tag:blogger.com,1999:blog-78891957878514454292024-03-08T04:39:13.724-08:00Veggie Tales RecipesConnie Walshhttp://www.blogger.com/profile/16040034443479045710noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-7889195787851445429.post-88911474469405255692009-05-11T12:05:00.000-07:002009-05-11T12:11:12.895-07:00Spicy African Peanut SoupServes 4 - 6<br /><br />3 cups stock or water<br />2 slices of fresh ginger (I used powdered and it tasted amazing)<br />1 sweet potato peeled and chopped<br />2 carrots chopped<br />1 yellow pepper chopped<br />1/2 teaspoon cayenne or 2 fresh chili peppers (I used 1 tsp chili seasoning)<br />1 tbsp oil<br />2 onion chopped (1/2 is what I used)<br />3 green onions chopped<br />1 tbsp brown sugar<br />1/2 cup peanut butter<br />1 cup tomato juice<br />2 garlic cloves<br />salt and pepper<br /><br />1. Heat the oil in large saucepan over high heat.<br />2. Add pepper, ginger, carrots, garlic, onions (not the green ones), and chili (or cayenne)<br />3. Cook for 2 minutes, then add potato and stock<br />4. Bring to a boil and simmer 10 minutes<br />5. Transfer the vegetables to a food processor and puree til smooth<br />6. Return the puree to the saucepan and stir in PB and tomato juice.<br />7. Add sugar, salt and pepper<br />8. Serve sprinkled with green onions.Connie Walshhttp://www.blogger.com/profile/16040034443479045710noreply@blogger.com2tag:blogger.com,1999:blog-7889195787851445429.post-17888392393150798862008-10-17T18:08:00.001-07:002008-10-17T18:08:55.861-07:00Baba GanoushCanola/Olive Oil spray (or just a little bit spread around on the baking sheet)<br />1 eggplant medium<br />1/4 cup peanut butter (health food type)<br />2 tbsp fresh lemon juice (I used bottled)<br />1 clove garlic minced<br />1/4 tsp salt<br /><br />1. Preheat oven to 400. Spray baking sheet with oil.<br />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)<br />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.<br /><br />Calories: 70<br />Fat: 4g<br />Sodium: 75 mg<br />Carbs: 6g<br />Fibre: 0<br />Protein: 2gConnie Walshhttp://www.blogger.com/profile/16040034443479045710noreply@blogger.com1tag:blogger.com,1999:blog-7889195787851445429.post-59202772427838227462008-10-17T00:38:00.000-07:002008-10-17T00:49:26.653-07:00Baked Beans that RockHere is Shirley Plant's recipe for baked beans:<br /><br />2 cups white navy beans<br />2 cups pinto beans<br /><del>2 med onions, finely chopped</del><br />1-1/2 tsp sea salt<br />2 tsp lemon juice<br />2 tsp maple syrup<br />1/2 cup olive oil<br />1/2 - 1 cup organic apple cider or apple juice<br />1-1/2 tsp thyme<br />2-1/2 tsp summer savory (like is there a winter savory??? and how savory is it??)<br />1/2 - 1 tsp sage (those be some wise beans)<br /><br /><ul><li>Soak beans overnight and rinse well. Until the water is clear.</li><li>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</li><li><del>Saute onions in some olive oil with a pinch of sage and summer savory until the onions are nicely brown</del></li><li>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.<br /></li></ul><br /><br />My changes are shown as the crossed out stuff...lol.Connie Walshhttp://www.blogger.com/profile/16040034443479045710noreply@blogger.com0tag:blogger.com,1999:blog-7889195787851445429.post-18154566707735995182008-10-13T21:14:00.000-07:002008-10-16T16:08:15.091-07:00Butternut Squash and Pear Soup<meta equiv="CONTENT-TYPE" content="text/html; charset=utf-8"><title></title><meta name="GENERATOR" content="OpenOffice.org 2.4 (Win32)"><style type="text/css"> <!-- @page { size: 21.59cm 27.94cm; margin: 2cm } H1 { margin-top: 0cm; margin-bottom: 0cm } H1.western { font-family: "Times New Roman", serif; font-size: 12pt } H1.cjk { font-family: "Arial Unicode MS"; font-size: 12pt } H1.ctl { font-family: "Tahoma"; font-size: 12pt } P { margin-bottom: 0.21cm } --></style>Serves 6<p style="margin-bottom: 0cm;"><span style="font-size:85%;">INGREDIENTS: </span> </p> <ul><li><span style="font-size:85%;">1 lb butternut squash, peeled and cubed</span></li><li><span style="font-size:85%;">1 large yam, peeled and cubed</span></li><li><span style="font-size:85%;">6 cups vegetable broth</span></li><li><span style="font-size:85%;">1 stick cinnamon (2-3 teaspoons ground cinnamon)</span></li><li><span style="font-size:85%;">2-3 teaspoons of ground ginger</span></li><li><span style="font-size:85%;">1 tablespoon olive oil</span></li><li><span style="font-size:85%;"><del>1 medium onion, chopped</del></span></li><li><span style="font-size:85%;">2 large or 3 small <del>pears</del> apples and nectarines, peeled and sliced</span></li><li><span style="font-size:85%;">1/3 cup <del>white wine</del> vegetable broth</span></li><li><span style="font-size:85%;">½ cup coconut milk or other non-dairy milk</span></li><li><span style="font-size:85%;">salt and pepper to taste</span></li></ul> <p style="margin-bottom: 0cm;">
<br /></p> <p style="margin-bottom: 0cm;"><span style="font-size:85%;">DIRECTIONS:</span></p> <ol><li><p style="margin-bottom: 0cm;"><span style="font-size:85%;">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.</span></p> </li><li><p style="margin-bottom: 0cm;"><span style="font-size:85%;">Heat the oil in a skillet and sauté the onion for several minutes, until begins to soften. </span> </p> </li><li><p style="margin-bottom: 0cm;"><span style="font-size:85%;">Add the pear slices and wine, and cook until the wine is reduced. Add this to the squash and sweet potato.</span></p> </li><li><p style="margin-bottom: 0cm;"><span style="font-size:85%;">When the vegetables are soft, remove pot from heat and stir in coconut milk.</span></p> </li><li><p style="margin-bottom: 0cm;"><span style="font-size:85%;">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.</span></p> </li><li><p style="margin-bottom: 0cm;"><span style="font-size:85%;">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.</span></p></li></ol>I made this soup and I changed the things crossed out above because that is what I had in the kitchen
<br />Connie Walshhttp://www.blogger.com/profile/16040034443479045710noreply@blogger.com0tag:blogger.com,1999:blog-7889195787851445429.post-51421047134405876912008-10-07T23:11:00.001-07:002008-10-07T23:21:14.694-07:00Recipes from VegCookingHere are some recipes that I aim to try...can't wait<br /><br />http://blog.vegcooking.com/2008/10/ovenroasted_spaghetti_squash.php<br /><br />http://blog.vegcooking.com/2008/09/spiced_potatoes.php<br /><br />http://www.vegcooking.com/veganMenus-1.asp<br /><br />God Bless,<br />ConnieConnie Walshhttp://www.blogger.com/profile/16040034443479045710noreply@blogger.com1tag:blogger.com,1999:blog-7889195787851445429.post-66845478415773264042008-10-07T16:54:00.001-07:002008-10-07T16:54:54.012-07:00Baked French Fries1 large baking potato<br />1 tbsp olive oil<br />1/2 tsp paprika<br />1/2 tsp garlic powder (I use minced garlic)<br />1/2 tsp chili powder (watch out for this one...don't dump lots in...unless you are John)<br />1/2 tsp onion powder<br />1/2 tsp salt<br /><br />Directions:<br /><br /><ul><li>Preheat oven to 450 degrees Farenheit (230 degrees celcius)</li><li>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</li><li>Bake for 45 minutes (for wedges) or 30 minutes for cubes </li><li>Eat</li></ul>Connie Walshhttp://www.blogger.com/profile/16040034443479045710noreply@blogger.com1tag:blogger.com,1999:blog-7889195787851445429.post-36787993186467260852008-10-07T16:52:00.000-07:002008-10-07T16:53:39.591-07:00No Cream Creamy Broccoli Soup1 cup chopped carrots<br />1 cup chopped celery<br />3/4 cup chopped onions<br />3 Tbsp oil<br />800 ml vegetable broth<br />1/2 tsp pepper<br />4-1/2 cup broccoli florets<br />1-1/2 cup brown rice cooked<br />2 cups milk or milk alternative<br />1/4 cup whatever cheese you can have<br /><br /><br /><ul><li>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.</li><li>Stir in broccoli and rice. Reduce heat to medium-low; simmer 10 to 15 minutes or until vegetables are tender, stirring frequently.</li><li>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.</li></ul>Connie Walshhttp://www.blogger.com/profile/16040034443479045710noreply@blogger.com0tag:blogger.com,1999:blog-7889195787851445429.post-46293914010240683252008-10-07T16:43:00.002-07:002008-10-07T16:47:45.469-07:00Greek Red Lentil Soup<span style="background: rgb(255, 0, 0) none repeat scroll 0% 0%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;"><span style="font-size:180%;"><span style="color: rgb(0, 0, 0);"></span></span></span><span style="font-size:85%;"><span style="font-weight: bold;font-size:130%;" >Greek Red Lentil Soup</span><br /><br /> 2 Tbsp olive oil<br /> 1 onion, chopped<br /> 8 garlic cloves, chopped<br /> 2 carrots, coarsely chopped<br /> 1 tsp coarsely ground black pepper<br /> 1/4 tsp hot pepper flakes<br /> 2 Tbsp chopped fresh or 1 Tbsp dried oregano<br /> 1 Tbsp chopped fresh rosemary or thyme leaves (optional, I've never tried it with Rosemary)<br /> 2 cups red lentils, rinsed, drained (dry not canned)<br /> 8 cups vegetable stock<br /> 3-4 Tbsp freshly squeezed lemon juice<br /> lotsa salt and pepper to taste<br /> 1-1/2 tsp chili powder<br /><br /> Heat oil in large heavy-bottomed saucepan over medium heat.<br /> <br />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.<br /> <br />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.<br /> <br /> Add lemon juice, salt and pepper. Serve hot, sprinkled with feta and chopped parsley.<br /> <br /> Makes about 6 servings</span>Connie Walshhttp://www.blogger.com/profile/16040034443479045710noreply@blogger.com0tag:blogger.com,1999:blog-7889195787851445429.post-88274522330301849752008-10-07T16:43:00.001-07:002008-10-07T16:51:26.422-07:00Carrot Lentil SoupCarrot Lentil Soup<br /><br />(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 <span class="blsp-spelling-error" id="SPELLING_ERROR_11">gingerroot</span><br />1 tsp ground cumin (another spice I haven't heard of...how many of these things are there???)<br />1/2 tsp salt<br />1/4 tsp pepper<br />6 cups vegetable stock<br />3/4 cup red lentils<br /><br /><ul><li>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)</li><li>Add stock and lentils; bring to a boil; reduce heat, cover and simmer until carrots and lentils are tender (maybe 15-20 minutes)</li><li>In batches transfer lentil mixture to blender or food processor, puree until smooth. Return to pan and heat through.</li><li>4 servings, 248 cal, 13 g protein, 6 g total fat (1 g sat), 38 g <span class="blsp-spelling-error" id="SPELLING_ERROR_12">carbs</span>, 7 g fibre (<span class="blsp-spelling-error" id="SPELLING_ERROR_13">wowzers</span>), 2 mg cholesterol, 1282 mg sodium</li></ul>Connie Walshhttp://www.blogger.com/profile/16040034443479045710noreply@blogger.com1tag:blogger.com,1999:blog-7889195787851445429.post-26803066179870616972008-10-07T16:42:00.000-07:002008-10-07T16:43:16.579-07:0015 minutes Tomato Soup<span class="fullpost">15 minutes Tomato Soup<br /><br />(Darlene notes: May 3/96: Amazing!! Made for Paula when told that premature labour was a problem. Kids LOVE it blended)<br /><br />1 tbsp olive oil<br />1 large onion chopped<br />2 small zucchini diced<br />2 tomato peeled and diced<br />2 cup each tomato juice and vegetable stock<br />1 tsp granulated sugar (I'm going to put in my fructose)<br />1/2 tsp each dried oregano and basil (finally spices I recognize...<span class="blsp-spelling-error" id="SPELLING_ERROR_14">lol</span>!!!!)<br /><br /><ul><li>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 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_15">thoroughly</span>. Season with salt and pepper to taste.</li><li>Makes 4 servings: 155 cal, 6 g protein, 6 g fat, 23 g <span class="blsp-spelling-error" id="SPELLING_ERROR_16">carbs</span> high source of fiber</li></ul></span>Connie Walshhttp://www.blogger.com/profile/16040034443479045710noreply@blogger.com0tag:blogger.com,1999:blog-7889195787851445429.post-66829993226296088882008-10-07T16:40:00.000-07:002008-10-07T16:42:17.396-07:00Sweet Potato Soup with Jalapeno Corn Salsa<span class="fullpost">Sweet Potato Soup with Jalapeno Corn Salsa<br /><br />(Darlene note: Nov 2004 Christina and I loved it!! <span class="blsp-spelling-error" id="SPELLING_ERROR_17">Binghong</span> 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!! =) )<br /><br />1 tbsp vegetable oil<br />1 onion chopped<br />2 cloves garlic minced<br />1/4 tsp each salt and pepper<br />3 sweet potatoes peeled and cubed (2 lbs)<br />4 cups vegetable stock<br /><br />Topping:<br />1 cup thawed corn kernels<br />1/4 cup minced red or green onion<br />2 tbsp minced fresh coriander<br />1 tbsp minced jalapeno<br />1 1/2 tsp lime or lemon juice<br />1/4 salt<br />1/2 cup sour cream (maybe I will sub this with something or forgo the topping altogether)<br /><br /><ul><li>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</li><li>Add sweet potatoes and stock; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 20 minutes</li><li>In batches in blender, puree soup until smooth. Return to clean saucepan (oh that sounds like work) heat through</li><li>Topping: in small bowl combine corn, onion, coriander, jalapeno pepper, lime juice and salt.</li><li>Ladle soup into warmed bowls (sounds like more work). Top each with spoonful of sour cream, spoon salsa over and beside sour cream.</li><li>8 servings, 184 cal, 6 g protein, 4 g fat, 33 g carbs, 3 g fibre,2 mg chol, 560 mg sodium</li></ul></span>Connie Walshhttp://www.blogger.com/profile/16040034443479045710noreply@blogger.com0