Where? G's
Attendants: G, A,Y,Ch,E,D
Menu
1) Oatmeal bread (Cook: G)
2) Tofu manicotti with grilled onion and zucchini (Cook: G, Y)
3) Strawberry sorbet (Cook: G, Y)
Oatmeal bread (Taken from http://vegweb.com/index.php?topic=5658.0)
Ingredients:
1 1/2 Cup Warm Water
2 tablespoon Canola Oil
2 tablespoon brown sugar
1 teaspoon Lemon Juice
1 teaspoon Salt
1 Cup Oatmeal, ground
2 Cups Flour (1/2 white 1/2 wheat)
2 package yeast
Directions:
Toss it all together in your bread machine per your machines instructions and press the powdered milk cycle.
Manicotti: (taken from http://vegetarian.about.com/od/maindishentreerecipes/r/tofumanicotti.htm)
Ingredients:
* 1 pound manicotti
* 2 pounds firm tofu, patted dry and mashed
* 3 cloves garlic, minced
* 1/2 cup soy milk
* 2 tbsp olive oil
* 2 tbsp lemon juice
* 1 tbsp sugar
* salt and pepper to taste
* 2 tbsp fresh minced parsley
* 1 package chopped fresh spinach
* sun dried tomatoes
* 2 tbl nutritional yeast
* italian spices including fresh basil
* 2 jars spaghetti sauce
Preparation:
Boil the manicotti for 5 minutes. Gently drain and rinse the noodles.
Pre-heat the oven to 350 degrees.
Hydrate the sun dried tomatoes in the soy milk. Chop fine.
In a large mixing bowl, stir together the mashed tofu, garlic, soy milk, tomatoes, olive oil, lemon juice, sugar, salt, pepper, parsley and spinach.
Line a 9x13 inch baking pan with 2 cups of the spaghetti sauce. Gently spoon the tofu mixture into each manicotti until they are all full. Place the filled manicotti noodles in one layer on top of the spaghetti sauce.
Pour the remaining sauce over the stuffed noodles. Cover the pan tightly with aluminum foil and bake for 30 minutes or until the sauce bubbles.
Strawberry Sorbet: (taken from http://www.foodnetwork.com/recipes/paula-deen/fresh-strawberry-sorbet-recipe/index.html)
Ingredients
* 2 cups sugar
* 2 cups water
* 4 pints strawberries, hulled and sliced
* 1/4 cup fresh lime juice
* 1/2 cup brown sugar
* 1/4 cup ginger liqueur
Directions
Bring the sugar and 2 cups water to a boil in a medium saucepan over medium-high heat. Reduce the heat and allow the mixture to simmer, without stirring, until the sugar dissolves, about 3 minutes. Set aside to cool completely.
Put the strawberries and lime juice into a food processor and puree. Press the strawberry puree through a strainer to remove the seeds.
When the sugar syrup has cooled completely add it to the strawberry puree. Add the brown sugar and stir well. Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions. Sorbet is particularly soft after churning but firms up after freezing.
Thursday, May 21, 2009
Tuesday, May 12, 2009
14th meeting. Beans and rice
Where? G's
Attendants: G, E, Y, A, L, Ch, Ca
Menu:
1) Beans and rice (Cook: G)
2) Corn Bread (Cook: G)
3) Lemon Cupcakes (Cook: A)
Red Beans and Rice (adapted from blog.fatfreevegan.com)
Ingredients
1 pound dry red kidney beans (if you're in Louisiana, only Camellia brand will do)
4 cloves garlic
1 very large onion (about 2 cups chopped)
4 ribs celery
1 large bell pepper (about 1 1/2 cups chopped)
3 bay leaves
2 teaspoons thyme
1 teaspoon oregano
1/4-1 teaspoon red pepper
1/2 teaspoon freshly ground black pepper
1-2 teaspoons chopped chipotle pepper, in adobo (this is not traditional but lends a smoky taste; substitute another tsp. of Liquid Smoke seasoning if you prefer)
1/2-1 tablespoon Tabasco sauce
1 teaspoon Liquid Smoke
salt, to taste
cooked rice, to serve
Directions
Cover the beans with water 2 inches over beans and soak overnight. Or, bring beans to a boil for one minute, remove from heat, and soak for at least an hour. Drain beans and rinse.
Put the beans back in the pot and cover them with water 2 inches above level of beans. Put over high heat to begin cooking while you prepare the other ingredients.
You're going to want to chop the garlic, onion, celery, and bell pepper very finely, and the fastest and best way to do this is in a food processor. I throw the 4 peeled cloves of garlic in first, and then add the onion, quartered, and pulse until finely chopped. Add this to the pot on the stove, and then do the same thing with the celery and bell peppers, adding each to the beans. Add the remaining ingredients, except the salt and the rice.
When the beans reach a boil, reduce the heat to a simmer. Cook, stirring every now and then, until they are completely tender and falling apart. This can take anywhere from 2 to 3 hours, depending upon the age of your beans. (Add more water as necessary to keep them hydrated.) When they are completely tender, add the salt to taste, and check the seasonings. Add any additional spices you want, and cook for at least 10 more minutes, until sauce is thick and beans are disintegrating. Remove the bay leaves, and serve over rice.
Cornbread (adapted from the post punk kitchen webpage)
Ingredients
2 cups cornmeal
1 cup unbleached all-purpose flour
2 teaspoon baking powder
1/3 cup canola oil
2 tablespoons maple syrup
2 cups soymilk
2 teaspoons apple cider vinegar
1/2 teaspoon salt
Directions
Preheat oven to 350, line a 9x13 baking pan with parchment paper or spray the bottom lightly with non-stick cooking spray.
In a medium bowl, wisk together the soymilk and the vinegar and set aside.
In a large bowl, sift together the dry ingredients (cornmeal, flour, baking powder and salt).
Add the oil and maple syrup to the soymilk mixture. Wisk with a wire wisk or a fork until it is foamy and bubbly, about 2 minutes.
Pour the wet ingredient into the dry and mix together using a large wooden spoon or a firm spatula. Pour batter into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out clean.
Lemon cupcakes
http://veggielady.blogspot.com/2009/02/vegan-lemon-cupcakes.html
Attendants: G, E, Y, A, L, Ch, Ca
Menu:
1) Beans and rice (Cook: G)
2) Corn Bread (Cook: G)
3) Lemon Cupcakes (Cook: A)
Red Beans and Rice (adapted from blog.fatfreevegan.com)
Ingredients
1 pound dry red kidney beans (if you're in Louisiana, only Camellia brand will do)
4 cloves garlic
1 very large onion (about 2 cups chopped)
4 ribs celery
1 large bell pepper (about 1 1/2 cups chopped)
3 bay leaves
2 teaspoons thyme
1 teaspoon oregano
1/4-1 teaspoon red pepper
1/2 teaspoon freshly ground black pepper
1-2 teaspoons chopped chipotle pepper, in adobo (this is not traditional but lends a smoky taste; substitute another tsp. of Liquid Smoke seasoning if you prefer)
1/2-1 tablespoon Tabasco sauce
1 teaspoon Liquid Smoke
salt, to taste
cooked rice, to serve
Directions
Cover the beans with water 2 inches over beans and soak overnight. Or, bring beans to a boil for one minute, remove from heat, and soak for at least an hour. Drain beans and rinse.
Put the beans back in the pot and cover them with water 2 inches above level of beans. Put over high heat to begin cooking while you prepare the other ingredients.
You're going to want to chop the garlic, onion, celery, and bell pepper very finely, and the fastest and best way to do this is in a food processor. I throw the 4 peeled cloves of garlic in first, and then add the onion, quartered, and pulse until finely chopped. Add this to the pot on the stove, and then do the same thing with the celery and bell peppers, adding each to the beans. Add the remaining ingredients, except the salt and the rice.
When the beans reach a boil, reduce the heat to a simmer. Cook, stirring every now and then, until they are completely tender and falling apart. This can take anywhere from 2 to 3 hours, depending upon the age of your beans. (Add more water as necessary to keep them hydrated.) When they are completely tender, add the salt to taste, and check the seasonings. Add any additional spices you want, and cook for at least 10 more minutes, until sauce is thick and beans are disintegrating. Remove the bay leaves, and serve over rice.
Cornbread (adapted from the post punk kitchen webpage)
Ingredients
2 cups cornmeal
1 cup unbleached all-purpose flour
2 teaspoon baking powder
1/3 cup canola oil
2 tablespoons maple syrup
2 cups soymilk
2 teaspoons apple cider vinegar
1/2 teaspoon salt
Directions
Preheat oven to 350, line a 9x13 baking pan with parchment paper or spray the bottom lightly with non-stick cooking spray.
In a medium bowl, wisk together the soymilk and the vinegar and set aside.
In a large bowl, sift together the dry ingredients (cornmeal, flour, baking powder and salt).
Add the oil and maple syrup to the soymilk mixture. Wisk with a wire wisk or a fork until it is foamy and bubbly, about 2 minutes.
Pour the wet ingredient into the dry and mix together using a large wooden spoon or a firm spatula. Pour batter into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out clean.
Lemon cupcakes
http://veggielady.blogspot.com/2009/02/vegan-lemon-cupcakes.html
Monday, May 4, 2009
13th meeting. Global
Where? D's
Attendants: Aa, Ch, L, Y, G, D
Menu
1) Seitan Fusion Saute (Cook: D)
2) Creme Brulee (Cook: G)
3) Chocolate Pudding (Cook: G)
Attendants: Aa, Ch, L, Y, G, D
Menu
1) Seitan Fusion Saute (Cook: D)
2) Creme Brulee (Cook: G)
3) Chocolate Pudding (Cook: G)
Seitan Fusion Sauté (adapted from bigoven.com)
1-1/2 teaspoons oil
1 medium onion, chopped
2 cloves garlic, minced
1 Tablespoon garam masala
1/2 pound ounces seitan
1 cups shredded zucchini
2 cup chopped fresh tomato
1/2 20oz can crushed pineapple in juice, undrained
2 Tablespoons peanut butter
1/2 cup coconut milk
Salt and pepper to taste
1/4 cup chopped fresh cilantro
Red Pepper Flakes
Chopped peanuts for garnish
Heat the oil in a large skillet. Add the onion and red pepper flakes and sauté for 5 minutes. Add the garlic and garam masala. Stirring, cook for another 1 to 2 minutes. Add the zucchini, seitan, and tomato and cook for 1 to 2 minutes. Add the remaining ingredients, except cilantro and simmer over medium heat for 10 minutes until sauce begins to thicken slightly. Stir in cilantro. Top with chopped peanuts. Serve hot over rice.
http://www.gourmetsleuth.com/soytofucremebrulee.htm
added extra cinnamon and vanilla. served with fresh strawberries
http://www.thedailygreen.com/healthy-eating/cookbook/vegan-chocolate-pudding
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