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*shoves lettuce in your face*


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..... Hi. *waves*


I’m not actually going to shove lettuce in your face.. well. Maybe. We’ll see how it goes.


How do I even start this ?


I cook a lot. I’m vegan , even though I have issues with food I’m extremely passionate about it , and I like to share vegan recipes. I figure , there’s a few of us vegans kinda sprinkled around the site but... we don’t talk ? Do you guys all have beef ? (Haha... I’m so funny...)


I figure I would start sharing some recipes , and maybe other vegans will start smelling my food and will show up here and there and maybe share some of their recipes as well. Hell , not even just recipes. Special ingredients as well , sometimes when I tell people what ingredients I use they have no idea what the hell they even are.


For example , soy curls. Not a lot of people know what they are , but it’s a bangin substitute for chicken. Especially in Asian dishes or chicken Alfredo.


One of my favorite recipes is Pesto pasta. Cold or hot , doesn’t matter. Hot for winter , cold for summer. It’s ..... pesto is just a beautiful thing. *cries*


Prepare pesto :


-Rip two full cups worth of basil leaves off a plant , throw it aggressively into the blender.

-Pour a full cup of olive oil into the blender , not as aggressively. Oil makes messes.

-Peel a whole head of garlic , throw the garlic in the blender. Try to make free throws if you can , see how many hit the floor.

-One half cup of pine nuts , toss that shit in a pan and lightly toast it. Don’t burn your pine nuts , it’s bitter and disgusting.

-Pour toasted pine nuts into blender. Pulse the blender a few times to break down the nuts.

-Grate parmigiana cheese (about a cup and a half to two cups , depends on how cheesy you like). ****IMPORTANT**** Vegans ; use vegan parmigiana. I use a brand called Violife , or Follow Your Heart brand. I will try to attach pictures of brands.


-Squeeze the juice of one lemon into blender.

-Add a small pinch of salt , and black ground pepper.


-Boil the pasta you like.

-While the pesto is blending and pasta boiling , cut up sun dried tomatoes , kalamata olives , and baby tomatoes.

-When the pasta is done boiling , toss the sauce with your cut up ingredients , afterwards , mix the pasta in.

-You’re done , now eat.







I will definitely be adding more recipes here for people , this is just the most simple since I’m on a little time crunch this morning. Regardless , I hope others can share their favorite vegan recipes and try each other’s food we like to eat.


** Side note : while I am a very inclusive person , just don’t be one of those dicks that thinks it’s funny to post “so you take a slab of meat and fry it up.....” that shit isn’t funny to me at all. If you want to make fun of or poke at someone for being vegan , go elsewhere. If there wasn’t a screen here I’d flick your nose so hard it would penetrate your smooth brain.


^-^ anyways k thanks bye.

Edited by DaddysMonkey
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I'm faaaaaar from being a vegan and a good number of the vegan-friendly recipes I know are, unfortunately, salads. ><

I had this salad at a friend's house once and had to know how she made it because it's such a summer nom.



- 1 half med Red Onion

- 1 ripe Avocado

- 1 mostly ripe large (vine or heirloom are best) Tomato

- 1 Cucumber

- 1/4 Cup quality Olive Oil

- Salt

- Pepper



  1. Wash everything.
  2. OPTIONAL: Peel cucumber, split in half, and use a spoon to scrape out the seeds. Good to do particularly if the seeds are large.
  3. Slice/cut everything into chunks, about the size of your thumb digit. Keep ingredients separate.
  4. Soak red onion in a bowl of cold water for about 10mins. (This will take the acidic 'bite' out of it that sometimes burns your mouth/tummy.)
  5. Drain red onion and now mix all cut up ingredients together!
  6. Add olive oil, salt, and pepper to taste.
  7. NOM
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Chiming in to say YAY! I have been eating less and less meat over the years. Really excited to have more recipes to try out :) 

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Mommy and I are not vegans ourselves, but she DOES have an incredible cookbook collection, and this one in particular has been a perennial favorite for AMAZING vegan recipes: Afro-Vegan, by Bryant Terry: https://www.penguinrandomhouse.com/books/225436/afro-vegan-by-bryant-terry/ (SFW)

Just stellar, often-unexpected (to a white American palette) combinations of veggie goodness. And such a helpful resource for using up veggies we have lying around cuz of that! Not every recipe is a winner, but the ones that are are SERIOUSLY some of our favorite recipes, vegan-or-not.

Also, I just wanted to chime in -- for those in Western Washington, one of the top 3 restaurants I ALWAYS recommend to people when they visit Seattle is a vegan Vietnamese buffet and restaurant (that also does INCREDIBLE activism work with immigrants, the homeless, and addicts in Seattle's International District), Chu Minh Tofu: https://www.grubhub.com/restaurant/chu-minh-tofu--vegetarian-deli-1043-s-jackson-st-seattle/335677 (SFW). I'm drooling just thinking about a spicy tofu banh mi from there right nowwwwwwwww  :heart:

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Guest Sawyer

I'm vegetarian.  But I cook vegan recipes all the time.  I'm always looking for new dishes to try.  I make a lot of things from a book called "But I could Never Go Vegan!" by Kristy Turner.  There are some really good things in there as well as info on dos and don'ts.  I also like the meat substitutes that are in it.

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Guest Teasing Tink
I'm with you -- pesto is fuckin amazing. I don't even miss the cheese because the oil is also a fat and seems to add a lot of flavor. I've tried making it without oil to lower the fat -- not so good lol. I used to make rice bowls with pesto for awhile. Homemade hummus is also great with those.
Okay, I have a lot of recipes to share but I'm not sure if anyone else will like them since everyone's taste buds are different. Also, all my recipes are gluten-free as well since I avoid that but you can tweak these however you like. So here goes.
This is just what I've been eating for dinner lately. I tend to eat the same thing for a month then get bored and need to find/come up with something new. Also, it involves lettuce! lol So in honor of the title of the thread:
Hydroponic Lettuce Wraps with Rice Filling (basically this is like stuffed peppers but with lettuce instead of peppers)
[Note: You can use any type of leafy greens, this is just what I use.]
-I steam a cup of jasmine rice (it's the only kind of rice I'll eat because it just tastes so much better, in my opinion).
-Meanwhile, I heat up some chopped onions and sliced mushrooms (any kind) in a pan. I season them with salt and cayenne pepper. You can add whatever seasonings you like, this is just what I like.
-After those are well cooked, I add a little bit of tomato sauce (not a whole jar, just a little bit -- you don't want it to drown in the tomato sauce because I feel like the rest of the flavors get lost if you do. So maybe like.. 1/2 cup sauce?).
-Then you're going to add either half of the rice you made to the pan or all of it (depending on how much mushrooms/onions you made). Make sure the rice gets well coated in the sauce and everything is well mixed. Take it off the heat.
-Then I add fresh chopped tomato to the pan (I don't like the taste of cooked tomato for some reason, so I add in fresh) and sliced black olives (though it also tastes really good without the olives). 
-Get your leaves prepared on a plate and serve the rice filling on the leaves. Top it with some avocado if you wish. I usually add some more salt at the end too. And that's it. Simple, but surprisingly delicious (imho).
Next up is what I call Pizza Salad (I'm obsessed with pizza so always trying to recreate these flavors). It's for when you're basically too lazy to make pizza crust lol. I came up with this recipe after I discovered that a salad pizza I made tasted better cold to me. Maybe this is semi-weird but, here it is:
Pizza Salad
-Put baby spinach in a big salad bowl.
-Add chopped tomatoes, chopped onions (red, white or yellow), sliced black olives, 1 avocado and one squeeze from a quarter of a lemon.
-Season these with salt, cayenne pepper (only if you wish) and lots of oregano (I use dried). 
-Then you're going to add about 3-4 tablespoons of tomato sauce (this is basically the dressing). Not too much because once again, if it's drowning in tomato sauce, the flavors of the veggies will get lost and it won't be nearly as good (trust me, it doesn't need that much).
-Mix it all up, add extra salt if desired and enjoy. 

This is another lettuce wrap recipe but you can use whatever (I usually use romaine lettuce for this). It's a recipe for people who really like guacamole. If you're a guac snob like me, then you'll only settle for quality. This is my favorite guac recipe that's used at some popular Mexican restaurant (it doesn't have lemon/lime juice in it):


Guacamole & Bean Wraps
[You can use a mortar and pestle for this or a blender.]
-Take 1 jalapeno (Note: red jalapenos and red peppers in general are easier to digest than green ones because they're ripe and green ones are not so if you have trouble digesting these, that could be why. Also, the smaller jalapenos are hotter than the bigger ones). Deseed and mince one jalapeno.
-Chop up a 1/4 cup white onion.
-Chop 1 tablespoon of fresh cilantro.
-Add these to your blender or mortar (however you're doing it) and crush them into a paste (this is where the flavor is).
-Next, add either 1 giant avocado or 2 small avocados. Mix everything together. 
-Lastly, add some chopped tomato and salt the tomatoes. Then mix, and you're done with the guacamole.
-Then I use black beans (you can use any type, I suppose) and I smash them and season them with oil, chili powder, salt. Whatever you want. Mix it together. 
-Spoon the bean mixture onto your leaves first, followed by a generous amount of the guacamole all the way on top. Then eat. 
Next we have what I call a lazy potato lasagna since I'm obsessed with lasagna as well lol. My brother loves it and calls it spaghetti. No idea why lol. 
Potato Lasagna
-Slice up a few gold potatoes (depending on how much you want to make) and steam these (they come out creamier this way). 
-Meanwhile, cook some add ons if you wish like onions, mushrooms, whatever in a pan. I can't remember what I add now since it's been awhile since I've made this. I think I add onions, mushrooms and fresh tomatoes. But you can add whatever you like.
Using a high speed blender, you're going to make your Vegan Ricotta Cheese:
-You can use cashews or whatever nuts for this, but I use raw almonds. Soaking them in water over night helps but you can do whatever. It's 2 cups of almonds and 1 cup of water. Add 3-4 cloves of garlic (I crush them first), juice from 1 whole lemon, 1 tbsp. nutritional yeast, you can add 1/2 cup fresh basil to this if you have it or just Italian seasoning (I don't always do this), salt to taste. Then blend it until it's smooth.
-After your potatoes are done, add your toppings, your cheese and your choice of tomato sauce. I think I add 1 jar of tomato sauce to this but it depends how many potatoes you made. Just add however much you like and mix the entire thing together and serve. No heating up necessary since the hot potatoes warms the sauce. Also, I'm lazy lol. 
*An alternative version of this is serving everything over spaghetti squash rather than  potatoes which is also excellent, in my opinion. Just don't add too much tomato sauce to it because it tastes better that way, imo (with the spaghetti squash). Just a bit. :) Omg, so good. :) You could also serve this over any pasta, of course.
Now I'll share my favorite Vegan Spaghetti and Meatballs recipe:
So I use this recipe for the meatballs except for the breadcrumbs, I just use almond flour which works well. And instead of 1/4 cup fresh parsley, I use fresh oregano since I wasn't a fan of the fresh parsley in this but fresh oregano makes it SO good, in my opinion. Just don't put 1/4 cup of it because that's too much/overpowering. Do about half that. A little goes a long way. Alternatively, I suppose you could also use fresh basil but I haven't personally tried that, I just think the fresh oregano takes it to a whole other level, but it depends what you like.
If you're gluten-free, just use some gluten-free spaghetti noodles..though you could also serve this over spaghetti squash or zoodles and it would be amazing. I use brown rice spaghetti pasta beacuse I like that. And add your sauce of course. It's so good.
These are my favorite vegan appetizers/snacks recipes:
These are Deviled Potato Bites. They're just as good as deviled eggs, in my opinion:
Potato Bruschetta:
Chickpea Nuggies (I use almond flour for the breadcrumbs but you can do whatever.) Chickpeas are also great for making mock chicken salad:
Some of my favorite vegan desserts?
So I'm obsessed with Apple Cider Doughnuts and these are awesome. I make them with apple butter. This recipe is also gluten-free but you can make it however:
And, if you like carrot cake, but don't feel like making a whole carrot cake, these taste exactly like carrot cake to me:
Vegan Carrot Cake Bites:
*Changes I make: You can probably make these with dried figs instead of dates and it would work just as well but I haven't tried that. I think I add extra nutmeg to this and since these weren't sweet enough on their own for me, I add a good amount of raw honey to it. I know honey technically isn't vegan but it's something I consume regularly for the benefits (sue me). You can add a vegan sweetener of your choice but in my opinion, it does need the extra sweetness (unless you like it just fine as is) so find one you like and add it to taste. After that, this recipe is perfect and tastes just like carrot cake, in my opinion. They're addictive.
Edited by Teasing Tink
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The viral TikTok Feta pasta !


Again , substitute normal Feta for whatever vegan brand you like. I use violife: https://violifefoods.com/us/our-products/



Set oven to 400 degrees Fahrenheit.


While the oven is pre heating , prep !


-Peel a head of garlic. (A lot of my recipes call for garlic , I’m a garlic freak.)

- Take about a half pound container (or freshly picked or market bought) of tomatoes , wash them.

-Place a light amount of olive oil in a baking pan.

-Place two feta blocks in the baking pan.

-Dump tomatoes and garlic in pan.

-Season with herbs (I just use Italian herb mix)

-Bake for 20-30 minutes.

-While the feta mix is baking , boil your pasta. (Pasta type doesn’t matter)

-Once your pasta is boiled , drain it and dump those bad boy noodles into your baking pan.

-Mix ingredients thoroughly.

-Enjoy !

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@Teasking Tink


I’m definitely going to try to make my own ricotta! That sounds like a fun activity and you get yummy cheese out of it.

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Not a lot of people know it by looking at me , but I’m part Mexican. You know what that means ? I grew up on a lot of authentic cuisine that my abuelo would make for myself and sister. Very traditional stuff that I can’t eat (abuelo loved his pickled pigs feet.... *barf*)


Mexican street food was huge at our grandparents house , grandpa was a cheap man.... LOL.


“We aren’t paying for elotes I’ll make that shit at home for the cheap , we grow corn at home pollito let’s go.”


Elotes will change your life if you’ve never had it , so simple and so good.


Again , use the violife brand Parmesan. I use best food vegan Mayo for this recipe.




-Grill your corn. If you don’t have a grill , you can just torch it , or cook it in your oven or steam it. Just cook the corn somehow ^-^


-Lightly coat the cooked corn in Mayo. LIGHTLY. You don’t want to swallow globs of Mayo .... I mean unless you do want to... I just don’t know if we can be friends if that’s the case..


-Sprinkle Parmesan cheese all over the corn. (Tradition calls for cojita cheese , but I’ve yet to find a vegan version so Parmesan works well)


-Sprinkle whatever spice you like on as well. Traditional is usually some cayenne, or paprika. If you like lime , try Tajin out. I love Tajin on my elotes.


-Optional , some people really hate cilantro. Sprinkle some cilantro on top.


Enjoy !

Edited by DaddysMonkey
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Rice bowl !


This one is pretty open to interpretation, I know people are picky with the sauces they use. This recipe is pretty generic , and you can switch out any veggies you like. Most of the identified flavors will come with the sauce you chose , whether that be an orange chicken sauce , teriyaki sauce , Kung pao sauce ect. You can even make your own marinade or sauce. I work a lot of hours , so buying a bottled sauce makes my life a lot fucking easier than making a fresh sauce after work. Whatever floats your boat guys.


The most important ingredient in this dish is the soy curls :




Firstly , get the curls ready.


- Fill a big bowl up with warm water.

- Completely submerge the curls in the water.

- Let them soak while you prep everything else ~


- I have an old school rice cooker , just cook some rice. Korean / Japanese way : put rice in pot , stick finger in pot , fill with water to first knuckle , cook.




- As stated , pick whatever veggies you like.

- For this dish I usually use a disgusting amount of garlic , white onions , broccoli , yellow squash , and occasionally bell peppers.

- Cut all the ingredients into the same size cubes (diced) , except the garlic. You want the garlic to be minced as finely as possible.


- By now , your soy curls should be nice and plump. You want to strain them , and drain / squeeze as much of the water out of the curls as possible. They should feel buoyant and squishy.


- Heat sesame oil up in a pan , add the garlic and onion to really sweat them down till they’re translucent.

- Add broccoli to pan and cook down.

- Add yellow squash.


- Once the veggies are cooked a bit , make an open spot in the middle of the pan. Like .... move all the other shit to the outside of the pan.

- Pour a small amount of sesame oil in the middle of the pan and turn the heat up.

- Dump soy curls in the middle of the pan. Try your best to not mix the veggies in yet.

- You want the soy curls to get browned and slightly crispy.

- Once soy curls are browned , add whatever sauce you’ve chosen and dump it in. (I really like spicy sauces) Mix everything thoroughly.


Fill a bowl with rice , add ingredients on top. Now eat !


Something else I really love , is little salads you get with take out. You can never trust if they’re vegan though .... the dressing I mean. I go to the Korean market a lot , and I buy this sesame dressing for salad :




I fuckin NUT my pants over some lettuce and shredded carrot with that dressing slathered all over it.

Edited by DaddysMonkey
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