Saturday, January 29, 2011
When I think of crepes, I think of thanksgiving. Every year we made crepes and stuffed them with leftovers from Thanksgiving and ate crepes till just before Christmas (the recipe will follow). This seems fitting since I am so thankful for them! But, back in those days we made the full fat crepes: cream, eggs, everything. Boy were they good.....but boy were they bad!
After searching the web I have found MANY variations, all of which had ingredients that I can't get on my little rock. Finally I discovered this one.....it even uses coconut milk.....now that I have! Like regular crepes, the technique takes a little getting used to. For these I found it best not to flip with the spatula but to loosen the crepe from the pan and show off your mad cooking skills by flipping it in the pan with a flip of the wrist. You can do it! It takes a little practice but you'll look like a pro!
As for taste I give this recipe pretty high marks. They're as good as I remember them!
1 c flour
1/4 tsp baking soda
1/4 tsp salt
3/4 c "milk"
3/4 c water
3 tb coconut milk
3 tb sugar
1 pkg mushrooms
1/2 onion chopped
Blend everything for the batter in a food processor or whisk in a bowl. Let sit for about 30 minutes! This is key! Pour and swirl in the pan to coat the bottom several times to fill in all the bubble holes. Let cook till the edges are browning. Loosen the edges and bottom with a rubber spatula. Now flip it....flip it good.
In a pan, saute the onion and shrooms. Fill your crepe with the shrooms and a handfull of fresh spinach. In a sauce pan melt the cheese and make it creamy with the vegetable broth. Pour over the crepe and serve.
2 carrots cubed
Friday, January 28, 2011
My husband spent two years in Sweden serving an LDS mission. While there he had Swedish meatballs....a lot! He likes them so much we had them at our wedding reception. So, it was obvious his beloved meatballs were not something he was willing to give up. Thus, I had to come up with this recipe, pronto.
2-3 red potatoes per person
lingonberry sauce or cranberry sauce
Roll your "meat" into meatballs and saute in oil in a pan till they are golden brown. Boil the red potatoes. Thin down your cheese with vegetable broth till it's a gravy consistence. Serve the sauce over the meatballs and potatos with a side of cranberry sauce. This dish must be eaten continental style. It just tastes better that way. Like how Chinese food MUST be eaten with chopsticks!. Try a bite of the meatball, potato, and cranberry sauce all at once....that's what I'm talkin bout!
I could eat phad thai all day....actually, I've never tried, I'll have to put that on my list of things to do. It really is a delightful thing! There is such a mixture of flavors...hmmm, I'm making myself hungry. I better just skip to the recipe before I hurt myself.
thai peanut sauce
phad thai rice noodles ( I prefer the flat ones)
Cook the thai noodles par the instructions on the packet. Toss with the thai peanut sauce and top with crushed peanuts, cilantro, green onion and bean sprouts. Serve with a lime wedge to squeeze over.
1 loaf of bread cubed
fresh broccoli steamed
fresh cauliflower steamed
In your adorable rice cooker, place your vegan cheese, adding the vegetable broth a little at a time till it is a creamy consistency. You can serve the fondue from the rice cooker right at the table. On a platter, serve all the other items cut into bite size portions.
This was all cool until, as a 3rd grader, I went to school with sushi in my lunch box. In theory this sounded cool. In practice it was not. You should have seen the faces I got. I was shamed for the rest of my elementary career. Of course, it didn't help that my mom kept insisting that it was cool and did it on a regular basis.
Jump forward to the present. I still love sushi and as an adult I'm glad I can wear this out in the open. I'm even part of an elite sushi club. Yes, it's true. I'm in a club of four women that eat sushi together in Salt Lake City Utah. Now, you may ask, sushi, in Salt lake? Yes, in fact, some of the best sushi I have had was in a town called logan in northern utah. If you are ever on a sushi eating tour call me and I'll give you details.
On one of our club excursions we met at the restaurant and ordered edamames for an appetizer. Come to find out, this was the first time one of our members had had them. Thinking they were snap peas she ate the whole thing, pod and all. I would not recommend this. After the meal, when she realized the rest of us has been putting the pods in a separate bowl, she laughed and confessed she had secretly been spitting them in her napkin the whole time to which she displayed a napkin full of pods.
This recipe can be as spicy or mild as you wish, just add the chili sauce a little at a time. I used to make it with imitation crap but now I substitute garbanzo beans and I like it just as much. I even got a little kid who is a picky eater to like this. His eyes were watering the whole time because of the heat but he kept coming back for more. I'm sure you will too.
1/2 c garbanzo beans
Vietnamese chili sauce
1/2 cucumber sliced length wise
Cook the rice and let it cool out of the fridge. If it cools in the fridge it will go hard. In a blender, add the garbanzo beans, a spoonful of veganaise, and chili sauce (add a little at a time). Slice your cucumber and avocado length wise. Place a sheet of nori on the wax paper and wet your hands (this will help keep the rice from sticking to you). Take a handful of rice and form it into a ball the size of a baseball. Keep working with it till it holds together well. This brings out the gluten so it will stick to your nori. Now put it on your seaweed and spread it around pressing it into your nori till the whole sheet is covered. Now flip the sheet over so the rice is on the bottom. On one long end of the sheet, layer the garbanzo bean mixture, sliced avocado, and cucumber. With 2 hands start to roll the sushi. Roll with the wax paper (make sure you don't roll it in) this will help keep it tight. To seal it, wet the nori at the end and squeeze it together. Now roll it in sesame seeds. To cut, use a very sharp knife. Cut the tube in half and then put the two halves together. Keep doing this until they are 1/4-1/2 an inch thick. Stack on a serving plate and serve with wasabi and soy sauce.
Steam or blanch your edamames and sprinkle with sea salt. Remember not to eat the pod!
Wednesday, January 26, 2011
Since we've moved to Samoa it's only gotten worse. We've found that while pologies or white kids like most Samoan food, most Samoan adults do not like pologie food. So we end up feeding our food to the kids who will eat ANYTHING....literally! They made a sandwich from pita bread, hummus, grape jelly, cucumbers, and kimchee. Now, I'm adventurous...but not that adventurous.
We've had some really fun theme parties though, mostly for Matthew's birthdays. One year was quinoa, which I've already mentioned. A few others included 'organic', 'salad bar', and 'squash'. Complete with poetry, artwork, and recipes to support the theme.
This weeks menu has flavors from around the world that are perfect for a romantic dinner for 2 or a party of 4 or more. So invite some friends over and show off your mad cooking skills. Don't worry, I'll give you all the credit.
Monday: Sushi with Edamame
Wednesday: Phad Thai
Thursday: Swedish Meatballs
Saturday: Mushroom Spinach Crepes
Sunday: Peanut Soup
Bonus: Thai Dessert Rice
Can you name all the places those come from? Go on, give it a try. Post a comment if you know. Matthew and I always like to try new foods. For example, for our second anniversary we went to "china town" in Las Vegas, which we had heard great things about. Turns out it was a strip mall that had a Chinese arch way at the entrance and a bunch of Chinese shops. For lunch we had heard about this great place where we could go for some killer dim sum. Honestly, I thought dim sum was some sort of soup....I know now. Dim sum is where people who don't speak English rush past you with carts full of things that you don't recognize but that they want you to eat.
The waitress so kindly seated us right next to the fish tank where a 10 lb guppy sat and stared at us the entire meal, pleading with us through his eye "please don't eat me." Finally, one of the whirling carts spoke broken English..."pork?" (we were asking ourselves the same question). Sure, we know what pork is, so we nodded our heads. "Shrimp?" We kept nodding. He then said something that we didn't recognize but we nodded anyway. He left us staring at our plates wondering if we had heard him right.
This was pre-vegan days so we started with the pork. It was a dumpling, which we recognized so quickly gobbled that down. Then we came to the shrimp....heads and all. Matthew handed me the plate and said, " make this look familiar" so I sat there, in that busy restaurant beheading, tailing, and "de-turding" ruffly 20 deep fried shrimp to the horror of the onlookers next to us. We then turned our attention to the third plate, looked back at each other, confirmed we had had enough adventure for one day and called for our check. I think now that I know what to expect I might like it a bit more but we'll have to wait to see if I'm right for some time far down the road. Hopefully these ingredients won't be as terrifying or foreign to you.
Vietnamese chili sauce
1 pkg masaman curry
lingonberry sauce or cranberry sauce
phad thai noodles
2 cans coconut milk
1 bottle fruit juice ( ex: mango, apricot)
soy free vegan cheese
Freezer Bread / Pita Pockets
3 tb yeast
3/4 c warm water
1 tb sugar
6 c warm water
3/4 c oil
3 tb salt
1 c sugar
about 12 c whole wheat flour
In a bowl mix yeast, 3/4 c warm water and 1 tb sugar and set aside to activate the yeast. Next, in a large bowl or in a mixer pour in 6 c warm water, oil, salt, and sugar. Dump in 8 cups of flour. Now, add the rest of the flour 1 c at a time till it is doughy and sticky but doesn't stick to you. Knead for 10 minutes. Now place in an oiled bowl and let rise in a warm place for 1 hour.
Once it has risen, punch it down and divide into 10 equal loaves. Now, this is the moment of decision. What to do with the dough.
I want to apologize to my sister-in-law in advance for her "honorable mention" on this blog but our adventures in the kitchen never fail to bring a smile to my face. If there were to be a cooking show like Tool Time, my sister would be Tim. I say that with all the love in my heart! I really look up to her in SO many things!
One evening we went to their home for dinner and I brought warm cous cous as a substitute for rice. The family, having tried some of my other concoctions and not being fans, took a little coaxing. After the first bite they loved it. My sister asked what it was. I told her it was cous cous and she gave me a confused look. I told her she could get it at any health food store.
To my surprise, the next day I got a call from my sister. She had gone to the health food store, I think for the first time. She had bought cous cous, cooked it up, and it was terrible - nothing like mine. I asked her what spices she put in it, "spices, what spices? You didn't say anything about spices." Which was true. This reminded me of the time when I was telling her how to make gravy. I said, " you start out by making a rue." To which she replied, " rue, isn't that Kangas baby? You're just making these words up right?"
I adore my sister-in-law, and in her defense I have recently heard that she makes scrumptious homemade rolls. I can't wait for her to teach me and for many more memory making moments in the kitchen...which will be posted soon. For now, Here comes the cous cous
Cous Cous Salad
1-2 c cous cous
1 can black beans
1 can corn
1 green chili
lemon or lime juice
In your loyal rice cooker cook your cous cous in double the amount of water (2 water to 1 cous cous). Drain, wash, and drain your black beans. The beans need to be clean with no juice or they will turn your cous cous black. Drain your corn. Mix cous cous, beans, and corn in a bowl. In the food processor or blender, add your cilantro, green chili, EVOO, and lemon juice. Puree and place everything in the fridge. Let everything cool. Just before serving, drizzle the salad with the dressing. This is a great refreshing meal.
Monday, January 24, 2011
Momma's "Little" Helper
When my brother came home from Korea he introduced us to "power lunch." Apparently this was a staple in his diet. His recipe consisted of boxed mac & cheese (or what we refer to as yellow death), mayo, hot dogs, and Korean red pepper paste...a real authentic Korean dish. Honestly, the taste wasn't too bad but I could feel my arteries clogging with every bite.
Sunday, January 23, 2011
1 can garbanzo beans/bulk home-cooked
Saturday, January 22, 2011
While there we had some superb open face vegan sandwiches and I was hooked! I like them on a bagel because of the chewiness but Matthew prefers something a bit more crispy....I suppose its his endearment to Swedish cracker bread coming out. But, however you like it, this is a great way to get in your raw veggies and enjoy them in the process.
Open Face Sandwiches
wheat bagels sliced and toasted
1 cucumber sliced
1 carrot shredded
veganaise or hummus
2 green onions chopped
1 tomato sliced
Toast the bagel and spread with veganaise or hummus. Layer with carrots, sprouts, cucumber, tomato, cabbage, sunflower seeds and green onion. This is messy. Some of the toppings will fall off but be sure to eat all your veggies!
Friday, January 21, 2011
Monday: Spaghetti with "Meat" Sauce
Tuesday: Open Face Sandwiches
Wednesday: Polenta with Peppers and Mushroom Sauce
Thursday: Spaghetti Pie
Friday: Spicy Macaroni and Cheese
Saturday: Cous Cous Salad
Sunday: Pita Sandwiches
Bonus: Whole Wheat Freezer Bread/Pita Pockets
2 lbs vegan spaghetti
2 jars spaghetti sauce
1 pkg wheat bagels
2 cans or 1 lb garbanzo beans
1 bunch green onion
1 head green cabbage
1 can black beans
1 can corn
2-3 green chilies
3 bell peppers
1 box corn meal
1 can mushrooms
1 pkg onion soup mix
2 pkg or bulk active yeast
1 pkg brown sugar
With this information, It will come as no surprise that one of my favorite sandwiches as a child was this pepper sandwich. My grandmother introduced me to these when I was young and I have adored them ever since. I find the sesame oil to be key. I've tried other oils in this and they just never turn out as good. I warn you, these are a bit messy - not first date material. But I suppose that was another reason I enjoyed them so much as a kid.
1 bell pepper per person (try different colors. It makes it a really beautiful dish)
1 onion sliced
In a pan, saute the sliced bell peppers and onion in the sesame oil. At the very last, just before serving, put the rolls in the pan and cover with the lid. This will crisp the bottom and make them warm and soft. Be careful not to leave them in to long or they will go soggy. Serve the peppers on the rolls. Try adding different vegan salad dressings.
Thursday, January 20, 2011
I was just about to send my husband out in a cyclone warning, torrential rain storm to retrieve said lentils from the only store on the island that sells them, but then genius struck. I had read about vegan meat crumbles in my research and decided to give it a go. I pulled out the left over leftover meatloaf that I was saving for meatloaf sandwiches, put some oil in a sauce pan and when the oil was hot I crumbled it in. It crumbled so very well. I added some taco seasoning, put them on the nachos and presented them to Matthew. They tasted just like meaty, honest to goodness nachos. My taste buds were very pleased! So, yet again, the best recipes come serendipitously! I am excited to try these in other dishes that call for ground beef or the like. I'll keep ya posted. Here is the recipe in case some people skip to the end.
seasonings (e.g. taco, gravy, etc.)
Heat up oil on the stove in a sauce pan. When the oil is hot crumble in the meatloaf. Be very careful, the oil will spit! Coat with the oil and cook till brown and crumbly. Serve as you would ground beef. It's AMAZING on Nachooos!
Pizza Seasoning Blend
2 tb onion flakes
2 tb dried bell pepper
1 tb basil
1 tb garlic powder
1 tb oregano
1 tb rosemary
1/2 tb anise seed
Put everything together in a food processor and pulse a few times. You can make up a bunch of this and store it in a Ziploc in your fridge.
Pizza day at our house was every friday. Pizza and a movie. We kept little cesars in business! Now that I'm married I make our pizza for pizza night. We prefer "califonia style" with a thin crispy crust. I've also found this supurb pizza seasoning that makes any pizza! Here are two pizza recipes. The first is a delicious vegetable pizza. I actually served this to carnivore friends that came for dinner and they ate all the vegan pizza before they started on the meat pizzas that were made just for them. These are really versatile. I like to have pre-made crusts in the freezer to pull out and make up quick!
The Second recipe I've actually stolen and veganized it. I realize that doing this to a recipe which came from a Texan is a sin but it was so good I had to have it again. While on my mission for The Church of Jesus Christ of Latter Day Saints I served in Graham Texas. This town is truly unique. On the main square there is a pizza joint that is in the old city jail. I could just picture barny fife there in the good old day. The place is called The Last Pizza Show. If you're ever in Graham (first of all, why would you ever be there?) you've got to check this place out. The owners still come out and talk to you. If you sit at the bar they'll chat with you as they make the pizza. This is where I was introduced to Hamburger Pizza. I'm sure you're saying, ya, whats the big deal. We'll this pizza is made with Mustard as the sauce.
Here is one of my dirty little secrets. I ADORE mustard. I'll take it any way I can get it. This comes from a mutated gene from my grandmother who, no joke, at one time had over 30 different kinds of mustard in her fridge at one time. Did you even know there were that many different kinds of mustard?
Anyway, back to the pizza. For this meat lovers pizza the sauce is made from regular yellow mustard. Try it and see if it's not FANTASTIC!
1 pizza crust (this recipe makes two crusts)
1 tomato sliced
bottled spagetti sauce
Layer your pizza crust with sauce, spinach, tomatoes, seasoning, and cheese. Add whatever you like, be creative! Try peppers and artichoke hearts, mushrooms and olives....I better stop. I find drizzling the cheese on last helps hold everything on. Bake at 350 till spinach is wilted.
1 pizza crust
1 1/2 c meat crumbles
Layer mustard, "meat," seasoning, and cheese. Bake at 350 for about 15 minutes.
Wednesday, January 19, 2011
After much searching I've found a substitute better than the original! This is also a superb way to use up leftovers from Beloved Taco Night (if there are any).
1 bag tortilla chips
taco flavored lentils
taco flavored meat crumbles
nacho cheese sauce
extra green peppers sliced
On a cookie sheet or 9x13 pan place the tortilla chips then layer the refried beans, lentils, and cheese sauce. Broil on a low rack till everything is heated through and the chips are really crispy. Top with fresh salsa, lettuce, cilantro, peppers and guacamole. If you're using leftovers this will make up in less then 10 minutes!
If you're vegan you understand. Vegan cheese is an "acquired" taste. If you're not committed, don't even try. I've heard that there are some great new vegan cheeses that have come on the market back in the states but being out here in never never land with the lost boys I haven't had the pleasure of experimenting for myself. As for now, I am stuck with what the local corner market can supply; but, after much research I've developed something that seems to work. In my research I have come across two types of cheese -
2. non tofu/soy (usually made with nutritional yeast and cornstarch)
I try to avoid soy whenever possible.....hormonal reasons, don't ask........I said don't ask alright? sheesh....Anyway, since soy is not an option we had to try something else.
Well, I tried the cornstarch variety and while it tasted ok my brain couldn't quite swallow it. So, mine is more of a rice cheese.
Now, this is not my first attempt at cheese making. When Matthew and I were first married we were gifted some Kefir grains. We Loved Kefir....that is until I neglected the poor dears and we got a sour batch. Well, not wanting it to go to waste, I came up with the brilliant idea of making cheese out of it. I researched it online and found I was well on my way to a perfectly delight cheesy substance. I watched it like a hawk for days, if only I had given it this kind of attention when the grains were still good. Finally, I summoned Matthew into the kitchen to try my first of what I hoped to be many batches of Kefir cheese. I sliced off a delicate morsel of a ball that was the consistency of soft cream cheese. We both took a bite and realized.....I had made alcoholic cheese. It fizzled like rootbeer and smelled like a drunk on new years eve. Okay, so not my best.
So Kefir didn't work, that's alright. I then got into sprouting and heard that you could make cheese out of rejuvilac left over from soaking wheat. Now what could go wrong with wheat? It's not alive...so to speak, no way to kill it. This one was sure to work. After several days of anticipation I called Matthew into the kitchen again to taste my new cheese. I guess the memory of the last experience was still a little too fresh in his mind, or maybe it was the mold that was growing on the outside of the cheese; whatever, it was, I was able to convince him that mold was part of the cheese making process....like blue cheese, this was just a sign of my success. Unfortunately, he wouldn't agree to be the guinea pig this time so we agreed to try it together. We then concluded that no, this was not the right kind of mold.
As I'm re-reading this I realize this is not the best intro to get you to try my vegan cheese but look at it this way, with all this experience behind me I now know what NOT to do. That's got to count for something. So, try it if you dare. I tried it on the vegan pizza for an upcoming post and it is heavenly! So, if nothing else, try it on the pizza.
1/4 c cashews
1-2 c celery
1/2 tsp salt
1/2 C nurtitional yeast
1 c water
In a pressure cooker cook potatoes, carrots, celery, water, and onion for 10 minutes. When finished add all the ingredients to a blender to make it creamy. Use while its hot. You can also use it cold as a cheese spread.
Add ins: for nacho cheese add bottled salsa and a hit of Tabasco
or, add broccoli and vegetable stock and serve over potatoes
Tuesday, January 18, 2011
My grandmother, whom I adore, is a bit of an insomniac. As a child this came in handy because whenever there was a problem in the middle of the night, boogy men and the like, she was always right there. But on one evening we were all wishing grandma would have gotten some sleep. One night, while watching insomniac tv she came across a "miracle herb" that would turn any meatloaf into a feast for a king. Being completely dazzled because of her lack of sleep she ordered it on the spot.
She spoke of her purchase for days and promised that when it came we were having meatloaf. Well, you can imagine our excitement to be having meatloaf that wasn't some concoction thought up by Mr. Wizard! We rushed home from school every day with eagerness to see if the miracle had arrived, and one day....it had!
My grandmother, brother, and I anxiously entered the kitchen, scrubbed up and put on our gowns as we prepared for this delicate operation of preparing meatloaf. We mixed the seasonings par the instructions, gently folded in the ground beef and, as if putting a babe to sleep, slipped it into the oven with loving care.
As it baked we seemed like new mothers, checking in on it every few seconds, dashing to it to make sure no one opened the oven and when it was finally done, pulling it out and looking lovingly at what we had so pleasantly created.
The family gathered round the table, the blessing was said, and grandma did the honors of serving each their long awaited slice of loaf. We also waited as she took the first bite. Then we all commenced. After one bite we all looked at each other in disgust. My brother was the first to speak, "tastes like road kill." Not exactly the response my grandmother was hoping for but, being in agreement, she went to the kitchen to find a last minute substitute. I actually don't think we have had meatloaf since.
Now that I'm the head chef in our kitchen I realize how great it is to have meatloaf around. And, how delicious leftovers are. We had these meatloaf sandwiches last night and Matthew insisted that they were some of the best sandwiches he'd ever had. So pull out your left over - leftover meatloaf, slice it up, grill it up and eat it up.
1 tomato sliced
red onion sliced
chili sauce or ketchup
Slice your meatloaf about 1/2 an inch thick. Heat it up in a pan with some oil till its brown on both sides. Place on a roll with a leaf of lettuce, sliced tomato, onion, sprouts, mustard, veginase, and chili sauce. And there you have a FANTASTIC meatloaf sandwich, completely roadkill free!
Monday, January 17, 2011
"What ya havin," he asked.
"What are Tacos?"
I stopped dead in my tracks and looked at him to see if he was joking....he wasn't, and rightly so! You don't joke when it comes to Tacos!
But, I ask you, how on earth, in a civilized society, can someone not know about Tacos? I'm sorry for bringing this traumatic story up but I promise it has a purpose. This story is sad and upsetting to the mojority of us. Thus proving that Tacos are a staple, a basic, a necessity! And that inner basic need for tacos is no different for vegans. Thus, The Taco
1 pkg taco seasoing
1/2 bunch of lettuce
2 large tomatoes
1/2 an onion
1 bunch cilantro
2-3 green chilies
garlic powder or fresh
Pull out that trusty, loveable little rice cooker and cook up some lentils. Add water, lentils and taco seasoning. Now, in a food processor add tomatoes, onion, cilantro, chilies, the juice of 1 lime, and a pinch of salt. Pulse to make fresh salsa. Wash and chop lettuce. Heat your refried beans and taco shells. We serve everything family style and make our own but you can pre-make them for a more elegant approach.
I LOVE THE LENTIL. I don’t know what it is about this simple little….thing. I mean, what is it? A bean, a grain, a veggie….what? http://www.pea-lentil.com/consumer.htm.
Well, for those out there who don't like beans, the lentil is only a cousin of the bean family. Kind of like a family reunion. You know your all somehow related, you even look like some of them but the line is still a bit blurry. Though they are distant cousins, eating the lentil feels like coming home! Lentils are just great! They’re versatile, inexpensive and they get the job done!
This recipe is for Lentil Sloppy Joe’s. Now, before you gawk at it, give it a try. It really does taste good, and the nutritional benefits are fantastic! In one cup of dry lentils (which is way more than I can eat....) there are 230 calories, 1 g of fat and 18 g of protein! http://www.nutritiondata.com/facts/legumes-and-legume-products/4338/2. Gram for gram that’s more protein v. fat than a beef steak! So try enjoying this old favorite with a healthy twist.
1 cup lentils
2 cup water
1 minced onion
1 minced green pepper
1 pkg sloppy joe seasoning
1 small can tomato paste (or a can of sloppy joe sauce)
In your lovable rice cooker cook the lentils till tender, but not mushy. Sautee onion, green pepper till soft, and add to the lentils. Add dry ingredients and tomato paste.
Serve on whole wheat rolls. Makes excellent leftovers and freezes very well!!! I make a bunch and freeze it to pull out for a quick meal. You can also use leftover lentils from lentil tacos for this.
For more fun than a lentil should supply check this out!!!
Sunday, January 16, 2011
Monday: Sloppy Joe's
Wednesday: Meatloaf Sandwiches
Friday: Burgers & Fries
Sunday: Pepper Sandwiches
Bonus : Cheese
Now, before all my vegan friends have a conniption, I promise all these meals are vegan. And, I promise all the carnivores out there that you'll enjoy these meals! My favorite carnivore has tested and approved of them. So, belly up to the bar, grab your knife, and fork over your spare ribs. Now, prepare for a week of sumptuous indulgence.
1 pkg taco shells or tortillas
lentils - and lots of em'
2 cans refried beans or homemade
1 bunch leaf lettuce
4 large tomatoes
1 bunch cilantro
fresh green chilies
1 sloppy joe season packet
1 can tomato paste (or 1 can sloppy joe sauce)
2 dozen rolls
1 bell pepper per person (different colors are great)
sprouts (or sprout your own. It's much more affordable)
chili sauce (I prefer homemade...no, that's the name of the brand)
1 bag tortilla chips
1 can stewed tomatoes
5-6 russet potatoes
1/2 lb almonds, cashews, or sunflower seeds
This weeks theme - pizza hut gets co-oped by Mike Tyson (didn't know Mike was a vegan, did ya?)
leftover Hawaiian Chili
2 c plain lentils
1-2 c cooked barley
2 large cans mushrooms drained (fresh is always best)
1 pkg onion soup mix
garlic powder (to taste)
salt (to taste)
In a blender or food processor blend up your leftover hawaiian chili till smooth. Now blend the rice, barley, lentils, and mushrooms. Add to the chili. Add onion soup mix, garlic powder and salt. Mix that together. Now mix in enough oats so you can form it into a small meatball and it holds together (tender but not falling apart). Fill a greased bread pan and bake on 350 for about 40 minutes or till you can insert a knife and it comes out clean. Let it sit out of the oven for a few minutes to firm up. Serve with chili sauce or gravy. If you have more "meat" left over they make great meatballs!
Saturday, January 15, 2011
I looked up the recipe on the web and came up with the heading, "half moon pie/pai fala." Well, being the studious student of the language that I am, I took pai fala to mean half moon pie. Actually fala means pineapple. Once perfected I invited my samoan friends to have what I thought was pai fala. I served up veggie pot pies. I received several disgusted looks as they bit in and realized this was not pineapple filled. Yet another failed leap over the language barrier. So, in an effort to redeem myself, these are called Pai "le" fala. In samoan "le" means "the" but it can also mean "not" (are ya seein my struggles?) So, here are pies that are not filled with pineapple.
Pai le fala/Half Moon Pie/Veggie Pot Pie
Dough (Makes 5 pies)
3 C Flour (your choice)
2 tsp baking powder
1/3 C oil
1 C "milk"
Veggies from Oodle Soup
1-2 tb oil
1-2 spoonfuls of flour
In one big bowl mix all the ingredients for the dough. Get your hands in there. Mix it all together till it makes a big round ball.
In a sauce pan make a rue (put in the oil and flour to make a paste) then add the broth a little at a time to make a gravy. Season it till its the way you want it.
Divide the dough into five balls. Roll out each into flat circles. Spoon the cooked veggies onto half. Its hard to tell how much to put in because to much will make it explode and to little is just not fare! Use your best judgement. Now spoon the gravy over. Once the filling is in place, fold the other half over the top and crimp the edges with a fork till its just like that bad hair year you had back in the 80's. You'll also want to prick the tops to let out steam. bake on a cookie sheet at 350 for 30-45 minutes or till they are golden brown.
Note on dough:
This dough is also AMAZING as a thin crust pizza (recipe to follow) just roll it out, place on a cookie sheet or pizza stone and bake till it starts to turn golden. Then add toppings and bake again. You can make the crusts in advance and put them in your freezer for a quick pizza.
Note on filling:
Don't limit yourself to veggie pot pie, this dough is your oyster, so to speak. Fill it as you will. Try pizza pockets or even a sweet filling like raspberry preserves or blueberry pie. Matthew's favorite was a "Mulberry preserve" filled pie.
Not wanting to be solely a pointer outer of negativenesses, I also bring to the table a solution. I give you Oodle soup.
At home this soup was called "cockie-leeky" soup but on a youth conference campout, I was made to kill the cock so my days of eating chicken were over. I guess we could call it leeky soup but aren't all broth soups on the leeky side? Yes. Oodle soup it must be.
Oodle Soup/Vegetable Broth
5-10 cubed potatoes
4-5 cut carrots
4-5 ribs of celery chopped
1 stalk Leeks chopped
Chop everything and put it in a big pot or slow cooker. Cover with water and simmer till the carrots are soft. You may have to add water as you go. Add salt and garlic powder to taste. Easy Peasy.
Be sure to make a big pot of this because we'll use the left overs in our next dish. The broth freezes well and comes in handy. It can be used any time a recipe calls for broth. No more store- bought broth.
Friday, January 14, 2011
Hawaiian Chili and Rice
1 can refried beans or homemade
1 lb black beans
1 lb kidney beans
1 can stewed tomatoes
1 onion chopped
1 can corn
brown sugar to taste
First, soak the black beans and the kidney beans over night. This will help cut down on the "end result" that beans can have. If that's not an option then just put them together in a pot with water and cook. Once the beans are cooked add the stewed tomatoes, chopped onion, refried beans, and lentils. (remember those left over beans and lentils from the bean burritos? throw em' in!) Now add the salt and brown sugar till it tastes slightly sweet. At the very last add the can of corn. This way the corn will stay crisp. Serve over rice. (this is a great way to use up the plain rice left over from the fried rice).
Now, grab a bowl, head out to the backyard with your slippas and some island music. You can thank me later for saving you on your grocery bill AND your travel expenses.
I then served as a missionary in Texas for The Church of Jesus Christ of Latter Day Saint.
While I was there I had dinner in a home where the little mexican grandma was actually still in the kitchen making fresh, homemade beans. Do you have any idea how AMAZING homemade refried beans are? Neither did I till I was blessed with this life changing event that...well...changed my life! They were to die for. This recipe was the result of that memorable event......Ladies and Gentlemen....I give you, FRIJOLATION
1 lb pinto beans
(yep, that's it)
A lot of people complain of the um...end result shall we say of eating beans. There is a trick to resolve this issue. By letting the beans soak over night they will cook in less time and a lot of the oligosaccharides (ya, I can't say it either) which causes the gas washes out. Rinse the beans a few times before cooking to make sure the oligoosearcadeness is gone and then cook till soft. Once the beans are cooked and slightly cooled add them to the food processor. Save the water from cooking and add a little at a time till the beans blend to the right consistency. Add 1-2 tsp of garlic powder and Tony's till it tastes how you like it. Whala. These freeze REALLY well! No more refried beans that look like the can they came out of!
Now, The Bean Burrito contains one very important ingredient....Beans. If, in your shopping, you grabbed the vegetarian can of refried beans then please read on. If you bought bulk pinto beans then click here for FRIJOLATION! (i.e. how to make homemade refried beans)
12 flour tortillas
1 lb brown lentils
1 Taco seasoning packet
In a rice cooker cook the lentils with double the amount of water to lentils, then add the packet of taco seasoning. You may have to add more water as you go along and you may have to go for 2 cycles till they are soft. On each tortilla spread the refried beans then the cooked lentils. wrap up burrito style and place on a cookie sheet. Bake in the oven on 350 till heated through. You can also heat these up in a pan on the stove.
These are great served with chips and fresh salsa! Finger food works great with kids, no pesky forks to wrestle with, and they freeze exceptionally well. So you can pull them out, nook em (if your still into that - Matthew has even forbidden use of the toaster due to some sort of ionnisticatinng emitting waves) and go....so easy even a college student can do it!
Thursday, January 13, 2011
There are many great things about fried rice (not the least of all is that my husband makes it) One is how easy it is to throw together. It also is a great way to use up left overs and get in some healthy veggies. So, Without further ado, I hand you over to the master chef himself.....
Given that intro I'm a bit nervous...here goes:
Rice that is already cooked - brown is best. It is more chewy and nutritious
1 bag frozen veggies
Olive/vegetable/canola/peanut oil - whatever kind you have but e.v.o.o. is best
Bragg liquid aminos - it's like soy sauce only healthier
Pull out a large saucepan or wok, add frozen and fresh veggies and oil. Then begin a light saute. You are not deep frying here, so add only enough oil to keep the veggies from sticking to the pan. Once warmed through add cooked rice and liquid aminos (to taste).
...And, you're done! We like to wrap it up in seaweed/nori paper thingees
ADDITIONS: If budget allows add: diced onion, shredded cabbage and carrot, sweet corn, snap peas, garlic (if your wife can handle the smell which may or may not happen to linger on your person for a few days). Soy beans also taste great in this and will add to the protein content of the meal.
Wow, thanks love....I don't mean to "bragg" but he does windows too! For a little clarification since my hubby is so in on the health world lingo... E.V.O.O is Extra Virgin Olive Oil....you probably got that but I'm a bit slow.
My long road to veganism I'm sure will unfold over the next weeks and months. As For now, my husband Matthew and I are vegans, living in Amerikan Samoa of all places and we have found some pretty creative ways to minimize the meat. These recipes are a result of the creative juices that have flowed.
There are 3 things in this world that I love - food, family, and my rice cooker....in varying order. Having lived in many studio apartments I have come to love my husband, from being in very close courters with him, and, I adore my rice cooker. Also, when I take the time to cook I hate to see my efforts go to waste so many of the recipes are remakes.
As for the "weak" one. I must admit, sometimes I see a cheese pizza or I hear about my moms baked Salmon and I realize the flesh is weak (hmm....take that one how you will). My hope is that these recipes will be "adapted to the weak and weakest off all."
With that said, here is week 1 -
Monday: Cookin Quinoa
Tuesday: Fried Rice
Wednesday: Bean Burritos
Thursday: Hawaiian Chili & Rice
Friday: Oodle soup
Saturday: Pai "le fala"
Sunday: My Momma's Meatloaf
Obviously, mix and match, use them as you will. These are just suggestions. Be creative! As you'll see, I can't stand using recipes! I love cookbooks but usually I read a recipe, get the general idea and then run with it. I'll try to be as specific as possible for my loved ones that are cullinarily impaired.
Quinoa (if you can, always buy in bulk.)
extra virgin olive oil
4 bell pepper (at least 1 of a different color)
1 bag of frozen veggies
soy sauce or liquid aminos
2 can vegetarian refried beans or bulk pinto beans
2 pkg taco seasoning
bulk black beans
bulk kidney beans
1 can corn
1 can stewed tomatoes
5 lb bag of potatoes
1 lb bag of carrots
1 stalk celery
1 stalk Leeks (optional)
Whole Wheat Flour
Non sweet "Milk"
Okay, I know that seems like a lot but I would bet you already have a lot of these things in your cupboard already. If there is something you don't like or you're allergic to feel free to substitute or leave it out. Now, these recipes usually are for 2-4 people. I often try to make at least enough for another meal when I cook so I can freeze or use it up in something else.