2 T olive oil
1 C eggplant, cubed
1 clove garlic, crushed
1 can tomatoes
1 T onions/shallots
1 C black beans, drained
2 t low sodium taco seasoning
Saute onions in oil, med heat.
Add eggplant, 5-8 minutes (till fork tender)
Slowly add tomatoes, beans, & taco mix.
Serve warm. Use as filling or taco salad.
Monday, March 14, 2011
Coconut Rice
1 C jasmine rice
1 can coco milk
4 T sugar
1 C raw coco
Um. I made this once and it was delicious.
This doesn't have any instructions in my book, so, idk.
I suppose it's pretty straight forward and hard to fuck up.
1 can coco milk
4 T sugar
1 C raw coco
Um. I made this once and it was delicious.
This doesn't have any instructions in my book, so, idk.
I suppose it's pretty straight forward and hard to fuck up.
Sunday, March 13, 2011
Sweet Potato Fries
DELICIOUS
A sweet potato or two
1 T olive oil
1 t paprika
1 t cumin.
** I usually just eyeball, so you can play with this quite a bit.
Mix the olive oil, paprika & cumin in a bag.
Cut the sweet potato in french fry lookin' strips
Toss 'em around in the bag.
spread 'em onto a baking pan
Heat the oven to 425, 10-12 minutes per side
A sweet potato or two
1 T olive oil
1 t paprika
1 t cumin.
** I usually just eyeball, so you can play with this quite a bit.
Mix the olive oil, paprika & cumin in a bag.
Cut the sweet potato in french fry lookin' strips
Toss 'em around in the bag.
spread 'em onto a baking pan
Heat the oven to 425, 10-12 minutes per side
Savory white cream sauce
**Stolen from skinny bitch in the kitch
(I used to make this with fusili & meatballs) DELICIOUS
2 C soy/rice milk
1/4 C coco oil
1/2 C onion, finely diced
1/4 C ww pastry flour
1/2 t fine sea salt
1/4 t white pepper
1/8 t ground nutmeg
Heat soy milk in saucepan till barely simmering
(small bubbles will appear @ edges of pan)
Cover and set aside.
Heat oil in another saucepan, med heat.
Add onion & stir 'till tender (4-6 min)
Whisk in flour (whisking constantly), 2 min-ish.
**Slowly** whisk in milk & bring to simmer
(takes a bit of patience)
Reduce to low & cook whisking often until sauce is thick & no longer tastes like raw flour, 6-8 min.
Remove from heat & whisk in salt, pepper & nutmeg.
**NOTE:
If not using immediately, x-fer to bowl, cover w/ plastic wrap directly on surface of sauce & use within 30 min. If sauce get's too thick while it sits, whisk in a little more warm soy milk.
(I used to make this with fusili & meatballs) DELICIOUS
2 C soy/rice milk
1/4 C coco oil
1/2 C onion, finely diced
1/4 C ww pastry flour
1/2 t fine sea salt
1/4 t white pepper
1/8 t ground nutmeg
Heat soy milk in saucepan till barely simmering
(small bubbles will appear @ edges of pan)
Cover and set aside.
Heat oil in another saucepan, med heat.
Add onion & stir 'till tender (4-6 min)
Whisk in flour (whisking constantly), 2 min-ish.
**Slowly** whisk in milk & bring to simmer
(takes a bit of patience)
Reduce to low & cook whisking often until sauce is thick & no longer tastes like raw flour, 6-8 min.
Remove from heat & whisk in salt, pepper & nutmeg.
**NOTE:
If not using immediately, x-fer to bowl, cover w/ plastic wrap directly on surface of sauce & use within 30 min. If sauce get's too thick while it sits, whisk in a little more warm soy milk.
Cornbread
1 T coco oil/safflower oil, melter (+ some for baking pan)
1 1/2 yellow cornmeal
1 1/4 C ww pastry flour
3/4 C Cane sugar
2 t bak. pwdr
1/2 t salt
1 1/2 C Soy milk
1/2 C silken tofu
SILKEN TOFU:
(Lucky on notredame, in a tube, in the fridge, back left hand corner of the store)
- it can be hard to find sometimes.
Oile a 13/9" bak. pan & set aside.
L Bowl:
Cornmeal, flour, sugar, baking pwdr, salt
Blender:
milk, tofu, 1 T oil; puree - smooth
Add milk to cornmeal, still -just- until combined.
Pour batter into baking pan
Bake 425, 20 min (Till golden brown)
**It'll also begin to pull away from pan at edges, & spring back when lightly pressed in the centre
x-fer to cooling rack - 10 min.
Can be made in advance & kept at room temp. overnight
OR in freezer, up to 1 month.
1 1/2 yellow cornmeal
1 1/4 C ww pastry flour
3/4 C Cane sugar
2 t bak. pwdr
1/2 t salt
1 1/2 C Soy milk
1/2 C silken tofu
SILKEN TOFU:
(Lucky on notredame, in a tube, in the fridge, back left hand corner of the store)
- it can be hard to find sometimes.
Oile a 13/9" bak. pan & set aside.
L Bowl:
Cornmeal, flour, sugar, baking pwdr, salt
Blender:
milk, tofu, 1 T oil; puree - smooth
Add milk to cornmeal, still -just- until combined.
Pour batter into baking pan
Bake 425, 20 min (Till golden brown)
**It'll also begin to pull away from pan at edges, & spring back when lightly pressed in the centre
x-fer to cooling rack - 10 min.
Can be made in advance & kept at room temp. overnight
OR in freezer, up to 1 month.
Mashed Cauliflower
1/2 head of cauliflower
Parmesan
margarine
Soy milk
Steam cauliflower 25-30 minutes till supersoft
PUT ENOUGH WATER IN THE POT AND MAYBE CHECK ON IT. -_-
Pull it out, mash it up, add some margarine, & soy.
**NOTES
Parmesan is the KEY to giving this the texture of mashed potatoes. I use the dry stuff, not sure if there's a texture difference btwn that and the fresh stuff.
Most people can't tell that this isn't mashed potatoes.
Parmesan
margarine
Soy milk
Steam cauliflower 25-30 minutes till supersoft
PUT ENOUGH WATER IN THE POT AND MAYBE CHECK ON IT. -_-
Pull it out, mash it up, add some margarine, & soy.
**NOTES
Parmesan is the KEY to giving this the texture of mashed potatoes. I use the dry stuff, not sure if there's a texture difference btwn that and the fresh stuff.
Most people can't tell that this isn't mashed potatoes.
Sweet Potatoes w/ Ginger & Allspice
1 lb (500g) peeled sweet potato/yam, cut into 1cm cubes (pain in ass)
3 T ghee/butter
3 T peanut oil
1 1 1/2" (4cm) peeled, chopped ginger
3 cloves garlic, minced
2 T ground alspice
(opt) - salt, cayenne, fresh thyme)
Cook potatoes in hot oil, 10 min (brown & soft)
Add ginger, garlic & allspice. Cook 5 minutes.
Season w/ salt & cayenne
Garnish w/ fresh thyme
*I used to pair this w/ mashed cauliflower.
3 T ghee/butter
3 T peanut oil
1 1 1/2" (4cm) peeled, chopped ginger
3 cloves garlic, minced
2 T ground alspice
(opt) - salt, cayenne, fresh thyme)
Cook potatoes in hot oil, 10 min (brown & soft)
Add ginger, garlic & allspice. Cook 5 minutes.
Season w/ salt & cayenne
Garnish w/ fresh thyme
*I used to pair this w/ mashed cauliflower.
Mushroom-Walnut Veggie Burgers
3 T bulgur
1/3 C boiling water
1 T oil
4 oz Sliced Portobello, chopped
1/2 C chopped onion
1 clove garlic, chopped
1/3 C Walnuts
1 C beans, pinto, (or whatever) drained, rinsed
2 t worchestershire
1 t soy sauce/bragg's
1 L egg white
3 T seasoned breadcrumbs
fresh gr. black pep, to taste.
Cook bulgur & set aside.
Heat oil, high. Saute mushrooms till no liquid
Add onion, garlic, chili & pepper (8 minutes//till soft)
Mix in nuts, beans, wochestershire & soy sauce
x-fer to food processor (in small batches or you'll get frustrated)
Pulse till it's sticky... finely chopped is fine, you don't have to puree this shit.
x-fer to mixing bowl, ADD EGG WHITE (I almost forgot about the egg white)
Add bread crumbs & pepper. Make patties
Bake 375, 10 minutes per side, OR Pan-fry 2 1/2 minutes per side till brown.
1/3 C boiling water
1 T oil
4 oz Sliced Portobello, chopped
1/2 C chopped onion
1 clove garlic, chopped
1/3 C Walnuts
1 C beans, pinto, (or whatever) drained, rinsed
2 t worchestershire
1 t soy sauce/bragg's
1 L egg white
3 T seasoned breadcrumbs
fresh gr. black pep, to taste.
Cook bulgur & set aside.
Heat oil, high. Saute mushrooms till no liquid
Add onion, garlic, chili & pepper (8 minutes//till soft)
Mix in nuts, beans, wochestershire & soy sauce
x-fer to food processor (in small batches or you'll get frustrated)
Pulse till it's sticky... finely chopped is fine, you don't have to puree this shit.
x-fer to mixing bowl, ADD EGG WHITE (I almost forgot about the egg white)
Add bread crumbs & pepper. Make patties
Bake 375, 10 minutes per side, OR Pan-fry 2 1/2 minutes per side till brown.
Black Bean Veggie Burgers
Made this for the first time the other day. This makes about 30 2-3 oz patties and takes forrrrreevvvver.
1 L 30 oz can black beans, rinsed, drained
1 L gr pepper, 2" pieces
1 L onion, quartered
6 cloves garlic
2 eggs
2 T chili pwdr
2 T gr. Cumin
2 T thai chili sauce/hot sauce
1 C bread crumbs
(I wound up using way more than this to get the right consistency in the end... Probably bc I didn't drain the beans well enough)
L bowl:
Mash beans to paste
Food process:
Gr pep, onion, garlic - Then stir into beans.
Combine:
eggs, chili pwdr, cumin, hot sauce -well-
Add to beans, mix, add bread crumbs till sticky enough to make patties.
Make patties, obv.
Bake 10 minutes each side.
Just a bit spicy, reminiscent of cousins.
1 L 30 oz can black beans, rinsed, drained
1 L gr pepper, 2" pieces
1 L onion, quartered
6 cloves garlic
2 eggs
2 T chili pwdr
2 T gr. Cumin
2 T thai chili sauce/hot sauce
1 C bread crumbs
(I wound up using way more than this to get the right consistency in the end... Probably bc I didn't drain the beans well enough)
L bowl:
Mash beans to paste
Food process:
Gr pep, onion, garlic - Then stir into beans.
Combine:
eggs, chili pwdr, cumin, hot sauce -well-
Add to beans, mix, add bread crumbs till sticky enough to make patties.
Make patties, obv.
Bake 10 minutes each side.
Just a bit spicy, reminiscent of cousins.
Eggplant Parmesan
1 L eggplant
10-12 mushrooms, sliced
plain pasta sauce (or whatever)
1/2 lb mozza, shredded.
italian seasoned bread crumbs
3 eggs
oil
salt (opt)
slice eggplant 1/2" strips.
beat eggs in bowl
crumbs in another bowl.
***save yourself hours of labour. Put the eggs in a plastic bag when you're done whisking. Put the crumbs in a separate plastic bag.
Shake your strips of eggplant around in the eggs
Pull 'em out & shake 'em around in the crumbs
pan fry each side till browned, in oil.
- keep an eye on 'em dammit.
You'll have to do this a few times to get through the whole eggplant, so while you're cooking your first batch, grab your casserole dish. Layer the bottom with eggplant...
LAYERS:
Eggplant
Sauce
Mushrooms
Cheese
Eggplant
Sauce
Cover w/ foil (OR the cover of the casserole dish, duh)
Bake 375, 15 minutes.
Pull out, cover with cheese (You sicko)
Toss it back in and bake uncovered for another 8-10 minutes.
10-12 mushrooms, sliced
plain pasta sauce (or whatever)
1/2 lb mozza, shredded.
italian seasoned bread crumbs
3 eggs
oil
salt (opt)
slice eggplant 1/2" strips.
beat eggs in bowl
crumbs in another bowl.
***save yourself hours of labour. Put the eggs in a plastic bag when you're done whisking. Put the crumbs in a separate plastic bag.
Shake your strips of eggplant around in the eggs
Pull 'em out & shake 'em around in the crumbs
pan fry each side till browned, in oil.
- keep an eye on 'em dammit.
You'll have to do this a few times to get through the whole eggplant, so while you're cooking your first batch, grab your casserole dish. Layer the bottom with eggplant...
LAYERS:
Eggplant
Sauce
Mushrooms
Cheese
Eggplant
Sauce
Cover w/ foil (OR the cover of the casserole dish, duh)
Bake 375, 15 minutes.
Pull out, cover with cheese (You sicko)
Toss it back in and bake uncovered for another 8-10 minutes.
Italian Seasoned Bread Crumbs
(Used in the Eggplant Parm recipe)
1 slice bread, dried & crumbled
1/4 C parm.
2 T parsley
1 t garlic pwdr
1 t onion pwdr
1 t basil
1 slice bread, dried & crumbled
1/4 C parm.
2 T parsley
1 t garlic pwdr
1 t onion pwdr
1 t basil
Quinoa Salad
2 C Vegetable Broth
3/4 C Raw Quinoa
1/2 Cucumber
1/2 R or Y Bell Pep
1/4 C lightly steamed broc.
1 Tomato
1/8 C (2 T) Olive Oil
1/6 C (2T + 2 t) lemon juice
2 Cloves Garlic
dash s&p
Cook quinoa in broth
whisk lemon, oil, cloves, s&p
Allow to cool slightly
Toss, stir, combine well.
*notes:
I typically double the quinoa.
When the quinoa is done, I put the broc on top and let it sit a while instead of steaming it on it's own.
3/4 C Raw Quinoa
1/2 Cucumber
1/2 R or Y Bell Pep
1/4 C lightly steamed broc.
1 Tomato
1/8 C (2 T) Olive Oil
1/6 C (2T + 2 t) lemon juice
2 Cloves Garlic
dash s&p
Cook quinoa in broth
whisk lemon, oil, cloves, s&p
Allow to cool slightly
Toss, stir, combine well.
*notes:
I typically double the quinoa.
When the quinoa is done, I put the broc on top and let it sit a while instead of steaming it on it's own.
Walnut Tacos
1/2 C Ground Walnuts
1 1/2 t Ground Cumin
3/4 t Ground Coriander
2 t Soy Sauce/Bragg's
Mix, add guoc, tomatoes, lime, wrap in lettuce, enjoy.
1 1/2 t Ground Cumin
3/4 t Ground Coriander
2 t Soy Sauce/Bragg's
Mix, add guoc, tomatoes, lime, wrap in lettuce, enjoy.
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