Looking Ahead February 4, 2009

The recipe for this week will be- Vegan Chili!

Here’s what you need:

Tomato sauce or Tomato juice

Chunks of canned tomatoes or freshly cooked tomatoes

Red Kidney Beans (canned or uncooked)

Firm tofu, cubed or shredded

TVP (textured vegetable protein)

Onion

Corn

Chili Powder Garlic

Cumin seeds (ground)

You could also add other veggies like zuccini or cauliflower to name two if you wanted.

Cook tomatoes, corn and beans if not already cooked- this could involve puncturing and boiling the tomatoes, boiling the corn and simmering the beans (after letting them soak overnight)

Mix all ingredients together over low heat for about 20 minutes and serve.

Cream of Broccoli Soup February 4, 2009

Broccoli
Shallots
Garlic
Onion
Celery
Carrot
Cayenne Pepper
Herbamare or salt
Dried basil
Almond Milk

Sauté chopped onion, garlic, and celery in a frying pan.
Blanch broccoli and the rest of the veggies until tender: 10-15 minutes
Drain the water (if desired)
Add the onion mix, almond milk, and spices to broccoli and simmer about 5 minutes.
Blend with immersion blender.
If you don’t have an immersion blender, you can very finely chop or blend your veggies before blanching.

Wrap up of January and into February February 4, 2009

Again, just a warning, there are no exact measurments for these recipes. Cooking shouldn’t be an exact science, so just make it to taste or for specific needs.
Kitchen Extras (for me at least) soup:
Black beans (canned or uncooked)
garlic (I use lots)
Carrots, chopped
Onions, chopped
Celery, chopped
Kombu seaweed (I put it in water to let it hydrate, then cut it up)
Bay leaves
Red pepper
Cayenne pepper
Cumin seeds, ground
Tamari

Cook everything (except the peppers) in a big pot with enough stock to cover. If the beans are already cooked, you can add them after blanching the veggies. Otherwise, let them simmer with the spices and veggies for about half an hour or until tender.
Add the peppers and tamari right before serving.