Sunday, April 18, 2010
2 c. TVP (textured vegetable protein)
1 T. garlic Powder
2 T. onion Powder
1/2 tsp. oregano
1 tsp. sage
1 tsp. paprika
2 T. ground flax seed
1/3 c. nutritional yeast
3/4 c. ground oats
1 c. bread crumbs
2 c. boiling water
2 T. miso
1-2 T. Braggs amino acids or tamari/soy sauce
1/2 tsp. liquid smoke
4 T. ketchup
1 1/2 T. Dijion mustard
1 T. toasted sesame oil
1 T. balsamic vinegar
Combine dry ingredients with wet ingredients and chill.
Use about 1/2 c. mixture per burger. Fry in a little oil in a skillet (cast iron is great). They best if you make them thin and brown them well. Makes about 10 burgers.
Tuesday, April 13, 2010
1 bag colored tri-colored rontini
green onions (optional)
green olives (1 jar)
black olives (1 can)
artichoke hearts, quartered (1 can)
1 bell pepper, minced
1 bottle Good Seasons Zesty Italian dressing (you'll need olive oil (extra
virgin), vinegar (Leslie likes red wine vinegar) and a package of the dressing)
Cook the noodles. Once they're boiling, check them (bite one). You don't
want them too well cooked. Not crunchy, not mushy.
Drain and cool the noodles. Chop up the onions, bell pepper, cut up the
olives. Don't add the avocado until just before serving because it turns
Add shredded mozzarella cheese and mix everything together. Just
before serving, add dressing to taste. Don't use the whole bottle (too
greasy), but make sure there's enough to give flavor, add the avocado
and sprinkle a lot of Parmesan cheese over the top.
Monday, April 5, 2010
1 Bunch of Kale
1 tsp. olive oil
Preheat oven to 350. Be sure kale is very dry. Tear kale bite size pieces. Toss with olive oil. Lay out on a cookie sheet covered with parchment paper and sprinkle with salt. Bake until dry and crispy, about 15 minutes.
Sunday, April 4, 2010
1 onion, diced
3 cloves garlic, minced
24 oz. vegetable stock
1 1/2 cups arborio rice
1 c. white wine
1 lb. asparagus, cut into 2" pieces on the bias
Toasted pine nuts
Optional: Parmesan or Parma (vegan parmesan substitute made from walnuts, sea salt, and nutritional yeast)
1. Bring stock to a simmer in a stockpot over medium-low heat; reduce heat to low. Meanwhile, in a heavy bottomed pot, heat the olive oil over medium heat. Add the onions and garlic and cook until soft and translucent, about 10 minutes.
2. Add the rice and cook over medium-high heat for about one minute, stirring to coat with the oil. Add the white wine and stir until the wine is absorbed, about 30 seconds.
3. Add the first addition of simmering stock, about 1/2 cup. Stir until most of the liquid is absorbed. Add another addition of stock and stir until most of the liquid is absorbed. Repeat this process until the mixture is creamy and a bit loose; the rice should still have some chew to it. The process will take about 20 minutes.
4. Meanwhile, saute asparagus in olive oil until tender. Set aside.
5. Turn off the heat and stir in the grated cheese to taste. Season with salt and pepper. Gently toss with asparagus. Serve topped with toasted pine nuts.
Notes: Also great with peas, butternut squash, spinach, basil pesto, pumpkin...be creative! Leftovers can be made into crispy risotto cakes-so delicious!
Thursday, April 1, 2010
1 onion, diced
1 red bell pepper, diced
1 zucchini, sliced
8 oz. baby spinach (or more)
feta cheese (regular or soy)
pine nuts or walnuts, toasted
Pasta - radiatore is nice
While pasta is cooking, saute onion and pepper in a little olive oil, until soft. Add zucchini and cook until soft. Add the spinach and allow to wilt. Toss with feta and toasted nuts. Salt and pepper to taste. Serve over pasta and topped with Parmesan cheese. Add chick peas for more protein and fiber.