Saturday, July 17, 2010

Share Your Vegan Recipes!

No reason to delay the great recipe-swap idea that FC Herbivores members created. Please post your recipes in the comment field below.


  1. Mike's Italian Wheat-Free, Vegan Miracle Recipe.
    -Polenta (pick a delicious flavor like basil and garlic
    -Tomato sauce (again, pick something tasty)
    -Firm tofu
    -Vegan cheese (I hate fake cheese, but it is excellent in this recipe)
    *Optionally add canned artichoke hearts and or olives and or pine nuts and or anything else you can think of!

    Preheat oven to 375 degrees F.
    Cut polenta into patties between 1/4" and 1/2" thick and lay on bottom of a 9" x 12" glass baking dish.
    Add tomato sauce and any optional ingredients (artichoke, olives, etc)
    Bake at 375 for approximately 20 minutes, sauce should be bubbly
    Turn oven up to 400 degrees F
    Cut tofu into 1/4" patties and place on top of tomato sauce.
    Shred desired amount of "cheese" on top of tofu.
    Return dish to over and bake at 400 for approximately 5-10 minutes.
    Turn on broil and broil until cheese melts and has a nice brown topping.

    Remove from oven and enjoy (carefully - very hot!)


    •4 Cups Quick Oats
    •1 Cup Brown Sugar (packed)
    •1/2 Cup Raw Sugar
    •3/4 Cup Margarine
    •8 Tablespoons (approx) Creamy Peanut Butter
    •1 Bag Semi-Sweet Chocolate Chips

    1. Preheat oven to 350º
    2. Mix oats and sugars together
    3. Add melted margarine and mix well
    4. Pour mixture into cookie sheet (use spatula to pack down)
    5. Bake at 350º for 10 minutes
    6. Remove from oven, put spoonfuls of peanut butter on top
    7. Let peanut butter melt for a couple minutes then spread gently
    8. Sprinkle evenly with chocolate chips
    9. Broil for 45 seconds (or until chips are soft)
    10. Remove from oven and spread chocolate gently
    11. Let cool briefly at room temp, then refrigerate
    12. Cut into squares & enjoy!
    *Store in refrigerator to avoid melting