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Vegas Veg* Cookbook: vegan recipes

Judith L.
San Luis Obispo, CA
Post #: 81
Sizzling sinfree fries

Preheat oven to 450 degrees F. Wash three or four potatoes (enough to make fries that make one layer in baking sheet) - baking, gold, or new varieties are all good - and slice into fry shapes. Rinse.

Use baking sheet that requires no oil, or spray lightly with oil spray, or line with parchment paper.

Spread potatoes onto baking pan. Sprinkle with seasoning mix of your choice (I currently use Costco's organic salt-free blend), and mix with your hands.

Place in oven and bake for 20 - 30 minutes, turning once or twice while cooking. "Fries" should be browned, crisp, and lightweight (a little puffy) when done.
Ina M.
user 10280008
Las Vegas, NV
Post #: 3
Here is a great raw food recipe that I brought to a raw food potluck lately. This salad is tasty and easy to make:

Gingered Carrot and Red Cabbage Coleslaw

Prepared by Ina Mohan

Serves 4
Preparation Time: 20 minutes


5 organic carrots, grated
2 cups red cabbage, shredded
1/3 cup sunflower seeds
1/3 cup pumpkin seeds
1/3 cup flax seeds
2 teaspoons maple syrup
2 tablespoons lime or lemon juice
1 tablespoon fresh grated ginger
4 tablespoons cold-pressed olive oil or flax oil
Season with sea salt and ground black pepper to taste


1. Toss the carrots, red cabbage, sunflower seeds, pumpkin
seeds, and flax seeds in a bowl.
2. Prepare the dressing with the maple syrup, lime juice,
ginger, oil, and seasonings.
3. Pour dressing over the salad and mix well.
4. You can serve this fresh salad immediately or let it
soak for 30 minutes.

A former member
Post #: 3

1 cup almonds, cashews, or brazils (any fatty nut will do)
3 lemons
1 cup shredded coconut
3 dates (or 1/4 cup agave), or more to taste if your sweet tooth is calling

Juice 2 lemons to make approximately 1/2 cup lemon juice.
Place nuts, lemon juice, shredded coconut, and dates and/or agave in food processor or blender and blend.
Mold mixture into cookie shapes. (You can also mold them into balls for fun and dust over additional coconut.)
Zest remaining lemon over cookies and enjoy this citrus-y, sweet delectable and easy treat!

If you want a tougher/crispier cookie, mold "batter" to your liking and place in dehydrator overnight. Zest with lemon in the morning.

~Christina of Organic Movement
Judith L.
San Luis Obispo, CA
Post #: 82
Sinless Spring Rolls

Amounts are approximate. Makes approximately 12 – 15 rolls

1 c. bean sprouts
½ c. fresh cilantro leaves (pluck from stems)
1 large carrot, peeled and cut into thin julienne strips, approx. 3” long
1 c. chopped green cabbage – whatever type you prefer. Napa is nice.
5-6 green onions, sliced fine
1 tsp fresh grated ginger
1 Tbsp soy sauce
1 Tbsp fresh lime juice
1 pkg rice paper wrappers (you won’t need all of them but they keep)

Dipping sauce:
2 Tbsp. soy sauce
1 Tbsp. mirin
1 Tbsp. rice vinegar
½ tsp. grated fresh ginger
½ tsp tamarind, mashed
2 Tbsp. agave nectar
1 Tbsp. lime juice

Place bean sprouts, carrots, and cilantro leaves in three small separate bowls. Mix together in another bowl the cabbage, onions, ginger, soy sauce, and lime juice.

Mix together dipping sauce ingredients in a small bowl and adjust to taste. Let sit to blend.

Fill a cake pan or similar container about 2/3 full of hot water from the tap. Submerge rice paper sheet into pan and rub lightly as you move it around the hot water, until it starts to soften, about 15 seconds. Carefully lift it out of the water, drain a bit, then lay down on a plate or cutting board, flat. Try to work out any wrinkles but don’t get too worked up about it if some remain.

Lay a few carrot strips on the rice paper sheet, on the side closest to you, Layer bean sprouts (about five or fewer), a small bit of cilantro leaves, and a heaping teaspoon or two of cabbage mix on top. Carefully pull edge of rice wrapper closest to you up, and push in vegetables as you start to roll away from you. Fold in sides, like a burrito, as you roll. Try to keep the roll tight for the best effect (it will taste good regardless). When it is completely rolled, slice through the middle on a diagonal and place on serving plate. Repeat with additional wrappers until all ingredients are gone (you may have to replenish some). You may want to replace the hot water if it gets too cool.

Taste dipping sauce again when ready to serve and adjust seasonings. The tamarind can be quite sharp and its full flavor may not come out until the sauce has sat for a while.

Note: wrappers and tamarind can usually be found at oriental markets. The rest of the ingredients can usually be found at supermarkets or farmers' markets.
user 3472392
Las Vegas, NV
Post #: 15
Quick and Easy recipe using Indian curry sauce and millet as the grain:
3/4 cup spinach
3/4 broccoli
1 can Garbanzo beans, drained
2 or 3 cloves of garlic
1/4 cup of almonds toasted ( I lay on a cookie sheet bake at 350 for 10 minutes)
1/8 cup of sunflower seeds toasted ( cook with the almonds at 350 for 10 minutes)
1 tbs ground flax meal
some lime zest
1/2 cup dried cranberries
1 can of Indian curry sauce( I use World Foods Red Curry which is vegan)
2 cups millet to get 2 cups mix 2 cups water and 1 cup millet cook on low for 20 minutes until all liquid is absorbed then set off to the side. 1 cup dry=2 cups cooked
Mix everything in a large frying pan except the millet and cook on low for 15 minutes
Place the mixture over the millet and serve.
user 8320689
Las Vegas, NV
Post #: 1
Lavender Shortbread (or thumbprint cookies for the discerning grown-up)

The most important thing about growing up in Vegas was Free Stuff. You could get fanny packs at Circus Circus and playing cards at the Tropicana and most importantly you could sign up for free birthday cookie clubs at every supermarket in town. Now it's a little embarrassing for a childless adult to purchase the neon blue frosted thumbprint cookies in the plexiglass bakery cases. And making these is way more fun!

2 cups All-purpose flour
1 cup softened Earth Balance
1/2 cup powdered sugar
1 & 1/2 tsp vanilla extract
1/2 tsp salt
1 1/2 tbs dried lavender (available at Sunflower and Rainbow's End)
Chocolate bar of choice

Preheat oven to 325º f. Shape into 1 & 1/2 balls. Press middle with thumb. Place a chunk of chocolate in the well. Bake until edges are golden. Do not eat entire first batch by self, or buy enough for two just in case.
Judith L.
San Luis Obispo, CA
Post #: 85
All-You-Can-Eat Garlic Mashed Potatoes

I call these all-you-can-eat because there is no added fat, so you can enjoy as much as you want.

Four average-sized potatoes (1-1/2 - 2 pounds)
2 - 4 garlic cloves (depends on how much you like garlic)
salt, pepper to taste

Peel potatoes (or leave unpeeled and just wash), wash, cut each into about eight pieces, and place into saucepan. Peel and smash garlic cloves, and remove (cut off) tough ends and any bad spots. Add garlic to pan. Cover potatoes and garlic with cold water, leaving room at the top for boiling. Cover pan and bring to boil, cook until vegetables are soft.

Poor some of the hot potato water into a container (1/2- 1 cup or so). Set aside. Drain remaining water from pan, leaving about a half cup in the pan with the vegetables. Mash well (a hand masher does well) potatoes and garlic together. Add in reserved potato water as needed to reach the consistency you like. Season with salt and pepper (and any other seasoning you like, for that matter - rosemary? cayenne?) to taste and serve!
Las Vegas, NV
Post #: 124
Here are contributions that I received via email:

Raw Vegan Eco-Potpourri
Contributed by Daryl Elliott

Collect together assorted veggies and several greens.*
Cut up a bountiful plateful of raw veggies and greens.
Do not cook, which wastes energy and kills enzymes and other nutrients.
Do not blend or use food processor as they use energy unnecessarily.
Relax and eat. Later, have some whole fruit if you like.

* Greens are a set of green leafy vegetables that have a high nutrient content. The list of 11 greens are: arugula, beet greens, bok choy, collard greens, dandelion greens, kale, lamb's quarters, mustard greens, spinach, swiss chard and watercress. Please note that lettuces are not greens.


Scrambled tofu
contributed by Lu

1 lb. extra firm tofu
2 Tbsp. olive oil
1/2Tbsp. soy sauce
1 or 2 garlic cloves, crushed
1 Tbsp. onion powder
1 tsp. thyme
1 tsp. turmeric
1 tsp. paprika
1 tsp. garlic salt
Juice from half a lemon
¼ cup nutritional yeast

Cut tofu into cubes and squeeze out the excess water. •In saute pan add oil, soy sauce, garlic, onion powder, thyme, turmeric, paprika, and garlic salt to a sauté pan. Stir and cook on low, coat the bottom of pan.
Break up the tofu through your fingers into the pan stir often.
When scramble is firm to touch (about 7 to 10 minutes), add squeezed lemon juice and add in the nutritional yeast. Stir until coated. Allow to cook an additional 2 to 3 minutes.

Serves 4

More emailed recipes to come... I'm still sorting through them.

But for now, here are two more recipes with videos! Both come from Chef Rick Aco, a member of our group who owns Samosa Factory...

Vegetable Jalfrezi

video: http://www.cheflive.c...­


* 1 onion
* 3 Garlic cloves
* 1 orange bell pepper
* 1 Red bell pepper
* 1 green bell pepper
* 1 inch of ginger
* 1 Small green apple
* 1 mango
* 1 carrot
* 1 Tomato
* 1 green chili
* 1 Lemon
* 1/2 Cup baby spinach
* Dried fenugreek leaves
* Fresh cilantro
* vegetable oil
* Fresh cilantro


* Peel and dice onion
* Mince garlic
* Finely chop ginger
* Make thin juliennes of green red and orange bell pepper.
* Finely dice onion.
* Peel carrot and make thin slices with the help of grater.
* Finely chop green chili
* Make thin juliennes of 1/2 apple
* Make small chunk of 1/4 mango

1. Heat the pan and add 4 tablespoons vegetable oil in it.
2. Add onion in it and sautéed it for 1 minute in medium flame.
3. Add ginger and garlic and sautéed it for 2 minutes.
4. Add garam masala in the pan.
5. Add dried fenugreek leaves.
6. Add finely chopped green chili.
7. Add thin juliennes of bell pepper, carrot and finely diced tomato in it.
8. Add apple and mango chunks.
9. Cook it till vegetables get tender.
10. Add baby spinach in it and cook it for 2 minutes or so.
11. Add finely chopped cilantro in the pan.
12. Squeeze fresh lemon juice on the vegetables and stir it thoroughly.
13. Sprinkle salt on it and stir.
14. Serve hot.

Besan Cheela

video: http://www.cheflive.c...­


* 1 cup chickpea flour
* 2 big onion
* 2 large potatoes
* Fresh cilantro
* 1 Green chili (Serrano)
* 2 teaspoons coriander powder
* 2 teaspoons garam masala
* 1/2 teaspoon turmeric
* 1 teaspoon baking powder
* Vegetable oil
* 1 teaspoon brown mustard seed
* Salt


* Roughly dice the potatoes.
* Make thin slices of onion.
* Finely chop green chili.

1. Prepare spicy potato
2. Heat the pan add 4 tablespoon of oil.
3. Add mustard seeds and roast it. Do not let them burn.
4. Add onion.
5. Add green chili and sauté it for 2 minutes or so.
6. Add diced potato.
7. Add 1 teaspoon garam masala
8. Add 1/2 teaspoon of turmeric
9. Sprinkle 1 teaspoon coriander powder.
10. Add salt.
11. Add 1 cup water in it and cook for 15 minutes till potato gets tender.
12. Garnish with freshly chopped cilantro.

1. Take a bowl
2. Grate 1 onion.
3. Add chick pea flour.
4. Chop cilantro and add it into the bowl.
5. Add garam masala.
6. Sprinkle salt.
7. Sprinkle 1 teaspoon of coriander powder
8. Add 1 teaspoon baking soda.
9. Pour water and mix the batter properly.
10. Heat the Teflon pan and pour oil in it.
11. Make chickpea pan cakes flip them when they turn brown.

To serve:

1. Lay the pan cakes in the serving plate.
2. Pour some spicy potatoes in a bowl.

A former member
Post #: 168
Chef Mayra Arroz Verde ~ Basmati Green Rice

Wha’Cha Need:

 2 cups, vegetable or garlic stock, or water

 1 cup tightly packed baby spinach

 1/2 cup tightly packed cilantro leaves

 Salt to taste

 1 tablespoon canola oil or extra virgin olive oil

 1/2 medium onion, finely chopped

 2 garlic cloves, minced

1 cup long grain rice or basmati rice, rinsed several times with cold water

Salt to taste

Wha’Cha DO :

1. Combine 1 cup of the stock or water with the spinach and cilantro in a blender, and blend at high speed until smooth. Place the remaining stock or water in a saucepan, and bring to a simmer.

2. Heat the oil in a medium-sized, heavy saucepan over medium heat, and add the onion.
Cook, stirring, until tender, three to five minutes. Add a generous pinch of salt and the garlic and rice. Stir together for a few minutes until the rice is beginning to crackle. Add the simmering stock or water and salt to taste (I use about 3/4 teaspoon). Bring to a simmer, reduce the heat to low, cover and simmer five minutes.

3. Uncover, and stir in the blended green mixture from the blender. Rinse the blender with about 1/4 cup water, and add it to the rice. Stir once, raise the heat and bring to a simmer. Cover, reduce the heat to low, and simmer 10 to 15 minutes or until all of the liquid has been absorbed by the rice. Turn off the heat, uncover and place a clean kitchen towel over the pot. Replace the lid, and allow the rice to stand undisturbed for 10 minutes. Fluff the rice with a spoon or fork, taste and adjust seasoning. Serve.

Yield: Serves four to six as a side dish.

Chef Mayra TIP:
Advance preparation: You can prepare this several hours ahead. When the rice is done, spread it in a lightly oiled baking dish, uncovered, and allow to cool completely.
Then cover with foil, and when ready to serve, reheat in a 350-degree oven for 20 minutes.

Nutritional information per serving (based on four servings): 231 calories; 4 grams fat; 0 grams saturated fat; 0 milligrams cholesterol; 42 grams carbohydrates; 1 gram dietary fiber; 39 milligrams sodium (does not include salt added during cooking); 5 grams protein

A former member
Post #: 169
Chef Mayra’s Barbecued Tofu Wrap

Ingredients buy Local

o 1 pound extra-firm tofu
o 3 T Pressed vegetable oil
o 1-1½ c barbecue sauce
o 4 Whole Wheat organic Tortilla Wraps or pitas, sliced open

Directions Drain the tofu, squeeze out excess water, pat dry, and cut into ¼-in slices.
Heat the oil in the frying pan, add the tofu slices, and fry until golden brown, 3-5 minutes. Flip and repeat.
Pour the barbecue sauce into the pan and stir so that each tofu slice is coated. Turn off heat and let marinate for 30 minutes.

My Suggestion for “Three options”:

1. Make into sandwiches and eat lukewarm.
2. Heat the tofu in the bbq sauce for 5-10 minutes, make into sandwiches, and eat hot.
3. Put the tofu/bbq sauce in the fridge until you're ready to make it into sandwiches and eat cold.
Chef Notes These bbq tofu sandwiches are great plain or topped with additional ingredients like onions, green pepper, and mushrooms.

Chef Mayra’s BBQ Sauce … WOW babe!


o 2 Tablespoon sesame oil
o 1 cup Organic onion, diced
o 4 Tablespoon Organic ketchup
o 3 Tablespoon Dijon mustard
o 2 Tablespoon organic soy sauce or Briggs
o 3 cloves Organi garlic, minced
o 2 teaspoon molasses
o ¼ c Organic balsamic vinegar
o 1 teaspoon sea salt
o ½ teaspoon pepper

Heat the oil over medium heat, add onions, and sauté until golden brown, about 5 minutes.
Stir in remaining ingredients and cook, stirring frequently, for 30 minutes.

Chef Notes The sauce will develop more flavor if you leave it in the fridge for a few days, but it's terrific when freshly made, too.
You Can Add ground Chipotle and agave to taste!
This barbecue sauce is excellent over fried tofu or fried tempeh
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