Archive for 2012

linguine with clam-free sauce (vegan)

Posted on: December 16th, 2012 by yum vege No Comments

We absolutely love shitake mushrooms – all mushrooms in fact! We used to love to eat linguine with clam sauce and this is a delicious vegan substitute. This recipe was found in the Dec. 2012 issue of Vegetarian Times. This serves 4

Ingredients:

  • 14 oz. uncooked linguine
  • 2 tbsp arame (Notes: This popular seaweed is very sweet and mild, and it’s loaded with iron, calcium, and iodine. Substitutes: hijiki (similar, but not as sweet or mild) OR wakame OR kombu OR dulse) I did not use this – it wasn’t in the store and I wanted to make the dish, so I left it out!
  • 2 tbsp olive oil
  • 6 cloves garlic, minced
  • 3 cups fresh shiitake mushrooms, stemmed and sliced
  • 1/2 cup dry white wine
  • 1 1/2 tbsp lemon juice
  • 1 1/2 cups unsweetened soy, rice, or macadamia nut milk (I used rice)
  • 3 tbsp nutritional yeast
  • 2 tbsp Earth Balance margarine, optional
  • 1/2 tsp red pepper flakes
  • 3 tbsp finely chopped fresh flat-leaf (Italian) parsley
  • 4 tsp pine nuts

Directions:

  1. Cook pasta in salted, boiling water according to package directions. Drain.
  2. Meanwhile, soak arame in 1/2 cup hot water.
  3. Heat oil in skillet over medium heat. Add garlic and cook 1 minute, stirring constantly. Add mushrooms, wine, and lemon juice; (NOTE: Next time, I would sauté the mushrooms in the oil first, to give them some more flavor and crispier texture – then I would add the wine & lemon juice.) Sauté 5 minutes adding up to 1/4 cup water (if needed) to prevent sticking.
  4. Add soy, rice or nut milk, nutritional yeast, margarine (if using), red pepper flakes, and arame with soaking liquid; season with salt and pepper to taste. Cook 5 minutes, stirring occasionally. (NOTE: this was very liquidy – I would only use 1 cup of the rice milk at first and then see if more is needed.)
  5. Divide linguine among four plates; top with shitake sauce; garnish with parsley and pine nuts.

Thank you Vegetarian Times for a delicious meal!

mexican poblano chili pepper stew

Posted on: December 2nd, 2012 by yum vege No Comments

Another dish taught to us by Lupe, in Mexico. We have slightly amended it for ingredients found north of the border. This dish uses the poblano pepper, a very common pepper that can be found up north as well. Often this pepper is prepared stuffed with a corn meal crust. This however is another thing entirely!
Delicious and simple to make. This serves 4

Ingredients:

  • 3 Poblano peppers
  • 1 cup steamed corn, off the cob, or frozen, or as it was when we were taught – canned.
  • 1 small white onion, or 1/2 large white onion, chopped (1/2 cup chopped)
  • 2 big garlic cloves, minced
  • 1/2 cup chopped mushrooms (optional)
  • 1/2 cup sour cream, or plain yogurt, of if available “creme”, as used in Mexico.
  • 1/2 vegetable broth cube, dissolved in a quarter cup of water.
  • 1 1/2 Tbsp vegetable oil
  • Salt and pepper to taste.
  • Hot sauce, optional, to taste

Directions:

  1. Roast the poblano peppers to blacken the outer skin on the stove. Put directly on the burner of the gas stove and blacken quickly, without really cooking the pepper all that much. Then put the peppers into a plastic bag for an hour or so while they cool, which helps make the skin fall off the pepper better. Take out the peppers from the bag, and skin them, removing the blackened outer part of the pepper.
  2. Cut off the top of the pepper (the stem area), cut into quarters and remove the seeds and white membrane inside.
  3. Slice the peppers into long 1/4 inch slices.
  4. In a large frying pan with nice high sides, sauté the onions in vegetable oil until they become translucent.
  5. Add all ingredients, except the sour cream and vegetable broth, and cook over a medium to low heat for about 15 minutes.
  6. Add the sour cream and cook another 5 minutes over a low heat, stirring occasionally, making sure nothing is getting too browned.
  7. Add salt and pepper to taste, and if you’d like a bit of hot sauce, although, Lupe did not. There is a little tiny bit of heat from the poblanos. Some poblanos seem hotter than others, so give it a taste before adding more hot sauce.
  8. Serve with rice.

Thank you Lupe for giving us another way to make a vegetable stew, in a totally new, Mexican way!

lemon poppy seed muffins – vegan

Posted on: November 1st, 2012 by yum vege 1 Comment

These fresh lemon poppy seed muffins are a great way to start your day. I make these for my mom cuz she loves lemon.

Ingredients:

  • 2 cups flour
  • 2/3 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsweetened soy milk
  • 1/4 cup fresh squeezed lemon juice – about 2 lemons
  • 2 tbsp lemon zest – grate the yellow outside skin of the lemon
  • 1/2 cup oil
  • 2 tsp vanilla
  • 2 tbsp poppyseeds

Directions:

  1. Preheat oven to 375 degrees.
  2. Combine and mix all the dry ingredients in a mixer or bowl.
  3. Make a well in the above ingredients and add the milk, lemon juice, zest, oil and vanilla.
  4. Hand mix or mix with blender only until wet ingredients are moistened – do not overmix.
  5. Pour batter into 12-18 muffin tins.
  6. Bake for around 25 minutes.

Delicious, moist, tasty lemon muffins!

blood healthy “vampire” juice

Posted on: October 12th, 2012 by yum vege No Comments

This juice is supposed to vitalize your blood. Who knows – it’s good and has to be good for you with these ingredients! – 2 large servings

Ingredients:

  • 2 medium beets and their greens
  • 1/2 red bell pepper, seeds removed
  • 4 0z. (2 handfuls) baby spinach
  • 4 romaine leaves
  • 4 leaves of kale
  • 4 carrots, peeled
  • 4 apples, your choice, cored
  • 2 inches peeled fresh ginger
  • 2 stalks of celery

Directions:

  1. After washing everything well and cutting pieces into sizes best for your juicer, juice all ingredients together.
  2. This will stay fresh in the refrigerator for up to 2 days.

yum!

albert green health juice

Posted on: October 9th, 2012 by yum vege No Comments

We love a great juice packed with vitamins and healthy foods. This juice makes us feel a little pumped up, and it definitely is good for you! – 2 servings

Ingredients:

  • 4 0z. (2 handfuls) baby spinach
  • 4 romaine leaves
  • 4 leaves of kale
  • 1 medium cucumber, peeled
  • 1 carrot, peeled
  • juice of 1/2 lemon
  • 1 granny smith apple, cored
  • 2 fuji apples, cored
  • 1 inch peeled fresh ginger
  • 2 stalks of celery

Directions:

  1. After cutting pieces into sizes best for your juicer, juice all ingredients together.
  2. This will stay fresh in the refrigerator for up to 2 days.

This drink will really give you quite a bit of vitamins, as well as a great taste. And, yes, we do like to serve ours in martini glasses.


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