INGREDIENTS:
Peanut or canola oil, for sauteing
1 pound boiling potatoes, peeled and cut into thick 2 by 1 by 1-inch fries
1 head cauliflower (1 3/4 pounds), cut into delicate florets
1 tablespoon peeled finely chopped fresh ginger
1 small onion, chopped
1 bag of froze peas
1/4 teaspoon ground turmeric
3/4 to 1 teaspoon salt
1/4 teaspoon cayenne
1 teaspoon ground cumin
1 teaspoon ground coriander
3 tablespoons water
2 to 3 tablespoons coarsely chopped cilantro leaves
DIRECTIONS:
1 - Cut Cauliflower into florets. Broile (of bake at high temperature) for about 20 minutes or untill brown.
2 - Put the oil in a large frying pan and set over medium heat. When it is hot, put in the potatoes and fry them until they are golden and almost tender, about 10 minutes.
3 - Add the onions and the ginger. Stir for 10 seconds. Add the remaining spices, stir in the spices.
4 - Ad the frozen peas. Let cook till peas are soft, about 5 minutes.
5 - Add in all the cauliflower to the pan. Turn the heat down to medium. Add 3 tablespoons of water. Stir once. Turn the heat down to low and cook very gently for 4 minutes.
6 - Add the cilantro and toss gently. Serve hot.
NOTES:
The original recipe calls for deep / pan frying the Potatoes and Cauliflower. I prefer broiling since it's healthier. Also, if desired, use store bought curry powder instead of the individual spices.
Tuesday, November 8, 2011
Friday, September 30, 2011
Pumpkin Bread Muffins
INGREDIENTS:
5 Cup cooked pumpkin (4 if you don’t like it too moist)
2 Cup maple syrup (grade b)
2 Each "eggs" = 2 tablespoons ground flaxseed pureed w/ 6 tablespoons water
1 Cup coconut milk or other nut milk
3/4 Cup safflower oil
1 Teaspoon vanilla extract
4 Cup spelt flour
3 Teaspoon baking soda
3 Teaspoon baking powder
1 Tablespoon ground cinnamon
1 Teaspoon ground nutmeg
3/4 Cup grain-sweetened, nondairy chocolate or carob chips
1 Cup whole nuts (pecans, walnut or macadamia), save a little bit of chocolate and nuts to sprinkle on top
1/4 Teaspoon clove
1 Teaspoon ground ginger
INSTRUCTIONS:
1 - Preheat oven to 350 F. Oil two 9"x5" glass loaf pans.
2 - Combine he pumpkin puree, sugar, "eggs", milk, oil, and vanilla extract in a mixing bowl. 3 3 - In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, clove, ginger, and most of the chocolate chips and nuts if reserving some to sprinkle on top.
4 - Add the wet ingredients to the dry ingredients until just combined.
5 - Fill the prepared pans with the batter. Top with the reserved chocolate chips and nuts.
6 - Bake for 45 minutes to 1 hour or until the top springs back when pressed with a finger.
7 - Let the loaves cool in the pans for a few minutes, then turn out onto a baking rack to cool completely.
COMMENTS:
Thanks to Michelle Palenscar for this recipe. Can't wait to try it!
5 Cup cooked pumpkin (4 if you don’t like it too moist)
2 Cup maple syrup (grade b)
2 Each "eggs" = 2 tablespoons ground flaxseed pureed w/ 6 tablespoons water
1 Cup coconut milk or other nut milk
3/4 Cup safflower oil
1 Teaspoon vanilla extract
4 Cup spelt flour
3 Teaspoon baking soda
3 Teaspoon baking powder
1 Tablespoon ground cinnamon
1 Teaspoon ground nutmeg
3/4 Cup grain-sweetened, nondairy chocolate or carob chips
1 Cup whole nuts (pecans, walnut or macadamia), save a little bit of chocolate and nuts to sprinkle on top
1/4 Teaspoon clove
1 Teaspoon ground ginger
INSTRUCTIONS:
1 - Preheat oven to 350 F. Oil two 9"x5" glass loaf pans.
2 - Combine he pumpkin puree, sugar, "eggs", milk, oil, and vanilla extract in a mixing bowl. 3 3 - In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, clove, ginger, and most of the chocolate chips and nuts if reserving some to sprinkle on top.
4 - Add the wet ingredients to the dry ingredients until just combined.
5 - Fill the prepared pans with the batter. Top with the reserved chocolate chips and nuts.
6 - Bake for 45 minutes to 1 hour or until the top springs back when pressed with a finger.
7 - Let the loaves cool in the pans for a few minutes, then turn out onto a baking rack to cool completely.
COMMENTS:
Thanks to Michelle Palenscar for this recipe. Can't wait to try it!
Banana Bread Muffins
INGREDIENTS:
1.5 Cup whole sweat pastry flour
1.5 Teaspoon aluminum-free baking powder
.25 Teaspoon Salt
.5 Cup walnuts, toasted and coarsely chopped
1 Cup ripe bananas, (2-3 bananas) mashed
.25 Cup light vegetable oil (e.g. canola)
.25 Cup brown rice malt syrup
2 Tablespoon pure maple syrup
1.5 Teaspoon vanilla
.25 Teaspoon citrus zest (lemon, lime, or orange)
1/3 Cup soy milk
INSTRUCTIONS:
1- Preheat the oven to 350 F.
2- In medium bowl, mix dry ingredients and stir in nuts.
3- In another bowl, whisk wet ingredients.
4- Add wet ingredients to dry to form a somewhat thick batter. Add more soy milk as needed.
5- Pour in muffin tin, lined with paper liners.
6- Bake until golden, about 20 minutes. Makes 8-10 regular size and 2 dozen mini-muffins. (or) if you want loaf...Line bottom of 9x5x3-inch loaf pan with parchment and oil the sides.
7- Transfer batter of pan. Bake until quite golden, 45-60 minutes. Turn onto a rack to cool.
COMMENTS:
Thanks to Michelle Palenscar for this recipe. I didn't get to try it when she made it, but on the basis of the recipe requests, it's a keeper!
1.5 Cup whole sweat pastry flour
1.5 Teaspoon aluminum-free baking powder
.25 Teaspoon Salt
.5 Cup walnuts, toasted and coarsely chopped
1 Cup ripe bananas, (2-3 bananas) mashed
.25 Cup light vegetable oil (e.g. canola)
.25 Cup brown rice malt syrup
2 Tablespoon pure maple syrup
1.5 Teaspoon vanilla
.25 Teaspoon citrus zest (lemon, lime, or orange)
1/3 Cup soy milk
INSTRUCTIONS:
1- Preheat the oven to 350 F.
2- In medium bowl, mix dry ingredients and stir in nuts.
3- In another bowl, whisk wet ingredients.
4- Add wet ingredients to dry to form a somewhat thick batter. Add more soy milk as needed.
5- Pour in muffin tin, lined with paper liners.
6- Bake until golden, about 20 minutes. Makes 8-10 regular size and 2 dozen mini-muffins. (or) if you want loaf...Line bottom of 9x5x3-inch loaf pan with parchment and oil the sides.
7- Transfer batter of pan. Bake until quite golden, 45-60 minutes. Turn onto a rack to cool.
COMMENTS:
Thanks to Michelle Palenscar for this recipe. I didn't get to try it when she made it, but on the basis of the recipe requests, it's a keeper!
Thursday, September 15, 2011
Escarole with Black-Eyed Peas
INGREDIENTS
4 cloves of Garlic
1 small Onion
1/2 cup dried black eyed peas
1 bunch Escarole
2 tbsp Vegetable Oil
1 tsp Lemon juice
Salt , Pepper, Tarragon to taste
DIRECTIONS
1 - Soak black eyed peas overnight
2 - Drain, rinse black eyed peas
3 - Chop onions, garlic
4 - Suate Garlic Onions & garlic till close to translucent on high heat
5 - Add Peas, saute for a few minutes and add 1/2 cup of water
6 - Turn the heat down to low, let simmer till peas are soft; adding water if needed
7 - Tear escarole to 3 inch pieces
8 - Add salt, pepper, tarragon, lemon juice and Escarole. Simmer till escarole till it turn bright green in color.
9 - Remove, serve with rice or pasta.
COMMENTS
Use canned black eyed peas if needed - 1 can, drained and rinsed. When using canned peas, the cook time will be reduced.
4 cloves of Garlic
1 small Onion
1/2 cup dried black eyed peas
1 bunch Escarole
2 tbsp Vegetable Oil
1 tsp Lemon juice
Salt , Pepper, Tarragon to taste
DIRECTIONS
1 - Soak black eyed peas overnight
2 - Drain, rinse black eyed peas
3 - Chop onions, garlic
4 - Suate Garlic Onions & garlic till close to translucent on high heat
5 - Add Peas, saute for a few minutes and add 1/2 cup of water
6 - Turn the heat down to low, let simmer till peas are soft; adding water if needed
7 - Tear escarole to 3 inch pieces
8 - Add salt, pepper, tarragon, lemon juice and Escarole. Simmer till escarole till it turn bright green in color.
9 - Remove, serve with rice or pasta.
COMMENTS
Use canned black eyed peas if needed - 1 can, drained and rinsed. When using canned peas, the cook time will be reduced.
Thursday, September 2, 2010
Vegetable Empanada
INGREDIENTS
Filling:
4 medium potatoes, cut roughly
1 large sweet onion, chopped fine
1 bag frozen peas, thawed
3 tablespoons vegetable oil
1/2 teaspoon pepper
1 teaspoon salt
Juice of 1 lemon
Dough:
1 cup warm water
1/2 tablespoon vinegar
1 teaspoon salt
3 1/2 cups flour
3 tablespoons olive oil
DIRECTIONS
1- Cook and mash potatoes, leaving some chunks.
2- Chop onions finely.
3- Mix mashed potatoes, thawed peas, onions, salt, pepper and lemon juice to taste.
4- Mix water, vinegar and salt in large bowl.
5- Add flour and oil. Mix well and work dough with hands until well combined.
6- Form into long roll and cut in 8 equal pieces.
7- Roll each piece into 6" diameter circle.
8- Place 1/2 cup filling on each piece of dough, leaving 1/2" border.
9- Fold dough over, seal edges with water, and crimp with fork.
10- Bake at 400°F for 30 minute.
COMMENTS
The empanadas can be made with any filling. In the past, I have used left over vegetables as fillings.
Filling:
4 medium potatoes, cut roughly
1 large sweet onion, chopped fine
1 bag frozen peas, thawed
3 tablespoons vegetable oil
1/2 teaspoon pepper
1 teaspoon salt
Juice of 1 lemon
Dough:
1 cup warm water
1/2 tablespoon vinegar
1 teaspoon salt
3 1/2 cups flour
3 tablespoons olive oil
DIRECTIONS
1- Cook and mash potatoes, leaving some chunks.
2- Chop onions finely.
3- Mix mashed potatoes, thawed peas, onions, salt, pepper and lemon juice to taste.
4- Mix water, vinegar and salt in large bowl.
5- Add flour and oil. Mix well and work dough with hands until well combined.
6- Form into long roll and cut in 8 equal pieces.
7- Roll each piece into 6" diameter circle.
8- Place 1/2 cup filling on each piece of dough, leaving 1/2" border.
9- Fold dough over, seal edges with water, and crimp with fork.
10- Bake at 400°F for 30 minute.
COMMENTS
The empanadas can be made with any filling. In the past, I have used left over vegetables as fillings.
Sunday, August 30, 2009
Seitan Pot Pie
INGREDIENTS
2 large carrots
12 baby bella mushrooms
2 medium sized potatoes
1 packet Seitan
1/2 cup peas
2 cups vegetable broth
1 large onion
5 cloves garlic
1 tablespoon flour
1/2 teaspoon marjoram
1/2 teaspoon cumin
1 teaspoon basil
1/4 teaspoon black pepper
1 teaspoon salt (all spices to taste)
Crust:
3 cups flour
2/3 cup cold water
1 1/3 cup olive oil
Salt to taste
DIRECTIONS
1 - Bring vegetable broth to a boil in a medium sized sauce pan.
2 - Chop carrots and potatoes into tiny cubes and add to vegetable broth. Slice mushrooms and add to the broth. Chop Onions and Garlc and add to the broth. Add peas to the broth.
3- Add a little flour (about 1 tablespoon) to the broth and stir until dissolved.
4- Let simmer for a long while (15 minute or so), till the vegetables are very soft and the broth is thickened.
5- Pre-heat oven to 400 degrees. Mix together the crust ingredients. Roll it out between plastic wrap to the size of the casserole dish.
6- When the filling is finished thickening, stir in the Seitan, and pour the filling onto a casserole dish. Add the pie crust on top.
7- Bake in the oven at 400 degrees for 30-40 minutes or until the crust is toasted golden.
COMMENTS
I modified this recipe from a similar recipe on vegweb.com. I prefer sietan as a meat substitute over any other, perhaps because it is really not designed as a meat substitute - but was traditionally eaten for centuries in Japan.
2 large carrots
12 baby bella mushrooms
2 medium sized potatoes
1 packet Seitan
1/2 cup peas
2 cups vegetable broth
1 large onion
5 cloves garlic
1 tablespoon flour
1/2 teaspoon marjoram
1/2 teaspoon cumin
1 teaspoon basil
1/4 teaspoon black pepper
1 teaspoon salt (all spices to taste)
Crust:
3 cups flour
2/3 cup cold water
1 1/3 cup olive oil
Salt to taste
DIRECTIONS
1 - Bring vegetable broth to a boil in a medium sized sauce pan.
2 - Chop carrots and potatoes into tiny cubes and add to vegetable broth. Slice mushrooms and add to the broth. Chop Onions and Garlc and add to the broth. Add peas to the broth.
3- Add a little flour (about 1 tablespoon) to the broth and stir until dissolved.
4- Let simmer for a long while (15 minute or so), till the vegetables are very soft and the broth is thickened.
5- Pre-heat oven to 400 degrees. Mix together the crust ingredients. Roll it out between plastic wrap to the size of the casserole dish.
6- When the filling is finished thickening, stir in the Seitan, and pour the filling onto a casserole dish. Add the pie crust on top.
7- Bake in the oven at 400 degrees for 30-40 minutes or until the crust is toasted golden.
COMMENTS
I modified this recipe from a similar recipe on vegweb.com. I prefer sietan as a meat substitute over any other, perhaps because it is really not designed as a meat substitute - but was traditionally eaten for centuries in Japan.
Friday, June 5, 2009
Mango Phirnee
INGREDIENTS
2/3 Cup Basmati rice
1 quart Soy milk
2 green cardamon pods, crushed
2/3 granulated sugar
2 tbsps flaked almonds
1/4 cup mango puree
1/3 cup mango, cut into 1/2-inch dices
2 tbsps crushed cashewnuts
slivers of shelled pistachios to garnish (optional)
DIRECTIONS:
Put the rice in a bowl, pour in 100 ml water and leave to soak for 30 minutes. Pour into a blender and process to a paste. Put the milk in a pan and bring to the boil.Add the cardamoms, reduce the heat and simmer for five minutes. Add the rice paste and simmer for 15 minutes, stirring constantly. Stir in the sugar, almonds and raisins and simmer for 10 minutes. Pour into a bowl and leave to cool, then chill.Stir in the mango puree, diced mango and cashew nuts, pistachios.
COMMENTS:
Getting to correct consistency is the tricky part of this dessert. If you feel that the consistency is not right, continue cooking on low heat for longer, stirring constantly.
2/3 Cup Basmati rice
1 quart Soy milk
2 green cardamon pods, crushed
2/3 granulated sugar
2 tbsps flaked almonds
1/4 cup mango puree
1/3 cup mango, cut into 1/2-inch dices
2 tbsps crushed cashewnuts
slivers of shelled pistachios to garnish (optional)
DIRECTIONS:
Put the rice in a bowl, pour in 100 ml water and leave to soak for 30 minutes. Pour into a blender and process to a paste. Put the milk in a pan and bring to the boil.Add the cardamoms, reduce the heat and simmer for five minutes. Add the rice paste and simmer for 15 minutes, stirring constantly. Stir in the sugar, almonds and raisins and simmer for 10 minutes. Pour into a bowl and leave to cool, then chill.Stir in the mango puree, diced mango and cashew nuts, pistachios.
COMMENTS:
Getting to correct consistency is the tricky part of this dessert. If you feel that the consistency is not right, continue cooking on low heat for longer, stirring constantly.
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