2 T. olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 1" piece fresh ginger root, peeled and grated
1 1/2 t. garam masala
1 1/2 t. curry powder
1 jalapeno pepper, seeded then minced
4 to 5 cups vegetable broth as needed
2 lbs. orange-fleshed sweet potatoes, peeled and cut into 1/2" cubes (4 c.)
1 1/2 c. dried lentils
1 bay leaf
1 lb. swiss chard, center ribs removed, leaves thinly sliced
1 t. kosher salt, more to taste
1/2 t. ground black pepper
1/3 c. chopped fresh cilantro
finely grated zest of 1 lime
Juice of 1/2 lime
1/3 c. finely chopped tamari almonds, for garnish
1/4 c. chopped scallions, for garnish
1) In large saucepan, heat oil over medium heat. Add onion and saute until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, curry powder and jalapeno. Cook, stirring for 1 minute.
2) Stir in 4 c. broth, sweet potatoes, lentils and bay leaf. Increase heat to high and bring to a boil; reduce heat to medium, partially cover, and simmer for 25 minutes. (If lentils seem dry, add up to 1 c. stock, as needed.) Stir in chard and salt and pepper, and continue cooking until lentils are tender and chard is cooked, about 30 minutes total.
3) Just before serving, stir in cilantro, lime zest and juice. Spoon into a large shallow serving dish. Garnich wtih almonds if desired and scallions.
Showing posts with label Entrees. Show all posts
Showing posts with label Entrees. Show all posts
Sunday, 26 April 2009
Tuesday, 24 February 2009
Vegetable Korma
I adapted this recipe from the original from one of my favourite Indian cooks, Manjula (www.manjulaskitchen.com). I usually just add whatever veg I have available, which is what I added to this recipe, so if you want to replace any with your own favourites or check out the original recipe and make your own, please do. The sauce, I think, is the main thing that makes it Korma. (I doubled her recipe and made a couple substitutions for stuff I didn't have)
3T. oil (or so)
2 green chile peppers, chopped
2T. shredded ginger
1/2 t. turmeric
1 t. chili powder
2 T. coriander (ground)
1/4 t. of hing
1 t. cumin seeds
4 bay leaves (or 2 large)
2 c. cauliflower, cut in small pcs.
1 c. green beans, broccoli or bok choy stems (add the leaves with the tomatoes)
2-3 small potatoes (I like purple potatoes or fingerling potatoes), sliced 1/2" thick
2 carrots, sliced (or 1 lg)
1 c. red bell pepper, short slices
1/2 lb. paneer or tofu
1 1/2 c. milk
2 t. cornstarch
1 t. salt
1 t. lemon juice
2 t. garam masala
1 c. sliced tomatoes
1/2 c. chopped cilantro
1) Heat oil on med in large covered skillet or pot. While it's heating, make a paste with the chile, ginger, turmeric, chili powder, coriander and a little water. Mix well.
2) Add hing, cumin seed and bay leaves to oil. Add spice mix and mix all together in oil.
3) Add sturdy vegetables and mix again.
4) Cover and cook 4-5 minutes.
5) While cooking, saute paneer/tofu and drain (if needed) on a paper towel. In separate bowl or pyrex measuring cup, mix milk and cornstarch well.
6) Add red pepper (and any other tender veg). Add salt. Add paneer/tofu and mix.
7) Add milk mix to veg mix. Cover and cook 10 minutes.
8) Add garam masala, lemon juice and cilantro, and tomatoes. Mix and serve.
3T. oil (or so)
2 green chile peppers, chopped
2T. shredded ginger
1/2 t. turmeric
1 t. chili powder
2 T. coriander (ground)
1/4 t. of hing
1 t. cumin seeds
4 bay leaves (or 2 large)
2 c. cauliflower, cut in small pcs.
1 c. green beans, broccoli or bok choy stems (add the leaves with the tomatoes)
2-3 small potatoes (I like purple potatoes or fingerling potatoes), sliced 1/2" thick
2 carrots, sliced (or 1 lg)
1 c. red bell pepper, short slices
1/2 lb. paneer or tofu
1 1/2 c. milk
2 t. cornstarch
1 t. salt
1 t. lemon juice
2 t. garam masala
1 c. sliced tomatoes
1/2 c. chopped cilantro
1) Heat oil on med in large covered skillet or pot. While it's heating, make a paste with the chile, ginger, turmeric, chili powder, coriander and a little water. Mix well.
2) Add hing, cumin seed and bay leaves to oil. Add spice mix and mix all together in oil.
3) Add sturdy vegetables and mix again.
4) Cover and cook 4-5 minutes.
5) While cooking, saute paneer/tofu and drain (if needed) on a paper towel. In separate bowl or pyrex measuring cup, mix milk and cornstarch well.
6) Add red pepper (and any other tender veg). Add salt. Add paneer/tofu and mix.
7) Add milk mix to veg mix. Cover and cook 10 minutes.
8) Add garam masala, lemon juice and cilantro, and tomatoes. Mix and serve.
Tuesday, 10 February 2009
Curried Greens
When people hear the word "greens," I think they immediately conjure up childhood memories of overcooked lumps of vegetation they were forced to eat and hated. But the vegetable section of the grocery is a different world today, brimming with a variety of greens such as spinach, chard, kale, mustard, collards, and bok choy that are tasty as well as excellent sources of vitamins and minerals. Iron, calcium, and folic acid (an important B vitamin that helps prevent birth defects and offers protection from heart disease) are abundant in these leafy veggies. Greens can have strong tastes, but I encourage you to experiment with varieties you've never tried or haven't had in a while. I believe you'll be in for a pleasant surprise.
Ingredients:
1 pound spinach, kale, collards, or beet greens (or mixture of all)
2 cloves garlic, pressed or minced
2-3 tablespoons curry powder
1 cup finely chopped tomatoes (fresh or canned)
1 tablespoon tomato paste
1 tablespoon dark-brown sugar
1 tablespoon canola oil
1 cup onion, finely diced
3/4 pound brown potatoes, peeled and cubed
1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Wash and drain greens, removing any coarse stems and midribs. Cut into half-inch strips.
2. In a small bowl, mix together garlic, curry powder, tomatoes, tomato paste, and sugar.
3. Heat the canola oil in a skillet and saute onion over medium-high heat until it begins to brown. Add the spice-and-tomato mixture, mix well, and cook for a few minutes.
4. Add the potatoes and 2 cups water.
5. Mix well, bring to a boil, reduce heat, cover, and cook for 10 minutes.
6. Add greens and cook for 10 minutes more, or until potatoes are done.
7. Correct seasoning to taste. Garnish with the chopped fresh cilantro if desired.
Nutritional Information Per serving: 103 calories; 3 g total fat (0 g sat); 19 g carbohydrate; 4 g protein; 4 g fiber; 250 mg sodium
Ingredients:
1 pound spinach, kale, collards, or beet greens (or mixture of all)
2 cloves garlic, pressed or minced
2-3 tablespoons curry powder
1 cup finely chopped tomatoes (fresh or canned)
1 tablespoon tomato paste
1 tablespoon dark-brown sugar
1 tablespoon canola oil
1 cup onion, finely diced
3/4 pound brown potatoes, peeled and cubed
1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Wash and drain greens, removing any coarse stems and midribs. Cut into half-inch strips.
2. In a small bowl, mix together garlic, curry powder, tomatoes, tomato paste, and sugar.
3. Heat the canola oil in a skillet and saute onion over medium-high heat until it begins to brown. Add the spice-and-tomato mixture, mix well, and cook for a few minutes.
4. Add the potatoes and 2 cups water.
5. Mix well, bring to a boil, reduce heat, cover, and cook for 10 minutes.
6. Add greens and cook for 10 minutes more, or until potatoes are done.
7. Correct seasoning to taste. Garnish with the chopped fresh cilantro if desired.
Nutritional Information Per serving: 103 calories; 3 g total fat (0 g sat); 19 g carbohydrate; 4 g protein; 4 g fiber; 250 mg sodium
Thursday, 15 January 2009
Baked Tofu
16 oz. firm tofu
1/2 c. soy sauce
1/4 c. water
2 T. sesame oil
2 T. lemon juice
Blot the tofu to remove excess liquid, then cut into two thick slices. Place tofu slices on a baking sheet lined with paper towels. Cover with more paper towels and place another baking sheet on top. Weight it down with some canned goods and let sit for 20 minutes.
In a small bowl, combine the soy sauce, water, oil, and lemon juice. Blend well.
Place the tofu slices in a glass baking dish and pour the marinade on top. Cover and refrigerate overnight, turning the tofu once.
Preheat the oven to 375 degrees. Remove the tofu from the marinade and place on a lightly oiled baking sheet. Bake until tofu is well browned and very firm, turning once about halfway through, about 1 hour total. Serve hot or allow to cool.
Store in a tightly covered container in the refrigerator for up to a few days.
1/2 c. soy sauce
1/4 c. water
2 T. sesame oil
2 T. lemon juice
Blot the tofu to remove excess liquid, then cut into two thick slices. Place tofu slices on a baking sheet lined with paper towels. Cover with more paper towels and place another baking sheet on top. Weight it down with some canned goods and let sit for 20 minutes.
In a small bowl, combine the soy sauce, water, oil, and lemon juice. Blend well.
Place the tofu slices in a glass baking dish and pour the marinade on top. Cover and refrigerate overnight, turning the tofu once.
Preheat the oven to 375 degrees. Remove the tofu from the marinade and place on a lightly oiled baking sheet. Bake until tofu is well browned and very firm, turning once about halfway through, about 1 hour total. Serve hot or allow to cool.
Store in a tightly covered container in the refrigerator for up to a few days.
Saturday, 24 May 2008
Spring Lunch for 2
(this makes a lot... probably too much for 2 people, so if you don't want leftovers, you should probably decrease the amount of ingredients)1 package spinach fettuccine
3 handfuls cherry tomatoes
2 bell peppers
2 zucchini
8 baby red potatoes
2 large portobello mushrooms
1 c. fresh basil
3 cloves garlic
1/4 red onion
olive oil
balsamic vinegar
oregano
thyme
nutmeg (just a little bit)
1 lime
Steam potatoes.
Saute chopped red onion and minced garlic for 2 minutes, then add zucchini and 1/4 c. water.
Saute zucchini for 5 minutes.
Add potatoes and saute for 4 minutes.
Add chopped mushrooms, vinegar, and spices, and lower heat.
Cook fettuccine.
While pasta is cooking, add bell peppers to vegetables and saute continuously.
When pasta is done, add halved tomatoes and more spices to vegetables.
Remove from heat, and serve vegetables over pasta.
Top with basil and lime juice.
Okay, the mushrooms? SO GOOD. Seriously. EAT THEM. EAT THEM!
Sunday, 18 May 2008
Garden Sandwich
based on what is called the Garden Deluxe at Avenue Bread:
hearty loaf of multi-grain bread, unsliced
hummus
cucumber
tomato
red pepper
sprouts
lettuce
red onion
basil (or pesto)
balsamic vinaigrette
Friday, 2 May 2008
A quick, hearty meal
This is what we had tonight, based on what we could find in the kitchen, and it turned out to be perfect!
Brown rice (1 part rice to 2 parts water, simmer 40 minutes)
Steamed broccoli
Steamed baby red potatoes (8 potatoes - 25 minutes)
Rice and potatoes (vegan) buttered
and all three lightly salted
Brown rice (1 part rice to 2 parts water, simmer 40 minutes)
Steamed broccoli
Steamed baby red potatoes (8 potatoes - 25 minutes)
Rice and potatoes (vegan) buttered
and all three lightly salted
Saturday, 29 March 2008
Curried Vegetables with Tofu and Coconut Rice
Curried vegetables:
2 t. vegetable oil
1 sweet onion, coarsely chopped
1 red bell pepper, cut into bit-sized pieces
2 t. curry powder
1/2 t. ground ginger
1/2 t. turmeric
2 cups broccoli florets
2 cups cauliflower florets
1 cup vegetable stock
3 carrots, cut into thick slices
1 15 oz can chickpeas, drained and rinsed
10 oz. firm tofu, cubed
1/2 cup vanilla soy milk
3 T. unsweetened shredded coconut
2 t. sugar
2 T. chopped peanuts
Coconut rice:
1 cup jasmine rice
1 can coconut milk
1/2 cup soy milk
First cook rice by bringing coconut milk and soy milk just to the boil. Add rice and salt, reduce heat to low, and simmer, covered, for 30-40 minutes, until all liquid is absorbed.
curried vegetables: saute onion for 3 minutes. Add red pepper, curry, ginger, and turmeric and saute for 1 minute. Add broccoli, cauliflower, vegetable broth, and carrots, and cook, stirring, for 4-5 minutes. Reduce heat to low, cover and simmer for 10 minutes.
Stir in chickpeas and tofu. Increase heat to medium and cook until mixture begins to boil. Reduce heat to low, cover and simmer for 10 minutes.
Stir in soy milk, sugar, and salt and pepper to taste. Simmer uncovered for 5 minutes.
Serve over rice and sprinkle chopped peanuts over entire dish.
2 t. vegetable oil
1 sweet onion, coarsely chopped
1 red bell pepper, cut into bit-sized pieces
2 t. curry powder
1/2 t. ground ginger
1/2 t. turmeric
2 cups broccoli florets
2 cups cauliflower florets
1 cup vegetable stock
3 carrots, cut into thick slices
1 15 oz can chickpeas, drained and rinsed
10 oz. firm tofu, cubed
1/2 cup vanilla soy milk
3 T. unsweetened shredded coconut
2 t. sugar
2 T. chopped peanuts
Coconut rice:
1 cup jasmine rice
1 can coconut milk
1/2 cup soy milk
First cook rice by bringing coconut milk and soy milk just to the boil. Add rice and salt, reduce heat to low, and simmer, covered, for 30-40 minutes, until all liquid is absorbed.
curried vegetables: saute onion for 3 minutes. Add red pepper, curry, ginger, and turmeric and saute for 1 minute. Add broccoli, cauliflower, vegetable broth, and carrots, and cook, stirring, for 4-5 minutes. Reduce heat to low, cover and simmer for 10 minutes.
Stir in chickpeas and tofu. Increase heat to medium and cook until mixture begins to boil. Reduce heat to low, cover and simmer for 10 minutes.
Stir in soy milk, sugar, and salt and pepper to taste. Simmer uncovered for 5 minutes.
Serve over rice and sprinkle chopped peanuts over entire dish.
Friday, 28 March 2008
Pita Pockets
Tahini sauce:
1 cup soy yogurt
2 T. tahini
1 clove garlic, minced
1 t. lemon juice
salt to taste
pita pockets:
4 large whole wheat pita breads
8 oz. Soft tofu, well drained and cubed
4 ripe plum tomatoes, diced
1 cup fresh spinach leaves, torn into bite-sized pieces
1 cup sprouts
1 large ripe avocado, halved, pitted, peeled and cut into thin wedges
in a small bowl mix all sauce ingredients until blended.
Slice an edge from each pita bread and carefully open pockets.
In a medium bowl combine tofu, tomatoes, and spinach.
Add 1/4 cup of sauce and gently toss to mix.
Spoon the mixture into each pocket. Divide sprouts and avocado among the sandwiches. Drizzle each with 1 T. tahini sauce.
1 cup soy yogurt
2 T. tahini
1 clove garlic, minced
1 t. lemon juice
salt to taste
pita pockets:
4 large whole wheat pita breads
8 oz. Soft tofu, well drained and cubed
4 ripe plum tomatoes, diced
1 cup fresh spinach leaves, torn into bite-sized pieces
1 cup sprouts
1 large ripe avocado, halved, pitted, peeled and cut into thin wedges
in a small bowl mix all sauce ingredients until blended.
Slice an edge from each pita bread and carefully open pockets.
In a medium bowl combine tofu, tomatoes, and spinach.
Add 1/4 cup of sauce and gently toss to mix.
Spoon the mixture into each pocket. Divide sprouts and avocado among the sandwiches. Drizzle each with 1 T. tahini sauce.
French Potage with Pistou
Potage:
2 T. vegan butter
2 medium leeks, white and pale green parts chopped (4 cups)
1/4 cup dry white wine
4 cloves garlic, minced
1 large russet potato, peeled and diced (2 cups)
3 medium carrots, chopped (3 cups)
4 sprigs fresh thyme
1 bay leaf
4 cups low-sodium vegetable broth
pistou:
1 cup firmly packed basil leaves
1/4 cup walnuts, toasted
1 clove garlic, peeled
1/4 cup olive oil
potage: melt butter in large saucepan over medium heat. Add leeks and pinch of salt; cover and cook 5 to 7 minutes or until leeks are softened, stirring often. Stir in wine and garlic, and cook, uncovered, 1 to 2 minutes, or until most liquid has evaporated.
Add potato, carrots, thyme, bay leaf, broth, and 2 cups water. Season with salt and pepper; cover and bring to the boil. Reduce heat to medium-low and simmer 30 minutes, or until potato and carrots are soft.
Remove thyme sprigs and bay leaf. Puree soup in blender or food processor until smooth. Season with salt and pepper.
Pistou: place basil, walnuts, and garlic in blender. Pulse to combine. Pour in oil and blend until smooth. Add water if necessary to form smooth paste. Season with salt and pepper. Serve dollop on top of potage.
2 T. vegan butter
2 medium leeks, white and pale green parts chopped (4 cups)
1/4 cup dry white wine
4 cloves garlic, minced
1 large russet potato, peeled and diced (2 cups)
3 medium carrots, chopped (3 cups)
4 sprigs fresh thyme
1 bay leaf
4 cups low-sodium vegetable broth
pistou:
1 cup firmly packed basil leaves
1/4 cup walnuts, toasted
1 clove garlic, peeled
1/4 cup olive oil
potage: melt butter in large saucepan over medium heat. Add leeks and pinch of salt; cover and cook 5 to 7 minutes or until leeks are softened, stirring often. Stir in wine and garlic, and cook, uncovered, 1 to 2 minutes, or until most liquid has evaporated.
Add potato, carrots, thyme, bay leaf, broth, and 2 cups water. Season with salt and pepper; cover and bring to the boil. Reduce heat to medium-low and simmer 30 minutes, or until potato and carrots are soft.
Remove thyme sprigs and bay leaf. Puree soup in blender or food processor until smooth. Season with salt and pepper.
Pistou: place basil, walnuts, and garlic in blender. Pulse to combine. Pour in oil and blend until smooth. Add water if necessary to form smooth paste. Season with salt and pepper. Serve dollop on top of potage.
Eastern European Red Lentil Soup
2 T. olive oil
1 large red onion, finely chopped (2 cups)
3 cloves garlic, minced
11/2 cups red lentils
2 T. ground cumin
1 15 oz. can chopped tomatoes, with liquid
1 T. honey
3 bay leaves
1 T. red wine vinegar
1/2 cup soy yogurt
heat oil in a large saucepan over medium heat. Add onion and garlic and sauté 5 minutes, or until soft. Stir in red lentils and cumin and cook 1 minute, or until cumin is fragrant and lentils are coated with oil. Stir in tomatoes with liquid, honey, bay leaves, and 7 cups water. Season with salt and pepper and bring to the boil.
Cover pan, reduce heat to medium-low, and simmer 20 minutes, or until lentils are soft and falling apart, and soup is thick. Add a little water to thin soup, if necessary. Remove bay leaves, stir in vinegar, and serve with dollops of yogurt.
1 large red onion, finely chopped (2 cups)
3 cloves garlic, minced
11/2 cups red lentils
2 T. ground cumin
1 15 oz. can chopped tomatoes, with liquid
1 T. honey
3 bay leaves
1 T. red wine vinegar
1/2 cup soy yogurt
heat oil in a large saucepan over medium heat. Add onion and garlic and sauté 5 minutes, or until soft. Stir in red lentils and cumin and cook 1 minute, or until cumin is fragrant and lentils are coated with oil. Stir in tomatoes with liquid, honey, bay leaves, and 7 cups water. Season with salt and pepper and bring to the boil.
Cover pan, reduce heat to medium-low, and simmer 20 minutes, or until lentils are soft and falling apart, and soup is thick. Add a little water to thin soup, if necessary. Remove bay leaves, stir in vinegar, and serve with dollops of yogurt.
"Chicken" Noodle Soup
4 cups no-chicken broth
1/2 cup baby carrots, sliced into 1/4 inch rounds
1 stalk celery, chopped (about 1/2 cup)
1/2 t. granulated onion
3 oz. Dry fettuccine, broken into 2 inch pieces (about 1/2 cup)
21/2 T. plain TVP bits
2 green onions, thinly sliced (about 1/2 cup)
1 T. minced fresh parsley
combine broth, carrots, celery, and onion in large saucepan over medium-high heat, and bring to a simmer. Reduce heat to low, and stir in fettuccine. Simmer, partially covered, 15 minutes. Stir in TVP and green onions.
Cook 5 minutes more, or until vegetables and noodles are tender. Remove from heat, stir in parsley, and season with salt and pepper.
1/2 cup baby carrots, sliced into 1/4 inch rounds
1 stalk celery, chopped (about 1/2 cup)
1/2 t. granulated onion
3 oz. Dry fettuccine, broken into 2 inch pieces (about 1/2 cup)
21/2 T. plain TVP bits
2 green onions, thinly sliced (about 1/2 cup)
1 T. minced fresh parsley
combine broth, carrots, celery, and onion in large saucepan over medium-high heat, and bring to a simmer. Reduce heat to low, and stir in fettuccine. Simmer, partially covered, 15 minutes. Stir in TVP and green onions.
Cook 5 minutes more, or until vegetables and noodles are tender. Remove from heat, stir in parsley, and season with salt and pepper.
Vegetarian Pho
broth:
6 cups low sodium vegetable broth
3 large shallots
1/2 cup dried shiitake mushrooms
10 cloves garlic, peeled and crushed
3 T. low-sodium soy sauce
12 1/4 inch-thick coins fresh ginger
1 T. brown sugar
1 T. rice wine vinegar
1 t. ground black pepper
2 cinnamon sticks
2 star anise
5-6 fresh basil stems, leaves reserved for soup
5-6 cilantro stems, leaves reserved for soup
pho:
1 8 oz. Package rice noodles
1 8 oz. Package Asian-flavor baked tofu, thinly sliced
2 cups soybean sprouts
2 cups watercress
4 green onions, sliced
1/4 cup chopped cilantro
1 cup fresh basil leaves
1 lime, cut into wedges
broth: place all ingredients in large pot with 8 cups water. Cover, and bring to the boil. Reduce heat to medium-low and simmer, covered, 1 hour. Strain broth and return to pot. Discard solids.
Pho: cook rice noodles according to package directions. Drain and rinse under cold water. Divide among 6 large soup bowls. Ladle broth over noodles and top with tofu, sprouts, watercress, and green onions. Serve cilantro, basil, and lime wedges on the side to be stirred into soup.
6 cups low sodium vegetable broth
3 large shallots
1/2 cup dried shiitake mushrooms
10 cloves garlic, peeled and crushed
3 T. low-sodium soy sauce
12 1/4 inch-thick coins fresh ginger
1 T. brown sugar
1 T. rice wine vinegar
1 t. ground black pepper
2 cinnamon sticks
2 star anise
5-6 fresh basil stems, leaves reserved for soup
5-6 cilantro stems, leaves reserved for soup
pho:
1 8 oz. Package rice noodles
1 8 oz. Package Asian-flavor baked tofu, thinly sliced
2 cups soybean sprouts
2 cups watercress
4 green onions, sliced
1/4 cup chopped cilantro
1 cup fresh basil leaves
1 lime, cut into wedges
broth: place all ingredients in large pot with 8 cups water. Cover, and bring to the boil. Reduce heat to medium-low and simmer, covered, 1 hour. Strain broth and return to pot. Discard solids.
Pho: cook rice noodles according to package directions. Drain and rinse under cold water. Divide among 6 large soup bowls. Ladle broth over noodles and top with tofu, sprouts, watercress, and green onions. Serve cilantro, basil, and lime wedges on the side to be stirred into soup.
Tempeh and Potato Salad
2 8 oz. Packages tempeh, cubed
2/3 cup brown rice vinegar
1/3 cup olive oil
1/4 cup dijon mustard
1/4 cup maple syrup
2 lbs. Baby red potatoes, cubed
1 cup finely chopped celery
1/2 cup finely chopped red onion
5 green onions, finely chopped
fill large pot with 1 inch water and set steamer in pot. Cover and bring water to the boil. Place tempeh in basket. Cover, reduce heat to medium-low, and steam 10 minutes.
Meanwhile, whisk together vinegar, oil, mustard and maple syrup in large bowl. Add hot tempeh to dressing and toss to coat.
Steam potatoes in steamer basket 12 minutes or until potatoes are tender, stirring once. Add potatoes to tempeh mixture and toss to coat. Cool completely, tossing occasionally.
Add celery and onions to salad and toss to combine. Season with salt and pepper. Serve at room temperature.
2/3 cup brown rice vinegar
1/3 cup olive oil
1/4 cup dijon mustard
1/4 cup maple syrup
2 lbs. Baby red potatoes, cubed
1 cup finely chopped celery
1/2 cup finely chopped red onion
5 green onions, finely chopped
fill large pot with 1 inch water and set steamer in pot. Cover and bring water to the boil. Place tempeh in basket. Cover, reduce heat to medium-low, and steam 10 minutes.
Meanwhile, whisk together vinegar, oil, mustard and maple syrup in large bowl. Add hot tempeh to dressing and toss to coat.
Steam potatoes in steamer basket 12 minutes or until potatoes are tender, stirring once. Add potatoes to tempeh mixture and toss to coat. Cool completely, tossing occasionally.
Add celery and onions to salad and toss to combine. Season with salt and pepper. Serve at room temperature.
Tabbouleh with Mint and Pistachios
1/4 cup fine bulgur
3 T. lemon juice
1/4 t. honey
11/3 cup finely chopped pistachios
1 cup finely chopped curly parsley
1 small cucumber, finely chopped
1 medium tomato, finely chopped
4 green onions, finely chopped
1/3 cup finely chopped fresh mint
3 T. olive oil
place bulgur in large bowl and add 1/3 cup boiling water. Let stand 5 minutes. Stir in lemon juice and honey, and let stand 5 minutes more, or until all liquid is absorbed. Fluff bulgur with fork, and stir in remaining ingredients. Season with salt and pepper.
3 T. lemon juice
1/4 t. honey
11/3 cup finely chopped pistachios
1 cup finely chopped curly parsley
1 small cucumber, finely chopped
1 medium tomato, finely chopped
4 green onions, finely chopped
1/3 cup finely chopped fresh mint
3 T. olive oil
place bulgur in large bowl and add 1/3 cup boiling water. Let stand 5 minutes. Stir in lemon juice and honey, and let stand 5 minutes more, or until all liquid is absorbed. Fluff bulgur with fork, and stir in remaining ingredients. Season with salt and pepper.
Red Bean and Pepper Stew
1 T. vegetable oil
4 cloves garlic
1 large onion
1 carrot
1 leek, shredded
1 red pepper
1 can of chopped tomatoes
2 cans of red kidney beans
1 tablespoon paprika
1/4 c. balsamic vinegar
1/2 pint vegetable stock
salt and pepper
Heat oil over a moderate heat in a large casserole pan. Chop all the vegetables and sauté in oil for 5 minutes.
Add the vegetable stock, chopped tomatoes and paprika. Bring to the boil, season and simmer for 10 minutes.
Drain the beans and add to the stew, along with the balsamic vinegar. Cover the pan and simmer for another 20 minutes.
Remove from the heat and serve with baked or mashed potatoes, or in a sourdough round soup bowl.
4 cloves garlic
1 large onion
1 carrot
1 leek, shredded
1 red pepper
1 can of chopped tomatoes
2 cans of red kidney beans
1 tablespoon paprika
1/4 c. balsamic vinegar
1/2 pint vegetable stock
salt and pepper
Heat oil over a moderate heat in a large casserole pan. Chop all the vegetables and sauté in oil for 5 minutes.
Add the vegetable stock, chopped tomatoes and paprika. Bring to the boil, season and simmer for 10 minutes.
Drain the beans and add to the stew, along with the balsamic vinegar. Cover the pan and simmer for another 20 minutes.
Remove from the heat and serve with baked or mashed potatoes, or in a sourdough round soup bowl.
Warm Potato and Edamame Salad
1 12 oz. Package frozen shelled edamame (soybeans)
1/4 head green cabbage, finely shredded (about 1 cup)
16 small red, purple fingerling or new potatoes, halved (about 1 lb.)
1 pint cherry tomatoes, halved
1/4 cup olive oil
3 T. red wine vinegar
4 cups baby greens
bring pot of lightly salted water to the boil. Blanche edamame 3 minutes in boiling water, then transfer to medium bowl with strainer or slotted spoon.
Blanche cabbage in same pot of boiling water 1 minute, and palace in same bowl.
Drop potatoes into boiling water, reduce heat to medium-low, and cook 10 minutes, or until tender. Drain and add to edamame mixture. Cool 5 minutes. Stir in tomatoes and toss with oil and vinegar. Season with salt and pepper.
Place greens in serving bowls and mound potato salad on top.
1/4 head green cabbage, finely shredded (about 1 cup)
16 small red, purple fingerling or new potatoes, halved (about 1 lb.)
1 pint cherry tomatoes, halved
1/4 cup olive oil
3 T. red wine vinegar
4 cups baby greens
bring pot of lightly salted water to the boil. Blanche edamame 3 minutes in boiling water, then transfer to medium bowl with strainer or slotted spoon.
Blanche cabbage in same pot of boiling water 1 minute, and palace in same bowl.
Drop potatoes into boiling water, reduce heat to medium-low, and cook 10 minutes, or until tender. Drain and add to edamame mixture. Cool 5 minutes. Stir in tomatoes and toss with oil and vinegar. Season with salt and pepper.
Place greens in serving bowls and mound potato salad on top.
Moroccan Harira
Harira:
1/2 cup green lentils
1 T. olive oil
1 large onion, chopped (2 cups)
1/2 cup chopped fresh parsley
1/2 cup chopped cilantro
1/2 t. ground ginger
1 cinnamon stick
1 15 oz. Can chopped tomatoes, drained, liquid reserved
2 cups low-sodium vegetable broth
1 15 oz. Can chickpeas, rinsed and drained
1/2 cup vermicelli
lemon wedges, for garnish
tadouira:
2 T. all purpose flour
1/4 cup chopped cilantro
2 T. lemon juice
1 T. tomato paste
harira: cook lentils in pot of boiling salted water 2 minutes. Drain.
Heat oil in large pot over medium heat. Add onion, parsley, cilantro, ginger, and cinnamon; sauté 5 minutes or until onion is soft. Stir in tomatoes and sauté 5 minutes more.
Stir in broth, chickpeas, lentils, reserved tomato liquid, and 3 cups water. Season with salt and pepper and bring to the boil. Cover, reduce heat to medium-low and simmer 45 minutes, or until lentils are tender, stirring occasionally.
Tadouira: whisk flour with 1 cup water in bowl. Whisk in cilantro, lemon juice, and tomato paste. Stir tadouira and vermicelli into harira and cook 3 minutes, or until noodles are soft. Serve with lemon wedges.
1/2 cup green lentils
1 T. olive oil
1 large onion, chopped (2 cups)
1/2 cup chopped fresh parsley
1/2 cup chopped cilantro
1/2 t. ground ginger
1 cinnamon stick
1 15 oz. Can chopped tomatoes, drained, liquid reserved
2 cups low-sodium vegetable broth
1 15 oz. Can chickpeas, rinsed and drained
1/2 cup vermicelli
lemon wedges, for garnish
tadouira:
2 T. all purpose flour
1/4 cup chopped cilantro
2 T. lemon juice
1 T. tomato paste
harira: cook lentils in pot of boiling salted water 2 minutes. Drain.
Heat oil in large pot over medium heat. Add onion, parsley, cilantro, ginger, and cinnamon; sauté 5 minutes or until onion is soft. Stir in tomatoes and sauté 5 minutes more.
Stir in broth, chickpeas, lentils, reserved tomato liquid, and 3 cups water. Season with salt and pepper and bring to the boil. Cover, reduce heat to medium-low and simmer 45 minutes, or until lentils are tender, stirring occasionally.
Tadouira: whisk flour with 1 cup water in bowl. Whisk in cilantro, lemon juice, and tomato paste. Stir tadouira and vermicelli into harira and cook 3 minutes, or until noodles are soft. Serve with lemon wedges.
Cashew Chili (crockpot)
(This can be made as a regular soup if you don't have time to crockpot it. Cook at med temp. for 30 minutes instead of slow cooking.)
3 cups kidney or pinto beans
2 onions
2 red peppers
2 stalks celery
3 or more cloves garlic
1 teaspoon basil
1 teaspoon oregano
1 tablespoon chili powder
1 teaspoon ground cumin
1 quart tomatoes
2 grated carrots
freshly ground pepper
1 bay leaf
1 handful raisins or 1 tablespoon molasses
1 teaspoon sea salt
1/2 to 1 cup cashews
1/4 cup red wine vinegar or cider vinegar
Combine all but cashews and vinegar in crockpot. Cook on low for 6-8 hours.
Add cashews and let cook for 10-20 minutes.
Remove bay leaf.
Add the vinegar a little at a time, tasting between additions, just before serving.
Add beer if desired to thin the chili (here is a list of vegan beers in the States)
3 cups kidney or pinto beans
2 onions
2 red peppers
2 stalks celery
3 or more cloves garlic
1 teaspoon basil
1 teaspoon oregano
1 tablespoon chili powder
1 teaspoon ground cumin
1 quart tomatoes
2 grated carrots
freshly ground pepper
1 bay leaf
1 handful raisins or 1 tablespoon molasses
1 teaspoon sea salt
1/2 to 1 cup cashews
1/4 cup red wine vinegar or cider vinegar
Combine all but cashews and vinegar in crockpot. Cook on low for 6-8 hours.
Add cashews and let cook for 10-20 minutes.
Remove bay leaf.
Add the vinegar a little at a time, tasting between additions, just before serving.
Add beer if desired to thin the chili (here is a list of vegan beers in the States)
Friday, 15 February 2008
Greek Salad with Orzo
otherwise known as, It's Summer and I Want Something Cool and Fresh or I'm Depressed and Don't Feel Like Cooking for the Next Few Days
2 c. orzo
1 small red onion (soak cut onion in cold water for 10 minutes to reduce the sharp taste)
5 tomatoes
3 cucumbers
1 can artichoke hearts
2 orange bell peppers
1 c. fresh basil
3/4 c. chopped, pitted kalamata olives
1/3 c. capers
3/4 c. pinenuts
salt and pepper
vinaigrette:
1 T. Dijon
1 t. sugar
1 T. balsamic vinegar
3/4 c. olive oil
4 cloves garlic, minced
(this balsamic vinaigrette works well also)
Cook orzo, drain, cool
Toss all
Whisk vinaigrette, pour over salad, toss, chill, serve.
2 c. orzo
1 small red onion (soak cut onion in cold water for 10 minutes to reduce the sharp taste)
5 tomatoes
3 cucumbers
1 can artichoke hearts
2 orange bell peppers
1 c. fresh basil
3/4 c. chopped, pitted kalamata olives
1/3 c. capers
3/4 c. pinenuts
salt and pepper
vinaigrette:
1 T. Dijon
1 t. sugar
1 T. balsamic vinegar
3/4 c. olive oil
4 cloves garlic, minced
(this balsamic vinaigrette works well also)
Cook orzo, drain, cool
Toss all
Whisk vinaigrette, pour over salad, toss, chill, serve.
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