I have been posting recipes on Facebook but thought that I would share them here...
I have been trying all kinds of new vegetarian and vegan dishes. I usually post the recipe as it was given to me and then note any changes that I made. Enjoy!!
Patrick's Homemade Veggie Soup
8 cups water -you can also use 4 cups of veggie broth and 4 cups of water but watch out for sodium
2 - 4 potatoes - diced
2 cups carrots - chopped
1 zucchini - diced
1 yellow squash - diced
a handful of fresh green beans chopped
1 can of kidney beans with juice
1 can petite diced tomatoes with juice
1 can sweet peas with juice
1 can of corn with juice drained
4 tablespoons of medium salsa
Boil the carrots and potatoes first. When they are cooked throw everything else in and simmer for awhile. You will be able to tell when it's done.
Laura notes: I don't use corn and rarely peas because I prefer everything fresh. I will use corn when it comes in season and we have left over cobs. I buy organic canned beans. The non-organic have extra disgusting crap. I have also used dry but you need to start the night before and soak them over night. It also makes about a billion beans. (I guess that I could freeze them?)
When I don't have salsa, I use cayenne pepper. I don't measure anything, (not even the list above - I just guessed for the benefit of the recipe) so I just sprinkle the pepper in. maybe a tsp?
I like things spicy (Patrick doesn't) so his recipe says 4 tablespoons. I use 8. at least.
I like potatoes but you could make it with less.
I think that's it.
Enjoy!!
Love, Laura
2 - 4 potatoes - diced
2 cups carrots - chopped
1 zucchini - diced
1 yellow squash - diced
a handful of fresh green beans chopped
1 can of kidney beans with juice
1 can petite diced tomatoes with juice
1 can sweet peas with juice
1 can of corn with juice drained
4 tablespoons of medium salsa
Boil the carrots and potatoes first. When they are cooked throw everything else in and simmer for awhile. You will be able to tell when it's done.
Laura notes: I don't use corn and rarely peas because I prefer everything fresh. I will use corn when it comes in season and we have left over cobs. I buy organic canned beans. The non-organic have extra disgusting crap. I have also used dry but you need to start the night before and soak them over night. It also makes about a billion beans. (I guess that I could freeze them?)
When I don't have salsa, I use cayenne pepper. I don't measure anything, (not even the list above - I just guessed for the benefit of the recipe) so I just sprinkle the pepper in. maybe a tsp?
I like things spicy (Patrick doesn't) so his recipe says 4 tablespoons. I use 8. at least.
I like potatoes but you could make it with less.
I think that's it.
Enjoy!!
Love, Laura
Pumpkin Spice Bread
From Vicky- thanks!
Here is the original recipe.
3 tbs ground flaxseed
1/2 c water
1 1/2 cups turbinado sugar
1/2 cu applesauce
1/2 cup canola oil
2 cups fresh pumpkin puree
3 cups whole wheat flour
1 tsp each cinnamon, fresh nutmeg, and ground ginger
1 tsp Baking Soda
1/2 tsp baking powder
3/4 tsp salt
1 cup walnuts
sprinkles of oats for garnish
Preheat oven to 350 degrees. Mix together the flaxseed and water until thickened. Combine flax mixture in a large bowl with sugar, applesauce, oil and pumpkin. In a medium bowl, stir together the flour, spices, baking soda, powder and salt. Stir the dry ingredients into the wet. Fold in the walnuts. Lightly grease loaf pans. Divide into two regular 8 inch pans or four mini. If desired, sprinkel with oats or sugar. Bake large loaves for about 55 min and smaller for about 40. Let site for 20 minutes before removing from pan.
Here is how I changed it. I doubled the recipe. I used a rectangular cake pan. I used whole grain whole flaxseeds, raw sugar, double the applesauce and no oil, canned plain pumpkin and no nuts. I did not double salt.
It was very good!
Here is the original recipe.
3 tbs ground flaxseed
1/2 c water
1 1/2 cups turbinado sugar
1/2 cu applesauce
1/2 cup canola oil
2 cups fresh pumpkin puree
3 cups whole wheat flour
1 tsp each cinnamon, fresh nutmeg, and ground ginger
1 tsp Baking Soda
1/2 tsp baking powder
3/4 tsp salt
1 cup walnuts
sprinkles of oats for garnish
Preheat oven to 350 degrees. Mix together the flaxseed and water until thickened. Combine flax mixture in a large bowl with sugar, applesauce, oil and pumpkin. In a medium bowl, stir together the flour, spices, baking soda, powder and salt. Stir the dry ingredients into the wet. Fold in the walnuts. Lightly grease loaf pans. Divide into two regular 8 inch pans or four mini. If desired, sprinkel with oats or sugar. Bake large loaves for about 55 min and smaller for about 40. Let site for 20 minutes before removing from pan.
Here is how I changed it. I doubled the recipe. I used a rectangular cake pan. I used whole grain whole flaxseeds, raw sugar, double the applesauce and no oil, canned plain pumpkin and no nuts. I did not double salt.
It was very good!
Patrick's Mush Loaf
Makes a fairly small loaf. Need to double for the whole family.
1/4 cup rolled oats
1/4 cup bread crumbs
1/4 cup water
1 egg
1/2 pack of onion soup mix
15 oz package of mushrooms
Combine all except mushrooms in bowl and mix. Dice mushrooms finely, then add and mix thoroughly into dough-ish blob. Make into loaf, place in small pan. Cook at 350 for about 30 minutes.
Tonight I added my salsa to my serving and it was great.
1/4 cup rolled oats
1/4 cup bread crumbs
1/4 cup water
1 egg
1/2 pack of onion soup mix
15 oz package of mushrooms
Combine all except mushrooms in bowl and mix. Dice mushrooms finely, then add and mix thoroughly into dough-ish blob. Make into loaf, place in small pan. Cook at 350 for about 30 minutes.
Tonight I added my salsa to my serving and it was great.
Whole Wheat Pancakes
1 cup whole wheat flour (I use Gold Medal all-natural)
1 tablespoon dark brown sugar or raw sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 tablespoon of nutritional brewers yeast (I bought it at whole foods - it adds protein)
1 beaten egg
1 cup skim milk
2 heaping tablespoons applesauce
I stir with a hand whisk until just mixed and cook.
that's it!
The kids eat them without syrup. We only let them have it on their birthdays and Christmas so they have learned to not need it. :)
Madeline does not like blueberries and Mekiah does so I add a few blueberries to some of the pancakes right after I plop them in the pan.
and not sure if it makes a difference but I make them on the small side.
1 tablespoon dark brown sugar or raw sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 tablespoon of nutritional brewers yeast (I bought it at whole foods - it adds protein)
1 beaten egg
1 cup skim milk
2 heaping tablespoons applesauce
I stir with a hand whisk until just mixed and cook.
that's it!
The kids eat them without syrup. We only let them have it on their birthdays and Christmas so they have learned to not need it. :)
Madeline does not like blueberries and Mekiah does so I add a few blueberries to some of the pancakes right after I plop them in the pan.
and not sure if it makes a difference but I make them on the small side.
Paella
Paella is the quintessential Spanish dish traditionally made with tons of seafood. But as a vegan cashews become the protein. You still get to enjoy the incredible depth of the flavor that goes along with the dish. Use a decent white wine here. When you're cooking with wine the flavor actually gets more intense rather than the opposite so take that into account when you're dumping Franzia into the dish.
1 large Vidalia onion, chopped
4 tbsp organic olive oil
12 oz organic brown rice
1 large carton organic vegetable stock
6 oz dry white wine
1 16 oz can organic chopped tomatoes
1 tbsp tomato puree
½ tsp dried tarragon
1 tsp dried basil
2 cloves garlic, minced
1 tsp oregano
1 red pepper, chopped
3 sticks celery, chopped
1 cup mushrooms, whatever is locally available, chopped
½ cup frozen peas
¼ cup broken cashew nuts
Sea salt and pepper to taste
Method
1. In a large, heavy saucepan fry the onion in 4 tbsp olive oil.
2. Add rice to the pot.
3. Add vegetable stock, wine, tomatoes, tomato puree, tarragon, basil, garlic, and oregano to the pot.
4. Simmer for 10 to 15 minutes. Add peppers, celery, and mushrooms and cook for another 30 minutes until the rice is cooked.
5. Add peas, cashew nuts, salt, and pepper.
1 large Vidalia onion, chopped
4 tbsp organic olive oil
12 oz organic brown rice
1 large carton organic vegetable stock
6 oz dry white wine
1 16 oz can organic chopped tomatoes
1 tbsp tomato puree
½ tsp dried tarragon
1 tsp dried basil
2 cloves garlic, minced
1 tsp oregano
1 red pepper, chopped
3 sticks celery, chopped
1 cup mushrooms, whatever is locally available, chopped
½ cup frozen peas
¼ cup broken cashew nuts
Sea salt and pepper to taste
Method
1. In a large, heavy saucepan fry the onion in 4 tbsp olive oil.
2. Add rice to the pot.
3. Add vegetable stock, wine, tomatoes, tomato puree, tarragon, basil, garlic, and oregano to the pot.
4. Simmer for 10 to 15 minutes. Add peppers, celery, and mushrooms and cook for another 30 minutes until the rice is cooked.
5. Add peas, cashew nuts, salt, and pepper.
6. Heat through until peas are ready and serve.
I made this and it was good. Loved the tarragon flavor. Some changes...I cooked the rice ahead of time and I would add spinach and more veggies. and I have a question for my chef friends...I hate when the color cooks out of food. How do I keep the peas green and the peppers red but still have everything cooked?
Eggplant Musakka
(from my sister-in-law, Tabra - thanks!)
10 Italian eggplant, sliced - I used 1 regular eggplant because I couldn't Italian (Chinese, Indian and Japanese - but not Italian)
4 to 5 Roma tomatoes sliced
1/2 cup fresh sliced parsley
1 cups sliced onions - I used a purple onion (they are pretty!) and diced it
1/4 cup sliced garlic
1 15 or 16 oz can chick peas (I used 2 cans organic)
1 serrano or jalapeno chopped and no seeds (I used a chili pepper)
3/4 cup seasoned bread crumbs (I used regular)
1/2 cup grated Romano cheese
1 16 oz can plain tomato sauce (I didn't love this part of it...may just leave out next time and use more tomatoes)
olive oil
salt
black pepper
Preheat oven to 450 degrees. Toss sliced eggplant with 3 tablespoons of olive oil and 1 tsp salt, spread on a baking sheet and bake for 20 minutes. Heat a saute pan and add 3 tablespoons olive oil, then add onions and garlic and cook for 5 minutes, next add chick peas and cook for another 5 minutes, set aside. In a deep baking dish begin layers the vegetables, sprinkle bottom of the dish with 2 tables spoons of the bread crumbs then a layer of eggplant, next a layer of tomatoes, sprinkle with parsley, add a layer of the onion mix and then a couple tablespoons of tomato sauce, season layer with 1/2 tsp salt and some black pepper, then repeat layer and top with tomato sauce and chopped chili. Mix remainder of bread crumbs and Romano cheese and sprinkle on top of baking dish. Place in a preheated oven at 450 degrees and cook for 35 minutes. Remove from oven and let sit for 15 minutes before serving. Serve by itself or with grilled chicken or steak.
Next time: I am going to double the eggplant and add spinach and mushroom. Leave out the tomato sauce.
I ate this as my main dish. Patrick said that he would have liked it as a side dish and would have added rice. he picked the beans out of his portion and the kids did not like it at all. *sigh*
4 to 5 Roma tomatoes sliced
1/2 cup fresh sliced parsley
1 cups sliced onions - I used a purple onion (they are pretty!) and diced it
1/4 cup sliced garlic
1 15 or 16 oz can chick peas (I used 2 cans organic)
1 serrano or jalapeno chopped and no seeds (I used a chili pepper)
3/4 cup seasoned bread crumbs (I used regular)
1/2 cup grated Romano cheese
1 16 oz can plain tomato sauce (I didn't love this part of it...may just leave out next time and use more tomatoes)
olive oil
salt
black pepper
Preheat oven to 450 degrees. Toss sliced eggplant with 3 tablespoons of olive oil and 1 tsp salt, spread on a baking sheet and bake for 20 minutes. Heat a saute pan and add 3 tablespoons olive oil, then add onions and garlic and cook for 5 minutes, next add chick peas and cook for another 5 minutes, set aside. In a deep baking dish begin layers the vegetables, sprinkle bottom of the dish with 2 tables spoons of the bread crumbs then a layer of eggplant, next a layer of tomatoes, sprinkle with parsley, add a layer of the onion mix and then a couple tablespoons of tomato sauce, season layer with 1/2 tsp salt and some black pepper, then repeat layer and top with tomato sauce and chopped chili. Mix remainder of bread crumbs and Romano cheese and sprinkle on top of baking dish. Place in a preheated oven at 450 degrees and cook for 35 minutes. Remove from oven and let sit for 15 minutes before serving. Serve by itself or with grilled chicken or steak.
Next time: I am going to double the eggplant and add spinach and mushroom. Leave out the tomato sauce.
I ate this as my main dish. Patrick said that he would have liked it as a side dish and would have added rice. he picked the beans out of his portion and the kids did not like it at all. *sigh*
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