Thursday, May 31, 2012
Pot Pie is not a meal that comes to mind in hot weather, but we found this dish in our refrigerator when we returned home from a trip. My mom found the recipe in a newspaper, then I saw Trisha Yearwood make it on her Food Network show. Her mother was diagnosed with breast cancer and decided to change her diet. This is Trisha’s moms recipe and it is addicting!!
Chick-Less Pot Pie (Trisha Yearwood)
1 cup thinly sliced carrots
1 cup frozen green peas
1 cup small diced potatoes
1/2 cup thinly sliced celery
1/3 cup finely chopped onion
1/2 cup butter substitute, such as Earth Balance
1/3 cup unbleached, all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
1/4 teaspoon garlic powder
1 -3/4 cups vegetable broth
2/3 cup almond or soy milk
Two 9-inch deep-dish, unbaked pie crusts, vegan
Preheat the oven 425 degrees
In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.
In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables.
Roll out one of the unbaked crusts and place in a 9-inch deep pie plate. Pour the mixture into the bottom crust. Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 – 35 minutes. Cool for 10 minutes before serving. Serves 8.
NOTE: place pie on foiled baking sheet incase of drippings.
Thursday, May 24, 2012
Southwest Black Bean and Corn Mini Burgers w/Smoky Paprika Cashew Cheese
(Spork-Fed CB by Jenny Engel & Heather Goldberg)http://www.sporkonline.com/
1 tablespoon neutral tasting high-heat oil, plus 2 tablespoons
1/2 large onion, finely diced
2 cloves garlic, finely diced
1/2 cup corn, fresh or frozen
1/2 large red or orange, bell pepper, finely chopped
dash sea salt, plus 1/2 teaspoon
1/4 teaspoon finely ground black pepper
1 15 oz. can black beans, rinsed
1/4 teaspoon chipotle powder
1 tablespoon vegan Worcestershire sauce
1 tablespoon fresh lemon juice
2 teaspoons agave nectar
3/4 cup rolled oats
1 cup bread crumbs
Cashew Cheese Ingredients
3/4 cup cashews
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
2 teaspoon agave nectar
1/2 teaspoon smoked paprika
2 tablespoons neutral tasting oil
1/4 cup unsweetened almond or soy milk
1-2 tablespoons fresh lemon juice
3 sprigs fresh thyme, stemmed and finely chopped
Whole grain mini burger buns or dinner rolls.
Preheat large pot over medium eat and add 1 tablespoon oil. Add onion and garlic and cook for 2 minutes. Add corn, bell pepper, dash of sea salt and black pepper. Cook until mixture is slightly browned, about 3-4 minutes, and set aside.
In a food processor, combine black beans, chipotle powder, 1/2 teaspoon sea salt, Worcestershire sauce, lemon juice and agave. Pulse together 5-8 times. Add oats and bread crumbs . Pulse until uniform, scraping down sides to further incorporate into food processor. Transfer to a large bowl.
Add cooked onion and pepper mixture to bowl and fold into veggie burger mixture. Heat large sauté pan over medium heat and add remaining oil. With damp hands, form burgers into patties and place in heated pan. Cook for about 5 minutes on each side or until browned.
Cashew cheese: In a large food processor or high-powered blender, pulse cashes, garlic powder, sea salt, agave, paprika, oil, almond or soymilk and lemon juice. Blend until smooth and uniform, scraping down sides or machine as needed. Fold in thyme once mixture is creamy.
Serve on a toasted mini bun topped with cheese or any other toppings you like.
Friday, May 18, 2012
Thanks to cousin Beth for this quick and tasty salad that she shared at the Smith family get together.
I made it as soon as we got home from our trip and I guarantee it will be the first salad gone at any picnic!
Corn Chip (Frito) Salad
1 can black beans, rinsed and drained
1 can corn, rinsed and drained
1 small red onion, diced
1 green pepper, diced
2 -3 tomatoes, diced
Catalina dressing (light)
Corn Chips or Fritos (we use Trader Joes)
Mix together beans, corn, red onion, green pepper and tomatoes. Add dressing and corn chips right before serving. Or if serving individual salads, add corn chips to each salad rather than in the big bowl, then dress. This will help keep chips crunchy!
Monday, May 7, 2012
The recipe suggests experimenting with different dried fruits and nuts so if you are not an Apricot or Almond fan, try your own favorites.
Chocolate-Apricot Nut Bars (Magazine)
1 1/2 cups dried apricots
1/2 cup raw almonds, toasted
2 tablespoons unsweetened shredded coconut, toasted
1/2 oz. dark chocolate, melted
Pulse apricots, almonds, 1 tablespoon coconut, and a pinch salt in a food processor until finely ground.
Line a 9 x 5 loaf pan with parchment leaving an inch overhang on all sides. Transfer mixture to pan and press firmly to form a rectangle.
Use parchment overhand to remove from pan. Drizzle mixture with chocolate and sprinkle with remaining coconut.
Transfer to the refrigerator and leave until firm, about 15 minutes. Slice into six bars. Store in an airtight container for up to 5 days.
Wednesday, May 2, 2012
Here is a soup you can cook on the stove then puree in a Vita-Mix blender. The recipe calls for 4 cups of broth but I thought it needed a bit more so I added two additional cups. Lentils are a good complex carbohydrate, making this a satisfying and sustaining soup. We love having soup in the fridge for a quick go to meal!
Lentil Soup with Lemon and Garlic (The Ultimate Book of Vegan Cooking)
3 tablespoons olive oil
1 onion, chopped
2 celery sticks, chopped
1-2 carrots, sliced
4 garlic cloves, chopped
1 potato, peeled and diced
1 cup red lentils picked over and rinsed
4-6 cups vegetable stock (I used 6 cups)
2 bay leaves
1-2 lemons, halved
1/2 teaspoon ground cumin, or to taste cayenne pepper or Tabasco sauce, to
ground black pepper
lemon slices and chopped fresh flat leaf parsley, to garnish
Heat the oil in a large pan. Add the onion and cook for 5 minutes. Stir in the celery, carrots, half the garlic and all the potato. Cook for a few minutes until beginning to soften.
Add the lentils and stock to the pan and bring to a boil. Reduce the heat, cover and simmer for 30 minutes
Add the bay leaves, remaining garlic and half the lemons to the pan and cook the soup for a further 10 minutes, until the lentils and vegetables are tender. Remove the bay leaves. Squeeze the juice from the remaining lemons, then stir into the soup, to taste.
Pour the soup into a food processor or blender and process until smooth. (You may need to do this in batches.) Transfer the soup back to the pan, stir into the cumin, cayenne pepper or Tabasco sauce, and season to taste.
Ladle the soup into bowls and top each portion with lemon slices and a sprinkling of chopped fresh flat leaf parsley.