Sunday, February 28, 2010

Vegan Minestrone Soup

So this week was tough for me, I was sick, first a cold then a stomach thing. I find nothing more comforting when I am sick than soup. A nice slow cooked soup fills my home with great smells, when I can actually smell them, and it is not to demanding on preparation. This Minestrone recipe is pretty typical but feel free to add or subtract herbs as desired. Also feel free to experiment with the veggies used, don't like parsnip, use celery, no need for pinto beans if you want to use navy! The recipe below also makes eight servings so cut it down if you want to make less, this will stay good in the refrigerator for up to five days as well, but you might have to add more veggie stock or water when reheating in the microwave. One more thing because I was sick I only took a picture at the end so sorry more blogs with more pictures soon to come because I am feeling better now!
• 1 quart of crushed tomatos (I can during the summer but if you don't there are 28 ounce cans available at the market)
• 5 cups of vegetable stock, you might need up 1 more cup depending on the moistness of your tomatos
• 3 medium large carrots, diced
• 1 medium large parsnip diced
• 5 mushrooms your choice, I used baby portables
• 1 medium onion diced
• 1/2 cup white cooking wine
• 2 cups pinto beans (I prep from dried but if you are buying canned one can drained is fine)
• 1/2 box pasta (I used Ziti because it was open but any short pasta will work)
• 3 cloves garlic minced
• 1 large sprig fresh rosemary
• 5 sage leaves
• 2 tsp dried thyme
• 1 tsp black pepper
• 1/2 tsp kosher salt
• 2 tbsp olive oil
Heat in a large stock pot the olive oil and add the onion and garlic cook over medium for about five minutes until the onion is translucent. Add the carrots and parsnip cook for another five minutes add the cooking wine, and cook for about another three minutes. Add the vegetable stock, tomatos, herbs and seasonings. Cook for about 45 minutes add the beans and simmer on low, about a half hour before you want to serve add the pasta. When the pasta is cooked its time to eat! Enjoy!

Saturday, February 20, 2010

Kind Of Low Fat Chocolate Mint Cookies

Well what can I say, I love to cook and I love to bake, mainly because I love to eat. It is the middle of winter here and although I have good milage on my treadmill cutting out some fat is a good idea for anyone that feels a bit house bound in the cold and snow. This is a recipe that I am currently modifying to cut out more of the fat and calories, this is attempt number three, I fell that by number five I will have cut out all I can and still have it be a tasty cookie.
• 1 1/2 cups unbleached flour
• 1/3 cup brown sugar firmly packed
• 1/3 cup unsweetened cocoa
• 1 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 1 1/2 tsp Ener-G Egg Replacer dissolved in
• 2 tbsp warm water
• 1/4 cup vegan butter
• 1/2 cup applesauce
• 1 tsp vanilla extract
• 3/4 tsp mint extract
• 1 cup dark chocolate chips
Mix all dry ingredients well, except the chocolate chips, the picture below is not mixed enough yet.
getting there
Next add the Egg Replacer dissolved in water and the applesauce, mix again, add the vegan butter and the extracts. Depending on the consistency of your applesauce you might have to add a bit more water up to 3 tablespoons should do the trick, but only add this is the mixture seems to stiff. Next add the chocolate chips and mix one more time.
just a little more mixing needed
Use a tablespoon and place on a cookie sheet, should yield 14 to 18 cookies depending on how large you make them. Bake at 350 for 11 to 13 minutes. When you stick a toothpick in them and it comes out clean they are done. Do not over bake they become to dry and not that fun to eat!
ready to enjoy!

Monday, February 15, 2010

Sweet Savory Barbecue Sauce

As I mentioned before I have been really into the idea of making my own sauces, instead of using the store bought sauce. This is my second attempt, and although my first attempt was a success I decided to back off a bit on the heat for this time around. I also decided to use crushed tomatoes instead of ketchup it feels fresher and a bit more hardy this way. But the downfall is that it is not as thick so if you baste on the grill expect to baste more. This sauce can be made in advance and be stored up to two weeks in an air tight container in the refrigerator!
• 1 28 oz can crushed tomatoes
• 1/2 cup vinegar
• 1/2 cup brown sugar
• 2 tbsp vegan Worcestershire sauce
• 2 cloves garlic minced
• 1 tbsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/2 tsp celery salt
In a large pot mix the tomatoes, vinegar and sugar over low heat for about five minutes, add the other ingredients and mix well. Cook over medium for about another 30 minutes. It's ready to enjoy!

yum yum yum!

Monday, February 1, 2010

Tomato Parmesan Love Bones

February is the month of love and our companion animals need love too, not to mention treats! This is a special recipe that I call Love Bones, because of their red color. They were made to welcome our new addition to our family Posey, a black Brussels Griffon rescue! And they are a hit both Posey and Vivian love the Love Bones!
• 1 3/4 cup whole wheat flour
• 1 cup corn meal
• 3/4 cup grated parmesan cheese
• 12 ounces of tomato paste
• 1 egg
• 1/2 cup water
Place flour, cheese and corn meal into a kitchenaid or blend by hand.
before blended!
Add the tomato paste, egg and water and mix well. If the dough seems a bit sticky add up to 1/4 more cup of flour. The dough should not be very tacky to touch. Remove and place on floured surface and roll with rolling pin until about 1/2'' thick.
ready for rolling!
Use desired cookie cutter to cut, re-roll the excess and cut again and again and again!
Place on cookie sheet and bake at 350 for 20 to 22 minutes flipping half way to assure even baking on both sides. Let cool well and give to your favorite pooch with a kiss and a pat on the head!
nothing says love like a hand made treat!