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.

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.

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.