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.
Showing posts with label black pepper. Show all posts
Showing posts with label black pepper. Show all posts
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
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
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.
Stir Fried Water Spinach with Fermented Tofu
1lb water spinach or chinese spinach
1/2 small onion
4 slices ginger
4 cloves garlic
2-4 dried chilis
3-4 cubes fermented tofu
2 tbsp shaoxing wine
2 tbsp tofu brine
1 tsp pepper
1 tsp sugar
2 tbs canola oil
1. Break water spinach into manageable pieces, removing the larger stems.
2. Slice onion, garlic, and chilis; julienne ginger.
3. Combine fermented tofu with shaoxing wine, tofu brine, dried chilis, sugar, and pepper. Mash into paste.
4. Heat oil on high and saute onion.
5. Add garlic and ginger; saute mixture.
6. Add water spinach and fermented tofu paste; stir fry until spinach is wilted, being sure to turn the spinach frequently to mix all ingredients.
A note on chinese water spinach choice: these are very similar varieties that are often sold under the same name and appear to be from the same species, but occasionally you can find water spinach sold alongside chinese spinach. Water spinach tends to have a stronger flavor which works well with the strong flavors in the sauce. Chinese spinach is more subtle but more leafy (and, at least at our local market, costs half as much).
1/2 small onion
4 slices ginger
4 cloves garlic
2-4 dried chilis
3-4 cubes fermented tofu
2 tbsp shaoxing wine
2 tbsp tofu brine
1 tsp pepper
1 tsp sugar
2 tbs canola oil
1. Break water spinach into manageable pieces, removing the larger stems.
2. Slice onion, garlic, and chilis; julienne ginger.
3. Combine fermented tofu with shaoxing wine, tofu brine, dried chilis, sugar, and pepper. Mash into paste.
4. Heat oil on high and saute onion.
5. Add garlic and ginger; saute mixture.
6. Add water spinach and fermented tofu paste; stir fry until spinach is wilted, being sure to turn the spinach frequently to mix all ingredients.
A note on chinese water spinach choice: these are very similar varieties that are often sold under the same name and appear to be from the same species, but occasionally you can find water spinach sold alongside chinese spinach. Water spinach tends to have a stronger flavor which works well with the strong flavors in the sauce. Chinese spinach is more subtle but more leafy (and, at least at our local market, costs half as much).
Found Item Soup
5 1/2 cups water
3 cubes vegetable bouillon (or 3 cups broth replacing 3 cups water)
1.5 tbsp chili powder
2 tbsp dehydrated onion
1 tbsp oregano
2 tsp paprika
some tarragon
1 tbsp chives
1 tsp cinnamon
2 tsp coarse ground black pepper
1 cup pork flavor dry TVP
1/2 cup very finely chopped cilantro stems
4 dried chili peppers
1 (10 oz) can diced tomatoes with chilis
1 (10 oz) can condensed cheddar cheese soup
1/2 cup unflavored dry TVP
1/2 lb frozen sweet corn
1 lb can refried beans
1/2 lb frozen broccoli
3 cups frozen diced potatoes
Combine in slow cooker; cook on low till you get hungry, 4-8 hours.
3 cubes vegetable bouillon (or 3 cups broth replacing 3 cups water)
1.5 tbsp chili powder
2 tbsp dehydrated onion
1 tbsp oregano
2 tsp paprika
some tarragon
1 tbsp chives
1 tsp cinnamon
2 tsp coarse ground black pepper
1 cup pork flavor dry TVP
1/2 cup very finely chopped cilantro stems
4 dried chili peppers
1 (10 oz) can diced tomatoes with chilis
1 (10 oz) can condensed cheddar cheese soup
1/2 cup unflavored dry TVP
1/2 lb frozen sweet corn
1 lb can refried beans
1/2 lb frozen broccoli
3 cups frozen diced potatoes
Combine in slow cooker; cook on low till you get hungry, 4-8 hours.
Roasted Pepper Cilantro Salsa
2 bell peppers
4 jalapeño peppers
6 roma tomatoes
1 small onion
3 cloves garlic
1/2 small bunch cilantro
2 tablespoons lime juice
1 teaspoon salt
1 teaspoon black pepper
Slice bell peppers in half and remove stems and seeds.
Place with jalapeño peppers on aluminum foil-lined pan, and broil on high as close to broiler as possible for 15 minutes, flipping over halfway through.
Refrigerate peppers for 20 minutes in sealed container, then peel and discard skins.
Chop tomatoes and onion into large chunks so that they won't float on the top of the food processor's chamber, mocking you while the remaining ingredients liquefy at the bottom.
Toss all ingredients into food processor and hit the "make salsa" button.
Invite friends to party, asking them to bring chips because you forgot to buy them at the store, and cry about not being able to eat your delicious salsa while waiting for them to arrive.
Inspired by How To…Roast Green Chilies by the Pioneer Woman and The Best Fresh Tomato Salsa on AllRecipes.com.
4 jalapeño peppers
6 roma tomatoes
1 small onion
3 cloves garlic
1/2 small bunch cilantro
2 tablespoons lime juice
1 teaspoon salt
1 teaspoon black pepper
Slice bell peppers in half and remove stems and seeds.
Place with jalapeño peppers on aluminum foil-lined pan, and broil on high as close to broiler as possible for 15 minutes, flipping over halfway through.
Refrigerate peppers for 20 minutes in sealed container, then peel and discard skins.
Chop tomatoes and onion into large chunks so that they won't float on the top of the food processor's chamber, mocking you while the remaining ingredients liquefy at the bottom.
Toss all ingredients into food processor and hit the "make salsa" button.
Invite friends to party, asking them to bring chips because you forgot to buy them at the store, and cry about not being able to eat your delicious salsa while waiting for them to arrive.
Inspired by How To…Roast Green Chilies by the Pioneer Woman and The Best Fresh Tomato Salsa on AllRecipes.com.
A Joe That Is Not Sloppy Is Scarcely A Joe At All
1 medium onion
3 cloves garlic
1 med pepper
1 carrot
(or sub 1.5 cup frozen chopped onion mix)
4 cups water in small saucepan
2 cubes vegetable broth bouillon
12 ounces (1 large can) tomato paste
2 tablespoons BBQ sauce
2 tablespoons brown sugar
2 teaspoons cider vinegar
1 teaspoon liquid smoke
1 tablespoon parsley
1 teaspoon black pepper
1 teaspoon garlic powder
1.5 cup dry TVP
Sauté the veggies until soft and flavorful.
Mix in with the remaining ingredients in a small saucepan, and simmer until thickened.
Eat on toast or some shit.
Inspired by Rachael Ray's Super Sloppy Joes on Food Network.
3 cloves garlic
1 med pepper
1 carrot
(or sub 1.5 cup frozen chopped onion mix)
4 cups water in small saucepan
2 cubes vegetable broth bouillon
12 ounces (1 large can) tomato paste
2 tablespoons BBQ sauce
2 tablespoons brown sugar
2 teaspoons cider vinegar
1 teaspoon liquid smoke
1 tablespoon parsley
1 teaspoon black pepper
1 teaspoon garlic powder
1.5 cup dry TVP
Sauté the veggies until soft and flavorful.
Mix in with the remaining ingredients in a small saucepan, and simmer until thickened.
Eat on toast or some shit.
Inspired by Rachael Ray's Super Sloppy Joes on Food Network.
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Cat and Girl, by Dorothy
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