I have not made Enchiladas in a long time. They are messy and a little time consuming. But I had the extra time today so I ended up making 2 medium size pans – one to eat now and one to freeze and eat later. (more…)
Tag Archives: Vegan recipe
No long weekend this year; the fourth is right in the middle of the week. I hate when that happens.
Traditionally the 4th is a time for “All American” picnic foods. Things like hotdogs, hamburgers, baked beans, corn on the cob, potato salad, pasta salad. strawberry shortcake and cherry pie. I have the Hamburgers, Baked Beans and corn on the cob covered. That just leaves the salad and dessert.
You know how I am, can’t resist a challenge. So I started experimenting. Many of the recipe components can be found on the Basic Recipes Pages: Tapioca Eggs, Cashew Cheese and Quick Italian Red Sauce. Please refer to that page for the specific recipe otherwise this post is going to be way to long.
I am GREATLY relieved to be able to report that I have my cooking mojo back! This week everything I cooked turned out well. In fact better than well. . . it was all downright good!
In the fridge there were navy beans from last week, a head of lettuce and a big cucumber that we had gotten at Farmer’s Market. It was obviously a Greek salad day.
We are now officially in summer and menus are guided by what I pick on any given more. This morning I had LOTS of basil that was either going to get harvested or bolt. I harvested.
I stood and inhaled the incredible aroma and thought “Pesto!”. (more…)
A big favorite in our household is Cajun Red Beans and Rice. Traditionally cooked on Monday which was laundry day because cooking beans the traditional way is an all day (and sometimes close to two) process. Taking the time is almost worth it since the pot of beans is to die for!
Any red bean will work – small, large, kidney. The dish tastes almost as good if you use pressure cooked red beans. And you can always use canned kidney beans. Whatever beans you decide to use the basic recipe methodology is the same. (more…)
My favorite part of gardening is watching the seeds sprout and poke up through the ground. My second favorite part is harvesting the food. Third, is eating it.
It is immensely gratifying to actually see the results of all your hard work. Watering, weeding, keeping after pests and fungi is hard work. Never mind the transplanting and soil prep. It’s definitely work! But there are so few things in life where you can actually see, taste and experience such tangible and direct results.
Harvesting means menu planning. Now, in the winter menus are usually about the finished product – casseroles, soups, stews and meatless meatloaves. In the summer it is about making sure I have cooked rice and beans in the fridge, nuts in the pantry and a few things in the freezer.
David is the breakfastmeister in our house. For years he was the eggs and potato king. Or pancakes and eggs emperor. The rice and eggs sultan. You get the idea.
As we started to eliminate eggs from our diet we (obviously) had to rethink breakfast. Consequently, we have been eating hot grain cereals, granola and occasion gluten-free pancakes or waffles topped with nut butter and fresh fruit. The problem with gluten-free pancakes/waffles is that they require an egg, use processed flour and are expensive.
Then one day David had an idea: he know how to create a decent pancake with no gluten no eggs and no processed sugar. Long story, short, we invested in a big bag of buckwheat groats. (more…)
There must be some Italian buried in my genes! It would at least explain why I love pasta so much! When David found out he was gluten intolerant I was pretty sure my life was over. No more pasta??
Fortunately there are a lot of great gluten-free pastas on the market. After trying brown and wild rice, corn and quinoa, we decided we like brown rice best. But if you haven’t experiment with the kinds, you owe it to yourself to try.
This is my own version of veggie pasta based very loosely on a similar dish I once ate at California Pizza Kitchen.
At the end of every week we gather up any veggies we can find laying around, nuts and even beans. We throw them in a pan and add rice for a quick, thrifty meal. The trick is adding a good mix of herbs and mirepoix to give it great flavor without resorting to too much salt or soy sauce. (more…)
I grew up eating veggie patties. Mom would serve them smothered in gravy and accompanied by potatoes and a veggies. Leftovers would be recycled as “hamburgers” for lunches or snacks. We usually have some sort of veggie burger or veggie loaf in the fridge for exactly the same reason.
I probably have 25 versions of this recipe, but this happens to be the one I used today. (more…)