1 Chai tea bag
1 cup soymilk
1/2 teaspoon vanilla
3-4 dashes of cinnamon (or to taste)
1/2 - 1 teaspoon sugar
Directions:
On the stove combine soymilk, vanilla, cinnamon, and sugar and heat on low-med heat. This shouldn't take more than 5 minutes, you don't need to bring it to a boil, just get it hot. Place mixture in mug, add teabag to steep for 2-3 minutes and enjoy!
*You can also add other spices: nutmeg, black pepper, cloves, all spice...but I like to keep mine simple.
Serves: 1
Preparation time: 5 minutes
Monday, January 2, 2012
Sunday, January 1, 2012
Middle Eastern Chickpea Soup with Spinach
Serves 4 to 6
13 minutes at high pressure; natural pressure release; 2 minutes stovetop cooking
1 tablespoon olive oil (optional)
2 cups coarsely chopped onions
3 cloves garlic, minced
1 tablespoon ground cumin
1 1/2 cups chickpeas or garbanzo beans, soaked overnight or quick soaked
4-5 cups vegetable stock
1 bunch of spinach, washed, drained and cut into strips
2 cloves garlic, crushed
1 tablespoon toasted cumin seeds, ground
1 tablespoon tahini (sesame seed paste)
1 teaspoon salt
Pinch of cayenne
Splash of lemon juice
Freshly ground black pepper, to taste
Heat the oil in the cooker. Add the onions and cook for 2 to 3 minutes. Add the garlic and cumin and stir. Let cook for 1 minute. Add the drained chickpeas and 4 cups of the stock. Bring to high pressure over high heat. Reduce heat to maintain high pressure for 13 minutes. Remove from heat and let sit until pressure comes down naturally. Remove lid, carefully tilting it away from you, and put the pot back on the stove over medium heat. Stir in the spinach and cook until the spinach wilts and turns bright green. Stir in the garlic, ground cumin, tahini, salt, lemon juice and black pepper. Taste and adjust seasonings as necessary.
© 2006 The Veggie Queen™
13 minutes at high pressure; natural pressure release; 2 minutes stovetop cooking
1 tablespoon olive oil (optional)
2 cups coarsely chopped onions
3 cloves garlic, minced
1 tablespoon ground cumin
1 1/2 cups chickpeas or garbanzo beans, soaked overnight or quick soaked
4-5 cups vegetable stock
1 bunch of spinach, washed, drained and cut into strips
2 cloves garlic, crushed
1 tablespoon toasted cumin seeds, ground
1 tablespoon tahini (sesame seed paste)
1 teaspoon salt
Pinch of cayenne
Splash of lemon juice
Freshly ground black pepper, to taste
Heat the oil in the cooker. Add the onions and cook for 2 to 3 minutes. Add the garlic and cumin and stir. Let cook for 1 minute. Add the drained chickpeas and 4 cups of the stock. Bring to high pressure over high heat. Reduce heat to maintain high pressure for 13 minutes. Remove from heat and let sit until pressure comes down naturally. Remove lid, carefully tilting it away from you, and put the pot back on the stove over medium heat. Stir in the spinach and cook until the spinach wilts and turns bright green. Stir in the garlic, ground cumin, tahini, salt, lemon juice and black pepper. Taste and adjust seasonings as necessary.
© 2006 The Veggie Queen™
Chilled Cucumber Dill Soup
Serves 4
There is something so incredibly refreshing about the combination of cucumbers and dill. Chilling the soup amplifies the effect even more.
3 medium cucumbers
1 tablespoon chopped fresh dill
2 teaspoons Dijon mustard
1/2 teaspoon sherry or champagne vinegar
2 tablespoons vegan sour cream
Freshly ground black pepper
1 teaspoon mustard or cumin seeds, toasted
1/2 teaspoon salt
5 red radishes, trimmed and chopped
Sprigs of dill, for garnish
Peel the cucumbers and cut them in half lengthwise. Scoop out the seeds with a teaspoon and dice the cucumbers. Transfer the cucumbers to a blender or food processor. Add the dill, mustard, vinegar, sour cream and pepper. Puree until it is completely smooth. Transfer to a mixing bowl and refrigerate until chilled.
Heat a small skillet over medium heat. Add the mustard seeds and toast them until they turn gray, taking care to not burn them. You may need to partially cover the pan to keep the seeds from jumping out. Remove them from the heat and let cool.
Just before serving, stir half the chopped radishes into the soup. Ladle the soup into shallow rimmed plates. Sprinkle with the remaining radishes, sprigs of dill and the mustard seeds.
© 2006 The Veggie Queen™, Jill Nussinow, M.S., R.D
There is something so incredibly refreshing about the combination of cucumbers and dill. Chilling the soup amplifies the effect even more.
3 medium cucumbers
1 tablespoon chopped fresh dill
2 teaspoons Dijon mustard
1/2 teaspoon sherry or champagne vinegar
2 tablespoons vegan sour cream
Freshly ground black pepper
1 teaspoon mustard or cumin seeds, toasted
1/2 teaspoon salt
5 red radishes, trimmed and chopped
Sprigs of dill, for garnish
Peel the cucumbers and cut them in half lengthwise. Scoop out the seeds with a teaspoon and dice the cucumbers. Transfer the cucumbers to a blender or food processor. Add the dill, mustard, vinegar, sour cream and pepper. Puree until it is completely smooth. Transfer to a mixing bowl and refrigerate until chilled.
Heat a small skillet over medium heat. Add the mustard seeds and toast them until they turn gray, taking care to not burn them. You may need to partially cover the pan to keep the seeds from jumping out. Remove them from the heat and let cool.
Just before serving, stir half the chopped radishes into the soup. Ladle the soup into shallow rimmed plates. Sprinkle with the remaining radishes, sprigs of dill and the mustard seeds.
© 2006 The Veggie Queen™, Jill Nussinow, M.S., R.D
Soy-Free Mac and Cheese
1¼ cups whole wheat pasta, uncooked
1¼ cups non-dairy milk
⅓ cup nutritional yeast
2 tbsp yellow miso paste
2 tbsp cornstarch
1 tsp onion powder
1 tsp garlic powder
½ tsp paprika
¼ tsp turmeric
Cook pasta according to directions, immediately drain, rinse with cold water and set aside. Whisk all remaining ingredients together in a saucepan over medium heat. Bring to a near boil and turn heat down to low. Stirring occassionally, allow the sauce to thicken up. Combine with macaroni, stirring to coat. Garnish with smoked paprika if desired.
Serving Size 1, Servings Per Batch 2, Amount Per Serving: Calories 292, Fat 3g, Carbohydrate 49.80g, Dietary Fiber 12.80g, Sugars 0.20g, Protein 20.70g
From The Happy Herbivore
1¼ cups non-dairy milk
⅓ cup nutritional yeast
2 tbsp yellow miso paste
2 tbsp cornstarch
1 tsp onion powder
1 tsp garlic powder
½ tsp paprika
¼ tsp turmeric
Cook pasta according to directions, immediately drain, rinse with cold water and set aside. Whisk all remaining ingredients together in a saucepan over medium heat. Bring to a near boil and turn heat down to low. Stirring occassionally, allow the sauce to thicken up. Combine with macaroni, stirring to coat. Garnish with smoked paprika if desired.
Serving Size 1, Servings Per Batch 2, Amount Per Serving: Calories 292, Fat 3g, Carbohydrate 49.80g, Dietary Fiber 12.80g, Sugars 0.20g, Protein 20.70g
From The Happy Herbivore
Sweet Potato Biscuits
1 cup whole wheat pastry flour
1 tsp baking powder
¼ tsp baking soda
1 tsp raw sugar
a dash of cinnamon (optional)
1 whole banana, cold
1 whole sweet potato, mashed
Cook and skin your sweet potato, then mash it with a fork or potato
masher and set aside. Grease a cookie sheet or line with parchment paper
and set aside. Preheat oven to 425F. Combine flour, baking powder,
baking soda, sugar and optional cinnamon together in your food processor
and pulse a few times to ensure even distribution of ingredients. Add
banana, about 6" worth, and allow the motor to run until a dough forms,
about 45 seconds. Transfer dough to a bowl and, using clean hands, mix
with about 3/4 cup (start with 1/2 cup) of the cooked sweet potato. The
dough should be wet and dough-like -- wetter than most pizza dough but
dryer than cake batter. It should be similar to the batter for Bisquick
drop biscuits, if you've ever made those. Drop large spoonfuls onto the
prepared cookie sheet and bake 5-10 minutes, until a toothpick inserted
comes out clean and the edges and bottom are turning golden brown.
Per biscuit: 86 calories, 0.3g fat, 18.6g carbs, 2.5g fiber, 2.9g sugar, 2g protein
From The Happy Herbivore
1 tsp baking powder
¼ tsp baking soda
1 tsp raw sugar
a dash of cinnamon (optional)
1 whole banana, cold
1 whole sweet potato, mashed
Cook and skin your sweet potato, then mash it with a fork or potato
masher and set aside. Grease a cookie sheet or line with parchment paper
and set aside. Preheat oven to 425F. Combine flour, baking powder,
baking soda, sugar and optional cinnamon together in your food processor
and pulse a few times to ensure even distribution of ingredients. Add
banana, about 6" worth, and allow the motor to run until a dough forms,
about 45 seconds. Transfer dough to a bowl and, using clean hands, mix
with about 3/4 cup (start with 1/2 cup) of the cooked sweet potato. The
dough should be wet and dough-like -- wetter than most pizza dough but
dryer than cake batter. It should be similar to the batter for Bisquick
drop biscuits, if you've ever made those. Drop large spoonfuls onto the
prepared cookie sheet and bake 5-10 minutes, until a toothpick inserted
comes out clean and the edges and bottom are turning golden brown.
Per biscuit: 86 calories, 0.3g fat, 18.6g carbs, 2.5g fiber, 2.9g sugar, 2g protein
From The Happy Herbivore
Pumpkin Pie Smoothie
1 whole bananas (frozen)
¼ cup canned pure pumpkin
1 tsp pumpkin pie spice
¼ cup non-dairy milk
a dash of ground ginger
1 tsp pure maple syrup
Instructions:
Combine all ingredients in a blender and whiz until smooth, adding more non-dairy milk as necessary to achieve proper consistency. Add more pumpkin or spice to taste. Garnish with a dash of cinnamon and nutmeg. (1 tsp Pumpkin Pie Spice = 1/2 tsp cinnamon, 1/4 tsp cloves or allspice, 1/8 tsp nutmeg).
Calories 149, Fat 1.30g, Carbohydrate 35.10g, Dietary Fiber 5.30g, Sugars 18.10g,
Protein 3.60g
From The Happy Herbivore
¼ cup canned pure pumpkin
1 tsp pumpkin pie spice
¼ cup non-dairy milk
a dash of ground ginger
1 tsp pure maple syrup
Instructions:
Combine all ingredients in a blender and whiz until smooth, adding more non-dairy milk as necessary to achieve proper consistency. Add more pumpkin or spice to taste. Garnish with a dash of cinnamon and nutmeg. (1 tsp Pumpkin Pie Spice = 1/2 tsp cinnamon, 1/4 tsp cloves or allspice, 1/8 tsp nutmeg).
Calories 149, Fat 1.30g, Carbohydrate 35.10g, Dietary Fiber 5.30g, Sugars 18.10g,
Protein 3.60g
From The Happy Herbivore
Oatmeal Cookie Smoothie
2 whole bananas (frozen)
¼ cup rolled oats
¼ cup non-dairy milk
½ tsp cinnamon
a dash of ground cardamon (optional)
1 tbsp raisins
Combine all ingredients together in a blender and whiz until smooth and creamy, adding extra non-dairy milk as necessary to achieve desired consistency. If using unsweetened non-dairy milk, add another 1 tbsp raisins. Garnish with a dash of cardamon or cinnamon if desired.
Calories 362, Fat 2.70g, Carbohydrate 85g, Dietary Fiber 9.70g, Sugars 41.30g, Protein 7.40g
From The Happy Herbivore
¼ cup rolled oats
¼ cup non-dairy milk
½ tsp cinnamon
a dash of ground cardamon (optional)
1 tbsp raisins
Combine all ingredients together in a blender and whiz until smooth and creamy, adding extra non-dairy milk as necessary to achieve desired consistency. If using unsweetened non-dairy milk, add another 1 tbsp raisins. Garnish with a dash of cardamon or cinnamon if desired.
Calories 362, Fat 2.70g, Carbohydrate 85g, Dietary Fiber 9.70g, Sugars 41.30g, Protein 7.40g
From The Happy Herbivore
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