(Part 3) Top products from r/VegRecipes

I recently made some really fabulous Chili-Lime Rubbed Tofu (from Appetite for Reduction ) the other day. Here's the basic recipe for it. It calls for 1tsp of oil, which is all you'd need for the recipe. If you wanted to omit it, you probably could do so without too much trouble.

I served this with sauteed spinach (in garlic and a little lemon juice + water for sautee-- just a smidge), corn kernels, and slices of bell pepper all over some warm brown rice. You could also make it over quinoa and it would be delicious! The marinade in the tofu makes a bit extra after cooking, so you can probably pour it over the bowl and have it be a bit extra flavor. Or, you could top it off with Salsa Fresca (which should naturally have none of the things you're looking to avoid).

Now, that does make for a 1-bowl-per-person meal. I love it, but if you're looking to do something fancier, you certainly can.

These Raspberry Truffle Brownies have no fat. They also can be made using sucanat or another sweetener that isn't sugar. I'm familiar with an eating plan similar to your mom's, and generally the issue is added sugar (with the recognition that special events are special, and you can have an occasional treat).

If she can't have any added sugar, you may want to make some quick banana soft serve, since most "dessert" recipes-- even vegan ones, have generally some oil or some added sugar (maple syrup, agave, etc.). So if you can't do any sweeteners or any added oil, peel and freeze a few bananas. When you're ready to have your dessert, break them into pieces and toss them into the food processor with a bit of non-dairy milk, and a touch of vanilla extract. If you're feeling fancy, you might add peanut butter or cocoa powder. Whiz it together til you get a decent consistency. You may need to scrape the sides down a few times.

Good luck, and enjoy!

I'd second Ottolenghi! I have Plenty and Plenty More and the recipes are honestly just so wonderful... particularly good for the summer when produce is at its best and you're craving fresh, flavourful, colourful food to match the weather.

In terms of really learning and having a totally new experience, however, I'd love to do this with a cookbook I've had for years but haven't explored much despite loving it: https://www.amazon.ca/Afro-Vegan-Farm-Fresh-African-Caribbean-Southern/dp/1607745313/ref=sr_1_fkmrnull_1?keywords=afro+caribbean+vegetarian&qid=1551191162&s=gateway&sr=8-1-fkmrnull.

I know very little about Caribbean cuisine, let alone the cuisine of the wider black diaspora, and this book is a great overview. It has music to go with each recipe, discussion of ingredients, culture and context - it's a really holistic approach to learning about the cuisines included. It's fun, light and easy! Personally, if I were going to do a cookbook project I'd probably use one like this where I'd really be immersing myself in something new rather than just cooking good food. It's all about opening up new worlds and sharing in someone's worldview through food, after all.

Yummy mango & sticky rice!!
 


Check out my blog for tasty pictures and details on the recipe!: https://lyndygates.com/
 


Ingredients:
 


1 cup of sweet rice soaked in water overnight
 


1 mango
 


1 cup of coconut milk
 


3 tbsp of sugar
 


A big pinch of salt
 


Sticky rice steamer basket & pot (linked down below)


Directions:
 

• Soak your sweet rice in water overnight!
   
  
  
  
• The next day, drain your rice and place in steamer basket
   
  
  
  
• Fill a pot with water a little less than half way and place over the stove to bring to a boil
   
  
  
  
• Once the water is completely boiled, place the steamer basket with the rice in it over the pot and cover with a bowl or damp towel
   
  
  
  
• Let the rice steam for about 20 minutes, checking at 10 minutes to stir the rice to give an even steam
   
  
  
  
• Once the texture reaches sticky rice, remove from the pot and place in a bowl or on a plate
   
  
  
  
• To make the sauce, place your coconut milk, sugar and salt in a pot and over the stove on a medium heat. You only need to HEAT UP the mixture so DO NOT bring to a BOIL. The coconut milk cooks very fast and will turn into an oil if you over cook it. Just mix everything together and wait till the sugar dissolves and your mixture is heated. Once you see a little steam come out and the sugar is dissolved, remove from the heat and place in a bowl.
   
  
  
  
• Add a little of the sauce to your rice and stir, just to coat the sticky rice and bring out a little more flavor. Don’t pour too much because it will make the rice soggy. Plate your rice however you want and slice your mangos. Place the mangos next to the rice and drizzle a little more sauce over the top. Sprinkle with some sesame seeds if you would like and serve!
   
  
  
  So simple! This recipe is PERFECT for any occasion, fancy or casual. It is a huge hit for everyone and it’ll having you crawling back for more! I know it might be hard to find the steamer basket and pot so here’s one I found on amazon that’s very similar to what I have (NOT SPONSORED): https://www.amazon.com/Sticky-Rice-Steamer-Pot-Basket/dp/B00019MRRE
   
  
  
  Enjoy! :)

A couple of years back, I took a recipe for char siu bao from this book and substituted the roast pork with chopped Morningstar brand Vegetarian sausage patties. It was a pain to make, but INCREDIBLY delicious. Tasted just like the meat version. I ate the entire batch of buns in 1 day. The book has pretty much any dim sum recipe you can think of. I've tried many of them (substituting fake meat) and they've all been great. Easy to follow step-by-step instructions too. I would use the book more often if the recipes didn't take so long to make.

I've been searching for these sorts of recipes recently too. So far my favourite i've tried from reddit is this Afghan Chickpea Recipe (ignore the unappetizing photo, it tastes much better than it looks).

Apart from that the most success i've had is from the America Test Kitchen Slow Cooker books which aren't focused on veg recipes but they have a bunch in there, and i can pretty much count on them being quality. Here's the ones i use:

• Slow Cooker Revolution
  
• Slow Cooker Revolution Vol. 2
  
• Healthy Slow Cooker Revolution
  
  The recipes i've tried are the Turkish Eggplant Casserole, Spanish Lentil Stew, and Veg Indian Curry, all pretty tasty.

I got this book and it's amazing. Once you make a few recipes it's easy to start experimenting a bit and coming up with your own creations.

https://smile.amazon.com/Seitan-Beyond-Soy-Based-Analogues-Ethical/dp/1516860888/ref=sr_1_1?ie=UTF8&qid=1492171798&sr=8-1&keywords=seitan+and+beyond

Silk Road Cooking is a great one, and covers every area you listed. I sold it a while back, but do remember the recipes are awesome and authentic. You will need access to some foreign groceries for ingredients.

I'm a big fan of this book, yes it does have a lot of soups but it also has a great variety

Charmaine Solomon does a good vegetarian cookbook which has some western dishes but mainly Asian ones. She was born in Sri Lanka and her recipes from there are amazing - http://www.amazon.com/Complete-Vegetarian-Cookbook-Charmaine-Solomon/dp/1580084273/ref=sr_1_1?ie=UTF8&qid=1369717300&sr=8-1&keywords=charmaine+solomon+vegetarian

Oooh! I have this that I use quite frequently, and I love how simple everything is. Vegetarian Dishes from Across the Middle East by Arto der Haroutunian.

http://www.amazon.com/Vegetarian-Dishes-Across-Middle-East/dp/161519004X/ref=pd_sim_sbs_b_1

Edit: Title of book.

Veggiestan! I've cooked many things from this book. Really good!!

http://www.amazon.com/One-Dish-Vegan-Soul-Satisfying-Delicious-One-Plate/dp/1558328122/ref=la_B000AP9F9W_1_2/185-8068821-9137566?s=books&ie=UTF8&qid=1458869244&sr=1-2

http://www.amazon.com/Quick-Fix-Vegan-Healthy-Homestyle-Minutes/dp/1449407854/ref=la_B000AP9F9W_1_3/185-8068821-9137566?s=books&ie=UTF8&qid=1458869244&sr=1-3

Anything by Robin Robertson. Her recipes are fantastic.

My very favorite seitan recipe in all the world is Seitan Piccata from Veganomicon.

This cookbook might be worth checking out.


http://www.amazon.com/Vegan-Quantity-Recipes-Every-Occasion/dp/0931411211

I highly recommend Jerusalem by Yottam Ottolenghi.

It is food found mainly in Jerusalem, but many of the dishes are served throughout the Middle East with slight variations.

Amazon UK:

http://www.amazon.co.uk/Vegetarian-DASH-Diet-Cookbook-breakfast/dp/1530439183/ref=sr_1_3?ie=UTF8&qid=1457905485&sr=8-3&keywords=The+Vegetarian+DASH+Diet+Cookbook

When I'm trying to minimize using fat, I use this mist sprayer. You could try lightly spraying everything with oil or melted butter and roasting it all together in the oven rather than frying. There will be less fat soaking into the tofu and veg.