High Carb Vegan Dish- Ideas Please

Okay, I have a bit of an odd request. A work colleague is running a marathon in Norway this upcoming weekend. He keeps talking about how is trying to eat lots of carbs this week in preparation. He is a vegan. I thought I would surprise him by bringing something in to help in his preparation.

Looking for a high carb vegan idea...can be a pasta dish, a snack of some kind..really open to any suggestions. I am a meat and cheese kinda person. I naturally think pasta for carbs but also think of things like baked ziti with lots of yummy cheese .

Thanks in advance to taking to the time to share any ideas!

Banana Oatmeal Cookies
makes about 24 cookies

2 cups oats
3/4 tsp. baking soda
1 tsp. cinnamon
4 medium overripe bananas
1/4 cup sunflower seeds
1/4 cup chopped dates

Preheat the oven to 350ºF. Line a baking sheet with parchment and spray with nonstick spray.

Use a good blender to blend the oats into fine flour. Pour the oat flour into a mixing bowl and add the baking soda and cinnamon.

Put the peeled, overripe bananas into the blender and blend until completely smooth. Add to the oat mixture along with the sunflower seeds and dates, and mix until well combined.

Use a 1-ounce cookie scoop to place spoonfuls of the cookie dough on the baking sheet.

Bake for 12 minutes. Cool cookies on a wire rack and store in an airtight container in the refrigerator.

Vegan Croissants
1 ¼ cups plain soy milk, warmed
2 ¼ tsp. active dry yeast
1 TB sugar
1 ¼ tsp. kosher salt
1 ½ cups all-purpose flour, plus more as needed
1 cup whole wheat flour (preferably graham flour)
¾ cup Earth Balance or other non-hydrogenated tub margarine, cold

Put the milk into a large mixing bowl, add the sugar and yeast and whisk to dissolve. Let the yeast mixture sit for a few minutes until foamy.

Mix together the flour, whole wheat flour, and salt. Add the flour mixture to the yeast mixture and stir until a sticky dough forms. Turn the dough out onto a liberally floured surface and knead for a few strokes, just long enough to form a smooth dough. Add flour as needed.

Roll the dough out with a floured rolling pin into a rectangle, about 9 x 14 inches.

Put the margarine between two sheets of wax paper and roll out into a 6 x 8 rectangle. Peel off the wax paper and place the margarine on the bottom half of the dough. Fold the bottom, sides, and top half over the margarine, encasing it completely. Sprinkle the dough with flour, cover with plastic or place in a plastic bag, and refrigerate for 45 minutes.

First turn: place the dough on a liberally floured work surface and roll out with a floured rolling pin using firm, smooth strokes. Roll out to 9 x 14, then fold the bottom and top halves in towards the center (like folding up a letter). Sprinkle with flour, cover with plastic again, and refrigerate for 45 minutes.

Second turn: repeat as above, refrigerating for 45 minutes.

Third turn: repeat as above, refrigerating for 45 minutes.

Shape the croissants: Line a baking sheet with parchment and spray with nonstick spray and set aside. Roll the dough out on a well-floured surface to about 10 x 20. Cut the rectangle in half lengthwise, then cut into eight squares. Cut each square in half diagonally to form 16 triangles.

Pull the top triangle point out a little to lengthen, then start at the bottom of the triangle and roll it up tightly. Tuck the tip under and curve the edges in a bit to form a croissant shape (I give each one a little squish at the end to help hold the shape). Repeat with the remaining croissants, placing them on the baking sheet about 2 inches apart. Spray the croissants with nonstick spray, cover lightly with plastic wrap, and let rise in a warm place for about 1 ½ hours, until light and puffy.

Meanwhile, preheat the oven to 425º.

Bake the croissants for 10 minutes, then reduce the heat to 375º and bake for an additional 10 minutes, until golden brown. Cool on a wire rack.

Petite Pasta Salad


One 7 oz. package tiny pasta stars or alphabet shapes
1 cup frozen corn
8 oz. sugar snap or snow peas, cut into bite-size pieces
One cucumber, peeled or not as desire, cut into bite-size pieces
One tomato, seeded and diced
½ a red or orange bell pepper, diced
One 2.25 oz. can sliced black olives, rinsed and drained
½ cup fresh cilantro, chopped
1 tablespoon fresh basil, chopped
2 tablespoons olive oil
1 to 2 tablespoons white wine vinegar, to taste
1 teaspoon white balsamic vinegar
Salt and white pepper, to taste

Bring a medium saucepan of water to a boil. Add the pasta and cook until just barely tender, about 2 to 3 minutes. During the last minute, add the frozen corn and chopped sugar snap or snow peas.

Drain the pasta, corn, and peas and rinse well with cold running water. Drain.

In a large mixing bowl, toss the pasta, corn, and peas with the rest of the vegetables and fresh herbs.

In a small bowl whisk together the olive oil, vinegars, salt, and white pepper. Pour over the pasta salad and toss together until well combined. Taste and adjust seasonings according to taste.

Vegan Glorified Rice
1 cup dry short grain white rice
One 20 oz. can crushed pineapple, well drained
½ cup + 4 tablespoons sugar
One 12.3 oz. pkg. firm silken tofu
2 tablespoons fresh lemon juice
1 pint fresh strawberries, sliced

Cook the white rice according to package directions. While the rice is still hot, place the rice in a large mixing bowl and stir in the crushed pineapple and ½ cup sugar. Let the mixture rest at room temperature for one hour to cool. Cover and refrigerate until cold.

Place the silken tofu, 4 tablespoons sugar, and lemon juice in a Vita-Mix or other blender. Blend until completely smooth. Fold the blended tofu into the rice mixture, breaking apart any clumps of rice with a wooden spoon.

Honeybee No-Bakes
1 ½ cups oat bran
1 cup very finely shredded coconut flakes (sweetened or
unsweetened, your choice)
1/8 cup cocoa or carob powder, plus extra for decorating
1 TB vanilla extract
¼ cup almond butter
½ cup “Just Like Honey” or agave nectar
Sliced almonds

For this recipe the coconut flakes should be very small -- just a bit larger than the oat bran flakes. If they are too big, pulse them down to size in a food processor fitted with the metal S blade.

Line a baking sheet with parchment paper and spray with nonstick spray. Set aside.

In a large mixing bowl, combine the oat bran, coconut, 1/8 cup cocoa or carob powder, vanilla, almond butter, and liquid sweetener. Knead well with your hands until the mixture holds together well.

Pinch off bits of dough (about 2 tsp.), roll them into ovals and place them on the baking sheet. Dip your fingers into a bowl of water if necessary to keep the dough from sticking.

Dip a toothpick into cocoa or carob powder and press two or three lines into the top of each “honeybee” to create stripes. Gently insert an almond slice into each side to resemble wings.

 

http://www.simpleveganrecipes.co.uk/
http://shmooedfood.blogspot.com/
http://www.veganfamily.co.uk/kitchen.html

High carby things: Pasta, Breads, White Rice, Sugar, Potatoes , Couscous

Things that are high fiber: Bulgar, Kasha, Oats, Barley, Sweet Potatoes, Quiona
 

Hmm.... a restaurant I worked in made an AWESOME "cous cous" (they actually used bulgar wheat). Here were the ingredients, but you would have to experiment with the amounts. It's great served hot, room temp, or cold, so it's really versatile, and would be high in carbs.

bulgar wheat
EV olive oil
lemon juice
cherry tomatoes, halved
radishes, halves
golden raisins
macadamia nuts (halves or whole)
scallions (green onion tops)
fresh mint leaves, chopped
fresh basil leaves, chopped
sea salt to taste

I could've eaten this every single day, all day long!  Basically, you could just experiment with different nuts and dried fruit and things, just sub what you have around.

Thank you all for the ideas...I knew I could count on you!!

The banana cookies sound very nice. May try that the next time I have super ripe bananas. Thanks!

Thanks again for your help, I went with the banana cookies in the end and they were a huge hit. I will keep the other suggestions on hand for the next time!