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I recently made some really fabulous Chili-Lime Rubbed Tofu (from Appetite for Reduction ) the other day. Here's the basic recipe for it. It calls for 1tsp of oil, which is all you'd need for the recipe. If you wanted to omit it, you probably could do so without too much trouble.

I served this with sauteed spinach (in garlic and a little lemon juice + water for sautee-- just a smidge), corn kernels, and slices of bell pepper all over some warm brown rice. You could also make it over quinoa and it would be delicious! The marinade in the tofu makes a bit extra after cooking, so you can probably pour it over the bowl and have it be a bit extra flavor. Or, you could top it off with Salsa Fresca (which should naturally have none of the things you're looking to avoid).

Now, that does make for a 1-bowl-per-person meal. I love it, but if you're looking to do something fancier, you certainly can.

These Raspberry Truffle Brownies have no fat. They also can be made using sucanat or another sweetener that isn't sugar. I'm familiar with an eating plan similar to your mom's, and generally the issue is added sugar (with the recognition that special events are special, and you can have an occasional treat).

If she can't have any added sugar, you may want to make some quick banana soft serve, since most "dessert" recipes-- even vegan ones, have generally some oil or some added sugar (maple syrup, agave, etc.). So if you can't do any sweeteners or any added oil, peel and freeze a few bananas. When you're ready to have your dessert, break them into pieces and toss them into the food processor with a bit of non-dairy milk, and a touch of vanilla extract. If you're feeling fancy, you might add peanut butter or cocoa powder. Whiz it together til you get a decent consistency. You may need to scrape the sides down a few times.

Good luck, and enjoy!

I'd second Ottolenghi! I have Plenty and Plenty More and the recipes are honestly just so wonderful... particularly good for the summer when produce is at its best and you're craving fresh, flavourful, colourful food to match the weather.

In terms of really learning and having a totally new experience, however, I'd love to do this with a cookbook I've had for years but haven't explored much despite loving it: https://www.amazon.ca/Afro-Vegan-Farm-Fresh-African-Caribbean-Southern/dp/1607745313/ref=sr_1_fkmrnull_1?keywords=afro+caribbean+vegetarian&qid=1551191162&s=gateway&sr=8-1-fkmrnull.

I know very little about Caribbean cuisine, let alone the cuisine of the wider black diaspora, and this book is a great overview. It has music to go with each recipe, discussion of ingredients, culture and context - it's a really holistic approach to learning about the cuisines included. It's fun, light and easy! Personally, if I were going to do a cookbook project I'd probably use one like this where I'd really be immersing myself in something new rather than just cooking good food. It's all about opening up new worlds and sharing in someone's worldview through food, after all.

Mmmm I'm sitting here with this bowl of zucchini and carrot covered in her avocado sauce. Ohhhh my goodness.

The method totally works! I bought Titan's Peeler and Julienne Tool from Bed Bath and Beyond ($15, but yay $5 coupon!). It works beautifully!

I used 1/2 large zucchini and 2 thin carrots with 1/2 medium avocado. There is a ridiculous amount of sauce, but I'm fine with that. Next time I'll cut it down to about 1/4 avocado. It's just so tasty! This is definitely my new preferred method for shredding as well as I can just peel, julienne-peel, and a few chops to perfection. Grating always gets so messy, so this will be way easier. Yay!!

Yummy mango & sticky rice!!
 


Check out my blog for tasty pictures and details on the recipe!: https://lyndygates.com/
 


Ingredients:
 


1 cup of sweet rice soaked in water overnight
 


1 mango
 


1 cup of coconut milk
 


3 tbsp of sugar
 


A big pinch of salt
 


Sticky rice steamer basket & pot (linked down below)


Directions:
 

• Soak your sweet rice in water overnight!
   
  
  
  
• The next day, drain your rice and place in steamer basket
   
  
  
  
• Fill a pot with water a little less than half way and place over the stove to bring to a boil
   
  
  
  
• Once the water is completely boiled, place the steamer basket with the rice in it over the pot and cover with a bowl or damp towel
   
  
  
  
• Let the rice steam for about 20 minutes, checking at 10 minutes to stir the rice to give an even steam
   
  
  
  
• Once the texture reaches sticky rice, remove from the pot and place in a bowl or on a plate
   
  
  
  
• To make the sauce, place your coconut milk, sugar and salt in a pot and over the stove on a medium heat. You only need to HEAT UP the mixture so DO NOT bring to a BOIL. The coconut milk cooks very fast and will turn into an oil if you over cook it. Just mix everything together and wait till the sugar dissolves and your mixture is heated. Once you see a little steam come out and the sugar is dissolved, remove from the heat and place in a bowl.
   
  
  
  
• Add a little of the sauce to your rice and stir, just to coat the sticky rice and bring out a little more flavor. Don’t pour too much because it will make the rice soggy. Plate your rice however you want and slice your mangos. Place the mangos next to the rice and drizzle a little more sauce over the top. Sprinkle with some sesame seeds if you would like and serve!
   
  
  
  So simple! This recipe is PERFECT for any occasion, fancy or casual. It is a huge hit for everyone and it’ll having you crawling back for more! I know it might be hard to find the steamer basket and pot so here’s one I found on amazon that’s very similar to what I have (NOT SPONSORED): https://www.amazon.com/Sticky-Rice-Steamer-Pot-Basket/dp/B00019MRRE
   
  
  
  Enjoy! :)

I've not had Amy's, but a basic tofu scramble is very easy. Here's what I like to do:

• start with ~8 oz firm tofu, slice into 0.5-1 cm cubes, toss in heated, oiled pan
  
• after awhile use a basic spatula with grooves to scramble the tofu; i.e., squish the tofu between the grooves. It should now have the rough appearance of scrambled eggs.
  
• add spices. Start with curry powder, enough to very lightly dust all the tofu (mostly for color). Then salt and pepper to taste, with whatever else you think would fit, such as oregano. Then a very generous dusting of nutritional yeast powder -- this is the key, yielding color and nice cheesy taste, and also a solid staple for a vegetarian diet.
  
• mix thoroughly. The reason we didn't drain the tofu is because all that water will now absorb the spices. If it's still too dry or wet you can add water or spice to even it out.
  
• This can cook for as long as you want. All you really need to do with the tofu is heat it, which you've done. What I usually do is push the tofu to the side of the pan and add whatever veggies I have on hand. Cook mushrooms, onion, pepper, broccoli, spinach, etc., as you would normally in a pan (i.e., fry and/or steam by mixing with tofu and covering).
  
  A lot of recipes recommend soy sauce (or braggs), but I've always found that difficult to mix in thoroughly.

This recipe comes from the EXCELLENT (and very large!) cookbook, "660 Curries" by Raghavan Iyer. I got it this past Christmas and have been trying new recipes out almost every week. It's not a vegetarian/vegan cookbook, and has plenty of non-veg recipes... but wow, there are a TON of veggie ones. Like hundreds of pages. It's been a really great resource, and tons of fun/very instructive to work through. This recipe has become a regular in our rotation, because it's such a delicious way to pack in the veggies. We've been using sweet potato/cabbage/carrot (and we use vegetable oil instead of ghee), but I'm looking to switch it up for spring next time we make it.

Edit: Sorry, I don't think I'll be able to put up a recipe format before it's removed. I have tendinitis in both my hands atm and it hurt a ton to type up the above paragraph - I will edit it tomorrow morning after they've had a day to rest.

For the tomatoes, Alice Waters has a GREAT recipe for tomato confit (recipe from Culinary Artistry):

>Allow about two tomatoes per serving. Make a bed of basil leaves in the bottom of an ovenproof dish that will hold the tomatoes snuggly in one layer. Peel and core the tomatoes and place them core side down on the basil. Lightly salt and pepper. Pour enough extra virgin olive oil to come up halfway up the sides of the tomatoes. Bake for 1 1/2 hours in a preheated 350 degree oven, until the tomatoes are soft and lightly caramelized and have infused the oil with their perfume. Season to taste and serve spooned over cooked and drained fresh noodles.

As for the squash, sometimes I like to turn them into french fries (egg and breadcrumb them, bake them till crispy), but more often, I will braise them (lightly saute, add some stock, simmer until liquid is gone and add a little olive oil to glaze them with the reduced stock, season to taste), then serve it with the tomato confit I mentioned earlier, or some tomato jam (cut tomatoes in half, seed them, roast them on top of a bed of [insert herb of choice here] with some olive oil, salt, and pepper at 400 degrees for 10 minutes, cool to room temp, peel and remove cores, then chop in food processor just until the flesh is broken up, then salt to taste and hang in a quadruple layer of cheesecloth for like 2 hours, discard liquid, then combine with a little bit of vinegar, olive oil, and salt.), and serve with some fresh chévre and some mint leaves (ans squash blossoms if you have extras!).

Or my other favorite, which is, quarter and seed the zucchini, then cook some garlic in a pan with olive oil until golden, then turn pan to high and add the zucchini, stirring constantly to make sure it doesn't gain any color, for maybe a few minutes. Cover with a parchment paper lid, turn the heat to medium low, and cook until tender. One cooked, mash zucchini with a fork and fold in some chopped mint and squash blossoms and season to taste.

As for the Green beans, I would TOTALLY make some minestrone broth, lightly roast the beans, then pour the broth over them and serve. For my broth, I sweat some leek, zucchini, carrot, celery root, and garlic until tender, then add some tomato paste, then some white wine, potatoes, chopped tomatoes, and enough stock to at least cover and simmer for like maybe a half hour. After, I take it off heat and put in some herbs (basil and oregano?) and let it steep for like 20 minutes. Strain, then return the liquid to the pot (sans solids) and reduce till maybe half the volume, then whisk in some olive oil and lime juice.

Onions! Take those onions, and seriously just half them and braise them. Drizzle them in olive oil, salt, and pepper, and bake at 425 till golden and delicious.

Lastly, I just remembered that Daniel humm has this recipe for a tomato soda, if you are adventurous!



Soda Base

Ingredients:
-18 large heirloom tomatoes
-2 stalks diced celery
-6 tablespoons finely grated horseradish
-4 1/2 tablespoons salt
-basil leaves from 2 large bunches
-leaves of 9 sprigs lemon thyme
-1 1/2 jalapeño chiles, stemmed and seeded.

Bring a large pot of water to a boil. Core the tomatoes and, with a paring knife, score the bottoms with an X. Blanch in the boiling water for 10 to 15 seconds, then transfer to an ice bath. Once they are cool, peel them and cut them into quarters. Puree tomatoes with the rest of the ingredients in a blender. Line a colander with a quadruple layer of cheesecloth. Hang the tomatoes in the cheesecloth overnight in the refrigerator, saving the liquid in a bowl underneath. Discard solids. You should have 3-4 cups of soda base.

To finish:

-1/4 cup simple syrup (boil sugar and water in a 1:1 ratio until sugar dissolves)
-1/4 cup lemon juice
-ice
-basil sprigs

Combine 3 cups of the soda base with the simple syrup. Add the lemon juice and stir to combine. Transfer to a seltzer bottle and charge with a CO2 cartridge. Fill 4 glasses with ice and dispense the soda into the glasses. Garnish with basil.

There's definitely lots of ideas and recipes on the web, but I still highly recommend the Student Vegetarian Cookbook. It's exactly what you're looking for - yummy, cheap, quick veggie meals. It's a good mix of meals, and are things that meat-eating friends will like to eat with you too.

Amazon. I buy bags of soy beans then to make your own soy milk you just need a blender and something to strain the milk through. That's it!

I make just over a litre from each batch then I use a bit to make some tofu. You just need some of your soy milk then some lemon juice or something. I have a tofu press also from amazon but you can do it with cheese cloth or a tea towel.

In an ideal situation where you had some funds to put into getting all the things you would need in the future and the ingredients for a first batch of homemade soy milk and tofu this would be a start:

• Soy beans
  
• Nut Milk Bag
  
• Milk Bottle
  
  
• Tofu Press
  
• Cheese Cloth
  
  I have pretty much that setup and It has saved me money in the long run and the stuff you make tastes far better than store bought.

A couple of years back, I took a recipe for char siu bao from this book and substituted the roast pork with chopped Morningstar brand Vegetarian sausage patties. It was a pain to make, but INCREDIBLY delicious. Tasted just like the meat version. I ate the entire batch of buns in 1 day. The book has pretty much any dim sum recipe you can think of. I've tried many of them (substituting fake meat) and they've all been great. Easy to follow step-by-step instructions too. I would use the book more often if the recipes didn't take so long to make.

There are SOOO many rccipes out there.

These are just a few that I have found and a few I have cooked myself. I am telling you, Crock Pots are AMAZING! I never thought I would care for them, but my husband suggested it a few months ago. And one or two of these might say, italian sausage, or beef broth. But I just substitute it out for vegetable broth, or sausages like these!!! And all the recipes come out delicious. Seriously, do it. You wont regret it. This is the crock pot we got, great size for 2 people.

One

Two

Three

Four

Multiple

Five

Six

​

full recipe: http://happyhealthygreen.life/2019/11/14/5-ingredient-lemon-pie-bars


This is one of the recipes we created for our upcoming '5-Ingredient Plant-Based Cookbook: 76 Easy & Delicious HIGH PROTEIN Recipes'. We hope you like it! 💚

This is really delicious and satisfying. My wife finished a big batch of kimchi the other day, which made this recipe economical. That coincided with a tub of gochujang arriving from Amazon. It was meant to be.

I deviated from the recipe a bit, using mixed dried mushrooms, and skipping the Korean chili flakes since the kimchi was already so hot. Plus I doubled the ingredients to have it two nights in a row.

https://www.cilantroandcitronella.com/vegan-kimchi-stew/

...

I never cooked with gochujang before. It's terrific, and very different from the hot pastes of other countries.

https://smile.amazon.com/gp/product/B00ESK1IU4/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1

...

Here's the linked recipe before my minor alterations:

Ingredients
6 dried shiitake mushrooms

2 ½ cups (590 ml) water, divided

1 tablespoon oil

1 small onion, thinly sliced

1 tightly packed cup (about 200 grams) vegan kimchi

¼ cup (60 ml) kimchi juice (from the bottom of the jar or squeeze it out of the kimchi)

1 tablespoon soy sauce

1 tablespoons Korean chili paste (gochujang)

2 teaspoons Korean chili flakes (gochugaru), adjust to taste

1 – 2 teaspoons sugar (optional)

Half a package of firm or extra-firm tofu, sliced into 6 slices

1 teaspoon sesame oil

1 -2 green onions, sliced

2 radishes, cut into matchsticks (optional)

A sprinkling of sesame seeds (optional)

...

Instructions
Bring 2 cups of the water to the boil, remove from the heat and add the dried shiitake mushrooms. Let sit for 15 minutes to rehydrate. Once hydrated, give the mushrooms a bit of a squeeze, cut off and discard the hard stems and slice the mushrooms. Reserve the mushroom stock for the soup.

Heat a medium pot over medium-high heat and add the oil and onion. Sautee until soft then add the kimchi. Sautee for about 5 minutes or until the kimchi is softened. Add the mushroom stock, being careful not to add any grit that came out of the mushrooms, remaining ½ cup (60) of water, kimchi juice, soy sauce, chili paste and flakes. Taste and if it’s too sour for your liking add 1 – 2 teaspoons of sugar.

Add the sliced shiitake mushrooms and nestle the tofu slices down into the stew so that they’re covered by the stock. Bring it to a boil then reduce the heat to medium and gently simmer for 5 minutes or until the tofu is heated through.
Remove from the heat and add the sesame oil. Divide the stew between two bowls each with 3 slices of tofu and garnish with green onion, radishes and a sprinkling of sesame seeds. Serve with rice.

I've been searching for these sorts of recipes recently too. So far my favourite i've tried from reddit is this Afghan Chickpea Recipe (ignore the unappetizing photo, it tastes much better than it looks).

Apart from that the most success i've had is from the America Test Kitchen Slow Cooker books which aren't focused on veg recipes but they have a bunch in there, and i can pretty much count on them being quality. Here's the ones i use:

• Slow Cooker Revolution
  
• Slow Cooker Revolution Vol. 2
  
• Healthy Slow Cooker Revolution
  
  The recipes i've tried are the Turkish Eggplant Casserole, Spanish Lentil Stew, and Veg Indian Curry, all pretty tasty.

In my opinion, if you really want to recreate that experience you should to make your own seitan from a recipe you like, and then make your own chicken wing batter.

Personally, I've never found a pre-made seitan that does it for me, but I love the "dinner seitan" from the Chicago Diner cookbook as well as Bacun for when I want something meaty.

You can also find various seitan wing recipes online, such as this one.

Yes!!! Completely agree: https://www.amazon.com/dp/B002CK8VMK/ref=dp-kindle-redirect?_encoding=UTF8&btkr=1

It seems lame, but it really did have 5 ingredient recipes. It launched my confidence in cooking, and gave me lots of ideas for simple meal preparations.

I am not affiliated with the author in any way, and op feel free to dm me if you have trouble finding a copy.

Vegetable Bouillon is an awesome replacement. I've used it in recipes and had meat eaters comment on how it's even better than chicken stock.

However, it's packed with sodium, so you have to adjust your amount of salt if you use it.

Oh, and I don't trust any of the vegetable broths you can buy in the store. They are always too sweet for my taste.

When I first went veg many years ago, I found this book to be quite useful. My culinary skills & tastes have progressed considerably since then, but this book proved to be an excellent starting point for cheap & tasty veggie meals & ideas.

Student's Vegetarian Cookbook

I love the book Fresh from the Vegetarian Slow Cooker. The white bean cassoulet with tempeh and shallot confit is one of my favorites.

Here ya go
Fresh from the Vegetarian Slow Cooker: 200 Recipes for Healthy and Hearty One-Pot Meals That Are Ready When You Are https://smile.amazon.com/dp/1558322566/ref=cm_sw_r_cp_apa_k3w.BbH23NGRJ