I am trying to figure out if I like curry or not. And thus far I am hanging on the side of no. But that does not mean I will stop trying new recipes. Maybe I just need to find the right combination of ingredients. This dish is simply simple. But the one thing I would add would be a bit of salt. there was none in the recipe and it did need a wee bit , and once a dish is cooked, you can't ever get the same flavor from salting on your plate.
My crock pot took 4 hours and there was still a wee bit of a crunch to the lentils, but not so much that you did not want to eat this dish.
Crock Pot Curried Rice and Lentils - Vegetarian Crock Pot Recipe - Vegan Crockpot Recipe - Vegetarian Curried Rice and Lentils: "Ingredients:
1 cup rice
1 tbsp curry powder
3 1/2 cups vegetable broth
1/2 cup lentils
2 vegetarian bouillon cubes
1/2 tsp garlic powder
1/4 tsp pepper
1 onion, diced
Preparation:
Combine all the ingredients in a crock pot. Cover and cook on low for 4 to 5 hours."
Sunday, May 3, 2009
Pasta With Wine Sauce
Don't hate me because I can cook. Be my friend and I can invite you over for dinner. And for the record, I am going to marry Matt but since I have already asked Chuck to marry me, that may be a problem. My husband can find his way around a kitchen, but he cooks to put food on the table, where as Savanah and I cook because we love what we do.
I have been on a roll today. This is the third dish I have made today and there is a fourth one in the slow cooker, but I may blog about that tomorrow. I think I have given you all enough to read for one day. This dish is a great pasta dish and oh so simple. For those who may not want to use wine for whatever reason, remember the alcohol content evaporates so you are safe, and if that is not enough for you, you can always purchase the non-alcoholic version. So grab a bottle and start cooking.
My Veggie Kitchen: "1/4 cup olive oil (don't skimp, really)
6 cloves garlic, whole, but crushed slightly
28 oz can diced tomatoes
1/2 cup dry red wine
1/2 tsp salt
1/4 tsp black pepper
2 tbs dried basil (or 1/4 to 1/2 cup fresh)
1/2 tsp dried oregano (or 1/2 tbs fresh)
Set a pot of water to boil for the pasta. While the water heats, heat the oil in a sauce pan. Add the garlic and cook over medium-high heat until the garlic browns. Press the garlic against the side of the pan and discard. Add the remaining ingredients and set the heat so it gently boils. Cook, stirring occasionally until the sauce has thickened and the pasta is ready. As you stir, break the diced tomatoes up with your wooden spoon. When the pasta water boils, toss the pasta with the sauce and serve."
The only thing I would do differently is to let the sauce and pasta cook a wee bit as to let the sauce render down and then I am good to go.
I have been on a roll today. This is the third dish I have made today and there is a fourth one in the slow cooker, but I may blog about that tomorrow. I think I have given you all enough to read for one day. This dish is a great pasta dish and oh so simple. For those who may not want to use wine for whatever reason, remember the alcohol content evaporates so you are safe, and if that is not enough for you, you can always purchase the non-alcoholic version. So grab a bottle and start cooking.
My Veggie Kitchen: "1/4 cup olive oil (don't skimp, really)
6 cloves garlic, whole, but crushed slightly
28 oz can diced tomatoes
1/2 cup dry red wine
1/2 tsp salt
1/4 tsp black pepper
2 tbs dried basil (or 1/4 to 1/2 cup fresh)
1/2 tsp dried oregano (or 1/2 tbs fresh)
Set a pot of water to boil for the pasta. While the water heats, heat the oil in a sauce pan. Add the garlic and cook over medium-high heat until the garlic browns. Press the garlic against the side of the pan and discard. Add the remaining ingredients and set the heat so it gently boils. Cook, stirring occasionally until the sauce has thickened and the pasta is ready. As you stir, break the diced tomatoes up with your wooden spoon. When the pasta water boils, toss the pasta with the sauce and serve."
The only thing I would do differently is to let the sauce and pasta cook a wee bit as to let the sauce render down and then I am good to go.
Move Over Bugs Bunny
If you haven't figured it out by now, this post will be related to carrots. I needed some carrot pulp for my marinara post and there was plenty to keep. And I knew I wanted to make carrot cake, but a bit healthier. So where did I go? I yeah, How it all Vegan. Once again these ladies...Tanya Barnard and Sarah Kramer have a splendid book. Retro look and simple recipes can keep you up to your eyeballs in new food and comfort food as well. I proved that today by making brownies and now a carrot cake.
I did make one tiny boo boo though, but easily rectifiable. I made it in a loaf pan, which is usually where I bake my banana nut bread, but I now see I need a cake pan like thee instructions dictated. But no worries, I just added 10 minutes to the bake time and Viola!
1&1/2 cups flour (we used unbleached)
3/4 cup dry sweetener(we used raw sugar)
2 t baking powder
1 t cinnamon
1/4 t salt
3/4 cup soy milk (we used almond)
2 t vanilla extract
1/4 cup canola oil (we will use this until it if done then buy it no more)
egg replacer (equal to 1 egg) (we used 3T applesauce)
1/2 cup carrot, finely shredded(we used pulp from juiced carrots)
1 t fresh ginger, grated
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Preheat oven to 350 F. In a large bowl, stir together the flour, sweetener, baking powder, cinnamon, and salt. Add the milk, vanilla, oil, egg replacer, carrot, and ginger and mix together gently until 'just mixed,' Pour into a lightly oiled pan and bake fro 25-30 minutes. Check with a knife to see if done. When cooled, you can ice if you choose to, we did not.
WOW!, again. I am in a domestic mood today. And my family reaps the benefits. And I am in the process of cooking a lentil curry stew in the slow cooker, so keep your eyes peeled for the results of that dish.
This carrot cake is to die for. It is not as dark as the one you are use to, but who cares, for this sis so darned good. Yowser!
I did make one tiny boo boo though, but easily rectifiable. I made it in a loaf pan, which is usually where I bake my banana nut bread, but I now see I need a cake pan like thee instructions dictated. But no worries, I just added 10 minutes to the bake time and Viola!
1&1/2 cups flour (we used unbleached)
3/4 cup dry sweetener(we used raw sugar)
2 t baking powder
1 t cinnamon
1/4 t salt
3/4 cup soy milk (we used almond)
2 t vanilla extract
1/4 cup canola oil (we will use this until it if done then buy it no more)
egg replacer (equal to 1 egg) (we used 3T applesauce)
1/2 cup carrot, finely shredded(we used pulp from juiced carrots)
1 t fresh ginger, grated
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Preheat oven to 350 F. In a large bowl, stir together the flour, sweetener, baking powder, cinnamon, and salt. Add the milk, vanilla, oil, egg replacer, carrot, and ginger and mix together gently until 'just mixed,' Pour into a lightly oiled pan and bake fro 25-30 minutes. Check with a knife to see if done. When cooled, you can ice if you choose to, we did not.
WOW!, again. I am in a domestic mood today. And my family reaps the benefits. And I am in the process of cooking a lentil curry stew in the slow cooker, so keep your eyes peeled for the results of that dish.
This carrot cake is to die for. It is not as dark as the one you are use to, but who cares, for this sis so darned good. Yowser!
Brownies-A-Vegan
EDIT IN: I forgot to add maple syrup, it is now one of thee ingredients.
Little Debbie, eat your heart out. And yes, I openly admit to having ate Little Debbie Brownies in the day. But no more. I had a sweet tooth and would much prefer our homemade sweets in comparison to those bought in the store. I know all of my ingredients and can pronounce them. Those form the store, you cannot. Now, sit down before you read this next sentence...no, I mean it, sit down. I Don't Like Chocolate! Stop throwing stuff at the monitor. It's true, I much prefer a carrot cake or cheesecake over chocolate. With that said though I have to admit that I do LOVE brownies. But that had better be a slap up great recipe or hang it up sister.
Well the perfect brownie has just landed in my mout...I mean lap and you are not going to believe the ease and deliciousness of this dessert. I had pulled out my recipe books and first looked at Vegetarian Times. But their recipe had 2 cups of sugar. And even thought I use raw sugar or agave, 2 cups seemed a bit too sweet for my taste buds. In comes How it all Vegan. Yeah yeah, another dish from that book.
What you have to remember, is that I try to make recipies that do not call for weird ingredients, unless I absolutely feel they are a vital part of the dish. So enough babbling, let's see this recipe and then run to make them and hope beyond all hope that there is enough for your mans lunch-box the next day.
1&1/3 cup flour (we used unbleached)
1/3 cup cocoa
1&1/2 t baking powder
1/2 t salt
3/4 cup maple syrup
1/4 cup apple juice or water (we used water)
1/3 cup oil (we used canola, until it is finished then we will buy it no more)
2 t vanilla extract
1/2 cups walnut, chopped (we used about 3/4 cup)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Preheat oven to 350 F. In a large bowl sift together the flour, cocoa powder, baking powder, and salt. Add the maple syrup, juice(or water)m oil, vanilla and walnuts and mix together gently until 'just mixed.' Spoon into a lightly oiled 8 x 8 pan and bake for 25-30 minutes, Test with a knife to see if done. Makes 6 large brownies.
WOW!, is all I can say. Not to sweet and yet it could please the toughest critic. Go now and make these little gems, you can call me in the morning after you have eaten thee entire pan to ask for forgiveness, which of course I will not bestow upon you for I will be yelling at you as to why you did not invite me over to devour the pan with you.
Little Debbie, eat your heart out. And yes, I openly admit to having ate Little Debbie Brownies in the day. But no more. I had a sweet tooth and would much prefer our homemade sweets in comparison to those bought in the store. I know all of my ingredients and can pronounce them. Those form the store, you cannot. Now, sit down before you read this next sentence...no, I mean it, sit down. I Don't Like Chocolate! Stop throwing stuff at the monitor. It's true, I much prefer a carrot cake or cheesecake over chocolate. With that said though I have to admit that I do LOVE brownies. But that had better be a slap up great recipe or hang it up sister.
Well the perfect brownie has just landed in my mout...I mean lap and you are not going to believe the ease and deliciousness of this dessert. I had pulled out my recipe books and first looked at Vegetarian Times. But their recipe had 2 cups of sugar. And even thought I use raw sugar or agave, 2 cups seemed a bit too sweet for my taste buds. In comes How it all Vegan. Yeah yeah, another dish from that book.
What you have to remember, is that I try to make recipies that do not call for weird ingredients, unless I absolutely feel they are a vital part of the dish. So enough babbling, let's see this recipe and then run to make them and hope beyond all hope that there is enough for your mans lunch-box the next day.
1&1/3 cup flour (we used unbleached)
1/3 cup cocoa
1&1/2 t baking powder
1/2 t salt
3/4 cup maple syrup
1/4 cup apple juice or water (we used water)
1/3 cup oil (we used canola, until it is finished then we will buy it no more)
2 t vanilla extract
1/2 cups walnut, chopped (we used about 3/4 cup)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Preheat oven to 350 F. In a large bowl sift together the flour, cocoa powder, baking powder, and salt. Add the maple syrup, juice(or water)m oil, vanilla and walnuts and mix together gently until 'just mixed.' Spoon into a lightly oiled 8 x 8 pan and bake for 25-30 minutes, Test with a knife to see if done. Makes 6 large brownies.
WOW!, is all I can say. Not to sweet and yet it could please the toughest critic. Go now and make these little gems, you can call me in the morning after you have eaten thee entire pan to ask for forgiveness, which of course I will not bestow upon you for I will be yelling at you as to why you did not invite me over to devour the pan with you.
Saturday, May 2, 2009
Marinara Sauce
Savanah usually makes our marinara sauce, but last week she was very sick with sinus'. So mom to the rescue. Truthfully, I almost forgot how to make this simple dish.But I dove in with a vengeance vowing to make up for lost time.
I had the staples on hand and went right to work. But added soemthing I usually despise...mushrooms. And just today I kicked it up a notch and added carrots. The last time I made the sauce, my son had no idea I had added mushrooms, and today he will have no idea I have added carrots. Now, on to the recipe.
3-4 T olive oil
1 medium onion pureed in food processor
1/4 green pepper pureed in food processor
3-4 cloves garlic pureed in food processor
6-8 medium button mushrooms, stem removed, pureed in food processor
1/4-1/3 cup carrot pulp
1-2 t oregano
1/2 cup meat crumbles
Salt and pepper to taste
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Heat oil in skillet. Add pureed onion, green pepper, garlic, mushrooms and lastly carrots. Stir until everything is well coated and warmed through. Add oregano, meat crumbles and salt and pepper. Once everything is combined, transfer to a crock pot.
At this point I add my favorite tomato base sauce. Everyone's is different. So do yours the way you like it and slow cook until ready for dinner. Mine will be cooking for about 4 hours. Enjoy.
I had the staples on hand and went right to work. But added soemthing I usually despise...mushrooms. And just today I kicked it up a notch and added carrots. The last time I made the sauce, my son had no idea I had added mushrooms, and today he will have no idea I have added carrots. Now, on to the recipe.
3-4 T olive oil
1 medium onion pureed in food processor
1/4 green pepper pureed in food processor
3-4 cloves garlic pureed in food processor
6-8 medium button mushrooms, stem removed, pureed in food processor
1/4-1/3 cup carrot pulp
1-2 t oregano
1/2 cup meat crumbles
Salt and pepper to taste
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Heat oil in skillet. Add pureed onion, green pepper, garlic, mushrooms and lastly carrots. Stir until everything is well coated and warmed through. Add oregano, meat crumbles and salt and pepper. Once everything is combined, transfer to a crock pot.
At this point I add my favorite tomato base sauce. Everyone's is different. So do yours the way you like it and slow cook until ready for dinner. Mine will be cooking for about 4 hours. Enjoy.
You Know You're A Healthnut When...
....you juice carrots just so you can have pulp to make marinara sauce and carrot cake.
Lentil Burger
For the record, I Love Lentils, but this recipe needs tweaking. The burger itself held together the best for ANY non meat burger I have ever made, but we definitely need to spice it up. Granted it had your basics, such as salt and pepper, but we are a spicy type of family so there will be spices added next time. So now on to the recipe.
I got this from How it All Vegan. Yeah yeah, I know you are asking, 'Is that thee only book I cook from?' Well know it isn't but I do use it a lot, did I mention a lot? And also when it is crunch time and I have not prepared ahead, I look for recipes where I either have all or most of the ingredients and go from there. And due to the fact that lentils cook up quick, we were good to go.
3/4 cup wheat germ
2 cups cooked lentils (I used 1&1/2 dry and there was left-overs)
1 cup bread crumbs
1/4 cup chopped onion
3 T olive oil
1/2 salt and pepper
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
On a small plate, set aside 2 T of the wheat germ for coating. In a medium bowl, stir (I used a potato masher) together the remaining wheat germ, lentils, bread crumbs, onions, oil, salt and pepper. Divide and shape into 4 patties. Lay down each patty in wheat germ, coating each side.
Cook on a lightly oiled frying pan on medium-high heat for 5-10 minutes, flipping occasionally. Serve like a regular burger - an all vegan patty special sauce, lettuce, soy cheese (which we did), pickles, onions on a sesame seed bun.
I got this from How it All Vegan. Yeah yeah, I know you are asking, 'Is that thee only book I cook from?' Well know it isn't but I do use it a lot, did I mention a lot? And also when it is crunch time and I have not prepared ahead, I look for recipes where I either have all or most of the ingredients and go from there. And due to the fact that lentils cook up quick, we were good to go.
3/4 cup wheat germ
2 cups cooked lentils (I used 1&1/2 dry and there was left-overs)
1 cup bread crumbs
1/4 cup chopped onion
3 T olive oil
1/2 salt and pepper
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
On a small plate, set aside 2 T of the wheat germ for coating. In a medium bowl, stir (I used a potato masher) together the remaining wheat germ, lentils, bread crumbs, onions, oil, salt and pepper. Divide and shape into 4 patties. Lay down each patty in wheat germ, coating each side.
Cook on a lightly oiled frying pan on medium-high heat for 5-10 minutes, flipping occasionally. Serve like a regular burger - an all vegan patty special sauce, lettuce, soy cheese (which we did), pickles, onions on a sesame seed bun.
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