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Archive for January, 2010

Vegan Italian Sausage

I found this great link that has an easy recipe for Vegan Italian Sausage. I will be experimenting with it more in the future and as I make alterations I will let you know. Ruthie and I found it easy to make and put it straight onto home made pizza with good results. Will try a sausage and beans recipe later too.

http://www.everydaydish.tv/index.php?page=recipe&recipe=109

Thank you Julie Hasson and Everyday Dish TV.

Here is a pic of my first try at making these.

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  • 6 oz unbleached white flour (1cup)
  • 6 oz whole wheat flour (1cup)
  • 1 1/2 teaspoons aluminum free baking powder
  • 1 teaspoon salt
  • 6 TBSP Smart Balance or similar transfat free margarine
  • water (chilled)

1. Place flour, salt, Baking powder in bowl of food processor or mixing bowl and stir to mix all ingredients.

2. Add margarine and process until consistency of light breadcrumbs. (If using  for a sweet pie crust add 2 tsp of raw sugar at this stage)

3. Add water a little at a time until a soft dough ball forms.

4. Wrap in plastic and refrigerate for 30 minutes. Then use as desired will make top and bottom for 9″ pie crust or 40 medium sized sausage rolls.

Here is a pictures of the short crust pastry made into sausage rolls.

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Saute 2 -3 minutes stirring frequently:

3 TBSP olive oil, 2 onion thickly sliced, 3 gloves garlic crushed 1 1/2 lbs potatoes thick slices

Add: 1 TBSP good curry powder or 1 tsp garam masala, 1/2 tsp tumeric, 1/2 tsp ground coriander, 1/2 tsp cumin, 1 inch grated or finely chopped fresh Ginger, 1 fresh red chili chopped. stir constantly over low heat for 1 minute.

Then add: 1/2 small cauliflower cut into flowerettes, 4 tomatoes (peeled and cut into 8ths), 3/4 cup frozen green peas, 4 cups cooked Gabanzo (chick pea) beans, 1 1/4 cups vegetable stock. Stir slowly into curry mix.

Simmer covered over low heat for 30 -4o minutes. Serve garnished with fresh cilantro over cooked brown rice.

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Another breakfast favorite from our house.

Saute in 1 TBSP Olive oil (add a little water later on if it dries out a little) until tender:

1 medium onion diced, 1 bell pepper diced (variety of colors fine), 1 small zucchini, 2 cloves of garlic diced, 6 fresh mushrooms or 1  small can, 1 small Jalepeno pepper diced if desired.

Add 4 diced Roma tomatoes (add later if using Canned tomatoes or can Rotel Tomatoes) when softened add

1 lb tofu (medium for softer moister mix, firm for drier more crumbly mix), salt to taste

Saute for 5  minutes.

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This is my husbands favorite breakfast:

1. Start with a waffle (our belgian waffle machine makes very large waffles) Recipe to follow.

2. Add peanut butter or almond butter (optional)

3. Add berries (recipe to follow)

4. Add “Cream”. Several recipes to follow

“Cream” Recipes

A. Suzy’s light Cream

Blend: 3/4 cup water, 3/4 cup unsweetened dessicated coconut, 1/2 cup raw cashews until creamy

Add: 1 package 14-16  oz Tofu (medium or firm for thicker cream), 2 TBPS Vanilla, 1/2 cup maple syrup or honey, pinch of salt

Blend until all mixed.

B. Dreamy Cream Whip from The Guilt-free Gourmet by Vickie and Gina Griffin

Blend the following until smooth and creamy:

2 pounds of Tofu (extra firm silken rinse), 1/3 cup light flavored oil, 2 TBSP vanilla, 2/3 cup Honey or Maple syrup, pinch of salt

C. Cashew Creme Topping from Wellspring Diabetes Program by Lifestyle Centers of America

Blend: 1 1/4 cup raw cashews with 1 1/4 cup of water until liquified and creamy

Add: 1/4 cup of honey or other sweetener, 1/2 tsp salt, 1 tsp Vanilla, 1 cup water,

Blend on High until mixed well and then add 1/4 cup instant food thickener and blend until thick. Chill and serve.

Berry Topping

Place in a large saucepan on medium heat:

1 can frozen 100% white grape juice concentrate

4 TBSP Cornstarch mixed with1/2 cup water to rinse out juice container

Stir until thickened.

Then add: 4 pounds of  frozen berries. I use the following 1 lb blueberries, 1 lb strawberries, 2lbs mixed berries (any mix though of berries works well)

Stir frequently until berries are unthawed. Can serve warm or cold.

Waffle Mix

Coming soon..

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Black Bean Soup

Saute the following until tender:

1 Large Onion chopped

2 stalks celery chopped

1 TBSP Olive oil or Canola oil

I green bell pepper chopped

1 TBSP Jalapeno pepper chopped finely

Once tender add the following and saute for 1 minutes more:

1 1/2 tsp basil

1 1/2 tsp Parsley

1 cube of vegetable stock cube

Add the following:

1 large can Tomato Sauce

6 cups of cooked Black Beans

4 Roma tomatoes finely diced or 1 can Rotel diced tomatoes (if using Rotel do not add Jalapeno pepper)

2 1/2 cups of water

Simmer until heated through. Remove 1/2 to 3/4 of the soup and blend or mash and then return to the pot and heat through. Add salt to taste.

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This recipe is from The Guilt Free Gourmet by Vickie & Gina Griffin with some slight modifications.

Broth: Place in large pot with lid and bring to the boil.

2 quarts of water

1 onion sliced

1 TBSP onion powder

2 TBSP Nutritional Yeast Flakes

2 Bay Leaves

1 TBSP Salt

1 stalk celery chopped

2 cubes vegetable stock or french onion soup mix can be added here for additional flavor

Cutlets

Place the following ingredients in a bowl and mix well together:

2 cups water

2 TBSP Nutritional yeast flakes

2 TBSP soy flour

2 TBSP white flour

1 packet of onion soup mix or cubes of vegetable stock dissolved (optional)

Once mixed add 2 1/2 cups of Vital Wheat Gluten or Gluten flour stirring in quickly with a fork.

Should mix into a soft dough. Break into halves. Roll each halve into a long sausage about 1 inch diameter. Then slice each sausage into 1/4″ slices and drop into the boiling broth. Once all cutlets are in the broth place the lid on and allow to simmer on low boil for 45 minutes.

Now you can use the cutlets in a variety of ways. Cutlets can be breaded and then browned on non stick grill. Can then be topped with favorite gravy.

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