This stew is mild but flavorful and goes well with homemade mashed potatoes, rice, or slices of sourdough bread.
Lentil Stew
3/4 cup dry lentils
2 cups water
3 sundried tomatoes (not the kind packed in oil)
1 tsp olive oil
1 tsp lemon juice
1/4 tsp curry powder
1/4 tsp nutritional yeast
A pinch of salt
Rinse the lentils and chop the tomatoes. Combine all ingredients in a medium saucepan. Bring it to a boil, and then turn down heat and cover. Simmer the stew covered for 30 minutes then uncovered 15. The stew is ready when the lentils are tender.
Wednesday, October 7, 2009
Tuesday, October 6, 2009
Creamy Peanut Sauce *
Unlike the sesame peanut pasta which I make in large batches to use as leftovers, this sauce should be made in small enough amounts to be used right away. It has a more delicate texture and flavor that goes very well with rice noodles.
Ingredients:
2 TBSP sesame oil
1/3 cup creamy peanut butter
¾ cup plain soymilk
¼ tsp ginger
Put the sesame oil in the bottom of a small saucepan and add the peanut butter and soymilk. Heat the mixture over medium low while whisking the ingredients together with a small whisk. Once the sauce reaches a smooth, creamy consistency add the ginger and stir well with whisk.
Makes enough sauce for 2 – 3 cups cooked rice noodles. To keep the noodles from sticking together, toss with a tsp of sesame oil before adding the peanut sauce.
Ingredients:
2 TBSP sesame oil
1/3 cup creamy peanut butter
¾ cup plain soymilk
¼ tsp ginger
Put the sesame oil in the bottom of a small saucepan and add the peanut butter and soymilk. Heat the mixture over medium low while whisking the ingredients together with a small whisk. Once the sauce reaches a smooth, creamy consistency add the ginger and stir well with whisk.
Makes enough sauce for 2 – 3 cups cooked rice noodles. To keep the noodles from sticking together, toss with a tsp of sesame oil before adding the peanut sauce.
Monday, October 5, 2009
Lazy Stuffed Peppers
Although the words "stuffed peppers" bring to mind an endless list of possible stuffings, this recipe is the lazy version and contains only 5 ingredients (including water used during cooking). It doesn't even require the use of an oven or stove because all the cooking happens in the microwave. The recipe makes just enough for two if served with some sides.
Ingredients:
1 large bell pepper
2 to 3 button mushrooms
about 3/4 cup of vegan soy "meatballs"
vegan grated topping (soy Parmesan)***
water
Thaw the "meatballs" & crumble them into a bowl; chop mushrooms & add to the bowl. Cut the pepper in half lengthwise & remove seeds. Place pepper halves in glass baking dish and stuff with mixture from bowl then top generously with soy Parmesan. Pour 1/4 inch water into baking dish, cover with plastic wrap, & microwave until pepper is cooked (about 8 minutes in mine).
*** I like Galaxy Foods vegan grated topping best
Ingredients:
1 large bell pepper
2 to 3 button mushrooms
about 3/4 cup of vegan soy "meatballs"
vegan grated topping (soy Parmesan)***
water
Thaw the "meatballs" & crumble them into a bowl; chop mushrooms & add to the bowl. Cut the pepper in half lengthwise & remove seeds. Place pepper halves in glass baking dish and stuff with mixture from bowl then top generously with soy Parmesan. Pour 1/4 inch water into baking dish, cover with plastic wrap, & microwave until pepper is cooked (about 8 minutes in mine).
*** I like Galaxy Foods vegan grated topping best
Friday, October 2, 2009
Raspberry Sauce *
I remember when I was little making a cake with raspberry sauce at a friend's house. She gave me the recipe but I managed to lose it and when I wanted to make the sauce again (years later) I had to recreate the sauce through trial and error and finally got it just right. It's a delicious topping for any number of desserts, including chocolate cake, but should either be made just before it will be used or distributed onto the dessert almost immediately after being made even if it will not be served until later.
Raspberry Sauce
½ c. sugar
2 Tbsp. corn starch or tapioca starch
1 bag frozen raspberries
Water
Thaw raspberries and drain juice into a measuring cup. Add enough water to make 1 cup. In medium saucepan, stir together sugar and corn starch, then whisk in the liquid and add the berries. Heat over medium, whisking constantly, until the mixture boils and begins to look translucent instead of cloudy. Strain to remove seeds and pulp.
Raspberry Sauce
½ c. sugar
2 Tbsp. corn starch or tapioca starch
1 bag frozen raspberries
Water
Thaw raspberries and drain juice into a measuring cup. Add enough water to make 1 cup. In medium saucepan, stir together sugar and corn starch, then whisk in the liquid and add the berries. Heat over medium, whisking constantly, until the mixture boils and begins to look translucent instead of cloudy. Strain to remove seeds and pulp.
Tuesday, September 29, 2009
Basic Vegetable Soup **
I like to make many different kinds of soup, especially during the cooler months, and this recipe is for a basic vegetable soup. It's nothing fancy, but most of the ingredients can be stored for a long time and pulled out when you don't know what else to make or didn't make it to the grocery store. You'll need a really large pot to make this soup and several large containers for leftovers (as well as refrigerator space).
Ingredients:
1 large onion, chopped
3 or 4 cartons of vegetable broth *
1/2 cup pearled barley***
1 bag frozen mixed vegetables
1 can of beans (other than chickpeas)
1 bag frozen lima beans **
1 can diced tomatoes
dried dill weed to taste (I like to use a lot)
dried parsley to taste (plenty of this also)
Combine the onion, broth, and barley in a very large pot over high heat. Add the vegetables, beans, limas, and tomatoes. When it reaches a boil, turn the heat down to medium or medium-low. Add the dill and parsley and stir. The soup will need to be stirred periodically; putting a lid on will retain more liquid. Once the barley is soft (but still a bit chewy) the soup is ready.
* If you like a lot of broth, use 4 cartons. If you like less broth, use only 3. If you want to make the soup cheaper, you can substitute water for part of the broth; each carton is 32 oz so just replace a carton of broth with 32 oz of water.
** I like lot's of lima beans in my soup but if you do not, just use a second can of beans instead.
*** For gluten-free soup, skip the barley and use one or two large potatoes cut into 1" pieces.
Ingredients:
1 large onion, chopped
3 or 4 cartons of vegetable broth *
1/2 cup pearled barley***
1 bag frozen mixed vegetables
1 can of beans (other than chickpeas)
1 bag frozen lima beans **
1 can diced tomatoes
dried dill weed to taste (I like to use a lot)
dried parsley to taste (plenty of this also)
Combine the onion, broth, and barley in a very large pot over high heat. Add the vegetables, beans, limas, and tomatoes. When it reaches a boil, turn the heat down to medium or medium-low. Add the dill and parsley and stir. The soup will need to be stirred periodically; putting a lid on will retain more liquid. Once the barley is soft (but still a bit chewy) the soup is ready.
* If you like a lot of broth, use 4 cartons. If you like less broth, use only 3. If you want to make the soup cheaper, you can substitute water for part of the broth; each carton is 32 oz so just replace a carton of broth with 32 oz of water.
** I like lot's of lima beans in my soup but if you do not, just use a second can of beans instead.
*** For gluten-free soup, skip the barley and use one or two large potatoes cut into 1" pieces.
Friday, August 21, 2009
Pineapple Black Bean Rice *
This dish is very easy and relatively quick to make; it also requires only 7 ingredients so it won't add half a page to your grocery list. Using a fresh pineapple that you cut up right before using makes all the difference in this dish; try to avoid canned and pre-cut pineapples for the best results. With pineapple and cinnamon adding much of the flavor, it's almost like having dessert for dinner!
¾ cup of white rice
Water
14 to 16 oz pineapple, chopped with juice conserved in separate container
1 cup of red bell pepper, chopped
2 tbsp vegan margarine
1 can of black beans, rinsed and drained
1 tsp Cinnamon
Pour the pineapple juice into a measuring cup and use water to fill it to ¾ cup. Cook the rice according to box directions using the juice/water mixture. Melt the margarine in a large frying pan and cook the pepper over medium heat until it gets slightly soft. Add the black beans and the chopped pineapple and cinnamon to taste, cooking until all ingredients are hot. Add the rice and cook for 2-3 more minutes, add more cinnamon if desired, and serve. Alternately, you can serve the pineapple mixture atop a layer of rice instead of stirring it in.
* For a sweeter rice, use canned pineapple juice for the whole ¾ cup of liquid
¾ cup of white rice
Water
14 to 16 oz pineapple, chopped with juice conserved in separate container
1 cup of red bell pepper, chopped
2 tbsp vegan margarine
1 can of black beans, rinsed and drained
1 tsp Cinnamon
Pour the pineapple juice into a measuring cup and use water to fill it to ¾ cup. Cook the rice according to box directions using the juice/water mixture. Melt the margarine in a large frying pan and cook the pepper over medium heat until it gets slightly soft. Add the black beans and the chopped pineapple and cinnamon to taste, cooking until all ingredients are hot. Add the rice and cook for 2-3 more minutes, add more cinnamon if desired, and serve. Alternately, you can serve the pineapple mixture atop a layer of rice instead of stirring it in.
* For a sweeter rice, use canned pineapple juice for the whole ¾ cup of liquid
Friday, May 29, 2009
Sesame Peanut Pasta **
As much as I love to cook and bake, sometimes I just need a to make something simple that will be quick, easy, and give me plenty of leftovers for days when I have no time. Of course, it also has to be delicious and nutritious! This recipe for Sesame Peanut Pasta is one that meets all those needs.
You'll need a small frying pan, a saucepan, and a VERY large pot for this!
Ingredients:
1 lb of pasta (spaghetti or bowtie or macaroni)
Water to cook the pasta
1 to 2 cups of frozen peas
1/4 to 1/2 cup chopped scallions
4 tsp sesame oil
1 jar chunky peanut butter
1/4 tsp garlic powder
1/2 tsp ground ginger
3 TBSP toasted sesame seeds
Cooking spray or oil
In your large pot, begin cooking the pasta according to the box directions. Coat the bottom of your frying pan with oil or nonstick spray and sautee the scallions until just slightly cooked. When the pasta is almost cooked, turn the heat up and add the peas to thaw them(a minute should do); don't overcook the pasta to avoid having it fall apart once the peanut sauce is added. Take the pasta off the stove and drain it with a colander as soon as it is done.
Using a small bowl or custard cup, combine the ginger and garlic. Put the sesame oil in the saucepan and stir in the garlic/ginger mixture; a small whisk will work best but if you don't have one just use a spoon. Add all of the peanut butter and place on the stove. Heat it over medium-low, stirring with a spoon, until the peanut butter melts. Return the pasta and peas to the large pot and add the scallions. Pour the peanut sauce over the pasta and stir it through quickly to coat the pasta before it thickens. Finally, stir in the sesame seeds.
This dish can be served hot or cold, though I prefer hot. It goes well with sauteed red bell peppers. To add extra nutrition, use 2 cups of peas and try whole wheat pasta. For more protein, stir-fry tofu and add it to the noodles before stirring in the peanut sauce.
*** If you have only un-toasted sesame seeds, try toasting them in the frying pan before cooking the scallions or placing them on some foil in a toaster oven (watching carefully to be sure they don't burn).
You'll need a small frying pan, a saucepan, and a VERY large pot for this!
Ingredients:
1 lb of pasta (spaghetti or bowtie or macaroni)
Water to cook the pasta
1 to 2 cups of frozen peas
1/4 to 1/2 cup chopped scallions
4 tsp sesame oil
1 jar chunky peanut butter
1/4 tsp garlic powder
1/2 tsp ground ginger
3 TBSP toasted sesame seeds
Cooking spray or oil
In your large pot, begin cooking the pasta according to the box directions. Coat the bottom of your frying pan with oil or nonstick spray and sautee the scallions until just slightly cooked. When the pasta is almost cooked, turn the heat up and add the peas to thaw them(a minute should do); don't overcook the pasta to avoid having it fall apart once the peanut sauce is added. Take the pasta off the stove and drain it with a colander as soon as it is done.
Using a small bowl or custard cup, combine the ginger and garlic. Put the sesame oil in the saucepan and stir in the garlic/ginger mixture; a small whisk will work best but if you don't have one just use a spoon. Add all of the peanut butter and place on the stove. Heat it over medium-low, stirring with a spoon, until the peanut butter melts. Return the pasta and peas to the large pot and add the scallions. Pour the peanut sauce over the pasta and stir it through quickly to coat the pasta before it thickens. Finally, stir in the sesame seeds.
This dish can be served hot or cold, though I prefer hot. It goes well with sauteed red bell peppers. To add extra nutrition, use 2 cups of peas and try whole wheat pasta. For more protein, stir-fry tofu and add it to the noodles before stirring in the peanut sauce.
*** If you have only un-toasted sesame seeds, try toasting them in the frying pan before cooking the scallions or placing them on some foil in a toaster oven (watching carefully to be sure they don't burn).
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