Tuesday, December 28, 2004
Creole Baked Beans
Ingredients
1 small onion (diced)
1 16 ounce can white beans (undrained)
1 16 ounce can navy beans (undrained)
4 slices vegan soy bacon (diced)
1/3 Cup brown sugar
1/4 Cup ketchup
1 Tbls vegan Dijon mustard
1 Tbls vegetable oil
2 tsp Tony Cachere's "Creole Seasoning"
1 tsp Liquid Smoke Mesquite
1/2 tsp Louisiana hot sauce
1/8 tsp white pepper
Preparation
This is so easy, y'all gonna pick up yardage. You might can enter this in a BBQ-Off but what ya going to do for the other 6 hours?
Start the oil and onions in a medium sauce pan over high heat, add everything else. Cook just to a low boil. Place in a covered oven proof dish and back at 350 degrees F until you're hungry... What?
serves several
vegan
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Sunday, December 26, 2004
Chowda and beer bread
When it's cold outside and you need something warming and hardy, cook up a batch of white bean chowder and beer bread.
White Bean Chowder
- 1 1/2 cups dried great Northern beans
- 2 slices Soy bacon, crumbled
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 16-oz can vegetable broth
- 1 bay leaf
- 2 large potatoes, diced
- 1 14.5-oz can diced tomatoes
- 1/2 tsp salt
- 1/2 tsp ground white pepper
- 1 tsp sage
- 1 tsp olive oil
Quick cook dried beans (place in water just to cover and bring to boil. Turn off heat and cover for one hour). Drain, add fresh water and cook on simmer for approximately 1 hour.
Saute onion and garlic in olive oil until soft. Add carrots and celery and saute until golden.
Add onion, garlic, carrots and celery to beans. Simmer, stirring occasionally, for about 30 minutes. Add remaining ingredients and simmer for an hour, stirring occasionally. Serve with fresh out-of-the-oven beer bread.
Beer bread
- 1 cup soy flour
- 2 cups Bisquick baking mix
- 1 1/2 tsp sugar
- 1 12-oz can beer at room temperature
- 1 tbls diced cheddar cheese (optional)
- 2 tbls margarine
Heat oven to 350 degrees. Mix first four ingredients together well. Pour into greased 9X5 inch loaf pan and bake for 30 minutes. Score top of bread and add margarine in opening. Sprinkle cheddar cheese on top. Place in oven for another 15 minutes or until brown. Makes 1 loaf.
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Mc Lefse egg sausage and cheese
Culinary memoirs of a youth misspent
Ingredients
1 8" dia lefse - prepared ahead
1 1/2" slice of firm tofu pressed between clean towel to dry
2 oz soy cheddar
1 soy sausage link
1/2 tsp soy spread
salt and pepper to taste
Preparation
Cook the sausage in a fry pan with 1/2 tsp soy spread. In the same pan saute the tofu on one side only until golden brown.
Top the tofu with cheese cover and continue on low heat until melted. Salt and pepper to taste.
Place the sauteed tofu and sausage on 1 side of lefse and roll up as you would a burrito. Serve with fresh fruit and a cup of good, strong coffee.
serves 1
vegetarian
Ingredients
1 8" dia lefse - prepared ahead
1 1/2" slice of firm tofu pressed between clean towel to dry
2 oz soy cheddar
1 soy sausage link
1/2 tsp soy spread
salt and pepper to taste
Preparation
Cook the sausage in a fry pan with 1/2 tsp soy spread. In the same pan saute the tofu on one side only until golden brown.
Top the tofu with cheese cover and continue on low heat until melted. Salt and pepper to taste.
Place the sauteed tofu and sausage on 1 side of lefse and roll up as you would a burrito. Serve with fresh fruit and a cup of good, strong coffee.
serves 1
vegetarian
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Monday, December 20, 2004
Starbucks Peppermint Brownie
Our friend Todd and his talented crew at Top Secret Recipes have come through again and conjured the makings of Starbucks sinfully rich Peppermint Brownie.
Of course we cheerfully converted it to this equally decadent vegan version just in time for Christmas 2004.
Ingredients
Brownies
1 19-20 ounce box fudge brownie mix (we used Duncan Hines, it is vegan)
1/2 Cup soy spread, melted
1/4 Cup water
1/2 Cup apple sauce
1 tsp egg replacer
1/4 tsp peppermint extract
Peppermint Buttercream Frosting
1/2 16 ounce Pillsbury Vanilla Frosting (vegan)
2 level Tbls soy spread (this gives it that butter cream taste instead of pure vanilla)
1/4 tsp peppermint extract
Chocolate Frosting
1/2 16 ounce can Pillsbury Creamy Supreme Milk Chocolate Frosting (vegan)
Decorative icing
1/2 Cup powdered sugar
2 Tabls warm water
red food coloring
Preparation
Preheat the oven to 325 degrees. Prepare a 9x9 inch baking pan with a light coat of non-flavored canola oil.
Substitute apple sauce for eggs and soy spread instead of oil for a richer taste and prepare the brownie mix according to the instructions on the box.
Pour brownie mix evenly into the prepared pan and bake in the center of the oven for 50 to 55 minutes. The center will bubble slightly and the edges will be dry to the touch. Allow to cool thoroughly before frosting.
To frost the brownies begin with a 1/2 inch layer of Peppermint Butter Cream frosting spread over the entire top. Refrigerate 1 hour to set the frosting layer in preparation for the second layer of chocolate frosting.
When set spread 1/2 inch layer of Chocolate frosting over the peppermint butter cream.
Mix the powdered sugar and water until smooth and runny, divide into 2 equal portions. Add about 4 drops of red food coloring to 1 portion of icing mixture and using a fork decorate the frosted brownies with a diagonal pattern of white icing by using a whipping motion over the top. Follow with a application of the red icing.
Refrigerate once more before cutting into squares and serve.
serves 9
vegan
Variations on the theme include: adding chocolate chips to the batter for the chocoholic in the crowd and or crushed peppermint candies for some crunch. Note, the chocolate chips won't be vegan.
Of course we cheerfully converted it to this equally decadent vegan version just in time for Christmas 2004.
Ingredients
Brownies
1 19-20 ounce box fudge brownie mix (we used Duncan Hines, it is vegan)
1/2 Cup soy spread, melted
1/4 Cup water
1/2 Cup apple sauce
1 tsp egg replacer
1/4 tsp peppermint extract
Peppermint Buttercream Frosting
1/2 16 ounce Pillsbury Vanilla Frosting (vegan)
2 level Tbls soy spread (this gives it that butter cream taste instead of pure vanilla)
1/4 tsp peppermint extract
Chocolate Frosting
1/2 16 ounce can Pillsbury Creamy Supreme Milk Chocolate Frosting (vegan)
Decorative icing
1/2 Cup powdered sugar
2 Tabls warm water
red food coloring
Preparation
Preheat the oven to 325 degrees. Prepare a 9x9 inch baking pan with a light coat of non-flavored canola oil.
Substitute apple sauce for eggs and soy spread instead of oil for a richer taste and prepare the brownie mix according to the instructions on the box.
Pour brownie mix evenly into the prepared pan and bake in the center of the oven for 50 to 55 minutes. The center will bubble slightly and the edges will be dry to the touch. Allow to cool thoroughly before frosting.
To frost the brownies begin with a 1/2 inch layer of Peppermint Butter Cream frosting spread over the entire top. Refrigerate 1 hour to set the frosting layer in preparation for the second layer of chocolate frosting.
When set spread 1/2 inch layer of Chocolate frosting over the peppermint butter cream.
Mix the powdered sugar and water until smooth and runny, divide into 2 equal portions. Add about 4 drops of red food coloring to 1 portion of icing mixture and using a fork decorate the frosted brownies with a diagonal pattern of white icing by using a whipping motion over the top. Follow with a application of the red icing.
Refrigerate once more before cutting into squares and serve.
serves 9
vegan
Variations on the theme include: adding chocolate chips to the batter for the chocoholic in the crowd and or crushed peppermint candies for some crunch. Note, the chocolate chips won't be vegan.
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Saturday, December 18, 2004
Snow Cream and Southern miscellany
One week to Christmas and we thought it was time to start planning the menu, but first a glance around the net to reprise some nostalgic oldies.
A friend of ours recently opined that there is room at the table for everyone, he was speaking of the recently concluded US elections and aftermath but I took it to apply as well to the literal table.
This year why not try a joint venture culinaire; meat-eaters and vegetarians at the same table, something for everybody (it may become a learning experience after all), and make sure you put something outside on the tree for the critters to eat.
A few of our favorite sweet suggestions from both sides of the table.
Put clean snow in a bowl, add a little milk (soy milk for vegans) to desired thickness, sugar to taste and there ya have it! You can also add chocolate or strawberry syrup for flavored snow cream. If you want something really different, add a little Kool-Aid powder (skip the Kool-Aid if you're vegetarian)
Spread with Jam, roll up and coat with sugar. Slice into small rounds. This are wonderful served warm with Snow Cream.
From somewhere deep in Virginia writes the ubiquitous Veg blog
from the Vegan Chef. Louisiana's perfect answer to the holiday blues.
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Tuesday, December 07, 2004
Peasant food, healthy food
There are many nouveau cuisines abroad these days but none can beat the authenticity or appeal of good home cooking. So, if someone offers you a new take on an old recipe don't run to the imported food section just use what is home grown and make your own healthy version of peasant food.
Potato and Bean Enchiladas
excerpt from: A Vegetarian Cooks' Book, The Green Cutting Board Press, 2004
Ingredients
4 - 10" flour tortillas (vegetable shortening, not lard)
about 4 ounces leftover home fries
1/2 cup of baked or black beans
1/4 Cup each of soy jack and cheddar cheese
1/2 Cup home made salsa (tomato, onion, green/red pepper, garlic, chilies, cilantro,lime juice, seasoned to taste)
Preparation
Chop the home fries roughly and dice the cheese. Fill each tortilla with 1/4 of the potato and beans add a tsp of cheese. Roll by wrapping and place side by side in a baking dish.
Top the enchiladas with salsa and remainder of cheese. Bake covered for 1/2 hour at 350 degrees F. or until cheese is melted and begins to brown at the edge.
This is so easy you're going to pick up yardage
serves 2
vegan
excerpt from: A Vegetarian Cooks' Book, The Green Cutting Board Press, 2004
Ingredients
4 - 10" flour tortillas (vegetable shortening, not lard)
about 4 ounces leftover home fries
1/2 cup of baked or black beans
1/4 Cup each of soy jack and cheddar cheese
1/2 Cup home made salsa (tomato, onion, green/red pepper, garlic, chilies, cilantro,lime juice, seasoned to taste)
Preparation
Chop the home fries roughly and dice the cheese. Fill each tortilla with 1/4 of the potato and beans add a tsp of cheese. Roll by wrapping and place side by side in a baking dish.
Top the enchiladas with salsa and remainder of cheese. Bake covered for 1/2 hour at 350 degrees F. or until cheese is melted and begins to brown at the edge.
This is so easy you're going to pick up yardage
serves 2
vegan
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Wednesday, December 01, 2004
Delecata Baked with Savory Stuffing and Black Beans
If you have overlooked this squash thinking it looked plain and therefore flavorless, time to reconsider. It's called the 'Delicata Delicioso' and with good reason. Not as sweet as the acorn squash but with a rich buttery flavor it readily supports this savory stuffing with onion, garlic and a touch of carrot for sweetness.
excerpt from: A Vegetarian Cooks" Book The Green Cutting Board, 2004
Ingredients
1 "Delicata Delicioso Squash"
7-8 ounces of cooked black beans, drained
1 Cup savory stuffing mix
1/2 cup vegetable broth
1 Tbls olive oil
1 carrot diced
1 small onion diced
1 stalk celery diced
1/2 tsp chopped garlic
2 tsps vegan soy spread
Creole seasoning
Preparation
Halve the squash lengthwise, remove the seeds and membrane. Place cut side down in about 1/2" of water in a baking dish and cook covered at 375 degrees F for 1/2 hour.
Prepare the stuffing according to package instructions substituting vegetable broth for water. Set aside.
In a medium fry pan heat olive oil, add the chopped carrot, onion, celery and garlic, saute until slightly softened. Add the cooked/drained black beans, stuffing mix. Add the squash pan drippings and stir gently until combined. Season to taste with Creole spice mix.
Divide the mix equally into the two squash halves, sprinkle with extra seasoning and top each with 1 tsp vegan spread. Place the squash back in the baking pan, cover and bake for 15 minutes.
serves 2
vegan
Ingredients
1 "Delicata Delicioso Squash"
7-8 ounces of cooked black beans, drained
1 Cup savory stuffing mix
1/2 cup vegetable broth
1 Tbls olive oil
1 carrot diced
1 small onion diced
1 stalk celery diced
1/2 tsp chopped garlic
2 tsps vegan soy spread
Creole seasoning
Preparation
Halve the squash lengthwise, remove the seeds and membrane. Place cut side down in about 1/2" of water in a baking dish and cook covered at 375 degrees F for 1/2 hour.
Prepare the stuffing according to package instructions substituting vegetable broth for water. Set aside.
In a medium fry pan heat olive oil, add the chopped carrot, onion, celery and garlic, saute until slightly softened. Add the cooked/drained black beans, stuffing mix. Add the squash pan drippings and stir gently until combined. Season to taste with Creole spice mix.
Divide the mix equally into the two squash halves, sprinkle with extra seasoning and top each with 1 tsp vegan spread. Place the squash back in the baking pan, cover and bake for 15 minutes.
serves 2
vegan
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