Just like it says-a quick veg rice; make sure you use basmati rice. I love the flavor and texture of it. Not much to say about this recipe. It doesn't have much flavor which is good when you want to serve it with something else.
Friday, August 24, 2012
Quick Vegetable Rice~pg. 190
La Dolce Vegan! Challenge:
Just like it says-a quick veg rice; make sure you use basmati rice. I love the flavor and texture of it. Not much to say about this recipe. It doesn't have much flavor which is good when you want to serve it with something else.
Just like it says-a quick veg rice; make sure you use basmati rice. I love the flavor and texture of it. Not much to say about this recipe. It doesn't have much flavor which is good when you want to serve it with something else.
Thursday, August 23, 2012
Wendy's Lentil & Brown Rice Casserole~pg. 140
La Dolce Vegan! Challenge:
I've made this casserole several times. So easy-just dump everything in the dish and pop it in the oven. It does have to cook for 1 1/2 hours and needs stirring every 30 minutes but I can handle that! Intstead of the can of crushed tomatoes the recipe called for, I used a can of fire roasted diced tomatoes. It gave it an extra smoky flavor. It goes really well with the Sweet 'N' Sour Red Cabbage, steamed summer squash and garlic/nooch bread.
I've made this casserole several times. So easy-just dump everything in the dish and pop it in the oven. It does have to cook for 1 1/2 hours and needs stirring every 30 minutes but I can handle that! Intstead of the can of crushed tomatoes the recipe called for, I used a can of fire roasted diced tomatoes. It gave it an extra smoky flavor. It goes really well with the Sweet 'N' Sour Red Cabbage, steamed summer squash and garlic/nooch bread.
Sweet 'N' Sour Red Cabbage~pg. 187
La Dolce Vegan! Challenge:
Love the bright colors of my red cabbage cooking! An easy, delicious, nutritious side dish. Reminds me of pickled beets, which I love.
Love the bright colors of my red cabbage cooking! An easy, delicious, nutritious side dish. Reminds me of pickled beets, which I love.
Sunday, August 19, 2012
Spanish/Greek Fusion
I had some Herbed Feta from the Spinach Spanakopita I made so I thought I would try the Classic Greek Salad recipe from the same article. (VegNews May/June 2012)
This huge salad only required 3 Tbsp. of olive oil, a little lemon juice and some oregano, salt and pepper. Bright, fresh flavors and the Herbed Feta was wonderful in it.
Along with the Greek Salad I made Spanish Squash Saute' from Color Me Vegan by Colleen Patrick-Goudreau. I was looking for a recipe to use the organic zucchini and yellow squash I had bought at Sprouts and this sounded good. There are so many ways you could serve this: side dish, on top of baked potatoes, with some scrambled tofu, in a tortilla... The seasonings are just a little chili powder, cumin and salt.
This huge salad only required 3 Tbsp. of olive oil, a little lemon juice and some oregano, salt and pepper. Bright, fresh flavors and the Herbed Feta was wonderful in it.
Along with the Greek Salad I made Spanish Squash Saute' from Color Me Vegan by Colleen Patrick-Goudreau. I was looking for a recipe to use the organic zucchini and yellow squash I had bought at Sprouts and this sounded good. There are so many ways you could serve this: side dish, on top of baked potatoes, with some scrambled tofu, in a tortilla... The seasonings are just a little chili powder, cumin and salt.
We even had guests to share this meal with. I invited my mom and dad over and I served these with baked potatoes (Earth Balance margarine, vegan sour cream & chives, Daiya cheddar shreds), and garlic/nutritional yeast bread with Peach Crumbcake for dessert! I'll have to say they did bring their own omnivore protein but, hey, the majority of the meal was vegan! That was the first time I cooked a vegan meal for anyone other than my wonderful husband. I need to do that more often; have guests over and cook them a vegan meal!
Friday, August 17, 2012
Spinach Spanakopita & Herbed Feta
I saw these recipes in the May/June 2012 VegNews magazine and just had to try them. And I had some phyllo pastry in the freezer that needed to be used! The recipes are from Catherine Dorrell of messyvegetariancook.com I looked for them on her website but couldn't find them. So you'll have to get a copy of the magazine if you want the recipe. Sorry, I don't want to copy someone else's work on here. Anywhoo, for the spanakopita you have to make the Herbed Feta ahead of time. I made this in the morning; or you can make it the night before.
For this I bought the extra firm tofu packaged in water. I usually don't buy that kind because it always goes bad before I use it. I usually buy the aseptic cartons of Mori-Nu that you can keep on your shelf. So you simmer the tofu cubes in a mixture of water, lemon juice, salt, basil and oregano and then chill until ready to use.
Herbed Feta
Spinach and Herbed Feta mixture.
This uses a total of 12 phyllo sheets divided with the spinach mixture in between.
You have to layer each phyllo sheet separately and brush it with olive oil. Not a quick and easy recipe!
The finished product!
It was worth the work! Flaky pastry and yummy filling. I wanted to serve this with a fresh green salad and some homemade vegan ranch dressing but I was so exhausted after getting this in the oven I just cooked up some frozen veggies. My hubby and I finished off all but two pieces of the 9x13 pan. He even suggested I make this for some of our non-vegan friends!
Peach Crumbcake~pg. 255
La Dolce Vegan! Challenge:
A yummy little crumbcake! I used unbleached white whole wheat flour (does that make it a little bit healthier?!) I had just the right amount of frozen peaches that I chopped up and used instead of fresh. A quick, easy dessert if you ever have company coming over; or just make it for yourself!
Hot from the oven!
A yummy little crumbcake! I used unbleached white whole wheat flour (does that make it a little bit healthier?!) I had just the right amount of frozen peaches that I chopped up and used instead of fresh. A quick, easy dessert if you ever have company coming over; or just make it for yourself!
Thursday, August 16, 2012
Post-Op Week Two Boredom!
Went to my 2 week post-op yesterday for my back surgery. Everything's looking good-another four weeks of no driving, no swimming or baths (just showers), no lifting, etc. etc. Still can cook though! My mom drove me to my doctor's appointment and then we went to Sprouts. Whew, grocery shopping wore me out but now my pantry and fridge are well stocked again. Okay, here's how bored I am (and a little OCD); I took pictures of my pantry and fridge! I like everything all neat and organized and yes I alphabetize my small jars of herbs and spices-hee, hee. I didn't take a picture of my fridge in the garage where I store all of the miscellaneous flours, grains, vital wheat gluten, brans, etc., maybe next time. Ooh, I also took some pics of my herb teas I make along with bath salts, aromatherapy sprays and my herb closet. Have fun looking at the pics!
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