Fresh Salsa *uncooked and juicy*
3 vine ripened tomatoes, peeled, seeded, and chopped
1 small (about 1/2") jalepeno, seeded and finely chopped *wear gloves!!*
1/2 c. red onion, finely chopped
2 cloves garlic, minced
1/2 c. finely chopped fresh cilantro
2 Tbsp. lime juice
plenty of salt
Combine all ingredients in a glass bowl (because plastic and metal both leave flavors in the salsa) and refrigerate for atleast 30 mins to let the flavors mingle. It gets really juicy before long but I like that.
*It is very important to get fresh cilantro for this. Since you are buying it, you might as well buy a lot of tomatoes and just like quadruple this recipe ;) That being said, you need to make sure you are getting good tomatoes. Rubbish tomatoes that come out in the winter will not do.. unless you manage to find some really good hydroponic ones or something. (Expensive) It just depends on how badly you want salsa. Also! The jalepeno must be fresh. They are cheap and you only have to buy one tiny one. But you really need to have gloves for chopping it up! Seriously. I thought, oh it's just a jalepeno, those aren't even that hot. But I regretted it later when my hands were burning and nothing made it go away. I tried milk, baking soda, lotion, aloe vera, soda.. I dipped my hands in just about everything to make it go away. It sucked a lot. So take it from me and buy some gloves!
Saturday, November 22, 2008
Mmm Sweet Potatoes
Sweet Potato Wedges
*This is really the only way I like sweet potatoes.. atleast that I've found so far.
4 med. sweet potatoes
spray cooking oil
salt, pepper, cumin
Wash and cut lengthwise into 6 wedges per potato. Soak in cold water 10 mins, drain, and dry with paper towels. Spray potatoes with oil and coat with spices.
Arrange in a single layer on a cookie sheet and back at 425 degrees for 45 mins, turning halfway through. Potatoes will be brown and crisp.
*Side note, cumin is the best spice in the world (in my opinion) and it is definitely the best spice for sweet potatoes. Yum!
*This is really the only way I like sweet potatoes.. atleast that I've found so far.
4 med. sweet potatoes
spray cooking oil
salt, pepper, cumin
Wash and cut lengthwise into 6 wedges per potato. Soak in cold water 10 mins, drain, and dry with paper towels. Spray potatoes with oil and coat with spices.
Arrange in a single layer on a cookie sheet and back at 425 degrees for 45 mins, turning halfway through. Potatoes will be brown and crisp.
*Side note, cumin is the best spice in the world (in my opinion) and it is definitely the best spice for sweet potatoes. Yum!
Mmm.. Ricey
Spanish Rice *got it off the back of a V8 can like forever ago*
1 Tbsp. Vegetable Oil
1/8 tsp. pepper
1 large chopped red onion
1 chopped green bell pepper
2 cloves minced garlic
1 c. uncooked rice
3 1/2 c. V8 vegetable juice
Heat oil in skillet over medium heat. Add veggies, garlic, and pepper. Cook until tender-crisp. Add rice, cook 30 seconds, stirring constantly. Add V8 and heat to boiling. Cover and cook on low 20 mins or until rice is tender. Let stand 5 mins and serve.
1 Tbsp. Vegetable Oil
1/8 tsp. pepper
1 large chopped red onion
1 chopped green bell pepper
2 cloves minced garlic
1 c. uncooked rice
3 1/2 c. V8 vegetable juice
Heat oil in skillet over medium heat. Add veggies, garlic, and pepper. Cook until tender-crisp. Add rice, cook 30 seconds, stirring constantly. Add V8 and heat to boiling. Cover and cook on low 20 mins or until rice is tender. Let stand 5 mins and serve.
Wednesday, November 12, 2008
Mmm Tofu
Tofu Eggless Salad
*I got this recipe from the Meat-Out in Indianapolis and added my own touches*
1 lb. extra firm tofu, drained
1/3 c. fat free mayo or vegan mayo
2 Tbsp. yellow mustard
1/3 c. finely diced onion
2 tsp. minced garlic
1/4 c. finely diced bell pepper
1/4 c. finely diced celery
1/4 c. finely diced baby dill pickles
season salt to taste
-Mash drained tofu with a fork then mix in all the ingredients. Serve with crackers or pita chips.
*I got this recipe from the Meat-Out in Indianapolis and added my own touches*
1 lb. extra firm tofu, drained
1/3 c. fat free mayo or vegan mayo
2 Tbsp. yellow mustard
1/3 c. finely diced onion
2 tsp. minced garlic
1/4 c. finely diced bell pepper
1/4 c. finely diced celery
1/4 c. finely diced baby dill pickles
season salt to taste
-Mash drained tofu with a fork then mix in all the ingredients. Serve with crackers or pita chips.
Mmm Stroganoff
"Beef" Stroganoff
2 Tbsp. margarine
1 tsp. minced garlic
1 c. finely diced yellow onion
package of egg noodles
12 oz. package frozen hamburger-style crumbles
1 c. non-beef broth (found at Kroger in natural food section) or veggie broth
*it is worth it to buy the non-beef bouillon cubes at Kroger!*
4 oz. sliced mushrooms
1 c. fat free or vegan sour cream
- In large pot, melt margarine. Add garlic and onion. Saute until soft.
- At the same time, boil a package of egg noodles.
- Add 12 oz. package of frozen Morningstar Farms or Boca hamburger-style crumbles, non-beef broth or veggie broth, and mushrooms. Cook for about 15 mins.
- Add sour cream and salt and pepper. Cook 5 mins on medium-low heat.
- Mix with egg noodles until well coated. Serve.
2 Tbsp. margarine
1 tsp. minced garlic
1 c. finely diced yellow onion
package of egg noodles
12 oz. package frozen hamburger-style crumbles
1 c. non-beef broth (found at Kroger in natural food section) or veggie broth
*it is worth it to buy the non-beef bouillon cubes at Kroger!*
4 oz. sliced mushrooms
1 c. fat free or vegan sour cream
- In large pot, melt margarine. Add garlic and onion. Saute until soft.
- At the same time, boil a package of egg noodles.
- Add 12 oz. package of frozen Morningstar Farms or Boca hamburger-style crumbles, non-beef broth or veggie broth, and mushrooms. Cook for about 15 mins.
- Add sour cream and salt and pepper. Cook 5 mins on medium-low heat.
- Mix with egg noodles until well coated. Serve.
Mmm Pecans
Pecan Rice
*I found this recipe when I was looking for a new side dish to have at Thanksgiving. Now my Nana requests it every year. And it goes great with lentil loaf!
1 c. uncooked rice
1 tsp. salt
2 1/2 c. water
1 Tbsp. margarine
- Place in large dish, cover, and microwave for 20-25 mins. Let stand, covered, for 5 mins.
- In seperate dish, combine:
1/4 c. margarine
2/3 c. chopped pecans
1/2 c. chopped celery
1/4 c. chopped green onion (or regular onion)
2 Tbsp. minced parsley (or 1 Tbsp. dried parsley)
1 Tbsp. brown sugar
- Microwave on high for 1-2 mins or until veggies are tender-crisp.
- Pour it into your rice, stir and serve.
*I found this recipe when I was looking for a new side dish to have at Thanksgiving. Now my Nana requests it every year. And it goes great with lentil loaf!
1 c. uncooked rice
1 tsp. salt
2 1/2 c. water
1 Tbsp. margarine
- Place in large dish, cover, and microwave for 20-25 mins. Let stand, covered, for 5 mins.
- In seperate dish, combine:
1/4 c. margarine
2/3 c. chopped pecans
1/2 c. chopped celery
1/4 c. chopped green onion (or regular onion)
2 Tbsp. minced parsley (or 1 Tbsp. dried parsley)
1 Tbsp. brown sugar
- Microwave on high for 1-2 mins or until veggies are tender-crisp.
- Pour it into your rice, stir and serve.
Mmm Lentils
Lentil Loaf
9 oz. uncooked lentils (in the dry bean aisle)
18 oz. veggie stock
2 Tbsp. dried bread crumbs
8 oz. mild shredded chedder (you can sub vegan chedder)
1/4 c. finely chopped green onions
4 1/2 oz. mushrooms, finely chopped
3 oz. fresh bread crumbs (or 1 1/2 oz. dried)
1 Tbsp. dried parsley or 2 Tbsp fresh parsley (if you have it)
1 Tbsp. lemon juice
2 eggs lightly beaten (you can sub with ener-g egg replacer)
Salt & Pepper to taste
- Bring lentils to boil in veg stock, cover and simmer on low for 20-25 mins or until liquid is absorbed and lentils are soft. *If your heat is up to high, it will evaporate without fully cooking the lentils, so keep an eye on them and add more liquid if it starts drying out too soon!*
- Line a loaf pan with release foil (if you want to make it easier) or butter it up or spray with cooking spray and sprinkle with dried bread crumbs.
- Stir cheese, onions, mushrooms, fresh crumbs (or dried), and parsley into the lentils. Then stir in the eggs, lemon juice, and salt and pepper.
- Spoon it all into your loaf pan and sprinkle dried bread crumbs on top.
- Bake at 375 degrees for 1 hour. Let cool slightly before cutting or it will be more difficult.
*This is a great recipe for fall and winter because it is so hearty and filling. It is also excellent for holiday meals.
9 oz. uncooked lentils (in the dry bean aisle)
18 oz. veggie stock
2 Tbsp. dried bread crumbs
8 oz. mild shredded chedder (you can sub vegan chedder)
1/4 c. finely chopped green onions
4 1/2 oz. mushrooms, finely chopped
3 oz. fresh bread crumbs (or 1 1/2 oz. dried)
1 Tbsp. dried parsley or 2 Tbsp fresh parsley (if you have it)
1 Tbsp. lemon juice
2 eggs lightly beaten (you can sub with ener-g egg replacer)
Salt & Pepper to taste
- Bring lentils to boil in veg stock, cover and simmer on low for 20-25 mins or until liquid is absorbed and lentils are soft. *If your heat is up to high, it will evaporate without fully cooking the lentils, so keep an eye on them and add more liquid if it starts drying out too soon!*
- Line a loaf pan with release foil (if you want to make it easier) or butter it up or spray with cooking spray and sprinkle with dried bread crumbs.
- Stir cheese, onions, mushrooms, fresh crumbs (or dried), and parsley into the lentils. Then stir in the eggs, lemon juice, and salt and pepper.
- Spoon it all into your loaf pan and sprinkle dried bread crumbs on top.
- Bake at 375 degrees for 1 hour. Let cool slightly before cutting or it will be more difficult.
*This is a great recipe for fall and winter because it is so hearty and filling. It is also excellent for holiday meals.
Mmm Cottage-y
My Cottage Pie
*This totally reminds me of Renaissance fairs and peasants. It is very filling and makes about 8 servings.
1 large onion, finely diced
3 stalks celery, finely diced
about 1/4 cup carrots, finely diced
2 tsp. garlic, minced
12 oz. hamburger style veggie crumbles
1 c. frozen peas
1 c. frozen corn
1 can mushroom gravy
about 8 potatoes, peeled and chopped
1/4 c. vegan margarine
salt and pepper to taste
- In a large pot, saute veggies, garlic, salt, and pepper until onions are translucent. Add hamburger style crumbles, peas, corn and gravy and cook until warmed through.
- In a separate pot, boil potatoes until soft. Drain and mash with margarine. Add some salt and pepper for more flavor. Voila, mashed potatoes. You want them sort of thick so they hold together okay.
- In a 13x9 baking dish, pour in veggie mix then cover in a layer of mashed potatoes. Bake at 350 degrees for about 25 - 35 mins until potatoes start getting golden on top and gravy is bubbling up around the potatoes at the edge.
*Some people line the baking dish with mashed potatoes first, then the filling, then more potatoes on top, but I find that unnecessary. If you want to do this anyway, you'll obviously need to make more mashed potatoes. ^^
*For a special treat, mix in some vegan cheese with the mashed potatoes!
*This totally reminds me of Renaissance fairs and peasants. It is very filling and makes about 8 servings.
1 large onion, finely diced
3 stalks celery, finely diced
about 1/4 cup carrots, finely diced
2 tsp. garlic, minced
12 oz. hamburger style veggie crumbles
1 c. frozen peas
1 c. frozen corn
1 can mushroom gravy
about 8 potatoes, peeled and chopped
1/4 c. vegan margarine
salt and pepper to taste
- In a large pot, saute veggies, garlic, salt, and pepper until onions are translucent. Add hamburger style crumbles, peas, corn and gravy and cook until warmed through.
- In a separate pot, boil potatoes until soft. Drain and mash with margarine. Add some salt and pepper for more flavor. Voila, mashed potatoes. You want them sort of thick so they hold together okay.
- In a 13x9 baking dish, pour in veggie mix then cover in a layer of mashed potatoes. Bake at 350 degrees for about 25 - 35 mins until potatoes start getting golden on top and gravy is bubbling up around the potatoes at the edge.
*Some people line the baking dish with mashed potatoes first, then the filling, then more potatoes on top, but I find that unnecessary. If you want to do this anyway, you'll obviously need to make more mashed potatoes. ^^
*For a special treat, mix in some vegan cheese with the mashed potatoes!
Mmm Chili
My new favorite veggie chili recipe!
*You can buy quinoa (pronounced keen-wa) at Whole Foods for pretty cheap, everywhere else it is expensive. It is in the rice aisle.*
1 c. uncooked quinoa (it's a grain that looks like a little seed)
2 c. salted water
- Combine in 2 qt. pot, boil, cover and simmer 15 mins until water is absorbed and quinoa is tender.
1 c. diced onion
1 c. diced green bell pepper
1/2 c. diced celery
3 cloves minced garlic
1 Tbsp. olive oil
1 can chili beans, with spicy liquid
1 can black beans, drained
2 cans petite diced tomatoes, with liquid
1 or 2 Tbsp. cumin
1 or 2 Tbsp. chili powder
Salt and pepper
- In soup pot, cook veggies and garlic in oil until tender.
- Add spices, beans, and tomatoes.
- Simmer for 10 mins or so.
- Add cooked quinoa when the quinoa is ready and simmer for about 15 more mins so the flavors will meld.
- Serve with crackers :)
*You can buy quinoa (pronounced keen-wa) at Whole Foods for pretty cheap, everywhere else it is expensive. It is in the rice aisle.*
1 c. uncooked quinoa (it's a grain that looks like a little seed)
2 c. salted water
- Combine in 2 qt. pot, boil, cover and simmer 15 mins until water is absorbed and quinoa is tender.
1 c. diced onion
1 c. diced green bell pepper
1/2 c. diced celery
3 cloves minced garlic
1 Tbsp. olive oil
1 can chili beans, with spicy liquid
1 can black beans, drained
2 cans petite diced tomatoes, with liquid
1 or 2 Tbsp. cumin
1 or 2 Tbsp. chili powder
Salt and pepper
- In soup pot, cook veggies and garlic in oil until tender.
- Add spices, beans, and tomatoes.
- Simmer for 10 mins or so.
- Add cooked quinoa when the quinoa is ready and simmer for about 15 more mins so the flavors will meld.
- Serve with crackers :)
In the beginning...
So I've decided to start this blog b/c I love cooking. I'm always on the search for a new awesome recipe to try out. I am not saying that I created all of the recipes I post, some of them are a combo of recipes I've found and modified.
I've been a vegetarian since I was 13, which is now half my life, so I feel like I know a few things. Hopefully you will all find this blog helpful and enjoyable! ^^
I've been a vegetarian since I was 13, which is now half my life, so I feel like I know a few things. Hopefully you will all find this blog helpful and enjoyable! ^^
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