New at being began

[Brendasaidd]

Hey guys I just start to be a vegan and I want to know if you guys have a any yummy recipes for vegans.

[Paxiled]

There are quite a lot of cookbooks out there with vegan recipes.  Check out your local health food store if you still have one that has a books section, or just go to Barnes and Nobles' website and type in vegan cookbooks.  Lots and lots of them.

[gymdandee]

                                                           10 Quinoa Recipes

Quinoa Vegetable Paella
http://blog.fatfreevegan.com/2007/01/quinoa-vegetable-paella.html

Quinoa Cookies Recipe (With Video)
http://www.healthyveganrecipes.net/video/quinoa-cookies

Lemon-Coconut Quinoa with Ginger Hummus
http://eatdrinkbetter.com/2011/11/04/lemon-coconut-quinoa-with-ginger-hummus/

Acorn Squash Stuffed with Red Quinoa
http://www.glueandglitter.com/main/2011/02/15/acorn-squash-stuffed-with-red-quinoa/

Chard, Avocado, Asparagus Quinoa
http://www.fitsugar.com/Vegan-Avocado-Quinoa-Recipe-16105815

Vegetarian Quinoa Chili
http://www.twopeasandtheirpod.com/vegetarian-quinoa-chili/

Quinoa Black Bean Burrito Bowls
http://theshiksa.com/2012/05/01/quinoa-black-bean-burrito-bowls/

Simple Quinoa Salad Recipe
http://www.savvyvegetarian.com/vegetarian-recipes/quinoa-salad.php

Warm Quinoa Breakfast Cereal
http://www.thecleaneatingmama.com/2011/03/warm-quinoa-breakfast-cereal.html

Quinoa Loaf with Mushrooms and Peas
http://www.wholefoodsmarket.com/recipes/2672

Black Bean Sweet Potato Burgers
yields 12-14 burgers | vegetarian and vegan friendly
Ingredients
2 cans of black beans, lightly rinsed and drained
1 large sweet potato, cooked, skin removed
1/4 cup of red or white onions
1/2 cup quick-cooking oats
1 tablespoon dijon mustard
1 teaspoon of cumin
dash of cinnamon
1/4 teaspoon salt
1/4 teaspoon freshly grated ginger or ginger powder
Method | Preheat oven to 350 degrees F. In a large bowl, mash the black beans and sweet potato together with a whisk or fork. Then add remaining ingredients and stir until well combined using a large spoon. Spray a baking sheet with oil, then place 1/4-cup patties onto the sheet. Cook for 8 minutes on each side. Serve immediately with desired toppings. Store in refrigerator to keep fresh for a few days. Otherwise, freeze in a well-insulated container or freezer bag and reheat in the microwave or oven.
Serve these atop a bun or just as they are. I preferred stacked high with veggies, a swirl of ketchup and mustard, and a few slices of fresh jalapeno.
So how did it measure up? This variation definitely met my veggie burger standards. It was moist on the inside and slighlty firm on the outside, plenty flavorful, well-portioned, and just as satisfying if not more than a traditional beef or turkey burger. Plus, I loved that each patty (when made in a 14-count batch) came out to around 120 calories, 0.5 grams of fat, 22 grams of carbohydrates, 5 grams of fiber, and 7 grams of protein. These little burgers pack a mighty punch without an ounce of guilt!

Check the healthy cooking forum