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.

Greek Red Lentil Soup

Greek Red Lentil Soup

2 Tbsp olive oil
1 onion, chopped
8 garlic cloves, chopped
2 carrots, coarsely chopped
1 tsp coarsely ground black pepper
1/4 tsp hot pepper flakes
2 Tbsp chopped fresh or 1 Tbsp dried oregano
1 Tbsp chopped fresh rosemary or thyme leaves (optional, I've never tried it with Rosemary)
2 cups red lentils, rinsed, drained (dry not canned)
8 cups vegetable stock
3-4 Tbsp freshly squeezed lemon juice
lotsa salt and pepper to taste
1-1/2 tsp chili powder

Heat oil in large heavy-bottomed saucepan over medium heat.

Add onion; cook stirring about 5 minutes or until soft. Add garlic, carrots, black pepper, red pepper flakes, chili powder, oregano and rosemary or thyme (if using); cook, stirring, about 2 minutes more.

Add lentils and stock. Bring to boil over high heat; reduce heat to low and simmer, partially covered, until lentils are soft and falling apart, about 15 to 20 minutes.

Add lemon juice, salt and pepper. Serve hot, sprinkled with feta and chopped parsley.

Makes about 6 servings

Carrot Lentil Soup

Carrot Lentil Soup

(Darlene's notes: March 2004 Amazing and spicy...even Jay and Randy liked it =). <--- that would be good enough for me!!! 1tbsp canola oil 3 carrots sliced 2 onions chopped 2 cloves garlic 1 tbsp minced gingerroot
1 tsp ground cumin (another spice I haven't heard many of these things are there???)
1/2 tsp salt
1/4 tsp pepper
6 cups vegetable stock
3/4 cup red lentils

  • In a large saucepan heat oil over med heat; cook carrots, onions, garlic, ginger, cumin, salt and pepper, stirring often, until onions are softened. (maybe 5 minutes)
  • Add stock and lentils; bring to a boil; reduce heat, cover and simmer until carrots and lentils are tender (maybe 15-20 minutes)
  • In batches transfer lentil mixture to blender or food processor, puree until smooth. Return to pan and heat through.
  • 4 servings, 248 cal, 13 g protein, 6 g total fat (1 g sat), 38 g carbs, 7 g fibre (wowzers), 2 mg cholesterol, 1282 mg sodium

15 minutes Tomato Soup

15 minutes Tomato Soup

(Darlene notes: May 3/96: Amazing!! Made for Paula when told that premature labour was a problem. Kids LOVE it blended)

1 tbsp olive oil
1 large onion chopped
2 small zucchini diced
2 tomato peeled and diced
2 cup each tomato juice and vegetable stock
1 tsp granulated sugar (I'm going to put in my fructose)
1/2 tsp each dried oregano and basil (finally spices I!!!!)

  • In a saucepan, heat oil over medium heat; cook onion and zucchini for 3 minutes. Add tomato, tomato juice, stock, sugar, oregano, and basil; bring to a boil. Reduce heat and simmer for 7-9 minutes or until heated thoroughly. Season with salt and pepper to taste.
  • Makes 4 servings: 155 cal, 6 g protein, 6 g fat, 23 g carbs high source of fiber

Sweet Potato Soup with Jalapeno Corn Salsa

Sweet Potato Soup with Jalapeno Corn Salsa

(Darlene note: Nov 2004 Christina and I loved it!! Binghong said "Canadian food looks and smells bad, but it tastes good. He says that's what all the Chinese kids say! Jayson says it sticks in his throat!! =) )

1 tbsp vegetable oil
1 onion chopped
2 cloves garlic minced
1/4 tsp each salt and pepper
3 sweet potatoes peeled and cubed (2 lbs)
4 cups vegetable stock

1 cup thawed corn kernels
1/4 cup minced red or green onion
2 tbsp minced fresh coriander
1 tbsp minced jalapeno
1 1/2 tsp lime or lemon juice
1/4 salt
1/2 cup sour cream (maybe I will sub this with something or forgo the topping altogether)

  • In a large saucepan (I learned my lesson last time, when they say large saucepan they mean the one you cook spaghetti in), heat oil over med heat; fry onion, garlic, salt and pepper until softened, about 3 minutes
  • Add sweet potatoes and stock; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 20 minutes
  • In batches in blender, puree soup until smooth. Return to clean saucepan (oh that sounds like work) heat through
  • Topping: in small bowl combine corn, onion, coriander, jalapeno pepper, lime juice and salt.
  • Ladle soup into warmed bowls (sounds like more work). Top each with spoonful of sour cream, spoon salsa over and beside sour cream.
  • 8 servings, 184 cal, 6 g protein, 4 g fat, 33 g carbs, 3 g fibre,2 mg chol, 560 mg sodium