needed to get a nice thick consistency. Add spinach to the pot and cook for a min or so

Tags: stews, main dishes, soups, vegan, vegetarian, recipes, potatoes, carrots, parsnips, white beans

Vegetarian Baked Beans

Tue, 24 Nov 2009 22:19:59 GMT

clipped by: bunnicula

Clip Source: www.recessionipes.com

Ingredients

1 lb.dried navy beans (NY $1.39)
1 large onion (NY $0.85)
1 tbsp. olive oil (staple)
½ cup molasses (NY $0.99)
1/3 cup dark brown sugar (NY $0.28)
1/3 cup cider vinegar (NY $0.51)
¼ cup ketchup (NY $ 0.18)
2 tbsps dijon mustard (staple)
1/8 tsp cloves (staple)
½ tsp dried ginger (staple)
Pinch of allspice (staple)
Salt (staple)
Black pepper (staple)

Tags: vegetarian, vegan, recipes, main dishes, beans

Chunky Veggie Dip

Sun, 28 Jun 2009 14:14:57 GMT

clipped by: bunnicula

Clip Source: tofu-n-sproutz.blogspot.com

Chunky Veggie Dip

1 cup (8 ounces) Tofutti vegan "sour cream"
1/2 cup vegan mayonnaise

1/4 cup finely chopped seeded cucumber (I use the English cucumbers that don't need to be peeled)
1/4 cup finely chopped jarred roasted red pepper (or pimentos)

1/4 cup chopped green onions

1/4 cup finely chopped radishes

1 to 2 tablespoons cider vinegar
2 garlic cloves, pressed or minced very fine
2 Tbsp. minced fresh parsley
2 Tbsp minced fresh dill (or 1 tsp. dry)

1/4 teaspoon prepared horseradish
1/4 teaspoon salt or to taste
1/4 tsp pepper, or to taste

Directions: In a bowl, combine the ingredients; mix well. Cover and refrigerate. Serve with vegetables for dipping. Yield: 1-1/2 cups.

Tags: vegan, vegetarian, recipes, dips