Parmesan-Carrot Risotto - By Everyday Food- Veganized

The other day I made a recipe from Everyday Food and simply veganized it. It was very tasty and I enjoyed the leftovers the next day. I will write about my changes and post the link to the recipe.

http://www.marthastewart.com/recipe/parmesan-carrot-risotto


I used vegetable broth, vegan butter by Earth Balance, a regular onion (I did not have the red), Arborio rice (I did not have white long grain and I really don't use white much), white cooking wine, vegan parmesan cheese, chopped the carrots and onions in a chopper instead of grated and halved the recipe. As you can see it is possible to veganize a recipe with positive results. Especially with the available products we have. As far as risotto it is really not that much of a chore. You just have to stay close by to the pot to stir and add broth frequently. If you do other things like the dishes time goes by quicker and you have made your risotto.


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Gnewvegan

Oodles of Noodles Vegetable Soup

I use to love Oodles of noodles as a quick bite to eat before I became vegan. There is only one flavor I find now that I can have which is the Oriental one. But just make sure to read the ingredients. I do not remember which brand but I recall there was a brand where the Oriental one may have had something in there not vegan. I could be wrong but I seem to remember that. But here is a quick noodle veggie soup with only a few ingredients. I did not measure the final amount but I would say this would serve two people for a meal.

1 package Oriental Oodles of Noodles, break apart into small pieces when added to the pot
1- 10 oz box of frozen mixed veggies (carrots, corn, green beans, etc)
4 cups water
1 packet of broth mix or 1 bouillon (for 1 to 2 cups to taste)
Vegan parmesan cheese


1- In a pot add the water, bouillon/or packet, and seasoning packet from noodles. Mix together and bring to a boil.
2- Add the frozen veggies and noodles then reboil. Stir occasionally.
3-Simmer for five more minutes or until the veggies are done. Stir occasionally.
4- Serve and season with parmesan cheese if using.





The only other ingredients not in this photo are the packet/bouillon for broth and the vegan parmesan cheese.





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Gnewvegan

Raw Veggie and Black Bean Salad

This is another quick salad where there is no cutting required. In the produce section buy a package of fresh cut up stir fry veggies. A nice combination is one that has broccoli, cauliflower, green/yellow/red peppers, snow peas, celery, carrots, and onions. Of course you can choose your veggies of choice but be sure to get a nice full package. Add this to a drained and rinsed can of black beans. I used 1 -15 oz can to one package of veggies. Then season with dried spices such as garlic and onion powder, minced garlic, salt, pepper, and parsley to taste. Add extra virgin olive oil and either a balsamic or a red wine vinegar to moisten or to taste. Mix and enjoy. The one thing I love about this recipe is that you do not need to add a grain such as pasta or rice to make it fuller. If you eat a nice bowl of veggies and beans you will find yourself full.

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Gnewvegan

Past Thanksgiving posts-

If anyone needs some Thanksgiving recipe ideas please type in the search bar "Thanksgiving". You will see previous posts I did on Thanksgiving. Also I posted a pumpkin pie recipe I still have not done. Just type in Pumpkin pie in the search bar to see that post. You will also see a recipe with the pumpkin pie on chocolate chip muffins. Here is the link to a post I did when I finally had a chance to make the muffins.

http://invitationfrom-gnewvegan.blogspot.com/2008/01/i-made-chocolate-chip-muffins.html

Thank you for coming to my blog. Please come back again soon.

Gnewvegan

Veganize a Recipe Time - “Sausage” and Kale Soup

Tonight’s Dinner – “Sausage” and Kale Soup

Here is a recipe I made from Woman’s day Magazine. Besides making my own recipes I like to show people that you can also veganize recipes. My blog is a combination of many things including the last statement. I will share the link here so you can see the original recipe and what I did to make it vegan. Now, I did not measure anything when I made this tonight. It was tasty and a recipe I will be saving.

http://www.womansday.com/Recipes/Sausage-Kale-Soup-Recipe

My Changes-Ingredients

Of course I did not use meat sausage. You can choose vegan sausage that you like. I like the brand Tofurky and used their Italian sausage. I think the Kielbasa would also go nice here.

I used vegetable broth instead of chicken broth.

I used Russet potatoes

I did not use fresh kale as I had the frozen kale on hand

Cooking Changes

Step one and two are combined excluding the sausage part. After the pot was heated I added some extra virgin olive oil to the pot until heated. I added the onions and garlic I chopped and browned /softened lightly. Add the broth and boil per the directions.

Step three I followed adding the potatoes and kale. At this point I also added the sausage that I cut into bite size pieces. (I actually thawed out the kale mostly by putting it in a colander and ran hot water over it until it was loosened before I added it to the pot.) Then I cooked it per the directions until the potatoes and kale became tender. I cooked it about 20 minutes stirring occasionally. At the end if you did not add enough broth you could always add some. I did not add the red pepper flakes and instead added vegan parmesan cheese.

I like to do this to show people that recipes can be veganized and you do not have to follow recipes exactly as written. Do not be afraid, change it to your taste, to what you have on hand and mangia!!!

Buon appetite.

Thank you for coming to my blog. Please come back again soon.

Gnewvegan