vegan

All posts in the vegan category

caramelized turnips (vegan)

Published January 13, 2018 by lisaolisa
chopped turnips

From allrecipes.com

Verdict: This way way too much work for too little flavor. I would need to love turnips a lot more to enjoy this again. The recipe needs a little oomph adjustment — more than the prominent flavor of bouillon — which I might end up trying if I can’t find another use for the surplus veg I ended up with because the turnips I bought were ginormous.

Ingredients

Directions

  1. Place the turnips into a skillet with the water and bouillon cube over medium heat and simmer until the water has evaporated and the turnips are tender, about 15 minutes. Stir in the shortening, let melt, and sprinkle on the sugar.
  2. Gently cook and stir the turnips until the shortening and sugar cook into a brown, sticky coating on the turnips, about 10 minutes. Serve hot.

Source: http://allrecipes.com/recipe/214157/caramelized-turnips/

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dog treats – peanut butter banana (vegan)

Published November 26, 2017 by lisaolisa

We don’t give our dogs glutenous meals, but they can eat it in treats. These idiot-proof treats were a big hit with our three, but two of them will eat poop, so their tastes are not discerning. They no doubt would eat these with water substituted for stock. Because these have fruit in them, they need eating up fairly quickly.

  • 1 banana
  • 1/2 cup peanut butter
  • 1/3 cup vegetable stock
  • 1 cup flour

Drop by smallish spoonfuls onto a baking sheet that you’ve either not greased or greased for easier cleanup.

Bake 16-18 minutes at 350° F.

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roasted cauliflower with thyme (vegan)

Published November 23, 2017 by lisaolisa

Simple and fast, this is the perfect side dish for any meal.

Ingredients

  • 1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)
  • 1/4 cup extra-virgin olive oil
  • 5 cloves garlic, roughly chopped
  • 1/4 teaspoon crushed red pepper
  • 2 teaspoons kosher salt
  • 1 teaspoon dried thyme (original recipe calls for 2 teaspoons roughly chopped fresh thyme leaves, but that’s never in this house)

Directions

  1. Preheat the oven to 450 degrees F.
  2. Toss the cauliflower with the olive oil, garlic, and red pepper in a large bowl.
  3. Sprinkle with the salt and thyme, and then toss again.
  4. Turn onto baking sheet and roast until golden and tender, about 20 minutes.

Source: http://www.foodnetwork.com/recipes/food-network-kitchen/roasted-cauliflower-recipe-1945072

whole wheat cinnamon raisin bread (bread machine) (vegan)

Published November 23, 2017 by lisaolisa

 

Ingredients

  • 1 cup water, warmed
  • 3 tablespoons molasses
  • 3 tablespoons olive oil
  • 3 cups whole-wheat flour
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • 2 teaspoons active dry yeast (not bread machine type)
  • 1 cup raisins

Directions

  1. Add ingredients in the order listed, except for the raisins, and set for whole-wheat loaf.
  2. Add raisins when the machine tells you it’s time for mix-ins.

Adapted from: https://www.100daysofrealfood.com/recipe-whole-wheat-cinnamon-raisin-bread-for-bread-machine

 

pizza dough from red star yeast (vegan)

Published May 21, 2017 by lisaolisa

I made this via the stand mixer method. There’s something appealing about the though of meditatively kneading by hand, but my back can’t handle it. I couldn’t find my paddle and had to use the wire whisk, which was a sticky mess of a situation. I was able to scrape the dough wad out from the middle of the wires, but it took more time than I’d like, so it’ll do in a pinch, but do try harder than I did to find a paddle. No matter how organized I think my kitchen implements are, there’s always something hidden away who knows where.

I made the basic white flour dough, refrigerated one half, froze the other half, and used both halves three days later. The dough continued to rise in the refrigerator, and the frozen dough rose as it thawed. I couldn’t tell the difference between the two. I had just as much trouble shaping this recipe as I do every pizza crust recipe, and the consistency was pretty much what they all wind up being: a firm, cracker-y topping delivery system. The happy difference was that this one cooked all the way through. Baking the crust halfway, then again after adding the toppings was key to getting this to come out at all in our stupid broken oven. Every other recipe burns on the edges and doesn’t cook in the middle. I think I’ll try that trick with other pies I try baking on cookie sheets. The bread stone has been a failure every time, even when preheated.

 Yield: Two 12-inch pizzas

Ingredients

  • 1 cup water
  • 2 Tbsp olive oil
  • 3 cups bread flour
  • 1 tsp salt
  • 2¼ tsp (one package) RED STAR Active Dry Yeast

Instructions

Preheat oven to 400°F

  1. Combine yeast, 1 cup flour, and salt. Combine liquids and heat to 120°-130°F.
  2. Combine 1 cup of dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.
  3. Let dough rest 15 minutes. Divide into 2 parts. Press each half into a generously greased 12-inch round pizza pan sprinkled with cornmeal. (I don’t use much cornmeal because it doesn’t make much difference to us.)
  4. Pre-bake for 10-12 minutes in pre-heated 400°F oven until edges of crust begin to turn light golden brown.
  5. Add desired toppings.
  6. Bake an additional 15 minutes.

Here are all of the instructions and methods from the Red Star website:

BREAD MACHINE METHOD

Have liquid ingredients at 80°F, all others at room temperature. Place room temperature ingredients in pan in the order listed. Select Dough/Manual cycle. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 Tbsp at a time. If it is too wet and sticky, add 1 Tbsp of flour at a time. At the end of the last kneading cycle, press STOP/CLEAR, remove dough from pan. Proceed to Rising, Shaping and Baking instructions below. See our Bread Machine section for more helpful tips and information.

MIXER METHODS

Combine yeast, 1 cup flour, and salt. Combine liquids and heat to 120°-130°F.

Hand-Held Mixer Method

Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.

Stand Mixer Method

Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.

FOOD PROCESSOR METHOD

Have all ingredients at room temperature. Place dry ingredients in processing bowl with steel blade. Process briefly to blend. While motor is running add water and oil. Process until mixed. Continue processing until dough cleans the sides of bowl.

RISING, SHAPING AND BAKING

Let dough rest 15 minutes. Divide into 2 parts. Press each half into a generously greased 12-inch round pizza pan sprinkled with cornmeal. Pre-bake for 10-12 minutes in pre-heated 400°F oven until edges of crust begin to turn light golden brown. Add desired toppings and bake an additional 15 minutes.

*You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.

Notes

A whole wheat crust can be made by substituting 1 cup whole wheat flour and 2 cups bread flour for the 3 cups of bread flour called for in the recipe. A cheese crust can be made by adding ¼ cup grated Parmesan cheese and 1 teaspoon Italian seasoning blend to the original recipe.

Source: http://redstaryeast.com/pizza-dough-and-variations/

coconut yellow curry (vegan)

Published November 25, 2016 by lisaolisa

Adapted from a recipe by Meredith Laurence.

You can increase the vegetables considerably and still have enough broth for ladling. Increase the seasonings accordingly. The original recipe called for just the cream from the coconut milk, but I use the whole can — it’s easier and doesn’t greatly affect the dish’s consistency. It just gives you more broth for the rice. I also increase the spinach from 2 cups to 2 pounds, because the broth picks up enough sweetness to perfectly balance any bitterness from the spinach, and the leaves come out tender but not slimy. Don’t sweat precise measurements of the vegetables, or if you are out of potatoes, cauliflower, or broccoli. I rarely have broccoli on hand. Whatever ratio everything ends up being in will be fine and just impart a slightly different taste. It’s no big whoop.

Ingredients

* 2 tablespoons olive oil
* 1 onion, chopped into large chunks
* 1 yellow bell pepper, chopped into large chunks (or red, or orange — just not green)
* 2 carrots, sliced
* 4 dried red chili pods, whole (the recipe called for fresh, so use a few of those instead if you happen to have them)
* 2 cloves garlic, minced
* 1 tablespoon grated fresh ginger root
* 1 tablespoon really good curry powder
* 1 1/2 cups vegetable stock
* 2 tomatoes, chopped, or 1/2 pint cherry tomatoes
* 2 white potatoes, scrubbed and cut into large chunks (or yellow — any waxy potato)
* 1 cup cauliflower florets, plus stems
* 1 cup broccoli florets
* salt and freshly ground black pepper
* 1 14-ounce can coconut milk
* 2 pounds fresh spinach leaves

Directions

These are for a pressure cooker. If you’re using the stove, just increase the simmer time until the tougher vegetables (cauliflower and broccoli) are tender. You can keep the chili pods in any leftovers or remove them before serving. Just don’t eat them or break them open, which will scatter overly hot seeds.

1. Heat the oil and sauté the onion, carrots, yellow pepper, and red chili for about 5 minutes.
2. Add the garlic, ginger, and curry powder and cook for 1 minute.
3. Add the stock, tomatoes, potatoes, cauliflower, and broccoli and stir to combine well.
4. Season with salt and pepper and lock the lid in place.
5. Cook on HIGH pressure for 6 minutes.
6. Release the pressure using the QUICK RELEASE method and carefully remove the lid.
7. Add the coconut milk while the curry is still hot, stirring to combine well.
8. Stir in the spinach and let it wilt while the curry heats through. (If you’re using a full 2 pounds, you might need to add the leaves in two portions; my pressure cooker lid won’t close unless I add 1 pound, let it wilt, then add the 1 remaining pound.)
9. Season to taste with salt and pepper.

Serve over brown rice. If you want to get all fancy and use garnish (I don’t, unless it’s summer and I happen to have fresh cilantro growing that I’ve managed to not let go to seed and grow bitter, which is once about every 5 years), serve with chopped fresh cilantro leaves, chopped cashews, and lime wedges for squeezing.

Adapted from a recipe in a friend’s cookbook, I think Delicious Under Pressure: Over 100 Pressure Cooker Recipes, or possibly Comfortable Under Pressure.

Original ingredients list:

* 1 tablespoon vegetable oil
* 1 onion, chopped into large chunks
* 1 yellow pepper, chopped into large chunks
* 2 carrots, sliced
* 1 red chili, sliced (optional)
* 2 cloves garlic, minced
* 1 tablespoon grated fresh ginger root
* 1 tablespoons really good curry powder
* 1 1/2 cups vegetable stock
* 2 tomatoes, chopped, or 1/2 pint cherry tomatoes
* 2 white potatoes, scrubbed and cut into large chunks
* 1 cup small cauliflower florets
* 1 cup small broccoli florets
* salt and freshly ground black pepper
* the coconut cream from 1 14-ounce can coconut milk
* 2 cups fresh spinach leaves
* 1/4 cup fresh cilantro or basil, for garnish
* 1/2 cup chopped cashews
* 1 lime, cut into wedges

cranberry sauce (vegan)

Published October 17, 2015 by lisaolisa

This was too much orange taste for my liking, so the second time I made it, I reduced it.

Ingredients

  • 16 ounces fresh cranberries
  • 1 cup sugar
  • 1 cup orange juice
  • 1 cinnamon stick
  • walnuts ( for garnish)

Directions

  1. In a saucepan, gently boil orange juice, sugar, and cinnamon stick until sugar melts down and becomes a syrup-like texture.
  2. Reduce slightly and add cranberries.
  3. Keep a slow boil until cranberries burst their skins.
  4. Remove from heat and remove cinnamon stick.
  5. Slightly mash cranberries and chill for 1 hour.
  6. Garnish with walnuts, if desired, just before serving.

Source: http://www.food.com/recipe/holiday-whole-cranberry-sauce-w-a-twist-339921