Friday, April 20, 2012
about five medium size leeks
*Usually leeks are large but mine were small, maybe since the season is early..or late?, if you find large ones I would only use about 2
2 tbl canola oil
3 cloves garlic
1/4 cup chopped yellow onion
5 cups of water
2 veggie bouillon cubes
3 large russet potatoes, cubed
pepper to taste
In a large pot add oil and garlic. Heat on low for a couple minutes. Then add onion and heat on medium low until translucent.
Cut off the round lighter green stalk of the leek, setting the dark green tops aside. Add the leeks to the pot and cook until soft.
Chop the top parts of the leeks and add with the potatoes, 4 cups of the water and the bouillon cubes. Bring to a boil.
Allow the soup to gently boil until the potatoes are soft and the soup becomes creamy. Stir frequently. Keep the extra cup of water handy in case the water level gets too low.
*I like to keep the water at a minimum because the soup will be creamier rather than brothy. When you add water initially only use enough to cover the ingredients by about an inch and then add water if too much disappears.
Serve in bowls with pepper. Enjoy!
Sunday, April 15, 2012
1 1/2 cups cooked pinto beans or 1 can drained
1 15 oz can tomato sauce, divided in half
1 tbl oil
1 small yellow onion, diced
1/2 green bell pepper, diced (I think any color would be fine)
1 medium tomato, diced
1/2 cup cooked quinoa
1 tbl tamari or soy sauce
1 tsp chili powder
1 tsp oregano
buns for serving
Place pinto beans and 1/2 can (~ 1 cup) of tomato sauce in a blender and pulse until smooth. Set aside.
In a large sauce pan heat oil. Add onion and saute on low heat until translucent.
Serve on toasted buns. Enjoy! :)
Friday, April 13, 2012
2 sweet potatoes
1/2 cup unsweetened soy milk
1 tbl earth balance butter
1 tbl canola oil
3 cloves garlic, chopped
1/2 onion, chopped (I used red but yellow would be good)
4 carrots, sliced
4 celery stalks, sliced
1 broccoli stalk, sliced
1 cup veggies broth (I used full sodium but I thought it was a bit salty...chris loved it though)
1/4 cup red wine vinegar
2 tsp italian seasonings
3 tbsp whole wheat flour
Dice the potatoes and boil until tender. Mash them with the soymilk and butter. Set aside.
In a large pan, saute oil with onion and garlic on low for 5 minutes.
Bake at 425 for 45 minutes (the original recipe said 30 but mine wasn't crispy for another 15). Top with gravy and enjoy! :)
Thursday, April 12, 2012
2 cups cooked pinto beans or two cans drained
1 carrot, shredded
1 handful parsely, chopped
1 clove garlic, minced
1 cup breadcrumbs
1 tsp each of basil and oregano
*1/2 cup water
*The original recipe uses a tbl of oil but I left it out. The original also does not have the water but mine wouldn't blend without it. If you use a food processor you may not need it.
Combine ingredients in a blender or food processor and blend until smooth. Roll minture into balls and place in a casserole dish. Bake at 375 for 20 minutes. Turn over and bake for an additional 20 mintutes or until crispy on the outside.
They taste better than they look. Serve on pasta or with marinara. Enjoy!
Sunday, April 8, 2012
1 cup quinoa or rice or rice blend like I used
1 can pineapple cubes or slices
1 can of coconut milk (I prefer the lite one)
1 small piece of ginger
2 cups broccoli slaw
2 tbl red curry paste
In a medium size sauce pan bring 1 cup of rice and 1 3/4 cup of water to a boil. Cover and reduce to a simmer for 25 minutes or until cooked.
Chop ginger into small pieces, or grate. I like the chunks of ginger flavor. Drain pineapple juice, into a cup for drinking :) Cut pineapple slices into cubes or add as is if already cubed. Add pineapple, ginger, slaw and sauce to rice mix and stir together. I served mine with some cubed tofu and coconut flakes but lime would complete it. enjoy!
Monday, April 2, 2012
1 tbl cooking oil
1/2 cup chopped onion (I used red but only because it was all I had)
1 cup raw brown rice
2 cloves garlic
1 14 oz can diced tomatoes
1 cup veggie broth
In a large deep skillet heat oil on medium. Add onion and saute for a couple minutes. Turn heat to low. Add rice (I didn't rinse the rice) and minced garlic. Toast the rice for 5 minutes but stir frequently to avoid burning. Add canned tomatoes with sauce and veggie broth. Bring to a boil and then cover and reduce to a simmer. Cook for 30 minutes or until done. Enjoy!