This recipe is another one from http://eatair.blogspot.com and is one that I think is really good, and has the potential to be very versatile, as well. In fact, my supper tonight will be the leftover patties fried with leftover, cooked potatoes, sort of a hash. I think the side vegetable will just be canned(with no sodium added)French style green beans, one of my favorites. I didn't really time myself last evening, but seems like it took me about 45 minutes to get this ready to cook, but that included soaking time for the tvp granules, getting everything out, and the fact that I'm just naturally slow in the kitchen...any time I'm not at work, in fact!!! So you'll probably be able to get it ready in about 30 minutes,maybe less, ok?
Chickpea Sausage Patties
1/2 C TVP granules soaked 5-10 minutes in 1/3C boiling water
1 1/2 C cooked chickpeas(I used drained and rinsed canned ones)
2T Bragg's Amino Acid or soy sauce
1Tbs. vegan Worcestershire sauce
2Tbs. canola oil plus more for frying
1tsp. liquid smoke
1/2 tsp EACH dried marjoram, sage, and onion powder
1/4 tsp garlic powder
1/4 C EACH dried bread crumbs, and vital wheat gluten
In a large bowl, mash chickpeas with potato masher or a fork until no whole chickpeas are left. Stir in everything except the wheat gluten. Now add the wheat gluten and stir vigorously for a minute or so. Form into 10-12 patties and fry in a little canola oil over medium heat until nice and brown on both sides.
Ok, possibly I did something wrong, altho I followed the recipe to the letter, but my patties fell apart. Badly. That didn't affect the flavour at all, but it didn't look as pretty as patties would have. I also felt like another 1/2 to 1 tsp more of liquid smoke would have been good, and I didn't have any marjoram, so I used tarragon instead. Over all, tho, I was delighted with the results, and can see me doing this again, quite often. I'm thinking that with a fairly thick gravy of some sort it would be a good base for another Shepherd's Pie, and I also think it would make a lovely meatless loaf. And, it's good cold the next day, so it would probably make good sammiches...maybe grilled with some kind of vegetarian cheese, or even real dairy cheese if you prefer. As I said earlier, I'm going to make hash with the leftovers tonight, and am really looking forward to it.
Until next time, Happy Eating!!!
Saturday, July 11, 2009
Friday, July 10, 2009
Hot Spinach Salad w/Feta(non-vegan); More about the kidney jerkl
This past Tuesday, the 7th, I was scheduled for my second visit with the kidney guy/jerk. Well! I sat in the waiting room, and I sat,and I sat, and I sat, and finally, his assistant came out, and, long story short: The doctor wasn't even in the building, he was running late, and there were three patients ahead of me. Sooooooo, I called my friend to come and get me, wrote that I would re-schedule on the sign-in sheet, and I left. Period. I was there roughly 45 minutes, the couple ahead of me had been there over an hour, and nobody had bothered to come out and tell the jerk's patients that he was late. Forgive me, but I have serious issues with that situation, and think it was unbelieveably inconsiderate, as well as not even close to being professional. However, I do have to see him again, so I will make another appointment. Sometime. In the meantime, it's been at least a week since I talked to the rheumatoligist's scheduler, and still haven't heard anything from them. I'm just very, very grateful that none of this is life-threatening, because I think that I'd most likely have died by now, from waiting for these "specialists" to decide what to do with me and my life. I'm pissed. Period.
None of that has anything to do with the hot spinach salad, does it? Nope, it doesn't, so I'll right to the point now. The original recipe wasn't for a hot salad, so this is an adaptation of a recipe I found in "Eating Well." When I read the original recipe, I thought, "Oh, yum...and I just actually happen to have a bag of baby spinach in the 'fridge." I had bought it to make something else, but since I don't remember what, I used it for the salad. The reason I decided to go with a hot salad is that I'm still kinda leery about raw bagged "stuff" in general, after the E.Coli scare a few months back. So, here's my recipe.
Hot Spinach Salad with Feta Cheese
One 10-oz. bag baby spinach, thoroughly rinsed and left very wet
Feta cheese...I used Vigo, which is made with sheep's milk. Use any kind you prefer...or leave it out entirely and make the salad vegan.
About two tablespoonsful olive oil
One heaping teaspoonful minced garlic(mine is from a jar, always)
About one teaspoonful Balsamic vinegar
Heat the olive oil in a skillet big enough to hold the spinach, remembering that the spinach will wilt and cook wayyyyy down. Toss the minced garlic in the pan, and let it sit until the oil is hot. Put the very wet spinach in the pan when the oil is hot, cover it, and let it cook down...if you want to, you can salt and pepper it now, but Feta cheese is wicked salty, so be careful. All I used was the black pepper. Once the spinach has wilted, crumble as much of the Feta cheese over it as you like. I guess I used about 3/4 cupful, because I love the stuff. Sprinkle about a teaspoonful of Balsamic vinegar over it all, stir, and let it sort of stew for a few minutes, just enough to let the flavors marry. Oh, yeah, I didn't put this in the ingredient list...obviously I'll never be a cookbook author...but I also peeled and diced up a big, red tomato, and put this in right after the cheese. If you don't have a tomato, I don't see why you couldn't use canned, drained, diced 'maters, do you? Anyway, that's all there is to it. It's one of those recipes that you can add to, or subtract from, or multiply, whatever. Different seasonings if you like, different type of cheese...goat cheese would be nice, too...or no cheese at all, maybe shredded carrots or minced onions, whatever. Play with it, make it yours.
Did I like this? Oh, yeah, very much! I ate all of it, by myself, in two evenings. Will I make it again? Possibly, but basically it falls into that category of "I'd love to have more of this if someone else would cook it," tho. And I don't have the Vigo Feta very often, as Kroger doesn't sell it: All their Fetas are made with cow's milk, and I can't handle the dairy. Since I cooked the spinach anyway, I think if I make it again, I'll just use frozen spinach. All I know for sure is that I really liked it. With it I had boiled potatoes and cubed seitan in onion gravy. Wonderful meal!!!!
Until next time, Happy Eating.
None of that has anything to do with the hot spinach salad, does it? Nope, it doesn't, so I'll right to the point now. The original recipe wasn't for a hot salad, so this is an adaptation of a recipe I found in "Eating Well." When I read the original recipe, I thought, "Oh, yum...and I just actually happen to have a bag of baby spinach in the 'fridge." I had bought it to make something else, but since I don't remember what, I used it for the salad. The reason I decided to go with a hot salad is that I'm still kinda leery about raw bagged "stuff" in general, after the E.Coli scare a few months back. So, here's my recipe.
Hot Spinach Salad with Feta Cheese
One 10-oz. bag baby spinach, thoroughly rinsed and left very wet
Feta cheese...I used Vigo, which is made with sheep's milk. Use any kind you prefer...or leave it out entirely and make the salad vegan.
About two tablespoonsful olive oil
One heaping teaspoonful minced garlic(mine is from a jar, always)
About one teaspoonful Balsamic vinegar
Heat the olive oil in a skillet big enough to hold the spinach, remembering that the spinach will wilt and cook wayyyyy down. Toss the minced garlic in the pan, and let it sit until the oil is hot. Put the very wet spinach in the pan when the oil is hot, cover it, and let it cook down...if you want to, you can salt and pepper it now, but Feta cheese is wicked salty, so be careful. All I used was the black pepper. Once the spinach has wilted, crumble as much of the Feta cheese over it as you like. I guess I used about 3/4 cupful, because I love the stuff. Sprinkle about a teaspoonful of Balsamic vinegar over it all, stir, and let it sort of stew for a few minutes, just enough to let the flavors marry. Oh, yeah, I didn't put this in the ingredient list...obviously I'll never be a cookbook author...but I also peeled and diced up a big, red tomato, and put this in right after the cheese. If you don't have a tomato, I don't see why you couldn't use canned, drained, diced 'maters, do you? Anyway, that's all there is to it. It's one of those recipes that you can add to, or subtract from, or multiply, whatever. Different seasonings if you like, different type of cheese...goat cheese would be nice, too...or no cheese at all, maybe shredded carrots or minced onions, whatever. Play with it, make it yours.
Did I like this? Oh, yeah, very much! I ate all of it, by myself, in two evenings. Will I make it again? Possibly, but basically it falls into that category of "I'd love to have more of this if someone else would cook it," tho. And I don't have the Vigo Feta very often, as Kroger doesn't sell it: All their Fetas are made with cow's milk, and I can't handle the dairy. Since I cooked the spinach anyway, I think if I make it again, I'll just use frozen spinach. All I know for sure is that I really liked it. With it I had boiled potatoes and cubed seitan in onion gravy. Wonderful meal!!!!
Until next time, Happy Eating.
Friday, July 3, 2009
Vegan French Onion Dip; French Onion Biscuits(Vegan, I think.)
Again with two posts in one day...obviously I'm feeling a little better this week. Thankfully, I've managed to find some pain meds that work a little better, and I'm just in a better frame of mind, as well. Plus, my boss and I have finally worked out a new schedule for me that seems to satisfy both of us...at least, for now.
Vegan French Onion Dip
from vegetariantimes.com
1 medium onion, cut into 1/2 inch thick slices
1Tbs. EACH balsamic vinegar and olive oil
1tsp. salt and 1/4 tsp. black pepper
1 12-oz. container vegan sour cream, such as Tofutti
1/2tsp. low-sodium soy sauce and 1/2 tsp. dried thyme
1. Preheat oven to 450ºF. Toss together onion, oil, vinegar, salt and pepper on baking sheet. Bake 18 minutes, or until onions are browned. Transfer onion to bowl, and cool.
2. Coarsely chop onion slices and return to bowl; stir in sour cream, soy sauce, and thyme. Season with salt and pepper. Transfer to serving bowl, and enjoy with chips, crackers, and veggies.
Ok, it's not bad at all just the way it is, but if I make it again, I think I will use two medium onions, and after they're out of the oven, I will dice them much, much smaller than "coarsely." I also think I should have left them in the oven longer than the 18 minutes, but keeping an eye on them, so that they don't blacken instead of brown. And, this just doesn't have quite enough "ooomph" to suit me, so I'm thinking that maybe a small shot of white wine vinegar or lemon juice, and maybe a shake or two of garlic powder. It's your ball game, play it any way you want to. Like I said, it's not bad just the way the recipe makes it.
This biscuit recipe was sent to me by one of my cyber-sisters, but I have no clue where she got it from. It's the reason I made the French onion dip...and btw, I was delighted to stumble across the recipe for the dip, as I wasn't looking for it. Serendipity, I suppose!
French Onion Biscuits
2 C Bisquick mix
1/4 C milk(I used soy milk...rice milk would be very good, too)
1-8 oz. container of French Onion Dip(so I used one cup of my homemade dip)
Preheat oven to 450ºF.
Mix everything together in a bowl, and stir until a soft dough forms. Drop dough into 6 mounds onto ungreased cookie sheet. Bake 12-14 minutes or until light brown. Serve warm.
To get a soft dough, I had to use just about a whole cup of soy milk. The recipe made eight good-sized mounds, not six, and took about 15 minutes to get as brown as I like them. These are pretty good, but, quite frankly, not worth the trouble I went thru. Now, if I had gone out and bought some real, honest-to-goodness French onion dip, the biscuits might have been a lot better, I really don't know. I don't think it would've been a vegan recipe if I had, but again, I don't really know. There's about another cup of the dip in my fridge, and I sure wish I had some cucumbers...that would be sooooo good, I think. Dice up the cukes, add a little more black pepper, and mix 'em in with the dip. Yum!
Until next time, Happy Eating!!!
Vegan French Onion Dip
from vegetariantimes.com
1 medium onion, cut into 1/2 inch thick slices
1Tbs. EACH balsamic vinegar and olive oil
1tsp. salt and 1/4 tsp. black pepper
1 12-oz. container vegan sour cream, such as Tofutti
1/2tsp. low-sodium soy sauce and 1/2 tsp. dried thyme
1. Preheat oven to 450ºF. Toss together onion, oil, vinegar, salt and pepper on baking sheet. Bake 18 minutes, or until onions are browned. Transfer onion to bowl, and cool.
2. Coarsely chop onion slices and return to bowl; stir in sour cream, soy sauce, and thyme. Season with salt and pepper. Transfer to serving bowl, and enjoy with chips, crackers, and veggies.
Ok, it's not bad at all just the way it is, but if I make it again, I think I will use two medium onions, and after they're out of the oven, I will dice them much, much smaller than "coarsely." I also think I should have left them in the oven longer than the 18 minutes, but keeping an eye on them, so that they don't blacken instead of brown. And, this just doesn't have quite enough "ooomph" to suit me, so I'm thinking that maybe a small shot of white wine vinegar or lemon juice, and maybe a shake or two of garlic powder. It's your ball game, play it any way you want to. Like I said, it's not bad just the way the recipe makes it.
This biscuit recipe was sent to me by one of my cyber-sisters, but I have no clue where she got it from. It's the reason I made the French onion dip...and btw, I was delighted to stumble across the recipe for the dip, as I wasn't looking for it. Serendipity, I suppose!
French Onion Biscuits
2 C Bisquick mix
1/4 C milk(I used soy milk...rice milk would be very good, too)
1-8 oz. container of French Onion Dip(so I used one cup of my homemade dip)
Preheat oven to 450ºF.
Mix everything together in a bowl, and stir until a soft dough forms. Drop dough into 6 mounds onto ungreased cookie sheet. Bake 12-14 minutes or until light brown. Serve warm.
To get a soft dough, I had to use just about a whole cup of soy milk. The recipe made eight good-sized mounds, not six, and took about 15 minutes to get as brown as I like them. These are pretty good, but, quite frankly, not worth the trouble I went thru. Now, if I had gone out and bought some real, honest-to-goodness French onion dip, the biscuits might have been a lot better, I really don't know. I don't think it would've been a vegan recipe if I had, but again, I don't really know. There's about another cup of the dip in my fridge, and I sure wish I had some cucumbers...that would be sooooo good, I think. Dice up the cukes, add a little more black pepper, and mix 'em in with the dip. Yum!
Until next time, Happy Eating!!!
TVP Sausage Crumbles #2(vegan); Vegan Buttermilk Biscuits
I'm really enjoying fooling around with the TVP crumbles, and have found another sausage recipe, one that I like a little better than the first one I posted here. This new one is an adaptation of one that Barbara Kingsolver's daughter, Camille, put into the book, "Animal, Vegetable, Miracle," by Barbara Kingsolver. The book is excellent, well written and very interesting, about the Kingsolver family's experiment to eat ONLY locally grown, harvested, and butchered foods for one whole year. Camille writes a lot of recipes for us, as well as writing down some of the family's menus for a week. Barbara raises turkeys, and her description of female turkeys in heat, and then being broody, had me roaring. If you've not read this book, I really wish you would.
Anyway, here's the #2 sausage recipe:
1C TVP granules, hydrated per package instructions(1 cup dry granules, 7/8 cup boiling water, mix together and allow to sit for about 15 minutes. Easy. Or I wouldn't bother with it, you know that, right?)
1/4 cup minced onion
2 tsp. minced garlic(I use the kind in a jar. Easy.)
1/4 tsp. paprika
1/2 to3/4 tsp. cumin
1/4 tsp. EACH dried oregano and dried thyme
black pepper to taste
pinch cayenne...optional...use more if you like. I didn't use any. I don't like hot.
Mix the seasonings in a bowl. Add the TVP and combine well. Either form the mixture into patties and fry in a little oil until browned, or fry the crumbles as is in oil.
After I had the crumbles browned the way I wanted them, I added two cups of water, and let it come to a boil. Then I added one tbs. of cornstarch, mixed in about a quarter cup of water, stirred that well, and let it come to a boil, and then a simmer for just a few minutes.
It was good the way it was over biscuits, altho I have to admit that I used too much cumin, the 3/4 tsp. was too much for me. The next night I added about 3/4 cup of frozen peas and carrots and about another cup of water, and let that come to a boil, and then a simmer for about ten minutes. That was even better, and I put it over potatoes. And, did the same thing the third night, by which time, it was gone. I'll make it again, but with less cumin. Seems to me that it would be a good base for a Shepherd's Pie: don't use quite as much water, so that it would be thicker, put it in a greased pan, and cover the top with mashed potatoes. Bake it at 350ºF for about 30 minutes, or until it's bubbling and the 'taters are brown.
The "buttermilk" biscuits are from an old cookbook of mine, called "The Metropolitan Cookbook," put out by the Metropolitan Life Insurance Company, copyright 1953.
"Buttermilk" Biscuits
Preheat oven to 450ºF................................makes about 12 biscuits
2 cups sifted all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 cup shortening
2/3 to3/4 cup buttermilk: one cup soy milk with one tablespoon cider vinegar OR lemon juice, stir, and allow to sit for a few minutes.
Mix dry ingredients together. Blend in shortening with fingertips or pastry blender. Mixture should resemble coarse cornmeal. Add enough milk to make soft dough which can be handled, stirring with fork. Turn out onto slightly floured board. Knead lightly for about 1/2 minute and roll or pat to 1/2 inch thickness. Cut with 2-inch floured cutter or glass. Bake on ungreased cookie sheet from 12-15 minutes. Or, ignore all that, and drop by spoonsfuls onto the cookie sheet, and bake just the same. Easy. Guess which way I do it!?!?!
So, there ya go, gravy recipe and a biscuit recipe. Now scramble some tofu, and have you a good breakfast. Until next time, Happy Eating!
Anyway, here's the #2 sausage recipe:
1C TVP granules, hydrated per package instructions(1 cup dry granules, 7/8 cup boiling water, mix together and allow to sit for about 15 minutes. Easy. Or I wouldn't bother with it, you know that, right?)
1/4 cup minced onion
2 tsp. minced garlic(I use the kind in a jar. Easy.)
1/4 tsp. paprika
1/2 to3/4 tsp. cumin
1/4 tsp. EACH dried oregano and dried thyme
black pepper to taste
pinch cayenne...optional...use more if you like. I didn't use any. I don't like hot.
Mix the seasonings in a bowl. Add the TVP and combine well. Either form the mixture into patties and fry in a little oil until browned, or fry the crumbles as is in oil.
After I had the crumbles browned the way I wanted them, I added two cups of water, and let it come to a boil. Then I added one tbs. of cornstarch, mixed in about a quarter cup of water, stirred that well, and let it come to a boil, and then a simmer for just a few minutes.
It was good the way it was over biscuits, altho I have to admit that I used too much cumin, the 3/4 tsp. was too much for me. The next night I added about 3/4 cup of frozen peas and carrots and about another cup of water, and let that come to a boil, and then a simmer for about ten minutes. That was even better, and I put it over potatoes. And, did the same thing the third night, by which time, it was gone. I'll make it again, but with less cumin. Seems to me that it would be a good base for a Shepherd's Pie: don't use quite as much water, so that it would be thicker, put it in a greased pan, and cover the top with mashed potatoes. Bake it at 350ºF for about 30 minutes, or until it's bubbling and the 'taters are brown.
The "buttermilk" biscuits are from an old cookbook of mine, called "The Metropolitan Cookbook," put out by the Metropolitan Life Insurance Company, copyright 1953.
"Buttermilk" Biscuits
Preheat oven to 450ºF................................makes about 12 biscuits
2 cups sifted all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 cup shortening
2/3 to3/4 cup buttermilk: one cup soy milk with one tablespoon cider vinegar OR lemon juice, stir, and allow to sit for a few minutes.
Mix dry ingredients together. Blend in shortening with fingertips or pastry blender. Mixture should resemble coarse cornmeal. Add enough milk to make soft dough which can be handled, stirring with fork. Turn out onto slightly floured board. Knead lightly for about 1/2 minute and roll or pat to 1/2 inch thickness. Cut with 2-inch floured cutter or glass. Bake on ungreased cookie sheet from 12-15 minutes. Or, ignore all that, and drop by spoonsfuls onto the cookie sheet, and bake just the same. Easy. Guess which way I do it!?!?!
So, there ya go, gravy recipe and a biscuit recipe. Now scramble some tofu, and have you a good breakfast. Until next time, Happy Eating!
Tuesday, June 30, 2009
The Kidney Specialist....
My world is very sunny and hot lately, with heat indices over 100ºF, which is just darned hot for me. I am soooooo ready for winter, I really am. During the winter, I promise you that not once will you hear me say I'm ready for summer, tho. Never.
It's been almost two weeks since I've posted, my apologies, but I haven't felt much like cooking anything new. Or much of anything at all, really. Most of what I have cooked has been using up the stuff in the fridge, so it doesn't spoil. For instance, I used the last of the cabbage, carrots, and sprouting(really. VERY sprouting, lol)potatoes in a sort of boiled dinner, and then I used the leftovers from that the next night to make a vegetable hash: everything diced fine and fried up together, then a little apple cider vinegar poured over it. Very, very good!
But, all in all, I really am not feeling up to doing much lately. The visit to the kidney man went well. I am not dying, and I am not facing dialysis, both of which I am very grateful for. He thinks that the poor functioning of my kidney is reversible, that it is caused from too many ibuprofen for too many years, and has taken me completely off ibuprofen, as well as my pain med, Tramadol, and instead, has put me on Vicoden, and told me that I may use Tylenol. Sigh. It's not working, and I am in awe of how much the "cocktail" of ibuprofen and Tramadol had stopped my pain. I am now hurting in places that I didn't realize that I hurt...and am just about out of the vicoden to boot.
Kidney man has insisted that I go to a rheumatologist, but this isn't proving all that easy. I finally got to speak with her "scheduler" this AM, only to be told that they would have to contact kidney man for my records, have the records faxed to their office, and then they'd contact me about setting up an appointment. Oh, goody. Wonder how long this is going to take?!?!? Mainly all I can tell you is that I am heartily tired of people sticking needles in my arms and telling me to pee in a cup for them!! Next time someone offers to stick a needle in your arm, or asks you to pee in a cup, just tell them, "Not today, thanks.!!!!" LOL!!
I'll be back with more recipes eventually, but in the meantime, please keep me in your prayers, and, Happy Eating!!!!
It's been almost two weeks since I've posted, my apologies, but I haven't felt much like cooking anything new. Or much of anything at all, really. Most of what I have cooked has been using up the stuff in the fridge, so it doesn't spoil. For instance, I used the last of the cabbage, carrots, and sprouting(really. VERY sprouting, lol)potatoes in a sort of boiled dinner, and then I used the leftovers from that the next night to make a vegetable hash: everything diced fine and fried up together, then a little apple cider vinegar poured over it. Very, very good!
But, all in all, I really am not feeling up to doing much lately. The visit to the kidney man went well. I am not dying, and I am not facing dialysis, both of which I am very grateful for. He thinks that the poor functioning of my kidney is reversible, that it is caused from too many ibuprofen for too many years, and has taken me completely off ibuprofen, as well as my pain med, Tramadol, and instead, has put me on Vicoden, and told me that I may use Tylenol. Sigh. It's not working, and I am in awe of how much the "cocktail" of ibuprofen and Tramadol had stopped my pain. I am now hurting in places that I didn't realize that I hurt...and am just about out of the vicoden to boot.
Kidney man has insisted that I go to a rheumatologist, but this isn't proving all that easy. I finally got to speak with her "scheduler" this AM, only to be told that they would have to contact kidney man for my records, have the records faxed to their office, and then they'd contact me about setting up an appointment. Oh, goody. Wonder how long this is going to take?!?!? Mainly all I can tell you is that I am heartily tired of people sticking needles in my arms and telling me to pee in a cup for them!! Next time someone offers to stick a needle in your arm, or asks you to pee in a cup, just tell them, "Not today, thanks.!!!!" LOL!!
I'll be back with more recipes eventually, but in the meantime, please keep me in your prayers, and, Happy Eating!!!!
Friday, June 19, 2009
Coconut Rice Pudding(vegan)
Back again...twice in one day...wow! This pudding came about because of the vanilla tofu I mentioned in the last post. I had leftover jasmine rice in the refrigerator, I had the tofu, I had coconut milk, and I had unsweetened shredded coconut. So, all I needed was someone to tell me how to put them all together into a pudding. My google search took me to http://eatair.blogspot.com
This is a great site, and this recipe is from someone there named Chris. It's a wonderful recipe, and Chris, thank you for posting it.
Coconut Rice Pudding(vegan)
2C each cooked rice, and soy milk
1/4C sugar
1/4 tsp salt
1/3 of a 6-oz package of silken tofu
2/3C raisins
1/2 tsp cinnamon
1/4 tsp. nutmeg
1/4 tsp vanilla
1 Tbs vegan margarine
In a medium sized saucepan, combine rice, 1 1/2 cup of the soy milk, the sugar, and salt. Bring to a boil over medium high heat, then reduce heat and simmer, stirring occasionally, until it starts to get a little thicker, about 10 minutes. Meanwhile, blend the silken tofu and the other 1/2 C soy milk in a blender until smooth and creamy. Add to the pan along with raisins, cinnamon, nutmeg, and vanilla. Cook about 2 minutes longer. Turn off heat and add margarine, stir until margarince is melted.
For coconut variation, replace 1C of the soy milk with coconut milk, omit raisins, and add a drained can of pineapple chunks. Can replace vanilla with coconut extract, but if you don't have any, don't worry about it.
Ok. First, I used only coconut milk, no soy milk at all. My silken tofu was the vanilla flavored, and if you haven't used it yet, you need to know that it is already textured like a pudding. It doesn't have to be drained or pressed, use it straight from the package. Second, I think, for me, anyway, that if I make this again, I will cut the cinnamon to only 1/4 tsp. The nutmeg is fine, but I added 1/2 tsp. of vanilla, instead of the 1/4, and was very pleased...but, I love vanilla. You might not. No raisins. I don't like raisins. No pineapple, either, as I didn't have any, and don't like it one bit! So instead of the pineapple, I added one good handful of the shredded coconut. OMG! This stuff is just soooooooooo good, it really is. I made it last night, and I hate to admit it, but I finished it this morning, lol. It's not something I'm going to make very often, I know, but I sure am glad that I tried it this time!!!
Until next time, Happy Eating!!!
This is a great site, and this recipe is from someone there named Chris. It's a wonderful recipe, and Chris, thank you for posting it.
Coconut Rice Pudding(vegan)
2C each cooked rice, and soy milk
1/4C sugar
1/4 tsp salt
1/3 of a 6-oz package of silken tofu
2/3C raisins
1/2 tsp cinnamon
1/4 tsp. nutmeg
1/4 tsp vanilla
1 Tbs vegan margarine
In a medium sized saucepan, combine rice, 1 1/2 cup of the soy milk, the sugar, and salt. Bring to a boil over medium high heat, then reduce heat and simmer, stirring occasionally, until it starts to get a little thicker, about 10 minutes. Meanwhile, blend the silken tofu and the other 1/2 C soy milk in a blender until smooth and creamy. Add to the pan along with raisins, cinnamon, nutmeg, and vanilla. Cook about 2 minutes longer. Turn off heat and add margarine, stir until margarince is melted.
For coconut variation, replace 1C of the soy milk with coconut milk, omit raisins, and add a drained can of pineapple chunks. Can replace vanilla with coconut extract, but if you don't have any, don't worry about it.
Ok. First, I used only coconut milk, no soy milk at all. My silken tofu was the vanilla flavored, and if you haven't used it yet, you need to know that it is already textured like a pudding. It doesn't have to be drained or pressed, use it straight from the package. Second, I think, for me, anyway, that if I make this again, I will cut the cinnamon to only 1/4 tsp. The nutmeg is fine, but I added 1/2 tsp. of vanilla, instead of the 1/4, and was very pleased...but, I love vanilla. You might not. No raisins. I don't like raisins. No pineapple, either, as I didn't have any, and don't like it one bit! So instead of the pineapple, I added one good handful of the shredded coconut. OMG! This stuff is just soooooooooo good, it really is. I made it last night, and I hate to admit it, but I finished it this morning, lol. It's not something I'm going to make very often, I know, but I sure am glad that I tried it this time!!!
Until next time, Happy Eating!!!
Crookneck Squash/Zucchini Casserole(can be veganized); Cashew Gravy(vegan)
Welcome back to my world, very hot, sunny, and humid! Makes me awfully glad I don't have to be outside at all, believe me. There are a couple AT&T trucks across the street, doing whatever it is that phone men do, with the orange vests and the heavy hardhats on, and they truly have my sympathy today. It has to be miserable wearing those things in weather like this.
My first appointment with the kidney specialist is this coming Tuesday, the 23rd, at 11am. My boss is NOT happy about it, but since this doctor really is a specialist, we have to do what HE says, and not what Waffle House says, so I won't be working that day. tsk. gee. darn. breaks my heart...snicker. Anyway, please, again, keep me in your prayers, ok? Thanks.
Kroger is coming up in the world, and has stocked three new vegetarian/vegan products in the health food department, and I am delighted. The first one I noticed was seitan, two different flavors, but I don't remember what the flavors were. Sorry...senior moment, y'know. One of these days it will happen to you, too, I'm quite sure. The second product I noticed was the flavored tofus!!!! YIPPEE!!! They are vanilla, chocolate, and strawberry. I bought the vanilla one. And btw, I didn't bother with the seitan, as it is almost $3 for a box that looks like no more than two servings...I could be wrong...and I also have a log of it in my freezer. It's also ridiculously easy to make, and Kroger sells the vital wheat gluten needed for it. Anyway, I've digressed, sorry. The third thing I found was Tofutti "cheese," in two flavors: American, and Mozzarella, so I bought the Mozzarella. If it's a Tofutti product, then it's vegan, correct? I didn't see anything in the list of ingredients that would say otherwise, so I guess it is vegan.
So, on to the recipes: The crookneck squash/zucchini casserole was basically to use one of the fresh green bell peppers my neighbor grew and gave me, and to try the new vegan mozzarella "cheese." The only thing non-vegan about it is the goat cheese crumbles I used, so to veganize it, leave them out. Possibly you could use nutritional yeast, or more of the Tofutti cheeses in its place. Your choice...one of the great things about vegetarian cooking: you can play with a recipe any way you want to, and make it yours. And yes, I know I've said that before, lol.
Crookneck Squash/Zucchini Casserole
2 smallish yellow crookneck squashes, and two small zucchinis
1 bell pepper...mine was green, but I bet red would look really cool
1 medium onion, sliced into thin rings
3/5-oz. package goat cheese crumbles
five slices of Tofutti brand mozzarella "cheese"
About 1/2 tsp. oregano
About 1 tsp. smoked paprika
Black pepper to taste
A few good shakes of Japanese mirin(sweetened rice wine for cooking)
Preheat oven to 375ºF
Butter(ok, I use Blue Bonnet margarine, vegans can use Earth Balance)a 13"X9" baking pan. Slice the squash and the zucchini the long way, in thin "slabs." Core and seed the bell pepper, and dice it. Slice the onion into really thin rings. First layer is the zucchini slices, a good handful of the diced pepper, a good handful of the onion rings, and half the package of goat cheese crumbles. Second layer is the yellow squash, and then repeat the first layer, ending with the goat cheese and a few splashes of the mirin. Sprinkle the oregano and the smoked paprika over the top, and then layer the "cheese" slices across the top. Put all this in the oven and leave it there for 30-45 minutes, until the cheeses are bubbly and the veggies are tender. Take out of the oven, scoop onto a plate, and eat. Makes about four servings, I think.
I was totally impressed with myself, lol. This is wonderful, I love it, and I ate it again the next night, and will eat it again tonight. Before I started, I went to allrecipes.com, to find out what temperature and how long to cook it, and the recipe that I took the temp and time from used tomatoes as one layer, so if you wanted to, that's another option for you. I didn't want to, but if I'd had any fresh ones, I think I would use them. Even tho I used oregano, if you don't want to, or don't have any, try basil, thyme, tarragon, whatever you have or like. I even think that mint might work, too. If you want to make it with just the squash, or jsut the zucchini, that's fine, too. And FYI, while mine was baking, it smelled like a pizza! Sort of tasted like one, too...show me a downside to that, eh?
With the casserole I had a baked potato with cashew gravy. I put the potato in the oven, at the same temp as the casserole, and waited about 30 minutes before I put the casserole in, and that way, they were done at the same time. While they were cooking, I made the cashew gravy...very, very easy and twice as good!!
Cashew Gravy(vegan)
www.about.com
2C water
1/2C cashews
2 Tbs. each cornstarch and onion powder
1/2 tsp. salt
Place everything in blender and liquify. In a medium saucepan, over medium heat, heat gravy, stirring constantly until thickened. Add more water if gravy becomes too thick. [ And it really will get thick, be aware of that.]
This is the third recipe I've used for cashew gravy, and
all of them have been really, really good. So, I don't think there's such a thing as a bad cashew gravy, lol. If you've never tried one, do so, and be prepared to be pleasantly surprised. Um, you do have to like cashews, tho...snicker. Until next time, Happy Eating.
My first appointment with the kidney specialist is this coming Tuesday, the 23rd, at 11am. My boss is NOT happy about it, but since this doctor really is a specialist, we have to do what HE says, and not what Waffle House says, so I won't be working that day. tsk. gee. darn. breaks my heart...snicker. Anyway, please, again, keep me in your prayers, ok? Thanks.
Kroger is coming up in the world, and has stocked three new vegetarian/vegan products in the health food department, and I am delighted. The first one I noticed was seitan, two different flavors, but I don't remember what the flavors were. Sorry...senior moment, y'know. One of these days it will happen to you, too, I'm quite sure. The second product I noticed was the flavored tofus!!!! YIPPEE!!! They are vanilla, chocolate, and strawberry. I bought the vanilla one. And btw, I didn't bother with the seitan, as it is almost $3 for a box that looks like no more than two servings...I could be wrong...and I also have a log of it in my freezer. It's also ridiculously easy to make, and Kroger sells the vital wheat gluten needed for it. Anyway, I've digressed, sorry. The third thing I found was Tofutti "cheese," in two flavors: American, and Mozzarella, so I bought the Mozzarella. If it's a Tofutti product, then it's vegan, correct? I didn't see anything in the list of ingredients that would say otherwise, so I guess it is vegan.
So, on to the recipes: The crookneck squash/zucchini casserole was basically to use one of the fresh green bell peppers my neighbor grew and gave me, and to try the new vegan mozzarella "cheese." The only thing non-vegan about it is the goat cheese crumbles I used, so to veganize it, leave them out. Possibly you could use nutritional yeast, or more of the Tofutti cheeses in its place. Your choice...one of the great things about vegetarian cooking: you can play with a recipe any way you want to, and make it yours. And yes, I know I've said that before, lol.
Crookneck Squash/Zucchini Casserole
2 smallish yellow crookneck squashes, and two small zucchinis
1 bell pepper...mine was green, but I bet red would look really cool
1 medium onion, sliced into thin rings
3/5-oz. package goat cheese crumbles
five slices of Tofutti brand mozzarella "cheese"
About 1/2 tsp. oregano
About 1 tsp. smoked paprika
Black pepper to taste
A few good shakes of Japanese mirin(sweetened rice wine for cooking)
Preheat oven to 375ºF
Butter(ok, I use Blue Bonnet margarine, vegans can use Earth Balance)a 13"X9" baking pan. Slice the squash and the zucchini the long way, in thin "slabs." Core and seed the bell pepper, and dice it. Slice the onion into really thin rings. First layer is the zucchini slices, a good handful of the diced pepper, a good handful of the onion rings, and half the package of goat cheese crumbles. Second layer is the yellow squash, and then repeat the first layer, ending with the goat cheese and a few splashes of the mirin. Sprinkle the oregano and the smoked paprika over the top, and then layer the "cheese" slices across the top. Put all this in the oven and leave it there for 30-45 minutes, until the cheeses are bubbly and the veggies are tender. Take out of the oven, scoop onto a plate, and eat. Makes about four servings, I think.
I was totally impressed with myself, lol. This is wonderful, I love it, and I ate it again the next night, and will eat it again tonight. Before I started, I went to allrecipes.com, to find out what temperature and how long to cook it, and the recipe that I took the temp and time from used tomatoes as one layer, so if you wanted to, that's another option for you. I didn't want to, but if I'd had any fresh ones, I think I would use them. Even tho I used oregano, if you don't want to, or don't have any, try basil, thyme, tarragon, whatever you have or like. I even think that mint might work, too. If you want to make it with just the squash, or jsut the zucchini, that's fine, too. And FYI, while mine was baking, it smelled like a pizza! Sort of tasted like one, too...show me a downside to that, eh?
With the casserole I had a baked potato with cashew gravy. I put the potato in the oven, at the same temp as the casserole, and waited about 30 minutes before I put the casserole in, and that way, they were done at the same time. While they were cooking, I made the cashew gravy...very, very easy and twice as good!!
Cashew Gravy(vegan)
www.about.com
2C water
1/2C cashews
2 Tbs. each cornstarch and onion powder
1/2 tsp. salt
Place everything in blender and liquify. In a medium saucepan, over medium heat, heat gravy, stirring constantly until thickened. Add more water if gravy becomes too thick. [ And it really will get thick, be aware of that.]
This is the third recipe I've used for cashew gravy, and
all of them have been really, really good. So, I don't think there's such a thing as a bad cashew gravy, lol. If you've never tried one, do so, and be prepared to be pleasantly surprised. Um, you do have to like cashews, tho...snicker. Until next time, Happy Eating.
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