This recipe is from the "Ancient Harvest" brand quinoa (keen-wah). It is a nice recipe for cool weather, and it's also "comfort food."
Ingredients:
2 cups water (or broth)
1/4 cup quinoa
1/2 cup potato, cubed
2 TBS carrot, diced or grated
1/4 cup onion, chopped
1.5 cups corn (fresh, frozen, or canned)
2 cups milk
1 tsp. salt
pepper to taste
1/4 cup parsley, chopped (I don't really like parsley - so I left it out)
butter
Directions:
Simmer quinoa, potato, carrot, and onion in water until tender. Add corn, bring back to a boil and simmer an additional 5 minutes. Add milk. Bring just to a boil. Season to taste (other options may be: grated cheddar cheese, chives, cumin, coriander, etc.). Garnish with parsley and a dab of butter. Serves 4-6.
Friday, December 18, 2009
Tuesday, December 1, 2009
Another Favorite - Vegan Spanakopita
Ingredients:
2-3 sheets of puff pastry
1 onion, chopped
2 cloves garlic, crushed
2 TBS. oil for frying
1 bunch spinach, silverbeet, or even kale; washed and chopped
1/4 tsp. nutmeg
pepper and salt to taste
375g block of firm tofu, drained
1/3 cup vegetable oil
1 TBS. vegetarian "chicken" stock powder
1 TBS. soy sauce or tamari
2 TBS. lemon juice
1 tsp. salt
1/2 TBS soymilk, for glazing
sesame seeds, optional
Directions:
1. Pre-thaw pastry sheets. Pre-heat oven to 375 degrees
2. Fry onion and garlic in the 2 TBS. oil until softened. Add spinach, silverbeet, or kale, and sautee for 5 minutes. Add nutmeg and pepper. Mix well and remove from heat.
3. Put tofu, oil, stock powder, soy sauce, lemonjuice and salt in a food processor. Blend until smooth. Add this mixture to the spinach/silverbeet/or kale mixture and combine.
4. Grease a large baking dish and line with pastry, leaving some overlap over the edges. Place tofu mixture on top, and layer with another piece of puff pastry, repeat.
Cover with puff pastry and pinch and close the sides.
5. Glaze top with soymilk, sprinkly sesame seeds on top (last time I think I also sprinkled with nutritional yeast).
6. Bake 35-40 minutes until pastry is browned
courtesy of www.vegfamily.com
2-3 sheets of puff pastry
1 onion, chopped
2 cloves garlic, crushed
2 TBS. oil for frying
1 bunch spinach, silverbeet, or even kale; washed and chopped
1/4 tsp. nutmeg
pepper and salt to taste
375g block of firm tofu, drained
1/3 cup vegetable oil
1 TBS. vegetarian "chicken" stock powder
1 TBS. soy sauce or tamari
2 TBS. lemon juice
1 tsp. salt
1/2 TBS soymilk, for glazing
sesame seeds, optional
Directions:
1. Pre-thaw pastry sheets. Pre-heat oven to 375 degrees
2. Fry onion and garlic in the 2 TBS. oil until softened. Add spinach, silverbeet, or kale, and sautee for 5 minutes. Add nutmeg and pepper. Mix well and remove from heat.
3. Put tofu, oil, stock powder, soy sauce, lemonjuice and salt in a food processor. Blend until smooth. Add this mixture to the spinach/silverbeet/or kale mixture and combine.
4. Grease a large baking dish and line with pastry, leaving some overlap over the edges. Place tofu mixture on top, and layer with another piece of puff pastry, repeat.
Cover with puff pastry and pinch and close the sides.
5. Glaze top with soymilk, sprinkly sesame seeds on top (last time I think I also sprinkled with nutritional yeast).
6. Bake 35-40 minutes until pastry is browned
courtesy of www.vegfamily.com
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