Archive Page 2
Caribbean Coconut Rice
2tsp unsalted butter
2tsp minced fresh ginger
1 clove garlic, minced (apporx. 1tsp)
1 3in cinnamon stick, or a good sized dash
1cup jasmine rice
3/4cup light coconut milk
1tsp sugar
1/2tsp salt
1/4tsp grated lime zest (or 1tsp lime juice)
1/8tsp white pepper
1/4cup toasted shredded, unsweetened coconut (optional)
Melt butter in saucepan over medium heat. Add garlic, ginger, cinnamon stick (if using ground cinnamon, wait) and saute 1 minute or until fragrant. Stir in rice and saute 2 minutes until grains are opaque. Add coconut milk, sugar, salt, lime, pepper, 3/4cup water (and ground cinnamon) and bring to a simmer. Stir once, cover, reduce heat to low and let simmer 15 minutes. Fluff rice with a fork, let rest 5 minutes. Toasted with toasted coconut, if using.
This is a delish and easy dish from Vegetarian times. They inform me this dish has less than 1 gram of sugar, 6 grams of fat (4 unsaturated) 20 grams carbohydrate, 5mg of cholesterol and 245 mg of sodium
Filed under: Grains, Salads and Side dishes | Leave a Comment
Banana muffins
1.5cup all purpose flour (or 3/4cup all purpose and 3/4cup whole wheat pastry flours)
1t. baking soda
1t. baking powder
1/2t. salt
1/2t. nutmeg
1/2.t. ginger
3/4t. cinnamon
3 mashed bananas
1/2c. white sugar
1 egg
1/3cup melted butter (or 1/3cup canola oil)
1tsp vanilla
Optional crumb topping:
1/3cup brown sugar
2T flour
1/8t cinnamon
1T butter
Preheat oven to 375F and lightly grease a 12 cup muffin tin.
In a large bowl, mix flour, baking soda, baking powder, salt, nutmeg, ginger and cinnamon.
In a seperate bowl, beat banana, melted butter, egg, vanilla and sugar. Stir into the bowl with the flour.
For the crumb topping, in a small bowl mix brown sugar, 2T flour, cinnamon and cut in 1T. butter. Sprinkle over muffins.
Bake approx. 20 min.
Filed under: Breads, Breakfast | Leave a Comment
Sweet and sour tofu
This recipe is adapted from Mollie Katzen, author of the Moosewood cookbook. Ms. Katzen likes to cook her tofu in the sweet and sour sauce, but I prefer mine to be panfried.
1 can of chunk pineapple in juice
1.5cup OJ
2T tamari
1T honey, or to taste
2T cider vinegar
2T sesame oil
1 medium onion, chopped
2 cloves of garlic
2T grated fresh ginger
1 bell pepper
1 small carrot chopped in thin slices
1 medium size tomato
3T cornstarch
Cook the tofu first and set aside in a bowl.
Empty pineapple juice into a 2c. measuring bowl and add enough OJ to reach two cups of liquid. Set aside pineapples. Add tamari, honey, vinegar. Whisk and set aside.
In a wok or fry pan, add some EVOO ad sautee the onions, garlic and ginger about 5 minutes. Add in the bell pepper, carrots, pineapple chunks and tomato and continue to simmer on medium high heat until the tomatoes cook down.
In a small bowl, whisk the cornstarch with a little of the juice mixture; when thoroughly mixed add this back into the juice mixture.
Over high heat, pour this over the stirfry once it has cooked down and stir constantly until the liquid begins to boil and the sauce thickens to the desired consistency.
Serve with rice; top the rice and tofu with the sweet and sour sauce. It’s delicious!
Filed under: Ethnic, Main dishes, sugar-free, vegan | Leave a Comment
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
3T. 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
