From Vegan Planet cookbook. Simple but amazing! Best made straight from the farmer's market!
2 ears corn
1TB olive oil
1 lg red onion, chopped
1 sm red bell pepper, chopped
8oz green beans, trimmed and cut into 1" pieces.
2 lg ripe tomatoes, peeled, seeded and chopped
2c veggie stock, or more as needed
salt and pepper
1 med zuccini, diced
1 sm yellow squash, halved lengthwise and cut into 1/4" half moons
1/4c vegan pesto
1)Cut the kernels from the corn and set aside
2) Heat olive oil in a large sauce pan over med head. Add onion, cover and cook until softened. Add bell pepper, green beans, tomatoes, stock and salt and pepper to taste and bring to the boil. Reduce heat to low and simmer, partially covered until veggies are tender (about 25 minutes). Add remaining veggies and cook about 10 minutes over med-lo heat, adding more stock if neccessary.
3) When ready toserve, remove from heat and stir in pesto.
Goes great with focacia bread!
I made this for the first time tonight and it is AMAZING! This is from the fabulous Vegan Planet cookbook. It's pretty easy to make, the color contrasts make it gorgeous and it would make an excellent base to a chili pie or something. I would even double it and make 2 pies, because this will go FAST! As a side note, I also made the tahini zuccini bread from the same book tonight, but haven't had a chance to sample. Next time I'll take a picture before it all disappears!
Hot Tamale Vegetable Pie
from Vegan Planet by Robin Robertson
Oven at 375F
2c frozen corn, thawed
1/4 c minced red onion
4oz can of diced hot green chiles, draned (I used Ortega mild and added Tabasco)
3TB chopped pimento (it comes in a jar somewhere in the canned tomato section)
8oz soft tofu, drained and crumbled
1/4c yellow cornmeal
1tsp chili powder
1tsp sugar or other sweetener
3/4tsp salt (I used Lawrey's mmm)
3/4tsp baking powder
Freshly ground pepper to taste
Salsa to top is desired
1)In a large bowl, combine corn, onion, chiles and pimento. Set aside.
2)In a blender or food processor, combine remaining ingredients until smooth. Fold this into the veggie mixture, stirring to combine.
3)Transfer to a lightly oiled 9" pie tin and bake until firm and top is golden brown (30-45 minutes) Let rest 5 minutes before cutting into wedges. Great on it's own, but also good topped with salsa and/or sour cream.
I'm sort of living with my omni SO right now, who, apart from egg sandwiches, is cooking impaired. However, he's open to trying new veggie stuff and likes a lot of meat analogs. A couple nights back I showed him how to make spaghetti and tonight we did French bread pizza. What are your suggestions for recipes that
-don't make a ton of food (neither of us eats more than one serving, really, but leftovers for the next day are good)
-don't cost much (like I said, we can afford meat analogs and soymilk and other basics, and I can make tofu, but stuff like nutritional yeast, exotic grains, and the like are both pricey here [small-town, student budget] and hard to get anyway)
-and are "normal" enough to please both omnivore and vegan tastes, like spaghetti? Versatility is appreciated. For example, when we made French bread pizza, we both used the same bread, sauce, mushrooms, Boca crumbles, and veggie bacon, but it was something he could add his favorite cheese to and I could enjoy without cheese.
If there's a good cookbook or site for this, that would be way cool.
heh, i bought an 11 dollar bottle of liquid 'toffee' flavored stevia. It reminds me of sugar free coffee flavoring. I noticed that on the advertising it is being marketed as a supplement and as an added health benefit. now, i always just thought it was a sweetener am i wrong? is there a good website that can tell me about the health benefits of using stevia? also, since this is vegan cooking...... wanted to ask about (recipes of course) and also measuring i believe is a lot different especially with the leaf variety. sooooo stevia experiences? anyone?
Okay so my dad moved to DC for a job and now I'm the one required to get dinner on the table by 6. My mom is pretty open to my vegan food, but I know she'll want cheese and chicken and all that.
What I need are recipes where tofu and chicken can be cooked separately and added to the dish when it's time to serve. Cheese, too.
Since I'll be cooking when I get home from school when I'll have piles of homework, recipes that can be prepared the night before, or ones that can cook for a couple hours until my mom gets home would be great, too.
I know there are stirfries and chilis and I've already got a lot of ideas, but recipes that combine the whole adding chicken and slowing cooking criteria are mainly what I'm looking for.
Sorry, I didn't want to know how to cook chicken or anything! I was just asking for recipes where chicken could be added after the rest of the meal is finished so as to better accomodate my mom.
Sorry for the mix up