1 large onion diced
5 cloves garlic, minced
2 TBLSPN olive oil
3 cups water
1 butternut squash, cut into pieces
1 bag frozen corn
1 can kidney beans, drained
salt and pepper to taste
2 cups cooked rice
saute onion and garlic in oil using a good sized pot, over medium heat until onion is tender. Add water and squash, and increase heat until water is simmering. Add corn and kidney beans, reduce to medium heat, and cook, stirring occasionally, until squash is tender. (15 to 20 minutes) add salt and pepper to taste, serve with rice.
I don't like butternut squash, so I substituted zucchini and cut back on the amount of onion. I added one of the Swanson's vegetable flavor packs. I also only used 2 cups water, but will cut it down some more next time
Showing posts with label vegan. Show all posts
Showing posts with label vegan. Show all posts
Tuesday, October 22, 2013
Curried Cauliflower Soup
1/3 cup raw cashews
3/4 cup water
2 tsp extra virgin olive oil
1 medium onion, diced
1 large head cauliflower, cut into 1-inch pieces
1 14-oz can light coconut milk
2 tbsp curry powder
1 tsp ground turmeric
1 tsp ground cumin
1 tsp evaporated cane sugar
1/4 tsp ground cinnamon
1/4 cup chopped fresh cilantro
Salt
Put the cashews in a blender and blend until finely ground. Add ¾ cup water and blend for 2 minutes.
Pour the cashew mixture through a fine-mesh strainer into a bowl, pressing on the solids with the back of a spoon. Discard the solids.
In a large pot, heat the olive oil over low heat. Add the onion and sauté until golden.
Add the cauliflower, coconut milk, strained cashew milk, curry powder, turmeric, cumin, sugar, cinnamon, and salt as needed. Add enough water to cover.
Bring to a low boil, reduce the heat, and simmer until the cauliflower is tender, about 10 minutes.
Blend the soup with an immersion blender until the desired consistency is reached. If using a standing blender, allow the mixture to cool for 20 minutes. Pour the soup into the blender. Hold the lid down firmly with a clean, folded towel over it. Start on low speed and blend until the soup is smooth. Return to the pot and reheat if serving hot.
Ladle into bowls and garnish with the caramelized onions and cilantro before serving
3/4 cup water
2 tsp extra virgin olive oil
1 medium onion, diced
1 large head cauliflower, cut into 1-inch pieces
1 14-oz can light coconut milk
2 tbsp curry powder
1 tsp ground turmeric
1 tsp ground cumin
1 tsp evaporated cane sugar
1/4 tsp ground cinnamon
1/4 cup chopped fresh cilantro
Salt
Put the cashews in a blender and blend until finely ground. Add ¾ cup water and blend for 2 minutes.
Pour the cashew mixture through a fine-mesh strainer into a bowl, pressing on the solids with the back of a spoon. Discard the solids.
In a large pot, heat the olive oil over low heat. Add the onion and sauté until golden.
Add the cauliflower, coconut milk, strained cashew milk, curry powder, turmeric, cumin, sugar, cinnamon, and salt as needed. Add enough water to cover.
Bring to a low boil, reduce the heat, and simmer until the cauliflower is tender, about 10 minutes.
Blend the soup with an immersion blender until the desired consistency is reached. If using a standing blender, allow the mixture to cool for 20 minutes. Pour the soup into the blender. Hold the lid down firmly with a clean, folded towel over it. Start on low speed and blend until the soup is smooth. Return to the pot and reheat if serving hot.
Ladle into bowls and garnish with the caramelized onions and cilantro before serving
Friday, October 11, 2013
Spanish Rice
Spanish Rice
2TB olive oil
1 onion, chopped fine
1 garlic clove, minced
2 cups of medium or long grain white rice
3 cups chicken stock
1 heaping tablespoon of tomato paste or 2 cup of diced fresh or cooked tomatoes, strained
Pinch of oregano
1tsp salt
*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.
Method.
1. In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.
2. In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth, Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 min.
2TB olive oil
1 onion, chopped fine
1 garlic clove, minced
2 cups of medium or long grain white rice
3 cups chicken stock
1 heaping tablespoon of tomato paste or 2 cup of diced fresh or cooked tomatoes, strained
Pinch of oregano
1tsp salt
*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.
Method.
1. In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.
2. In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth, Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 min.
Quinoa salad
1 cup cooked quinoa
diced carrot
diced celery
chopped kale
diced onion
diced cucumber
pressed garlic
Mix together with olive oil and lemon juice - refrigerate.
The smaller you dice the veggies the better. I meant to put broccoli in mine but I forgot.
Tip: soak and rinse your quinoa first - it removes the bitter taste.
diced carrot
diced celery
chopped kale
diced onion
diced cucumber
pressed garlic
Mix together with olive oil and lemon juice - refrigerate.
The smaller you dice the veggies the better. I meant to put broccoli in mine but I forgot.
Tip: soak and rinse your quinoa first - it removes the bitter taste.
St. Basil's Soup
6 tbsp oil of your choice
1 large onion slices
1/2 pound mushrooms sliced
2 celery stalks, sliced
2 carrots sliced
2 quarts water
2 bullion cubes of choice
salt & pepper to taste
chopped parsley
1. Wash & thinly slice vegetables
2. Pour the oil into a soup pot. Add the veggies & saute them lightly for 2-3 minutes , stirring constantly.
3. Add the water & bullion cubes. Cook the soup slowly in a covered pot over low heat for 30 minutes. Add salt & pepper and chopped parsley. Simmer the soup for 10 minutes and serve hot.
My Notes: I add salt & pepper when sauteing the veggies, and then add more at the end if needed. I often skip the parsley, but is is nice. We often serve it with nice bread & a wedge of decent cheese (or can be served with butter for bread if we don't want to buy the cheese that week).
1 large onion slices
1/2 pound mushrooms sliced
2 celery stalks, sliced
2 carrots sliced
2 quarts water
2 bullion cubes of choice
salt & pepper to taste
chopped parsley
1. Wash & thinly slice vegetables
2. Pour the oil into a soup pot. Add the veggies & saute them lightly for 2-3 minutes , stirring constantly.
3. Add the water & bullion cubes. Cook the soup slowly in a covered pot over low heat for 30 minutes. Add salt & pepper and chopped parsley. Simmer the soup for 10 minutes and serve hot.
My Notes: I add salt & pepper when sauteing the veggies, and then add more at the end if needed. I often skip the parsley, but is is nice. We often serve it with nice bread & a wedge of decent cheese (or can be served with butter for bread if we don't want to buy the cheese that week).
Black Eyed Pea & Coconut Soup
1 cup dried black eyed peas
3 1/4 teaspoons salt
1/4 cup long grain rice
3 tablespoons unsalted butter
3/4 cup chopped onion
3/4 cup chopped green bell pepper
1 teaspoon garam masala
1/4 teaspoon cayenne pepper
1 cup chopped, peeled and seeded tomatoes
2 cups coconut milk
3 cups water
4 teaspoons shredded unsweetened coconut
1. Place the black-eyes peas in a pot of cold water to cover by 4 inches and bring to a boil over high head. Add 1 teaspoon salt and boil until tender, 30 to 40 minutes. Drain, saving one cup of the cooking liquid.
2. Bring 1/2 cup water to a boil in a small pot, then add the rice and 1/4 teaspoon salt and boil until the rice is softened or the water is absorbed. Turn the head off, drain if any liquid is left or set aside if absorbed.
3. In a large pot, melt the butter over medium heat, then add the onion, bell pepper, garam masala, 1 teaspoon salt and cayenne and cook, stirring occasionally, until softened, about 8 minutes. Add the tomato and cook, stirring for 2 minutes. Add the cooked black-eyed peas and reserved 1 cup cooking liquid, the coconut milk and the water and cook until it returns to a bubble, about 10 minutes. Add the cooked rice and 1 teaspoon salt & serve with the shredded coconut on top of each bowl.
My notes: We use a can of diced tomatoes rather than peeling and seeding a bunch ourselves. I am sure some people can taste a difference, but to me if I don't use this can the recipe won't get made. If you don't have garam masala you can google a recipe to make your own since it is just a blend of some spices you may already have, or you can buy it at the store. We also usually skip the shredded coconut, although I have some in the pantry so maybe I will try to remember it when we have this this week...
3 1/4 teaspoons salt
1/4 cup long grain rice
3 tablespoons unsalted butter
3/4 cup chopped onion
3/4 cup chopped green bell pepper
1 teaspoon garam masala
1/4 teaspoon cayenne pepper
1 cup chopped, peeled and seeded tomatoes
2 cups coconut milk
3 cups water
4 teaspoons shredded unsweetened coconut
1. Place the black-eyes peas in a pot of cold water to cover by 4 inches and bring to a boil over high head. Add 1 teaspoon salt and boil until tender, 30 to 40 minutes. Drain, saving one cup of the cooking liquid.
2. Bring 1/2 cup water to a boil in a small pot, then add the rice and 1/4 teaspoon salt and boil until the rice is softened or the water is absorbed. Turn the head off, drain if any liquid is left or set aside if absorbed.
3. In a large pot, melt the butter over medium heat, then add the onion, bell pepper, garam masala, 1 teaspoon salt and cayenne and cook, stirring occasionally, until softened, about 8 minutes. Add the tomato and cook, stirring for 2 minutes. Add the cooked black-eyed peas and reserved 1 cup cooking liquid, the coconut milk and the water and cook until it returns to a bubble, about 10 minutes. Add the cooked rice and 1 teaspoon salt & serve with the shredded coconut on top of each bowl.
My notes: We use a can of diced tomatoes rather than peeling and seeding a bunch ourselves. I am sure some people can taste a difference, but to me if I don't use this can the recipe won't get made. If you don't have garam masala you can google a recipe to make your own since it is just a blend of some spices you may already have, or you can buy it at the store. We also usually skip the shredded coconut, although I have some in the pantry so maybe I will try to remember it when we have this this week...
Italian White Bean & Basil Soup
■2 cups Cannellini (Italian white kidney) or Great Northern beans,
■1 Tablespoon olive oil
■1 medium onion, diced to equal 1 cup
■3 Tbsp chopped fresh garlic
■1 cup diced potatoes
■6 cups vegetable broth
■2 bay leaves
■1-2 tsp fresh thyme or 1/2 tsp dried thyme
■2 cups diced, peeled and seeded tomatoes
■1/4 cup fresh basil, chopped plus some sprigs for garnish
■1 tablespoon lemon juice or balsamic vinegar
■Salt and pepper, to taste
Sort beans and cover with water and cook overnight in crockpot on low. Drain cooking liquid. Saute onions and garlic in olive oil and add to beans in crockpot. Add all other ingredients. Cook on low for 4 hours or until potatoes are tender. Taste and adjust seasoning as needed. Serve with a sprinkle of parmesean cheese and fresh basil spigs and a nice crusty bread. For quick method use 3-4 cans of white beans in place of dried beans. Can also be made stove top.
Smoky Black Bean Stew
1 diced onion
1-2 sliced carrots
1 roasted red pepper, sliced; or 1 cup of jarred roasted red pepper
1 Tbsp. minced canned chipotle in adobo sauce (I sub. paprika & cayenne pepper)
2 cans black beans
28 oz. canned diced tomatos (w/ juice)
1 1/2 cups vegetable broth
1 tsp cumin
salt & pepper to taste
zest of 1 orange (I omitted the last 2 things because I didn't have them on hand.)
1 Tbsp fresh Thyme.
Saute onion & carrots in a little oil in a large pot for 5 mins. Add pepper, beans, tomatoes, broth, cumin. Simmer for 20 mins. Stir in orange zest & fresh Thyme. Can serve w/ diced avocado.
(This was from Runner's World Magazine. They are a surprising source of delicious, healthy recipes.)
1-2 sliced carrots
1 roasted red pepper, sliced; or 1 cup of jarred roasted red pepper
1 Tbsp. minced canned chipotle in adobo sauce (I sub. paprika & cayenne pepper)
2 cans black beans
28 oz. canned diced tomatos (w/ juice)
1 1/2 cups vegetable broth
1 tsp cumin
salt & pepper to taste
zest of 1 orange (I omitted the last 2 things because I didn't have them on hand.)
1 Tbsp fresh Thyme.
Saute onion & carrots in a little oil in a large pot for 5 mins. Add pepper, beans, tomatoes, broth, cumin. Simmer for 20 mins. Stir in orange zest & fresh Thyme. Can serve w/ diced avocado.
(This was from Runner's World Magazine. They are a surprising source of delicious, healthy recipes.)
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