One of my favorite cooking shows years ago was The Frugal Gourmet with Jeff Smith. I really enjoyed listening to him, since he talked about the history of food, how it came to be and why. Great show.
Unfortunately he was on PBS and society wasn't ready for his indiscretions. He had an affair with a male assistant and was subsequently fired. These days he may have held on.
Anyway, his basic italian tomato sauce recipe is always a hit when I make it. I change some of the seasonings to fit my tastes, and of course make it vegan now, but still awesome. I've won several pasta sauce contests with this one while a meat eater, think I would still win using no meat, or fake meat. This one I made using meat substitutes, so had faux sausage and meatballs, would keep any omnivore happy. (I had one over for dinner last night, she loved it).
Italian Tomato Sauce
2 28-ounce cans tomato sauce
1 6-ounce can tomato paste
1 quart vegetable stock
2 cups dry red wine
1/4 cup extra virgin olive oil
2 yellow onions peeled and diced
6 large garlic cloves chopped fine
2 ribs celery with leaves, chopped
1 carrot, unpeeled, grated
1/2 cup chopped flat leaf parsley
1/2 pound fresh mushrooms chopped
1/2 teaspoon crushed red pepper flakes
1 tablespoon dried oregano
1 teaspoon dried rosemary
2 bay leaves
1 tablespoon dried basil
2 whole cloves
1/2 tablespoon freshly ground black pepper
2 teaspoons - 1 tablespoon salt, (his recipe called for 2 tablespoons which was way too much)
1 teaspoon sugar
Tofurkey Italian Sausage with, fried in olive oil and cut into chunks, (optional)
Lightlife gimme lean ground beef style, shaped into a dozen meatballs and fried in olive oil, (optional)
Nutritional yeast sprinkling for a parmesan substitute, (optional)
In a large pot over medium to medium high heat, add oil and the the onion, garlic, celery and carrot. Cook with an occasional stir until vegetables start to brown. Add the rest of the ingredients starting with liquids. Bring to a light boil then turn down to a simmer. Simmer for two hours partially covered.
I added the faux meat products at the end. This is what yesterday's dinner looked like:
When I have the grill going I prefer to grill bread, rub garlic into it and add a little olive oil. This bread was baked in a 425 degree oven and was topped with earth balance, garlic powder, tarragon and nutritional yeast. The yeast is a great addition, made the bread really rich tasting.
And yes, lots of wine was involved as well.
Soft faux cheese made out of almonds is something I've been playing with, I could see making a cream sauce with nuts, must try. =)
Depending on how you make it, a smoothie can end up with more milk and yogurt than fruit. This week, Martha Rose Shulman eliminates the dairy and creates five smoothie recipes that are all about the fruit.
Fruit from the market is already ripe, and there are times when I need to use up what I have. Smoothies are a great solution; you can blend a lot of fruit into one drink, more than you’d cut up and stir into your morning yogurt.
This week I tried something different. I didn’t use frozen bananas in these recipes, as I usually do for smoothies, and I decided not to use dairy. Some of this week’s offerings are pure fruit and ice, sweetened with a rose geranium-infused syrup or agave nectar. When I needed to bulk up a smoothie or make it creamier, I used almond milk.
Except for one made with dates and figs, you’ll find these smoothies only moderately sweet. In all of them, you can really taste the fruit.
Here are five new recipes for dairy-free smoothies.
Peach Vanilla Smoothie: This smoothie tastes a bit like peach ice cream, with a hint of vanilla.
Fresh Fig and Date Shake: This thick, date-sweetened smoothie is a great source of energy.
Plum, Red Grape and Almond Smoothie: Red grapes and plums combine to make this smoothie delicious.
Watermelon Mint Smoothie: This smoothie tastes something like sweet mint tea blended with watermelon agua fresca.
Berry and Rose Geranium Smoothie: Fragrant rose geranium is very easy to grow in pots, and a little goes a long way.
I love smoothies; I always have them without dairy, just the fruit and ice.
A lot of good recipes here! Thank's!
I know a good one too - Strawberry Banana Spinach Smoothie
1 cup Strawberries
1 ripe Banana
3 ounces Baby spinach
½ cup Almond Milk
1 cup Water
You had me, Ana, right up until you mentioned spinach hahaha
September 14, 2011
Apple Cider Doughnuts
You can make your own superfine sugar to dust doughnuts by pulsing granulated sugar in a food processor several times.
1 1/4 cups all-purpose flour
Click here for preparation instructions.
"Oh what the hell, everyone deserves this recipe, it is the BOMB....Eat it I tell you!"
Starbucks Lemon Pound Cake for vegans
1-1/2 c all-purpose flour
1/2 t baking soda
1/2 t baking powder
1/2 t salt
Equivalent of 3 eggs ( use whatever you like)
1 c granulated sugar
2 T soy margarine, softened
1 t vanilla extract
1 t lemon extract
1/3 c lemon juice
1/2 c vegetable oil
1 c plus 1 T powdered sugar
2 T rice milk
1/2 t lemon extract
Preheat oven to 350°.
Combine flour, baking soda, baking powder & salt in a large bowl. Use an
electric mixer to blend together egg substitute, sugar, margarine, vanilla, lemon extract
& lemon juice in a medium bowl. Pour wet ingredient into dry ingredients &
blend until smooth. Add oil & mix well.
Pour ingredients into a well-greased 9x5-inch loaf pan. Bake for 45 minutes
or until a toothpick stuck into the center of the cake comes out clean.
Make the lemon icing by combining ingredients in a small bowl with electric
mixer on low speed. When the lemon loaf is cool, remove it from the pan &
frost the top with the lemon icing. When the icing has set up, slice the
loaf into eight 1-inch-thick slices.
Makes 8 slices.
Somebody have a sweet tooth? =)
Looks good, will have to try.
1 onion, chopped
1 tbsp grated ginger
2 garlic cloves, smashed
2 celery stalks, diced
1 medium carrot, grated
¼ tsp ground turmeric
½ tsp cinnamon
1 cup yellow split peas, soaked overnight and drained
Four cups water
250g unpeeled sweet potato, chopped
350g pumpkin, chopped
1 heaped tbsp miso
2 tbsp mirin
1 squeeze lime to taste
1 handful coriander or flat-leaf parsley, chopped
350g organic tempeh or firm tofu
Saute onion, ginger, garlic, celery and carrot in a large pot for three minutes. Add turmeric and cinnamon, cook for another minute. Add drained split peas and four cups of water. Cook for 30 minutes over low heat. Add sweet potato and pumpkin and cook for another 20-30 minutes until tender, adding a little water if necessary. Dissolve miso in two tablespoons of warm water and add to curry with mirin, lime juice and herbs. Taste and adjust seasoning. Saute chopped tempeh separately in a little olive oil until golden; add to vegetable curry before serving.
Protein, 17.8 grams; fat, 7.2 grams; carbs, 25 grams; kilojoules, 991; fibre, 7.7 grams; gluten-free; low GI; high protein.