I first made this recipe several years ago and have enjoyed it ever since. It is delicious and very easy to put together. It is a great recipe for busy week nights. I usually make it vegan, but you could substitute real sour cream in place of the soy supreme if you prefer.
You will need:
16 oz veggie burger, browned (I use 1 can of Loma Linda brand Vege-Burger)
1-7oz can mushrooms, drained
1 medium onion, diced
3 C noodles (anything will work here - whatever you have on hand)
8 oz sour cream or soy sour cream
1-14oz can vegetable broth, plus 1/2 can water
1/4 tsp onion powder
Salt to taste
To the browned burger add the mushrooms, onion, onion powder, noodles and broth and put in a pan with a lid. Stir together and bring to a boil. Cover, reduce heat to medium and cook for 12 minutes or until the noodles are soft, stirring after 6 minutes. Add sour cream & salt and stir to combine. Serve and enjoy!
Monday, January 30, 2012
Roasted Curried Cauliflower
I love cauliflower. However, I am the only one in my household that does. Everyone else will eat it, but they never request it. I might have changed all that tonight with my curried cauliflower. This simple recipe added loads of flavor that everyone enjoyed!
You will need:
1 head cauliflower, washed and cut into bite sized pieces
1-2 tsp olive oil
1 tbsp mild curry powder (or to taste)
1 tsp ground cumin
1/2 tsp ground coriander
1 tsp minced garlic
salt & pepper to taste
Preheat oven to 425 F. Spray a baking dish with pam. In a mixing bowl, place cauliflower and oil. Toss to coat. Add the spices and garlic and toss again. Spread cauliflower out into sprayed baking dish. Roast for 15 minutes or until it just starts to soften. Sprinkle with salt and pepper and allow to sit for 5-10 minutes before serving. Enjoy!
You will need:
1 head cauliflower, washed and cut into bite sized pieces
1-2 tsp olive oil
1 tbsp mild curry powder (or to taste)
1 tsp ground cumin
1/2 tsp ground coriander
1 tsp minced garlic
salt & pepper to taste
Preheat oven to 425 F. Spray a baking dish with pam. In a mixing bowl, place cauliflower and oil. Toss to coat. Add the spices and garlic and toss again. Spread cauliflower out into sprayed baking dish. Roast for 15 minutes or until it just starts to soften. Sprinkle with salt and pepper and allow to sit for 5-10 minutes before serving. Enjoy!
Thursday, January 19, 2012
Granola
One of my (and, therefore, my family's) new years resolutions is to try and eat vegan as much as possible. So far, it hasn't been so hard. I am finding that the majority of my favorite recipes can easily be converted to vegan with just a few small substitutions. One of those recipes is for granola. My mother-in-law gave me this recipe years ago, and I have made it several times. The only item to be aware of is the chocolate chips, which you can find vegan versions in almost any store.
You will need:
7 C old fashioned oats
3 C whole wheat flour
11/2 C dark brown sugar (not packed)
1 tbsp salt
1 C chopped walnuts
1 C raw sunflower seeds
1 C wheat germ
1 1/2 C water
1/2 C oil (or substitute 1/2 C unsweetened apple sauce)
1 tbsp vanilla
1/2 bag semi-sweet chocolate chips
Preheat oven to 350 F. Mix all ingredients until well combined. Spread mixture onto a non-stick baking sheet (or coat with cooking spray or oil). Bake for 20 minutes. Remove from oven and reduce heat to 225 F. Break granola into pieces and return to oven. Cook for 1 1/2 hours more (or until dried out), stirring every 30-45 minutes.
You will need:
7 C old fashioned oats
3 C whole wheat flour
11/2 C dark brown sugar (not packed)
1 tbsp salt
1 C chopped walnuts
1 C raw sunflower seeds
1 C wheat germ
1 1/2 C water
1/2 C oil (or substitute 1/2 C unsweetened apple sauce)
1 tbsp vanilla
1/2 bag semi-sweet chocolate chips
Preheat oven to 350 F. Mix all ingredients until well combined. Spread mixture onto a non-stick baking sheet (or coat with cooking spray or oil). Bake for 20 minutes. Remove from oven and reduce heat to 225 F. Break granola into pieces and return to oven. Cook for 1 1/2 hours more (or until dried out), stirring every 30-45 minutes.
Sunday, January 15, 2012
Cheddar and Chile Egg Casserole
I found this recipe on the Rachael Ray magazine website. It was not only easy to make, but turned out great! There is a modified recipe below for the vegan recipe - also a hit!
You will need:
3 tbsp butter, melted
5 eggs
1 C cottage cheese
1/2 C shredded cheddar cheese
One 4-ounce can diced green chilies
1/4 C flour
1/2 tsp baking powder
1/2 tsp salt
Preheat the oven to 350 F. Brush an 8x8 baking dish with 1 tbsp butter and set aside. In a mixing bowl, whisk together the eggs. Add the remaining ingredients and whisk to combine. Pour the mixture into the baking dish and bake for about 35 minutes, or until set.
For the vegan version, make the tofu eggs (see July's recipe for huevos rancheros). In a mixing bowl, add the tofu eggs, 1 package Daiya Pepperjack Cheese, and one 4-oz can diced green chiles. Stir to combine and pour into a greased baking dish. Bake for 20-25 minutes, or until cheese is melted.
You will need:
3 tbsp butter, melted
5 eggs
1 C cottage cheese
1/2 C shredded cheddar cheese
One 4-ounce can diced green chilies
1/4 C flour
1/2 tsp baking powder
1/2 tsp salt
Preheat the oven to 350 F. Brush an 8x8 baking dish with 1 tbsp butter and set aside. In a mixing bowl, whisk together the eggs. Add the remaining ingredients and whisk to combine. Pour the mixture into the baking dish and bake for about 35 minutes, or until set.
For the vegan version, make the tofu eggs (see July's recipe for huevos rancheros). In a mixing bowl, add the tofu eggs, 1 package Daiya Pepperjack Cheese, and one 4-oz can diced green chiles. Stir to combine and pour into a greased baking dish. Bake for 20-25 minutes, or until cheese is melted.
Thursday, January 12, 2012
Grilled Curry Chicken
I have made this a few times now, but have never gotten around to jotting down the recipe. It has become a family favorite! I usually make an additional 1/2 recipe of the marinade to pour over potatoes or vegetables. With this meal, I chose oven broiled potatoes and broccoli...delicious!
For the marinade:
1 C nonfat plain yogurt
1 tsp mild curry powder
1 tsp ground cumin
1/4 tsp salt
1/4 tsp sugar
dash fresh ground black pepper
2 gloves garlic, minced
1/2 tsp tandoori spice mix (from Cost Plus - can substitute 1/4 tsp ground ginger and 1/4 tsp paprika)
juice from 1/2 small lemon
Mix above ingredients together and pour over Quron Chick'n Cutlets. Allow to marinade for about 2-4 hours. Grill on medium high for about 4-5 minutes per side, or until warmed through. You can pour the remaining marinade over the top for serving.
For the marinade:
1 C nonfat plain yogurt
1 tsp mild curry powder
1 tsp ground cumin
1/4 tsp salt
1/4 tsp sugar
dash fresh ground black pepper
2 gloves garlic, minced
1/2 tsp tandoori spice mix (from Cost Plus - can substitute 1/4 tsp ground ginger and 1/4 tsp paprika)
juice from 1/2 small lemon
Mix above ingredients together and pour over Quron Chick'n Cutlets. Allow to marinade for about 2-4 hours. Grill on medium high for about 4-5 minutes per side, or until warmed through. You can pour the remaining marinade over the top for serving.
Indian Lentil Soup
I have been looking for a good recipe with lentils for a while. I have never cooked with them, but have had lentil soup a number of times. So, when I came across this recipe I had to give it a try...and it was delicious! I changed quite a bit of the original recipe to fit the spices I had on hand.
You will need:
1 1/2 C lentils, rinsed
3 C vegetable broth
3 C water
1 small onion, diced
1 tbsp olive oil
1/4 tsp tumeric
1/4 tsp red pepper flakes (or to taste)
1/2 tsp garam masala (I found this in the ethnic aisle at Whole Foods)
1 tsp mild curry
1/2 tsp red chili powder
1/4 tsp cumin
1/4 tsp curry masala (also at Whole Foods)
1/4 tsp ground ginger (can use 1" piece of grated fresh ginger)
1/4 plain nonfat yogurt (optional)
Salt to taste
In a medium stock pot, heat oil and add onions. Cook until tender, about 4-5 minutes. Add all the spices and stir for a few seconds. Add the lentils and stir to coat. Add the broth and stir to combine. Bring to a boil, reduce to a simmer, and cook for about 10-15 until the broth is absorbed. Add the water, bring back to a boil, cover, and simmer. Cook until the lentils are tender. Stir in yogurt and salt to taste. I chose to puree my soup with an immersion blender, but this is optional. You can serve with more yogurt on top if desired.
You will need:
1 1/2 C lentils, rinsed
3 C vegetable broth
3 C water
1 small onion, diced
1 tbsp olive oil
1/4 tsp tumeric
1/4 tsp red pepper flakes (or to taste)
1/2 tsp garam masala (I found this in the ethnic aisle at Whole Foods)
1 tsp mild curry
1/2 tsp red chili powder
1/4 tsp cumin
1/4 tsp curry masala (also at Whole Foods)
1/4 tsp ground ginger (can use 1" piece of grated fresh ginger)
1/4 plain nonfat yogurt (optional)
Salt to taste
In a medium stock pot, heat oil and add onions. Cook until tender, about 4-5 minutes. Add all the spices and stir for a few seconds. Add the lentils and stir to coat. Add the broth and stir to combine. Bring to a boil, reduce to a simmer, and cook for about 10-15 until the broth is absorbed. Add the water, bring back to a boil, cover, and simmer. Cook until the lentils are tender. Stir in yogurt and salt to taste. I chose to puree my soup with an immersion blender, but this is optional. You can serve with more yogurt on top if desired.
Thursday, January 5, 2012
Lemon Pesto Pasta
During the holidays, I made a few dishes with fresh basil. I had quite a bit of it left, so I came up with this sauce to go over pasta. I chose bow-tie pasta, but you can easily substitute your favorite!
You will need:
16 oz pasta, cooked al dente
2 tbsp olive oil
2-3 cloves garlic, minced
2 tbsp onion, diced
1/2 C dry cooking wine (can substitute more broth here)
3/4 C fresh basil pesto (homemade or boughten)*
Juice from 1 small lemon
1/2 C heavy cream*
1/2 C vegetable broth or McKay's broth
1/4 C toasted pine nuts
1 bag Quorn chicken tenders, cooked (optional)
Bring a medium pot of water to a boil. Add salt & pasta, and stir. Cook until al dente. Meanwhile, in a large skillet, add oil and garlic. Place over medium heat and cook until you begin to smell the garlic. Increase the heat to medium high and add onion and cook for 1 additional minute. Add the cooking wine and bring to a boil for about 6-8 minutes. Mix the pesto and lemon juice together and add to skillet. Add the cream and the chicken tenders if using. Continue to cook while stirring for an additional 4-5 minutes. Finally add the broth to thin the sauce. Reduce heat and simmer for 5 minutes. Drain the pasta and add to a large serving bowl. Pour the sauce and nuts over the top and stir to combine. Makes about 4-6 servings.
*To make this vegan, replace cream with a mixture of 1/4 C plain soy milk and 1/4 C vegan sour cream. Pesto typically has cheese in it. You can omit the cheese if you make the pesto yourself and it will still come out fine. Finally, omit Quorn tenders - they contain a small amount of egg.
You will need:
16 oz pasta, cooked al dente
2 tbsp olive oil
2-3 cloves garlic, minced
2 tbsp onion, diced
1/2 C dry cooking wine (can substitute more broth here)
3/4 C fresh basil pesto (homemade or boughten)*
Juice from 1 small lemon
1/2 C heavy cream*
1/2 C vegetable broth or McKay's broth
1/4 C toasted pine nuts
1 bag Quorn chicken tenders, cooked (optional)
Bring a medium pot of water to a boil. Add salt & pasta, and stir. Cook until al dente. Meanwhile, in a large skillet, add oil and garlic. Place over medium heat and cook until you begin to smell the garlic. Increase the heat to medium high and add onion and cook for 1 additional minute. Add the cooking wine and bring to a boil for about 6-8 minutes. Mix the pesto and lemon juice together and add to skillet. Add the cream and the chicken tenders if using. Continue to cook while stirring for an additional 4-5 minutes. Finally add the broth to thin the sauce. Reduce heat and simmer for 5 minutes. Drain the pasta and add to a large serving bowl. Pour the sauce and nuts over the top and stir to combine. Makes about 4-6 servings.
*To make this vegan, replace cream with a mixture of 1/4 C plain soy milk and 1/4 C vegan sour cream. Pesto typically has cheese in it. You can omit the cheese if you make the pesto yourself and it will still come out fine. Finally, omit Quorn tenders - they contain a small amount of egg.
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