Feeds:
Posts
Comments

Posts Tagged ‘vegetable’

Bowls: Salad and Vege and Biscuit bake
Plate: 65% Chocolate Chips; Peaches and Pears with Cinnamon

The vege and biscuit bake was really very good.  The peaches were almost bad….so we had a pear, too.  🙂

VEGE & BISCUIT BAKE
serves 8

3 tablespoons olive oil
4 to 5 potatoes, diced
1 Turnip, diced

2 stalks celery, diced
1/2 cup diced onion

1/2 tsp. dried thyme
1/2 tsp. dried and crushed rosemary
1/4 cup unbleached flour
3 cups vegetable broth (homemade is best)

2 bay leaves
3 carrots, diced
1 cup green beans, cut into 2″ pieces
1/2 cup frozen corn
1/2 cup frozen peas

1 teaspoon salt or salt substitute
1/2 teaspoon freshly-ground black pepper
2 tablespoons minced fresh parsley

Biscuits:
1
cup unbleached flour
1/2 Tbl. baking powder
1/2 tsp. salt
2 1/2 Tbl. 
vegan butter
1/3 
cup plain almond or soy milk

Preheat oven to 400 degrees. Coat a 3 quart (or 9×13) baking dish with nonstick cooking spray.
Heat oil in a large saute pan over medium heat. Saute the potatoes and turnip for several minutes until they just begin to soften on the edges. Add in the celery and onion and cook for 2-3 minutes. Stir in the thyme, rosemary and flour and cook until the flour is incorporated. Gradually stir in the rest of the ingredients. Reduce heat to low, cover and simmer until carrots and beans are barely tender, about 15 minutes. Remove the bay leaves.
Transfer the mixture to the baking dish and set aside.

Make the biscuits: In a food processor, place the flour, baking powder and salt. Pulse several times to blend. Cut the butter into small pieces and add to the flour mixture. Pulse until crumbly. Gradually add the milk and pulse until the mixture clumps together and forms a dough. Turn dough out onto a lightly floured surface. Roll or pat the dough to about 3/4″ thickness. Using a biscuit cutter or cookie cutter, cut shapes of dough and place on top of the vegetable mixture. Bake approximately 20 minutes or until biscuits are golden brown. Enjoy!

Original recipe inspiration from: www.fullplateplanet.com

Read Full Post »

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. 

Read Full Post »