This has been a new favourite for us this Lent. Very easy, very adaptable and everyone likes it.
1/2 brick extra firm tofu
1/2 cup soy sauce
2 tsp. red curry paste
2 T. vegetable oil
1 can coconut milk
1 T. fish sauce
1 T. lime juice
3-4 cups assorted julienned or chopped vegetables: red pepper, carrots, Indian eggplant, water chestnuts, steamed potatoes, ect.
Cut tofu into cubes and marinate in soy sauce for 15 minutes. (Often chopping the vegetables takes me about the right amount of marinating time)
Heat wok. Add oil and fry tofu over very high heat about 2 minutes. Remove tofu to a plate. Add curry paste, fish sauce and lime juice to the wok and soften. Add vegetables (harder vegetables first) and stir fry till soft. Add coconut milk and cook till heated through. Add tofu. Remove from heat and serve over rice or wide rice noodles.
Wednesday, April 11, 2012
Tuesday, November 22, 2011
Fasting Suppers for Advent
My repeating menu plan, seven weeks in all.
1) BBQ tofu on buns with tomatoes, lettuce, pickles, onions. chips or pretzels.
2) Mexican rice, tortilla chips, carrot sticks
3) Roasted winter vegetables, biscuits, coleslaw
4) Felafel in pitas with lettuce, tomatoes, shredded carrot...
5) Meatless chicken nuggets, plum sauce, broasted potatoes with carrots, and corn
6) Zuchini pancakes, noodles with KT's cheezy sauce, green beans
7) Fish sticks, french fries, jello salad
8) Veggie burgers, raw veggie platter with dips
9) Sweet and sour TVP, on rice, corn, green salad
10)Baked Potatoes, 'bacon' bits, green onions, (baked yam) broccoli salad
11)Hardy Polish soup, NY Times no-knead bread
12)Fried bean burritos, carrot salad
13)Spring rolls, veggie fried rice, mushroom chow-mien, deep fried prawns
14)Honey garlic salmon, fancy rice, non-mayo coleslaw
15)Burrito casserole, green salad
16)Honey garlic stir-fry, rice
17)Tofu and green beans with mushrooms on noodles
18)Winter Veggie and grain bake, buns, carrot sticks
19)Mushroom stew; bread, biscuits or dumplings
20)Pyrogies ('bacon' bits, green onions), cabbage salad
21)Pineapple shrimp curry on rice with bread
22)Tacos (lettuce, tomato, refried beans, 'cheese' tortilla chips, TVP)
23)Fried rice, green beans, carrot/apple salad
24)Spaghetti and sauce, garlic bread, green salad
25)Pizza (sauce, veggies, 'cheese', hummus, olives)
26)Veggie pot pie with pie crust, bean salad
27)Rice casserole, bread, broccoli
28)Popcorn shrimp, french fries, pasta salad
29)Western 'beef' and corn bake, green beans
30)Baked lentil casserole, tortilla chips
31)Naan Melts, (veggies, 'cheese', olives) apple slices
32)Honey garlic Udon noodles with tofu and mini corn
33)Veggie pot pie with biscuit topping, raw carrots
34)Waffles, huckleberry sauce
35)Tuna casserole, and grapes
36)Rice-a-roni with veggie smokies, corn
37)Taco salad (TVP, refried beans, tomatoes, lettuce, 'cheese', black beans, corn, chips
38)Marinated tofu, sauteed mushrooms, biscuits
39)Rigatoni broccoli bake with KT's cheezy sauce
40)Pancakes, blueberry or apple topping
41)Chili and cornbread
42)Salmon with cheater aoli sauce, in pastry, with rice mix and green beans
43)Potato salad, corn chips, cucumber slices, buns
44)Mashed potatoes, 'gravy', roasted carrots, broccoli salad
45)Borscht and bread
46)Grilled 'cheese' sandwiches and tomato soup
47)'chicken' strips, plum sauce, corn, rice mix
48)Asian tofu salad with peanuts and no knead bread
49)Shrimp and asparagus with yellow rice
1) BBQ tofu on buns with tomatoes, lettuce, pickles, onions. chips or pretzels.
2) Mexican rice, tortilla chips, carrot sticks
3) Roasted winter vegetables, biscuits, coleslaw
4) Felafel in pitas with lettuce, tomatoes, shredded carrot...
5) Meatless chicken nuggets, plum sauce, broasted potatoes with carrots, and corn
6) Zuchini pancakes, noodles with KT's cheezy sauce, green beans
7) Fish sticks, french fries, jello salad
8) Veggie burgers, raw veggie platter with dips
9) Sweet and sour TVP, on rice, corn, green salad
10)Baked Potatoes, 'bacon' bits, green onions, (baked yam) broccoli salad
11)Hardy Polish soup, NY Times no-knead bread
12)Fried bean burritos, carrot salad
13)Spring rolls, veggie fried rice, mushroom chow-mien, deep fried prawns
14)Honey garlic salmon, fancy rice, non-mayo coleslaw
15)Burrito casserole, green salad
16)Honey garlic stir-fry, rice
17)Tofu and green beans with mushrooms on noodles
18)Winter Veggie and grain bake, buns, carrot sticks
19)Mushroom stew; bread, biscuits or dumplings
20)Pyrogies ('bacon' bits, green onions), cabbage salad
21)Pineapple shrimp curry on rice with bread
22)Tacos (lettuce, tomato, refried beans, 'cheese' tortilla chips, TVP)
23)Fried rice, green beans, carrot/apple salad
24)Spaghetti and sauce, garlic bread, green salad
25)Pizza (sauce, veggies, 'cheese', hummus, olives)
26)Veggie pot pie with pie crust, bean salad
27)Rice casserole, bread, broccoli
28)Popcorn shrimp, french fries, pasta salad
29)Western 'beef' and corn bake, green beans
30)Baked lentil casserole, tortilla chips
31)Naan Melts, (veggies, 'cheese', olives) apple slices
32)Honey garlic Udon noodles with tofu and mini corn
33)Veggie pot pie with biscuit topping, raw carrots
34)Waffles, huckleberry sauce
35)Tuna casserole, and grapes
36)Rice-a-roni with veggie smokies, corn
37)Taco salad (TVP, refried beans, tomatoes, lettuce, 'cheese', black beans, corn, chips
38)Marinated tofu, sauteed mushrooms, biscuits
39)Rigatoni broccoli bake with KT's cheezy sauce
40)Pancakes, blueberry or apple topping
41)Chili and cornbread
42)Salmon with cheater aoli sauce, in pastry, with rice mix and green beans
43)Potato salad, corn chips, cucumber slices, buns
44)Mashed potatoes, 'gravy', roasted carrots, broccoli salad
45)Borscht and bread
46)Grilled 'cheese' sandwiches and tomato soup
47)'chicken' strips, plum sauce, corn, rice mix
48)Asian tofu salad with peanuts and no knead bread
49)Shrimp and asparagus with yellow rice
Monday, August 1, 2011
Pinapple shrimp curry - serves 8
1 small fresh pineapple
1 lb. (454g) precooked frozen shrimp
1 clove garlic - minced
1/2 cup minced onion
1 carrot shredded
sunflower oil
2 cups dry rice - cooked
2+ Tbsp. curry powder
1/2 tsp. cumin
1/2 tsp. coriander
salt and pepper
Start the rice first.
Heat the oil, sauté the onion and garlic. Add the shrimp, cover, cook till well heated, stirring often. Add the carrots, stir and heat. Add the pineapple that you have peeled, cored, and cut into tidbits; heat. Add the spices, stir well. Add the cooked rice then serve.
1 lb. (454g) precooked frozen shrimp
1 clove garlic - minced
1/2 cup minced onion
1 carrot shredded
sunflower oil
2 cups dry rice - cooked
2+ Tbsp. curry powder
1/2 tsp. cumin
1/2 tsp. coriander
salt and pepper
Start the rice first.
Heat the oil, sauté the onion and garlic. Add the shrimp, cover, cook till well heated, stirring often. Add the carrots, stir and heat. Add the pineapple that you have peeled, cored, and cut into tidbits; heat. Add the spices, stir well. Add the cooked rice then serve.
Stir-fry Grated Zucchini - serves 4-6
1 little green zucchini
1 little yellow zucchini
1 large cloves garlic, minced
1 Tbsp. olive oil
1 tsp. fresh dill, minced
sprinkle of salt and pepper
Grate the zucchini with your largest holed grater. Heat the oil and garlic, add zucchini and toss till tender done. Add dill, salt, and pepper.
1 little yellow zucchini
1 large cloves garlic, minced
1 Tbsp. olive oil
1 tsp. fresh dill, minced
sprinkle of salt and pepper
Grate the zucchini with your largest holed grater. Heat the oil and garlic, add zucchini and toss till tender done. Add dill, salt, and pepper.
Monday, April 18, 2011
Pasta Sauce
This has been a standby for us this Lent. It is a hearty and filling sauce and is especially nice with linguine.
2 T. olive oil
2 cloves garlic, minced
1/8 t. red pepper flakes
1 large onion, chopped
2 portobello mushrooms, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 T. dried basil
salt
2 T. balsamic vinegar
2 large cans crushed tomatoes
Heat oil, saute garlic and red pepper flakes until fragrant. Add the onion and saute until begins to soften. Ad the remaining vegetables, spices, 2 teaspoons of salt and saute until the vegetables give off some liquid, about 5 minutes.
Using a slotted spoon, transfer the vegetables to the insert of a slow cooker. Stir in vinegar and tomatoes. Cover and cover on high for 4 hours or low for 8 hours. Season with salt and pepper.
(I puree the sauce at this point and then there are no complaints about the mushrooms or cooked peppers! And it's been a hit with everyone.)
Makes 8 cups.
2 T. olive oil
2 cloves garlic, minced
1/8 t. red pepper flakes
1 large onion, chopped
2 portobello mushrooms, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 T. dried basil
salt
2 T. balsamic vinegar
2 large cans crushed tomatoes
Heat oil, saute garlic and red pepper flakes until fragrant. Add the onion and saute until begins to soften. Ad the remaining vegetables, spices, 2 teaspoons of salt and saute until the vegetables give off some liquid, about 5 minutes.
Using a slotted spoon, transfer the vegetables to the insert of a slow cooker. Stir in vinegar and tomatoes. Cover and cover on high for 4 hours or low for 8 hours. Season with salt and pepper.
(I puree the sauce at this point and then there are no complaints about the mushrooms or cooked peppers! And it's been a hit with everyone.)
Makes 8 cups.
Friday, April 15, 2011
Vegan 5 Spice Cookies - 40-48 cookies
4 1/2 cups flour
4 tsp. baking powder
1 tsp. baking soda
1 cup sugar
2 Tbsp. 5 spice powder
1 1/3 c. honey
1 cup vegetable oil
extra sugar for rolling the cookies in
Sift the dry ingredients together. In another bowl mix the wet ingredients together. Gently mix the two together, do not overmix. Roll the dough into 1 inch balls, roll them in sugar, place on greased cookie sheets. Bake at 350 degrees for 10-13 minutes. Cool on a towel before serving.
A really nice tea break cookie with a hint of anise flavouring, yum.
4 tsp. baking powder
1 tsp. baking soda
1 cup sugar
2 Tbsp. 5 spice powder
1 1/3 c. honey
1 cup vegetable oil
extra sugar for rolling the cookies in
Sift the dry ingredients together. In another bowl mix the wet ingredients together. Gently mix the two together, do not overmix. Roll the dough into 1 inch balls, roll them in sugar, place on greased cookie sheets. Bake at 350 degrees for 10-13 minutes. Cool on a towel before serving.
A really nice tea break cookie with a hint of anise flavouring, yum.
Cream of Aspargus Soup
1 onion - minced
3-4 cloves garlic - minced
olive or vegetable oil
Heat in soup pot till the onions are transparent. add:
2 bunches asparagus - sliced about 4 cups or more
1-2 cups water
Bring to a boil, reduce heat and simmer till the veggies are mushy, really.
Meanwhile make the cream sauce:
Melt 1/2 cup vegan margarine
Add 1/2 cup flour
Whisk and simmer for a bit
Whisk in 4 cups rice milk, slowly
Keep heating and whisking while it thickens, then add:
3 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. thyme
1/8-1/4 tsp. black pepper
Add the cream sauce to the well cooked veggies. Take an immersion blender and cream the soup. Add as much water as needed to get the consistency you want.
3-4 cloves garlic - minced
olive or vegetable oil
Heat in soup pot till the onions are transparent. add:
2 bunches asparagus - sliced about 4 cups or more
1-2 cups water
Bring to a boil, reduce heat and simmer till the veggies are mushy, really.
Meanwhile make the cream sauce:
Melt 1/2 cup vegan margarine
Add 1/2 cup flour
Whisk and simmer for a bit
Whisk in 4 cups rice milk, slowly
Keep heating and whisking while it thickens, then add:
3 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. thyme
1/8-1/4 tsp. black pepper
Add the cream sauce to the well cooked veggies. Take an immersion blender and cream the soup. Add as much water as needed to get the consistency you want.
Tuesday, April 12, 2011
Shrimp & Asparagus with Yellow Rice (serves 8)
454 gram package frozen shrimp (large)
3 cloves garlic- diced small
1/2 small onion - diced small
thumb sized piece of ginger - peeled, sliced and diced small
vegetable oil
1 package snow peas (2c?)- cut in half
1 cup mushrooms (10) - cut in quarters
2 bunches asparagus - cut into 2 inch lengths
salt and pepper
1 Tbsp. soy sauce
1/2 tsp curry powder
2 cups raw parboiled white rice
1/4 tsp. turmeric
In a large saucepan heat water till boiling, add rice and turmeric, reduce heat and simmer til done. While this cooks prepare the veggies and shrimps. Drain the rice before adding it to the completed veggie mix.
Heat vegetable oil in a very large fry pan, stir in garlic, ginger, and onion. Stir for a little bit then add the frozen shrimp. Cover and let cook, stirring occasionally till shrimp are cooked. Add the asparagus and stir fry 4 minutes, add the mushrooms and snow peas, stir. Cover till cooked (2 minutes). Add salt, pepper, soy sauce, and curry powder. Stir well. Add rice. Serve.
3 cloves garlic- diced small
1/2 small onion - diced small
thumb sized piece of ginger - peeled, sliced and diced small
vegetable oil
1 package snow peas (2c?)- cut in half
1 cup mushrooms (10) - cut in quarters
2 bunches asparagus - cut into 2 inch lengths
salt and pepper
1 Tbsp. soy sauce
1/2 tsp curry powder
2 cups raw parboiled white rice
1/4 tsp. turmeric
In a large saucepan heat water till boiling, add rice and turmeric, reduce heat and simmer til done. While this cooks prepare the veggies and shrimps. Drain the rice before adding it to the completed veggie mix.
Heat vegetable oil in a very large fry pan, stir in garlic, ginger, and onion. Stir for a little bit then add the frozen shrimp. Cover and let cook, stirring occasionally till shrimp are cooked. Add the asparagus and stir fry 4 minutes, add the mushrooms and snow peas, stir. Cover till cooked (2 minutes). Add salt, pepper, soy sauce, and curry powder. Stir well. Add rice. Serve.
Wednesday, March 9, 2011
Marinated Tofu with Balsamic-glazed Mushrooms - Serves 4
1 block of frozen extra firm organic tofu
Once the tofu is defrosted, press out as much of the liquid as possible. Cut the block into 4 parts, then each of these parts into 3 slices. Total of 12 slices. Place these into a ziploc bag and pour the marinade over. Seal the bag and toss about carefully to coat well. Let sit and flip over every once in a while.
Turn the heat down under the skillet and heat another dash of olive oil, toss in the toppings and saute, add the Balsamic vinegar. Stir well until reduced. Spoon over the tofu slices.
marinade:
1 Tablespoon olive oil
1 clove garlic, minced fine
1 Tablespoon Worcestershire sauce
1 Tablespoon Balsamic vinegar
1 Tablespoon soy sauce
1 teaspoon yellow mustard
dash of pepper
topping:
6 mushrooms sliced fine
¼ onion sliced in strips
1 clove garlic, minced fine, optional
1-2 Tablespoons Balsamic vinegar
olive oil
Put block of tofu in hot water to defrost. Whisk the marinade ingredients together and allow to sit.
Once the tofu is defrosted, press out as much of the liquid as possible. Cut the block into 4 parts, then each of these parts into 3 slices. Total of 12 slices. Place these into a ziploc bag and pour the marinade over. Seal the bag and toss about carefully to coat well. Let sit and flip over every once in a while.
In a heavy skillet heat olive oil and fry the tofu until very well browned, flip and do the other side too. (Over done is tasty.) Set aside the tofu in a single layer in a baking tray. Keep hot.
Turn the heat down under the skillet and heat another dash of olive oil, toss in the toppings and saute, add the Balsamic vinegar. Stir well until reduced. Spoon over the tofu slices.
Tuesday, February 8, 2011
Aioli Sauce
Cheater recipe :o)
1 cup Mayo
2 cloves garlic minced fine
zest of 1 lemon
juice of same lemon
(salt and pepper if desired I didn't)
stir together and serve with fish or fries or....
Coat salmon fillets with it, wrap them in puff pastry, and bake. (til done)
If you use veganaize you can enjoy it during Lent too ;-)
1 cup Mayo
2 cloves garlic minced fine
zest of 1 lemon
juice of same lemon
(salt and pepper if desired I didn't)
stir together and serve with fish or fries or....
Coat salmon fillets with it, wrap them in puff pastry, and bake. (til done)
If you use veganaize you can enjoy it during Lent too ;-)
Friday, December 10, 2010
Smoked tofu sandwiches
slices of homemade bread
mustard
smoked tofu, sliced
homemade dill pickles, sliced
Make into sandwiches, yum :o)
mustard
smoked tofu, sliced
homemade dill pickles, sliced
Make into sandwiches, yum :o)
Thursday, December 9, 2010
honey garlic udon noodles with tofu (serves 6)
4 packages udon noodles
1 jar honey garlic sauce
1 can mini corn, sliced into rounds
1 package extra firm tofu pressed and diced
1 Tbsp candied ginger diced very fine
Fry up the diced tofu in oil then add the udon noodles, mini corn, honey garlic sauce and ginger. Keep stirring til heated through.
This made a nice meal with vegetarian spring rolls and rice.
1 jar honey garlic sauce
1 can mini corn, sliced into rounds
1 package extra firm tofu pressed and diced
1 Tbsp candied ginger diced very fine
Fry up the diced tofu in oil then add the udon noodles, mini corn, honey garlic sauce and ginger. Keep stirring til heated through.
This made a nice meal with vegetarian spring rolls and rice.
Monday, December 6, 2010
Hearty Polish Soup (serves 4-5)
[AKA hard to polish soup]
2 Bavarian smokies sliced and 1/4'ed
3/4 cup diced celery
1 large onion diced
Fry up the above ingredients until tender in a large soup pot, then add:
2 1/2 cups water
3 medium potatoes diced
2 carrots diced
1/2 cup barley
Bring to a boil reduce heat and add:
1 quart tomatoes diced (with juice)
1 tsp. caraway seed
1 tsp. paprika
1 tsp. garlic powder
2 tsp. seasoning salt
1/4 tsp. black pepper
Simmer till carrots and potatoes are tender.
- - - - - - - - - - - - - - - - -
Vegan version only needs to have the Bavarian sausages replaced by Yves Bavarian Veggie sausages or leave them out completely, though that would make the soup less spicy-good.
2 Bavarian smokies sliced and 1/4'ed
3/4 cup diced celery
1 large onion diced
Fry up the above ingredients until tender in a large soup pot, then add:
2 1/2 cups water
3 medium potatoes diced
2 carrots diced
1/2 cup barley
Bring to a boil reduce heat and add:
1 quart tomatoes diced (with juice)
1 tsp. caraway seed
1 tsp. paprika
1 tsp. garlic powder
2 tsp. seasoning salt
1/4 tsp. black pepper
Simmer till carrots and potatoes are tender.
- - - - - - - - - - - - - - - - -
Vegan version only needs to have the Bavarian sausages replaced by Yves Bavarian Veggie sausages or leave them out completely, though that would make the soup less spicy-good.
Tuesday, November 16, 2010
Kt's Vegan Cheesy Sauce
- 1/2 C Nutritional Yeast Flakes
- 1/2 C Flour
- 2 Tsp Salt
- 2 C Water
- 1/4 C Melted Margarine
- 1/2 Tsp Garlic Powder
This Cheesy Sauce tastes good over steamed vegetables or noodles.
Monday, August 16, 2010
Naan Melts (serves 4)
2 Tbsp. butter
2 cloves garlic, minced
2 Tbsp. minced onion
1 cup diced zucchini, mushrooms, any veg in season
slices of garden fresh tomatoes optional
could use some diced pepperoni etc. too
mozzarella cheese, grated
4 Naans
Melt butter in fry pan, add garlic, and onion. Saute. Add veggies (and sausage, not tomatoes). Saute more til done. Set veggies aside in a bowl.
On a naan spread 1/4 of the veggie mix, cover with optional tomato slices, sprinkle with grated cheese and put back into the fry pan. Cover and cook on medium low for about 2 minutes until cheese is melted. Repeat for all naans.
Of course this would be even better with homemade naans ;o)
Can be made vegan by using soy cheese instead and leaving out the sausage.
2 cloves garlic, minced
2 Tbsp. minced onion
1 cup diced zucchini, mushrooms, any veg in season
slices of garden fresh tomatoes optional
could use some diced pepperoni etc. too
mozzarella cheese, grated
4 Naans
Melt butter in fry pan, add garlic, and onion. Saute. Add veggies (and sausage, not tomatoes). Saute more til done. Set veggies aside in a bowl.
On a naan spread 1/4 of the veggie mix, cover with optional tomato slices, sprinkle with grated cheese and put back into the fry pan. Cover and cook on medium low for about 2 minutes until cheese is melted. Repeat for all naans.
Of course this would be even better with homemade naans ;o)
Can be made vegan by using soy cheese instead and leaving out the sausage.
Oriental Pork and Beans (serves 8)
2 kg pork, cut into bite sized pieces
4 cups fresh green beans
1 envelope oriental stir-fry spice
In a large fry pan cook the pork in water, simmer 10-15 minutes till cooked through. Add the green beans and 1/2 cup more water. Simmer and steam til beans are cooked yet still a bit crispy. Add another 1/2 cup water if needed, and the spice packet. Stir well till coated.
Serve over rice.
4 cups fresh green beans
1 envelope oriental stir-fry spice
In a large fry pan cook the pork in water, simmer 10-15 minutes till cooked through. Add the green beans and 1/2 cup more water. Simmer and steam til beans are cooked yet still a bit crispy. Add another 1/2 cup water if needed, and the spice packet. Stir well till coated.
Serve over rice.
Sunday, August 8, 2010
Mushroom Stew (serves 8)
1/2 c. margarine
1 medium onion diced
3 stalks celery diced
4+ cups coarsely diced potatoes
2+ cups coarsely sliced carrots
4+ cups water
2 tsp. seasoning salt
1/4 tsp. black pepper
1-3 tsp. Worcestershire sauce
2 cups fresh mushrooms quartered
any other veg. wanted - green beans, kernel corn...
1 cup water
1/2 cup white flour
Melt margarine in large pot, stir in onion and celery, saute. Add potatoes and carrots, add water to just cover. Add spices. Bring to a boil then reduce heat and simmer till potatoes are cooked through. Then add mushrooms (and any other veg.) cook till done.
In a mixing cup whisk together the water and flour to make a thick paste. Add to stew, stir thoroughly, simmer till thickened, then serve.
1 medium onion diced
3 stalks celery diced
4+ cups coarsely diced potatoes
2+ cups coarsely sliced carrots
4+ cups water
2 tsp. seasoning salt
1/4 tsp. black pepper
1-3 tsp. Worcestershire sauce
2 cups fresh mushrooms quartered
any other veg. wanted - green beans, kernel corn...
1 cup water
1/2 cup white flour
Melt margarine in large pot, stir in onion and celery, saute. Add potatoes and carrots, add water to just cover. Add spices. Bring to a boil then reduce heat and simmer till potatoes are cooked through. Then add mushrooms (and any other veg.) cook till done.
In a mixing cup whisk together the water and flour to make a thick paste. Add to stew, stir thoroughly, simmer till thickened, then serve.
Tuesday, April 27, 2010
Bagels (32 medium)
3c. warm water
1 1/2 Tbsp. white sugar (or honey)
1 Tbsp. yeast
3 eggs
1 1/2 Tbsp. oil
2 tsp. salt
up to 10 cups white flour
In a large bowl mix warm water and sugar, sprinkle yeast over and let sit 10 minutes. Meanwhile in a small bowl, whisk eggs, add oil. Then whisk eggs and salt into the yeast. Add 4 cups flour, mix well, then beat for 1 minute. Add more flour until you can knead a stiff dough. Knead on a floured surface for 5 - 10 minutes until smooth and elastic. Let rise for 30 minutes.
After rising, punch down and cut dough into 8 pieces, then cut each of these into 4 pieces. Roll a piece of dough into a 'snake' that you can wrap around your hand overlapping 1-2 inches into a doughnut shape. Overlap and roll them together to make a smooth join. Place on an oiled cookie sheet until you have all rolled.
Next step: Drop (6-8 at a time) into a boiling water bath, boil one minute, flip, boil another minute, lift with slotted spoon to drain. Place on a cookie sheet sprinkled with cornmeal, could sprinkle them with a pinch of poppy seed while still wet.
Bake at 400 degrees for 20-25 minutes, till yummy brown, cool on a towel off the trays.
- - - - - - - - - - - - - - - - - - - - - - - - -
See Joanne Gailius' original whole wheat recipe at Full Circle Farms Blog under 'April Bread Recipes'
1 1/2 Tbsp. white sugar (or honey)
1 Tbsp. yeast
3 eggs
1 1/2 Tbsp. oil
2 tsp. salt
up to 10 cups white flour
In a large bowl mix warm water and sugar, sprinkle yeast over and let sit 10 minutes. Meanwhile in a small bowl, whisk eggs, add oil. Then whisk eggs and salt into the yeast. Add 4 cups flour, mix well, then beat for 1 minute. Add more flour until you can knead a stiff dough. Knead on a floured surface for 5 - 10 minutes until smooth and elastic. Let rise for 30 minutes.
After rising, punch down and cut dough into 8 pieces, then cut each of these into 4 pieces. Roll a piece of dough into a 'snake' that you can wrap around your hand overlapping 1-2 inches into a doughnut shape. Overlap and roll them together to make a smooth join. Place on an oiled cookie sheet until you have all rolled.
Next step: Drop (6-8 at a time) into a boiling water bath, boil one minute, flip, boil another minute, lift with slotted spoon to drain. Place on a cookie sheet sprinkled with cornmeal, could sprinkle them with a pinch of poppy seed while still wet.
Bake at 400 degrees for 20-25 minutes, till yummy brown, cool on a towel off the trays.
- - - - - - - - - - - - - - - - - - - - - - - - -
See Joanne Gailius' original whole wheat recipe at Full Circle Farms Blog under 'April Bread Recipes'
Sunday, March 7, 2010
Lenten Taco Salad (serves 12)
2 cups TVP (textured vegetable protein)
2 tbsp. soy sauce
1 envelope taco seasoning
2 cups boiling water
1 large head romaine lettuce - shredded
2 tomatoes - diced
1 tin black beans, drained and rinsed
1 pkg. corn chips
1 bottle Catalina salad dressing
Mix TVP, soy sauce, and taco seasoning in a medium bowl. Add boiling water and stir, let sit till water is absorbed. [Chill TVP before adding to salad if you are making ahead, can be added warm if you are eating immediately.]
Put lettuce, tomatoes, and black beans in a large bowl. Just before serving add the TVP mixture and the salad dressing, toss. Add the corn chips last of all to keep them crunchy.
- - - - - - - - - - - - - -
PS This is the same way we prepare TVP for tacos.
2 tbsp. soy sauce
1 envelope taco seasoning
2 cups boiling water
1 large head romaine lettuce - shredded
2 tomatoes - diced
1 tin black beans, drained and rinsed
1 pkg. corn chips
1 bottle Catalina salad dressing
Mix TVP, soy sauce, and taco seasoning in a medium bowl. Add boiling water and stir, let sit till water is absorbed. [Chill TVP before adding to salad if you are making ahead, can be added warm if you are eating immediately.]
Put lettuce, tomatoes, and black beans in a large bowl. Just before serving add the TVP mixture and the salad dressing, toss. Add the corn chips last of all to keep them crunchy.
- - - - - - - - - - - - - -
PS This is the same way we prepare TVP for tacos.
Monday, November 16, 2009
Egg Rolls
2 T. oil
2 T. fresh grated ginger
3 cloves garlic, minced
10 c. cabbage, shredded
spring roll wrappers
Warm oil and gently heat ginger and garlic. Add cabbage and saute for 3-4 minutes, no longer.
Wrap a couple tablespoons of cabbage mixture in each wrap. Follow the directions on the package for wrapping the egg rolls.
Bake at 375 for 20 minutes. These can also be frozen and baked (or deep fried) from frozen.
Makes about 30 egg rolls.
2 T. fresh grated ginger
3 cloves garlic, minced
10 c. cabbage, shredded
spring roll wrappers
Warm oil and gently heat ginger and garlic. Add cabbage and saute for 3-4 minutes, no longer.
Wrap a couple tablespoons of cabbage mixture in each wrap. Follow the directions on the package for wrapping the egg rolls.
Bake at 375 for 20 minutes. These can also be frozen and baked (or deep fried) from frozen.
Makes about 30 egg rolls.
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