Monday, May 11, 2009

Spicy African Peanut Soup

Serves 4 - 6

3 cups stock or water
2 slices of fresh ginger (I used powdered and it tasted amazing)
1 sweet potato peeled and chopped
2 carrots chopped
1 yellow pepper chopped
1/2 teaspoon cayenne or 2 fresh chili peppers (I used 1 tsp chili seasoning)
1 tbsp oil
2 onion chopped (1/2 is what I used)
3 green onions chopped
1 tbsp brown sugar
1/2 cup peanut butter
1 cup tomato juice
2 garlic cloves
salt and pepper

1. Heat the oil in large saucepan over high heat.
2. Add pepper, ginger, carrots, garlic, onions (not the green ones), and chili (or cayenne)
3. Cook for 2 minutes, then add potato and stock
4. Bring to a boil and simmer 10 minutes
5. Transfer the vegetables to a food processor and puree til smooth
6. Return the puree to the saucepan and stir in PB and tomato juice.
7. Add sugar, salt and pepper
8. Serve sprinkled with green onions.

Friday, October 17, 2008

Baba Ganoush

Canola/Olive Oil spray (or just a little bit spread around on the baking sheet)
1 eggplant medium
1/4 cup peanut butter (health food type)
2 tbsp fresh lemon juice (I used bottled)
1 clove garlic minced
1/4 tsp salt

1. Preheat oven to 400. Spray baking sheet with oil.
2. Prick eggplant in six places (do not do 7 or 5 because then the eggplant will definitely explode) with the tip of a sharp knife. Roast in center of oven for 45-60 minutes, or until eggplant is soft and collapses. Let stand until cool enough to handle. Cut in half. Peel that sucka...the instructions say to scrape the flesh from skin but I found it easier to peel it. It said to reserve juices but for me there were no juices so whatever (said with the appropriate inflection)
3. In a food processor, place the eggplant with juices, peanut butter, lemon juice, garlic and salt (I don't know why they didn't just say "Throw it all into the food processor, but..." Process until almost smooth (check for big pieces...they aren't too appetizing). Season with pepper to taste. Serve with rice crackers or other thing that picks up dip??? Makes 2 cups.

Calories: 70
Fat: 4g
Sodium: 75 mg
Carbs: 6g
Fibre: 0
Protein: 2g

Baked Beans that Rock

Here is Shirley Plant's recipe for baked beans:

2 cups white navy beans
2 cups pinto beans
2 med onions, finely chopped
1-1/2 tsp sea salt
2 tsp lemon juice
2 tsp maple syrup
1/2 cup olive oil
1/2 - 1 cup organic apple cider or apple juice
1-1/2 tsp thyme
2-1/2 tsp summer savory (like is there a winter savory??? and how savory is it??)
1/2 - 1 tsp sage (those be some wise beans)

  • Soak beans overnight and rinse well. Until the water is clear.
  • Put the beans in a pot, cover them with cold filtered water and bring them to boil. Then turn down the heat and let them simmer with the lid on for 1 hour until beans are soft
  • Saute onions in some olive oil with a pinch of sage and summer savory until the onions are nicely brown
  • Place cooked beans, browned onions and all other ingredients in a casserole dish an stir well. With lid on, bake beans for at least 1-2 hours, checking regularly, and stirring often. Beans should have some liquid in them. Bake at 325-350F for 2 hours, until the beans are brown and creamy. If the beans are drying out at any point, add more apple juice or oil to keep them moist.

My changes are shown as the crossed out

Monday, October 13, 2008

Butternut Squash and Pear Soup

Serves 6


  • 1 lb butternut squash, peeled and cubed
  • 1 large yam, peeled and cubed
  • 6 cups vegetable broth
  • 1 stick cinnamon (2-3 teaspoons ground cinnamon)
  • 2-3 teaspoons of ground ginger
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 large or 3 small pears apples and nectarines, peeled and sliced
  • 1/3 cup white wine vegetable broth
  • ½ cup coconut milk or other non-dairy milk
  • salt and pepper to taste


  1. Put the squash and sweet potato in a large pot and cover with the vegetable broth. Add ginger and cinnamon, bring to a boil, then cover and reduce heat to simmer.

  2. Heat the oil in a skillet and sauté the onion for several minutes, until begins to soften.

  3. Add the pear slices and wine, and cook until the wine is reduced. Add this to the squash and sweet potato.

  4. When the vegetables are soft, remove pot from heat and stir in coconut milk.

  5. Puree soup in a blender in batches. When blending hot liquids, hold the lid slightly ajar and cover with a dishtowel so steam can escape.

  6. When all the soup has been blended, add back to the pot. Stir, adjust spices to taste, add salt and pepper to taste if desired. Reheat the soup in the pot if necessary.

I made this soup and I changed the things crossed out above because that is what I had in the kitchen

Tuesday, October 7, 2008

Recipes from VegCooking

Here are some recipes that I aim to try...can't wait

God Bless,

Baked French Fries

1 large baking potato
1 tbsp olive oil
1/2 tsp paprika
1/2 tsp garlic powder (I use minced garlic)
1/2 tsp chili powder (watch out for this one...don't dump lots in...unless you are John)
1/2 tsp onion powder
1/2 tsp salt


  • Preheat oven to 450 degrees Farenheit (230 degrees celcius)
  • Cut potato into wedges (or 1/2" cubes if you want it to go faster). Mix other ingredients together, coat potatoes with oil/spice mixture and place on baking sheet
  • Bake for 45 minutes (for wedges) or 30 minutes for cubes
  • Eat

No Cream Creamy Broccoli Soup

1 cup chopped carrots
1 cup chopped celery
3/4 cup chopped onions
3 Tbsp oil
800 ml vegetable broth
1/2 tsp pepper
4-1/2 cup broccoli florets
1-1/2 cup brown rice cooked
2 cups milk or milk alternative
1/4 cup whatever cheese you can have

  • Cook and stir carrots, celery and onions in hot oil in large saucepan on medium-high heat 5 minutes. Add broth and pepper; stir. Bring to boil.
  • Stir in broccoli and rice. Reduce heat to medium-low; simmer 10 to 15 minutes or until vegetables are tender, stirring frequently.
  • Add soup, in batches, to blender or food processor; cover. Blend until pureed. Return soup puree to saucepan. Add milk and cheese; cook until heated through, stirring occassionally.