rants & recipes

Archive for the ‘grains, starches’ Category

Sweet Potato Black Bean Enchiladas with Green Chili Sauce

Posted by trktos on 12-March-2011

We’re going to a new vegan restaurant tonight but finished off all our leftovers last night for dinner, so I found myself in the rare situation of needing to actually cook lunch today.

I had organic sweet potatoes that needed to be cooked so we fixed some enchiladas with those and black beans – spicy, delicious and filling. And we have enough for lunch tomorrow!

(Halved and based on this recipe.)

Enchiladas

Ingredients:

  • 2 very large sweet potatoes
  • maybe 1 1/2 cans worth of black beans (if using canned, try 1 can and see if that’s enough)
  • 2 tsp curry powder
  • 1/2 tsp cumin
  • 2 tsp lemon juice
  • black pepper
  • dash soy sauce
  • 3 cloves garlic, minced
  • 6 very large flour tortillas (corn would be better but we were in a rush at the store, to catch the next bus home and I picked up the first vegan ones I saw … if you try corn, see original recipe for instructions.)
  • 1 recipe green chili sauce (recipe follows)
  • 1 block Follow Your Heart Monterey Jack vegan cheese

Instructions:

  1. Peel, cube and steam sweet potatoes until they’re soft.
  2. Mix spices, lemon juice, soy and garlic with potatoes.
  3. Fold in beans.
  4. Line a baking dish with some chili sauce.
  5. Make enchiladas, and place in dish.
  6. Cover with more chili sauce and top with shredded ‘cheese’.
  7. Bake in a pre-heated-to-350 degree oven for 30 minutes.
  8. Serve with additional sauce.

Green Chili Sauce

(halved, based on this recipe.)

Ingredients:

  • 8 ounces canned hot green chilies
  • 2 ounces canned jalapeño peppers
  • 2 cloves garlic
  • 1 bunch green onions
  • 1 cup water
  • 1 vegetable cube
  • 1 tbsp corn starch, mixed with a bit of water

Instructions:

  1. Combine all ingredients except the cornstarch.
  2. Bring to a boil.
  3. Optional – Turn off heat and mix with an immersion blender.
  4. Return to a boil, adding cornstarch to thicken.

Posted in 0: Recipes, beans, black beans, grains, starches, main dish, spicy | Comments Off on Sweet Potato Black Bean Enchiladas with Green Chili Sauce

Asparagus Cashew Pilaf

Posted by trktos on 19-September-2010

Fixed a pilaf last night, it was pretty tasty. And relatively easy (except for the oddly un-roast-able cashews I ended up trying to brown on the stovetop, after about 4 or 5 10-minute sessions in the oven at 350 to 425??? Maybe our oven is broken?)

Adapted from this recipe.

Ingredients:

  • 3 ounces spaghetti noodles, broken into quarters or smaller
  • 1 cup rice
  • 1 onion, diced
  • 3 cloves garlic, diced
  • handful sun-dried tomatoes, diced
  • 2 1/4 cups water + 2 vegetable broth cubes
  • 2 bunches asparagus, chopped into 1 inch pieces
  • 1 cup roasted cashews
  • 1/4 c vegan margarine
  • salt, pepper

Instructions:

  1. Melt margarine over medium-low heat.
  2. Add noodles, cook until they start to turn golden brown.
  3. And onions, garlic and tomatoes. Cover and cook a few more minutes.
  4. Add rice. Cook about 5 minutes, to toast.
  5. Add water, cubes. Cover and bring to a simmer.
  6. Reduce heat, cook without removing cover, 20 minutes.
  7. Meanwhile, stir-steam asparagus.
  8. Combine rice, asparagus and cashews.
  9. Add salt and pepper to taste.

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Summer Cookout Staples

Posted by trktos on 30-May-2010

I’ve never been much of a fan of potato salad. But I think, what I’ve disliked about it all these years is too much “crunchy stuff” in it – chunks of celery, big bits of pickle, etc. At its basic level, potato salad is potatoes and mayonnaise – hard to go wrong with that!

Vegan Potato Salad (adapted from about half a dozen recipes online)

Ingredients:

  • 44 ounces small yellow potatoes, peeled, diced, cooked until tender
  • 1 cup vegan mayonnaise
  • 1/4 tsp tummeric
  • 1 tsp spicy brown mustard
  • 2 tbsp nutritional yeast
  • 1/4 cup finely diced red onion
  • about 2 tbsp sweet pickle relish (I like Vlasic brand – more shredded that little crunchy chunks)
  • 1/2 tsp indian black salt
  • celery seed
  • pinch each of cumin, red pepper and ginger (probably can’t tell the difference if you left these out)
  • salt, black pepper
  • paprika

Instructions:

  1. Whisk all ingredients except potatoes and paprika.
  2. Pour sauce over warm potatoes, tossing to coat.
  3. Sprinkle with paprika.
  4. Refrigerate to cool.

Boston Baked Beans (a combination of Alton Brown’s recipe and one posted on vegsource.com ages ago)

Ingredients:

  • 1 lb dry navy beans, soaked overnight
  • 1/4 cup olive oil
  • 1 onion, diced
  • 2 jalapeno peppers, diced (membranes and seeds removed)
  • 1/4 cup tomato paste
  • 1/4 cup dark brown sugar
  • 1/4 cup molasses
  • 1 tsp dry mustard powder
  • 1 tbsp  soy sauce
  • 1/4 tsp liquid hickory smoke (or more, depending on how concentrated your smoke is)
  • 4 cups vegetable broth
  • 1/4 tsp red pepper
  • 1 tsp black pepper
  • 2 tsp salt

Instructions:

  1. Saute onion and chilies in olive oil, about 5 minutes.
  2. Add tomato paste, sugar and molasses.
  3. Then add vegetable broth, soy sauce and smoke.
  4. Add mustard powder, red and black peppers and salt.
  5. Add beans and cook until the mix begins to bubble. Clamp on lid and then transfer to the oven.
  6. Bake at 250 degrees for 6-8 hours.

Vegan Homemade Hot Dogs (from this recipe)

Ingredients:

  • 30 grams almond, finely ground
  • 9 ounces tofu
  • 2 tbsp soy sauce
  • 4 1/2 tbsp water
  • 3 tbsp oil
  • 34 grams onion
  • 1 clove garlic
  • 2 tsp paprika
  • 1 1/2 tsp sugar
  • 1 tsp salt
  • 3/4 tsp black pepper
  • 1/2 tsp ground coriander
  • 1/2 tsp black mustard seeds
  • 1/4 tsp mace
  • 1/4 tsp cardamom
  • 1/4 tsp cumin
  • 1 tsp arrowroot powder
  • 140 grams wheat gluten

Instructions:

  1. Combine all ingredients except wheat gluten.
  2. Process in food processor until completely smooth.
  3. Mix in gluten to form a wet dough.
  4. Shape into logs, roll in foil, pressure cook 15 minutes past achieving pressure.

Notes:

  • These had really good, hot-dog-like flavor but the texture could have been denser – this was more like a ‘sausage’ in texture. The texture improved some on cooling and we didn’t boil them, as directed – I’ll try that tomorrow.

Posted in 0: Recipes, beans, grains, starches, meat subs, potato, seitan, side dish, tofu | Comments Off on Summer Cookout Staples

Southwestern Quinoa and Black Beans

Posted by trktos on 21-February-2010

A recent conversation with a co-worker lead to my realizing I have only one – one?! – quinoa recipe posted here. We have quinoa fairly often, usually just as the grain portion of our meals, but I haven’t tried out many explicit quinoa recipes and that’s a shame.

So, I decided to try this recipe for dinner tonight … the only thing this needed was more green-ness – I threw is some asparagus. Dark green leafy veggies would be good, too.

Ingredients:

  • 2 onions, thinly sliced
  • 4 cloves garlic
  • about 10 sun-dried tomato halves, diced
  • 2 carrots, sliced
  • 1 bunch asparagus, chopped
  • 1 cup corn kernels
  • 2 cans, or equivalent, of black beans
  • 3/4 cup quinoa, rinsed
  • 1 1/2 cups vegetable broth
  • 1 tsp cumin
  • 1/4 tsp red pepper
  • salt and pepper to taste

Instructions:

  1. Simmer quinoa in broth, with cumin, peppers and salt until done – about 15-20 minutes.
  2. Sautee onions, tomatoes, garlic and carrots in some olive oil for about 5 minutes.
  3. Add asparagus and cook until done.
  4. Combine quinoa, vegetables, beans and corn. Heat until warmed through.

One thing I love about quinoa is how the seeds release their little “tails” when done.

Posted in 0: Recipes, asparagus, beans, black beans, grains, starches, main dish, quiona, vegetables | Comments Off on Southwestern Quinoa and Black Beans

Cashew Ricotta Lasagna

Posted by trktos on 28-November-2009

Ok, I’ve had my eye on this lasagna recipe for a while. I wanted to make it for Vegan MoFo, but like a lot of recipes, I never got around to it during October but I finally made it yesterday.

I should note that imprecise recipes annoy me just a little and I’d usually pass up on a recipe that calls for “2-3 jars of sauce” – did you use 2 or 3? what size?? – but check out that original picture – it looked way too tasty to pass up. So I compared the ingredients with a lasagna recipe I’ve made a few times, and came up with a game plan concerning what tomato products I was going to use.

One thing I was really suspicious about, though, in the original recipe, was the pan size. 11 x 7 pan for all that food? You’ve got to be kidding me. I’m no great judge of volume, but, but – that’s smaller than a sheet of paper?! I suspected there was no way all that food would even fit in my standard 9 x 13 pan. And I was right. I purchased a 10 x 14 deep dish pan – sadly, plentiful this time of year for turkeys and roasts – and even though I didn’t use quite all the ingredients compared to the original, the new pan was full to the brim.

So, here’s what I used. Please see notes, below, for future improvements.

Ingredients, cashew ricotta:

  • 3/4 cup cashews
  • 1 14oz tub extra-firm tofu
  • 1/4 cup lemon juice
  • 2 tbsp oil
  • 2 cloves garlic
  • 1 1/2 tsp dried basil
  • ~ 1/2 tsp soy sauce

Instructions, cashew ricotta:

  1. Soak cashews (I used raw, unsalted cashews but roasted, unsalted would probably be good, too) – for an hour or two in cold water and drain. (I added this step because my food processor has problems and I was hoping it would do better with softer nuts).
  2. Blend ingredients in food processor, until smooth.
  3. Set aside.

Ingredients, other cheesey filling:

  • 1/2 pound carrots, diced
  • 2 cloves garlic
  • ~ 2 tbsp dried parsley
  • 1 8-oz container vegan cream cheese
  • approx. 1/3 cup diced, reconstituted dried mushrooms and the approx. 1/2 cup water from reconstituting them (in place of vegetable broth, in original)
  • 1 14-oz container extra-firm tofu
  • 2 tbsp lemon juice
  • 1/4 cup nutritional yeast
  • 1/8 tsp nutmeg (argh, I forgot this. Will add next time!)

Instructions, other cheesey filling:

  1. Saute carrots and garlic in some olive oil for about 5 minutes or until tender. Add parsley, mushrooms and “mushroom-recon” water.
  2. Add remaining ingredients, crumbling tofu.
  3. Cook until cream cheese melts.
  4. Set aside.

Other Ingredients:

  • 8 oz spinach
  • 12-14 lasagna noodles
  • 1 25-oz jar pasta sauce (I used Roasted Garlic)
  • 1 15-oz diced tomatoes (I used Fired Roasted tomatoes)
  • 1 15-oz can tomato sauce
  • optional – vegan shredded cheese to top

Other Instructions:

  1. Wilt spinach in microwave or on stove-top. Set aside.
  2. Combine all tomato ingredients. Set aside.
  3. Cook lasagna noodle until nearly done, remembering they will cook more in the oven. Rinse in cold water. Set aside.

Assembly Instructions:

  1. Preheat oven to 375 degrees (at some point during noodle-boiling stage).
  2. Spoon a small amount of tomato sauce into the bottom of a 10 x 14 inch (4 qt) casserole dish, to keep first layer of noodles from sticking.
  3. Start layering with noodles.
  4. Make sure each layer gets one of the cheeses and tomato sauce. I only added spinach to two layers. Top with noodles and repeat.
  5. End with noodles and pasta sauce and/or vegan shredded cheese, if using. (I used about half of a block of FYH mozaralla but I could have used more. I even tossed the shredded cheese with a little oil, but it did NOT melt, at all. Big disappointment. Oven must’ve needed to be hotter. It melts on pizza but that’s baked at 450 degrees!)
  6. Bake at 375 degrees for about 1 hour, 1 hour 20 minutes. (Another draw back of a recipe calling for impossible amount of food to fit in a small pan – cooking times are likely to be off!)

Notes for next time:

  • I could have used a little more veggies. I’ll try to use the 16 ounces of spinace the recipe called for.
  • I’ll make up my half-pound of carrots with onions, carrots and fresh mushrooms. (Not half-pound, mind you. But about 2 cups’ worth?)
  • This could have been a little less-soupy. Next time, I will squeeze “other cheesey” tofu in a cheese cloth.
  • I will use petite diced tomatoes next time, and drain them. I will probably use 2 jars of pasta sauce and 1 can of tomato sauce, plus the drained tomatoes, because I could have used a little more sauce – yes, while simultaneously needing to be less soupy. This is not a contradiction! =)
  • I will plan to cook at 350, covered, for about an hour. Maybe uncovered, 375, for another 30 minutes (checking frequently.)
  • I might also try 2 recipes of cashew ricotta and leave out the other cheesey tofu mixture. (Still using spinach and veggies, of course.)
  • If I want *melted* cheese on top next time, I’ll either go pick up some Daiya from Pangea or melt the FYH on the darn stovetop first, and pour on during last 15 minutes or so of baking.

Posted in 0: Recipes, cashews, cream cheese, dairy subs, grains, starches, italian, lasagna, main dish, pasta, soy cheese, spinach | Comments Off on Cashew Ricotta Lasagna