Eat This!

AWESOME VEGAN FOOD

92 notes

vegelutions:

Roasted Eggplant - Source
Ingredients:
3-4 medium eggplant, cut into 1/2-inch slices
1 small head of garlic, cloves peeled
2-3 Tbsp. olive oil
1 Tbsp. fresh basil, finely chopped
Salt and pepper, pinch
Directions:
 
Preheat oven 500F.  Line large baking sheet with aluminum foil, and lightly grease with oil.
Lightly brush each side of the eggplant rounds with oil.  Chop each garlic clove into 2-3 pieces, depending upon the size of the cloves.  Press garlic pieces into the flesh of the eggplant slices, so that the garlic is mostly embedded into the eggplant.
Place in oven, and bake 15-20 minutes, until eggplant are tender and beginning to brown.  Remove from oven, and immediately sprinkle with salt and pepper, to taste.
Scatter fresh basil on top, and serve.

vegelutions:

Roasted Eggplant - Source

Ingredients:

  • 3-4 medium eggplant, cut into 1/2-inch slices
  • 1 small head of garlic, cloves peeled
  • 2-3 Tbsp. olive oil
  • 1 Tbsp. fresh basil, finely chopped
  • Salt and pepper, pinch

Directions:

Preheat oven 500F.  Line large baking sheet with aluminum foil, and lightly grease with oil.

Lightly brush each side of the eggplant rounds with oil.  Chop each garlic clove into 2-3 pieces, depending upon the size of the cloves.  Press garlic pieces into the flesh of the eggplant slices, so that the garlic is mostly embedded into the eggplant.

Place in oven, and bake 15-20 minutes, until eggplant are tender and beginning to brown.  Remove from oven, and immediately sprinkle with salt and pepper, to taste.

Scatter fresh basil on top, and serve.

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Filed under vegan vegetarian eggplant garlic basil

11 notes

adamthenorman:

Southwestern Scrambled Tofu: a lovely vegetarian recipe courtesy of Chef Michael Smith.
Tofu is a highly nutritious bean curd made from soy milk.  It’s an excellent source of protein and very easy to cook with. There  are many varieties and many ways to cook it. Pan-frying softer tofu  until it resembles scrambled eggs is one of the simplest and tastiest.
Serving: Serves 4
Tags: tofu
Ingredients
a splash any vegetable oil 1 teaspoon whole cumin seeds 1   red bell pepper, thinly sliced 1 or 2 cloves garlic, minced 1   tomato, chopped 1 12 ounce package soft tofu, cut into small pieces 1 teaspoon tumeric a handful chopped cilantro 2   green onions, thinly sliced a few dashes favourite hot sauce 1 tablespoon sour cream a  sprinkle or two sea salt
Instructions
Add a splash or two of vegetable oil to a large sauté pan over  medium heat. Add the cumin seeds and cook them until they’re fragrant  and lightly browned, another 1 or 2 minutes. Immediately add the bell  pepper and garlic and continue cooking until they soften, another 3  minutes or so. Add the tomato, the tofu and the turmeric and continue cooking,  stirring constantly, until the tofu breaks up and resembles scrambled  eggs, another 1 or 2 minutes. Stir in the cilantro, the green onion, the hot sauce, the sour cream  and the salt. Continue cooking just long enough to heat through.

adamthenorman:

Southwestern Scrambled Tofu: a lovely vegetarian recipe courtesy of Chef Michael Smith.

Tofu is a highly nutritious bean curd made from soy milk. It’s an excellent source of protein and very easy to cook with. There are many varieties and many ways to cook it. Pan-frying softer tofu until it resembles scrambled eggs is one of the simplest and tastiest.

Serving: Serves 4

Tags: tofu

Ingredients

a splash any vegetable oil
1 teaspoon whole cumin seeds
1 red bell pepper, thinly sliced
1 or 2 cloves garlic, minced
1 tomato, chopped
1 12 ounce package soft tofu, cut into small pieces
1 teaspoon tumeric
a handful chopped cilantro
2 green onions, thinly sliced
a few dashes favourite hot sauce
1 tablespoon sour cream
a sprinkle or two sea salt

Instructions

Add a splash or two of vegetable oil to a large sauté pan over medium heat. Add the cumin seeds and cook them until they’re fragrant and lightly browned, another 1 or 2 minutes. Immediately add the bell pepper and garlic and continue cooking until they soften, another 3 minutes or so.
Add the tomato, the tofu and the turmeric and continue cooking, stirring constantly, until the tofu breaks up and resembles scrambled eggs, another 1 or 2 minutes.
Stir in the cilantro, the green onion, the hot sauce, the sour cream and the salt. Continue cooking just long enough to heat through.

Filed under cooking vegan vegetarian tofu yummy

47 notes

breakfast-brunch-dessert:

Vegan BlondiesDry ingredients: 
2 C all-purpose flour 
1 tsp baking powder 
1/4 tsp baking soda 
1/2 tsp salt
Wet ingredients:
1/2 C plain or vanilla soy milk 
2/3 C brown sugar 
1/3 C granulated sugar 
1 tsp vanilla extract 
4 Tbs (1/2 stick) melted dairy free margarine
Additional:
1 C chocolate chunks
Directions
Preheat oven to 325°F.  Line an 8” by 8” pan with aluminum foil.  Combine dry ingredients in a medium bowl, whisk together and set aside.  Mix soy milk, sugars and vanilla extract in a small bowl or large measuring cup. Melt margarine, then stir it into the wet ingredients, too.  (Mix margarine in last to keep it from clumping up.)  Stir wet ingredients into dry, then mix chocolate chunks into cookie dough.  
Spread the resulting sticky dough into aluminum lined pan.  Bake for 33 to 35 minutes and until the edges are slightly browned.  Allow to cool completely, then slice into 16 squares.

breakfast-brunch-dessert:

Vegan Blondies
Dry ingredients: 

  • 2 C all-purpose flour 
  • 1 tsp baking powder 
  • 1/4 tsp baking soda 
  • 1/2 tsp salt

Wet ingredients:

  • 1/2 C plain or vanilla soy milk 
  • 2/3 C brown sugar 
  • 1/3 C granulated sugar 
  • 1 tsp vanilla extract 
  • 4 Tbs (1/2 stick) melted dairy free margarine

Additional:

  • 1 C chocolate chunks

Directions

  1. Preheat oven to 325°F. Line an 8” by 8” pan with aluminum foil. Combine dry ingredients in a medium bowl, whisk together and set aside. Mix soy milk, sugars and vanilla extract in a small bowl or large measuring cup. Melt margarine, then stir it into the wet ingredients, too. (Mix margarine in last to keep it from clumping up.) Stir wet ingredients into dry, then mix chocolate chunks into cookie dough.  
  2. Spread the resulting sticky dough into aluminum lined pan. Bake for 33 to 35 minutes and until the edges are slightly browned. Allow to cool completely, then slice into 16 squares.

(via )

Filed under vegan chocolate blondies brownies dessert recipe