rants & recipes

Archive for September, 2009

“Clean out the ‘fridge” Soup

Posted by trktos on 23-September-2009

Another soup that garnered an “acceptable” from Evin.

Ingredients

  • 1 large onion, sliced
  • 10-15 sun-dried tomato halves, diced
  • 3-5 cloves garlic, minced
  • 3 carrots, peeled and diced
  • 2 medium potatoes, peeled and chopped
  • 1 medium eggplant, peeled, chopped, salted, waited for, rinsed, squeezed (whew, don’t you just love eggplant?!)
  • about 1 cup lentils, soaking beforehand will reduce your cooking time
  • 16 ounces mushrooms, washed and sliced
  • Seasoning:
  • 2-3 tbsp tomato paste
  • 2 tsp marmite
  • 2 tsp dark miso
  • 1 tsp thyme
  • 1 tsp rosemary
  • dash red pepper flakes
  • dash or two celery seed
  • ~ 1 tbsp soy sauce
  • salt, pepper

Instructions:

  1. Saute onions, garlic and carrots in some oil, in a stock pot for a few minutes.
  2. Add remaining vegetables and lentils. Add water, a few inches less than would cover your veggies.
  3. Simmer until lentils are done.
  4. At some point, prior to done-ness, add your seasoning ingredients.
  5. Serve with crackers.

Notes:

  • Regretfully, I had spinach to add but forgot it.
  • Photo below by Evin. Camera flash was screwing up for me.

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Quick Vegan Chili

Posted by trktos on 12-September-2009

Ingredients:

  • 6 large cloves of garlic, minced (yes, really, 6!)
  • ~2 tbsp oil
  • 3 tbsp chili powder
  • 1 tbsp oregano
  • 1/2 tbsp cumin
  • 1/2 tsp red pepper
  • 1/2 tsp red pepper flakes
  • 1 tbsp cocoa or 1 ounce unsweetened baking chocolate
  • 1 tbsp onion powder
  • 1 28-ounce can of tomatoes (with liquid)
  • 3 14 or 15-ounce cans of beans, drained and rinsed well
  • 1/4 cup soy sauce
  • 1 1/2 cups TVP or 1 block of tofu, frozen, thawed, pressed and diced or a 4th can of beans or a similar amount of Soy Curls (just find some more vegan protein, ok? =)
  • 3 – 4 1/2 cups water (depending on your protein (more for the dehydrated stuff) and how thick you want your chili)
  • Optionally, use 1/2 cup strong coffee for 1/2 cup of the water
  • 2-3 tbsp corn meal

Instructions:

  1. In a large stock pot, sauté garlic in oil for about 5 minutes.
  2. In a dry, non-stick skillet,  toast spices over medium-high heat, stirring frequently, until fragrant. (Optional.)
  3. Add tomatoes and spices to garlic.
  4. Rinse out tomato can, adding water to the pot.
  5. Add your protein and beans.
  6. Bring to a boil and simmer for about 30 minutes. (Cooking times may vary depending on your beans, and protein.)
  7. Add soy sauce about half-way through simmering time.
  8. In the last 5 minutes of cooking, stir in corn meal.
  9. Serve with crackers or pasta for chili-mac.

Notes:

  • I’ve started to use dried beans in this chili. 1/3  to 1/2 cup of dried beans, when cooked, is equal to a can of beans. So I would use approximately 1 1/2 cups dried beans for this recipe.
  • I also like lentils as one of my beans – a good 5 hour soak in warm water, and lentils will cook in 20-30 minutes. Put them in early. (Sometimes, if using canned beans, I don’t put them in for the whole cooking time because they are already cooked.)
  • Do most people add cream cheese or sour cream to their chili? I add a dollop of whatever Tofutti we have in the ‘fridge.
  • This is a combination of Bryanna Clark Grogan’s 30 Minute Chili and VegNew’s Chocolate Chili, with my own adjustments.

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Asparagus Noodle Casserole

Posted by trktos on 7-September-2009

This never photographs very well but it’s one of my favorite dishes and we have it fairly often. I usually double as it makes enough to eat for a few days, we really like it and I buy a lot of asparagus at the time, whenever it goes on sale. (I refuse to pay $3+ for a pound of asparagus!!)

Ingredients:

  • 2 cloves garlic, diced
  • 1  onion, chopped
  • 1 pound asparagus, cut into bite-sized pieces
  • 5-6 sun-dried tomatoes, diced
  • 1 carrot, chopped
  • 1 1/2 cups water
  • 1 vegetable broth cube
  • 1 1/2 tbsp tahini
  • 1 tbsp miso
  • 1 tsp lemon juice
  • 2 tsp soy sauce
  • 1 tbsp nutritional yeast
  • 1 tsp marmite
  • 1 pkg asceptic tofu
  • 8 ounces pasta, partially cooked (it will bake more in the oven)

Instructions:

  1. Preheat oven to 350 degrees.
  2. Boil carrot in water until tender, set aside.
  3. Saute garlic, onion and tomatoes in some oil.
  4. Add asparagus and cook, but leave under-done, as dish will bake.
  5. Add remaining ingredients (expect pasta) to carrot/water and blend in blender until smooth.
  6. Place vegetables and pasta in a 9*13 baking dish.
  7. Cover with tofu sauce.
  8. Bake 20-30 minutes.

Notes:

  • I usually double this recipe.
  • I add some roasted garlic bits to the sauce mix before blending.
  • Also good with added kale or spinach, briefly cooked before going into oven.

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Raisin Bran Muffins

Posted by trktos on 7-September-2009

Ingredients:

  • 1 tbsp ener-g, prepared with 1/4 cup water
  • 1 1/4 cups wheat bran
  • 3/4 cup whole wheat flour
  • 1/2 cup + 1 tbsp sugar
  • 1/2 tsp salt
  • 1/2 tsp ginger
  • 1/4 tsp cinnamon
  • 1/2 tsp allspice
  • 1 1/4 tsp baking soda
  • 1/2 cup raisins
  • 3 tbsp oil
  • 1 tbsp molasses
  • 1/2 cup water + 1 generous tbsp Better Than Milk powder
  • 1/2 tsp vanilla

Instructions:

  1. Preheat oven to 400 degrees.
  2. Prepare 12-cup muffin tin – line with papers or grease.
  3. Mix dry ingredients.
  4. Mix wet ingredients.
  5. Add wet to dry, add ener-g.
  6. Mix until just combined.
  7. Spoon into muffin tin.
  8. Bake 15-20 minutes.
  9. Let cool in pan 5 minutes.

Notes:

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