I found this recipe like I find most of mine, either through books I have, whether they be brand new or from some place like a flea market, garage sale, or the reduced section at your local library. Scour these places folks, there are treasures EVERYWHERE!
This book was actually given to me by a friend who was cleaning out her closet and definitely not a vegetarian. The title is The Farm-Vegetarian Cookbook Revised Edition. This is a community in Tennessee that is for the most part, a commune. Oh man, what I would not give to live in a community of vegans. I wold be in hog heaven (pun completely intended). But on to this recipe.
I look at recipe sometimes, and mostly when I am in a pinch for time and see if I have all thee ingredients. Whamo, the cooking begins. Well, this was one of those recipes. I hope you like it. My husband said it reminded him of the chicken soup that his mother use to make. High praise, for my mother-in-law is a great cook.
1/2 cup onion, chopped
1 T oil
5 cups boiling water
1 t salt
1/4 t black pepper
1/4 t celery seed
1/4 cup dry TVP
1 t liquid aminos
1/2 cup nutritional yeast
1/2 T vegan butter
1-1&1/2 cups cooked brown rice
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Saute onion in the oil until soft. Bring the water to boil and add salt, black pepper, celery seed, TVP, and liquid aminos. Turn down immediately and add onion. Simmer for 5 minutes. Then add the nutritional yeast, vegan butter, and rice.
This soups is so simple that is scares me. This would also do well in a slow cooker once it is cooked through. The longer it sites, the better it tastes. Great when you are feeling sick or on a cold night. Get a great slab of bread or crackle some saltines on this and go for it. And remember, as always, make...eat...enjoy.
Sunday, December 30, 2012
Sunday, November 4, 2012
Almond Brittle
Well, I cannot believe it has been nearly 2 months since I have posted. What a slacker I am. With that said, let's move on to some delicious new dishes I have found, made and eaten. This next dish is most definitely not thee healthiest ones to eat, but we all have a little vice stashed away somewhere. And with the holidays right around the corner, I found this to be the perfect dish to be able to put in the food baskets I make for the adults in our families.
You see, I do not buy gifts for the adults any longer. And for many reasons. I do not know your color style, size and many more things that go into choosing a gift for someone. If you get it wrong, then it is a gift that has been wasted. However, food is never wasted and moreso that has been made from scratch, which is exactly what my food is. No boxed crap here. (Because we all know that 99% of things in a box are highly processed)
I have found, quite by accident, this lovely little Indian woman who makes these cute and very understandable videos about her dishes.Her place is called, Manjula's Kitchen Now, some of them are not for me, but oh so many of them are. She makes it simple to follow and understand. there are no complicated recipes and thee only odd thing about them are the Indian spices that many of us may not have in our pantry. May I make a suggestion. GET THEM IN YOUR PANTRY.
When you begin cooking outside our familiar 'American' style dishes, and begin cooking with any ethnic dishes, your palette will thank for your decision making in exploring new dishes. Now, let's get on to this lovely little gem of a dessert that my son swears tastes just like Cracker Jack. And oddly enough...it does.
2 T vegan butter
1 cup granulated sugar
1/8 t salt
1 T toasted sesame seeds
1/2 cup sliced or slivered almonds
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Grease an 8x10 cookie sheet, or any size you feel necessary. Remember, you will need room for this dish to spread out.
In a heavy bottom (this is important) sauce pan melt the butter along with the sugar and salt. now, here comes an extremely important part of the recipe.You need to stir this concoction all the time. This is definitely not something that you can walk away form, because in a matter of seconds, you can scorch the sugar and the dish will have been ruined.
As the sugar begins to melt, you will notice a color change in the sugar, it will eventually get to the point where it is a delightful golden brown. Now, not only does the color have to change, but the sugar needs to be in a liquefied state. The minute that happens, you need to add your sesame seeds and almonds.
Immediately take your saucepan and pour the mixture onto the cookie sheet. A small mistake I made was that I had over-greased my pan. It was not a bad thing, just that the brittle itself was a touch greasy when you picked it up.. so just remember to use a light touch when greasing your pan. And I used coconut oil for my grease.
Once you have poured your mixture, you will need to move rather quickly in spreading it out. Make it as thin as you want, but remember, the thinner you lay it the quicker it will dry. This dish only takes about 10-15 minutes to cool down enough to be able to break off into pieces. This amazed me. I thought Manjula was kidding...she was not.
This was a huge hit in my house. And it is something that will now be in my holiday goody bags for the holiday season. This will definitely bring back some memories. And as always, make...eat...enjoy!
You see, I do not buy gifts for the adults any longer. And for many reasons. I do not know your color style, size and many more things that go into choosing a gift for someone. If you get it wrong, then it is a gift that has been wasted. However, food is never wasted and moreso that has been made from scratch, which is exactly what my food is. No boxed crap here. (Because we all know that 99% of things in a box are highly processed)
I have found, quite by accident, this lovely little Indian woman who makes these cute and very understandable videos about her dishes.Her place is called, Manjula's Kitchen Now, some of them are not for me, but oh so many of them are. She makes it simple to follow and understand. there are no complicated recipes and thee only odd thing about them are the Indian spices that many of us may not have in our pantry. May I make a suggestion. GET THEM IN YOUR PANTRY.
When you begin cooking outside our familiar 'American' style dishes, and begin cooking with any ethnic dishes, your palette will thank for your decision making in exploring new dishes. Now, let's get on to this lovely little gem of a dessert that my son swears tastes just like Cracker Jack. And oddly enough...it does.
2 T vegan butter
1 cup granulated sugar
1/8 t salt
1 T toasted sesame seeds
1/2 cup sliced or slivered almonds
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Grease an 8x10 cookie sheet, or any size you feel necessary. Remember, you will need room for this dish to spread out.
In a heavy bottom (this is important) sauce pan melt the butter along with the sugar and salt. now, here comes an extremely important part of the recipe.You need to stir this concoction all the time. This is definitely not something that you can walk away form, because in a matter of seconds, you can scorch the sugar and the dish will have been ruined.
As the sugar begins to melt, you will notice a color change in the sugar, it will eventually get to the point where it is a delightful golden brown. Now, not only does the color have to change, but the sugar needs to be in a liquefied state. The minute that happens, you need to add your sesame seeds and almonds.
Immediately take your saucepan and pour the mixture onto the cookie sheet. A small mistake I made was that I had over-greased my pan. It was not a bad thing, just that the brittle itself was a touch greasy when you picked it up.. so just remember to use a light touch when greasing your pan. And I used coconut oil for my grease.
Once you have poured your mixture, you will need to move rather quickly in spreading it out. Make it as thin as you want, but remember, the thinner you lay it the quicker it will dry. This dish only takes about 10-15 minutes to cool down enough to be able to break off into pieces. This amazed me. I thought Manjula was kidding...she was not.
This was a huge hit in my house. And it is something that will now be in my holiday goody bags for the holiday season. This will definitely bring back some memories. And as always, make...eat...enjoy!
Thursday, September 6, 2012
Green Goddess Dip/Dressing
I cannot believe that it has been so long since I posted. And yet I have so many recipes to put up here. So, this is my latest gem. I found this by happenstance. I had a box of silken tofu and due to the fact that I have not used it all that much, I am still, pretty much in my experimental stage with this product.
But, what I am finding, is, is that this is an extremely versatile product. Do not confuse it with its cousin, block tofu. these products are used for totally different style dishes. There will be people who will tell you that you can, and that is all fine and dandy. But I prefer to keep the two separate.
My preference is to keep the silken for desserts, puddings, smoothies and the such. And I like the block tofu for dishes that require a bit more substance or when you need a product to physically hold together. With that said, let's get to the recipe.
1/2 package silken tofu
2 green onions, chopped
2 t capers, rinsed
2 T fresh lemon juice
1/2 cup parsley
1/4 cup cilantro
1 T agave
1/4 cup apple cider vinegar
1 t vegan Worcestershire sauce
1 t prepared mustard
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
In a food processor, combine all the ingredients and process until smooth.
I will tell you, that this is one of thee most versatile dishes I have ever made. What I mean by that is, is that you can substitute so many different things. You hate parsley, up the cilantro. Don't have cider vinegar, use rice wine. Don't have capers (but you should), use olives (kalamata preferably). Out of lemon juice, use limes.
See what I mean by using other things? After I made this dish, the very first thing that came to my mind was Super Bowl Sunday and getting a pumpernickel bowl and placing this dip in the center. This is such a wonderful dish. You can also use this as a dressing. You would need to thin it out a bit. You can do this by cutting back on the herbs or just adding a wee bit of alternative milk to the dish.
Make this and you will be one happy camper. And remember, make...eat...and enjoy!
But, what I am finding, is, is that this is an extremely versatile product. Do not confuse it with its cousin, block tofu. these products are used for totally different style dishes. There will be people who will tell you that you can, and that is all fine and dandy. But I prefer to keep the two separate.
My preference is to keep the silken for desserts, puddings, smoothies and the such. And I like the block tofu for dishes that require a bit more substance or when you need a product to physically hold together. With that said, let's get to the recipe.
1/2 package silken tofu
2 green onions, chopped
2 t capers, rinsed
2 T fresh lemon juice
1/2 cup parsley
1/4 cup cilantro
1 T agave
1/4 cup apple cider vinegar
1 t vegan Worcestershire sauce
1 t prepared mustard
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
In a food processor, combine all the ingredients and process until smooth.
I will tell you, that this is one of thee most versatile dishes I have ever made. What I mean by that is, is that you can substitute so many different things. You hate parsley, up the cilantro. Don't have cider vinegar, use rice wine. Don't have capers (but you should), use olives (kalamata preferably). Out of lemon juice, use limes.
See what I mean by using other things? After I made this dish, the very first thing that came to my mind was Super Bowl Sunday and getting a pumpernickel bowl and placing this dip in the center. This is such a wonderful dish. You can also use this as a dressing. You would need to thin it out a bit. You can do this by cutting back on the herbs or just adding a wee bit of alternative milk to the dish.
Make this and you will be one happy camper. And remember, make...eat...and enjoy!
Thursday, July 5, 2012
It's Corny
With summer upon us and in full swing, I know we are all doing BBQ's and are learning to readjust how we grill. Well i have a wonderful stand-by in case you can't reach the grill.
I love corn, but detest throwing it in a pot of boiling water. How cliche. But I saw a fellow coworker recently, make corn in thee oven. So, I inquired and viola, I got me a new way to make corn.
I take the corn, shuck and clean it as best possible. then wrap it in tin foil, with nothing on it what-so-ever. Bake it at 350 degrees for 20-25 minutes. Done.
You can, if you want, add some melted, salted, vegan butter on it if you like, but trust me when I say that it is not necessary. Make...eat...enjoy!
I love corn, but detest throwing it in a pot of boiling water. How cliche. But I saw a fellow coworker recently, make corn in thee oven. So, I inquired and viola, I got me a new way to make corn.
I take the corn, shuck and clean it as best possible. then wrap it in tin foil, with nothing on it what-so-ever. Bake it at 350 degrees for 20-25 minutes. Done.
You can, if you want, add some melted, salted, vegan butter on it if you like, but trust me when I say that it is not necessary. Make...eat...enjoy!
Thursday, June 28, 2012
Raw Key Lime Pudding
This has a cute story. One of the ladies who regularly attends my food classes, sent this to me a while back. But I never got around to using it...BIG mistake. Then I went looking for a dessert recipe for my next raw class. I stumbled upon this little gem and then it seemed very familiar to me. I checked my emails to see if I had this. Low and behold, there it was. I knew then I had to make this dish.
This dish can also double as a pie filling. But alone it is fine and dandy.
3 medium avocados, ripe and pitted
1 ripe banana (make sure it is ripe)
3/4 cup fresh or frozen mango
1 cup lime juice (about 5 limes)
1t lime zest (this is pretty necessary)
1/2 cup raw agave
1/4 cup coconut oil, softened
1&1/2t vanilla extract
1/4-1/2t Himalayan salt
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Place all ingredients into your high speed blender and whirl until smooth. Pour into individuals cups or serving bowl and chill. This can also be used as a pie filling. this is just too yummy to say. Make it and see what I am talking about. Make...eat...enjoy!
This dish can also double as a pie filling. But alone it is fine and dandy.
3 medium avocados, ripe and pitted
1 ripe banana (make sure it is ripe)
3/4 cup fresh or frozen mango
1 cup lime juice (about 5 limes)
1t lime zest (this is pretty necessary)
1/2 cup raw agave
1/4 cup coconut oil, softened
1&1/2t vanilla extract
1/4-1/2t Himalayan salt
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Place all ingredients into your high speed blender and whirl until smooth. Pour into individuals cups or serving bowl and chill. This can also be used as a pie filling. this is just too yummy to say. Make it and see what I am talking about. Make...eat...enjoy!
Plum Drops
I love when I am pressured to find a recipe for my food class. It makes me search to find something I know will be easy without testing it at home first. So far so good. This is so easy it nearly makes me cry. But make it and see why. Plus the name is so darned cute.
1 cup prunes
1 cup cashews
1/4 cup agave
1T lemon juice
3T ground flax seeds
~~~~~~~~~~~~~~~~~~~~~~
Place all ingredients into a food processor. Process until cashews are in tiny pieces and the dough comes together. Remove from the food processor and then form into individual balls. Plate them and refrigerate. Serve chilled. Cold this be any easier?
Make...eat...enjoy!
1 cup prunes
1 cup cashews
1/4 cup agave
1T lemon juice
3T ground flax seeds
~~~~~~~~~~~~~~~~~~~~~~
Place all ingredients into a food processor. Process until cashews are in tiny pieces and the dough comes together. Remove from the food processor and then form into individual balls. Plate them and refrigerate. Serve chilled. Cold this be any easier?
Make...eat...enjoy!
Raw Cashew Cream
This is something we should all keep in our refrigerators. This is so darned good, it still amazes me that it comes from cashews and that it is raw...who knew?!
This can be done with a regular blender, but make sure that if you have an old fashioned blender, that your cashews are soaked A LOT. I prefer to blend my cream down to a super-fine. But blend yours down to a consistency that works for you. But remember, the finer/smoother it is, thee easier it will pour over your dessert.
1 cup raw cashews, soaked overnight
1T coconut oil, softened
1T lemon juice
1t vanilla extract (maybe more)
2T agave
Water, if needed, for consistency
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Soak your cashews overnight. The longer they soak, the softer they will, the easier they will blend down and be creamier. Drain your cashews and add to your high speed blender. Process until smooth.
Add remaining ingredients except for water. Blend until smooth. Add water 1-2T at a time, as not to make it to liquidy. Stop when you have reached the consistency you desire. Remember, you want it smooth enough to pour over your desserts. Make...eat...enjoy!
This can be done with a regular blender, but make sure that if you have an old fashioned blender, that your cashews are soaked A LOT. I prefer to blend my cream down to a super-fine. But blend yours down to a consistency that works for you. But remember, the finer/smoother it is, thee easier it will pour over your dessert.
1 cup raw cashews, soaked overnight
1T coconut oil, softened
1T lemon juice
1t vanilla extract (maybe more)
2T agave
Water, if needed, for consistency
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Soak your cashews overnight. The longer they soak, the softer they will, the easier they will blend down and be creamier. Drain your cashews and add to your high speed blender. Process until smooth.
Add remaining ingredients except for water. Blend until smooth. Add water 1-2T at a time, as not to make it to liquidy. Stop when you have reached the consistency you desire. Remember, you want it smooth enough to pour over your desserts. Make...eat...enjoy!
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