Archive for January, 2012

fried polenta with maple syrup – vegan

Posted on: January 31st, 2012 by yum vege 1 Comment

OH my GOD – these are delish – last minute easy. Can you say “breakfast for dinner” or “breakfast for breakfast” – as in anytime!!!!!!

P.S. I have also made these on the grill by brushing each round with oil and grilling them. Equally delicious.

Ingredients:

  • 1 tube of polenta (from your grocer’s refrigerated section)
  • 2 tbsp. good quality oil (more if desired) I like them kinda light on the oil.
  • plenty of maple syrup

Directions:

  1. Slice polenta into 1/4 inch slices (like bologna shaped). The thinner the cut, the crispier they will get and the better!
  2. Heat oil in a skillet on medium heat.
  3. Place pieces in oil. I cover too – as the oil splatters some.
  4. Cook until browned, turning occasionally.
  5. Remove from heat and place on plate.
  6. Serve with earth balance spread and heated maple syrup.

Always a winner. You could also make the polenta from scratch but hey in this case, I have to say, why bother?

eat more quinoa

Posted on: January 28th, 2012 by yum vege No Comments

why? Quinoa (pronounced: KEEN-wah) is delicious, full of protein, and a good source of calcium, iron, phosphorous, B vitamins and vitamin E. It is a good replacement for rice. It is gluten-free, vegetarian, and cooks up in a matter of minutes! You can get it in a variety of colors: red, pearl (off-white or yellow) and black.

It is one of the ancient staple foods of the Incas, called “the mother grain.”

Try it here: http://www.yummyvegetarianrecipes.com/quinoa-recipe. Add some cranberries, nuts, cumin, turmeric or just good old earth balance buttery-flavored spread.

thai tofu in black bean sauce – (vegan, vegetarian)

Posted on: January 13th, 2012 by yum vege No Comments

This thai tofu in black bean sauce is good served over pad thai rice noodle or any noodles. It’s also good with rice.

Ingredients:

  • 3 medium chopped onions
  • 1 1/2 cups firm tofu, cut into bit-sized cubes
  • 3 medium carrots, sliced
  • 1 small hot chili, finely chopped
  • 1 cup snow peas or 1 cup frozen green peas
  • 1/2 cup black bean sauce (buy from thai section in market)
  • 1 tsp. shredded lemongrass
  • 3 garlic cloves, chopped
  • 1 tbsp. minced ginger
  • 2 tablespoons olive oil
  • 1/3 cup water

Directions:

  1. In a large skilled, heat the oil and fry the tofu until browned. Remove from skillet.
  2. Add the onion, garlic, ginger, chili and lemongrass and cook for 1 minute.
  3. Add carrots and peas and cook for another minute.
  4. Add the cooked tofu. Stir in the black bean sauce and water. Simmer briefly & serve.

Yum.

cauliflower & broccoli pureed soup – (vegan, vegetarian)

Posted on: January 5th, 2012 by yum vege No Comments

This cauliflower broccoli pureed soup came out of having left over raw veggies from the holidays. It is so easy to make, is scrumptious and good for you too! If preferred, you can make it with only cauliflower or only broccoli.

Ingredients:

  • 1 large chopped onion – chopped thickly
  • 1 large head of cauliflower, cut into large pieces
  • 8 flowers or so of broccoli, cut into large pieces
  • 8 cups veggie broth – either cubes dissolved or in the carton
  • 2 tbsp. minced ginger (could use less if you don’t LOVE ginger)
  • 1 tablespoon olive oil
  • salt and pepper

Directions:

  1. In a large soup pot (8-quart), saute the onions in the olive oil for 5 minutes to begin to tenderize them.
  2. Add the vegetable stock, cauliflower, broccoli, ginger.
  3. Bring to a boil, turn down and cook at medium heat for another 20 minutes, or until the veggies are cooked.
  4. Puree using a hand blender or your preferred method
  5. Add salt and pepper to taste.

So easy to make and simply delicious and healthful! You can’t go wrong here.


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