Tuesday, October 26, 2010
Greek Bean Soup
Monday, October 25, 2010
Eggplant Parmesan: Nonna's Italian Kitchen cookbook (Bryanna Clark Grogan)
Eggplant Parmesan (Nonna’s Italian Kitchen)
3 lbs. Eggplant, sliced ¼ “ thick.
2 cups this Dairy-Free White Sauce (see below)
¾ cup toasted bead crumbs
½ cup Soy Parmesan
½ medium onion, minced
2 cloves garlic, chopped
1 T. olive oil
4 cups chopped fresh or canned, drained plum tomatoes
1/3 cups chopped fresh basil
Salt and Pepper
Salt the eggplant and place it in colander to drain while you make White Sauce (see end of recipe). Prepare the bread crumbs and set aside.
To make the tomato sauce, sauté the onion and garlic in oil until softened. Add the tomatoes and simmer for about 15 min. Add the basil and salt and pepper to taste. (Add a pinch of sugar if you are using canned tomatoes.) If you prefer a smooth sauce, process it in food processor before adding the basil.
Rinse the eggplant and pat it dry. Brush it with olive oil, and broil it 3-4 inches from the heat on both sides until it is slightly browned and soft inside.
Preheat the oven to 325 degrees. Oil a 10-inch casserole. Lay half the eggplant on the bottom, and top with half the bread crumbs. Spread with half the tomato sauce, half the white sauce, and half the soy Parmesan. Layer he remaining ingredients. Bake for 20 min. or until bubbly and browned on top.
1 cup plain soy/rice milk
¼ cup raw cashews
4 teaspoons cornstarch
2 Tablespoons cooking oil
¼ t. salt
Place the milk and cashews in a blender, and combine until very smooth – no graininess. Add the remaining ingredients and blend well.
Pour into a small saucepan, and stir over medium heat until it thickens. Lower heat and cook for 1 min. stirring constantly. Scrape the mixture into a container, and let cool to room temperature. Whisk or bat with an electric beater until smooth, then cover and refrigerate. Before using, beat it again with a whisk or electric beater. If it’s too thick, thin with a little rice/nut milk.
Wednesday, October 20, 2010
Sunday, October 10, 2010
I added a bit of shredded soy mozzarella cheese and a bread crumb/garlic salt/butter topping. If you can't find swiss chard, spinach will work. A good dish to serve for company and much easier to make than Lasagna.
Friday, October 8, 2010
We took a little break from home cooking to celebrate our anniversary in NYC. While there, we enjoyed many lunches and dinners around the city. Here are some of our favorite discoveries:
In honor of George Keri, our Hungarian friend, here is a wonderful and easy soup.
Saturday, October 2, 2010
Chickpea Croquettes “The Ethnic Vegetarian" (Angela Shelf Medearis)
2 cloves garlic, peeled/crushed
1 bunch green onions, trimmed/chopped
2 t. ground cumin
2 t. ground coriander
2 T. chopped cilantro
1 egg replacer (1 egg equiv)
2 T. flour
1 t. salt
1 t. pepper
1/8 t. cayenne pepper
¼ c. olive oil
Place the chickpeas in a food processor and process until smooth. Add the garlic, green onions, cumin and coriander. Process until well-combined. Scrape the chickpea mixture into a bowl. Add the cilantro egg replacement, flour, salt, pepper and cayenne pepper. Stir well, adding more flour if necessary to form the mixing into a dough.
Shape the dough into 12 patties. Place on a plate, cover with plastic wrap and refrigerate for 30 min.
Heat the oil in a large skillet over med. high heat until hot but not smoking. Fry the patties for 2-3 min. on each side, or until crisp and golden brown.
1 T. olive oil
1 T. soy butter
1 yellow onion, peeled/finely chopped
3 cloves garlic/peeled & minced
2 ribs celery, finely chopped
1 t. salt
1 t. onion powder
½ t. dried tarragon
½ t. dried thyme
2 c. vegetable broth
3 T. cornstarch
2 c. frozen mixed vegetables
Combine the remaining 1 cup vegetable broth and the cornstarch in a small bowl until well-blended. Increase the heat to high and bring the onion mixture to a boil. Stir in the broth mixture and cook, stirring, until the sauce starts to thicken. Reduce the heat to low and add the mixed vegetables. Cook for 10 minutes, stirring occasionally.