Posted by the_weeb on 2007.07.02 at 23:07
Current Mood: cheerful
Current Music: Just Say It-Sleepthief & Kyoko Baertsoen-The Dawnseeker
First, i steamed a cup of carrots and a cup of broccoli. While this was going I gently sauteed thin strips of green pepper in about 3Tbs olive oil with salt and pepper on low-medium heat. While that was going I chopped 3 cloves of garlic and put two patties of Morningstar Farms® Grillers® Original in the toaster.
Once the pepper was starting to brown I added about a teaspoon of cumin and two teaspoons of curry powder. I stirred this well and added the garlic and about 2tsp sesame seeds, reducing the temperature to low. In the mean time I chopped up the patties (now no longer frozen) and mixed them with one egg.
Then I put on 1 C of water and 1Tbs of olive oil to boil for couscous and followed the directions to prepare it.
When the garlic was aromatic I added the egg and grillers and stirred until the egg was cooked. At this point the steamed veggies were done so I added them to the pan with about a quarter cup of balsamic vinegar. I tossed the mixture and set it on low, covered until time to serve.
In the mean time I fluffed the couscous using two wooden chopsticks. This avoids scraping the pan and IMO makes it fluffier than using a fork.
I let the main mixture simmer, stirring occasionally for about 7 minutes, then served on a bed of couscous.
The peppers were surprisingly sweet and flavorful. The veggie patties offered a nice balance both in texture and flavor. For having no idea of what I was going to do when I started I think it turned out pretty good. Mark and I both finished our plates! I had intended to use shoyu as my acid (I was out!) but I think the balsamic worked out well.
Posted by myzkyti on 2007.02.01 at 15:02
Current Mood: hungry
I found this recipe on The Traveler's Lunchbox
, one of the many food blogs that I read, and just had to share it... I haven't tried it yet myself, but it looks so yummy!( Olla Gitana (Gypsy Pot)Collapse )
Posted by ilana_gefen on 2006.11.22 at 15:39
Whoops... meant to post this to this community yesterday
.5 cup brown rice, uncooked
1 cup water
1 14.5oz. can diced tomatoes, un-drained
1 14.5oz. can black beans, un-drained
1-2 cups dried shitake mushrooms
1 tsp. chili powder
.5 tsp. salt
.25 tsp. cayenne
Shredded cheese/cheeze (optional)
Cook the rice in the water as normal. While cooking the rice, hydrate the mushrooms as directed by the package. Drain the mushrooms.* When the rice is done, add the tomatoes, black beans, and mushrooms. Stir in spices and cover to heat over medium low heat. Serve with optional cheese on top.
* If you like, you can hydrate the mushrooms prior to starting the rice and use the water used to hydrate the mushrooms to cook the rice. That water will full of mushroomy goodness.
Posted by xacat on 2006.11.13 at 01:28
What's your favourite seitan dish?
Posted by ilana_gefen on 2006.10.09 at 13:15
1 10oz. bag of frozen cut corn
1 14.5oz. can of black beans, drained and rinsed
1 14.5oz. can of diced tomatoes, drained
ground cayenne pepper
ground cumin seed
.5 cup shredded monterey jack cheese
Preheat oven to 350 degrees. Partially thaw corn as per the provided instructions. Mix corn, black beans, tomatoes, cayenne, cumin, and salt together in a large bowl. Pour all into a 2 quart casserole dish. Sprinkle cheese over the casserole. Bake for 20 minutes. Let sit to cool for 5 minutes then serve.
Posted by ilana_gefen on 2006.08.11 at 18:51
I was looking in our pantry recently and noticed the plethora of dried items -- beans, fruits, veggies, etc -- that we're all stocked with. Upon truly noticing this, I decided it was high time to use it up. So here is my first creation of the Pantry. There may be more to follow.
As always for recipes I post, measurements are approximate
1 chicken or veggie boullion cube (optional)
1 cup orzo
1/3 cup sun-dried tomatoes (not packed in oil or water)
1/2 cup dried shitake mushrooms
1/3 cup shredded dry hijiki
1 tbsp. capers
The speedy comes in timing
In a 3qt. pot, bring water to boil. While the water is coming to boil, drop in boullion cube if using.
Boil 2 cups water in the microwave (I did 2 mins.). In a medium bowl, pour hot water over sun-dried tomatoes and shitake mushrooms. Cover the bowl -- I used a dinner plate to do this -- and let sit for about 5-10 minutes. Once they're soft, drain and chop into small bits.
Once water in the pot is boiling, dump in the orzo and cook for 5-6 minutes.
Pour either the water from cooking the orzo or the water used to soften the sun-dried tomatoes and mushrooms over the hijiki in a bowl and let sit for a few minutes.
Combine all of the above in a medium bowl with the capers. Splash with Bragg's to taste. Sprinkle on the spices and stir.
The End. Do enjoy this.
Posted by the_weeb on 2006.06.15 at 14:04
Current Mood: geeky
I just thought of this and plan to try it tonight...
Spinach Roll Ups
WW POINTS® values per serving | 1
Servings | 1
2 garlic clove(s)
2 sprays olive oil cooking spray
4 tsp Neufchatel cheese
4 spinach leafs
Chop garlic coarsely, saute in pan with cooking spray until tender. Allow to cool slightly. Meanwhile wash spinach and measure cheese. Put cheese into a mixing bowl. Combine cheese and garlic. Put one teaspoon of mixture onto edge of spinach leaf. Roll up and eat.
Posted by ilana_gefen on 2006.05.21 at 19:11
10oz. frozen cut corn
1 tbsp. oil (I used grapeseed oil)
1 tsp. garlic powder
.5 tsp. ground cumin
1 tbsp. Bragg's
Preheat oven to 375 degrees. Dump the frozen corn into an 8x11 baking pan. Drizzle oil over corn and stir to incorporate. Sprinkle garlic powder and cumin over corn, stir to incorporate. Drizzle Braggs and again stir to incorporate. Roast in heated oven for 15-20 minutes.
Posted by _fool on 2006.05.11 at 11:12
i make a lot of curry, and most of it takes, frankly, scads of prep-time and needs to cook for an hour, kinda disqualifying the whole "speedy" aspect of things. however recently i was stuck with some tempeh and went looking for tempeh curry recipes and found one that is rather simple and only took me about 45 minutes total to make including prep+cook. (and here's a secret, i would leave the tempeh out next time! sub tofu or just skip it entirely and have some edamame or other protein source handy).
fry in 2 Tbs vegetable oil, turning until brown on several or all sides:
250 g tempeh, cubed
then sautee the following for 10 min:
2 red or green bell pepper, seeded, sliced
1 large sweet potato, diced
1 clove garlic, minced
1 onion, chopped
finally add the browned tempeh, and the following, and cook over medium heat for about 15 minutes:
250 ml coconut milk
1 Tbs curry powder
1/2 cup fresh basil, chopped
2 Tbs tamari or shoyu
Posted by stickcow on 2006.05.02 at 17:18
Threw this together the other day.
I had a bag of baby spinach that needed to be used.
I sauted it in a tablespoon of butter with two shredded parsnips. I use a bit of dried onion and garlic because I was being lazy. Added some nutmeg, saffron, salt and pepper and a bit of broth. Simmered it a bit and then added about 1/2 cup of cream I had lying around.
It came out really good, though I think it would be nicer pureed but I was being lazy.
Posted by ilana_gefen on 2006.03.26 at 12:55
Current Mood: fed
Current Music: wind chimes
I just made this for breakfast/lunch (which I guess is technically brunch). Feeds two good servings with leftover rice.
1 tbsp. oil
1/2 tsp. cumin seeds
1 cup brown rice
2 cups water
1 tbsp. oil
.5 onion, diced
salt to make the onions sweat (about a pinch)
.5 cup sliced mushrooms
15 oz. can of black beans, partially drained
.5 tsp. ground cumin
.5 tsp. chili powder
1 tsp. onion powder
1 tsp. dried cilantro
salt to taste
.5 cup spinach
1 avocado, sliced
For the rice:
Heat the oil over medium heat in a pot. Toast the cumin seeds in the oil just until you start hear them pop a little (about 1 minute). Add the rice and stir it around to coat the rice. After a couple minutes, add the water. Cover and bring to a boil. When the rice hits a boil, reduce the heat to low and simmer for 30-35 minutes. (I think I did about 33 mins. I turned off the timer after 30)
For the rest:
While the rice is cooking, heat the rest of the oil over medium heat in a skillet. Add the onions and salt. Cook, stirring occasionally until the onions are translucent (about 4 minutes). Add the mushrooms and cook, stirring, for a few minutes until the mushrooms begin to soften and brown.
Add the beans and spices to the skillet and stir all together. Salt to taste. Reduce the heat to medium-low and heat the mixture. Stir in the spinach. Turn off the heat and stir occasionally. It's done when the spinach is bright green and barely wilted.
Serve the beans and co. on top of the cooked rice. Serve with avocados as a garnish or on the side.
Posted by marillion on 2006.02.20 at 12:17
Current Mood: busy
Vegetarian Red Beans and Rice
Note from the original recipe poster wanderinggrrl
I was a vegetarian for over six years, which made me get creative when it came to some of my old favorite recipes, like Red Beans & Rice. The small additions of a little liquid smoke and sun dried tomatoes really makes the difference. I know, I know, sun dried tomatoes are not a traditional red beans rice ingredient, but then neither is Vegetarian Red Beans and rice either.(taken with great thanks from http://www.fabulousfoods.com/recipes/main/veg/vegredbeans.html
2 C dried red beans
6 C vegetable stock
2 bay leaves
3 T olive oil
1 large onion, diced
2 stalks celery, diced
4 - 6 cloves garlic, diced/minced
4 soaked sun dried tomatoes
2 roasted red bell pepper (see note at bottom for instructions of roasting if needed)
1/4 tsp. cayenne
salt, pepper and hot sauce (preferably Tabasco) to taste
2 C uncooked rice
NOTE from marillion
: I think some veggie kielbasa would also be tasty in this!
Wash, sort and soak beans overnight, as per package instructions. You will want to roast the bell peppers ahead of time the day of cooking.
When you are ready to start cooking, chopchopchop the onions, celery, garlic. Slice the sun dried tomatoes and roasted red bell peppers smaller.
Place soaked beans in a large Dutch Oven with water and bay leaves and bring to a boil. Lower heat and continue to cook, uncovered.
Meanwhile, heat oil in a large skillet and sauteé onions, celery, garlic and herbs and cook until softened, about 3-4 minutes. Add onion mixture, along with sun dried tomatoes and roasted peppers, to beans. Cover, but leave lid ajar, lower heat and simmer until beans are soft, about 45 minutes.
Add rice, cover completely and simmer until rice is cooked, about 25 minutes. Watch carefully and add more water or stock as needed and stir frequently.How To Roast Peppers
You can roast whole peppers (sweet or hot, depending on what you intend to use them for) over a very hot wood or charcoal fire. Place peppers directly on the grill (if it's still flaming a bit, so much the better!) and turn frequently with tongs to allow the skins to blister and blacken. Roasted peppers are wonderful on their own or as a recipe ingredients.
When the peppers are charred, remove them from the fire and place in a food grade plastic bag. Allow some air to remain in the bag and loosely tie. The steam that will form in the bag will help to remove the skin. Let cool for about fifteen minutes or until you can easily handle the peppers. Remove from bag and use your hands to peel off the skins. Cut off the stem end and slice the peppers open. Remove the core and seeds and cut into strips.
Alternatively, you can use one of these other methods to roast peppers:
* You can roast and blacken the pepper on the burner directly over the gas flame on your stovetop (have a fire extinguisher nearby and never try this with an electric stove).
* If you don't have an open fire, you can also roast peppers in the oven or under a broiler. Put the peppers directly on the oven rack and roast until blistered and charred. Proceed as above. Quarter, core and seed larger peppers before roasting this way.
Posted by the_weeb on 2006.02.09 at 09:24
Current Mood: indescribable
This is the soup I made for Christa et al when she was having to stick close to home and couldn't eat certain foods. Im' sure that other veggies would add new and wonderful flavors to this recipie.
Fruits of the Harvest Soup
2 butternut squash (cubed)
2 baking potatoes (cubed)
2 large carrots (sliced into chunky slices)
1 large apple (cubed)
6 C (48 oz) creamy butternut squash soup (rec. Pacific Natural Foods Organic in cartons)
4 C (32 oz) water
1.5 C mushrooms (sliced)
2/3 C pecans (crushed)
2 T ginger paste
1 stick unsalted butter
1 tsp turmeric (fresh)
1 tsp thyme (fresh)
1 tsp ground nutmeg
2 tsp ground cinnamon
Peel squash from neck down. Cut off neck and de-seed body. Cube squash, potatoes, carrots and apples. Put apples aside. Add squash, potatoes, carrots, soup and water to large stockpot. Bring to a boil and then simmer for ten minutes. At ten minutes add apples, turmeric, thyme, nutmeg and cinnamon. Simmer on medium low until all ingredients are tender (about 25 min). Meanwhile in a large pan melt half a stick of unsalted butter and stir in ginger paste. Add sliced mushrooms. Stir-fry until mushrooms are soft let cool for one minute. Puree’ in heat safe blender or mixer and add mixture to soup once ingredients are tender (it doesn't need to 'cook' in the soup, just be added at the last and allowed to simmer for a few minutes to blend the flavors). Salt soup to taste. Serve warm. Add nuts to top if desired.
Nuts- melt half stick of butter. Add ground nutmeg and cinnamon to taste. Saute crushed nuts for 5 minutes stirring constantly until nuts are dark brown color but not burned. Nuts may be prepared ahead of time and saved until soup is ready to be served. Alternately use the same pan you made the mushrooms in to save on dishwashing and add a little extra flavor to the nuts.
Posted by marillion on 2006.02.08 at 13:35
Current Mood: busy
Current Music: Book of Love - Tubular Bells
The Veggie Super Suppers planning meeting will be Friday, 17 February. the_weeb
and I are going to have dinner and plan out the logistics of making Veggie Super Suppers actually happen in March. Dinner will be somewhere in Central Austin and planning session afterwards will be in Central Austin. If you're interested in participating in planning, let us know.
I'm imagining that the first VSS session (which will be sometime in March) will include no more than 4-6 entrees that everyone will make. Since this is our first time trying this, I don't want to fsck with 12 different types of meals and everyone choosing between them.
Judging from my experiences with Super Suppers/Dream Dinners, it also seems like meals that are casseroles, stews, or soups translate best to mass preparation and freezing action. If you have recipes in mind that fit these criterion, start posting them for review.
Posted by xacat on 2006.02.07 at 11:03
Posted by sheilagh on 2006.02.06 at 23:45
4 cloves garlic (organic should have germanium)
1/3 cup Brazil nuts (selenium)
1/3 cup sunflower seeds (cysteine)
1/3 cup pumpkin seeds (zinc, magnesium)
2 cups packed fresh cilantro (coriander, Chinese parsley) (vitamin A)
2/3 cup flaxseed oil
4 tablespoons lemon juice (vitamin C)
2 tsp dulse powder (minerals)
Sea salt to taste
Substituted olive oil for the newly-purchased flax oil that I left at home in my fridge. (grr) Doubled the amount of garlic. It could stand more, for my preference of garlic, but at least double the 4 cloves worked.
I used Xa & m@'s blender until the cilantro was fairly chopped, then tried adding garlic, nuts/seeds, dulse and lemon juice. The Brazil nuts weren't very cooperative, and I had over-tough pumpkin seeds, but transfering to a food processor did the trick. Skipped the seasalt and probably went a half to a whole teaspoon overboard on the dulse.
I do not number among the fans of cilantro, but this stuff tastes pretty good to me. Sorta messy, but it made two little tubs for me and three tiny bowls for xa/m@/marg.
Posted by xacat on 2006.01.31 at 19:23
1 c cooked white beans, rinsed and drained
1/2 c salsa
3 tbs nutritional yeast
2-3 tbs tahini
2 tbs fresh lemon juice
1/2 t mustard
1/4 t salt
combine then food process until very smooth. serve with a "baaskit of cheeps."
you can also stir in some rotel tomatoes and add avocado, fresh jalapenos and black beans, post blending, to create more of a 'magmud' style queso.
Posted by the_weeb on 2006.01.31 at 17:08
Current Mood: busy
started this post in her general journal which got _fool
thinking about doing a vegetarian super suppers. We discussed and it looks like my kitchen may be the only one big enough to handle it. We're thinking perhaps the last weekend in February. The three of us will get together soonish and come up with some ideas and see how feasible this idea actually is in real life. Details will be forthcoming.
Not familiar with the Super Suppers concept? Basically you pay a flat fee for a certain number of meals, come to a kitchen which has stations set up and ready for you where you assemble meals to suit your taste (more garlic!) and come away with little containers ready to be frozen and cooked at your leisure. The whole process takes about 1.5 hours. They do the chopping, cutting etc for you and have everything ready to go and then do the clean up after.
We're not sure how much our Speedy Veggie event will resemble Super Suppers but it's a jumping off point. Several people have expressed an interest. For the first event we're going to keep it very small both to see how it runs and to make sure my kitchen can handle it. I live in BFE aka Round Rock which may present an issue to some not wanting to drive that far north.
More details coming soon. Oh, and _fool
, I've added you to my LJ friends list but am not sure the best way to email you to schedule something. My direct email is sheena underscore c underscore harden at yahoo dot com.
Posted by ilana_gefen on 2006.01.27 at 16:44
Current Mood: content
EZ Spaghetti Sauce
You can play around with spices and veggies. This is great on pasta and even in a lasagna! (But lasagna is not so speedy)
2 tbsp. olive oil
1 small onion, diced
3-4 cloves of garlic chopped fine (I loves me some garlic)
28oz. can diced tomatoes, undrained
8oz. can tomato paste
1/3(?) cup tiny TVP, softened
Optional veggies (e.g. sliced mushrooms, artichoke hearts, zucchini, etc)
1 tsp. crushed red pepper
1/2 tsp. salt
1 tsp. garlic powder (a little more never hurt nobody)
1 tsp. dried oregano
1 bay leaf
* Note: TVP is Textured Vegetable Protein. I know it's available in the bulk section in the aisle with the rices and flours. There are directions to soften the TVP on the bulk bin. Normally, you soften TVP in hot water. You can also try softening it in hot veggie or mushroom stock.. I've never tried it myself. Might be tasty!
Heat a medium saucepan over medium heat. Add olive oil. When the olive oil is shimmering, add onions and saute until sightly translucent. Add garlic and saute for another 1 or 2 minutes. Add the diced tomatoes and the tomato paste, mix together. Mix in the rest of the ingredients. Bring just to a boil, cover, and turn down the heat to low. Simmer for 20-25 minutes, stirring occasionally. Be sure to remove the bay leaf before serving.
Posted by ilana_gefen on 2006.01.24 at 19:28
Oh, how I love sweet potatoes. Here's another recipe starring one of the uber tubers. I'm generally a throw-it-in-the-pot-without-measurement (with the exception of baking) type person, so all measurements are approximate. This is such an easy recipe, you'll do well experimenting to figure your own tastes.
Mashed Sweet Potatoes
2lbs. Sweet potatoes, diced into approximately .5 inch cubes
1/8-1/4 cup low-fat buttermilk
1/2 tsp. salt
2-3 tbsp. amber agave nectar
Steam sweet potatoes for about 10 minutes or until a fork is easy insert into one of the cubes. Put the steamed sweet potato in a bowl with the buttermilk and mash. Stir in the salt and agave nectar. Enjoy!
[Update: I found a nice page with nutritional info on sweet potatoes here
Posted by ilana_gefen on 2006.01.18 at 22:25
Current Mood: chipper
You will need:
1 cup brown rice
2 cups water
1 can veggie re-fried beans
1/4 cup salsa
6-10 veggie "meat" balls (I like Nate's and use them frozen out of the bag)
Optional: 1/3 cup shredded cheddar
Cook rice with the water as you normally would. With the heat still on, add the re-fried beans and stir it all together. Stir in the salsa, "meat" balls, and cheese if using. Put the lid back on your pot and let heat up for 10-15 minutes. Enjoy!
I like this one because you're getting a good helping of complex carbohydrates, protein, and unsaturated fats in a yummy package. It's really good for portioning out into servings to take to lunch at work or school.
Posted by ilana_gefen on 2006.01.18 at 22:07
Current Mood: chipper
Actually, this one you can make as easy or as complicated as you like depending on the toppings.
For one small pizza you will need:
1 pita round (Phoenicia makes a nice whole wheat pita)
2-3 tbsp. tomato sauce, purchased or of your own creation
Any toppings you like (see below)
Shredded mozzarella, or veggie mozzarella (be sure it's meltable!)
Preheat your oven to 350degrees on the grate for a crispy pita. I use the toaster oven. When the oven is to temperature, toast the pita bread for 5 minutes. Smear the tomato sauce on the pita in a circular fashion as you've probably seen pizza sauce slathered. Add your toppings in a single layer. Top off with the shredded cheese. I usually use enough cheese to lightly cover the whole pie. You can use as much or as little as you like. Put the whole pie back in the 350degree oven on the grate for a nice crispy crust. Bake for 10-12 minutes or until you start to see the cheese begin to brown. Remove from the oven and let sit for 2-3 minutes. Slice and enjoy.
Topping ideas: sauteed mushrooms, chopped artichoke hearts, sun-dried tomatoes, veggie pepperoni (Wheatsville has a great kind that comes in a log shape), olives, bell peppers, etc. Just make sure that you saute any heartier vegetables first to soften them up.
Posted by scourge2bunnies on 2006.01.18 at 12:36
So let's say I have a box of Pacific Veggie Broth in my pantry and a nice assortment of frozen veggies (4 cups or so) in my freezer, including basic broccoli, carrots, cauliflower blended with Chinese veggies, etc. Oh, and I have a can of some starchy veggie like beans or corn, or maybe some pasta, in my pantry, too. I put the veggies and starchy thing in a big bowl, cover with the box of veggie broth, and microwave until the veggies are soft, maybe 15 minutes (or simmer on the stove if you want).
This is one of the basic staples of my diet. I put it in the microwave before I take the dogs for their after-work walk, and it's done when I get home.
My question/challenge for everyone is: how would you dress this soup up and make it more interesting. I need some inspiration. Nothing overly spicy or acidic for me, please, though other people might be interested in these things, so go ahead and post 'em. Just try to include a few milder ideas for wimpy me; my body has a hard time digesting very spicy/acidic stuff.
Posted by stickcow on 2006.01.17 at 19:40
I usually do 2-3 medium sized sweet potatoes.
Mix equal amounts of miso paste and honey, and a dash of sesame oil. For that 2-3 potatoes I do a heaping teaspoon of each.
Then I cut the potatoes into wedges and coat in the mixture.
Bake at 425 in a greased pan until the edges of the potatoes crisp up a bit and they'd cooked through the middle.
This has taken the place of candied sweet potatoes for me.
Posted by xacat on 2006.01.17 at 17:56
This is one of my favourite ways to eat green beans:
2 cups green beans
2 tbs ume vinegar
2 tbs flax oil
2 tsp fine chopped/shaved nori and sesame seeds
. Prep the green beans by washing, snapping and removing their woody stems.
. Steam or boil for ~15 minutes
. Drain beans in a colander and allow them to cool
. Combine ume and flax oil in a small bowl, mixing well.
. Transfer green beans to a serving dish, evenly pour vinaigrette over them and toss
. Optionally top with shaved nori and sesame seeds
This also works well over pressed salad greens and other steamed veggies.
Flax oil is very high in Omega-3 essential fatty acids
, and umeboshi plum vinegar has various health benefits
. Ume vinegar, while slightly esoteric, can be found at almost any health food store (WF, CM, Wheatsville, SH) or asian market and keeps well for years.