Wednesday, March 30, 2011
Hearty Pinto Bean Stew
If anyone in your family likes "Pork and Beans" or "Barbeque Beans", this is a very good vegan replacement for those. We may have this dish for a "meatless" cookout--we should all get together and have one this Summer! Or, with many different rice recipes and collard greens! 1 cup dry pinto beans, soaked overnight in water 2 cups of tomato soup--not condensed of course:) 2 tsp soy sauce 1 tsp olive oil 1/2 onion, chopped chunky 2 garlic cloves, chopped or minced 2 tsp chopped fresh basil or 1/2 tsp dried dash of dried oregano dash of red pepper flakes fine sea salt to taste 1 cup water Mix tomato soup, water, soy sauce, and oil in soup pot. Bring to a boil and add soaked drained beans. Return to a boil, reduce heat to medium-low, cover, and simmer for 30 min. Then add onion, garlic, basil, oregano, and red pepper flakes. Add water if it gets too thick. Cover and simmer 30-40 minutes or until beans are real tender. Season with salt.
Monday, March 28, 2011
Amy's Granola
Doh! Kerri beat me to it. Oh well, there's lots of great granola recipes out there. This is the one we use in our house. Just be aware, its not sweet. But that's because it uses Brown Rice Syrup instead of honey and brown sugar. Its a very forgiving recipe, so you can vary it as much as you like. My kids like it with coconut flakes and chocolate chips. Its an easy recipe to make with your kids too - lots of dumping stuff into the bowl. And best of all, no cooking involved. Just bakes for 30 mins.
Find Brown Rice Syrup in the Gluten-Free section at Bloom or at Whole Foods. Lundgren Farms is the only brand I've seen.
4 C oats (I use old fashioned)
1/2 C wheat germ
1 C chopped nuts
1 C sunflower seeds
1/2 C brown rice syrup
3/4 C veggie oil
1 T vanilla
1 T cinnamon
1/2 t salt
1 C raisins or other dried fruit
Combine all ingredients except raisins. Mix well and spread on a shallow baking sheet (a large jelly roll pan is perfect). Bake at 300 for 30 minutes, gently flipping the granola every 10 minutes. Add the dried fruit when the mixture is done baking and allow to cool in the pan.
Once cool, use a flipper to transfer the granola to a large storage bowl, being careful not to break it up too much. You want large chunks. It should keep for about 2 weeks.
Variations:
1) Add 1 C sweetened coconut and 1 C chocolate chips (omit the raisins)
2) Use walnuts, pumpkin seeds and chopped dates
3) Add flax seeds, pecans or slivered almonds and dried chopped dried apricots.
Find Brown Rice Syrup in the Gluten-Free section at Bloom or at Whole Foods. Lundgren Farms is the only brand I've seen.
4 C oats (I use old fashioned)
1/2 C wheat germ
1 C chopped nuts
1 C sunflower seeds
1/2 C brown rice syrup
3/4 C veggie oil
1 T vanilla
1 T cinnamon
1/2 t salt
1 C raisins or other dried fruit
Combine all ingredients except raisins. Mix well and spread on a shallow baking sheet (a large jelly roll pan is perfect). Bake at 300 for 30 minutes, gently flipping the granola every 10 minutes. Add the dried fruit when the mixture is done baking and allow to cool in the pan.
Once cool, use a flipper to transfer the granola to a large storage bowl, being careful not to break it up too much. You want large chunks. It should keep for about 2 weeks.
Variations:
1) Add 1 C sweetened coconut and 1 C chocolate chips (omit the raisins)
2) Use walnuts, pumpkin seeds and chopped dates
3) Add flax seeds, pecans or slivered almonds and dried chopped dried apricots.
Homemade Granola Bars
I found this on the web a while ago. The munchkins love it. I've tried to fiddle with the recipe to make variations to reduce the sugar or create other flavors, but they results were either too dry or too soggy and they didn't hold their shape. Sorry, I can't find the original link and I can't figure out how to post pics to the blog. But this is a good one to pack and take for lunches or snacks on the go. I hope you like it.
2 C Oats
3/4 C wheat germ
3/4 C sunflower seeds
1 C nuts (chopped small)
2/3 C brown sugar
1/2 C honey
4 T vegetable oil
2 t vanilla extract
1/2 t kosher salt
approx 8 oz dried fruit
Preaheat oven to 400. Combine oats, nuts, wheat germ, seeds in a jelly roll pan and toast for 10-12 minutes, stirring every few minutes so they don't get burned. Meanwhile prepare a glass baking dish or jelly roll pan (about 11x13) by lining it with waxed paper and spraying with nonstick spray.
Put the brown sugar, honey, oil, vanilla and salt into a saucepan and bring to a simmer, stirring constantly. In a large bowl, combine the dry and wet ingredients, and the dried fruit. Mix everything really well, you want to make sure the glue gets all over everything.
Dump the mixture out into the prepared pan and spread as evenly as you can. Next, use a piece of waxed paper to press the mixture. Press REALLY HARD all over the granola. You want to make sure your bars don't fall apart when you cut them. Allow to cool completely (2-3 hours).
Turn the bars out onto a cutting board, peel the waxed paper off and pressing down with a large chef's knife, cut into whatever size bars you'd like.
2 C Oats
3/4 C wheat germ
3/4 C sunflower seeds
1 C nuts (chopped small)
2/3 C brown sugar
1/2 C honey
4 T vegetable oil
2 t vanilla extract
1/2 t kosher salt
approx 8 oz dried fruit
Preaheat oven to 400. Combine oats, nuts, wheat germ, seeds in a jelly roll pan and toast for 10-12 minutes, stirring every few minutes so they don't get burned. Meanwhile prepare a glass baking dish or jelly roll pan (about 11x13) by lining it with waxed paper and spraying with nonstick spray.
Put the brown sugar, honey, oil, vanilla and salt into a saucepan and bring to a simmer, stirring constantly. In a large bowl, combine the dry and wet ingredients, and the dried fruit. Mix everything really well, you want to make sure the glue gets all over everything.
Dump the mixture out into the prepared pan and spread as evenly as you can. Next, use a piece of waxed paper to press the mixture. Press REALLY HARD all over the granola. You want to make sure your bars don't fall apart when you cut them. Allow to cool completely (2-3 hours).
Turn the bars out onto a cutting board, peel the waxed paper off and pressing down with a large chef's knife, cut into whatever size bars you'd like.
Post Workout Smoothie
Here is a good post workout smoothie I like to make after the gym. My munchkins like it as well. It comes from Super Smoothies by Mary Corpening Barber and Sara Corpening Whiteford.
POWER PUNCH (serves 2)
1/2 C soft silken tofu
1 1/4 C pear nectar
1/2 C frozen diced pineapple
1/2 frozen banana, sliced
1 t lime juice
Combine the pear nectar and tofu in a blender. Add all the remaining ingredients and blend until smooth.
About 170 calories per serving, 2 g fat.
Tip: I use the Knudsen's Pear Juice I found at Bloom in the gluten-free section. Silken Tofu can be found at Ingles in the produce section. I use canned crushed pineapple and freeze it in 1/2 C portions in a plastic baggie. I find it best to slice the banana in advance, freeze it then the slices are ready to use (they don't turn brown when frozen).
POWER PUNCH (serves 2)
1/2 C soft silken tofu
1 1/4 C pear nectar
1/2 C frozen diced pineapple
1/2 frozen banana, sliced
1 t lime juice
Combine the pear nectar and tofu in a blender. Add all the remaining ingredients and blend until smooth.
About 170 calories per serving, 2 g fat.
Tip: I use the Knudsen's Pear Juice I found at Bloom in the gluten-free section. Silken Tofu can be found at Ingles in the produce section. I use canned crushed pineapple and freeze it in 1/2 C portions in a plastic baggie. I find it best to slice the banana in advance, freeze it then the slices are ready to use (they don't turn brown when frozen).
Saturday, March 26, 2011
Kerri's Crunchies
It would have been cute to do the double K thing, but just couldn't do it...and I am not even an english type!
With this post, I am about to become completely irrelevant to Jennie. This is how I make my granola.
Kerri's Granola
1/2 cup maple syrup
4T oil
2T water
1/4 tsp vanilla
1 tsp cinnamon
3 cups old fashioned oats
1 cup steel cut oats
1 cup unsweetened coconut (hard to find, I have seen it at Ingels and Bloom)
1/2 tsp salt
1/2 cup wheat germ (leave out for gluten free)
2T flaxseed
1 cup chopped pecans
1/2 cup sliced almonds
1 cup craisens
Preheat oven to 275. Line a rimmed baking sheet with parchment paper.
This particular granola really isn't all that sticky, so parment paper is probably overkill. Combine maple syrup, oil, water, vanilla, and cinnamon in a small pot and bring to a boil. Remove from heat.
In a large bowl, combined remaining ingredients EXCEPT craisens and stir.
Pour wet ingredients over dry ingredients and stir well. This step is key. You don't want to have a mixture that is too wet or too dry. I like mine on the dry side, and there is room for error, but if you have problems, it might be with this step.
Spread onto prepared baking sheet and bake for 30 minutes. A little more won't hurt.
After 30 minutes, stir granola gently and add craisens. Bake for another 30 minutes. A little less wouldn't hurt.
Allow to cool and store in an airtight container for up to 2 weeks. Freezes for I don't know how long...we always eat it! Yield is 8 cups.
Pictured here with my half cup measuring scoop. This granola is healthy, but is not light. Half of a cup equals about 250 calories. I eat a slightly heaping half cup with some unsweetened almond milk. James likes his over yogurt. Andy won't touch it.
NOTES:
*this is a very forgiving recipe really. If you have a little more or less of something, don't like craisens, only have old fashion oats, just go with it!
*wheat germ - I read somewhere that this helps the granola stick together. I use it just cause I have it and don't always use it. I don't think it helps.
*flaxseed - also I just use it cause I have it. I hear it is good for you.
*this granola really does not stick together. Jennie, the one I gave you for your trip was a combo of the above recipe and this one. That one does stick together pretty well, but I like this one better.
I also made quinoa stuff peppers and posted it on my monthly challenge blog. See the post here.
With this post, I am about to become completely irrelevant to Jennie. This is how I make my granola.
Kerri's Granola
1/2 cup maple syrup
4T oil
2T water
1/4 tsp vanilla
1 tsp cinnamon
3 cups old fashioned oats
1 cup steel cut oats
1 cup unsweetened coconut (hard to find, I have seen it at Ingels and Bloom)
1/2 tsp salt
1/2 cup wheat germ (leave out for gluten free)
2T flaxseed
1 cup chopped pecans
1/2 cup sliced almonds
1 cup craisens
Preheat oven to 275. Line a rimmed baking sheet with parchment paper.
This particular granola really isn't all that sticky, so parment paper is probably overkill. Combine maple syrup, oil, water, vanilla, and cinnamon in a small pot and bring to a boil. Remove from heat.
In a large bowl, combined remaining ingredients EXCEPT craisens and stir.
Pour wet ingredients over dry ingredients and stir well. This step is key. You don't want to have a mixture that is too wet or too dry. I like mine on the dry side, and there is room for error, but if you have problems, it might be with this step.
Spread onto prepared baking sheet and bake for 30 minutes. A little more won't hurt.
After 30 minutes, stir granola gently and add craisens. Bake for another 30 minutes. A little less wouldn't hurt.
Allow to cool and store in an airtight container for up to 2 weeks. Freezes for I don't know how long...we always eat it! Yield is 8 cups.
Pictured here with my half cup measuring scoop. This granola is healthy, but is not light. Half of a cup equals about 250 calories. I eat a slightly heaping half cup with some unsweetened almond milk. James likes his over yogurt. Andy won't touch it.
NOTES:
*this is a very forgiving recipe really. If you have a little more or less of something, don't like craisens, only have old fashion oats, just go with it!
*wheat germ - I read somewhere that this helps the granola stick together. I use it just cause I have it and don't always use it. I don't think it helps.
*flaxseed - also I just use it cause I have it. I hear it is good for you.
*this granola really does not stick together. Jennie, the one I gave you for your trip was a combo of the above recipe and this one. That one does stick together pretty well, but I like this one better.
I also made quinoa stuff peppers and posted it on my monthly challenge blog. See the post here.
Rustic Pasta
Wow! I'm way behind you ladies! I would like to share a dinner recipe that we liked. I got it from the book --thekinddiet. I bought this book for the "treats" but think the other recipes sound good, too.
1/2 lb pasta--whatever you like
2 tbls olive oil
2 lg onions, thinly sliced
2 cloves of garlic, finely chopped or sliced thinly
2 celery stalks sliced thinly on diagonal or diced
1/4 c soy sauce
1/2 tsp fine sea salt
1/2 tsp garlic powder
1 head of green cabbage, sliced thinly
5-6 tbls marinara sauce
-Cook pasta (you ladies know how to do that:)) I used whole wheat thin spaghetti and under cooked slightly. Drain well.
-Heat oil in large skillet over high heat. Add onions and cook for a few minutes until softened. Add garlic and saute for 3 more minutes or until onions are transparent and turning golden--be careful not to let garlic cook too long on high heat.
-Add celery (I cut long skinny strips) to the skillet and cook for 3-4 minutes. Stir in soy sauce, salt, and garlic powder. Then add cabbage for 4-5 more minutes. Reduce heat and simmer for 5 more minutes.
-Add pasta to the skillet with the sauce and cook for a minute or two on med-high heat.
Note: I thought that one whole head of cabbage was a lot, but I think you need it!
...off to look for some breakfast recipes for myself! I've been eating more vegan meals than the rest of the family. I have to say that I feel no "food hangovers" afterwards....the family is warming up to the idea of eating more vegan meals, it's a slow process but fun!
Wednesday, March 23, 2011
Guilt-easing pasta "fagioli"
So, I was going to leave the kids with spaghettios for dinner tonight with their Grandma. Then I read an article about how kids don't get their veggies, aren't exposed to veggies, etc. and the guilt kicked in and sent me running to the kitchen. I had planned to make white bean and rosemary stew at some point this week - but of course that didn't have veggies. No guilt easing there. So instead I brewed up a quick (all done during naptime) veggie concoction similar to pasta fagioli but not authentic in any way since I added almost every veggie I could find to the sauce.
And one special secret ingredient:
Spinach!!
Here's the recipe:
1/2 bag of ditalini or small macaroni pasta
2 cans diced tomatoes
1/2 onion, finely diced
1 tbsp garlic, minced
1/2 green pepper, finely diced
2 carrots, finely diced
2 handfuls of spinach, finely diced
1 tsp. thyme
1 tsp. oregano
shake of italian seasoning
freshly ground pepper
1 can white beans, cannellini or navy
1/2 to 1 cup of water or veg broth
1 pinch sugar (0ptional)
1 tsp balsamic vinegar (optional)
Prepare the pasta according to directions. I left mine slightly undercooked since it will continue to cook some in the sauce.
Saute onion, garlic, pepper, and carrots in large saucepan or pot until onions are translucent. Add tomatoes, spices, and about 1/2 cup of water or veg broth. Bring to a slight boil. Turn the heat down and let it simmer for about 20 minutes.
Once the tomatoes have broken down; taste it. I almost always add a pinch of sugar and a drizzle of balsamic vinegar to my homemade pasta sauces at this point. It just gives it some depth. Then add the spinach, beans, and ditalini. If the sauce doesn't cover everything, just add some extra water.
Once the beans and pasta are warmed you can serve it. Or, like me, you can cover it and let it sit on the stove until dinner time; then warm it to serve. This would be awesome with some crusty bread. Luckily, I think there will be some leftovers. :)
And one special secret ingredient:
Spinach!!Here's the recipe:
1/2 bag of ditalini or small macaroni pasta
2 cans diced tomatoes
1/2 onion, finely diced
1 tbsp garlic, minced
1/2 green pepper, finely diced
2 carrots, finely diced
2 handfuls of spinach, finely diced
1 tsp. thyme
1 tsp. oregano
shake of italian seasoning
freshly ground pepper
1 can white beans, cannellini or navy
1/2 to 1 cup of water or veg broth
1 pinch sugar (0ptional)
1 tsp balsamic vinegar (optional)
Prepare the pasta according to directions. I left mine slightly undercooked since it will continue to cook some in the sauce.
Saute onion, garlic, pepper, and carrots in large saucepan or pot until onions are translucent. Add tomatoes, spices, and about 1/2 cup of water or veg broth. Bring to a slight boil. Turn the heat down and let it simmer for about 20 minutes.
Once the tomatoes have broken down; taste it. I almost always add a pinch of sugar and a drizzle of balsamic vinegar to my homemade pasta sauces at this point. It just gives it some depth. Then add the spinach, beans, and ditalini. If the sauce doesn't cover everything, just add some extra water.
Once the beans and pasta are warmed you can serve it. Or, like me, you can cover it and let it sit on the stove until dinner time; then warm it to serve. This would be awesome with some crusty bread. Luckily, I think there will be some leftovers. :)
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