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Posts Tagged ‘cooking’

How ours turned out! delicious!

On hot summer days when you’re appetite isn’t quite so heavy, a light fruit and vegetable salad is a great option. Simple, easy to make, and healthy are all the positives of this favorite dish. For a few weeks here in the midwest, we’ve had some cooler days, staying in the low-70s. But… today was a bit different. Jumping up to the 90s, today was definitely a day for a light meal! In one of my dad’s favorite cookbooks, Cooking Light, we found a great recipe for a vegan salad, rich with a great combination of textures and colors. Reds, yellows, greens, and jet black will fill your plate, promising a great meal for a hot summer’s day.

This recipe is revised to my taste. To get to the original, you can click the link above, titled ‘Cooking Light’

Ingredients…

  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • about 6 ears of corn, with the kernels cut off and put into a bowl.
  • 2 cups diced peeled ripe mango (about 2 pounds)
  • 1 cup chopped red onion
  • 1 cup chopped red bell pepper
  • 1/2 cup fresh lime juice (about 3-4 limes)
  • fresh cilantro, chopped (about 1-2 tablespoons per plate)
  • 1/2 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 chipotle chile, chopped (canned in adobo sauce, with about 1 teaspoon of the sauce)
  • 2 (15 oz.) cans of black beans, rinsed and drained.
  • red leaf lettuce leaves, about 5 for each plate

Directions…

  

  • Heat oil in a large skillet over medium to high heat.
  • Stir in corn kernels and garlic (at the same time), cook about 6 minutes or until lightly browned, stirring occasionally.
  
  • Then add in red onion, red bell, salt, cumin, and chipotle. Cook for 2 more minutes.
  • Empty the skillet into a large bowl, then add in the mangos, lime juice, and black beans.
To Serve!
Can be served hot or cold, or over rice.
  
  • Arrange about 5 lettuce leaves on each plate.
  • Scoop about 1 or 2 cups of the corn mixture onto the lettuce.
  • Sprinkle about 1 or 2 tablespoons of chopped cilantro over each plate.
ENJOY!
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Yum, yum, yum! This yellow rice recipe is the best under a hearty helping of curry with naan on the side. (I have a really great curry recipe on this blog titled “Tasty and Traditional Vegan Curry”) The bit of cinnamon in this yellow rice recipe really sets it apart from the others and gives a unique taste anyone will love. Hope you try it!

Ingredients:

3/4 tsp ground turmeric

1/4 tsp ground cumin

1 pinch cinnamon

3 cups water

1/2 tsp salt

1 1/2 cups long grain white rice ( or basmati, I used Jasmine)

Directions:

In a medium sized saucepan, heat the spices and herbs over low heat until fragrant, stirring, for about 30 seconds.

Add the rice and slightly toast it (for about 1-2 minutes, stirring)

Carefully pour in all of the water and add the salt if you haven’t already.

Cover and reduce the heat to a simmer, and cook until the water is absorbed (about 20 mins)

When rice is done cooking, let sit for 10 minutes, then fluff with a fork and serve under something or alone.

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This curry is absolutely AMAZING. It is an easy recipe to make, and you can throw in most of the vegetables that are just sitting in your fridge or freezer. The ingredients are all very cheap, and I would think most people would have them already in their houses, but there are various spices. The curry freezes well, I usually make more than I would eat normally so I can freeze it. This is a superb recipe, especially with naan or pita bread on the side. This curry is the best served over yellow or white rice.

Ingredients:

1 large onion, diced

3 toes garlic, minced

2 cans garbanzo beans

3-4 handfuls spinach

1 can hominy

3 cans diced tomatos

5 small potatoes, peeled and diced (if you use red jacket potatoes, they do not need to be peeled)

4 cups vegetable broth or water

1/2 tsp coriander

1/2 tsp ground ginger

1/2 tsp dry mustard

1 tsp chili powder

1 tsp salt

1/2 tsp pepper

1 tsp cumin (I used 1/2 tsp whole cumin and 1/2 tsp ground cumin)

2 tbsp curry powder (A good quality curry powder makes a very big difference!)

1 bay leaf

1/4 tsp basil

1/4 tsp oregano

1/4 tsp paprika

1/4 tsp tumeric

1 cup fresh cilantro, chopped

Directions:

Heat 2-3 tbsp in a VERY LARGE skillet or pot (I used a pot, just make sure you have a lid that fits on whatever you use), and throw in the onion. Cook 2-3 minutes and add the garlic garbanzo. Cook a few more minutes.

Add in the garbanzo beans, hominy, spinach, potatoes, tomatoes, water/broth, spices and herbs, and reduce the heat to medium-low and cover.

 Cook until the potatoes are soft and most of the liquid has cooked off. Remove from heat, then mash some of the solids to thicken the sauce.

Serve over yellow or white rice. (I have a recipe for yellow rice on this blog named “Authentic Yellow Rice”) With naan or pita bread on the side.

Enjoy!

Note: You can add in almost any kind of vegetables to recipe, I have used corns, okra, and many others. Just experiment!

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Today, I was surfing the web for a decent granola bar recipe to test, when I stumbled upon a blogspot.com blog, ‘The Savory Notebook’. Being a blogger myself, I was immediately interested. The picture was exquisite, and I knew right then, that it was the right recipe for me. I substituted some of the ingredients and changed around some things, so here is the html to the original page; http://savorynotebook.blogspot.com/2005/08/chewy-peanut-butter-granola-bars.html, and here is my version, enjoy!

Ingredients

1/2 cup roasted salted peanuts

1/2 cup roasted sunflower seeds

1 cup golden raisins

1/2 cup dried blueberries

1/2 cup dried cherries

2 cups toasted rolled oats

2 cups puffed brown rice cereal

1/2 cup peanut butter

1/2 cup packed brown sugar

1/3 cup light corn syrup

1/3 cup honey

1 teaspoon vanilla

1/4 teaspoon ground cinnamon

3/4 cup chilled Ghirardhelli dark chocolate chips

Cut up the dried cherries into smaller pieces in a large bowl if needed, then add the golden raisins and dried blueberries. Mix in the cinnamon and vanilla extract. Stir well.

Combine peanuts, sunflower seeds, toasted oats, and puffed rice with the fruit, stir, and set aside.

Combine the peanut butter, brown sugar, light corn syrup and honey in a microwavable bowl and heat on high for about 1 to 2 minutes. Stir, then fold it, along with the Ghirardhelli dark chocolate chips, into the dry mixture for a few minutes, or until fully incorporated.

Scoop the mixture into a 9 x 13-inch baking pan with a sheet of wax paper on the bottom with enough slack to use the sides to lift the granola bars out when they are fully cooled. Press down the granola mixture on the top with another sheet of wax paper, until even and your ideal thickness and density is reached.

Let bars cool for 1 to 2 hours, before cutting into bars.

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Mmmmm! These cookies are heaven! I’m eating one right now as I type (with a glass of vanilla soymilk, no doubt). If you could notice, I’ve been getting really into vegan baking, and it’s suprisingly easy. Everyone loved these cookies, and I’m starting to wonder why eggs are even in traditional cookies… seriously!? I found a recipe for vegan chosolate chip cookies on vegweb.com under “Better Than Sex Chocolate Chip Cookies”, but I couldn’t make it work. So, where I was at in that recipe, I changed it and added some things. Here’s my revised version, enjoy!

Ingredients

1 c. vegan margerine, room temp.

1 1/3 c. sugar

1 tbsp. molasses

2 tsp. vanilla extract

3 c. all-purpose flour

1 tsp. baking soda

1 tsp. salt

1 1/2 c. semi-sweet chocolate chips (Ghirardelli are vegan)

1 c. soymilk (I used vanilla, whatever you have is fine)

Directions:

Preheat oven to 350 degrees.

Cream margerine and sugar together until fluffy. Add in soymilk, vanilla, and molasses and mix in.

Slowly add the dry ingredients and mix. Fold in chocolate chips.

Scoop out 1” balls of dough onto ungreased pan. (The closer to 1” they are, the nicer they will look and faster they will cool. If they are bigger they might not cook all the way through, and they won’t look as nice.)  Bake for 8-10 minutes until lightly browned.

Allow the cookies to cool on the baking sheets for about 5 minutes. Transfer to cooling racks, let cool completely, and enjoy!

makes about 30 cookies, depending on size.

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    Okay, I was looking on vegweb.com for a good vegan oatmeal cookie for breakfast-on-the-go this week, but I couldn’t find one that I really wanted to make. The some of the “Anna’s Amazing Vegan Chocolate Oatmeal Cookies” recipe looked good, although I dont like nuts or chocolate in my oatmeal cookies. So, I just changed the recipe a tad, but aside from the nuts and chocolate switched out for the two types of raisins, its pretty much the same. Anyway, here is my take.

Ingredients:

1 c. Earth Balance (butter or margerine)

3/4 c. sugar

3/4 c. brown sugar

1 1/1 tsp. vanilla

2 c. flour

1 tsp. baking soda

1/2 tsp salt

1 tsp. cinnamon

1/2 c. oatmeal

1 c. golden raisins

1 c. regular raisins

Directions:

Preheat oven to 365.

Beat the vegan butter, sugars, and vanilla until creamy and mixed throughout.

Mix flour, baking soda, salt, cinnamon, and oatmeal in a separate bowl. Add sugar/butter mixture. (If mixture is too dry, add almond milk. stir in raisins.

Spoon onto lightly oiled cookie sheets, keeping each cookie about 3 inches apart.

Bake 7-12 minutes, or lightly golden. let cool on cookie sheets for 2 minutes, then transfer to cooling rack.

Enjoy!

Makes about 3 dozen.

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Instead of getting caught up in romance and fancy dinners this Valentine’s, have a blast cooking VEGAN DOG TREATS! You heard me! Your little critter needs love, and even if you don’t have a critter of your very own, what better way to spread the love is there than to donate a plate of yummy dog biscuits to your local animal shelter? You can spend your Valentines Day doing something that will make a difference.

Vegan Dog Treats:

5 cups flour
3 cups rolled oats
2-1/4 cups water
5 large carrots, finely shredded
2/3 cup peanut butter
1/2 cup applesauce

Directions:

1. Preheat oven to 350 degrees F.

2. In a bowl, combine flour and oats. Mix in water, carrots, peanut butter, and applesauce.

3. Knead dough until people-cookie dough consistency. Roll out dough to desired thickness on a floured surface. Use cookie cutters to create biscuit shapes.

4. Bake for 20 to 25 minutes or until slightly firm. Let biscuits cool… and let pups enjoy!

Makes: 6 panfuls of biscuits, Cooking time: 20 to 25 minutes a pan

You can cut them out with any cookie cutter, but I personally  love hearts, bones, or dog shapes for these treats. There are many cookie cutter sites that sell these types of cutters, you could even find your dogs shape, or just one you think is cute. (I prefer the classic Westie) Here is just one of the sites of many that sell them.

http://www.kitchengifts.com/dogs.html

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