Friday, October 16, 2009

Pasta e Fagiol

This is quick and easy! Adapated from the The McDougall Program: Twelve Days to Dynamic Health.

Pasta e Fagiol

2 15-oz. (or 1 32-oz.) cans of crushed tomatoes
1 cup tomato sauce
1/4 water or veg broth
1 small onion, chopped
2 cloves garlic, minced
1/2 teaspoon dried oregano
8 ounces sliced mushrooms
1 bay leaf
1/2 teaspoon dried basil
2 15-oz. cans cannellini beans, drained and rinsed
1 teaspoon dried parsley
Salt and pepper to taste
8 oz. uncooked whole wheat pasta

Saute onion and garlic in 1/4 water in a large pot for about 5 minutes, until soft. Add the rest of the ingredients, except for the pasta, and bring to a boil. Simmer for 20 minutes. Cook pasta separately and drain. Remove bay leaf from the sauce and combine with the pasta in a 3-quart casserole dish. Bake at 350 degrees for 20 minutes.

Friday, August 14, 2009

Stuffed grape leaves

MEDITERRANEAN STUFFED GRAPE LEAVES

For hors d'oeuvres, use 36 leaves and 1 and a half tablespoons of filling for each leaf. Serves 12.


FILLING

2 cups vegetable stock or purified water
1 cup brown rice, uncooked
1 teaspoon salt
1/3 cup grated radish
1/3 cup chopped scallions or green onions
1/2 cup minced celery
3/4 cup chopped fresh mint leaves
2 tablespoons olive oil
2 teaspoons white wine vinegar
2 teaspoons freshly squeezed lemon juice
1/3 cup currants or yellow raisins
1/4 cup pine nuts
1 pinch salt (optional)
36 grape leaves
1 bunch chives
1 teaspoon olive oil
1 tablespoon lemon juice

In a large pot bring the stock or water to a boil, then add the rice and salt. Reduce heat and simmer, covered, for 45 minutes. Fluff the rice with fork.

In a large bowl, mix together the rice and all the other filling ingredients, tossing thoroughly with a spoon. Rinse the grape leaves and pat dry. Spread the grape leaves out and spoon 1 to 1 and a half tablespoons of the filling on the end of each leaf, and then roll up, folding the outer edges in. Take three 5-inch-long chives and tie them around each stuffed grape leaf. Place the leaves in a small casserole dish and drizzle 1 teaspoon olive oil and 1 tablespoon lemon juice over them. Cover with foil and bake for 10 minutes at 350°F.

Serve warm or cold.

Makes 36 grape leaves, 3 per person.

Monday, April 20, 2009

Five Tofu Marinades

Smoky BBQ

¼ cup soy sauce or tamari
2 tablespoons apple cider vinegar
1 tablespoon balsamic vinegar (or mirin)
1 tablespoon tomato paste
1-1/2 teaspoons liquid smoke
2 cloves garlic, minced
2 teaspoons paprika or chili powder

Blend all ingredients and pour over tofu. Makes about 1/2 cup, enough for 1 pound.

Asian I

¼ cup soy sauce or tamari
2 tablespoons rice vinegar
2 tablespoons mirin
2 teaspoons toasted sesame oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger

Blend all ingredients and pour over tofu. Makes about 1/2 cup, enough for 1 pound.

Asian II

¼ cup vegetarian oyster-mushroom stir-fry sauce
2 tablespoons rice vinegar
2 tablespoons ume vinegar
2 cloves garlic, minced
1 tablespoon minced fresh ginger

Blend all ingredients and pour over tofu. Makes about 1/2 cup, enough for 1 pound.

Thai Curry

(spicy)

1/3 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons mirin
2 tablespoons Thai curry paste
¼ cup unsweetened coconut flakes
2 cloves garlic, minced

The coconut turns this marinade into a paste. Spread on both sides of tofu. Makes about 1/2 cup, enough for 1 pound. Serve with the coconut still on the tofu.

Note: check the ingredients to make sure there is no shrimp paste in the curry paste.

Thai Sesame Peanut

(mild)

¼ cup soy sauce or tamari
2 tablespoons lime juice (about 1 lime)
2 tablespoons mirin
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons natural peanut butter
1 tablespoon sesame seeds

Blend all ingredients and pour over tofu. Makes about 3/4 cup, enough for 1 pound.

Saturday, January 31, 2009

Chick Peas a la King

This is adapted from Vegan Vittles by Joanne Stepaniak.

Serves 4

1 T oil (I skip this and sautee in water)
1 cup sliced mushrooms (double)
1/2 cu chopped red bell pepper (double)

1/2 cup whole wheat pastry flour (to make gf use 1/4 cup chick pea flour and 1/4 cup sorghum flour. Rice flour is not recommended.)

1/4 cup nutritional yeast
1/2 t salt
1/2 t paprike
1/4 t thyme, crumbled
1/8 t black pepper

2 cups nondairy milk (unsweetened soymilk works very well)

1 15 ounce can chick peas (about 1.5 cups)

1/2 cup finely sliced scallions

Sautee mushrooms and red pepper in oil or water until cooked. Remove from heat. Stir in flour, nut. yeast, salt and spices. Gradually add milk a little at a time. Return to heat, medium high, and stir until low boil, then reduce heat and stir until mixture thickens. Don't cook it all the way down. It will continue to thicken as it cools.

Serve over baked potatoes, rice, noodles or toast.

Saturday, January 17, 2009

No-Pork Sausages

Recipe from The Compassionate Cook by PeTA.

10 oz (16) pack frozen lima beans, thawed
3/4 (1) C veg broth
1/4 t dried sage (2T fresh)
1/4 t dried rosemary leaves, crumbled (1 T fresh)
(2 T fennel seeds, crushed into powder using a morter)
(1/2 t salt or herbamare)
(1/4 t cayenne)
6 (9) T cornmeal
veg oil for frying

Use a food processor to coarsely chop lima beans and broth.

In medium saucepan heat ben mix with spices and 4 (7) T cornmeal. Cook until thick and bubbly. I had to add a little more water. Cool to room temp. I put it in the frige for an hour.

Put the rest of the cornmeal (or more) on a plate. Pat the bean mix into patties (1/4 cup measure) and coat with cornmeal. Fry in oil.