All posts tagged: vegan

Moroccan vegetables

I love spices and vegetables, but do not like to make the same thing over and over again. Usually I use only spinach and Moroccan seasoning. Today was a bit different. I had      a refrigerator full of miscellaneous produce and needed to use them up. So this is what I came up with.  1/2 onion chopped 2 sticks celery chopped 2 carrots chopped 1/3 bell pepper chopped 3 tablespoon olive oil 3 cloves thin sliced garlic 1 good teaspoon salt ( as opposed to a bad teaspoon) 1 sliced zucchini 1 sliced yellow squash 1 teaspoon Moroccan spice 4 small tomatoes quartered  Kale ( I had small leaves from the garden I used about 10, choice is yours on how much do to size) 1 can chicken or vegetable broth 1/2 lemon Heat a shallow pan then add olive oil, onions, carrots and celery, bell pepper. Cook about 5 minutes, add garlic, salt, squashes and seasoning stir and place a lid on it for ten minutes. Add broth, stir in. Place tomatoes and …

Moroccan vegetables

I love spices and vegetables, but do not like to make the same thing over and over again. Usually I use only spinach and Moroccan seasoning. Today was a bit different. I had a refrigerator full of miscellaneous produce and needed to use them up. So this is what I came up with.  1/2 onion chopped 2 sticks celery chopped 2 carrots chopped 1/3 bell pepper chopped 3 tablespoon olive oil 3 cloves thin sliced garlic 1 good teaspoon salt ( as opposed to a bad teaspoon) 1 sliced zucchini 1 sliced yellow squash 1 teaspoon Moroccan spice 4 small tomatoes quartered  Kale ( I had small leaves from the garden I used about 10, choice is yours on how much do to size) 1 can chicken or vegetable broth 1/2 lemon Heat a shallow pan then add olive oil, onions, carrots and celery, bell pepper. Cook about 5 minutes, add garlic, salt, squashes and seasoning stir and place a lid on it for ten minutes. Add broth, stir in. Place tomatoes and kale on …

Fresh beet salad

Beets are a vegetable you either love or not. It is hard to hide in a dish because of the beautiful color. Yes, there are yellow beets however the red, brilliantly bright colored one works great for this salad. It just pops with the green leaves, burgundy red colors and soft flavor of the dressing. Vegans will love this dish as well. Heck my husband loved it and I will be making it again tonight.  Beets seem to come in bunches of three; I used one beet and half the beets greens for a batch. It was more than enough for a nice side salad with our meal. I am thinking you could use all the greens, and all the beets to make a larger batch, having left overs for a few days to come. The small amount we had left was excellent the next day.  1 bunch of beets ( three beets with greens attached) 1/3 cup white balsamic vinegar 3 tablespoons sesame seed oil Pinch of salt 1 teaspoon soy sauce  When you …

Kale salad

Kale is the green of choice these days…..so many recipes and ways to eat it. Dried, boiled, fried, baked, and in a salad are just a few. I have several recipes for a salad however this one is a favorite. Light, flavorful, and easy….what else can you ask for?  1-2 bunches of kale. Remove stems and cut into small pieces  1/2 cup soy sauce. Aka bug juice 2 tablespoons of sesame seed oil 1 teaspoon toasted sesame seeds 1 big tablespoon fresh grated ginger  3 oranges juiced Zest from 1/2 orange After cutting kale into pieces blanch in boiling water for 2 minutes. Put into an ice bath for a few minutes and then drain, gently squeeze water out if necessary.  In measuring cup, place  bug juice, oranges juice, sesame seeds, all the zest and grates. Mix well.  After kale is cooled and drained well put the kale in a bowl. Pour dressing over the top and stir, refrigerate for an hour and serve with you meal.  As always we hope you enjoy 

Zucchini stew

Oh my, it is summer garden time and that means tons of zucchini. Wether you have it or not someone you know has it. If it is your neighbor there will come a time you start to close the shades when you see that bulging bag heading your way; or not. Grilled, fried, baked, or boiled, breaded, made into bread, fried cakes, pickles, are just several ways to prepare the little green thing. I am always scratching my head to think of something new. And by George I found it. Hope you like it.  1 medium  zucchini or twosmall ones  1 can stewed tomatoes 1/2 medium onion 1 bell pepper Wash and cut the ends off of the squash, cut lengthwise in half and again one more time. Then cut across making large bite size pieces shaped like triangles……more or less. Cook squash in some boiling salted water until almost done. Drain water off and leave zucchini in that pan. Add stewed tomatoes, chopped onion and chopped bell pepper. Put a lid on it and …

French onion soup

It’s getting cold outside and time for a pot of soup! Homemade French onion soup is fast and easy. It can be low cal too…..by just omitting a few *ingredients, taste great both ways. Use as a side dish, or a full blow meal. This makes about 4-6 servings depending on how large a bowl you use. 3 large onions, 1 yellow, 1 sweet, 1 white: peeled and sliced in thirds then cut into ring pieces 3/4 stick of butter* 2 teaspoons olive oil 1 pressed garlic clove or some garlic powder 48 oz beef stock or one and a half of the box kind Not broth Sliced sour dough bread  1-2 slices per bowl* Mozzarella cheese….ball package works good, easy to place on soup top* Parmigiana cheese. Shaker kind works good 1 teaspoon salt You will need some oven proof small to medium size bowls, enough for the people you are serving. If only two the left over soup can be saved and do it again just freshly adding the cheese and bread another …

Vegan cacciatore 

Why not? Who says you have to make it with chicken…..I love veggies and sometimes a meatless dish is the way to go. The amounts make enough for two and lunch the next day. 2 tablespoons olive oil 1/2 large onion chopped into hunks 1 of each: green, yellow, orange and red peppers chopped into hunks. A small package of mushrooms sliced…I like to slice my own 1 teaspoon oregano ……maybe a little less 1/2 teaspoon thyme……..not a heaping teaspoon a level one Salt to taste Garlic salt…about a teaspoon as well. Or garlic powder 1 normal can tomato sauce I am thinking 7 oz 1 normal can tomatoes hunked, diced, or whatever the can says….no salt is the best Heat oil in the pan add all the vegetables and sautee, for a few minutes. Add herbs and salt, the add tomato products. Stir and put a lid on it for about 15 to 20 minutes on a simmer.  Serve with rice or some good sour dough bread.  As always we hope you enjoy.   …

Sauté fennel oh yeah

We love the taste of fennel, so I tried something new tonight and need to share right away…. Yes, it is that good!  Fennel bulb sliced thin Orange pepper sliced and hunked Green pepper sliced and hunked 1/4 cup finely chopped onion Sesame oil Sesame seeds about one teaspoon 2 oranges squeezed for the juice 1/4 cup soy sauce 1/4 teaspoon salt Heat sesame oil in skillet, enough to coat bottom thinly. Chop all the vegetables and add to hot skillet. Sprinkle seeds over veggies and cook on medium high heat. Meanwhile squeeze oranges and mix juice with soy sauce, set aside for now. Sprinkle salt on veggies and stir again, add about half the orange juice mixture stir and continue to cook. When fennel and peppers start to soften add remaining juice, turn up the heat a bit and cook for five minutes more.  That’s it! Man o man…..this was so full of great favors. 

Green chile..venison, pork, or beef….Even vegetables

Late summer means Hatch chiles are available. If you are lucky enough to live in New Mexico then you know all about green and red chile sauces also known as Christmas… if you get both types on the same plate.  Or just the chiles themselves….ranging from mild to hot. You can buy them at supermarkets now, have them roasted fresh just as if you were in the land of enchantment. They freeze very easily so you can use them all year long. We freeze them with the black skin still on, just take your hands or a paper towel and wipe it off. Slit the chili open and remove the seeds, cut the stem off and you have mouth watering chili ready to use. A favorite and easy way to make a great dish with many types of meats or just a pot of veggies is as follows Crock pot Broth, beef works great if a veggie only dish use veggie broth about 1 1/2 cups 1 medium onion chopped 10 chiles skinned and chopped …

Marcella pasta salad 

What to do with the leftover orzo pasta and marcella (veal, chicken, mushroom) you just made a few days ago? Here is something I tried and it turned out really good.  Marcella sauce Cooked orzo pasta 1 can of peas drained (only use about half the can unless you like tons of peas) 1 can chicken drained ( no chicken for vegan)  2 tablespoons mayo ( no mayo for vegan) 1/4 cup lite balsamic dressing (I used Paul Newmans) Mix the pasta and leftover marcella sauce together in a medium size bowl, if you have leftover meat keep it separate until ready to serve the pasta. Several ways to do this….I mixed about two tablespoon mayo with the marcella sauce including mushrooms and pasta, I had about two cups of pasta leftover, let it sit for a day. If you are going vegan, use only balsamic dressing putting in half now and the other half the day of serving.  The day of eating…..drain peas, and chicken, add to pasta mixture stir lightly, then add balsamic …