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POPSThree Sisters Corn Chowder Heat the oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Cut the squash into 1/4-inch dice and add to pot along with the potato. Stir in the stock and bring to a boil. Reduce heat to low, cover and cook 20 to 30 minutes or until vegetables are tender. Remove the lid, add the beans and all but the 1/4 cup of corn and cook 15 minutes longer to thicken and blend flavors. Stir in the soy milk and simmer about 5 minutes to blend flavors. Remove from the heat. Transfer up to 2 cups of the soup to a food processor or blender and puree until smooth. Stir the puree back into the chowder and season to taste with salt and pepper. Ladle the soup into bowls and garnish with the reserved corn kernels and the parsley.
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POPSSavory Shepherd's Pie Good Gravy recipe: http://clipmarks.com/clipmark/15CAF567-267A-4C19-B3A3-CFAD07BA51A2/ This recipe is very similar (if not the same) as the Vegan Planet recipe that we like to make in my home (both recipes are by Robin Robertson).
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POPSMac N Cheese (Sans Cheese) 1. In a large pot, bring the water and salt to a boil. Add macaroni and cook until al dente. Drain. 2. In a food processor, make breadcrumbs by pulverizing the bread and 2 tablespoons margarine to a medium-fine texture. Set aside. 3. Preheat oven to 350 degrees. In a saucepan, add shallots, potatoes, carrots, onion, and water, and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft. 4. In a blender, process the cashews, salt, garlic, 1/3 cup margarine, mustard, lemon juice, black pepper, and cayenne. Add softened vegetables and cooking water to the blender and process until perfectly smooth. 5. In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. Spread mixture into a 9 x 12 casserole dish, sprinkle with prepared breadcrumbs, and dust with paprika. Bake for 30 minutes or until the cheese sauce is bubbling and the top has turned golden brown.
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POPSMac-Oh Geez
Preheat oven to 375 degrees. Start cooking pasta. While pasta is cooking, blend all sauce ingredients in a blender or in a deep bowl with an immersion blender (blending the nuts and other ingredients with about 1/2 of the liquid to smooth it out, then when smooth, add remaining liquid and blend again until entire mixture is very smooth). Once pasta is almost tender, fully drain (don’t rinse). Mix noodles with sauce, and immediately pour into a lightly oiled 8 x 12” baking dish. (it will look like there is a lot of runny sauce – it will thicken up, trust the pasta!) Mix breadcrumb toppings in a small bowl, then sprinkle over top of casserole. Cover with foil and bake for 16-18 minutes. Then, remove foil cover and bake another 5-7 minutes or until topping is golden brown and crisped. Don’t overbake or sauce will get too thick. Remove from oven and place casserole on a hot plate (rather than on top of oven, since residual heat from oven will continue to thicken the sauce). Serve!
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POPSBaked Mac and Cheese (with Gluten Free and Vegan Options) Bring a large pot of salted water to a rolling boil and cook the gluten-free pasta just until it is al dente - tender, but still quite firm to the bite. Drain the pasta in a colander and rinse it quickly under cold water. Set aside. In a saucepan, heat the olive oil over medium heat, and stir in the rice flour (I like to use a whisk to do this). Cook and stir the flour for about 10 seconds, then slowly add in the milk, whisking to blend the flour paste and milk (called a roux). Bring the mixture to a boil (it will thicken as it heats) then reduce the heat to low. Add the shredded cheddar, salt and pepper, mustard and nutmeg and stir. If adding a dash of sherry, add it now. Continue stirring the sauce until the cheddar melts, about 3 to 4 minutes. Remove from heat and set aside. Preheat the oven to 350 degrees. In a 6-cup baking dish, combine the cooked penne with the cheddar sauce. Sprinkle the top of the casserole with buttered gluten-free bread crumbs and paprika. B
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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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