Sunday, August 10, 2008

My new favorite Vegan Recipes!

Vegan Hashbrown Potatoes

Tomato Basil Salad

I stopped eating dairy and eggs for animal rights purposes. Because of the abuses the animals suffer due to factory farming, I choose not to ignore these issues. If you are interested in learning more about Factory Farming, pick up the Farm Sanctuary Book I spoke about in the last entry. Such a great book! I am a healthy eater in general. Pretty much like the taste of all food. Sometimes I have to splurge on rich delicious foods. I am human, right? I love food as something that brings people together. I love to feed people and for them to love it. Since I went vegan about 2 months ago, I miss the foods that I used to enjoy. I miss cooking for groups of people, and them really loving it. I have discovered that in this day in age, those super smart engineers have created relatively natural products that are similar to the dairy products I used to cook with. I cannot subsist off of strictly veggies and bread. It is just not possible for me. I want to be able to eat the things that I used to eat, but I will not eat dairy or eggs until there is legislation for the animals. Here are two recipes that I thoroughly enjoy eating still. I used to put fresh mozzarella in my Tomato Basil salad. I honestly did not think it would be the same without the mozz. But, it is just as delicious! It is perfect for a fresh summer salad!

And then the Vegan Hashbrown Potatoes I have been promising. I have been working on this recipe for a couple of weeks. I finally got it. If you bring these to a BBQ, or family function, no one will even know they are different. Enjoy!

Tomato Basil Salad

1 Tomato

1/4 of an Onion

Stale bread (the staler the better)

3 large basil leaves

Balsamic Vinaigrette to your tasting

Splash of Olive Oil
Salt and Pepper to taste

Cut up all of the ingredients, throw in a bowl, douse with the liquids and enjoy!



Vegan Hashbrown Potatoes

16 oz. bag of organic potatoes O'brien (the little squared kind)

2 cups soy shredded cheddar cheese

1 cup Vegenaise

1/4 cup Soy Yogurt or Soy Sour Cream

2 tbs Nutritional Yeast (because it's good for you!)
1 tbs Ground Flax seed (because it's good for you too!)

1 tsp roasted vegetable cooking base or 1 cube veggie boullian (you can also replace this with any sort of Dried French Onion Soup Packet (preferably organic)

3 cups Organic Corn Flakes (Crushed)

4 heaping Tbs Soy Garden Buttery Spread, or any other Vegan Butter (melted)


Preheat oven to 350 degrees. Thaw the potatoes. Mix all ingredients in a large bowl except half of the butter and the Corn Flakes. In a separate bowl crush the corn flakes and then stir in the melted butter. Put the potato mixture in a casserole dish, and cover the top of the potatoes with the Corn Flake mixture. Cook for 30 minutes until bubbly and hot.
***If you buy the 32 oz bag of hash browned potatoes (the little squared kind), just double the recipe!

3 comments:

Emma's K9 Kitchen said...

Both recipes look so good!

btw- if you're interested in joining the Vegan Etsy team, please let me know. :)

Lisa (Show Me Vegan) said...

Mmm...potatoes! Sounds delicious! I used to love Caprese salad also. I agree that it's equally delicious without the mozzarella, which never had much of a taste anyway.

Elizabeth Frick said...

I need to make you some of my vegan desserts. We should have you and hub over for dinner sometime!!!