From Vegan with a Vengance
Ingredients:
1 Tbsp olive oil
3 cloves garlic, chopped
1 1/2 cups sliced cremini mushrooms
1/2 tsp dried oregano
4 tsp salt
few dashes pepper
1/2 cup vegetable broth or water
1/2 cup white cooking wine
2 1/2 cups green beans, cut into 1 inch pieces
Directions:
1. In a large nonstick pan over medium heat, saute garlic in olive oil for about 2 minutes, stirring frequently. Add mushrooms, oregano, salt and pepper, and saute until mushrooms begin to release moisture, about two minutes. Add vegetable broth and turn the heat up a bit, bringing to a low boil. Simmer for about 1 minute.
2. Add white wine and green beans; cover and simmer for about 2 minutes. Uncover and cook for about 3 more minutes or until desired tenderness is reached.
Wednesday, January 18, 2012
Roasted Applesauce
From Vegan with a Vengance
Ingredients:
2 pounds McIntosh apples
juice of 1 lemon
2 Tbsp canola oil
1/4 cup pure maple syrup
2 Tbsp sugar
1 tsp cinnamon
1/2 tsp lemon zest
pinch ground allspice
1/4 tsp salt
Directions:
1. Preheat oven to 400 degrees.
2. Peel, core, and slice apples into 1-inch chunks. Sprinkle with lemon juice and set aside.
3. Combine oil, maple syrup, sugar, cinnamon and zest in a glass baking dish, whisking together. Add apples and toss to coat.
4. Roast until the apples are very tender, about 25 minutes, turning once after 15 minutes. Transfer to a large bowl and mash. Can be served hot, room temperature, or chilled.
Ingredients:
2 pounds McIntosh apples
juice of 1 lemon
2 Tbsp canola oil
1/4 cup pure maple syrup
2 Tbsp sugar
1 tsp cinnamon
1/2 tsp lemon zest
pinch ground allspice
1/4 tsp salt
Directions:
1. Preheat oven to 400 degrees.
2. Peel, core, and slice apples into 1-inch chunks. Sprinkle with lemon juice and set aside.
3. Combine oil, maple syrup, sugar, cinnamon and zest in a glass baking dish, whisking together. Add apples and toss to coat.
4. Roast until the apples are very tender, about 25 minutes, turning once after 15 minutes. Transfer to a large bowl and mash. Can be served hot, room temperature, or chilled.
Garlicky Kale with Tahini Dressing
From Vegan with a Vengance
Ingredients for Kale:
5 or 6 cloves garlic, sliced
3 Tbsp olive oil
1 bunch kale, well rinsed and chopped
1/4 tsp salt
Tahini Dressing (below), optional
Directions for Kale:
1. Saute garlic in olive oil over medium high heat for about 2 minutes, stirring frequently, until golden brown. Add kale and a few splashes of water. Use tongs to toss kale around, coating it with the garlic and oil. Stir frequently for 4 to 5 minutes.
2. Serve with a drizzle of Tahini dressing (best if poured from squeeze bottle, so you get small amount).
Ingredients for Tahini Dressing:
8 tsp olive oil
3 cloves garlic, chopped
1/2 cup tahini
2 tsp balsamic vinegar
1/2 tsp salt
juice of 1 lemon
few dashes pepper
1/2 tsp paprika
1/4 cup lightly packed parsley
1/2 cup cold water
Directions:
1. Heat garlic in 6 tsp olive oil in a small saute pan over very low heat for 2 minutes, just until it's fragrant.
2. Place the heated garlic and all the other ingredients except the parsley in a blender and blend until smooth. Add parsley and pulse until it is finely chopped but not pureed.
3. Refrigerate at least 1/2 hour in airtight container. You may need to mix in a little extra water once it's chilled.
Ingredients for Kale:
5 or 6 cloves garlic, sliced
3 Tbsp olive oil
1 bunch kale, well rinsed and chopped
1/4 tsp salt
Tahini Dressing (below), optional
Directions for Kale:
1. Saute garlic in olive oil over medium high heat for about 2 minutes, stirring frequently, until golden brown. Add kale and a few splashes of water. Use tongs to toss kale around, coating it with the garlic and oil. Stir frequently for 4 to 5 minutes.
2. Serve with a drizzle of Tahini dressing (best if poured from squeeze bottle, so you get small amount).
Ingredients for Tahini Dressing:
8 tsp olive oil
3 cloves garlic, chopped
1/2 cup tahini
2 tsp balsamic vinegar
1/2 tsp salt
juice of 1 lemon
few dashes pepper
1/2 tsp paprika
1/4 cup lightly packed parsley
1/2 cup cold water
Directions:
1. Heat garlic in 6 tsp olive oil in a small saute pan over very low heat for 2 minutes, just until it's fragrant.
2. Place the heated garlic and all the other ingredients except the parsley in a blender and blend until smooth. Add parsley and pulse until it is finely chopped but not pureed.
3. Refrigerate at least 1/2 hour in airtight container. You may need to mix in a little extra water once it's chilled.
Balsamic-Glazed Portobello Mushrooms
From Vegan with a Vengance
Ingredients:
3 medium sized portobello caps, sliced 1/4 inch thick
1 Tbsp olive oil
1/4 cup balsamic vinegar
pinch salt
2 cloves garlic, minced
Directions:
1. Preheat a large skillet over medium0high heat for about 2 minutes.
2. Toss the mushrooms with olive oil until coated. Place in pan in a single layer. Let cook for 5 minutes, until they start releasing moisture. Turn over and cook another 2 minutes.
3. Add vinegar and salt; saute for 30 seconds. Add garlic and saute for another 3 minutes.
Ingredients:
3 medium sized portobello caps, sliced 1/4 inch thick
1 Tbsp olive oil
1/4 cup balsamic vinegar
pinch salt
2 cloves garlic, minced
Directions:
1. Preheat a large skillet over medium0high heat for about 2 minutes.
2. Toss the mushrooms with olive oil until coated. Place in pan in a single layer. Let cook for 5 minutes, until they start releasing moisture. Turn over and cook another 2 minutes.
3. Add vinegar and salt; saute for 30 seconds. Add garlic and saute for another 3 minutes.
Orange-Glazed Beets
From Vegan with a Vengance
Ingredients:
1 1/2 pounds beets (3-4 average-sized), peeled, quartered, and sliced about 1/4 inch thick
1 cup orange juice
1 tsp orange zest
1 tsp pure maple syrup
1 tsp salt
Directions:
1. Place all the ingredients in a large pan, cover, and bring to low boil. Simmer, stirring occasionally for about 12 minutes or until beets are tender. Uncover and boil until the liquid has reduced to a glaze, about 4 minutes more. Serve hot, room temperature, or chilled.
Ingredients:
1 1/2 pounds beets (3-4 average-sized), peeled, quartered, and sliced about 1/4 inch thick
1 cup orange juice
1 tsp orange zest
1 tsp pure maple syrup
1 tsp salt
Directions:
1. Place all the ingredients in a large pan, cover, and bring to low boil. Simmer, stirring occasionally for about 12 minutes or until beets are tender. Uncover and boil until the liquid has reduced to a glaze, about 4 minutes more. Serve hot, room temperature, or chilled.
Black Bean, Mushroom, and Quinoa-Stuffed Peppers
From Vegan with a Vengance
Ingredients:
2 Tbsp olive oil
1 medium onion, chopped
3 cloves garlic, chopped
2 cups finely chopped mushrooms
1 Tbsp chile powder
1 tsp salt
15 oz tomato sauce
1/4 cup water
1/2 cup quinoa
4 large red bell peppers
15 oz black beans, drained and rinsed (canned)
1 tsp pure maple syrup
fresh cilantro for garnish
Directions:
1. In saucepan over medium heat, saute onions in olive oil for 3 to 5 minutes, until they are translucent. Add garlic and mushrooms; saute about 5 minutes, until the mushrooms have released their moisture. Stir in chili powder and salt. Add quinoa and 1 cup tomato sauce and water, lower the heat and cover, simmering for about 20 minutes, stirring once.
2. Meanwhile, preheat oven to 350 degrees and prepare the peppers - boil a pot of water. Cut the tops off the peppers and remove seeds. Boil the peppers for 5 minutes and then drain them.
3. Combine the beans and maple syrup with the cooked quinoa mixture. Stuff each pepper with filling and stand them upright in a baking dish. Pour remaining tomato sauce over the peppers and bake for 15 minutes. Remove from oven, garnish with cilantro, and serve.
Ingredients:
2 Tbsp olive oil
1 medium onion, chopped
3 cloves garlic, chopped
2 cups finely chopped mushrooms
1 Tbsp chile powder
1 tsp salt
15 oz tomato sauce
1/4 cup water
1/2 cup quinoa
4 large red bell peppers
15 oz black beans, drained and rinsed (canned)
1 tsp pure maple syrup
fresh cilantro for garnish
Directions:
1. In saucepan over medium heat, saute onions in olive oil for 3 to 5 minutes, until they are translucent. Add garlic and mushrooms; saute about 5 minutes, until the mushrooms have released their moisture. Stir in chili powder and salt. Add quinoa and 1 cup tomato sauce and water, lower the heat and cover, simmering for about 20 minutes, stirring once.
2. Meanwhile, preheat oven to 350 degrees and prepare the peppers - boil a pot of water. Cut the tops off the peppers and remove seeds. Boil the peppers for 5 minutes and then drain them.
3. Combine the beans and maple syrup with the cooked quinoa mixture. Stuff each pepper with filling and stand them upright in a baking dish. Pour remaining tomato sauce over the peppers and bake for 15 minutes. Remove from oven, garnish with cilantro, and serve.
White Bean and Roasted Garlic Soup
From Vegan with a Vengance
Ingredients:
2 Tbsp olive oil
1 medium onion, chopped
1 tsp salt
few dashes pepper
1/2 tsp fennel seeds, crushed
4 cups veggie or chicken broth
3 cups cooked great northern beans, drained (or canned beans drained and rinsed)
3 fresh sage leaves, chopped
1 bay leaf
juice of 1/2 lemon
2 heads garlic, roasted
Directions:
1. In stockpot over medium-high heat, saute onions in olive oil for 5 to 7 minutes.
2. Add salt, pepper, and fennel seeds; saute for 1 minute. Add broth, beans, sage, and bay leaf, bring to a boil, then lower the heat and simmer uncovered for 5 minutes. Remove bay leaf. Add the roasted garlic and puree in batches in a blender or preferably in a food processor. Return to the pot and add lemon juice.
To roast garlic
Preheat oven to 350 degrees. Peel off as much of the papery skin as you can and put the garlic in the oven about 30 minutes. Remove from oven and, when cool, squeeze the garlic out or peel the skin away from each clove
Ingredients:
2 Tbsp olive oil
1 medium onion, chopped
1 tsp salt
few dashes pepper
1/2 tsp fennel seeds, crushed
4 cups veggie or chicken broth
3 cups cooked great northern beans, drained (or canned beans drained and rinsed)
3 fresh sage leaves, chopped
1 bay leaf
juice of 1/2 lemon
2 heads garlic, roasted
Directions:
1. In stockpot over medium-high heat, saute onions in olive oil for 5 to 7 minutes.
2. Add salt, pepper, and fennel seeds; saute for 1 minute. Add broth, beans, sage, and bay leaf, bring to a boil, then lower the heat and simmer uncovered for 5 minutes. Remove bay leaf. Add the roasted garlic and puree in batches in a blender or preferably in a food processor. Return to the pot and add lemon juice.
To roast garlic
Preheat oven to 350 degrees. Peel off as much of the papery skin as you can and put the garlic in the oven about 30 minutes. Remove from oven and, when cool, squeeze the garlic out or peel the skin away from each clove
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