Wednesday, March 31, 2004
Taco Seasoning Mix...
Today became an interesting coalescence of imitation and inspiration, on one hand we had suddenly developed a craving for tacos, on the other hand, we found ourselves without the means to properly season the dish. We had taco shells, onion, soy cheese, lettuce, tomato, soy burger crumbles and vegetarian refried beans, everything we needed but not a single package of "taco" seasoning was to be found in the pantry and believe me we looked. We looked and, since we had recently moved, we looked again in places as yet unpacked, but to no avail until, wonder of wonders, we produced - a sparse remnant of someone-or-others commercial taco seasoning. Not sure of the pedigree or expiration date we began due diligence and read the expiration date; none, and the ingredients list; a few including "whey solids" which surprised us not a little; why milk solids in a simple dry seasoning package? The result is this easy, vegan ingredient mix for "Taco Seasoning", minus the whey - we still don't understand the whey by the way, McCormick!
2 Tbls cumin
2 tsps cayenne pepper
1/2 tsp salt
1/4 tsp thyme
1/8 tsp dill
seasons 16 ounces of taco filling (your choice)
vegan
2 Tbls cumin
2 tsps cayenne pepper
1/2 tsp salt
1/4 tsp thyme
1/8 tsp dill
seasons 16 ounces of taco filling (your choice)
vegan
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Sunday, March 28, 2004
The Bread Board an Edible History of Civilization
Send us your food stories of triumphs and trials in the kitchen, we'll publish it on The Bread Board so our readers can devour every savory tale.
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Tuesday, March 23, 2004
Introducing The SunCoast ECO Report
For those of us fortunate enough to live on the "Sun Coast" of Florida there are few things more important than the quality of our environment. The sea with its rich composition and constant, weathering presence influences every aspect of our lives. Our back yard is the Gulf of Mexico and our homes inhabit the space between two great oceans. Florida shares a tenuous existence with the sea, a give-and-take that recreates us each day.
In the spirit of that knowing The Green Cutting Board today announces the inauguration of a collaborative publication of the SunCoast ECO Report, a "Green Paper" publishing since 1991. The ECO Report is managed and owned by Sarasota Environmental Report, Inc.
Archiving the ECO Report means that our readers worldwide will have access to a valuable body of environmental information. Our hope is that it will be an Earth sustaining collaboration.
"I must go away at once to a different country."
WH Hudson, "Green Mansions"
Editor, The Green Cutting Board
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Sunday, March 14, 2004
Green Board Irish Stew...How could we not?
Our Salute to that which be Erin, Fen and braugh
Green River Irish Stew
Ingredients
1 large potato peeled and cut into large chunks
3 carrots peeled and chunked
1 medium turnip peeled and cut into large pieces
2 small onions peeled and cut in half
8-10 Brussels sprouts
4 -5 medium florets cauliflower whole
4 -5 large button mushrooms sliced
3 Cups cold water
3 Tbls flour
1 vegetable bullion cube
2 Tbls vegetable oil
1 Tbls soy spread
sage
thyme
rosemary
sea salt
white pepper
1 jigger Irish (of course) whiskey
Preparation
In a medium stew pot start 2 1/2 cups of cold water to boil, add the bullion cube, potato, carrot and turnip.
Heat 1 Tbls of the oil and 1 Tbls soy spread in a sauté pan, brown the onion and Brussels sprouts until golden. Remove the sautéed vegetables and set aside. Add 2 Tbls of flour to pan and stir constantly until medium brown add 1/2 cup of cold water and bring back to boil.
Add the sautéed vegetables and gravy to the stew pot and get out the whiskey…
Start the sage, thyme and rosemary to sauté in 1 Tbls of oil, crush with a wooden spoon to release the flavors and add the mushrooms. After about 30 seconds add the remaining Tbls of flour and bring to a golden brown while stirring. Add the Irish whiskey (if there's any left) and reduce by 1/2.
Combine the mushroom gravy to the stew pot and mix gently, you want not to break up the large pieces of vegetable
Cook on extremely low heat for 1 hour covered. Salt and pepper to taste.
Serve with warm Irish Soda Bread and the leftover Irish whiskey!
Serves 4
vegan
Green River Irish Stew
Ingredients
1 large potato peeled and cut into large chunks
3 carrots peeled and chunked
1 medium turnip peeled and cut into large pieces
2 small onions peeled and cut in half
8-10 Brussels sprouts
4 -5 medium florets cauliflower whole
4 -5 large button mushrooms sliced
3 Cups cold water
3 Tbls flour
1 vegetable bullion cube
2 Tbls vegetable oil
1 Tbls soy spread
sage
thyme
rosemary
sea salt
white pepper
1 jigger Irish (of course) whiskey
Preparation
In a medium stew pot start 2 1/2 cups of cold water to boil, add the bullion cube, potato, carrot and turnip.
Heat 1 Tbls of the oil and 1 Tbls soy spread in a sauté pan, brown the onion and Brussels sprouts until golden. Remove the sautéed vegetables and set aside. Add 2 Tbls of flour to pan and stir constantly until medium brown add 1/2 cup of cold water and bring back to boil.
Add the sautéed vegetables and gravy to the stew pot and get out the whiskey…
Start the sage, thyme and rosemary to sauté in 1 Tbls of oil, crush with a wooden spoon to release the flavors and add the mushrooms. After about 30 seconds add the remaining Tbls of flour and bring to a golden brown while stirring. Add the Irish whiskey (if there's any left) and reduce by 1/2.
Combine the mushroom gravy to the stew pot and mix gently, you want not to break up the large pieces of vegetable
Cook on extremely low heat for 1 hour covered. Salt and pepper to taste.
Serve with warm Irish Soda Bread and the leftover Irish whiskey!
Serves 4
vegan
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Sunday, March 07, 2004
I'm gonna roux the day I did this, but it's so good...yea yea, yea yea!
Take a Leek Soup
excerpt from: A Vegetarian Cooks' Book, The Green Cuttingboard Press, 2004
Ingredients:
1/2 whole leek, sliced (thin slices from the root to the green, no further)
8 ounces button mushrooms, chunked
1 yellow squash, sliced
1 Tbls chopped garlic
1 8 ounce can white navy beans, drained
1/2 Cup vegetable oil
2 Tbls all-purpose flour
2 Tbls soy spread
2 Cups water
1/2 Cup white wine
salt and white pepper to taste
Preparation:
Start with a roux.
In a heavy pan heat 1/2 the vegetable oil to high and add the flour, stirring all the while until the mixture is smooth and slightly off white, don't brown! Add 1 Cup cold water and continue stirring until smooth, 1 minute, tops. Shut down and set aside.
In a large pot heat the remaining vegetable oil and soy spread to medium-high heat. Add the leeks, squash, mushrooms and garlic, saute for 2 minutes. Add the wine and cover for 4 minutes. Now, add the beans and remaining water, reduce the heat to low. Cook covered for 20 minutes. Season to taste
Serve with toasted French bread quarters*
Serves 2
vegan
* French bread quarters: Slice a small loaf lengthwise into quarters, apply soy spread to each cut face and toast lightly.
excerpt from: A Vegetarian Cooks' Book, The Green Cuttingboard Press, 2004
Ingredients:
1/2 whole leek, sliced (thin slices from the root to the green, no further)
8 ounces button mushrooms, chunked
1 yellow squash, sliced
1 Tbls chopped garlic
1 8 ounce can white navy beans, drained
1/2 Cup vegetable oil
2 Tbls all-purpose flour
2 Tbls soy spread
2 Cups water
1/2 Cup white wine
salt and white pepper to taste
Preparation:
Start with a roux.
In a heavy pan heat 1/2 the vegetable oil to high and add the flour, stirring all the while until the mixture is smooth and slightly off white, don't brown! Add 1 Cup cold water and continue stirring until smooth, 1 minute, tops. Shut down and set aside.
In a large pot heat the remaining vegetable oil and soy spread to medium-high heat. Add the leeks, squash, mushrooms and garlic, saute for 2 minutes. Add the wine and cover for 4 minutes. Now, add the beans and remaining water, reduce the heat to low. Cook covered for 20 minutes. Season to taste
Serve with toasted French bread quarters*
Serves 2
vegan
* French bread quarters: Slice a small loaf lengthwise into quarters, apply soy spread to each cut face and toast lightly.
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Friday, March 05, 2004
The Garden's Gift... A Question of Rhubarb
The inspiration for this recipe comes from Gladys who is the master of cold weather, warm rhubarb desserts and a pretty damn good cook to boot. The twist is Pillsbury's original crescent rolls in a tin. The reason is two fold, our friend Jackie at The Daily Bread who is talented enough to have nurtured rhubarb through the snow, the second reason is that Pillsbury provides a ready made vegan pie crust, not the one pre-formed (it contains lard) but the one called 'Pillsbury's Original Crescent Rolls.'
Strawberry and Rhubarb Pie
excerpt from: A Vegetarian Cooks' Book, The Green Cutting Board Press 2004
Ingredients
3 Cups of fresh rhubarb, 1/2 inch slices
2 Cups of sliced fresh strawberries
2 'Pillsbury' original crescent roll tins
1/3 cup raw sugar
Preparation
Mix rhubarb, strawberries and sugar to marinate in a bowl. Open both tins of crescent roll dough. Lightly oil a 10 inch pie plate Using one tin of dough from a ball and roll into a 12 inch diameter round bottom crust, Line the pie plate and fill the pie with the rhubarb, strawberry and sugar mixture. Roll the remaining tin of dough into a 10-inch diameter top crust and top the pie. Seal the pie rim in a pleasing fashion and fork pierce the top crust 3 times with steam vents. Bake uncovered in a preheated oven at 350 degrees for 35 minutes. The Pillsbury crescent roll crust will brown naturally without butter or egg; keep this one vegan.
Serves 6
vegan
Strawberry and Rhubarb Pie
excerpt from: A Vegetarian Cooks' Book, The Green Cutting Board Press 2004
Ingredients
3 Cups of fresh rhubarb, 1/2 inch slices
2 Cups of sliced fresh strawberries
2 'Pillsbury' original crescent roll tins
1/3 cup raw sugar
Preparation
Mix rhubarb, strawberries and sugar to marinate in a bowl. Open both tins of crescent roll dough. Lightly oil a 10 inch pie plate Using one tin of dough from a ball and roll into a 12 inch diameter round bottom crust, Line the pie plate and fill the pie with the rhubarb, strawberry and sugar mixture. Roll the remaining tin of dough into a 10-inch diameter top crust and top the pie. Seal the pie rim in a pleasing fashion and fork pierce the top crust 3 times with steam vents. Bake uncovered in a preheated oven at 350 degrees for 35 minutes. The Pillsbury crescent roll crust will brown naturally without butter or egg; keep this one vegan.
Serves 6
vegan
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Thursday, March 04, 2004
Mexi-Corn Lasagna
Marco Polo is credited among other things with introducing pasta to Italy after one of his explorations to the orient, add New World corn, cumin and bake; we should really call this dish Around the World in Italia Maize...but we won't.
excerpt from: "A Vegetarian Cooks' Book"
The Green Cutting Board Press, 2004
Ingredients
1 can (17 oz) whole kernel corn, drained
1 can (15 oz) tomato sauce
1 cup picante sauce or taco sauce
1 tbls chili powder
1 ½ tsp ground cumin
1 carton (8 oz) vegan sour cream
1 carton (8 oz) vegan cream cheese with chives
1 tsp oregano
½ tsp basil
½ tsp minced garlic
6 large tortillas
1 cup (4 oz) shredded soy cheddar cheese
Preparation
Combine corn, tomato sauce, taco sauce, chili powder and ground cumin and put to side. Combine sour cream, cream cheese, oregano, basil, and garlic; mix well. Arrange 2 tortillas in bottom of lightly greased 13x9x2inch baking dish overlapping as necessary. Top with half corn mixture. Spoon ½ cheese mixture on top and then arrange remaining tortillas over cheese. Top with remaining corn mixture and cheese mixture. Bake in preheated 375 degree oven for about 30 minutes or until hot and bubbly. Remove from oven and sprinkle with cheddar cheese. Let stand 10 minutes before serving.
Serves 8.
vegan
excerpt from: "A Vegetarian Cooks' Book"
The Green Cutting Board Press, 2004
Ingredients
1 can (17 oz) whole kernel corn, drained
1 can (15 oz) tomato sauce
1 cup picante sauce or taco sauce
1 tbls chili powder
1 ½ tsp ground cumin
1 carton (8 oz) vegan sour cream
1 carton (8 oz) vegan cream cheese with chives
1 tsp oregano
½ tsp basil
½ tsp minced garlic
6 large tortillas
1 cup (4 oz) shredded soy cheddar cheese
Preparation
Combine corn, tomato sauce, taco sauce, chili powder and ground cumin and put to side. Combine sour cream, cream cheese, oregano, basil, and garlic; mix well. Arrange 2 tortillas in bottom of lightly greased 13x9x2inch baking dish overlapping as necessary. Top with half corn mixture. Spoon ½ cheese mixture on top and then arrange remaining tortillas over cheese. Top with remaining corn mixture and cheese mixture. Bake in preheated 375 degree oven for about 30 minutes or until hot and bubbly. Remove from oven and sprinkle with cheddar cheese. Let stand 10 minutes before serving.
Serves 8.
vegan
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