2 Tbsp olive oil (reduced from 1/4 c oil and 1/4 c butter)
4 cloves garlic, chopped
1/2 large sweet onion, sliced and separated into rings
5 large tomatoes, chopped (10 roma)
1/2 tsp salt
1/4 tsp pepper
1/2 tsp oregano
bunch of fresh basil chopped
Heat oil over med heat. Add onion and saute till slightly translucent, then add garlic and continue till onion is limp. Add tomatoes, herbs and spices. Bring to boil, then reduce heat. Cover and simmer till sauce thickens.
Toss w/ pasta and serve.
Saturday, October 24, 2009
Vegan Banana Blueberry Muffins
Preheat oven to 350 degrees
Combine:
(1) 2 large or 3 small very ripe bananas, mashed
(same) 1 Tbsp ground flax seed in 3 Tbsp boiling water (let sit till thick ~ 5 min)
(1) 2 tablespoons water
Combine separately:
(1/4) 1/2 cup sugar
(1/4) 1/2 teaspoon baking powder (1/4 vinegar w/ wet ingred, 1/8 b. soda)
(1/4) 1/2 teaspoon salt
(3/4) 1 1/4 cup gluten-free flour blend
Stir together wet and dry ingredients to make a rather thick batter, then stir in:
(1/4) 1/2 cup blueberries
Spoon into oiled muffin cups and bake 20-25 min.
If using mini-muffins, cut recipe in half or use two pans and bake only 10-12 minutes.
Berry Chocolate Muffins
Berry Chocolate Muffins
1 Cup Orange Juice
1/2 Cup Oil
1/2 Cup Dark Brown Sugar, Packed
1/2 Teaspoon Salt
2 Cups Gluten-free flour blend
1 Teaspoon Baking Powder (1 1/2 tsp vinegar & 3/4 tsp Baking Soda)
1/2 Teaspoon Baking Soda
1/2 Cup GF Rolled Oats
1/4 Cup Cocoa Powder
1/4 Teaspoon Cinnamon (Optional)
1/2 Cup Raspberries
1/2 Cup Chocolate Chips
Preheat oven 350 degrees and oil 2 mini-muffin pans.
Combine wet ingredients plus brown sugar.
Combine dry ingredients, then add choc. chips and berries and stir gently to combine. Add wet ingredients and again stir gently. Spoon into mini-muffin pans and cook 10-12 minutes in toaster oven, 18-22 minutes in regular muffin pans.
Recipe by Hannah Kaminsky, author of My Sweet Vegan. Originally posted to her personal blog, Bittersweet.
Sunday, October 18, 2009
Joy of Cooking Biscuits
(adapted)
Mix together
2 cups gf flour blend
1 Tbsp baking powder (1/2 Tbsp vinegar with wet ingred., scant tsp baking powder)
1/2-3/4 tsp sea salt
Add
4 Tbsp canola oil
2/3-1 c rice milk
Mix and drop by Tbsp
Bake 450 for 10- 15 min. (375 for 8-12 in toaster oven)
Mix together
2 cups gf flour blend
1 Tbsp baking powder (1/2 Tbsp vinegar with wet ingred., scant tsp baking powder)
1/2-3/4 tsp sea salt
Add
4 Tbsp canola oil
2/3-1 c rice milk
Mix and drop by Tbsp
Bake 450 for 10- 15 min. (375 for 8-12 in toaster oven)
Sweet Potato and Black Bean Burrito Recipe (Moosewood Restaurant Low-fat Favorites)
I use 2 large baked sweet potatoes and don't mix them directly with the beans, keeping both mixtures slightly chunky. I usually don't have the green chile or cilantro on hand, and the recipe does just fine without them. It's an interesting recipe that I don't make too often, but it's nice for a change.
Prep Time: :20
Cook Time: :50
Ingredients:
* 5 cups peeled cubed sweet potatoes
* 1/2 teaspoon salt
* 2 teaspoons canola or other vegetable oil
* 3-1/2 cups diced onions
* 4 large garlic cloves, minced or pressed
* 1 Tablespoon minced fresh green chile
* 4 teaspoons ground cumin
* 4 teaspoons ground coriander
* 4-1/2 cups cooked black beans (three 15-ounce cans, drained)
* 2/3 cup lightly packed cilantro leaves
* 2 Tablespoons fresh lemon juice
* 1 teaspoon salt
* 8 eight-inch flour tortillas
* Fresh tomato salsa or jarred
Preparation:
Preheat the oven to 350 degrees F. Place the sweet potatoes in a medium saucepan with the salt and water to cover. Cover and bring to a boil, then simmer until tender, about 10 minutes. Drain and set aside.
While the sweet potatoes are cooking, warm the oil in a medium skillet or saucepan and add the onions, garlic and chiles. Cover and cook on medium-low heat, stirring occasionally, until the onions are tender, about 7 minutes. Add the cumin and coriander and cook for 2 to 3 minutes longer, stirring frequently. Remove from the heat and set aside.
In a food processor, combine the black beans, cilantro, lemon juice, salt, and cooked sweet potatoes and puree until smooth. (You can also mash the ingredients in a large bowl by hand using a potato masher. The result will be a less smooth but nicely textured filling.) Transfer the sweet potato mixture to a large mixing bowl and mix in the cooked onions and spices.
Lightly oil a large baking dish. Spoon about 2/3 to 3/4 cup of the filling in the center of each tortilla, roll it up, and place it, seam side down, in the baking dish. Cover tightly with foil and bake for about 30 minutes, until piping hot. Serve topped with salsa.
Yield: 4 to 6 servings
Prep Time: :20
Cook Time: :50
Ingredients:
* 5 cups peeled cubed sweet potatoes
* 1/2 teaspoon salt
* 2 teaspoons canola or other vegetable oil
* 3-1/2 cups diced onions
* 4 large garlic cloves, minced or pressed
* 1 Tablespoon minced fresh green chile
* 4 teaspoons ground cumin
* 4 teaspoons ground coriander
* 4-1/2 cups cooked black beans (three 15-ounce cans, drained)
* 2/3 cup lightly packed cilantro leaves
* 2 Tablespoons fresh lemon juice
* 1 teaspoon salt
* 8 eight-inch flour tortillas
* Fresh tomato salsa or jarred
Preparation:
Preheat the oven to 350 degrees F. Place the sweet potatoes in a medium saucepan with the salt and water to cover. Cover and bring to a boil, then simmer until tender, about 10 minutes. Drain and set aside.
While the sweet potatoes are cooking, warm the oil in a medium skillet or saucepan and add the onions, garlic and chiles. Cover and cook on medium-low heat, stirring occasionally, until the onions are tender, about 7 minutes. Add the cumin and coriander and cook for 2 to 3 minutes longer, stirring frequently. Remove from the heat and set aside.
In a food processor, combine the black beans, cilantro, lemon juice, salt, and cooked sweet potatoes and puree until smooth. (You can also mash the ingredients in a large bowl by hand using a potato masher. The result will be a less smooth but nicely textured filling.) Transfer the sweet potato mixture to a large mixing bowl and mix in the cooked onions and spices.
Lightly oil a large baking dish. Spoon about 2/3 to 3/4 cup of the filling in the center of each tortilla, roll it up, and place it, seam side down, in the baking dish. Cover tightly with foil and bake for about 30 minutes, until piping hot. Serve topped with salsa.
Yield: 4 to 6 servings
Vegan Cheese Sauce (yeast- and soy-free)
http://www.vegnews.com/web/articles/page.do?pageId=40&catId=10
This is the best mac 'n' cheese on the planet. End of story.
By Allison Rivers Samson
This is VN's signature Macaroni & Cheese, and we absolutely couldn't live without it. Serve it to your omni friends and family members and watch as they convert under the influence of the nutritional yeast-free cheese sauce. We honestly make this recipe at least once a month—it's just that delicious! Oh, and there's the added bonus of sneaking in a few veggies, which makes this comfort food more than just a pretty plate.
Serves 6
What You Need:
* 4 quarts water
* 1 tablespoon sea salt
* 8 ounces macaroni
* 4 slices of bread, torn into large pieces
* 2 tablespoons + 1/3 cup non-hydrogenated margarine [I sub about 2 Tbsp olive oil for the margarine]
* 2 tablespoons shallots, peeled and chopped
* 1 cup red or yellow potatoes, peeled and chopped
* 1/4 cup carrots, peeled and chopped
* 1/3 cup onion, peeled and chopped
* 1 cup water
* 1/4 cup raw cashews
* 2 teaspoons sea salt
* 1/4 teaspoon garlic, minced
* 1/4 teaspoon Dijon mustard
* 1 tablespoon lemon juice, freshly squeezed
* 1/4 teaspoon black pepper
* 1/8 teaspoon cayenne [I don't use the cayenne or paprika]
* 1/4 teaspoon paprika
What You Do:
1. In a large pot, bring the water and salt to a boil. Add macaroni and cook until al dente. In a colander, drain pasta and rinse with cold water. Set aside.
2. In a food processor, make breadcrumbs by pulverizing the bread and 2 tablespoons margarine to a medium-fine texture. Set aside.
3. Preheat oven to 350 degrees. In a saucepan, add shallots, potatoes, carrots, onion, and water, and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.
4. In a blender, process the cashews, salt, garlic, 1/3 cup margarine, mustard, lemon juice, black pepper, and cayenne. Add softened vegetables and cooking water to the blender and process until perfectly smooth.
5. In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. Spread mixture into a 9 x 12 casserole dish, sprinkle with prepared breadcrumbs, and dust with paprika. Bake for 30 minutes or until the cheese sauce is bubbling and the top has turned golden brown.
[I usually double or triple this recipe. I also use this as a cheese sauce on pizza, and you could add different seasonings, some little green peppers, and have a nacho cheese sauce.]
This is the best mac 'n' cheese on the planet. End of story.
By Allison Rivers Samson
This is VN's signature Macaroni & Cheese, and we absolutely couldn't live without it. Serve it to your omni friends and family members and watch as they convert under the influence of the nutritional yeast-free cheese sauce. We honestly make this recipe at least once a month—it's just that delicious! Oh, and there's the added bonus of sneaking in a few veggies, which makes this comfort food more than just a pretty plate.
Serves 6
What You Need:
* 4 quarts water
* 1 tablespoon sea salt
* 8 ounces macaroni
* 4 slices of bread, torn into large pieces
* 2 tablespoons + 1/3 cup non-hydrogenated margarine [I sub about 2 Tbsp olive oil for the margarine]
* 2 tablespoons shallots, peeled and chopped
* 1 cup red or yellow potatoes, peeled and chopped
* 1/4 cup carrots, peeled and chopped
* 1/3 cup onion, peeled and chopped
* 1 cup water
* 1/4 cup raw cashews
* 2 teaspoons sea salt
* 1/4 teaspoon garlic, minced
* 1/4 teaspoon Dijon mustard
* 1 tablespoon lemon juice, freshly squeezed
* 1/4 teaspoon black pepper
* 1/8 teaspoon cayenne [I don't use the cayenne or paprika]
* 1/4 teaspoon paprika
What You Do:
1. In a large pot, bring the water and salt to a boil. Add macaroni and cook until al dente. In a colander, drain pasta and rinse with cold water. Set aside.
2. In a food processor, make breadcrumbs by pulverizing the bread and 2 tablespoons margarine to a medium-fine texture. Set aside.
3. Preheat oven to 350 degrees. In a saucepan, add shallots, potatoes, carrots, onion, and water, and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.
4. In a blender, process the cashews, salt, garlic, 1/3 cup margarine, mustard, lemon juice, black pepper, and cayenne. Add softened vegetables and cooking water to the blender and process until perfectly smooth.
5. In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. Spread mixture into a 9 x 12 casserole dish, sprinkle with prepared breadcrumbs, and dust with paprika. Bake for 30 minutes or until the cheese sauce is bubbling and the top has turned golden brown.
[I usually double or triple this recipe. I also use this as a cheese sauce on pizza, and you could add different seasonings, some little green peppers, and have a nacho cheese sauce.]
Vegan Meatballs from Josh Latham
http://www.myvegancookbook.com/recipes/recipe.php?id=20
I sub a alot with recipe according to what I can have and what I have on hand, but the molasses and dry mustard give it an interesting flavor, and the texture is great for vegan meatballs.
* 1/2 Cup Cooked Lentils
* 1 Cup Cooked Brown Rice
* 1/4 Cup Old Fashioned Oats
* 1/4 Cup + 2 Tablespoons Wheat Germ
* 2 Tablespoons Soy Sauce
* 2 Tablespoons Olive Oil
* 2 Teaspoons Lemon Juice
* 1/4 Cup Whole Wheat Flour
* 1/2 Teaspoon Salt
* 1/2 Teaspoon Black Pepper
* 1 Teaspoon Balsamic Vinegar
* 1/8 Teaspoon Nutmeg
* 1/2 Teaspoon Chili Powder
* 1/2 Teaspoon Chipolte Chili Powder
* 1/2 Teaspoon Garlic Powder
* 1 Teaspoon Onion Powder
* 2 Teaspoons Molasses
* 2 Teaspoons Dry Mustard
Mix ingredients together in a bowl. Preheat oven to 300 degrees. Measure out 2 tablespoons of mixture for each meatball and roll into a ball with your hands. Spray cooking sheet and place meatballs on it. Place into oven and cook 15 minutes on one side and roll over and cook 15 minutes on the other side. After they are out of the oven, let stand for about 10 minutes to allow them to firm up.
I sub a alot with recipe according to what I can have and what I have on hand, but the molasses and dry mustard give it an interesting flavor, and the texture is great for vegan meatballs.
* 1/2 Cup Cooked Lentils
* 1 Cup Cooked Brown Rice
* 1/4 Cup Old Fashioned Oats
* 1/4 Cup + 2 Tablespoons Wheat Germ
* 2 Tablespoons Soy Sauce
* 2 Tablespoons Olive Oil
* 2 Teaspoons Lemon Juice
* 1/4 Cup Whole Wheat Flour
* 1/2 Teaspoon Salt
* 1/2 Teaspoon Black Pepper
* 1 Teaspoon Balsamic Vinegar
* 1/8 Teaspoon Nutmeg
* 1/2 Teaspoon Chili Powder
* 1/2 Teaspoon Chipolte Chili Powder
* 1/2 Teaspoon Garlic Powder
* 1 Teaspoon Onion Powder
* 2 Teaspoons Molasses
* 2 Teaspoons Dry Mustard
Mix ingredients together in a bowl. Preheat oven to 300 degrees. Measure out 2 tablespoons of mixture for each meatball and roll into a ball with your hands. Spray cooking sheet and place meatballs on it. Place into oven and cook 15 minutes on one side and roll over and cook 15 minutes on the other side. After they are out of the oven, let stand for about 10 minutes to allow them to firm up.
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