Copycatted of the Minestrone from Lelli's in Detroit, MI. My weird exbf from when I was 18 (that found jesus so we broke up) made this for me once, but I've altered it to be vegan.
-1 large onion, chopped and sauteed until translucent in some oil
-1 clove garlic, chopped
-2 16 oz cans of veg-all (or a bag of frozen veggies)
-2 cans/28 oz of veg broth or fake chicken broth
-20 oz of great white northern beans
-1 can chick peas
-1 can (14 oz.) whole tomatoes, chopped
-1/2 pkg. frozen spinach
-2 T. tomato paste
-2 T. garlic powder
-2 T. chopped parsley
-1 t. salt
-1/4 t. pepper
-1/2 t. basil
-1/3 c. cooked small macaroni
-1/3 c. almond/soy/rice/hemp milk in the plain flavor (i use almond or hemp)
1. Saute onion and garlic
2. Put Veg-All, chicken broth, northern beans, whole tomatoes and all liquids from cans into the crock pot
3. Add spinach, tomato paste, garlic powder, parsley, salt, pepper, basil, sauteed onion and garlic.
4. Cook slowly for at least 2 hours (on high, or all day on low).
5. Take 1/2 of the soup and blend in food processor.
6. Pour it back in the soup pot.
7. Add macaroni and milk.
9. Stir.
10. Cook slowly 1/2 hour.
A google search told me this recipe is from he book "Best Of The Best From Michigan", published by Quail Ridge Press.
Friday, July 10, 2009
4th of July Vegetables
Sam and I made these to bring with us on the 4th to 2 bbqs. I used the leftovers to turn into pasta salad. Inspired by the roasted veggies that were in the Whole Foods deli case that week, as well as a pasta salad my sister made me when I was in Michigan last month.
-bag of carrot shreds
-1 bunch of asparagus, chopped into 1 inch pieces
-red onion, chopped
-one zucchini in small cubes
-one red pepper cut into small pieces
-one yellow squash cut in small cubes
-one clove finely chopped garlic
-chopped fresh parsley, to taste (I actually forgot this, but I had planned to use it)
-1-2T. of balsamic vinaigrette
-italian dressing
-salt and pepper to taste
1. chop everything and mix it together. use maybe 1-2 T. of balsamic vinaigrette, and enough italian dressing to comfortably coat the vegetables.
2. I let everything stew i the fridge overnight out of convenience. I'm not sure it made anything taste any different.
3. scoop a serving size onto a sheet of tinfoil, fold it up, and throw it on the grill. Cook it for about 5-7 minutes (depending on your grill). Upside, nothing you actually eat will touch the meat that anyone else might have cooked on the grilled before you.
4. Grill all the veggies (it made a lot) and toss them with some pasta and probably more italian dressing/balsamic vinegrette. Serve cold
-bag of carrot shreds
-1 bunch of asparagus, chopped into 1 inch pieces
-red onion, chopped
-one zucchini in small cubes
-one red pepper cut into small pieces
-one yellow squash cut in small cubes
-one clove finely chopped garlic
-chopped fresh parsley, to taste (I actually forgot this, but I had planned to use it)
-1-2T. of balsamic vinaigrette
-italian dressing
-salt and pepper to taste
1. chop everything and mix it together. use maybe 1-2 T. of balsamic vinaigrette, and enough italian dressing to comfortably coat the vegetables.
2. I let everything stew i the fridge overnight out of convenience. I'm not sure it made anything taste any different.
3. scoop a serving size onto a sheet of tinfoil, fold it up, and throw it on the grill. Cook it for about 5-7 minutes (depending on your grill). Upside, nothing you actually eat will touch the meat that anyone else might have cooked on the grilled before you.
4. Grill all the veggies (it made a lot) and toss them with some pasta and probably more italian dressing/balsamic vinegrette. Serve cold
Sweet And Sour Vegetables
-bag of frozen stir fry vegetables. or fresh
-couple squirts of braggs amino acids
-1/4 c apple cider vinegar (I really like apple cider vinegar so I use a lot, if you don't like it you might want to use less. but you should like it because it's insanely delicious and good for you) I use Bragg's brand, again.
-about 2 T. sugar (i use sugar in the raw)
-cornstarch as thickener
-cooked rice
1. Cook the vegetables. Don't cook the crap out of them though. Just stir fry. Quickly.
2. Add the liquids to make the sauce.
3. Mix a few T. of cornstarch in some cold water and dump that in. I like cornstarch better than flour because a) it doesn't change the flavor, and b) in this case it gets to have a lovely gelatinous consistency that reminds me of the really crappy mall-chinese food I don't eat anymore
4. Fast, tasty, sorta crappy. Whatever.
-couple squirts of braggs amino acids
-1/4 c apple cider vinegar (I really like apple cider vinegar so I use a lot, if you don't like it you might want to use less. but you should like it because it's insanely delicious and good for you) I use Bragg's brand, again.
-about 2 T. sugar (i use sugar in the raw)
-cornstarch as thickener
-cooked rice
1. Cook the vegetables. Don't cook the crap out of them though. Just stir fry. Quickly.
2. Add the liquids to make the sauce.
3. Mix a few T. of cornstarch in some cold water and dump that in. I like cornstarch better than flour because a) it doesn't change the flavor, and b) in this case it gets to have a lovely gelatinous consistency that reminds me of the really crappy mall-chinese food I don't eat anymore
4. Fast, tasty, sorta crappy. Whatever.
Meatloaf, Mashed Potatoes, Mushroom Gravy
Midwestern. I got this from a nonfat cooking recipe site awhile ago, and I've never been able to find the website again. I'd site the site if I knew it.
TVP Meatloaf
-2 cups prepared veg broth
-1/2 cup ketchup
-2 tbsp soy sauce or tamari (I use Braggs Amino Acids soy sauce)
-2 cups TVP
-1 cup quick oats (or bread crumbs)
-1/4 cup flaxseed
-1 tbsp nutritional yeast
-2 tsp garlic powder (or 2 cloves of minced garlic)
-1 tsp onion powder
-2 tsp oregano
-2 tsp basil
-any other seasonings you like (i used hot sauce)
in a medium bowl, mix the broth, ketchup and TVP and let it set for 10 min until all the liquid is absorbed. Then, mix together everything else. Form it into a loaf on a cookie sheet, bake at 375 for 40-45. In the last 20 minutes of cooking, put more ketchup on the top.
my mushroom gravy: the rest of the veg broth that came in the carton (about 2 cups), 2 tbsp earth balance butter, chopped up portabellas, a squirt of Braggs. I simmered that, and then thickened it with corn starch.
I make my mashed potatoes with almond milk, roasted garlic, and earth balance and they are amazing. No idea what the ratios are. Normal Mashed Potato Ratios.
I doubled this recipe and it served 10 adults comfortably at my birthday party, but I also filled them up on snacks beforehand...
TVP Meatloaf
-2 cups prepared veg broth
-1/2 cup ketchup
-2 tbsp soy sauce or tamari (I use Braggs Amino Acids soy sauce)
-2 cups TVP
-1 cup quick oats (or bread crumbs)
-1/4 cup flaxseed
-1 tbsp nutritional yeast
-2 tsp garlic powder (or 2 cloves of minced garlic)
-1 tsp onion powder
-2 tsp oregano
-2 tsp basil
-any other seasonings you like (i used hot sauce)
in a medium bowl, mix the broth, ketchup and TVP and let it set for 10 min until all the liquid is absorbed. Then, mix together everything else. Form it into a loaf on a cookie sheet, bake at 375 for 40-45. In the last 20 minutes of cooking, put more ketchup on the top.
my mushroom gravy: the rest of the veg broth that came in the carton (about 2 cups), 2 tbsp earth balance butter, chopped up portabellas, a squirt of Braggs. I simmered that, and then thickened it with corn starch.
I make my mashed potatoes with almond milk, roasted garlic, and earth balance and they are amazing. No idea what the ratios are. Normal Mashed Potato Ratios.
I doubled this recipe and it served 10 adults comfortably at my birthday party, but I also filled them up on snacks beforehand...
Several Beans
Sam made me this last week. He added some chopped up chard. I liked it because we had almost all the ingredients laying around and it's cheap.
several bean and vegetable casserole
several bean and vegetable casserole
As-Indian-As-My-Last-Name Curry Dish
Inspired by the disappointingly nonvegan Navratna Curry I accidentally ordered from ekta, ate anyways, and have been dreaming of recreating authentically. Not even close, but fast and cheap and delicious in its own way.
-1 bag of frozen vegetables of your choosing. I used Target's Archer Farms "Harvest Blend"(broccoli, carrots, onions, baby cob corn, sugar snaps, mushrooms, water chestnuts, and red pepper), along with some frozen peas, and some frozen chopped spinach. Harvest Blend mix was fantastic, and my brother works at Target so you should shop there.
-1 can of coconut milk
-1 can of water
-tumeric, curry powder, crushed red pepper, cayenne pepper, sri rocha, salt to taste... plus any other seasonings you want
-1 little cup of plain soy yogurt
-1/2 c raw cashews
-1/2 c raisins
1. Dump everything except the yogurt and the raisins and cashews into a pot and simmer it for like 20 minutes
2. add the raisins and cashews for the last few minutes
3. add the little cuppy of yogurt at the end
4. eat plain or have it over rice or quinoa. I eat it plain.
5. For added protein, add some tofu or tvp. if you get firm tofu and cut it into big squares you can pretend it's paneer.
-1 bag of frozen vegetables of your choosing. I used Target's Archer Farms "Harvest Blend"(broccoli, carrots, onions, baby cob corn, sugar snaps, mushrooms, water chestnuts, and red pepper), along with some frozen peas, and some frozen chopped spinach. Harvest Blend mix was fantastic, and my brother works at Target so you should shop there.
-1 can of coconut milk
-1 can of water
-tumeric, curry powder, crushed red pepper, cayenne pepper, sri rocha, salt to taste... plus any other seasonings you want
-1 little cup of plain soy yogurt
-1/2 c raw cashews
-1/2 c raisins
1. Dump everything except the yogurt and the raisins and cashews into a pot and simmer it for like 20 minutes
2. add the raisins and cashews for the last few minutes
3. add the little cuppy of yogurt at the end
4. eat plain or have it over rice or quinoa. I eat it plain.
5. For added protein, add some tofu or tvp. if you get firm tofu and cut it into big squares you can pretend it's paneer.
Squash Macaroni and Cheese
MACARONI AND SQUASH
-one yellow onion
-one butternut squash sliced into cubes (peeled or not peeled... you're going to food process it)
-one box of pasta (elbow-like)
-1/2 c. raw walnut pieces
-coconut milk-- 1 can
-some T.V.P. reconstituted with vegetable broth (probably about a cup dry + a cup of veg broth)
-bread crumbs
-salt, pepper, garlic powder, cayenne, sri rocha, sage, basil-- whatever seasonings you have around-- to taste
1. saute the onions and cube the squash in about 1 inch cubes. you can peel it 1st if you want, but i didn't because you are going to food process it anyways
2. dump the onions, squash, and coconut milk in a pot and simmer it for about 20 minutes. add all the seasonings.
3. food process that
4. mix in the walnut bits and the tvp. stir in the cooked pasta
5. pour into a baking dish, sprinkle with bread crumbs
6. cook it at 350 for like 20-30 til it's all brown
This was inspired/adapted from the butternut squash and macaroni casserole from the Whole Foods iPhone app, with some very subtle changes (like food processing it and adding the TVP).
-one yellow onion
-one butternut squash sliced into cubes (peeled or not peeled... you're going to food process it)
-one box of pasta (elbow-like)
-1/2 c. raw walnut pieces
-coconut milk-- 1 can
-some T.V.P. reconstituted with vegetable broth (probably about a cup dry + a cup of veg broth)
-bread crumbs
-salt, pepper, garlic powder, cayenne, sri rocha, sage, basil-- whatever seasonings you have around-- to taste
1. saute the onions and cube the squash in about 1 inch cubes. you can peel it 1st if you want, but i didn't because you are going to food process it anyways
2. dump the onions, squash, and coconut milk in a pot and simmer it for about 20 minutes. add all the seasonings.
3. food process that
4. mix in the walnut bits and the tvp. stir in the cooked pasta
5. pour into a baking dish, sprinkle with bread crumbs
6. cook it at 350 for like 20-30 til it's all brown
This was inspired/adapted from the butternut squash and macaroni casserole from the Whole Foods iPhone app, with some very subtle changes (like food processing it and adding the TVP).
I can has recipes
Whatever. I like lolcats. And vegan food. And I email so many people my recipes I decided it'd behoove me to start a blog. I've been vegan for about a year. I like it and I think everyone should be vegan. Here's some recipes.
And a lolcat from icanhascheezburger:
And a lolcat from icanhascheezburger:
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