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.
Saturday, January 31, 2009
Tuesday, June 17, 2008
Chocolate Sorbet
The following recipe is really too good to be true. Delicious vegan ice cream! And no “weird” ingredients! I got the original recipe from Southern Living magazine. This is my version.
5 c. water
2 ¼ c. sugar
1 c. cocoa
1 bag vegan chocolate chips (I use Ghirardelli semisweet chocolate chips with great results. The bag says it “may contain trace amounts of milk,” but milk is not a listed ingredient. I assume the disclaimer is just due to processing on machinery used for other, non-vegan products. If that doesn’t work for you, just pick a chocolate chip that does.)
about 15 lbs. ice for the ice cream freezer
rock salt
1. Bring the water and sugar to a boil in a large saucepan. Boil, stirring occasionally, until sugar is dissolved (about 1 minute). Whisk in cocoa until blended (no lumps). Reduce heat and simmer, whisking occasionally, 30 minutes. Remove from heat. Gradually add the chocolate chips, whisking until smooth after each addition. Let stand at room temperature 1 hour.
2. Pour the chocolate mixture into the freezer container of a 4-quart ice cream freezer. Freeze according to the manufacturer’s instructions, about 45 minutes.
3. Move the ice cream to your kitchen freezer, and let it “cure” in the freezer overnight.
This makes about 5 cups of unbelievably delicious ice-cream-like sorbet.
5 c. water
2 ¼ c. sugar
1 c. cocoa
1 bag vegan chocolate chips (I use Ghirardelli semisweet chocolate chips with great results. The bag says it “may contain trace amounts of milk,” but milk is not a listed ingredient. I assume the disclaimer is just due to processing on machinery used for other, non-vegan products. If that doesn’t work for you, just pick a chocolate chip that does.)
about 15 lbs. ice for the ice cream freezer
rock salt
1. Bring the water and sugar to a boil in a large saucepan. Boil, stirring occasionally, until sugar is dissolved (about 1 minute). Whisk in cocoa until blended (no lumps). Reduce heat and simmer, whisking occasionally, 30 minutes. Remove from heat. Gradually add the chocolate chips, whisking until smooth after each addition. Let stand at room temperature 1 hour.
2. Pour the chocolate mixture into the freezer container of a 4-quart ice cream freezer. Freeze according to the manufacturer’s instructions, about 45 minutes.
3. Move the ice cream to your kitchen freezer, and let it “cure” in the freezer overnight.
This makes about 5 cups of unbelievably delicious ice-cream-like sorbet.
Fruit Smoothie
Here's a light, easy breakfast for people on the run. I made this one up. It's easy to modify - substitute whatever fruit and juice you like best!
1 medium banana, peeled and frozen (Do this ahead of time so it's ready when you're ready. Peel the banana, wrap in plastic wrap, and put it in the freezer.)
1/2 pint strawberries, washed and hulled
orange juice
handful of raw sunflower seeds, shelled
Cut the banana into 1-inch pieces. Put the strawberries in the blender, then the bananas, then pour in a little orange juice to give it some liquid to keep things moving. Be sure to put the non-frozen fruit in before you put the frozen fruit in. If you put the frozen pieces in first, the blender sometimes just cuts a path through them, and nothing moves around in the blender jar. Once everything is getting liquidy, toss in the sunflower seeds while it's still moving. Add enough orange juice to make the consistency you like. Pour it in an insulated to-go cup, and you're ready to hit the road, breakfast in hand!
1 medium banana, peeled and frozen (Do this ahead of time so it's ready when you're ready. Peel the banana, wrap in plastic wrap, and put it in the freezer.)
1/2 pint strawberries, washed and hulled
orange juice
handful of raw sunflower seeds, shelled
Cut the banana into 1-inch pieces. Put the strawberries in the blender, then the bananas, then pour in a little orange juice to give it some liquid to keep things moving. Be sure to put the non-frozen fruit in before you put the frozen fruit in. If you put the frozen pieces in first, the blender sometimes just cuts a path through them, and nothing moves around in the blender jar. Once everything is getting liquidy, toss in the sunflower seeds while it's still moving. Add enough orange juice to make the consistency you like. Pour it in an insulated to-go cup, and you're ready to hit the road, breakfast in hand!
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
Pasta e Fagioli (Italian Pasta Stew with Beans)
This is a recipe I modified from Sundays at Moosewood Restaurant by The Moosewood Collective. It's a really cool cookbook with recipes from various ethnic regions (including the Southeast US!) and countries, and the original recipe that I modified is in the Italy section. Don't let the kale turn you off. It actually MAKES the dish.
3 T. extra virgin olive oil
1 large onion, chopped
2 carrots, peeled and sliced - halve big slices
2 garlic cloves, minced
1 bunch kale, washed, destemmed, and torn into bite-sized pieces
1 28-oz. can chopped tomatoes, with juice (Muir Glen has cans of fire-roasted tomatoes, and these really give the stew a wonderful smoky taste.)
1 can canellini or Great Northern beans (with juice this time!)
1/4 c. chopped fresh parsley or 2 T. dried parsley
2 T. chopped fresh basil or 1 T. dried basil
oregano, to taste
freshly ground black pepper, to taste
1 lb. pasta (short, chunky variety, like penne)
Start cooking the pasta according to package directions.
Meanwhile, heat the olive oil in a large soup pot, and sauté the onion and carrot for a few minutes. Add garlic and kale. Stir unti the kale is wilted down but not drying out. Add tomatoes with juice, beans with juice, and herbs. You can add water to make it thinner if that is what you like. Don't add water to keep it stewier.
When the pasta is done cooking, drain, and mix with the bean and tomato sauce. Add salt and pepper to taste. Turn out into a serving bowl, and serve hot.
3 T. extra virgin olive oil
1 large onion, chopped
2 carrots, peeled and sliced - halve big slices
2 garlic cloves, minced
1 bunch kale, washed, destemmed, and torn into bite-sized pieces
1 28-oz. can chopped tomatoes, with juice (Muir Glen has cans of fire-roasted tomatoes, and these really give the stew a wonderful smoky taste.)
1 can canellini or Great Northern beans (with juice this time!)
1/4 c. chopped fresh parsley or 2 T. dried parsley
2 T. chopped fresh basil or 1 T. dried basil
oregano, to taste
freshly ground black pepper, to taste
1 lb. pasta (short, chunky variety, like penne)
Start cooking the pasta according to package directions.
Meanwhile, heat the olive oil in a large soup pot, and sauté the onion and carrot for a few minutes. Add garlic and kale. Stir unti the kale is wilted down but not drying out. Add tomatoes with juice, beans with juice, and herbs. You can add water to make it thinner if that is what you like. Don't add water to keep it stewier.
When the pasta is done cooking, drain, and mix with the bean and tomato sauce. Add salt and pepper to taste. Turn out into a serving bowl, and serve hot.
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!
Tuscan Beans with Tomato Sauce and Sage
This is a recipe I adapted from Ursula Ferrigno's Truly Italian cookbook - an excellent Italian vegetarian cookbook. It is highly recommended not only for the recipes, but for the beautiful photographs of Italy. This particular recipe is deceptively simple. The leftovers can be eaten atop crusty European bread as a snack. YUM!
2 T. extra virgin olive oil
1 T. vegan margarine (I use Earth Balance.)
3 cloves garlic, peeled and minced
1 T. dried/rubbed sage (more, if you prefer)
1 can chopped tomatoes with juice
2 cans canellini or Great Northern beans, rinsed and drained
salt and freshly ground pepper, to taste
1. Heat the oil and butter together in a medium saucepan. Add the sage and garlic and fry in the oil/butter mixture for 1 minute.
2. Add the tomatoes and tomato juice, the beans, the salt, and the pepper, and simmer together for 5 minutes until heated through.
2 T. extra virgin olive oil
1 T. vegan margarine (I use Earth Balance.)
3 cloves garlic, peeled and minced
1 T. dried/rubbed sage (more, if you prefer)
1 can chopped tomatoes with juice
2 cans canellini or Great Northern beans, rinsed and drained
salt and freshly ground pepper, to taste
1. Heat the oil and butter together in a medium saucepan. Add the sage and garlic and fry in the oil/butter mixture for 1 minute.
2. Add the tomatoes and tomato juice, the beans, the salt, and the pepper, and simmer together for 5 minutes until heated through.
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.
Lemon Drop Sipper
Ok, I know adult beverages are not really "cooking", but this is a recipe I modified and love. The original was from The Ultimate A-To-Z Bar Guide by Sharon Tyler Herbst and Ron Herbst. This cocktail recipe book is highly recommended! It has zillions of recipes, advice on all the proper barware and glasses to use for each drink, toasts, and witty drinking quotes. I modified this recipe to be weaker, because I'm kind of lame with drinking hard liquor. Make it stronger if it suits you.
juice of one large lemon
1 T. sugar
1/4 c. vodka
2 ice cubes
Put the ingredients in a cocktail shaker and shake like mad to try to dissolve the sugar. Strain it out into a cocktail glass (think martini glass), leaving the ice behind. Yum!
juice of one large lemon
1 T. sugar
1/4 c. vodka
2 ice cubes
Put the ingredients in a cocktail shaker and shake like mad to try to dissolve the sugar. Strain it out into a cocktail glass (think martini glass), leaving the ice behind. Yum!
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.
Pico de Gallo
Here is a recipe I got from my "Granny" - my dad's mom. Of course, I modified it slightly. I have no idea where she got it, but this is perfect for picnics or alfresco dining during the summer, b/c there is no heating up the kitchen to make it!
1 medium onion, diced small
1 jalepeno pepper, deseeded and deveined, diced small
1/2 bell pepper, diced small
2 large tomatoes, chopped - squeeze out the seeds before dicing (Or you can just open a can of diced tomatoes if that is more your style! Granny was no-nonsense!)
1 T. chopped fresh cilantro
1.5 T. lime juice
Mix everything together in a bowl, and allow it to sit in the fridge for a couple of hours to let the flavors "marry." Serve as a condiment or dip.
1 medium onion, diced small
1 jalepeno pepper, deseeded and deveined, diced small
1/2 bell pepper, diced small
2 large tomatoes, chopped - squeeze out the seeds before dicing (Or you can just open a can of diced tomatoes if that is more your style! Granny was no-nonsense!)
1 T. chopped fresh cilantro
1.5 T. lime juice
Mix everything together in a bowl, and allow it to sit in the fridge for a couple of hours to let the flavors "marry." Serve as a condiment or dip.
Tofu Chocolate Pie or Pudding
This is a recipe I modified from Mori-Nu, the only company I know that makes silken tofu. You need to use silken tofu for this recipe - not the crumbly Chinese kind. If you don't tell people this pie has tofu, they will likely rave about it! If you tell them in advance it has tofu...the less adventurous ones will likely not try it. Their loss!
2 packages silken tofu, (extra-firm for pie, firm for pudding)
3/4 c. raw honey
1 T. almond extract
1/2 c. cocoa powder
1 prebaked pie crust or graham cracker crust (if making pie instead of pudding)
2 T. chopped nuts (optional topping for pie)
In a blender, purée each package of silken tofu individually until really smooth. Do one package, then move the smooth, puréed tofu to a large mixing bowl, then do the next package, and move that to the mixing bowl, too. Add the honey, almond extract, and cocoa. First, mix with a spoon to get the cocoa coated with liquid to prevent it from flying everywhere when you start the mixer. Then use a hand mixer to thoroughly combine all ingredients into a smooth, chocolatey batter.
For pies, pour the mixture into a prebaked pie shell. For pudding, pour into individual serving dishes or a serving bowl. Sprinkle chopped nuts, if using, over surface of pie. For either pudding or pie, cover with plastic wrap and refrigerate overnight. Serve cold.
Serving Suggestion: I have put a thin layer of raspberry or other fruit preserves in the pie shell before pouring in the tofu batter. You could also top with chocolate shavings or confectioner's sugar. For pudding, you can use it to make parfaits or top with berries or other fruit.
2 packages silken tofu, (extra-firm for pie, firm for pudding)
3/4 c. raw honey
1 T. almond extract
1/2 c. cocoa powder
1 prebaked pie crust or graham cracker crust (if making pie instead of pudding)
2 T. chopped nuts (optional topping for pie)
In a blender, purée each package of silken tofu individually until really smooth. Do one package, then move the smooth, puréed tofu to a large mixing bowl, then do the next package, and move that to the mixing bowl, too. Add the honey, almond extract, and cocoa. First, mix with a spoon to get the cocoa coated with liquid to prevent it from flying everywhere when you start the mixer. Then use a hand mixer to thoroughly combine all ingredients into a smooth, chocolatey batter.
For pies, pour the mixture into a prebaked pie shell. For pudding, pour into individual serving dishes or a serving bowl. Sprinkle chopped nuts, if using, over surface of pie. For either pudding or pie, cover with plastic wrap and refrigerate overnight. Serve cold.
Serving Suggestion: I have put a thin layer of raspberry or other fruit preserves in the pie shell before pouring in the tofu batter. You could also top with chocolate shavings or confectioner's sugar. For pudding, you can use it to make parfaits or top with berries or other fruit.
Peach Cobbler
This is a recipe I got from my "Peepaw" - my dad's dad. I have no idea where he got it or if he just made it up, but it never fails to please my dinner guests! An acquaintance from Puerto Rico literally photographed it before returning home so he could show his family this alluring dessert!
1 c. all-purpose flour
1/4 t. salt
1.5 t. baking powder (aluminum-free whenever possible - try Rumford brand in the red can)
3/4 c. sugar (or use 1 full cup of sugar if using fresh peaches)
3/4 c. milk (I like to use Organic Valley brand.)
1 stick real butter (Again, I like Organic Valley.)
1 large can of peaches in heavy syrup or an equivalent amt of fresh peaches, peeled and sliced
Preheat oven to 350 degrees. Melt butter in a 9 x 9 baking dish in the oven. Mix the flour, salt, and baking powder together. Add the sugar and milk to the flour and mix. Pour the mixture in with the butter. Pour the peaches AND the syrup (if using canned peaches) over the mixture. Bake for about 45 minutes, and serve hot.
1 c. all-purpose flour
1/4 t. salt
1.5 t. baking powder (aluminum-free whenever possible - try Rumford brand in the red can)
3/4 c. sugar (or use 1 full cup of sugar if using fresh peaches)
3/4 c. milk (I like to use Organic Valley brand.)
1 stick real butter (Again, I like Organic Valley.)
1 large can of peaches in heavy syrup or an equivalent amt of fresh peaches, peeled and sliced
Preheat oven to 350 degrees. Melt butter in a 9 x 9 baking dish in the oven. Mix the flour, salt, and baking powder together. Add the sugar and milk to the flour and mix. Pour the mixture in with the butter. Pour the peaches AND the syrup (if using canned peaches) over the mixture. Bake for about 45 minutes, and serve hot.
Wednesday, June 4, 2008
Smoky Penne with Corn and Cherry Tomatoes
This Pasta! It is perfect for a romantic meal or to impress company. I believe the original recipe came from "Vegetarian Times." Note to sinusitis and allergy sufferers: although the proteins in cow's milk will irritate your sinuses, the proteins in goat's milk will not. (Disclaimer: I am not a doctor!)
12 oz. penne pasta (of course, any short, chunky type of pasta will do)
1 chipotle chile (If you get this dried, soak it for 10 minutes in hot water to rehydrate it. If you get it packed in adobo sauce, the soaking is not necessary. If you like things SPICY, leave the seeds and veins in. If you are just looking for a slightly spicy but more smoky flavor, take the veins and seeds out of the pepper.)
2 T. olive oil, divided
2 cloves garlic, minced
1 4-oz. goat cheese, plus more for crumbling and sprinkling, if desired (Note to vegetarians: not all cheese is vegetarian. Be sure your cheese does not contain rennet, which is the lining of calf stomachs. Look for labels that specify "vegetable rennet" and "vegetable enzymes.")
1/3 c. chopped fresh parsley
2 c. grape or cherry tomatoes, washed and halved
2 c. fresh or frozen corn kernels (Fresh is reallllly nice. Boil the corn cobs first to lightly cook the kernels. Overcooking will dry them out. Once they cobs are cooked, hold the cob upright and use a knife to slice the kernels away from the cob. Do this on a dinner plate or in a bowl to catch the kernels.)
salt and freshly ground pepper, to taste
1. Cook the pasta according to package directions.
2. Meanwhile, finely chop the chipotle chile. (Note: adobo sauce will temporarily stain your plastic cutting boards and your hands and may permanently stain other things.) Heat 1 T. oil in a skillet over medium-low heat. Add chile and garlic, and sauté 1 minute, or until fragrant. Stir in goat cheese and 1/3 c. water. Cook 2-3 minutes, or until a smooth sauce forms, stirring constantly. Simmer 2 minutes more, then remove from heat and add remaining 1 T. oil.
3. Drain pasta, and return to the pot. Add tomatoes, corn, parsley, and cheese sauce. Add salt and pepper, to taste. Transfer to serving bowl, and toss in extra goat cheese crumbles, if desired.
12 oz. penne pasta (of course, any short, chunky type of pasta will do)
1 chipotle chile (If you get this dried, soak it for 10 minutes in hot water to rehydrate it. If you get it packed in adobo sauce, the soaking is not necessary. If you like things SPICY, leave the seeds and veins in. If you are just looking for a slightly spicy but more smoky flavor, take the veins and seeds out of the pepper.)
2 T. olive oil, divided
2 cloves garlic, minced
1 4-oz. goat cheese, plus more for crumbling and sprinkling, if desired (Note to vegetarians: not all cheese is vegetarian. Be sure your cheese does not contain rennet, which is the lining of calf stomachs. Look for labels that specify "vegetable rennet" and "vegetable enzymes.")
1/3 c. chopped fresh parsley
2 c. grape or cherry tomatoes, washed and halved
2 c. fresh or frozen corn kernels (Fresh is reallllly nice. Boil the corn cobs first to lightly cook the kernels. Overcooking will dry them out. Once they cobs are cooked, hold the cob upright and use a knife to slice the kernels away from the cob. Do this on a dinner plate or in a bowl to catch the kernels.)
salt and freshly ground pepper, to taste
1. Cook the pasta according to package directions.
2. Meanwhile, finely chop the chipotle chile. (Note: adobo sauce will temporarily stain your plastic cutting boards and your hands and may permanently stain other things.) Heat 1 T. oil in a skillet over medium-low heat. Add chile and garlic, and sauté 1 minute, or until fragrant. Stir in goat cheese and 1/3 c. water. Cook 2-3 minutes, or until a smooth sauce forms, stirring constantly. Simmer 2 minutes more, then remove from heat and add remaining 1 T. oil.
3. Drain pasta, and return to the pot. Add tomatoes, corn, parsley, and cheese sauce. Add salt and pepper, to taste. Transfer to serving bowl, and toss in extra goat cheese crumbles, if desired.
Cuban Black Beans
This is adapted from a recipe my friend Elaine gave me. I am not sure what cookbook she may have gotten it from. She has advised me that my topping of fresh tomatoes is not properly Cuban. If you want to be authentic, top with chopped fresh white onion, per Elaine. Thank you, Elaine!
1 lb. dried black beans
1 T. salt
2 T. plus 2 T. extra virgin olive oil
2 medium onion, chopped
2 bell peppers, deseeded and deveined, chopped
5 cloves garlic, peeled and minced
2 bay leaves
1 T. dried oregano
freshly ground black pepper, to taste
6 c. prepared white rice (Ok to use brown if you're taking better care of yourself!)
chopped fresh tomatoes to garnish
1. Wash the beans well after picking through them to remove any stones. Put the beans in acovered pot with the salt and 2 T. olive oil and water to cover. Soak 8 hours or overnight.
2. Simmer beans in the same water. Add bay leaves, oregano, and ground pepper. Cook until tendter, 1.5 - 2 hours. Stir very little to avoid breaking the skins on the beans. Add additional water as they are cooking, if necessary. Cook the rice during this time so that it's ready to go when the beans are.
3. Sauté onion, peppers, and garlic in the remaining 2 T. olive oil until soft. Stir these into the finished beans. Remove the bay leaves.
4. Serve the beans over the cooked rice. Garnish with chopped tomatoes.
1 lb. dried black beans
1 T. salt
2 T. plus 2 T. extra virgin olive oil
2 medium onion, chopped
2 bell peppers, deseeded and deveined, chopped
5 cloves garlic, peeled and minced
2 bay leaves
1 T. dried oregano
freshly ground black pepper, to taste
6 c. prepared white rice (Ok to use brown if you're taking better care of yourself!)
chopped fresh tomatoes to garnish
1. Wash the beans well after picking through them to remove any stones. Put the beans in acovered pot with the salt and 2 T. olive oil and water to cover. Soak 8 hours or overnight.
2. Simmer beans in the same water. Add bay leaves, oregano, and ground pepper. Cook until tendter, 1.5 - 2 hours. Stir very little to avoid breaking the skins on the beans. Add additional water as they are cooking, if necessary. Cook the rice during this time so that it's ready to go when the beans are.
3. Sauté onion, peppers, and garlic in the remaining 2 T. olive oil until soft. Stir these into the finished beans. Remove the bay leaves.
4. Serve the beans over the cooked rice. Garnish with chopped tomatoes.
Oven-Roasted Brussels Sprouts
I know what you are thinking. Brussels sprouts. EEeew! But if you like cabbage or broccoli, it's fair to try this out. They're healthy. They're good!
You may have noticed that I like to give credit where it's due, so for the record, the recipe that this comes from was from Wild Oats (before they got bought out by Whole Foods). It is, as always, modified to suit my tastes.
1 lb. Brussels sprouts, trimmed and halved
2 T. extra virgin olive oil
juice of one lemon
salt, to taste
Preheat the oven to 450 degrees. Put Brussels sprouts in roasting pan. I actually put mine in a cast iron skillet. It is beneficial to vegans and vegetarians (disclaimer: I am not a doctor!) to cook in cast iron, b/c the food picks up iron from the cookware. Either way, put the sprouts in there, and toss with the olive oil. Bake for 10 - 15 minutes, turning once with a spatula, until tender and browning. Toss the sprouts (I do it right in the pan, but if you are doing it properly, it'd probably be in the serving bowl.) with the lemon juice and salt to taste.
You may have noticed that I like to give credit where it's due, so for the record, the recipe that this comes from was from Wild Oats (before they got bought out by Whole Foods). It is, as always, modified to suit my tastes.
1 lb. Brussels sprouts, trimmed and halved
2 T. extra virgin olive oil
juice of one lemon
salt, to taste
Preheat the oven to 450 degrees. Put Brussels sprouts in roasting pan. I actually put mine in a cast iron skillet. It is beneficial to vegans and vegetarians (disclaimer: I am not a doctor!) to cook in cast iron, b/c the food picks up iron from the cookware. Either way, put the sprouts in there, and toss with the olive oil. Bake for 10 - 15 minutes, turning once with a spatula, until tender and browning. Toss the sprouts (I do it right in the pan, but if you are doing it properly, it'd probably be in the serving bowl.) with the lemon juice and salt to taste.
Carrot Mashed Potatoes
Here is one of my own making. I'm so proud, b/c it is not only yummy, but it looks beautiful on the table, and it's healthy to boot. Pale orange mashed potatoes! Now...I'm really relying on you to be experimental and adventurous (isn't that what this blog is about?) and have a sort of sense of what mashed potatoes are supposed to be like. Here goes...
* potatoes - You pick the variety and quantity. Peel them, and chop them into equal-ish sized pieces.
* carrots - about 1 carrot to every 1 medium-large potato, carrots peeled and chopped smaller than potato pieces
*garlic cloves - (optional) peeled - about 1 per every 2 potatoes used
*rice milk or reserved potato cooking water - Yes, you can use cow's milk or goat's milk or whatever you like. I use rice milk or reserved potato cooking water.
*vegan margarine (I use Earth Balance - no trans fats and no hydrogenated oils!) - Yes, you can use real butter, if you prefer.
*salt and freshly ground black pepper
Put the potatoes, carrots, and garlic (if using) in a pot that will hold them plus water to cover them plus another couple of inches to handle boiling over possibilities. [COOK'S TIP: If you are using butter, open a stick and, with the paper still on the half you're holding, run it around the rim of the pot. This will prevent it from boiling over onto your stove if you are not paying attn. I have not tried this with margarine, but I bet it would work.] Boil everything until they are soft enough to be easily pierced with a fork (check a potato and a carrot). Once they are "done," take them off the heat, and drain out either (1) all of the water if you want to just use rice milk or another type of milk to obtain mashed potato consistency or (2) most of the water, leaving just enough [or slightly under enough, and you can use rice milk to add later, if necessary] to obtain the propr mashed potato consistency. Either way, it takes practice to know how much liquid you need in there to get the consistency right (for you). Leaving too little is better, b/c you can add later, but you can't take it back once you're mashing.
Using a hand mixer, add enough rice milk to get things going (if you did not leave potato water in there) along with margarine to taste. Use the mixer to get out all lumps. Add salt and pepper to taste. Keep mixing. Taste it. Add more margarine if necessary. Add more rice milk if the potatoes are too thick. Add rice milk and mix and keep repeating until you have the right consistency.
Serve your beautiful (and don't forget HEALTHY) pale orange potatoes while still hot. Enjoy!
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