Wednesday, March 6, 2013

Mushroom Pate (Dolce Vegan modified)


1 cup vegetable stock
1 red onion, chopped
random other vegetables, 1/2 to 1 cup (optional - i have used green pepper, broccoli, carrots...)
2 cloves garlic, roughly chopped
1 cup button mushrooms, roughly chopped
1 cup shitake mushrooms, roughly chopped
1 teaspoon ground sage
1 teaspoon dried rosemary
1 teaspoon ground nutmeg
1/2 teaspoon ground thyme
1 teaspoon salt (i leave this out, esp. is using miso)
1/2 teaspoon ground black pepper
1 cup walnuts, toasted
1 tablespoon tamari (or 1 tbsp. miso)
2 teaspoons balsamic vinegar
1 tablespoon ground flax seeds
1 slice of bread, roughly chopped

Directions
In a large saucepan on medium-high heat, bring the stock to a boil. Add the onions, garlic, mushrooms, sage, rosemary, nutmeg, thyme, salt, and pepper and simmer for 8-10 minutes or until liquid has been absorbed and evaporated.
In a food processor, combine mushroom mixture with walnuts, tamari, balsamic vinegar, ground flax seeds, and bread and blend until smooth. Press evenly into an 8-inch loaf pan (or fancy serving dish with a 2-inch lip) and refrigerate for at least 2 hours before serving. Makes 1 loaf.

Crock Pot Mushroom Chili


Serves: 4  Preparation Time: 7 hours

Ingredients:

1 onion, diced
2 cloves garlic, minced
1 green bell pepper, chopped
1 cup fresh or frozen corn kernels
1 zucchini, diced
8 ounces mushrooms, sliced
3 cups diced tomatoes or 2 (15 ounce) cans no-salt-added diced tomatoes
3 cups cooked kidney or pinto beans or 2 (15 ounce) cans low-sodium or no-salt-added kidney beans
1/2 cup water
2 tablespoons chili powder
2 teaspoons cumin
1/2 teaspoon oregano
dash cayenne pepper (or to taste)

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Instructions:
Combine all ingredients in a crock pot. Cover and cook on low for 7 hours.

Tuesday, November 23, 2010

Jeezus Sauce

Ingredients

* 3 tbsp olive oil
* 1 cooking onion, diced
* 6 tbsp minced fresh ginger
* 6 cloves of garlic
* 2 tsp curry powder
* 1 tsp cayenne pepper
* 1-1/3 cups carrot juice
* 3/4 cup rice vinegar
* 1 cup filtered water
* 2 cups natural smooth peanut butter
* 1/4 cup lemon juice
* 2/3 cup tamari
* 2 tbsp toasted sesame oil
* 1/4 cup sunflower oil

Preparation

* Heat oil in a pot. Add onion, ginger and garlic. Cook 5 minutes or until onion is soft.
* Add curry powder and cayenne pepper. Cook for 2 minutes. Remove from heat.
* Add remaining ingredients. Stir and let cool. Puree in a blender until smooth.
* Before serving, heat gently in a saucepan over low heat.
* Serves 6.
* Sauce lasts for about 5 days in the fridge and also freezes well.

Recipe ~ 'fresh at home' Everyday Vegetarian Cooking.
Restaurant ~ Fresh BY Juice for Life (Toronto).

Saturday, April 17, 2010

Broccoli

from http://www.recipezaar.com/recipe/Broccoli-Florets-Balsamic-92985

Ingredients

* 1 1/2 lbs broccoli florets
* 2 tablespoons extra virgin olive oil
* 1 tablespoon lemon juice
* 1 tablespoon balsamic vinegar
* lemon wedge
* salt and pepper

Directions

1.
1
In a steamer, place the broccoli and cook over simmering water for 10 minutes or until fork tender.
2.
2
Mix together the oil, lemon juice, and vinegar, and drizzle over; garnish with lemon wedges and season with salt and pepper.

Sunday, March 7, 2010

Ethiopian Collards

From IVU:
From: - hippie

Ethiopian cuisine is one of my all time favorite.
I live in Los Angeles and eat in some of the many restaurants on Fairfax Avenue between Olympic and Pico Boulevards.
Vegetable dishes are served on one huge sourdough pancake, called an _injera_.
The veggies are dolloped on the huge injera and a breadbasket of smaller injeras are at hand to be torn into bits so that the veggies can be picked up with it.
Here is a collard greens dish that I got from an Ethiopian cookbook ( Exotic Ethiopian Cooking, by Daniel J. Mesfin).

UTENSILS: medium cooking pan

* 1 lb. collard greens
* 1 cup red onions (chopped)
* 4 medium green peppers (fresh) sliced in strips (chili Anaheim)
* 2 cups water
* 1/2 tsp. garlic (peeled and chopped)
* 16 oz. oil
* salt to taste

Wash collard greens, boil in medium pan until soft.

Remove from heat, drain, and cut into small pieces.
Set aside.
Wash green peppers, remove seeds, slice lengthwise and set aside.

In the medium pan, cook onions over a low heat until brown adding a little water to prevent sticking and burning.

Add oil.
Add collard greens and cook until water disappears.
Add all the spices and stir gently.
One at a time, add the green pepper slices about 10 minutes before removing from fire.
Serve hot or cold.
Serves 6.
Refrigerate.

_Ye'abesha Gomen_ (Collard Greens) is the most delicious vegetable dish.
It is served as a side dish with other food.
It is served either cold or warm.

Ethiopian Lentil Stew

From postpunkkitchen:

Submitted by Isa
prep time: 15 minutes | cooking time: About 45 minutes | makes 6 - 8
My first foray into Ethiopian cooking was magical but this dish was the big hit. I usually frind my own spices for this but this is a quicker version. Serve with rice, polenta or injera bread.
Equipment:
Large heavey soup pot
Another pot with lid for boiling the lentils

Ingredients
1 cup brown lentils
1 large yellow onion, diced small
2 carrots, peeled and diced
4 cloves garlic, miced
2 tablespoons fresh ginger, grated
1/4 cup peanut oil (vegetable oil will do)
10 plum tomatoes, chopped
1/2 cup tomato paste
1 cup vegetable stock or 1 cup water + 2 veg boullion cubes
1 cup frozen green peas

Spice Blend:
2 tsp ground cumin
2 teaspoons hungarian paprika
1 teaspoon ground fenugreek
1/2 teaspoon dried thyme
1/4 teaspoon ground cardomom
1/4 teaspoon ground coriander
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/2 teaspoon salt (or more to taste)

Directions
Boil the lentils for about 45 minutes or until tender.

In a large pot, over med heat saute the onions and carrots for 10 minutes. Add the garlic, ginger and spice blend. Saute 5 more minutes. Add the chopped tomatoes, cook 5 more minutes. Add tomato paste and mix, then add the water. Simmer Until bubbling. Add the cooked lentils and green peas, simmer 15 more minutes.

Ethiopian Cabbage

From www.ivu.org/recipes/african/ethiopian-cabbage.html:
A delicious dish that can be served as a side or a vegetarian main course.

SERVES 4 -6

* 3-4 tablespoons olive oil
* 4 carrots, thinly sliced
* 1 onion, thinly sliced
* 1 teaspoon sea salt
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon ground cumin
* 1/4 teaspoon ground turmeric
* 1/2 head cabbage, shredded
* 5 potatoes, peeled and cut into 1-inch cubes

In a medium skillet heat the olive over medium heat; add the carrots and onion and cook in the hot oil about 5 minutes.

Add the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes.

Stir in the potatoes; cover and reduce heat to medium-low; cook 15 to 20 minutes or until potatoes are soft.