I don't usually make two different dinners for DH and I, but I really want to try the tofu. He's not feeling well and may not even eat the burgers. I also would love to make the black-eyed pea curry and have the leftover beans. Fortunately, this is a good time of year to cook, the weather is way to cold for me to enjoy being outside.
Sat
Pan Glazed Tofu with Thai Red Curry Sauce- AYIAVK
with steamed gingered kale and brown rice for me
Bocca burgers and fries for DH
Sun
homemade pizza- I use the recipe from Argentine Black Bean Flatbread with Chimichurri Drizzle for DH's dough and Eating Well's whole wheat dough for me
and my first attempt at homemade sprout bread- recipe from sproutpeople.com
Mon
Curried Black-Eyed Peas with Eggplant- The Curry Book- for me
Baked Ziti Goes Southwest for DH
Tues
??
Wed
spaghetti- Salsa del Sol for the sauce- cl
salad
Thur
tacos
and now I'm back to planning lunches- I think that I'll have salads with lots of veggies this week and hopefully some sprout bread! DH likes leftovers and he should be set this week with all the separate dinners.
Saturday, January 3, 2009
Veggie Stock
I've heard that homemade veggie stock is worth the effort if you have the time. I made a few different versions this year and found three that I like. The first one is my favorite but I'm thinking of combining the three- adding the black pepper and nutrtional yeast but cutting back on the salt in the Quick Stock. I am still searching for an version that will work in oriental dishes.
Basic Vegetable Stock
adapted from Vegetarian Cooking for Everyone
1 medium onion
2 leeks
2 celery ribs, including a few leaves
1 tablespoon olive or vegetable oil
1 tablespoon nutritional yeast (I have usually left this out- I need to try adding it to see what the flavor will be like)
8 garlic cloves, peeled and smashed
6 thyme sprigs or 1/2 teaspoon dried
2 bay leaves
salt
Chop the veggies roughly into 1-inch chunks. Heat the oil in a soup pot. Add the veggies, cook over medium-high heat for 10 minutes or so, stirring frequently. The more color they get, the richer the flavor of the stock. Add the yeast and aromatics and stir- cook for another few minutes. Add 1 teaspoon salt and 2 quarts cold water and bring to a boil. Lower the heat and simmer uncovered, for 30 minutes. Strain.
Quick Stock
adapted from Vegetarian Cooking for Everyone
2 teaspoons vegetable or olive oil (I used olive oil)
1 onion, peeled and coarsely chopped
1 carrot, coarsely chopped
1 celery rib, coarsely chopped
2 bay leaves and several thyme springs or 1/4 teaspoon dried
4 or more garlic cloves, peeled and smashed
8 parsley branches
Additional herbs and spices or veggies such as leeks
Salt
Heat the oil over high medium to medium-high heat and add the onion, carrot, and celeryas well as any other veggies. Add the aromatics. Stir occasionally. After about 10 minutes, add 1 teaspoon salt and 2 quarts cold water and bring to a boil, then lower the heat and simmer, uncovered, for 25-35 minutes. Strain as soon as the stock is finished.
Vegetable Stock
adapted from A Year in a Vegetarian Kitchen
Makes about 1 quart
1 tablespoon extra-virgin olive oil
3 large celery stalks with leaves, chopped
1 medium onion, chopped
2 small carrots, peeled and chopped
1 medium leek, roots and toughest leaves discarded, remaining white and green parts chopped
6 cups water
2 medium garlic cloves, unpeeled
8 sprigs fresh parsley
2 springs fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns
Heat the oil in a large heavy-bottomed saucepan over medium heat. Add the the celery, onion, carrots, and leek and cook, stirring occasionally, until soft and just beginning to color, about 15 minutes. (If the vegetables start to brown before they soften, add a bit of water and reduce the heat.) Add the remaining ingredients and bring to a boil. Reduce the heat and simmer very gently for 1 hour.
Pour the stock through a mesh strainer set over a large container. Press on the solids to extract as much liquid as possible. Discard the solids and cool the stock. Use a spoon to skim off the congealed oil. The stock may be refrigerated for 2 days or frozen for 2 months.
Basic Vegetable Stock
adapted from Vegetarian Cooking for Everyone
1 medium onion
2 leeks
2 celery ribs, including a few leaves
1 tablespoon olive or vegetable oil
1 tablespoon nutritional yeast (I have usually left this out- I need to try adding it to see what the flavor will be like)
8 garlic cloves, peeled and smashed
6 thyme sprigs or 1/2 teaspoon dried
2 bay leaves
salt
Chop the veggies roughly into 1-inch chunks. Heat the oil in a soup pot. Add the veggies, cook over medium-high heat for 10 minutes or so, stirring frequently. The more color they get, the richer the flavor of the stock. Add the yeast and aromatics and stir- cook for another few minutes. Add 1 teaspoon salt and 2 quarts cold water and bring to a boil. Lower the heat and simmer uncovered, for 30 minutes. Strain.
Quick Stock
adapted from Vegetarian Cooking for Everyone
2 teaspoons vegetable or olive oil (I used olive oil)
1 onion, peeled and coarsely chopped
1 carrot, coarsely chopped
1 celery rib, coarsely chopped
2 bay leaves and several thyme springs or 1/4 teaspoon dried
4 or more garlic cloves, peeled and smashed
8 parsley branches
Additional herbs and spices or veggies such as leeks
Salt
Heat the oil over high medium to medium-high heat and add the onion, carrot, and celeryas well as any other veggies. Add the aromatics. Stir occasionally. After about 10 minutes, add 1 teaspoon salt and 2 quarts cold water and bring to a boil, then lower the heat and simmer, uncovered, for 25-35 minutes. Strain as soon as the stock is finished.
Vegetable Stock
adapted from A Year in a Vegetarian Kitchen
Makes about 1 quart
1 tablespoon extra-virgin olive oil
3 large celery stalks with leaves, chopped
1 medium onion, chopped
2 small carrots, peeled and chopped
1 medium leek, roots and toughest leaves discarded, remaining white and green parts chopped
6 cups water
2 medium garlic cloves, unpeeled
8 sprigs fresh parsley
2 springs fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns
Heat the oil in a large heavy-bottomed saucepan over medium heat. Add the the celery, onion, carrots, and leek and cook, stirring occasionally, until soft and just beginning to color, about 15 minutes. (If the vegetables start to brown before they soften, add a bit of water and reduce the heat.) Add the remaining ingredients and bring to a boil. Reduce the heat and simmer very gently for 1 hour.
Pour the stock through a mesh strainer set over a large container. Press on the solids to extract as much liquid as possible. Discard the solids and cool the stock. Use a spoon to skim off the congealed oil. The stock may be refrigerated for 2 days or frozen for 2 months.
Tried and Trues from 2008
What can you eat? Or as my DH likes to tease- you're not allowed to eat that. I can, as a vegan, eat lots and lots. I would make a list but well I am doing that already! Yesterday, I posted the new recipes that I tried last year. Today I'm going to list the tried and trues. This will help me answer that weekly question- What am I gonna make for dinner this week?!? And it will help me remember the dishes that I like but haven't made in a while. If Ionly had a memory...
This list will be a work in progress as I remember and as I check through my cookbooks and notes. Last updated 1/11 7:30
APPETIZERS
Cannellini Beans with Herbs- for bruschetta from Maria
Bruschetta Pomodoro- Cooking Light, September 1997
MAIN DISHES
Pasta
spaghetti- I make my own marinara but also like Muir Glen jarred sauce
Salsa del Sol- a spag sauce with tequila from Cooking Light
Sesame Noodles with Napa Cabbage-
Pad Thai
Fettucini with Finger-Licking Peanut Sauce- cl
Rigatoni with Cauliflower, Curry Powder, and Coconut Milk- AYIAVK
Rice/Grains
Cashew Rice Salad- Beyond the Horn of the Moon
Black Bean-Quinoa Salad with Basil-Lemon Dressing- CL
Jerk Tempeh- adapted from a recipe on epicurious
Jerk Seitan- VV
South of the Border Paella- rebar
Thai Fried Rice- Seductions of Rice
Beans
black beans and rice (my absolute fave)- Columbia Restaurant Cookbook
Black Bean Enchiladas- AYIAVK
New Orleans Red Beans and Rice- AYIAVK
Red Bean Chili with Ancho Chiles and Coffee- AYIAVK
Smoky Seitan, Pinto Bean, and Hominy Stew- cl
Chickpea and Spinach Curry- VV
Chickpeas- Sonia
Chickpea Crepes with Wild Mushroom, Roasted Cauliflower, and Chickpea Filling- The Voluptuous Vegan
Red Lentil-Chickpea Burgers with Spicy Peanut Sauce- The Healthy Hedonist
Red Lentil Patties with Cilantro Sauce -Healthy Hedonist
Black-Eyed Pea Patties with Garlic Pepper Salsa- cl
Sandwiches/Wraps...
BLT- using fakin' bacon- the only meat sub that I like and use
Tempeh Rueben- VV
Tempeh or Tofu with Fruit and Curry- my own recipe
Siam Stirfry Wraps- cl
pizza- using pizza sauce from VV- my fave toppings are Kalamata olives, mushrooms, and hot peppers
Argentine Black Bean Flatbread with Chimichurri Drizzle-CL J/F 07
Mexican Black Bean and Spinach Pizza- CL
Flatbread with Black Bean
nachos/tacos- I use Nacho Cheez Sauce from the Uncheez Cookbook for the nachos and top with steamed greens, chopped tomatoes, onions, diced red bell pepper, some sort of hot peppers, salsa, hot sauce, and black, pinto, or refried beans
Pancakes- Vegan with a Vegeance
Rumstick Johnny Cake- cooks.com
Mexican Eggs- adapted from Real Simple
whole grain bagel with a light sprinkle of everything seeds and topped with Nick's Spicy Sprouts (sproutpeople.com)
cornbread twinkies with leftover black beans or chili or.. inside- inspired by veganlunchbox.com
Veggies
Slow Cooked Zucchinin Coins with Chopped Herbs- VCE
Potatoes and Chard with Green Curry Sauce- AYIAVK
Revolutionary Spanish Omelet with Saffron- VV
New Potatoes with Herbes de Provence, Lemon, and Coarse Salt- The Mediterranean Vegan Kitchen
Sante Fe Black Bean Topped Potatoes- CL Apr 00
Chipotle Smashed Sweet Potatoes- Alton Brown
Green Bean Potato Salad- Horn of the Moon
Anytime Vegetable Salad- Giada De Laruentis
Garlicky Green Beans- with adaptations from jewel clbb
Tomato and Mango Salad with Curry-Orange Vinaigrette- AYIAVK
Tomato, Edamame and Corn Saute with Cumin and Cilantro- Bon Appetit 1/01
Braised Cauliflower with Three-Seed Sauce- VV
Roasted Cauliflower with Herbs- CL
mashed cauliflower
Sicilian-Style Broccoli- The Mediterranean Vegan Kitchen
3 Minute Baby Bok Choy
Warm Veggie Salad- rebar
Ginger Roasted Winter Veggies- Vegan with a Vegeance
Mushrooms with Green Peas- Jaya's Indian Cooking class
Sauteed Wild Mushrooms- Barefoot Contessa
Pickled Beets- Alton Brown
Cranberry Salsa- Southern Living
Sugared Cranberries- CL
Salads
Theo's Dressing
Pike Place Market Salad- cl
Soups
Split Pea Soup- VCFE
Dal- Sonia
Cumin Onion Dal- Sur La Table cooking class
Roasted Red Pepper Soup- Fresh Every Day
BREADS
Zuni Bread- The Bread Lover's Bread Machine Cookbook
Polenta-Sunflower-Millet Bread- The Bread Lover's Bread Machine Cookbook
Pecan Wheat Bread- the walnut version- KA
cornbread- veganlunchbox- i make a very less sweet version
cornbread- joy of vegan baking- actually my cornbread is a combo of these two
DESSERTS/SNACKS
Chocolate Chip Cookies- Joy of Vegan Baking
Maple Nut Cookies- Everyday Vegan
Oatmeal Raisin Cookies- Dreena Burton
Spring Strawberry Pie- cl
Divine Chocolate candy bar
Endangered Species chocolate candy bar
Whole Foods ginger cookies
Pumpkin Millet Muffins- rebar
Banana Bread- adapted from Ever More Special
Kavli Treat- Meg Hayes- VegTimes- like a Snickers
MISC
Vegetable broth- Veggie Stock- AYIAVK- if I have time- he recs sauteeing the veggies first
This list will be a work in progress as I remember and as I check through my cookbooks and notes. Last updated 1/11 7:30
APPETIZERS
Cannellini Beans with Herbs- for bruschetta from Maria
Bruschetta Pomodoro- Cooking Light, September 1997
MAIN DISHES
Pasta
spaghetti- I make my own marinara but also like Muir Glen jarred sauce
Salsa del Sol- a spag sauce with tequila from Cooking Light
Sesame Noodles with Napa Cabbage-
Pad Thai
Fettucini with Finger-Licking Peanut Sauce- cl
Rigatoni with Cauliflower, Curry Powder, and Coconut Milk- AYIAVK
Rice/Grains
Cashew Rice Salad- Beyond the Horn of the Moon
Black Bean-Quinoa Salad with Basil-Lemon Dressing- CL
Jerk Tempeh- adapted from a recipe on epicurious
Jerk Seitan- VV
South of the Border Paella- rebar
Thai Fried Rice- Seductions of Rice
Beans
black beans and rice (my absolute fave)- Columbia Restaurant Cookbook
Black Bean Enchiladas- AYIAVK
New Orleans Red Beans and Rice- AYIAVK
Red Bean Chili with Ancho Chiles and Coffee- AYIAVK
Smoky Seitan, Pinto Bean, and Hominy Stew- cl
Chickpea and Spinach Curry- VV
Chickpeas- Sonia
Chickpea Crepes with Wild Mushroom, Roasted Cauliflower, and Chickpea Filling- The Voluptuous Vegan
Red Lentil-Chickpea Burgers with Spicy Peanut Sauce- The Healthy Hedonist
Red Lentil Patties with Cilantro Sauce -Healthy Hedonist
Black-Eyed Pea Patties with Garlic Pepper Salsa- cl
Sandwiches/Wraps...
BLT- using fakin' bacon- the only meat sub that I like and use
Tempeh Rueben- VV
Tempeh or Tofu with Fruit and Curry- my own recipe
Siam Stirfry Wraps- cl
pizza- using pizza sauce from VV- my fave toppings are Kalamata olives, mushrooms, and hot peppers
Argentine Black Bean Flatbread with Chimichurri Drizzle-CL J/F 07
Mexican Black Bean and Spinach Pizza- CL
Flatbread with Black Bean
nachos/tacos- I use Nacho Cheez Sauce from the Uncheez Cookbook for the nachos and top with steamed greens, chopped tomatoes, onions, diced red bell pepper, some sort of hot peppers, salsa, hot sauce, and black, pinto, or refried beans
Pancakes- Vegan with a Vegeance
Rumstick Johnny Cake- cooks.com
Mexican Eggs- adapted from Real Simple
whole grain bagel with a light sprinkle of everything seeds and topped with Nick's Spicy Sprouts (sproutpeople.com)
cornbread twinkies with leftover black beans or chili or.. inside- inspired by veganlunchbox.com
Veggies
Slow Cooked Zucchinin Coins with Chopped Herbs- VCE
Potatoes and Chard with Green Curry Sauce- AYIAVK
Revolutionary Spanish Omelet with Saffron- VV
New Potatoes with Herbes de Provence, Lemon, and Coarse Salt- The Mediterranean Vegan Kitchen
Sante Fe Black Bean Topped Potatoes- CL Apr 00
Chipotle Smashed Sweet Potatoes- Alton Brown
Green Bean Potato Salad- Horn of the Moon
Anytime Vegetable Salad- Giada De Laruentis
Garlicky Green Beans- with adaptations from jewel clbb
Tomato and Mango Salad with Curry-Orange Vinaigrette- AYIAVK
Tomato, Edamame and Corn Saute with Cumin and Cilantro- Bon Appetit 1/01
Braised Cauliflower with Three-Seed Sauce- VV
Roasted Cauliflower with Herbs- CL
mashed cauliflower
Sicilian-Style Broccoli- The Mediterranean Vegan Kitchen
3 Minute Baby Bok Choy
Warm Veggie Salad- rebar
Ginger Roasted Winter Veggies- Vegan with a Vegeance
Mushrooms with Green Peas- Jaya's Indian Cooking class
Sauteed Wild Mushrooms- Barefoot Contessa
Pickled Beets- Alton Brown
Cranberry Salsa- Southern Living
Sugared Cranberries- CL
Salads
Theo's Dressing
Pike Place Market Salad- cl
Soups
Split Pea Soup- VCFE
Dal- Sonia
Cumin Onion Dal- Sur La Table cooking class
Roasted Red Pepper Soup- Fresh Every Day
BREADS
Zuni Bread- The Bread Lover's Bread Machine Cookbook
Polenta-Sunflower-Millet Bread- The Bread Lover's Bread Machine Cookbook
Pecan Wheat Bread- the walnut version- KA
cornbread- veganlunchbox- i make a very less sweet version
cornbread- joy of vegan baking- actually my cornbread is a combo of these two
DESSERTS/SNACKS
Chocolate Chip Cookies- Joy of Vegan Baking
Maple Nut Cookies- Everyday Vegan
Oatmeal Raisin Cookies- Dreena Burton
Spring Strawberry Pie- cl
Divine Chocolate candy bar
Endangered Species chocolate candy bar
Whole Foods ginger cookies
Pumpkin Millet Muffins- rebar
Banana Bread- adapted from Ever More Special
Kavli Treat- Meg Hayes- VegTimes- like a Snickers
MISC
Vegetable broth- Veggie Stock- AYIAVK- if I have time- he recs sauteeing the veggies first
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