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Easy Vegan Entrees


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#21 Calabrese

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Posted 08 April 2010 - 05:12 AM

Thanks Jennifer. :rolleyes:


Yep! Max reminded me that I usually put about a 1/4 C of mascarpone in the polenta at the end (in the rabe & portabello over polenta dish). If there's some form of cream cheese substitute or any kind of dairy-type sub in this family, that would probably work just fine. It makes the polenta rich & creamy.


I think she has been using coconut milk for creaminess.

#22 vj

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Posted 08 April 2010 - 07:02 AM

another option for creaminess is a little nut butter.

#23 katez0r

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Posted 08 April 2010 - 07:15 AM

I really like this lentil salad from Orangette, it's subtle and lovely: http://orangette.blo...ring-clean.html
She also has a butternut squash salad that rocks my world: http://orangette.blo...aky-sneaky.html

#24 ooray

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Posted 09 April 2010 - 12:01 PM

I really like this lentil salad from Orangette, it's subtle and lovely: http://orangette.blo...ring-clean.html
She also has a butternut squash salad that rocks my world: http://orangette.blo...aky-sneaky.html


Yes, that butternut squash salad with garbanzos and tahini rocks! Seriously one of those dishes that would make me even consider going vegan.

#25 Amanda

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Posted 15 April 2010 - 07:14 AM

We had this rich, wonderful salad for dinner last night. It was very satisfying. It comes from MyRecipes.com.

ARUGULA & AVOCADO SALAD

Ingredients
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
Salt and freshly ground black pepper
6 ounces arugula leaves
1 avocado, chopped
1 medium tomato, chopped
2 hearts of palm, chopped
1/3 cup pine nuts, toasted

Preparation
1. In a small bowl, whisk together oil and lemon juice to make dressing. Add salt and pepper to taste. Set aside.

2. In a large salad bowl, combine arugula, avocado, tomato, and hearts of palm. Toss with dressing. Top with pine nuts.


Best regards,

Amanda