rants & recipes

Archive for August, 2008

Creamy Quick Grits

Posted by trktos on 31-August-2008

Ingredients:

  • 4 tbsp + 2 tsp Quick Grits
  • 1/2 cup + 1 tbsp water
  • 1/2 cup + 1 tbsp unsweetened, unflavored soymilk
  • Earth Balance, salt and pepper to taste
  • about 1/3 bag of Morningstar Crumbles, fried (optional)

Instructions:

  1. Combine grits, soymilk and water in a large bowl.
  2. Microwave at half-power for about 10 minutes, stirring half-way through. (If your bowl is big enough to prevent boil-over, 4-5 minutes on high power should be fine). Microwave times vary.
  3. Add Earth Balance, salt and pepper.
  4. Stir in crumbles, if using.

Notes:

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Vegan Cheesecake

Posted by trktos on 25-August-2008

Ingredients:

  • 8 ounces firm silken tofu
  • 8 ounces Better Than Cream Cheese
  • grated rind of two decent size lemons
  • juice of approx 1 1/2 of the above lemons (to taste)
  • approx 1 cup confectioners sugar (I think I used a bit less)
  • 1 tbsp cornstarch dissolved in 2 tbsp soymilk
  • one vegan crumb crust of your choice

Instructions:

  1. Preheat oven to 350 degrees.
  2. Mix everything (except the crust!) in blender until smooth.
  3. Pour filling into crust and bake until set, about 40 minutes. Keep a watch on the crust – if it’s browning too much, turn the temperature down to 325 or so for the last 10 minutes of baking.
  4. Cool in pan and refrigerate at least a few hours, preferably overnight, before serving.

Notes:
Shared by “Maesti”, on vegsource.com.

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Veganized Campbell’s Green Bean Casserole

Posted by trktos on 25-August-2008

Hardly a Thanksgiving meal is cooked without one of these casseroles … while we’ll gladly skip the turkey, there’s no need for us vegans to miss out on this traditional dish!

Ingredients:

  • 1 recipe Creamless Mushroom Soup
  • 2 cans drained, French-cut green beans
  • 1 tsp soy sauce
  • 1 1/3 cup French fried onions

Instructions:

  1. Preheat oven to 350 degrees.
  2. Reserve half (2/3 cup) of the onions.
  3. Mix the remaining ingredients, spoon into a casserole dish and bake for 20 minutes.
  4. Top with remaining onions, bake another 3-4 minutes.

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Spicy Rice And Black Eyed Peas

Posted by trktos on 25-August-2008

We used to make this often, like once a week or so. Haven’t made it in a long time but should revisit it again soon.

Ingredients:

  • 3/4 cup uncooked white rice
  • 1/4 cup green pepper, chopped
  • 1 medium onion, chopped
  • 1/4 tsp salt
  • 1/4 tsp red cayenne pepper (or more … I used to add 1/4 tsp red pepper flakes also)
  • 1 tsp oregano
  • 2 cloves of garlic
  • 1 (15 oz) can stewed tomatoes, undrained
  • 1 (15 oz) can black eyed peas, drained
  • 1/2 cup water

Instructions:

  1. Mix all ingredients in a 10-12 inch skillet and bring to a boil.
  2. Cover, turn the heat down to low and let simmer for 25 minutes or until the sauce is incorporated and the rice is done. Add more water if needed.
  3. Serve.

Posted in 0: Recipes, beans, black eyed peas, grains, starches, main dish, rice, spicy, tomatoes, vegetables | Leave a Comment »

Summer Corn Soup with Quinoa

Posted by trktos on 25-August-2008

Ingredients:

  • 3-4 ears fresh corn (to make 3 cups kernels)
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 cup quinoa, rinsed
  • 2 ounces minced fresh basil
  • 1 small zucchini, thinly sliced

Instructions:

  1. Boil ears of corn until tender. Use a knife to remove kernels. Measure 3 cups kernels and set aside.
  2. In a deep pot, heat olive oil. Add onion and garlic. Sauté until softened.
  3. Add broth; bring to a boil.
  4. Add quinoa; cover, reduce heat to low, and simmer 20 minutes.
  5. Add fresh basil, zucchini and corn. Simmer 8-10 minutes.
  6. Serve hot.

Notes:
Shared on vegsource.com.

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