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Cholesterol Free VEGAN Recipes

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Recipes for Vegans, vegetarians, or anyone who appreciates good food!

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Vegan Recipes...


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Ribs, turkey, sausages..


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Vegan quick Cooking Tips
  • Even though recipes don't say VEGAN before every ingredient, it is, of course, assumed as such...
  • When cooking Use ONLY soy milk with just water and soybeans on the label.
  • Never use a whipped, tub margarine in place of stick margarine or shortning! Tubs are mostly air and water and will alter the recipe dramatically!
  • I strongly recommend using frontier brand, beefy broth powder. It is very mild and won't over power any recipe. (Unless you have tried others and know what you prefer...)
  • As in all cooking, one should alter recipes for personal tastes, and things such as sodium levels...
  • Use the freshest ingredients and spices.
  • It is assumed here that anyone reading these will know the basics of cooking... how to thicken a soup, how to knead bread, t = teaspoon, T = Tablespoon... Test for doneness! (cooking times vary!)
    For more information on using vegan substitutions and ingredients, visit the substitutions page...

vegan recipes coming soon



 

 

 

 

 
















"The time will come when men such as I will look upon the murder of animals as now they look upon the murder of men."

- Leonardo Da Vinci, Renaissance artist/inventor.-

"In fact, if one person is unkind to an animal it is considered to be cruelty, but where a lot of people are unkind to animals, especially in the name of commerce, the cruelty is condoned and, once large sums of money are at stake, will be defended to the last by otherwise intelligent people."

-Ruth Harrison, author of Animal Machines

"As long as men massacre animals, they will kill each other. Indeed, he who sows the seeds of murder and pain cannot reap the joy of love."

 -Pythagoras-

 
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MORE TIPS for great
cholesterol free
vegetarian vegan cooking!

 Get rid of your pepper shaker, and put a pepper grinder on your table! Makes all the difference in the world!

  • A quick fix to add flavor to something, whether a casserole, a vegetable, or ??? Sprinkle with vegetable broth powder . (I prefer Frontier Brand)
  • If you aren't familiar with Nutritional yeast... become! It is another great flavor enhancer you can add to many foods!
  • When a recipe calls for green pepper, or "bell pepper" try using a red bell pepper (yellow, or orange ) instead. Their flavor is much better to most people ( although usually more expensive!)
  • Find local farmers markets in your area and support them!
  • Try growing a few pots of herbs, like basil, thyme, chives... A little snip added to the top of your plate adds color and lots of flavor.
  • Use Olive oil or Canola oil for frying or baking when you can.
  • Look for old fashioned cast iron frying pans and use it all the time! Besides being naturally non stick once it is seasoned, it actually will add iron to your food!
  • Buy a thermometer for testing water temperature when proofing yeast in baking. 110 - 115 degrees, you'll never wonder...
  • Add wine at end of cooking for best flavor and Don't Boil wine in foods unless you want to reduce it.
  • Acids and vinegar's will hurt metals such as copper, zinc, aluminum, iron, so use glass if possible.
  • Add soy flour with oils.
  • For stringier cheesy like... use tapioca in place of cornstarch or flour and cook it longer...
  • Roast and crush poppy seeds for more intense flavor.
  • Before Baking Sweet breads, brush with oil and sprinkle with sugar.
  • Brush with fruit juice for more flavor too.
  • To harden and gloss breads, brush with cornstarch and water several times.
  • Add garlic to a sauté when the onions are almost done... garlic cooks a lot quicker and will become bitter if overcooked...
  • Use a potato masher to crumble tofu.
  • Rinse pasta in cold water right away if you won't be coating it with sauce right away, to prevent sticking. Reheat quickly by dunking in boiling water for a minute.
  • When using rolled oats in place of quick oats in cooking, add a little more liquid and sit for 20 minutes longer before baking.





Authors Note:
After working in several restaurants and cooking for multitudes of people it was rewarding that my tastes and meals
pleased virtually everyone!

Most of my recipes come from several recipes that I combined and altered. I have been clipping and saving recipes and collecting cook books since I was a little girl.
Most people, including myself would clip a recipe or mark one in a book to try but would rarely remember to try it… I now rip out a recipe and file it immediately in an organized book or I put it in the kitchen to try right away. I also do the same with some cookbooks. Sacrilege to some, but no sense hanging on to a book for only a couple recipes…

I would also glean things from cooks I worked with and of course my mom… no doubt my biggest inspiration in the kitchen…

I am going to focus on basic recipes, here for now. Nothing to extravagant, but mainly recipes anyone can cook, very simply, in their own home. There are a lot of exotic recipes online but not a lot of the every day foods most people are familier with.
Almost any recipe can become a gourmet/fancy dish by how it is presented on the plate, which I will go into at some time.

Some recipes I have were perfect how I found them and I will try to give credit to whom developed them…
I apologize if I can't remember where I got the recipe.
As I said, I started clipping recipes a long time ago!

Bon Appetite!

Misc info
  • Purify water Bring water to a heavy boil, then aerate (shake or stir) for better flavor. OR 12 drops iodine to 1 gallon water OR (emergency only) 8 drops bleach per gallon of water. (More if cloudy)

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Vegan Home
Veganism
REASONS 
to be VEGAN
vegan foods
VEGAN menus
Ingredients
to avoid

VEGAN recipes
Substitutions
Nutrition
keep on hand
In the NEWS
Great Links



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