The Veggie Dudeist

Easy-Going Vegetarianism

Some Veggie Dudeist Recipes              

                                                                                                                                                               
 
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7-Layer Bean Dip                                                                                              

 
This is a modified (to be vegetarian or vegan) version of my grandmother's 7-layer bean dip; a hit at any party!
 
 
 
These amounts are for one one 8x8 or 9x9 square serving dish and are listed in order of layering:
 
1 16 oz can vegetarian refried beans
16 oz guacamole (I recommend homemade with 4-5 avocados, lemon or lime juice, 1-2 cloves pressed garlic, sliced onion, salt, pepper, cilantro, and a pinch chili powder)
12 oz vegan sour cream (non-hydrogenated)
Sprinkling of taco/mexican seasoning
3 sliced tomatoes
Salt and pepper to taste
Shredded cheese (whatever type you choose; for cold shredded cheese I haven't found a type that blows me away...)
1 16oz can of sliced black olives
Chopped green onion
Salt and pepper to taste
Sprinkling of fresh or dried cilantro
 
 
 

Peanut Sauce Dinner                                                                                      

 
 
Sauce:
 
1-3 cloves of garlic
3-4 heaping spoonfuls of crunchy peanut butter (w/non-hydrogenated oil if possible)
1/4 - 1/2 cup rice vinegar (or less depending on how strong it is)
1/4 cup soy sauce
2 tablespoons brown sugar
onion or onion salt to taste (optional)
1/2 teaspoon ginger powder or minced raw ginger
1-2 teaspoons fresh or dried cilantro
1 teaspoon sesame seeds
1/4-1/2 teaspoon chili powder
...and anything else you want; adjust the amounts to taste
 
Heat all ingredients over low to medium heat until the peanut butter is melted (stir often). Add warm water if needed or until the sauce is the consistency you want.
 
I like to put the sauce over vegetables, sliced tofu, and rice or rice noodles.
 
 
 

Hearty Bean and Vegetable Soup                                                               

 
2-3 cloves of garlic (pressed with a garlic press)
1 small yellow onion
2-3 tablespoons olive oil
1 small un-peeled potato, sliced into cubes
1 medium un-peeled carrot, sliced
1/2 cup of pearl barley
7-8 cups vegetable broth (I love broth made from Rapunzel's Vegetable Bouillon)
1-2 teaspoons sea salt
1/2-1 teaspoon pepper
1/2 teaspoon sage
1/2 teaspoon cumin
2 teaspoons coriander
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon chili powder
1/2 small can of tomato paste OR small tomato, sliced
1 can of red kidney beans
1 can of garbanzo beans
1 cup of broccoli florets (fresh or frozen)
1/2 cup of peas (fresh or frozen)
3/4 cup bowtie pasta
 
Add the olive oil to a large soup pan, saute with onion for 3 minutes. Add pressed garlic, carrots,  barley, and potatoes and saute another 5 minutes. Add the remaining broth, salt, pepper, sage, cumin, coriander, basic, oregano, and chili powder - stew for 10 minutes. Add tomato paste/tomatoes, kidney beans, garbanzo beans, broccoli florets, and peas - stew another 5 minutes. Add the bowtie pasta and stew another 15 minutes. Serve with 'buttered' bread.
 
 
 

Beans Over Greens                                                                                          

Greens
Black beans
Kidney beans
Sunflower seeds
Newman's Own Olive Oil and Vinegar

 

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