Meatless Mondays Guest Contributer @VeganRebecca : Common Recipes for Vegans

Common Recipes For Vegans

There are many types of vegan recipes on the market. They tend to fall into one of three types – substitutes, subtractions and originals. Each has their place at the dinner table.

 

The Substitute

Most vegan recipes tend to substitute vegan alternatives for the offending foodstuffs. A great example are vegan pancakes – a simple substitute that removes butter and milk from the equation makes the meal far more friendly to those who are conscious about their food choices.

Ingredients:  1 1/4 cups all purpose flour, 2 tbsp white sugar, 2 tsp baking powder, 1/2 tsp salt, 1 1/4 cup water, 1 tsp oil

Mix wet ingredients and dry ingredients separately. Make a well in dry ingredients, add in wet – stir until blended. Heat a griddle to medium high, cook pancakes until golden brown and then flip.

 

The Subtraction

Many vegan meals simply feature the subtraction of offending elements. A great example would be a basic noodle soup instead of a chicken noodle soup. The entire recipe takes only moments to make, but still fits with a vegan lifestyle.

Ingredients: 2 tbsp olive oil, 1 cup celery, 3/4 cup carrot, 1 clove garlic (minced), 1/2 cup chopped onion, 1/4 tsp kosher salt, 1/3 cup orzo, 4 cups vegetable broth

Heat olive oil in sauce pan. Add in vegetables, garlic and onion, cook until tender. Add the pasta, and cook pasta until toasted. Add broth, boil over high heat until pasta is tender.

 

The Original

Perhaps most rare are those recipes that are originally created for vegans. Rather than existing only as a modification of a traditional meal, these meals are created with vegans in mind. A great example is the Avocado Salad – a simple dish that is still quite delicious.

Ingredients: 2 tsp oregano, 1/2 tsp seal salt, 5 tsp olive oil, 1 tbsp lemon juice, 2 cups cooked lentils, 2 ripe avocados (quartered), 1/4 cup toasted hazelnuts (chopped), 1/4 cup minced chives

Combine oregano, salt, lemon juice, and olive oil. Toss lentils with mixture, add avocado, hazelnuts and chives.

 

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For More Information about Rebecca Linen visit her below:

Blog: http://VeganRestaurantFinder.com/category/blog/.

Facebook: https://facebook.com/VeganRestaurantFinder

Twitter:  @VeganRebecca

 

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XOXOX,

The Hippie Gypsy

 

 

2 responses

  1. Nice guest post, Rebecca!

    I used dairy-free milk and yogurt to make vegan pancakes. I love Edwards & Sons broth, they are really good to make soups including Asian soups. Avocado is great for everything else from desserts to savory dishes!

    Like

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