Wednesday, March 30, 2005
Mustard greens with mushroom steak and pasta
Ingredients
2 ounces soy steak cut into strips
1 Portabella mushroom cut into strips
1 small onion chopped
8 ounces bow tie pasta
2 ounces good Merlot
1 dried bay leaf
1 Tbls spicy yellow mustard
1 tsp mushroom concentrate
4 ounces water
1 Tbls olive tapinade
1/2 tsp dried parsley
1/2 Tbls dried basil
sea salt and fresh ground black pepper to taste
Preparation
Cook the pasta el dente in salted water. Sauté soy steak and mushroom strips with onion for 3 minutes in a hot pan, add the remaining ingredients, cover and reduce to simmer for twenty minutes.
Drain, add the pasta, recover and continue to simmer covered until ready to serve.
Serve with a mustard greens, salad vinaigrette and soy feta cheese.
serves 2
vegetarian
My Notes
ONLY YOU see your private notes, and they print with the recipe.
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Sunday, March 27, 2005
Brussels sprouts with mushrooms and artichoke hearts
Earthy garden casserole for your vegan spring brunch.
Ingredients
12 ounces fresh Brussels sprouts
8 ounces button mushrooms halved
1-8 ounce tin prepared* artichoke hearts drained (save the liquid for soup base)
1 1/2 Tbls extra virgin olive oil
1 Tbls vegan soy spread
sea salt and fresh ground black pepper to taste
Preparation
Slice off 1/4" of the base and remove outer leaves from each sprout. Pierce the end of the core with the tip of a knife - this helps ensure cooking through. Place sprouts in gently boiling, salted water for approximately 15 minutes, remove, dry and cool thoroughly. Best if done the night before and allowed to chill overnight in the refrigerator.
Heat oil and soy spread in a large pan over medium high heat. Add the Brussels sprouts, sauté until browned - about 15 minutes. Add mushrooms, artichoke hearts, salt and pepper. Cover and continue sauté for 20 minutes on low heat.
Most artichokes, which are difficult to cultivate, are grown in California and Louisiana, "why," you ask, visit The Garden's Gift
*If you are lucky enough to have fresh artichokes from your garden or grocer preparation is easily done, here's a step by step guide.
serves 6
vegan
Ingredients
12 ounces fresh Brussels sprouts
8 ounces button mushrooms halved
1-8 ounce tin prepared* artichoke hearts drained (save the liquid for soup base)
1 1/2 Tbls extra virgin olive oil
1 Tbls vegan soy spread
sea salt and fresh ground black pepper to taste
Preparation
Slice off 1/4" of the base and remove outer leaves from each sprout. Pierce the end of the core with the tip of a knife - this helps ensure cooking through. Place sprouts in gently boiling, salted water for approximately 15 minutes, remove, dry and cool thoroughly. Best if done the night before and allowed to chill overnight in the refrigerator.
Heat oil and soy spread in a large pan over medium high heat. Add the Brussels sprouts, sauté until browned - about 15 minutes. Add mushrooms, artichoke hearts, salt and pepper. Cover and continue sauté for 20 minutes on low heat.
Most artichokes, which are difficult to cultivate, are grown in California and Louisiana, "why," you ask, visit The Garden's Gift
*If you are lucky enough to have fresh artichokes from your garden or grocer preparation is easily done, here's a step by step guide.
serves 6
vegan
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Friday, March 25, 2005
Ham wrapped asparagus with tapenade
Vegetarian Easter brunch continued
Ingredients
4 ounces soy ham slices(12 slices cut in 1/2)
24 ounces fresh asparagus cut 4" (save the lower stems for soup base)
2 Tbls grated soy Parmesan (optional)
For the tapenade:
3-4 ounces capers, drained and rinsed
2 tsp Dijon mustard
fresh basil
2 tsps olive oil
12 green olives chopped
1 tbsp red wine vinegar
salt and freshly ground black pepper
Preparation
Place the asparagus in a pan with 2" of water, steam covered for ten minutes.
Meanwhile prepare the tapenade. Add the ingredients to a blender and blend until not quite smooth - there should be some course texture remaining.
Spread the ham slice halves with an equal portion of tepenade and, with the tapenade side in, wrap each asparagus stem with 1 piece of ham.
Place wrapped asparagus in a baking dish and cover with grated soy Parmesan. Bake covered at 350 degrees for 30 minutes.
serves 2
vegetarian
Ingredients
4 ounces soy ham slices(12 slices cut in 1/2)
24 ounces fresh asparagus cut 4" (save the lower stems for soup base)
2 Tbls grated soy Parmesan (optional)
For the tapenade:
3-4 ounces capers, drained and rinsed
2 tsp Dijon mustard
fresh basil
2 tsps olive oil
12 green olives chopped
1 tbsp red wine vinegar
salt and freshly ground black pepper
Preparation
Place the asparagus in a pan with 2" of water, steam covered for ten minutes.
Meanwhile prepare the tapenade. Add the ingredients to a blender and blend until not quite smooth - there should be some course texture remaining.
Spread the ham slice halves with an equal portion of tepenade and, with the tapenade side in, wrap each asparagus stem with 1 piece of ham.
Place wrapped asparagus in a baking dish and cover with grated soy Parmesan. Bake covered at 350 degrees for 30 minutes.
serves 2
vegetarian
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Thursday, March 24, 2005
Garden Tomato Tart
Ingredients
2 Tbls soy milk
2 sheets frozen puff pastry, thawed according to package directions
2 teaspoons vegetable oil (not olive oil)
4 or 5 ripe tomatoes, sliced 1/4-inch thick
1/2 Tbls extra-virgin olive oil
2 Tbls grated soy Parmesan
Kosher salt
Freshly ground pepper, to taste
1/4 cup fresh basil, sliced in ribbons
Preparation
Position rack in the center of oven and preheat to 400 degrees.
Place puff-pastry squares on pieces of parchment paper cut to fit your baking sheet. Using a salad-sized plate as a guide, trim each sheet to form an 8-inch round. Transfer the papers with the pastry on top to baking sheet. Prick pastry all over with the tines of a fork.
Make an wash by whisking the soy milk and vegetable oil in a small bowl. Brush soy wash lightly over each pastry. Bake for 10 minutes.
Leaving a 1/2-inch border around the edge, arrange the tomato slices in overlapping circles on the pastry round, covering the surface and tucking a slice in the center.
Drizzle each tart with 1/4 teaspoon olive oil and sprinkle each with 1 Tbls soy Parmesan. Season with kosher salt and freshly ground pepper.
Bake until the tarts are golden brown, about 20 minutes.
Sprinkle with ribbons of basil and serve immediately.
serves 2-4
vegan
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Wednesday, March 16, 2005
Ballymaloe
Irish stew, "ballymaloe" or "stobhach gaelach" in Gaelic, is traditionally made of lamb. We prefer our lambs "hooved and romping a spring day."
Spring brings the good root crops and fresh herbs, all the better to make a stew. The root vegetables add flavor and thickening as well as sustenance. Some cooks add turnips or parsnips and barley when available, but best use potatoes and save the barley for a good malt when the cold comes - and it will.
Ingredients
8 ounces seitan, cubed large
1/2 Cup more or less unbleached flour
8-10 small white onions, boiled and peeled
1 unpeeled garlic clove, smashed
1/4 Cup white vermouth
2 medium white potatoes, washed and cut into eights
1 Cup cooked white beans, drained
2 fresh carrots, peeled and chopped - 1" pieces
1/2 cup fresh sliced or canned green beans drained
1/2 Cup fresh or canned green peas, drained
4 Tbls vegetable oil
salt/fresh ground black pepper
1/2 tsp fresh rosemary
3/4 Cup chopped fresh tomatoes
1 Tbls tomato paste
2 Cups vegetable broth
Preparation
Heat oil in a stew pot. Season the flour with salt and pepper and coat the cubed seitan. Braise the seasoned seitan for 5 minutes over medium high heat until browned, set aside.
Using the same pot with drippings, brown the onions and garlic. Deglaze with white wine and add the remaining ingredients, bring to a low simmer. Cover and cook at extreme low heat for 1 hour, add more vegetable broth if needed.
Uncover and add the reserved braised seitan. Simmer stirring occasionally for another 1/2 hour.
Serve with warm Irish soda bread
serves 2
vegan
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Saturday, March 12, 2005
Vegetarian special 14" Pizza $4.87
We started thinking about the virtues of home cooking, fresh ingredients, cooking together, leftovers, friendly surroundings and then it occurred to us, by staying at home you save money to. How much you wonder? Well, at $15.20 plus tip which comes to $18 from the local pizza franchise we saved a healthy $13 with our home made vegetarian special.
Ingredients
1 lb fresh pizza dough (from the bakery section of most supermarkets)
1 8 ounce can of tomato sauce
1 small sweet onion, sliced
1 yellow squash, sliced
1/3 red pepper, sliced
4 ounces portabella mushrooms, sliced
1 Cup fresh spinach, torn
1/3 Cup green olives, sliced
2 Tbls good olive oil
1/2 tsp chopped garlic
1 soy Italian sausage, sliced
4 ounces mozzarella
2 ounces jack cheese
1/4 Cup grated Parmesan
1/2 tsp each dried oregano, thyme, basil
(total cost of ingredients $4.87 based on average market cost)
Preparation
Bring olive oil to medium heat in a small sauce pan, add the onion garlic and mushrooms. Cook until the onions are soft. Add tomato sauce, seasoning and simmer for 15 minutes on low heat stirring occasionally.
Preheat the oven to 350 degrees. Lightly grease a pizza baking pan and spread the dough to the edges. Coat with prepared sauce. Add the remaining ingredients and cook for 1/2 hour or until cheese bubbles.
Slide the hot pizza unto a 'green cutting board' and cut into 8 pieces.
serves 2
vegetarian
Ingredients
1 lb fresh pizza dough (from the bakery section of most supermarkets)
1 8 ounce can of tomato sauce
1 small sweet onion, sliced
1 yellow squash, sliced
1/3 red pepper, sliced
4 ounces portabella mushrooms, sliced
1 Cup fresh spinach, torn
1/3 Cup green olives, sliced
2 Tbls good olive oil
1/2 tsp chopped garlic
1 soy Italian sausage, sliced
4 ounces mozzarella
2 ounces jack cheese
1/4 Cup grated Parmesan
1/2 tsp each dried oregano, thyme, basil
(total cost of ingredients $4.87 based on average market cost)
Preparation
Bring olive oil to medium heat in a small sauce pan, add the onion garlic and mushrooms. Cook until the onions are soft. Add tomato sauce, seasoning and simmer for 15 minutes on low heat stirring occasionally.
Preheat the oven to 350 degrees. Lightly grease a pizza baking pan and spread the dough to the edges. Coat with prepared sauce. Add the remaining ingredients and cook for 1/2 hour or until cheese bubbles.
Slide the hot pizza unto a 'green cutting board' and cut into 8 pieces.
My Notes
ONLY YOU see your private notes, and they print with the recipe.
serves 2
vegetarian
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Wednesday, March 02, 2005
White Chili
Ingredients
1 medium vidalia (or other sweet) onion
1 small yellow squash, medium pieces
1/2 medium zucchini, medium pieces
1/2 yellow bell pepper, medium pieces
4 ounces button mushrooms, large pieces
1 tsp chopped garlic
1/2 medium jalapeno, diced
1 12 ounce can Great Northern beans, drained
1 tsp cumin*
1/2 tsp white pepper*
1/2 tsp oregano*
1/2 tsp vegetable bouillon paste
1 Tbls vegetable oil
4 ounces (8 pieces) soy chicken nuggets, medium pieces
8 ounces water
Preparation
Cut onion into large chunks and cook in a heavy pot with oil for 5 minutes until soft. Add the remaining vegetables, garlic and jalapeno, simmer covered for 1/2 hour over medium heat.
Lower the heat to minimum. Add the cumin, white pepper and oregano (*basic chili seasoning) bouillon paste and water. Cook covered for 1/2 hour.
Add the beans and chicken nuggets, cook for 20 minutes at low heat, covered.
Serve with warm corn bread.
serves 2
vegetarian
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