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

Harvest Stuffed Squash

[mrissa.livejournal.com]

Harvest Stuffed Squash

1 3/4 c. water
2/3 c. raw brown rice
1/3 c. raw wild rice
4 small winter squash (butternut or acorn or similar)
3 T olive oil
2 c. onion, chopped
2 cloves garlic
2 1/2 - 3 c. chopped sweet bell pepper of your choice (not green)
1 t. dried rosemary
3/4 t. salt
pinch nutmeg
pepper to taste
2 c. mushrooms, chopped OR 1 large portobello
1/2 c. ground walnuts
1/4 c. minced parsley

Preheat oven to 400 F. Oil baking sheet.

Combine water and rices with a pinch of salt in a small saucepan. Cover and bring to a boil. Reduce heat and simmer 40 minutes. Rinse squash, halve and remove seeds. Rub with about 1 T of oil and place cut side down on baking sheet. Bake about 30 minutes.

Saute aliums in 2 T oil for 10 minutes. Add bell pepper, black pepper to taste, rosemary, salt, and nutmeg; cook 5 minutes. Add mushrooms and saute until juicy. Stir in walnuts and parsley. Remove from heat and mix in rice when ready.

Turn squash over, sprinkle with salt & pepper, and mash lightly with a fork. Mound with rice and vegetable filling. (Top with cheese for non-vegans.) Bake 20 minutes.