Mike found a great recipe that he amended for our dinner tonight, and ate over some leftover basmati, plus a collard tester recipe for Isa (which will become a new favorite). You'll find the original recipe for the hoppin' john here, but here's how it was amended:
Adams Hoppin' John & changes
2 tablespoons safflower or other light oil
1 medium chopped onions
2 cloves garlic, minced
1 - 14 1/2 oz. can diced tomatoes (Italian style w/basil & oregano)
for future efforts: add at least 1/2 can of tomato sauce to make sauce thicker.
1 - standard size can of Rotel (probably abt. 9 oz but I'm too lazy to check this)
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 bag cook-ready black-eyed peas (cooked in pressure cooker for 9 minutes using quick-release method; you could use 2 cans of b.e.peas instead)
1/2 tsp smoked paprika
1/2 tsp vegan worcestershire sauce
1 tsp chopped chipotle with about 1 tsp adobo sauce from the can
Directions:
Heat oil in a very large skillet. Add the onions and saute over low heat until translucent. Add the garlic and continue to saute until the onions are golden. Add the tomatoes and herbs and cook until tomatoes have softened a bit, about 5 minutes. Add peas & stir together well, simmer over low heat for 15 minutes.
Serve over rice.
Serves: 6-8
Preparation time: 30 minutes
Showing posts with label favorites. Show all posts
Showing posts with label favorites. Show all posts
Friday, January 1, 2010
Sunday, March 15, 2009
Thai Golden Curry with Tofu
This is copied (and amended) from The Ethnic Vegan blog - I've also bookmarked the coconut tomato rice to try VERY soon! It was delicious but I'd like to make a few changes to suit our tastes.
"For best results, rinse the block of firm tofu, then stand it on its side and slice the narrowest edge into four slices. Then lay it flat and cut into about 2-inch cubes. This way, the slices will be only ½-inch thick and will cook more evenly."
2 T cup light olive oil
1 medium yellow onion, finely chopped
1 1/2 Tbs. fresh ginger, minced
3 cloves minced garlic
1 16-ounce package firm tofu, rinsed
1 14-ounce can light coconut milk
1/2 tsp. red pepper flakes
2 tsp. hot paprika
1 1/2 tsp. curry powder
1 Tbs. soy sauce (or Bragg's)
2 tsp. agave nectar OR 3 tsp. sugar
1/2 tsp. salt
1 large carrot, peeled and thinly sliced
1 6-ounce package baby spinach leaves
6-8 leaves fresh basil, chiffonade (rolled up & thinly sliced so they look like ribbons)
1. Dry-fry the tofu in a large cast iron pan, pressing gently to get the water out, turn & continuing to gently press until it's all golden brown. Remove it from the pan and set it aside.
2. Place 2 Tbs. olive oil, onion, ginger, and garlic into your pan. Cook at medium heat stirring occasionally until onion is transparent, about 3 minutes.
3. Now add your tofu back in, then add coconut milk, peanut butter, pepper flakes, paprika, curry powder, soy sauce, agave nectar, and salt. Stir well.
4. Spread carrot slices on top, and add spinach leaves. Cover tightly and cook on low heat for 15 minutes. Add basil chiffonade and mix before serving over rice or noodles.
You may want to add a touch of salt upon serving, as we did (and we do not ordinarily use salt). I may just add a bit of lemongrass to see what happens. This is super-easy but it needs a couple something-or-others. I will definitely cook this again!
"For best results, rinse the block of firm tofu, then stand it on its side and slice the narrowest edge into four slices. Then lay it flat and cut into about 2-inch cubes. This way, the slices will be only ½-inch thick and will cook more evenly."
2 T cup light olive oil
1 medium yellow onion, finely chopped
1 1/2 Tbs. fresh ginger, minced
3 cloves minced garlic
1 16-ounce package firm tofu, rinsed
1 14-ounce can light coconut milk
1/2 tsp. red pepper flakes
2 tsp. hot paprika
1 1/2 tsp. curry powder
1 Tbs. soy sauce (or Bragg's)
2 tsp. agave nectar OR 3 tsp. sugar
1/2 tsp. salt
1 large carrot, peeled and thinly sliced
1 6-ounce package baby spinach leaves
6-8 leaves fresh basil, chiffonade (rolled up & thinly sliced so they look like ribbons)
1. Dry-fry the tofu in a large cast iron pan, pressing gently to get the water out, turn & continuing to gently press until it's all golden brown. Remove it from the pan and set it aside.
2. Place 2 Tbs. olive oil, onion, ginger, and garlic into your pan. Cook at medium heat stirring occasionally until onion is transparent, about 3 minutes.
3. Now add your tofu back in, then add coconut milk, peanut butter, pepper flakes, paprika, curry powder, soy sauce, agave nectar, and salt. Stir well.
4. Spread carrot slices on top, and add spinach leaves. Cover tightly and cook on low heat for 15 minutes. Add basil chiffonade and mix before serving over rice or noodles.
You may want to add a touch of salt upon serving, as we did (and we do not ordinarily use salt). I may just add a bit of lemongrass to see what happens. This is super-easy but it needs a couple something-or-others. I will definitely cook this again!
Thursday, February 21, 2008
Homemade pasta with bechamel, collards, and cannelini (and who knows what else?)
This is experimental. I'm too lazy to go to the store so am forced (oh, sob!) to rely upon my overful pantry and fridge and freezer. What I have in mind is (exactly as alluded to by the title) a simple eggless pasta with a bechamel. However, I want to add some things. I'll write out my ideas, then go back later and amend. This is sort of cobbled-together from various sites, which I'll of course credit.
VEGAN HOMEMADE PASTA (CAN BE SOY-FREE)
Bryanna Clark Grogan's recipe, copied from http://www.vegsource.com/mcdrecipes/messages/14031.html
Makes slightly over 1 lb.
1 and 2/3 cups unbleached white flour
OR 1 c. unbleached white flour plus 2/3 c. wholewheat flour
1/2 cup chickpea flour OR full-fat soy flour
2/3 cup water
OPTIONAL: 1/2 to 3/4 tsp. salt
TO MAKE THE DOUGH IN A FOOD PROCESSOR, mix the flour, chickpea or soy flour and salt, if using, in a dry processor bowl, then add the water (or water and pureed vegetables, mixed together) through the top with the motor running. Process for about 30 seconds, or until a smooth ball forms. (The dough may seem a bit sticky, but you'll be flouring it as you work.) Place the dough in a plastic bag and let it rest for at least 10 minutes.
TO ROLL AND CUT WITH A HAND-CRANK PASTA MACHINE OR ELECTRIC PASTA-ROLLING MACHINE, divide the dough into eighths, keeping the portions you aren't working with in the plastic bag. Flour the dough well and run it through the first setting of the machine. Now, flour it lightly again, fold it into thirds, and run it through the first setting again. Do this until the dough looks smooth. Then flour the dough and run it through each successive setting twice, until it is the desired thickness.
BECHAMEL
This recipe is amended from here Post-dinner note: this is an excellent and super-easy sauce to make. Don't overdo the nutmeg. This would go well as a sauce over a baked potato, too,- or layered in a casserole dish and baked. I can imagine it'd work well over those famous chickpea cutlets, too.
1/4 c vegetable oil
1/4 c flour
2 c soy milk
1/8 tsp nutmeg
salt and pepper to taste
Heat oil in a saucepan over medium heat. When the oil is hot, add flour and mix well for one or two minutes. Don’t let it burn. Then, slowly add soymilk, stirring constantly with a whisk to prevent lumps, until the desired consistency. You can add more soymilk if you find the sauce too thick. Then add the seasonings and let simmer on low heat.
THE VEGETABLE PART
1 med onion, chopped
1 T olive oil
2 c collard greens
1 15 oz can of cannelini, drained & rinsed
4-6 cloves of garlic, minced
1 T red pepper flakes
1 T dried parsley
1 t onion powder
1 L tomato, chopped
Carmelize onion in oil, then add garlic; throw in collards to saute with the onion, then along with the cannellini.
Thrown in spices and may (at the end) serve this with crushed red pepper flakes/nutritional yeast. Add tomato about 10 minutes before you eat, for color.
Assemble plate: pasta, then veggies, then sauce; top with nutritional yeast & red pepper flakes.
VEGAN HOMEMADE PASTA (CAN BE SOY-FREE)
Bryanna Clark Grogan's recipe, copied from http://www.vegsource.com/mcdrecipes/messages/14031.html
Makes slightly over 1 lb.
1 and 2/3 cups unbleached white flour
OR 1 c. unbleached white flour plus 2/3 c. wholewheat flour
1/2 cup chickpea flour OR full-fat soy flour
2/3 cup water
OPTIONAL: 1/2 to 3/4 tsp. salt
TO MAKE THE DOUGH IN A FOOD PROCESSOR, mix the flour, chickpea or soy flour and salt, if using, in a dry processor bowl, then add the water (or water and pureed vegetables, mixed together) through the top with the motor running. Process for about 30 seconds, or until a smooth ball forms. (The dough may seem a bit sticky, but you'll be flouring it as you work.) Place the dough in a plastic bag and let it rest for at least 10 minutes.
TO ROLL AND CUT WITH A HAND-CRANK PASTA MACHINE OR ELECTRIC PASTA-ROLLING MACHINE, divide the dough into eighths, keeping the portions you aren't working with in the plastic bag. Flour the dough well and run it through the first setting of the machine. Now, flour it lightly again, fold it into thirds, and run it through the first setting again. Do this until the dough looks smooth. Then flour the dough and run it through each successive setting twice, until it is the desired thickness.
BECHAMEL
This recipe is amended from here Post-dinner note: this is an excellent and super-easy sauce to make. Don't overdo the nutmeg. This would go well as a sauce over a baked potato, too,- or layered in a casserole dish and baked. I can imagine it'd work well over those famous chickpea cutlets, too.
1/4 c vegetable oil
1/4 c flour
2 c soy milk
1/8 tsp nutmeg
salt and pepper to taste
Heat oil in a saucepan over medium heat. When the oil is hot, add flour and mix well for one or two minutes. Don’t let it burn. Then, slowly add soymilk, stirring constantly with a whisk to prevent lumps, until the desired consistency. You can add more soymilk if you find the sauce too thick. Then add the seasonings and let simmer on low heat.
THE VEGETABLE PART
1 med onion, chopped
1 T olive oil
2 c collard greens
1 15 oz can of cannelini, drained & rinsed
4-6 cloves of garlic, minced
1 T red pepper flakes
1 T dried parsley
1 t onion powder
1 L tomato, chopped
Carmelize onion in oil, then add garlic; throw in collards to saute with the onion, then along with the cannellini.
Thrown in spices and may (at the end) serve this with crushed red pepper flakes/nutritional yeast. Add tomato about 10 minutes before you eat, for color.
Assemble plate: pasta, then veggies, then sauce; top with nutritional yeast & red pepper flakes.
Sunday, January 27, 2008
Fava bean & fennel soup
Dried fava bean & fresh fennel soup with biscuits (not polenta, as the recipe calls for). Also I managed to cut off the fennel fronds - I put them in the freezer bag I keep for veg stock, so will add a touch more fennel to compensate. Notes later, after we eat. I'm thinking this may be too thick, and may make quite a bit of soup (may need to freeze some, in other words).
1 pound fava beans (or other beans)
2 quarts water or stock (I used our own vegetable stock)
1 teaspoon fennel seeds
salt to taste
2 fennel bulbs
1/4 teaspoon crushed red pepper or more, to taste
freshly ground black pepper, to taste
Soak the fava beans overnight or use a quick-soak method (cover with 2 inches water, bring to a boil for one minute, remove from heat and let stand for an hour). Drain.
(If you're using unpeeled fava beans, peel them now.)
Put the fava beans into a large pot with 2 quarts of water, the fennel seeds, and salt to taste (about 1 teaspoon). Bring to a boil; reduce heat to very low and simmer, uncovered, until beans start to break down, about 1 to 2 hours. As they cook, mash them against the bottom and sides of the pot (or with a potato masher) to form a coarse puree. Keep cooking until beans are thick and porridge-like.
While the beans are cooking, prepare the fennel by removing the tops from the bulbs and chopping the feathery fronds. Measure out 2 tablespoons and set aside. Remove the thick outer layers from the bulbs and quarter. Cut out the tough core that begins in the middle of the bulb and extends to the bottom.
Slice the bulbs thinly and set aside.
Once the beans have broken down and become thick, add the fennel slices, 1 1/2 tablespoons of the chopped fronds, the red pepper flakes, and 3 cups of the remaining water. Cook uncovered until the fennel is tender, about 30 minutes, adding more water if it gets too thick. Add salt to taste.
About 15 minutes before the end of cooking, I added approximately 1/2 - 3/4 c of round (pea sized pasta (I found these in a middle Eastern shop, and find them to be a terrific addition to soups) .
Makes about 6 servings. Per serving (without pasta): 283 Calories (kcal); trace Total Fat; (0% calories from fat); 20g Protein; 47g Carbohydrate; 0mg Cholesterol; 72mg Sodium; 6g Fiber. Weight Watchers Core (or 5 Flex points).
Most of the recipe is taken from here, which is itself an adaptation from an Italian cookbook called Verdura.
I made a few changes but we both thought this soup was fantastic - subtle but hearty, full of flavor and texture. I did not add the additional liquid recommended, but will probably do so on reheating this.
We took a walk today, as we had yesterday - 51F right now, and another unbearably blue sky, slight cool breeze. Light from the creek playing on the underside of tree limbs, crystal chips in the macadam pathway shining, shadow stripes of trees across the path, the sound of distant traffic (soothing, a bit, but I would still like to not hear it), creek trickle sound, the sound of our feet.
1 pound fava beans (or other beans)
2 quarts water or stock (I used our own vegetable stock)
1 teaspoon fennel seeds
salt to taste
2 fennel bulbs
1/4 teaspoon crushed red pepper or more, to taste
freshly ground black pepper, to taste
Soak the fava beans overnight or use a quick-soak method (cover with 2 inches water, bring to a boil for one minute, remove from heat and let stand for an hour). Drain.
(If you're using unpeeled fava beans, peel them now.)
Put the fava beans into a large pot with 2 quarts of water, the fennel seeds, and salt to taste (about 1 teaspoon). Bring to a boil; reduce heat to very low and simmer, uncovered, until beans start to break down, about 1 to 2 hours. As they cook, mash them against the bottom and sides of the pot (or with a potato masher) to form a coarse puree. Keep cooking until beans are thick and porridge-like.
While the beans are cooking, prepare the fennel by removing the tops from the bulbs and chopping the feathery fronds. Measure out 2 tablespoons and set aside. Remove the thick outer layers from the bulbs and quarter. Cut out the tough core that begins in the middle of the bulb and extends to the bottom.
Slice the bulbs thinly and set aside.
Once the beans have broken down and become thick, add the fennel slices, 1 1/2 tablespoons of the chopped fronds, the red pepper flakes, and 3 cups of the remaining water. Cook uncovered until the fennel is tender, about 30 minutes, adding more water if it gets too thick. Add salt to taste.
About 15 minutes before the end of cooking, I added approximately 1/2 - 3/4 c of round (pea sized pasta (I found these in a middle Eastern shop, and find them to be a terrific addition to soups) .
Makes about 6 servings. Per serving (without pasta): 283 Calories (kcal); trace Total Fat; (0% calories from fat); 20g Protein; 47g Carbohydrate; 0mg Cholesterol; 72mg Sodium; 6g Fiber. Weight Watchers Core (or 5 Flex points).
Most of the recipe is taken from here, which is itself an adaptation from an Italian cookbook called Verdura.
I made a few changes but we both thought this soup was fantastic - subtle but hearty, full of flavor and texture. I did not add the additional liquid recommended, but will probably do so on reheating this.
We took a walk today, as we had yesterday - 51F right now, and another unbearably blue sky, slight cool breeze. Light from the creek playing on the underside of tree limbs, crystal chips in the macadam pathway shining, shadow stripes of trees across the path, the sound of distant traffic (soothing, a bit, but I would still like to not hear it), creek trickle sound, the sound of our feet.
Sunday, January 20, 2008
Pumpkin Cinnamon Rolls
These are taken from Don't Eat Off the Sidewalk*, a great vegan blog. Mike doubled the filling, and followed the suggestion of one person to cover the prepared rolls and refrigerate overnight. Bring the rolls to room temp for an hour before baking. Hands down the best cinnamon rolls you've had, or double your money back!
Pumpkin Cinnamon Rolls
These are taken from Don't Eat Off the Sidewalk, a great vegan blog. Mike doubled the filling, and followed the suggestion of one person to cover the prepared rolls and refrigerate overnight. Bring the rolls to room temp for an hour before baking. Hands down the best cinnamon rolls you've had, or double your money back!
Dough:
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water
3/4 cup pumpkin puree (from can)
1/4 cup soy milk
1/4 cup margarine, melted (we use Earth Balance, a vegan margarine)
1 tablespoon granulated sugar
2 1/2 cups all-purpose flour
1 1/4 teaspoons salt
1/2 t cinnamon
1/4 teaspoon ground nutmeg
1/4 t ground ginger
3/4 c all-purpose flour
1 T vegetable oil
Filling:
3 tablespoons granulated sugar
3 tablespoons brown sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
2 tablespoons chilled margarine, cut into small pieces
Glaze:
¼ cup margarine, softened
4 oz.Tofutti cream cheese (vegan)
1 tsp vanilla
1 ½ cups powdered sugar
DOUGH
In a large bowl, combine the warm water with the yeast and whisk together with a fork, let stand for 5 minutes. Add the pumpkin, milk, melted margarine, and sugar in with the yeast, and lightly mix. Sift in the first two and a half cups of flour, salt, cinnamon, nutmeg, and ginger, and beat with a mixer at medium speed until smooth.
Turn dough out onto a floured surface. Take the remaining 3/4 cup of flour and use it to flour the top of the dough and your surface a tablespoon at a time, as needed to keep the dough from getting sticky as you knead it. Knead the dough for about ten minutes; the dough will be elastic but soft and still a little sticky to the touch without being floured.
Place the dough in a large bowl coated with oil, turning to coat the top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size.
Punch the dough down; cover and let rest for 5 minutes.
FILLING
Combine the sugar, brown sugar, flour, and cinnamon in a small bowl. Cut in margarine with a fork until mixture resembles coarse meal.
Roll the dough into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture. Roll up the rectangle tightly, from the long side, pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place the slices in a 9-inch square or round baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.
Preheat oven to 375°.
Bake the rolls for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.
GLAZE
Mix all ingredients, and spread over rolls while they’re still a bit warm.
Eat, enjoy!
Pumpkin Cinnamon Rolls
These are taken from Don't Eat Off the Sidewalk, a great vegan blog. Mike doubled the filling, and followed the suggestion of one person to cover the prepared rolls and refrigerate overnight. Bring the rolls to room temp for an hour before baking. Hands down the best cinnamon rolls you've had, or double your money back!
Dough:
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water
3/4 cup pumpkin puree (from can)
1/4 cup soy milk
1/4 cup margarine, melted (we use Earth Balance, a vegan margarine)
1 tablespoon granulated sugar
2 1/2 cups all-purpose flour
1 1/4 teaspoons salt
1/2 t cinnamon
1/4 teaspoon ground nutmeg
1/4 t ground ginger
3/4 c all-purpose flour
1 T vegetable oil
Filling:
3 tablespoons granulated sugar
3 tablespoons brown sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
2 tablespoons chilled margarine, cut into small pieces
Glaze:
¼ cup margarine, softened
4 oz.Tofutti cream cheese (vegan)
1 tsp vanilla
1 ½ cups powdered sugar
DOUGH
In a large bowl, combine the warm water with the yeast and whisk together with a fork, let stand for 5 minutes. Add the pumpkin, milk, melted margarine, and sugar in with the yeast, and lightly mix. Sift in the first two and a half cups of flour, salt, cinnamon, nutmeg, and ginger, and beat with a mixer at medium speed until smooth.
Turn dough out onto a floured surface. Take the remaining 3/4 cup of flour and use it to flour the top of the dough and your surface a tablespoon at a time, as needed to keep the dough from getting sticky as you knead it. Knead the dough for about ten minutes; the dough will be elastic but soft and still a little sticky to the touch without being floured.
Place the dough in a large bowl coated with oil, turning to coat the top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size.
Punch the dough down; cover and let rest for 5 minutes.
FILLING
Combine the sugar, brown sugar, flour, and cinnamon in a small bowl. Cut in margarine with a fork until mixture resembles coarse meal.
Roll the dough into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture. Roll up the rectangle tightly, from the long side, pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place the slices in a 9-inch square or round baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.
Preheat oven to 375°.
Bake the rolls for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.
GLAZE
Mix all ingredients, and spread over rolls while they’re still a bit warm.
Eat, enjoy!
Friday, January 18, 2008
Mock Chicken Makhani
This recipe is copied and slightly amended from here
This is an Indian dish also known as Butter Chicken.
3 T vegan margarine
1 onion, thinly sliced
¼ t cinnamon
2 cloves garlic, minced
2 t ginger, minced
½ t turmeric
1 t paprika
1 t cayenne, or to taste
1-2 t chili powder
1 T ground coriander
2 c seitan, diced
¼ c peanut butter
15 oz can tomatoes w/ juice
1/2 c frozen peas
1 T tomato paste
½ c vegan sour cream
Melt margarine in a large saucepan or frying pan over medium high heat. Add the onions and cinnamon and sauté until soft. Add garlic and ginger and cook for 1 minute.
Reduce the heat to medium, and then add the spices. Cook for 1-2 minutes until fragrant, while stirring.
Add the seitan, peanut butter, tomatoes, peas, and tomato paste.
Cover and simmer for 15 minutes. Add the sour cream and heat through.
Serve on rice or with naan.
This is an Indian dish also known as Butter Chicken.
3 T vegan margarine
1 onion, thinly sliced
¼ t cinnamon
2 cloves garlic, minced
2 t ginger, minced
½ t turmeric
1 t paprika
1 t cayenne, or to taste
1-2 t chili powder
1 T ground coriander
2 c seitan, diced
¼ c peanut butter
15 oz can tomatoes w/ juice
1/2 c frozen peas
1 T tomato paste
½ c vegan sour cream
Melt margarine in a large saucepan or frying pan over medium high heat. Add the onions and cinnamon and sauté until soft. Add garlic and ginger and cook for 1 minute.
Reduce the heat to medium, and then add the spices. Cook for 1-2 minutes until fragrant, while stirring.
Add the seitan, peanut butter, tomatoes, peas, and tomato paste.
Cover and simmer for 15 minutes. Add the sour cream and heat through.
Serve on rice or with naan.
Saturday, January 5, 2008
Spicy garlic greens
this recipe was adapted from here
1 bunch collards
1/2 c leeks (or 1 L onion), chopped 2 T olive oil
5 garlic cloves, minced
1 red bell pepper, cut into short strips
1/2 t red pepper flakes (or more!)
salt & pepper
Wash collards. Pull greens away from the stalks, discarding stalks (or saving them in your freezer with the rest of your veg peelings, for stock). Stack leaves and cut in 1/2" strips. Microwave with about 1/4 c water or veg stock for 3-5 minutes, covered, or place in steamer basket, and steam until tender (approximately 10 minutes). Remove immediately from heat.
Heat olive oil in heavy pan over medium-high heat. When the oil is hot, add onions and leeks. Saute until onions are translucent and leeks begin to brown. Add garlic and red pepper flakes, saute for 1-2 more minutes. Add bell pepper slices, and saute until tender (approximately 4-5 minutes).
Add collards to pan, and toss ingredients together thoroughly. Cover and turn heat on med-low for around 5 minutes. Add salt and pepper to taste. Serve hot or room temperature.
1 bunch collards
1/2 c leeks (or 1 L onion), chopped 2 T olive oil
5 garlic cloves, minced
1 red bell pepper, cut into short strips
1/2 t red pepper flakes (or more!)
salt & pepper
Wash collards. Pull greens away from the stalks, discarding stalks (or saving them in your freezer with the rest of your veg peelings, for stock). Stack leaves and cut in 1/2" strips. Microwave with about 1/4 c water or veg stock for 3-5 minutes, covered, or place in steamer basket, and steam until tender (approximately 10 minutes). Remove immediately from heat.
Heat olive oil in heavy pan over medium-high heat. When the oil is hot, add onions and leeks. Saute until onions are translucent and leeks begin to brown. Add garlic and red pepper flakes, saute for 1-2 more minutes. Add bell pepper slices, and saute until tender (approximately 4-5 minutes).
Add collards to pan, and toss ingredients together thoroughly. Cover and turn heat on med-low for around 5 minutes. Add salt and pepper to taste. Serve hot or room temperature.
Monday, September 3, 2007
Aloo Saag (Indian curried spinach and potatoes)
This is a definite favorite! When I'm not feeling well (I have colitis) aloo saag goes down easy with no difficult-to-digest beans, tofu, or other bits.
1 lb. fresh spinach leaves, washed well (or frozen if you must)
2 cups 1/3"-dice potato (about 6 new potatoes or 2 medium baking potatoes: be aware that russets will tend to break down, unlike new potatoes - you may want to slightly undercook or wait until the end before gently folding them into the spinach mix)
4-6 cloves garlic, diced
1/2 medium yellow onion, chopped
1/2 tsp. turmeric
1/2 tsp. salt, plus more as needed
1 tsp. garam masala
3 Tbsps. plain soy milk, plus more as needed
crushed red pepper to taste
serves 2 as main dish, 4-6 as a side
time 20-30 minutes
1 Wash the spinach leaves well and drain. Toss them in a pot along with a 1/2 cup of water. Heat on high for a few minutes, stirring, until the water starts to steam and the bottom leaves begin to wilt (if you're using frozen spinach, cook in microwave for 4-5 minutes). Give it a good stir, cover, lower heat, and cook for about 7 minutes, until just tender. Drain (don't worry about getting out all the water.) Puree until smooth in a blender or food processor.
2 Meanwhile, toss the diced potatoes in a pot with water to cover, and bring to a boil. Add a ½ tsp. of salt. Cook the potatoes for about 10-15 minutes, or until tender. Drain.
3 Heat up a couple tablespoons of oil in a good-sized, non-stick sauté pan. Saute garlic and onion over medium heat. Stir in the turmeric and cook a minute or two more.
4 Toss in the spinach puree and potatoes and stir well. Add the milk, salt, garam masala and a sprinkling of crushed red pepper to taste. Bring to a low bubble, and cook a few minutes more to let the flavors meld. If the mixture looks too dry, add a little more milk. Enjoy!
-- adapted from www.digsmagazine.com
http://www.fatfreevegan.com/veggies/aloo.shtml
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