Posts tagged ‘Carrots’
FUSION: Savory Beans
An adapted recipe from The Allergy Self-Help Cookbook. Serve these beans over rice, and you will be happy.
4 TBSP olive oil
2 cups chopped onions
2 large ribs celery, thinly sliced
4 carrots, thinly sliced
2 TBSP Bragg’s Liquid Aminos
4 tsp dried basil
2 tsp dried oregano
4 cloves garlic, crushed
dash of ground red pepper
1 cup chopped fresh parsley
4 cups (or two 15-oz cans) cooked kidney beans (or pinto beans)
4 TBSP water
2 cups chopped tomatoes
1. In a large skillet, heat the oil over medium heat. Add the onions, celery, and carrots and cook for 12 minutes or until tender.
2. Stir in the Bragg’s, basil, oregano, garlic, red pepper, and 1/2 cup of the parsley.
3. Add the beans, water, and tomatoes. Cover and cook for 10 minutes or until heated through. Top with remaining parsley and cook for 2 more minutes. Serve!
AMERICAN MIDWEST: Deviled Eggs
I didn’t know that deviled eggs originated in the Midwest, just like me! We ate a dozen of these eggs during one of our Friday night get-togethers this last fall. This variation adds a surprising ingredient to the mix.
1. Boil and cool 6-7 eggs. Cut them in half and place the cooked yolks in a mixing bowl.
2. Create filling by combining the eggs yolks with:
3 TSBP mayonnaise
1/4 cup carrot puree
1/8 tsp salt
3/4 tsp mustard
dash of black pepper
dash of cayenne pepper
3. Squeeze the filling back into the patiently waiting egg whites. Set them on the table and try not to eat all of them at once.
FUSION: Lentil/Miso Soup
1 cup lentils
5-5 ½ cups water
2 TBSP oil
½ cup sliced onions
½ cup sliced carrots
¾ cup chopped celery
1 clove garlic, crushed
3 ½ TBSP miso creamed with ¼ cup water
2 TBSP butter
½ tsp oregano, thyme, or rosemary
dash of black pepper
1 TBSP parsley
1. After soaking overnight, cook lentils in the water by simmering them for two hours.
2. Sauté onions, carrots, celery, and garlic in oil. Add ¼ cup water, cover and simmer for 10-15 minutes until water is gone.
3. Stir miso, butter, spices, and vegetables into lentils. Cover and allow to stand for at least 10 minutes.
From a tofu/soyfoods cookbook
ITALIAN: Spring Butterflies
Something new. I’m not a big asparagus fan, but I loved this recipe.
1 lb farfalle pasta
3 TBSP Earth Balance margarine
2 TBSP finely chopped onions
8 oz asparagus, 1/2″ diag. slices
2 carrots, peeled, 1/4″ diag. slices
2 tsp chopped fresh thyme
2 cups stock
1 cup frozen peas
1/4 cup chopped fresh basil
1 tsp salt
grated parmesan cheese
1. Cook pasta in a large pot of boiling salted water until tender but still firm, 8 to 10 minutes.
2. In a large frying pan, melt butter over medium heat. Add onion and cook 3 to 4 minutes, or until softened.
3. Stir in asparagus, carrots, and thyme. Cook, stirring, 1 minute.
4. Add stock, increase heat to medium-high, and cook until vegetables are crisp tender and stock is reduced to 1-1/4 cups, about 3 minutes. Stir in peas and basil and heat through. Season with salt and pepper. Mix with pasta and top with parmesan cheese.
ITALIAN: Grilled Vegetables over Rice
I would call this my first grown-up recipe—the first day I made it and ate it was the first day that I had eaten vegetables and truly enjoyed them. It was the beginning of my recovery from my childhood hatred of vegetables.
1 green bell pepper, cut into wedges
2 carrots, thinly sliced
1 cup yellow summer squash, sliced
1 small onion, cut into wedges
2 garlic cloves, thinly sliced
1 ½ tsp olive oil
1 ½ tsp fresh oregano, chopped, or ½ tsp dried oregano
1 ½ tsp fresh basil, chopped, or ½ tsp dried basil
¼ tsp salt
1 large tomato, cut into eight wedges
1 cup cooked cannellini beans
4 cups cooked brown rice
1. Prepare and cut vegetables. The vegetables should be approximately the same size so that they are done at the same time. The carrots should be very thin so they will be cooked enough in 10 minutes. Combine in mixing bowl all ingredients, except the tomatoes, rice, and beans. Toss vegetable mixture lightly to glaze the vegetables with olive oil, herbs, and salt.
2. Spoon vegetable mixture onto a broiler pan or cookie sheet coated with nonstick cooking spray. Broil 5 minutes; stir tomatoes and beans into vegetable mixture. Baste with additional marinade and broil for 5 additional minutes, or until vegetables are tender and lightly browned. Tomatoes and beans should be just warmed. If you prefer the tomatoes softer, add at the beginning of the 10 minutes.
3. Serve roasted vegetables over a bed of rice.
From More Choices by Cheryl D. Thomas Peters
KOREAN: Sujaebi
I love, love, loved this dish when I was in Korea. It’s usually made with shellfish in it, but I got the cook at my favorite restaurant to give me her recipe which was made without the little creatures. I finally got around to trying it out this week, and it was fabulous. This recipe is not suited to leftovers though. I apologize to you, Inyoung. When I sampled the leftovers for myself, they didn’t even compare to the fresh bowl I had on Tuesday.
7 cups anchovy or beef broth
1 pound of store-bought sujaebi flakes or torn-up pieces of homemade dough (mix flour and water and make a dough out of it)
1/2 tsp salt
1/8 tsp black pepper
1 carrot, sliced
1 small onion, sliced
1 small zucchini, sliced
2 cloves of garlic, sliced
1 medium potato, sliced
2 green onions, chopped
2 eggs
kim OR nori flakes (seaweed)
sesame seeds
1. Bring the broth to a boil. Drop in your flakes of dough if you’re using homemade ones. If you’re using store-bought flakes, add them after the vegetables have cooked for 10 minutes.
2. Add all of the vegetables and simmer until cooked.
3. Whip two eggs in a small bowl and gently mix them into the soup, not breaking them up too much. Cook until firm.
4. Top with seaweed flakes and sesame seeds and serve.
AMERICAN SOUTH: Meatless Hoppin’ John
Maybe I’ve totally disgraced this recipe by eating it with penne pasta instead of rice, but I thought it was yummy. The original recipe can be found on recipezaar.com.
8-16 oz. dry pasta, depending on how much you want
1 cup frozen corn
3 medium carrots, thinly sliced
1/2 cup chopped green peppers
1/2 cup chopped red peppers
1/2 cup chopped yellow or orange peppers
1/4 cup onions, chopped
4 garlic cloves, minced
1 TBSP olive oil
1 15-oz. can black-eyed peas, rinsed and drained
1 14.5-oz. can diced tomatoes, drained
1 TBSP fresh parsley
3 tsp fresh thyme
1/2 tsp salt
1/4 tsp pepper
1/4 tsp crushed red pepper flakes
1. Cook the pasta according to directions.
2. In a large nonstick skillet, saute the corn, carrots, peppers, onion, and garlic in oil for six to eight minutes or until crisp tender.
3. Stir in the peas and tomatoes. Reduce heat to low, cover, and simmer for five minutes or until heated through, stirring occasionally.
4. Add the cooked pasta and seasonings; cook two to three minutes longer.
FUSION: Tempeh Hash
Jeff and I ate this for supper last night. Afterwards, we were very full and happy. To re-create this wonderful meal, you will need:
1 8oz-package of tempeh
1 cup vegetable broth
2 large potatoes, diced small
1 large onion, diced
1 teaspoon cumin seeds
1 Tablespoon olive oil
1 cup small or diced vegetables (such as corn, carrots, peas, etc.)
1/2 a yellow or red bell pepper, slivered
1 Tablespoon chili powder
1-2 Tablespoons Bragg’s Liquid Aminos
Simmer the tempeh in the vegetable broth. Cool, then grate.
Broil the potatoes until they are brown on all sides.
Saute the onion and cumin seeds in oil for 2 minutes. Then add the tempeh. Cook it until it has browned lightly.
Add the remaining ingredients. Heat through.
From Everyday Vegan
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