-4 ripe red peppers
-3/4 c. TVP
-1 can diced tomatoes (i got "italian seasoning" flavor)
-1 small onion, finely minced
-5-6 cloves garlic
-1 c. cooked rice
-1/2 chopped spinach (frozen type)
-1/2 c. cheddar daiya (or any cheese alternative), optional
-1 T. oil
-1-2 T. vegan worcestershire sauce to taste (annie's or wizard's are vegan)
-1 veggie boullion cube
-1/2 c. water
-oregano, salt, pepper, chili powder, basil to taste
-breadcrumbs as topping (optional)
Reconstitute the TVP with the can of tomatoes and about 1/2 c. hot water. Dissolve the boullion cube in the water before mixing it in. While that is reconstituting, sautee the onion in the oil over medium heat, adding the garlic once the onions are translucent and reduce heat to low. Simmer for about 5 more minutes. Mix onions and garlic in with TVP, add chopped spinach, cheese, rice, worcestershire, and seasonings. Add more water as necessary. Season liberally as TVP and rice are both quite bland.
Cut the tops off 4 red peppers, remove the guts. Spoon the mixture into the peppers and cook for 55-65 minutes at 350. Sprinkle breadcrumbs over the top for the last 5 minutes of cooking.
I served mine with a side of steamed kale.
Showing posts with label spinach. Show all posts
Showing posts with label spinach. Show all posts
Monday, April 11, 2011
Thursday, March 10, 2011
Onion/Spinach Pakoras
Sam's sister got him this "Indian Street Food" book that is very, very tasty and most recipes can be veganized without too much trouble. The book is by a photographer, and I didn't read enough of it to see where she got the recipes. The pictures are great as well as the recipe.
We adapted the pakora recipe as follows:
-bag of frozen spinach, thawed
-onion large onion, coarsely chopped
-1.5 c. chick pea flour
-1/2 tsp baking powder
-2 t. chili powder (to taste)
-1 t. salt
-1 t. curry powder
-dash of cayenne to taste
-water
-vegetable oil for frying
mix the flour, seasonings, baking powder together. Add water until it is the consistency of cake batter (runny). Preheat the frying oil in a small pot over low-medium heat (depending on your stove... ours seems to be directly connected to the earth's core so we have to set it very very low since magma is very hot). Test the oil by dipping an onion in the batter and then holding it in the oil. It should sizzle around the edges immediately. Take some spinach and onion, about a pingpong ball size, and coat it in the batter. Drop it in the oil and fry for 3-4 minutes until golden brown.
The biggest challenges were getting the dough on the inside to cook thoroughly. if yours are raw in the middle, try 3 things: 1) reducing the heat on the oil, 2) making your pakoras a bit smaller, 3) watering down your batter a bit.
We dipped our in Sri Rocha with some curry powder and garlic salt mixed in.
We adapted the pakora recipe as follows:
-bag of frozen spinach, thawed
-onion large onion, coarsely chopped
-1.5 c. chick pea flour
-1/2 tsp baking powder
-2 t. chili powder (to taste)
-1 t. salt
-1 t. curry powder
-dash of cayenne to taste
-water
-vegetable oil for frying
mix the flour, seasonings, baking powder together. Add water until it is the consistency of cake batter (runny). Preheat the frying oil in a small pot over low-medium heat (depending on your stove... ours seems to be directly connected to the earth's core so we have to set it very very low since magma is very hot). Test the oil by dipping an onion in the batter and then holding it in the oil. It should sizzle around the edges immediately. Take some spinach and onion, about a pingpong ball size, and coat it in the batter. Drop it in the oil and fry for 3-4 minutes until golden brown.
The biggest challenges were getting the dough on the inside to cook thoroughly. if yours are raw in the middle, try 3 things: 1) reducing the heat on the oil, 2) making your pakoras a bit smaller, 3) watering down your batter a bit.
We dipped our in Sri Rocha with some curry powder and garlic salt mixed in.
Wednesday, February 23, 2011
Tortellini Tuscan Stew
My office manager photocopied this recipe out of Good Housekeeping for me. She said it was delicious. I haven't tried it yet, but I always lose photocopied pieces of paper.
1 (2 lb) butternut squash (peeled, seeded, and cut into one inch cubes)
1 large zucchini (one inch cubes)
1 large yellow summer squash (one inch cubes)
1 large onion, diced
1 red bell pepper, diced
4 oz green beans cut into 2 inch segments
1 can crushed tomatoes
12 oz veg broth
2 T. fresh oregano, chopped (or dried... whatEVER!)
2-3 cloves chopped garlic
1 t. salt
1 package frozen tortellini/ravioli (Rising Moon Organics has several vegan varieties to choose form in the freezer section)
1 bag (5 oz) baby spinach
Throw everything except the raviolis and the spinach in the crock pot. Cook on low for 6 hours (or high for 3). When you get home form work, it should look awesome. Turn it on high and stir in the raviolis and spinach for 10-15 min.
OM NOM NOM NOM.
1 (2 lb) butternut squash (peeled, seeded, and cut into one inch cubes)
1 large zucchini (one inch cubes)
1 large yellow summer squash (one inch cubes)
1 large onion, diced
1 red bell pepper, diced
4 oz green beans cut into 2 inch segments
1 can crushed tomatoes
12 oz veg broth
2 T. fresh oregano, chopped (or dried... whatEVER!)
2-3 cloves chopped garlic
1 t. salt
1 package frozen tortellini/ravioli (Rising Moon Organics has several vegan varieties to choose form in the freezer section)
1 bag (5 oz) baby spinach
Throw everything except the raviolis and the spinach in the crock pot. Cook on low for 6 hours (or high for 3). When you get home form work, it should look awesome. Turn it on high and stir in the raviolis and spinach for 10-15 min.
OM NOM NOM NOM.
Friday, November 26, 2010
Thanksgiving 2010
Tempeh and Wild Mushroom Fricassee
This is from an article the New York Times ran this year, but I'm having trouble finding the exact link. This is pretty much the recipe. It's super easy and so delicious and healthy and something like 320 calories in a whole cup sized serving. Not that anyone I know cares about that.
12 oz (1.5 packages) of tempeh
2 c. button mushrooms, chopped
2 c. crimini mushrooms, chopped
2 c. shitake mushrooms, chopped
2 portobella caps, degilled and chopped
2 large leeks, chopped finely
20 cloves of garlic, minced (seriously 20)
2 T. soy sauce
1 T. flour
1/4 c. white wine
12 oz (1 can) veg broth
salt, pepper, thyme, and parsley to taste
2 T. oil
It helps if you chop up all the veggies first, because things get moving pretty fast once you start cooking stuff, and it helps to have everything ready to add all at once. Chop the tempeh into small cubes and cook in the oil in a dutch oven until browned evenly. Medium-high heat is desirable. Once the tempeh is browned, pour in the white wine and the soy sauce and stir it up with the tempeh til everything boils off. Remove tempeh from pan and set aside. Put the sliced leeks, all the mushrooms, and the garlic in the dutch oven and simmer for a little, stirring frequently. Stir in the flour, then the seasonings, and finally the veg broth. Cover and let everything simmer in there for a little while, when it's nearly done, add back in the tempeh and simmer for about 5 minutes uncovered until some of the liquid evaporates/thickens. Make it the night before and reheat it about 20 minutes before it's time to eat.
Family Recipe Vegan Stuffing
1/2 a log of the "gimme lean" fake sausage, cooked and chopped up small
1/2 a loaf of stale white store brand bread, ripped into pieces
1/2 c. celery, sliced very thin
2 small yellow onions, sliced thin
2-3 T. earth balance stick
1 c. veg broth
salt, pepper, thyme, and parsley to taste
Sautee the onion in the butter on medium heat until translucent. Add in the celery and sautee for 5 more minutes. Add in the fake sausage, the bread and the seasonings. Slowly stir in the veg broth, using more or less based on the staleness of the bread. This is best as a "drier" stuffing. Reduce heat to low, so nothing burns to the bottoms and cook for about 10 minutes stirring frequently/constantly.
Creamed Spinach
1/2 a package of frozen chopped spinach
1/3 a tub of tofutti better than creame cheese
1 T. earth balance
1-2 T. plain unflavored almond milk
salt, pepper, garlic powder, and cayenne pepper to taste
Thaw the spinach in a skillet with the earth balance over low-medium heat. Use a plate to cover the skillet so it defrosts more quickly. Add the cream cheese and the seasonings. Slowly add the milk until the desired consistency is reached. I love the kick the cayenne gives it.
I also made my "usual" roasted garlic mashed potatoes and mushroom gravy, both can be found in the way beginning of this blog with the tvp meatloaf. I also made a pecan pie which turned out really soupy and not that good, so I'm not posting it here. But thanksgiving was awesome this year.
This is from an article the New York Times ran this year, but I'm having trouble finding the exact link. This is pretty much the recipe. It's super easy and so delicious and healthy and something like 320 calories in a whole cup sized serving. Not that anyone I know cares about that.
12 oz (1.5 packages) of tempeh
2 c. button mushrooms, chopped
2 c. crimini mushrooms, chopped
2 c. shitake mushrooms, chopped
2 portobella caps, degilled and chopped
2 large leeks, chopped finely
20 cloves of garlic, minced (seriously 20)
2 T. soy sauce
1 T. flour
1/4 c. white wine
12 oz (1 can) veg broth
salt, pepper, thyme, and parsley to taste
2 T. oil
It helps if you chop up all the veggies first, because things get moving pretty fast once you start cooking stuff, and it helps to have everything ready to add all at once. Chop the tempeh into small cubes and cook in the oil in a dutch oven until browned evenly. Medium-high heat is desirable. Once the tempeh is browned, pour in the white wine and the soy sauce and stir it up with the tempeh til everything boils off. Remove tempeh from pan and set aside. Put the sliced leeks, all the mushrooms, and the garlic in the dutch oven and simmer for a little, stirring frequently. Stir in the flour, then the seasonings, and finally the veg broth. Cover and let everything simmer in there for a little while, when it's nearly done, add back in the tempeh and simmer for about 5 minutes uncovered until some of the liquid evaporates/thickens. Make it the night before and reheat it about 20 minutes before it's time to eat.
Family Recipe Vegan Stuffing
1/2 a log of the "gimme lean" fake sausage, cooked and chopped up small
1/2 a loaf of stale white store brand bread, ripped into pieces
1/2 c. celery, sliced very thin
2 small yellow onions, sliced thin
2-3 T. earth balance stick
1 c. veg broth
salt, pepper, thyme, and parsley to taste
Sautee the onion in the butter on medium heat until translucent. Add in the celery and sautee for 5 more minutes. Add in the fake sausage, the bread and the seasonings. Slowly stir in the veg broth, using more or less based on the staleness of the bread. This is best as a "drier" stuffing. Reduce heat to low, so nothing burns to the bottoms and cook for about 10 minutes stirring frequently/constantly.
Creamed Spinach
1/2 a package of frozen chopped spinach
1/3 a tub of tofutti better than creame cheese
1 T. earth balance
1-2 T. plain unflavored almond milk
salt, pepper, garlic powder, and cayenne pepper to taste
Thaw the spinach in a skillet with the earth balance over low-medium heat. Use a plate to cover the skillet so it defrosts more quickly. Add the cream cheese and the seasonings. Slowly add the milk until the desired consistency is reached. I love the kick the cayenne gives it.
I also made my "usual" roasted garlic mashed potatoes and mushroom gravy, both can be found in the way beginning of this blog with the tvp meatloaf. I also made a pecan pie which turned out really soupy and not that good, so I'm not posting it here. But thanksgiving was awesome this year.
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