garden variety.

very veggie three-bean chili

2011-11-02T23:44:00.004-04:00

this is the chili that dreams are made of. when fall arrives and the weather cools, the crockpot comes out. there are many things that can be made in a slow cooker, but chili was destined for it. this recipe has many of the usual suspects, however, i kicked pinto beans out of the club. no hate, i just don't like them in my chili. i find that they don't hold their form and "dissolve" too easily in chili, especially when slow cooking. inevitably, i went with my favorite legume ever: the chickpea. this versatile bean takes on flavor like a champ, so it is no surprise that it is delicious in chili. this recipe made enough to feed three people for dinner, two for lunch the next day, and one for later (i froze a serving for eating in the not so distant fuh-fuh-fuh-ture). these servings, btw, are hearty. go hard or go home.

very veggie three-bean chili

ingredients:

1 onion, diced

4 cloves of garlic, minced

2 anaheim chili peppers, diced and seeded

1 large zucchini, diced

4 carrots, sliced and/or diced (i'm sassy, so i did both)

1 – 15-oz can of light red kidney beans

1 – 15-oz can of black beans

1 – 15-oz can of garbanzo beans

1 – 15.25-oz. can of whole kernel corn

1 – 28-oz. can of diced tomatoes (i used ≈ 2 pint jars of home canned diced tomatoes)

1 – 14.5-oz. can of fire roasted tomatoes

3 tbsp chili powder

1½ tsp cumin

½ tsp red pepper flakes

¼ - ½ tsp cayenne (depending how hot you like it)

instructions:

1.) combine all ingredients in a slow cooker and cook on low for 6-8 hours.

[note: i've taken it to 10 hours before, no big whoop.]

Serves: 6

wheat germ & garlic dog treats.

2009-03-12T11:04:00.011-04:00

it's a known fact that my dog eats better than most humans do, hell, even better than myself at times (no late night taco bell fresco-style bean burrito runs for holly, that's for sure). she gets a home cooked meal everyday and enjoys eating a variety of grains, legumes, nuts and veggies. never boring. if you are considering switching your dog or cat over to a vegan diet you need to read up! find out what foods are toxic to your beloved little ones and understand how much they need to be fed for optimal health. i would suggest starting where i did and read the book Cats & Dogs Go Vegetarian. Being that my copy is very old and this is the 21st century, it's available as a DVD-ROM. Oh, fancy. comes loaded with information and recipes to help you on your way.

whether you decide to switch fully over or not these treats can be enjoyed by any pup!seems kinda silly to spend loads of money on dog treats, especially when they are made from by-products of by-products of who knows what. you can make these treats thinner/crispy by splitting up the dough and rolling it out on two cookie sheets, but by using a single cookie sheet will produce a thicker more biscuit-y result (i used one).

wheat germ & garlic dog biscuits.
ingredients:
4 cups whole wheat flour
2 3/4 cups flour
1 1/2 cups wheat germ
1 1/4 cups vegetable oil
1 1/2 cups water
2 tsp garlic, minced

instructions:
1.) preheat oven to 375 degrees.
2.) in a large bowl, combine flours and wheat germ. in a separate bowl, combine water, oil, and garlic. now, stir wet ingredients into the dry ingredients.
3.) knead and roll out on a greased cookie sheet and then cut in to squares to desired size.
4.) bake for 30 minutes, flip on to a cooling rack and let cool. let sit out longer so they harden up a bit, store in airtight container and feed as a treat.

Holly, professional dog treat taste tester, waiting for the treats to cool.

crockpot vindaloo & chocolate brownies

2009-03-11T13:23:00.014-04:00

i have been doing plenty of cooking recently, but have been complete fail when it comes to writing anything down or taking pictures. i've been using the "i can't find the batteries for the digital camera" excuse for far too long now. i finally let myself settle on using my phone's camera. screwit. anyhow, 2 delicious recipes in this post, veggie vindaloo and chocolate brownies. mmmm. the vindaloo is ridiculously easy to throw together, very forgiving with substitutions (makes good use of what you have on-hand in your pantry) and is ready in 3 hours with no attention needed from you. score. can't forget the brownies. oh so sweet and chewy. this one comes from The Joy of Vegan Baking cookbook. i'm just going to say these brownies are pretty much the deal and that i wish the picture was better... i don't think it does the fat attack justice.

vegetable vindaloo.
ingredients:
6 cups cauliflower florets (or sub 3 cups potatoes, cubed for 3 c cauliflower)
4 cups cooked chickpeas, (or 2 15.5oz canned chickpeas, rinsed and drained)
2 large leeks, white and light green parts sliced into 1" pieces (1 1/2 cups) (or sub 1/4 - 1/2 onion, chopped)
1 cup tomato sauce
1/4 cup white vinegar
2 tsp ground ginger
2 tbsp curry powder
2 cloves garlic, minced (about 2 tsp)
2 tsp ground cumin
1 tsp ground cinnamon
1 tsp red pepper sauce, such as Tabasco
garnish/for serving:
3 tbsp chopped cilantro
3 cups cooked basmati rice

instructions:
1.) combine everything in the crockpot (except rice and cilantro) and mix together thoroughly. add 1/4 cup water. season with salt and pepper. Stir again and cook on high 3 hours.
2.) transfer vindaloo to large bowl, and let cool, approx 10 - 15 minutes. stir in cilantro, and serve over basmati rice.
serves: 8

chocolate brownies.
ingredients:
1 1/2 cups granulated sugar
3/4 cup unsweetened applesauce
2 tbsp water
2 tsp ground flaxseed
1/2 cup water
2 tsp vanilla extract
1 1/3 cups unbleached all-purpose flour
3/4 unsweetened cocoa powder
3/4 tsp baking powder
1/4 tsp salt
1 cup non-dairy semisweet chocolate chips
1 cup coarsely chopped walnuts

instructions:
1.) preheat oven to 350F. grease an 8x8 baking pan with canola oil.
2.) in a medium bowl, stir together the sugar, applesauce and 2 tbsp of water.
3.) in a small bowl, combine ground flaxseed with 1/2 cup water and add this to applesauce mixture, along with the vanilla, and stir to combine.
4.) in a small bowl combine flour, cocoa, baking powder, salt, chocolate chips and walnuts. Add this to the applesauce mixture and stir to combine.
5.) pour into a prepared pan and bake for 40 minutes. remove from the oven and let cool before cutting. store leftovers in the refridgerator for up to 5 days or in the freezer for up to 3 months.

makes: 8 brownies

everybody loves a quickie!

2008-08-20T16:38:00.008-04:00

short on time? stomach grumbling and you want a tasty meal without the wait? here is your answer. you'll be able to throw this together in less time than it would take to get a pizza delivered! this is a wonderful recipe to make during summer months to help keep the temperature in the kitchen down and is way easier than pie to make. if you can boil water ... you can make this magnificent meal.

couscous, chickpea & soy feta salad.
ingredients:
1 cup couscous, uncooked
1 cup water
10 oz. cooked chickpeas, rinsed [weighed after rinsing]
3-4 roma tomatoes, chopped
1/2 large onion, chopped
1 1/2 tbsp olive oil
1 tbsp white vinegar
1 tsp sea salt
1 tsp garlic powder
1/2 tsp white pepper
3 oz soy feta, crumbled [i used sunergia soyfoods mediterranean herb, but feel free to try this ingenious recipe by bryanna clark grogan]

instructions:
1.) in a small saucepan, bring one cup of water to boil. remove from heat, add in dry couscous, stir and cover. let sit while preparing the other ingredients (at least 10 minutes, in case you're quick food prep like me.)
2.) combine the remaining ingredients in a large mixing bowl with the exception of the soy feta.
3.) when the couscous is done, give it a bit of a fluff with a fork and add in with the other ingredients until well combined.
4.) sprinkle crumbled soy feta on top and serve immediately, or refrigerate and serve cold.

serves: 4 as an entree or 6 as a side.

black bean hummus sandwich.

2008-06-27T19:30:00.004-04:00

i am a total chickpea-aholic and there are times when i feel i overuse it and neglect the other legumes. so with this latest meal i tried to give the chickpea a break and go another direction, a southwestern take on the old middle eastern favorite. hummus is wonderfully easy to make and keeps well in the fridge so you can throw together a sandwich anytime. also makes a great dish to transport to a potluck!

black bean hummus.
ingredients:
2 cups black beans, drained & rinsed
1 jar of roasted red peppers, drained
2 tbsp tahini
1 tbsp olive oil
3 cloves garlic
2 tbsp salsa
1 tsp cumin
1/2 tsp chili powder
1/4 tsp cayenne pepper or to taste

instructions:
1.) place all ingredients in a food processor or blender. process until blended and creamy.

cookies & cream cupcakes from VCTOW.

2008-06-06T10:26:00.005-04:00

as far as desserts go, i really do think these little treats take the cake. so much so that i'm not even going to apologize for that weak pun. cupcakes are incredibly portable, already is in a controlled portion and you don't even need to dirty forks or plates to enjoy them. no complaining there. another birthday has come around and my eyes definitely lit up when the request was for cookies & cream, a long time personal favorite of mine. there was no need for me to look up a recipe to veganize or try to create my own for this one! isa moskowitz & terry romero have done the work for me via the brilliantly done and always crowd pleasing cookbook, vegan cupcakes takeover the world. so for any of you that might have been hiding under a rock when the vegan cupcakes took over, give this recipe a go and good luck trying not to eat them all. :]

basic chocolate cupcake base:
1 cup soy milk
1 tsp apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 tsp vanilla extract
1/2 tsp almond extract, chocolate extract, or more vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder, Dutch-processed or regular
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

instructions:
1.) preheat oven to 350°F and line a muffin pan with paper or foil liners.
2.) whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. in a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
3.) pour into liners, filling 3/4 of the way. bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. transfer to a cooling rack and let cool completely.

fluffy buttercream frosting:
1/2 cup non-hydrogenated shortening, such as spectrum
1/2 cup non-hydrogenated margarine, such as earth balance
3 1/2 cups powdered sugar, sifted if clumpy
1 1/2 tsp vanilla extract
1/4 cup plain soy milk or soy creamer
1/2 cup finely mashed vegan cream-filled sandwich cookies
6 vegan cream-filled sandwich cookies, cut in half

instructions:
1.) beat the shortening and margarine together until well combined and fluffy. add the sugar and beat for about 3 more minutes.
2.) add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.
3.) stir in the finely mashed cookies, frost the cupcakes generously and top each with half of a sandwich cookie.

makes: 12 cupcakes.

vegetable medley couscous.

2008-05-15T18:06:00.007-04:00

sorry for the lack of updates. i have been forgetting to take pictures and write down what ingredients i've used in the recipe (uhh, oops). to make up for my lazy bones, here is a dish i made last year (previous to starting this blog, obviously) and was posted in the vegan cooking community on livejournal.com. this dish really allows the vegetables shine, but lends just enough seasoning to take the taste to the next level. enjoy!
vegetable medley couscous.
ingredients:
1.5 tbsp olive oil
2 carrots, sliced
1 red bell pepper, coarsely chopped
3 medium-sized zucchini, coarsely chopped
1 bunch scallions, ends trimmed and chopped
2 large tomatoes, chopped 2 cups cooked (or canned) chickpeas, drained and rinsed
1 cup fresh peas 1 tsp salt 1/2 tsp turmeric 1/2 tsp fresh black pepper 1/4 tsp cinnamon 1/4 cup minced fresh parsley
1 1/4 cups couscous, uncooked

instructions:
1.) heat the oil in a large saucepan. add the carrots and cook, covered, until softened, about 5 minutes.
2.) stir in the red bell pepper, zucchini, scallions, and tomatoes, along with the salt, turmeric, black pepper and cinnamon. add 4 cups of water and bring to a boil, then reduce the heat to low, cover, and simmer until the vegetables are tender, about 20 minutes.
3.) add the chickpeas, peas, and parsley, cover and cook an additional 10 minutes.
4.) prepare the couscous by bringing 1 1/4 cups of water to a boil in a small pot and then remove from the heat. stir in the couscous, cover and let rest for 5 minutes. fluff with a fork.
5.) divide couscous evenly among bowls and add the vegetable medley on top using a slotted spoon [dividing evenly, as well]. add desired amount of broth to each bowl.

serves: 5

red velvet birthday cake.

2008-04-29T17:13:00.010-04:00

i am not sure why, but for some reason i rarely bake. i always think of cake [and sweets of the like] as a special occasion food. so when friends birthday's come around, i am more than excited to make cupcakes, cakes or whatever they want! this time around the request was for a red velvet cake. the cake was undeniably delicious. moist, decadent and the "butter cream cheese" frosting ... i don't even have words for, just a stream of drool. i had an issue getting the frosting in-between the cake layers to become thick enough [which led to the red coloring from the cake to be absorbed into the frosting layer that i did somewhat manage to create, making it almost invisible]. i am pretty sure not allowing enough time for the frosting to cool attributed to its poor consistency, so i adjusted the instructions to alleviate the issue. even with it not being perfect on this try, it's still a beaut!

red velvet cake.
cake ingredients:
2 1/2 cups unbleached flour
1 1/2 cups raw sugar
1/2 cup vegan margarine, softened
1 cup soy milk
1/2 cup unsweetened applesauce
2 tbsp cocoa powder, unsweetened
1 1/2 tsp baking soda
1 tbsp of lemon juice
1 tsp pure vanilla extract
1 tsp sea salt
1 tsp vinegar
2 oz red food coloring [or beet juice]

frosting ingredients:
1 cup confectioner's sugar
8 oz vegan "cream cheese"
1/2 cup vegan margarine, softened
1 tsp pure vanilla extract
1/2 cup soy milk

cake instructions:
1.) preheat oven to 350°F.
2.) in a cup pour the soy milk and add the lemon juice. let sit while preparing the next few ingredients. [this makes "buttermilk".]
3.) in a large bowl, cream together the margarine and sugar and then add the applesauce.
4.) in a small bowl mix together the cocoa powder and food coloring to form a slight paste. add it to the creamed mixture.
5.) mix the salt and flour together and then add it to the batter alternately with the "buttermilk" in three batches, mixing after each addition.
6.) add vanilla extract then mix in the baking soda and vinegar.
7.) pour batter into 2 greased cake pans [i used round] and bake for 40 minutes [or until toothpick comes out clean]. while cooling, make the frosting.

frosting instructions:
1.) in a medium bowl, mix the "cream cheese" and margarine together.
2.) add sugar, vanilla and soy milk. mixture will be very soft [almost a glue-like texture]. place in fridge to cool for 20 minutes.

assembly instructions:
1.) after the cake and frosting have cooled, frost the first layer with half the icing and repeat process till completely frosted.
serves: 10

jamaican jerk tofu with brown rice.

2008-04-22T12:31:00.013-04:00

this recipe is magic. seriously. it makes the tofu not taste like a nerf ball. some recipes (apparently) don't mind that their tofu is slurpy. however, i do. that is why one must take pride in pressing the water out of tofu before cooking it. the longer the better. this makes the tofu experience much more tasty. tofu aside, the spice mix will blow your mind. no joke, literally. so sweet, spicy and just melt in your mouth delicious. mmmm. feel free to add vegetables that you have on hand or of your choosing to this dish. colorful roasted bell peppers and onions would work nicely.

jamaican jerk tofu with brown rice.
ingredients:
1 block firm or extra-firm tofu, pressed & cubed to desired size.
oil for deep frying
1 cup brown rice
2 tsp vegetable broth powder
2 cups water
1 lime

spice mix:
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp sugar
1/2 tsp salt
1/2 tsp allspice
1/2 tsp dried thyme
1/4 tsp freshly ground black pepper
1/4 tsp ground ginger
1/4 tsp cayenne

instructions:
1.) bring 2 cups of water to boil in a pot on the stove and mix well with 2 tsp. vegetable broth powder then add in 1 cup of brown rice, cover and lower to simmer until completely cooked. set aside.
2.) heat deep fryer to 375°F or heat oil in a pan on med-high on stove top. when oil is heated, add in the tofu and deep fry until golden brown. then set on paper towels to drain and set aside.
3.) combine ingredients for the spice mix in a small bowl and set aside.
4.) place tofu in a medium-high heated skillet lightly sprayed with vegetable oil. add spice mix and cook till heated and spice mix is well coated on the tofu. spraying with oil as needed.
5.) serve tofu over brown rice and squeeze lime juice lightly over each serving.

serves: 2 - 4

get juiced!

2008-03-15T18:15:00.002-04:00

maybe you are like me and have trouble with getting your fruit servings for the day, then again maybe you're not, but the truth still stands that you need them regardless. i don't know what it is about fruit, could be the overpowering sweetness or it could also be that i focus so much on the meals at hand that i forget the poor seed infested little guys even exist. i have found that the best way for myself and those not apt to eat fruit is through juicing.

it doesn't have to stop at fruit either! pretty much any fruit, veggie or greens that contain juice (duh!) can be thrown into one of these bad ass obliterators. carrots, oranges, tangerines, tomatoes, potatoes, romaine lettuce, parsley, garlic, ginger, apples... ok, i think you get the idea.

the key is to balance out the taste to your liking. i always like to throw in some greens (kale, spinach, collards, romaine lettuce, etc). sometimes greens can be a bit bitter, but thats where the balancing act comes in and those sweet fruits make the drink rule it. juice is seriously healthy, tastes fantastic and is way better than any bottled drink you can buy at the grocery store.

one of my favorite drinks is carrot & orange juice: 2 oranges, 1 large carrot.

i know that juicers aren't the cheapest appliance in the world to purchase, but you can find them in all sorts of price ranges. making your own juice is cheaper than buying pre-packed juice, not to mention the waste that you won't be creating with the packaging. so it eventually pays its way. you can always start out with a hand juicer if you're more of a citrus person, but never be afraid of the juicer. it is your friend.

so go on, drink up!

cheeseless calzones!

2008-03-11T13:01:00.018-04:00

i love italian food. no, seriously. just the smell of tomato sauce is enough to get my heart beat and saliva glands going. most recipes, however, seem to favor those with an appetite for cheese and meat. friggin' gross. this version of the tasty hot-pocket-esque like treat has neither. the best part is you picky eaters out there can choose exactly what does and does not go into this. you can add vegan cheese or just go veggie! even better, you can freeze* these for later use in lunches or quick dinners. to top off how versatile this can really be, you can even use your favorite pizza dough recipe or for you less adventurous ... even a pizza dough mix you buy at the store will work. since i am somewhere in between, more or less just ultra-lazy, the recipe i am using is being mixed by my trusty bread machine.

cheeseless calzones.
ingredients:
1 1/2 cups water
2 tbsp olive oil (veg or canola will work too)
2 tsp salt
2 tsp sugar
4 cups all-purpose flour
4 tsp active dry yeast

1/2 cup homemade or bottled pasta sauce

6-8 cups mixed veggies of your choosing (i sautéed a combo of chopped fresh spinach, sliced onions, minced garlic, diced seitan, and sliced mushrooms). you could also add a block or so of crumbled firm tofu to get that ricotta effect.

instructions:
1.) add first 6 ingredients to bread machine according to manufacturer's directions.
2.) select dough cycle. when cycle is complete, remove dough to floured surface. cover and let rest for 5 minutes.
3.) preheat oven to 400°F.

4.) divide dough into 8 equal portions. on a floured surface, roll each portion to 6-7" circle. Spread about 1 tbsp. of sauce evenly over bottom half of each round leaving a 1" border uncovered at edge. add 1/8th of the veggie/seitan/tofu mixture over sauce. fold dough over filling to make half-circles. pinch or crimp edges to seal (i used a fork); prick tops several times with fork or sharp knife.

5.) place on a lightly oiled baking sheet and bake on center oven rack for 25 minutes (if freezing some or all for later, only bake for about 10-15 mins, then let cool and store in freezer). let stand for 10 minutes before serving.

makes: 8

*take frozen calzone and place it on a baking tray in a preheated 400°F oven. bake for 25-30 minutes. (if you're taking these for a lunch and don't have access to an oven/can't wait, i would recommend thawing in the fridge the night before so it can re-heat in less time in your microwave or toaster oven.

**also! all apologies (nirvana-style) for the shotty cell phone pictures. my lovely digital camera lost battery power. jerk.

breakfast banana muffins.

2008-02-25T18:43:00.016-05:00

they say breakfast is the most important meal of the day and who am i to argue? i always crave something delicious to eat right when i wake, something to get me going for the day. who has the time though? i am usually rushing out the door and breakfast becomes just a sad after thought by the time i reach my car. these muffins are the perfect answer for the morning rush. packed with bananas and oats, these delicious morning treats are ready to help you start the day (or even finish it!). make a batch (or two!) during the weekend and you're set for the rest of the week (if they can last that long)!

banana muffins.
ingredients:
3 over-ripe bananas
1/4 cup vegetable oil
1/4 cup sugar
2 cups flour
1 tsp. salt
1 tsp. baking soda
1 cup rolled oats

instructions:
1.) preheat oven to 375°F.
2.) in a bowl, mash bananas and then add oil & sugar. Mix well.
3.) in another bowl add flour, salt, baking soda & oats and mix. then add to the banana mixture. mix until everything is blended together (do not over mix).
4.) pour into muffin pans, dividing evenly, and bake until golden brown and a toothpick comes out clean (approx. 15-20 minutes)
5.) let cool on a wire rack.

makes: 12 muffins.

spinach & basil polenta.

2008-02-22T12:41:00.016-05:00

today is my last day of the master cleanse. well, technically. there is a 3 day "breaking" period. so basically i can eat my regular food again on the 26th of this month. besides that i have been super sad about not being in the kitchen as much. the fast was fantastic, but i am ready to eat again!

i threw together this recipe yesterday. i NEEDED to cook something, but with my pantry pretty bare i didn't have much to work with. so this brings us to polenta. this is such a cheap food to make it is almost silly. with this recipe you can make firm polenta to slice and fry or bake, or you can serve it creamy. both ways are great. since i won't be eating this for a while, i opted for firm. this recipe freezes well. just cut into squares or slices (or however you prefer), wrap in foil and store in storage containers in the freezer!

spinach & basil polenta.
ingredients:
9 cups water
1 tbsp salt
2 cups cornmeal
4 cloves of garlic, pressed
1 tbsp earth balance (or other vegan margarine)
1 tbsp dried basil
1 tbsp nutritional yeast flakes
1 cup spinach, chopped and packed

instructions:
1.) in a large pot, bring water to a boil. add salt and reduce heat to medium. when the water is simmering add the cornmeal slowly and stir continuously with a whisk. keep stirring to prevent lumps.
2.) add pressed garlic, margarine, basil, nutritional yeast and chopped spinach. stir!
3.) let simmer while stirring vigorously (no lumps!), about 12 minutes.
4.) serve as is or pour into a baking pan and let firm up, then slice and serve (or wrap up and freeze).

lemonade, lemonade & more lemonade!

2008-02-11T12:14:00.003-05:00

i am pretty much married to food and i never thought i would be able to even attempt fasting, but i like to disprove myself when it comes to will power. so here we are. i am on my 3rd day of the master cleanse and things are going fantastic. i have more energy in the morning and i even started exercising again. i am doing the fast for a total of 14 days. i am not sure that i will be able to resist cooking, so i expect to make and post some delicious morsels that are perfect for freezing for later.

if you are interested in learning more about the master cleanse, you can download the PDF of the book here: http://healthandlight.com/TheMasterCleanse.pdf

happy cleansing!

it's cold and i am hungry!

2008-01-31T23:31:00.007-05:00

this soup warms your belly on cold days. so delicious with crackers or toast.

spicy lentil soup.
ingredients:
1 tbsp. olive oil
1 small onion, chopped
2 cloves garlic, minced
2 stalks celery, chopped
1 large carrot, chopped
2 cups spinach, chopped
2 1/2 cups lentils
5 cups of water
14.5 oz can of diced tomatoes
1 tbsp. balsamic vinegar
1 tsp. cayenne pepper (or to taste)
1/2 tsp basil
1/2 tsp white pepper
1/2 tsp salt

instructions:
1.) heat olive oil in a large stockpot to a medium heat. add onion, garlic, celery and carrots. stir and then cover for 5 minutes.
2.) add cayenne, basil, white pepper and salt. continuously stir for another 2 minutes.
3.) add tomatoes, vinegar, lentils and water. bring to a boil and then cover and lower heat. simmer for 30 minutes.
4.) add spinach and simmer for another 30 minutes.
5.) transfer 75% of the mixture to a blender (in shifts if needed) and process till smooth (a few whole pieces are ok). then put back in pot and mix with the rest of the soup.
6.) serve and enjoy!

serves: 4 (as a meal) or 6 (as a side)

chesapeake bay boca wrap.

2008-01-27T23:56:00.007-05:00

when my mother and grandmother know i am coming to visit their freezers all of a sudden transform into the frozen "veggie" section as seen in major supermarkets. it almost feels like a challenge to make something exciting from it. since my family is originally from baltimore, md (pronounced ballmer, merlin); old bay seasoning is a staple in their kitchens. this recipe is very reminiscent of the macgyver-esque recipes i would come up with while visiting them.

chesapeake bay boca wrap.
ingredients:
old bay seasoning
2 boca burger original patties, thawed & coarsely chopped
1 small onion, chopped
1 1/2 cups alfalfa sprouts
1 1/2 cups lettuce, chopped
2 flour tortilla shells
olive oil spray
sriracha hot sauce, to taste (optional)

instructions:
1.) spray a large non-stick skillet with olive oil spray to coat and bring to a medium-high heat. add chopped onions and boca burger.
2.) sprinkle with enough old bay seasoning to coat and continuously stir until onions are translucent, spraying a bit more olive oil at a time to prevent burning. this should take about 7-10 minutes.

3.) lay out tortilla shells and add half the lettuce, sprouts, burger and onion mixture to each.
4.) add a small amount of sriracha hot sauce and fold bottom part of tortilla, tucking in sides as you roll. serve and enjoy!

serves: 2

smoky broiled tofu & brussel sprouts!

2008-01-24T21:39:00.012-05:00

here is a simple meal. barely any prep work and only a 10 min cook time. you can't really beat that. really! it's great served on a bun or toast or alone. a great companion for this would be steamed (or baked) brussel sprouts and pressed garlic. less is definitely more.

smoky broiled tofu.
ingredients:
1 block of tofu, pressed & cut into 2-3 slices lengthwise

for the marinade:
2 tbsp. soy sauce
1/8 tsp liquid smoke
1 clove garlic, pressed
1/2 tbsp tomato paste
1/4 tsp chilie powder
1/8 tsp lemon & pepper seasoning
dried rosemary (optional)
hamburger buns (optional)

instructions:
1.) set oven to broil.
2.) combine marinade ingredients into a small bowl and whisk together.
3.) brush both sides of each slice of tofu and place it on a baking sheet.
4.) broil for 5 minutes, turn and add extra marinade if any is left. sprinkle with some dried rosemary and broil for another 5 minutes.
5.) remove from oven and serve with delicious and nutritious steamed brussel sprouts with pressed garlic.

serves: 2-3.

muenster cheeze & tofurkey on roasted garlic focaccia bread.

2008-01-20T19:36:00.009-05:00

i have a fond love for "fancy" breads and i'm also a big fan of deli-style sandwiches. eh, call me a sucker. with those ideas still fresh in my mind, i brought together two recipes that i am uncertain to why i haven't thought of before. it's pretty easy and everything is incredibly full-flavored. i also enjoy recipes that are cheap to make, but also create impressive results. since the recipes yield large amounts, you could prepare all of the sandwiches at once and store leftovers properly in the fridge or freezer. that would be quite a quick grab in the morning while running late. sandwiches like this go deliciously with vegan potato salad and/or steamed vegetables for a full on meal. enjoy.

roasted garlic focaccia bread.
ingredients:
1 cup warm water, 80°F
1 1/2 tbsp olive oil
1 1/2 tbsp sugar
2 tsp dried basil
1 1/4 tsp salt
3 1/4 cups bread flour, unsifted
1 1/2 tsp active dry yeast
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4 cloves of garlic, thinly sliced
3/4 cup red (or yellow) onions, coarsely chopped
1 tbsp olive oil
2 tbsp fresh basil (optional)
1/2 tsp black pepper, freshly ground

instructions:
1.) get out your bread maker, plug that bad boy in, remove the bread pan and add the first seven ingredinets as per the instructions that came with you bread maker. select dough cycle and press start.
2.) when done, remove promptly. knead dough for about 5 minutes on a lightly floured surface and roll to a 15x10 rectangle. Place in a greased baking pan (i used a cookie baking sheet).
3.) poke your fingertips all over the top of the dough to make indentations. brush the top with about 1/2 tbsp olive oil and set aside.
4.) in a small skillet, sauté garlic cloves and onions in a bit of olive oil over medium-low heat until tender, stirring frequently. when done, spread garlic and onion mixture over dough. sprinkle fresh basil and black pepper over dough.
5.) cover with plastic wrap or towel and let rise in a warm place until nearly doubled, 20-30 minutes.
6.) bake in a preheated 375°F oven for 20-25 minutes or until golden light brown.

makes: fifteen 3-inch squares

muenster cheeze.
[from the ultimate uncheese cookbook]
ingredients:
paprika
1 1/2 cups water
1 1/2 tbsp agar powder (or 5 tbsp flakes)
1/2 cup chopped cashews
1/4 cup nutritional yeast flakes
1/4 cup fresh lemon juice
2 tbsp tahini
2 tsp onion powder
1 tsp salt
1/2 tsp dry mustard
1/4 tsp garlic powder
1/4 tsp ground coriander

instructions:
1.) lightly oil a 3-cup plastic storage container, and sprinkle paprika over the sides and bottom until lightly coated. set aside.
2.) combine the water and agar in a small saucepan and bring to a boil. reduce the heat and simmer, stirring often, until dissolved, about 5-10 minutes.
3.) transfer to a blender and add the remaining ingredients. process several minutes until completely smooth, scraping down the sides of the blender as needed.
4.) pour into the prepared container and cool uncovered in the refrigerator. when totally cool, cover and chill overnight. to serve, turn out of container and slice. store leftovers cover in the refrigerator. will keep 5-7 days.

makes: one 3-cup block.

sandwich assembly instructions [as shown]: spread a bit of muenster cheeze on the flat side of two slices of focaccia bread, place on a plate cheeze side up and on one of the pieces layer 1-2 leaves of lettuce, 2 rolled slices of tofurkey, 1-2 more leaves of lettuce, a thin slice of tomato, sliced onions and if desired, add condiment(s) of choice (i can vouch for texas pete and spicy brown mustard as being awesome choices, but i recommend one at a time... unless you dig the vinegar rush), top the sandwich off with the other piece of bread and enjoy!