Today as I worked in the kitchen of the Bed and Breakfast, I was struck with the beauty of the fruit and vegetables. Each slice revealed another geometric wonder. I think sometimes I need to take photos of the exquisite architectural structure and the delightful balance of colors found in food. It is also nice to share the pleasure with Sue and John, the owners. All that and we still served on time.
Also got the following "share" note from "C" ......... much thanks.
So we have been trying some of the recipes in the Forks over Knives cookbook, but not the large one. Instead I bought a companion guide with about 125 recipes.
The Grilled Portobello Mushrooms Tacos are a huge hit with .......& ........... . I also made the tofu sour cream which everyone said was passable and that they could get used to. :) (I have changed the recipe and I'm adding a couple of teaspoons of yellow miso paste and we like it a lot better.) We even had the left over mushrooms in a stir-fry the next day and I am definitely going to make a sandwich with this recipe.
I also made the "Lotsa" Vegetable Chowder and that was a great soup. Have not tried it at home with the kids yet, but I will soon.
There is a recipe for Mac and Cheese that did not turn out good at all. However, everyone wants me to try it again. You might not be able to do this one because the "cheese" is made with cashews. When I made the "cheese" in the blender-cashews, miso paste, red pepper, nutritional yeast, salt and pepper- we all tasted it and really liked it. The recipe calls for mixing it with the elbow macaroni and then baking it for 30 mins. After I did this, the taste completely changed and we all thought that it was pretty awful. I'm going to make it again, but just mix in the "cheese" and then not bake it.
(I do not eat nuts or use oil so have had to sub. Dear C..... I have been substituting Tahini for any call for nuts. I will try that)
In my companion book I have made four great things:
Instant Chocolate Pudding (everyone loves this)
1 package of silken tofu, drained and crumbled
1/4 to 1/2 cup of maple syrup
1/3 cup cocoa or carob powder
2 teaspoons vanilla extract
pinch of salt (optional)
Mix all in a blender or food processor until smooth and creamy. Refrigerate and serve! We like it with raspberries and blueberries.
White Bean Dip/Spread (sort of like the one you made)
1 can of garbanzo beans, drained and rinsed
4 tsps mellow white miso
1 roasted red pepper
1 garlic clove (I love garlic and always add 2-3 more)
2 Tablespoons of fresh lemon juice
zest of 1 lemon
cayenne pepper
Puree all ingredients in the bowl of food processor until smooth and creamy. I love this as a sandwich spread with toasted bread, lettuce, tomatoes, and pickles.
Mini-Polenta Pizzas
(the recipe in my book calls for making everything from scratch, but with the kids I really don't have time for that)
1 organic package of polenta (the kind that comes in a roll), sliced into little 1/2" rounds
1 container of "pizza" sauce (I made my own using fire roasted tomatoes and a little bit of tomato paste) heated on the stove
Toppings-the kids picked red onions, black olives, and diced zucchini
Herbed Cashew "Cheese" (I know you won't make this one, but it was so good maybe you can pass it on)
1 cup organic cashews
1/2 lemon, juiced
1 tsp sea salt
1 tsp fresh basil
1/4 cup spring water
Wild Rice Stuffed Squash (This is the dish at the end of Forks Over Knives that Anne serves. We all loved it and it was very filling.)
2 medium acorn squash, halved and seeded
2 medium leeks, trimmed and diced
2 celery stalks, diced
1/2 tsp dried sage
1 tsp poultry seasoning
3/4 cup wild rice blend
1 1/2 cup veggie broth
Salt and pepper to taste
Preheat oven to 350*F. Place squash halved, cut side down, on a baking sheet. Place the sheet in the oven and pour 1/2" of water in the pan. Bake for 25 mins. Remove from oven and drain water. Turn the squash over and set aside.
While squash is baking, heat a 2 quart stockpot over a medium flame. Add the leeks and celery and saute for 7-8 mins or until veggies are tender. Add water as needed to prevent sticking. Add the sage, poultry seasoning, rice and veggie broth. Cover the pot and bring to a boil. Reduce to a simmer and cook for 45 mins. until the rice is tender. Season with salt and pepper.
Stuff each squash with some of the rice. Return the squash to the oven, cover with foil, and bake another 20 mins.
This one I found in Sunset Magazine and we all love it as well!
Quick Chickpea and Summer Veggie Stew
1 small onion chopped
2 small carrots, cut into coins
1 qt. reduced sodium vegetable broth
1 can (15oz) chickpeas (garbanzo), drained and rinsed
2 small zucchini, cut into coins
1 small yellow squash cut into coins
1 cup fresh or frozen corn kernels
1 tsp. kosher salt
1/4 tsp pepper
1 cup cherry tomatoes, halved
1/4 cup thinly sliced fresh basil leaves (we have tons!)
1. Heat the onion until translucent over medium heat using a little bit of veg. broth as needed to prevent sticking. Cook about 7 mins. adding more broth as you go for sticking. Add carrots and cook until slightly softened, 3 to 4 minutes.
2. Stir in broth, chickpeas, squashes, corn, salt, and pepper and bring to a boil. Reduce heat and simmer 2 mins., then stir in tomatoes and cook until squashes are tender but not mushy, about 3 mins. more. Ladle into bowls and garnish with basil.
Thanks, thanks, thanks,,,, C Elin
Best to all Heavenly Bodies on your journey with food.
Elin
Attached are some recipes that I found on Jazzy Vegetarian. I picked out the ones that would fit my eating plan and changed a few as well. I love the ones with photos.
Enjoy,
THE COMPANION COOKBOOK: JAZZY VEGETARIAN, Lively Vegan Cuisine That’s Easy and Delicious © LAURA THEODORE 2011/ Published by: Book Publishing Company
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