RECIPE: Looking for vegan breakfast ideas
nancyjane_gardener
10 years ago
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jamrock
10 years agoNatures_Nature
10 years agoRelated Discussions
looking for vegan houseplant fertilizer
Comments (55)To perhaps answer the original question, I have a lot of vegan materials already in use around my home that I use in my plants. I keep one small and one large watering can in my kitchen. When I steam vegetables, boil vegetables, soak or boil beans, when I am sprouting seeds or rinsing sprouts, I recycle these for fertilizer. I pour these juices into (an unfortunately-shaped) small Ikea water pitcher I should have known better about. When it is full, or if I am accumulating a lot of 'kitchen greywater' (no ASRF - animals, salt, rice, fat), it goes into the large watering can. That's my regular houseplant fertilizer. You can also make compost tea out of two widely available plants, both of which can be found in Wisconsin -- comfrey and stinging nettle. These two plants have extraordinary minerals and micronutrients in their leaves pulled from the deep soil. The plants can be used to make a potent fermented fertilizer in the summertime when they are naturally occurring in a wild place near you. Here are two links to sample tutorials on how to make these vegan liquid fertilizers. http://www.the-organic-gardener.com/Comfrey.html http://heartgarden.com.au/composttea.asp I'm sure you can find other tutorials that are more / less detailed, suited to your needs, etc. I have found lots of great tutorials on eHow.com and Instructables.com, some with videos. Frontier, the organic spice / medicinal company based in Iowa, does distribute comfrey and nettles in bulk. Check your local co-op or health food store if you would like to proceed in small quantities. However, fresh is usually better. Some advantages to using these "weeds" as fertilizer is that they are: widely available, considered pests or invasive, rich in nutrients, vegan. Some drawbacks include: mostly seasonal availability, outdoor space needed to ferment it, stinkiness, stinging nettle hurts if you touch it, comfrey is perhaps invasive to plant or keep. Organic fertilizer can be enhanced with fungi, bacteria, and other microorganisms that are closer to your plants' natural environment; synthetic fertilizer does not have those capabilities. Anyway, my setup isn't exactly like this because we are an omni household. I compost eggshells separately from the vermicomposting bins because they are too sharp for the worms. I prefer to treat my worms humanely -- none are killed intentionally and I have been sorting them by hand with great care. What helps most is that worms are vegan, meaning they make a great match with other vegans and vegans' waste supply. Keeping worms to eat my organic waste has meant that many, many pounds of waste are now my fertilizer rather than taking up space in a landfill. As a former vegan, I think a lot more now about animals' role (or not) in our lives. For me, at least, the environmental benefits outweigh my qualms about keeping animals....See Morevegan recipes for non-vegans
Comments (11)I have greatly simplified this recipe. I just boil the beets until done. I cook Christmas Limas in salted water until they are done. I combine them and make a dressing of garlic olive oil, meyer lemon olive oil and whatever vinegar I'm in the mood for (red wine or sherry most of the time). If I have the beet greens, I blanch them, squeeze out the water, chop them and add to the salad. This last time that's all I did. It might sometimes get some green onions or fresh herbs if I have some handy. Recipes for Health Marinated Giant White Beans and Beets By MARTHA ROSE SHULMAN Many Greeks love giant white lima beans. This recipe is an adaptation of a dish prepared by the Greek chef Jim Botsacos for a Clean Monday celebration to benefit the Gennadius Library in Athens. DonâÂÂt soak the beans or theyâÂÂll fall while they cook. Mr. Botsacos serves this with skordalia. For the beans: 1 pound dried large lima beans 1 large white onion, cut in half 4 garlic cloves, crushed 1 bay leaf Salt to taste 1/4 cup fresh lemon juice 1/3 cup extra virgin olive oil 1/2 cup finely chopped celery 1/2 cup finely chopped yellow or red bell pepper 1/2 cup finely chopped red onion, soaked for five minutes in cold water, drained and rinsed (optional) 2 tablespoons chopped fresh dill For the beets: 8 small beets, greens cut away, scrubbed 1/3 cup red wine vinegar or sherry vinegar Salt to taste 2 garlic cloves, cut in half 1/2 teaspoon sugar 1. Place the beans in a large pot. Cover by 2 inches with water, and bring to a gentle boil. Skim off any foam, and add the onion, garlic and bay leaf. Turn the heat to low, cover and simmer 30 minutes. Add salt to taste, and simmer an additional 20 minutes until just tender. Remove from the heat. Remove and discard the onion, garlic cloves and the bay leaf. Allow the beans to cool in the liquid, then drain through a strainer set over a bowl. Gently toss the beans in a bowl with the lemon juice, olive oil, celery, peppers, onion and herbs. If desired, add 2 to 4 tablespoons of the bean broth. Season to taste with salt and pepper. Set aside. 2. Cook the beets while the beans are cooking. Place in a saucepan, cover with water, add 1/4 cup of the vinegar and salt to taste. Bring to a boil, reduce the heat and simmer until tender, 30 to 45 minutes, depending on the size of the beets. Remove from the heat, add the garlic to the pot and set aside to cool. Remove the beets from the pot (do not drain), slip off the skins and cut in wedges. 3. Combine the remaining vinegar, the sugar and 1/4 cup of the beet broth (discard the garlic). Toss with the beets. Arrange the beans on a plate or in a bowl and surround with the beets. If you wish, serve this dish with skordalia. Yield: Serves six to eight. Advance preparation: The beans and the beets can both be prepared up to three days before serving....See MoreRECIPE: Looking for a few ideas
Comments (5)Its me again! this really isnt a dip per se, and its not MY original recipe, but i found this online a few years ago and its always a big hit... Olive Bruschetta ý cup mayo ü cup chopped green olives ü cup black olives, chopped 1 roma tomato, chopped 1 garlic clove, minced finely 1 teaspoon oregano ý teaspoon pepper 1 cup shredded mozzarella cheese Sliced baguette or Italian loaf Mix all ingredients except bread the night before. Refrigerate overnight. Spoon mixture onto bread slices and bake at 350 until bubbly. About 12 serving, depending on bread slices. (i alway cut the slices in half so it makes about 24-30 smaller pieces) I know that EVERYONE has made a spinach artichoke dip before, but this is REALLY good, better than any i have ever had, so it still could get you a win. Spinach Artichoke Dip ý stick butter ý cup chopped onion 4-5 cloves minced FRESH garlic (no garlic powder,salt,etc. FRESH ONLY) ü cup flour 2 cups heavy cream 1 10 oz package frozen spinach 1 jar marinated artichoke hearts 1 8 oz package cream cheese 1 8 oz block Monterey jack cheese, grated 1 cup grated parmesan cheese Defrost spinach and squeeze out as much water as possible. Set aside. Drain and rinse artichoke hearts, remove tough bottoms, keeping only the leaves. Chop roughly and set aside. Melt butter over medium heat. Add onions and cook until translucent, about 3-4 minutes. Add garlic and cook for another minute or so. Stir in flour and cook for a minute. Whisk in heavy cream. Add Monterey jack and cream cheese until cheese is melted and the dip is thickened. Stir in parmesan, spinach and artichoke hearts. At this point, you can either heat it through and keep it warm in a crock pot during service, or put it in a baking dish, top with more parmesan and bake it at 350 until brown on top and serve it like that. Serve with either pita chips or tortilla chips. Or when no one is looking, a giant spoonful is quite yummy. Straws, however, tend to pose some problems due to clogging issues....See MoreLOOKING for: Vegan-soy free nut free kid friendly recipes
Comments (5)I have found tons of great recipies on "vegweb". There are some really great dessert recipies that fit in your criteria. This is one recipie I use for all our birthday parties. Just adjust the time alittle for cup cakes. Chocolate Cake 1 1/2 c flour 1/3 c cocoa powder 1 tsp baking soda 1/2 tsp salt 1 c sugar 1/2 c vegetable oil 1 c cold water (or ice coffee) 2 tsp vanilla extract 2 tsp vinegar Directions: Preheat oven 375. Use small brownie size pan (no greasing required). Mix all dry ingredients right in pan. Mix all wet ingredients in separate bowl EXCEPT VINEGAR (important!). Add wet ingredients to dry and stir until all dry ingredients are mixed. Add vinegar quickly and stir in--immediately put in oven and bake for 25 to 30 min. Chocolate Frosting 1 c sugar 6 tbl corn starch 4 tbl cocoa 1/2 tsp salt 2 tbl oil 1 c water 1/2 tsp vanilla Directions: Mix sugar, cornstarch, salt, and cocoa in a medium sauce pan. Whisk in the water. Heat over medium until it gets thick and starts to boil. Boil for 1-2 minutes. (Make sure you don't boil too long, or it will set like taffy.) Remove from heat and stir in oil and vanilla. Cool and spread on cooled cake. We do lots of pasta, pizza (we do soy cheese), fruit leathers (stretch island makes these, but they can be made in dehydrators), hummus (unless allergic to sessame). good luck Here is a link that might be useful: vegan recipies...See Moreveggiegal1
10 years ago
Jim Gagnepain
8 years agolast modified: 8 years ago
Erin
7 years agoUser
7 years agoworldsfantasticcooks
5 years agolast modified: 5 years agojeanwedding. zone 6
last month
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