Ingredients:
1 bag of Bobs Red Mill 13 Bean Soup
8 C. Vegetable Broth (low sodium)
5 C. Water
1 large Yellow or White Onion
2 Bell Peppers (Yellow, Orange or Red)
4 large Carrots
6 Celery stocks
2 large Potatoes
5 Garlic cloves
1 12-16 oz. can of Tomatoes
2 tea. Red Hot Pepper Flakes
1 tea. Cayenne Pepper
2 tea. Chili Powder
2 Tbl. Olive Oil
Salt & Pepper to taste
Instructions:
Soak beans in water for at least 5 hours. Drain beans. Add 8 cups of vegetable broth. Bring to slow boil for 1 1/2 hours.
Saute onions and garlic in the oil and then add them to the beans. Chop the vegetables into bite sized pieces and add to the beans. Add tomatoes, pepper flakes, cayenne pepper and chili powder. Cook for 1 hour. Add salt and pepper to taste.
February 28, 2011
October 20, 2010
Creamy Scalloped Potatoes (Cathy)
Ingredients:
Yukon Gold Potatoes - 2 lbs.
Water to cover
Paprika or White Pepper
Salt
Sauce:
1 1/4 C. Water
1 C. plain Soymilk
1/2 C. Nutritional Yeast
3 Tbl. Cornstarch
1 Tbl. Lemon Juice
1 tea. Salt
1/2 tea. Garlic Powder
1 tea. Onion Powder
2 Tbl. raw Cashew Butter
1 tea. White Miso
Instructions:
Bring water (enough to cover the potatoes) to boil in a large pot. Thinly slice the scrubbed potatoes into 1/4 inch thick slices. Add the sliced potatoes to the boiling water. Boil for 5-8 minutes until just barely tender. Do not over cook them! Remove from heat, pour into a colander and rinse with cold water.
Pre-heat oven to 400 degrees. Prepare the sauce by blending all ingredients together in a blender or food processor until smooth.
Place the potatoes in an oiled casserole dish one layer at a time. Sprinkle each layer with a little salt and paprika or pepper before adding the next layer. Pour the sauce over all of the potatoes. Sprinkle with paprika.
Bake at 400 degrees for 20 minutes or until sauce has thickened throughout. Serve warm.
This recipe is from the FatFree Vegan Kitchen website.
Yukon Gold Potatoes - 2 lbs.
Water to cover
Paprika or White Pepper
Salt
Sauce:
1 1/4 C. Water
1 C. plain Soymilk
1/2 C. Nutritional Yeast
3 Tbl. Cornstarch
1 Tbl. Lemon Juice
1 tea. Salt
1/2 tea. Garlic Powder
1 tea. Onion Powder
2 Tbl. raw Cashew Butter
1 tea. White Miso
Instructions:
Bring water (enough to cover the potatoes) to boil in a large pot. Thinly slice the scrubbed potatoes into 1/4 inch thick slices. Add the sliced potatoes to the boiling water. Boil for 5-8 minutes until just barely tender. Do not over cook them! Remove from heat, pour into a colander and rinse with cold water.
Pre-heat oven to 400 degrees. Prepare the sauce by blending all ingredients together in a blender or food processor until smooth.
Place the potatoes in an oiled casserole dish one layer at a time. Sprinkle each layer with a little salt and paprika or pepper before adding the next layer. Pour the sauce over all of the potatoes. Sprinkle with paprika.
Bake at 400 degrees for 20 minutes or until sauce has thickened throughout. Serve warm.
This recipe is from the FatFree Vegan Kitchen website.
Vegan Organic Pizza (Steven & Lyn)
Ingredients:
Cornmeal Pizza Crusts (Vicolo)
Pasta Sauce
Field Roast brand Apple Sage 'Sausages'
Chopped Garlic
Vegan 'Cheese' - Follow Your Heart Mozzarella or Daiya Mozzarella
Other topping ideas:
Vegan Pesto Sauce
Sauteed Red Bell Peppers
Caramelized Onions
Sauteed Zucchini
Mushrooms
Sliced Tomatoes
Olives
Instructions:
Spread a light layer of pasta sauce, pesto sauce or combination of both, on the cornmeal crusts. Add the toppings of your choice. Top with a light sprinkling of vegan 'cheese'. Bake at 350 degrees until bubbly and edges start to turn golden.
Cornmeal Pizza Crusts (Vicolo)
Pasta Sauce
Field Roast brand Apple Sage 'Sausages'
Chopped Garlic
Vegan 'Cheese' - Follow Your Heart Mozzarella or Daiya Mozzarella
Other topping ideas:
Vegan Pesto Sauce
Sauteed Red Bell Peppers
Caramelized Onions
Sauteed Zucchini
Mushrooms
Sliced Tomatoes
Olives
Instructions:
Spread a light layer of pasta sauce, pesto sauce or combination of both, on the cornmeal crusts. Add the toppings of your choice. Top with a light sprinkling of vegan 'cheese'. Bake at 350 degrees until bubbly and edges start to turn golden.
Cookoff-Winning Veggie Chili (Linda - recipe from Whole Foods)
Ingredients:
3/4 C. frozen Corn kernels or kernels from one ear of Corn
3 Tbl. Olive Oil
1 medium Eggplant, peeled and diced (about 3 cups)
4 Garlic Cloves, finely chopped
1 medium white or yellow Onion, peeled and chopped
1/2 Jalapeno Pepper, minced
1 Tbl. ground Cumin
1/2 tea. ground Cinnamon
1 tea. ground Coriander
1 tea. Smoked Paprika or regular Paprika
1/2 tea. Chili Powder
Salt and Black Pepper to taste
2 cans unsalted Black Beans, rinsed and drained (15 oz)
1 can Fire Roasted or regular diced Tomatoes with juices (14.5 oz)
1 C. Vegetable Broth
1 Tbl. fresh Lime Juice
2 Tbl. dairy-free Semi-sweet Chocolate Chips
Instructions:
Roast corn kernels in a heavy skillet over medium-high heat, stirring constantly, until beginning to brown, 3 to 5 minutes. Remove and set aside. Add 2 tablespoons of olive oil to the skillet over medium heat and cook eggplant with a pinch of salt until golden, about 10 minutes. Set aside.
In a large saucepan, heat the remaining tablespoon of oil over medium heat. Add garlic and cook for 1 minute, then add onion and cook until translucent. Stir in jalapeno, cumin, cinnamon, coriander, paprika, chili powder, salt and pepper. Cook for 1 minute, stirring frequently. Stir in tomatoes, beans, vegetable broth and lime juice. Bring to a simmer. Simmer for 15 minutes, stirring frequently. Stir in corn and eggplant. Add chocolate chips and stir until just melted. Taste and adjust seasoning.
3/4 C. frozen Corn kernels or kernels from one ear of Corn
3 Tbl. Olive Oil
1 medium Eggplant, peeled and diced (about 3 cups)
4 Garlic Cloves, finely chopped
1 medium white or yellow Onion, peeled and chopped
1/2 Jalapeno Pepper, minced
1 Tbl. ground Cumin
1/2 tea. ground Cinnamon
1 tea. ground Coriander
1 tea. Smoked Paprika or regular Paprika
1/2 tea. Chili Powder
Salt and Black Pepper to taste
2 cans unsalted Black Beans, rinsed and drained (15 oz)
1 can Fire Roasted or regular diced Tomatoes with juices (14.5 oz)
1 C. Vegetable Broth
1 Tbl. fresh Lime Juice
2 Tbl. dairy-free Semi-sweet Chocolate Chips
Instructions:
Roast corn kernels in a heavy skillet over medium-high heat, stirring constantly, until beginning to brown, 3 to 5 minutes. Remove and set aside. Add 2 tablespoons of olive oil to the skillet over medium heat and cook eggplant with a pinch of salt until golden, about 10 minutes. Set aside.
In a large saucepan, heat the remaining tablespoon of oil over medium heat. Add garlic and cook for 1 minute, then add onion and cook until translucent. Stir in jalapeno, cumin, cinnamon, coriander, paprika, chili powder, salt and pepper. Cook for 1 minute, stirring frequently. Stir in tomatoes, beans, vegetable broth and lime juice. Bring to a simmer. Simmer for 15 minutes, stirring frequently. Stir in corn and eggplant. Add chocolate chips and stir until just melted. Taste and adjust seasoning.
July 12, 2010
Gratin of Macaroni with Tomatoes, Basil and Olives (Unknown)
Ingredients:
10 oz. Elbow Macaroni
15 oz. diced canned Tomatoes
15 oz. canned Red Kidney Beans, drained and rinsed
3/4 C. Kalamata Olives, pitted and coarsly chopped
1/2 C. shredded fresh Basil
3 large cloves Garlic, finely chopped
Salt & Pepper to taste
15 oz. Vegetable Broth
3/4 C. plain dry Bread Crumbs
Fresh Basil leaves
Black Olives for garnish - optional
Instructions:
Preheat oven to 400F. In a pot of boiling, salted water, slightly under-cook the Macaroni. Drain the water off. In a medium bowl, add the Macaroni, Tomatoes, Beans, Olives, Shredded Basil, Garlic, Salt and Pepper. Toss well.
Lightly oil a 8 x 11 inch baking dish. Arrange the Macaroni mixture in the dish. Pour in the broth and sprinkle 1/2 C. of the Bread Crumbs evenly over the top. Bake for 20-25 minutes, or until the top is golden brown and crusty. Remove the gratin from the oven. Set the oven to broil.
With a large spoon, break through the crust and toss the mixture gently several times to combine. Flatten the top with the spoon and sprinkle on the remaining Bread Crumbs. Place the gratin on a rack so that the top of the gratin is 4-6 inches from the heating element. Broil until the top is lightly browned, 2-3 minutes. Serve hot, garnished with fresh Basil leaves and Olives.
10 oz. Elbow Macaroni
15 oz. diced canned Tomatoes
15 oz. canned Red Kidney Beans, drained and rinsed
3/4 C. Kalamata Olives, pitted and coarsly chopped
1/2 C. shredded fresh Basil
3 large cloves Garlic, finely chopped
Salt & Pepper to taste
15 oz. Vegetable Broth
3/4 C. plain dry Bread Crumbs
Fresh Basil leaves
Black Olives for garnish - optional
Instructions:
Preheat oven to 400F. In a pot of boiling, salted water, slightly under-cook the Macaroni. Drain the water off. In a medium bowl, add the Macaroni, Tomatoes, Beans, Olives, Shredded Basil, Garlic, Salt and Pepper. Toss well.
Lightly oil a 8 x 11 inch baking dish. Arrange the Macaroni mixture in the dish. Pour in the broth and sprinkle 1/2 C. of the Bread Crumbs evenly over the top. Bake for 20-25 minutes, or until the top is golden brown and crusty. Remove the gratin from the oven. Set the oven to broil.
With a large spoon, break through the crust and toss the mixture gently several times to combine. Flatten the top with the spoon and sprinkle on the remaining Bread Crumbs. Place the gratin on a rack so that the top of the gratin is 4-6 inches from the heating element. Broil until the top is lightly browned, 2-3 minutes. Serve hot, garnished with fresh Basil leaves and Olives.
Potato Celery Soup (Unknown)
Ingredients:
1 Tbl. Coconut Oil or Earth Balance Margarine
1 Tbl. Olive Oil
Pinch each of Brown Mustard Seed, Cumin Seed and Fenugreek Seed
1 Onion - chopped
1 C. chopped Celery
6 C. diced Potatoes
2 Qts. Vegetable Broth
3/4 tea. Sea Salt
1/2 inch Ginger, peeled and minced
2 cloves Garlic, minced
Pepper to taste
Chopped Parsley - optional
Instructions:
Heat the oils in a soup pot. Add the seeds. When they begin to pop, add the Onion and Celery. Saute for 3-4 minutes. Add the Ginger and Garlic and saute for 2 more minutes, stirring occasionally. Add the diced potatoes, broth and salt. Bring to a boil. Cover and simmer over low heat for 20 minutes until potatoes are soft enough to puree.
Puree soup in a blender or food processor. Add pepper to taste. Can serve with chopped Parsley.
1 Tbl. Coconut Oil or Earth Balance Margarine
1 Tbl. Olive Oil
Pinch each of Brown Mustard Seed, Cumin Seed and Fenugreek Seed
1 Onion - chopped
1 C. chopped Celery
6 C. diced Potatoes
2 Qts. Vegetable Broth
3/4 tea. Sea Salt
1/2 inch Ginger, peeled and minced
2 cloves Garlic, minced
Pepper to taste
Chopped Parsley - optional
Instructions:
Heat the oils in a soup pot. Add the seeds. When they begin to pop, add the Onion and Celery. Saute for 3-4 minutes. Add the Ginger and Garlic and saute for 2 more minutes, stirring occasionally. Add the diced potatoes, broth and salt. Bring to a boil. Cover and simmer over low heat for 20 minutes until potatoes are soft enough to puree.
Puree soup in a blender or food processor. Add pepper to taste. Can serve with chopped Parsley.
Vegie Pot Pie (Joy and Brian)
This recipe is from vegweb.com
Ingredients:
2 Frozen Vegan Pie Shells - thawed (or homemade)
2-3 C. Vegie Broth
1 C. Dairy-Free Milk (Soy, Rice, etc.) (can use more milk and less broth)
Cornstarch or Flour for thickening
1-2 Potatoes
3 medium Carrots
Other vegies such as Green Beans, Peas, Corn, Broccoli, Zucchini, Mushrooms.
1 pkg. frozen Spinach
Spices to taste: garlic, cumin, curry powder, tarragon
Vegan grated Cheddar
Instructions:
Steam or saute the chopped vegies. Heat broth and approximately 1 cup of the dairy-free milk in a large pot along with the spices of your choice. Slowly add the flour or the cornstarch until slightly thickened. Add to the cooked vegies.
Spread a layer of grated vegan cheddar on the bottom of the pie crust. Spoon in the vegies and sauce. Add the spinach on top. Add another layer of cheddar. Carefully roll out the second thawed pie shell and place it over the pie. Pinch the edges to seal them. Cut a few slits in the top crust to let the steam escape.
Bake for approximately 45 minutes until the crust is golden brown and the pie is bubbling.
Ingredients:
2 Frozen Vegan Pie Shells - thawed (or homemade)
2-3 C. Vegie Broth
1 C. Dairy-Free Milk (Soy, Rice, etc.) (can use more milk and less broth)
Cornstarch or Flour for thickening
1-2 Potatoes
3 medium Carrots
Other vegies such as Green Beans, Peas, Corn, Broccoli, Zucchini, Mushrooms.
1 pkg. frozen Spinach
Spices to taste: garlic, cumin, curry powder, tarragon
Vegan grated Cheddar
Instructions:
Steam or saute the chopped vegies. Heat broth and approximately 1 cup of the dairy-free milk in a large pot along with the spices of your choice. Slowly add the flour or the cornstarch until slightly thickened. Add to the cooked vegies.
Spread a layer of grated vegan cheddar on the bottom of the pie crust. Spoon in the vegies and sauce. Add the spinach on top. Add another layer of cheddar. Carefully roll out the second thawed pie shell and place it over the pie. Pinch the edges to seal them. Cut a few slits in the top crust to let the steam escape.
Bake for approximately 45 minutes until the crust is golden brown and the pie is bubbling.
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