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 carrot. Show all posts
Showing posts with label carrot. Show all posts
28.11.12
27.11.12
Cashew Stir Fry
Alright.. dry fried tofu. You cube/press tofu, and then 'fry' it in a pan - no oil, no water, no nothing. Just press on the tofu to get out the moisture over medium heat, and the tofu should develop a nice crust, like it's fried but not really. GREAT STUFF!
Veggies were broccoli, carrot, mushrooms, garlic, and onion.
Sauce was soy sauce, corn starch, sugar free strawberry jelly, dried ginger, stevia, a wee bit of molasses, rice vinegar.
Served over brown rice, topped with cashews
Adapted from Vouge Vegetarian.
Veggies were broccoli, carrot, mushrooms, garlic, and onion.
Sauce was soy sauce, corn starch, sugar free strawberry jelly, dried ginger, stevia, a wee bit of molasses, rice vinegar.
Served over brown rice, topped with cashews
Adapted from Vouge Vegetarian.
18.1.12
Roasted Root Veggies, Carmelized Onions, and Grilled Tofu
Yay! I feel all fancy.. I came up with a really long and convoluted title for this recipe...
Adapted from Vegan Dad
So, first peel and chop 2 rutabaga, 3 turnips, 3 parsnips, 4 carrots, and 4 small russet potatoes (don't peel the potatoes, the peel has all the nutrients). Place them in a LARGE casserole dish, and then coat them with the dressing. Dressing: 1 tbsp olive oil, 2 tbsp mirin, 1/2 tbsp each Italian seasoning, rosemary, oregano, and sage, and pepper to taste. Bake the veggies for about 1 hour at 400F.
Spray a frying pan with nonstick spray, and saute a small onion until browned.
Cut a 19 oz brick of tofu into 6 pieces, drizzle with cooking sherry, sprinkle with Italian seasoning, and grill on a panini press until nicely browned.
Whew! Plate: veggies, then onion, and finally tofu. Comfort food at its finest!
Adapted from Vegan Dad
So, first peel and chop 2 rutabaga, 3 turnips, 3 parsnips, 4 carrots, and 4 small russet potatoes (don't peel the potatoes, the peel has all the nutrients). Place them in a LARGE casserole dish, and then coat them with the dressing. Dressing: 1 tbsp olive oil, 2 tbsp mirin, 1/2 tbsp each Italian seasoning, rosemary, oregano, and sage, and pepper to taste. Bake the veggies for about 1 hour at 400F.
Spray a frying pan with nonstick spray, and saute a small onion until browned.
Cut a 19 oz brick of tofu into 6 pieces, drizzle with cooking sherry, sprinkle with Italian seasoning, and grill on a panini press until nicely browned.
15.1.12
Greek Lentil Soup
Dinner, along with leftover tacos... and the usual salad.
Greek Lentil Soup, adapted from Veggie Venture
Saute chopped 1 super large onion and equal amount of carrots with a few garlic cloves. All a bunch of green lentils that have been soaked, along with tomato sauce, petite diced tomatoes, rice, a bay leaf, cinnamon (not too much!), mirin, balsamic vinegar, rosemary, and vegetarian beef bullion. Simmer until lentils are soft, and serve with veggie meat (I like veggie meat in every soup... yum!).
Greek Lentil Soup, adapted from Veggie Venture
Saute chopped 1 super large onion and equal amount of carrots with a few garlic cloves. All a bunch of green lentils that have been soaked, along with tomato sauce, petite diced tomatoes, rice, a bay leaf, cinnamon (not too much!), mirin, balsamic vinegar, rosemary, and vegetarian beef bullion. Simmer until lentils are soft, and serve with veggie meat (I like veggie meat in every soup... yum!).
11.1.12
Green Bean and Carrot Saute
Ok, so I have to say that this dish was not all that great... but that's most likely because I really overcooked the veggies. I know, shame on me.. slap my wrist with a ruler. Yeah, yeah, yeah. But the picture turned out good, so I think that means I have to post! Adapted from here.
Saute a ratio of 2:1 green beans to carrot sticks with a few cloves garlic. Add a couple tbsp water and cover the pan (if it doesn't have a lid, a cookie sheet works well) for about 7 minutes, until the green beans are tender. Add in a sauce of blended: PILES of cilantro and parsley, lemon juice, liquid smoke, paprika, cumin, corn starch, and a good amount of mirin. Let the sauce thicken for a few seconds and then serve over rice.
UPDATE: Tonight I dumped a bit of tomato sauce on the leftovers and it was a lot better.. more sauce, more flavour, more creamy! :)
UPDATE: Tonight I dumped a bit of tomato sauce on the leftovers and it was a lot better.. more sauce, more flavour, more creamy! :)
4.1.12
Pasta and Bean Casserole
So, the reason that I didn't post this Monday, when I actually made it, was that it tasted aweful. Yup. And, tonight, when I had leftovers, I doctored it up a bit so it tasted pretty good... so here's the new and improved thing. Mixture. Casserole. Thing..
About 1 1/3 cup dried beans, soaked and cooked, mixed with about 1 1/3 cup spiral pasta, cooked. Add to that a chopped onion, carrots, and peas, and a heafty amount of garlic. Mix in about one batch of this 'mayo' recipe (I doubled it, and then used about half; the other half went in salad dressing). Add in sage, Italian seasoning, a splash of almond milk, chipotle chili powder, and perhaps a few other seasoning (I think oregano, but I can't really remember). Mix it all together and shove in the oven at 400F. Bake for about half an hour or so, until you are ready to eat...
And then my additions: a hefty drizzle of maple syrup (sugar free), and ~1 tbsp toffuti sour cream (the kind that is flavoured). Then mix it all up, and it tastes pretty darn good!..
About 1 1/3 cup dried beans, soaked and cooked, mixed with about 1 1/3 cup spiral pasta, cooked. Add to that a chopped onion, carrots, and peas, and a heafty amount of garlic. Mix in about one batch of this 'mayo' recipe (I doubled it, and then used about half; the other half went in salad dressing). Add in sage, Italian seasoning, a splash of almond milk, chipotle chili powder, and perhaps a few other seasoning (I think oregano, but I can't really remember). Mix it all together and shove in the oven at 400F. Bake for about half an hour or so, until you are ready to eat...
And then my additions: a hefty drizzle of maple syrup (sugar free), and ~1 tbsp toffuti sour cream (the kind that is flavoured). Then mix it all up, and it tastes pretty darn good!..
2.1.12
Tofu and Orange (Stuff) Wrap
Wow. M is so mad at me... I was cooking all morning, and made a huge mess in the kitchen. Oops.
Home made veggie chips (almost perfected!!!)
Tofu and Orange Wrap, adapted from HHL
I cut 19 oz tofu into slabs, then pressed and marinaded it in: agave, 2 T cider vinegar, 2 tsp chili powder, and some liquid smoke. That was then grilled until firm on the panini press.
Also, 1 LARGE carrot was grated (about 1 1/2 cups), and mixed with a chopped orange, 1/2 tsp orange zest, agave, mirin, and lemon juice. Then all of that was rolled up... and I ate!
Plated with veggie chips (a 50/50 mixture of home made and store bought.. mine are looking good!) and a banana (yum).
Home made veggie chips (almost perfected!!!)
Tofu and Orange Wrap, adapted from HHL
I cut 19 oz tofu into slabs, then pressed and marinaded it in: agave, 2 T cider vinegar, 2 tsp chili powder, and some liquid smoke. That was then grilled until firm on the panini press.
Also, 1 LARGE carrot was grated (about 1 1/2 cups), and mixed with a chopped orange, 1/2 tsp orange zest, agave, mirin, and lemon juice. Then all of that was rolled up... and I ate!
Plated with veggie chips (a 50/50 mixture of home made and store bought.. mine are looking good!) and a banana (yum).
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