Thursday, July 29, 2004
Penne rigate and mushroom Bourguignon
Rome dominated the region now known as Burgundy in central Europe for centuries. They brought order, roads, empire and citizenship as well as a strong appetite for hearty cuisine. Bourguignon formed part of what the Romans called "Gallia Lugdunensis" (Celtic Gaul). In 486 the Franks, under Clovis I, overthrew Syagrius, the last Roman governor in Gaul and France was born.
Mushroom Bourguignon
Ingredients
8 ounces mushrooms sliced
2 Cups cooked penne rigate
1 small tomato diced
1/4 Cup onion diced
1/4 Cup celery diced
1/4 Cup carrot diced
1/2 Cup dry red wine
1 Tbls soy spread
1/2 tsp vegetable boullion paste
1/8 tsp dried thyme
several grinds of fresh black pepper
Preparation
Melt butter in a non-stick pan. Add the onion, celery and carrot, cook all the while stirring for 5 minutes. Add the tomato, mushrooms, wine, vegetable boullion and thyme. Simmer covered for 10 minutes or until slightly dry.
To the pan add cooked pasta and 1 Tbls of the cooking water, toss until coated.
serves 2
vegan
excerpt from: A Vegetarian Cooks' Book, The Green Cutting Board, 2004
Ingredients
8 ounces mushrooms sliced
2 Cups cooked penne rigate
1 small tomato diced
1/4 Cup onion diced
1/4 Cup celery diced
1/4 Cup carrot diced
1/2 Cup dry red wine
1 Tbls soy spread
1/2 tsp vegetable boullion paste
1/8 tsp dried thyme
several grinds of fresh black pepper
Preparation
Melt butter in a non-stick pan. Add the onion, celery and carrot, cook all the while stirring for 5 minutes. Add the tomato, mushrooms, wine, vegetable boullion and thyme. Simmer covered for 10 minutes or until slightly dry.
To the pan add cooked pasta and 1 Tbls of the cooking water, toss until coated.
serves 2
vegan
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Sunday, July 18, 2004
Avocado and White Bean Soup
This soup combination of cool lime, avocado and white bean is inspired by the savory fare of western moon lit trails and bright Florida nights on the gulf coast.
excerpt from: A Vegetarian Cooks’ Book, The Green Cutting Board Press, 2004
Ingredients
1 16 oz can white beans
1/2 ripe avocado
4 cups vegetable broth
1/2 sweet onion diced
2 tsp vegetable oil
1/2 tsp cumin
1/4 tsp cayenne
1 tsp lime juice
2 ounces tequila
kosher salt to taste
Preparation
Heat vegetable oil in a heavy sauce pan and sauté the diced onion. Peel and mash ½ ripe avocado with vegetable paste. Add avocado/vegetable paste to the onion with 4 cups of water and the white beans, include the canned liquid and tequila, simmer uncovered for 30 minutes.
Season with the remaining ingredients and simmer covered for ten minutes.
serves 2
vegan
excerpt from: A Vegetarian Cooks’ Book, The Green Cutting Board Press, 2004
Ingredients
1 16 oz can white beans
1/2 ripe avocado
4 cups vegetable broth
1/2 sweet onion diced
2 tsp vegetable oil
1/2 tsp cumin
1/4 tsp cayenne
1 tsp lime juice
2 ounces tequila
kosher salt to taste
Preparation
Heat vegetable oil in a heavy sauce pan and sauté the diced onion. Peel and mash ½ ripe avocado with vegetable paste. Add avocado/vegetable paste to the onion with 4 cups of water and the white beans, include the canned liquid and tequila, simmer uncovered for 30 minutes.
Season with the remaining ingredients and simmer covered for ten minutes.
serves 2
vegan
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Monday, July 05, 2004
Polly Bergen's Chili
editor's note: We don't usually publish the author's photo with a recipe; but, if you've seen one bowl of chili...
well, can you blame us.
Nancy found this recipe in a copy of Parade Cookbook, "1978" and with one slight cutting board room edit created this vegan rendition that retains all the great taste and star quality of a classic chili
Polly Bergen’s Chili
vegan
Ingredients
3 garlic cloves, minced
2 Tbls vegetable oil
6 large onions, sliced
4 large green peppers, seeded and sliced
3 cans(1 pound each)tomatoes with juice
4 cans (1 pound each) red kidney beans, drained
2 cans (6 ounces each) tomato paste
1/4 Cup chili powder
1 tsp white vinegar
3 dashes cayenne
3 whole cloves
1 bay leaf
salt and pepper to taste
hot cooked rice
Preparation
Cook the garlic in oil until golden. Add sliced onions and green peppers; cook until tender.
Add tomatoes, kidney beans, tomato paste, chili powder, vinegar, cayenne, cloves, bay leaf, salt and pepper. Cover; cook over low heat 1 hour, stirring several times. If too dry, add additional tomatoes. If too much liquid, uncover and simmer longer. remove the bay leaf and serve with rice.
serves 12
vegan
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