Banana and Coconut French Toast 

You won't even miss the eggs in this amazing vegan French toast made with bananas, coconut milk and cardamom. Just add your favorite toppings and enjoy.

Banana and Coconut French Toast (Vegan)

  Jerry James Stone  Living / Easy Vegetarian Recipes

Kitchari: A Clean, One Pot Vegetarian Meal

Kitchari is like a vegetarian, Indian version of American chili. Unlike chili, it's cleansing, easy-to-digest and provides a complete protein, entirely plant-based.

Kiwi and Serrano Sorbet

• 8 ripe but firm kiwis
• 1 serrano chile, sliced
• Pinch of sea salt

Chop up and blitz kiwis in food-pro until smooth. Stir in sliced serrano and salt. Freeze mix in a glass dish, running fork through mix every half hour to keep mix from turning into ice block. Let sit 30-minutes longer than desired texture is reached. Serve and eat. Anything bubbly will go just fine w/ this, such as prosecco or cava. 

Thank You:     Jerry James Stone . Living / Easy Vegetarian Recipes

27 Gourmet Vegetarian Recipes for Christmas Dinner

If you are looking for ways to make your holiday meal a lot more interesting, look no further. These vegetarian and vegan recipes are not only gourmet but most are fairly simple to make.

OK. So there's like some thirty(30) recipes included in the linked story. I've made many of them. Hit the link and take a look. I think you'll find something really good. I will say this, it doesn't seem all so "Holiday" menuish to me overall. Every dish could well enough be a "Holiday" dish, just for me they could also be a "Tomorrow" dish or a "Thursday" dish just as well. 

Here are some of my favorites: 

Ricotta Gnocchi with Browned Butter, Sage     Pear & Gorgonzola Puff Pastry with Riesling & Thyme Caramel     

Vegetarian French Onion Soup (Made with Coffee)     Curry and Maple Sweet Potato Soup (Vegan)

Butternut Squash Gnocchi done Mac n' Cheese Style     Baked Pumpkin Fondue     

Seared Brussels Sprouts with Smoked Gouda and Fresh Horseradish

Beer-Poached Pears     Maple-Lemon Crème Brulée     Coffee and Cream Risotto     

I've said numerous times that this is an informational thread, not in any need of "anti-vegan" commentary. This is an informational, conversational, enlightening, alternate cuisine thread. It's not here to tell anyone what they should or need to do, except maybe follow the recipes. I look forward to reading, and welcome all positive replies, chippyness not so much. PLEASE, maybe try to only post positive contributions to vegan eating and recipes. It's not that difficult, really. If you don't have anything nice to say, then OK, don't say it. Please, if you don't like the way vegan people think and chose to eat, why come here? There are a zillion other great threads in this forum. Go knock yourself out contributing positively in some of those. Thank you for your time and consideration in this matter. Happy Holidays. 

Vegan Black Metal Chef Makes a Festive Yule Log (Video)

Of all the people to make a Christmas special cooking video, you wouldn't think it would be the Vegan Black Metal Chef.

Sorry, but you've got to go to the site/link to see the video. I tried, but I can't post it, or a pic. Sorry. 

Happy Holidays. 

Last night I brought a dish to a party that went over very well. It was funny to me that it went over even better than usual after I swapped out the main ingredient. Go figure. 

I portioned this out based on math (common multiples for portion numbers). You can portion it out any way you want. 

I cut up 3 persimmons into 8 wedges, each, skinned and trimmed; each piece was a 2-bite size on it's own. (Peaches are the original ingredient.)

I cut up 4 fresh (vegan) mozzarella balls into 6 wedges.

See, 8x3 = 6x4 = 24. LOL

I put a piece of each together and stabbed them w/ a tooth-pic. Why in the world do they even make those useless flimsy sissy "flat" tooth-pics" I gotta go "round". 

I made a very simple sauce out of 2 tablespoons agave  to 2 teaspoons balsamic vinegar. To this I added a good amount of basil that I minced the bageebies out of not at all being gentle with the mincing. It's a nice idea to make this first so that all 3 flavors can develop each other, so to speak. 

Anyway, pour the sauce over the wedge-combos, sprinkle with a nice grind of both/each pink Himalaya salt and rainbow peppercorns. 

Serve it up. 

Use real mozzarella and honey if you just want to go vegetarian. 

This has got a lot of flavors going. It's absolutely wide open for a wine pairing. 

Vegan Mozzarella

Ingredients:
1/3 cup of raw cashews
12.3 ounce package of Organic Silken Tofu, firm
1 ½ cups of almond milk 
2 teaspoons of kosher salt
1 teaspoon of lemon juice, freshly squeezed
1 teaspoon of amber agave nectar
4 teaspoons of agar, powdered (NOT flaked)

Directions:
~ Place the raw cashews in your blender. Process until they are a fine powdery meal (but not cashew butter). Add the remaining ingredients, except the agar and process until the mixture is completely smooth.
~ Pour the contents into a saucepan and sprinkle the agar on top the mixture and whisk it completely in. Allow it to stand for 5 minutes so the agar will bloom.
~ After the 5 minutes has passed, turn the heat on medium and cook, stirring continually. The mixture will start to bubble (like polenta) at about 160 degrees. You want to continue to cook it for about 5 minutes to come close to 212 degrees. The agar sets best when it has come to a least 185 degrees and is then cooled to 110 degrees.
~ If you want to use this on pizza, the temperature of the agar needs to reach 185 degrees before it will begin to melt again.

Look, I'm talking about "real" tooth-pics. A small piece of wood sturdy enough to be jabbed into crevasses of the mouth between teeth to dislodge chunks of food. Little spears the come in handy when stabbed into other chunks of food so as to relieve our fingers from getting sauced or such. In some cases I use tooth-pics to hold small pieces of food together suggesting to the eater that the combination of morsels be consumed as a whole unit, not dismantled. A good old-fashioned solid round tooth-pic comes to work, it gets the job done; useless flimsy sissy "flat" tooth-pics not so much.

I salute the round tooth-pic. 

OK Tofu lovers ... This One's For You ............

Baked tofu with Steamed Sesame Bok Choy

http://www.treehugger.com/green-food/weekday-vegetarian-baked-tofu-with-steamed-sesame-bok-choy.html

Thank You:    Kelly Rossiter     Living / Green Food

Vegetable Soup Using 3 Misunderstood Veggie Parts

      Thank You:      

Leftover Veggie Quiche   

Quiche with Caramelized Onions and Smoked Gouda

By-the-way ... anyone having any issue about my "c'n'p" recipes can rest assured knowing now that where they are not my own original recipes, I have made at the very least, 98.6% of them. They were all eaten and happily digested, w/ no regurgitation, as far as I know. 

Both recipes are vegetarian.

     Herbed Sun-dried Tomato and Cheese Bread

With a minimum of effort you can have a delicious loaf of bread for brunch.       

     Beet Root Risotto

A gorgeous colour, but add more beets to the recipe for that earthy beet flavour.

from:

Vegetarian recipes: Miso chickpea sliders

TY:  J.M. HIRSCH   ASSOCIATED PRESS

http://www.reddit.com/tb/hsrer         

This is tasty and relatively easy. One(1) ingredient (mayonnaise) easily swaps out for it to be vegan. One(1) step in the directions doesn't seem the best to me. 

* "In a large skillet over medium-high, heat 1 tablespoon of the sesame oil. Add the patties and cook until browned and heated through, about 3 to 4 minutes per side. If the patties start to stick, add another tablespoon of oil when flipping."

I used a non-stick pan and peanut oil flavored w/ a few drops of sesame. I kinda think that frying in just the sesame is overpowering in flavor, and could easily burn because of sesame's low smoke point. I packed the burgers tightly in a ring-mold. 

I made this Tuesday night. It's very easy, and has much bigger flavor than you might think. Just swap-out or leave out one(1) garnish (the cheese) and it's vegan. This dish was used as an extra because my Bohemian-style Jambalaya looked to get wiped out quickly. Both this and the Jambo need corn-bread. I'm sure everyone has a good recipe for that. 

Roasted Butternut Squash Vegetarian Chili

thank you:   

http://www.reddit.com/tb/kyaeu

VEGETARIAN / VEGAN  Week

OK. This is Easter week. I don't know what I was doing yesterday, maybe asleep at the wheel, but here we go ...

I'm just thinking that this is a nice week to go vegetarian/vegan (Good Friday and all). So here is a good, all the protein you need, dish that is very tasty. 

Quinoa and Brown Rice Bowl with Vegetables and Tahini

Thank You: Gail Simmons and Café Gratitude (LA)

INGREDIENTS:

1 cup long-grain brown rice

1 cup red quinoa

1/4 cup olive oil

1 small onion, diced

1 carrot, sliced crosswise on bias like coins

1/4 pound shiitake mushrooms thinly sliced

1 small zucchini, halved lengthwise and sliced crosswise like half-moons

Salt

1 head of broccoli—stems peeled and sliced into coins, heads cut into small florets

One 12-ounce bunch kale, large stems discarded

1/4 cup tahini, at room temperature

1/2 cup fresh lemon juice (zest the lemon first, then juice, use zest as garnish)

2 garlic cloves, minced (I use roasted garlic cloves smashed to a paste)

2 tablespoons warm water

1/4 teaspoon crushed red pepper

1 ripe avocado, small dice

1 cup mung bean sprouts

DIRECTIONS:

~  In a medium saucepan, cover the brown rice with 2 inches of water and bring to a boil. Cover and cook over low heat until the rice is just tender, about 40 minutes. Drain and return the rice to the saucepan; keep covered.

~  At the same time, in a small saucepan, combine the quinoa with 2 cups of water and bring to a boil. Cover the saucepan and simmer over low heat until the quinoa is tender and all of the water has been absorbed, 20 minutes.

~  While that's all working, heat heat oil. Add the onion and cook about 4 minutes. Add the carrot and cook about 3 minutes. Add the shiitake, cover and cook about 4 minutes. Add the zucchini, season with salt and cook, stirring, about 3 more minutes. Transfer to a bowl.

~  Add some more oil to the skillet. Add the broccoli, cover and cook over moderate heat until deep green, maybe 5 minutes. Add the kale, cover and cook, stirring until the broccoli and kale are just tender, maybe 4 more minutes. Season with salt. Stir in the other vegetables.

~  In a small bowl, whisk the tahini with the lemon juice, garlic, warm water and crushed red pepper. Season with salt.

~  Mix up portions of the brown rice and quinoa in bowls. Top with the cooked vegetables, diced avocado and bean sprouts. Serve, passing the tahini sauce at the table.