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vegan recipes

Tortellini Salad

A trio of cheese-filled pastas accented by Mediterranean ingredients -
artichoke hearts, black olive, and sun-dried tomatoes in an oregano-
scented balsamic vinaigrette. This is a standard buffet party dish in our
10 ounce package fresh cheese-filled egg tortellini
10 ounce package fresh cheese-filled spinach tortellini
10 ounce package fresh cheese-filled hot pepper tortellini
2 (14 ounce) cans artichoke hearts, drained and quartered
1 large can (drained weight 6 ounces) pitted, small, ripe black
olives, drained
1 cup coarsely chopped sun-dried tomatoes
1/3 cup pine nuts, toasted (see below)
1 tablespoon Dijon mustard
1 1/2 teaspoon dried oregano
lots of freshly ground black pepper (I use 1/8 to 1/4 teaspoon)
3 tablespoons balsamic vinegar
3/4-cup olive oil
1. Cook the tortellini according to package directions. Drain well.
2. In a large bowl, combine the cooked pasta, artichoke hearts, black
olives, sun-dried tomatoes, and pine nuts.
3. In a small bowl, whisk together the dressing ingredients. Pour the
vinaigrette over the warm pasta and toss well. Serve at room temperature
(This may be prepared up to 24 hours in advance and refrigerated until
needed. Return to room temperature to present.)
10 to 12 portions

vegan recipes

Golden Breakfast Couscous

2 2/3 cups apple juice
1 cup golden raisins, currants, dried cherries, blueberries, cranberries, or
1 cup quick-cooking couscous
1 Granny Smith apple, cored and cut in 1/2 inch chunks
1 to 2 tablespoons minced crystallized ginger

In a small bowl, place 1 cup of the apple juice and the dried fruit. Leave
at room temperature overnight.
In a medium saucepan, place the remaining juice and bring to a boil. Reduce
the heat to medium, add the couscous, and cook for 3 to 5 minutes, until the
liquid is absorbed and the couscous is tender. Remove from the heat; add the
plump fruit, apples, and ginger. Stir well and serve immediately, drizzled
with skim milk if desired. Serves 4

vegan recipes

Spiced Eggplant Salad

1 3/4 pounds eggplant, unpeeled, cut into 1/2-inch cubes
1/2 cup olive oil
2 large onions, finely chopped
1 1/2 pounds tomatoes, coarsely chopped
1 1/4 teaspoon ground cumin
1 1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper
4 large garlic cloves, minced
2 tablespoons dried currants (or raisins)
2 1/2 tablespoons fresh chopped mint
2 1/2 tablespoons chopped cilantro

Place eggplant in strainer and sprinkle generously with salt. Stir to mix.
Let drain 45 minutes. Heat ¼- cup oil in heavy large skillet over medium-high heat. Add onions and sauté until golden, about 8 minutes. Add tomatoes, cumin, allspice and
cayenne. Reduce heat to medium and cook until onions and tomatoes are slightly softened but mixture is not thick, about 5 minutes. Add garlic and currants; stir 1 minute. Transfer to bowl. Turn out eggplant onto paper towel and gently squeeze dry. Heat remaining 1/4-cup oil in clean heavy large skillet over high heat Add eggplant and cook until tender and golden, stirring frequently, about 10 minutes. Add tomato mix, cilantro and mint. Stir to blend. Season to taste with salt and pepper. Transfer to bowl and cool.

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