Free Stuff Friday: "And Then There Were None Hearts Tofu" Tees! March 6, 2009

My best vegan meal would have to be pizza with an extra hot chilli sauce topping, mushrooms and courgettes, together with home-made low-fat potato fries and followed by chocolate doughnuts made with dark chocolate, olive oil, wholemeal flour and cruelty-free sugar.

Yum :)

Vegetarin chili

1.two cans stew tomatoes
2.1 package of chili mix
3.1 can of chick peas drained
3.1 can of kidney beans
Let that slowly cook

In a frying pan cook 1 large
Green pepper,1 large red pepper,
1 large onion,saute in olive oil and garlic
When tender add to stew tomatoe mixture
Let simmer together for 15 minutes.
Now it's done eat it by it's self or put it on
Rice or egg noodles.

There u guys go

Shirt size medium

My wife and I made these amazing vegan enchiladas once. We got the recipe from the Go Veg 30 day recipe book by PETA. We just added half vegan sausage crumbles to the mix instead of all just the meat crumbles. : )

The best vegan meal I have ever made is my famously delicious veggie and tofu stir fry with spicy noodles. It consist of tofu, organic tamara soy sauce, garlic, salt, pepper, fresh veggies, linguinie, 1 hot pepper, olive oil, curry powder, red pepper flakes, and a pinch of cayanne.

My T-Shirt size is a small

The best vegetarian meal i have ever ate would have to be at our mexican resturaunt we have in town. It was a quesedilla filled with loads of fresh veggies and cheeese!!! and plus it came with a side salad.....it was delicious!!!

Large plese [:

Delish Vegan Pot Pie!

Ingredients:
2 deep frozen pie shells (one for top) (check ingredients!) (or make your own if you're feeling extra crafty!)
2-3 cups vegan broth
2-3 potatoes
carrots
corn
mushrooms
(any other veggie you'd like)
1- 16oz bag spinach
vegan grated or sliced cheddar
Flour or cornstarch
Spices: Experiment!
Works really well with salt, pepper, garlic, cumin but don't be afraid to experiment.

Cook/Boil veggies (not spinach) til 3/4 done
In seperate pan, to make sauce, heat broth, add spices, and lower heat. Add slowly either cornstarch or flour, till slightly thickened.
Coat veggies in sauce
layer 1/2 cheese on bottom of lower crust
Spoon in veggies and sauce, then add spinach on top.
add rest of cheese on top of that, and close it up

bake at 400 for about 45 min, till crust is brown and delicious cheese and juice oozes out.

Serves: 7-8 hungry people!

oh and size L

My friend and I made a delicious vegan cake with icing. It was surprisingly much better than traditionally baked cakes. We used soy milk and substitutes :)

size smalll!

Tomato Pies for a holiday brunch: a sesame crust pressed into pie plates filled with some diced, some squashed tomatoes, some cubed and some crumbled tofu, lots of olive oil and italian seasonings and topped with thin tomato slices. It's almost like pizza, but so much better for a brunch menu!

vegan brownies, hands down. it's not a meal per se, but I guess you could eat it with vegetables if you so wished...

Ingredients:
250g Margarine
200g Vegan Chocolate (Maya Gold used to be the one to use before Cadbury’s took it over, but something like that would work)
80g Cocoa
65g Plain Flour
1 Teaspoon Baking Powder
360g Fairtrade Caster Sugar
Egg Replacement equal to 4 eggs (Could use Silken Tofu)

Method:
1. Preheat the over to 180c (350F), Gas Mark 4
2. Mix cocoa, flour, baking powder and sugar together.
3. Melt chocolate and margarine together then mix it well.
4. Put the egg replacement in with the dry ingredients.
5. Put all the ingredients in a food processor and blend, or mix by hand so you have a thick smooth mixture, then pour evenly into a thinly greased baking tray until it is about an half an inch thick
6. Pop in the over for about 15-20 or until the brownies are crispy on top but gooey in the middle. If you prefer cake-like brownies, leave in the over for 5-10 minutes longer.
7. Leave to cool for 10 minutes, cut into equal sections then leave to cool for a further half an hour.

t-shirt size, large girls, or medium boys.

The best vegan meal I ever made were vegan pumpkin chocolate chip cookies. They were more like muffin tops, but they were AMAZING!!!

The best Veg meal i've ever made was some pan fried tofu (seasoned with some basic puerto rican spices and a marinade called sofrito), puerto rican rice with beans, and a fresh salad with tons of different veggies and fresh herbs with a light vinaigrette. Yummy!

Size: XXL

The best vegan meal I made was a delicious curry! With lots of carrots, potatoes, cauliflower, cashews, lentils, onions, mushrooms and peppers on a bed of rice. The curry sauce is called Indian Korma Curry. You're supposed to add milk to it but I put coconut milk in it instead :) You can add raisins to it too for a sweet taste ^^

Size M

My best vegan meal would have to be pizza.

Firecracker Soy Chicken

1 teaspoon soy sauce
2 1/2 tablespoons rice vinegar
2 tablespoons chili sauce or paste
1/2 teaspoon 5-spice (Chinese 5-spice)
1/2 teaspoon grated ginger
1/2 teaspoon grated ginger
1 1/2 tablespoon vegetable oil
pinch black pepper
2 cups textured soy protein
8 oz rice noodles
1 teaspoon of vegan fish sauce
1/2 cup shredded carrot
1/4 cup chopped peanuts
1/2 cup chopped cilantro

Directions:

Spicy Firecracker Soy Chicken Marinade What you will need: 1 teaspoon of soy sauce 2 tablespoon of rice vinegar 2 tablespoon of chili sauce or paste 1/2 teaspoon of 5-spice (Chinese 5-spice) 1/2 teaspoon of grated ginger 3 cloves of roughly chopped garlic 1 tablespoon of vegetable oil pinch of black pepper

Marinate the Faux Chicken:

Rehydrate 2 cups of textured soy protein. Mix marinade very well. Add textured soy protein and refrigerate. Marinate for 1 hour.

Sear the Faux Chicken:

In a very hot preheated dry pan, sear the marinated textured soy protein for 1 minute per side just to caramelize the outside.

Prep time: about 10 mins
Makes about 4 servings.

I also like to add some other vegetables too...such as broccoli.

Sooooo good! A good dish to get meat eaters to try. Even they will love it! I have very stubborn friends that don't want to try anything that's not the "real" thing.

Shirt size: Large

i love it.
i love being a veggie :)
i want that shirt.
x

white bean & veggie spread...
1 red pepper (seeds removed and quartered)
1 onion (sliced)
2-3 cloves peeled garlic
1 can (15oz) great northern beans (drain and rinse)
fresh parsley
2 T lemon juice
salt & pepper
Broil pepper and onions until charred (5 min). flip and add garlic to pan and broil again (5 min). when cool remove skins. mix in food processor roasted veggies, beans, lemon juice, seasoning until smooth.

it's the best.

size medium please.

My favorite is to grill tofu with teriyaki sauce, along with vegetables and make tofu/veggie skewers and brown rice.

Hearty Tofu Sliders

What You Need:
•1 cup extra-firm tofu, crumbled
•1 tablespoon tamari
•2 teaspoons Balsamic vinegar
•1 teaspoon vegetarian Worcestershire sauce
•1/2 tablespoon olive oil
•1 cup tomatoes, chopped (juice squeezed and discarded)
•3/4 cup yellow bell pepper, diced
•1/4 cup celery, diced
•1/4 cup green onions, chopped
•3 tablespoons fresh parsley, basil or dill, chopped
•1 teaspoon Dijon mustard
•1/4 cup vegan mayonnaise
•Salt and freshly ground black pepper, to taste
•Sliced bread, crusts removed

What You Do:
1.In a large bowl, combine tofu with tamari, balsamic vinegar, and Worcestershire sauce. Marinate for 15 to 20 minutes.
2.In a skillet, add oil and marinated tofu. Sauté for 8 to 10 minutes on medium-high heat, tossing until lightly browned. Let cool.
3.Place tofu in a large bowl and add remaining ingredients. Spread on bread, then top with another slice and press together gently. Cut sandwiches into quarters and serve.

just straight tofu on its own is enough for me :)

I make a Eddie K tofu scramble. First you get cooking spray, you spray the pan then add the tofu and seitan, you then cook that that then when your done, you turn the stove off and go use the bathroom. When you return you add mushroom, spinach,carrots, and tomatoes to the pan and turn it very low so they are still raw. When your done cooking them, you have a Eddie K tofu scramble.

The best one I've made so far has been, "chicken" fried "steak". We used tofu and breaded it and then baked it in the oven, served it with mashed potatoes, vegan gravy, vegetables and vegan rolls. It was amazingly delicious and tasted very similar.

then we had "chocolate pudding" for dessert with fresh berries. we just blended silken tofu with cocoa and raw sugar, tasted just like pudding.

Size XL

Have to say. My vegan idea was already said. STIRFRY FTW! :/
No shirt for me! :P

I am always happy with a nice bowl of Cocoa Puffs mmmm. I love how you put in white milk and then it magically turns to chocolate:)

Size Large

The best I've had were these spicy tofu wraps, made with veggies, tofu, rice and soy sauce. It took a while to make, but they were really good compared to my expectations.

Youth large or adult small please.

The best vegan meal that I have made wasn't a meal at all... it was just vegan chocolate chip cookies!

I've never actually "made" a vegan meal, as in actually whipping up the ingredients, but I must say Morningstar Farms' Bufffalo Wings is by far the best vegan meal I have ever had the pleasure of eating. I could it eat it every day.
peace

veggie chili it's the best my grandma made it up for me when I became a vegetarian. it has like corn, lots of tomatoes, bell peppers, kidney beans, and a few other kinds of beans.

size: XL

The best vegan meal I've ever had is my home made pad thai. I use brown rice noodles, peanut butter, tofu, and lots of carrots. I add some red curry paste, sometimes a little coconut milk. No eggs, no fish sauce, just yummy noodles and veggies. And it's gluten free too.

very cool

Yummy vegan Yuca "Quesadillas" with Vegan Twinkies for dessert! Size small tee.

# 1 pound yuca, peeled, chopped into 4 inch chunks, and each chunk quartered
# 3 tablespoons olive oil
# 6 cloves garlic, chopped coarsely
# 1 small yellow bell pepper, seeded and cut into small dice (about 1 cup)
# 1 jalapeño, roasted or raw, seeded and minced (optional)
# 2 teaspoons lime juice
# 1/2 teaspoon salt, or to taste
# pinch of ground white pepper
# diced roasted red pepper
# sauteed mushroom
# sliced black olives
# 4-6 (8-inch) flour or whole wheat tortillas

1. Boil 3 quarts of water in a large, lidded pot. Add the yuca and cook for 20-25 minutes, until the yuca is tender and flakes easily when pierced with a fork. Drain and allow to cool. When the yuca is cool enough to touch, remove any thick rubbery skin from the outside of the roots and/or fibrous core from the center, if present. Gently mash with your fingers and set aside.
2 Place the oil and garlic in a cold cast-iron skillet. Cook over medium heat, stirring constantly, for 2 minutes, or until sizzling and fragrant. Add the bell and jalapeño peppers and cook, stirring occasionally, until the peppers are very soft, 6-8 minutes. Remove from the heat, cool for a few minutes, then pour over the mashed yuca. Stir in the lime juice, salt and white pepper, mashing the mixture even more, until everything is combined (using your hands is okay). If making any of the variations, add those ingredients and mix thoroughly. Taste the mixture and adjust the salt content to taste.
3. To assemble: Heat a griddle or cast-iron skillet over medium heat. Brush a tortilla lightly with olive oil and spread with a generous 1/2 cup of filling, covering half of the tortilla all the way to the edges. Fold in half, gently pressing the tortilla together, and brush each side with a little olive oil. Place in the heated skillet and grill-flipping once-pressing down on the tortilla with a spatula until the outsides are nicely toasted and filling is piping hot. Remove from the heat, cut in half, and serve with salsa and guacamole.

Vegan Twinkies:
1. Preheat oven to 350º. Make the batter for Fluffy White Cupcakes.
1 TB apple cider vinegar
1 ½ scant cups plain soymilk
2 1/8 cups flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt
1 1/8 cups sugar
½ cup oil
1 ¼ tsp. vanilla extract
½ tsp. coconut extract
Spray a canoe baking pan (or Twinkie bake set) with nonstick spray and fill the cups just under halfway full (about 1/4 cup). Bake for 15 minutes, or until a cake tester or toothpick comes out clean.
2. Let the cakes cool in the pan for 10 minutes, then turn them out (running a thin plastic spatula along the sides helps release the cakes) and set them on a wire rack. Let them cool completely before filling.
3. Make Cream Filling:
1/4 cup nonhydrogenated shortening
1/4 cup nonhydrogenated margarine
1 cup powdered sugar
1 tsp. vanilla extract
2 TB barley malt powder (gives the filling a sweet, marshmallowy taste; not to be confused with malted milk powder)
Beat together the shortening and margarine with a handheld beater or stand mixer. Add the powdered sugar and beat until completely light and fluffy, about 5 minutes. Add the vanilla and malt powder and beat for another 2 minutes.
4. Fill the pastry bag and poke and squeeze out about one tablespoon into three locations in the underside of each cake.

The best vegan meal I have ever experienced, was a beautiful fresh salad with, rocket lettuce, mushrooms, carrott, semi-dried tomatoes, vegan cheese, watermelon, cucumber, mint and of course sweet chilli marinated tofu all mixed together with just a dash of french dressing. You can never go wrong with a fresh salad, absolutly awesome :)

Size XL please

xo

THE BEST VEGAN MEAL EVER isnt really a meal but its this Chocolate cake You need about 3 cups of flour 2 cups over sugar 6 tablespoons od cocao 2 tbls.. of baking soda teapspoon of salt 2 cups of Waaater 3/4 cup of VEGETABLE oil 2 table spoons vinegar and 2 table spoons of vanilla then a half a cup over frosting inside the mix its the most amazing thing ever it makes the cake really moist. mix it all together preheat oven to 350. and bake then put whatever you want on top =)

shirt size : L

I always make delicious meals but a recent one that I particularly liked was a rice dish made with black beans, pineapple (with pineapple juice), and red bell pepper, seasoned with cinnamon. I served a spring mix salad with homemade maple-vinegar dressing as a side.

I prefer T-shirts in size Large.

stuffed green peppers! size small.

The best vegan meal i've ever made are these rice paper wraps. You soak the crunchy rice wraps (they're clear and round) in water so they are very soft. Then you slice some cucumber, peal some carrot shavings, slice some jimca, sprouts, and any other vegetable you want, put them in the middle of the softend rice wrap and wrap them all up. They're so good, and you can dip them in any sort of sauce you like.
BONUS: they're sooo easy and require no cooking other than the cutting and soaking :) easy peasy lemon squeezy

Shirt size small.

Vegan Chocolate Cake, with homeade Vegan Chocolate Frosting and Trader Joe Brand Vanilla Soy Ice Cream!! It was so tasty that my non vegan family LOVED it better then the non vegan birthday dessert =)

Size small please!!

The Best Vegan Meal I ever made was...

Tofu Chilly Fries.

You can make them for yourself or for a party.

French Fries of your choice
Tofu
Chilly seasoning
and non-dairy/vegan cheese...prefered shredded

Preheat oven to 350 degrees. Take the fries and lay them on a bakeing pan/or sheet. (You can season them if you want for more flavor). Take the tofu and chilly seasoning and kinda mash/mix them together, makeing sure its evenly mixed. Crumble it on top of the fries. Then sprinkle the cheese on top evenly to make sure it melts just right.

Its Delicious!!

Size - Large

My friends and I have regularily have cooking parties. Yesterday we make vegan french toast sticks and banana bread oatmeal fro breakfast, and then giant whole wheat bread pretzels with pizza stuff inside, and for dinner we had eggplant parmesan, rustic cornbread muffins. Dessert was pumpkin plum cake.

Delish! There were no leftovers!

Vegan Tiramisu :P

Ingredients:
• 1/2 cup vegan margarine, softened
• 1 cup sugar
• Egg replacer for 4 eggs
• 1 1/2 cups flour
• 1/2 tsp baking powder
• 1 tbsp soy milk
• 1 cup espresso or strongly brewed coffee
• Vegan whipped cream
• 1 tbsp cocoa powder

Preparation:
Pre-heat the oven to 325 degrees and lightly grease a 9 x 13 inch baking pan.
Cream the vegan margarine and sugar with an electric mixer until smooth and creamy. Add the egg replacer and mix well.
Add the flour, baking powder and soy milk and stir to combine.
Bake this batter for 25 to 30 minutes, or until a knife inserted in the center comes out clean.
Allow to cool. Cut into thirds and place each slice into a loaf pan. Pour 1/3 of the coffee over each slice and cover with whipped cream.
Chill for at least an hour, them sprinkle with cocoa powder just before serving.

I'm from Montreal, so whenever I tell my friends I'm vegan, they have a heart attack and almost keel over when they realize that I don't eat poutine!!! (for all of you not in the know: bessst Quebec food ever, super greasy fries with melted cheese curds and gravy!)

Anyways, I won't lie, I started missing it, so I made a vegan version!!! Honestly, it was amazing. I just used store-bought gravy, made my own fries and melted vegan cheese alllll over it! A little overwhelming for someone who's now used to eating so fresh and organic, but really hits that 3 a.m. I-need-a-poutine spot!!!

VEGAN POUTINE!!!! rocks.

shirt size medium

The best vegan meal I've ever had is my Grandma's vegan Eggplant Parmesan; she grows all her veggie organically in her garden-even the eggplant!! Her tomato sauce is homemade-no Prego in this! She buys all the cheese susbitutes at the home economist in Charlotte, Nc. Even the carnivores in the family don't miss the meat in her famous dish. It won an italian cook off in Raleigh 5 years ago, so you know it's good.

my boyfriend is an amazing cook.. he just made bbq seitan subs with homemade coleslaw on top.. and vegan sausage biscuits and gravy with swiss chard

A vegan Indian style meal with curried cauliflower & potatoes, curried chickpeas, and basmati rice!

adult size small or youth size large please :)

This is my favorite recipe to make. It's an Indian dish that I love a lot. I wanted to make it healthier than what they make in the restaurants so I switched a few ingredients.
Size medium please.
I am actually a member on peta2.com but the site won't let me log in.
My username is phantominkheart.
Thank you.

Healthy & Cheap Aloo Gobi Variation

Ingredients:

2 large potatoes
1 medium/large cauliflower
2 onions
3 cloves of garlic
1 tin of plum tomatoes in juice
cumin seeds
garam masala
turmeric
chili powder
olive oil
fenugreek (optional)
black mustard seeds (optional)
salt (optional)

Directions:

Note: When stirring the curry, I suggest you use a flat wooden spoon.

1. Wash and peel the potatoes.

2. Remove the leaves from the cauliflower. Wash. Cut into small/medium florets.

3. Slice the potatoes into thick-cut chip (fries) size.

4. Boil both until tender- a slight bite to both is good. REMEMBER TO REMOVE FROM STOVE! Drain.

5. Whilst the potatoes and cauliflower are boiling, peel and slice the onions into rings and mince the garlic.

6. Heat a tiny amount of oil in a large non-stick frying pan (or wok).

7. Fry 2 to 3 teaspoons of cumin for a few minutes, and then add the garlic. Don't allow the garlic to burn.

8. Add 3/4 of the onion. Fry for a few minutes. Add 1-2 teaspoons of turmeric. If you have mustard seeds or fenugreek, add a teaspoon of both.

(AT THIS POINT, CHECK YOUR POTATOES & CAULIFLOUR!)

9. Keep frying until the onions soften, adding tiny amounts of olive oil to the frying pan to stop sticking/burning. Add a few pinches of chili powder. Place 3 teaspoons of this mixture aside for the curry sauce, with the rest of the onion.

10. When your cauliflower and potatoes are ready (and drained) hook out about 4 medium florets of cauliflower and 2 pieces of potato. Add the rest to the frying pan and coat with the turmeric/onion mixture. Use a flat wooden spoon to carefully mix until covered. If necessary, add a little more turmeric to ensure vegetables are coated. Continue to fry over a low-medium heat. Add 2 teaspoons of garam masala. Mix well.

12. THE SAUCE: Open the can of tomatoes and pour their juice into a blender. Add the onion, cumin-onion mixture and the spare cauliflower florets and potato. Remove the stalks from the tomatoes, and add the tomatoes to the blender. Blend until you have a very pale looking, thickish tomato soup (add some water & blend more if clumpy). This is your sauce.

13. Pour the sauce into the frying pan and stir gently, covering the potatoes and continue to cook over a low-medium heat. If you want to keep the recipe more traditional, use just enough sauce to coat the mixture in the frying pan. For a more curry-style dish, use all of the sauce.

14. Heat through and do a taste test: if too bland, add a pinch of chili powder, salt or garam masala.

15. You can either serve when the potatoes and cauliflower are soft and heated through, or remove from heat and leave for a few hours to ensure the potatoes and cauliflower absorb all the flavors (Recommended).

Serve with rice, or with chapati.

vegetarian tacos!
they really do taste like the real thing, and my carnivorous bf loves them!
morningstar crumbles
taco seasoning
shredded lettuce
scheeze
tomatoes
vegan sour cream
taco shells
yummy!
size small

"Chicken" wrap

Some vegan cheese
some Morning Star 'Chicken strips'
Tortilla
Lettuce

Cook the 'Chicken,'
put it on a tortilla,
sprinkle the 'cheese,'
add some lettuce,
and whatever else you want!!!

http://viewmorepics.myspace.com/index.cfm?fuseaction=viewImage&friendID=231545191&albumID=1265997&imageID=16001579

IT"S TO DIE FOR, lol.

Vegan shepherds pie is real comfort food for me as its nice and wholesome and my mum used to cook her own version of it for me before I left home.
Ingredients:
Two medium sized potatoes
soya milk
vegan margarine
Lentils
chopped carrots
kidney beans
red onion
soya mince
and any other veg you want to throw in
Veg stock

Method:
Pre-heat the oven to 200c
Boil the potatoes for 20 minutes.
At the same time lightly fry the onions, carrots and any other veg you're including in a pan until tender.
Add the beans, lentils, soya mince and some veg stock and simmer until the water is pretty much absorbed.
Drain the potatoes and put back into the pan you boiled them in, mash with a potato masher and gradually add soya milk and margarine until it reaches the kind of consistency you like.
Spoon the filling into a glass dish and spread the potato out on top, sprinkle some pepper on top if you like, then stick in the oven for about half an hour until the top is slightly browned.
Dish out and enjoy!

Vegan carrot and peas risotto with fried tofu and steamed artichokes.

Size small

The best vegan meal I've made would have to be vegan empanadas. I sauteed beef substitute, lots of spices, red and green bell peppers, jalepeños, tomatoes, olive oil, and more for the filling, and wrapped the filling in a vegan crust, and then baked them.
I served them with fresh salsa and vegan sour cream - they were delicious!

substitute for 2 eggs (mix 1 tablespoon arrowroot powder, 1 tablespoon corn starch, and 4 tablespoons water)
1 tablespoon soy sauce
1 box medium firm silken tofu (350 g)
3/4 cup chopped walnuts
1 packet vegan dried onion soup mix (1.5 oz)
1 teaspoon oil
1 1/2 cups chopped onion
2/4 cup chopped celery
2 cups chopped mushrooms (use portobello mushrooms for a heartier taste)
1 1/2 teaspoon each of oregano and basil
1/2 teaspoon sage
1 1/2 cups bread crumbs (Variations: To make it stick together better, try lowering the bread crumbs to 3/4 cup and adding one of the following: 1 extra box of tofu, 1 cup of instant mashed potato flakes, 1 - 1 1/2 cup of cooked brown rice or 1 cup burger-style crumbles)

i found this recipe a while back with friends and we love it :)

small t-shirt please!!
xo

Healthy Vegan Chocolate Chip Cookies :)
2 1/4 cups: whloe wheat flour
1 tsp: baking soda
1 tsp: salt
1 cup: earth balance buttery spread
3/4 cup: white sugar
3/4 brown sugar
1 mashed banana
1 tsp: vanilla extract
chocolate chips (tropical sourcce)

preheat oven to 350'F
combine flour baking soda and salt in one bowl
in another bowl beat butter spread, white sugar, and brown sugar till smooth
and banana and vanilla
add flour mix and than chocolate chips
bake for 10 minutes
All done cruelty free cookies

small please

i once made a vegan pork-fu fried rice :]
it was super yummy!
and by the way i wear a large in shirt size.

The most BEST vegan meal I've ever made was some sort of stir fry!! I had cut up red potatoes, tomatoes, fresh green spinach/lettuse and other types of lettuce, carrots, bits of a boca burger and tofu!! I LOOOOOOOOOOOOVE TOFU! yumm ;)
I had all of these ingredients sliced up and in a pan with vegetable oil, I put all the ingredients in and stirfried it all and I added soysauce in it so it was more asian! :) After everything seemd to be cooked, I added some more uncooked lettuce, because the lettuce shrivels up in the pan. =P
and then I put it in a bowl and ate it with chopsticks! :D
my size, small :)

the best vegan meal i've ever made was...probably vegan blueberry pancakes.
mmmmmmm (:
and i wear a size Large. love the shirt,btw ! :D

Vanilla vegan chocolate butterfly cupcakes. :3

For cupcakes;
1 TB apple cider vinegar
1 ½ scant cups plain soymilk
2 1/8 cups flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt
1 1/8 cups sugar
½ cup oil
1 ¼ tsp. vanilla extract
½ tsp. coconut extract

Preheat the oven to 350º. Spray 22 muffin cups with nonstick spray or line with paper cupcake liners. Set aside.

Place the apple cider vinegar in the bottom of a liquid measuring cup and fill the cup with soymilk to equal 1 ½ cups. Stir well and set aside.

In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. In another mixing bowl whisk together the soymilk mixture, canola oil, vanilla, and coconut extract. Add the wet to the dry ingredients and beat until smooth using a hand-held mixer, stopping once to scrape down the sides of the bowl.

Fill each muffin cup with ¼ cup of batter. Bake for 15 to 20 minutes, until a cake tester inserted in the middle of a cupcake comes out clean.

Let cool in the pans for 5 minutes, then remove cupcakes from the pan and place on a wire rack. Let the cupcakes cool completely before frosting.

For frosting;
3/4 cup powdered sugar
3/4 cup margarine
Green food dye
1/8 cup vanilla soy milk
Some flower shaped soy sprinkles

Combine ingredients in a mixing bowl. Using an electric mixer, blend until creamy. The consistency of the frosting may vary. Add more sugar, margarine or soy milk as needed. Put a couple drops of the dye until you are happy with the color (the icing is meant to look like grass for the butterfly to go on.) After I put the frosting on, I added some pretty multicolored flower shaped sprinkles.

For butterfly;

All you need is some melted vegan chocolate and 2 plastic bags and your left over frosting.

Line 2 baking trays with non-stick baking paper. Place the melted chocolate in a sealable plastic bag. Cut 1 corner from the bag to make a small hole. To make the butterfly wings, carefully pipe 24 heart shapes onto 1 lined tray.

To make the antennae, pipe 2cm lines, ending with a dot, onto the remaining lined tray. Set aside until the chocolate is set.

Insert 2 wings in the frosting. Pipe melted chocolate between wings to make a body. Insert 2 antennae into the top of each body.

And use another plastic bag with frosting to decorate your butterflies and make them extra pretty. :]

Penne With Eggplant, ("Chick'n"), Olives and Feta

6 tbsp olive oil
3/4 pound diced bell peppers, red or greeen
8 garlic cloves, minced
1 tsp dried crushed red pepper
1 eggplant, cut into 1/2 inch slices (or mockchicken tofu, prepared first)
1 tbsp dried oregano
28 oz can diced tomatoes in juice
1 cup sliced fresh basil
3/4 cup coursely chopped kalmata olives
1 can tomato paste
2 tbsp red wine vinegar
12 oz penne
14 ounces fake feta

Brush 13x9x2-inch glass baking dish with about 2 table spoons of oil.
Heat 6 tablespoons oil in heavy large pot over medium-high heat. Add bell peppers, garlic and crushed pepper; sauté 3 minutes. Add eggplant and oregano. Reduce heat to medium-low. Cover; cook until eggplant softens, stirring often, about 15 minutes.
Mix in tomatoes with juices, 1/2 cup basil, olives, tomato paste and vinegar. Cover; simmer until all vegetables are tender, stirring occasionally, about 12 minutes. Season with salt and pepper.
Cook pasta; drain well and stir into vegetable mixture.
Preheat oven to 350°F. Bake pasta covered in foil until heated through, about 20 minutes (40 minutes if refrigerated). Sprinkle with fake feta, then 1/2 cup basil.

it sounds kinda weird, but it tastes amazingg, and ive tweeked it to perfection. (:

I LOVE ATTWN! they are my FAVORITE band EVER! they pretty much inspired me to become a vegan.
I would pay big bucks for this shirt. haha (:
i'm a small in tee-shirts! pleasee pick mee! :P

happy cookingg

1/2 bunch fresh cilantro, stems trimmed
5 tablespoons canned low-salt chicken-free or vegetable broth
2 green onions, chopped
2 large garlic cloves
1 small jalapeño chili, chopped
1 tablespoon minced peeled fresh ginger
4 tablespoons peanut oil
1 1 1/4-pound eggplant, cut lengthwise into 3/4-inch-wide slices and slices cut crosswise into 3/4-inch-wide-strips
1 tablespoon soy sauce
Combine cilantro, 1 tablespoon broth, green onions, garlic, chili and ginger in processor and puree until paste forms.

Heat 2 tablespoons oil in heavy large nonstick skillet over high heat until very hot. Add half of eggplant. Cover skillet and cook until eggplant is tender and beginning to brown, turning once, about 5 minutes. Transfer to paper towels. Repeat with remaining 2 tablespoons oil and remaining eggplant.

Add cilantro paste and soy sauce to skillet and stir over medium-high heat 2 minutes. Return eggplant to skillet and add remaining 4 tablespoons broth. Stir until sauce thickens and boils and eggplant is heated through, about 3 minutes. Season with salt and pepper.
This was the best thing I have ever had. I wear small size shirts. Thank you

My favorite vegan meal is perfect potato salad its one of the recipes listed in the book How it all vegan and let me tell you this potato salad is the best that you will ever taste its delicious and I have made it over 10 times now that's how good it is ..
Shirt Size small

This is a great recipe, it's called Japanese Tofu Salad. Heres how to make it:

INGREDIENTS
1 (14 ounce) package firm tofu, drained
3 tablespoons soy sauce
1 tablespoon mirin (sweetened rice wine)
2 teaspoons sesame oil, or to taste
1 tablespoon rice vinegar
2 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1 large tomato, seeded and chopped
1 small red onion, thinly sliced
1/4 cup chopped cilantro
1 tablespoon sesame seeds


DIRECTIONS
1. Place tofu between two plates, and weigh down with a heavy book. Allow tofu to drain for 1 hour, pouring out the expelled liquid every 20 minutes.

2. Whisk together the soy sauce, mirin, sesame oil, and rice vinegar in a small bowl. Heat the oil in a small pan over medium heat, stir in the garlic and ginger, and gently cook until lightly golden; stir into the soy sauce mixture.

3. Cut tofu into bite-sized pieces, and toss together with the tomato, onion, and cilantro. Pour in the dressing and toss to coat. Garnish with a sprinkle of sesame seeds.

This some good stuff!

Shirt size: Youth Large

ive been eating vegan for almost 15 years now, a full family of vegans. some of my favorite meals are unstuffed shells, think pasta with tofu instead of cheese and tomato sauce, and then any kind of stirfry with veggies and rice and lots of tofu products, amazing

shirt size: adult small

and im a big ATTWN fan, and i live in NH, and went to unh, LONG LIVE VEGAN NH

Hey everyone!! My best vegan recipe has to be my version of "Huevos Rancheros". I made these with a friend on a hot summer day in Puerto Rico, where we are both from.
[the serving was enough for 2 hungry ladies, but you can always add more of everything! it's a fiesta type dish... made for sharing]

1 pack of silken tofu
1 onion
3 garlic cloves
1 green pepper
1/4 lb. mushrooms
2 large carrots
1/2 a head of lettuce
2 medium tomatos
1 avocado
1 green lemon
1/2 orange
1 spicy chilli [fresh & which ever you can handle]
1 handfull of cilantro
salt and pepper
and any other spice that goes good with your mexican tooth!!
olive oil
whole grain tortillas

step #1:
place the silken tofu, 1/4 of an onion, 1/2 of a green pepper, 1 garlic clove in a blender... pour in a bit of olive oil and a bit of your cilantro... mix to get it into a uniform mixture

step#2:
in a skillet, on medium heat, place a bit olive oil, 1/4 of an onion, 1/2 of a green pepper, 2 garlic cloves [finely chopped], 2 large carrots [chopped], 1/4 lb. of mushrooms [chopped]... let simmer until veggies are wilted... and your tofu mixture and stir well... season with salt and pepper... let simmer until the mixture looses most of its moisture [it is important to let it cook through because you want the raw onions and garlic in the tofu mixture to incorporate with the other veggies]... and in spices and cilantro to taste

step #3:
to make a salsa... chop half an onion, some cilantro, peel and chop the chilli [taking away the seeds makes it less spicy], chop a tomate... mix all together... add salt and pepper to taste... squeeze the juice of an orange [keeping the seeds out, if it has any]... pour into the mixture... you can squeeze a bit of lemon to taste

step #4:
chop half a head of lettuce, a tomate and an acovado... place each in a separate serving dish!!

step #5:
if desired, warm the whole grain tortillas!!

to serve:
place the skillet mixture in a bowl with a spoon, the salsa in another, and the lettuce, tomate, avocado, in their respective bowls... place the tortillas in a pile so everyone can have some! and enjoy!!

Delicious vegan meal:

TOFU RAMEN STIR-FRY!!

INGREDIENTS;
1 (16 ounce) package extra firm tofu
2 tablespoons olive oil
2 (3 ounce) packages Oriental flavored ramen noodles
1 (16 ounce) package frozen stir-fry vegetables
1 1/2 cups water
1 tablespoon soy sauce, or to taste
Add to Recipe Box

DIRECTIONS;
1. Press tofu between paper towels to remove some of the water, cut in to bite size cubes. Heat olive oil in large skillet over medium-high heat. Add tofu, and fry until golden brown, about 15 minutes. Stir occasionally to prevent burning.
2. Meanwhile bring water to a boil in a medium saucepan. Add noodles from ramen packages, reserving the seasoning envelopes. Boil for about 2 minutes, just until the noodles break apart. Drain.
3. Add the stir-fry vegetables to the pan with the tofu, and season with the ramen noodle seasoning packet. Cook, stirring occasionally until vegetables are tender, but not mushy. Add noodles, and stir to blend. Season with soy sauce to taste and serve.

It's delicious, i'm telling you!!
:]

(shirt size: large)

thanks!

Oh, also, my recipe above is not exsactly the one I use, because I can't find the one in our house, but this one is basicly the same thing, so have fun with it.

Shirt size again: Youth Large

ATTWN is epic!

1 cup red lentils
1 can of chopped tomatoes
2 tablespoon tomato paste
1 veg bouillon cube
2 cups water
1 chopped onion
pepper
basil

Rinse the lentils, and then throw all of the ingredients into a saucepan. Boil for 20-30 minutes and then serve over warm pasta.

adult extra small

I enjoy vegetables in a sauce with tofu.
Lentils.
Pasta and beans.

Shirt size: Small please.

Thank you! :)

My favorite vegan meal is Tofu Vegetable stir fry. I use fresh vegetables (usually broccoli, asparagus, string beans, mushrooms, etc.), Japanese soba noodles, firm Tofu and Indian Masala sauce. I also toast sesame seeds and sprinkle them over the top for some added flavor. It makes for a very tasty asian type meal, and its great because you can always vary it up with different vegetables or other sauces, so its something youll never get tired of.

My shirt size is small.

The best meal I made was a lasagna recipie from the vegan cookbook Veganomicon by Isa Moskowitz and Terry Romero. It was made with spinich linguine and home made basil-cilantro pesto (with almonds, garlic, and lemon) with artichoke hearts. It was SO delicious, even my mother ate it (and she doens't usually)!! YUM!!!
shirt size = small :)

The best vegan meal ever made is probably a veggie beef bowl that has mock beef and a bunch of vegetables that's sold a a vegan resturant called Veggie Heaven.

XL please!

Well crap I havent made alot of vegan meals.But Ive made desserts.My fav is Brownies.=)
Size medium please

Best vegan meal ever made was probably those fake chicken nuggets out of the box in the freezer. I mean, I LOVE them and it's weird cause I never thought I would so much.

tofu and vegetable stirfry! It's really simple, just tofu or (chickenless) chicken and vegetables. Add some white rice when you're done, get yourself some soy sauce and bam! :D It was really good!

Shirt size small. :)

Jess from The Veronica's vegan tacos.
-> http://www.youtube.com/watch?v=2qmVuN551rc

but instead of adding olive juice i added some freshly squeezed orange juice. i didn't have any olives when i first made them and it actually tastes really good with orange juice :)

my shirt size is small.

thanks!

My favorite vegan meal is the vegatable lasanga that my dad makes.

Shirt Size Small!
p.s. i love this shirt!

i like to make these things called vegetarian meatloaf cupcakes.
first,i put some morniingstar hamburger crumbles in a bowl and mix it with some stuffing and some other things.
then, i fill 2/3rds of a spot in a cupcake pan and make an indent with my thumbs in the middle.
next,i put a plop of spaghetti sauce in the middle and put it in the oven.
last,i sprinkle some cheese on top and put it back in the oven to melt.

t-shirt size:medium

I love foods that are quick and easy and able to bring to a potluck, so my favorite vegan dish of late is soyrizo stuffed mushrooms. Just buy some baby portabellos, de-stem them, and fill them with semi-cooked soyrizo. Then put them on a greased cookie sheet in the stove for a little while until slightly browned.

Shirt size medium

I"m not much of a cook (i mean really, i can't cook for the death of me) so the best vegan meal i've ever actually made would be a slice of tofu sandwich meat with mustard.
Pathetic i know but, a girl's got to do what a girl's got to do!

Shirt size: Medium

Thank you

mm. Definitely, I'd have to say an italian dish.
Vegan lasagna with a side of sourdough bread dipped in olive oil and vinegar. I put tons of veggies in the sauce and added some good vegan mozzarella and YUM. Shirt size, adult small, please.

My best friend's mom made some DELICIOUS tofu noodle soup. The tofu stayed nice and firm-ish (not soggy... ew!) and it was intensely flavorful.

The best vegan meal would have to be tofu chicken strips with home-made fries. It's not the most glamorous meal, but it tastes REALLY good.

4 green bell peppers
4 veggie burgers, cut into cubes
1/4 cup soy sauce
1/2 teaspoon ground ginger
1 clove minced garlic
1/4 cup olive oil
1 chopped onion
2 diced tomatoes

Marinate burgers in a large ziplock bag containing soy sauce, garlic, and ginger.

Crisp onions in frying pan.
Add the burger pieces to the pan.

Mix 1 tablespoon of cornstarch and 3/4 cup of water to the pan and cook until thickened. Dice the tomatoes and add the the mix.

Take the 4 green peppers, carve them out, and throw the top away. Add the pan of burgers and such to the inside of the 4 peppers, bake at 400 degrees until peppers are cooked to your liking.

Eat them straight from the pepper, with vegan toast on the side! (=

If you wish, add: Carrots, pinto beans, or diced garlic potatoes.

Shirt size: Small

Isa's Vegan Pizza's ( Garlic Style)

The recipe is from the cook book vegan with a vengence:

http://www.amazon.com/Vegan-Vengeance-Delicious-Animal-Free-Recipes/dp/1569243581

Me and brother made the Isa vegan pizza, except the recipe called for two finely chopped garlic. We didn't have any finely chopped fresh garlic, but we had the garlic that comes in a package, all ground up. We weren't sure how much to put in it, so we put two huge spoonfuls of packaged garlic into the vegan pizzas. LOL

They tasted great, but were both sick afterwards.

My shirt size is medium , and I just heard about ATTWN, and I love em - gonna buy the CD =)

Veggie Jambalaya

6 tablespoons olive oil (little under half a cup)
1 1/2 tablespoons minced garlic, 2 tablespoons of minced shallots
1 cup diced of each: red onions, bell peppers, celery, yellow squash, zucchini,
2 cups diced of each: white onions, eggplant
1 12oz package of veg sausage crumbles
1 8oz package of veg chicken strips (chopped into cubes)
4 cups of ripe tomatoes, chopped
2 teaspoons of Creole seasoning
salt and pepper to taste
1 teaspoon cayenne pepper (substitute chili powder for less heat)
4 bay leaves
1/2 teaspoon of dried thyme
4 cups brown rice
1 cup of tomato paste
7 cups of vegetable stock
1 1/2 cup of ketchup (this is optional for people who like it sweet, like me)
1/2 cup of sugar (also optional for people who like sweet jambalaya)
1 cup of chopped green onions

Directions:

You'll need a big soup pot to cook everything in and a big bowl to mix the vegetable stock / tomato paste mixture in as well.

Heat the olive oil in the large soup pot over medium heat. Add the minced garlic, shallots, red onions, bell peppers celery and white onions. Sauté them until they are tender, which takes me around 7 minutes. Add the yellow squash, zucchini and eggplant next. Sauté them until they are tender, around 5 minutes.

Next, add the veg sausage crumbles, the veg chicken strip cubes, the tomatoes, Creole seasoning, salt (if Creole seasoning doesn’t have salt in it), pepper, cayenne pepper, bay leaves, thyme and the brown rice. Stir it up nice and good, spending a few minutes getting everything combined.

Heat the tomato paste in a pan and stir it up while your heating it. You want to caramelize the tomato paste, not burn it. Don’t let it stick. Just heat it until it darkens a bit (on med heat, keep stirring). Once it’s caramelized (dark in color), add a little of the vegetable stock to the pan, to loosen the paste up a bit, stir it a few more times to combine it and then add the caramelized tomato paste to the rest of the 7 cups of vegetable stock in the big bowl. Using a whisk, mix the tomato paste / vegetable stock combination well. For a sweeter Jambalaya, add the optional ketchup and sugar and whisk the vegetable stock mixture thoroughly.

Add the vegetable stock mixture to the vegetables and rice in the big pan. Stir it all together well. Cover it up and cook it for around 30-40 minutes to give the rice time to suck up all the moisture. Don’t take the lid off or stir it or anything, just let it cook. Remove it from the heat. Let it sit for like 5 minutes. Add the green onions and mix, mix, mix! Once it’s all stirred up, serve it.

serve w/ vegan cornbread & coleslaw ummmm :)

size small tshirt

Dinner Rolls:

3 cups all-purpose flour
1 package instant yeast (2 1/2 tsp)
2 tsp salt
1 cup warm water

Directions:
Mix dry ingredients together in a bowl
Mix in water with a wooden spoon
Continue incorporating the water by hand
If more water is needed add 1 tablespoon of water at a time until the dough holds together in a ball
Place the dough on a clean surface and knead for 10 minutes until the dough is smooth and resists kneading
Cover and allow to rise in a warm place (not the oven) until doubled in size (1-2 hours)
Punch dough down and knead for a few minutes
Cover and allow the dough to rest 20 minutes
Shape dough into 1 1/2 inch balls
Place the balls on an oiled cookie sheet, cover and allow to proof for 30 minutes
Preheat oven to 375 degrees F
Make an angled slash 1/4 inch deep into the top of each roll
Bake for 20-25 mins and cool.

there you go : )

Shirt size: medium.
Thanks

My mother's tofu-peas-carrots-pepper-beans-corn stir-fry she made when my vegan friend came over for dinner.
Shirt size: small.
:]

rice and lentil pilaffffff

size small

The best vegan meal I had was when my family cooked an extraordinary meal for my friends at my sleepover. The first dish we started off with was mini pumpkin sage balls. They look like mini oranges wrapped in italian fried rice. This dish is part of my filipino italian heritage. When you bite into one the flavor just sinks into your tastebuds and waters your mouth. You can't resist one. Once you've tried it you're hooked. The mild but sweet pumpkin balls are soooooooo delicious. Your mouth fizzles with a kick but stablilized with a glitz of sweetness. It's kind of like good and bad put together to create an exqusite taste. Here are the instructions to make some. Enjoy!

Ingredients:
First you add 3 tbs. of canola oil but use a little extra for the sage leaves
3/4 cup of pumpkin puree
1/4 tsp. ground black pepper
16 whole sage leavescup of finely diced onion
2 1/2 tsp. chopped fresh sage
2 cloves garlic, minced about 2 tsp.
3/4 cup of plain bread crumbs
1 large egg beaten
1/2 tsp.salt
24 sage leaves (24 balls)
A tobasco sauce or green pepper for dipping

Directions:
1. preheat the oven for 375 degrees farenheit. Start to spray the pan with cooking spray. Heat the oil on a little medium low heat.
Start to sautee the onions for 10 minutes or for a brown texture. Keep stirring. You can start to add the garlic and chopped sage. Cook for two minutes and switch to a different bowl.
2. Add the salt, egg, pumpkin puree pepper, and breadcrumbs in the bowl with the sauteed onions. Roll the mixture into 1 1/2 inch balls and transfer to a baking sheet. Let it bake for 10 ot 15 minutes or until golden brown.
3. Pour oil in the bottom of the skillet until the pan is 1/8 inch coated. Keep heated until you see that glistening oil shine. Then cover pan with a single layer of sage leaves and start frying 20-30 minutes.Time to transfer to a plate and sprinkle a little salt. Perfecto! The serving of the pumpkin balls are so mouthwatering. Don't forget the green pepper sauce.

Best veggie meal I've ever made was a pasta dish I created with whole wheat spaghetti. Then in a small pot, I put in some veggie ground round & almonds, cooked on the stovetop with some olive oil. I added spinach & raisins to the mix when that was almost done, then added the contents of the pot to my spaghetti. Finished off with some pine nuts & drizzled with a little more olive oil, makes for a very yummy dinner :)

T-shirt size: women's small.

Well .. It is a bit hard because there are so much nice veg food.
One of my favorite must be my mother's pan with vegetables and tofu plus tomato-chili-sauce and potato-balls fried in a pan or mushed and baked in the oven (:

THE BEST EVER VEGAN MEAL I HAVE MADE IS STUFF MUCHROOMS MMMMM...MMM....GOOD MINI PORTABELLA'S STUFFED WITH ALL KIND OF BEAUTIFULL HERBS FROM MY BACK YARD ONIONS TOMATOES CHOPPED ALL VERY NICELY AND FINE. CRUSHED CRACKERS ON TOP TO MAKE IT EXTRA CRISPY ON THE TOP AND SOFTY IN THE BOTOM.
BUEN PROVECHO
SIZE MEDIUM
THXXX

Mens X-lg

The best vegan meal I ever had was meatless chili. It consisted of pinto beans, onion, hot peppers, potatoes and tomatoes!

The best vegan recipe that I've ever made was actually my first.

Earlier this year, I started trying vegan recipes. The first that I tried was "Orange Chicken-style Tofu." Here's how you make it:

3 tablespoons olive oil, divided
1 block extra firm tofu, drained and pressed
2 garlic cloves, minced
2 green onions, chopped
1/4 cup and 2 tablespoons water
1 tablespoon orange juice
1 tablespoon lemon juice
1 1/2 tablespoons vinegar
2 tablespoons soy sauce
1/4 cup packed brown sugar
1/2 teaspoon red pepper flakes, or adjusted to your taste
2 teaspoons cornstarch
1 tablespoon water
hot cooked rice

Directions:

Cut tofu into bite sized pieces. Saute in 2 tablespoons oil until browned.

Saute garlic and green onions in saucepan using remaining 1 tablespoon oil until garlic is golden.

Add water, orange juice, lemon juice, vinegar, soy sauce, brown sugar, and pepper flakes. Bring to a boil. Reduce heat to medium.

Then mix together cornstarch and water until it's blended. Pour cornstarch mixture into sauce, stirring constantly. Cook, stirring, over medium heat until sauce thickens to your liking. Remove from heat and combine with tofu until completely coated. Serve over rice.

This recipe is THE that I've ever made. I even convinced my anti-tofu mom to try some, and she even loved it. The bold flavors and versatility of this recipe (it can easily become a stir-fry) first proved to me that being vegan isn't a sacrifice of good food or flavor. I'm grateful that this recipe was my first; it's definitely worth trying!

Shirt size: adult small

Ok this isnt really a meal but they are sooooooooooo good
the batter is the best part actually i eat most of it when in batter form
Vegan Chocolate chip cookies
they are mega easy to make which is good since you eat like all of them in one day

For anyone interested here is the recipe :
Chewy Chocolate Chip Cookies
Makes 25 to 30 cookies
* 1 cup of softened soy margarine
* 1/2 cup brown sugar
* 1/2 cup sugar
* 1/4 cup soy milk
* 1 teaspoon vanilla
* 2 1/4 cups flour
* 1/2 teaspoon salt
* 1 teaspoon baking soda
* 12 ounces dairy-free chocolate chips

Preheat the oven to 350 F.

In a large bowl, mix the margarine, sugar, and brown sugar until it’s light and fluffy. Slowly stir in the soy milk then add the vanilla to make a creamy mixture.

In a separate bowl, combine the flour, salt, and baking soda. Add this dry mixture to the creamy mixture and stir well. Then fold in the chocolate chips.

Drop small spoonfuls onto non-stick cookie sheets and bake for 8 to 10 minutes.

I would wear a size large shirt probably because i dont like my clothes being tight :P
its soooo much more comfy when they are really baggy lol

Ingredients (use vegan versions):

1 yellow onion, diced small
1 green bell pepper, seeded and diced small
2 cloves garlic, minced (or more, i love garlic so I put lots in)
3 ribs celery, diced small
2 tablespoons olive oil
1 package Melissa's Soyrizo (imitation Chirizo)
1 package vegan chicken strips (I think the brand I use is called Lightlife or Smartstrips, you want something that will hold its texture pretty well)
1 can Muir Glen stewed tomatoes
1 cup vegetable stock
1 teaspoon Ms. Dash Zesty salt free seasoning
1/2 teaspoon thyme
1 bay leaf
salt and pepper to taste
dash Chalula hot sauce *optional*
2 1/2 cups brown rice, cooked

Directions:

Heat oil in large skillet (I used one that I could fit the whole dish in to economize on washing dishes, just make sure it has a lid.) Saute the onion, celery, bell pepper, and garlic over medium heat until soft.

Add the seasonings, and Soyrizo, Be sure to stir well so the soy doesn’t stick.

Add the tomatoes, vegan chick strips, stock, and rice, stir well. Reduce heat and simmer until thickened.

Serve with dash of hot sauce if desired.

Serves: 4-6

Preparation time: 30 minutes

This is the best meal ever.

Size: XL

best and easiest tofu wraps

large lettuce leaves...can be red or green. wash and dry them.

1 pkg firm tofu, cut bite size or smaller cubesdrained and patted dry (ish).

seasoning....go chinese with ginger and garlic;
go mexican with cummin and chili powder, go italian with garlic and oregano...or use your imagination.
whatever spice you choose, mix it on with a scant 1/2 c. of corn starch to coat the tofu.

pour a thin layer of canola or evoo into a fry pan. saute till crispy...about two minutes or so. drain on paper towel...

place hot tofu cubes one bowl...lettuce leaves in another and enjoy! if i win sent me a med or lg. t. thanks!

I make an excellent vegan version of Palak Paneer (an Indian dish)with tofu instead of cheese. I wear womens size medium.
Alicia Webster
5webs@comcast.net

I love Tofu in Hot n Sour Soup.

adult size Large

Hawaiin Islands Cake w/ Pineapple-Coconut Frosting

Cake:

3/4 cup macadamia nuts
1/2 cup shredded coconut
2 cups whole wheat pastry flour
1 T. cornstarch
2 t. baking powder
2 t. baking soda
3/4 cup dates, pitted
2/3 cup water, divided
1 cup frozen pineapple-orange juice concentrate, thawed
2 T. safflower oil
1/2 t. coconut extract
1/4 t. almond extract
1/4 t. rum extract
1/3 cup crushed pineapple

Pineapple-Coconut Tofu Frosting:

1 - 12.3 oz. kg Mori-Nu silken style tofu, extra firm
1/2 cup frozen pineapple-orange juice concentrate, thawed
2 T. maple syrup
1/2 t. cider or white vinegar
1 T. cornstarch
1 T. water
1/2 t. rum extract
1/8 t. coconut extract

Begin preparing the cake by placing the macadamia nuts and shredded coconut on separate non-stick cookie sheets, and bake them at 325 degrees for 3-7 minutes or until lightly toasted and fragrant. Allow the macadamia nuts to cool and then roughly chop them. Transfer 3 T. each of the chopped macadamias and shredded coconut to a small bowl and set aside for garnishing the frosted cake. Place the remaining chopped macadamias and shredded coconut in another small bowl and set aside. Lightly oil a 9-inch springform pan and set aside. In a large bowl, sift together the flour, cornstarch, baking powder, and baking soda, and set aside.

In a small saucepan, place the dates and 1/3 cups water, and cook over medium heat for 8 minutes or until dates are soft and most of the liquid has been absorbed. Remove them from the heat and set aside to cool for 2 minutes. Transfer the slightly cooled dates and any remaining cooking liquid to a food processor or blender. Add the pineapple-orange juice concentrate, remaining 1/3 cups water, safflower oil, coconut, almond, and rum extracts, and puree for 2 minutes or until smooth. Add the wet ingredients to the dry ingredients and whisk until smooth. Add the reserved macadamia nut-coconut mixture (larger amount) and crushed pineapple and gently fold them into the batter. Pour the batter into the prepared springform pan. Bake at 350 degrees for 25-30 minutes or until golden brown and an inserted toothpick comes out clean. Allow the cake to cool on a rack to cool for 20 minutes, remove the ring, and allow the cake to cool completely before frosting it.

To prepare the frosting, begin by pressing the silken tofu. To do so, place a colander over a bowl, place a natural unbleached coffee filter in the colander, place the block of tofu in the coffee filter, cover the tofu with another coffee filter, place a plate on top of the filter, and place a large can or other heavy object on top of the plate. Place the colander in the refrigerator for 1 hour (or overnight) to drain. Meanwhile, in a small saucepan, place the pineapple-orange juice concentrate, maple syrup, and cider vinegar. Bring to a boil, reduce the heat to low, and simmer for 5 minutes. In a small bowl, whisk together the cornstarch and water. Whisk the cornstarch mixture into the simmering juice mixture and continue to cook, while whisking constantly, until the mixture thickens. In a food processor or blender, place the pressed silken tofu, thickened juice mixture, rum and coconut extracts, and puree for 1-2 minutes or until very smooth and creamy. Spread the tofu frosting over the top only of the cooled cake and then sprinkle the remaining reserved macadamia nut-coconut mixture over the frosting. Using a warm knife, cut the cake into 12 pieces before serving.

Yield: One 9-inch cake or 12 pieces

And then there were none are the best!

Size: XL

i went and picked some mushrooms.
i stir fried with some olive oil and tofu and a few veggies plus nuts. over wild rice.

Ingredients (use vegan versions):

* 2 butter squash (peeled and cooked)
* 5-6 sweet potatoes (peeled and cooked)
* vegan sugar to taste
* 1/4 stick of low fat non-hydrogenated vegan margarine
* cinnamon and nutmeg to taste
* 1 large bag of vegetarian marshmallows
* 2-4 pie shells (optional)

Directions:

Drain squash and potatoes and place in a large mixing bowl. Add the
other ingredients. If using as pies have 2-4 pie shells premade, pou
ingredients into pie shells and bake at 375F until crust is brown.
..or just eat as is. Both ways are very good.

T-shirt size: XXL or XL (first is better)

the best vegan meal i've ever made was probably one i made today for my boyfriend and i.
now we all know how frustrating soup is because almost all soups are not veg*n-friendly.
so i went ahead and made some vegan soup today.
i started by putting watered down veggie stock and garlic salt in.
and i added carrots, potatoes, cabbage, onions, and rice.
then my mom gave me a tip to put a bay leaf on top to let the flavor get into the soup [i took it out when it was done.]
and i heated it up to a boil, then kept it on a low heat for a few hours.
i tried a sip and it tasted AMAZING.
=]

i wear a youth large or an adult XS perferrably.
but if those aren't available, then i will take an adult small.
=]

Yumyum veggie wonton puffs.
Ingredients:
Oil (just enough to cover the puffs)
Wonton wraps
tofu
Mushrooms
green peppers
Cabbage
carrots
cayenne pepper (optional)
garlic (optional)
Water in a small bowl.

First, put the oil in a large pot, turning your stove on medium high (not on high because you dont want an oil fire do you?)
Throughout this prociedure, stir the oil and turn the heat down if the oil starts to smoke.
now, prep your vegetables, make them very small (small so you can stuff all the yummy stuff in the wonton wrap!!), it would be preferable to use a sharp knife to do this, BUT DON'T CUT YOURSELF.
Next, take your tofu of desired firmness and put it into the bowl with your spices (BAM!) and veggies and use a potato masher (is what I used) to cream the tofu in with the spices and veggies, making sure its well mixed (you don't want random pockets of cayenne pepper to take you do surprise).
Now comes the fun slimy part. lay out your wonton wraps, Dip your hand in the water, and run a wet finger around the edge of the wonton.
Now take a spoonful of that wierd looking filling and put it on half the wonton, folding the wrap over the tofu filling and pinching it shut.
Repreat this for as many wonton wraps as you have.
Now use an extra little wonton wrap you have and drop it into the oil to check if its hot enough.
It is if the piece of wanton fries right up. if it takes a second, its not hot enough.
when the oil is hot enough put the little wonton tofu wraps in and fry them until theyre a pretty golden brown color.
place them on newspaper to cool and enjoy.

Serve with rice or alone as a snack.

Shirt size medium.

I'm at a loss for the exact recipe right now, but the best vegan meal I've ever made is a simple tomato sandwich.

Basically, toast two pieces of bread, cover them in Tofutti Cream Cheese, put on some tomatoes, onions, and whatever spices or anything else you like, then use your favorite vegan butter on the outside and grill it up on a frying pan.

It's absolutely amazing and I don't think I've ever made a better sandwich (vegan or otherwise)!

(Shirt size: XL)

The best vegan meal I've ever made would have to be Loaded Mustard Noodles.

Ingredients:
1 pack of any flavored Ramen Noodles (you won't be using the packet)
1 teaspoon garlic powder
1 teaspoon onion flakes
a whole bunch of Tony Sachery's Creole Seasoning (as much as you want, I'm a Cajun girl and love my spice)
Four Tablespoons mustard

#1: Break the noodles into four parts before opening the pack (unless you WANT a mess) and put into a bowl with the onion flakes (do whatever you want with the packet, just don't put it in the bowl with the noodles)
#2: Cook the Ramen noodles the way you normally would, making sure not too much water is left in, but making sure there's SOME.
#3: Mix in the garlic powder, then add the seasoning, mixing well.
#4: When everything's together, put the mustard in and mix together.
#5: Enjoy this creation.

I came up with that myself when I'd ran out of oriental noodles and only had my brother's chicken noodles left. I was NOT going to starve, lol.

Adult Medium

well im not sure what i made was but it was extremely good and i had no serving size or anything so it was mostly whatever the hell i felt like putting into it :D
so i grabbed two flour tortillas and put them in the stove to let them toast a little and they could be crunchy and while at it i heated a boca vegeterian pattie and i also heated some spaghetti sause in the microwave. i chopped some onions tomatoes and and also those little onions with the green thing...yeah so that part you chop it up too and then you cut up the vegetarian patti like crumbled "beef" and mix in the spaghetti sauce in the stove and add your vegies and put some pepper and salt and cheese. then you put one toritilla in a plate add your little delicious mis and place the other tortilla on top. :D so i dont have the best english and i tend to forgot what things are called but hopefully all of you had paticenc reading this. thank you!
Shirt Size : small

yesterday... a vegan quesadilla with rice, black beans, jalapenos and peppers. it was absolutely amazing.
[[small]]

I think these things are called "sloppy janes" a friend of mine made them and they were excellent.

What you will need:
Dinner Rolls, whole-wheat, 4 roll (hamburger)
Quorn, Grounds, 2 servings
Beans, pinto, 0.5 cup (canned)
*Rice, Kraft Minute Whole Grain Brown Rice, 0.5 cup
Hunt’s Manwich Original Sloppy Joe Sauce, 0.75 cup
Dill Pickles, 4 spear

What to do:

Combine minute rice and water in large microwave-safe dish and heat on high as per box directions. Can substitute left over brown rice already prepared.
Add to cooked brown rice: quorn or other ground beef substitute, pinto beans, and manwich sauce in microwave-safe dish. Note, adjust manwich sauce to your prefered consistency... less for sturdier Janes, and more for sloppier Janes. Cover and heat on high for 5 minutes or until thoroughly heated through. Stir frequently to ensure even heating.
Make sandwiches easily! Use a 1/4 cup ice cream scoop to evenly distribute heaping scoops of filling onto bottom of buns. Top with a pickle spear and top half of bun.
If you're making this for fewer than four, you can transfer the filling into a freezer-safe container where it will happily wait until your next Sloppy Jane craving arrives. It saves me time and money to make a full batch using all of the sauce and beans and save the extras for when I need my next Sloppy Jane fix.
Enjoy!

Number of Servings: 4

I don't know if she added anything else. I had to look this up on the internet so this is not her exact way of making this, but I am sure it's close.

Vegan pizza and vegan cupcakes!!!!

Size small!

I love PETA!!!!!!!!

Quinoa...
and tofu mcnuggets!

Ingredients:
A 16 oz. pack of extra firm tofu, drained and pressed
2 cups veggie broth
3 tbsp. vegetable oil
1/2 cup all-purpose flour
2 tbsp. cornstarch
1 tsp salt
1/2 tsp ground black pepper
1 tsp. sage
1/2 tsp. cayenne pepper

1. Cut tofu into 1/2" slices, then cut into 1/2" sticks. Place in a bowl, and pour broth over it. Set aside to soak.
2. In a seperate bowl, mix together the dry ingredients
3. Warm oil in a large skillet over medium-high heat
4. Remove tofu sticks from broth and squeeze most of the liquid from them
5. Roll sticks in the dry ingredient mixture, twice
6. Place tofu sticks in the oil, fry until crisp and browned on all sides

(small!)

My best vegan dish was an entire meal at Sublime in Fort Lauderdale. If you ever get the chance, go there! It is beyond compare.

I don't remember everything we ate, but the Linguini Puttanesca was out of this world. They use lots of gardein.

Damn, forgot my shirt size XL

My favorite vegan meal is Peanut Pad Thai!! I could (And sometimes do!) eat it every day!! So yummy. Make a salad on the side and I am all set!!

I wear a ladies XL shirt.

we make vegan meals all the time but the best was an extreme meatball sub we made for superbowl that was awesome and everyone loved ..tofu meatballs- no one knew and that was the best- lowfat and healthy and they did not even know and the sub did not give anyone gas or heartburn like reg ones..

I also make a mean vegetable lasagne xxl

I made vegan cheesecake! It was pretty nummy. I blended all the filling ingredients (tofu) in the blender (note: do NOT take off the lid, even a little bit, to get a closer look at all the vegan goodness spinning around inside the blender) and then poured it in the crust and baked it in the oven! and voila, bon apetite!

size small

The best tofu vegan meal I made was spicy "chicken" tofu wraps with cabbage, sesame seeds, rice vinegar and some other stuff I can't remember off the top of my head. I would wear an XL in the shirt. Thanks!

i want to win

well, i dont rly cook, but i helped my mom make this super vegetarian meal once. it was like chicken, but it was actually tofu, and it tasted rly good. i dont rly noe the recipe, but i want the shirt :) im a size small

Fortunately, incorporating more earth-friendly fare into your menu does not require slimy tofu or weird vegetables. Long gone are the days of rice cakes and baby carrots. Eating a vegan meal now and then is a great way to live a little greener.
Here is one of my personal favorites:)
Sloppy Janes!
The great thing about this recipe is that it’s really easy to make. Actually there are two great things: it uses tempeh, which is an extra-chewy type of tofu that is perfect if you’re a meat eater. Tempeh holds sauces really well - in fact it’s similar to chicken nuggets in terms of consistency. If you are new to tempeh, you’ll find that the taste is really nutty and satisfying. One thing that a lot of vegan meals miss is that all-important rich mouthfeel - the Japanese call this fatty, meaty taste umami, or the fifth taste.
And I cannot forget my favorite desert:
Chocolate Covered Strawberries
That’s right - one of the best aphrodisiacs around (not to mention tastiest desserts) is vegan. You’ll need chocolate…and…strawberries. That’s it. Delicious.
Help make a difference ad try one of these Vegan meals!

T-Shirt Size- Small :)

my favorite vegan meal is super easy.
both the salad and the chili recipe are adapted to be made vegan from family recipes.

stick a baked potato in the oven and let it heat up at around 300 degrees

then in a large pot on medium heat on the stove add
2 cans of tomatoes
1 can of black beans
1 can of kidney beans
tomato juice (around a cup or two)
chili powder (this you can add as much or as little as you like. I recommend starting with just shaking in a bit, and then personalize as much or as little as you want when you dish it out for your self.)

let the chili simmer at medium heat, turn it down if its a raging boil, you only want it to simmer, let this sit for 1-2 hours

then when the potato and the chili is ready
split the potato in a bowl
top with chili
and then top it with your favorites
i top mine with chili powder and onion
but its good with vegan cheese or vegan sour cream
just dress it up your way
you can also try adding vegan meat crumbles into the chili

on the side i like a salad
ice berg lettuce chopped (you can add some darker green if you'd like)
fresh green beans (they should just been boiled lightly. they should still have some snap to them. run them under cold water when they are done)
fresh snow/snap peas. (i buy them in the bean and spilt the shells my self. you can add them shell and all if you want. thats super good too.
toss everything together and top with olive oil and lemon, add salt and pepper to your liking.

and for desert, lemon gem cupcakes, recipe from vegan with a vengeance.

these three are some of my favorite foods.
and the lemon gem cupcakes are a hit with all my non-vegan friends. they would poke fun at me being vegan and that i couldn't enjoy food. but then i made these. brought them to school. they ate them right up, and they were all saying "those are sooooo good". and thats when i broke the good news. they were vegan. they no longer say anything negative about me being vegan.

i wear an adult small. =]
i hope someone enjoys they recipes

Hope I win!

Vegan Lasagna with tofu bits. Large

***Please take note that not all of these are for vegans but for vegetarians

*appetizer
nachos and spinach artichoke dip
yum yum:)

*main dish
Vegetable Fajitas
fajita seasoning
lemon pepper
guacamole
vegan sour cream
flour tortillas
1 onion
1 red, 1 green,and 1 yellow bell pepper
1 garlic clove, minced
8 ounces mushrooms
several broccoli crowns, cut them small
6 TBSP olive oil
2 TBSP chili powder 3 TBSP lime juice

Slice onion and peppers into strips. Slice the mushrooms thickly. Combine mix into a bowl, add the crushed garlic and mix slightly.
In a seperate bowl, mix the oil, chili powder, lime juice, fajita seasoning and lemon pepper and pour over the vegetable mixture. Stir well and set aside for an hour or so.

After the vegetables have marinated, heat a frying pan until very hot. Add the marinated vegetables and stir-fry over high heat for around 5-6 minutes or until the mushrooms and peppers are just tender. Spoon the filling onto each tortilla, garnish with guacamole, sour cream and roll it up.

*Desert
smiley face pancakes :)
-make pancakes howeevr way you want them dairy or not
-strawberries
-1 banana
-syrup
-m&ms
-cherries

-Place pancakes on plate
-form a mouth with the banana (cut up in large circle slices)save 2 for eyes
-place 2 slices of banana as eyes
-prepare 3 strawberries
-place 1 strawberry on each eye
-put 3rd strawberry where you want the nose
-add freckles with cherries
- pour on as much syrup as you want:)

i hope you enjoy this large meal:P im not fat id prolly eat this in a day...

- size adult small

thanks:D

Count me in please :)

A vegan cake my husband baked for me is my fave.

Creamy Spinach Stuffed Portobellas
OMG, sooo good.
My mom makes them for me all the time.
Since i wont eat meat.
But they like it too!
So the whole family eats a vegetarian meal every once in a whilee
[:

Praline baked french toast and some purple velvet cupcakes with a gum paste frosting. Or some sheese pizzzza:]

size: Med.

Dinner Rolls:

3 cups all-purpose flour
1 package instant yeast (2 1/2 tsp)
2 tsp salt
1 cup warm water

Directions:
Mix dry ingredients together in a bowl
Mix in water with a wooden spoon
Continue incorporating the water by hand
If more water is needed add 1 tablespoon of water at a time until the dough holds together in a ball
Place the dough on a clean surface and knead for 10 minutes until the dough is smooth and resists kneading
Cover and allow to rise in a warm place (not the oven) until doubled in size (1-2 hours)
Punch dough down and knead for a few minutes
Cover and allow the dough to rest 20 minutes
Shape dough into 1 1/2 inch balls
Place the balls on an oiled cookie sheet, cover and allow to proof for 30 minutes
Preheat oven to 375 degrees F
Make an angled slash 1/4 inch deep into the top of each roll
Bake for 20-25 mins and cool.

Shirt size: medium.
Thanks

i love all salads.

the best vegitarian recipe:

vegitarian tacos: 2 chopped tomatoes,onions,lettuce,avacavos.also, shredded tofu and whole wheat taco shells (from a company that is not cruel to animals,of course!!)

size:M

I cook with Tofu in all my recipes. Love it!

the best vegan meal i ever made was miso soup. Miso soup is a japanese dish that is so healthy because it includes tofu, seaweed, mushrooms, soy, sesame, and non-fat noodles. It's perfect for cold weather and the soup would be nothing without the delectable tofu.
Tofu is so healthy as well, since it's low-fat and high in protein, iron, and much others.
Vegan food couldn't taste any better!

That looks really good I'm like salivating here, I want to make it.
I have two easy quick meals that I like to make.

A yummy easy quick meal that I love is Top Ramen noodles(any kind it doesn't matter b/c you won't use the flavoring packet). You cook the ramen noodles, then drain all of the water out then mix in black beans, as many as desired. Then top it off with lots of organic medium salsa! :)

I also love cooking my tofu that I have frozen that is already cut up in thin slices in a frying pan. I put in some olive oil, put the stove on medium-high, cover and flip when the tofu is golden crunchy brown then cook other side. When done get excess oil out with paper towels put on a plate with ketchup and you have some yummy 'junk' food. You could serve with some vegan fries baked in the oven and you have a meal better then the drive through and with no cruelty!

Also, I have made the 'chicken strips' from the vegetarian starter kit and they are delicious hot!

Shirt size: medium

I make great veggie "meatballs" using a package of tofu, 1/2 bag of TVP (textured vegetable protein), soy sauce and garlic pepper salt. I eat them in spaghetti, put them in chili, tacos, burritos, or, for a variation, add tomato sauce, onions, peppers, and an egg to thr recipe to make a veggie "meatloaf".

the vegan meal i ever made was eggplant "steaks" with stuffed green peppers
2 red peppers
can of corn
onions
mushrooms
and other veggies of your choice.
cook all the vegs together except for the red peppers and cut them in half and put the vegs in and stick on the BBQ for 2 minutes while the egplant "steaks" finish cooking.
with that i had fried tofu...mmmmmmmmmmm. tofu... im really lazy with fried tofu so i just put it in olive oil and soy sauce and fry it up... salty and crispy...

im a medium

BESTEST YUMMIEST VEGAN RECIPE- medditarian meal. use couscous (heat up seperately in microwave) fry up some onions, peppers, tomatoes, tofu,garlic, even some cucumbers. add some chick peas. put on top of couscous. use any spices if needed.

my dad makes it for me. and it's delicious. :)

I've made a salad with bagels. I'm not much of a cook.

I love tofu with stir fried veggies and brown rice! mmmmm-mmm good!
And Then There Were None is totally rad!
Size Adult Small.

My favorite is a vegan rueben with no met and vegan cheese - the best!

my favourite vegan foods are usually salads with lots in them, but for summertime fun, I like to make simple kabobs...I marinate fresh organic red bell pepper,red onion chunks, pineapple, garlic cloves and tofu cubes (extra firm) and tempeh cut to cubes with some bbq sauce or simply tamari with fresh ginger and olive oil...once marinated I put all the pieces on to the metal skewers and they cook on the grease free bbq or hibachi.Everyone loves this simple yet delicious kabob...

sounds too good to be true sign us up~

My most favorite vegan meal is Eggplant Parmesan. I found I can substitute slice of firm tofu for the parmesan, bread it and fry it for a minute. It's wonderful and my kids like it to.

My favorite vegan meal would have to be quick and easy nuggets.
You would buy veggie burgers preferably asian boca.
put them on the stove 2-3 mins top.
chop them up into tiny pieces, and sprinkle whatever flavors you like.
finsih off with chips and all natural orange juice.

My favorite meal was tasty mexican tacos. I make most of my food from scratch so I know what's in it, but I did use soy crumbles for 'meat'. It was a typical meal with tortillas, veggies, salsa, refried beans, etc. However, my family isn't vegan. I made the whole meal and didn't tell them they were eatting vegan until they finished and told me how good it was. It was a little sneaky, but I changed their view of 'having' to eat meat, eggs, and dairy.

Great T...

I love salads.. all sorts of different green, and veggies.. and even vegan free dressing, with some lovely grain bread toasted so lightly.. ymmm..

I've been eating on-the-run and found that Wendy's Fast Food Restaurant has baked potato with veggie toppings. I carry Betty Crocker soy made "bacon" bits and Lawry's Garlic Pepper seasoning and they make just about all meals taste good.

I make a great lentil soup!

Well first you need some lettuce then you need some croutons and whatever kind of dressing you want. You put some fake parmasian cheese on their with some fake bacon and you get a good fake salad For some spice throw on Jalapeno's and just for more crunch throw in some cucombers. Thats your salad then get some potatoes and mash them all up and for the gravy you do everything like normal gravy but instead of using meat use Long noodle soup spices that they have in mr. noodles.

I probally didn't win but I'm a mens small

My favorite vegan meal would have to be vegan style French toast
you will need
Loaf of Italian or French bread (a baguette), preferably stale
1/2 cup soy creamer
1/2 rice or soy milk
2 tbsp cornstarch
1/4 cup chickpea flour
vegetable or canola oil

I think the most creative
vegan recipe ive ever done is
Broccoli Spagetti.

All you need is steamed broccoli,
noodles, extra virgin oil, and
this packet of green stuff!
i forgot what it was haha.
but it kindah looked like garlic?
but im sure its not.

VEGAN LASAGNA :)

INGREDIENTS (Nutrition)

* 2 tablespoons olive oil
* 1 1/2 cups chopped onion
* 3 tablespoons minced garlic
* 4 (14.5 ounce) cans stewed tomatoes
* 1/3 cup tomato paste
* 1/2 cup chopped fresh basil
* 1/2 cup chopped parsley
* 1 teaspoon salt
* 1 teaspoon ground black pepper
*
* 1 (16 ounce) package lasagna noodles
*
* 2 pounds firm tofu
* 2 tablespoons minced garlic
* 1/4 cup chopped fresh basil
* 1/4 cup chopped parsley
* 1/2 teaspoon salt
* ground black pepper to taste
* 3 (10 ounce) packages frozen chopped spinach, thawed and drained

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What to Drink?
Wine Sauvignon Blanc
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DIRECTIONS

1. Make the sauce: In a large, heavy saucepan, over medium heat, heat the olive oil. Place the onions in the saucepan and saute them until they are soft, about 5 minutes. Add the garlic; cook 5 minutes more.
2. Place the tomatoes, tomato paste, basil and parsley in the saucepan. Stir well, turn the heat to low and let the sauce simmer covered for 1 hour. Add the salt and pepper.
3. While the sauce is cooking bring a large kettle of salted water to a boil. Boil the lasagna noodles for 9 minutes, then drain and rinse well.
4. Preheat the oven to 400 degrees F (200 degrees C).
5. Place the tofu blocks in a large bowl. Add the garlic, basil and parsley. Add the salt and pepper, and mash all the ingredients together by squeezing pieces of tofu through your fingers. Mix well.
6. Assemble the lasagna: Spread 1 cup of the tomato sauce in the bottom of a 9x13 inch casserole pan. Arrange a single layer of lasagna noodles, sprinkle one-third of the tofu mixture over the noodles. Distribute the spinach evenly over the tofu. Next ladle 1 1/2 cups tomato sauce over the tofu, and top it with another layer of the noodles. Then sprinkle another 1/3 of the tofu mixture over the noodles, top the tofu with 1 1/2 cups tomato sauce, and place a final layer of noodles over the tomato sauce. Finally, top the noodles with the final 1/3 of the tofu, and spread the remaining tomato sauce over everything.
7. Cover the pan with foil and bake the lasagna for 30 minutes. Serve hot and enjoy.

My favorite vegan meal that I have made is as follows:

Name of meal:
Vegan Baked Macaroni & Cheese

Ingredients:
(be sure to use your prefered vegan brand for as follows)

2 cups elbow macaroni
1/2 cup olive oil
1/4 cup flour
3/4 cup nutritional yeast
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1 tablespoon tamari
pinch of salt (to taste)
pinch of black pepper (to taste)
1 3/4 cups boiling water
3/4 cup Japanese panko bread crumbs

Directions:

Cook the elbow macaroni according to its directions. Drain and rinse well. set aside.

Make a roux by whisking together the flour and 1/4 cup of olive oil in a sauce pan over low-medium heat. When the roux is thick, add the 1 3/4 cups boiling water, spices, tamari, and nutritional yeast. Whisk well, and when the mixture is thoroughly mixed, add the remaining 1/4 cup of olive oil (or to desired consistency). Give it a taste, and add salt or pepper accordingly.

Mix the pasta and ‘vegan cheese’ sauce in a casserole dish and top with panko bread crumbs. Bake in oven for about 15-20 minutes at 350 degrees.

Serves: 3-5

Preparation time: 25 minutes

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