1
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.
3
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.
3
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
0
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
Newest Clips
see Newest Clips
1
Latest Pops
Latest Comments
Most Pops
Tags
Print
Save
Turn on live update