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Tonight I made a new variation, on a variation of my recipe for chicken paprikash. My recipes continue to evolve...Well, to be honest, I never seem to make something exactly the same as the last, because I am a whirling dervish in the kitchen...
It goes a little something like this: A little of this, a little of that, mmmm that would be good...oh...why didn't I think of that last time? ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Warning...All measurements are a wild guess. Oh, and I don't speak the culinary language, so, I hope this all makes sense. This is relatively low in carbs, very high fat :) Very savory and rich. I recommend portion control, but I have no intention of leading by example tonight. 2 links of Tofurky Italian Sausage, sliced 2 tblsp Butter 3/4 cup Sour Cream Salt to taste Pepper to taste 2+ Tbls Paprika 1 Yellow Onion halved and sliced Red pepper flakes Mushrooms sliced 1 Cabbage head quartered and sliced in thick shreds EVO 1 cup water Slowly saute onions, and mushrooms in butter/EVO with salt, pepper, and red pepper. Add remaining ingredients, other than sour cream. Cover and simmer until cabbage cooks down to nearly your preference of tenderness. Add sour cream and simmer until thickened. If it looks runny, add more sour cream and continue simmering. |
We always eat pasta on Christmas & this year was no different. I did though try something new that was incredible. We all loved it so much that I thought I would share it here. It's super easy and very quick. I'm not going to wait for another holiday to make it though, it was just too good.
Pesto Peppers With Pasta 2 cups mostaccioli pasta 1 tablespoon olive oil 2 bell peppers [I think 3 would have been better] 1 medium onion 10 oz. pkg. basil pesto Cook pasta as usual. Slice bell peppers & onions and cook in olive oil in a large skillet until crisp tender. Stir in pasta & pesto & cook until well mixed and heated, adding a little olive oil if needed. We sprinkled ours w/ parmesan cheese because I don't eat a complete vegan diet [yet! it's on my 2013 resolution list!) I still eat fish and some dairy but it has so much flavour that you really wouldn't need the cheese. For our holiday meal, we had it w/ a basil dipping sauce and olive artisan bread, cheese cubes, salad & ambrosia *lol* but you don't NEED all that! |
Nut cheeses
Has anyone experimented with making "cheese" from nuts? Looking for a recipe and perhaps advice on what pitfalls to avoid.
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I think that the Tofurky Sausage is very tasty, it includes sun dried tomato. Yum! However, I think it took away from the fullness of the paprika sauce, so next time, I will try it with the Chik'n cutlets, because they simply absorb the flavor, and provide "meat" texture, rather than altering the flavors... |
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I have *not*, but after viewing this, and a few other of hers, I may consider this. Thank you for the suggestion. |
Dinner
So, had a challenging experience last weekend that I'm still thinking about, it went like this...
I met a lovely lady at an art gallery about three weeks ago, I'll cut to the chase...met her again and I found myself inviting her to dinner...but she isn't a vegan, or even a veggie so...I decided to make her my tasty chicken soup, yes, I bought an organic chicken and of course I found myself buying some utensils just to cook this chicken with...its been approx two years and a half since I went vegan and I found myself not wanting to use my regular veggie utensils for her soup...Yes, she loved the soup, I bought some "take aways" so she got to take the left over soup with her as well. My meal that evening was roasted sweet potatoes, sauteed spinach with shitashi mushrooms, roasted sweet peppers, olives, and salad...mixed spring greens, arugula, grape tomatoes, with lemon, olive oil, ground black pepper dressing...she also had the sauteed spinach, mushroom, salad, and sweet potato...we had this dinner slowly...talking and sharing about all things under the Sun...dessert? For dessert...coconut and mango gelato...needless to say it was a fine evening. But I've been thinking all week about how cooking with care and pleasure gives pleasure, and I also about my value of living a vegan life, and how my choices are my own...My family will be coming to visit soon and not one of them is vegetarian, except for one of my young nephews...so, separate utensils I will keep, but my heart is not separate from them. I keep them in my heart, and as they share my home with me I will cook them what they enjoy eating, as they share my vegan food as well. I don't know if I've made my point, or even if there was a point to my sharing about this tonight...just thinking "out loud"...Would I take a woman to me that is not vegan, or a vegetarian? I don't think so, but frankly I did enjoy having this lady for dinner, she is a delight for my mind, eyes, and well...I'm still thinking... Greco |
Lunch was goooood! So, I thought I should share it. It felt like I threw in everything but the kitchen sink, but the ingredient list doesn't look too long. I did my best to list the instructions here, but, as usual, there are no real measurements other than a splash of this, dash of that, and a pinch of that. Careful with the spicy sauces, and red pepper, if you are sensitive to spicy food. I, of course, am not happy unless my nose is running afterward. :) I have no idea what to call it, but I'm making it again soon! Any ideas for a name? Butler Soy curls (a little over a 1/4 of the bag) 1/2 Julienned red bell pepper Red pepper flakes somewhere around a 1/4 tsp Soy Vay Veri Veri Teriyaki Sauce, about 2 tbs 2 cloves garlic, chopped (I know exactly how much I used!!! WOW!!! :blink:) Chopped Cilantro maybe 3 tbs Ginger People, Organic Grated Ginger, about 2 tbs Green onion (just the green part), about a 1/4 cup Sesame oil Sriracha Hot Chili Sauce, a couple of squirts :) Broccoli florets, around 2 cups Oyster mushrooms, one bunch? Rehydrate soy curls in warm water with garlic powder for 10 mins, drain, remove excess water by wrapping in paper towel and squeezing gently. Saute garlic, mushroom, red pepper flakes, and ginger in sesame oil. Add soy curls, and all sauces. Toss in hot wok until soy curls soak up sauces. Add 1/4 to 1/2 cup of water, broccoli, and red pepper, cover, and shaking pan now and then to toss ingredients. When broccoli and red pepper reach desired texture, uncover and add cilantro and green onion, toss about the pan until both are just slightly wilted. I ate mine as is, but others might be interested in serving this with white rice, rice noodles, or "Miracle Noodles". |
Something I came up with this evening. It was yummy enough (at least I thought so :)) to share. It was also super easy to make! Easy (unless you make your own sauce :|) Beefless Tips With Fettuccine and Thai Peanut Sauce Serves approximately 2 people, possibly 2 1/2, but who's .5 of a person? Ingredients: (approximate, per usual, other than whole packages) 1 package Gardien Beefless Tips 2 packages Miracle Fettuccine Noodles 1 tbs olive oil 1 cup sliced baby bella mushrooms (or your favorite mushroom variety) 1/2 container of excellent quality (read the label, the fewer ingredients the better) Thai Peanut Sauce (the one pictured above is made in Oregon :)) Garnish: 1/4 cup chopped green onion 3 tbs chopped cilantro Sriracha sauce (on the side) Marinade 1/8 tsp red chile pepper flakes 1/8 tsp garlic powder 1/8 tsp salt 1/8 tsp fresh ground black pepper 1 tbs sesame oil Instructions: Toss frozen beefless tips with marinade, allow to marinate for at least 10 minutes. Bring 3 cups of water to a boil. Rinse noodles in a colander, under cool water, for about one minute, then blanch in boiling water for 1 minute. Drain in colander, and then place noodles on paper towels and blot dry. Place noodles on a microwave safe plate, and microwave for 2 minutes. <---I learned this little trick from nycfembbw, it really helps with the texture of these carb-free/calorie-free noodles. Cut noodles into thirds (they are quite long, and scissors work best for me, because they are a little squirmy under a knife. Also, they combine better with sauces when they are shorter in length). Set aside. Saute beefless tips and mushrooms in olive oil on high for about 4 minutes, or until browned on all sides. Add peanut sauce and toss in pan until peanut sauce is heated through. Add noodles and toss again, just enough to heat noodles back up. Garnish with green onion and cilantro, and serve immediately (it cools quickly). I found that a squirt of Siracha sauce on the side accompanied the dish well. I tend to dip the tips of my chopsticks into the Siracha Sauce before picking up a delicious mouthful. |
One of my favorite things to do is to use zucchini instead of noodles and toss it with a nice light sauce. It is a fresh and delicious substitute for pasta without the heavy feeling of eating a plate of noodles.
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Ooooh! I haven't had spaghetti squash in years! I never see it for sale, but yum!
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It is super simple for me to make. I just cut it in half, remove the seeds and extra muck, brush it with olive oil, sprinkle on a few desired spices, place it face down on a cookie sheet, and toss it in the toaster oven to bake. Damn, I just gave myself a craving! :) |
Vegetarian Lioness
Okay, this thread says it is for vegetarian, discussions, recipies and laughs. I will file this under discussions and laughs. I was reading some stuff about animal rescue and ran across a story about Tyke the vegetarian Lion. Some of you may already know of her. Sorry to report that she has passed but she had quite a story.
Vegetarian Lioness: Little Tyke At four years old, the mature African lioness weighed 352 pounds. Her body stretched 10 feet 4 inches long and could run 40 miles per hour. Her skull, highly adapted to killing and eating prey, possessed short powerful jaws. Normally, African lions eat gnus, zebras, gazelles, impalas, and giraffes. This particular big cat, in her prime and perfect health, chose a more gentle way of life, vegetarian! http://www.vegetarismus.ch/vegepet/tyke.htm |
Tomorrow I will be starting my fifth meat-free day. I am trying to reduce as much meat consumption as I can with the hopes of becoming vegetarian.
I am a huge animal rights believer and I really do not agree with needing animals dead to survive. I am tired of being a part of that way of living. I am against hunting of any sort, for food and especially hunting for fun as a sport. Anyways, I am taking it one day at a time. I quit smoking almost seven years ago and I quit drinking soda two or three years ago. So I know I have the will power stored to break an addiction. I am also excited about the benefits of being healthier by giving up meat. Wish me luck along my new journey! |
Mad props for doing this. Animals deserve dignity. Every effort is meaningful.
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(& Greyson, what's up buddy? :) ) |
My test kitchen (me tossing things around) created a winner last night!
Dirty Brussels by Hollylane 16 oz Brussels Sprouts Big handful of shredded cheddar (animal enzyme free) 2 small handfuls of grated Parmesan cheese 1 tbs salted butter Pinch of salt Pinch of pepper Pinch of cayenne pepper (learn from my mistakes, when pinching cayenne, make sure you wash your hands afterward, and keep your cayenne pinchers out of your eyes) 1/2 cup 1/2 & 1/2 1/3 cup of fine, seasoned bread crumbs (I get some great bread crumbs from my local whole foods bakery) 1 tbs EVOO 1 tbs crushed almonds Cook Brussels (this could mean steam, roast, grill, however you like them texturally, will be the way that you cook them. I was feeling lazy, and I steamed them this time) until done. Set aside. Mix together bread crumbs, EVOO, 1 small handful of Parmesan cheese, and crushed almonds. Set aside. In a sauce pan bring 1/2 & 1/2 to a rolling boil, stirring constantly. Reduce heat, then add remaining Parmesan cheese, shredded cheddar, butter, salt, pepper, and cayenne pepper. Stir constantly until smooth. Remove from heat, and add Brussels, stirring until well combined. Pour Brussels and cheese sauce into a small glass baking dish, and top with bread crumb mixture. Broil until topping is golden brown. |
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My inner/outer child is having a hard time dealing with the thought, that all of these ingredients are currently in my home...So, I thought I'd share the torture with all of you...;)
http://food.sndimg.com/img/recipes/1.../picBhht3U.jpg Peanut Butter No-Bake Cookies (from food.com) 2 cups sugar 1/4 cup margarine (I'd replace this with butter) 1/2 cup milk 1 cup peanut butter 1 teaspoon vanilla 3 cups rolled oats (old fashioned) Directions: 1 In lg saucepan, mix sugar, margarine, and milk; bring to a full, rolling boil over med heat. (full, rolling boil = large bubbles rising to surface that can't be stirred down). 2 Boil for one minute, stirring constantly. 3 Remove from heat and stir in peanut butter and vanilla, stirring until peanut butter is melted; stir in oats. 4 Working quickly, drop by spoonfuls onto waxed paper covered newspaper. |
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Vegetarian Thai Peanut Sauce Inspired by the recipe at vegetarian.about.com 1/2 cup (apprx) Adams Crunchy Peanut Butter 1 tbs (apprx)Ginger People, Organic Grated Ginger, minced 3 tbs (apprx) Cilantro, minced 1/4 cup (apprx) Water 2 Cloves Garlic, crushed & minced 2 tbs Rice Wine Vinegar 2 tbs Soy Sauce 2 tbs fresh Lime Juice Combine peanut butter, ginger, garlic, lime juice, water, vinegar, and soy sauce in a medium sauce pan, over low heat. Stir constantly, until creamy. Depending on the peanut butter you use, you may need to add a little more water, if mixture is thicker than you would like. If you want to use this as a salad dressing, you will need to thin it with more water. ONce mixture is creamy, add cilantro, and continue to stir for about 5 more minutes. The rest of the recipe was the same, other than I replaced the beefless tips with 14 Morningstar Meatballs (cut in 1/2), the portobellos with an eight-ounce package of Myocopia Specialty mushrooms (Forest Nameko, Velvet Pioppini and Nebrodini Bianco varieties), and the oil with sesame. I cooked the mushrooms first with garlic, ginger, sesame oil, salt, soy sauce, and red pepper flakes. I set those aside, and then after cooking the meatballs in the microwave (package instructions), I sauteed them with more sesame oil and soy sauce. Then I added in the noodles and mushrooms and stir fried them before pouring the sauce over. I garnished with green onion and cilantro, and enjoyed a side sauce of Sriracha Sauce. It looks almost the same as the store bought stuff, see: |
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