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Instructions:

Wash and trim the beans. Steam the green beans for 5 minutes. Add 1 pinch of salt in the process of steaming. When the green beans are ready put in a large bowl, then add: salt, pepper, sesame seeds (or walnuts are good as well). Add oregano and 2 tablespoons of olive oil mix very well. If you wish, add vinegar. Serve warm of cold. Both ways it will be amazing!
Enjoy!
Helen.

http://www.helenscooking.info

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I like to make a big batch of this and freeze the left-overs for later meals.

Click Here to view the entire post: Vegan Lasagna Recipe

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Originally, Tortang Talong consists of eggplants and eggs. To veganize it, I replaced the eggs with a mixture that has squash, specifically, kabocha squash.

Instructions:

NOTE: Peeling the skin of the kabocha squash may be challenging, try chopping the squash in to cubes first, then slice off the hard skin. The smaller the cubes, the easier you can remove the skin.

DIRECTIONS:

Boil the cubed pieces of squash until tender and ready to be mashed.
Roast the eggplants, until they’re charred and tender. I used my stove to have that light smoky flavor. Rotate occasionally to cover all sides.
Peel the skin off the eggplants carefully, then LIGHTLY mash the eggplants without removing them from the stem.

In a bowl, completely mash the squash. Then add the flour, vegetable broth, water, turmeric powder, salt and tofu. This will serve as your egg batter so combine well.
Dip the roasted, peeled eggplant to the batter.

In a pan, heat oil over medium heat. Fry the eggplant and add more batter around the eggplant to make the shape of a pancake (or a fan!).
Fry until golden brown, then flip and fry the other side. Repeat with the other eggplants.

Serve with rice and banana ketchup on the side.

About Me:

Richgail Enriquez has learned most of her cooking skills from the world’s best cook, her mom! Growing up eating heavily meat based dishes, RG often wondered if there’s ANYTHING ELSE out there that would not only TASTE GOOD but also make you FEEL GOOD (no guilt). Lo and behold, she has discovered the delicious world of vegan dishes! (yes, that’s delicious and vegan in one sentence). Since then, she’s been blogging with fellow Astig, TJ, about recipes they either “veganized” or originally created. Both of them also love to organize vegan potlucks with friends, often kicking butt in the game of charades. They’re also dabbling into the catering world so if you want to have an Astig dish

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From the original site: Ever grow tired of the grain-based or bean-based veggie burgers in restaurants or recipes you make at home? Well, I don’t technically, but I like variety. When I saw this veggie burger was all about eggplant, I jumped all over it.

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From the original site: You could also easily adapt this recipe to make a tomato-free Marinara style sauce (use only the Basil listed under the herbs section), tomato-free meat sauce, tomato-free Bolognese, tomato-free Chili, tomato-free Salsa, tomato-free Jambalaya, tomato-free pizza sauce, etc.

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If you like lemon, then this is the cake for you!

This is an adaptation of the Ultra Orange Cake that I frequently make.  It is a vegan cake, so it uses a combination of citrus juice, vinegar and baking soda for its leavening.

I love the orange version, and wondered how it would taste if I used lemon juice in place of the orange juice.  This is the result of that experiment.

It is a very tart, extremely lemony cake.  Just like its orange counterpart, it is remarkably moist.  I almost think you could increase the sugar by 1/4 cup or use 3/4 cup lemon juice and 1/4 cup of water (instead of 1 cup of lemon juice) to reduce the tartness slightly.  My husband and son loved it just the way it was, but I felt like it was just a tad too tart.

Ingredients
1 cup lemon juice
1 tablespoon cider vinegar
1 teaspoon vanilla
1/3 cup vegetable oil
1 cup sugar
1 1/2 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon lemon zest

Preheat your oven to 350F

Grease and flour an 8-inch round cake pan

Combine dry ingredients in a bowl by whisking. Add wet ingredients and stir to combine. Pour batter into prepared cake pan and place on a rack in the center of your preheated oven. Bake for 30-35 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool in pan on rack.

Glaze with lemon glaze (approximately 1 cup powdered sugar combined with 1 tablespoon lemon juice).

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This vegan black bean burger is just that. I adore the play of textures created from mashing only half of the beans and leaving half intact. And then there’s the subtle flavor of sauteed vegetables, sweetness from a dollop of ketchup, a spicy kick from cumin and chili powder, and sharpness from dijon.I topped my burger with lettuce, tomato, slices of creamy avocado, and a sprinkling of fresh cilantro. Ba-da bing, ba-da bang, ba-da boom.

Read the whole thing, and get the recipe:  Vegan Black Bean Burgers

These are a great idea to make ahead, and then heat up for a quick dinner on a weeknight. They’d also be good in a packed lunch.

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