http://veganagogo.com A simple vegan cooking show. Thu, 02 Sep 2010 04:43:12 +0000 en hourly 1 http://wordpress.org/?v=3.1 A Vegan cooking show. veganagogo.com http://veganagogo.com/images/vagglogo3.jpghttp://veganagogo.com vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy,HD no vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy,HDArts/FoodHealth/Fitness & Nutritionfans@veganagogo.comveganagogo.comA Vegan cooking show.Subscribe with My Yahoo!Subscribe with NewsGatorSubscribe with BloglinesSubscribe with NetvibesSubscribe with GoogleSubscribe with PageflakesSubscribe with ODEOSubscribe with Podnova http://veganagogo.com/show/pistou/ http://veganagogo.com/show/pistou/#comments Thu, 02 Sep 2010 04:24:24 +0000 fans@veganagogo.com (veganagogo.com) http://veganagogo.com/?p=277 http://veganagogo.com/show/pistou/feed/ 1 Pistou Veggie Soup Serves: 4-6 Difficulty: Easy Prep Time: 10 minutes Cook time: 30-40 minutes A hearty soup that goes great with crusty garlic bread. Enjoy the aroma of the basil-tomato pesto while you make this excellent dish. 6 cups vegetable broth 1 cup water 1 cup fresh green beans 2 zucchini, diced 1 1/2 carrots, diced 2 potatoes, diced 1/2 bunch basil, leaves picked from stems 5 cloves garlic, minced 1 1/2 tomatoes, chopped 1/4 cup olive oil 1/2 teaspoon salt 1 (15 ounce) can kidney beans or white beans, drained and rinsed 1/2 (14.5 ounce) can diced tomatoes 1/2 cup uncooked pasta, smaller variety Bring the vegetable broth and water to a boil in a large pot. Stir in the carrots and potatoes. Return to a boil; reduce heat to medium-low, and simmer about 20 minutes. Meanwhile, prepare the pistou by processing the basil leaves, garlic, tomatoes, olive oil, and salt together in a food processor until finely chopped; set aside. Stir the green beans, zucchini, kidney beans, white beans, canned diced tomatoes, and spaghetti into the soup and return to a simmer. Cook until the spaghetti is tender, about 10 minutes. Remove the soup from the heat and stir in the pistou. Notes You can substitute most any kind of vegetable in this soup. Carrots and potatoes usually need more cooking time than the green beans and zucchini, but if you want to add all the vegetables together at the beginning, that would work too. Pistou Veggie Soup Serves: 4-6 Difficulty: Easy Prep Time: 10 minutes Cook time: 30-40 minutes A hearty soup that goes great with crusty garlic bread. Enjoy the aroma of the basil-tomato pesto while you make this excellent dish. 6 cups vegetable [...] 6:18 noveganagogo.comvegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy,HD http://veganagogo.com/show/ep-67-risotto/ http://veganagogo.com/show/ep-67-risotto/#comments Fri, 23 Jul 2010 02:21:11 +0000 fans@veganagogo.com (veganagogo.com) http://veganagogo.com/?p=271 http://veganagogo.com/show/ep-67-risotto/feed/ 4 Mushroom Risotto Serves: ~6 Difficulty: Easy Prep Time: 10 minutes Cook time: 40-50 minutes 6 cups veggie broth 3 tablespoons olive oil 1/2 to 1 pound portobello mushrooms, thinly sliced 1/2 to 1 pound white mushrooms, thinly sliced 2 shallots or a small onion, diced 1 1/2 cups Arborio rice 1/2 cup dry white wine (optional) sea salt to taste freshly ground black pepper to taste 3 tablespoons finely chopped chives 2-4 tablespoons vegan margarine (optional) Warm the broth over low heat. In a large saucepan over medium-high heat, sauté the mushrooms in 2 tbs of olive oil until they are soft. Remove from heat and set aside. Add one tbs olive oil to a large skillet (it can be the same as used for the mushrooms) and cook the shallots for 1 minute. Add the rice, stirring to coat with oil, about 2 minutes. When the edges of the rice have become translucent, pour in the wine (optional), stirring until it is fully absorbed. Add the broth in 1/2 to 1 cup measurements and cook until the liquid is absorbed. Continue adding broth in this manner until the liquid is absorbed and the rice is cooked, about 30 minutes Remove from heat. Stir in the mushrooms, chives, salt, pepper, and vegan margarine. Notes Stir or shake the pan regularly in the beginning – every minute or so. Constant stirring is more important toward the end of the cook time. Use any kind of mushroom that you like, adjusting the amounts for your taste. Try this recipe with artichokes and spinach, asparagus and mushrooms, etc… but limit the added ingredients to two. This is pretty creamy even without the added margarine. If you feel that the rice is not yet done but you’ve run out of broth, use hot water to make up the difference. Mushroom Risotto Serves: ~6 Difficulty: Easy Prep Time: 10 minutes Cook time: 40-50 minutes 6 cups veggie broth 3 tablespoons olive oil 1/2 to 1 pound portobello mushrooms, thinly sliced 1/2 to 1 pound white mushrooms, thinly sliced 2 shallots or a [...] veganagogo.com 09:11 novegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy,HD http://veganagogo.com/show/epicstrawberries/ http://veganagogo.com/show/epicstrawberries/#comments Mon, 12 Jul 2010 02:10:54 +0000 fans@veganagogo.com (veganagogo.com) http://veganagogo.com/?p=267 http://veganagogo.com/show/epicstrawberries/feed/ 2 Epic Strawberries Serves: ~4 Difficulty: Easy Prep Time: 15 minutes This recipe brings out so much flavor from the berries. So good, you may not want to share! 1 pound fresh strawberries, halved, quartered or sliced 2 tbs brown sugar or other sweetener 1 tbs balsamic vinegar 1/4 freshly ground black pepper In a large bowl, toss the berries with the sugar and let sit for 10 minutes. In a small bowl, mix together the vinegar and pepper. Drizzle over the berries and toss to coat. Serve immediately. Epic Strawberries Serves: ~4 Difficulty: Easy Prep Time: 15 minutes This recipe brings out so much flavor from the berries. So good, you may not want to share! 1 pound fresh strawberries, halved, quartered or sliced 2 tbs brown sugar or other [...] 02:53 noveganagogo.comvegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy,HD http://veganagogo.com/show/ep-65-stuffed-cherry-tomatoes/ http://veganagogo.com/show/ep-65-stuffed-cherry-tomatoes/#comments Thu, 17 Dec 2009 01:56:37 +0000 fans@veganagogo.com (veganagogo.com) http://veganagogo.com/?p=263 http://veganagogo.com/show/ep-65-stuffed-cherry-tomatoes/feed/ 3 Stuffed Cherry Tomatoes with Minted Grain Salad Serves: 6-8 Difficulty: Easy Cook Time: 20 minutes Prep Time: 10 minutes A great way to serve a healthy salad. Mix this up with any kind of grain that you prefer. 2 cups cooked grain (quinoa, pearl barley, rice, etc…) 1/4 cup diced tomato 1/4 cup diced cucumber 1/3 cup chopped flat-leaf parsley 2 tablespoons chopped mint 1 tablespoon finely sliced scallions, white portion only 2 teaspoons olive oil 1 teaspoon lemon juice salt and pepper to taste 16 cherry tomatoes Combine the cooked grain, tomato, cucumber, parsley, mint and scallions in a bowl. Stir in the olive oil, lemon juice, salt and pepper. Cut the core from the cherry tomatoes and make two cuts into the tomato and open it up. Stuff the tomatoes with some of the salad. Notes Most any grain would do well in this recipe. I choose quinoa because it cooks fast, is healthy and I had it readily available. Add more or less of any ingredient to taste. Stuffed Cherry Tomatoes with Minted Grain Salad Serves: 6-8 Difficulty: Easy Cook Time: 20 minutes Prep Time: 10 minutes A great way to serve a healthy salad. Mix this up with any kind of grain that you prefer. 2 cups cooked grain (quinoa, pearl [...] 3:50 noveganagogo.comvegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy,HD http://veganagogo.com/show/ep-64-spicy-sweet-potatoes/ http://veganagogo.com/show/ep-64-spicy-sweet-potatoes/#comments Thu, 26 Nov 2009 04:45:58 +0000 fans@veganagogo.com (veganagogo.com) http://veganagogo.com/?p=259 http://veganagogo.com/show/ep-64-spicy-sweet-potatoes/feed/ 1 Spicy Sweet Potatoes Serves: 3-4 Difficulty: Easy Prep Time: 5-8 minutes Cook Time: ~15 minutes Cayenne pepper gives these fries a nice subtle heat! 2 tablespoons olive oil 2 tablespoons maple syrup 1/4 teaspoon cayenne pepper 3 large sweet potato, peeled and cut into 1/4-inch slices salt and pepper to taste Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil or parchment paper. Stir together olive oil, maple syrup, and cayenne pepper in a small bowl. Coat the sweet potato slices with the maple mixture and place onto the prepared baking sheet. Sprinkle with salt and pepper to taste. Bake in preheated oven for 8 minutes, then turn the potato slices over, brush with any remaining maple mixture, and continue baking until tender in the middle, and crispy on the edges, about 7 minutes more. Spicy Sweet Potatoes Serves: 3-4 Difficulty: Easy Prep Time: 5-8 minutes Cook Time: ~15 minutes Cayenne pepper gives these fries a nice subtle heat! 2 tablespoons olive oil 2 tablespoons maple syrup 1/4 teaspoon cayenne pepper 3 large sweet potato, [...] 04:38 noveganagogo.comvegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy,HD http://veganagogo.com/show/ep-63-pumpkin-empanadas/ http://veganagogo.com/show/ep-63-pumpkin-empanadas/#comments Sun, 22 Nov 2009 03:28:03 +0000 fans@veganagogo.com (veganagogo.com) http://veganagogo.com/?p=250 http://veganagogo.com/show/ep-63-pumpkin-empanadas/feed/ 4 Pumpkin Empanadas Serves: 16 Difficulty: Easy Prep Time: 10 minutes Cook Time: 15-20 minutes Pumpkin Filling One 15 ounce can pumpkin 1/2 cup sugar 1/4 teaspoon salt 1 teaspoon pumpkin pie spice Dough 1 cup water 1/4 cup sugar 1 teaspoon salt 2 (1/2 ounce) packages dry yeast (4 1/2 teaspoons) 1/8 teaspoon baking powder 1/2 teaspoon cinnamon 3 cups flour, divided in half 3/4 cup vegetable shortening Mix the filling ingredients together and set aside. Preheat oven to 350 degrees. Combine water, sugar, salt, yeast, baking powder, and cinnamon. Using an electric mixer, gradually blend in half of the flour. Add shortening and thoroughly mix, then gradually blend in remaining flour. Divide dough into 4 equal parts, and then shape each of those parts into 4 dough balls. Work the dough balls between the palms of your well-floured hands until somewhat flattened, then roll out on a floured surface into circles approximately 4 inches in diameter and 1/8-inch thick. Put about 1 to 1 1/2 tablespoons of pumpkin filling in the center of each circle. Moisten the edges; fold dough over and press edges together lightly with a fork. Bake on a greased cookie sheet until golden brown, 18 to 20 minutes. Notes If you don’t have any pumpkin pie spice, trying combining 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/8 teaspoon ground cloves, or just use one teaspoon of cinnamon. Pumpkin Empanadas Serves: 16 Difficulty: Easy Prep Time: 10 minutes Cook Time: 15-20 minutes Pumpkin Filling One 15 ounce can pumpkin 1/2 cup sugar 1/4 teaspoon salt 1 teaspoon pumpkin pie spice Dough 1 cup water 1/4 cup sugar 1 teaspoon salt 2 [...] 8:23 noveganagogo.comvegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy,HD veganagogo.comnonadultA Vegan cooking show.