Few things put me in the mood to cook seasonally more than the new chill in autumn air, and today definitely took me there. Here are my modifications to Roasted Pumpkin Soup from the Oct 2009 Martha Stewart Living. And feel free to make your own modifications, too! This soup is savory, but it definitely has a special sweet undertone from the squash. I feel so autumny!
2 and 3/4 lbs. butternut squash, peeled, halved, and seeded (Martha's recipe said you could alternatively use the same amount of sugar pumpkins. I haven't tried that.)
1 large onion, peeled and quartered
1 oz. dried porcini mushrooms (note that Martha's recipe was for 2 shiitake mushrooms and 2 more cups of water...I haven't tried that way, but you can if you don't have or want to get dried porcinis)
2 cups boiling water
1 garlic clove, peeled
1/2 c. extra-virgin olive oil
2 t. salt
freshly ground black pepper
3 cups vegetable stock (I used 2 cups vegetable stock plus 1 cup of frozen tomato water I'd saved from another time when I'd reconstituted sun-dried tomatoes.)
Preheat the oven to 450 degrees. Cut the squash into 2-inch pieces. Put the olive oil and salt in a rimmed baking sheet, and toss the squash, onion, and garlic in it. (Martha's recipe had the 2 fresh mushrooms mentioned above included in the toss.) Spread the coated vegetables into a single layer, and roast them 15 minutes in the oven. (I noticed that the olive oil started bubbling and boiling.) Remove from the oven, toss the vegetables, and roast another 15 minutes or until the squash can be pierced with a fork.
While the vegetables are roasting, reconstitute the mushrooms in 2 cups boiling water. This can be cooling while the vegetables are roasting.
Working in batches, put vegetables in a blender with the stock, mushrooms, and mushroom water. Purée, and move the soup to a soup pot. Warm through, and serve with freshly ground black pepper.
Showing posts with label main dish. Show all posts
Showing posts with label main dish. Show all posts
Wednesday, November 18, 2009
Wednesday, July 1, 2009
Summer Orzo Salad
This is my version of "Herb Orzo Salad with Feta and Cucumbers" from an article in The Commercial Appeal last month. It's perfect for picnics or for summer evenings when you don't want to eat anything heavy. You could serve it as a side dish or put it over a bed of lettuce for an elegant main dish.
1 lb. dry orzo (Orzo is rice-shaped pasta. It nearly triples in size when cooked.)
1 4-oz. log goat cheese (Vegetarians should be sure to check cheeses to make sure they are not made with rennet or animal-derived enzymes.)
1 pint (or more, to taste) grape tomatoes, halved (Or you can quarter the larger cherry tomatoes.)
1 large cucumber (or more, to taste), peeled and chopped
1/4 cup dried parsley (or 1 cup fresh parsley, chopped)
1/4 tsp. dried thyme (or 2-3 sprigs of fresh thyme, chopped)
1 Tbsp. dried oregano (or 1/4 c. chopped fresh oregano)
1 c. (or to taste) balsamic vinaigrette (I used Newman's Own Light.) or other Italian-style dressing of choice
salt and freshly ground black pepper, to taste
Cook the orzo according to package directions. Rinse under cold water to cool the orzo, then set it aside to dry. (I stirred this occasionally to expose new surfaces to the air.)
Mix everything except the goat cheese together, and refrigerate for at least 1 hour. Crumble the goat cheese over the salad, and mix it in. Serve immediately, or store in refrigerator until needed.
1 lb. dry orzo (Orzo is rice-shaped pasta. It nearly triples in size when cooked.)
1 4-oz. log goat cheese (Vegetarians should be sure to check cheeses to make sure they are not made with rennet or animal-derived enzymes.)
1 pint (or more, to taste) grape tomatoes, halved (Or you can quarter the larger cherry tomatoes.)
1 large cucumber (or more, to taste), peeled and chopped
1/4 cup dried parsley (or 1 cup fresh parsley, chopped)
1/4 tsp. dried thyme (or 2-3 sprigs of fresh thyme, chopped)
1 Tbsp. dried oregano (or 1/4 c. chopped fresh oregano)
1 c. (or to taste) balsamic vinaigrette (I used Newman's Own Light.) or other Italian-style dressing of choice
salt and freshly ground black pepper, to taste
Cook the orzo according to package directions. Rinse under cold water to cool the orzo, then set it aside to dry. (I stirred this occasionally to expose new surfaces to the air.)
Mix everything except the goat cheese together, and refrigerate for at least 1 hour. Crumble the goat cheese over the salad, and mix it in. Serve immediately, or store in refrigerator until needed.
Monday, February 16, 2009
Granny's Potato Soup
My Granny was a no-nonsense kinda lady, and I totally loved that about her. I still adore thinking about it. This is her potato soup recipe, and it's no-nonsense. I hope you think it's as fun and easy as I do.
celery - washed and chopped - use whatever amount is right for you
onion - peeled and chopped - use whatever amount is right for you
potatoes - peeled and chopped - use whatever amount is right for you (Granny was so no-nonsense that she just used a bag of Ore-Ida frozen potatoes most of the time.)
garlic - peeled and minced - use whatever amount is right for you
salt and pepper, to taste
water
Naturally, most of us will want the potato to be the dominant ingredient and everything else is just seasoning. So, you put whatever combination of the above vegetables that you like (I usually use about 3 potatoes, 1/2 onion, 3 celery stalks, and 2 cloves of garlic. This serves about 4.) into a pot large enough to accommodate them. You cover them with water. You start boiling the water. Let it boil until the potatoes are kind of falling apart and making a sort of thick, starchy broth. Add salt and pepper, to taste. Add more water if you find you've let it boil down to be too thick, unless thick is what you like. (I usually find mine has gotten too thick and simply add water to the right consistency. Works like a charm.)
It's hard to believe that's all there is to it or that something that simple or that vegan could actually be delicious. But Granny was no vegan, believe me. She just liked simple food that was also good. Give it a whirl! If it does not taste right, it's only because the ratio of the ingredients is not right for you. Adjust, adjust, adjust. It CAN be right with just these ingredients, I promise!
celery - washed and chopped - use whatever amount is right for you
onion - peeled and chopped - use whatever amount is right for you
potatoes - peeled and chopped - use whatever amount is right for you (Granny was so no-nonsense that she just used a bag of Ore-Ida frozen potatoes most of the time.)
garlic - peeled and minced - use whatever amount is right for you
salt and pepper, to taste
water
Naturally, most of us will want the potato to be the dominant ingredient and everything else is just seasoning. So, you put whatever combination of the above vegetables that you like (I usually use about 3 potatoes, 1/2 onion, 3 celery stalks, and 2 cloves of garlic. This serves about 4.) into a pot large enough to accommodate them. You cover them with water. You start boiling the water. Let it boil until the potatoes are kind of falling apart and making a sort of thick, starchy broth. Add salt and pepper, to taste. Add more water if you find you've let it boil down to be too thick, unless thick is what you like. (I usually find mine has gotten too thick and simply add water to the right consistency. Works like a charm.)
It's hard to believe that's all there is to it or that something that simple or that vegan could actually be delicious. But Granny was no vegan, believe me. She just liked simple food that was also good. Give it a whirl! If it does not taste right, it's only because the ratio of the ingredients is not right for you. Adjust, adjust, adjust. It CAN be right with just these ingredients, I promise!
Fried Rice
Last night I made some delicious fried rice, and really, I was just winging it. It turned out GREAT! I served it with all-natural vegetarian spring rolls that I got from the freezer section of the grocery store. There's a lot of room to improvise and stylize with fried rice. Here's basically what I did:
3 c. cooked white rice (You need to cook the rice in advance and let it sit in the fridge for a while. For whatever reason, fried rice is not right with just-cooked warm rice.)
1 egg
1 T. plus 3 T. canola oil
1/4 t. crushed red pepper
1 cup frozen or fresh broccoli pieces
1 large carrot, peeled, cut in half length-wise, then sliced into half-moons
1/2 small onion, chopped
1-inch piece of fresh ginger, peeled and minced
1 clove garlic, peeled and minced
1/4 t. celery seeds
5 or 6 large leaves of kale, washed, large stems removed, cut into ribbons
1 T. sesame seeds
soy sauce, to taste (I'd say at LEAST 1/2 cup. You could also use tamari or shoyu instead.)
salt, to taste
Heat 1 T. canola oil over medium-high heat in a small non-stick skillet. Beat the egg, then pour it into the hot oil. Cook it scrambled, busting it into small pieces while it's cooking. Once it is quite done, remove from the heat and set aside.
Heat 3 T. canola oil and crushed red pepper over medium high heat in a large deep-sided skillet. When it is nice and hot, add the broccoli and carrot, and stir them quickly while they cook. If using frozen broccoli pieces, take care, because the water from the frozen broccoli will cause the hot oil to spit and splatter. After you've cooked them for a couple of minutes at most, add the onion, garlic, celery seeds, and ginger. Stir them in the hot oil until they're cooked the way you want them. Add kale and sesame seeds. Stir-fry until the kale is just wilted. Stir in the cooked egg pieces. Add the rice, ensuring any clumps are busted up to individual grains. (NOTE: You may have to add more oil here, too, if things are sticking. You may have to turn the heat up or down. You be the judge.) Begin adding soy sauce (or tamari or shoyu) as you stir-fry everything. You want at least enough to color all the rice brown, but add more if you like more. When it looks done, taste for salt. Add whatever amount of salt you like, and you're all set! Enjoy! (This served about 3.)
There are lots of other things you could stir-fry into this: celery, scallions, snow peas, baby corn, water chestnuts, tofu, mushrooms...these are just a few ideas that would be great! Omit the egg to make this vegan. Have fun!
3 c. cooked white rice (You need to cook the rice in advance and let it sit in the fridge for a while. For whatever reason, fried rice is not right with just-cooked warm rice.)
1 egg
1 T. plus 3 T. canola oil
1/4 t. crushed red pepper
1 cup frozen or fresh broccoli pieces
1 large carrot, peeled, cut in half length-wise, then sliced into half-moons
1/2 small onion, chopped
1-inch piece of fresh ginger, peeled and minced
1 clove garlic, peeled and minced
1/4 t. celery seeds
5 or 6 large leaves of kale, washed, large stems removed, cut into ribbons
1 T. sesame seeds
soy sauce, to taste (I'd say at LEAST 1/2 cup. You could also use tamari or shoyu instead.)
salt, to taste
Heat 1 T. canola oil over medium-high heat in a small non-stick skillet. Beat the egg, then pour it into the hot oil. Cook it scrambled, busting it into small pieces while it's cooking. Once it is quite done, remove from the heat and set aside.
Heat 3 T. canola oil and crushed red pepper over medium high heat in a large deep-sided skillet. When it is nice and hot, add the broccoli and carrot, and stir them quickly while they cook. If using frozen broccoli pieces, take care, because the water from the frozen broccoli will cause the hot oil to spit and splatter. After you've cooked them for a couple of minutes at most, add the onion, garlic, celery seeds, and ginger. Stir them in the hot oil until they're cooked the way you want them. Add kale and sesame seeds. Stir-fry until the kale is just wilted. Stir in the cooked egg pieces. Add the rice, ensuring any clumps are busted up to individual grains. (NOTE: You may have to add more oil here, too, if things are sticking. You may have to turn the heat up or down. You be the judge.) Begin adding soy sauce (or tamari or shoyu) as you stir-fry everything. You want at least enough to color all the rice brown, but add more if you like more. When it looks done, taste for salt. Add whatever amount of salt you like, and you're all set! Enjoy! (This served about 3.)
There are lots of other things you could stir-fry into this: celery, scallions, snow peas, baby corn, water chestnuts, tofu, mushrooms...these are just a few ideas that would be great! Omit the egg to make this vegan. Have fun!
Friday, February 13, 2009
Gnocchi with Goat Cheese-Pesto Sauce
Gnocchi is an Italian dumpling and is pronounced "NO-key". I made this recipe for the first time last night, and it was delicious! I saw a different recipe online yesterday for gnocchi, and it inspired me to create this recipe. I hope you like it! I served it with sautéed kale (Yes, I love kale. It's the only thing coming out of the garden at this time of year, too!), crusty white bread, and white wine. Any variation of white beans would have been perfect with it, too.
1 lb. gnocchi - You can make this homemade (I used the recipe for potato gnocchi from PeTA's The Compassionate Cook cookbook.), use frozen gnocchi, or use purchased fresh gnocchi.
2 T. extra-virgin olive oil
2 cloves garlic, minced
4 oz. goat cheese
1/3 c. water
2 T. pesto (You can use purchased prepared pesto. I used homemade.)
salt and pepper to taste
1 large Roma tomato, chopped
Prepare the gnocchi according to the recipe or package directions. While the gnocchi are boiling, sauté the minced garlic in 1 T. of the olive oil over medium-low heat. When you begin to smell the garlic (after about 1 minute), add the goat cheese and water. Stir constantly until you have a smooth sauce. Stir in the pesto, the remaining 1 T. olive oil, and salt and pepper to taste.
When the gnocchi are finished, toss the warm dumplings in the sauce to coat them, then top with chopped fresh tomato. Enjoy!
1 lb. gnocchi - You can make this homemade (I used the recipe for potato gnocchi from PeTA's The Compassionate Cook cookbook.), use frozen gnocchi, or use purchased fresh gnocchi.
2 T. extra-virgin olive oil
2 cloves garlic, minced
4 oz. goat cheese
1/3 c. water
2 T. pesto (You can use purchased prepared pesto. I used homemade.)
salt and pepper to taste
1 large Roma tomato, chopped
Prepare the gnocchi according to the recipe or package directions. While the gnocchi are boiling, sauté the minced garlic in 1 T. of the olive oil over medium-low heat. When you begin to smell the garlic (after about 1 minute), add the goat cheese and water. Stir constantly until you have a smooth sauce. Stir in the pesto, the remaining 1 T. olive oil, and salt and pepper to taste.
When the gnocchi are finished, toss the warm dumplings in the sauce to coat them, then top with chopped fresh tomato. Enjoy!
Saturday, January 31, 2009
Pasta and Potato Vegetable Soup
This is my version of a recipe I believe I got from "Vegetarian Times" several years ago. Perfect for the weather we've been having lately!
1 small onion, diced
1/3 - 1/2 c. chopped celery
1 medium carrot, peeled and diced
1 T. extra virgin olive oil
1/4 c. dry red wine
2 cloves garlic, minced
1 15-oz. can diced tomatoes with juice
1 T. dried parsley (or 1/3 c. chopped fresh parsley)
1 T. dried basil
1/2 t. dried oregano
1/2 t. salt
8 cups vegetable broth, water, or any combination of the two
1 medium potato, peeled and diced
3/4 c. dried pasta (macaroni, penne, or something like that)
1 15-oz. can garbanzo beans, rinsed and drained
freshly ground black pepper, to taste
In a large soup pot, sauté onion, celery, and carrot in olive oil and wine over medium-high heat until onion is transparent. Add garlic, sauté another minute. Add tomatoes, herbs, salt, and water or broth, and bring to a boil. Add beans, pasta, and potatoes, and cook at a low boil until vegetables are soft, potatoes are fork-tender, and pasta is cooked. Adjust seasonings to taste.
1 small onion, diced
1/3 - 1/2 c. chopped celery
1 medium carrot, peeled and diced
1 T. extra virgin olive oil
1/4 c. dry red wine
2 cloves garlic, minced
1 15-oz. can diced tomatoes with juice
1 T. dried parsley (or 1/3 c. chopped fresh parsley)
1 T. dried basil
1/2 t. dried oregano
1/2 t. salt
8 cups vegetable broth, water, or any combination of the two
1 medium potato, peeled and diced
3/4 c. dried pasta (macaroni, penne, or something like that)
1 15-oz. can garbanzo beans, rinsed and drained
freshly ground black pepper, to taste
In a large soup pot, sauté onion, celery, and carrot in olive oil and wine over medium-high heat until onion is transparent. Add garlic, sauté another minute. Add tomatoes, herbs, salt, and water or broth, and bring to a boil. Add beans, pasta, and potatoes, and cook at a low boil until vegetables are soft, potatoes are fork-tender, and pasta is cooked. Adjust seasonings to taste.
Tuesday, June 17, 2008
Roasted Cauliflower Pizza
I know this is a little unconventional, and I admit that I was skeptical when I first saw it. But it was so vegan and coming from a magazine and article that were not catering to vegetarians, much less vegans, so I figured it must be good. I mean, they expected regular omnivores to try it and like it. And it IS good! It’s good right out of the oven, but I thought it was even better after being in the fridge overnight. Your call.
The original recipe is from Country Living magazine.
4 cups finely chopped cauliflower florets (This is about one head, and the finely chopping of the head into florets is the most tedious part of the recipe.)
¼ c. extra-virgin olive oil
1 ½ t. salt
½ t. freshly ground black pepper
¼ c. bread crumbs
1 recipe vegan pizza dough, enough for one 14-inch or 15-inch round pizza (If you don’t have a recipe you like, I highly recommend the pizza crust alternative recipe in Fields of Greens by Annie Somerville. I omit the rye flour from her recipe.)
Toss the cauliflower with the olive oil, salt, and black pepper. Roast the cauliflower mixture in a baking pan in a 400-degree oven until tender, about 20 minutes. Remove the cauliflower from the oven, and increase the oven temperature to 500 degrees.
Using a rolling pin, roll out the pizza dough on a lightly floured surface to a 14- or 15-inch circle. Transfer the rolled dough to a pizza pan. Top the dough with the roasted cauliflower, then sprinkle the breadcrumbs over the cauliflower. Bake the pizza until the dough is golden and crispy, about 12 – 15 minutes. The tips of the cauliflower will brown.
The original recipe is from Country Living magazine.
4 cups finely chopped cauliflower florets (This is about one head, and the finely chopping of the head into florets is the most tedious part of the recipe.)
¼ c. extra-virgin olive oil
1 ½ t. salt
½ t. freshly ground black pepper
¼ c. bread crumbs
1 recipe vegan pizza dough, enough for one 14-inch or 15-inch round pizza (If you don’t have a recipe you like, I highly recommend the pizza crust alternative recipe in Fields of Greens by Annie Somerville. I omit the rye flour from her recipe.)
Toss the cauliflower with the olive oil, salt, and black pepper. Roast the cauliflower mixture in a baking pan in a 400-degree oven until tender, about 20 minutes. Remove the cauliflower from the oven, and increase the oven temperature to 500 degrees.
Using a rolling pin, roll out the pizza dough on a lightly floured surface to a 14- or 15-inch circle. Transfer the rolled dough to a pizza pan. Top the dough with the roasted cauliflower, then sprinkle the breadcrumbs over the cauliflower. Bake the pizza until the dough is golden and crispy, about 12 – 15 minutes. The tips of the cauliflower will brown.
Mushroom Risotto
This is my adapted version of a recipe from Martha Stewart's Living magazine. It's an elegant, impressive dish that would be perfect for a romantic dinner or an intimate dinner party. It would do well served with a romaine salad, crusty European bread, and a bottle of wine.
1/2 c. walnuts or pine nuts (I like the pine nuts, but they can be pricey.)
1/2 c. fresh basil - Dried herbs will not work for this recipe.
1/2 c. fresh parsley - Dried herbs will not work for this recipe. You can omit the parsley and use 1 full c. of fresh basil instead.
1 clove garlic, peeled
1/4 t. salt
freshly ground pepper, to taste
1/4 c. and 2 T. extra-virgin olive oil
2 cups arborio rice - This is an expensive rice, but it cooks to a creamy risotto. It is the traditional risotto rice.
1/2 oz. dried porcini mushrooms
1/2 c. dry white wine, like Chardonnay
5 1/2 c. vegetable broth (I used vegetable boullion.)
1. Toast the nuts by placing them in a small, nonstick skillet over medium heat. They should be in a single layer. Shake the pan around while toasting to move the nuts across the surface and prevent burning. When you begin to smell the nuts (just a few minutes), they are ready. Remove them from the heat.
2. Make the pesto by first pulsing the nuts in a food processor until they are coarsely ground, then adding the herbs, garlic, salt, and pepper. Process until everything is ground. Pour the oil in while the machine is running until everything is puréed. Set aside.
3. Bring the rice, mushrooms, wine, and 2 c. of broth to a boil. Cook, stirring constantly, until liquid has been absorbed. This takes about 5 minutes. Reduce the heat to medium-high. Continue this cycle with 1/2 c. of broth at a time: add broth, cook and stir until the liquid is absorbed, add broth, cook and stir, etc. It will take 20 - 25 minutes to get all liquid absorbed. Once all liquid has been cooked in, remove the risotto from the heat. Stir about 1/2 of the pesto (more if you like) into the risotto, then serve the risotto immediately, topped with the remaining pesto.
1/2 c. walnuts or pine nuts (I like the pine nuts, but they can be pricey.)
1/2 c. fresh basil - Dried herbs will not work for this recipe.
1/2 c. fresh parsley - Dried herbs will not work for this recipe. You can omit the parsley and use 1 full c. of fresh basil instead.
1 clove garlic, peeled
1/4 t. salt
freshly ground pepper, to taste
1/4 c. and 2 T. extra-virgin olive oil
2 cups arborio rice - This is an expensive rice, but it cooks to a creamy risotto. It is the traditional risotto rice.
1/2 oz. dried porcini mushrooms
1/2 c. dry white wine, like Chardonnay
5 1/2 c. vegetable broth (I used vegetable boullion.)
1. Toast the nuts by placing them in a small, nonstick skillet over medium heat. They should be in a single layer. Shake the pan around while toasting to move the nuts across the surface and prevent burning. When you begin to smell the nuts (just a few minutes), they are ready. Remove them from the heat.
2. Make the pesto by first pulsing the nuts in a food processor until they are coarsely ground, then adding the herbs, garlic, salt, and pepper. Process until everything is ground. Pour the oil in while the machine is running until everything is puréed. Set aside.
3. Bring the rice, mushrooms, wine, and 2 c. of broth to a boil. Cook, stirring constantly, until liquid has been absorbed. This takes about 5 minutes. Reduce the heat to medium-high. Continue this cycle with 1/2 c. of broth at a time: add broth, cook and stir until the liquid is absorbed, add broth, cook and stir, etc. It will take 20 - 25 minutes to get all liquid absorbed. Once all liquid has been cooked in, remove the risotto from the heat. Stir about 1/2 of the pesto (more if you like) into the risotto, then serve the risotto immediately, topped with the remaining pesto.
Thursday, June 5, 2008
Tempeh Fajitas
Here is a vegan version of fajitas that even omnivores will love.
1 8-oz. package tempeh (I like LightLife's garden veggie tempeh.), sliced into fajita-sized slices
juice of 2 limes
1/2 t. chili powder
1/2 t. cumin
1/4 t. salt
1/2 onion, sliced
1 bell pepper, deseeded and deveined, sliced
3 t. canola oil plus 1 t. canola oil
flour tortillas (no lard ingredients)
fixin's (chopped tomato, salsa, pickled or fresh jalepenos, chopped green chiles, guacamole or avocados, chopped lettuce, pico de gallo etc.)
Mix the lime juice with the chili powder, cumin, and salt. You can also substitute the fajita-seasoning packet of your choice for the spices and salt. Marinate the tempeh slices in the lime juice mixture overnight.
Wrap the tortillas in aluminum foil and warm them in the oven on about 250 degrees while the fajitas are cooking.
In a non-stick pan, heat the 3 t. oil over medium-high heat. Put the tempeh slices in the oil, and let them fry in it until they have soaked up the oil. Add enough water to coat the bottom of the skillet, and let the tempeh soak that up, too. (It will also evaporate some.) Once the water is gone, add the remaining 1 t. oil, the onion, the bell pepper, and any leftover lime marinade. Sort of stir-fry everything together until the onion and bell pepper are cooked but still slightly crunchy. I have even been known to add one julienned carrot to the veggie mix here.
Once the veggies are cooked, load tempeh, veggies, and fixings onto the warmed tortillas, and enjoy!
1 8-oz. package tempeh (I like LightLife's garden veggie tempeh.), sliced into fajita-sized slices
juice of 2 limes
1/2 t. chili powder
1/2 t. cumin
1/4 t. salt
1/2 onion, sliced
1 bell pepper, deseeded and deveined, sliced
3 t. canola oil plus 1 t. canola oil
flour tortillas (no lard ingredients)
fixin's (chopped tomato, salsa, pickled or fresh jalepenos, chopped green chiles, guacamole or avocados, chopped lettuce, pico de gallo etc.)
Mix the lime juice with the chili powder, cumin, and salt. You can also substitute the fajita-seasoning packet of your choice for the spices and salt. Marinate the tempeh slices in the lime juice mixture overnight.
Wrap the tortillas in aluminum foil and warm them in the oven on about 250 degrees while the fajitas are cooking.
In a non-stick pan, heat the 3 t. oil over medium-high heat. Put the tempeh slices in the oil, and let them fry in it until they have soaked up the oil. Add enough water to coat the bottom of the skillet, and let the tempeh soak that up, too. (It will also evaporate some.) Once the water is gone, add the remaining 1 t. oil, the onion, the bell pepper, and any leftover lime marinade. Sort of stir-fry everything together until the onion and bell pepper are cooked but still slightly crunchy. I have even been known to add one julienned carrot to the veggie mix here.
Once the veggies are cooked, load tempeh, veggies, and fixings onto the warmed tortillas, and enjoy!
Aloo Gobi (Indian potatoes with cauliflower)
This is my version of the recipe in Madhu Gadia's New Indian Home Cooking. When I moved to Hot Springs, AR, there were NO Indian restaurants in town, and I was devastated. I decided it was time to learn to cook some Indian dishes to keep from going mad! Here is one I rely on.
1 medium head cauliflower, washed and chopped into florets, slightly larger than the 1-inch potato pieces
2 medium potatoes, peeled and chopped into 1-inch pieces
2 T. expeller-pressed canola oil
1/2 t. cumin seeds (not ground)
1 small onion, finely chopped
1 t. fresh ginger (not dried!), peeled and chopped
1/4 t. turmeric
1 t. salt
1/2 t. cayenne pepper (optional)
2 t. ground coriander seed
1/2 t. garam masala (Indian spice mix - McCormick makes a version)
1 T. chopped fresh cilantro
1 can chopped tomatoes
Heat oil in a nonstick skillet over medium-high heat. Add cumin seeds, and fry until they are golden brown (just a few seconds). Add the onion, and sauté until they are transparent (3-5 minutes). Add the potatoes, tomatoes (including juice), turmeric, salt, and cayenne (if using), and stir to combine. Cover with a lid, reduce heat, and simmer for about 5 minutes to give the potatoes a head start on the cauliflower.
Add the cauliflower and ginger to the pan, stir to coat everything again. Recover, and cook an additional 8 - 10 minutes, until the potatoes and cauliflower are both easy to pierce with a fork. Add the coriander and garam masala. Stir to combine.
Serve hot, garnished with cilantro.
1 medium head cauliflower, washed and chopped into florets, slightly larger than the 1-inch potato pieces
2 medium potatoes, peeled and chopped into 1-inch pieces
2 T. expeller-pressed canola oil
1/2 t. cumin seeds (not ground)
1 small onion, finely chopped
1 t. fresh ginger (not dried!), peeled and chopped
1/4 t. turmeric
1 t. salt
1/2 t. cayenne pepper (optional)
2 t. ground coriander seed
1/2 t. garam masala (Indian spice mix - McCormick makes a version)
1 T. chopped fresh cilantro
1 can chopped tomatoes
Heat oil in a nonstick skillet over medium-high heat. Add cumin seeds, and fry until they are golden brown (just a few seconds). Add the onion, and sauté until they are transparent (3-5 minutes). Add the potatoes, tomatoes (including juice), turmeric, salt, and cayenne (if using), and stir to combine. Cover with a lid, reduce heat, and simmer for about 5 minutes to give the potatoes a head start on the cauliflower.
Add the cauliflower and ginger to the pan, stir to coat everything again. Recover, and cook an additional 8 - 10 minutes, until the potatoes and cauliflower are both easy to pierce with a fork. Add the coriander and garam masala. Stir to combine.
Serve hot, garnished with cilantro.
Vegan Lasagna
Ok, I tried a LOT of vegan lasagnas trying to find a good one. Believe me - there are a lot out there, but they really don't take the place of a good lasagna. This is good. This one works. I got the original recipe online, and it was called, "Destiny's Vegan-licious Lasagna." I don't remember the site address. This is my version of Destiny's lasagna.
Lasagna is nice, because you can make it ahead of time, put it in the fridge, then entertain effortlessly when the time is right.
1 box lasagna noodles (Some boxes have more than others. You need more than a skimpy box.)
2 jars of your favorite prepared tomato sauce for pasta (I like Fra Diavolo from Newman's Own.)
1 lb. tofu, roughly chopped (not the silken kind)
1/2 c. vegan margarine (I like Earth Balance. It does not have hydrogenated oils or trans-fats.)
1/2 c. rice milk (You can use soy milk, but I think soy milk lends its characteristic soy taste to anything made with it. Your choice, but rice milk stays neutral and does not lend a specific flavor to the dish.)
1 T. dried parsley
1 T. dried basil
1 1/2 t. salt
1 t. dried oregano
1/2 t. freshly ground black pepper
1 10-oz. package frozen chopped spinach, thawed and drained
2 c. chopped fresh vegetables, your choice (Be creative here. Think of thinly sliced carrots, chopped onion, chopped garlic, chopped jalepenos, corn kernels, green or black olives, capers, green or colored bell peppers, artichoke hearts, asparagus, pimentos, and on and on and on)
1 or 2 large ripe tomatoes, sliced (optional for the top of the lasagna)
1. Combine tofu, margarine (I usually melt it in the microwave first.), rice milk, parsley, basil, salt, oregano, and black pepper in a food processor until smooth. (You can do this in a blender, but you may need to do it in 2 batches.) Set aside.
2. Sauté the chopped fresh vegetables in the olive oil until they are soft with only a slight crunch to them. Set aside.
3. Cook the lasagna noodles according to package directions. (Slightly - SLIGHTLY! - undercooked is okay.)
4. Preheat the oven to 375 degrees. While it is heating, get a huge baking dish (I use a 9.5 x 13.5, and it is a tight fit with sauce bubbling over during cooking!), and layer like this: tomato sauce, 1/3 of the noodles, 1/2 of the tofu mixture, all the sautéed veggies, tomato sauce, 1/3 of the noodles, 1/2 of the tofu mixture, all of the spinach, tomato sauce, 1/3 of the noodles, tomato sauce. If you are using the sliced tomatoes, cover the top with them now.
5. Bake lasagna 1 hour. Let stand 20 minutes after removing from the oven to set up, then cut and serve hot. Don't worry - it won't get too cool to eat during that 20 minutes! Enjoy!
Lasagna is nice, because you can make it ahead of time, put it in the fridge, then entertain effortlessly when the time is right.
1 box lasagna noodles (Some boxes have more than others. You need more than a skimpy box.)
2 jars of your favorite prepared tomato sauce for pasta (I like Fra Diavolo from Newman's Own.)
1 lb. tofu, roughly chopped (not the silken kind)
1/2 c. vegan margarine (I like Earth Balance. It does not have hydrogenated oils or trans-fats.)
1/2 c. rice milk (You can use soy milk, but I think soy milk lends its characteristic soy taste to anything made with it. Your choice, but rice milk stays neutral and does not lend a specific flavor to the dish.)
1 T. dried parsley
1 T. dried basil
1 1/2 t. salt
1 t. dried oregano
1/2 t. freshly ground black pepper
1 10-oz. package frozen chopped spinach, thawed and drained
2 c. chopped fresh vegetables, your choice (Be creative here. Think of thinly sliced carrots, chopped onion, chopped garlic, chopped jalepenos, corn kernels, green or black olives, capers, green or colored bell peppers, artichoke hearts, asparagus, pimentos, and on and on and on)
1 or 2 large ripe tomatoes, sliced (optional for the top of the lasagna)
1. Combine tofu, margarine (I usually melt it in the microwave first.), rice milk, parsley, basil, salt, oregano, and black pepper in a food processor until smooth. (You can do this in a blender, but you may need to do it in 2 batches.) Set aside.
2. Sauté the chopped fresh vegetables in the olive oil until they are soft with only a slight crunch to them. Set aside.
3. Cook the lasagna noodles according to package directions. (Slightly - SLIGHTLY! - undercooked is okay.)
4. Preheat the oven to 375 degrees. While it is heating, get a huge baking dish (I use a 9.5 x 13.5, and it is a tight fit with sauce bubbling over during cooking!), and layer like this: tomato sauce, 1/3 of the noodles, 1/2 of the tofu mixture, all the sautéed veggies, tomato sauce, 1/3 of the noodles, 1/2 of the tofu mixture, all of the spinach, tomato sauce, 1/3 of the noodles, tomato sauce. If you are using the sliced tomatoes, cover the top with them now.
5. Bake lasagna 1 hour. Let stand 20 minutes after removing from the oven to set up, then cut and serve hot. Don't worry - it won't get too cool to eat during that 20 minutes! Enjoy!
Vegan Chili
This is a recipe from The NEW Farm Vegetarian Cookbook that I modified. It is my standard vegetarian chili recipe now. I had a dedicated meat-eater tell me this is the best chili she had tasted in her life! So there you go!
2 cans beans, rinsed and drained (I use 1 can of pinto and 1 can of red kidney beans, but you can use whatever you want. Black beans are supposed to be the least gas-producing beans, if that is a concern to you.)
1 c. TVP (This is Texturized Vegetable Protein. You can get it at Kroger in the health food section. I usually buy it in the bulk section of Whole Foods.)
7/8 c. boiling water
1/2 t. garlic powder
1/2 t. plus 2 T. chili powder
2 t. salt, divided
1 onion, diced
1 clove garlic, minced
2 T. expeller pressed canola oil
3 1/2 c. tomatoes and tomato sauce and even water (You pick the combination, depending on how thick you like the chili. I use 1 can of tomato sauce, 1 can of petite-diced tomatoes, and a little water to wash the tomato residue out of the cans.)
1 t. cumin
pinch black or red pepper
1. Put the tomato mix, 2 T. chili powder, cumin, 1 t. salt, and black or red pepper in a large soup pot. Begin to simmer.
2. Add beans to the pot.
3. Soak TVP, garlic powder, 1/2 t. chili powder, and 1 t. salt in boiling water for 10 minutes, then add to the pot.
4. Sauté onion and garlic in oil until soft. Add to the pot.
5. Simmer for 5 - 10 minutes before serving, to allow the flavors to "marry." It is my personal opinion that this is even better the next day, after it has been in the fridge overnight.
2 cans beans, rinsed and drained (I use 1 can of pinto and 1 can of red kidney beans, but you can use whatever you want. Black beans are supposed to be the least gas-producing beans, if that is a concern to you.)
1 c. TVP (This is Texturized Vegetable Protein. You can get it at Kroger in the health food section. I usually buy it in the bulk section of Whole Foods.)
7/8 c. boiling water
1/2 t. garlic powder
1/2 t. plus 2 T. chili powder
2 t. salt, divided
1 onion, diced
1 clove garlic, minced
2 T. expeller pressed canola oil
3 1/2 c. tomatoes and tomato sauce and even water (You pick the combination, depending on how thick you like the chili. I use 1 can of tomato sauce, 1 can of petite-diced tomatoes, and a little water to wash the tomato residue out of the cans.)
1 t. cumin
pinch black or red pepper
1. Put the tomato mix, 2 T. chili powder, cumin, 1 t. salt, and black or red pepper in a large soup pot. Begin to simmer.
2. Add beans to the pot.
3. Soak TVP, garlic powder, 1/2 t. chili powder, and 1 t. salt in boiling water for 10 minutes, then add to the pot.
4. Sauté onion and garlic in oil until soft. Add to the pot.
5. Simmer for 5 - 10 minutes before serving, to allow the flavors to "marry." It is my personal opinion that this is even better the next day, after it has been in the fridge overnight.
Pasta al Salsa
This is a recipe I got from a Wild Oats cayenne pepper bottle - modified for my tastes. It's easy, it's pretty, it's tasty.
2 T. extra virgin olive oil
1 celery rib, minced (I have been known to just throw in celery seed when sauté-ing the veggies if I'm out of celery.)
2 garlic cloves, minced
1 green bell pepper, thinly sliced (I have been known to substitute 1/2 medium onion if I'm out of bell pepper.)
1 1-lb 12-oz. can chopped or crushed tomatoes (chopped tomatoes makes a lighter, hot-weather-style sauce...crushed tomatoes makes a heavier, saucier sauce suited to cooler weather)
16 pimento-stuffed green olives, sliced
1 t. capers
1 t. dried basil
1/4 - 1/2 t. cayenne pepper (depends on your tastes and those of your guests...more = spicier)
1 lb. spaghetti or other long-noodle pasta
Sauté celery, garlic, and bell pepper in olive oil over medium-high heat until soft. Add tomatoes, and bring to a simmer. Add remaining ingredients, and simmer while cooking pasta according to package directions. When the pasta is done, drain it, toss with the sauce, turn into a serving bowl, and serve immediately.
2 T. extra virgin olive oil
1 celery rib, minced (I have been known to just throw in celery seed when sauté-ing the veggies if I'm out of celery.)
2 garlic cloves, minced
1 green bell pepper, thinly sliced (I have been known to substitute 1/2 medium onion if I'm out of bell pepper.)
1 1-lb 12-oz. can chopped or crushed tomatoes (chopped tomatoes makes a lighter, hot-weather-style sauce...crushed tomatoes makes a heavier, saucier sauce suited to cooler weather)
16 pimento-stuffed green olives, sliced
1 t. capers
1 t. dried basil
1/4 - 1/2 t. cayenne pepper (depends on your tastes and those of your guests...more = spicier)
1 lb. spaghetti or other long-noodle pasta
Sauté celery, garlic, and bell pepper in olive oil over medium-high heat until soft. Add tomatoes, and bring to a simmer. Add remaining ingredients, and simmer while cooking pasta according to package directions. When the pasta is done, drain it, toss with the sauce, turn into a serving bowl, and serve immediately.
Monday, January 21, 2008
Renee's Vegan Szechuan Tofu
Szechuan Tofu (vegan recipe from Molly Katzen's The Enchanted Broccoli Forest cookbook...my version, of course. This is great over steamed white rice, so start it cooking when you start this. I always forget to and have to do it at the end!)
3/4 - 1 (that's anywhere from 3/4 to 1)lb. tofu, NOT the silken kind
1/2 c. canola oil plus 2 T. canola oil
2 average-sized heads broccoli
1 can baby corn, drained
1/2 small onion, sliced
1/3 c. sherry or rice wine
tamari sauce (see step 4...soy sauce or shoyu would be fine, too)
1.5 c. water
3 cloves garlic, crushed
1.5 t. dry mustard
1/2 t. crushed red pepper
1/4 t. freshly ground black pepper
2 T. cornstarch
First, cut the tofu into flat rectangles, about 1/4-inch thick. I slice the whole cake, then cut the slices into rectangles.
Heat the 1/2 c. oil in a deep skillet until the oil is hot enough to instantly bounce a drop of water on contact. Fry the tofu rectangles until their outer surface crispens (a few minutes on each side). Use add'l oil, if necessary. Drain the rectangles on paper towels, and keep them warm in a low oven.
Wash and cut up the broccoli into florets, set aside.
In a 1-cup measuring cup, pour the sherry or rice wine up to the 1/3 c. mark. Add enough tamari to make 1/2 c. of liquid. Put the corn starch into a medium bowl. Whisk in the tamari mixture. Add the water, garlic, mustard, crushed red pepper, and black pepper.
Heat the canola oil in the skillet or wok. Saute the onion and broccoli until crisp-tender. Pour in the sauce, turn the heat up a little, and stir-fry/mix/whatever about 5 - 8 more minutes. The sauce will begin to thicken. Stir in the tofu and baby corn. Serve over steamed white rice.
Vegetarian/Vegan Paella ala Renee
Vegetarian Paella (vegan dish I tweaked from a Peta cookbook...Is that how you spell tweak? Anyway...) This dish has a long list of ingredients, but it's very easy to make. And the result looks more wow-y than you expect. It's a rich yellow color! I usually serve with refried beans and tortilla chips.
1 cup white rice
2 cups boiling water
1 T. extra-virgin olive oil
1 small onion, chopped
3 cloves garlic, minced
1 bell pepper, sliced (although I have used one chopped, deseeded chipotle in a pinch)
1 ripe tomato, chopped (although, again, I have just dumped a can of chopped tomatoes in when I didn't have any fresh)
2 cups vegetable broth (or water if need be)
1 t. salt
1 T. paprika
1 t. turmeric
1 can quartered artichoke hearts
1 small jar chopped or sliced pimentos (optional)
Mix the rice and boiling water, and let stand for 20 minutes. Then, pour off the water.
In the meantime, heat the oil in a large skillet (that has a lid) over medium heat. Saute the onion and bell pepper until the onion is transparent (about 5 mins). Add the garlic, and saute another 3 minutes. Add the rice and broth (or water), bring to a boil, then reduce heat to a simmer. Stir in the salt, paprika, and turmeric. Cover and simmer until the rice is tender, about 20 minutes (but check after about 15...different rices cook at different speeds).
Once the rice is tender, stir in the tomato and artichoke hearts. Turn out onto a serving dish and garnish with pimentos, if using.
Sunday, January 20, 2008
Christa's Tortilla Pie
This recipe will make two tortilla pies! Use three tortillas per pie.
6 Soft Taco size Tortillas
1 c. Christa's Spicy Refried Beans
4 oz cream cheese, softened
1 package of taco seasoning
1 can corn (or corn with peppers if you like)
1 c. guacamole
1 c. shredded cheddar cheese
1. Mix taco seasoning with cream cheese.
2. Spread a thin layer of cream cheese/taco seasoning mixture on a tortilla then layer ingredients on top as follows:
Spicy refried beans.
Guacamole.
Corn.
Shredded cheese.
3. Repeat on one more tortilla and then top with a 3rd tortilla.
4. Bake at 350 degrees for 20 minutes in a casserole dish.
The corn definitely needs to go on after the beans and guacamole. It is hard to layer anything on top of corn because it sticks to and rolls up whatever you try to spread on top of it.
6 Soft Taco size Tortillas
1 c. Christa's Spicy Refried Beans
4 oz cream cheese, softened
1 package of taco seasoning
1 can corn (or corn with peppers if you like)
1 c. guacamole
1 c. shredded cheddar cheese
1. Mix taco seasoning with cream cheese.
2. Spread a thin layer of cream cheese/taco seasoning mixture on a tortilla then layer ingredients on top as follows:
Spicy refried beans.
Guacamole.
Corn.
Shredded cheese.
3. Repeat on one more tortilla and then top with a 3rd tortilla.
4. Bake at 350 degrees for 20 minutes in a casserole dish.
The corn definitely needs to go on after the beans and guacamole. It is hard to layer anything on top of corn because it sticks to and rolls up whatever you try to spread on top of it.
Sunday, January 6, 2008
Wade's Vegetarian Chili
Wade is one of my all-time best friends, and easily one of the best cooks I'm privileged to know. If he makes it, you can bet it's going to be good.
Vegetarian Chili
Ingredients
1 tbsp olive oil
1 medium yellow onion
3 garlic cloves minced
1 red bell pepper diced
2 jalapeno peppers diced (seeded if desired)
½ lbs green beans (fresh or frozen) cut to desired length
2 tbsp cornmeal
1 cup water
1 can light red kidney beans
1 can diced tomatoes
1 cup corn kernels (fresh or frozen)
2 tsp dried oregano leaves
1 tsp ground cumin
2 tbsp chili powder
¼ tsp cayenne pepper
½ tsp salt to taste
1. Heat oil in a sauce pot over med-high heat. Add the onion and cook until wilted. Stir in garlic, red pepper, jalapeno, and green beans. Cook until peppers begin to soften, 3-5 minutes.
2. Stir in cornmeal and add the water and kidney beans; bring to a simmer. Add the tomatoes, corn, oregano, cumin, chili powder, cayenne, and salt. Simmer mixture until thickened and stew-like, about 30 minutes.
Vegetarian Chili
Ingredients
1 tbsp olive oil
1 medium yellow onion
3 garlic cloves minced
1 red bell pepper diced
2 jalapeno peppers diced (seeded if desired)
½ lbs green beans (fresh or frozen) cut to desired length
2 tbsp cornmeal
1 cup water
1 can light red kidney beans
1 can diced tomatoes
1 cup corn kernels (fresh or frozen)
2 tsp dried oregano leaves
1 tsp ground cumin
2 tbsp chili powder
¼ tsp cayenne pepper
½ tsp salt to taste
1. Heat oil in a sauce pot over med-high heat. Add the onion and cook until wilted. Stir in garlic, red pepper, jalapeno, and green beans. Cook until peppers begin to soften, 3-5 minutes.
2. Stir in cornmeal and add the water and kidney beans; bring to a simmer. Add the tomatoes, corn, oregano, cumin, chili powder, cayenne, and salt. Simmer mixture until thickened and stew-like, about 30 minutes.
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