Maybe this will become a recurring theme? This is an adjustment from the 2009 post of the same theme.
2T lemon juice
1.5 t Salt
2T olive oil
4 scallions
I chopped the scallions and mixed with other above items.
Let that sit a few minutes.
Added 1 cup of my vegan yogurt.
Added 12 oz (one pack) of extra firm Tofu.
Blended using my mom's Bosch.
Let's see if it is any good. I'm chilling it now in any case.
31 December 2017
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.
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.
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!
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.
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!
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.
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.
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.
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