1/4 cup soy sauce
1 cup water
1 Tbs. fresh grated ginger
3 tablespoons brown sugar
1 minced garlic clove
2 tablespoons cornstarch
1/4 cup cold water
Combine 1 cup water, soy sauce, brown sugar and garlic and ginger in a saucepan and bring to a boil,stirring constantly. Dissolve corn starch in 1/4 cup of cold water and add to sauce. Stir constantly to allow the sauce to thicken. If the sauce is too thick add a little water or soy sauce to thin.
Monday, August 4, 2008
Sweet and Sour Sauce
¼ c vinegar
4 T sugar
1 T ketchup
1 t soy sauce
2 t cornstarch mixed with 4 t water
6 slices ginger – minced
1 clove garlic - minced
2 t hot pepper sauce
¼ small onion - chopped
3 T pineapple juice
½ small tomato - diced
Blend all ingredients in a blender. Cook in a saucepan over medium-low heat until thickened. This sauce can be poured over cooked veggies, rice, or meat. If using with meat or fake meat, cut the meat into bite sized chunks, coat in corn starch, and deep fry until golden brown, and then use with the sweet and sour sauce.
4 T sugar
1 T ketchup
1 t soy sauce
2 t cornstarch mixed with 4 t water
6 slices ginger – minced
1 clove garlic - minced
2 t hot pepper sauce
¼ small onion - chopped
3 T pineapple juice
½ small tomato - diced
Blend all ingredients in a blender. Cook in a saucepan over medium-low heat until thickened. This sauce can be poured over cooked veggies, rice, or meat. If using with meat or fake meat, cut the meat into bite sized chunks, coat in corn starch, and deep fry until golden brown, and then use with the sweet and sour sauce.
Mixed Veggie Thai-Style Coconut Curry
2 T oil
2-3 cloves garlic minced
1 T minced ginger
½ large onion roughly chopped
½ bell pepper roughly chopped
1-2 scotch bonnet peppers thinly sliced
1 green or yellow plantain cut into bite size pieces
1 cup shredded cabbage
1 carrot chopped
Juice from 1 lime
Grated peel from 1 lime
½ T curry powder, or thai curry paste
½ cup coconut milk
½ T salt or soy sauce
2 green onions sliced diagonally
Large handful of peanuts chopped
5 basil leaves chopped (optional)
3 T minced cilantro (optional)
Heat oil in a pan. Add garlic, ginger, hot and bell peppers and onion. Sauté for 2 minutes. Add carrot, cabbage, and plantain and sauté for 5-7 minutes, or until cabbage, carrot and plantain start to get soft. Add coconut milk, lime juice, lime peel, curry and salt. Cook until mixture is thickened, about 1-3 minutes. Serve over rice and garnish with chopped green onion, basil, cilantro and peanuts.
2-3 cloves garlic minced
1 T minced ginger
½ large onion roughly chopped
½ bell pepper roughly chopped
1-2 scotch bonnet peppers thinly sliced
1 green or yellow plantain cut into bite size pieces
1 cup shredded cabbage
1 carrot chopped
Juice from 1 lime
Grated peel from 1 lime
½ T curry powder, or thai curry paste
½ cup coconut milk
½ T salt or soy sauce
2 green onions sliced diagonally
Large handful of peanuts chopped
5 basil leaves chopped (optional)
3 T minced cilantro (optional)
Heat oil in a pan. Add garlic, ginger, hot and bell peppers and onion. Sauté for 2 minutes. Add carrot, cabbage, and plantain and sauté for 5-7 minutes, or until cabbage, carrot and plantain start to get soft. Add coconut milk, lime juice, lime peel, curry and salt. Cook until mixture is thickened, about 1-3 minutes. Serve over rice and garnish with chopped green onion, basil, cilantro and peanuts.
Tropical Tofu Curry Rice
2 cups rice, rinsed
4 cups water
1 cup coconut milk
2 tablespoons margarine or oil
2 tablespoons curry powder
1 pound tofu, diced
2 hot peppers, minced
½ cup chopped greens onions
1 cup medium diced tomatoes
1 cup medium diced pineapple
½ cup roughly chopped cilantro
½ cup roughly chopped peanuts
½ cup medium diced papaya
½ teaspoon ground allspice
Salt and freshly cracked black pepper
Place clean rice, water, coconut milk, margarine, and curry powder in a pot. Bring to a simmer, cover and cook rice, for about 15 minutes, then remove from the heat and allow to steam, covered, for 5 minutes. Uncover and add tofu, peppers, onions, tomatoes, pineapple, cilantro, peanuts, papaya, and allspice. Season with salt and freshly cracked black pepper, to taste. Gently fold all together. Allow all the flavors meld for 3 to 5 minutes before serving.
4 cups water
1 cup coconut milk
2 tablespoons margarine or oil
2 tablespoons curry powder
1 pound tofu, diced
2 hot peppers, minced
½ cup chopped greens onions
1 cup medium diced tomatoes
1 cup medium diced pineapple
½ cup roughly chopped cilantro
½ cup roughly chopped peanuts
½ cup medium diced papaya
½ teaspoon ground allspice
Salt and freshly cracked black pepper
Place clean rice, water, coconut milk, margarine, and curry powder in a pot. Bring to a simmer, cover and cook rice, for about 15 minutes, then remove from the heat and allow to steam, covered, for 5 minutes. Uncover and add tofu, peppers, onions, tomatoes, pineapple, cilantro, peanuts, papaya, and allspice. Season with salt and freshly cracked black pepper, to taste. Gently fold all together. Allow all the flavors meld for 3 to 5 minutes before serving.
Vegan White Bread
2 ½ to 3 cups all-purpose flour
2 ¼ teaspoon Instant Yeast
3 tablespoons sugar
1 ½ tablespoons baking powder
1 teaspoon salt
1 cup water
3 tablespoons vegetable oil
Combine 1 cup flour, yeast, sugar, baking powder, and salt in a bowl. Heat water and vegetable oil until very warm (120o to 130oF); add to flour mixture. Mix thoroughly by working with fingers. Gradually add enough remaining flour to make a stiff batter that pulls away from the bowl. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Roll dough to 12 x 7 inch rectangle. Beginning from short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place in greased 8½ x 4½ inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 375oF for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.
If using dry active yeast, dissolve in the warm water first, and let it sit until frothy. Instant yeast can just be added to dry ingredients tho.
2 ¼ teaspoon Instant Yeast
3 tablespoons sugar
1 ½ tablespoons baking powder
1 teaspoon salt
1 cup water
3 tablespoons vegetable oil
Combine 1 cup flour, yeast, sugar, baking powder, and salt in a bowl. Heat water and vegetable oil until very warm (120o to 130oF); add to flour mixture. Mix thoroughly by working with fingers. Gradually add enough remaining flour to make a stiff batter that pulls away from the bowl. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Roll dough to 12 x 7 inch rectangle. Beginning from short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place in greased 8½ x 4½ inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 375oF for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.
If using dry active yeast, dissolve in the warm water first, and let it sit until frothy. Instant yeast can just be added to dry ingredients tho.
Vegetable Paella
Marinade
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 tsp. turmeric
3 Tbsp. soy sauce
2 1/2 cups water
2 Tbsp. oil
Vegetables
1 1/2 qt. water
3 ears of corn or one large can
4 carrots
1 small onion, chopped
3 cloves garlic, minced
5 Tbsp. olive oil
1 tsp. turmeric or 1/2 tsp. of saffron
2 1/2 cups vegetable stock, water, or miso broth
Salt and pepper to taste
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
1 medium christophene, peeled, diced
2 small tomatoes, quartered
2-3 cups cooked rice
1 12oz. can diced tomatoes with juice
1/2 cup green peas (optional)
1 cup canned artichoke quarters (optional)
½ cup sliced olives (optional)
Cayenne pepper or hot sauce to taste
1/3 cup parsley, chopped
Protein
1 cup Soya chunks, rehydrated
1 cup tofu, cubed or beans of choice
1 cup seitan, cubed
Preheat the oven to 350 degrees. Mix all of the marinade ingredients together. Add the tofu, Soya, and seitan and toss. Bake on an oiled cookie sheet 15 to 20 minutes. Set aside. Bring the 1 1/2 qt. of water to a boil. Add the corn and cook 4 to 5 minutes. Set aside. When cool, slice into 2-inch wheels. Skip this step if using canned. In a large pot over medium-high heat, sauté the carrots, onion, and garlic in olive oil. Cook for 5 minutes, and add the turmeric. Continue stirring and add the vegetable broth, salt, and pepper. Cover and cook 3 to 4 minutes. Reduce the heat. Add the bell peppers, christophene, baked tofu, Soya, and seitan. Cook for 6 to 8 minutes. Continue cooking, slowly adding the tomatoes and cooked rice. Add the canned tomatoes. Gently stir in the corn, and top off with green peas, olives and artichoke. Season with cayenne to taste. Serve on a large serving platter, and garnish with parsley.
You can find artichoke hearts and tofu at Astaphans sometimes.
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 tsp. turmeric
3 Tbsp. soy sauce
2 1/2 cups water
2 Tbsp. oil
Vegetables
1 1/2 qt. water
3 ears of corn or one large can
4 carrots
1 small onion, chopped
3 cloves garlic, minced
5 Tbsp. olive oil
1 tsp. turmeric or 1/2 tsp. of saffron
2 1/2 cups vegetable stock, water, or miso broth
Salt and pepper to taste
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
1 medium christophene, peeled, diced
2 small tomatoes, quartered
2-3 cups cooked rice
1 12oz. can diced tomatoes with juice
1/2 cup green peas (optional)
1 cup canned artichoke quarters (optional)
½ cup sliced olives (optional)
Cayenne pepper or hot sauce to taste
1/3 cup parsley, chopped
Protein
1 cup Soya chunks, rehydrated
1 cup tofu, cubed or beans of choice
1 cup seitan, cubed
Preheat the oven to 350 degrees. Mix all of the marinade ingredients together. Add the tofu, Soya, and seitan and toss. Bake on an oiled cookie sheet 15 to 20 minutes. Set aside. Bring the 1 1/2 qt. of water to a boil. Add the corn and cook 4 to 5 minutes. Set aside. When cool, slice into 2-inch wheels. Skip this step if using canned. In a large pot over medium-high heat, sauté the carrots, onion, and garlic in olive oil. Cook for 5 minutes, and add the turmeric. Continue stirring and add the vegetable broth, salt, and pepper. Cover and cook 3 to 4 minutes. Reduce the heat. Add the bell peppers, christophene, baked tofu, Soya, and seitan. Cook for 6 to 8 minutes. Continue cooking, slowly adding the tomatoes and cooked rice. Add the canned tomatoes. Gently stir in the corn, and top off with green peas, olives and artichoke. Season with cayenne to taste. Serve on a large serving platter, and garnish with parsley.
You can find artichoke hearts and tofu at Astaphans sometimes.
Breadfruit Salad
This is like a sweeter (better) potato salad :)
1 medium frim breadfruit
1 cup celery, diced fine
3 large green onions, chopped, including white and green parts
1 teaspoon Adobo seasoning
1 teaspoon ground black pepper
2 seasoning peppers, minced
½ cup peeled christophene, diced
1 -8 ounce can mixed vegetables, well drained
1 large onion diced
¼ cup diced pineapple
2 tablespoons lime juice
1 to 1-1/2 cups vegan mayonnaise or salad dressing, or to taste
Peel the breadfruit, cut out the heart and seeds if any, and then slice into sections lengthwise. Boil in salted water until just fork tender—not mushy –about 10-12 minutes. Drain and cool. Cut breadfruit into bite-sized chunks and place in a large bowl. This should give you about 4 -5 cups. Add the celery, green onions, salt, pepper and hot pepper and mix well. Mix in the christophene, canned mixed vegetables, onion, pineapple and lime juice. Add enough mayonnaise or salad dressing to moisten the ingredients enough to suit your taste. Chill for at least an hour. Serve as a side dish.
1 medium frim breadfruit
1 cup celery, diced fine
3 large green onions, chopped, including white and green parts
1 teaspoon Adobo seasoning
1 teaspoon ground black pepper
2 seasoning peppers, minced
½ cup peeled christophene, diced
1 -8 ounce can mixed vegetables, well drained
1 large onion diced
¼ cup diced pineapple
2 tablespoons lime juice
1 to 1-1/2 cups vegan mayonnaise or salad dressing, or to taste
Peel the breadfruit, cut out the heart and seeds if any, and then slice into sections lengthwise. Boil in salted water until just fork tender—not mushy –about 10-12 minutes. Drain and cool. Cut breadfruit into bite-sized chunks and place in a large bowl. This should give you about 4 -5 cups. Add the celery, green onions, salt, pepper and hot pepper and mix well. Mix in the christophene, canned mixed vegetables, onion, pineapple and lime juice. Add enough mayonnaise or salad dressing to moisten the ingredients enough to suit your taste. Chill for at least an hour. Serve as a side dish.
Pineapple Soya Soup
2 1/4 cup veggie stock
1 1/4 cup pineapple, diced
3/4 cup diced tomatoes
3 tablespoons tomato paste mixed with 3 tablespoons water
1 cup rehydrated Soya chunks or tofu, cut into bite sized pieces
1 1/4 cup water
1” piece of ginger, minced
1-2 garlic cloves (optional)
1 cups diced celery stalks & leaves
1 1/2 tablespoon soy sauce
hot pepper sauce to taste
Fry the Soya or tofu in a few tablespoons of oil. Put the stock, pineapple, tomatoes, Soya, ginger, garlic (if using) and water in a pot. Simmer, covered, for 10 minutes. Add the celery and soy sauce. Bring to a simmer. Turn off and serve. It goes great with rice.
1 1/4 cup pineapple, diced
3/4 cup diced tomatoes
3 tablespoons tomato paste mixed with 3 tablespoons water
1 cup rehydrated Soya chunks or tofu, cut into bite sized pieces
1 1/4 cup water
1” piece of ginger, minced
1-2 garlic cloves (optional)
1 cups diced celery stalks & leaves
1 1/2 tablespoon soy sauce
hot pepper sauce to taste
Fry the Soya or tofu in a few tablespoons of oil. Put the stock, pineapple, tomatoes, Soya, ginger, garlic (if using) and water in a pot. Simmer, covered, for 10 minutes. Add the celery and soy sauce. Bring to a simmer. Turn off and serve. It goes great with rice.
Carrot Ginger Soup
6 large carrots (washed), chopped or grated
1 medium potato, chopped
3” piece of ginger, grated or minced
2 celery stalks, chopped
1 large onion, chopped
2 garlic cloves, minced
1/2 cup margarine
1/2 cup cashews or grated coconut
1 teaspoon curry
1 teaspoon salt
a couple shakes of cinnamon and nutmeg
1/4 teaspoon turmeric
1/2 teaspoon white pepper
1/2 cup orange juice
Take first 6 ingredients, (carrots, potato, ginger, celery, onion, garlic) and cook in margarine until softened and fragrant, about 5 minutes. Add the rest of the ingredients except orange juice. Add enough water to cover to top of veggies in the pan and boil till tender, about 5 minutes. Put the orange juice into a processor or blender, along with the veggies (including the cooking water) and blend until smooth. Put back into pan and simmer till heated thru. If too thick, add more orange juice to thin, but not too thin.
1 medium potato, chopped
3” piece of ginger, grated or minced
2 celery stalks, chopped
1 large onion, chopped
2 garlic cloves, minced
1/2 cup margarine
1/2 cup cashews or grated coconut
1 teaspoon curry
1 teaspoon salt
a couple shakes of cinnamon and nutmeg
1/4 teaspoon turmeric
1/2 teaspoon white pepper
1/2 cup orange juice
Take first 6 ingredients, (carrots, potato, ginger, celery, onion, garlic) and cook in margarine until softened and fragrant, about 5 minutes. Add the rest of the ingredients except orange juice. Add enough water to cover to top of veggies in the pan and boil till tender, about 5 minutes. Put the orange juice into a processor or blender, along with the veggies (including the cooking water) and blend until smooth. Put back into pan and simmer till heated thru. If too thick, add more orange juice to thin, but not too thin.
Soursop Dill Dressing
2/3 cup water
1/3 cup white wine vinegar
1 tablespoon snipped fresh dill or 1 teaspoon dried
1 tablespoon sugar
1 tablespoon garlic powder
1 tablespoon dry mustard
1/2 tablespoon pepper
2/3 cup blended soursop
1 teaspoon salt
1/4 cup oil
2 tablespoon yellow mustard
10 small leaves of fresh basil - chopped
10 small leaves of fresh mint - chopped
4 inch piece of cucumber – diced
Combine everything in a blender. Blend until smooth. Store in a glass screw top jar or old salad dressing bottle. Use on salad. Yummy!
1/3 cup white wine vinegar
1 tablespoon snipped fresh dill or 1 teaspoon dried
1 tablespoon sugar
1 tablespoon garlic powder
1 tablespoon dry mustard
1/2 tablespoon pepper
2/3 cup blended soursop
1 teaspoon salt
1/4 cup oil
2 tablespoon yellow mustard
10 small leaves of fresh basil - chopped
10 small leaves of fresh mint - chopped
4 inch piece of cucumber – diced
Combine everything in a blender. Blend until smooth. Store in a glass screw top jar or old salad dressing bottle. Use on salad. Yummy!
Cashew Vegan Mayonnaise
first batch
1/2 cup cashews
1/2 cup soymilk
2 tablespoon sesame seeds
1/4 cup water
2 tablespoon corn starch
2 cloves garlic
second batch
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon paprika
1/4 teaspoon white pepper
1/2 tablespoon yellow mustard
2 tablespoon lime juice
1 tablespoon raw sugar
1 tablespoon white vinegar
third batch
2 tablespoons each raw coconut oil, veggie oil
2 tablespoon soymilk
Combine the first batch of ingredients in a blender. Transfer to a sauce pan and heat until it starts to thicken. Combine second batch of ingredients and add those to the first batch. Put Everything back in the blender. Turn on blender and while it is on, slowly add the last batch of ingredients. Store in a screw top jar and use as mayonnaise.
1/2 cup cashews
1/2 cup soymilk
2 tablespoon sesame seeds
1/4 cup water
2 tablespoon corn starch
2 cloves garlic
second batch
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon paprika
1/4 teaspoon white pepper
1/2 tablespoon yellow mustard
2 tablespoon lime juice
1 tablespoon raw sugar
1 tablespoon white vinegar
third batch
2 tablespoons each raw coconut oil, veggie oil
2 tablespoon soymilk
Combine the first batch of ingredients in a blender. Transfer to a sauce pan and heat until it starts to thicken. Combine second batch of ingredients and add those to the first batch. Put Everything back in the blender. Turn on blender and while it is on, slowly add the last batch of ingredients. Store in a screw top jar and use as mayonnaise.
Breadfruit Pound Cake
2 1/2 cups flour
1 3/4 cups sugar
1/2 teaspoon nutmeg
1 teaspoon cinnamon
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup margarine*, melted & cooled
2 tablespoons baking powder
1 1/2 teaspoon corn starch
¼ cup coconut milk
2 teaspoons vanilla
3 cups mashed, very ripe (super squishy to the touch) breadfruit (any tough fibers removed)
Preheat oven to 350 F. Lightly grease and flour a 10 inch cake pan or two large loaf pans. In a large mixing bowl, blend the dry ingredients (flour through salt) using a fork or wire whisk. In a separate bowl, combine the margarine, baking powder, cornstarch, coconut milk and vanilla and mix well. Gradually add to the flour mixture, mixing until smooth. Beat in the breadfruit until smooth. Spoon into prepared pan(s) and bake for 50 minutes, or until toothpick inserted in center comes out clean. Many think this bread/cake is best if it sits overnight to let flavors blend.
*The only vegan margarine I have found on the island (without fish oil, milk or whey) is the Golden Cream brand.
1 3/4 cups sugar
1/2 teaspoon nutmeg
1 teaspoon cinnamon
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup margarine*, melted & cooled
2 tablespoons baking powder
1 1/2 teaspoon corn starch
¼ cup coconut milk
2 teaspoons vanilla
3 cups mashed, very ripe (super squishy to the touch) breadfruit (any tough fibers removed)
Preheat oven to 350 F. Lightly grease and flour a 10 inch cake pan or two large loaf pans. In a large mixing bowl, blend the dry ingredients (flour through salt) using a fork or wire whisk. In a separate bowl, combine the margarine, baking powder, cornstarch, coconut milk and vanilla and mix well. Gradually add to the flour mixture, mixing until smooth. Beat in the breadfruit until smooth. Spoon into prepared pan(s) and bake for 50 minutes, or until toothpick inserted in center comes out clean. Many think this bread/cake is best if it sits overnight to let flavors blend.
*The only vegan margarine I have found on the island (without fish oil, milk or whey) is the Golden Cream brand.
Sunday, July 20, 2008
Banana Coconut Smoothie
2 large bananas (or 3 medium or 4 small) - sliced into 1/8", spread on plastic wrap, and frozen into a "banana plate"
1/2 cup coconut milk
1/2 cup soymilk (vanilla, chocolate or strawberry, they are all good)
1 teaspoon vanilla extract
Add the liquid ingredients to the blender first, then add the frozen banana chunks. Blend until smooth. Some fun changes to this recipe are to add frozen pineapple, mango, papaya, or any berries that you have. Be creative :) Another good one is to add half a shredded carrot and a couple spoons of poppyseeds to make a carrot cake smoothie! Or for an orange julius type smoothie replace the soymilk with orange juice and add another teaspoon of vanilla. The options are endless, the only parts that are mandatory to make it super creamy and good are the frozen bananas and coconut milk.
1/2 cup coconut milk
1/2 cup soymilk (vanilla, chocolate or strawberry, they are all good)
1 teaspoon vanilla extract
Add the liquid ingredients to the blender first, then add the frozen banana chunks. Blend until smooth. Some fun changes to this recipe are to add frozen pineapple, mango, papaya, or any berries that you have. Be creative :) Another good one is to add half a shredded carrot and a couple spoons of poppyseeds to make a carrot cake smoothie! Or for an orange julius type smoothie replace the soymilk with orange juice and add another teaspoon of vanilla. The options are endless, the only parts that are mandatory to make it super creamy and good are the frozen bananas and coconut milk.
Saturday, July 19, 2008
Ajvar (say it Eye-var) Roasted Red Pepper Eggplant Spread
5 large red or orange bell peppers
1 medium eggplant
4-5 seasoning peppers
4-5 scotch bonnet (hot) peppers (optional)
6-8 cloves garlic - unpeeled
3 tbsp oil (preferably olive)
3 tbsp red wine vinegar or 2 tbsp white vinegar + 1 tbsp balsamic vinegar
1 teaspoon salt
Preheat oven to 425F. Pierce the eggplant with a fork all over. Put the eggplant, all the peppers (bell, seasoning and hot), and unpeeled garlic in the oven and roast for about 20-30 mins or until the eggplant is soft and brown on all sides and the peppers are slightly blackened and the skin is baggy. Let all the veggies cool for about 10 mins. Peel the skin off the peppers, remove the seeds and stem (leave the seeds for a hotter spread) and dice the flesh. Peel the eggplant and dice the flesh. Squeeze the garlic out of the skins. It should squirt out in a paste type consistency. Combine all the veggies and remaining ingredients in a pan and cook for about 10 mins. Transfer 3/4 of the mixture to a blender and blend until smooth. Add the puree back to the reserved veggies and mix thoroughly. Put in a metal topped jar and chill. Use as a spread for bread or a dip for crackers or veggies.
1 medium eggplant
4-5 seasoning peppers
4-5 scotch bonnet (hot) peppers (optional)
6-8 cloves garlic - unpeeled
3 tbsp oil (preferably olive)
3 tbsp red wine vinegar or 2 tbsp white vinegar + 1 tbsp balsamic vinegar
1 teaspoon salt
Preheat oven to 425F. Pierce the eggplant with a fork all over. Put the eggplant, all the peppers (bell, seasoning and hot), and unpeeled garlic in the oven and roast for about 20-30 mins or until the eggplant is soft and brown on all sides and the peppers are slightly blackened and the skin is baggy. Let all the veggies cool for about 10 mins. Peel the skin off the peppers, remove the seeds and stem (leave the seeds for a hotter spread) and dice the flesh. Peel the eggplant and dice the flesh. Squeeze the garlic out of the skins. It should squirt out in a paste type consistency. Combine all the veggies and remaining ingredients in a pan and cook for about 10 mins. Transfer 3/4 of the mixture to a blender and blend until smooth. Add the puree back to the reserved veggies and mix thoroughly. Put in a metal topped jar and chill. Use as a spread for bread or a dip for crackers or veggies.
Fruity Green Tea Punch
1 1/2 cups green tea (2 tea bags combined w/ 1 1/2 cups almost boiling water for 3-5 mins.)
3/4 cup mango pulp
3/4 cup apple juice or sweetened passionfruit juice
1 cup pineapple juice
1 teaspoon lemon or lime juice
Combine all ingredients, pour into blender and blend for 2 minutes. Chill in the fridge (or freezer if you're in a hurry) until cold. Pour over ice and garnish with sprigs of fresh mint.
3/4 cup mango pulp
3/4 cup apple juice or sweetened passionfruit juice
1 cup pineapple juice
1 teaspoon lemon or lime juice
Combine all ingredients, pour into blender and blend for 2 minutes. Chill in the fridge (or freezer if you're in a hurry) until cold. Pour over ice and garnish with sprigs of fresh mint.
Friday, June 27, 2008
Pumpkin & Black Beans
1 tsp oil
1 small onion, chopped
2 cloves garlic, minced
1 cup pumpkin, cut into 1/2" chunks
1/4 cup cooking wine or 1/4 cup apple cider vinegar mixed w/ 1 tbsp sugar
1/4 cup vegetable broth
2 cups cooked black beans (can use canned if fresh not available)
1/2 tsp salt
1/2 tsp cumin
1/2 tsp dried thyme or 1/2 tbsp fresh minced thyme
3 green onions, sliced
In a large frying pan, heat oil. Add onion, garlic, and pumpkin and sauté until the onion is softened. Add wine and broth and simmer until the pumpkin is tender when pierced with a fork, about 8 minutes. Add the beans, salt, cumin, and thyme; continue to simmer until the beans are heated through. Garnish with green onions.
1 small onion, chopped
2 cloves garlic, minced
1 cup pumpkin, cut into 1/2" chunks
1/4 cup cooking wine or 1/4 cup apple cider vinegar mixed w/ 1 tbsp sugar
1/4 cup vegetable broth
2 cups cooked black beans (can use canned if fresh not available)
1/2 tsp salt
1/2 tsp cumin
1/2 tsp dried thyme or 1/2 tbsp fresh minced thyme
3 green onions, sliced
In a large frying pan, heat oil. Add onion, garlic, and pumpkin and sauté until the onion is softened. Add wine and broth and simmer until the pumpkin is tender when pierced with a fork, about 8 minutes. Add the beans, salt, cumin, and thyme; continue to simmer until the beans are heated through. Garnish with green onions.
Sweet Potato Lentil Soup
2 tbsp oil
1 large onion sliced
1 medium scotch bonnet pepper, minced (wear gloves!)
1 clove garlic, minced
1/2 lb. lentils
2 medium sweet potatoes, sliced
6 cups vegetable stock
1 tsp allspice
salt and pepper to taste
1 cup fresh cilantro, chopped
Heat the oil in a large pan and saute the onion and garlic until soft. Add stock, sweet potato, lentils, hot pepper and allspice. Bring to a boil, reduce heat and simmer 30 minutes or until potato is soft. Puree potato and lentils in a blender. Stir in the salt, pepper and cilantro serve! Great with freshly toasted, crusty bread.
1 large onion sliced
1 medium scotch bonnet pepper, minced (wear gloves!)
1 clove garlic, minced
1/2 lb. lentils
2 medium sweet potatoes, sliced
6 cups vegetable stock
1 tsp allspice
salt and pepper to taste
1 cup fresh cilantro, chopped
Heat the oil in a large pan and saute the onion and garlic until soft. Add stock, sweet potato, lentils, hot pepper and allspice. Bring to a boil, reduce heat and simmer 30 minutes or until potato is soft. Puree potato and lentils in a blender. Stir in the salt, pepper and cilantro serve! Great with freshly toasted, crusty bread.
Sweet Potato, Pumpkin & Banana Thai Curry
2 tbsp oil
1 onion, finely chopped
1 garlic clove, minced
1" piece fresh ginger, finely grated
1/2 tsp cumin
1 stick lemongrass, finely chopped
4 tbsp Thai curry paste
1/2 tsp turmeric
2 cups sweet potato, cut into bite-sized chunks
3 cups pumpkin, cut into bite-sized chunks
1 1/4 cup vegetable stock
1 1/4 cup coconut milk
2 bananas, peeled and sliced
1-2 tbsp hot sauce
juice from 1 large or 2 small lime
Heat the oil in a large pan and fry the onion, garlic, ginger and cumin over low heat for about 5 minutes until the onion is softened. Stir in the lemongrass, curry paste and turmeric. Add the pumpkin and sweet potato and stir to coat them in the spices. Cook on low heat for 2-3 minutes to allow the vegetables to absorb the flavors of the spices. Pour in the vegetable stock and coconut milk. Bring to the boil, lower the heat and simmer gently for 15-20 minutes until the vegetables are tender. Remove from the heat and add the sliced bananas, lime juice and hot sauce. Serve garnished with cilantro and chopped green onion. Great with rice, flat bread, a crisp green salad and chutney.
1 onion, finely chopped
1 garlic clove, minced
1" piece fresh ginger, finely grated
1/2 tsp cumin
1 stick lemongrass, finely chopped
4 tbsp Thai curry paste
1/2 tsp turmeric
2 cups sweet potato, cut into bite-sized chunks
3 cups pumpkin, cut into bite-sized chunks
1 1/4 cup vegetable stock
1 1/4 cup coconut milk
2 bananas, peeled and sliced
1-2 tbsp hot sauce
juice from 1 large or 2 small lime
Heat the oil in a large pan and fry the onion, garlic, ginger and cumin over low heat for about 5 minutes until the onion is softened. Stir in the lemongrass, curry paste and turmeric. Add the pumpkin and sweet potato and stir to coat them in the spices. Cook on low heat for 2-3 minutes to allow the vegetables to absorb the flavors of the spices. Pour in the vegetable stock and coconut milk. Bring to the boil, lower the heat and simmer gently for 15-20 minutes until the vegetables are tender. Remove from the heat and add the sliced bananas, lime juice and hot sauce. Serve garnished with cilantro and chopped green onion. Great with rice, flat bread, a crisp green salad and chutney.
Wednesday, June 25, 2008
Raisin Currant Stuffing
8 cups bread, cut into cubes
1/2 cup dried raisins
1 cup dried currants
2 1/2 cups apple juice
1 cup onion, diced
1 cup celery (including leaves), diced
1 1/2 T. oil
1 cup cashews or almonds, roughly chopped
3/4 cup green onion, thinly sliced
1 T. garlic, minced
1 T. freshly chopped thyme
3/4 t. salt
1/2 t. cinnamon
1 t. freshly minced ginger
1/4 t. freshly ground black pepper
1/4 cup freshly chopped parsley
oil, for oiling casserole dish
If using fresh bread, place the bread cubes in a large bowl and set aside for 30-45 minutes to dry out the cubes. Or use stale bread to omit this drying step. In a small bowl, place the dried raisins and currants, pour the apple juice over the top, and set aside for 20 minutes to plump. In a non-stick skillet, saute the onion and celery in the oil for 5 minutes to soften. Add the cashews and green onion and saute an additional 3 minutes. Add the garlic, thyme, salt, cinnamon, ginger, and pepper, and saute an additional 2 minutes or until very fragrant. Add the dried fruit mixture, sauteed vegetable mixture, and parsley to the dry bread cubes, and toss well to combine and moisten the cubes. Using a little oil, lightly oil (or spray with a fine mist of oil) a large casserole dish. Transfer the stuffing mixture to the casserole dish. Bake at 350 oF for 25-30 minutes or until golden brown on top and slightly crunchy.
Potato Pierogi
1 c cooked mashed potatoes (or sub cooked mashed sweet potato, dasheen, or tannia)
Dough
1 c flour
¼ c water
1 t baking powder
1 T oil
1 t salt
Topping
1 onion small diced
3 T margarine
Mix all dough ingredients and roll out dough to 1/8”. Cut out rounds with a glass or other round shape. Sauté diced onion in margarine till golden brown. Add 1/3 of sautéed onions to potatoes then put a spoon of potatoes on half of each circle of dough. Fold over dough and pinch round edge shut. Add pierogi to boiling salted water and cook until they float and turn white. Add pierogi to cooked onions and margarine and cook until pierogi brown on the edges and center. Serve hot!
Dough
1 c flour
¼ c water
1 t baking powder
1 T oil
1 t salt
Topping
1 onion small diced
3 T margarine
Mix all dough ingredients and roll out dough to 1/8”. Cut out rounds with a glass or other round shape. Sauté diced onion in margarine till golden brown. Add 1/3 of sautéed onions to potatoes then put a spoon of potatoes on half of each circle of dough. Fold over dough and pinch round edge shut. Add pierogi to boiling salted water and cook until they float and turn white. Add pierogi to cooked onions and margarine and cook until pierogi brown on the edges and center. Serve hot!
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