Log in

Easy Vegan!

Recent Entries

5/27/07 12:31 pm - starshinedoll - Strawberry Smoothie

Editor's Note: This is a pretty basic recipe, and I encourage anyone readin this to add whatever they'd like to this tasty smoothie. Strawberry is pretty universal when it comes to fruit pairings, so don't be afraid. Have fun!

- 1 c. frozen strawberries
- 1 c. frozen banana chunks
- 1/2 - 1 c. apple juice or soy or rice milk


Place all the ingredients in a blender and process on high speed until smooth, 2 to 3 minutes, occasionally stopping the blender to move any unblended fruit to the center with a spatula.

Snagged from CoK.

5/27/07 12:24 pm - starshinedoll - Egg-Free Egg Nog

Editor's Note: Oh. My. Goodness. I'll be the first to say that I'm ALL about the nog during the holidays, and this vegan version, to say the least, kicks me where it counts. I could drink the entire batch. Anyway... have fun with this during the holidays. I know I will. I think I'll go make some now, actually...

- 1 qt. soymilk
- 6 oz. Mori-Nu silken tofu, extra firm
- 6 Tbsp. maple syrup
- 1/4 c. Amaretto, Southern Comfort, brandy, or alcohol of choice (optional)
- 2 tsp. vanilla extract
- 1 1/2 tsp. cinnamon
- 1/2 tsp. cardamom
- 1/4 tsp. nutmeg
- 1/4 tsp. ground cloves


In a blender, combine all the ingredients and blend until creamy and smooth. Chill before serving, with a sprinkle of nutmeg and/or cinnamon on top. Enjoy!

Snagged from CoK.

5/27/07 12:19 pm - starshinedoll - Tropical Fruit Freeze

Editor's Note: Personally, I like leaving chunks in my smoothies. Especially when they are chunks of bananas. Nevertheless, this is an awesome smoothie, and dee-lish-uss.

- 1 orange, peeled
- 1 c. frozen banana chunks
- 1 c. frozen mango chunks, strawberries, or blueberries
- 1/2 - 1 c. soy or rice milk.


Combine the fruit and 1/2 cup of the vegan milk in a blender. Process until very smooth, stopping the blender occasionally to stir any unblended chunks to the center.

Add a bit more vegan milk for a thinner consistency.

Snagged from CoK.

5/27/07 12:12 pm - starshinedoll - Mock Meatloaf

Editor's Note: Personally when I ate meat I didn't really like meatloaf that much, I saw it as a comfort food - but not really my favorite, but I'm totally diggin' this vegan alternative. I often get old comfort food cravings, and this is quick to make and delicious, too.

- 1 lb. vegetarian ground beef
- 3 Tbsp. ketchup
- 2/3 Tbsp. prepared mustard
- 1/2 Tbsp. horseradish
- 1 tsp. salt
- 1/2 c. soft bread crumbs
- 1/4 c. soymilk
- 1/2 Tbsp. soy sauce


Preheat oven to 350 degrees F. Combine all ingredients in a large bowl. Press lightly into a bread loaf pan. Wrap loosely with foil. Bake for about 1 hour and 20 minutes.

Snagged from Compassion Over Killing.

5/27/07 09:20 am - starshinedoll - Citrus Barbecue Tofu

Editor's Note: This is a GREAT recipe that I've used at barbecues and clambakes for a while, now. Tasty and easy.

- 1 14-oz. package of extra-firm tofu, cut into 8 or 9 slices
- juice of 2 lemons
- 1/4 c. orange juice
- 2 Tbsp. maple syrup
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. olive oil
- 1 1/2 tsp. rosemary
- 2 garlic cloves, peeled and crushed
- 1 1/2 tsp. soy sauce
- dash of black pepper


Whisk all the ingredients but the tofu in a bowl to make the marinade.

Put the tofu slices in a flat dish and pour over the marinade. Cover and refrigerate for at least 8 hours.

Turn the grill on medium heat and brush lightly with some olive oil. Grill the tofu slices, brushing with extra marinade while cooking, about 5 minutes for each side.

Snagged from Compassion Over Killing.

5/26/07 04:16 pm - starshinedoll - Spiced Indian Tea (Chai)

Editor's Note: Okay, this is so my favorite drink of all time. I lovedlovedloved going out and getting Chai from my favorite coffeehouses, but figured it would be much cheaper (and more fun) to make it at home. This is very simple, but you do need a few out-of-the-ordinary tools to make it. I prefer using a mortar and pestle, but that's just because I'm quaint. This recipe actually forced me to go out and buy a sieve. I'm soooo not complaining, because this tea is so worth it. MAKE SOME NOW. Okay, enough rambling, on to the goods!

Equal Amounts of the Following Spices:
- Ground Black Pepper
- Ground Cinnamon
- Ground Cloves
- Ground Cardamom Seeds
- Ginger Powder


1. Mix the spices in a spice mill or mortar and pestle to form a fine, uniform powder.
2. Store in a glass container; keep cool and dry.


1. Use unflavored, loose black tea (darjeeling is good).
2. Boil 6 cups of water in a medium saucepan.
3. Add 6 cups rice or soymilk and bring it to the boiling point.
4. Add the tea leaves and brew to desired strength
5. Add sweetener to taste and tea spice mixture (1/4 teaspoon per cup)
6. Strain through sieve and serve steaming hot.


1. Tea spice can also be added to individual cups of tea if using tea bags; just add 1/4 teaspoon to each cup.
2. For a decaffeinated herbal version, substitute peppermint tea for the darjeeling.

Snagged from Paku Paku.

5/26/07 03:07 pm - starshinedoll - Plum Sorbet

Editor's Note: Holy cow, Batman! No ice cream machine? That's right, boys and girls, this delicious plum sorbet can be made without an ice cream machine! Perfect for the hot summer days that are already here and the hot summer nights to come. Go ahead, make it. Your tastebuds are calling.

- 1 lb. plums, unpeeled
- 1 c. orange juice
- 3 Tbsp. sugar
- 1 Tbsp. orange liquer
- 1 Tbsp. lemon juice


Cut the plums in half, remove the pit, and place plum pieces in blender. Add remaining ingredients and puree. Taste and add more sugar or lemon juice as needed.

Pour into bowl and freeze.

After four hours, remove from freezer and blend again.

Return to freezer for at least half an hour before serving.

Note: This basic recipe can be adapted with peaches in place of plums and/or apple or white grape juice instead of orange.

Snagged from The Veggie Table.

5/26/07 02:56 pm - starshinedoll - Vegan Lasagna

Editor's Note: Alright, this is one of my FAVORITE dinners. I loved lasagna growing up as a kid, and it was one of the first recipes I tinkered around with once going vegan. I've tried many recipes, but this one is my favorite.

- 2-3 c. spaghetti sauce (make your own or find vegan sauce)
- 1 lb. dry lasagna noodles
- 2 lbs. firm tofu, drained
- 2 Tbsp. garlic, minced
- 1/4 c. basil, chopped
- 1 Tbsp. fresh oregano, chopped OR 1 1/2 tsp. dried
- 1/2 tsp. salt
- black pepper
- 2 lbs. fresh spinach, de-stemmed and washed


If the lasagna noodles need to be cooked before use, do this first, following the instructions on packet, and then set them aside to cool slightly. It's a good idea to cook with a tablespoon of oil, to prevent them from sticking together.

Place tofu in a bowl and mash with a potato masher or your fingers. Combine with garlic, basil, parsley, oregano, salt, and pepper.

Preheat oven to 400.

Ladle a bit of the warm sauce into the baking dish and spread it around so that the bottom of the dish is lightly coated.

Place lasagna noodles in the pan to form a single layer. If necessary, break noodles to fill gaps.

Sprinkle 1/3 of the tofu mixture on the noodles, then lay out 1/3 of the spinach on top of that. Cover with tomato sauce.

Repeat twice, using 1/3 of ingredients for each layer, saving a sprinkle of tofu to garnish the top.

Cover with foil and bake for 30 minutes, until the sauce is bubbly. Let cool slightly and serve.

Snagged from The Veggie Table.

5/26/07 02:44 pm - starshinedoll - Pecan Pie

Editor's Note: Can you tell I'm WAYYY into pies? I just thought I'd start the community off with a few good pie recipes. Who doesn't like pie?

- 9-inch vegan pie shell, unbaked
- 3/4 c. water
- 1 1/4 c. maple syrup
- 1/2 tsp. salt
- dissolved cornstarch (mix 1/4 c. cornstarch with 1/4 c. water + 1/2 tbsp. cold water)
- 2 Tbsp. soy margarine
- 1 tsp. pure vanilla extract
- 2 c. toasted, unsalted pecan halves
- Non-dairy ice cream, if desired


Preheat the oven to 400*F. Poke the pie shell several times with a fork and pre-bake for 3 minutes. Remove pie shell from the oven and place on a rack.

In a medium saucepan, combine 3/4 cup water and maple syrup. Boil for 5 minutes, then add the salt and dissolved cornstarch, whisking vigorously. Keep stirring and cook over high heat just until the mixture thickens and is clear. Remove from heat and add the margarine and vanilla, stirring until the margarine is melted.

Pour mixture into the pre-baked pie shell. Arrange the pecan halves on top, pressing one cup into the mixture and the remaining cup along the top of the mixture. Place the pie in the middle of the oven and immediately reduce the heat to 350*F. Bake for 30 minutes. Cool on a rack for about 11 hours, then refrigerate until thoroughly cooked. Add non-dairy ice cream, if desired.

Also snagged from Compassion Over Killing.

5/26/07 09:56 am - starshinedoll - Chocolate Tofu Pie

- 1 12-ounce bag non-dairy chocolate chips (about 2 cups)
- 1 8- or 10-ounce package of soft silken tofu
- 1 tbsp. vanilla extract
- 1 vegan graham cracker crust, such as Keebler's Graham Cracker Ready Crust
- 1 cup sliced strawberries or whole berries (optional topping)

Melt the chocolate chips in a double boiler, saucepan, or microwave.

Blend the silken tofu in a food processor or high-powered blender until creamy. Add the melted chocolate chips and vanilla extract, blending well.

Pour the filling into a graham cracker curst, top with fresh fruit (if desired) and refrigerate for 2 hours or until set.

Editor's Note: This recipe is so simple a newborn pup could make it. (Aww, puppies!) Personally I find it to have a very strong chocolate flavor, so beware. Recommended for those "Have sweettooth, need chocolate!" moments.

Snagged from Compassion Over Killing
Powered by LiveJournal.com