Easy veggie stroganoff
8 oz linguini
1 Tbsp vegetable oil
1 small onion sliced
8 oz mushrooms sliced
salt and pepper
2 cloves garlic
1 tsp each dry thyme, marjoram, basil
1/2 c. broth
TVP already reconstituted with broth
1/4 c. sour cream
1. Start boiling noodles.
2. Saute onions in oil in a large skillet.
3. Add mushrooms and saute until soft, then add garlic and spices and saute 1 min.
4. Add TVP and vegetable broth. Cook until it starts to boil.
5. Turn off heat, add sour cream and noodles.
Mushroom Risotto-We use a pressure cooker for this, so I am not sure what the cooking time would be without it. This is a delicious recipe, it feels more sophisticated than a lot of the other things I make. We always double this and it goes fast.
1/2 lb mixed wild mushrooms (chantrelles, porcini, cremini etc.)
1 large shallot (or sub 1/4 c onion)
1 c. arborio rice
2 Tbsp olive oil
1/4 cup dry white wine
1/2 tsp fresh or dried rosemary (or if you love it like me, 1 tsp)
2 1/4 c. stock
1 Tbsp butter
salt, pepper to taste
grated parmesan
1. Separate and chop mushroom stems. Slice mushroom caps.
2. Saute mushroom caps in pressure cooker or skillet, pinch salt and pepper in the olive oil about 3 min, or until mushrooms are soft. Remove and set aside.
3. Melt butter in pressure cooker, then add shallot and mushroom stems. Cook 2 min.
4. Add rice and stir to coat with butter.
5. Mix in wine and rosemary, cook 30 sec.
6. Add broth and stir.
7. Lock lid and bring to high pressure, then stabilize pressure and cook 8 min.
8. Release pressure by running water over lid. Add mushrooms and cover, stand 5 min before eating. Add grated parmesan for serving.
Migas- this is our go-to recipe for a 10 minute meal. Migas is Tex-Mex, you are supposed to add your leftover broken tortilla chips, hence the name (there are also Spanish versions, but they are very different flavor-wise). I do not recommend using this for leftovers. This recipe serves enough for Charlie and me.
1/2 tsp veg. oil or nonstick spray
pepper
1 green pepper chopped
1/2 cup onion chopped
1 jalepeno chopped (optional, seed and derib to reduce heat)
1 roma tomato chopped
2 whole eggs
3-4 egg whites
1/4-1/2 c. broken tortilla chips (optional)
1/4-1/2 cup grated cheese (we use Mexican cheese blend or cheddar)
3 Tbsp salsa
tortillas or tacos for serving (optional, recommended if no leftover tortilla chips)
1. Heat large skillet and add oil and pepper. Saute all vegetables except tomatoes until soft.
2. Add tomato and saute 1 min.
3. Scramble eggs and add to the vegetables. Let set 1 min then mix to cook.
4. When eggs are mostly cooked, add the leftover tortilla chips.
5. When eggs are fully cooked, add the cheese until melted.
6. If desired, heat each tortilla individually over the egg mixture (if you are cooking a large batch, you can heat them in aluminum foil in the oven).
7. For serving, add salsa and if desired, extra cheese for garnish.
Falafel-This recipe is great and no deep frying necessary! The leftovers are also great for lunch. You do need a very good food processor, a potato masher may also work. We replace the cilantro with parsley, but it also does well without either. We've found we only need a half recipe of the sauce.
Pizza Dough and Sauce-Time consuming for sure but we love it. We use a pizza cheese blend and each top our half with what we want. Dough: I add 1 Tbsp sugar and usually add a few Tbsp of wheat gluten to make the dough more stretchy. Sauce: We have found the sauce can use a little extra wine (we usually use sherry) and does need 1/4 tsp salt. Charlie likes spicier sauce and so he adds red pepper flakes to his side of the pizza.
Sweet Potato Casserole-Before I found this recipe, I only ate sweet potato casserole at Thanksgiving and Christmas (when someone else made it). But this side I'll eat all the time. The orange juice in this is amazingly refreshing and the recipe is not too sweet (maybe fresh over candied yams make the difference?). Also, I think grating your own nutmeg makes a big difference for the flavor.
Summer zucchini-squash saute-I know, I know, many of my recipes are all out of season but I'm typing them out now so. This is my favorite vegetable side. The vegetables will cook faster with a lid on, but then to evaporate the liquid you will need to remove the lid. The key is to keep cooking until the liquid evaporates so the flavors don't run off the vegetables. I honestly am completely guessing on these quantities but I think it's pretty fail-proof. You can use a large skillet, but I often use a pot so I can put a lid on the veggies.
2 Tbsp butter or margarine
1 small onion, chopped
1 lb zucchini, chopped
1lb yellow squash, chopped
1 tomato, chopped
grated parmesan for serving
salt to taste
1. On medium heat, saute onions until soft in the margarine.
2. Add zucchini and squash, cook until soft.
3. Add tomatoes. Continue cooking until all of the water evaporates. Serve with parmesan.
2/28/2011
Some Dinner Recipe Favorites
I have not been inspired to blog recently, but my friend Bridget often posts her meal plans so I am inspired to post some of my favorite recipes.
"Spicy peanut pasta" this recipe is from the magazine Cooking Light and also in my cookbook from them (their website also has lots of recipes). This recipe is delicious and fast. Note: you absolutely must use an all natural peanut butter for this to be tasty. Nothing with added sugar, etc. We also make a few amendments: we use sauteed firm tofu cubes instead of shrimp, and we do not add any salt, chopped peanuts, cilantro or lime. The green onions are also optional. We also often add more cucumber and bell pepper.
Butternut squash lasagna this is also from Cooking Light. It's more time consuming, but can be prepped in advance of cooking, and makes tons of yummy leftovers that also freeze well. The parsley is optional I am not a fan of eating much dairy, so I usually substitute mashed tofu for some or all of the ricotta.
Veggie Gumbo, serve with rice. Technically not a gumbo since we don't make a roux, but it does taste like it. Also makes lots of yummy leftovers.
1 small green pepper chopped
1 small red pepper chopped
3 celery ribs chopped
1 medium onion chopped
2 c. okra chopped (I usually prefer frozen precut)
2 cloves garlic minced
1 Tbsp veg. oil
3 c. broth
1/2 Tbsp no salt cajun spice (double if salted)
1/2 tsp salt (omit if adding salted cajun spice)
2 soysausage patties, cut into small pieces (optional)
1. Sautee peppers and onions in oil in a medium pot.
2. Add okra and celery and saute until tender, then add garlic and saute another 1 min.
3. Add broth, spices and soysausage, cover and simmer.
To me this recipe is like chili, you can cook it as long as you want or eat it quick.
For homemade no salt Cajun Seasoning:
2 Tbsp white pepper
2 Tbsp black pepper
2 Tbsp onion powder
2 Tbsp garlic powder
2-4 Tbsp cayenne
2 Tbsp paprika
Optional-2 Tbsp thyme, oregano
Note: most cajun spices are about 1/2 salt, so if you use this for other recipes you want to cut the amount of seasoning in half! Otherwise burn your tongue.
Beans and Rice-I use a pressure cooker but if you don't have one, it will cook in about twice the time (it may also require a little more liquid to account for water loss). I usually double the recipe to make lots of leftovers.
1/3 cup black beans, soaked
1/3 cup black-eyed peas, soaked
2/3 cup brown rice
1 large green pepper, chopped
3 celery ribs, chopped
1 small onion chopped
2 cloves garlic minced
1 tsp thyme
2 1/4 cups vegetable broth
1/4 cup sundried tomatoes chopped
2 oz veggie sausage (optional)
1 Tbsp veg oil (double if no sausage)
cayenne, salt and pepper to taste
(we use low sodium broth and then add 1/4 -1/2 tsp salt)
1. sautee vegetables until soft in pressure cooker.
2. add garlic and thyme, cook 1 min.
3. add all other ingredients, stir and place on lid.
4. heat on medium heat to high pressure. Reduce heat to stabilize pressure.
Cook: 24 min brown rice. If using white rice, cook 16 min.
5. release pressure by running cold water over cover. Let stand, covered but unlocked, 5 min.
Notes: Can use jalepenos instead of cayenne. If you add extra vegetables, you need to reduce the amount of broth added.
Broccoli Rice Casserole-This recipe is from the cookbook The Compassionate Cook. While it is a PETA cookbook, it is one of the least "stuck up" vegetarian cookbooks I've found. What I mean by that is it doesn't call for a lot of weird ingredients or call for a million different preparations to complete the recipe. And the recipes are usually tasty too! Being a casserole this particular recipe does take prep work. I usually steam the broccoli in the microwave and use instant brown rice. I also add tempeh for protein. In spite of not having cheese, the nutritional yeast makes it taste cheesy. I omit the salt, especially since I am usually using salted margarine or butter.
"Spicy peanut pasta" this recipe is from the magazine Cooking Light and also in my cookbook from them (their website also has lots of recipes). This recipe is delicious and fast. Note: you absolutely must use an all natural peanut butter for this to be tasty. Nothing with added sugar, etc. We also make a few amendments: we use sauteed firm tofu cubes instead of shrimp, and we do not add any salt, chopped peanuts, cilantro or lime. The green onions are also optional. We also often add more cucumber and bell pepper.
Butternut squash lasagna this is also from Cooking Light. It's more time consuming, but can be prepped in advance of cooking, and makes tons of yummy leftovers that also freeze well. The parsley is optional I am not a fan of eating much dairy, so I usually substitute mashed tofu for some or all of the ricotta.
Veggie Gumbo, serve with rice. Technically not a gumbo since we don't make a roux, but it does taste like it. Also makes lots of yummy leftovers.
1 small green pepper chopped
1 small red pepper chopped
3 celery ribs chopped
1 medium onion chopped
2 c. okra chopped (I usually prefer frozen precut)
2 cloves garlic minced
1 Tbsp veg. oil
3 c. broth
1/2 Tbsp no salt cajun spice (double if salted)
1/2 tsp salt (omit if adding salted cajun spice)
2 soysausage patties, cut into small pieces (optional)
1. Sautee peppers and onions in oil in a medium pot.
2. Add okra and celery and saute until tender, then add garlic and saute another 1 min.
3. Add broth, spices and soysausage, cover and simmer.
To me this recipe is like chili, you can cook it as long as you want or eat it quick.
For homemade no salt Cajun Seasoning:
2 Tbsp white pepper
2 Tbsp black pepper
2 Tbsp onion powder
2 Tbsp garlic powder
2-4 Tbsp cayenne
2 Tbsp paprika
Optional-2 Tbsp thyme, oregano
Note: most cajun spices are about 1/2 salt, so if you use this for other recipes you want to cut the amount of seasoning in half! Otherwise burn your tongue.
Beans and Rice-I use a pressure cooker but if you don't have one, it will cook in about twice the time (it may also require a little more liquid to account for water loss). I usually double the recipe to make lots of leftovers.
1/3 cup black beans, soaked
1/3 cup black-eyed peas, soaked
2/3 cup brown rice
1 large green pepper, chopped
3 celery ribs, chopped
1 small onion chopped
2 cloves garlic minced
1 tsp thyme
2 1/4 cups vegetable broth
1/4 cup sundried tomatoes chopped
2 oz veggie sausage (optional)
1 Tbsp veg oil (double if no sausage)
cayenne, salt and pepper to taste
(we use low sodium broth and then add 1/4 -1/2 tsp salt)
1. sautee vegetables until soft in pressure cooker.
2. add garlic and thyme, cook 1 min.
3. add all other ingredients, stir and place on lid.
4. heat on medium heat to high pressure. Reduce heat to stabilize pressure.
Cook: 24 min brown rice. If using white rice, cook 16 min.
5. release pressure by running cold water over cover. Let stand, covered but unlocked, 5 min.
Notes: Can use jalepenos instead of cayenne. If you add extra vegetables, you need to reduce the amount of broth added.
Broccoli Rice Casserole-This recipe is from the cookbook The Compassionate Cook. While it is a PETA cookbook, it is one of the least "stuck up" vegetarian cookbooks I've found. What I mean by that is it doesn't call for a lot of weird ingredients or call for a million different preparations to complete the recipe. And the recipes are usually tasty too! Being a casserole this particular recipe does take prep work. I usually steam the broccoli in the microwave and use instant brown rice. I also add tempeh for protein. In spite of not having cheese, the nutritional yeast makes it taste cheesy. I omit the salt, especially since I am usually using salted margarine or butter.
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