Wednesday, December 15, 2010
1 c. margarine (you can use shortening)
1 1/2 c. white flour
2 c. sugar
2 c. oats
Mix together w/ pastry blender and set aside. Should be crumbly, not a ball of dough.
2 large cans peaches or 2 cans of berry pie filling
1 bag frozen blueberries or blackberries
Mix and pour into greased pan. Spread crust mixture evenly over top.
Bake at 350 to 375 degrees 40-50 minutes.
1 cup plus 2 tablespoons of canola oil
¼ teaspoon of apple cider vinegar
¼ teaspoon of agave - or you can use honey if you're Orthodox and don't mind exploiting the bees
¾ teaspoon of kosher salt
½ tablespoon of fresh lemon juice
zest from 1/8 of a lemon
1/8 teaspoon of dry mustard
Put everything in the blender and process until it is thick. I make mine in my Vitamix and it takes about 15 seconds. If you have a lower speed blender you may need to process a little longer. The homemade vegan mayonnaise will become thick and completely emulsified exactly like a mayonnaise made with egg.
You will not be able to tell the difference between this and egg mayonnaise. The flavors may be slightly different from your favorite brand, but the texture and overall flavor profile are just like egg mayonnaise.
I have kept this in my refrigerator for a couple of weeks. It will last as long as the soymilk.
If you only have sweetened soy milk wait and add the agave at the end, you will probably need less, but that will vary by brand of soymilk and your taste.
• 1 medium sweet pepper, chopped
• 2 T oil
• 3 garlic cloves, minced
• 2 cups Vegetable Broth
• 2 cans (15 ounces each) black beans, rinsed and drained
• 2 cups cubed cooked pumpkin
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 2 teaspoons dried parsley flakes
• 2 teaspoons chili powder
• 1-1/2 teaspoons dried oregano
• 1-1/2 teaspoons ground cumin
• 1/2 teaspoon salt
• In a large skillet, saute the onion and pepper in oil until tender. Add garlic; cook 1 minute longer. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until heated through. Yield: 10 servings (2-1/2 quarts).
1/4 cup chopped onion
2 tablespoons curry powder
1 (15-ounce) can pumpkin puree
2 cups vegetable broth
3 tablespoons maple syrup
Salt and freshly ground black pepper
1/4 cup pecan pieces
1 (14-ounce) can unsweetened coconut milk
1. Preheat the oven to 375° F. Heat the oil in a large pot over medium heat. Add the onion. Cover and cook until softened, 5 minutes. Stir in 1 tablespoon of the curry powder and the pumpkin puree, then whisk in the broth until smooth. Add 2 tablespoons of the maple syrup and season to taste with salt and pepper. Simmer for 10 minutes to allow flavors to develop, stirring occasionally.
2. While the soup is simmering, make the curried pecans. In a small bowl, combine the pecan pieces with the remaining maple syrup and toss to coat. Sprinkle with the remaining curry powder, tossing to coat. Place the pecans in a small baking dish and bake until toasted, about 3 - 5 minutes. Set aside to cool.
3. Meanwhile, use an immersion blender to puree the soup right in the pot. Otherwise, transfer the soup to a blender or food processor and puree until smooth. Stir back into the pot. Return the soup to the stove top, turning the heat to low. Whisk in the coconut milk, taste to adjust seasonings. Heat until hot, do not boil. Serve the soup garnished with the pecans.
3/4 cup white medium grain or short grain rice
1 1/2 teaspoons salt
4 1/2 cups soy milk
1/2 cup sugar
1 slightly heaping tablespoon cornstarch
1 1/2 tablespoons vanilla extract
1/4 teaspoon ground cardamom
pinch of salt
1/2 cup white raisins (optional)
1/2 cup chopped almonds (optional)
1. Combine 1 1/2 cups water, the rice, and the salt in a saucepan and bring to a boil. Cover and simmer over very low heat 8 to 9 minutes, until most of the water is absorbed. Check frequently and stir to make sure it doesn't stick. Add 3 1/2 cups of the soy milk and the sugar. Continue simmering on very low heat for an additional 20 to 25 minutes, until the rice is soft and most of the milk absorbed. You want a spongy texture, with no bite. Remove the rice from the heat.
2. Pour 1/4 cup of the remaining soy milk into a bowl and whisk in the cornstarch to dissolve. Add the vanilla extract and cardamom. Pour the cornstarch-milk mixture along with the remaining 3/4 cup soy milk into the hot pudding and stir to combine. Add a pinch of salt and the raisins and nuts if desired. Serve warm or at room temperature.
• 2 cups dried beans, soaked overnight in 5 cups water then drained
• 2 medium yellow onions, diced
• 2 large cloves garlic, minced
• 1/4 cup oil
• 3 cups corn
• 1 28 oz. can tomatoes, diced
• 6 tablespoons tomato paste
• 1 1/2 tablespoons dried or 3 tablespoons fresh Basil
• 1 1/2 tablespoons dried or 3 tablespoons fresh Oregano
• 2 bay leaves
• 3/4 teaspoon black pepper or to taste
• 1 teaspoon dried or 2 teaspoons fresh Marjoram
• 1 tablespoon salt, or to taste
Saute onions and garlic until tender in oil in a 5 quart heavy pot.
Put soaked and drained beans, diced pumpkin pulp, and seasonings (except salt) in pot with enough water to cover about 2 inches above ingredients.
Bring to a boil, then turn heat to low.
Cover and simmer, stirring occasionally, for 2 hours or until beans are tender.
Add tomatoes, tomato paste, corn and salt.
Bring to a boil, then turn down to a simmer for 30 minutes more.
1 white or yellow onion, peeled and chopped
1/2 cup of sliced celery
3 - 4 T minced garlic (I use the stuff out of the jar, which really speeds things)
3 large carrots, peeled and chopped up fine
6 or 7 nice sized potatoes, peeled and cut into thick sticks
1 cup of peas
2 - 3 T dried parsley
2.5 teaspoons salt
1/2 teaspoon pepper
1/8 cup of white flour
1/2 cup of Soy milk or water
In a very large frying pan heat the oil over medium high heat and add the onion, celery, and garlic. Cook and stir until onions are golden brown. Add the carrots and cook for a few minutes longer and then add the potatoes, the peas and all of the spices. Cook for an additional 2 or 3 minutes, stirring. Sprinkle the flour over the potato mixture and stir to coat. Add the soy milk or water, a little bit at a time, stirring all the while, until you have a nice creamy sauce coating everything. Place all into a casserole and cook at 400 degrees for about 25 or 30 minutes, or until potatoes are nicely browned on top.
1/2 cup of finely chopped celery
1/2 cup of vegetable oil
5 or 6 medium potatoes, peeled and cubed
1/3 head of cabbage - sliced
1 cup of peas
3/4 cup of sliced mushrooms, broken into smaller pieces
3 or 4 T dried parsley
1.5 T salt
1 teaspoon pepper (optional)
2 or 3 teaspoons of dried dill
5 or 6 fillets of Tilapia or Catfish cut into large cubes
1 cup of Sea Scallops
'Cream Sauce' for thickening the soup:
4 T margarine or vegetable oil
3/4 cup Soy Milk or water
1/4 cup white flour
Prepare all of the vegetables by cleaning and chopping, while at the same time thawing fish filets if not already thawed. In large soup kettle place oil over medium high heat and add the onions, celery, cabbage, and potatoes, in that order. Stir periodically until cabbage is completely wilted and onions have begun to turn golden. Add peas, mushrooms, parsley, salt and dill and stir. Reduce heat and let this cook gently while you prepare a cream sauce on the side to thicken the soup. Keep an eye on the veggies. When the peas look like they are heated through, add enough water to cover all of the ingredients and all of the fish. Meanwhile, in a small saucepan, heat the oil or margarine, stir in the flour, and while continuously stirring, add the soy milk or water. Stir and heat until the sauce is a little thicker than a good cream gravy. Stir this into the soup. Taste what you have created and adjust the seasoning. You may wish to add some pepper, if you like.
Friday, August 6, 2010
Egyptian Red Lentil Soup
5 cups vegetable broth or water
1 cup dried red lentils
2 cups chopped onions
2 cups chopped potatoes
8 garlic cloves, peeled and left whole
1 tablespoon canola oil
2 teaspoons ground cumin
1/2 teaspoon turmeric
1 teaspoon salt
1/2 cup chopped fresh cilantro
3 tablespoons fresh lemon juice
salt and pepper
Prep Time: 1 hr
Total Time: 1 1/2 hrs
1. Add the first 5 ingredients to a large pot; cover and bring to a boil.
2. Lower the heat and simmer 15-20 minutes or until the lentils and veggies are tender.
3. Take pot from stove burner and set aside.
4. In a small saucepan, add the oil; warm over low heat until the oil is hot but not smoking.
5. Add in the cumin, turmeric, and salt; cook and stir constantly for for 2-3 minutes or until the cumin has released its fragrance (be careful not to scorch the spices).
6. Set spice mixture aside for 1 minute to cool.
7. Stir spice mixture into the lentil mixture; add cilantro, stir to combine.
8. You can puree the soup, in batches, in a blender OR you can use an immersion blender and blend to desired texture (I like to leave it a little chunky).
9. Add in lemon juice; stir to combine.
10. Rewarm soup in soup pot; season if needed with salt/pepper.
Friday, February 5, 2010
1 T. olive oil
1/2 med onion, finely chopped
1/2 med red bell pepper, finely chopped
1/2 med green bell pepper, finely chopped
1 clove garlic, minced (1/2 t.)
1 t. cumin
1 t. dried thyme, or 1 T. fresh
1 bay leaves
1 t. canned chipotle chilies minced with sauce
2 (15 oz.) cans cooked black beans, rinsed and drained well
1 c. water
1 c. coconut milk
1 t. lime juice
salt to taste
2 scallions, finely chopped
1/2 c. fresh cilantro, finely chopped
Heat the olive oil in a medium saucepan, and saute the onion for 3 minutes, until it is golden brown. Add the peppers and garlic; continue to saute for 2 minutes. Add the cumin, dried thyme, bay leaves, and chipotle chilies; combine well.
Add the black beans, water and coconut milk to the pot, and stir well. Simmer the beans for 10-15 minutes. Stir in the lime juice and salt.
Ladle the beans into serving bowls, and top each bowl with the chopped scallions and cilantro. Sour cream on top also helps cool, if it turns out too hot. Also serve with basmati rice if desired.
Beware: Chipotle peppers are VERY hot!
2/3 c olive oil
1/3 c wine vinegar
1 tsp salt
1/4 t pepper
1 garlic clove, crushed
1 tsp dried oregano
Mix the ingredients in a jar. I make a double or triple batch, and just leave the covered jar on my counter or in my cabinet, and it keeps great. We love it, too! Shake well before use, of course.
3 sticks of butter (unsalted)
3 cups of flour
Please note that above are the measurements for the long rectangular dish I used yesterday (ed: about 13x9, I think?). I actually think that I should have used 3 ½ or 3 ¼ cups of flour because I was a little short. Hence please size up the dish you will use.
Mix and divide into two parts, one of which should be smaller – it will go on top.
Use red and white kind, any, whatever you like. I used salmon and cod I believe.
Cut fish in medium size pieces.
Marinate for a couple of hours. I used olive oil, pepper flakes, paprika, dry dill, dry sage, sherry (a type of sweet cooking wine, you can find it in Target or Walmart). If you don’t have sherry, use some vinegar or wine but not lemon, because of heavy cream in the filling (see below).
Make sure to squeeze all liquid before you transfer fish to the pie
Heavy cream (more or less 1 ½ cup)
Medium size onion, chopped into small cubes
Something green: use spinach or collard or green onions (if you don’t like the white kind). I used frozen collard yesterday.
Bake for 1 hour, 375 F.