Monday, July 20, 2009

Spinach, Vegan Sausage and Pasta

This is a super simple summer recipe.  Won't get the kitchen to hot and doesn't take to long to make! You can add other veggies besides spinach, such varieties on this recipe I have tried are mushrooms and sun dried tomatoes, fresh tomatoes and basil with tofu and even broccoli and spinach!  Feel free to experiment with versatile recipe!
• head of spinach
4 BOCA sausages thawed and sliced thin
• 4 tbsp olive oil
• 1 tbsp crush red pepper
• 2 cloves garlic, minced
• 1/4 cup of water
• 1 tsp salt
• 1 tsp pepper
• 16 oz of pasta, your choice on variety 

Start the water to boil for pasta.  Prep spinach and start to steam. When both pasta and spinach have about 10 minutes place 2 tbsp olive oil, boca sausage, minced garlic, salt and pepper in a large pan over medium heat.  Flip sausage slices after five minutes.  After garlic is soft add spinach and the water simmer for two minutes, then add the pasta after drained and also add the other 2 tbsp olive oil. Toss and add the red pepper.

done and ready to serve

Thursday, July 16, 2009

Strawberry Shortcake

This is a great summer recipe.  The strawberries are in season and have the most wonderful flavor.  The biscuits are easy to make and have a short bake time.
• 2 cups flower
• 3 tsp baking powder
• 1/4 cup sugar
• 1/4 tsp salt
• 1/4 cup vegan butter
• 1 tsp vanilla 
• 1 cup milk
• can of vegan whip cream
• 2 pints of strawberries

berries cut and waiting to be cooked
Biscuits:  Place all dry ingredients in large mixing bowl.  Mix in wet ingredients one at a time.  Roll dough out on a flowered surface and cut with cookie cutter of your choice.  Bake at 425 for 12 to 14 minutes.

dough ready to be cut and cooked

Strawberries:  Clean and cut, place in large sauce pan and cook on low until they are soft.  They will also release a lot of liquid.

berries cooked down

Place one biscuit down followed by some berries and then some vegan whip cream and enjoy!

A great summer treat!

Friday, July 10, 2009

Spicy broccoli and capers

This is a great lunch dish or side for dinner.  I enjoy it by itself, and hot although it is good packed cold for a picnic lunch.  The one thing to watch out for so blending the corn starch well if it is not blended well there will be corn starch lumps which do not hinder the taste but don't look that pretty.

• 1 lb broccoli steamed
• 2 tbsp capers
• 3 tsp corn starch
• 3/4 cup water
• 1/2 tsp garlic powder
• 1/2 tsp red pepper flakes (or to taste if you would like it more spicy)
• 1/4 tsp black pepper

Last five ingredients added and corn starch whisked into water

Start the broccoli steaming, when it has about ten minutes left start on the mixture.  Whisk water and corn starch together place on stove on medium heat add garlic powder, red pepper and black pepper.  When this mix gets a bit sticky and bubbly add capers.

capers added on stove
mix well, and reduce heat to low.  When broccoli is finished add to stove mixture about 1/3 at a time to insure proper covering.  You want a good covering on the broccoli.  Turn off stove and let sit for at least two minutes, dish and enjoy!

broccoli ready to be mixed

Yum lunch is ready!