Gather up the nearest 8-year-old, who happens to be named Mountain. Ask him what sorts of things should go into a vegetable soup.
3/4 pound baby carrots
1/2 pound frozen chopped broccoli
2 potatoes
1 cup TVP (optional)
6-8 cups vegetable broth
(or 6-8 cups water, and 6-8 cubes vegetable bouillon)
1 tablespoon dehydrated chopped onion
2 teaspoons garlic powder
1 teaspoon oregano
1 teaspoon black pepper
1 teaspoon MSG
1 teaspoon liquid smoke
1/8 teaspoon dill weed
1/8 teaspoon cinnamon
2 bay leaves
Olive oil
Chop the baby carrots into 3rds. Allow Mountain to chop a few; cringe while supervising. Peel the potatoes; chop the potatoes in half the long way, then slice thin. Put the vegetables into a crock pot; add enough water to cover. Crush up bouillon cubes and stir into the soup. Ask Mountain to sniff various herbs and spices, to see which should go into the soup. Cook on "high" for 3 hours. Serve, adding olive oil to taste.
Notes: the TVP was ultimately rejected by Mountain, who ate around it.
Spanish Rice
2+ Roma Tomatoes
1 Medium Onion, peeled and quartered
2 cups rice
1/3 cup canola oil
4 cloves garlic, minced
3 medium jalapenos, seeded and minced
2 cups vegtable broth
2 tsp chili powder
14 oz can black beans
1 cup frozen corn
-Preheat oven to 350F
-In a blender or food processor, blend the onion and tomato into a smooth puree. Transfer the puree into a measuring cup. You should have 2 cups of liquid. If not, make up the extra with water. If you have too much, spoon out extra.
-Heat oil in a large straight sided saute pan with a tight-fitting lid over medium-high heat until hot, about 2 minutes. Add rice and fry until translucent and golden.
-Reduce heat to medium and add garlic and jalapenos. Saute until jalapenos are softened and garlic is fragrant, about 2 minutes.
-Stir in pureed tomatoes and onions, broth, beans, corn, and salt. Bring to a boil. Cover the pan with the lid and place in the oven for 30-35 minutes, stirring after 15 minutes, until all liquid is absorbed and rice is fluffy. Serve warm.
1 Medium Onion, peeled and quartered
2 cups rice
1/3 cup canola oil
4 cloves garlic, minced
3 medium jalapenos, seeded and minced
2 cups vegtable broth
2 tsp chili powder
14 oz can black beans
1 cup frozen corn
-Preheat oven to 350F
-In a blender or food processor, blend the onion and tomato into a smooth puree. Transfer the puree into a measuring cup. You should have 2 cups of liquid. If not, make up the extra with water. If you have too much, spoon out extra.
-Heat oil in a large straight sided saute pan with a tight-fitting lid over medium-high heat until hot, about 2 minutes. Add rice and fry until translucent and golden.
-Reduce heat to medium and add garlic and jalapenos. Saute until jalapenos are softened and garlic is fragrant, about 2 minutes.
-Stir in pureed tomatoes and onions, broth, beans, corn, and salt. Bring to a boil. Cover the pan with the lid and place in the oven for 30-35 minutes, stirring after 15 minutes, until all liquid is absorbed and rice is fluffy. Serve warm.
Creamy Avocado Pasta with Roasted Tomatoes and Garlic
5 quartered Roma tomatoes
6 cloves garlic, sliced
1lb uncooked pasta
4 cloves garlic, to taste
1/4 cup fresh basil leaves (or 2 tbsp dried basil)
2 tablespoons fresh lemon juice, to taste
2 tablespoon olive oil
2 ripe avocados, pitted
1/2 teaspoon salt
Freshly ground black pepper, to taste
1. Preheat oven to 400 degrees and toss tomatoes and garlic in a bit of olive oil and sea salt. Place cut side up on a parchment-lined baking sheet and bake for 20-30 minutes while you prepare the rest of the dish. Then set aside.
2. Bring a large pot of salted water to a boil. Cook the pasta according to the instructions on the package.
3. While the pasta cooks, make the sauce: In a food processor, combine the garlic and basil and pulse to mince.
4. Add the lemon juice, oil, avocado flesh, and process until smooth, stopping to scrape down the bowl as needed. If the sauce is too thick, add 1 tablespoon (15 mL) water.
5. Season with salt and pepper to taste.
Drain the pasta and place it back in the pot. Add the avocado sauce and stir until combined. You can gently rewarm the pasta if it has cooled slightly, or simply serve it at room temperature.
6. Top with lemon zest, pepper, and fresh basil leaves, if desired.
based on: http://ohsheglows.com/2011/01/31/15-minute-creamy-avocado-pasta/#ixzz3NUZB1C00
6 cloves garlic, sliced
1lb uncooked pasta
4 cloves garlic, to taste
1/4 cup fresh basil leaves (or 2 tbsp dried basil)
2 tablespoons fresh lemon juice, to taste
2 tablespoon olive oil
2 ripe avocados, pitted
1/2 teaspoon salt
Freshly ground black pepper, to taste
1. Preheat oven to 400 degrees and toss tomatoes and garlic in a bit of olive oil and sea salt. Place cut side up on a parchment-lined baking sheet and bake for 20-30 minutes while you prepare the rest of the dish. Then set aside.
2. Bring a large pot of salted water to a boil. Cook the pasta according to the instructions on the package.
3. While the pasta cooks, make the sauce: In a food processor, combine the garlic and basil and pulse to mince.
4. Add the lemon juice, oil, avocado flesh, and process until smooth, stopping to scrape down the bowl as needed. If the sauce is too thick, add 1 tablespoon (15 mL) water.
5. Season with salt and pepper to taste.
Drain the pasta and place it back in the pot. Add the avocado sauce and stir until combined. You can gently rewarm the pasta if it has cooled slightly, or simply serve it at room temperature.
6. Top with lemon zest, pepper, and fresh basil leaves, if desired.
based on: http://ohsheglows.com/2011/01/31/15-minute-creamy-avocado-pasta/#ixzz3NUZB1C00
Heinz Style English Baked Beans (Veganized)
1 lb navy beans
1/4 teaspoon baking soda (bicarb of soda)
1 tablespoons veg oil
1/2 large onion, diced
1 tsp dried thyme or sage (or both)
4 cloves garlic, crushed
1 large can (approx 3 cups) crushed tomatoes
1 clove
3 tablespoons molasses
1/4 cup sugar, or to taste
Salt to taste
-Soak the beans in cold water overnight.
-The next day wash and drain them, then cover with cold water, add the baking soda, and cook them for about 1 to 1 1/2 hour on a medium heat till they are tender, and just beginning to split. Drain and keep aside.
-In a big, heavy pot heat the oil and toss the onion in it. Sauté for about 5 - 10 minutes on a medium heat and then add the chopped herbs and the garlic. Stir and cook for another minute or two, until the garlic is fragrant. Add the tomatoes, breaking them up a bit.
-Add Molassass, cloves, sugar and salt. Stir and simmer for about 20 - 30 minutes. Let cool completely.
-When cool, puree well in a blender till it turns to a smooth sauce. Return to the pan, taste and readjust seasoning.
-Add the beans to the sauce mixture and cook on a low heat for at least 30 - 45 minutes, or more, until the beans are very soft. The beans taste better the next day when they have had a chance to absorb the flavours better, but they're not bad on the day either.
based on: http://www.thetiffinbox.ca/2010/05/english-baked-beans-heinz-style.html
1/4 teaspoon baking soda (bicarb of soda)
1 tablespoons veg oil
1/2 large onion, diced
1 tsp dried thyme or sage (or both)
4 cloves garlic, crushed
1 large can (approx 3 cups) crushed tomatoes
1 clove
3 tablespoons molasses
1/4 cup sugar, or to taste
Salt to taste
-Soak the beans in cold water overnight.
-The next day wash and drain them, then cover with cold water, add the baking soda, and cook them for about 1 to 1 1/2 hour on a medium heat till they are tender, and just beginning to split. Drain and keep aside.
-In a big, heavy pot heat the oil and toss the onion in it. Sauté for about 5 - 10 minutes on a medium heat and then add the chopped herbs and the garlic. Stir and cook for another minute or two, until the garlic is fragrant. Add the tomatoes, breaking them up a bit.
-Add Molassass, cloves, sugar and salt. Stir and simmer for about 20 - 30 minutes. Let cool completely.
-When cool, puree well in a blender till it turns to a smooth sauce. Return to the pan, taste and readjust seasoning.
-Add the beans to the sauce mixture and cook on a low heat for at least 30 - 45 minutes, or more, until the beans are very soft. The beans taste better the next day when they have had a chance to absorb the flavours better, but they're not bad on the day either.
based on: http://www.thetiffinbox.ca/2010/05/english-baked-beans-heinz-style.html
Creamy Cauliflower Soup
1 head cauliflower
3 cups water
3 Tbsp nutritional yeast
4 Tbsp miso
3 Tbsp tahini
1 Tbsp soy sauce
2 Tbsp rice vinegar
4 tsp Dijon mustard
-Chop cauliflower into manageable florets.
-Bring a pot of water to the boil and cook cauliflower until tender. (5-7 minutes)
-Remove from the heat and drain in a colander.
-Place water, nutritional yeast, miso, tahini, soy sauce, vinegar, and mustard in the food processer and blend until smooth.
-Add cauliflower to food processor and blend to a cream.
-Heat and serve warm.
(Based on a soup by: http://www.veganuary.com/recipes/creamy-cauliflower-soup/)
3 cups water
3 Tbsp nutritional yeast
4 Tbsp miso
3 Tbsp tahini
1 Tbsp soy sauce
2 Tbsp rice vinegar
4 tsp Dijon mustard
-Chop cauliflower into manageable florets.
-Bring a pot of water to the boil and cook cauliflower until tender. (5-7 minutes)
-Remove from the heat and drain in a colander.
-Place water, nutritional yeast, miso, tahini, soy sauce, vinegar, and mustard in the food processer and blend until smooth.
-Add cauliflower to food processor and blend to a cream.
-Heat and serve warm.
(Based on a soup by: http://www.veganuary.com/recipes/creamy-cauliflower-soup/)
Vegan Fried Rice
Rice
5 cups cooked long grain rice
Scrambled Tofu
½ block extra firm tofu, pressed for at least 20 minutes
½ tbsp nutritional yeast
¼ tsp salt
¼ tsp onion powder
¼ tsp freshly ground black pepper
½ tbsp olive oil
2 garlic cloves, julienned
Vegetables
2 tsp olive oil
5 brussel sprouts, cut in 8ths
1 1/2 cups frozen peas and carrots
4 Green onions for garnish (optional)
1 cup bean sprouts (optional)
Sauce
2 tbsp soy sauce
¼ tsp salt
½ tsp freshly ground black pepper
¼ tsp liquid smoke
1/2 tbsp tahini
1 medium garlic clove, minced or grated
½ tsp onion powder
1½ tbsp rice wine vinegar
1 tbsp brown sugar
Scrambled Tofu
-Crumble the pressed tofu in a small bowl.
-Add nutritional yeast, salt, onion powder, and pepper. Mix well and set aside.
Heat the oil in a medium pan over medium heat.
-Add minced garlic and cook for a minute or so, or until the garlic has browned lightly.
-Add tofu mixture and cook for about 5-7 minutes more, stirring often. Remove from pan and set aside.
Sauce
-Whisk together all of the sauce ingredients and set aside.
Putting it all together
-In the same pan that you used to cook your tofu, heat 2 tsp olive oil over medium heat, then add in the carrots, peas, and brussel sprouts.
-Cook for about 5 minutes
-Add rice and sauce, then tofu and chopped green onions.
-Cook for about 5 more minutes
5 cups cooked long grain rice
Scrambled Tofu
½ block extra firm tofu, pressed for at least 20 minutes
½ tbsp nutritional yeast
¼ tsp salt
¼ tsp onion powder
¼ tsp freshly ground black pepper
½ tbsp olive oil
2 garlic cloves, julienned
Vegetables
2 tsp olive oil
5 brussel sprouts, cut in 8ths
1 1/2 cups frozen peas and carrots
4 Green onions for garnish (optional)
1 cup bean sprouts (optional)
Sauce
2 tbsp soy sauce
¼ tsp salt
½ tsp freshly ground black pepper
¼ tsp liquid smoke
1/2 tbsp tahini
1 medium garlic clove, minced or grated
½ tsp onion powder
1½ tbsp rice wine vinegar
1 tbsp brown sugar
Scrambled Tofu
-Crumble the pressed tofu in a small bowl.
-Add nutritional yeast, salt, onion powder, and pepper. Mix well and set aside.
Heat the oil in a medium pan over medium heat.
-Add minced garlic and cook for a minute or so, or until the garlic has browned lightly.
-Add tofu mixture and cook for about 5-7 minutes more, stirring often. Remove from pan and set aside.
Sauce
-Whisk together all of the sauce ingredients and set aside.
Putting it all together
-In the same pan that you used to cook your tofu, heat 2 tsp olive oil over medium heat, then add in the carrots, peas, and brussel sprouts.
-Cook for about 5 minutes
-Add rice and sauce, then tofu and chopped green onions.
-Cook for about 5 more minutes
Hummus!
4 cups chickpeas, cooked and peeled
1/2 cup chickpea water (retained from cooking)
2/3 cup tahini
1/3 cup lemon juice
2 teaspoons salt
4 cloves garlic (or 8 cloves roasted garlic)
2 teaspoons paprika
4 dried chilies (or 3 roasted chilies)
Blend it. Blend it good.
Inspired by Hummus III Recipe on AllRecipes.com.
Roasted Chilies:
Place oven rack to top level. Preheat broiler on high. Line a baking sheet with aluminum foil for easy cleanup (chilies will stick). Arrange chilies on sheet, and place directly underneath broiler. Flip after about 7 minutes (tongs are useful here), and broil for another 7 minutes. Immediately place into a plastic container or bag, and leave to steam for 20 minutes. Peel the filmy skin and discard. Pop woody ends off and discard prior to use.
Inspired by How To Roast Green Chilies on The Pioneer Woman.
1/2 cup chickpea water (retained from cooking)
2/3 cup tahini
1/3 cup lemon juice
2 teaspoons salt
4 cloves garlic (or 8 cloves roasted garlic)
2 teaspoons paprika
4 dried chilies (or 3 roasted chilies)
Blend it. Blend it good.
Inspired by Hummus III Recipe on AllRecipes.com.
Roasted Chilies:
Place oven rack to top level. Preheat broiler on high. Line a baking sheet with aluminum foil for easy cleanup (chilies will stick). Arrange chilies on sheet, and place directly underneath broiler. Flip after about 7 minutes (tongs are useful here), and broil for another 7 minutes. Immediately place into a plastic container or bag, and leave to steam for 20 minutes. Peel the filmy skin and discard. Pop woody ends off and discard prior to use.
Inspired by How To Roast Green Chilies on The Pioneer Woman.
Basic Black Bean Burgers
INGREDIENTS:
3 cups (or 2 cans drained) cooked black beans
1 cup frozen sweet onion and bell pepper mix
4 cloves garlic
2 tablespoons cornstarch
1 tablespoon chili powder
1 tablespoon cajun seasoning
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 slices whole-wheat bread, torn into pieces
water (as needed)
DIRECTIONS:
DIRECTIONS:
Toss ingredients into a food processor and blend until even. May also be mashed up in a bowl, adding one ingredient at a time.
May be pan-fried to order - works great as a substitute for falafel as well. Best results come from baking.
To bake: Preheat oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet. Shape into burgers approx. 3/4 inch (2 cm) each. I fit 3x4 rows of rectangular bread-slice-sized burgers onto one sheet. Bake until cooked in the center and crisp in the outside, flipping every 10 minutes, for a total of 30-40 minutes.
Inspired by Vegan Black Bean Burgers on AllRecipes.com.
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Cat and Girl, by Dorothy
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