How to cook tomatoes and asparagus on a George Foreman Grill;get expert tips for homemade recipes in this free cooking video. Expert: Brandon Sarkis Bio: Brandon Sarkis has been a professional chef for more than 12 years, and he has worked in Austin, Texas, Columbus, Ohio, and Atlanta, Ga. Filmmaker: brandon sarkis
By Free Vegetable Recipes Add comment
By Free Vegetable Recipes Add comment
Ingredients (use vegan versions):
Spread mayo on the vegan bread. Slice the cucumber into little circles and put them on one piece of vegan bread. Slice the tomato and put them on the other piece of vegan bread. Put as many sprouts and lettuce as you like on top of the tomatoes and cucumbers. Oh yeah, the pickles... put them in whenever you want. Put the two pieces of vegan bread together and eat!
If you don't like any paticular ingredient, feel free to replace it with whatever you want. This is a pretty open-minded sandwich.
If your not going to be eating it for a while, like say your packing it for lunch, keep the tomatoes separate or else it will get soggy.
Enjoy!
Serves: 1 or 2
Preparation time: 10 min.
By iveggies Add comment
Ingredients (use vegan versions):
Light grill, set on low. Place an 8-12 inch piece of foil on another piece 3 times its size, both shiny side up so that the small piece is at the center of the large. Spray the length of the foil with the spray. Pile the potatoes on the doubled spot, the onion on that and finally the veggies on that. Dot the top of the pile with pats of margarine. Fold the foil end to end and seal the sides. Place on grill, put on cover and let cook 1 hour. You'll find the crispiest potatoes on the bottom.
Serves: 2
Preparation time: 15 minutes
By iveggies Add comment
Ingredients (use vegan versions):
Peel the yuca until it looks all white. Cut it in 4inch pieces and boil it until soft. Use a fork to test it, should break easily. In a small bowl mash the rest of ingredients together until a soft paste is formed. Add water or vinegar to get a wet but not so liquid paste.
When the yuca is ready, drain it. Pour the mojo over the yuca, serve warm.
Serves: 3.
Preparation time: 20 min.
By iveggies Add comment
Ingredients (use vegan versions):
Peel Beets. (This may make your hands pink...wear gloves if that worries you) Dice raw beets, add to water, enough to cover and be about 4 times their volume. Lightly sautee onions, carrot and parsnip in pan with cabbage and dill. Let sauteed vegetables sit while you cut up the carefully washed beet greens (they can get sandy, like spinach) into tiny bits. Add them at the last minute to the sauteed vegetables, stirring as they immediately wilt. Add vegetable mix to beets in water. Add salt and pepper to taste. The water should cover all the vegetables you have added. Cook over low heat for at least 2 hours til beets have gotten tender, the water has gotten VERY pink and all the veggies are cooked and very soft.
Serve hot....folks may wish to add vinegar to the pot or to the individual servings. If adding to the pot, start out slowly...1/4 cup at a time to taste. When you like the taste, stop.
We usually serve this hot, with a boiled potatoes on the side to add.
Preparation time: 2-3 hrs.
Serves:
By iveggies Add comment
Ingredients (use vegan versions):
Chop all vegetables and toss with herbs, spices, soya sauce and dressing. Cook in microwave 5 minutes on high. Transfer mixture to a wire grill and place on BBQ. Baste with reserved dressing mixture. Grill for 10 to 15 minutes turning occasionally.
Serves: 6
Preparation time: 30 min
Nutrition Information: Totally fat free.
By iveggies Add comment
Ingredients (use vegan versions):
Heat oil until hot and stir-fry Brussels for 2 minutes Add onions, garlic, and bell pepper. Fry for 2 min. Stir constant. Toss in remaining ingredients. Serve and Enjoy!!
Serves: 6
Preparation time: 20 min.
By iveggies Add comment
Ingredients (use vegan versions):
Wash and quarter mushrooms -- add to a baking dish. Mix magerine, vegan wine tamari and spices. I don't usually melt margerine, just break it into 'crumbs' Add crushed garlic and onions. Pour over mushrooms, making sure they're coated with mixture. Cover with lid or aluminum foil (former is preferable!) and bake for 25 minutes at about 475 degrees -- or as long as you like, depending on taste! Bon appetit!
Serves: varies
Preparation time: 1 hr.
By iveggies Add comment
Ingredients (use vegan versions):
Slice the aubergines into 5mm thick slices. Coat in seasoned flour and fry in olive oil until golden and crisp. Slice the tomato and tear off about a handful of basil leaves. Put 4 slices of fried aubergine into the bottom of a glass dish and make layers of aubergine, tomato and basil. Finish with a basil leaf and a slice of tomato on the top. Put into a pre heated oven (200 degrees C or the equivalent). Cook until tender.
Serve with a crisp salad and plenty of fresh vegan bread.
This is also delicious with lentils dressed with raspberry vinegar and walnut oil.
Serves: 4
Preparation time: 30 mins
By iveggies Add comment