The Greensboro Vegan Meetup Group Message Board › Must Make Vegan Recipes

Must Make Vegan Recipes

user 6395686
High Point, NC
Post #: 19
Finally, try vegan skillet cornbread. Mine is modification of this recipe: http://www.hoppinjohn...­

Instead of buttermilk and eggs, I substitute the following: blend 2 cups almond or soy milk, with about 2 oz tofu and 2 tbs chickpea flour with 2 tbs lemon juice or vinegar and 1-2 tbs canola oil instead of butter milk and eggs. This provides the acidity, fat and binding power of the original.
Instead of bacon grease in the pan, I use canola oil and a sprinkle of kosher salt, and a few drops of artificial smoke (optional) .
I think this recipe is 90% as good as the original which is the best I have ever tried. My non-vegan family eats it without a second thought, but they aren't as picky as I am!
user 74930432
Greensboro, NC
Post #: 1
Banana Cherry Smoothie

1 cup of cherries (I get frozen organic cherries that are already pitted)

3 bananas

1 tbsp ground flax seeds

Water as needed to blend or a juicer fruit like kiwis

Throw in the blender and pulse blend. Super sweet, high antioxidant breakfast.
Jinny F.
user 5289891
Raleigh, NC
Post #: 10
Anyone up for trying some vegan raw lasagna?

1 cup soaked cashews
1 cup soaked pine nuts
1 small handful of onion
1 clove of garlic
2 tbsp lemon juice
salt and pepper to taste

Process all together in a good blender until creamy. You will have to stop and start it and push down the edges a lot because the cheese is so thick but that's how you want it.

1 cup soaked Sun-dried tomatoes
1 small tomato
1 small handful chopped onion
1 small sprig rosemary
1 clove garlic
1 tbsp lemon juice
salt and pepper to taste

Process this in the same way as the cheese. Again, this should be very thick.

2 large handfuls of basil
2 cloves garlic
1/2 cup pine-nuts
2 tbsp. olive oil
salt and pepper to taste

Process in a blender or a food processor

Thin slices of fresh zucchini and heirloom tomatoes.

If you don't have a good mandolin, use a potato peeler to get extra thin zucchini slices and then use a couple of layers in each layer (if that makes sense). Cut the tomatoes by hand.

Line a plastic container with plastic wrap.

Sprinkle the bottom layer with a little pesto and a little cheez. This will end up being the top so this is for garnish. Arrange the prettiest tomatoes you have on the next level. Next, layer the zucchini and then the tomato sauce, then more tomatoes, then pesto, then zucchini, then cheez, then pesto, then more zucchini, then tomato sauce, then more zucchini, then more pesto and finish with a layer of tomatoes.

Cover with the plastic wrap and refrigerate until cool. When cooled place a plate over the whole thing and invert. Remove the wrap. Cut with a serrated knife.

Recipe with pic here:­ (scroll all the way to the bottom of page)
Heather N.
user 4621861
Portland, OR
Post #: 239
Quick, easy, delicious.

Hurry Up Alfredo.
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