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Roasted Asparagus soup [May. 14th, 2007|12:05 pm]
Vegan Cooking
Not really a recipe but a way to use leftover roasted asparagus. Cross-posted to my main journal.

Roasted Asparagus soup.

The day before yesterday I made roasted asparagus with spices and balsamic vinegar served with couscous flavored with Italian parsley and roasted pine nuts. I roasted about a pound of asparagus under the broiler but was not planning on eating it all. Yesterday, we both wanted a hot soup, so I set out to make a creamy asparagus soup for dinner.
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I am also reviving comestibles , my recipe journal. Add it if you are interested in cooking some of the meals I serve at home.
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Vegan Baking [Jan. 30th, 2004|03:35 pm]
Vegan Cooking
[mood |accomplished]

A comprehensive resource for a Vegan Baker: http://home.teleport.com/~noelvn/vegan/vegan_baking.html
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Kale stir-fry [Jan. 12th, 2004|07:28 pm]
Vegan Cooking
[mood |accomplished]

Kale stir-fry
Original recipe

Preparation time: 40 minutes
Servings: 4

This is a very basic but satisfying stir-fry. Since Kale is available most of the year, this recipe is a good way to supplement your diet with leafy greens in winter and early spring. Most of the ingredients can be easily substituted without affecting the recipe.
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Pasta and Beans winter soup [Dec. 4th, 2003|09:49 pm]
Vegan Cooking
[mood |accomplished]

Pasta and Beans winter soup
original recipe

Preparation time: 45 minutes
Servings: 6

This is a basic soup recipe that can be easily modified depending on what ingredients you have available. If you are cooking for one or two, this soup can last for a few days in the fridge. I prefer to serve it late in a fall or in winter when the weather is cold. Serve this soup with a bowl of saltine crackers and a small plate of pepperoncini.
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Couscous w/Hazelnut Crumble and Dried Fruits. [Dec. 3rd, 2003|06:18 pm]
Vegan Cooking
[mood |accomplished]

Couscous w/Hazelnut Crumble and Dried Fruits.
original recipe

Preparation time: 40 minutes
Serves: 5 (4 if you have a good appetite)

This is a very easy dish to prepare. The golden colour of couscous and the scent of the warm spices and dried fruits makes this recipe perfect for late fall or wintertime.

This recipe includes a few optional ingredients but if you have time, money and access to the specialty markets, I would recommend getting them.
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