carrotcake for breakfast

first CSA share

2008-06-13T06:12:00.000-07:00

Wednesday Zack and I got our first CSA vegetable share from Red Fire Farm:
radishes
turnips
lettuce
chives
cilantro
mesclun
spinach

We've been in salad heaven.

Cherry Apricot jam

2008-06-13T05:52:00.000-07:00

Haymarket "farmer's market" fruits that needed some using fast so I just boiled them with sugar to make homemade jam.

Black Bean Soup

2008-05-09T05:30:00.000-07:00

This week has been SO stressful. Between senior reviews, signing up for TPP classes (and getting billed), working, applying to day camps for work this summer, getting my school to finally defer my college payments, and studying for the MTEL test(!!!) which is TOMORROW, I've been keeping meals simple.
Last night I made black bean soup--something that I haven't had since my first trip to the Bahamas. It's the best when it's simple: lime juice, rice milk, onion, cayenne pepper, salt & pepper, & thyme.

Creamy Coconut Sauce

2008-05-09T05:25:00.000-07:00

Monday night I think I made this because we had extra coconut milk that needed to be used. I heated the coconut milk, added corn starch, cayenne pepper, garlic, soy sauce, salt and pepper and let it thicken. And I poured it on top of stir-fried vegetables and noodles. It was surprisingly really good. Sweet & savory.

Chickpea Patties & Mushroom Gravy

2008-05-05T12:11:00.000-07:00

Last night I made chickpea patties. They were made up of one can of mashed chick peas, whole wheat flour, bread crumbs, thyme, shredded carrots, onion, garlic, olive oil, salt & pepper. For the gravy I boiled dried porcini and straw mushrooms for about five minutes then took them out. Then I added cornstarch, salt and pepper and let thicken. Zack made the made the mashed potatoes. And for the frozen vegetables? Well, I hate them, but I always keep some on hand for when we run out of fresh vegetables (like last night).

As for dessert, we cheated. We made No Pudge brownies for the first time (www.nopudge.com). They are really good, fat free, and super easy to make...all you do is add yogurt. I added the remaining yogurt on top with walnuts and my daily dose of flax seeds.

Mung Beans

2008-05-02T05:22:00.000-07:00

I'm sprouting mung beans. The first time I did this last year I tried sprouting way too many. These are coming along well. We had them in our peanut noodles the other night.

http://en.wikipedia.org/wiki/Mung_bean

Peanut sauce & Noodles and Jalapeño Poppers

2008-05-02T05:08:00.000-07:00

My brother stayed over the other day and we made homemade jalapeño poppers, peanut sauce and noodles, drank lots of beer, and watched four episodes of Anthony Bourdain "No Reservations".

It was interesting making the poppers because I have never eaten or made homemade ones before. I've always had the frozen ones--yuck. I like knowing what's in my food! They were really good. The only issue we had was that we couldn't touch anything with our hands after handling the peppers or else it would burn for at least 20 minutes!

The peanut sauce contained lemongrass, peanut butter, chili flakes, rice vinegar, soy sauce, raw sugar, ginger, and I forget what else. We added mint, mung beans (that I'm growing), raw broccoli, and peanuts on top of the sauce & noodles. So good and so easy!!

My Kitchen

2008-05-02T04:45:00.000-07:00

I love my kitchen, I hang out there more than the living room! Even at my parents house and my Memere's house the kitchen has been the more comforting place to sit, talk and relax.

Our shelves and closet...just because kitchens are interesting

Banana Bread

2008-04-30T06:35:00.000-07:00

My first attempt at vegan banana bread...and it was successful!

Ingredients include: flour, sugar, apple sauce, bananas, walnuts, pumpkin seeds, sunflower seeds, flax seeds, baking soda, baking powder, olive oil

Yam and Scallion Mashed Potatoes

2008-04-26T12:28:00.000-07:00

1 large yam
1 scallion
1 garlic clove
1 teaspoon raw sugar
salt
pepper

Wash and cut into small cubes one large yam (leave skin on)
Boil still soft, then drain water and mash.
Chop scallion and small garlic clove, add to yam and mix well.
Add sugar.
Add salt and pepper to taste.

If you aren't crazy about garlic, I suggest using 1/2 clove.
I put my yam potatoes in the fridge for an hour to have cold, but I'm sure
these would be good warm.

Grain Beverage & Almond Milk

2008-04-25T12:38:00.000-07:00

Delicious cold almost-like-iced-coffee-drink

1 1/2 tablespoons of Inka Grain Beverage (Instant version of traditional Polish grain beverage including rye, barley, beets, and chicory root)
1 cup almond milk

Stir or shake well.

This is also good heated with soymilk in the winter.

Lemon Thyme Quick Bread

2008-04-25T08:36:00.001-07:00

Thanks to Have Cake, Will Travel! I made this awesome lemon thyme bread today.
I didn't have yogurt on hand and the spanish market right near my apartment didn't have yogurt without gelatin, so I used soy creamer instead.

http://havecakewilltravel.com/2008/03/30/lemon-thyme-cakequick-bread/

I've been obsessed with thyme lately (hence the SIX thyme plants I just bought)...I've been putting it in everything. And with the warmer weather here anything lemon is welcome.

Garden Tofu-Stuffed Tomatoes

2008-04-25T08:22:00.000-07:00

Last night Zack made fish and I made garden tofu-stuffed tomatoes
from "A Mountain Harvest Cookbook" by Roberta Sickler
I altered the recipe slightly

8 ounces tofu (medium-soft)
1/4 drained, chopped green olives
2 scallions, chopped
1/4 grated carrots
1/4 grated cucumber
1 garlic clove, chopped
dash of soy sauce
2 tablespoons organic mayonaaise
lettuce
2 large red ripe tomatoes

Mash tofu in mixing bowl. Add olives, scallions, carrot, cucumber, and garlic and mix.
Add soy sauce and mayonnaise and mix well. Set aside, covered.
Wash tomatoes, cut, and "carve" out center (save for tomato sauce or something) and add tofu salad mix. Serve on lettuce leaf.
The tofu salad was so good. I can imagine this being good on bread or a bagel.

Herbs

2008-04-24T15:16:00.000-07:00

Sadly, no one has returned my lost/stolen camera.
But yesterday Zack bought me a new one.

Here are some pictures of my darling herbs

garlic chives

basil

thyme
I'm also growing rosemary, summer savory, and chamomile but none have
sprouted yet.
Also, my website is up finally! It needs some improvements, but at least it works! www.jryanillustration.com

Apple Cheese Pizza

2008-04-16T06:03:00.000-07:00

Last night Zack and I made green apple cheese pizza
with a cream cheese "sauce". Not very healthy, but
very tasty. It even looked pretty. Unfortunately, my
camera was lost/stolen recently so I probably won't be posting
in here for a little while (it is no fun without pictures!).
Hopefully I'll have a new one by the time our CSA share
comes in June!

Chai tea muffins

2008-03-26T11:39:00.000-07:00

Recently, Zack and I have made homemade pizza, mushroom pie, and horseradish beets.
Right now my vegan Chai Tea muffins are baking!

Ingredients include:

whole wheat flour
baking powder
vegetable oil
coconut almond oats
cinnamon
raw pumpkin seeds
flax seeds
banana
cup of double-brewed chai tea
maple syrup

Black Bean Burger and Fried Plantains

2008-02-27T11:57:00.000-08:00

Last night we made black bean burgers. Which consisted of mashing up a can of black beans, fresh bread crumbs, an egg, and a diced fresh jalapeño pepper. After mixing well, and shaping them into patties, we dipped them in cornmeal and put them on a hot skillet with oil. Then we let them brown and crisp on each side.
We also made fried yellow plantains, too. While frying them I sprinkled some sugar on them. Served hot and dipped in sour cream...they're so good.

Zucchini and Fresh Herb Fritters

2008-02-23T05:49:00.000-08:00

Last night Zack and I made zucchini fritters and lentils. I got the fritter recipe from my
lovely "Vegetarian Cooking for Everyone" by Deborah Madison

Ingredients

salt and pepper
2 lbs green zucchini (we used yellow squash, too), coarsely grated
2 eggs, beaten
1 bunch scallions (we didn't have scallions so we used some onion)
1 cup dried bread crumbs
2 garlic cloves
1/2 cup parsley (we didn't have parsley)
1 tbl chopped basil (fresh from my basil plant!)
1 tsp chopped mint (also fresh lemon-mint from my mint plant)
olive oil as needed

Basically you mix everything together and drop batter, about 1/4 of
a cup, into the hot-olive oil-coated frying pan and wait till they are
browned on each side. Serve hot. They're delicious.

Vegetable Lasagna

2008-02-23T05:38:00.000-08:00

Vegetables! We could have shelves filled with food, but if there are no vegetables
I feel like we have nothing. There isn't a day that goes by without me eating/cooking
vegetables.
These vegetables and herbs are what Zack and I put in our lasagna a few days ago.
Then we added an egg, ricotta cheese, Muir Glen canned diced tomatoes and mixed
it all together. Then we layered it with half-cooked lasagna noodles and baked it
for 45 minutes.

Amaranth

2008-02-20T06:21:00.000-08:00

Amaranth...what I'm eating for breakfast right now. I just add some real maple syrup to it.

The protein, which is of an unusually high quality, according to ECHO.
A ¼ cup of amaranth grain supplies 60% of the Recommended Dietary Allowance of iron.
Amaranth grain is particularly high in lysine, an amino acid that most grains lack.
Amaranth grain is free of gluten, which is important for people with gluten allergies.

"Amaranth can be cooked as a cereal, ground into flour, popped like popcorn, sprouted, or toasted. The seeds can be cooked with other whole grains, added to stir-fry or to soups and stews as a nutrient dense thickening agent.

Amaranth flour is used in making pastas and baked goods. It must be mixed with other flours for baking yeast breads, as it contains no gluten. One part amaranth flour to 3-4 parts wheat or other grain flours may be used. In the preparation of flatbreads, pancakes and pastas, 100% amaranth flour can be used. Sprouting the seeds will increase the level of some of the nutrients and the sprouts can be used on sandwiches and in salads, or just to munch on.

To cook amaranth boil 1 cup seeds in 2-1/2 cups liquid such as water or half water and half stock or apple juice until seeds are tender, about 18 to 20 minutes. Adding some fresh herbs or gingerroot to the cooking liquid can add interesting flavors or mix with beans for a main dish. For a breakfast cereal increase the cooking liquid to 3 cups and sweeten with Stevia, honey or brown rice syrup and add raisins, dried fruit, allspice and some nuts.

Amaranth has a "sticky" texture that contrasts with the fluffier texture of most grains and care should be taken not to overcook it as it can become "gummy." Amaranth flavor is mild, sweet, nutty, and malt like, with a variance in flavor according to the variety being used.

Amaranth keeps best if stored in a tightly sealed container, such as a glass jar, in the refrigerator. This will protect the fatty acids it contains from becoming rancid. The seeds should be used within 3 to 6 months.

The leaves of the amaranth plant taste much like spinach and are used in the same manner that spinach is used. They are best if consumed when the plant is young and tender.

Amaranth seed is high in protein (15-18%) and contains respectable amounts of lysine and methionine, two essential amino acids that are not frequently found in grains. It is high in fiber and contains calcium, iron, potassium, phosphorus, and vitamins A and C.

The fiber content of amaranth is three times that of wheat and its iron content, five times more than wheat. It contains two times more calcium than milk. Using amaranth in combination with wheat, corn or brown rice results in a complete protein as high in food value as fish, red meat or poultry.

Amaranth also contains tocotrienols (a form of vitamin E) which have cholesterol-lowering activity in humans. Cooked amaranth is 90% digestible and because of this ease of digestion, it has traditionally been given to those recovering from an illness or ending a fasting period. Amaranth consists of 6-10% oil, which is found mostly within the germ. The oil is predominantly unsaturated and is high in linoleic acid, which is important in human nutrition.

The amaranth seeds have a unique quality in that the nutrients are concentrated in a natural "nutrient ring" that surrounds the center, which is the starch section. For this reason the nutrients are protected during processing. The amaranth leaf is nutritious as well containing higher calcium, iron, and phosphorus levels than spinach."

Mexican Lasagna

2008-02-20T06:14:00.000-08:00

There are actually three layers of whole wheat tortillas in between layers of organic refried beans, green peppers, cheese, salsa. I forget what else we added. Then we baked it for a little over a half hour and served it with sour cream.

Potato Fish Soup

2008-02-20T06:12:00.000-08:00

Zack made me a really good Finnish soup last week. I don't know the recipe
but I watched him make it and it seemed pretty simple.

Vegetable Chili

2008-01-22T07:14:00.000-08:00

Chili is so hearty, filling, and easy to make. I always base mine with tomato
sauce, onions, garlic, bulgar, chili powder, and other spices. Then you can add any
and all your vegetables, and a meat substitute. The most important thing to let
is simmer for a long time.

Ingredients

olive oil
bulgar
garlic
onion
tvp
kidney, great northern, and pinto beans
green and orange pepper
eggplant
carrot
celery
corn
rosemary, coriander, salt/pepper, ground mustard, and cayenne pepper
tomato sauce

Basic Lentils

2008-01-14T13:51:00.000-08:00

Basic method for cooking brown and green lentils.
I love eating a big bowl of lentils for lunch with
hot sauce and grated parmesan cheese!

1 1/2 cups brown or green lentils, sorted and rinsed
1 onion, chopped
2 garlic cloves
2 bay leaves
1 carrot, diced
1 celery rib, diced
salt and pepper
2 tablespoons extra virgin olive oil
red wine vinegar
chopped parsley

Put lentils in soup pot, cover with 6 cups cold water and bring to a boil.
Add onion, garlic, bay leaves, carrot, celery, and 1 1/2 teaspoons salt.
Lower heat and simmer until tender but still a little firm--they shouldn't
be mushy--about 25 minutes. Strain and reserve liquid for soup stock.
Remove garlic, and bay leaves. Add salt and pepper to taste. Stir in oil
and add a few drops of vinegar. Garnish with parsley and serve.

Quick Stock

2008-01-14T13:44:00.000-08:00

A basic, easy, fast vegetable stock that can be used for anything.
Makes about 6 cups.

Heat 2 tablespoons of vegetable or olive oil in a large pot.
Add any chopped vegetables desired (I used asparagus ends,
leeks, carrots, and celery).
Then add garlic and any spices appropriate.
After about 10 minutes, add 2 teaspoons salt and 2 quarts cold water
and bring to a boil, then lower heat and simmer, uncovered, for 25 to
35 minutes. Strain as soon as stock is finished.

Springtime Asparagus Soup

2008-01-14T13:32:00.000-08:00

Another recipe from "Vegetarian Cooking for Everyone" by Deborah Madison
This time I made birthday soup for Zachary

1 1/2 lbs asparagus
1 large leek, white part plus an inch of the green, chopped
6 cups vegetable stock (see Quick Stock entry)
1 1/2 tablespoons olive oil
1 small onion
2 tablespoons raw white rice
salt and pepper
lemon juice

Slice the asparagus into three parts: ends, middles, and tips. Chop the middle and sat tips aside. Use asparagus ends and leek roots and greens in quick stock.
Heat the oil in a soup pot. Add the leek, onion, and rice and saute over medium-high heat for about 8 minutes, until the onion is slightly colored. Add 1 cup stock and simmer, partially covered, for about 10 to 12 minutes. Cool briefly, then puree. Taste the soup for salt, add a few drops of lemon juice, and season with pepper. Return pot to the stove to keep warm.
Meanwhile, drop asparagus tips into boiling salted water and cook until tender, about 4 minutes, then add them to the finished soup.

Cottage Cheese and Spinach Gratin

2008-01-10T08:35:00.000-08:00

My digital camera broke, so I haven't updated in awhile.
Thankfully I received a new one for Christmas from my
parents.
This recipe I got from "Vegetarian Cooking for Everyone"
by Deborah Madison

I got this cookbook from my aunt, and the gratin is the first recipe
I've tried from it. I can't wait to make more because everything in
this cookbook sounds so good.

2 bunches spinach, stems removed
5 eggs, beaten
1/2 cup parsley
1/2 teaspoon dill seeds
1/2 teaspoon ground coriander
2 cups small-curd cottage cheese
salt and freshly milled pepper

Preheat oven to 350 degrees. Generously oil 8 by 10 inch gratin dish.

Cook the spinach with the water clinging to its leaves in a wide skillet over medium heat until wilted. Press out liquid, but reserve it. Finely chop the spinach.

Beat the eggs and add the herbs and cheese along with 1/2 tsp salt and a little pepper. Stir in the chopped spinach and the reserved cooking liquid. Pour into the prepared dish and bake until set, about 45 minutes. Let cool for 5 minutes, then cut and serve with fresh parsley.

Vegetable Soup and Biscuits

2007-11-18T07:15:00.000-08:00

I made this simple vegetable soup the other day when I was sick.
It really helped! I'm sure any combination of vegetables
would work. And these easy biscuits were great for dipping!

Soup

7 cups vegetable stock
1 onion
1 carrot
1 large potato
1/2 zucchini
1/2 green pepper
1 garlic clove, minced
salt, pepper, rosemary

Bring 7 cups of stock to boil in large pot.
Chop onion, carrot, pepper, zucchini, and potato and add to stock.
Add garlic, pepper, salt and rosemary to taste.
Lower heat and cook till vegetables are tender.

Biscuits

2 1/4 cups white flour
1/4 whole wheat flour (or you could use all whole wheat flour, like I did)
1 tsp sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3 tbs butter
3/4 & 2 tbs milk

Preheat oven 400 degrees.
Mix everything except butter and milk.
Then add melted butter and milk and mix well.
Place biscuit batter on cookie sheet about an inch thick
and three inches wide (I think I made about nine).
Place in oven and bake for about 18-20 minutes.

TVP Enchiladas

2007-11-18T07:00:00.000-08:00

These non-traditional enchiladas are so filling!
I made them the other night with whatever I
had around. They turned out great.

1 cup cooked tvp
1 onion
1 green pepper
1 red pepper
1/2 can black beans
1/2 jar salsa
1/4 cup tomato sauce
1/2 tsp Worcestershire sauce
1/2 tsp balsalmic vinegar
1 cup cheese, shredded
4 whole wheat tortillas

Preheat oven to 350 degrees.
Chop the onion and peppers and saute till fully cooked and brown.
Add balsamic vinegar, Worcestershire sauce, and tomato sauce to TVP and mix well.
Place tortillas side by side in a shallow casserole dish.
Place beans, TVP, onions, peppers and some shredded cheese inside each.
Fold up tortillas, and pour salsa on top. Sprinkle the of the shredded cheese on top.
Bake for about 10-15 minutes.

Onion and Pepper Sandwich

2007-11-11T15:57:00.000-08:00

This is hardly a recipe, it's so easy. It's just one
of my favorite lunch time sandwiches.
Sometimes I add mushrooms, too.

green pepper, sliced
onion, sliced
cheese
pepper
olive oil
bread (I like The Baker,
made with organic whole wheat)

Sauté onion and green pepper in a pan
with olive oil till browned.
Toast bread and melt cheese on top. Add onion
and green pepper and pepper. Serve hot.

Muffins

2007-11-10T10:38:00.000-08:00

This is the basic recipe that my mom has always used
for muffins. You have to add extra ingredients to make
good muffins! I recently added shredded coconut,
chocolate chips, and walnuts. Fresh blueberries, or
diced apples and cinnamon are also favorites.

1 3/4 cup whole wheat flour
3/4 tsp salt
1/4 cup sugar
2 tsp. baking powder

2 eggs (or egg replacer)
2-4 tbs melted butter (or margarine)
3/4 cup soy milk

Preheat oven to 400 degrees

Mix wet ingredients together, then add dry
ingredients and chocolate chips, nuts, and
shredded coconut (or whatever you choose
to add) and mix well. Add mix to well greased
muffin tins.
Bake for 20-25 minutes
Makes 12 muffins.

Butternut Squash Soup

2007-11-10T10:19:00.000-08:00

Easiest and most delicious soup!
My aunt always makes this soup for Thanksgiving.
I altered the recipe and didn't peel the skin, which
made this soup a whole lot quicker and easier to make.
No picture--Zack and I ate this batch so fast!

1 medium butternut squash - cut into smallish pieces
2 tbs butter or margarine
1/2 cup pure maple syrup
salt and pepper to taste
2 1/2 to 3 cups water

If desired:
soy milk

Boil water. Add squash. Turn heat down and simmer
until squash is tender, usually 30-45 minutes.
Take the contents of the pot and pour it all into a blender.
Pour back into pot and add butter and syrup.
Add milk if you wish.
Simmer for a couple more minutes.
Add salt and pepper to taste and serve!

White Pine Needle Tea

2007-11-10T09:51:00.000-08:00

I used to have a white pine tree right next door to
my parents house...so I had free white pine needles
all the time! Unfortunately, my neighbors chose to
cut the tree down a couple months ago.

"Pine needles are now known to manufacture large
concentrations of vitamins A and C. It has been
estimated that a cupful of strong pine needle tea
has more vitamin C than the average lemon."

1 pint of boiling water
1 ounce of fresh white pine needles chopped fine
lemon
sugar

Pour water over pine needles and let steep for
at least 5 minutes.
Add lemon and/or sugar is desired.

Mushroom Soup

2007-11-10T09:18:00.000-08:00

I made this for Zachary's birthday last year
and it was wonderful. The more mushrooms
the better!

6 tbs butter or margarine
4 tbs whole wheat flour
salt to taste
1/2 tsp pepper
2 pints vegetable stock
1 pound chopped mushrooms
8 tbl cream or liquid nondairy creamer or soy milk
fresh parsley, chopped

Heat butter/margarine in pan, add flour and seasonings
Gradually stir in stock until thick
Add mushrooms and simmer 20 minutes
Add cream/cream substitute slowly
serve and sprinkle parsley

White Sauce: traditional and vegan

2007-11-10T08:49:00.000-08:00

What would life be like without your basic white sauce?!?

2 tbs butter
2 tbs whole wheat flour
1/4 tsp salt
1 cup milk

In a small, heavy saucepan, melt 2 tablespoons
of butter over low heat.
Blend 2 tablespoons of flour into the melted butter.
Add 1/4 teaspoon of salt.
Cook over low heat, stirring, for 4 to 5 minutes.
Cooking for this length of time will minimize 'flour' taste.
Slowly add 1 cup of milk, stirring constantly.
Continue cooking slowly until smooth and thickened.
For thicker sauce, add more flour till desired thickness.

Vegan white sauce

1 tbs vegan margarine
1 tsp. nutritional yeast flakes
2 tsp. Spike seasoning that contains salt

Stir until margarine melts and everything is blended.
Slowly add, while stirring:

2 cups hot plain soymilk (nuke in microwave first)

Note: Making a basic white sauce entails stirring in the
soymilk a little at a time until it thoroughly blends with
the flour mixture, then adding a little more.
If you add the soymilk in too fast, the sauce will come out
lumpy. Heat until thick and hot.

Green Bean Casserole

2007-11-10T08:44:00.000-08:00

Yummy, filling, creamy casserole on those cool fall and winter nights!

1 cup cooked tvp
1/2 cup chopped onion
about 5 cups cooked rotini
green beans
creamy white sauce (see: white sauce entry)
bread crumbs
grated cheese
salt and pepper

Preheat oven 350 degrees.
Add tvp, onion, rotini, green beans, salt & pepper,
and cheese to a casserole dish and mix well. Pour
white sauce over and mix again. Sprinkle bread crumbs
on top. Bake for about 45 minutes.

"Meatball" subs

2007-11-10T08:31:00.000-08:00

Quick and easy!

1 cup textured vegetable protein
1 cup boiling water
1/2 cup fresh bread crumbs
1/4 cup whole wheat flour
1/2 tsp. salt
1/4 tsp. cayenne pepper
1 tsp. oregano
1 tsp. sage
1/2 tsp. thyme
1/2 tsp. fennel seed
1 clove garlic, minced
1 tsp. olive oil
4 individual submarine rolls
1 cup spaghetti sauce

Combine the TVP and boiling water in a bowl and leave
until the water is absorbed, about 5 minutes. Add the
bread crumbs, flour, salt, cayenne pepper, oregano, sage,
thyme, fennel and garlic and mix well.

Shape the TVP mixture into 12 balls. Oil your palms and
roll each ball to lightly coat with oil. Place on a lightly oiled
baking sheet and broil until browned, about 10 minutes.

Place 3 "meatballs" in each roll and top with warmed sauce.

Tofu Cream Cheese

2007-11-10T08:27:00.000-08:00

Sorry no picture! This cream cheese substitute is pretty good
and worth trying. I love it on bagels. The longer you keep the
"cream cheese" the stronger the tofu flavor gets, I found.

12.3 oz. extra firm silken tofu
3 1/2 tbs cashew butter or 5 Tbsp. raw cashews, finely ground
4 1/2 tsp. lemon juice
1/2 tsp. salt
1 tsp. sugar

Place the tofu in a clean tea towel, gather the end up
and twist and squeeze for a couple of minutes to extract
most of the water.

Crumble into a food processor with the remaining
ingredients and process for several minutes until the
mixture is very smooth.

Use right away or scrape into a covered container
and refrigerate. It firms up with refrigeration.

Chili

2007-11-10T08:22:00.000-08:00

I love this chili! It's so fast and satisfying.

1 large onion, chopped
1 cup of corn
2 or 3 white mushrooms, chopped
1 carrot, chopped
1 green bell pepper, chopped
1 red pepper, chopped
3 cloves garlic, peeled and chopped
1/4 cup bulgar
1 (14-16oz) can kidney beans
1 (14-16oz) can black beans
1 (14-16oz) can tomato sauce
Tabasco Hot Sauce
Chili Powder
Choose whatever extra protein you want:
8oz tempeh, tofu, seitan, TVP, lentils, homemade crumbles, etc.
(I used TVP)

Heat a little olive oil in a large pot with tall sides,
Saute minced vegetables until tender.
Add bulgar
Season with salt and pepper.
Add beans and tomatoes/tomato sauce, A-1, chili powder, and Tabasco, to taste.
Add meat substitute.
Simmer chili until thickened a little, about 10-20 min.
Serve with grated (soy) cheese on top!

Chana Masala

2007-11-10T08:21:00.001-08:00

I don't know how authentic this is, but it is
super easy.

2 tbs vegetable oil
1 medium onion, chopped
1 large clove of garlic, minced
1 tbs curry
1 tbs tomato paste
15 oz can of chick peas drained, reserving 3 tablespoon liquid
1/2 tbs lemon juice
1/2 teaspoon salt
fresh black pepper
crushed red pepper, optional to taste
1 tbs margarine or butter

Heat oil on medium high heat.
Fry onions until slightly browned.
Reduce heat to medium.
Add garlic, curry, and paste.
Stir and simmer about 2 minutes.
Add chick peas, liquid, lemon juice, salt,
and black pepper.
Simmer 5-6 minutes, stirring occasionally.
Add red pepper to taste.
Add margarine or butter, stirring through to melt it.
Stir and simmer for 5 minutes more or until
peas are softened and dish is hot.
Serve over rice.

TVP Sloppy Joes

2007-11-10T08:17:00.001-08:00

this recipe has a lot of ingredients, but it's super easy
and so good!
Serves 8

2 tbs olive oil
1/2 tsp salt
1 medium onion
1/2 tsp pepper
4 cloves of garlic, peeled and sliced
2 tbs Worcestershire sauce
2 tsp dried oregano
3 tbs balsamic vinegar
4 cups TVP
32 oz. tomato juice
whole grain hamburger buns
shredded soy mozzarella cheese (optional)
14.5 oz. can fire-roasted diced tomatoes

Heat oil in a meduim saucepan over medium heat. When
the oil is shimmering, add the onion, garlic, and oregano
and saute until the vegetables are tender, 6 to 8 mins.

Add balsamic vinegar and boil about 3 mins.

Add vegetable coctail, tomatoes, salt and pepper,
Worcestershire sauce and bring to boil. Simmer for
15 minutes, then add TVP and stir until it is
thoroughly softened and the liquid is absorbed.

Heat buns in oven or toaster oven and top each
bun with 1 cup of the TVP mixture and sprinkle
cheese (if using), cover with bun
tops and serve immediately.

Carrot Loaf

2007-11-10T08:04:00.000-08:00

So, this wasn't as successful as I'd hoped. If I made it again
I would add raisins and some kind of sugar, or maple syrup.
Also, I baked it for 45 mins at 325 degrees, but I would
recommend 350 degrees because I had to leave the loaf in for
about 10-15 minutes longer.
Other than that, it's easy to make and very filling!

3 cups grated raw carrots
2 cups cooked brown rice
1 cup raw peanuts or cashews or walnuts
1 cup raw peanut butter
2 cups soy milk
1 tbs sage
2 eggs, light beaten

Preheat oven to 350 degrees
Mix together carrots, rice, and peanuts.
Melt peanut butter and whisk together with
soy milk. Add sage and eggs.
Pour milk mixture over carrot mixture and
mix well.
Turn into an oiled casserole and bake 45 miuntes
or until set.

Carrot Mayonnaise

2007-11-10T07:56:00.001-08:00

refreshing dip and spread!

2 tsp chopped fresh parsley
2 tsp chopped fresh mint
1 clove garlic
2 carrots, steamed until tender
1 egg yolk
2/3 cup vegetable oil
3 tsp lemon juice
salt and pepper
nutmeg

In blender, puree parsley, mint, garlic, and carrots.
Add egg yolk. With motor running, trickle in oil.
Add lemon juice, salt, pepper, and nutmeg, to finish.