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Vegetarian dishes of all sorts...
Posted: Thu Oct 14, 2004 4:48 pm
It's not easy being green...
Caribbean Plantain Hash
Posted: Fri Oct 15, 2004 12:08 pm
Caribbean Plantain Hash
From Cooking Light
Use semiripe plantains--not green or soft, ripe black ones. The plantains brown better if not stirred too much as they cook. Serve leftovers with poached eggs for breakfast.
1 tablespoon vegetable oil
1 tablespoon butter
1 1/2 cups coarsely chopped onion
1 cup chopped green bell pepper
2 large yellow plantains, chopped (about 3 cups)
1/2 teaspoon black pepper
4 garlic cloves, minced
1 teaspoon habanero hot pepper sauce
2 tablespoons chopped fresh cilantro
Add the oil and butter to large nonstick skillet over medium-high heat. Add onion, bell pepper, plantains, 1/2 teaspoon salt, and black pepper; cook 6 minutes, stirring occasionally. Stir in garlic; sauté 2 minutes or until plantains are tender. Drizzle with hot sauce, and stir well. Sprinkle with cilantro.
Yield: 4 servings (serving size: about 1 1/2 cups)
Ann Taylor Pittman
Cooking Light, NOVEMBER 2003
I can't get in!!!
Posted: Tue Sep 20, 2005 9:22 am
waaaaaaaaaaaaaaaaa!!! Lisa... HELP!!!
I tried the "forgot password" and it sent me one, but it doesn't appear to work when I try to log in.
(I promise to replace this with a recipe later!
Posted: Tue Sep 20, 2005 9:24 am
I am a dork.
A happy dork, but still a dork
(yes, I am aware I now owe 2
Posted: Tue Sep 20, 2005 9:32 am
What in the world did you do?
Here's my recipe.
Veggie Chili (vegan)
1 T coriander seeds
1 T cumin seeds
3 medium bell peppers (red, orange and yellow works best) chopped
2 medium bulbs fennel (anise) trimmed and chopped
1 tsp dried oregano
2 T chili powder
3 medium tomatoes, peeled and chipped or 16 oz can of diced tomatoes
1 1/2 cups cut green beans
1 3/4 cups cooked or canned kidney beans (rinse well)
1 3/4 cups cooked or canned black beans (rinse well)
1 3/4 cups cooked or canned white beans (rinse well)
water or tomato juice as needed
1/2 cup chopped fresh cilantro or parsley
salt and pepper to taste
1/2 tsp[ crushed red pepper flakes
1 T olive oil
Heat oil in large pot, add red pepper, coriander and cumin, cook until seasons darken, stir often
Add peppers, fennel, oregano and chili powder, stir often, cook about 5 min. until veggies soften.
Add tomatoes and beans and bring to a boil. Reduce to low and simmer for 30 min. Add water or tomato juice as needed if too much liquid evaporates.
Stir in cilantro or parsley and season with s&p
Garnish with cheese or yogurt (unvegan it!)
Per serving: 286 cal, 14g protein, 3g fat, 50g carb, 0 cholesterol, 380mg sodium, 11 g fiber
Posted: Wed Sep 21, 2005 9:18 pm
Wow Lisa - that's a cool recipe. Here's mine (w/ or w/out meat, doesn't matter. I use turkey a lot)
Loads of onion, like 3 big ones. I chop one big, and dice one small and make one juuuuuust right.
2 cans kidney beans or a couple of handfuls soaked and cooked.
1 can Great Northern Beans or a handful soaked and cooked.
1 or 2 cans of black beans, depending on how thick you like your beans.
3 carrots - one sliced into rounds, one shreaded, one diced.
1 red pepper - diced
a whomping load full of garlic - I use 5 - 8 cloves, depending on their size and flavour (I just got some from a friend who grows varietals and it's something POWERful, lemme tell ya!).
A BIG dash of cumin
A small dash of cayenne
A medium dash of sea salt
A pinch of whatever piques your flavor buds - oregano, chili pepper flakes, etc.
Got fresh tomatoes? It's GREAT w/freshies... I use 4 quartered and cooked w/the onion, and 4 diced.
OR 2 cans of diced tomatoes (why am I thinking tomato has no e in the plural? I am really stupid tonight), 28 oz, and 2 cans of whole peeled that you can slice up a bit in the pot.
I like to brown the meat and onion and 1/2 the tomato (add juice to the big pot, just sautee the meat of the 'mater) together and sometimes add cilantro and sometimes mustard seed. Add the browned stuff to the maters/juice/beans/veggies and cooooook. I slow cook it for 6 hrs. on low. I freeze half so I can have some next week w/out the chopping LOL! It's almost Chilli Season!!! I guess I really am not a hot weather person. Canada...take me away!!!
Posted: Thu Sep 22, 2005 9:34 am
Kathmandu Wrap (adapted from "Fresh" - Juice for Life Cookbook)
1 batch Curried Garbanzo filling (recipe below)
1 batch Tahini sauce (recipe below)
CURRIED GARBANZO FILLING
2 T olive oil
5 cloves Garlic, crushed
1 large onion, finely diced
1medium carrot, finely diced
1 green pepper (I used yellow), finely diced
2 medium hot banana chilies, minced
2 T ground cumin ( I roasted & ground whole cumin seeds)
1 T oregano
1 T sea salt
4 C cooked or canned chick peas
1/2 C tomato paste
Heat oil in a large pan. Add garlic and vegetables. Cook over medium to low heat until soft.
Toast ground cumin in a dry pan. Add spices and cook 5 minutes.
Mash chickpeas in a food processor and add to pan along with the tomato paste. Stir to heat through.
2 cloves garlic, minced
1/2 C chopped parsley
1/2 tsp sea salt
2 T lemon jc
2/3 C water
1/2 C tahini
Whiz together garlic, parsley, salt and lemon jc in food processor. Add water and tahini. Run until smooth!
That's it!!! Easy as pie & delicious
Posted: Thu Sep 22, 2005 9:08 pm
Hey Kathy - do you think this would work in something other than a pita/tortilla wrap? Like maybe a potato skin (yk, just bake and scoop), or maybe a taco shell???
Posted: Thu Sep 22, 2005 9:28 pm
Oh sure! I especially like the potato skin idea... yum!
Ooooh, you know another way they'd be great? Put a tablespoon or so of filling in a wonton wrapper, and make little potstickers with them! Just bake 'em in the oven or skillet-fry them.
I just might have to try both of these ideas soon....
Posted: Thu Feb 02, 2006 12:47 pm
This is my family's special occasion recipe for cauliflower. not good for you, but very yummy.
Clean and trim cauliflower, place in a covered casserole dish with a bit of water, microwave 9 minutes.
Mix together about 1/2 a cup of mayonaise and about a tablespoon of prepared mustard, and stir in some chopped onion.
Drain the water off and spread the sauce over the top of the cauliflower, top with some grated cheddar cheese, and microwave for about a minute until cheese is melted and sauce is hot.
Posted: Wed Feb 15, 2006 9:15 am
Mac & Cheeze
2 c. water
2/3 c. nutritional yeast flakes
2/3 c. extra-firm SILKEN tofu or medium-firm tofu
1/3 c. unbleached flour
1/4 c. cornstarch
2 T. light miso
2 tsp. lemon juice
1 vegetarian "chicken-style" bouillon cube (or enough for 1 c. liquid), crumbled
1/2-3/4 tsp. salt
1/2 tsp. EACH garlic granules, Hungarian paprika, dry mustard, and Tabasco sauce (or 1 tsp. vegetarian worcestershire sauce)
1/4 tsp. white pepper
2 more c. water
a few scrapings of freshly-ground nutmeg
OPTIONAL: For extra richness you can add 1-2 T. good-tasting dairy-free margarine (Earth Balance).
1 c. fresh breadcrumbs
Cook pasta until al dente. Drain and set aside.
Preheat oven to 350 degrees F.
Combine all of the sauce ingredients EXCEPT the last 2 c. water, nutmeg, and optional margarine until VERY smooth. Pour into a large pot or large microwave-proof bowl and whisk in the remaining 2 c. water.
Place the pot over medium heat and stir until the mixture thickens. Turn heat down and cook for several minutes, stirring frequently.
MICROWAVE OPTION: Microwave 4 minutes. Whisk. Microwave 4 minutes more. Whisk. Microwave 3 minutes more.
Whisk in the nutmeg and optional margarine.
Add drained cooked pasta and mix well. Spread the mixture in an oiled casserole and top with breadcrumbs and paprika. You can also sprinkle on some Soymage Parmesan substitute. Bake for about 20 minutes, or until bubbly.
VARIATIONS: You could also add sauteed onions and garlic; mushrooms; steamed vegetables; chopped vegetarian "ham" or "Canadian bacon"; or 1/2 c. diced tomatoes (and 1 tsp. sugar).
WHEAT-AND-CORN-FREE: use rice macaroni, a little undercooked. Omit white flour and cornstarch and use about 9 T. white rice or sweet rice flour instead of both. Proceed as directed.
Posted: Sat Mar 04, 2006 12:50 pm
one big bunch kale torn into pieces
1/2 to 1 tsp Celtic salt (or coarse sea salt)
1/2 to 1 T Udo or olive oil
1 avocado. cut into pieces
1 lemon, juiced
1/2 to 1 tsp cayenne
1 cup grape tomatoes or one whole tomato cut up in to chunks
Place kale in large bowl.
Sprinkle with salt.
Add the remaining ingredients and mash it up with your hands.
Yes, that's right....mix it up with your hands, smashing the avocados in the process.
Let set on the counter for about 10 minutes.
It will look "wilted" but that's how you want it to be.
NOTE: Don't use regular table salt for this salad. It won't turn out right.
Braised Kidney Beans & Sweet Potato
Posted: Sun Mar 26, 2006 10:41 pm
Braised Kidney Beans & Sweet Potato
This is a hearty and nutritious vegetarian meal that is high in protein. It is very easy to prepare and needs minimal attention while cooking. The Healthy Sauté and braising cooking methods make this even healthier by not using fat or heated oils. The combination of spices makes it unusual and delicious. It is a perfect meal to have when it is cold outside.
Prep and Cook Time: prep time: 20 minutes; cooking time: 45 minut
1 medium onion, chopped
4 medium cloves garlic, chopped
1 TBS fresh ginger, chopped
1 medium carrot, sliced thin
1 medium green bell pepper, cut in 1 inch squares
2 cups sweet potatoes, cut in 1 inch cubes
2 cups crimini mushrooms, sliced medium thick
½ tsp cinnamon
1 tsp red chili powder
1 tsp paprika
1 TBS tomato paste
2 cups + 1 TBS vegetable broth
15 oz can kidney beans, drained
salt & black pepper to taste
Prepare first 6 ingredients by chopping and slicing.
Heat 1 TBS broth in a medium to large soup or braising pot. Healthy Sauté onion in broth over medium heat for 4-5 minutes, stirring frequently, until translucent. Add garlic, ginger, carrot, pepper, sweet potatoes, and mushrooms. Continue to sauté for another 5 minutes, stirring frequently.
Add spices and mix thoroughly. Mix tomato paste and broth together and add. Cover and simmer on low for about 30 minutes stirring occasionally. Add beans, salt, pepper, and continue to cook for another 5 minutes on medium heat uncovered, or until vegetables are tender. This is our Stovetop Braising cooking method.
Healthy Cooking Tips: Chopping your vegetables into the size recommended gives them a chance to cook slowly without over cooking. This allows the flavors of the vegetables and spices to blend together. Allow it to simmer on low heat, and don’t rush it. It will taste much better. By uncovering it toward the end and continuing to simmer for a little longer reduces the sauce and intensifies the flavor.