FOOD: Vegan Winter Mash

January 27, 2011

ingredients:

2 tsp cumin
2-4 cloves garlic
2 tsp sage
2 medium yellow onions, chopped
4 carrots, chopped
1 cup turnip, chopped
1 cup collard greens [any greens will work]
1 cup brown rice
1 cup orange or brown lentils
8 cups water

add olive oil to pan that’s on medium heat. add carrots, onions, cumin, garlic, sage and cook until onions and carrots are a bit softer. add in rice and two cups water. stir. add lentils and 4 cups water. mix in greens and turnip and 2 more cups water.

turn heat to high, bring to boil. lower heat and simmer approximately 40 minutes until liquid is absorbed and everything is tender.

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Posted by Amy Steele

FOOD: Vegan Spanish White Bean and Kale Soup

January 7, 2011

2 c. dried white beans [soak overnight for best results]
2 Tbsp. olive oil
2 medium onions, chopped
2 tsp. dried marjoram
16 garlic cloves, minced
1 [14 1/2 oz] can diced tomatoes
3 c. shredded kale leaves

–in soup pot, heat oil over medium heat. add onions and marjoram. cook, stirring occasionally, until onions are soft [approx. 5 min].

–add garlic and cook until fragrant, approx. 1-2 min.

–add the beans and 6 c. water. bring to boil, reduce heat to medium and cook until beans are tender [approx. 1 hr.].

–stir the tomatoes and kale into the pot. cook until kale is wilted [I used frozen this time and it worked well]. add one cup water.

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Posted by Amy Steele

FOOD: Creamy vegan corn chowder

December 8, 2010

this is super easy and super yummy!

ingredients:

2 c. diced Yukon Gold potatoes
3 c. sweet corn
4 c. vegetable broth
1/2 c. chopped sweet onion
1 bay leaf
1 tsp. rosemary
1 tsp. thyme

combine all ingredients in a soup pot and bring to a boil

reduce heat

simmer approximately 25 minutes

blend half of soup in Cuisinart or blender

return to pot and stir

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Posted by Amy Steele

FOOD: Marinated Lentil-Couscous Salad

December 5, 2010

Ingredients
1 cup green or brown lentils, rinsed
2 cup vegetable stock
1 cup Moroccan couscous
1 cup small broccoli florets [or Brussels sprouts]
dried apricots [cut to liking with scissors]
¼ cup Newman’s Own Balsamic Vinaigrette dressing

–cook lentils in stock
–steam broccoli
–cook couscous per package directions
–blend all together in bowl with dressing. let dressing soak in
–add apricots

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Posted by Amy Steele

FOOD: split-pea soup [vegetarian of course]

November 26, 2010

2 c dry split peas, rinsed
6-8 c vegetable stock and/or water [I use 4 c veg stock/ 2 c water]
1 large onion (2 c), chopped
3-4 carrots, chopped
3 stalks celery, chopped
2 Tbsp olive oil
3-5 cloves garlic, minced
1 tsp rosemary
1 tsp salt
2 tsp pepper

Place the peas and 6 c water and/or stock in a saucepan over high heat. Bring to a boil, lower heat, and partially cover.

Chop the onions, celery and carrot and sauté in olive oil for about 10 minutes, until onions are somewhat translucent. Add the garlic and rosemary and sauté for another 5 minutes.

Add the onion mixture into the peas along with the salt and pepper.

Simmer for another 40 minutes or so, until the peas are mushy and falling apart.

adapted from The Veggie Table.

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Posted by Amy Steele

FOOD: Chickpea-couscous cutlets

November 14, 2010

served with steamed Brussels sprouts and mashed polenta

2 16-oz cans chickpeas, rinsed
1 c. uncooked couscous
1 c. breadcrumbs
½ c. tomato juice
2 tbsp. Dijon mustard
2 tbsp. red wine vinegar
2 tsp. dried rosemary
1 tsp. dried thyme
3 cloves garlic, minced
1 tbsp. virgin olive oil

Preheat oven to 350.

In a medium pot, combine couscous and tomato juice. Bring to boil, cover, lower heat and simmer until liquid absorbed. Let sit five minutes. Add couscous and chickpeas to food processor along with remaining ingredients, except bread crumbs. Mix until smooth. Stir in breadcrumbs. Make balls of the mixture and put on baking sheet. Flatten them to form patties.

Bake for 15 minutes, turn over and back 10-15 minutes more.

Recipe adapted from: Vegetarian Times Complete Cookbook

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Posted by Amy Steele

FOOD: Black bean- Quinoa pilaf

November 12, 2010

I make quinoa once a week like a good level 7 non-dairy vegetarian.

super easy and something I make each week as it’s delicious and filled with protein and fiber. quinoa is an amazing grain.

also I use chickpeas sometimes or regular (not red) quinoa which I buy in bulk at Whole Foods.

recipe adapted from VEGANOMICON

2 tbsp olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
1 tsp ground cumin
1 tbsp coriander seeds, crushed
1 cup quinoa
1 can black beans (15 oz)
2 cups vegetable broth

in a small pot over medium heat, saute the onions in olive oil for about 7 minutes. add garlic and saute another 2 min.

add coriander, cumin & saute an additional minute.

add the quinoa. saute 2 minutes.

add the black beans and vegetable broth. cover. bring to a boil. reduce heat. cover. cook approximately 18 minutes until the quinoa has absorbed all liquid.

I add either Brussels sprouts (as pictured) or broccoli & it’s a complete meal.

Veganomicon: The Ultimate Vegan Cookbook

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Posted by Amy Steele

FOOD: White bean, tomato & kale pasta

November 8, 2010

1/2 box pasta
2 tsp minced garlic
1 can black olives
1 can cannelloni beans
1 c. grape tomatoes (halved)
1/2 bag frozen kale
1/4 cup grated rice cheese

cook any type of pasta as directed [I used brown rice vermicelli]
in a large wok/ pan, saute garlic in olive oil, add grape tomatoes, let cook until tomatoes softened.
add black olives, kale, cannelloni beans. stir occasionally until everything is completely heated.
add pasta. add grated rice cheese.
mix well.

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Posted by Amy Steele

FOOD: Vegan Super Moist Pumpkin Bread

October 30, 2010

recipe modified from The Post Punk Kitchen [thanks for the tip via twitter @newveganing]:

Super Moist Pumpkin Bread

Serves 8

Equipment
(2) 8″ x 4″ loaf pans

Ingredients
3 1/2 cups all-purpose flour
2 cups packed dark brown sugar
2/3 cup white sugar
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
2 cups pumpkin puree
1 cup vegetable oil
2/3 cup coconut milk
2/3 cup flaked coconut

Directions
–Preheat oven to 350 degrees F. Grease and flour two 8″ x 4″ loaf pans.

–In a large bowl, stir together the flour, brown sugar, white sugar, baking soda, salt, nutmeg, and cinnamon. Add the pumpkin puree, oil, and coconut milk, and mix until all of the flour is absorbed. Fold in the flaked coconut and toasted walnuts. Divide the batter evenly between the prepared pans.

– Bake for 1 hour and 15 minutes in the preheated oven or until a toothpick inserted in the center comes out clean. Remove from oven, and cover loaves tightly with foil. Allow to steam for 10 minutes. Remove foil, and turn out onto a cooling rack. Tent loosely with the foil, and allow to cool completely.

**this was my first time making the recipe and I was out of coconut milk so I substituted soy milk. just as yummy. I will be making it again w/ coconut milk.

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Posted by Amy Steele

FALL cooking: White Bean and Greens Soup

October 21, 2010

recipe from Vegetarian Times Complete Cookbook [1995]

1 cup dry white beans
8 cups water [I used 2 cups vegetable broth]
1 bay leaf
1 medium onion
1/2 cup chopped celery
1/4 cup water
3/4 tsp salt
1 qt chopped Swiss chard leaves

in soup pot:
combine the beans with water and bay leaf. Bring to a boil, lower the heat and simmer, with the lid ajar, until the beans are tender– about 1 1/2 hours

in a skillet:
saute the onion and celery in 1/4 c. water until soft and add to beans

Add salt and chard.

Cook until the chard is tender but still bright green, about five min.

Remove and discard the bay leaf.

buy it at Amazon: Vegetarian Times Complete Cookbook

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Posted by Amy Steele

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