Archive Page 2
panfried tofu
One block of extra-firm tofu
Mix the following to create a marinade:
1/4cup tamari
1/4cup sesame oil
1/8cup brown rice vinegar
1/8cup lemon juice
2T maple syrup
1/2inch minced ginger
2 cloves choped garlic
Cut the tofu into 1in. cubes.
Boil for 20 minutes and drain. Boiling gives the tofu a firmer texture and can be done in advance.
Marinate for at least 2 hours, being sure that all of the tofu is exposed to the marinade.
Heat a fry pan over high heat and add in approximately 2T olive oil. Drain the marinade from the tofu, and add the tofu blocks to the fry pan. Flip occasionally to keep from sticking or burning. Cook until the tofu is crisp and browned on the outside.
Filed under: vegan | Leave a Comment
Russian-style Borscht
1 small onion, finely chopped
3 cloves garlic, minced
2 stalks celery, chopped
1 potato, chopped in small cubes
3-5 beets, thinly sliced and chopped into strips
2 carrots, chopped
1 small cabbage, diced in 1/2in. strips
6cups vegetable broth
1 can tomato puree or tomato sauce
2-3 bay leaves
1/4 – 1/2 cup red table wine OR red wine vinegar
salt and pepper to taste
Saute onions, garlic and celery until onions are translucent. Add in potato, carrots beets and bay leaves and sautee a few minutes more. Add in vegetable broth and tomato sauce; when it comes to a boil add in the cabbage. Let the pot simmer until root vegetables are tender. Fish out bay leaves and blend some or all of the soup. Add in red wine to taste and let cook down about 5 minutes.
Serve with yogurt.
Filed under: Ethnic, Soups, Winter, vegan | Leave a Comment
Pumpkin muffins
These are wonderfully flavored, light and fluffy, slightly sweet, with a warm hint of molasses!
1 3/4c. flour
1c. sugar
1Tbs. baking powder
1/4t. salt
1t. cinnamon
1/2t. nutmeg
1/2t. ginger
1/4t. allspice
1/8t. ground cloves
1c. pumpkin puree
1/2c. milk or soy milk
1/2. vegetable oil
2Tbs molasses
Preheat oven to 400F.
Sift together dry (flour through cloves).
Whisk together wet (Pumpkin through molasses) and combine with dry.
1/4c. finely chopped walnuts can be added at this point if desired.
Grease a muffin tin (makes approximately 12) and fill each cup 2/3 full.
Bake 15-20 minutes or until a toothpick comes out clean.
Filed under: Autumn, Breads, Breakfast, Winter, vegan | Leave a Comment
Mushroom gravy
1/2c. vegetable oil
3 cloves garlic
3 slices onion
1/2c. white flour
4t. nutritional yeast
3T soy sauce
2c. water
1/4t. black pepper
handful of brown mushrooms (such as baby bella, shitake, etc)
Saute garlic and onion until tender.
Add soy sauce, nutritional yeast and flour to make a paste.
Throw in some spices for added flavor: oregano, basil, thyme, sage
Add water gradually, stirring constantly, until gravy has reached the desired consistency. It may not take all of the water.
Add pepper and stir in sliced mushrooms
I used spelt flour and this worked out fine.
Filed under: Sauces, vegan | Leave a Comment
Nut Loaf
3/4c. onion
1/3c. celery
1T. olive oil
1T minced garlic
1.5c. chopped nuts
1/2t. thyme
1/2t. sage
1.5c. breadcrumbs
2T. nutritional yeast
1/2t. salt
1/4t. black pepper
1/3c. water
2 eggs
Saute onions, celery and garlic.
Add nuts and herbs and saute 2-3 minutes until fragrant.
Remove from heat.
In a separate bowl, combine bread crumbs, nutritional yeast, salt, pepper, and nut mixture. Whisk in eggs and add water.
Grease an 8×12 baking tin and bake at 350F for 20-30 minutes.
Allow to cool before serving.
I used a mix of sourdough and whole wheat bread torn into small bits for the breadcrumbs.
This is exceptional with the mushroom gravy.
Filed under: Autumn, Main dishes, vegan | Leave a Comment
Eggplant curry (Baingan Bharta)
1 large eggplant
1tsp cumin seeds or cumin powder
1med. onion thinly sliced
2 cloves garlic
1tsp. ginger powder
1Tbs curry powder
1 tomato diced
1/2c. plain yogurt
1fresh jalepeno, or any hot pepper
1tsp salt
1/4 bunch cilantro
Preheat oven to 450. Place eggplant on a baking sheet & bake 20-30 minutes. Remove from heat & let cool until you can peel and chop.
Heat oil in med. sauce pan over med. heat & mix in onion, garlic. When onion is tender, add in tomato, curry powder, cumin, ginger & cook a few minutes. Stir in yogurt. Add eggplant and pepper. Season with salt. Cover & cook 10 min on high heat. Remove cover, cook 10 more min on low heat. Garnish with cilantro to serve
Filed under: Ethnic, Main dishes, Summer | Leave a Comment
Zucchini corn muffins
Yet another way to use the plethora of zucchinis that can flood your kitchen!
1/2 cup white flour
1/2 cup whole wheat flour
1/2 cup cornmeal
1 tsp salt
2 tsp baking powder
3 Tbs honey
1 egg
1 cup milk
3 Tbs vegetable oil
1/2 cup grated zucchini
Combine the first five ingredients in a bowl and mix well. Whisk together remaining ingredients; stir into dry ingredients. In oiled muffin tin, fill each cup 2/3 full. Bake at 300F for 15-25 minutes. Let cool before serving.
Filed under: Breads, Summer | Leave a Comment
Cream Corn
3 Tbs butter
1/4cup onion, finely diced
2 Tbs unbleached, white flour
3/4cup whole milk or half and half
1tsp. sugar
2 cups corn kernels (fresh, lightly boiled – 5 minutes – OR frozen, thawed)
salt and pepper to taste
Melt butter in onion and sautee onion, add in flour. Whisk in milk and sugar; heat until thickened, 3-5 minutes. Add corn, salt, peper. Cook, stirring often, 5-10 minutes.
Filed under: Summer | Leave a Comment
Blueberry scones
This is a recipe from Bobby Flay on Food Network.
2 cups all-purpose four
1 Tbs. baking powder
1/2 tsp. salt
2 Tbs sugar
5 Tbs. unsalted butter
1 cup cream or half and half
1 cup blueberries
Preheat the oven to 400F.
Sift together the dry ingredients: flour, baking powder, salt and sugar. Cut in butter using a fork until the butter is evenly dispersed throughout and the mixture looks crumbly. Make a well in the center and pour in the cream. I found the dough to be a bit moist; adding in an extra sprinkle or two of flour helped the dough to be more manageable. Fold everything together. Add berries and carefully fold in, as the dark color will stain the dough.
Create a small ball and roll out onto a floured surface, pressing lightly into a circle about 1.25in. thick. Cut into 8 triangular pieces, as you would a pizza. Place on an ungreased cookie sheet, brush the tops with cream.
Bake for 15-20 minutes until the tops are golden.
These have a nice, mellow flavor and are not overly sweet. They are perfect for a nice jam or honey! Bobby Flay topped them with a lemon glaze; you can see his recipe here
Filed under: Breads, Breakfast, Summer | Leave a Comment
Plain Bagels
1 teaspoon active dry yeast
1 1/4 cups warm milk (110 to 115 degrees F; you can substitute soy or rice milk)
1/4 cup butter or margarine, softened
2 tablespoons sugar
1 teaspoon salt
1 egg yolk
3 3/4 cups all-purpose flour
In a mixing bowl, dissolve yeast in warm milk. Add the butter, sugar, salt and egg yolk; mix well. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into 12 balls. Push thumb through centers to form a 1-in. hole. It is important to make sure the hole is large enough as the bagels will expand while baking and the hole will fill in. Place on a floured surface. Cover and let rest for 10 minutes; flatten. In the meantime, bring a large sauce pan of water to a boil. Drop bagels, one at a time, into boiling water. When bagels float to the surface, remove with a slotted spoon and place 2 in. apart on greased baking sheets. Bake at 400 degrees F for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
Filed under: Breads | 1 Comment
