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Vegan MOFO: This week we’re talking VEGANIZING

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Woohoo! We’re so excited to be participating again this month in Vegan MOFO, and today’s our first official post! Each week we’re going to be focusing on a different food-oriented theme, and posting recipes, ideas, tips, and information on that theme…it’s going to be a month full of yummy food inspiration all through the world, and we’re pumped to be part of it. In addition, we’re pairing up with the brand new Vegan Mainstream Cookbook Club to feature some of our members’ recipes and blogs this month.

So, our first theme? This week we’re going to be talking about Veganizing your favorite foods…pros and cons, recipes and ideas, tips and tricks. Today in particular? We’re looking at some favorite recipes. So let’s get started…

When you first go vegan there are usually a few dishes that you REALLY miss. Lots of people find that it helps to have a vegan version on hand to help them through those cravings. For me it was Mac N Cheese, and I was delighted to eventually find a Mac N Cheeze that satisfies whenever I crave this comfort food…This week we asked our Vegan Mainstream Cookbook Club members what their favorite veganized recipe was, and here are some of the answers we received:

This, from Kelly Carlisle:
orzo_crawmushroomLobster Mushrooms and Pasta in “Cream” Sauce
I live in Louisiana, and I really miss some of the wonderful flavors of the seafood dishes I grew up with. I picked up some wild lobster mushrooms at the grocery one day, thinking to add them to stir fry. I was initially repelled by the strong fishy odor, then realized they looked and smelled like crawfish! This is my adapted recipe for Crawfish and Pasta in Cream Sauce, originally from the blog Notes From a New Orleans Foodie…in Exile:
  • 3 pkgs wild lobster mushrooms, reconstituted with warm water
  • Tony Chacheres Creole Seasoning
  • 1 lg white onion, chopped
  • 1 bunch green onions, sliced
  • 4 cloves garlic, minced
  • 1/2 – 1 stick vegan margarine
  • 1 pint coconut creamer, or other unflavored non-dairy creamer
  • 1 box orzo
  • cayenne
  • pepper
  • parsley
  • vegan Parmesan

Boil the orzo according to the directions. Drain the mushrooms well, toss to coat with the Tony’s seasoning and set aside. In a large saucepan, melt the margarine over med-high heat and sauté the onions until soft. Add green onion and garlic, stir together for another 2-3 minutes. Add mushrooms and cook through until warm. Add cream and simmer for 5-10 minutes. Combine with orzo until well coated. Simmer for another 2-3 minutes, then serve with cayenne, freshly chopped parsley and vegan Parmesan if desired. Pairs well with a spring greens salad.

From Stephanie Weaver (The Recipe Renovator): Flourless Chocolate Poppyseed Cake

FlourlessChocolatePoppyseedCakeglutenfreevegan

Stephanie Weaver photo

Because of the length of this recipe, I am sharing just Stephanie’s mouth-watering photo. For complete recipe and instructions, click here to go to Stephanie’s blog.

From Rachael S: Salli Murgh (Apricot Chicken Curry), with homemade seitan

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Rachael S photos

And the same goes for this one! Check our Rachael’s blog, and this recipe here.

What’s your favorite veganized recipe? OR what is a recipe you WANT to see veganized? Share your ideas here with us on Vegan Mainstream this week…

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About the Author

Emma Larocque Emma Levez Larocque is a writer and in-training nutritionist and vegan chef living on the west coast of Canada. She has been veg for 19 years, vegan for 4. Her passion is working to make veganism mainstream to promote a better, kinder world for all beings.

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