1 (15 ounce) can refried beans
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/2 tsp cumin
pepper
for spicier version add:
3-5 slices bottled jalapenos
1 tablespoon brine, from bottled jalapeno slices
For regular bean dip mix all ingredients
If you make the spicier version whirl all ingredients in blender
Cover and refrigerate for bit before serving.
2 c. flour
1 c. rolled oats
1 c. sugar
1.5 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp allspice
3/4 c. low fat milk
1/2 c. butter, melted
1 tbsp. grated orange rind
2 eggs
1 1/2 c. fresh blueberries or frozen but not thawed
Combine dry ingredients in mixer bowl. Add milk, butter, orange peel and eggs. Attach bowl and flat beater to mixer. Turn to stir and mix about 30 sec. With spoon gently stir in blueberries.
Spoon batter into a 9 x 5 x 3 baking pan that has been greased on the bottom only. NEXT time I will grease the whole pan. Bake at 350 for 55-65 min, or until a toothpick inserted in center comes out clean. Cool in pan 10 min. Remove from pan and cool completely on a wire rack.
Yield 16 servings
This dish is not only delicious, but it’s remarkably low in fat and calories. Don’t wait for a special occasion to serve it! From http://fatfreevegan.com/
2 medium onions, cut into wedges
1/2 head cabbage, finely chopped or shredded (I used red cabbage this time)
4 carrots, cut into 2-inch lengths and quartered
2 ribs celery, thickly sliced
4 cups vegetable broth
1 teaspoon thyme
1/4 teaspoon rubbed sage
1 teaspoon dry mustard
1 teaspoon mild horseradish
1 tablespoon red wine vinegar
salt and freshly ground pepper, to taste
6-8 ounces vegetarian “beef” or seitan or reconstituted TVP chunks (I used Lightlife Strips)
2 tablespoons whole wheat flour
1/4 cup water
1 tablespoon red wine or cooking sherry (really adds great flavor)
Saute the onion in a large, non-stick pot until it starts to brown. Add the remaining vegetables, the broth, and the seasonings. Cover and cook over medium heat for 15 minutes. Add the “beef,” cover, and cook for 15 more minutes, until vegetables are soft.
Use a slotted spoon to remove the vegetables and “beef” to a serving plate and keep warm. Return the broth to the heat. In a small cup, combine the flour, water, and wine. Gradually stir the flour mixture into the simmering broth. Cook and stir, scraping the bottom of the pan, until the broth has thickened, about 10 minutes. Pour the gravy over the “beef” and vegetables to serve. Makes 4 servings.
Note: I added potatoes with other veggies along with parsley.
1 large onion — coarsely chopped
2 rib celery coarsely chopped
6 ounces butter (1 1/2 sticks)
6 ounces flour (about 1 1/2 cups)
1 gallon chicken stock or veggie
1 pounds “anything” (see below)
1 Pint(s) heavy cream
Saute the onion and celery in butter in large saucepan or small stockpot until sweated. Add flour, stir in well and cook for about 5 minutes. Whisk in stock and simmer for 30 minutes, skimming occasionally. Add solids, return to boil, reduce heat to simmer for 20-30 minutes. Add cream, correct seasonings. Leave chunky or puree with wand or countertop blender. Serve.
“Anything” can be sliced mushrooms, diced chicken or turkey, asparagus, green beans, broccoli, tomato pulp, cauliflower, artichoke hearts, shrimp, carrots, lobster, or whatever… Also can add rice or pasta to extend. Cheeses. Serves 12
broccoli cheese soup (and cream of anything), it’s more process than recipe. Here’s how I do it.
I chop about half an onion, then chop my broccoli. The onion is wilted in a tablespoon each of vegetable oil and butter (sometimes more, if I’m making a lot of soup), then the broccoli is added and sauteed.
I might add a bit more oil at this point if it looks really dry. Then I add flour, at least two tablespoons to start, and stir and I keep adding flour until everything looks really sandy.
Then I add about quarter to half cup of white wine, stir that around, then either half water/half chicken broth or just water (if I’m doing this for vegetarians) until the pot is reasonably full, set that on for a good rolling boil, turn the heat down and let it simmer for about 20 minutes.
During the cooking time, I grate my parmesan and about half a pound of cheddar (I like the mild stuff in this application), maybe more. Once the broccoli is cooked through, I get out my magic immersion blender and whiz the bejeebers out of the soup while slowly adding the cheese. Then I taste, adjust seasonings, maybe add a dollop of cream and it’s done. You can use a blender or food processor to puree the soup if you don’t have an immersion blender, it’s just messier.
1 cup vital wheat gluten
2 tablespoons nutritional yeast
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon basil
3/4 cup Imagine No-Chicken Broth (or other vegetable broth)
2 tablespoons tahini or cashew butter
Tear off 4 – 6 pieces of aluminum foil about 10 inches long. (See tips below for a foil-free way of making the scaloppine). Begin heating water in a steamer. In a large bowl, mix the vital wheat gluten with the nutritional yeast, onion powder, salt, and basil. In a smaller bowl, whisk together the broth and tahini (or cashew butter). Stir the wet mixture into the dry until well blended. Knead gently 10 times. Quickly divide dough into 4 equal pieces.
Take a piece of dough and shape and flatten it into a thin oval cutlet. Place it on a sheet of foil, a little higher than center. Fold the bottom of the foil over to meet the top, and then fold the two edges over about 1/2 inch to form a seam. Continue folding the foil by half inches until it reaches just above the cutlet. Flatten the cutlet down a little more, and then fold the left and right edges in the same way until the packet is snug around the cutlet. Repeat with all pieces of dough.
Place the packets flat into the steamer and cover. Steam for 25 minutes. Keep packets sealed until you’re ready to use them.
Use in place of meat and chicken
1 ¼ c finely chopped yellow onion
1 sweet green pepper, cored, seeded and chopped fine
¼ c. butter or olive oil reduce amount next time
2 lbs seitan patties cubed
2 tbsp paprika (use Hungarian sweet rose if possible)
1 tsp salt
¼ tsp pepper
1 tsp cider vinegar
1 tsp marjoram
1-2 cloves of garlic, minced
2 c. veggie stock
Saute onion, green pepper and garlic in butter over moderate heat 5-8 min until onion is pale golden. Add fake meat. Turn heat to low, add paprika and marjoram , stir 1-2 minutes. Add remaining ingredients, cover and simmer 1 ½ – 2 hours. Serve over buttered noodles.
Roll out your favorite pizza dough. Soak some wild mushrooms (morel or porcini) in hot water.
Slice a couple of Yukon Golds thinly. Toss with some chopped fresh rosemary, pepper, and olive oil. If you have any roasted pumpkinseed oil, a few drops of that is a good addition here. Set aside.
Slice an onion thinly, then sautee in olive oil until it softens, While that’s going on, chop the wild mushrooms. Add them to the sautee pan, and continue sauteeing until the onions are beginning to brown. Deglaze with a little Marsala and the mushroom soaking liquid, then stir on the heat until most of the liquid is evaporated.Turn off heat and put aside to cool slightly.
Grate a pile of Raclette cheese. A Gruyere will sub if you don’t have Raclette.
Sprinkle the potato mixture with salt and mix. Arrange in a single layer on top of the pizza dough. Top with the onions and mushrooms. (I’ve also done this in the opposite order, onions/mushrooms first, then potatoes. It’s all good. Just don’t salt the potatoes until just before you’re ready to use them). Top with the Raclette, then bake on a stone in the hottest oven you can imagine. I baked this at 500 for 16 minutes. Used a pizza pan as it was too large to put on the stone.
Fresh tarragon gives this casserole a real spark of flavor, but if you don’t have it or don’t enjoy tarragon, you can leave it out.
Tempeh Ingredients:
6-8 ounces tempeh
1 cup vegetable broth
2 tablespoons soy sauce
1 teaspoon Liquid Smoke
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika
Sauce Ingredients:
1 1/4 cups water
1 cup plain, unsweetened soymilk
3/4 cup nutritional yeast — next time I will use less
3 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon stoneground mustard
1/2 teaspoon Spanish paprika
1 pinch cayenne
2 tablespoons tahini
2 teaspoons white miso
1 teaspoon fresh tarragon, snipped (optional)
1 1/2 pounds Yukon gold potatoes
black pepper, to taste
1 teaspoon vegan Parmesan (optional)
Slice the tempeh about 1/4-inch thick. In a flat, microwavable baking dish arrange the tempeh slices in a single layer. Mix the remaining ingredients and pour over the tempeh.
In the microwave, cook on high power for 3 minutes. Turn or rearrange any pieces that were not covered by broth and microwave on high for 2 minutes. Then cook at 50% power for 3 more minutes. Allow the tempeh to stay in the broth until you’re ready to assemble the casserole.
Make the sauce by putting all the sauce ingredients except the tarragon into a blender and blending until completely pureed. Stir in the tarragon just before using the sauce.
Preheat the oven to 400F. Oil a large, 3-quart casserole (or use two smaller casseroles). Wash the potatoes and cut them in half lengthwise. Slice each half into 1/4-inch slices.
Put half of the potato slices in the bottom of the casserole dish. Lift the tempeh out of its marinade and arrange it on top. Put the remaining potatoes over the tempeh. Stir the sauce and pour it over the potatoes. Sprinkle with black pepper and cover tightly.
Bake for 45 minutes. Remove the cover, sprinkle with vegan Parmesan, and bake for 10-15 more minutes, until potatoes are tender and sauce has thickened. Remove from the oven and let stand a few minutes before serving.
