November 21st, 2008

Tomato-Lentil Soup and Veggies with (homemade) Apple Chutney

I was thinking two things last week:

(1) I want tomato soup. With lentils. And pumpkin. (2) I want soft apples.

Since everybody on all the vegan cookery journals-or-boards is talking about Thanksgiving and practice dinners, I decided to make the soft apples "savory" instead of sweet (so -- chutney, not applesauce or baked) and make the meal a sort of pre-Thanksgiving practice. These were dinners on consecutive nights. Recipes are below, beneath the cut.






delicious tomato-lentil soup thanksgiving practice: dad's

Recipes, etc.Collapse )
  • Current Location: Varanasi, India
  • Current Mood: mm, cranberries
  • Current Music: the Vedas

stuffing and gravy

as i was looking through the food in my kitchen, i realized that the loaf of bread i have was starting to get white spots, so i was trying to come up with a way to use an ENTIRE loaf of bread today.

i realized i should make stuffing, after eating 2 pieces of plain bread just trying to get the bread to go away. i've never made stuffing before and didn't even look up a recipe, but this shit was good!

stuffing
tear bread into small pieces
put them in a cake pan
chop up the following and toss them in, as well: 2 green onions, 3 mushrooms, 2 cloves garlic
pour 1/2 cup water and 1/2 cup vegetable stock over this stuff
and then add in lots of pepper and that generic 'italian seasoning' to your tastes

bake for 20min

i also made gravy and poured that over the stuffing while eating it. this is my tried-and-true, friend-approved gravy recipe:
mince a clove of garlic and a small cooking onion
cook these in 1/2 cup vegetable oil on medium heat, until tender
add in 1/2 cup flour, 1/4 cup nutritional yeast and 1/4 cup soy sauce
bring to boil on medium heat while gradually stirring in 2 cups water
add in a dash of sage and 1 tsp pepper
let thicken a little bit

CAUTION: this gravy doesn't re-heat or re-constitute well, so keep it on lowest heat if you want to get second helpings later. once it cools too much, it has the consistency of jello and is super difficult to get back to gravy format. still working on that part.

i have adapted this gravy recipe from mercyforanimals.org, but i use more pepper, less sage, and no mushrooms

no pictures, because the thought only occurred to me as i chewed on the last of the stuffing. sorry!