Monday, March 26, 2007
This meal is kid-tested and hubby approved! I almost didn't have any left-overs like I had hoped!
Often I find myself doing a meal based on a fridge- or cupboard-hunt. Not planned, but using what's on hand. I had some organic broccoli that needed to be eaten, so tonight's dinner came forth... And it's such a quick meal that you can have it all finished by the time the rice is done!
1 large broccoli crown
1/2 purple onion, chopped
1 8 oz. package of vegetarian stir fry strips, cut into small pieces (I used the ones seasoned in soy sauce.)
Directions: Coat large pan with olive oil spray and heat. Add onions and broccoli (I broke mine into little florets as seen in picture.) Cover and cook on medium heat until crisp and fragrant, stirring often. Once they are crisp and look done, keep on low.
In separate smaller pan, heat 1 tbs. sesame oil and add stir fry strips. Lightly flavor with teriyaki sauce. Cook until golden. Add to broccoli mix and add more teriyaki sauce if you prefer. Stir together for about a minute.
Serve over brown rice. I added a little soy sauce to my rice as well. Enjoy!
Monday, March 05, 2007
5 Tbs extra virgin olive oil
3 Tbs white wine vinegar
12 whole basil leaves, torn
Pinch of crushed red pepper flakes
2 cucumbers peeled & thinly sliced
1 Tbs. red wine vinegar
2 Tablespoons balsamic vinegar
Fresh ground black pepper
2 cups mixed baby greens
grape tomatoes, dried cranberries, & other yummy salad toppings to your liking
|1. In a medium bowl, whisk together 2 tablespoons olive oil, white-wine vinegar, basil, red pepper flakes, and 1/2 teaspoon salt. Add cucumbers and toss to combine. Let stand at room temperature or refrigerated, for up to 3 hours.|
|2. In a small bowl, whisk together red-wine vinegar, balsamic vinegar, and remaining 3 tablespoons oil. Season with salt and pepper. Place greens in a large bowl and pour over enough vinaigrette to lightly coat the leaves; toss until well combined.|
| 3. Divide cucumbers evenly between 4 plates. Top with greens and sprinkle with remaining toppings such as grape tomatoes & dried cranberries.|
Saturday, March 03, 2007
Updated! (see below)
6 oz unsweetened chocolate (I used vegan semi-sweet chocolate chips)
1/2 cup vegan margarine
2 cups light brown sugar
10 oz prune puree (baby food!)
1 1/2 cups flour
1 Tbs. baking powder
2 tsp. vanilla extract
unsweetened cocoa powder & confectioners' sugar for dusting
Please note new cooking time below.
1. Preheat oven to 350 degrees. Line 9x9-inch baking pan wiht foil or parchment paper, and coat with cooking spray.
2. Melt chocolate & margarine in double broiler or heatproof bowl in microwave. Whisk in brown sugar and prune puree.
3. Combine flour and baking powder in large bowl. Fold chocolate mixture into flour mixture. Add vanilla. Spread batter in prepared pan, and bake 25 to 30 minutes or until top looks dry and brownie is just beginning to pull away from sides of pan. (I had to bake mine about 30-35 minutes and brownies were not overdone, still moist.)
4. Cool in pan. Unmold and cut into 1x1-inch squares. Sift cocoa powder over half of brownies. Sprinkle confectioners' sugar over remaining brownies.
You can even add some extra chocolatey sweetness by spreading Duncan Hines Creamy Home-Style Chocolate Frosting on top instead of cocoa or confectioners' sugar...
Adapted from Vegetarian Times November/December 2006
Friday, March 02, 2007
1 1/2 C soy or rice milk
2 T tahini (optional)
1 T onion granules
1 t salt
1 15 1 2-oz can Great Northern beans, rinsed and drained well
1 lb fettuccine
1 stalk brocolli
cracked black pepper
If using frozen corn, thaw and drain it well. Place corn, milk, tahini, and seasonings in a blender and process until completely smooth. (This may take several minutes to completely pulverize the corn.) Pour the blended mixture into a medium saucepan and stir in the beans. Warm over medium-low until the beans are heated through, stirring often.
While sauce is heating, cook fettuccine in a large pot of boiling water until tender. Drain well and return to pot. Add the hot sauce and toss until noodles are evenly coated. Serve immediately, topping portions with a generous amount of cracked pepper.
Thursday, March 01, 2007
1 lb soba, rice, or other noodles
1/3 cup tamari or soy sauce
1/3 cup lemon or lime juice
1-2 Tbs peanut butter
1 Tbs tahini (or omit and use more peanut butter)
1/4 cup sugar or other sweetener
2 Tbs sesame (or other) oil
1/2 lb tofu (optional)
1 large onion, chopped
4-8 cloves garlic, minced
2" piece of fresh ginger, minced (optional)
2 green chilies, seeded and minced, or 1/2 t red pepper flakes, or Thai pepper sauce, to taste
1 can water chestnuts
2 cups bean sprouts
1 stalk broccoli, steamed
2 cups chopped carrots
- Prepare noodles according to package directions, drain and set aside.
- Mix tamari, lemon/lime juice, peanut butter, tahini, chilies, and sugar. Set aside.
- Stir fry onion, garlic, tofu and ginger in sesame oil. Add carrots, water chestnuts and a little water and stir fry for a few minutes. Add tamari mixture, bean sprouts, and noodles, stir and cook until sauce thickens (about 5 min.). Serve with limes, chopped peanuts and/or sliced green onion.