Vegan recipes

[mrissa]

Somebody on my friendslist is going vegan, and I told her I would post recipes. I am not myself a vegan or anything like one, so the recipes I've acquired are things that I like for their taste, and they just happen to be vegan. Here's a list of recipes I've already posted elsewhere. I'll probably add more in the comments as I have the time. Please feel free to do the same!

Aïgo Bouïdo
Double Mushroom Chili
Magic Potato Casserole (not actually vegan but easily veganizable -- it's a zipper recipe, like Pete Seeger's zipper songs -- veggies and soy cheese and judicious choice of sauce will make it go)
Red Jungle Fowl's Joy
Roasted Asparagus Casserole, if you use soy cheese
Poached Pears
Baked Apples

My all-purpose fruit crisp is easily veganizable as well, but I don't seem to have that right at hand here. I'll go looking tomorrow. Bon appetit!

Comments

Roasted Red Pepper Soup

[mrissa.livejournal.com]

1t - 2 T olive oil, to taste/health preference
1 onion, chopped
2 bay leaves
4+ cloves garlic
4 c. beans, drained (I used black)
5 roasted, peeled, chopped red peppers
4 c. vegetable stock
1 t. honey
3 T. miso
lemon juice to taste

Heat oil in skillet. Add onion and bay, saute 4 minutes. Lower to low heat. Add garlic. Cook 6-8 minutes. Remove bay leaves and scrape remainder into food processor. Add beans, red peppers, 3/4 c. stock, and honey. Buzz until smooth. Heat remaining stock. Add processed mixture and heat together. Simmer, then turn down heat. Add lemon to miso and a few T of hot soup. Dissolve miso and then stir into soup. Heat. Add salt and pepper and more lemon juice if you like (I do). Garnish with (sour cream for non-vegans and) cilantro swirl:

Cilantro swirl:
1 c. cilantro leaves
1/2 t. salt
3 fresh jalapeno, stemmed and seeded
lemon juice to taste
2-3 T vegetable stock
Buzz in food processor -- add to each cup of soup for pretty red-and-green presentation and zippy taste.