I was inspired to make a lentil pot pie after flipping through a Cooking Light magazine. But all recipes I found looked a little boring and didn't quite fit with what I had on hand. So you guessed it - I made up my own! It turned out to be so darn good, I thought I'd share it.
*Quick note about my recipes: measurement amounts are not exact; all spices are added to my personal tastes, so adjust as necessary for you and your family.
Curry Lentil Pot Pie
3/4 c. dry red lentils
1 cinnamon stick
1 whole star anise
1 small-medium onion, chopped
1 package frozen spinach
2 T. oil (vegetable or olive)
2 T. flour
1 T. (or so) curry powder
1/2 tsp. (or so) ground red pepper
1/2 tsp. (or so) ground ginger
1/2 tsp. (or so) ground cinnamon
1/2 - 1 c. vegetable broth
6-8 sheets frozen phyllo dough, thawed
Oil Spray (like PAM)
Salt
Preheat oven to 400.
Bring 4 cups of water to a boil with cinnamon stick, star anise, and a few pinches of salt. Add lentils and cook for 10 minutes (until al dente). Remove cinnamon stick and star anise and strain. Meanwhile, cook frozen spinach and strain.
Heat oil in medium-large saute pan over medium heat. Add onion; cook until soft. Add spices and flour; continually stir until you have a thick paste (add flour if necessary). Gradually add vegetable broth (I find a whisk helps work the paste into the broth). Add lentils and spinach; stir until well blended. Salt to taste.
Pour lentil mixture into a casserole or pie pan of your choice. Tip: Save any excess lentil mixture for another meal.
Place one sheet of phyllo on top of lentil mixture. Spray (or brush) with oil. Repeat with each sheet. Fold down edges of phyllo into the pan to prevent burnt edges.
Bake for 10-15 minutes or until phyllo is golden brown. Let cool for 5-10 minutes before serving.
This pairs perfectly with a dry Reisling like Oceana.
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Tuesday, March 15, 2011
Monday, January 10, 2011
Veganville revisited
It's been a while since I've reported from Veganville. The truth is, it's extremely difficult to be entirely vegan living in the same household as my husband, Mr. Hunter. Over the past few months, we've been inundated with his kills: deer and wild hog. Eating meat from these animals may seem disgusting to some, but here's my thought: would you rather eat a farm-raised, hormone-injected animal that lives in high-stress, overcrowded, diseased conditions? OR would you rather eat an animal that is healthy and runs wild and natural? Do you like eating products that come from God-knows-where, no-named factory farm? Or do you like knowing exactly where your food comes from? Being connected to our food source is something my husband and I are dedicated to - be it hunting or vegetable gardening or shopping at farmer's markets.
Anyway, my husband has been away for the past week which has allowed me to dive back into Veganville. Hooray!
Here's a recipe to try if you have a hankerin' for Broccoli-Cheese Soup - it is super delicious and filling.
Creamy Broccoli-White Bean Soup
1 head broccoli cut into florets, stems thinly sliced
2 T. EVOO
1 yellow onion, diced
2 cloves garlic, thinly sliced
1 15oz. can cannellini beans, drained*
2 1/2 c. vegetable stock
Kosher salt and freshly ground black pepper
1 T. pine nuts, toasted
*I buy dry beans instead of canned beans. If using dry beans, soak 1 c. beans in 2 c. water 6-8 hours. Drain. In a small saucepan, bring 2 1/2 c. water to a boil. Add beans. Simmer for 1 hour. Drain. Use as needed in recipe.
1. Steam broccoli florets and stems until tender and bright green. Let cool slightly.
2. Heat oil in a medium pot over medium heat. Saute onion and garlic until translucent. Add beans and stock and bring mixture to a simmer. Remove from heat and add broccoli. Puree in batches in a blender until smooth (or blend using an immersion blender). Season to taste with salt and pepper. Garnish with pine nuts.
Anyway, my husband has been away for the past week which has allowed me to dive back into Veganville. Hooray!
Here's a recipe to try if you have a hankerin' for Broccoli-Cheese Soup - it is super delicious and filling.
Creamy Broccoli-White Bean Soup
1 head broccoli cut into florets, stems thinly sliced
2 T. EVOO
1 yellow onion, diced
2 cloves garlic, thinly sliced
1 15oz. can cannellini beans, drained*
2 1/2 c. vegetable stock
Kosher salt and freshly ground black pepper
1 T. pine nuts, toasted
*I buy dry beans instead of canned beans. If using dry beans, soak 1 c. beans in 2 c. water 6-8 hours. Drain. In a small saucepan, bring 2 1/2 c. water to a boil. Add beans. Simmer for 1 hour. Drain. Use as needed in recipe.
1. Steam broccoli florets and stems until tender and bright green. Let cool slightly.
2. Heat oil in a medium pot over medium heat. Saute onion and garlic until translucent. Add beans and stock and bring mixture to a simmer. Remove from heat and add broccoli. Puree in batches in a blender until smooth (or blend using an immersion blender). Season to taste with salt and pepper. Garnish with pine nuts.
Thursday, December 9, 2010
Chocolate Peppermint Bark
I love flipping through Crate and Barrel's and Williams Sonoma's holiday catalogs, dreaming about one day owning an entire set of Christmas-themed dinnerware, cookware, and accessories. I also drool over all their seasonal treats. Last week, as I was drooling over chocolate and cookies in the catalogs I realized, "I can do that!" So here is my take on Chocolate Peppermint Bark.
Chocolate Peppermint Bark
1-12oz. bag white chocolate chips
1-12oz. bag semi-sweet chocolate chips (can substitute dark or milk chocolate)
1/2 c. crushed candy canes (about 4 regular sized candy canes)
Line a 9X9 baking pan with parchment paper. In a double boiler, melt one bag of chocolate chips until smooth. Pour chocolate into pan and spread evenly with a spatula. In the double boiler, melt the other bag of chocolate chips. Pour over first layer of chocolate and spread gently with spatula. Crush candy canes in a small food processor, or put in a heavy-duty ziploc bag and crush with a heavy skillet. Sprinkle crushed candy canes evenly over the chocolate. Place pan in freezer until chocolate has hardened. Remove chocolate from pan, remove any stuck parchment paper. Break into small pieces for serving. Stores for several weeks in airtight containers or ziploc bags.
This bark is easy to make and beautiful to bag up to give as little gifts to co-workers or teachers.
Saturday, November 27, 2010
Go-To Bread
The thought of making bread usually intimidates people (unless they have a breadmaker machine, which I think is cheating anyway). Around the holidays, I hand-make (and hand knead) several loaves of bread. I think bread is one of the most versitile gifts you can give.
Last year, I gave loaves of bread as "thank-yous" to neighbors who had loaned us miscellaneous items when we first moved into our home.
This Thanksgiving, I brought a loaf of bread as a gift for our generous hosts. This is a long-standing tradition in my family. Every year, my mom makes the same loaf of bread to bring to Thanksgiving. This no-knead bread is both visually appealing and delicious.
Finnish Rieska
2 c. lukewarm water
1 1/2 tsp. crushed caraway seeds
1 package active dry yeast (not "quick rise")
1 Tbsp. brown sugar
2 tsp. salt
1 c. pumpernickel rye, graham, or whole-wheat flour
3 c. bread flour
Glaze:
1 egg white beaten with 1 Tbsp. water
Fresh herbs: sage, chives
In large mixing bowl, stir together water, yeast, brown sugar, and salt. Let stand 5 minutes until yeast begins to foam. Stir in the dark flour, then bread flour and caraway seeds. Beat well. Cover with damp dish towel and allow dought to rise in warm place until doubled, about 1-2 hours. Cut a piece of parchment paper to fit a large pizza pan. Coat parchment paper with dark flour. Turn dough out onto paper and flatten with your hands to make a circle about 12 inches in diameter. Cover and let rise until puffy. Preheat oven to 375. Brush top of loaf with beaten egg white and water. Arrange fresh herbs in decorative pattern on the top. Brush loaf again with egg white, making sure to coat the herbs. Bake for 20 to 25 minutes until the loaf spring back when touched. Remove from oven and cool on a rack.
Here's about what it should look like:
Last year, I gave loaves of bread as "thank-yous" to neighbors who had loaned us miscellaneous items when we first moved into our home.
This Thanksgiving, I brought a loaf of bread as a gift for our generous hosts. This is a long-standing tradition in my family. Every year, my mom makes the same loaf of bread to bring to Thanksgiving. This no-knead bread is both visually appealing and delicious.
Finnish Rieska
2 c. lukewarm water
1 1/2 tsp. crushed caraway seeds
1 package active dry yeast (not "quick rise")
1 Tbsp. brown sugar
2 tsp. salt
1 c. pumpernickel rye, graham, or whole-wheat flour
3 c. bread flour
Glaze:
1 egg white beaten with 1 Tbsp. water
Fresh herbs: sage, chives
In large mixing bowl, stir together water, yeast, brown sugar, and salt. Let stand 5 minutes until yeast begins to foam. Stir in the dark flour, then bread flour and caraway seeds. Beat well. Cover with damp dish towel and allow dought to rise in warm place until doubled, about 1-2 hours. Cut a piece of parchment paper to fit a large pizza pan. Coat parchment paper with dark flour. Turn dough out onto paper and flatten with your hands to make a circle about 12 inches in diameter. Cover and let rise until puffy. Preheat oven to 375. Brush top of loaf with beaten egg white and water. Arrange fresh herbs in decorative pattern on the top. Brush loaf again with egg white, making sure to coat the herbs. Bake for 20 to 25 minutes until the loaf spring back when touched. Remove from oven and cool on a rack.
Here's about what it should look like:
Tuesday, November 9, 2010
The Great Fall Tomato Harvest
Dear God of the garden,
We thank Thee for Thy mercy and protection during the first, second, and third frosts of the year. We exalt Thee for Thy provision of a bountiful harvest of tomatoes. Glory to God in the highest, Amen.
They may not be the prettiest tomatoes in the world, but you wouldn't be too pretty either if you survived three frosts, three nights in a row with nothing to protect you but a flannel sheet. As posted last week, we're also harvesting the larger green tomatoes. But these red(ish), ripe tomatoes I set my mind to tendering them to fruition. Patience pays.
In honor of our tomato bounty, I thought I'd share a recipe. This recipe was inspired by a recipe sent to me by a (vegan) college friend. She recently enjoyed vegan biscuits and gravy at the Grove Park Inn in Asheville, NC.
Kate's Tomato Gravy
2 T. Olive Oil
2 T. Flour
1 small onion, diced
1 c. green tomatoes, diced
1 can diced tomatoes
1 c. almond milk
1 t. lemon juice
Smoked paprika to taste (about 1 t.)
Tabasco sauce to taste (about 1 t.)
salt and pepper to taste
In a large saucepan heat olive oil over medium heat. Add onion and green tomatoes; sautee until soft. Add flour and stir until a thick paste forms (also called a roux). Gradually whisk in almond milk. Gradually whisk in the canned tomatoes (plus liquid) and lemon juice. The mixture should be the consistency of thick gravy. If too thick, gently whisk in more almond milk. Stir in paprika, tabasco, salt, and pepper. Adjust according to personal preference. Serve with biscuits.
We thank Thee for Thy mercy and protection during the first, second, and third frosts of the year. We exalt Thee for Thy provision of a bountiful harvest of tomatoes. Glory to God in the highest, Amen.
They may not be the prettiest tomatoes in the world, but you wouldn't be too pretty either if you survived three frosts, three nights in a row with nothing to protect you but a flannel sheet. As posted last week, we're also harvesting the larger green tomatoes. But these red(ish), ripe tomatoes I set my mind to tendering them to fruition. Patience pays.
In honor of our tomato bounty, I thought I'd share a recipe. This recipe was inspired by a recipe sent to me by a (vegan) college friend. She recently enjoyed vegan biscuits and gravy at the Grove Park Inn in Asheville, NC.
Kate's Tomato Gravy
2 T. Olive Oil
2 T. Flour
1 small onion, diced
1 c. green tomatoes, diced
1 can diced tomatoes
1 c. almond milk
1 t. lemon juice
Smoked paprika to taste (about 1 t.)
Tabasco sauce to taste (about 1 t.)
salt and pepper to taste
In a large saucepan heat olive oil over medium heat. Add onion and green tomatoes; sautee until soft. Add flour and stir until a thick paste forms (also called a roux). Gradually whisk in almond milk. Gradually whisk in the canned tomatoes (plus liquid) and lemon juice. The mixture should be the consistency of thick gravy. If too thick, gently whisk in more almond milk. Stir in paprika, tabasco, salt, and pepper. Adjust according to personal preference. Serve with biscuits.
Saturday, October 23, 2010
Last week in Veganville
It's been a few weeks since I've posted a recipe. Since my husband returned from his deployment, we've finally started getting back into a normal routine, which happens to include weekly menu planning. If you haven't done it before, I would highly recommend menu planning. It is a HUGE stress reliever for us. We used to do a lot of this:
"What's for dinner?
"I dunno. What do you want?"
"Well what did we pull out?"
"Nothing."
"Okay. What do you want for take-out?"
And then we get frustrated with one another because we can't agree on take-out.
The best part about menu planning is how much money you save at the grocery store. I pick up weekly adds for our local grocery stores and sometimes menu plan based on what's on special that week. This past week, I saved $30 on my grocery bill using weekly ads and manufacturer's cupons. Booyah.
To make menu planning easier, we bought a magnetic dry-erase board to post in our kitchen. It helps us keep tabs on what's coming up (in case anything needs to thaw or soak), and also keeps a running grocery list. Since it's magnetic, we can attach cupons to the board that are either about to expire or are relevant to this week's menu.
Anyway, on to what you really care about: recipes!
The best part about this past week in Veganville? My husband eating several vegan or vegetarian meals without blinking an eye. One of the more deceptive meals (i.e. makes one think they're eating meat when they're actually not), was chili. Chili making was somewhat of a sacred art in my family growing up. My dad taught me how to make chili without a recipe and how to blend the spices for the perfect pot of chili. Since I think there's no right or wrong way to make chili - proportions of beans and spice change based on personal preference - I'll give you my general outline my vegan chili.
Nelson's Vegan Chili
Black beans*
Red beans*
Kidney beans*
Boca burger or Morningstar Mealstarter crumbles (optional)
Chopped onion
Garlic
Chopped carrot
Chopped celery
Chopped pepper**
Canned diced tomatoes
Tomato paste
Vegetable broth
Cumin
Chili Powder
Smoked paprika
Dry Bay Leaf
Secret ingredient***
*I buy dry beans (they're cheaper and have less sodium than canned beans). Please note dry beans require an extra step of soaking overnight (or 6-8 hours)
**Depending on how spicy you like your chili, you can use chopped bell pepper, jalepeno pepper, or serano pepper. With hot peppers like jalepenos and seranos, remove the seeds and white veins to limit the heat.
***I say "secret ingredient" because I think you ought to make your chili your own. Find a unique ingredient you think really "makes" the chili for you. I typically use the same secret ingredient my dad always used, but sometimes I'll throw in some other spices if I'm feeling adventurous.
Sautee onions, garlic, carrots, celery, and peppers in olive oil in a large stockpot. Once onions begin to soften, add spice combination (plus secret ingredient) and mix well. Add diced tomatoes. Add vegetable broth and bring to a simmer. Stir in tomato paste. Add beans, crumbles, and bay leaf and return to a simmer. Reduce heat and simmer for at least 1 hour. The longer chili cooks, the more developed the flavors become. Salt and pepper to taste. Garnish with avocado, cilantro, Tofutti sour cream, or soy cheese.
Here's another original recipe that won my husband over this week...
Roasted cauliflower with Israeli couscous
For the cauliflower:
1 head cauliflower, broken into bite-sized florets
2 T. Olive Oil
Ground cumin
Salt and Pepper
Preheat oven to 450. In a bowl, toss cauliflower with olive oil, cumin, and salt and pepper. Spread on a foil-line baking sheet. Bake for 15 minutes, or until cauliflower is fork-tender.
For the couscous:
1 c. Israeli couscous
1 T. olive oil
1 small yellow onion chopped
1/4 tsp. cumin seeds
1/4 tsp. safron threads
1 cinnamon stick
1 dried bay leaf
1 1/2 c. vegetable broth
Garnish:
1/4 c. toasted pine nuts
1/4 c. fresh chopped parsley
t tsp. fresh grated lemon zest
Heat olive oil in small saucepan over medium heat. Add onion, sautee until soft and transluscent. Add cumin, safron, cinnamon, bay leaf, and couscous. Stir ingredients over medium heat until couscous looks toasted (golden to light brown). Stir in vegetable broth and bring to a boil. Reduce heat and simmer until all liquid is absorbed, stirring frequently. Remove bay leaf and cinnamon stick. Serve topped with the roasted cauliflower, sprinkling garnishes over the entire dish.
"What's for dinner?
"I dunno. What do you want?"
"Well what did we pull out?"
"Nothing."
"Okay. What do you want for take-out?"
And then we get frustrated with one another because we can't agree on take-out.
The best part about menu planning is how much money you save at the grocery store. I pick up weekly adds for our local grocery stores and sometimes menu plan based on what's on special that week. This past week, I saved $30 on my grocery bill using weekly ads and manufacturer's cupons. Booyah.
To make menu planning easier, we bought a magnetic dry-erase board to post in our kitchen. It helps us keep tabs on what's coming up (in case anything needs to thaw or soak), and also keeps a running grocery list. Since it's magnetic, we can attach cupons to the board that are either about to expire or are relevant to this week's menu.
Anyway, on to what you really care about: recipes!
The best part about this past week in Veganville? My husband eating several vegan or vegetarian meals without blinking an eye. One of the more deceptive meals (i.e. makes one think they're eating meat when they're actually not), was chili. Chili making was somewhat of a sacred art in my family growing up. My dad taught me how to make chili without a recipe and how to blend the spices for the perfect pot of chili. Since I think there's no right or wrong way to make chili - proportions of beans and spice change based on personal preference - I'll give you my general outline my vegan chili.
Nelson's Vegan Chili
Black beans*
Red beans*
Kidney beans*
Boca burger or Morningstar Mealstarter crumbles (optional)
Chopped onion
Garlic
Chopped carrot
Chopped celery
Chopped pepper**
Canned diced tomatoes
Tomato paste
Vegetable broth
Cumin
Chili Powder
Smoked paprika
Dry Bay Leaf
Secret ingredient***
*I buy dry beans (they're cheaper and have less sodium than canned beans). Please note dry beans require an extra step of soaking overnight (or 6-8 hours)
**Depending on how spicy you like your chili, you can use chopped bell pepper, jalepeno pepper, or serano pepper. With hot peppers like jalepenos and seranos, remove the seeds and white veins to limit the heat.
***I say "secret ingredient" because I think you ought to make your chili your own. Find a unique ingredient you think really "makes" the chili for you. I typically use the same secret ingredient my dad always used, but sometimes I'll throw in some other spices if I'm feeling adventurous.
Sautee onions, garlic, carrots, celery, and peppers in olive oil in a large stockpot. Once onions begin to soften, add spice combination (plus secret ingredient) and mix well. Add diced tomatoes. Add vegetable broth and bring to a simmer. Stir in tomato paste. Add beans, crumbles, and bay leaf and return to a simmer. Reduce heat and simmer for at least 1 hour. The longer chili cooks, the more developed the flavors become. Salt and pepper to taste. Garnish with avocado, cilantro, Tofutti sour cream, or soy cheese.
Here's another original recipe that won my husband over this week...
Roasted cauliflower with Israeli couscous
For the cauliflower:
1 head cauliflower, broken into bite-sized florets
2 T. Olive Oil
Ground cumin
Salt and Pepper
Preheat oven to 450. In a bowl, toss cauliflower with olive oil, cumin, and salt and pepper. Spread on a foil-line baking sheet. Bake for 15 minutes, or until cauliflower is fork-tender.
For the couscous:
1 c. Israeli couscous
1 T. olive oil
1 small yellow onion chopped
1/4 tsp. cumin seeds
1/4 tsp. safron threads
1 cinnamon stick
1 dried bay leaf
1 1/2 c. vegetable broth
Garnish:
1/4 c. toasted pine nuts
1/4 c. fresh chopped parsley
t tsp. fresh grated lemon zest
Heat olive oil in small saucepan over medium heat. Add onion, sautee until soft and transluscent. Add cumin, safron, cinnamon, bay leaf, and couscous. Stir ingredients over medium heat until couscous looks toasted (golden to light brown). Stir in vegetable broth and bring to a boil. Reduce heat and simmer until all liquid is absorbed, stirring frequently. Remove bay leaf and cinnamon stick. Serve topped with the roasted cauliflower, sprinkling garnishes over the entire dish.
Tuesday, September 28, 2010
Veganville Bakery: Carrot, Nut, and Seed Bread
This hearty, nutritious and delicious bread is perfect for the season. Here in Middle Georgia, we're almost upon the time of year when carrots are in season and we're getting ready to shake down the pecan trees. Since I'm all about being seasonal with ingredients, I thought I'd share my take on a Joy of Cooking recipe.
Carrot, Nut, and Seed Bread
Makes One 9X5 in. loaf
1 1/2 c. all-purpose flour
1 t. baking soda
1 t. baking powder
1/4 t. ground cinnamon
3/4 c. sugar
2 eggs worth of egg substitute (3 t. Ener-G + 6 T. H2O)
1/2 c. vegetable oil
1 t. vanilla
1/2 t. salt
1 1/2 c. grated carrots*
1/2 c. flax seeds
1/2 c. (+1/4 c.) ground pecans
1 T. wheat germ
*I used the attachment for my food processor to grate the carrots to save time and energy.
Preheat oven to 350. In medium bowl, whisk together flour, baking soda, baking powder, and cinnamon. In large bowl, whisk together sugar, egg, oil, vanilla, and salt. Stir in dry ingredients. Fold in carrots, flax seeds, and 1/2 c. pecans. Crape batter into greased 9X5 loaf pan. Sprinkle top with 1/4 c. pecans and wheat germ. Bake 45 minutes to one hour (until bread pulls away from the sides of the pan). Cool in the pan for 10 minutes. Unmold loaf to finish cooling.
Carrot, Nut, and Seed Bread
Makes One 9X5 in. loaf
1 1/2 c. all-purpose flour
1 t. baking soda
1 t. baking powder
1/4 t. ground cinnamon
3/4 c. sugar
2 eggs worth of egg substitute (3 t. Ener-G + 6 T. H2O)
1/2 c. vegetable oil
1 t. vanilla
1/2 t. salt
1 1/2 c. grated carrots*
1/2 c. flax seeds
1/2 c. (+1/4 c.) ground pecans
1 T. wheat germ
*I used the attachment for my food processor to grate the carrots to save time and energy.
Preheat oven to 350. In medium bowl, whisk together flour, baking soda, baking powder, and cinnamon. In large bowl, whisk together sugar, egg, oil, vanilla, and salt. Stir in dry ingredients. Fold in carrots, flax seeds, and 1/2 c. pecans. Crape batter into greased 9X5 loaf pan. Sprinkle top with 1/4 c. pecans and wheat germ. Bake 45 minutes to one hour (until bread pulls away from the sides of the pan). Cool in the pan for 10 minutes. Unmold loaf to finish cooling.
Thursday, September 9, 2010
Last Week (or so) in Veganville
Last week I was in desperate need of comfort food. Being nearly full-blooded British, I decided Shepherd's Pie was in order.
Vegan Shepherd's Pie
1 large baking potato, cubed
2 T. margarine (I like Earth Balance)
2 T. Tofutti sour cream
1 T. chopped fresh chives
1 large carrot, peeled and chopped
1 stalk celery, chopped
1 c. Baby Portobello mushrooms, sliced
1/4 c. white onion, chopped
1 T. garlic, minced
1/2 c. frozen peas
1/2 c. vegetable (or mushroom) broth
1 sprig fresh Thyme
Olive oil
salt and pepper
Preheat oven to 375. Place potato in large saucepan and fill with water. Bring potato and water to a boil; boil until potatoes are fork tender. Drain potatoes. Mash with margarine, sour cream, chive, salt, and pepper. Set aside.
In medium-large saucepan, heat olive oil over medium heat. Add onion, garlic, celery, carrot and mushrooms. Cook until vegetables are tender. Add vegetable broth and thyme sprig. Simmer for 10 minutes. Add peas; cook until fully heated. Salt and pepper to taste.
Pour vegetable mixture into medium-sized casserole dish. Spoon potato mixture over the top and smooth with spatula. Bake in oven for 15 minutes. Enjoy!
This made about 3-4 1 cup servings. Expand amounts as necessary for your family, or try swapping different veggies based on preference or what's in season! Lately, I've been substituting leeks for onions in recipes.
Vegan Shepherd's Pie
1 large baking potato, cubed
2 T. margarine (I like Earth Balance)
2 T. Tofutti sour cream
1 T. chopped fresh chives
1 large carrot, peeled and chopped
1 stalk celery, chopped
1 c. Baby Portobello mushrooms, sliced
1/4 c. white onion, chopped
1 T. garlic, minced
1/2 c. frozen peas
1/2 c. vegetable (or mushroom) broth
1 sprig fresh Thyme
Olive oil
salt and pepper
Preheat oven to 375. Place potato in large saucepan and fill with water. Bring potato and water to a boil; boil until potatoes are fork tender. Drain potatoes. Mash with margarine, sour cream, chive, salt, and pepper. Set aside.
In medium-large saucepan, heat olive oil over medium heat. Add onion, garlic, celery, carrot and mushrooms. Cook until vegetables are tender. Add vegetable broth and thyme sprig. Simmer for 10 minutes. Add peas; cook until fully heated. Salt and pepper to taste.
Pour vegetable mixture into medium-sized casserole dish. Spoon potato mixture over the top and smooth with spatula. Bake in oven for 15 minutes. Enjoy!
This made about 3-4 1 cup servings. Expand amounts as necessary for your family, or try swapping different veggies based on preference or what's in season! Lately, I've been substituting leeks for onions in recipes.
Tuesday, July 27, 2010
Bonus Recipe
Just to piggyback on my most recent Veganiville recipe, here's a variation on tofu scramble that's unique, spicy, and fun!
To preface the recipe a little more: I picked up two tomatillo plants when we were first planting the garden, and they have turned into massive, fruit-producing plants. Tomatillos are the little guys commonly used to make salsa verde. Not many people realize that tomatillos are actually not little green tomatoes, but more closely related to gooseberries, kumquats, and persimmons. They're not very pleasant to eat raw, so you have to cook them to break down the tough skin and fibrous interior. But once you do that, they have this fabulous lemony flavor. (They also have this papery outer husk you have to peel before cooking)
Anyway, onto the bonus recipe of the week:
Green Tofu Scramble
1 c. firm tofu, crumbled
1/2 c. tomatillos, chopped
1 T. garlic, minced
1 serano pepper, chopped
1 T. oil (veg. or olive oil)
Fresh cilantro
Sautee tomatillos, garlic, and the serano in a pan with oil. Cook until tomatillos are very soft. Add tofu and cook until hot. Garnish with fresh cilantro.
This recipe has so many dynamics between the lemony tomatillos, spicy serano, and perfect fresh compliment from the cilantro. Hope you enjoy!
To preface the recipe a little more: I picked up two tomatillo plants when we were first planting the garden, and they have turned into massive, fruit-producing plants. Tomatillos are the little guys commonly used to make salsa verde. Not many people realize that tomatillos are actually not little green tomatoes, but more closely related to gooseberries, kumquats, and persimmons. They're not very pleasant to eat raw, so you have to cook them to break down the tough skin and fibrous interior. But once you do that, they have this fabulous lemony flavor. (They also have this papery outer husk you have to peel before cooking)
Anyway, onto the bonus recipe of the week:
Green Tofu Scramble
1 c. firm tofu, crumbled
1/2 c. tomatillos, chopped
1 T. garlic, minced
1 serano pepper, chopped
1 T. oil (veg. or olive oil)
Fresh cilantro
Sautee tomatillos, garlic, and the serano in a pan with oil. Cook until tomatillos are very soft. Add tofu and cook until hot. Garnish with fresh cilantro.
This recipe has so many dynamics between the lemony tomatillos, spicy serano, and perfect fresh compliment from the cilantro. Hope you enjoy!
Tuesday, July 13, 2010
Last Week in Veganville
Last week was full of delicious and satisfying recipes, unfortunately I did a horrible job of keeping track of them. Last week I also tried to create my menus around what was ripe in our garden, which meant a lot of dishes with tomatoes, peppers, and eggplant!
Here's one of my favorites:
Curry Tofu Scramble and Sweet Potato Hash Browns
1/2 block of firm tofu, drained on paper towels for 10 minutes
1/2 c. green bell pepper, chopped
1 small tomato, chopped
1/2 c. yellow or white onion, chopped
1 jalepeno, seeded and chopped
1 tsp. Muchi curry powder
salt and pepper to taste
cooking spray
Coat a skillet with cooking spray. Cook onions and peppers over medium heat until soft. Add tofu and break into crumbles with spatula. Add curry powder and tomato. Stir until heated all the way through and tomatoes are soft. Salt and pepper to taste.
For the hash browns:
1 sweet potato, peeled and shredded (*I like to use my food processor's special attachment to shred the potatoes - it's so much easier than using a grater)
1/2 tsp cinnamon
salt and pepper to taste
cooking spray
Coat a skillet with cooking spray and heat on medium. Toss the sweet potato shreds with cinnamon, salt, and pepper. Add sweet potato to the skillet. Cook until bottom is golden brown and crispy. Flip and cook until bottom is brown and crispy. *I like my hash browns really crispy. If you like mushy hash browns, keep an eye out and cook yours less.
The finished product:
Here's one of my favorites:
Curry Tofu Scramble and Sweet Potato Hash Browns
1/2 block of firm tofu, drained on paper towels for 10 minutes
1/2 c. green bell pepper, chopped
1 small tomato, chopped
1/2 c. yellow or white onion, chopped
1 jalepeno, seeded and chopped
1 tsp. Muchi curry powder
salt and pepper to taste
cooking spray
Coat a skillet with cooking spray. Cook onions and peppers over medium heat until soft. Add tofu and break into crumbles with spatula. Add curry powder and tomato. Stir until heated all the way through and tomatoes are soft. Salt and pepper to taste.
For the hash browns:
1 sweet potato, peeled and shredded (*I like to use my food processor's special attachment to shred the potatoes - it's so much easier than using a grater)
1/2 tsp cinnamon
salt and pepper to taste
cooking spray
Coat a skillet with cooking spray and heat on medium. Toss the sweet potato shreds with cinnamon, salt, and pepper. Add sweet potato to the skillet. Cook until bottom is golden brown and crispy. Flip and cook until bottom is brown and crispy. *I like my hash browns really crispy. If you like mushy hash browns, keep an eye out and cook yours less.
The finished product:
Friday, July 2, 2010
DIY Granola Bars
I will never buy granola bars again. These are SO yummy and easy. The best part is that you can get creative with ingredients, swapping one thing for another. Here's what I did:
Vegan Granola Bars a la moi
2 c. oatmeal (not quick cook)
1 c. pepitas (pumpkin seeds)
3 T. vegetable oil
2/3 c. maple syrup
1/4 c. brown sugar
1 1/2 tsp vanilla
1/4 tsp salt
1/2 tsp cinnamon
1 c. dried apricots, chopped
1 c. flax seed
Heat oven to 350. Toast oatmeal and pepitas for 10-12 minutes on baking sheet, stirring every few minutes. Reduce oven heat to 300. In a small saucepan, combine oil, maple syrup, brown sugar, vanilla, and salt. Stir continually to dissolve brown sugar. Bring to a boil. Remove from heat and combine with oatmeal mixture, cinnamon, apricots, and flax seed in large bowl. Line 9X13 baking sheet with parchment paper. Spread mixture evenly on lined baking sheet. Bake for 25-30 minutes at 300. Let cool for 2-3 hours before cutting. (I found using a pizza wheel to cut the bars works best)
Here's the finished product
Enjoying the finished product
Vegan Granola Bars a la moi
2 c. oatmeal (not quick cook)
1 c. pepitas (pumpkin seeds)
3 T. vegetable oil
2/3 c. maple syrup
1/4 c. brown sugar
1 1/2 tsp vanilla
1/4 tsp salt
1/2 tsp cinnamon
1 c. dried apricots, chopped
1 c. flax seed
Heat oven to 350. Toast oatmeal and pepitas for 10-12 minutes on baking sheet, stirring every few minutes. Reduce oven heat to 300. In a small saucepan, combine oil, maple syrup, brown sugar, vanilla, and salt. Stir continually to dissolve brown sugar. Bring to a boil. Remove from heat and combine with oatmeal mixture, cinnamon, apricots, and flax seed in large bowl. Line 9X13 baking sheet with parchment paper. Spread mixture evenly on lined baking sheet. Bake for 25-30 minutes at 300. Let cool for 2-3 hours before cutting. (I found using a pizza wheel to cut the bars works best)
Here's the finished product
Enjoying the finished product
Monday, June 28, 2010
Last week in Veganville
Success! Here are my surprisingly delicious and satisfying dinners from last week:
Zucchini pancakes and fresh corn salad
Pancakes:
1 medium zucchini, shredded
2 T. egg replacer
1 c. flour
Combine ingredients. Add more flour (or water) to achieve a thick batter. Cook pancakes on a hot frying pan or griddle with vegetable oil.
Salad:
2 ears white or yellow corn
1/2 c. chopped green pepper
1 green onion, chopped
1 T. rice vinegar
1 tsp. adobo seasoning
Salt and pepper to taste
Cut kernels off cobs. Combine all ingredients. Chill slightly before serving.
Curry stuffed eggplant
1 medium eggplant
1 c. quinoa, cooked
1 small onion
Pre-made curry sauce to taste
Cut eggplant in half and roast flesh side down at 350 degrees on oiled baking sheet until soft. Scoop out cooked eggplant flesh to create a "boat". Reserve flesh. Sautee onion until soft. Remove from heat and stir in quinoa, eggplant flesh, and curry sauce. Fill eggplant boat with mixture and heat in oven for 5 minutes.
Asian green beans
1/2 lb. fresh green beans, ends trimmed
1 green onion, diced
1/4 c. roasted peanuts, chopped
1 T. hoisin sauce
1 T. mirin
1 T. rice vinegar
1/4 c. soy sauce
Steam green beans until tender. In small bowl, combine hoisin sauce, mirin, vinegar, and soy sauce. Pour mixture over green beans and toss with green onion and peanuts. Serve with brown rice.
Chipotle stuffed peppers
1 large bell pepper
1 c. quinoa, cooked
1/4 c. chopped seitan
1 T. ketchup
1/2 T. Worchester sauce
1/2 tsp. chipotle chili powder
Preheat oven to 400. Combine quinoa, seitan, ketchup, Worchester, and chili power. Scoop out center of the bell pepper. Fill pepper with quinoa mixture. Bake for 30-40 minutes, or until pepper is tender.
Zucchini pancakes and fresh corn salad
Pancakes:
1 medium zucchini, shredded
2 T. egg replacer
1 c. flour
Combine ingredients. Add more flour (or water) to achieve a thick batter. Cook pancakes on a hot frying pan or griddle with vegetable oil.
Salad:
2 ears white or yellow corn
1/2 c. chopped green pepper
1 green onion, chopped
1 T. rice vinegar
1 tsp. adobo seasoning
Salt and pepper to taste
Cut kernels off cobs. Combine all ingredients. Chill slightly before serving.
Curry stuffed eggplant
1 medium eggplant
1 c. quinoa, cooked
1 small onion
Pre-made curry sauce to taste
Cut eggplant in half and roast flesh side down at 350 degrees on oiled baking sheet until soft. Scoop out cooked eggplant flesh to create a "boat". Reserve flesh. Sautee onion until soft. Remove from heat and stir in quinoa, eggplant flesh, and curry sauce. Fill eggplant boat with mixture and heat in oven for 5 minutes.
Asian green beans
1/2 lb. fresh green beans, ends trimmed
1 green onion, diced
1/4 c. roasted peanuts, chopped
1 T. hoisin sauce
1 T. mirin
1 T. rice vinegar
1/4 c. soy sauce
Steam green beans until tender. In small bowl, combine hoisin sauce, mirin, vinegar, and soy sauce. Pour mixture over green beans and toss with green onion and peanuts. Serve with brown rice.
Chipotle stuffed peppers
1 large bell pepper
1 c. quinoa, cooked
1/4 c. chopped seitan
1 T. ketchup
1/2 T. Worchester sauce
1/2 tsp. chipotle chili powder
Preheat oven to 400. Combine quinoa, seitan, ketchup, Worchester, and chili power. Scoop out center of the bell pepper. Fill pepper with quinoa mixture. Bake for 30-40 minutes, or until pepper is tender.
Tuesday, April 20, 2010
Popsicles - Episode 1
Back in North Carolina, my husband and I loved a little place called LocoPops. Homemade, gourmet popsicles really hit the spot on a hot summer day. I found myself longing for LocoPops when the heat in Middle Georgia first hit the 90’s. On that day, I decided I would try and recreate LocoPops in my own home.
I first debated method. Should I buy molds or do them myself? Being the DIY junkie I am, I opted for the later. I borrowed the DIY method from another blog, but decided to create my own flavors.
Episode 1 of my journey to make the perfect popsicle:
To create the molds, I cut parchment paper into triangles and formed those into cones. I sealed the tips using small marshmallows. I set up a frame for the popsicles, making a matrix out of rubber bands on a baking dish (see example photo from other blog). However, my molds would not stay standing between the marshmallow on the tips and the frame. I became frustrated and scrapped this idea. The spur-of-the moment back-up plan was to seal the tips by folding them over. I then took a large plastic drink cup and set 4 molds in each cup.
Method Rating: 4/10
Key Lime Pie Yogurt Pops
1 c. Greek or plain yogurt
1/3 c. Key Lime Juice
1 T. sugar
Popsicle molds
Wooden popsicle sticks
Whisk first 3 ingredients together. Pour into molds. Place sticks. Freeze for 6 hours.
You can substitute vanilla yogurt, but omit the sugar.
Flavor Rating: 8.5/10
So it may have occurred to you I might have had greater success using Dixie cups as my molds. True as it may be, I want to avoid spending money on Dixie cups. And only as a last resort will I buy Dixie cups or popsicle molds.
That being said, you can expect subsequent episodes related to improving popsicle methods and flavors.
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