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Posts Tagged ‘Minimal equipment’

Here’s the recipe I made tonight.  I roasted a couple of heads of garlic yesterday in order to put hummus in the freezer.  With the leftover head I made this soup.  This recipe is from the Post Punk Kitchen chef, Isa Chandra Moscowitz, who happens to have a restaurant in my home town.  That’s right–a vegan restaurant in Omaha, Nebraska.  Blows my mind, too.

Ingredients

2 Tablespoons olive oil (or omit and simmer gently in a little water)

1 onion chopped (1 1/2 cups)

1 teaspoon salt

dash of black pepper

1/2 teaspoon whole fennel seeds crushed

4 cups vegetable broth or 4 cups water with 2 cubes/teaspoons Better than Boullion

3 cups cooked Great Northern beans or 3 cans drained

3 fresh sage leaves, chopped, or 1 teaspoon sage

1 bay leaf

juice of half a lemon or more to taste

2 heads roasted garlic (I used one and that was fine, then you can actually taste the fennel and not kill anyone with your breath during the Great Canon)

  1.  Lord, bless my work.
  2. In a stockpot over medium-high heat saute the onions in the olive oil for 5 to 7 minutes.
  3. Add the salt, black pepper, and fennel seeds; saute for 1 minute.  Add the broth, beans, sage, and bay leaf, bring to a boil, the lower the heat and simmer uncovered for 5 minutes.  Remove the bay leaf.  Add the roasted garlic and puree in batches in a blender or food processor (I used an immersion blender.  And everybody said, “amen”)  Return to the pot and add lemon juice.  Garnish with fresh fennel leaves if you feel fancy.
  4.  Optional:  Add kale to taste at the last minute or chopped carrots  while it warms on the stove.

 

 

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Below is a recipe modified from one of my favorite deal blogs, hip2save.com.  The original wasn’t totally fasting.  This one is Baba approved.

A word of caution on rice.  I usually recommend brown rice.  But, it might not be the best choice for your family  If you haven’t read this release from the FDA regarding arsenic in US grown rice, please do.  Initially, when the report was released, (a couple of years ago) the USDA recommended cooking rice in 5-6 times the amount of water and draining it.  Since then, the FDA does not necessarily recommend it.  I know it is really  hard to cook rice well.  So, if you still need a rice cooker to get it right, consider basmati as, according to the FDA q&a, itcontains the least amount of arsenic.

Black beans are a good source of iron and protein.  Combined with rice they present a more complete amino acid combination.  Avocados are fatty and filling.  I recommend them.  I also recommend serving this with salsa.  Otherwise, it’ll be kind of bland.  But, maybe bland is part of your discipline.

Cilantro Lime Rice Salad

Rice

1 teaspoon vegetable oil
2 teaspoons fresh cilantro, minced
2/3 cup rice
1 cup water
juice from 1 lime, or 3 teaspoons bottled lime juice
1/2 teaspoon salt

1.  Lord, bless my work.

2.  In a 2-quart heavy saucepan, heat oil. Add rice and lime juice, stir for 1 minute. Add water and salt and bring to a full rolling boil.

3.  At boiling, cover and turn down to simmer over low heat until rice is tender and the water is absorbed – about 25 minutes. Add in the cilantro and fluff rice with a fork.

The Rest:

1 cup black beans (canned or previously cooked)
1/2 onion, sliced

2 bell peppers, sliced

1/2 tsp chili powder

1/4 tsp cumin

dash of garlic powder

1 cup corn, frozen thawed

1/2 head of lettuce, chopped (mild lettuce like butter or romaine)

optional toppings:
avocado or guacamole
salsa

Directions:

1.  Sauté onion and bell peppers with a small amount of oil.  Add spices and stir, 1 minute.  Remove from heat.

2.  Layer lettuce, rice, beans, peppers, onions, and corn. Add any additional toppings desired.

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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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