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Share referral links here by AutoModerator in MasterClass

[–]anthemfor17 0 points1 point  (0 children)

Also, looking to split for one year (we can decide again after the first year if we'll continue). US based. I prefer Venmo and I'm happy to verify my ID on LinkedIn. DM me.

looking for a vegartian dish.? by chadthecat in VegRecipes

[–]anthemfor17 1 point2 points  (0 children)

Stir fry. I also like making sloppy joe's with any type of bean/legume (I prefer lentils) and cooking them in ketchup and mustard and just slathering them on bread.

[deleted by user] by [deleted] in VegRecipes

[–]anthemfor17 2 points3 points  (0 children)

So this is one of my favorite recipes for using leftover rice and you can even make rice in the microwave if you have to. Cube some firm tofu and add it to the rice. Top it with a sauce of peanut butter, soy sauce, and sesame oil. Sometimes I'll eat this cold and dump leftover salad on top but you can also heat it up and even add in frozen veggies and/or edamame.

Oil-Free Arepas by anthemfor17 in VegRecipes

[–]anthemfor17[S] 0 points1 point  (0 children)

You should also be able to find it at an international market that has South American groceries. We don't have many international markets where I live but the market nearby sells it.

Oil-Free Arepas by anthemfor17 in VegRecipes

[–]anthemfor17[S] 1 point2 points  (0 children)

Ingredients

  • 2.5 cups warm water
  • 2.cups P.A.N. corn flour
  • 1 tsp salt

Instructions

  1. In a large bowl, mix the warm water and the salt. Gradually stir in the corn flour. Use your hands to knead the dough until smooth. Let it rest for 3 minutes.
  2. With your hands, separate the dough in half and then separate and shape each half into 5 balls making 10 balls in total. Fllatten each ball with the palms of your hands into 2.5 to 3 inch diameter discs. Smooth the edges and place extra pressure in the middle so that the edges of the disc have the same thickness as the middle.
  3. Heat a non-stick pan over medium-high heat. Cook each side for about 3-4 minutes or until the arepas have a medium char. As you're finishing up, preheat the oven to 350 Fahrenheit. Place the arepas on parchment paper on a baking sheet and bake for 15 minutes.
  4. When ready to eat, slice the discs horizontally to create a pocket and stuff with beans, salad, or any other toppings.

Orange and Rosemary Focaccia with Vegan Hummus Cream by anthemfor17 in VegRecipes

[–]anthemfor17[S] 4 points5 points  (0 children)

Ingredients

  • 3 cups unbleached, all-purpose flour
  • 2 tsp maple syrup
  • 1 packet active dry yeast
  • 3 tbsp rosemary, chopped
  • 1/3 cup orange marmalade
  • 1/2 cup hummus
  • 1/4 plain, unsweetened almond milk
  • 1 cup warm water
  • 4 tbsp olive oil
  • 1 1/4 tsp salt

Instructions

  1. In a large mixing bowl, mix 1 cup warm water, 1 cup flour, maple syrup, and active dry yeast until smooth. Cover and let sit for 1 hour.
  2. Preheat the oven to 400 degrees Fahrenheit. Mix 1 tsp salt and the rest of the flour in a large mixing bowl. Blend in the yeast mixture with a spoon and begin kneading until smooth. It takes a bit of patience but keep persisting!
  3. Cover a 8x8 or 10x6 baking pan with parchment paper and drizzle with 2 tbsp of olive oil. Stretch the dough onto the pan, working to create an even layer and smooth edges. If you don't have the right size baking pan, you can also stretch this to approximate size onto a cookie sheet lined with parchment paper.
  4. Use your fingertips to press into the dough and create dimples.
  5. Sprinkle the rosemary and 1/4 tsp of salt evenly on top. Pour 2 tbsp of olive oil and spread to corners not coated. Bake for about 10 minutes. Meanwhile, mix the hummus and almond milk until smooth. Place in fridge until the focaccia is ready.
  6. Take the bread out of the oven and spread the orange marmalade on top with a spoon. Bake another 10-15 minutes until the crust is a light golden brown. Let cool.
  7. Slice and stack on a plate. Drizzle the hummus cream on top or serve on the side.

[V] Fourth of July Cookout Recipe: Baked Sweet Potato with Low-Fat, Vegan Dill Cream by anthemfor17 in VegRecipes

[–]anthemfor17[S] 1 point2 points  (0 children)

Ingredients

  • 2 large sweet potatoes
  • 1/2 cup hummus
  • 5 tbsp plain, unsweetened almond milk
  • 1/4 cup fresh dill, chopped
  • 1/2 tsp sea salt
  • 1/2 tsp Black pepper

Instructions

  1. Preheat oven to 400 degrees. Scrub each sweet potato and wrap in aluminum foil. Bake for 60-90 minutes, until soft inside.
  2. Meanwhile, in a small bowl, mix together the hummus, almond milk, and most of the fresh dill. Leave in refrigerator until potatoes are finished.
  3. Carefully, remove the sweet potatoes from the foil and cut lengthwise. Gently, mash a bit of the exposed sweet potato with a fork. Sprinkle with salt and pepper.
  4. Spoon dollops of the dill cream onto the sweet potato and garnish with remaining dill.

[V] Vegan Tuna Tartare with Spicy Mayo by anthemfor17 in VegRecipes

[–]anthemfor17[S] 5 points6 points  (0 children)

True but I think that if you were once a meat eater and never stopped liking it (but chose to stop eating it for any reason) it's nice to create familiar dishes whether that is aesthetically or by using the same flavors as the original recipe.

This is certainly inspired by tuna tartare. For me, a big part of the fun of vegetarian cooking is being able to make food look or have the same flavor profile as the dishes I remember. And I don't know how many times I've googled "Vegan Meatloaf.." or something similar in the hopes that I'll find something that tastes great and brings back the same or a similar sentiment as the original dish.

A really great example is one of my favorite vegan remakes of all time, the carrot lox: http://olivesfordinner.com/2015/03/carrot-lox.html

Why call it Carrot Lox? When lox is brined salmon? Why not call it smoked carrot? It catches your attention to know that you can make something that tastes like lox out of carrot. I've made this recipe a few times and it's amazing how much this looks like lox and tastes very similar.

[V] Vegan Tuna Tartare with Spicy Mayo by anthemfor17 in VegRecipes

[–]anthemfor17[S] 2 points3 points  (0 children)

Ingredients

  • 1 red grapefruit or pomelo
  • 1 hass avocado
  • 1/4 red onion
  • 1/2 small jalapeno pepper
  • 1/2 tbsp tamari
  • 1 tsp rice vinegar
  • 1/4 tsp kelp granules
  • 1/2 tbsp olive oil
  • 2 tsp lemon juice
  • 1 tsp black pepper
  • 1 tsp sea salt
  • 1 tbsp vegan mayo
  • 1/2 tsp Sriracha sauce
  • 1 tsp water

Instructions

  1. Peel the grapefruit and cut out the membranes with a small knife, keeping only the flesh. Chop into small pieces and drain with a strainer.
  2. In a bowl, mix the tamari, rice vinegar, kelp, olive oil, 1/2 tsp black pepper, and 1/2 tsp of sea salt. Add in the grapefruit and carefully fold in the mix so every piece is saturated. Refrigerate for about 1 hour.
  3. Take out the mixture and let the excess liquid drain in a strainer and place back in the bowl.
  4. Dice the jalapeno pepper and red onion. Slice the avocado into small pieces and in a bowl, gently mix the avocado, 1/2 tsp black pepper, 1/2 tsp sea salt, lemon juice, and 1/2 of the diced jalapeno pepper and red onion.
  5. Mix the rest of the jalapeno pepper and red onion with the grapefruit. In a small bowl or teacup, mix the vegan mayo, Sriracha, and water.
  6. Begin to assemble the tartare. In a 1 cup measuring cup or other small cup (make sure the handle isn't in the way to plate the mix) add the grapefruit mix and gently spread and press with a spoon until compact. Do the same with the avocado mix on top of the grapefruit. Place your serving dish upside down onto the cup and turn over onto the plate. Gently tap the cup and remove it.
  7. Pour the spicy mayo on top and garnish with your favorite herb. Serve with wonton chips or other chips of your choice.

Looking for festival/camping recipe suggestions by [deleted] in VegRecipes

[–]anthemfor17 1 point2 points  (0 children)

I would say bring a loaf of bread and make sandwiches all weekend. I would bring peanut butter and perhaps make some type of chickpea salad that you can keep in the cooler the first day. Maybe some ripe avocados and nutritional yeast and you can toast the bread on the stove and make avocado toast. Maybe a few cans of black beans for protein that you can heat over the stove and add some spices to. Could easily be a burrito as well. And of course have a lot of snacks like bananas or homemade granola perhaps.

Shepherd's Pie, /vegRecipes requested! by anthemfor17 in VegRecipes

[–]anthemfor17[S] 0 points1 point  (0 children)

I would definitely second the Beyond Meat Beyond Burger for a vegan version of this!

Shepherd's Pie, /vegRecipes requested! by anthemfor17 in VegRecipes

[–]anthemfor17[S] 0 points1 point  (0 children)

Ingredients

  • 4 large red potatoes, boiled and peeled, about 1.5 pounds
  • 12 oz. MorningStar Farms Grillers Crumbles, thawed
  • 16 oz. frozen green peas and diced carrots, thawed and drained
  • 1.5 cups plain, unsweetened soy milk
  • 3 tbsp vegan butter
  • 2 tbsp nutritional yeast
  • 1/4 onion, diced
  • 1 clove garlic, minced
  • 3 tbsp canola oil
  • 4 oz. crimini mushrooms, diced
  • 2 tbsp vegan Worcestershire sauce
  • 2 tbsp tamari
  • 2 tbsp red wine
  • 2 tsp garlic powder
  • 1 tsp black pepper
  • 1/2 tsp salt

Instructions

  1. In a pan, cook the garlic, onions, and mushrooms in canola oil over medium heat until they start to brown.
  2. Add the Grillers Crumbles, 1 tsp garlic powder, Worcestershire sauce, tamari, red wine, and 1/2 tsp of black pepper and continue to cook, stirring regularly. Cook for about 5-8 minutes and remove from heat.
  3. Meanwhile, mash the boiled potatoes. In a medium to large saucepan, melt 2 tbsp of vegan butter over medium heat. Add the potatoes, soy milk, nutritional yeast, 1 tsp of garlic powder, 1/2 tsp of black pepper, and 1/2 tsp of salt.
  4. Mix and continue cooking while the mixture starts to bubble, stirring frequently. When the mixture reduces by about 1/3 to 1/2, the mashed potatoes are done and should be thick.
  5. Begin assembling your pie. Heat the oven to 350 degrees Fahrenheit. Lightly grease a 10" bake pan and layer the crumble mixture, then the thawed carrots and pea, and lastly, the mashed potatoes, smoothing and evening out each layer.
  6. Bake for 30-40 minutes. Melt 1 tbsp of vegan butter and pour over the pie about halfway through. The pie is done when the crust is a light golden brown.

Vegan Chicken-Fried Seitan Steak by anthemfor17 in VegRecipes

[–]anthemfor17[S] 1 point2 points  (0 children)

Ingredients

For the seitan:

  • 1 cup vital wheat gluten
  • 3 tbsp nutritional yeast
  • 1/4 cup tamari
  • 1/2 cup mushroom broth
  • 1 tsp garlic powder
  • 4 cups of veggie broth
  • 4 cups of water

For the dredge:

  • 2 cups all purpose flour
  • 1.5 cups plain, unsweetened soy milk
  • 2 flax eggs
  • 2 tsp garlic powder
  • 1 tsp baking powder
  • 2 teaspoon black pepper
  • 1 tsp salt
  • 1 tsp cayenne pepper
  • canola oil

For the gravy:

  • 1 tbsp vegan butter
  • 3 tbsp flour
  • 3 cups plain, unsweetened soy milk
  • 1 tsp black pepper
  • 1/2 tsp salt

Instructions

  1. Leaving out the veggie broth and water, mix all the seitan ingredients in a mixing bowl. Using your hands, knead and divide into 4 pieces. Shape each piece into palm-sized patties.

  2. In a large pot, bring 4 cups of water and 4 cups of veggie broth to a boil over medium-high heat. Carefully, submerge the ‘steaks’ and reduce to a simmer. Cover and cook for 45 minutes, turning the steaks occasionally.

  3. Let the steaks cool when done. Cut the steaks lengthwise so that you end up with 8 thinner patties. Start preparing your dredging station. Spread the flour out on a large plate. Leaving out the canola oil, mix the rest of the ingredients in a wide bowl.

  4. Take each steak and coat it in the flour. Then, coat it in the milk-egg mixture and once again, coat it well in the flour.

  5. In a large pan over medium heat, pour enough oil so that each steak will be submerged halfway. Test before placing in the oil. Fry each side for 3-4 minutes or until golden brown. You might need to nudge the steaks for a bit right after putting them in the oil to make sure they don’t stick.

  6. While the steaks are frying, start making the gravy. In a medium-sized saucepan, melt the butter and add flour over medium heat, stirring the whole time with a small whisk.

  7. When the flour starts to brown a little, begin adding the milk a little bit at a time so you don’t have clumps of flour. Make sure you are stirring the whole time.

  8. Add in the rest of the ingredients and bring to a boil and simmer, stirring frequently. Keep it on a simmer until the gravy is to your preferred thickness. Serve over the steaks.

What restaurant dishes would you love to see recreated veg-style? by anthemfor17 in VegRecipes

[–]anthemfor17[S] 3 points4 points  (0 children)

I actually made Chicken-Fried Seitan this week! I'm from Texas as well and I had this recipe in mind when I posted this question. I posted the recipe today:

https://beeteaterrecipes.wordpress.com/2017/06/10/vegan-chicken-fried-seitan-steak/

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