23 March 2017

Potato and bean soup

This soup was popular tonight...

1 cup dry lentils
5 small potatoes (total around 20 oz)
1 diced onion
5 cloves garlic
minced ginger
1 can tomatoes with chili
1 can chick peas
1 cup frozen roasted corn
2 tsp harissa powder
1 tsp salt
1 tsp msg
1 tsp coriander
1 bay leaf
mushroom soup powder

and water to cover...  add as needed as the lentils cook.

07 January 2017

Vegan Phi Pi

The title is a pun.  This is a pie made of phylo dough.  It's vegan but is made to taste "meaty".

I use "Athens" brand phylo dough. I buy a one pound box which is split into two rolls so I use half a pound of dough per pie. You can do whatever you want inside a pie if you start with nice phylo dough. Put some oil in the pan. (I use a 9x13" pan I think.) Put down quite a few layers on the bottom to keep the pie together.  (You are supposed to thaw the dough for 2 hours. It's good to do that. If you have to speed it up, an hour will work, but try to help it along by unrolling it and lower your expectations for the sheets as they will split and break but still taste just as good.)

To make a pie, put down layers and use a spray bottle to spray olive oil between the sheets. After what seems right to you, add a layer of filling, then a some layers of phylo dough. Repeat.  My pies seem to have 3 layers of filling with 4 layers of dough. Make sure to spray the oil liberally between the sheets in each layer.  Be sure to add extra spritzes to the top layer, which needs extra oil in the oven.

For the filling, I used a block of tofu, two packs of Boca "meat" crumbles, some of my homemade yogurt, salt, pepper, a can of coconut milk, and some "magic mushroom powder": Mushroom Seasoning  which is from Singapore.
I also used some of this on the top layer: Truffle Oil which is from France.  I also sauteed two onions separately from a massive pile of cumin seeds, both of which were added to the mixture.

That was in the oven at about 350F for however long until it all got warm enough and the top layer of dough was brown and crunchy.

 



31 December 2015

Vegan Chip Dip

This isn't as much of a recipe as a blog entry. Happy New Year! I think we just started a new tradition.

I used my yogurt (see other posts) and added: fresh scallions, fresh dill, lemon juice, and salt. This makes awesome chip dip!  The kids LOVE it!

21 December 2015

Avocado spinach sauce on linguine

I often cook by doing internet searches for ingredients I have on hand.  I use DuckDuckGo's recipe search feature to get an overview of different possibilities.  Sometimes this works, and sometimes this doesn't.  Tonight, I searched for "tofu avocado oregano pasta".  Well, that wasn't very enlightening; it seems these ingredients don't usually go together.

But it seemed like avocado sauce for pasta is rather popular, so I decided to make something inspired by this... by making it more green!

Mash together

2 ripe avocados
salt
mirin (Japanese cooking wine)

also mince and fry

about 1/2 bulb garlic (could certainly add more)
fresh oregano.

Once the garlic is browned, microwave defrost

10 oz block of spinach

and add to the frypan.  Once the water is evaporated, add to the avocados and puree in a food processor, adding olive oil and/or water for texture.  This took a long time.  Be patient.

Mix the sauce with pasta (linguine) and garnish with baked tofu.

25 July 2015

Chinese coconut curry

Fry in toasted sesame oil

minced ginger,
minced garlic, and
sliced onions.

Then add

mixed frozen vegetables and
frozen fake meat

and defrost in the skillet.  Then add

1 can coconut milk,
cashew nuts
curry powder,
soy sauce,
cilantro,
rice vinegar (optional), and
salt.

Cook until sauce thickens then gently stir in

canned mandarin oranges.


21 June 2015

Tomato paste chili

Donna likes this...

Dry roast about

1/8 cup cumin (possibly more)

until it begins to pop.  Then add

olive oil
2+ cloves minced garlic
1 diced onion
2 teaspoons salt

and saute.  Once browned, add

12 oz can tomato paste
29 oz can black beans (drained)
16 oz can kidney beans (drained)
1/4 cup water (roughly)
1/8 cup soy sauce
1/2 teaspoon chilli powder
1-2 tablespoons lemon juice

stir until smooth and simmer.  Serve over rice; makes about 4 servings.

15 June 2015

Tempeh and eggplant with miso dressing

Thinking about miso and tempeh led to this recipe, which seemed reasonable enough.  Here's a somewhat simpler rendition...

Prepare the marinade by mixing:

1/4 cup maple syrup,
1/4 cup vinegar,
1/4 cup soy sauce,
with a crushed garlic clove.

Slice

8 oz tempeh
1/2 large eggplant

and immerse in marinade.  Set aside while preparing the dressing.  Mix

1/2 cup tahini
2 T miso (I used 1 T light and 1 T dark miso)
1 T lemon juice
minced fresh ginger

add some warm water while mixing to set the consistency appropriately.

Put the tempeh, eggplant, and the marinade in a skillet over high heat.  Simmer until the marinade evaporates.  Serve with rice and the dressing on the side.