December 4th, 2004


lentil and "sausage" stew

adapted and altered a bit from a recipe that i clipped from the newspaper.

1 cup dry lentils, sorted and rinsed
1 onion, chopped
1 carrot, diced
2 stalks celery, diced
1 sweet potato (or any kind), diced into ¾ " cubes
4 cloves garlic, minced
2 tofurkey sweet italian "sausages", sliced in half and chopped into 1" pieces
4 ½ cups vegetable broth
½ tsp ground cumin
1 bay leaf
½ cinnamon stick
handful of parsley, chopped
salt and pepper to taste
olive oil for sautéing

1. place the broth, lentils, cumin, bay leaf, and cinnamon stick in a soup pot and bring to a boil. cover and simmer at a low boil until the lentils are cooked through, maybe 30 minutes.
2. in a skillet, heat a bit of olive oil over med-high heat and toss in the onions and garlic. fry for one minute or so, then add the carrots, celery, and sweet potatoes. cook the vegetables for 5 minutes or so, stirring, until the carrots and celery are halfway done.
3. add the vegetables to the lentils and broth, which should be a bit thicker by now. let this simmer until the sweet potatoes are tender.
4. heat very little oil in the skillet once again over med-high heat. add the sausage pieces and fry until browned and heated through.
5. add the sausage and parsley to the soup, stir, and remove from heat.
6. season to taste with salt and pepper.
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Blackstrap molasses

I just bought a bottle of blackstrap molasses because of its high calcium and iron content. I originally put a teaspoon on oatmeal, but I found it tasted like teriyaki sauce. So then I put it on vegetable stir-fry, but this also tasted nasty to me. So, does anyone have a recipe including blackstrap molasses that masks the taste of it?
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yay for vegweb!

I made this a few nights ago, and it was so good i had to make it again last night. i'm sure it's been posted here before, but mmmm....

General Tso's Tofu

I recommend making more sauce than the recipe calls for--it's the bast part. Also, the tofu is yummier if you fry it in black sesame oil instead of regular vegetable oil like the recipe calls for--it's just a little fuller in flavor that way.
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really simple appetizer/snack

delicious onion and potato bhajias

from The Gourmet Vegan

4 oz (125 g/mL) wholemeal flour
1 tbsp cake/pastry flour
1 tsp ground cumin
1 tsp baking powder
salt, pepper to taste
1 chilli, chopped to taste OR sprinkle in some red chili flakes
1 medium onion, finely chopped
1 medium potato, grated

mix together dry ingredients in bowl. add the rest of the ingredients, plus enough water to make a thick batter.
take 1 dropful at a time and drop it into a pan of hot vegetable oil. fry to light golden colour, making sure to flip them over.
drain on paper towl and serve warm.