My Recipes
Mostly for my own reference, again. I’m learning how to cook again after a long bout of eating disorders, depression, etc, so I want somewhere to keep recipes I love. Some of these are my own, most are not. They are reposted to note my modifications, with links to original recipes when there is one!
(Yes, my versions are simplified, bastardised versions of said recipes. Live with it!)
And yes, all these recipes are vegetarian. Some are vegan, but don’t count on it. As a general rule, I always sub eggs, but use dairy most of the time.
SOUPS
Potato Carrot Curry Soup (vegan)
PASTA
Pasta Fagioli (vegan)
TOFU
Glass Noodle Stir Fry with Tofu (vegan)
Kung Pao Tofu (vegan)
Szechwan Tofu with Peanut Sauce (vegetarian – uses honey)
Tofu Cutlets in Lemon Sauce (vegan)
Tofu alla Cacciatore (vegan)
MISC. MAIN DISHES
East Coast Chili (vegan – vegetarian if you use Quorn brand)
Holiday Stuffing with Eggplant (vegan)
Lentil-Rice Loaf (vegan)
Vegetable Curry (vegan)
Winter Vegetable Pot Pie (vegan)
SWEETS
Lemon Chocolate Chip Cookies (vegetarian, easily veganised)
Lemon Poppy Seed Muffins (vegetarian, easily veganised)
Oatmeal Pumpkin Cookies with Walnuts (vegetarian, easily veganised)
BREAD
Cornbread (vegetarian, easily veganised)
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SOUPS
Original recipe can be found here, at the Post Punk Kitchen.
Ingredients:
4 potatoes, cut into chunks
6 carrots, chopped
1 onion, diced
curry powder to taste
salt and pepper
3 tablespoons coconut or olive oil
3 dl water + 1 buillion cube
Directions:
Boil potatoes and carrots until very soft. Drain most of the water from the pot, setting it aside for a moment. Sautee the onion until soft, and add to the other vegetables.
Use a handheld mixer to mash it all up, giving you a very watery orange paste. Add spices and stir.
Add more water and a buillion cube, let simmer for about 15 minutes. Serve.
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PASTA DISHES
Original recipe can be found here, at Vegan Dad.
Ingredients:
olive oil
1 onion, diced
2-3 cloves garlic
2-3 tomatoes, chopped
a couple spoonfuls of tomato paste
about 5 dl water
salt, pepper, chili powder
chili sauce
1 can black beans
100 g or so of pasta
Directions:
Sautee onions and garlic until yummy looking. Add tomatoes, let simmer for a couple of minutes. Add spices around here.
When it looked like it’s going dry-ish, add tomato paste, chili sauce and water. Bring to a boil and simmer for 10-15 mins.
Add beans and pasta (dry). Simmer until pasta is done, which will be long after it “should” be done, had it been boiled in water. Add more water if needed, but not too much, you don’t want soup!
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TOFU DISHES
Glass Noodle Stir Fry With Tofu
Original recipe can be found here, at The Food Network.
Ingredients:
1 package glass noodles
1 block tofu, diced
some olive oil
2 cloves garlic
1 inch piece of ginger
half a bell pepper, any colour
2-3 carrots
a handful edamame beans, shelled
2 tbsps thai sweet chili sauce
a splash soy sauce
chili powder
a bit of water
cashews on top
Directions:
Soak the glass noodles in cold water while you prepare the food.
Sautee the tofu until golden. Set aside, add more olive oil and sautee garlic and ginger until fragrant. Add sliced carrots, bell pepper and edamame and cook for a bit longer. Put all of this aside.
Pour about half an inch of water in the pan. Add chili sauce, soy sauce and chili powder. Stir in the glass noodles, and cook for about a minute, before adding the tofu and vegetables. Stir, cook for a bit and serve with cashews on top.
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Original recipe can be found here, at Vegan Cooking.
Ingredients:
1 block tofu
2 cloves of garlic
1 onion, diced
1 bell pepper
a handful of cashews or peantus
4 tsps soy sauce
2 tbsps lemon juice
2 tbsps sugar
2 tsps corn starch
chili powder to taste
Directions:
Sautee the tofu in some olive oil until golden. Add bell peppers and onion, keep sauteeing until it looks yummy!
Mix the sauce in a small bowl – you may want to dissolve the corn starch in water before adding it.
Add the sauce to the pan, and mix thoroughly. Cook until the sauce thickens and serve over brown rice.
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Szechwan Tofu with Peanut Sauce
Original recipe can be found here, at Vegan Cooking (yes, that’s me posting) or in The Tofu Cook Book by Leah Leneman.
Ingredients:
1 block tofu
1 inch piece of ginger
1 scallion, diced
1 medium carrot, cut into match sticks
1 bell pepper, chopped
a handful of edamame beans, shelled
1 tbsp cider vinegar
2 tbsps peanutbutter
2 tbsps sesame (or olive) oil
2 tbsps honey
chili powder to taste
cashews or peanuts on top
Directions:
First, chop and sautee ginger and carrot. When it’s done cooking, set aside and put your cubed tofu into the pan. Sautee until golden, at which point you add the scallion, bell pepper and edamame. Let it cook for about a minute and then add in the ginger and carrot.
Stir together peanutbutter, sesame oil, chili powder and honey in a bowl. When smooth, pour into the pan and stir to coat the tofu and carrots. Serve with brown rice.
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Original recipe can be found here, at VeganFood.net and in Nonna’s Italian Kitchen by Bryanna Clark Grogan.
Ingredients:
1 block tofu, cut whichever way you like.
0.5 dl whole wheat flour
0.5 dl yellow corn meal
1 tbsp nutritional yeast
2.5 dl fresh mushrooms
2 carrots
0.5 bell pepper
1 onion
2-3 cloves garlic
3.25 dl water + buillon cube
2 tbsps tomato paste
1 tsp dried rosemary
salt and pepper
Directions:
Mix flour and corn meal in a ziploc bag. Add tofu. Shake. Sautee said tofu in some olive oil and set aside.
Sautee onions, garlic, mushrooms and rosemary (important: rosemary will taste like pine needles if you put them in later!). Add sliced carrots and bell pepper and cook a bit longer.
Add tofu, water, buillion cube and tomato paste. Cover and cook for 45 minutes. Add more water if necessary, and salt and pepper to taste.
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Original recipe can be found here, at Vegan Dad.
Ingredients:
1 block tofu, cut into smallish pieces
3 tbsps corn meal (or nutritional yeast, if you can find it)
3 tbsps whole wheat flour (grahamsmjöl)
a few shakes seasoned salt
olive oil for sauteeing
juice of two lemons
2 dl-ish of water + 1 buillon cube
1 tbsp corn starch dissolved in water or the magical Maizena redning för vita såser
Directions:
Chop the tofu into nugget-y sized pieces. Combined corn meal, flour and seasoned salt in a ziploc bag, shake to mix. Toss in the tofu, close bag and shake vigorously.
Sautee the tofu in some olive oil. When it looks yummy, set it aside.
Pour water, buillon cube and lemon into the pan, stir to combine. Add the buillon cube and other spices if you want, and then, after a while, the Maizena/corn starch. When it’s thickening nicely, add in the tofu, stir to cover and let simmer for a few minutes.
Amazing to Pasta Fagioli or rice with random vegetables!
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MISC. MAIN DISHES
Original recipe can be found here, at Vegan Cooking or in Vegan Planet by Robin Robertson.
Ingredients:
1 onion, chopped
2-3 cloves garlic
salt and pepper
olive oil for sauteeing
chili powder to taste
cumin to taste
basil to taste
oregano to taste
1 can (500 g) crushed tomatoes
2 tbsps tomato paste (tomatpuré)
a (big) splash chili powder
1 package vegetarian minced meat substitute
5 dl water
1 can black beans
2 pieces dark chocolate (yes, seriously)
Directions:
Sautee onion and garlic on low heat. When translucent, add tomatoes, water, tomato paste, chili sauce, and spices. Bring to a boil, reduce heat and simmer for 15 minutes.
Stir in the “meat”, beans, chocolate and add more spices if you want. Simmer for 30-40 minutes and serve with corn bread. Seriously. You want to do that part.
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Holiday Stuffing with Eggplant
Original recipe can be found here, at Veg Web.
Ingredients:
300 g (roughly 15 dl, loosely packed) diced bread, the kind you toast
2-3 eggplants
olive oil for sauteeing
1 onion, diced
2 carrots, peeled and thinly sliced
0.25 teaspoon rosemary
0.25 teaspoon thyme
0.25 teaspoon sage
0.25 cup chopped fresh parsley
0.75 dl walnuts
salt to taste
3.5 dl water + buillion cube
Directions:
Preheat oven to 175o degrees. Slice the eggplants in half lengthwise, and use a spoon to take the “meat” out. Dice it roughly, and dice the bread as well. Put this in a shallow baking dish, and bake for 10-15 minutes, stirring at least once.
Sautee the onion, carrot and spices in some olive oil. It won’t taste right if you put them in later!
Combine the two in a big bowl, stir gently. Add walnuts and parsley as well. Put the buillion cube in hot water until it has resolved. Pour this over the bread mixture and stir gently.
Put in the hollowed out eggplants, put lots of cheese on top, and bake for 30-40 minutes in the oven. You might have more stuffing than eggplants, if so, put the leftovers in a separate dish and bake that too. You can never have too much stuffing!
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No idea where I found this recipe. Also, ingredients sound weird, but come together into awesomeness.
Ingredients:
1 dl cooked red lentils (um, measured while dry)
1.25 dl cooked brown rice (also measured while dry)
1 shredded carrot
0.5 dl ketchup
0.5 dl barbecue sauce
1 tsp sage
1 tsp garlic powder
1 tsp salt
Heat the oven to 200°C.
Cook rice and lentils (preferably red, they get mushy faster) and mix together in a bowl. Shred the carrot while you wait, and mix that in too.
Add the ketchup and barbecue sauce (and if you don’t have the latter, double amount of ketchup or ketchup + tomato paste works as well), and mix until it seems to stick together. Add spices.
Put into one of those tins you usually use for bread (have never tried shaping the loaf out of one of those, and bake for 30 minutes.
I eat it Swedish style, with potatoes, brown gravy and lingon.
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No original recipe, I made this one up!
Ingredients:
1 onion
3 cloves garlic
2 carrots
some broccoli and corn
half a bell pepper
a can of chickpeas
a can of coconut milk
1 buillion cube
curry, turmeric, chilipowder, salt and pepper
Directions:
Dice onion, mince garlic and sautee for a bit. Slice the carrots and add those too. When everything smells yummy, add in the other vegetables. Cook for a bit.
Add coconut milk, spices and buillion cube. Simmer until the rice is done. Yum.
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Original recipe can be found here, at Vegan Cooking and in Vegan Planet by Robin Robertson.
Ingredients:
2 potatoes
2 carrots
a handful broccoli
a small can of corn
1 onion
3 dl water + buillion cube
2 tsps soy sauce
1 tbsp corn starch dissolved in 2 tbsps water
salt and pepper
3 dl flour
0.25 tsp salt
0.75 dl vegetable oil
2 tbsp ice water
Directions:
Preheat the oven to 175 oC.
Peel, chop and cook potatoes and carrots for roughly ten minutes. Drain, rinse and set aside.
In a different pot, bring water, buillion cube and soy sauce to a boil. Reduce heat to low and whisk in the corn starch. Simmer while stirring until thickened, 2-3 minutes. Pour all of it into a casserole dish. Also, the richer the broth, the better it will taste – if you use regular buillion cubes, you may want to add your own seasoning on top of it all.
To make the crust, combine flour and salt and stir. Add the oil and work together to a dough. If it crumbles, slowly add more water until it becomes a dough, rather than a bunch of crumbs. Roll it out until it’s slightly bigger than the casserole dish, and put it on top of the vegetables. Crimp the edges and bake for 45-ish minutes.
Let rest for at least 5 minutes before serving!
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SWEETS
Original recipe can be found here, at Healty Cooking.
Ingredients:
1.25 dl flour
1.75 dl whole wheat flour
1 tsp baking soda (bikarbonat)
0.25 tsp salt
50 g butter
1.5 dl sugar
substitute for one egg whites
juice of half a lemon
zest of half a lemon
1 tsp vanilla extract
1 dl dark chocolate chips or four pieces dark baking chocolate.
Directions:
Preheat the oven to 190oC.
Sift together flours, baking soda and salt.
In a different bowl, beat butter and sugar together. Fold in egg substitute, lemon juice, zest and vanilla. Add dry ingredients to this one. Mix well and add chocolate chips. If it’s dry, add a little milk as well.
Drop by rounded teaspoons onto cookie sheets and bake 7-10 minutes.
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Original recipe can be found here, at Vegan Cooking.
Ingredients:
3.5 dl flour
2 tsps baking powder
0.25 tsp salt
1.75 dl sugar
1.75 dl milk
2 tsps lemon extract
zest of one lemon
2 tbsps poppy seeds
0.75 dl vegetable oil
3 tbsps apple sauce
Directions:
Preheat oven to 175oC.
Stir together flour, baking powder and salt. Add sugar, milk, lemon extract, zest, oil and apple sauce and stir gently.
Pour into muffin tins and bake for 25-30 minutes.
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Original recipe can be found here, at Bake Bake Bake.
Ingredients:
50 g butter
3.5 dl brown sugar
substitute for 2 eggs
2.5 dl mashed pumpkin
1 tsp vanilla extract
6 dl flour
1 tbsp baking powder
3 dl wanuts or pecans
2 tsps pumpkin pie spice
Directions:
Preheat oven to 190oC.
In a large mixing bowl, beat butter and sugar together until light and fluffy. Add in eggs, pumpkin and vanilla extract.
In another bowl, combine flour, baking powder and spices. Stir to blend. Add dry ingredients to butter and sugar. Stir well. Add nuts.
Drop by rounded teaspoonfuls onto cookie sheets. Bake for 12-14 minutes
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BREAD
Original recipe can be found here, at Veg Web.
Ingredients:
3 dl flour
1.75 dl yellow corn meal
0.5 dl sugar
2 tsps baking powder
0.25 tsps of salt
2.5 dl milk
0.5 dl oil
1 tbsp corn starch mixed with 1 tbsp water
a small can corn
Directions:
Heat oven to 200oC.
Combine and mix dry ingredients. Stir in milk, oil and corn starch, mixing gently. Add in corn.
Pour into muffin tins and bake for 15-20 minutes.
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