Saturday, May 30, 2009
Easy/ nice flavor makes 4 servings
2 cups of garbanzo beans (cooked)
3 cups of the liquid you cooked the garbanzo beans in (I save liquid it is better than Chicken broth and vegan--) or you can use chicken broth or vegetable broth.
1/2 chopped onion
4-5 cloves minced garlic
1 15 ounce can diced tomatoes with juice
4 cups baby spinach (cut as small as you like)
1/2 tsp Worcester sauce (they make a vegan one too)
3 large basil leaves
Saute onions 5 minutes in a bit of water. Add garlic and cook another 2-3 minutes. Combine beans, broth, tomatoes with juice, and onion and garlic. Cook 30 minutes. Add cut spinach, pepper and salt. Cook about 15 minutes. Add basil and cook 2 minutes more
Friday, May 29, 2009
Makes 16 tacos. Prep 20 minutes Cook : 20 minutes
1/2 poun fresh green beans, trimmed and cut into 1 inch pieces
2 medium zucchini, diced
2 medium tomatoes, chopped (I used cherry tomatoes cut up)
1 large red bell pepper , chopped
1 jalapeno pepper, chopped (my addition)
1/2 of a small eggplant (I used more), diced
1 small white onion, chopped
1 Tbs lime juice (I used the juice from one small lime)
1 and 1/4 tsp salt (I used way less--sea salt)
3/4 tsp garlic powder
3/4 tsp ground cumin
3/4 tsp fresh ground black pepper
1 tbs vegetable oil (I omitted)
1. Bring all ingredients except for soft taco tortillas) to boil with 1 cup water. over medium high heat in Dutch oven. Reduce to medium low and cook about 20 minutes until tender. Serve vegetables with slotted spoon with warm tortillas and desired toppings.
Thursday, May 28, 2009
I believe I found this in an old magazine from the 80's. It is a nice way to have a different salad! It called for 1/2 cup of oil (I just omitted it since we are trying to go more oil free) I used the baby brussels that come in a microwave bag--I cooked them for less time then called for--you want them lightly cooked.
1/4 cup white wine vinegar
1 tsp honey Dijon mustard
1 tsp Worcester sauce (I used a gluten free)
1/2 tsp salt (I didn't use this much--might have used a pinch or nothing)
1/2 tsp basil (I just used some fresh basil--about 2-3 leaves)
1/4 tsp crushed dried thyme (I used fresh--several sprigs)
1/4 tsp freshly ground pepper.
1 and 1/4 cup small Brussels sprouts lightly cooked (I used the baby ones)
1 jar of pimentos (I just used 2 ounces).
1/3 cup green onions (I happened to omit , but it would be good)
Oil if desired--see note above
Mix and chill.
Wednesday, May 27, 2009
3 & 1/3 cups water
1 cup cornmeal (use Hodgson Mills brand )
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil
1 red bell pepper
1 large onion, sliced and slices halved
2 portobello mushrooms , sliced (I used 2 packages 6 ounces each of sliced ones)
1 & 1/2 cups broccoli florets, chopped in 1 inch pieces
1 16 ounce package frozen chopped spinach , thawed
4 garlic cloves, chopped
2 cups no-oil pasta sauce (ours had a bit of oil--I would have to make own to be free
1 cup chunked fresh pineapple
1. preheat oven 400
2. Place water in pot and bring to boil. Slowly add the cornmeal--mixing all of the time you are adding so lumps don't form. Then cook on low stiring occasionally for about 15 minutes until nice and thick. Stir in the garlic powder, oregano, and basil. Spread on a pizza stone or nonstick baking sheet--making as thick or thin as you like--spreading with spatula and trying to create an edge. Easier to handle as it cools. Can use fingers.
3. Bake it 15 minutes.
4. Meanwhile cut up onions, and portobello mushrooms. Place on baking sheet with the whole red bell pepper. You broil these (after you have removed the polenta from oven.
Stir them occasionally. The mushrooms will cook faster--so remove them unto a dish. Then when the onions are done remove them. Then when the pepper is done remove it.The pepper should be slightly black.
5. Hold the pepper under cold running water --this will enable the papery skin to fall off. Remove the seeds and slice.
6. Steam broccoli lightly and drain.
7. Thaw spinach in microwave or under running water--drain completely and squeeze out the moisture.
8. Stir fry the garlic (with just a bit of water)for a minute and then mix it with the spinach. Let all water evaporate.
9. Chop pineapple
10. Spread the spinach over polenta. Next place the sauce, the porobello strips, the onions, broccoli florets, pineapple and finally, roasted red pepper strips.
10. Bake for about 25 minutes.
Monday, May 25, 2009
3 & 1/2 cups water
1. Place 1/3 cup water in large pot. Add onions and bell pepper and cook about 5 minutes, until onions soften slightly, stirring occasionally.
2. Add chili powder and mix well.
3. Add remaining water, the lentils, tomatoes, and the rest of the ingredients. Mix well, bring to a boil, lower heat, cover, and cook over low heat for 55 minutes, stirring occasionally.
This is my same basic recipe but I used flour that my family liked better. 3 cups of Hodgson Mill's whole wheat, and 3 cups of King Author's White Whole Wheat. Using this recipe:
Got this from Dr. Dean Ornish's book --I doubled the recipe and you serve it on lettuce--It is a nice change for a refreshing lunch. The picture above had most of the lettuce eaten!
Note--soak beans the night before. In the morning when you get up cook the beans for 1 hour (following the directions below for the seasoning) or until tender. (the recipe said 40 min--mine took longer--keep checking). Refrigerate beans. When cool add the rest. See directions below.
NOTE--MAKE MORE THAN THIS-AT LEAST DOUBLE THE RECIPE FOR MY FAMILY--IT SAYS IT MAKES 3 SERVINGS--but I like more. The picture on the top is doubled (a whole bag of baby lima beans --2 cups dry)
1 cup dry BABY lima beans (use baby ones , but see above note) (I usually double this and whole recipe.
4 cups water
4 bay leaves
1 tsp dried thyme (I also used fresh along with this)
1 tsp dried sage (I also used fresh along with this)
1/2 cup finely diced fresh tomatoes (used cherry tomatoes)
1/2 cup finely diced celery
1 tsp freshly chopped parsley
1 tab red wine vinegar (sometimes I like a bit more--do it to taste)
1/2 tsp freshly minced garlic
1/2 tsp salt
1/4 tsp freshly ground black pepper
Sort the baby lima beans, rinse, and then soak overnight in the water. Cook the beans for 40 -65 minutes in the water with the bay leaves, thyme and sage. Cook until tender but not falling apart. Remove the bay leaves and drain.
Toss the beans with the tomatoes, celery, parsley, vinegar, celery, garlic, slat and pepper. Can serve on lettuce.
2 19 ounce cans of chickpeas, drained and rinsed (I only had 15 oz cans so I should have put a bit less of the water from the red pepper jar--but it is great this way on pasta)
Combine all in food processor and process until smooth. Adjust for thickness desired.
2 1/2 lbs Yukon Gold or Klondike yellow-fleshed potatoes, cut into cubes
1 onion, chopped
3 cloves garlic, minced
1 T minced fresh ginger
1 jalapeno chile, chopped (I think I will omit this for less heat)
1 t ground coriander
1/2 t ground cumin
1/2 t turmeric
1 13.5-oz can lite coconut milk
4 oz fresh spinach, chopped (I used more)
1 1/2 t garam masala
2 T lime juice
1/2 cup chopped cilantro
(I added salt and pepper--I may even like it a bit heavier on the other spices too!)
Optional: great with yellow raisins added as a side to add when serving the dish
Steam the potatoes in steamer basket for about 10 minutes, until just tender.
Meanwhile, saute the onion in 1/4 cup water in a large nonstick skillet. Add the garlic, ginger, and jalapeno, and continue sauteeing until golden and fragrant, adding more water if needed. Stir in the coriander, cumin, and turmeric. Stir in the potatoes. Add coconut milk and 1/4 cup of water. Bring to a simmer, and cook 5 minutes. Stir in the spinach and garam masala, and cook 2 minutes until spinach is wilted. Stir in lime juice and cilantro just before serving. Serve over brown rice. (add salt and freshly ground pepper)
Wednesday, May 20, 2009
1 cup red quinoa (you can use the regular kind if you don't have the red)
2 cups water
4 tsp fresh lime juice, or more to taste
1/4 tsp ground cumin
1/4 tsp ground coriander
1 tab finely chopped fresh cilantro
1 tab finely minced scallions (I used green onions)
1 & 1/2 cups cooked black beans (one 15 oz. can)
2 cups diced tomatoes (one 24 oz can, drained and diced)
1 cup diced red bell pepper (this can be omitted--it is still very tasty)
2 tsp minced fresh (or canned green chilies)
salt and pepper to taste
Add red quinoa to 2 cups of water. Cover and simmer about 10-15 minutes, unti all the water is absorbed. Set aside to cool.
Combine lime juice, cumin, coriander, cilantro, scallions, beans, tomatoes, bell peppers, and chiles. Add ccooled quinoa, salt and pepper to taste. Serves 2-3. (probably around 6 or 7 cups it filled my 1.75 quart container which is 1.65 liters)
Tuesday, May 19, 2009
1 package of light SILKEN SOFT tofu (I used the firm WHICH MAKES IT SLIGHTLY GRAINY UNLESS YOU PROCESS LONGER)
Puree in food processor. Add some (or all) of the chocolate syrup below. Refrigerate 2 hours--serves 3-4. It tasted great just after I blended it so I am not sure why it says to wait 2 hours. Perhaps cause I used the firm?
THE CHOCOLATE SYRUP:
Monday, May 18, 2009
This was very tasty. The filling was great. I used the tinkyada brand of brown rice lasagna. My family loves this--and it is pretty quick to assemble especially since you don't have to cook the noodles before hand.
Yield 8 servings
1 pkg Tinkyada Rice Lasagna Pasta, uncooked
1 jar 32 ounces of spaghetti sauce or more (I made my own --see post below-
1 pkgs firm tofu, crumbled
1 c shredded carrot
1 c shredded zucchini
2 c chopped frozen spinach, thawed and drained
1/4 c dried basil (I sometimes use a bit of fresh also)
1/2 ea yellow and red pepper, cut into bite-sized pieces
add salt and pepper if desired
In a food processor, mix the tofu, carrot, zucchini, spinach, and basil until well blended. Spread sauce on the bottom of a 13x9 pan. Place a layer of lasagna noodles (uncooked)over sauce, then spread a layer of the tofu filling mixture over the noodles, layer of sauce, then noodles, filling, noodles, and ending with sauce. Sprinkle chopped peppers over top and bake tightly covered @ 375 degrees for 40-60 minutes or until noodles are soft (usually takes mine a solid hour.
This was a nice flavor and consistancy
1 28 ounce Can of Italian Plum Tomatoes cut up
1 6 ounce can of tomato paste
1 8 ounce can of tomato sauce
1-2 tab of minced garlic (from jar)
1 large fresh Basil leave finely chopped
several sprigs of fresh parsley chopped
some fresh oregano leaves
1/2 to 1 tsp oregano (dried)--or to taste
a sprinkling of dried red pepper flakes
sea salt (to taste--
1/4-1/2 cup of water
Simmer all for about 20 minutes You can add a tsp or so of sugar if it is too tart. NOTE: This recipe is also good using a large 28 ounce can of fire roasted tomaotes (crushed) instead of the Italian plum ones.
1 pound of rhubarb cut in 1/2 inch pieces (about 3 stalks)--
Recipe: Red Bean Chili
Colorful and spicy, red bean chili is nearly a whole meal by itself. It's full of beans, of course, but also tomatoes, onions, peppers, and garlic. Use chipotle pepper if you can for a smoky, rich taste.
Active time: 45 minutes. Total time: 3 to 8 hours, plus optional 6 to 10 hours soaking time. Makes 12 servings, 1 cup each.
1 pound dried kidney beans (6 cups cooked)
6 cups cold water
2 teaspoons salt
1 tablespoon corn or canola oil (I omitted)
2 large onions, chopped (2 cups or 1 pound)
2 large green peppers, chopped (2 cups or 1 pound)
8 cloves garlic, diced (scant 1/4 cup or 1 ounce)
1 tablespoon dried chipotle or cayenne powder, or to taste (Nannykim only used 1 tsp cayenne-HOT)
2 tablespoons plus 2 teaspoons ground cumin
2 cans (28 ounces each) diced tomatoes with juice
Clean the beans. If you want to, soak beans for 6 to 10 hours. (See the Basic Bean recipe for details on cleaning and soaking beans.) (if you click on the above link you will see a link for these directions)
In a crockpot or a big pot on the stove, cook beans and salt in 6 cups of water. Your times will vary based on the age of the beans and whether you soaked them first, but this should give you an idea about the relative speed of each way. I usually soak the beans and use the 3-hour way.
7-hour way — Put beans and salt in cold water in the crockpot. Turn the crockpot on low and cover.
3-hour way — Heat cold water in a tea kettle or pot. Put beans, salt, and hot water in the crockpot. Turn the crockpot on high and cover.
2-hour way — Put beans in cold water in a pot on the stove. Cover pot, bring to a boil, then turn down heat to low.
About 30 minutes before the beans should be done, chop the onions, green peppers, and garlic. In a medium pan, heat oil over medium heat. Add the onions and green peppers as you chop them, stirring occasionally. When the onions are translucent, add the garlic and stir once or twice. Add the spices and stir until the vegetables are coated with spices.
Bite a few beans to make sure they are tender. When the beans are tender, drain them. Add the onion mixture and the tomatoes, stirring to combine. Simmer for 30 minutes to combine flavors. Taste and adjust spices as needed.
Serve with over rice or with corn bread or toast. Optionally, garnish with a spoonful of plain yogurt or chopped green onions.
Saturday, May 16, 2009
1 & 1/4 cup soy flour
1 cup cornstarch
1 cup tapioca starch/flour
1 cup white or brown rice flour
Mix the above (I usually sift it together)--then use the amount called for in the recipe--the recipe does not use all of this.
Make your sauce (below) before mixing the dough--this gives the sauce time to get full of flavor. I often make it earlier in the day.
1 ---15 ounce can of tomato sauce
1/2 tsp Worcestershire sauce (use a GF brand)
1-2 drops of hot sauce
1/4 to 1/2 tsp salt
1/2 tsp oregano
1/2 tsp onion powder
1/2 tsp garlic powder
1 tab sugar
1 tab of olive oil
1 and 1/4 cup water
1/2 tsp salt
4-1/4 tsp yeast
3 to 3 & 1/2 cup of the above flour
3/4 tsp Xanthan gum (omit if using regular flour)
1- tab Italian seasoning (I used Mrs. Dash salt free.) optional
Put sugar, oil, and water in a microwave bowl. Microwave for about 1 minute or until water is lukewarm (around 115-120 degrees F.) Add yeast. Let sit a minute till it gets frothy. Add 1-1/2 cup of the flour mixing until smooth. Add salt (and Italian seasoning if using)and then enough of the rest of the flour (around 1 & 1/2 cup or so until the dough is just barely firm enough to handle. Stir until smooth. Put in 15 inch non-stick cookie sheet pan ( sprayed lightly with pam). You may have to add a bit more flour on hands and dough surface to get it to spread.
Let rise 25-35 minutes--so that it gets a bit puffy. (I like to cook the dough at this stage in the pan for about 3 minutes before spreading with the sauce and toppings then continue cooking after spreading with sauce and toppings )Spread with the sauce and toppings you desire. Cook in preheated oven 425 degrees for about 15 minutes or a bit more until slightly browned (you want the middle area on the bottom to get brown as well--so test it)
Topping: I used red bell pepper, green bell pepper, onion, cooked mushrooms, and black olives (cooked spinach would probably be good)
Tuesday, May 12, 2009
Mix the milk and 1 tab cornstarch and set aside.
1 cup of boiling water
1 cup of firmly packed basil leaves
(if you like sweetness you can dissolve up to a cup of sugar in the water)
If using sugar stir sugar into boiling water until it dissolves (I omitted the sugar). Remove from the heat and add the basil leaves and set in the frig to cool. Let cool for 24 hours with the basil leaves in the water. Then remove the leaves. This makes a fragrant basil water. I use it without the sugar to add to my tea or to give basil flavor to different dishes.
Friday, May 8, 2009
1 medium sized eggplant
1 large tomato
2 and 1/2 rice cakes
1-2 tablespoons of sun dried tomatoes packed in oil with the oil.
1 heaping tbsp of tahini
a bit of water
1 heaped tsp chopped fresh thyme (I think I actually used a bit more)
1 heaped tsp chopped fresh chives (I actually used a lesser amount of dried--I forgot to plant some in the garden ---I must do!!!)
Salt and pepper to taste
Chili powder (optional --to taste and or texas pete hot sauce)
1. Wrap the eggplant in foil and bake for 1 hour at 375 -400degrees. Or until soft. Refrigerate to cool. If it is a large one it will take much longer
2. Place the tomato in boiling water for 30 seconds to loosen the skin and then peel off the skin.
3. Place rice cakes in food processor and process to small crumbs.
4. Add the eggplant, tomato, sun dried tomatoes with the oil they are packed in, tahini, fresh herbs. Process until smooth adding a bit of water if need be. Add salt and pepper to taste. Add chili powder or hot sauce if desired.
Serve any way you like--you can put in small custard cups, serving with rice crackers or whatever---it might be good with carrots and celery.
Friday, May 1, 2009
6 ounces small shell pasta (cooked and rinsed)
1 can or 15 ounces of black-eyed peas rinsed and drained
1 cup sliced green onions
3/4 cup diced seeded cucumber (I leave the seeds in)
3/4 cup diced green pepper (or 1 medium)
3/4 cup diced tomatoes (you can omit this and it is still great)
1 small jalapeno pepper, seeded and finely chopped
3 tab of olive oil
1/4 cup red wine vinegar or cider vinegar
1 tsp sugar
1 tsp dried basil
1 tsp chili powder
1 tsp hot pepper sauce
1/2 tsp seasoned salt (ie 1/4 tsp Mrs.Dash garlic and herbs and 1/4 tsp salt OR you can use salt)
In Bowl combine first 7 ingredients. In a jar with tight lid combine dressing stuff. Pour over salad ad stir to coat. Refrigerated at least 2 hours---makes 6 servings
NOTE: I sometimes use a fat free basil lime dressing from Maple Farms and just throw in some chili powder. I sometimes eat it right away ;-)