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Posts Tagged ‘Vegan’

 

Bowl: Mashed Potatoes with Chicken Noodle Soup
Plate: Vegan Banana Bread and Apples

Oh, my!  This was really yummy!!  I used two thighs for the chicken…so it wasn’t much…and I know I can do this in a vegetarian version.  The banana bread was DA BOMB…even better than what I normally make!!  🙂

My neighbor sent over some beans as a side dish; however, with everything that we had, I decided to have the beans tomorrow when we have planned leftovers!! 

I used Ree’s recipe (for the most part) for the Chicken Noodle Soup:
http://thepioneerwoman.com/cooking/2010/01/homemade-chicken-and-noodles/
Of course I used a LOT less chicken (2.5 thighs to be precise)…and about double the seasoning…plus I added liquid maggi and crushed rosemary.  It made about 15 cups….so lots for dinner and leftovers!!

For the Vegan Banana Bread, I used the recipe from:
http://alexamarsden.wordpress.com
Oh my, it was SO good.  I did add about 1/4 of a bag of vegan mini chocolate chips.  Seriously, I think I liked this recipe MORE than the one I use to use.


Vegan Banana Bread

2 cups whole wheat flour
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon allspice
1 tablespoon brown sugar
1/3 cup white sugar
1/4 cup margarine
3 over-ripe bananas
1/4 cup soy milk mixed with
1 teaspoon apple cider vinegar
1 teaspoon vanilla

Preheat the oven to 350F and lightly oil an 8×4″ bread pan. Sift the flour, cinnamon, salt, baking soda and allspice into a large mixing bowl. Separately, cream the sugars and margarine. Add the bananas, milk, and vanilla. Fold into the dry ingredients and mix until combined. Pour into the pan and bake for one hour or until a toothpick inserted into the middle comes out clean.

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Clockwise from top: Green Smoothies, Roasted Potatoes, Pear and Pancake Cake.

I had the two casserole dishes ready to go and for some reason, I used the wrong one for the potatoes, which then caused me to use the wrong one for the Pancake Cake.  I think it made the difference, in that it was thinner than it should have been; however, I think it actually turned out okay. 
I made two cakes…one plain and one with blueberries.  Tonight, we ate the plain cake, tomorrow we will eat the blueberry cake for dessert.  It was pretty good; however, it was too much for our family and it wasn’t vegan, so I probably won’t make it again.  The roasted potatoes weren’t quite right today…not sure why.  The smoothie was okay.

Pancake Cake

It’s hard to cook pancakes for a bunch of kids in a timely fashion, so one day we decided to try making an actual cake from it…it’s awesome, cheap and easy! This makes a 9×13 inch pan and a 9inch round pan.

4 cups Krusteaz buttermilk pancake mix
1 1/2 cups applesauce
1 1/2 cups water
3 eggs
Sugar, cinnamon, vanilla to taste  (I actually used quite a bit of sugar and cinnamon and still didn’t think it was quite enough….and I didn’t measure.  😦 

Preheat oven to 350.  Mix ingredients together, pour into pans. Bake for about 20-25 minutes (I actually baked this for about 30 minutes…it will vary depending on your stove).  Can add fruit to the mix if you want, blueberries are great….tastes like a coffee cake. Serve with butter and favorite pancake toppings.

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Clockwise from top: Lentil Soup, French Bread, 65% Cocoa Chocolate Chips and an Apple.

I made the lentil soup that I posted a link to a while back.  Once I did everything according to the directions, I tasted it….uh, yeah, no.  It was seriously lacking in spices.  Once I got it all doctored up, it was okay…but, I will go back to how I make it.  😦  Otherwise, dinner was pretty good.

LENTIL SOUP

2 c. brown lentils
4 c. water
2 med. onions, cut in quarters and sliced
2-3 Tbsp. EVOO
3 cloves garlic, minced
1 to 2 Tbsp. cumin
1 to 2 tsp. coriander (dried)
½ to 1 tsp. fennel
2 bay leaf
1 hot pepper, diced very, very small (I used about 1/2 of a pepper)
2 med. carrots, diced (about ½ c.)
2 med. zucchini, diced (about ½ c.) (I used one)
2 green pepper, chopped
2 med. potato, diced (about ½ c.)

Spices (to taste): Garlic Powder, Onion Powder, Red Curry, Salt, Pepper, Maggi, Celery Salt

Start with the lentils and water in a large pot.  Bring to a boil, cover, turn heat to low and simmer until they become crunchy-tender, about 30 to 45 minutes.  You should not need to add any water during this stage, but check on it periodically to make sure.

In a large skillet, heat the oil and caramelize the onions.  Just before they finish, add the garlic, cumin, coriander and fennel and stir until the scent rises.  Remove from heat.

When the lentils are crunchy-tender, add the onions etc. mixture (including the oil) and the rest of the ingredients to the lentils.  Stir well and add just enough water to barely cover everything (about 4 cups).  Bring to a boil again, cover and reduce heat to simmer for 20-30 minutes, until the vegetables and lentils are tender and the broth is nice and thick.

From: http://theamerarabwife.wordpress.com

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Clockwise from top: Salad with Ranch dressing, 5 chocolate chips, Apples, Inside Out Stuffed Green Peppers, Halloween Cupcake from my neighbor. 

Dinner was pretty good.  Next time, I think I will add some additional seasonings…but, the actual idea itself was really good. 

Un-Stuffed Peppers

2 Tbl. EVOO
1 C. Green Peppers, chopped
1 C. Onion, chopped
½ C. Carrots, julienned
½ C. Celery, finely chopped

2 cloves garlic, diced

½ Pound equivalent to ground beef (Boca Crumbles, TVP, Mushroom Crumbles)
16 oz. Crushed Tomatoes
1 can Red Beans, Drained and Rinsed
2 C. Brown Rice, cooked
2 Tbl. Soy Sauce

1 C. Cheese (Do not add if you want this to be a vegan meal)

Spices to taste: Oregano, basil, salt, paprika, Parmesan cheese (about 1 tsp. Each), pepper, maggi

Preheat oven to 350 degrees.
Put the EVOO, Peppers, Onions, carrots and celery into a pan and cook until translucent, about 5 minutes, add garlic and cook for 1 minute more.

While the peppers and onions are cooking, combine the rest of the ingredients in an oven safe casserole dish. Add the onions and peppers when done cooking. Top with Cheese.

Cook in oven for about 30 minutes.

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Bowl: Zuppa Toscana (similar to the Olive Garden Soup)
Plate Clockwise from top: 65% Cacao Chocolate Chips, French Bread, Apples, Pumpkin and Chocolate Chip Cookie (made by my neighbor….she rocks!!)

OMG…this soup is SO SO SO good!!  I LOVE it!!    It is really good with the bread, too.  The Apples were so crunchy, juicy and yummy….mmmmm.    I was actually oogling the cookie recipe this afternoon….so, I was just tickled pink when my neighbor’s daughter brought us the cookie surprise!! 


Zuppa Toscana – Similar to the Olive Garden Soup

 

2 Cans Vegetable Broth, divided
1/2 C. TVP
1/2 t. Old Bay Seasoning
1 Tbl. Liquid Smoke

1 T. EVOO
1 onion, diced
1 tsp.garlic, minced (I used the garlic in the glass jar)

8.5 Cups Water
1 Vegetable Bullion Cube
1/4 to 1/2 tsp. crushed red pepper (to taste)
6 potatoes diced (I used golden)
1/2 cup vegan creamer or half and half/soy milk (I used regular heavy cream…making it vegetarian)

Spices (to taste): garlic powder, onion powder, celery salt, salt and pepper

Directions:
Open one of the vege broth cans and measure 1/2 Cup…put into small pot…add the Liquid Smoke and Old Bay Seasoning and bring to a boil.  Add TVP, stir and remove from heat.  Cover until ready to use.

Saute onion over medium heat until almost translucent; add garlic and cook for 1 more minute.  Add broth, water and spices and bring to a boil over high heat.  Reduce heat to medium high and add potatoes and cook until fork tender.

Reduce heat to medium low and add TVP and cook until heated through.  Make any adjustments with spices at this time.
Just before serving, add the cream and allow it to heat through. 
Great with a green salad and some crusty bread, or as a meal on its own!

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Clockwise from top: Caramel Apple, 65% Cocoa Chocolate Chips, Oriental Noodles

Mmmm…I ♥ LOVE ♥ Oriental Noodles!! Yummy!!

 
 Oriental Noodles

 Spaghetti (I use Angel Hair Pasta)

 2 Tbl. Olive Oil
1 Red Onion, sliced very thin
2 cloves Garlic, diced (I use the organic crushed garlic in the glass jar)
1 Bag of Julienned Carrots, cut smaller
1 Head of Cabbage, sliced very thin
½ Bag Frozen Corn (I like the white shoepeg)
½ Bag Frozen Peas (I like the Petite Baby Sweet)
½ Bag Frozen French Cut Green Beans
Soy Sauce…lots, to taste (I used 1/3 of a bottle)
Water, as needed (I used 3 cups)

Spices, to taste: Salt, Pepper and Curry Powder (you will use quite a bit of the curry….use the mildest flavor)

Boil and drain noodles. Cook veges in olive oil…start with the onions…in about 2 minutes, add the garlic…cook for 1 minute more. Add in the cabbage….cook for about 5 minutes. Put all of the frozen veges in a colander and rinse to “de-frost.” Add the rest of the veges. Cook until tender-crisp. Add water as needed. (I like my noodles to have some sauce…so add as much as you like.)
Add the soy sauce and spices.
Add cooked noodles and heat through. Adjust spices as needed. 

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Clockwise from top: Salad, Pumpkin Cake leftovers, Caramel Apple, Speedy Skillet Sketti

Since my taste sense is still lacking, I wasn’t able to taste everything all the way.  Everyone liked the spaghetti…but, I will probably try to remember to make it the other way, ’cause Maddie isn’t as crazy about the sauce being mixed in (she likes a teeny tiny bit on her noodles).  Everyone thought that everything else was pretty good, too.


Speedy Skillet Sketti

4 cups (1-quart) fresh water
1 tablespoon vegetable oil
26 ounce can or jar Spaghetti Sauce, any flavor
8 ounces whole wheat spaghetti noodles
2 or 3 slices American Cheese or 1/2-cup shredded cheese

 This is one of the easiest, fastest dishes I know. You need a large skillet or 3-quart saucepan to start with. Pour the water into the skillet (or saucepan) and bring it to a boil over high heat. While it’s heating add the vegetable oil and spaghetti sauce. The water will thin the sauce significantly. Don’t worry about it. It thickens up later in the recipe.

Break the spaghetti in half. Add to the boiling water/spaghetti sauce mixture. Reduce the heat to medium-high so the mixture still boils, but not too violently. Cook and stir the mixture for 10 to 12 minutes. The spaghetti will absorb most of the water, leaving a tasty thickened sauce in it’s place. Right before serving stir in the cheese until it melts. Spoon into bowls and top with Parmesan cheese if desired. Makes 4 servings.

This is the basic recipe. It can be doctored up if desired. For instance, if you have some flavored TVP hanging out in the cupboard then add about 1/3-cup to the sauce when you add the spaghetti. It will reconstitute as the spaghetti cooks. Italian Sausage, Beef or regular Sausage flavors all taste yummy. If you have some veggie meats in the freezer or fridge then feel free to add some, 4 to 6 ounces is usually plenty. Sausage, burger, crumbles, or even some finely chopped veggie lunch meat is a nice addition. A can of mushrooms, or chopped tomatoes or tomatoes & zucchini or sliced carrots are all interesting diversions from the main recipe. If you are teaching children how to cook, this is the best first recipe I know of. It only takes about 15 minutes from start to finish and gives satisfying results.

~ Recipe is from www.frugalabundance.com

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