This isn't a knock your socks off dish but Mira had 2 helpings last night and asked to take some with her for lunch today. For me that = SUCCESS! Serve with rice.
YIELD: serves 6
INGREDIENTS:
1 large onion, chopped
3 garlic cloves minced
2 tbsp olive oil
2 tsp curry powder *
2 tsp cumin *
1/2 tsp fine sea salt
1 med/lg eggplant, chopped into bite size pieces
1 can chickpeas, drained and rinsed
1 can diced tomatoes
1 cup chopped green tomatoes **
DIRECTIONS:
Add oil to large sauce pan / dutch oven and saute onions. Add garlic after the onions has begun to become translucent. Mix in the curry powder, cumin and salt. Add green tomatoes and cook till onions are translucent and browning and green tomatoes are getting soft.
Add eggplant and stir in to coat with seasonings. Cook for about 5 minutes, eggplants are like sponges so if they have used all the oil and are sticking too much just add a bit more oil. Add tomatoes and their juice and the chickpeas. cover and simmer for 40 minutes.
Make rice while the Chana simmers.
* my curry and cumin might not be as fresh as I'd hoped, add these seasonings to taste.
** I have lots of green tomatoes from my garden so I'm chucking them in lots of stuff. These are totally optional.
Tuesday, August 23, 2011
Friday, August 19, 2011
Places to go
I thought since I am constantly looking for safe things to eat (or at the very least vegan things to eat) that I would include what I discover on my recipe blog.
TIM HORTONS:
Yes they do!
Oatcakes
All low fat muffins
Sandwich buns
TIM HORTONS:
Yes they do!
Oatcakes
All low fat muffins
Sandwich buns
Tuesday, August 16, 2011
Zucchini Bread
Kids are begging for more of this one.
YIELD: 1 loaf or 12 muffins
INGREDIENTS:
1 1/2 cups whole wheat flour
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
1 tsp egg replacer powder*
1/2 cup sugar**
1/3 cup oil
1 tsp vinegar
1 1/2 cups grated zucchini
1/2 cup raisins (opt)
1/2 cup chopped nuts (opt)
1/2 cup water*
DIRECTIONS:
Preheat oven to 350˚. Grease loaf pan / muffin tin.
Sift together the dry ingredients (dump in the bran from the flour, as the sifting is for loft). Add all the other ingredients and mix till just blended. Pour into loaf pan / muffin tin. Bake 45 minutes for a loaf and 25 minutes for muffins. Remove and cool on a rack.
* if you want to use liquid sweetener (honey, maple syrup or agave nectar) reduce the water to 1/4 cup (add more only if the dough is too stiff)
**I haven't don this yet, but I believe a tbsp of ground flax would work just as well as egg replacer.
YIELD: 1 loaf or 12 muffins
INGREDIENTS:
1 1/2 cups whole wheat flour
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
1 tsp egg replacer powder*
1/2 cup sugar**
1/3 cup oil
1 tsp vinegar
1 1/2 cups grated zucchini
1/2 cup raisins (opt)
1/2 cup chopped nuts (opt)
1/2 cup water*
DIRECTIONS:
Preheat oven to 350˚. Grease loaf pan / muffin tin.
Sift together the dry ingredients (dump in the bran from the flour, as the sifting is for loft). Add all the other ingredients and mix till just blended. Pour into loaf pan / muffin tin. Bake 45 minutes for a loaf and 25 minutes for muffins. Remove and cool on a rack.
* if you want to use liquid sweetener (honey, maple syrup or agave nectar) reduce the water to 1/4 cup (add more only if the dough is too stiff)
**I haven't don this yet, but I believe a tbsp of ground flax would work just as well as egg replacer.
Wednesday, July 13, 2011
Even the Ominvores Love It: Caesar Salad
Long ago promised and long over due. My non Vegetarian / Vegan family licked the bowl clean.
YIELD: A good family sized salad.
INGREDIENTS:
croutons
1/2 tsp dried rosemary
1/2 tsp garlic powder
1/4 tsp fine sea salt
1/2 a loaf of day (or two) old fabulous vegan bread cubed
2 tbsp olive oil
dressing
2 tbsp blanched or roasted almonds
3 garlic cloves, minced
1 tbsp dijon mustard
2 tbsp tamari (or soya sauce)
1 tbsp tahini
3 tbsp lemon juice
2 tbsp olive oil
1 head romaine lettuce
1 sheet nori, cut into strips and little pieces with scissors
tempeh bacon (as much or as little as you like, even none is okay)
DIRECTIONS:
Preheat oven to 350˚.
Mix the crouton seasonings together, place bread in a large bowl. Drizzle with oil and toss well to coat. Then sprinkle with the seasonings and toss quickly and well to spread evenly. Spread in a single layer over a cookie sheet and bake for 10 to 15 minutes till dry and toasted. Let them cool
in a food processor or a good blending tool mix together the ingredients for the dressing. Pulverize it til as smooth as you can get it.
Wash and dry (spin) lettuce. rip into bit sized pieces.
Fry tempeh bacon according to package directions: a little oil in the pan fry 2 minutes flip and fry 2 minutes. Remove to a piece of paper towel of the tea towel you use for this sort of oil absorbing if paper towel isn't your thing.
Mix nori and lettuce in your serving bowl. Add dressing and toss well, add croutons and bacon on the last toss or two.
Serve soon or the croutons get soggy and kinda blech.
YUM
YIELD: A good family sized salad.
INGREDIENTS:
croutons
1/2 tsp dried rosemary
1/2 tsp garlic powder
1/4 tsp fine sea salt
1/2 a loaf of day (or two) old fabulous vegan bread cubed
2 tbsp olive oil
dressing
2 tbsp blanched or roasted almonds
3 garlic cloves, minced
1 tbsp dijon mustard
2 tbsp tamari (or soya sauce)
1 tbsp tahini
3 tbsp lemon juice
2 tbsp olive oil
1 head romaine lettuce
1 sheet nori, cut into strips and little pieces with scissors
tempeh bacon (as much or as little as you like, even none is okay)
DIRECTIONS:
Preheat oven to 350˚.
Mix the crouton seasonings together, place bread in a large bowl. Drizzle with oil and toss well to coat. Then sprinkle with the seasonings and toss quickly and well to spread evenly. Spread in a single layer over a cookie sheet and bake for 10 to 15 minutes till dry and toasted. Let them cool
in a food processor or a good blending tool mix together the ingredients for the dressing. Pulverize it til as smooth as you can get it.
Wash and dry (spin) lettuce. rip into bit sized pieces.
Fry tempeh bacon according to package directions: a little oil in the pan fry 2 minutes flip and fry 2 minutes. Remove to a piece of paper towel of the tea towel you use for this sort of oil absorbing if paper towel isn't your thing.
Mix nori and lettuce in your serving bowl. Add dressing and toss well, add croutons and bacon on the last toss or two.
Serve soon or the croutons get soggy and kinda blech.
YUM
Saturday, January 22, 2011
Mexican Layer Dip
I love Mexican layer dip.
YIELD: 1 9" square pan (I like a glass Pyrex so you can see it)
INGREDIENTS:
1/2 block of Tempeh
1 onion, diced
2 cloves garlic, minced
2 tbsp live oil
4 tbsp taco seasoning*
1/2 cup vegan cream cheese***
1 can black beans
1 can diced tomatoes, well drained (a squeeze against the side of the can works)**
3 avocados
3 tbsp lime juice
1 tub vegan sour cream***
1 green chili, seeded and minced (please use gloves)
1 cup grated vegan cheese
1/2 red onion, diced
*to make your own add 1 tbsp chili powder,1 1/2 tsp ground cumin, 1/4 tsp garlic powder, 1/4 cup onion powder, 1/4 tsp cayenne pepper, 1/4 tsp paprika, 1/2 tsp salt.
**or 3 fresh tomatoes seeded and chopped.
*** Tofutti makes a good one.
DIRECTIONS:
Heat oil and saute onions on medium low heat till the begin to soften. Add garlic and cook for another minute. While cooking slice the Tempeh and then chop into small pieces resembling ground meat. Add Tempeh to the onions and garlic and cook till warmed through. Mix in 2 tbsp of taco seasoning and reduce heat to very low. Mix in cream cheese till melted and blended throughout the Tempeh mixture.
## Spread all layers evenly and do not press down too firmly. ##
Drain and rinse beans. Put into bottom of dish and mash with fork or potato masher. Mix in 1/4 cup of well drained tomatoes.
Pit and peel avocados and put into a bowl. Mash with a fork with the lime juice. Spread over the bean layer.
Preheat oven to 350˚
Add Tempeh mixture over top of avocado.
Mix sour cream and remaining taco seasoning together. Spread over Tempeh layer.
Sprinkle minced green chili as evenly as you can over the sour cream.
Top sour cream layer with tomatoes.
Mix cheese and red onions together and top the dip.
Heat for 20 - 30 minutes and serve with yummy baked tortilla chips or make them yourself with pita / tortilla.
YIELD: 1 9" square pan (I like a glass Pyrex so you can see it)
INGREDIENTS:
1/2 block of Tempeh
1 onion, diced
2 cloves garlic, minced
2 tbsp live oil
4 tbsp taco seasoning*
1/2 cup vegan cream cheese***
1 can black beans
1 can diced tomatoes, well drained (a squeeze against the side of the can works)**
3 avocados
3 tbsp lime juice
1 tub vegan sour cream***
1 green chili, seeded and minced (please use gloves)
1 cup grated vegan cheese
1/2 red onion, diced
*to make your own add 1 tbsp chili powder,1 1/2 tsp ground cumin, 1/4 tsp garlic powder, 1/4 cup onion powder, 1/4 tsp cayenne pepper, 1/4 tsp paprika, 1/2 tsp salt.
**or 3 fresh tomatoes seeded and chopped.
*** Tofutti makes a good one.
DIRECTIONS:
Heat oil and saute onions on medium low heat till the begin to soften. Add garlic and cook for another minute. While cooking slice the Tempeh and then chop into small pieces resembling ground meat. Add Tempeh to the onions and garlic and cook till warmed through. Mix in 2 tbsp of taco seasoning and reduce heat to very low. Mix in cream cheese till melted and blended throughout the Tempeh mixture.
## Spread all layers evenly and do not press down too firmly. ##
Drain and rinse beans. Put into bottom of dish and mash with fork or potato masher. Mix in 1/4 cup of well drained tomatoes.
Pit and peel avocados and put into a bowl. Mash with a fork with the lime juice. Spread over the bean layer.
Preheat oven to 350˚
Add Tempeh mixture over top of avocado.
Mix sour cream and remaining taco seasoning together. Spread over Tempeh layer.
Sprinkle minced green chili as evenly as you can over the sour cream.
Top sour cream layer with tomatoes.
Mix cheese and red onions together and top the dip.
Heat for 20 - 30 minutes and serve with yummy baked tortilla chips or make them yourself with pita / tortilla.
Coconut Cream "cheese" frosting
I am posting this right now so I don't have to bring my cook book today, I have yet to make it and will change this post once I have. I do have very high hopes.
INGREDIENTS:
1/4 cup vegan butter*
1/2 cup vegan cream cheese**
1/2 cup Agave Nectar
2 tsp vanilla extract
1/3 cup shredded unsweetened coconut***
1/2 cup soy milk powder
DIRECTIONS:
Blend very well together.
*I like Earth Balance
**I use Tofutti cream cheese
***Totally optional
INGREDIENTS:
1/4 cup vegan butter*
1/2 cup vegan cream cheese**
1/2 cup Agave Nectar
2 tsp vanilla extract
1/3 cup shredded unsweetened coconut***
1/2 cup soy milk powder
DIRECTIONS:
Blend very well together.
*I like Earth Balance
**I use Tofutti cream cheese
***Totally optional
Freedom Carrot Cake
This cake has been adapted from the Vegan With A Vengeance book.
I like this with wheat so I thought I would try to adapt it. I haven't eaten any yet but the batter tasted pretty good. Or as Mira said, "Mmmm, Mommie you have to try this batter, it's De-Lici-Ous!"
There is a frosting recipe to follow.
Give yourself time to make this. It won't take as long as you think but I always end up with a messy kitchen. Especially with 2 and 5 year old helpers.
YIELD: 2 8" rounds
INGREDIENTS:
1 cup gluten free all purpose flour.
1 cup brown rice flour
1/3 cup chickpea flour
1 tbsp baking powder
1 tsp baking soda
3/4 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tsp guar gum
2 tbsp ground flax seed + 6 tbsp water
1/2 cup pineapple juice*
1/2 cup orange juice
1/2 cup canola oil
3/4 cup palm sugar
1/2 cup honey
2 tsp vanilla extract
1 cup walnuts, chopped
2 cups carrots, grated
1 cup unsweetened shredded coconut
1 tbsp fresh shaved ginger
1/2 cup pine apple
*I use the juice from the pineapple bits as pineapple juice.
DIRECTIONS:
Preheat oven to 350˚. Lightly grease two 8" pans and place a piece of parchment in the bottom letting it curve up two sides.
Sift together in a large bowl flours, baking powder, baking soda, salt, guar gum and spices. Sift again into a smaller bowl.
Mix (in the large bowl - don't bother to rinse) the pineapple juice, orange juice, sugar, honey and vanilla.
Add the dry ingredients to the wet ingredients in batches. Add the carrot, walnuts and coconut mixing with a fork. Then add pineapple.
Divide the batter between the two cake pans. Bake on middle rack for 40 - 45 minutes till it passes the toothpick test.
Let cool in pans for 10 minutes then lift out using the parchment and let sit till cool
to the touch before frosting.
I like this with wheat so I thought I would try to adapt it. I haven't eaten any yet but the batter tasted pretty good. Or as Mira said, "Mmmm, Mommie you have to try this batter, it's De-Lici-Ous!"
There is a frosting recipe to follow.
Give yourself time to make this. It won't take as long as you think but I always end up with a messy kitchen. Especially with 2 and 5 year old helpers.
YIELD: 2 8" rounds
INGREDIENTS:
1 cup gluten free all purpose flour.
1 cup brown rice flour
1/3 cup chickpea flour
1 tbsp baking powder
1 tsp baking soda
3/4 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tsp guar gum
2 tbsp ground flax seed + 6 tbsp water
1/2 cup pineapple juice*
1/2 cup orange juice
1/2 cup canola oil
3/4 cup palm sugar
1/2 cup honey
2 tsp vanilla extract
1 cup walnuts, chopped
2 cups carrots, grated
1 cup unsweetened shredded coconut
1 tbsp fresh shaved ginger
1/2 cup pine apple
*I use the juice from the pineapple bits as pineapple juice.
DIRECTIONS:
Preheat oven to 350˚. Lightly grease two 8" pans and place a piece of parchment in the bottom letting it curve up two sides.
Sift together in a large bowl flours, baking powder, baking soda, salt, guar gum and spices. Sift again into a smaller bowl.
Mix (in the large bowl - don't bother to rinse) the pineapple juice, orange juice, sugar, honey and vanilla.
Add the dry ingredients to the wet ingredients in batches. Add the carrot, walnuts and coconut mixing with a fork. Then add pineapple.
Divide the batter between the two cake pans. Bake on middle rack for 40 - 45 minutes till it passes the toothpick test.
Let cool in pans for 10 minutes then lift out using the parchment and let sit till cool
to the touch before frosting.
Subscribe to:
Posts (Atom)