Archive for August, 2008
August 27, 2008 at 1:24 pm
· Filed under lentils, main dishes, soups & stews
3/4 cup lentils
5 cups water
1 large garlic clove, minced or pressed
1/4 teaspoon red pepper flakes (more or less to taste)
1 can chopped tomatoes
8 oz. frozen chopped spinach
1 1/2 teaspoons of salt (more or less to taste)
Wash lentils. Place lentils and water in a large saucepan. Bring water to a full boil, then lower the heat to medium and cook, covered, for twenty minutes. Reduce heat to low. Stir in the garlic, tomatoes, salt, and pepper flakes. Cover the pot, and simmer for 10 to 15 minutes, stirring occasionally. Add spinach, cook 1 or 2 minutes more until spinach is thawed. Remove from heat. Serve with rice. Serves: 4
Adapted from http://vegweb.com/index.php?action=printrecipe;topic=15546.0
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August 27, 2008 at 10:49 am
· Filed under chocolate, desserts
2 cups unbleached all-purpose flour
2 cups white sugar
1 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
3/4 cup water
1/4 cup strong coffee
1/2 cup unsweetened applesauce
1/4 cup vegetable oil
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, coffee, applesauce, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9×13 inch baking pan.
Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.
I like my brownies a bit chewier/fudgier than this, but these are very good.
This recipe was altered from http://allrecipes.com/Recipe/Vegan-Brownies/Detail.aspx. Thanks to Bethany for the link.
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August 26, 2008 at 11:13 am
· Filed under beans, chickpeas, salads, sides
- 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can green beans, drained and rinsed
- 4 green onions, chopped
- 1 stalk celery, sliced
- 1/2 cup cider vinegar
- 1/4 cup vegetable oil
- 1 tablespoon honey
- 1/2 teaspoon ground dry mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon onion powder (optional)
- 1/4 teaspoon ground cayenne pepper (optional)
In a bowl, gently mix the garbanzo beans, kidney beans, green beans, green onions, and celery. In a separate bowl, whisk together the vinegar, oil, honey, mustard, garlic powder, black pepper, onion powder, and cayenne pepper. Pour dressing over the salad, and toss gently to coat. Cover, refrigerate at least 2 hours, and gently toss before serving.
From http://allrecipes.com/Recipe/Three-Bean-Salad-501/Detail.aspx
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August 13, 2008 at 12:16 pm
· Filed under lentils, main dishes, sauces
2 cups diced yellow onions
2-3 large garlic cloves, minced
1 1/2 teaspoons dried thyme
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1 cup dry lentils
1 bay leaf
2 tablespoons fresh lemon juice
2 16-ounce cans chopped tomatoes (fire-roasted if you want, canned)
1 1/2 cups quartered artichoke hearts (15-ounce jar, drained)
¼ teaspoon crushed red pepper flakes (optional)
Water as needed
Salt and ground black pepper, to taste
Add onions to large sauce pan or soup pot and sauté on medium heat for about 5 minutes, until golden. Add the garlic and spices and cook for 2 minutes, stirring frequently. Add the lentils, bay leaf, lemon juice, tomatoes and tomato liquid, artichoke hearts, and crushed red pepper (if using) and bring to a boil. Lower the heat and simmer for about 20 minutes or until the lentils are tender. Add water if sauce becomes too thick. Remove and discard the bay leaf. Add salt and pepper to taste. Serve over pasta of your choice.
Adapted from http://www.fatfreevegan.com/stews/1148.shtml
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August 11, 2008 at 7:43 pm
· Filed under chickpeas, dips, sides
Everyone loves guacamole, but not everyone can afford to make heaps of it. This is a pretty decent substitute that’s much more affordable. Here’s what you’ll need:
1 can chickpeas, drained
1 handful baby spinach
1 clove garlic, minced
1 small tomato
Salt to taste
Dump all the ingredients, except tomatoes, into a food processor and puree until smooth. Add the tomatoes at the end and pulse until roughly diced (or dice them beforehand and just fold them in at the end).
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August 11, 2008 at 7:35 pm
· Filed under main dishes, pasta, sauces
My mom threw this together for us the other night. It’s not vegan, as you can see with the clams, but it is fast friendly and very good. The squash gives you a shot of veggies and the clams bring protein. You’ll need:
2 zucchini, grated
3 cups spaghetti sauce
1 10-oz. can clams, drained
1/2 c. black olives, sliced
Cook the squash in a saucepan until soft. Add the remaining ingredients and cook until hot. Serve over your favorite pasta.
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August 9, 2008 at 3:52 pm
· Filed under cookies, oatmeal, pumpkin, sweets
Okay, so this one isn’t exactly healthy–but it could be worse. Perhaps it could also be improved by the substitution of xylitol, stevia, or agave nectar for the sugar. I used chia seeds but ground flax might result in a chewier texture (though they are soft when they come out of the oven, they get chewier as they cool).
2 cups flour
1 1/3 cups rolled oats
1 teaspoon baking soda
3/4 teaspoon salt
1 tsp cinnamon
1/2 teaspoon nutmeg
1 2/3 cups sugar
2/3 cup applesauce
2 tablespoons molasses
1 cup canned pumpkin, or cooked pureed pumpkin
1 teaspoon vanilla
optional: 1 tablespoon chia or ground flax seeds
1/2 cup raisins
Directions
Preheat oven to 350. Have ready 2 greased baking sheets.
Mix together flour, oats, baking soda, salt and spices.
In a seperate bowl, mix together sugar, applesauce, molasses, pumpkin and vanilla (and seeds, if using) until very well combined. Add dry ingredients to wet in 3 batches, folding to combine. Fold in walnuts and raisins.
Drop by tablespoons onto greased cookie sheets. They don’t spread very much so they can be placed only an inch apart. Flatten the tops of the cookies with a fork or with your fingers, to press into cookie shape. Bake for about 16 minutes or till lightly browned.
Adapted from http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=187
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August 4, 2008 at 10:04 am
· Filed under salads, sides
1 large ripe avocado, pitted, peeled, and sliced
3 navel oranges, peel, pith removed, and sliced
1 small red onion, thinly sliced
Juice of 1 lime
1 Tbsp extra-virgin olive oil
1/4 tsp each salt and pepper
1. Combine avocado, orange, and onion slices in a medium serving dish.
2. Drizzle with lime juice and olive oil, then season with salt and pepper. Enjoy!
Hearty thanks to Tessa M. for the recipe.
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August 4, 2008 at 9:42 am
· Filed under couscous, salads, sides
* 1 1/3 cups dry couscous
* 2/3 cup slivered almonds
* 1/2 cup packed dried apricots, chopped
* 2/3 cup Craisins (sweetened, dried cranberries) or raisins, microwaved in
* 1 cup water for 1 minute
* 1 teaspoon cumin
* 3 scallions, thinly sliced with greens
* 1 pinch salt and freshly ground black pepper, to taste
Prepare couscous according to directions. Toss ingredients together and serve chilled or at room temperature.
Per reviews, I only put in 1/2 t. of cumin. I think 1 t. would be a little much. And I used whole wheat couscous, and OJ instead of water to prepare it. Yum.
From http://allrecipes.com/Recipe/Fruity-Couscous-Salad/Detail.aspx
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August 4, 2008 at 9:39 am
· Filed under beans, chickpeas, main dishes, middle eastern, soups & stews
(Lebanese Chickpea Soup)
1 Lg. or 2 Med. Onions, Diced
1 Head Garlic, Minced
2 Carrots, Diced
2-3 Stalks Celery, Diced
1 Squash, Zucchini or other, Diced
2 – 3 Potatoes, Diced
A bit of oil
1 Box or Several Cans Vegetable Broth (or better, homemade vegetable stock)
1 Med. Can Diced Tomatoes & Juice
4 Cans Garbanzo Beans & Juice
1 or 2 Cinnamon Sticks (3 – 5″ long)
1 Tsp. Thyme
Salt & Pepper, To Taste
Fresh Parsley, Curly or better, Italian, Minced
Juice of 1 Lemon
1 Lg. Bag Baby Spinach
Red Pepper Flakes, Optional – A pinch in each bowl for those who like it.
Sauté onion and garlic in a bit of oil. Add other vegetables & sauté until softened. Add vegetable broth or stock, tomatoes, garbanzos and cinnamon stick. Add spices. Cook for 1 hour or more, until flavors meld. Just a few minutes before serving, add parsley, lemon juice and spinach. Stir in well. Allow to cook until greens are wilted. Serve with Pita on the side, or over rice.
This normally contains chicken, but it was altered into a vegan dish.
From http://www.stgeorgepantry.org/beanmain.html
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3/4 cup lentils