Adapted from One Green Planet
Veggies:
Frozen corn
Frozen peas
Onion
Carrot
Celery
Seasonings:
Basil
Thyme
Butter extract
Home made veggie broth powder
Other:
Unsweetened plain almond milk
Corn starch slurry
seitan
Yukon potatoes
Showing posts with label peas. Show all posts
Showing posts with label peas. Show all posts
28.11.12
19.11.12
B'nut Squash and Black Eyed Pea Soup
Yaaayyy! It's almost Thanksgiving break - one more day, one more test, and one more quiz to go!
In the meantime, here's the soup I've been happily indulging in for the past few days. It's lovely - I'm loving this butternut squash stuff...
Adapted from Manifest Vegan
Veggies:
- Leek
- Onion
- Carrot
- Garlic
Etc:
- Black eyed peas
- Unsweetened, plain almond milk
- Cumin
- Butter extract
- Seitan
Puree 1 roasted butternut squash with 1/2 cup-ish sundried tomatoes and enough water to make it blend. Add to the soup and heat through.
22.10.12
Shepherd's Pie
Perfect pile of root veggies, ready for winter. I eat as I have a fan blowing on me because it's 80 degrees out. Oh well...
One can hope, right?.. right... ?
Maybe?
Adapted from Oh She Glows
Mash 1 1/2 lbs yukon gold potatoes (washed, cubed, boiled) with 1/3 cup soy milk, pepper, nooch, and garlic powder.
Saute:
- 1 small onion, chopped
- 2 large carrots, coined
- 2 large parsnips, chopped
- 3 cloves chopped garlic
- 1 cup-ish frozen peas
Add in and simmer for a few minutes:
- 1 tbsp home made vegetable broth powder
- 1 tsp vegan worchestire sauce (Annie's is vegan)
- 2 tbsp thyme
- 1 tsp Spike seasoning mix
- 3 tbsp whole wheat flour
- 1 tbsp red wine vinegar
Pour the veg mixture into a casserole dish, and spread the potatoes on top. Bake at 425 for half an hour.
30.4.12
Soup... with LOTS of Stuffs
Soup!
Adapted from Oh She Glows
Veggies were onion, carrots, garlic, and bell pepper. Then soaked pinto beans, tomato sauce, and diced tomatoes went in, along with some brown rice. Spices were cinnamon, majoram, brown sugar, nutmeg, coriander, and 2 bay leaves, along with veggie bouillon. Towards the end frozen peas, chopped parsley, and a corn starch slurry were added.
Adapted from Oh She Glows
Veggies were onion, carrots, garlic, and bell pepper. Then soaked pinto beans, tomato sauce, and diced tomatoes went in, along with some brown rice. Spices were cinnamon, majoram, brown sugar, nutmeg, coriander, and 2 bay leaves, along with veggie bouillon. Towards the end frozen peas, chopped parsley, and a corn starch slurry were added.
27.4.12
Pea Risotto, Grilled Tofu, Grilled Mushrooms
It's been AGES since I've made risotto.. which is odd, because I have occasional cravings for it every once in a while... so, tonight I made this. It turned out really good, and I especially liked the tofu!
Adapted from WTHDAVEA
Press a few slabs of tofu, and then marinade in soy sauce, agave, and ketchup. Grill on a panini press with sliced crimini mushrooms.
Saute 1/2 small chopped red onion and chopped garlic. Add a generous cup of risotto rice, and 2/3 cup white wine. Once the wine is almost gone, add water and vegetable bullioun, adding more water until the rice is SUUUPER creamy, and really cannot take any more water.. about 35 minutes. Also, stir the rice as much as you can - like, every other minute, give it a few seconds of good stirring. Once the rice is saturated, add in peas, nooch, and butter extract. Serve topped with tofu and mushrooms.
Adapted from WTHDAVEA
Press a few slabs of tofu, and then marinade in soy sauce, agave, and ketchup. Grill on a panini press with sliced crimini mushrooms.
Saute 1/2 small chopped red onion and chopped garlic. Add a generous cup of risotto rice, and 2/3 cup white wine. Once the wine is almost gone, add water and vegetable bullioun, adding more water until the rice is SUUUPER creamy, and really cannot take any more water.. about 35 minutes. Also, stir the rice as much as you can - like, every other minute, give it a few seconds of good stirring. Once the rice is saturated, add in peas, nooch, and butter extract. Serve topped with tofu and mushrooms.
3.4.12
Lentil and Chickpea Soup
I also made this soouuuupppp! It was souper thick. And souper flavourful. Puns intended.
Adapted from Kalyn's Kitchen.
Veggies were chopped onion and carrots, and minced garlic. I also added brown rice, tomato sauce, and diced tomatoes. Seasonings were caraway seeds, Perfect Pinch Sweet and Smoky seasoning mix, oregano, and vegetarian chicken bullion. Other stuff included liquid smoke, soaked brown lentils, and soaked chickpeas. This was simmered until the chickpeas were soft, then frozen peas and a corn starch slurry were added. Served, as always, with fake meat.
Adapted from Kalyn's Kitchen.
Veggies were chopped onion and carrots, and minced garlic. I also added brown rice, tomato sauce, and diced tomatoes. Seasonings were caraway seeds, Perfect Pinch Sweet and Smoky seasoning mix, oregano, and vegetarian chicken bullion. Other stuff included liquid smoke, soaked brown lentils, and soaked chickpeas. This was simmered until the chickpeas were soft, then frozen peas and a corn starch slurry were added. Served, as always, with fake meat.
26.3.12
Lasagna
WOWOWOWOWOWOWOOOOWW...
This was super good. Yes, a bit time consuming to make, but this was realllllly good. No pictures tonight - return in two days and I will have them!
Adapted from Smitten Kitchen.
First, soak 1 cup peruano beans (or plain white beans), and then cook them.
Tomato sauce: roughly chop 1 onion, 2 carrots, and 4 cloves garlic. Saute until tender with a bay leaf, then add 2 cups white wine, 12 oz tomato paste, thyme, vegan beef bullion, and 2 tbsp mirin. Get all of this stirred in, then remove the bay leaf and blend everything until slightly chunky (an immersion blender works well here, if you have one.) - there should be no whole pieces left, but the sauce should not be completely smooth. Add in 1 cup water, 1/2 cup TVP, 1 tsp vegetable bullion, the beans, and 1 cup frozen peas. Let this simmer, and the TVP soak up the extra liquid.
White sauce: 1 cup of this alfredo sauce, 1/2 cup soy milk mixed with 2 tbsp corn starch, a bit of nutmeg, 1 tbsp nooch, garlic powder, and hazlenut flavoured syrup (syrup is optional but adds depth of flavour). Let this simmer.
Cook up some lasagna noodles - I used 7, because I was using up a box of noodles with this recipe.
Finally, heat the oven to 400. Spread a thin layer of the white sauce over the bottom of a casserole dish coated with nonstick spray. Add 2 noodles, and then a bunch of the tomato sauce. Repeat layers 2 more times. You should use up all your sauce, but the dish will be veeery full. Bake for 45 minutes, then turn off the heat and bake for 15 more minutes. Finally, it's done... pure bliss, I tell you.
This was super good. Yes, a bit time consuming to make, but this was realllllly good. No pictures tonight - return in two days and I will have them!
Adapted from Smitten Kitchen.
First, soak 1 cup peruano beans (or plain white beans), and then cook them.
Tomato sauce: roughly chop 1 onion, 2 carrots, and 4 cloves garlic. Saute until tender with a bay leaf, then add 2 cups white wine, 12 oz tomato paste, thyme, vegan beef bullion, and 2 tbsp mirin. Get all of this stirred in, then remove the bay leaf and blend everything until slightly chunky (an immersion blender works well here, if you have one.) - there should be no whole pieces left, but the sauce should not be completely smooth. Add in 1 cup water, 1/2 cup TVP, 1 tsp vegetable bullion, the beans, and 1 cup frozen peas. Let this simmer, and the TVP soak up the extra liquid.
White sauce: 1 cup of this alfredo sauce, 1/2 cup soy milk mixed with 2 tbsp corn starch, a bit of nutmeg, 1 tbsp nooch, garlic powder, and hazlenut flavoured syrup (syrup is optional but adds depth of flavour). Let this simmer.
Cook up some lasagna noodles - I used 7, because I was using up a box of noodles with this recipe.
Finally, heat the oven to 400. Spread a thin layer of the white sauce over the bottom of a casserole dish coated with nonstick spray. Add 2 noodles, and then a bunch of the tomato sauce. Repeat layers 2 more times. You should use up all your sauce, but the dish will be veeery full. Bake for 45 minutes, then turn off the heat and bake for 15 more minutes. Finally, it's done... pure bliss, I tell you.
6.3.12
Orange Stir Fry
Yay! More stir frys... because I like them and they make me feel better. This one was actually the first decent tasting orange stir fry that I have ever made - I could really taste the orange, and the sauce was super yummy.
Adapted from here.
Veggies were red bell pepper, onion, carrot, broccoli, grated ginger, and peas. I also added deep fried tofu from the Asian Market. The sauce was 2 tbsp soy sauce, 3/4 cup orange juice, a bit of rice vinegar, 3 tbsp brown sugar, and 2 tbsp corn starch. The key is to add the sauce about 3 minutes before you are ready to serve so it has a chance to get really thick.
Served over brown rice, eaten with chopsticks.
Adapted from here.
Veggies were red bell pepper, onion, carrot, broccoli, grated ginger, and peas. I also added deep fried tofu from the Asian Market. The sauce was 2 tbsp soy sauce, 3/4 cup orange juice, a bit of rice vinegar, 3 tbsp brown sugar, and 2 tbsp corn starch. The key is to add the sauce about 3 minutes before you are ready to serve so it has a chance to get really thick.
Served over brown rice, eaten with chopsticks.
Subscribe to:
Posts (Atom)