Vegan
wolf
Cholesterol
Free VEGAN Recipes
Recipes
for Vegans, vegetarians, or anyone who
appreciates good
food!
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Vegan
Recipes...
Favorite
VEGAN RECIPEs
HOMEMADE
MEATLESS MEAT!
Vegan Meats!
Ribs, turkey,
sausages..
Past
favorite
Recipes
Recipe
Index:
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...
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"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.-
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"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
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"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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Click
here to see news
relating to diet,
animals, and the
environment
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.
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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!
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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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COPYRIGHT 2004 ALL RIGHTS RESERVED
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