This post was contributed by a community member. The views expressed here are the author's own.

Health & Fitness

Recipes!

This Vegan lady shares some new and yummy Vegan recipes!

After attending CT Veg Fest last weekend, I went out to eat with my non-Vegan friends to Giovannis in Glastonbury, CT. It has been a long time favorite of mine and I asked the waitress if I could order cheese-less pizza and she informed me that I could! I ordered mushroom, onion, green pepper, and spinach pizza. Surprisingly I liked it BETTER than their pizza with cheese! I was so pleased with how accommodating they were.

Last Sunday I also attended the with my boyfriend and a bunch of friends. Although there was no Vegan Chili, I got to sample a lot of different types of Vegan friendly salsa. I also got to try some delicious mushrooms soaked in vinegar and chili spices.

Two recipes I have tried over the past two weeks and LOVED are:

Find out what's happening in Ellington-Somerswith free, real-time updates from Patch.

Tofu Teriyaki Stir Fry (Self-created)

1 packet of cubed tofu (found in the produce section)

Find out what's happening in Ellington-Somerswith free, real-time updates from Patch.

2 green squash

2 cups of chopped broccoli

Splash of vegetable oil

1/2 cup chopped onion

1 packet of Simply Asia Ginger Teriyaki Stir Fry Sauce

1 packet of Success brown rice (makes 3.5 servings, found at Stop N Shop)

I heated a frying pan and cooked the tofu on medium heat until it began to slightly brown, then I mixed in the rest of the ingredients and used vegetable oil only to prevent the ingredients from burning. Throughout the entire time I cooked (about 15 minutes total) I stirred in the sauce packet until I was satisfied with the consistency of the veggies and the Tofu. Cook for less time if crunchy veggies are desired and cook for longer for softer ones. I prefer crunchy. I cook the tofu first in order to get it to toughen up a bit, I don't like it too soft. I boiled the rice separately then added it into the frying pan near the end.

The meal lasted me about 3 days and it was phenomenal. It was a little high in salt but it was savory and filling.

Brown Rice Risotto (based on the recipe I got from The Whole Food's cooking demo)

1 small yellow onion, sliced into half moons

1/2 cup vegetable broth

1 cup cremini mushrooms

3 garlic cloves, minced

1 bag of Success Rice

2 cups of organic unsweetened Almond Milk

1/2 cup of kale

Sea salt to taste

Ground pepper

I boiled the rice ahead of time. Over medium heat in a wok (you can also use a large skillet but I didn't have one) I steam fried onions until they were translucent, and added veg broth to keep from sticking. I added mushrooms and cooked them until the juices were released (so cool to watch!) then added garlic. When the garlic became fragrant (30 secs later), I added 1-2 splashes of veg broth. I then added the rice, and stirred in about 1/2 cup of almond milk. I stirred for about 12 minutes and added a bit more veg broth and almond milk to keep a creamy consistency, and near the end I added the kale and stirred until it wilted. I added sea salt and pepper to taste.

This meal was so incredibly easy to make and so tasty that it has boosted my confidence in my ability to cook. The creamy consistency simulates a comfort food experience when eating it without the added calories or fat! I loved this meal so much that I was actually sad when I ran out of it. It lasted about 4 meals. Before the question is asked I want to respond that no the Kale does not taste bitter at all in this recipe, the almond milk and veg broth seem to mute the strong taste that this powerfully nutritious vegetable usually has.

Bon appetit!

We’ve removed the ability to reply as we work to make improvements. Learn more here

The views expressed in this post are the author's own. Want to post on Patch?