This is my Holiday time favorite dish. It takes some planning ahead a few days though.
2 loaves of Good bread (Not the square sit on a shelf shit- REAL whole bread- un-cut)
Tear it up into bite size pieces, nothing pretty, so please just tear with hands, and then put it on cookie sheets and let dry a day. It should be pretty dry, almost toast like. You can throw it in an oven after you turn it off from baking something else, just gotta get most of the moisture out.
When ready to make:
8-10 Mushrooms chopped very small
1 Med-lg onion, chopped small
2-3 cloves of garlic minced
3 stalks of celery chopped very small
Olive oil, salt and pepper
3 sprigs of fresh rosemary, stalk removed, and chopped up (or about 1-2 Tbsp. dried)
Sautee these things together for a few minutes, then set aside.
You then need Mushroom broth (I used to use about 1 1/2 containers of Pacific brand mushroom broth) To make Mushroom broth if you cannot get it:
about 6 mushrooms, chopped really finely
1/2 onion, chopped really finely
2 cloves garlic, minced
One vegan boullion cube
A few splashes of Soy Sauce (or tamari will do)
A splash of red wine for flavor depth
Water to make the broth with, you need about 1 1/2 quarts (I believe- I eyeball it, sorry)
Pre-heat oven to 375.
Put the dry bread in a very large bowl. Add in the sauteed mushroom mix and rosemary.
Pour the broth over until it is mush when you mix it (like Stove top stuffing consistency). Keep adding broth, you don't want it overly wet, but not too dry either, you should be able to pick it up a handful and form it into a mushy ball.
Spread into an oiled 9x13 pan, and bake about 30-40 minutes, until it firms up, and starts to maybe brown a little and get a little bit crunchy on top. My convection oven only took 20 minutes at this temp, so watch it.
Set it aside until it is just warm. It is best to make this first or the day before a big holiday meal. It is better cooled down, and makes AWESOME leftovers if you can keep it that long!
Monday, December 7, 2009
Sunday, December 6, 2009
Time-Warp Lemon Squares
I got this recipe from vegweb.com, not sure whose recipe it is, but it is FANTASTIC! Tastes a like lemony cheesecake if done right!
Crust:
1 cup all purpose flour
5 tablespoon margarine (I used coconut oil, but can also use any neutral oil)
1/4 cup granulated sugar
Filling:
3/4 cup granulated sugar
3 tablespoon all purpose flour
1 teaspoon real vanilla
1/2 teaspoon baking powder
1/8 teaspoon salt
3 egg equivalents, prepared (I use Ener-G Egg Replacer) (I used 3 whole real eggs)
zest and juice of two fresh juicy lemons (three if on the dry side)
I also added a tsp of lemon extract, but it probably isn't necessary
Topping:
powdered sugar (optional)
Directions:
Preheat oven to 350. Combine crust ingredients and press into 8 X 8 inch pan. Bake for 15 minutes. While baking, beat the egg substitute (follow directions of your brand) or Eggs until foamy. Add the remainder of the ingredients for filling and mix together. Pour over the crust, and bake 20 minutes more, or until set and a tiny bit golden brown. Cool on counter, then put in fridge for an hour at least. Sift powdered sugar on top, if you'd like, and enjoy the trip down memory lane!
I think these would be fantastic with some raspberry sauce on them!
Serves: Makes 16 squares
Preparation time: 40 minutes plus 1 hour to cool
Crust:
1 cup all purpose flour
5 tablespoon margarine (I used coconut oil, but can also use any neutral oil)
1/4 cup granulated sugar
Filling:
3/4 cup granulated sugar
3 tablespoon all purpose flour
1 teaspoon real vanilla
1/2 teaspoon baking powder
1/8 teaspoon salt
3 egg equivalents, prepared (I use Ener-G Egg Replacer) (I used 3 whole real eggs)
zest and juice of two fresh juicy lemons (three if on the dry side)
I also added a tsp of lemon extract, but it probably isn't necessary
Topping:
powdered sugar (optional)
Directions:
Preheat oven to 350. Combine crust ingredients and press into 8 X 8 inch pan. Bake for 15 minutes. While baking, beat the egg substitute (follow directions of your brand) or Eggs until foamy. Add the remainder of the ingredients for filling and mix together. Pour over the crust, and bake 20 minutes more, or until set and a tiny bit golden brown. Cool on counter, then put in fridge for an hour at least. Sift powdered sugar on top, if you'd like, and enjoy the trip down memory lane!
I think these would be fantastic with some raspberry sauce on them!
Serves: Makes 16 squares
Preparation time: 40 minutes plus 1 hour to cool
Tuesday, November 17, 2009
Un-Beef Stew
This recipe may even please the carnivores! Meat? Who needs meat in their stew?
1 lg. onion, diced
Veggie broth or veg bouillion cube and water
5 Tbsp. vegan Worcestishire sauce (yes there is a vegan version)
1 Tbsp. Soy sauce or Tamari
2-3 cloves garlic, minced
4 each of Large carrots and lg. potatoes, chopped to the size you like to eat in a stew
1 med. tomato, seeded and diced up
2 tsp. salt
1 tsp each of pepper and dried basil
3 Tbsps. Olive oil
A little flour, cornstarch, or you can pick out some cooked potatoes and blend them up with a hand mixer or small food processor to thicken the stew with
Sautee the onion in the olive oil, then add in everything but the basil and cornstarch (or flour). Put in broth (or boullion cube and water) to come to just under the top of the potatoes and carrots. Bring to boil, and then simmer on medium (or low- depending on how much time you want to take) until the potatoes and carrots are soft enough to break apart. Add in the basil and the thickener (or blend up about 1 1/2 cups of the potatoes and then add them back in to thicken the stew. Goes awesome with the vegan baking powder biscuits! Probably would make a great crockpot recipe.
1 lg. onion, diced
Veggie broth or veg bouillion cube and water
5 Tbsp. vegan Worcestishire sauce (yes there is a vegan version)
1 Tbsp. Soy sauce or Tamari
2-3 cloves garlic, minced
4 each of Large carrots and lg. potatoes, chopped to the size you like to eat in a stew
1 med. tomato, seeded and diced up
2 tsp. salt
1 tsp each of pepper and dried basil
3 Tbsps. Olive oil
A little flour, cornstarch, or you can pick out some cooked potatoes and blend them up with a hand mixer or small food processor to thicken the stew with
Sautee the onion in the olive oil, then add in everything but the basil and cornstarch (or flour). Put in broth (or boullion cube and water) to come to just under the top of the potatoes and carrots. Bring to boil, and then simmer on medium (or low- depending on how much time you want to take) until the potatoes and carrots are soft enough to break apart. Add in the basil and the thickener (or blend up about 1 1/2 cups of the potatoes and then add them back in to thicken the stew. Goes awesome with the vegan baking powder biscuits! Probably would make a great crockpot recipe.
White Mushroom Gravy for Biscuits
This isn't exact science, but I will put what I did. Don't blame the recipe if it isn't right.
All these are approximates:
2 Tbsps Olive oil
2 Tbsps. Flour
10-12 Mushrooms, diced up fine
1/2 onion, diced up fine
1-2 cloves garlic, minced
Coconut milk & water
In a sauce pan, sautee in a bit of olive oil the onions, garlic and mushrooms. Scrape out of pan into a bowl and set aside.
Replace the pan onto the burner and pour the 2 Tbsps. olive oil and immediately add the flour, stirring rapidly so you do not burn for about 1 minute.
Pour into this a can of coconut milk and as much as 3/4 of a can more of water if you wish. Stir over high heat for a few minutes and add in some salt and a lot of pepper. Add in the cooked mushrooms and onion mixture. Keep stirring for a few minutes until it is well thickened. Will thicken more upon standing. Adjust salt and pepper to taste. I like a lot of pepper to capture that sausage gravy taste. I would have also tried the sausage seasoning mix from Penzey's spices if I had it.
All these are approximates:
2 Tbsps Olive oil
2 Tbsps. Flour
10-12 Mushrooms, diced up fine
1/2 onion, diced up fine
1-2 cloves garlic, minced
Coconut milk & water
In a sauce pan, sautee in a bit of olive oil the onions, garlic and mushrooms. Scrape out of pan into a bowl and set aside.
Replace the pan onto the burner and pour the 2 Tbsps. olive oil and immediately add the flour, stirring rapidly so you do not burn for about 1 minute.
Pour into this a can of coconut milk and as much as 3/4 of a can more of water if you wish. Stir over high heat for a few minutes and add in some salt and a lot of pepper. Add in the cooked mushrooms and onion mixture. Keep stirring for a few minutes until it is well thickened. Will thicken more upon standing. Adjust salt and pepper to taste. I like a lot of pepper to capture that sausage gravy taste. I would have also tried the sausage seasoning mix from Penzey's spices if I had it.
Vegan Baking Powder Biscuits
I got this recipe from Vegweb and substituted the margarine (bad stuff) for Olive oil (good stuff). So easy and so good!
2 Cups flour
3 Tbsps. Baking Powder
1 tsp. salt
4 Tbsps. Olive oil
3/4 cup room temp water (at least non- chilled water)
**Optional- you can add garlic powder to them, good for soup! But not if you want jelly on the left-over ones.
Mix the dry ingredients together, add oil and water in, and mix. Knead dough, adding extra flour if it is too sticky to knead. Put a little flour on counter and knead a few seconds and then roll out with rolling pin to about 1/2 inch thick. Cut into circles with the top of a water glass. Tear away extra dough, form into ball again, and repeat making as many circles as possible, roll out last little bit by hand into circles. Bake at 450 for 12- 15 minutes (will depend on the size they are) until they are just starting to turn golden around the edges.
Makes about 10 smallish biscuits. I double the recipe for my family if I am making biscuits and gravy, but not for an addition to soup or stew.
2 Cups flour
3 Tbsps. Baking Powder
1 tsp. salt
4 Tbsps. Olive oil
3/4 cup room temp water (at least non- chilled water)
**Optional- you can add garlic powder to them, good for soup! But not if you want jelly on the left-over ones.
Mix the dry ingredients together, add oil and water in, and mix. Knead dough, adding extra flour if it is too sticky to knead. Put a little flour on counter and knead a few seconds and then roll out with rolling pin to about 1/2 inch thick. Cut into circles with the top of a water glass. Tear away extra dough, form into ball again, and repeat making as many circles as possible, roll out last little bit by hand into circles. Bake at 450 for 12- 15 minutes (will depend on the size they are) until they are just starting to turn golden around the edges.
Makes about 10 smallish biscuits. I double the recipe for my family if I am making biscuits and gravy, but not for an addition to soup or stew.
Tuesday, October 6, 2009
Black Bean, Butternut Squash, Lentil Chili
About 2 cups cooked black beans (I make mine from scratch but a can or 2 will do)
1/4- 1/2 cooked roasted Butternut Squash (or about 1 1/2 cups small cubed)
**Note- you could also use Sweet potatoes, Pumpkin, or kabocha squash**
1 Med. Onion, diced
2 large garlic Cloves, minced
EVOO
about 1 cup red lentils
2 Carrots, diced
2 stalks celery, diced
2-3 med. potatoes, diced
1 lg. Can of Tomato Sauce (salt added)
2-3 Tbs. Chili powder
**I use Penzey's Spices- Best spice blends around! Chili Con Carne seasoning with a little Chicken Taco seasoning- http://penzeys.com/cgi-bin/penzeys/shophome.html
**Chili spice blends and mexican or Southwest spice blends work well too, or add in about 2 tsps. Cumin to your Chili powder***
Water
Salt & Pepper
**Optional- can of Diced tomatoes, or some chopped tomatoes, Green or red peppers, corn
This isn't an exact recipe- sorry, but you should have no problem if you have the basic ingredients. I just use what I've got.
Cook the black beans in a separate pot (make sure you soak overnight). Set aside.
Saute together the onions and 1/2 the garlic for a few minutes. Add in red lentils, salt, and enough water to just cover, cook about 8 minutes. Throw in chopped celery, carrot, potatoes,(raw squash if using),and 1 Tbsp. of Chili powder, and simmer for about 10 minutes. Pour in tomato sauce and add in enough water to come just over the contents of pot (*add fresh tomatoes, peppers, and/or corn here if using)(*if you use a can of diced tomatoes, you won't need to add much water at all, just don't drain the can). Add in another 1-2 Tbs.Chili powder, (and cumin if you don't have other spice blends). Bring to a boil, then reduce to a simmer, lid on to keep in the heat. When the potatoes (and raw squash) are fully cooked, add in black beans, rest of garlic, and roasted squash, cook minute more. Add salt and pepper to taste. Let sit for 10 minutes to really meld together.
Goes Great with my Vegan (or dairy free) Cornbread recipe!
1/4- 1/2 cooked roasted Butternut Squash (or about 1 1/2 cups small cubed)
**Note- you could also use Sweet potatoes, Pumpkin, or kabocha squash**
1 Med. Onion, diced
2 large garlic Cloves, minced
EVOO
about 1 cup red lentils
2 Carrots, diced
2 stalks celery, diced
2-3 med. potatoes, diced
1 lg. Can of Tomato Sauce (salt added)
2-3 Tbs. Chili powder
**I use Penzey's Spices- Best spice blends around! Chili Con Carne seasoning with a little Chicken Taco seasoning- http://penzeys.com/cgi-bin/penzeys/shophome.html
**Chili spice blends and mexican or Southwest spice blends work well too, or add in about 2 tsps. Cumin to your Chili powder***
Water
Salt & Pepper
**Optional- can of Diced tomatoes, or some chopped tomatoes, Green or red peppers, corn
This isn't an exact recipe- sorry, but you should have no problem if you have the basic ingredients. I just use what I've got.
Cook the black beans in a separate pot (make sure you soak overnight). Set aside.
Saute together the onions and 1/2 the garlic for a few minutes. Add in red lentils, salt, and enough water to just cover, cook about 8 minutes. Throw in chopped celery, carrot, potatoes,(raw squash if using),and 1 Tbsp. of Chili powder, and simmer for about 10 minutes. Pour in tomato sauce and add in enough water to come just over the contents of pot (*add fresh tomatoes, peppers, and/or corn here if using)(*if you use a can of diced tomatoes, you won't need to add much water at all, just don't drain the can). Add in another 1-2 Tbs.Chili powder, (and cumin if you don't have other spice blends). Bring to a boil, then reduce to a simmer, lid on to keep in the heat. When the potatoes (and raw squash) are fully cooked, add in black beans, rest of garlic, and roasted squash, cook minute more. Add salt and pepper to taste. Let sit for 10 minutes to really meld together.
Goes Great with my Vegan (or dairy free) Cornbread recipe!
Monday, August 17, 2009
Italian Stuffing Creation
Preheat oven to 350
1 regular loaf bread, a few days old and rather dry, crumbled
(set aside in large bowl)
Saute together:
1 large onion
2 cloves chopped garlic
1 Med. Zucchini chopped in 1/2 inch chunks
2 large stalks celery. diced
a splash of Balsamic Vinegar
a splash of red wine (optional)
salt to taste
**Do not over-cook. Leave a little on the crunchy side)
Then scrape into bowl with bread
Pour in tomato sauce (with salt added) and a little water to make mixture nice and goopy, but not overly goopy, so that the bread still has some form to it. Then add in a dash of Olive oil.
Oil a 9x13 pan, and spread mixture into pan.
Bake about 45 minutes un-covered (watch so bread at top does not burn- but just gets slightly crispy) cook until it is rather firm to the touch, but it will harden more upon standing. Let cool about 10-15 minutes.
Serve with spaghetti sauce on top or side.
1 regular loaf bread, a few days old and rather dry, crumbled
(set aside in large bowl)
Saute together:
1 large onion
2 cloves chopped garlic
1 Med. Zucchini chopped in 1/2 inch chunks
2 large stalks celery. diced
a splash of Balsamic Vinegar
a splash of red wine (optional)
salt to taste
**Do not over-cook. Leave a little on the crunchy side)
Then scrape into bowl with bread
Pour in tomato sauce (with salt added) and a little water to make mixture nice and goopy, but not overly goopy, so that the bread still has some form to it. Then add in a dash of Olive oil.
Oil a 9x13 pan, and spread mixture into pan.
Bake about 45 minutes un-covered (watch so bread at top does not burn- but just gets slightly crispy) cook until it is rather firm to the touch, but it will harden more upon standing. Let cool about 10-15 minutes.
Serve with spaghetti sauce on top or side.
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