ummer Pita
hummus
diced cucumber
whole wheat pita (try and find some without hydrogenate oil)
baby spinach or romaine
some canned corn (if desired)
some can black beans (if desired)
layout pita, spread with hummus, layer remaining ingredients, roll up pita and dig in! something about the crisp cucumber and the hummus just screams summer to me.
Lazy Day Chili
1/2 c Organic yellow Corn meal
can of corn (try for low sodium)
large can of chickpeas (aka garbanzo beans)
can of red beans
can of kidney beans
1/2 a large onion
2 tbl extra virgin cold-pressed olive oil
1/2 tsp cayenne pepper
1/2 vegetable boullian cube
large can tomato puree
1 c grape nuts (cereal)
nutritional yeast
In a large pot, gently heat olive oil on a low setting. Finely dice onion and add to oil. cook 2 minutes. add cayenne pepper and stir until the onion is covered evenly with oil and cayenne pepper.
Add corn, chickpeas, red beans and kidney beans. Cook about 7 minutes stirring occasionally. Start to add tomato puree until a chili consistency is seen, not too soupy. now stir frequently and cook until heated thoroughly, about 10 mins. Add grape nuts, vegetable boillian cube and corn meal and cook an additional 5-10 mins.
Sprinkle each serving with nutritional yeast as desired. Enjoy!
This is good by itself served in a bowl, or over rice or even piled on top of corn chips.
Another idea is to put it into a glass baking dish and cover with the corn bread recipe below and bake in the oven until the corn bread is cooked.
Corn Bread
1 c Organic yellow Corn meal
1 c Organic Oat flour
1 c Rice Milk (or Soy Milk)
1/4 c vegetable oil
1/4 c maple syrup
1 tblsp baking powder
pour into baking pan of desired shape.
bake until edges start to brown
serves 4 as side to dinner
From REAL VEGAN on craigslist vegan forum
Celebration Nut Roast
1 onion
3 tbl olive oil
2 small tomatoes
1/4 c whole wheat flour
2/3 c water
1 tbl soy sauce
3/4 c walnuts (ground or chopped)
3/4 c cashews (ground or chopped)
1-1/2 c bread crumbs
1 tsp basil
1/4 c soy flour
Chop onions and saute in oil until tender
Chop tomatoes and add to pan- cook 3 minutes
Stir in flour, slowly add water mixing well, remove from heat
Add nuts and remaining ingredients and mix well
Place in pie or bread pan
Bake at 350degree oven for 45 minutes
from Elsie Castro Swonger
Lasagne
simmer some chopped up califlower, yellow squash, and garlic in tomato sauce. In a bowl smash up tofu with some vegan "sour cream" and some spices (oregano, basil, fennel, etc.) to make the "riccotta." (a handheld potato masher works perfect) layer a square glass pan. One layer sauce, one layer "riccotta," one layer fresh spinach and sliced onions, repeat times three. Then bake for about 45 minutes.
Sprinkle top with Nutritional yeast.
When it is first done cooking, it's a bit watery, so if you turn off the oven, leave the oven door ajar and leave the lasagne in there for about 15 minutes before serving, some of the liquid evaporates and it becomes nice and firm.
can be done with or without lasagne noodles
from poster on craigslist.org vegan forum
Rasta Empress Eggplant Spread
1 large eggplant
1 can diced tomatoes, drained
1/2 c finely chopped green onion
1/2 c chopped fresh parsley
2 tbl apple cider vinegar
1 tbl olive oil
3 cloves garlic, finely chopped (or roasted head of garlic in oven and use)
1/2 tsp salt
1/2 tsp dried oregano
Bake eggplant in 375 degree oven for 1 hour or until tender, turn occasionally
Remove eggplant from oven. Let stand 10 minutes to cool
Cut eggplant lengthwise in half, remove pulp.
Place pulp in blender and blend until smooth.
Add tomatoes, onions, parsley, vinegar, oil, garlic, salt and oregano, blend well.
Best if refridgerated 2 hours before serving with toasted pita or pita chips.
from Royal Rasta Empress Group on Yahoo groups.
Sweet Summer Vegetable Soup
carrots
corn
onions
ginger
brown rice
thyme
zucchini
tomatoes
Cook brown rice in seperate pot while soup is started. Saute onions in choice of oil add tomatoes once onions are tender. Add vegetable stock or water and vegetable boullion. Add zucchini and thyme, cook 2 minutes. Add carrots, corn and ginger. Cook at a boil until carrots are tender. Add cooked brown rice to soup. Simmer for 5 mintues and serve.
Tofu Salad
extra firm tofu (press out excess water and crumble)
grate one or two carrots
one pinch of dill
two pinch garlic
3 pinch onion powder
4 pinch nutritional yeast
mix well with enough veganaise to stick it all together.
From Gemma at Alternative Food Co-op
) in a wok with beans, onions, garlic, ginger, soy sauce and frozen spinach.
:
I forgot about honey being made by bees!
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