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You people are awesome! So many people are following this page now, that we will soon begin to post more recipes again. Promise!

Never thought that so many of you would read this blog!

Thank you all! #hugz
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Anthony Portilla's profile photoKatia samuelson's profile photoKerstin Pitzolu's profile photoMarylin Arrieta's profile photo
 
:) Thank you for all you share with us! 
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I know, just one hour ago i said, that you can check out tomorrow, if the first try of making tofu was a success. I'm not very patient and found youtube videos where they said, that it just takes 30 minutes instead of 5 hours. They are right. Maybe this is important, i don't know: I used 1,5 tsp of nigari on 1,5 liter hot soymilk and let it curdle for about 15 minutes before pured it into the tofupress and cheese cloth. I think, the box may tend to bring up a neat star wars design ;))
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LuzziChi Riestling - Lưu Nhi Vân Tiết's profile photosean conley's profile photoMarylin Arrieta's profile photoDon S's profile photo
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haha this is what i like best
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Vegimat - Soymilk (and Nutmilk and Ricemilk and...) Maker

So we decided to get a Soymilk Maker. As soon as it arrives, we'll post a little review on the machine. For those who want to take a closer look right now, we've ordered it here http://www.power-soja.com. Seems as the site is only available in german.

Hopefully it will help to save a lot of money, as we tend to use about 10 liters of soymilk per week, a kilo of tofu and about a kilo of soy yoghurt every month.

We'll order a yoghurt maker later, as the vegimat is very well priced ;)
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Avgolemono (vegan) from The Blog of One Chubby Vegan
http://onechubbyvegan.bravejournal.com/

I was looking for a veganized version of my favorite greek soup. My aunt from athens is probably the familys best chef, but i bet, that she wouldn't have much to criticize. Even though she's from the "What do you eat then?"-kind. Thanks to chubby vegan, for some "homefeelings". I had to replace the seitan for TSP, as i had no seitan on hand. :)


1 quart vegetable both
1/4 C long-grain white rice
3 TB nutritional yeast flakes (optional)
2 tsp tamari (optional)
1 C soymilk, or other unsweetened vegan "milk" of choice
2 TB cornstarch
1/4 tsp tumeric
1/3 C finely chopped chicken-style seitan (homemade or storebought)
2 TB vegan margarine or extra-virgin olive oil
1/4 to 1/3 C fresh lemon juice (use 1/4, then test for tartness, and add more if necessary)
zest from 1 small lemon, or 1/2 large lemon
1/4 C chopped fresh parsley
Salt and pepper to taste (about 1/2 to 1 tsp of salt, and 1/4 to 1/2 tsp of pepper)
Fresh dill for garnish (optional)

Add vegetable broth, rice, nutritional yeast, and tamari (if using) to medium stockpot. Bring to a boil, and then lower heat, cover, and simmer for 25 minutes, until rice is cooked.

Meanwhile, in a small bowl, mix the soymilk, cornstarch, and tumeric with a fork or whisk and set aside.

When 25 minutes is up, re-stir the soymilk mixture, and add to soup. Stir well, until thickened. Add seitan, margarine, lemon juice, and lemon zest. Mix well, and test for tartness. If more tart flavor is desired, add extra lemon juice.

Add parsley, salt, and pepper to taste. Stir well. Serve with some freshly snipped dill, if desired. This recipe will double well.
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For german chefs: Use "Maggi Natur Pur Dilcatess Brühe" instead of "Gemüsebrühe".
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Vegan Avgolemono (greek egg & lemon soup)
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Viki Hutnak's profile photoPlain Vegan's profile photoMarylin Arrieta's profile photo
 
The soup looks delicious. :)
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Vegan Ribz (with a Z)

My Granny Gretchen (may she have some girltalk with god) used to cook ribs for us as children. She served it with mashed potatos and ahem sauerkraut.

Now that the grilling-season started, i was look for some vegan grilling inspirations. I found these unbelievable good RibZ here:
http://everydaydish.tv/recipe/susans-ribz-z

There is not much to say about, just that they are rly rly delicious.
Do yourself a favor and try those out.

Also check out the recipe for vegan italian sausage.

I never could decide, if i liked seitan or hated it. It used to be very unthankful in preparation. I changed my mind.

#vegan #recipe #bbq #barbecue #gril #grilled
#ribs #rips
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Beverly Mucha's profile photoLuzziChi Riestling - Lưu Nhi Vân Tiết's profile photoVinh Thieu's profile photoAlle Mal's profile photo
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Looks delicious...when is dinner being served?
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Vegimat - First Impressions

Well, as promised here is the first short impression of the Vegimat Soymilk Maker.

To make your own soymilk, this machine needs 1,5 liters of cold water, 200 - 250 grams (i used 230grams, about 8 oz) soybeans, and a pinch of salt.
I added 3 tbsp. sugar as well.
Everything is just thrown into the machine, there is no filter or screen to flounder with. Other machines may have a sieve to put the soybeans in. When using this kind of soymilk maker, you pour the milk through a strainer when it is ready. That's much easier to handle and to clean!
The machine has 6 modi - soy, cereal, nut, porridge, shake and soup. So far i've tried the soy program, which is a 20 minute program with blending and heating intervals. When the program is done, you'll just have good tasting, fresh, hot soymilk. Strain it, drink it. That's all. The milk seems to taste a tiny bit more intense, but not in a disgusting way that some very intense soyproducts have.
There is some tofu curdling in the kitchen right now. I think, that you'll know if it turned out good tomorrow evening :)
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Recipes, Cooking, Food!'s profile photoAyurvedic Talk's profile photoMy Dairy-Free Dream's profile photo
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We love fresh soy milk!
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Pure Chimp's profile photosean conley's profile photoMarylin Arrieta's profile photo
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You bet they do. We live on them ;)
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Vegan Avgolemono (greek egg & lemon soup)
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Vegan Avgolemono (greek egg & lemon soup)
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