Archive for the ‘Oil’ Category

Today’s recipe comes from a very lovely friend. She has years of experience in vegan cooking and baking, so you can trust this recipe works.

According to J:

This next one is based on a banana bread recipe I changed to suit my pumpkin loving ways.

1 mashed ripe banana
2/3-1 cup pumpkin puree
2/3 cup sugar
2/3 cup oil (I used grapeseed oil)
2 cups flour (white whole wheat and spelt flours both work lovely if you are into that sort of thing)
3/4 tsp each baking soda and baking powder
1/2 tsp salt
1 1/4 tsp pumpkin pie spice (or its equivalent in separate spices)
Splash each vanilla extract and your favorite non dairy milk
1/2 cup chopped walnuts (optional)

1.  Lord, Bless my work.

2.Preheat oven to 350.

3.  Mix wet ingredients.

4.  Mix in the rest of the ingredients(except splashes of vanilla and milk) until well incorporated…. it will be a bit thick.

5.  Add splashes of non dairy milk and vanilla and mix well. Spread in a 9 x 5 in loaf pan and bake for 1 hour.

6.  Let cool for at least 30 mins. before enjoying.

Thumbs up to adding walnuts for protein and grapeseed oil for healthy fat!


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Greetings All.  I hope that you’re enjoying a fruitful fast.  This fast marks my first strict fast since Nativity 08.  I’m done “eating for two”, for now.  This fasting stuff is really hard.  Hang in there!

Today’s recipe comes from Martha Stewart.  A couple of quick changes to the recipe make it fast friendly and (forgive me, Martha) better.  Below is my version, but you will find a link to Ms. Stewart’s at the end of this post.

In the beginning I promised to provide recipes with ingredients that are easy to find.  It seems like quinoa is gaining popularity and I hope that it is at your local mega-mart or health food store. 

Remember to rinse quinoa several times BEFORE COOKING, otherwise it is bitter.  You can make quinoa in a rice cooker, if that suits you.

Quinoa is considered a “complete protein” so eat it up. 

This might seem like a really light recipe, but I found it very rich.  I think it stands on its own.  Let me know in the comments if you agree.  If you disagree let me know by comment and recommend a side dish, please.

Don’t skimp on mushrooms, and they need to be fresh.  Be sure to use red wine vinegar.

***WARNING***  This recipe calls for broiling oily mushrooms.  Watch them carefully and DO NOT walk away.  THEY WILL CATCH ON FIRE! 

(If you’d rather just roast them that might work.  Let me know)

Warm Quinoa shiitake Spinach Salad (Adapted from Martha Stewart Living)


  • 1/2 cup red-wine vinegar
  • 1/3 cup olive oil
  • Coarse salt and ground pepper
  • 2 pounds fresh shiitake mushrooms, stems removed, caps halved, wiped clean
  • 1 1/2 cups quinoa
  • 10 ounces baby spinach


1.  Lord, bless my work.

2.  Heat broiler; set rack 4 inches from heat.  In a small bowl, whisk together vinegar, oil, 1 tsp salt and 1/4tsp black pepper.

3.  On a large rimmed broiler-proof baking sheet, toss mushrooms with half the dressing (reserve the rest); broil, tossing occasionally, until most of the liquid has evaporated and mushrooms are tender, 20 to 25 minutes.  TIME VARIES WIDELY AND WILDLY Don’t walk away, keep an eye on the mushrooms.  You want them cooked, but not dry.  You may need to test a few.  You’re trying to get them chewy, not crunchy.

4.  Meanwhile, in a small saucepan (or rice cooker), combine quinoa, 3 cups water, and 1/2 teaspoon salt. Bring to a boil; reduce heat to medium. Cover, and simmer until liquid has been absorbed, 15 to 20 minutes.

5.  Place spinach in a large bowl; add hot mushrooms, quinoa, and reserved dressing. Toss to combine (spinach will wilt slightly). Serve immediately.

Or, if you’d rather try Martha’s



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Beans Bourguignonne (via Just Bean Recipes.com)

Hey All- I’ve really got to streamline these posts if I hope to keep this thing alive.

No pictures this time and I haven’t taken time to figure out protein grams on this one. However, the oil (use more if 2 isn’t enough, I did) provides fat, the beans protein, and serve it with your choice of grain for the most benefit.

You will LOVE this recipe. It is flavorful and savory. Husband couldn’t believe that it did not have meat. Great for wine days during the fast and very good for company. Sadly, it isn’t as good leftover. Still edible, no doubt, but not incredible.

1 lg Onion, chopped
2 tb oil
1 lg Carrot, sliced in 1/2 rounds
1 lg Potato, cubed
1 c Water
3 tb Tomato paste
1 ts Thyme, dry
2 Bay leaves
1 1/2 c Dry red wine
4 c Cooked pinto beans (I have not tried canned) ***
2 cl Garlic, pressed
1 ts Salt
1/2 lb Mushrooms, sliced

In a 3 quart soup pot, saute onion in 1 tbs of butter. Add carrot and potato; stir in water, tomato paste, thyme and bay leaves. Bring to a boil; reduce heat and simmer until potato and carrot are cooked, about 20 minutes. Add more water if necessary to keep vegetables covered.

Toward the end of the cooking time, add wine, beans, garlic and salt. Return to the boil; lower heat and simmer uncovered, 10 minutes more. Remove bay leaves and discard.

Meanwhile, saute mushrooms over low heat in the remaining oil. Combine with the beans mixture and serve.
*** Remember, because I did not, that 2 cups dry beans is 4 cups cooked. Otherwise, you’ll have yourself a double batch.

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Cool, flavorful, a bit of crunch, loads of protein and vitamins should be enough to convince you to add this salad to your summer pot luck repertoire. (Unless you’re really into eating hamburgers for the sake of hospitality.)

Make the dressing first to infuse the garlic.

I’ve adapted this from The Gourmet Vegetarian Slow Cooker. Place lentils in the crock, cover with 2 inches of water and cook on low for 2 hours.  Otherwise, use a stove top method for a meal in less than 30 minutes.


Green Lentil Salad

2 cups dried green lentils

water to cover

3 Tbsp olive oil

1/4 cup plus 2 Tbsp red wine vinegar

salt and pepper to taste

1 garlic clove, crushed

1/2 onion, finely chopped (make them the same size or smaller than your lentils)

1/2 cup parsley, minced

Step 1. Lord, bless my work.

Step 2. In a small bowl, whisk together the oil, vinegar, salt, pepper and crushed garlic clove, mix thoroughly.

Step 3. Cook lentils al dente- DO NOT OVERCOOK.  Drain and stir in salad dressing.  Strain the garlic out of the dressing unless you like garlicky leftovers.

Step 4. Mix the lentils, onion, parsley, and dressing thoroughly.  Serve at room temperature.

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Greetings all.  Continuing our kool kitchen* trend, today’s recipe is for the crock pot.  Don’t leave the crock on the counter keeping the kitchen warm all day.  Instead, think creatively; put the crock in the garage, a seldom used room, the patio, or any other outdoor spot (safe from animals).  I put mine in the sun room.

If, like me, you struggle with a strong “no food in a non food place” problem and you can’t eat breakfast in bed, eat lunch in the office, etc.  this will be tough.  But, if you’re Orthodox then you have undoubtedly eaten antidoron off the floor of many churches without hesitation.  Harvest that power of will and move your slow cooker.

This recipes comes from The Gourmet Vegetarian Slow Cooker, by Lynn Alley.  The book features both vegetarian and vegan recipes.  I recommend it.

Precook the rice and add to the pot 20 minutes before serving.  White rice will not hold up for 6 hours in the slow cooker.  Brown might hold up but, I haven’t tried.  If you ignore this warning prepare to clean a starchy burned mess.

If a big plate of beans and rice is too boring, start with Hot and Sour Soup.

*You like that cool with a “k”?  Classy right?  Makes this blog seem hip.

Korean-Style Black Beans

2 cups dried black beans

6 cups water

1/2 cup soy sauce (a certified gluten free brand if needed)

1 Tbsp sugar or honey (I think 2 would be better)

2 Tbsp toasted sesame oil

Step 1. Lord, bless my work.

Step 2. Wash the beans thoroughly, then place them in the slow cooker insert with the water.

Step 3. Mix together the soy sauce, sugar, and seame oil and pour over the beans stirring thoroughly.

Step 4. Cover and cook on low for 6-8 hours, or until the beans are tender.

Step 5. Twenty minutes before serving, stir in 3-4 cups cooked rice.  Garnish with sliced green onion.

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This is a quick soup with good flavor, loads of veggies, and a good reason to eat tortilla chips.

Chips and beans complement eachother!

Mexican Vegetable Soup with Tortilla Chips

2 Tbsp oil (or water for sauteeing onions)

1 onion, chopped finely (about 1 cup)

4 garlic cloves, chopped finely

1/2 tsp ground cumin

2/-3 tsp chili powder

1 carrot, sliced

1-2 cans kidney beans, drained and rinsed.

1 waxy potato, diced (if you use a russet or other type it will fall apart in the soup- I used a red skin with good results)

1 1/2 cups diced fresh or 1 can tomatoes

1 zuchinni, diced (or skip this and add more green beans for protein)

1/4 small cabbage shredded (no more than 2 cups)

4 cups vegetable broth or water

1 corn cob, kernels cut off, or 1 cup frozen corn

about 10 green beans, trimmed and cut into bites

salt and pepper

4-6 Tbsp cilantro chopped

tortilla chips

Step 1. Lord, bless my work.

Step 2. Heat the oil in a heavy-based pan.  Add the onion and garlic and cook for a few minutes until softened, then sprinkle in the cumin and chili powders.  Stir in the carrot, potato, tomatoes, zucchini, and cabbage and cook for 2 minutes, stirring teh mixture occasionally.

Step 3. Pour in the bouillon.  Cover and cook over medium heat for 20 minutes, or until the vegetable are tender.

Step 4. Add extra water if necessary, then stir in the corn, canned beans, and green beans and cook for another 5-10 minutes, or until the green beans are tender.  Sason with salt and pepper to taste, bearing in mind that the tortilla chips may be salty.

Step 5. Sprinkle each portion with cilantro, salsa, and a handful of chips.

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My goal for lent was to post a new recipe each day.  Between travel and beloved house guests I haven’t been faithful.  To make up for it, today, I will post two recipes that we enjoyed over the last two days.  I apologize.  I didn’t take pictures.  They were beautiful dishes, and tasty, which is why I don’t have leftovers to show you.

This soup has a nice flavor, the herbs are the primary flavor so don’t skimp on them.

Beans and Greens Soup (about 4 quarts)

1 cup of dried beans (or half a bag) soaked at least 6 hours

1 Tbsp olive oil

2 small onions, chopped (about 1 1/2 cups)

4 garlic cloves, chopped finely

1 celery stalk, sliced thinly

2 carrots, sliced thinly

5 cups water

1 tsp dried thyme

1 tsp dried marjoram

1 bay leaf

4 1/2 ounces leafy greens (kale, chard, spinach, mustard or a mix) depending on the variety this would be a few packed cups

salt and pepper (you’ll need a lot to taste)

Step 1. Lord, bless my work.

Step 2. Drain the beans and put in the pot, add enouch cold water to bring to a boil and boil for 10 minutes.  Drain and rinse.

Step 3. Heat oil in the pot, then add onion and cook, covered, for 3-4 minutes, stirring occasionally, until just softened.  Add the garlic, celery, and carrots, and cook for 2 minutes.

Step 4. add the water, beans, thyme, marjoram, and bay leaf.  When the mixture bubbles, reduce the heat.   Cover and simmer, stirring occasionally, for 1 1/4 horus, or until the beans are tender.  Season to taste.

Step 5. Let the soup cool slightly, then transfer 2 cups to the blender, blend until smooth and combine with the soup.

Step 6. Cut the grens crosswise into thin ribbons, a handful at a time.  Spinach needs less time to cook than kale or mustard, so cook them for a shorter time.  Cook greens uncovered for a maximum of 10 minutes or until all greens are tender.

Step 7. Taste and adjust seasoning as necessary.  The beans will soak up most of the flavor so you may need to add more salt or herbs.  Serve.

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