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POPSMy Lentils Sprung a Leek Directions: Put lentils in saucepan, cover with veggie broth, bring to boil and simmer for 15 minutes or until liquid has absorbed. Meanwhile boil potatoes in salted water until just beginning to soften, but still firm (about 15 minutes). Melt margarine in good sized pan, add onion and carrot, and sauté until onions are transparent, then add mushrooms, spices and salt. Sauté for another 5 minutes or so, then add leeks. Cover and simmer for about 7 minutes, until leeks are tender but still firm. Stir in cooked lentils. Slice partly-cooked potatoes fairly thinly and arrange half in the base of a large oven-proof dish. Spread lentil mixture over the top. Cover with sliced tomatoes, then the remaining sliced potatoes. Sprinkle with vegan cheese and bake at 350°F for about 30 minutes. Serves: 6 or 8 Preparation time: 30 minutes.
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POPSHalloween Recipes I just stumbled upon some Halloween recipe links that I saved a couple of years ago. Enjoy!
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POPSRoasted Eggplant-Almond Dip
Preheat oven to 425F. Wash the eggplant and prick it all over with a fork. Place it in a pan and roast it until completely collapsed and charred-looking on top, about 45 minutes. (You can also cook it on a grill, turning regularly, until charred all over and soft.) Remove from oven and set aside to cool. Once the eggplant is cool, scoop out the flesh and put it into a medium-sized bowl. If there are lots of large seeds, separate and discard them. Mash the flesh with a fork until a coarse puree is formed. Heat a small frying pan and add the almonds and mustard seeds. Toast them for about 2 minutes or until the seeds begin to pop. Add the onion, chile, and ginger and cook on medium for a few more minutes. Transfer to a small blender, add the garlic, lemon juice, soy yogurt, and two tablespoons of water, and puree. Add the almond puree to the eggplant. Season to taste with cayenne and salt. Serve with raw vegetables or bread such as pitas or naan. Makes 4 appetizer-sized servi
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POPSLebanese lentil-and-rice pilaf with blackened onions Heat 2 tablespoons oil in large saucepan over medium-high heat. Add chopped onion and next 4 ingredients; sauté until onion softens, about 4 minutes. Add broth and lentils; bring to boil. Reduce heat to medium-low and simmer, covered, 10 minutes. Stir in rice; return to boil. Reduce heat to medium-low; cover and cook until liquid is absorbed and rice and lentils are tender, about 15 minutes longer. Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add sliced onions; sauté until soft and beginning to blacken, about 20 minutes. Season pilaf to taste with salt and pepper. Transfer to plates; top with blackened onions. Place tomatoes and cucumber alongside. Top pilaf with dollop of yogurt. Sprinkle with mint.
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POPS"Cheesy" Potato Casserole Melty Cheese Ingredients (use vegan versions): 2 cup soy milk 4 oz. pimento 1 1/2 teaspoon salt 1/2 teaspoon onion powder 3-4 tablespoon yeast flakes 1/4 teaspoon garlic powder 2 tablespoon cornstarch 1/4 cup raw cashews 1 tablespoon lemon juice. Directions: Blend cashews and pimentos in small amount of soymilk until smooth, add remaining ingredients, blend to mix. Cook in heavy sauce pan until thick stirring constantly. Makes good macaroni and cheese or nachos Can add Rotel tomatoes but drain juice for nachos. This recipe is used for the Cheesy potatoes casserole. Sorry, use above directions for cooking. Serves: 8
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POPSAdapted (Lower Fat) New Farm (Vegan) Mac and Cheez 1. Preheat your oven to 350F. Boil and drain the noodles. You know how to do this. Toss with a teeny weeny bit of oil or margarine, if desired, to stop sticking. Save 1.5 cups of this water to add to the sauce, or put more water on to boil. 2. Melt the margarine in a saucepan over medium heat. Add the crushed garlic and cook for 2 minutes, if using. 3. Beat in the flour with a whisk, making a roux. Stir for one minute. Lower the heat if it bubbles too much. 4. Stir in the hot water, sea salt, shoyu or soy sauce, garlic powder if using, turmeric, pepper and any other spices you want (paprika, onion powder, chili powder, whatever). 5. Stir for another minute until the sauce starts to thicken. Whisk in the oil and the nutritional yeast. 6. Add at least half of the sauce to your cooked noodles and veggies, if using, in a lightly oiled casserle dish (I use a round 8''). Top with the rest of the sauce, the breadcrumbs, and/or paprika, if using and bake for 15-20 minutes, until
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POPSSpanish Kale and Potato Soup In a heavy soup pot, heat the oils over medium-high heat. Add the onion and garlic and stir-fry for several minutes, or until the onion softens. Add a little water as needed to keep from sticking. NOTE: You can also cook the onion and garlic with the oils in a microwave oven (place in a Pyrex covered casserole, or pie dish with another one on top for a lid, for about 10 minutes. This works well if you are doing a bunch of things at once, because you don't need to stir! Add the bay leaf, paprika, cumin and chile flakes and stir for 2 minutes. Add the remaining ingredients, bring to a boil, cover and simmer for anbout 15 minutes,or until everything is tender. Taste for salt and pepper. THE PORTUGUESE VERSION, CALDO VERDE: Omit the turnip and use 4 potatoes instead. Use the sausage option and omit the beans. Use only 1/2 lb. kale.
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POPSQuinoa Vegetable Paella Put the quinoa into a large bowl. Cover with water and stir well to wash the grain. Pour off the water and then repeat the washing process. You may also put the quinoa into a fine mesh strainer and rinse thoroughly. Sauté onion and garlic in a deep non-stick skillet with a little water until soft. (I use my inconveniently-named "chicken fryer" for this.) Add the quinoa and saffron and cook, stirring, for another 2 minutes. Add paprika, cumin, cayenne, tomatoes, peppers, beans, and 2 3/4 cups vegetable broth. Bring to a boil, reduce heat to very low, and cook covered for 15 minutes. After 15 minutes, check to see if more broth is needed. If it looks dry, add the remaining vegetable broth. Place the zucchini on top of the quinoa and re-cover. Cook for about 5 more minutes, until quinoa is done. Remove the cover, stir in the peas, and cook uncovered until peas are warm and all liquid is absorbed, about 5 minutes. Arrange the artichoke hearts on the top and serve. Add salt at the tab
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