Sunday, May 26, 2013

Bean & Barley Salad

Recently I had a 'Honey' Bean & Barley Salad from a wonderful market that makes some tasty dishes. My attempt to make a similar salad was very good.
I opted not to add additional sweeteners as the raisins gave it all the sweetness it needed. 

Bean & Barley Salad
1 cup cooked barley
1 cup cooked lentils
1 cup cooked black or kidney beans
1/2 cup red bell pepper, chopped
1/2 cup celery, chopped
1/2 cup green onions, chopped
1/2 cup raisins, soaked and chopped, reserve water
Optional: 2 Tbsp - 1/4 cup honey, agave, maple syrup

2 Tbsp canola oil
2 Tbsp lime juice
2 T lemon juice
2 T rice vinegar
1/2 cup cilantro
1/2 tsp cumin
1/2 tsp paprika
1/4 - 1/2 cup sunflower seeds
2-3 cloves garlic, minced

Combine dressing ingredients and pour over salad mixture. Season as desired. Adjust grains, beans & vegetables as desired.

Serve as a side or as a salad on a bed of kale.

Tuesday, May 21, 2013

RAW Lentil Burgers

Lately I have been wanting to do more RAW foods and have been experimenting with a dehydrator. I have a very low end dehydrator but this borrowed one, an Excalibur 4 Tray Dehydrator, is much better and is now on my WANT list! Until then I have been trying different ways to prepare RAW.
Having done vegan pepperoni in the past, I tried it again and was amazed how fast they dried in this Excalibur Dehydrator! And the pepperoni is SEW good!

Next I tried lentil burgers/patties. Wow! I was SEW surprised that they tasted SEW good!

The following is my own recipe.

RAW Lentil Burgers/Patties

1/4 cup lentil sprouts
1/2 cup chopped mushrooms
1/4 cup chipotle, chopped
1/4 teaspoon dried onions
1/4 cup cashews, soaked & drained
1 carrot, shredded
dash Liquid Aminos
dash Miso

Soak cashews at least 4-8 hours, drain and refrigerate or freeze for later use. 
HINT - I soak at least one cup over night, drain & rinse, and after towel drying, I toss the cashews in a ziploc and freeze for later use. 

In the food processor, pulse everything until mixed. Scoop out a large spoonful and shape into patties. Depending on size, makes 2-3 patties. 

These can be grilled, pan fried or dried in the dehydrator. If you have a control setting on the dehydrator, set at 110° - 115° and 'cook' approximately 3-8 hrs. 

Above, This was my first attempt.

And these were the second batch made with 
Lentil sprouts and Mung Bean sprouts. Still good!

From Rbudladi

Sunday, May 19, 2013

Macaroni & Cheese

1 small onion, finely chopped
1/4 cup vegan butter
1/4 cup flour
3 cloves garlic, minced
juice of one lemon
1 can (13.5 oz.) coconut milk
1/4 cup nutritional yeast
2 tablespoons ground mustard
2 teaspoons tumeric
1 teaspoon paprika
1 box pasta
1 tomato, sliced
salt and pepper

Preheat oven to 450*.  While cooking pasta according to package directions do the following:

Heat butter in a medium pot over medium heat.  Add onions, a few pinches of salt; simmer until translucent, about 5 minutes.  Add flour and whisk to thicken.  Add garlic and cook for a few more minutes on medium low.

Add lemon juice and stir.  Add coconut milk, nutritional yeast, mustard, tumeric, paprika, and a few pinches of salt.  Let simmer, stirring occasionally, for about 15 minutes.

 Place noodles in a baking dish.  Top cooked noodles with sauce.  Top with sliced tomatoes.  Bake for 8-10 min.

Adapted from
Follow link to see recipe with Panko crumb topping baking instructions.

Grilled Avocado

2 ripe avocados
5 or 6 fresh basil leaves
juice of 1/2 lemon
course salt
4 thick slices of bakery sourdough bread

Preheat grill to medium (375*).  Cut avocados in half and remove seeds.  Place the avocado halves cut-side down directly on the preheated grill or on a vegetable grilling rack.  Cook for 8-10 minutes, until the fruit is lightly charred, then transfer to a plate and let cool slightly.

Spoon the grilled avocado out of the peel and into a medium bowl; mash it with a fork until chunky.  Slice the basil leaves into thin ribbons; add to the mashed avocado along with the juice of 1/2 lemon and salt to taste.  Stir well to combine.  Serve with slices of grilled or toasted sourdough bread.

From Kroger Sizzling Recipes for Grilling

Asparagus Brunch Pockets

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
4 ounces non-dairy cream cheese, softened
1 tablespoon almond or soy milk
1 tablespoon Vegannaise or Nayonnaise (vegan mayonnaise)
1 tablespoon finely chopped onion
1 tablespoon diced pimientos
1/8 teaspoon salt
Pinch of pepper
1 tube (8 ounces) refrigerated crescent rolls
2 tablepsoons vegan butter, melted
1 tablespoon seasoned bread crumbs

In a large saucepan, bring 1/2 in. of water to a boil.  Add asparagus; cover and boil for 3 minutes.  Drain and set aside.

In a small mixing bowl, beat the cream cheese, milk, and mayonnaise until smooth.  Stir in onion, pimientos, salt and pepper.

Unroll crescent dough and separate in to triangles; place on an ungreased baking sheet.  Spoon 1 teaspoon of cream cheese mixture into the center of each triangle; top with asparagus.  Top each with another teaspoon of cream cheese mixture.  Bring three corners of dough together and twist; pinch edges to seal.

Brush with vegan butter; sprinkle with bread crumbs.  Bake at 375* for 15-18 minutes or until golden brown.

Adapted from Cynthia Lithicum's recipe in Taste of Home Apr/May 2007, pp. 39-40.

Hoppin' John for Two

1/4 chopped sweet red pepper
1/4 cup chopped green pepper
2 tablespoons chopped onion
1/4 teaspoon garlic powder
1/8 teaspoon salt
1 tablespoon vegan butter
2/3 cup canned black-eyed peas, rinsed and drained
2/3 cup cooked rice

In a small skillet, saute the peppers, onion, garlic powder and salt in the vegan butter for 4-5 minutes or until vegetables are tender.  Stir in peas and rice; heat through, stirring occasionally.

Adapted from Taste of Home's Cooking for 2 Winter 2007, pp. 37-38.

Cranberry-Nut Couscous Salad

1 package (10 ounce) plain couscous
1 cup dried cranberries
3/4 cup chopped green onions
3/4 cup chopped sweet yellow or red pepper
3/4 cups slivered almonds, toasted
1/3 cup lemon juice
1/4 cup olive oil
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper

Prepare couscous according to package directions.  Transfer to a large bowl; fluff with a fork.  Cover and refrigerate for 30 minutes or until chilled.

Stir in the cranberries, onions, pepper and almonds.  In a small bowl, whisk the lemon juice, oil, paprika, salt and pepper.  Pour over salad and toss to coat.  Refrigerate until serving.

Romaine with Oranges

6 cups torn romaine
2 medium navel oranges, peeled and sectioned
6 slices red onion, separated into rings

1/4 cup olive oil
2 tablespoons orange juice
2 teaspoons cider vinegar
1/4 teaspoon salt
Dash ground mustard

In a large salad bowl, toss teh romaine, oranges, and onion.  In a jar with a tight fitting lid, combine the dressing ingredients; shake well.  Drizzle over salad and toss to coat.  Cover and refrigerate until chilled; toss before serving.

Adapted from Heather Ahrens' recipe in Taste of Home Feb/Mar 2007, pp. 35-36.

Mushroom & Tomato Bisque

1 1/2 pounds plum tomatoes, halved lengthwise
5 tablespoons olive oil, divided
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/2 pound fresh mushrooms, sliced
1/2 cup sweet onion, finely chopped
1 1/4 cups vegetable broth
1/2 cup tomato paste
3/4 cup coconut milk

Place tomatoes cut side down in a greased baking sheet pan.  Brush with 3 tablespoons oil.  Combine garlic, salt, basil, oregano, and pepper; sprinkle over tomatoes.  Bake uncovered at 450* for 20-25 minutes or until edges are well browned.

Cool slightly.  Place tomatoes and pan drippings in a blender.  Cover and process until blended; process 1 minute longer.

In a large saucepan, saute mushrooms and onion in 2 tablespoons oil for 5-8 minutes or until tender.  Stir in broth, tomato paste, and tomato puree from blender.  Bring to a boil.  Remove from heat.  Stir in cocunut milk.

Adapted from Connie Stevens' recipe in Taste of Home Feb/Mar 2007, pp. 31-32

Corn Bread Vegetable Cobbler

1 butternut squash (2 pounds), peeled and cut into 1/2-inch pieces
1 pound red potatoes, cut into 1/2-inch pieces
3 medium parsnips, peeled and cut into 1/2-inch pieces
1 medium red onion, cut into 1/2-inch wedges
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon dried tarragon
1 teaspoon garlic powder
1 can vegetable broth
2 cups broccoli florets
1/2 teaspoon grated lemon peel
4 teaspoons cornstarch
1 1/2 cups soy or almond milk, divided
1 3/4 cups biscuit/baking mix
1/2 cup yellow cornmeal
Dash cayenne pepper

Place the squash, potatoes, parsnips, and onion in a shallow 3 qt. baking dish.  Combine the oil, salt, tarragon, and garlic powder; drizzle over vegetables and toss to coat.  Bake, uncovered, at 375* for 1 hour or until tender, stirring once.

Meanwhile, in a large saucepan, bring broth to a boil.  Add broccoli and lemon peel.  Reduce heat; cover and cook for 2 minutes or until the broccoli is crisp-tender.

In a small bowl, combine cornstarch and 1/2 cup soy or almond milk until smooth.  Add to broccoli.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Add to roasted vegetables; stir to combine.

In a bowl, combine the baking mix, cornmeal, cayenne, and remaining soy or almond milk until smooth.  Drop batter in 12 mounds over hot vegetables.  Bake, uncovered, for 15-20 minutes or until topping is browned.

Adapted from Edna Hoffman's recipe in Taste of Home Feb/Mar 2007 magazine, pp. 6-7.