Monday, October 24, 2011
Nice way to have veggies!
Tuesday, October 18, 2011
Good with left over rice/ a fast lunch or snack
Tofu (chopped in squares)
yellow bell pepper
brown jasmine rice (cooked with rosemary and basil)
Combine tofu, peppers and vinegar. Let soak a few minutes. Then combine with the cooked rice, olives and tomatoes. Add more vinegar if desired.
Monday, October 17, 2011
2 cups of water
Wednesday, October 12, 2011
I found this on facebook. For the hash-browns I cooked 4-5 golden potatoes cut in half for 15-20 minutes with skins on. I put this in the frig and then later grated and browned them in my non-stick ceramic pan.
To make this gluten-free, substitute 1 tablespoon cornstarch or potato starch for the flour.
Preheat oven to 400F. Lightly oil or spray a 2-3 quart casserole dish.
Heat a non-stick pan over medium-high heat. Give it a quick spray of oil, if desired, and add the onions. Cook until onions soften, 2-3 minutes. Add the celery, mushrooms, and garlic and cook for 2-3 more minutes, until mushrooms exude their juices. Add the asparagus and two tablespoons of vegetable broth, cover pan, and cook for another 2-3 minutes, until asparagus is bright green and beginning to become tender.
Whisk the flour into the cup of vegetable broth. Add it, the milk, nutritional yeast, thyme, and basil and heat until bubbly. Add the chickpeas and salt and pepper to taste. Turn heat to low, and simmer for 5 minutes. Pour into prepared casserole dish and top with an even layer of potatoes. Sprinkle potatoes with salt, if desired, and smoked paprika.
Bake until casserole is bubbly and top is lightly browned, 25-45 minutes (frozen potatoes will take longer than fresh). If top does not completely brown, place it under the broiler for a few seconds.
Tuesday, October 4, 2011
This has a nice flavor and I actually couldn't tell there wasn't any meat. Hubby went back for seconds, but then he smothers things with ketchup! It has nice flavor for the Fall.
5-6 golden potatoes
1 acorn squash
1 large onion
2 cups garden peas (cooked)
garum masala, chili powder cardamom, coriander
salt and pepper
almond milk (no vanilla in it)
I cooked separately the red quinoa and the red lentils. I seasoned both with garum masala , salt , pepper, a bit of cardamom and coriander, a dash of chili powder.
I cut up and cooked the potatoes. I microwaved the acorn squash (after cutting in half and seeding it--takes about 8 minutes to cook in microwave--open side faced down). I sauteed the onions until brown.
Mix some quinoa and red lentils together adding more seasoning if needed. Place a few cups of this in bottom of 2 quart casserole. Place the garden peas on top.
Mash the potatoes with the acorn squash and a bit of almond milk and salt and pepper. Stir the onions into potato combo and spread over the peas in the casserole. Cook in preheated 350 degree oven for about 30 or 40 minutes or until the potatoes get slightly brown and crisp on top.