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Colorado Springs Vegan & Vegetarian Group Message Board › Recipes from April's Potluck

Recipes from April's Potluck

user 7165713
Colorado Springs, CO
Post #: 187
This recipe is one I make every week because it's so easy and healthy! I don't have measurements because it's literally thrown together as much as I want to eat at the time.

Chinese Salad

- Green Cabbage- Finely Chopped
- 1 can of Garbanzo Beans
- Sunflower Seeds
- Asian Dressing (like Annie's Shiitake Sesame Vinaigrette)
- Apple Cider Vinegar (Optional)-
- Shiitake Mushrooms - Finely chopped (Optional)
- Salt and Pepper to taste
- Crispy Onions ( I use a brand called Fresh Gourmet that you can get at Costco)

Mix everything together in a large bowl except the Crispy Onions. Add those last before eating. Enjoy!

A former member
Post #: 1

- Masa
- sea salt
- Canola Oil

Mix all three ingred., add hot water to a kneadable consistancy. Flatten in prepared corn husks.
Add filling, and roll. steam for 45 mins. or so.

steam or saute together:
- Butternut squash
- Red Peppers
- Green Chilis
- Onion
- Cilantro
- Zucchini
- salt and pepper
A former member
Post #: 5
"Off the Boat" Marinara

3 cans Crushed Tomatoes (Canned for time's sake, or fresh)
Fresh Basil (Finely chopped)
Fresh Garlic (Minced)
Yellow Onion (Finely Chopped)
Olive Oil
Vegan Cane Sugar or Agave Nectar (Have used both, taste the same)
Sea Salt
Peppercorns (I like the use the kind you grind)

Notice I have no measurements, I make my sauce according to my taste

In a big sauce pot, cook onions in olive oil until soft. Do not burn or sauce will be bitter. Add garlic, cook for about a minute then start adding tomatoes. Turn to a medium heat. Add basil, and throw in salt, pepper, and sugars to taste. I like a taste of equally salty and sweet.

If you want a "meat" sauce, add in soy crumbles if you like.
Loren Y.
user 31860182
Colorado Springs, CO
Post #: 1
Chocolate Peanut Butter Pie

1 12-ounce package non-dairy chocolate chips (about 2 cups)

1 16-ounce package firm tofu

1 1/2 cups peanut butter, crunchy or smooth (or more to taste)

soymilk (to desired texture)

1 vegan graham cracker crust, such as Keebler’s Graham Cracker Ready Crust

1 cup non-dairy chocolate chips (optional topping)

1 cup chopped nuts (optional topping)

Melt the chocolate chips in a double boiler, saucepan, or microwave.

In a food processor or high-powered blender, add the melted chocolate chips, tofu, peanut butter, and 1/2 cup of soymilk. Blend until very smooth, adding more soymilk if desired.

Pour the filling into a graham cracker crust and refrigerate for 2 hours.

For a Chocolate Peanut Butter Pie with a hard chocolate topping, after the pie has been chilled for 2 hours, melt 1 cup of non-dairy chocolate chips. Pour the melted chocolate over the top of the pie. If desired, add chopped nuts. Refrigerate for 2 additional hours.
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