Also called cracked wheat, bulgur is a quick-cooking grain with a hearty, nut-like flavour that is used to make the popular Middle Eastern salad Tabbouleh. Fresh or canned tomatoes may be used for this recipe. Cooked chick peas or another type of bean may be added for substance. — posted by <a href=”http://www.recipezaar.com/member/302689″>KristinV</a>
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YUMMY!! If your not able to find vegan powdered sugar than you can make your own with your vegan/organic sugar. Just mix 1 cup sugar & 1 tablespoons cornstarch and either process in blender, food processor, coffee grinder or mill in soymilk machine (just depends on your machines & what you can get away with). Blend until a powder forms & VOILA!! — posted by <a href=”http://www.recipezaar.com/member/1356721″>Mindelicious</a>
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YUMMY!! If your not able to find vegan powdered sugar than you can make your own with your vegan/organic sugar. Just mix 1 cup sugar & 1 tablespoons cornstarch and either process in blender, food processor, coffee grinder or mill in soymilk machine (just depends on your machines & what you can get away with). Blend until a powder forms & VOILA!! — posted by <a href=”http://www.recipezaar.com/member/1356721″>Mindelicious</a>
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YUMMY!! If your not able to find vegan powdered sugar than you can make your own with your vegan/organic sugar. Just mix 1 cup sugar & 1 tablespoons cornstarch and either process in blender, food processor, coffee grinder or mill in soymilk machine (just depends on your machines & what you can get away with). Blend until a powder forms & VOILA!! — posted by <a href=”http://www.recipezaar.com/member/1356721″>Mindelicious</a>
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Peanut sauce makes a nice marinade to grill tofu with, either storebought or homemade. I like 365 peanut sauce, a lot of my homemade attempts didn’t go as well due to faulty blender. There’s a Taste Spotting webpage that always showcases these mouth-watering fritters and I got the idea to make these from seeing a picture of these Thai banana fritters that were coated in rice then fried. I figured that would be delicious for both sweet and savory fritters, and why not tofu? You can make this sweet OR savory, or a little of both! To save on calories, oven-frying works. Prep/cook time does not account for initially drying out the tofu. — posted by <a href=”http://www.recipezaar.com/member/1375473″>the80srule</a>
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This recipe is full of flavor, and it’s easy to make. Your guests will love it. — posted by <a href=”http://www.recipezaar.com/member/6258″>Miss Annie</a>
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Adapted recipe from Gourmet Magazine. — posted by <a href=”http://www.recipezaar.com/member/156862″>Netgirl’s Healthy Cookbook</a>
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Yet another coconut rice; however, this one is a bit different and the flavors are surprising to the tastebuds. You can put this in a rice mold, pop it out, and top with peanuts and/or toasted coconut. Serve alongside stirfried veggies.
From Vegan Fire & Spice, by Robin Robertson — posted by <a href=”http://www.recipezaar.com/member/1356721″>Mindelicious</a>
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I had a craving for hummus but I don’t have tahini. I read that you can replace tahini with peanut butter, so I thought I’d play with an old recipe until I got what I was looking for. I’m really happy with the results! I hope you like it too. Enjoy! — posted by <a href=”http://www.recipezaar.com/member/65502″>Nif</a>
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I found this recipe on the IVU website and throughly enjoyed it and spent some time trying to find it again for ZWT 6. I have now made it public and realised that IVU seems to be copying recipes from Zaar… I am attempting to get this one taken down so that the rightful owner can keep their claim to fame 
— posted by <a href=”http://www.recipezaar.com/member/302689″>KristinV</a>
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A Venezuelan avocado-based sauce, this is lighter and more flavorful than its Mexican cousin guacamole. Adapted from a recipe by George Duran, as reprinted by Tracy Schneider at Al Dente. http://bit.ly/a21B4p — posted by <a href=”http://www.recipezaar.com/member/31807″>DrGaellon</a>
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The Seasoned Sailor and his Sassy’s made port on Santorini. What a beautiful sight! We headed out to the countryside to find loads of fresh herbs. For that reason, we have created a sensational seafood rub using fresh herbs found seaside just at Sunset on Santorini. Try it on grilled veggies too! — posted by <a href=”http://www.recipezaar.com/member/171790″>Dreamer in Ontario</a>
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Serve with a rustic loaf, whole wheat crackers, or a dollop of chevre on top. It’s super healthy, easily adapted to vegetarian or vegan diets, and warms you right up on a chilly day. Did I also mention, it’s bloody delicious!
This recipe yields about 3 quarts. I filled three large yogurt containers and stuck two of them in the freezer and the other in the fridge. It takes a couple days to thaw in the fridge, but it makes a great soup to take to work or school in a small mason jar. — posted by <a href=”http://www.recipezaar.com/member/801973″>Annie Made</a>
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A rich, sweet and spicy (not to mention lucsious) Asian sauce to serve with fish, or to spoon or baste over the the fish while grilling. Great on salmon, also mixed in with rice, but can also be used on tofu or tempeh, grilled vegetables, especially eggplant! Enjoy! Brought to you by the Looney Spoon Phoodies for The Mixing Pot challenge! We may be looney but we are phoodies, after all. We feel it represents our team because we are rich, sweet and spicy! — posted by <a href=”http://www.recipezaar.com/member/37449″>Sharon123</a>
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This is one of my favourite soup recipes. Perfect in winter. It is thick, filling and a little spicy. It is also inexpensive and freezes well. Serve with lebanese bread. — posted by <a href=”http://www.recipezaar.com/member/1190218″>BlackOrchidBettas</a>
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I haven’t tried this recipe yet. I’m posting it because there are so few vegetarian and vegan recipes from Scandinavia. For the vegetarian gravy, you can purchase packaged gravy mixes. Just follow package directions. I’m not sure how much this makes. I’m guessing it would make 4 servings. This recipe was found on earthyfamily.com — posted by <a href=”http://www.recipezaar.com/member/171790″>Dreamer in Ontario</a>
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This recipe is adapted from Lundberg Rice. You can throw in any or all of the optional ingredients, servings are calculated using all optional ingredients - ENJOY!!! — posted by <a href=”http://www.recipezaar.com/member/1356721″>Mindelicious</a>
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This recipe is adapted from Lundberg Rice and uses brown rice syrup instead of HFCS or regular processed white sugar. You will need a candy thermometer for this one. Feel free to add in a mixture of nuts where it calls for peanuts or even pretzel pieces for some of the popcorn. What a tasty treat!! — posted by <a href=”http://www.recipezaar.com/member/1356721″>Mindelicious</a>
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Yummy Pumpkin layer cake with creamy pumpkin cream cheese center, topped with streusel crumb baked in one cake pan!
This might replace my love of chocolate. — posted by <a href=”http://www.recipezaar.com/member/915834″>KMuchetti</a>
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Vegan, high protein, comforting noodle soup!
I used Schaer gluten-free tagliatelle noodles: http://www.schaer.com/en/gluten-free-products/tagliatelle/
I used NOW Foods textured soy protein chunks:
http://www.nowfoods.com/?action=itemdetail&item_id=3661
I used my Recipe #264657 for the seasoning. You could use Italian seasonings or something you like for a basic soup. — posted by <a href=”http://www.recipezaar.com/member/446143″>yogiclarebear</a>
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This is modified from Kate Rodriguez’s recipe on suite101. She says that "One of the most popular and enduring dishes in Germany is lentil stew (Linseneintopf), a tasty blend of lentils, vegetables and broth, adaptable to different tastes." I say: it’s veggies and lentils! (Meat is only optional, and you’ll find this dish quite satisfying without!) — posted by <a href=”http://www.recipezaar.com/member/293410″>White Rose Child</a>
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From Sainsbury magazine June 2010 — posted by <a href=”http://www.recipezaar.com/member/718054″>pornstarbarbie</a>
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This bean curry is smooth, creamy, slightly sweet and lightly coconutty, Its delicious as a meal in itself with some vegetables on the side. — posted by <a href=”http://www.recipezaar.com/member/302689″>KristinV</a>
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Posting this for ZWT - it’s from an old German cookbook. I look forward to trying this with beets fresh from the garden. You can use fresh horseradish if you dare….in which case just use 1 tsp grated. Note that this needs to sit for a day before serving, not included in the prep time. — posted by <a href=”http://www.recipezaar.com/member/953275″>magpie diner</a>
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Years ago, my German step-Grandmother gave me a book of German cooking. This is from that book, which was published in 1969. "Light" in this case has managed to hold up for 40 odd years. I changed the original recipe to include veggie stock instead of chicken, and added some fresh chives to the finished salad for a little extra colour. Update: After making it for the first time, I found there was far too much salt put in at a time when there is no going back…so I adjusted that down. Also adjusted down the amount of olive oil (orig called for 1/3 cup), and added some additional directions regarding the potatoes. — posted by <a href=”http://www.recipezaar.com/member/953275″>magpie diner</a>
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After DH’s first attempt at peeling and chopping a fresh mango resulted in a pulpy mess, we decided the only way to salvage the mutilated fruit was to make it into a smoothie. We scraped the remnants into a blender pitcher and added strawberries, honey, lime juice and ice. No one would ever have known the difference–until now of course. DH dislikes yogurt, so we omit it from our homemade smoothies. It’s difficult to accomplish a true smoothie texture with some fruits, but pureed mango always does the trick for us. We hope you enjoy this refreshing, summer drink! — posted by <a href=”http://www.recipezaar.com/member/396078″>MarthaStewartWanabe</a>
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This recipe if from Linda Majzlik, a vegan taste of Italy. I used dairy parmesan rather than vegan parmesan which is called for in recipe. Polenta isnt something I use very much, in fact it was so hard to find the ground corn flour to make it. Corn flours are used a lot in the Mediterranean and American cooking. Now this should not be confused with the corn flour (or corn starch) that we use to thicken things. Polenta comes in various grains, course, medium and fine. I like to use coarse and if I require it any finer I give it a wiz in my Kenwood chef. I eventually found a large kilo bag of coarse polenta in an Asian supermarket for under £3. Polenta is funny substance as technically a corn flour it is not free on slimming world. Per cooked 28g or ounce it has 1 syn. So I would hate to calculate the syns for this dish. It tastes good though and it is low fat. — posted by <a href=”http://www.recipezaar.com/member/718054″>pornstarbarbie</a>
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From Vegetarian Times May/June 2010: Sweet potatoes and lentils get cooked in a curried broth inside packets for a lightly spicy dish. Serve with quinoa. Nutrition facts: 265 calories, 9g protein, 7g fat — posted by <a href=”http://www.recipezaar.com/member/1191081″>BB2011</a>
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Delicious and vegan. We like this soup with a side of fresh salad with baby romaine topped with gourmet black olives & feta as a lovely light meal. This is even good without the potatoes, I sometimes add more water as well. From the Complete Middle East Cookbook by Tess Mallos. — posted by <a href=”http://www.recipezaar.com/member/593927″>UmmBinat</a>
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I got this recipe from my next door neighbor when I lived in El Paso. The seasoning is based on what you prefer but this is how I always make it. As for the preperation, chopping it is acceptable or for a smoother texture, you can just pop the ingredients in the food processor. Thanks(: — posted by dancergirl15
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I was really curious to try green lentils for a while; I was mostly familiar with brown and red lentils but saw that green ones were usually pricey. I was able to get some bulk for cheap and was pleasantly surprised with their taste and texture. They’re also pretty to look at! This is a super simple side dish for 2-3 people; can be easily multiplied if cooking for your family/a crowd. This goes great with some couscous or quinoa. If using a pressure cooker, cut the time in half or a little less. — posted by <a href=”http://www.recipezaar.com/member/1375473″>the80srule</a>
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Lot’s a flexibility here, substitute veggies and spices to your preferences! It looks complicated but it’s really not, just take the idea and throw in what you like! — posted by <a href=”http://www.recipezaar.com/member/512770″>Nicazz</a>
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Apparently the secret of great fried rice is to first toss the cooked rice in peanut oil and then mix in the seasoned vegetables. This rice call for a clear vegetable stock. You can use a highly processed and scary store bought one But for a really authentic and impressive flavour you can go to the minimal effort of making your own. Cooking time does not include preparing the rice. — posted by <a href=”http://www.recipezaar.com/member/302689″>KristinV</a>
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Apparently the secret of great fried rice is to first toss the cooked rice in peanut oil and then mix in the seasoned vegetables. This rice call for a clear vegetable stock. You can use a highly processed and scary store bought one But for a really authentic and impressive flavour you can go to the minimal effort of making your own. Cooking time does not include preparing the rice. — posted by <a href=”http://www.recipezaar.com/member/302689″>KristinV</a>
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This is a vegetarian version of a Vietnamese street food sandwich! Adapted from Vegetarian Times magazine-May 2010. — posted by <a href=”http://www.recipezaar.com/member/37449″>Sharon123</a>
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