Vegan Recipes

Two favorites and non-vegans love them, too:

1. Crescent Roll/Mushroom/Onion/Green Bell Pepper ROLLUPS

Two cans crescent rolls (keep COLD but not frozen-for easy handling).
Chop, then saute veggies in olive oil, add salt and black pepper to taste (light on salt because rolls are salted already); I also add garlic powder (not garlic salt). Let cool before putting onto uncooked crescent rolls.
PULL APART ROLLS at dotted lines, shape into nice triangles, add only 1TBSP veggie mixture to wide top of roll and roll each downward until "tip" is wrapped around..that is to say, roll them according to picture on container and bake on cookie sheet, using same directions as cooking basic crescent rolls, until golden brown.
These are so quick, easy and DELICIOUS! serve with potatoes, rice, or green salad or fruit salad...I like it with avocado/tomato slices with olive oil/lemon juice dressing--and a few capers sprinkled over this if you have them.
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2. PASTA with EGGPLANT
Two medium eggplants. Wash well, DO NOT peel. Slice into 1/4-inch slices and lay on a doubled paper towel. Sprinkle generously with salt (this will be rinsed off, so add liberally). Wait 20 minutes as salt draws liquid out of slices. Now, rinse off salt. On another paper towel, put 1 cup yellow cornmeal (important!), and 1/2 cup flour, and mix liberally with Black Pepper, Garlic Powder and some Salt. When mixed well, dredge eggplant slices into this dry mixture. Lay in single layer into 1/4 inch of HEATED Olive Oil and saute until golden on both sides (won't be quite done). Do this in batches until all slices are sauted. Then, to be sure eggplant is tender, pop into microwave and cook 2-3 minutes until soft (or you could bake it at 350-degrees for 20 min. or so...just taste test for tenderness). Optional, but I always keep a bottle on hand in fridge...ADD Tbsp. Capers!
PASTA: Cook spaghetti and add above eggplant mixture to it, and some heated Marinara sauce. If you have it, add Nutritional Yeast, sprinkling on top in place of Parmesan Cheese--not necessary, but delicious!
VARIATION: Do all of above, but instead of Spaghetti, layer it with Lasagna Noodles and plenty of Marinara Sauce and Garlic Powder and a bit of Oregano and cooked carrot slices to make a great Vegan Lasagna.
Serve either of above with Italian or French bread with olive oil or vegan margarine slathered on...and a salad.

For dessert, Google "Vegan Lemon Bars"--(no eggs, no milk, GREAT!).

I LOVE this dish, and I am not even vegan!
TUNISIAN STYLE BEANS AND GREENS:
1 tbsp olive oil
1 medium onion, sliced
4 cloves garlic, minced (I used two frozen garlic cubes, and it worked like a charm.)
2 tsp ground coriander
1 tsp salt
1 sm dried chili, chopped (or ¼ tsp red pepper flakes)
6 cups chopped Swiss chard
1 1/2 cups diced tomatoes with juices (I used fresh, but canned works just as well.)
1 15 oz. can garbanzo beans
approx. 1/2 cup bean cooking water

Prep
1) Wash and remove stems from Swiss chard. Tear into pieces.

2) Slice onion, mince garlic, and chop tomatoes.

3) Mince chili pepper.

Cook
1) In a large skillet, heat oil over medium heat. Add onion and garlic. Cook until onion is soft, stirring occasionally.

2) Add salt, coriander, and chili flakes (if using). Stir.

3) Add greens. Stir. It’s okay if they are still wet from washing. Cook a few minutes, until greens have wilted, stirring occasionally.

4) Add tomatoes, beans, and a little bean water. Simmer 10 or 15 minutes. "The finished dish should be a little saucy, but not soupy." If necessary, you can pour in more bean water and/or regular water to get it to the consistency you like.

Approximate Calories, Fat, and Price per Serving
260 calories, 7.4g fat, $1.41 per serving as main dish
130 calories, 3.7g fat, $0.71 per serving as side dish

This blogger has a lot of really great vegan recipes that I use because its so much healthier (and cheaper) to eat vegan!

http://cheaphealthygood.blogspot.com/2009/01/65-cheap-hea...

Hi, I have been vegan/vegetarian/macrobiotic since birth (but on and off since then... lol!!). I recently bought Alicia Silverstone's book, The Kind Diet, and while it was nothing new to me, having grown up with those foods, she brought it in an inspiring way. Some great recipes!! Here's an article about the book: http://www.thedailygreen.com/healthy-eating/eat-safe/alic...

Best wishes!!

p.s. - I always like making mac and cheese: http://vegweb.com/index.php?topic=8295.0

I'm not sure what vegan is, but one of my favorites meals is taken from a restaurant in San Antonio:

Black Bean and Sweet Potato Quesadillas

-Get a can of seasoned black beans, then drain and smash to create a puree. Set aside.
- Shred a few cups of Monterray Jack cheese
- Slice a sweet yellow onion
-Microwave a sweet potato or two until 1/2 way cooked; cool, then peel and slice
- Sautee in EVOO with sweet potatoes and sliced onions

From the bottom up:

Flour tortilla
black bean puree
Shredded monterray jack cheese
sweet potatoes and onion
more monterray cheese
Flour tortillas

Cook over medium heat - 3 minutes each side.

They're great with a pineapple & mango salsa. I hope you/they enjoy!

Hi Crystal, I went to Food Network.com/recipes and typed in Vegan Recipes and there are a zillion ideas there. Have a great day!