Well, folks, looks like the last veg'n recipe post got <<brace yourselves>> the ol trashcan treatment. So let's do it over then, this time for real?

I'll post some broad categories below to add some kinda organization.

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banana
oats
almoond milk
spirulina
honey (or maple syrup)

course? whole? Processed?

I wanna try it out when I get a chance.

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Just curious

with milk in blender. blend and pour. vary ingredients and milktype to taste. add ice if u prefer.

good for aging bananas if u're a firm-yellow-banana fanatic like me

mango, papaya, banana, guanabana (soursop) juice, soy milk

Relatively plain but easy to get during the season so I have one every day...

4 pieces of ice
1 banana
7-10 strawberries
8-12 oz. soy milk

Thank you thank you thank you for this thread by the way

blend any combination of strawberries, blueberries, rasberries with your milk of choice in a blender with or without ice and/or bananas

high in protein and all around good

Vanilla Rice Milk
Bananna
Strawberries
Peanut Butter

Blend

(add Spirulina if you want the extrat zip that I crave)

*again, real chefs don't measure ish. i make mine to taste*

1/2 cup cashews
2 dates
vanilla ricemilk

1 apple
7 mini carrots
1 cup of vanilla silk
1 tablespoon of honey
ice cubes

pretty damn good

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5 ORGANIC red delicious apples

1 ORGANIC lemon

juice both...skin and all and then drink chilled. great for early morning since the lemon starts the cleansing process for the rest of the day. the sugar from the apples is a nice alternative to caffeine and other bullshit.

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Jamaican New Year drink (rum optional but heavily recommended)

8cups(3 1/2 pints, 2 litres) Sorrel petals Rum
2 oz (50 g) grated ginger
Sugar
12cups (5 pints, 3 litres) boiling Water
Place the sorrel and ginger in a large container and pour on the boiling water.
Cover and leave overnight, then strain through a muslin cloth or a sieve.
Add a little white rum to preserve and sugar to sweeten. Bottle and refrigerate.
Makes approximately 4 1/2 pints (2.75 litres).

try juicing ruby red grapefruits at home in a citrus juicer

heaven

this is popular at my favorite veg restaurant. i'm gonna try it this week. i hear it's spicy, so maybe it's good with carrot as a mellower?

Ginger Beer

makes 8 servings
1/2 lb ginger root, grated
1/2 gallon boiling water
2 cups brown sugar
Juice of 2 lemons
1/2 gallon of cool tap water
Additional sugar to taste

In a half gallon crock, jar, or bottle, combine ginger, lemon juice, and 1/2 cup sugar. Pour 1/2 gallon boiling water over this and let stand 12 to 24 hours. Strain into a one gallon glass or ceramic jar, and add another 1/2 gallon of water, and sweeten to taste.

Instead of sugar, 1/2 cup of licorice root, simmered for 20 minutes in 2 cups water, can be added to the ginger, lemon juice, and boiling water. Proceed as above. The licorice adds an anise flavoring and natural, sugar-free, non-caloric sweetness to the spicy ginger flavor. Licorice root for tea is available at natural foods' markets and is packaged under the brand name "Seelect"

Sparkling Beverage: 4 tablespoons yeast (1 tablespoon per quart) dissolved 10 minutes in 1/4 cup lukewarm water (110oF to 115oF). The yeast should be bubbly and increased in volume-- otherwise, discard and use a new batch of yeast. Add the yeast mixture to the ginger mixture. Stir thoroughly. Cover the container with foil or plastic wrap and let it stand for in a warm, draft-free place to ferment one week. Stir every other day. Strain through a sieve and transfer to a glass or ceramic bottle. Cork tightly and let ferment at room temperature for another 3 or 4 days. Serve chilled over ice cubes.







"Let's get this clear right now...I'm poor. I'm lonely. I'm a revolutionary without a revolution. And I'm four months behind on a car payment." Professor Griff

" If we can't learn to live together despite the turmoil of past generations we are doomed." -Stern

"And where today is the stable community that would sustain such a couple, where one can be both poor and diginified and raise one's children with decency and hope... If the answer is education, does our society adequateley provide that tool of self-improvement to the less well off?"-- Sidney Poitier

" I'm not mad 'cus I'm losing! I'm mad 'cus I don't know how to win!" --Kevin Curtis Daniels Jr.

"And herein lies the tragedy of the age: not that men are poor,-all men know something of poverty; not that men are wicked,-who is good? Not that men are ignorant, -what is Truth? Nay, but that men know so little of men."
W.E.B. Dubois

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great for cleansing the mouth and they taste nice too!

http://www.houseofnubian.com/IBS/SimpleCat/Shelf/ASP/Hierarchy/0509.html

Naturally flavored licorice chew stick. Available in grape, strawberry, cherry, vanilla, orange, almond, lemon, pepermint, coffee, cinnamon and Plain (licorice). The Sticks are from a licorice bush and are soaked in 100% natural flavors. The chewing action keeps the gums healthy, clean the food from teeth and freshen the breath. An excellent way to quit smoking. Price $1.00 per stick

.

http://www.accessatlanta.com/ajc/living/0502/21rawfood.html

.

Simple simple simple...but good as hell.


1 quart oil for frying
1 plantain, raw


Directions
1 Preheat oil in a large, deep skillet over medium high heat.
2 Peel the plantains and cut them in half. Slice the halves lengthwise into thin pieces.
3 Fry the pieces until browned and tender. Drain excess oil on paper towels

there are ripe (yellow) and green.

the recipe you posted above is better for the ripe ones.

the green ones need a little flavor (salt) to help it along...to make it tostones style is better

cut plantains into slices-not too thin

soak in water and salt mixture...for half an hour to an hour

place in a deep frying pan with about 1-2 inches oil. fry until almost browned

remove from pan, drain, and flatten with a flat edge ..return to fryer until browned

I've seen them made both ways...actually with the riper ones I just use a hotter flame and cook it a bit faster, it makes it crunchy.

I like the almost-black ones fried, sometimes with a little brown sugar and habanero sauce. We did some yellow-green ones grilled with crunchy peanut butter. Shit was nice. Seems like I got the recipe out of this really extensive African cookbook.

To me it was always just plantains...I never thought of there being a variety, although I have recently become acquainted with red plantains.

cut kohlrabi into thinnish slices and spread on lightly greased baking sheet. sprinkle one tsp of smoke flavor and one tablspoon of fresh orange juice (maybe 1tbsp redwine too?). sprinkle fresh chopped and powdered ginger and garlic. sprinkle black pepper and adobo and bake at 350

i forgot 1 tbsp liquid aminos

u can eat this without making it into anything

put spinach leaves, whole button mushrooms, and large pieces of tomato together in a pan with black pepper, adobo & garlic and ginger powders. cover and let loosen for about 3 minutes and remove from heat before ingredients go flat.

Ingredients

12 plum tomatoes
1 teaspoon caster sugar
Ground black pepper to taste
1 Medium sized Onion peeled and sliced
1 Red chilli; finely sliced
4 teaspoons lemon or lime juice
1 teaspoon fresh root ginger peeled and grated
2 teaspoons light soy sauce
1 teaspoon chopped coriander leaves
5 salad onions thinly sliced
100 ml extra virgin olive oil

Method

Slice the tomatoes and gently toss in a bowl with the sugar and pepper.

In a separate bowl, mix together the onion, chilli, lemon juice and
grated ginger.

Leave to stand for 15 minutes, then stir the two mixtures together.

Add the soy sauce, coriander and salad onions, Stir in the Olive oil.

Jamaican collard/ spinach greens basically:

1 lb. callaloo
1 tablespoon margarine
1 scotch bonnet pepper
1 medium chopped onion
black pepper
salt to taste
1/4 cup water
METHOD:

Wash callaloo leaves
Cut up callaloo leaves in pieces.
Sauté onion in margarine.
Add cut up callaloo leaves, water and stir.
Cover saucepan and cook callalloo are tender.
Add whole scotch bonnet pepper
Sprinkle with pepper and salt.
Simmer then serve with avocado pear.

clean & rip spinach (use only fresh spinach) and place it in a casserole dish

saute portabellas & onions in olive oil & garlic to taste

douse (sp) spinach with olive oil, tamari, garlic, cayenne pepper (just a dash really) and lemon juice.

mix in portabellas & onions

put in the fridge for a few hours

makes for a great light lunch or even dinner.

1 tin ackee, 1 medium onion,
freshly ground black pepper, oil for frying.

Chop onion finely and fry in a little oil. Add plenty of black pepper.
Open tin of ackee and drain off liquid. Add ackee to onions and stir gently. Allow to heat thoroughly for about 5 min., serve immediately.

try marinating and using as a substitute for noodles or rice-

put in a pan (probably u can soak them raw as well) with soy sauce or tamari or liquid aminos, black pepper, adobo, garlic and ginger powders, cumin powder, red pepper powder if u wish (cayenne, paprika, chilli, what have u) and over medium or low heat and cover to moisten to desired consistency

I have about a billion cucumbers in my garden ready to be picked. Besides putting them in a traditional salad and just eating them straight, does anyone have some tasty suggestions? My neighbors and I would be much obliged...

they're good for a tabboulli salad, a chopped cucumber and tomato with vinegar and basic spices salad, salad fitfit (if u have access to ethiopian injera), mint salads (with chopped mint leaves, tomatoe, and wheat), with vinegar on the side of any meal, with lemon juice and cayenne/chilli powder for a snack, in sandwiches, ......

are extreeeeeeeeemely important in a veg diet

there are so many different kinds, including salad greens, spinach, collards, mustards, chard, kale, ......... salad greens are best raw, and other greens are good both raw and cooked

to cook, put in a pot with some sauteed onions and garlic (with or without ginger and hot peppers), with or without tomatoes (potatos have to cook before the greens if u add them. chopped queso fresco is good too if ur ovo-lacto), and with salt/adobo, black pepper, powdered ginger and garlic, powdered red pepper, etc. to taste. cover and cook to taste, which will be in less than 10 minutes, sometimes even 3-5 minutes.

u can also use veggie broth to season them and/or smoke flavor

be careful not to overseason them

makes 1 dozen
1 cup cornmeal
1 cup flour
1 cup grated coco root (taro root)
1/2 cup grated coconut
1/2 cup brown sugar, or to taste
1 teaspoon grated nutmeg
1 teaspoon vanilla extract
2 cups coconut milk, canned or fresh
1/8 teaspoon powdered cinnamon
1/8 teaspoon powdered mace
1/2 teaspoon grated ginger
6 banana leaves
White string

Sift the cornmeal and flour together into a large mixing bowl. Add the sugar, spices, coco root, coconut, coconut milk, and vanilla, and work into a firm, but not stiff, dough.

Halve each banana leaf and soften by quickly dipping into warm water. Place 1/2 cup of the mixture on each half leaf ad fold to make a little bundle, completely enclosing the filling. Tie with string.

Fill a large pot half full of water and bring to a boil. Then, lower the boyo into the pot, making as many layers as possible. Boil gently over medium heat for 2 1/2 to 3 hours. Remove one bundle from the water and open to test doneness.

Serve hot or cold, as an appetizer, snack, or side dish.

In Jamaica, this dish is also called "blue drawers."






"Let's get this clear right now...I'm poor. I'm lonely. I'm a revolutionary without a revolution. And I'm four months behind on a car payment." Professor Griff

" If we can't learn to live together despite the turmoil of past generations we are doomed." -Stern

"And where today is the stable community that would sustain such a couple, where one can be both poor and diginified and raise one's children with decency and hope... If the answer is education, does our society adequateley provide that tool of self-improvement to the less well off?"-- Sidney Poitier

" I'm not mad 'cus I'm losing! I'm mad 'cus I don't know how to win!" --Kevin Curtis Daniels Jr.

"And herein lies the tragedy of the age: not that men are poor,-all men know something of poverty; not that men are wicked,-who is good? Not that men are ignorant, -what is Truth? Nay, but that men know so little of men."
W.E.B. Dubois

makes 1 dozen
2 lbs. cassava root
1 tablespoon salt, or to taste

Grate the cassava and squeeze dry; pound it smooth in a mortar with a pestle, or put in a blender or food processor. Pass the pulp through a sieve or coarse strainer to make cassava meal. Add salt.

Heat a 6" skillet-- or a large griddle with 6" metal rings on top-- over a high flame and use 1 cup of the cassava for each bammie, pressing it into the pan with a cloth so that it takes the form of the bottom of the pan (or metal ring). Cook for 5 minutes, watching it carefully so it does not burn. Turn with a spatula and cook the other side for another 3 minutes. Remove to a clean cloth. Serve hot.

Bammies are used as an accompaniment to a meal and as a snack or breakfast dish.

Smaller bammies, 3" by 1/2" thick, can be formed and cooked for about 3 minutes one side and 2 minutes on the other. This recipe will make about 1 1/2 dozen.

Bammies can be cooled, wrapped, and frozen in aluminum foil. To reheat: defrost and soak in water or milk for about half and hour until soft but not crumbling. Heat quickly on a griddle and serve.







"Let's get this clear right now...I'm poor. I'm lonely. I'm a revolutionary without a revolution. And I'm four months behind on a car payment." Professor Griff

" If we can't learn to live together despite the turmoil of past generations we are doomed." -Stern

"And where today is the stable community that would sustain such a couple, where one can be both poor and diginified and raise one's children with decency and hope... If the answer is education, does our society adequateley provide that tool of self-improvement to the less well off?"-- Sidney Poitier

" I'm not mad 'cus I'm losing! I'm mad 'cus I don't know how to win!" --Kevin Curtis Daniels Jr.

"And herein lies the tragedy of the age: not that men are poor,-all men know something of poverty; not that men are wicked,-who is good? Not that men are ignorant, -what is Truth? Nay, but that men know so little of men."
W.E.B. Dubois

are the coolest! they have these neat amoeba shapes and taste great in everything. i was surprised to learn ya don't just throw them away.

broccoli, cauliflower, chickpeas, onions, spinach if u have it, dressing of yr choice- easy and doesn't wilt if u pack it for lunch or need to use the leftover

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soak mung beans in veggie broth
stir fry garlic, onion, jalapeno to taste and a *lot* of ginger with black pepper, adobo, cayenne, chilli powder, paprika, ginger powder, garlic powder
add carrots and tomatoes to mung beans
add panstuff to lentils
let simmer for 30 minutes to 2 hours

3 fingers of green bananas
1 cup milk
5 cups water
1/2cup flour
1/2 tsp. salt sugar to taste nutmeg

METHOD:


Wash,peal and grate bananas
Add flour and salt to grated bananas and mix well.
Beat mixture with fork while adding water until smooth.
Sweeten to taste and add nutmeg and vanilla.
Pour mixture into boiling water, stirring constantly to prevent lumping, stir until mixture thickens.
Continue cooking, and milk ,and let it simmer over low heat .
Cook for about 30 mins. 8. Add sugar to taste and spices

I make poordige without milk all the time...it's not as creamy-but still good. And good for kids.

4 ozs. cornmeal
1pt water
1cup milk
salt to taste,nutmeg,
sugar to taste or fat free condensed milk
1/2 teaspoon salt

METHOD:


Mix cornmeal in 1/2pt. water.
Bring remainder of water and milk to boil and stir in cornmeal and salt.
Cook for about 10-12 mins.
Sweeten to taste and add nutmeg and vanilla.
Serve hot. Ideal for children.

Add Baylead for garnish/taste- trust me!

This cold soup is the best one using mango that I have discovered.

5 mangoes
1 cup sugar 5cups Veggie Stock 1/4 teaspoon ground cinnamon
1 or 2 whole cloves
1/4 teaspoon ground ginger 2 tablespoons rum
1/2 cup whipping cream Freshly grated nutmeg, if desired

Peel, seed and chop mangoes, then place them with the rest of the ingredients except rum,
whipped cream and nutmeg in a heavy saucepan.

Cook over medium heat; skim any foam from top.
Reduce until about 1/4 of original liquid has evaporated,
then press mixture through a sieve. Cover and refrigerate at least 1 hour. Add
rum immediately before serving. Whip cream in a small bowl.
Top each serving with whipped cream and nutmeg, if desired. Makes 6 servings.

soak red lentil in veggie broth (heavy on the water)
sautee onions, garlic ginger and jalapenos in sambar massala, garlic and ginger powder, cumin powder, fennel seeds, cumin seeds, black pepper and adobo. add tomato and water and combine pan ingredients with lentils. simmer
add a lot of fresh lemon juice when serving

I tried it at college without mom's recipe for working around the beef...it didn't taste the same, but it is similar. Substiture veggie soup stock for the beef...

6 Stalks of calaloo
1 a small head of cabbage
½ okra (optional)
veggie stock
flour dumplings
½ yam (name- not american yam, but african/island yam aslo called name in many framers markets)
dasheen
1 scallion and time
1 Scotch bonnet pepper
Black Pepper
2 qts. water

METHOD:
Cook veggie stock
Puree vegetables and return to the pot adding dumpling.
Then add the sliced yam, coconut, sliced pepper, and other seasoning to taste.
Simmer for approximately one hour. hour.
Add black pepper

definitely: black beans, kidney beans, tomato (crushed or tomato sauce or fresh), garlic, onions, ginger

optional: corn, okra, veggie beef crumbles, fresh tomato, carrot

spices: chilli powder (a lot), black pepper, adobo, seasoned salt, 2 bay leaves, celery salt, garlic, ginger, paprika, cinnamin, orange peel, cumin, fennel, hot sauce if ya want

first cook the garlic, onions & ginger in the chilli pot. next add veggies and beans. next add the tomato sauce and spices. simmer for a while and serve with brown rice.

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1
cup
Ketchup

1
cup
Organic Celery diced

1/2
cup
Whole Wheat Flour

1
teaspoon
Chopped Garlic

1 1/2
cups
Lentils

1

Organic Bell Pepper diced

1/2
cup
Skim Milk

1
large
Onion chopped

1 1/2
cups
Organic Tomatoes crushed

1
tablespoon
Sage

2
teaspoons
Salt


Vegetable Sauce

1
small
Onion diced

2

Organic Celery Stalks diced

1

Organic Carrots diced

1
teaspoon
Thyme chopped

1
tablespoon
Chopped Garlic

1 1/2
cups
Vegetable Stock

2
tablespoons
Cornstarch

2
tablespoons
Water



Salt and Freshly Ground Black Pepper to taste



Preparation
Cook lentils according to package directions.

Add celery, green peppers, garlic and onions to lentils and simmer about 5 minutes until soft

Drain well and place in a large mixing bowl. Mix crushed tomatoes and milk into lentil mixture.

Gradually fold in flour and salt. Chef Brian said ''please handle delicately; you can destroy all your hard work if you are too heavy handed''.

Pour into a 13x9'' pan and bake at 350° for 45 minutes, or until firm.

Remove temporarily, pouring catsup over the top, and then return loaf to the oven for 15 minutes until glazed.

Remove from oven, slice and serve with vegetable sauce on top.

Vegetable Sauce:
In a non-stick skillet or sauce pan at low-medium heat, cook the first 5 ingredients, adding a small amount of stock if necessary.

Add remaining stock and bring to a boil. Mix the corn starch with the water (making a ''slurry'') and whisk into the mixture in the sauce pan, stirring constantly until thickened.

Season with salt & fresh ground pepper to taste

this is great with injera (ethiopian bread)
soak yellow lentils in veggie broth
sautee an onion, garlic, ginger & jalapenos together in berbere and ethiopian butter if u have it (not sure how it's made). add garlic powder, black pepper, adobo and tomato to pan, stir and add pan to lentils, using water to get the spice out well.
add natural peanut butter to lentils
cover and let blend for an half and hour or longer if u can

soak red lentils in veggie broth
sautee onion & garlic (shallots are goooood) in berbere (berbere butter if available), garlic powder, ginger powder, cumin, adobo, black pepper. add tomatoe.
put panstuff in pot, wash residue with water back into lentils
simmer and serve over injera

cook blackeye peas, coconut milk (half a can), tomato sauce or crushed tomatoes, onion, garlic, ginger, cinnamin leaf, bay leaf, adobo, black pepper, cayenne pepper, ginger and garlic powder, and cumin power in a pot over low/medium heat. simmer and serve over rice.

Rundown

makes 6 to 8 servings
2 lbs. cacoon
2 coconuts, grated, in water to cover
2 onions
1/2 cup fresh thyme
2 tablespoons black pepper, ground
3 scallions
2 tomatoes
2 Scotch bonnet peppers, whole

In a Dutch oven, combine the cacoon with the coconut meat and milk and boil gently over medium high heat for thirty minutes. Add the seasonings and simmer another 30 minutes until thick. Skim off the coconut oil and use for other purposes . Continue simmering, stirring from time to time, another 30 minutes, until the consistency of a custard is reached.



"Let's get this clear right now...I'm poor. I'm lonely. I'm a revolutionary without a revolution. And I'm four months behind on a car payment." Professor Griff

" If we can't learn to live together despite the turmoil of past generations we are doomed." -Stern

"And where today is the stable community that would sustain such a couple, where one can be both poor and diginified and raise one's children with decency and hope... If the answer is education, does our society adequateley provide that tool of self-improvement to the less well off?"-- Sidney Poitier

" I'm not mad 'cus I'm losing! I'm mad 'cus I don't know how to win!" --Kevin Curtis Daniels Jr.

"And herein lies the tragedy of the age: not that men are poor,-all men know something of poverty; not that men are wicked,-who is good? Not that men are ignorant, -what is Truth? Nay, but that men know so little of men."
W.E.B. Dubois

are great under a stirfry. they're everything that rice noodles never lived up to and less starch to boot

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4 tablespoons oil
1 tablespoon brown sugar
1 lb. tofu, cut into cubes
8 ounces white rice
4 ounces pigeon peas (fresh)/Kidney beans
4 ounces coconut milk
Salt and pepper

In a stew pot, heat the oil. Stir in the brown sugar until it has almost caramelized. Add the tofu and diced onions with a little water and simmer, partially covered, until the tofu is cooked. Add the remaining ingredients. Simmer for 20 minutes. Cover and set aside for 15 minutes before serving.

4 1/2 cups slightly packed firm tofu (mashed)
1/4 cup Dole pineapple juice concentrate
1/2 cup Canola oil
1/2 tsp. lemon extract
1 Tbs. coriander
2 Tbs. pure vanilla
1/2 tsp. sea salt
1/8 cup water
2/3 cup pure maple syrup
Directions:

Rinse, drain, mash, and measure tofu. Put tofu and remaining ingredients into a bowl and mix together thoroughly. Blend 1/3 of the tofu mixture on high until very smooth and pour into a clean bowl. Continue this procedure until all of the tofu mixture is blended.

Then stir all together well and pour evenly over an unbaked granola crust. Bake at 350 degrees for approximately 25-30 minutes. Remove from oven and cool. Top with fruit glaze or topping of your choice and a few slivered almonds. Chill and serve. Keep refrigerated.

I am not sure of the Nutrition Information of this recipe. Sorry if that is an inconvenience.

Tofu and Mushroom Curry
I've recently improved this recipe by changing the method: caramelize the onions and then puree.
1 1/2 inch piece fresh ginger, peled and chopped
1 small onion, peeled and chopped
3 cloves garlic, peeled and chopped
1/2 pound crimini or button mushrooms
12 oz firm tofu, drained and diced
6 T vegetable oil
3 T plain yogurt
1 t tomato paste
2 t ground coriander
1 t salt
1/4 t cayenne pepper
2 T chopped fresh cilantro


Heat 3 T oil in pan over medium heat. Add chopped ginger and onion and saute until caramelized. Add garlic and stir another 2-3 mins. Remove from pan and cool. Puree onion mixture, yogurt, tomato paste, ground coriander, and 1/4 c water in food processor. Cut mushrooms into halves or quarters and tofu into 1/2 inch cubes. Put 3 T oil into nonstick frying pan over med-high heat. When oil is hot, put in mushrooms and tofu. Stir and fry for 5 mins or until the mushrooms have lost their raw look and the tofu is getting slightly browned. Add onion puree, 1 c water, salt, and cayenne. Stir and bring to a simmer. Turn the heat to low and simmer 5 mins. Sprinkle with cilantro before serving.

add smoke flavor, hot sauce, lemon juice, lime juice, a handful of parsely, a handful of fresh herbs, olive oil, salt and pepper to taste, fresh garlic & shallots (green onions and spinach are good too) into food processor. blend and marinate hard/baked tofu (shredded or steak style or whatever u like) for 30 minutes to overnight. put tofu on pan and pour leftover sauce over tofu. bake at 350 or grill if you can.

stir fry hard/baked tofu in pan (the heavier the pan the better, grilled is *great*) with a few spices- black pepper adobo cayenne garlic powder ginger paprika. once light browned, pour bbq sauce. keep heat on until sauce begins to burn. remove from heat and add a little extra sauce

or else use the sauce as a marinade

a twist on the classic Jamaican recipe. You gotta make up for the lack of saltfish with slices of tofu and veggie scallops.

2 dozen ackees in pods (or 1 tin of ackees)
1 sprig thyme
½ lb (150 g) veggie scallops/or tofu 1 hot pepper
2 tablespoons (1oz, 25 g) butter 1
small tomato, chopped
¼ cup (2. fl oz, 50 ml) oil
2 onions sliced, black pepper

Choose ackees that are completely open, with the black seed and yellow fruit clearly visible in the scarlet pod.
This is important, as unripe ackees contain a highly toxic substance.Remove the ackees from the pods.
Discard the seeds and the pink membrane found in the cleft of each fruit.
Wash them and put them to boil in a large pot of water with the salt fish.
Or tie them in a muslin bag and drop the bag into the water with the fish.This prevents the ackees from disintegrating.)
As soon as the ackees are tender, pour the contents of the pot into a large sieve, discarding the water.
Separate the ackees from the fish. Run some cold water over the fish so that you can remove the bones
and skin comfortably, then flake it and set it aside. (If using tinned ackees,
empty them into a sieve then rinse under cold running water and set aside.
Fry scallops until browned and add teaspoon of Scothbonnet.
Add the onions, thyme and hot pepper slices, and the tomato if desired. Stir for a few minutes then add the flaked fish.
Stir for a few more minutes then add the drained ackees, carefully stirring so as not to crush them this is a matter of taste,
as some people do not like the ackees crushed. Add a little more oil if necessary,
sprinkle with plenty of freshly ground black pepper, and the dish is ready.

a main course, serve wtih avocado pear slices, fried plantains,
bammies, yams, dumplings and roasted breadfruit all make fine accompaniments. Serves 4.

marinate baked/extra firm tofu in soy sauce/liquid aminos/tamari + tahini/peanut butter/almond butter/cashew butter + adobo, black pepper, cayenne pepper, garlic and ginger powders, cumin powder mix
stir fry and serve

i made this recipe up after watching a friend do it the right way, but it tasted right to me

soak bean threads in hot water

blend/chop mushrooms, greens, onion, garlic, green onions, ginger & carrot

cut hard/baked/dry tofu (the exxxtra firm kind available in asian stores works best) into small strips and cook in pan using sesame oil, garlic and ginger powders, salt/adobo, black pepper, cayenne pepper, natural peanut butter, a touch of soy sauce

i chose to mix the bowl, pan & bean threads, but u can keep them separate

briefly soak/dip spring roll wraps in warm water and roll ingredients up using the softened sheets

serve/bake/fry/whatever u choose

.

in tacos & chilli

.

chopped injera, red wine vinegar, chopped jalapeno onion and tomato, pepper, adobo, garlic powder, etc.

better as it soaks

Serve with a aucy main course like curry tofu:

INGREDIENTS :

1 cup wheat flour (preferably from an Indian store)
2 tbsp. oil
Salt and enough water to make dough
Shop Now for Jamaican recipe ingredients & seasoning in our online store.

METHOD:


Knead the wheat flour, salt and water to make dough.
Let the dough stand for half hour.
Take small portions, knead again, dust with flour and roll out into a round shape.
Cook in (flat) griddle with a little oil (flip on both sides)
You can add many things to the dough

is best boiled with water and salt

try eating plain rice with roasted, salted seaweed sheets

.

vinegar & oil to taste, adobo/salt, black pepper, cayenne pepper, garlic powder, lemon juice, chopped jalapenos

.

They got 'em at every major Supermarket

Not really a burger but...

Ingredients:

baked potato
hummus
celery
soy bacon bits
nayonaise
cayenne pepper
curry powder
salt
pepper
white corn taco sized tortillas
celery tops
Directions:
Smash the baked potato with a few spoons of hummus. Add one rib of finely minced celery and a spoonful of soy bacon bits. Add nayonaise and spices to taste. (I like mine to be not as wet as potato salad.)

Divide mixture in two and place on two taco sized tortillas and spread out. Place on your pizza stone or on foil in your oven for five minutes until the tortilla has warmed and softened.

Fold the tortilla in half to make a taco with the potato filling inside. Garnish with celery tops.

This "taco" reminds me on an indian samosa, but is easier to make and less fattening because it's not deep fried.

Serves: 2

Preparation time: 10 min.

serve a veggie burger with avocado

marinate portabella slices in liquid aminos

saute them suckers with some onions in some olive oil, garlic, cayenne, (whatever you choose).

throw it between two slices of bread and ENJOY!

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plain yogurt + wheat germ + granola to sweeten (if ya need it)

try using nutritional yeast as a thickener

don't expect it to taste like cheese. it's very good, but not cheeselike in taste.

it is very rich in b vitamins, which are the only vitamins u have to really work to get in a vegan diet

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sautee onion, garlic and tomato with berbere
add egg and scramble
serve with injera, pita or fresh bread

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Ingredients For Crust

3/4 cup Crisco 2 cups sugar
2 eggs 3 cups flour
1/2 tsp. soda 1/2 tsp. salt
1/2 cup buttermilk 1 tsp. vanilla

Preparation For Crust

Mix all ingredients together. Use 1/3 of dough as crust for fruit pizza. Spread the dough evenly on a 12 inch pizza pan. Prick with a fork. Bake at 350° for 10 minutes. Cool .

If you want to make teacakes with remainder, drop by spoonfuls onto greased cookie sheet.



Ingredients for Pizza

8 oz. cream cheese, softened 1/3 cup powdered sugar
1 tsp. vanilla 1 cup orange juice
1/2 cup sugar 2 tbs. cornstarch
Fruit of your choice



Preparation for Pizza

Combine cream cheese, powdered sugar, & vanilla. Spread on baked cookie crust. Arrange fruit (strawberries, kiwi, pineapple, or others as desired), any way you want it, over cream cheese mixture. Mix orange juice, sugar, & cornstarch. Boil 1 minute. Cool. Pour over pizza & refrigerate.

3 bananas
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/3 cup milk
6 tablespoons flour
1/2 grated nutmeg
METHOD:

Crush bananas till they are creamed.
Combine flour, baking powder, sugar and nutmeg.
Add milk and bananas then mix.
Dip a large spoon in oil and spoon scoop batter into frying pan.
Deep fry in a frying pan till brown and crisp on the edges.
Drain on paper towel and serve

Had to post...it's tasty as hell.

3 cups fine, dry cassava flour 1½ cups sugar
1 tsp salt ½ tsp mixed spice
Rind of half an orange
¼ lb shortening (melted)
2 cups milk 2 eggs (beaten)
1 tsp vanilla essence 2 cups grated coconut

METHOD
Mix the dry ingredients, then add shortening, milk, eggs and essence.
Mix well again until the mixture has a solid but not stiff consistency.
Turn out on to a rectangular baking pan and bake in a 350 degree oven for about 90 minutes.
Cut in squares before serving.

My favorite Jamaican treat:

2 oz./50g. desiccated coconut, 2 oz./50g. brown sugar,
half teaspoon nutmeg, 2 drops vanilla essence,
2 drops almond essence, 50 mls. cold water.
For pastry:
4 oz./100g. plain flour, 1 oz./25g. margarine,
water.

Make pastry and rest for 20 min.
Mix coconut, sugar, nutmeg, vanilla and almond essence with 50 mil. water in a bowl. Mix thoroughly to saturate the coconut.
Divide pastry into eight pieces. Roll each into a 3" circle.
Gather up pastry at sides and pinch in six places to make a star case. Place on baking sheet.
Fill cases with coconut mixture.
Bake for 20 min. at gas 5, 375F, 190C.

7. Plantain Tarts
1 very ripe plantain; sugar;
nutmeg; vanilla;
red food colouring.

For pastry:
4 oz/100g plain flour; 2 oz./50g. margarine, water.

Make pastry and rest for 20 min.
Boil plantain in water for 15 min. Drain, peel skin and discard. Mash plantain with fork. Add sugar, nutmeg, vanilla and a drop of red food colouring. Mix well.
Divide pastry into 8 pieces. Roll each into a 3" circle.
Place a teaspoon of the plantain mixture on each circle. Fold over pastry and seal edges with a fork.
Place on baking sheet and bake for 30 min. at gas 6, 400F, 200C.

try adding: grapenuts, kashi, flax seeds, sunflower seeds, oats (steel cut, ready to eat or slow cook), cream of wheat, ground wheat, almond slivers, ground walnuts, peanut, cashew or almond butter, granola, almond & vanilla extract, orange peel, nutmeg and cinnamin, maple syrup, honey, etc. (whatever u have on hand)- these things enrich everything, from pancakes to breads to muffins to cookies, etc. and they can add flavor and texture that works better than white sugar and other quickfixes

http://www.recipesource.com/munchies/snacks/granola/

Or try Nature Valley's Trail mix bar- damn it's good as hell.

Coconut Drops

makes 3 or 4 dozen candies
2 coconuts, slivered in 1/2" pieces
2 lbs. brown sugar
2" piece of fresh ginger root
1 cup cool tap water
6 banana leaves, or moistened aluminum foil

In a large pot, cover coconut meat with water and let stand for about two hours. Add sugar and ginger, and simmer over medium high heat. Stir with wooden spoon every few minutes to keep from sticking to bottom of pot and cook until the sugar id completely dissolved and the mixture begins to adhere to the spoon. Drop by spoonfuls onto banana leaves or a wet cutting board and let cool to harden.

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juice carrot directly into bottle and give to 7 mos + baby

juice into milk and cereal bottle

mash up and leave on high chair for self feeding

mash up very fine and feed by spoon

often a babies' favorite

mash and "serve"

rich in nutrients

add breastmilk or formula to smooth if too chunky or dry

can have mashed soft tofu and mashed beans

boil and mash

shells will appear in diaper, but don't panic

2 ways:
1- keep the skin on, boil till soft, grind in food processor
2- keep the skin on, boil till soft, slice, cover in foil, bake till even softer, serve

add milk of formula if not moist enough or too thick

the "bible" for this is called the super baby food book

ruth yarren (i'm not sure i spelled that right)'s super baby food book

actually, it's great for anyone interested in natural lifestyles, not just caregivers.

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http://www.geocities.com/RainForest/4404/recipe.html

http://www.vegweb.com/

http://www.trasi.fsnet.co.uk/public_html/vegsoc/r200295.htm

http://www.planetveggie.com

http://www.veganboard.com
http://www.pangea.com
http://www.vegsource.com

for parents, the vrg parents listserve on http://www.vrg.org is *great*!

The library. I check out cookbooks by the armload and sift through them for the recipes I like.

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that's all I can remember having growing up...there is alot of info here though. I'm sure everyone has learned a dish or two to try out.

Does anyone have some ideas on good and effective ways to explain vegetarianism to kids who many times think I'm some kind of alien because I don't eat dead stuff? I prefer not to use crude analogies with them, which is my strong point in arguing for vegetarianism with other adults.

got a whole bunch of explanations on the vrg parents listserve. i didn't keep them, but u may be able to access them through http://www.vrg.org

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there used to be an http://www.veganshoes.com

doc martin used to do a vegan shoe and may still do one
birkenstock
teva
chaco
i hear new balance has vegan varieties and is "labor safe"

it would be very handy for all the people who come here wanting to try veg but not knowing how

this should be archived.