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™
Showing posts with label entree. Show all posts
Showing posts with label entree. Show all posts
Sunday, January 1, 2012
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
Saturday, December 31, 2011
Caribbean Peas & Rice
1 bunch scallions, white parts sliced thin
2 whole celery stalks, minced
4 whole garlic cloves, minced
2 tbsp fresh ginger root, minced
4 whole fresh thyme leaves
1½ tsp Tabasco green pepper sauce
2 tbsp ketchup
¼ tsp turmeric (optional)
1 bunch kale, chopped
15 ounces black-eyed peas, drained and rinsed
1 cup brown rice, uncooked
2½ cups vegetable broth
2 tsp Jamaican dried jerk seasoning
Combine rice with 2 cups of vegetable broth in a large pot and set aside. Line a skillet with a thin layer of broth and add scallions, celery, garlic, ginger, thyme, jalapeno sauce and 1 tsp jerk seasoning. Cook over high heat, adding additional broth as necessary, until the celery is soft, about 3 minutes. Add remaining jerk seasoning, stirring to coat. Transfer to rice, add 2 squirts of ketchup and turmeric (for color), stirring to combine. Cover and bring to a boil. Once boiling reduce heat to low and simmer 40-50 minutes, until rice is cooked, but keep and eye on it, as you may need to add more broth or water (some brown rice is very thirsty). Meanwhile, lightly steam greens. Press out any excess water and chop into bite-sized pieces. Once rice is fully cooked, fluff with a spatula then stir in rice and greens. Serve with jalapeno sauce on the table.
From The Happy Herbivore
2 whole celery stalks, minced
4 whole garlic cloves, minced
2 tbsp fresh ginger root, minced
4 whole fresh thyme leaves
1½ tsp Tabasco green pepper sauce
2 tbsp ketchup
¼ tsp turmeric (optional)
1 bunch kale, chopped
15 ounces black-eyed peas, drained and rinsed
1 cup brown rice, uncooked
2½ cups vegetable broth
2 tsp Jamaican dried jerk seasoning
Combine rice with 2 cups of vegetable broth in a large pot and set aside. Line a skillet with a thin layer of broth and add scallions, celery, garlic, ginger, thyme, jalapeno sauce and 1 tsp jerk seasoning. Cook over high heat, adding additional broth as necessary, until the celery is soft, about 3 minutes. Add remaining jerk seasoning, stirring to coat. Transfer to rice, add 2 squirts of ketchup and turmeric (for color), stirring to combine. Cover and bring to a boil. Once boiling reduce heat to low and simmer 40-50 minutes, until rice is cooked, but keep and eye on it, as you may need to add more broth or water (some brown rice is very thirsty). Meanwhile, lightly steam greens. Press out any excess water and chop into bite-sized pieces. Once rice is fully cooked, fluff with a spatula then stir in rice and greens. Serve with jalapeno sauce on the table.
From The Happy Herbivore
Smashed Sweet Potato Burrito
4 whole whole wheat wraps
1 whole sweet potato, mashed
1 cup brown rice, cooked
10 ounces spinach, frozen
1 cup black beans, cooked
¼ tsp cinnamon
¼ tsp cumin
¼ tsp garlic powder
¼ tsp onion powder
Cook spinach according to directions, pressing out any excess water once fully cooked. Sprinkle spinach with garlic powder and salt and set aside. Sprinkle cumin, onion powder and garlic powder over black beans, stirring to evenly coat beans with spices and set aside. Sprinkle mashed sweet potato with cinnamon and stir to combine. Then combine sweet potato mixture, spinach mixture, grains and black beans in a large bowl, stirring to evenly incorporate, and scoop mixture into the center of the shell. Drizzle with hot sauce if desired.
From The Happy Herbivore
1 whole sweet potato, mashed
1 cup brown rice, cooked
10 ounces spinach, frozen
1 cup black beans, cooked
¼ tsp cinnamon
¼ tsp cumin
¼ tsp garlic powder
¼ tsp onion powder
Cook spinach according to directions, pressing out any excess water once fully cooked. Sprinkle spinach with garlic powder and salt and set aside. Sprinkle cumin, onion powder and garlic powder over black beans, stirring to evenly coat beans with spices and set aside. Sprinkle mashed sweet potato with cinnamon and stir to combine. Then combine sweet potato mixture, spinach mixture, grains and black beans in a large bowl, stirring to evenly incorporate, and scoop mixture into the center of the shell. Drizzle with hot sauce if desired.
From The Happy Herbivore
Chicken with bell Peppers and Mushrooms
2 chicken breasts (about 1 lb)
1 onion, sliced
½ lb of mushrooms
3 bell peppers of mixed color, red and yellow
2 Tbsp of olive oil
¼ tsp salt
¼ tsp pepper
½ tsp paprika
1 tsp dry basil or 5 or 6 leaves of fresh basil,
chopped
Cut chicken breast into strips about a ½-inch thick by about 2-inches long. Remove top of bell peppers and seeds from the center. Cut bell peppers into strips about a ¼-inch thick by 1-inch long. Cut onion into thin strips. Cut mushrooms into 4 pieces. Put olive oil in a non-stick saucepan and heat on high for 1 minute. Add onion and chicken, and sprinkle paprika and pepper on top. Stir and cook for 2 minutes. Lower heat to medium high. Add bell peppers, then stir and cook for 5 minutes. Add mushrooms and basil, stir, and if desired, adjust seasoning to taste. Cook for another 2 minutes and serve.
The Fertile Kitchen Cookbook
1 onion, sliced
½ lb of mushrooms
3 bell peppers of mixed color, red and yellow
2 Tbsp of olive oil
¼ tsp salt
¼ tsp pepper
½ tsp paprika
1 tsp dry basil or 5 or 6 leaves of fresh basil,
chopped
Cut chicken breast into strips about a ½-inch thick by about 2-inches long. Remove top of bell peppers and seeds from the center. Cut bell peppers into strips about a ¼-inch thick by 1-inch long. Cut onion into thin strips. Cut mushrooms into 4 pieces. Put olive oil in a non-stick saucepan and heat on high for 1 minute. Add onion and chicken, and sprinkle paprika and pepper on top. Stir and cook for 2 minutes. Lower heat to medium high. Add bell peppers, then stir and cook for 5 minutes. Add mushrooms and basil, stir, and if desired, adjust seasoning to taste. Cook for another 2 minutes and serve.
The Fertile Kitchen Cookbook
Spicy Garbanzo beans
1 10 oz can of cooked garbanzo beans, drained
1 onion, diced
4 garlic cloves, minced
1 tsp turmeric
1 tsp paprika
¼ tsp pepper
¼ tsp salt
2 Tbsp olive oil
Place olive oil in a pot, add diced onion and cook on medium high heat for
5 minutes (pict. 3), stirring regularly. Add minced garlic and spices and mix well. Add garbanzo beans and cook for 5 minutes.
TIP: You can use curry or cayenne pepper for a stronger flavor.
NOTE: If you work from dry beans (as opposed to those from a can), be sure to
remove stones or damaged beans first, and soak beans overnight in cold water in the
fridge before cooking. Soaking will remove the “bad” agent and prevent flatulence.
Cook in boiling water for 1 to 2 hours (until soft). Drain and rinse.
The Fertile Kitchen Cookbook
1 onion, diced
4 garlic cloves, minced
1 tsp turmeric
1 tsp paprika
¼ tsp pepper
¼ tsp salt
2 Tbsp olive oil
Place olive oil in a pot, add diced onion and cook on medium high heat for
5 minutes (pict. 3), stirring regularly. Add minced garlic and spices and mix well. Add garbanzo beans and cook for 5 minutes.
TIP: You can use curry or cayenne pepper for a stronger flavor.
NOTE: If you work from dry beans (as opposed to those from a can), be sure to
remove stones or damaged beans first, and soak beans overnight in cold water in the
fridge before cooking. Soaking will remove the “bad” agent and prevent flatulence.
Cook in boiling water for 1 to 2 hours (until soft). Drain and rinse.
The Fertile Kitchen Cookbook
Carrots with Garlic and Cilantro
6 big carrots (1.5 lbs)
4 cloves of garlic
½ bunch of fresh cilantro
¼ tsp each of salt
and pepper
2 x ½ cup of water
Brush carrots clean and cut off bases and tip of each carrot. Slice carrots into ¼- to 1/8-inch thick rounds. Remove germ of garlic and slice it into small pieces. Remove stems of cilantro and cut leaves only into small pieces. Place sliced carrots and garlic in a non-stick skillet with a ½ cup of water, cover and bring to a boil on high heat. Reduce to medium high heat and boil for 5 minutes, making sure there is always a little water in the pan and add a little if needed. Add salt, pepper, cilantro and mix. Add another ¼ cup of water. Boil for another 3 minutes, and again make sure there is always a little water in pan and add a little if needed. Drain if needed and serve.
The Fertile Kitchen Cookbook
4 cloves of garlic
½ bunch of fresh cilantro
¼ tsp each of salt
and pepper
2 x ½ cup of water
Brush carrots clean and cut off bases and tip of each carrot. Slice carrots into ¼- to 1/8-inch thick rounds. Remove germ of garlic and slice it into small pieces. Remove stems of cilantro and cut leaves only into small pieces. Place sliced carrots and garlic in a non-stick skillet with a ½ cup of water, cover and bring to a boil on high heat. Reduce to medium high heat and boil for 5 minutes, making sure there is always a little water in the pan and add a little if needed. Add salt, pepper, cilantro and mix. Add another ¼ cup of water. Boil for another 3 minutes, and again make sure there is always a little water in pan and add a little if needed. Drain if needed and serve.
The Fertile Kitchen Cookbook
Chicken Salad with Fennel, Tarragon and Red Grapes
4 cups cubed, cooked organic free-range chicken; about 1 and 3/4 lb. (I prefer chicken thighs, they are not dry and they are cheaper)
1 cup walnuts, toasted and chopped
1 stalk celery, sliced
1 fennel bulb, trimmed and diced small
2 Tbsp. sweet onion, chopped fine
3/4 cup Natural Mayo
3 Tbsp. tarragon or white wine vinegar
2 Tbsp. fresh tarragon, finely chopped
1/2 tsp. salt
1/2 tsp. black pepper
2 cups seedless organic red grapes
Toss together all ingredients except grapes in a large bowl until combined well. Chill in refridgerator. Serve chicken salad on a bed of lettuce with grapes, or add grapes to salad and serve on whole wheat bread as a sandwich or in whole grain Pita bread.
From Pioneer Organics
1 cup walnuts, toasted and chopped
1 stalk celery, sliced
1 fennel bulb, trimmed and diced small
2 Tbsp. sweet onion, chopped fine
3/4 cup Natural Mayo
3 Tbsp. tarragon or white wine vinegar
2 Tbsp. fresh tarragon, finely chopped
1/2 tsp. salt
1/2 tsp. black pepper
2 cups seedless organic red grapes
Toss together all ingredients except grapes in a large bowl until combined well. Chill in refridgerator. Serve chicken salad on a bed of lettuce with grapes, or add grapes to salad and serve on whole wheat bread as a sandwich or in whole grain Pita bread.
From Pioneer Organics
Napa Valley Fish
1 lb. fresh fish fillets such as Tilapia
1 lemon, thinly sliced
1 tomato, thinly sliced
1/4. tsp thyme
2 Tbsp. White Wine
Rinse and pat dry fish fillets. Lay fillets in a single layer in a baking dish. Bake at 500 degrees ferenheit for 3 to 5 minutes, until they start to draw up and turn white.
Remove from oven. Alternate slices of lemon and tomato on fish. Sprinkle with Thyme and wine. Bake 3 to 5 minutes longer, until fish flakes with a fork.
From Gwennyth Trice, Whole Foods for the Whole Family, LLL International Cookbook.
1 lemon, thinly sliced
1 tomato, thinly sliced
1/4. tsp thyme
2 Tbsp. White Wine
Rinse and pat dry fish fillets. Lay fillets in a single layer in a baking dish. Bake at 500 degrees ferenheit for 3 to 5 minutes, until they start to draw up and turn white.
Remove from oven. Alternate slices of lemon and tomato on fish. Sprinkle with Thyme and wine. Bake 3 to 5 minutes longer, until fish flakes with a fork.
From Gwennyth Trice, Whole Foods for the Whole Family, LLL International Cookbook.
Chicken, Rice, Green Chili, Black Bean Casserole
1/3 cup Brown Rice, cooked in 1 cup veggie broth
1 Tbsp. Olive Oil
1/3 cup diced onion
1 medium sliced Zucchini
2 Chicken Breasts
1/2 cup sliced mushrooms
1 14 oz. can Black Beans
1 small can Dice Green Chilis
1/3 cup Shredded Carrots
1 cup Shredded Swiss Cheese (optional)
1/2 teaspoon Cumin
ground cayenne and salt to taste
Preheat oven to 350 degrees ferenheit. Grease 9" by 13" baking dish, preferably glass. Cook rice in broth before hand. Sautee in Olive oil: Chicken first, then add onion, zucchini, mushrooms. Combine all ingredients except cheese in large bowl. Spread into baking dish, sprinkle with cheese, cover with foil. Place in oven and bake for 30 minutes. Take off foil and bake for an additional 10 minutes.
By Darlene Barton
1 Tbsp. Olive Oil
1/3 cup diced onion
1 medium sliced Zucchini
2 Chicken Breasts
1/2 cup sliced mushrooms
1 14 oz. can Black Beans
1 small can Dice Green Chilis
1/3 cup Shredded Carrots
1 cup Shredded Swiss Cheese (optional)
1/2 teaspoon Cumin
ground cayenne and salt to taste
Preheat oven to 350 degrees ferenheit. Grease 9" by 13" baking dish, preferably glass. Cook rice in broth before hand. Sautee in Olive oil: Chicken first, then add onion, zucchini, mushrooms. Combine all ingredients except cheese in large bowl. Spread into baking dish, sprinkle with cheese, cover with foil. Place in oven and bake for 30 minutes. Take off foil and bake for an additional 10 minutes.
By Darlene Barton
Veggie/Garden Burgers
2 ¾ cup Water
½ cup chopped onion
⅓ cup brown rice
2 cloves garlic chopped
¾ cup lentils
1 15 oz. can garbanzo beans
¾ cup rolled oats
2 egg whites beaten
¼ cup chopped fresh basil
1 Tablespoon Worchestershire sauce
½ cup walnuts chopped
add any spices you would like, chili powder, cumin, corriander, salt, pepper
In a medium sauce pan place water, onion, brown rice and garlic, bring to a boil, reduce heat to a simmer, cover and simmer for 20 min. Add lentils, cover and simmer for 25 more minutes or until lentils are tender. In a large glass or ceramic mixing bowl add all the ingredients from the sauce pan with the garbanzo beans, mash together and let sit until cool, about 5-10 minutes. Add rolled oats, egg whites, fresh herbs, spices and nuts, mix well. With your hands form into patties. These burgers may be cooked in a well oiled pan or on a griddle or cast iron pan. Cook on each side until golden brown. You may add a slice of cheese on top and all the fixings you would for a traditional hamburger, but without the meat.
½ cup chopped onion
⅓ cup brown rice
2 cloves garlic chopped
¾ cup lentils
1 15 oz. can garbanzo beans
¾ cup rolled oats
2 egg whites beaten
¼ cup chopped fresh basil
1 Tablespoon Worchestershire sauce
½ cup walnuts chopped
add any spices you would like, chili powder, cumin, corriander, salt, pepper
In a medium sauce pan place water, onion, brown rice and garlic, bring to a boil, reduce heat to a simmer, cover and simmer for 20 min. Add lentils, cover and simmer for 25 more minutes or until lentils are tender. In a large glass or ceramic mixing bowl add all the ingredients from the sauce pan with the garbanzo beans, mash together and let sit until cool, about 5-10 minutes. Add rolled oats, egg whites, fresh herbs, spices and nuts, mix well. With your hands form into patties. These burgers may be cooked in a well oiled pan or on a griddle or cast iron pan. Cook on each side until golden brown. You may add a slice of cheese on top and all the fixings you would for a traditional hamburger, but without the meat.
North African Sweet Potato Burgers
2 cups boiled or baked sweet potatoes
1 cup quick-cooking rolled oats
3/4 cup chopped onion
1/2 cup chopped peanuts
1/2 cup fresh cilantro, chopped
2 cloves garlic, minced
2 Tbsp. minced fresh ginger
1 & 1/2 tsp cumin
1 tsp salt
Preheat oven to 350 degrees ferenheit. Mix all the ingredients together and form into patties. Arrange patties on an oiled baking sheet. Bake for 15 min. on each side until browned. Served on toasted whole grain buns, chutney, lettuce and cucumber.
From Meatless Burgers by Louise Hagler
1 cup quick-cooking rolled oats
3/4 cup chopped onion
1/2 cup chopped peanuts
1/2 cup fresh cilantro, chopped
2 cloves garlic, minced
2 Tbsp. minced fresh ginger
1 & 1/2 tsp cumin
1 tsp salt
Preheat oven to 350 degrees ferenheit. Mix all the ingredients together and form into patties. Arrange patties on an oiled baking sheet. Bake for 15 min. on each side until browned. Served on toasted whole grain buns, chutney, lettuce and cucumber.
From Meatless Burgers by Louise Hagler
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