Another cabbage dish – cabbage casserole

6 02 2012

I’m not going to lie: this casserole is not as amazing as the cabbage au gratin but it is still really good and doesn’t require soy cream, which I don’t normally have kicking around.

Cabbage Casserole

1/2 – 3/4 cup onion, chopped

2 -3 cloves garlic, minced

3 Tbsp oil

5 cups shredded cabbage

3 cups veggie broth

pepper and salt to taste

1/4 cup nutritional yeast

4 cups cubed bread, dried

In a Dutch oven, heat oil over medium heat; fry onion and garlic until onion is softened – approximately 5 minutes.  Add cabbage, salt and pepper; cook, stirring often, until wilted and golden, about 15 minutes.

Meanwhile – if you haven’t done this in advance – cut bread into 2 cm thick slices and cube, place on a baking sheet.  Toast in  a 400ºF oven, turning once or twice, until golden and dry – approximately 10 minutes.  DO NOT WALK AWAY FROM YOUR OVEN – I swear that the minute you stop looking at your bread will be the very minute that it burns.  Don’t do it that to yourself.  Seriously, watch your bread.  Anyway, once it’s done, let is cool.

Line a 9 x 9 baking dish with a third of he bread, sprinkle 1/2 the nutritional yeast on top of the bread.  Top with 1/2 the cabbage mixture.  Repeat with one more layer and then finish the dish off with bread on top.

Carefully pour in 1 cup of broth, cover and bake for 20 minutes at 350ºF.  Remove cover and continue baking for 10 more minutes.

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Cabbage au gratin

4 02 2012

It might be February, but I have some groceries from broke-ass January still kicking around in my fridge.

I was flipping through a cookbook and stumbled across a cheese laden, milk sodden cabbage au gratin and thought I might be able to veganize it.  I know you haven’t tasted it yet, but I’m pretty certain I was successful… thanks to some help from nutritional yeast.

Cabbage au gratin

5-6 cups savoy cabbage, sliced

2 Tbsp oil

1/3 cup chopped onion

1-2 cloves garlic, minced

1 cup vegetable broth

1/2 tsp salt

1/2 tsp pepper

1/4 tsp nutmeg

2 Tbsp flour

1/2 cup soy cream

Topping

3 sliced of dried bread (or toast)

1/2 cup almonds

1/4 cup nutritional yeast

1 tsp dried thyme

2 Tbsp oil

Quarter your cabbage and start sliving and measuring until you’ve gor 5 – 6 cups of sliced cabbage, then stop.

In a Dutch oven, heat oil over medium heat: fry onion and garlic, stirring occasionally, until softened but not brown, about 10 minutes.  Add cabbage, broth, salt, pepper and nutmeg; cook, covered and stirring occastionally, until wilted, or about 15 minutes.

Stir in flour; cook, stirring, for 2 minutes.  Stir in cream and then reduce heat and simmer until thickened, about 5 minutes.  Spread in a greased 11 x 7 baking dish.

Topping: Grab your food processor!  Combine dried bread, almonds, nutritional yeast and thyme, blend until you have a crumb mixture.  Add oil and then sprinkle mixture over cabbage in pan.

Bake at 400ºF until bubbly and topping is golden – approximately 20 minutes.





Broke-ass January Broccoli Slaw Soup

2 02 2012

It’s still January and I’m still a little broke.  Broccoli slaw was on sale at Loblaws and I thought it would make for great stir fries for a lazy girl.

I was mistaken.

When I use the broccoli stalk, I normally cut the tough outer edges off but apparently when prepared commercially, they don’t always take all the tough edges off.

My remedy was to cook the slaw into soup.

I was uncertain about whether it worked until I tested it on my neighbours who thought the soup was delicious.  Normally I’d be a little hesitant to accept their feedback at face value, but they’re pretty honest with me.

Broccoli Slaw Soup

1 bag broccoli slaw

6 cups of water – at least

2 vegetable stock cubes

1/4 to 1/2 cup soy cream

salt and pepper

In a large pot or dutch oven, empty your bag of broccoli slaw and add 6 cups of water and soup stock cubes – this should cover the broccoli bits.  Turn heat to medium-high and allow to simmer for 30 – 45 minutes.

I’m not joking about that length of time.  With all the really tough bits in the bag, you want to let it simmer, giving the tough bits a chance to break down.

Transfer soup in batches to a food processor or blender, and whiz it around until it’s really smooth.  Return to pot and heat to serving temperature but not to boiling.  Stir in soy cream, season with salt and pepper and voila!

NOTE: Soy milk and soy cream are not huge fans of being boiled, so avoid using high heat to reheat your creamy, delicious, cost effective soup that’ll feed an army.





Butternut Squash ‘n Banana Loaf… with some pecans

21 01 2012

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This is another modified creation from Skinny Bitch: Ultimate Everyday Cookbook.  First, I thought putting pecans on the top before baking would look pretty and taste delicious.  I was wrong, the pecans got a little overdone and, although I enjoyed picking them off and eating them, this would have had better presentation without burnt pecans on top.

The original recipe called for pumpkin, but I used butternut squash instead.

It also called for a lot more sugar, which I replaced with less sugar and some protein powder.

The end result is, perhaps a little dry, but totally delicious.  Spreading applesauce on each slice helps with any moisture issues without adding any fat.  Genius.

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Butternut Squash ‘n Banana Loaf

2 cups flour (I used a combination of spelt and buckwheat)

1/2 cup protein powder (no protein supplements? just add 1/2 cup extra flour)

2 tsp baking soda

1/2 tsp cinnamon

1 tsp nutmeg

1/4 tsp allspice

1/2 tsp salt

1 1/2 cups puréed butternut squash

1 banana

1/2 cup canola oil

1/2 cup water

1/4 cup brown sugar

1/4 tsp stevia powder

1 tsp vanilla

2/3 cup chopped pecans

Preheat over to 350ºF.  Lightly oil a large loaf pan and dust with flour.

In a large bowl, mix together flour, protein, baking soda, cinnamon, nutmeg, allspice, and salt.

In a blender or food processor, blend squash, banana, oil, water vanilla, sugar, and stevia together until smooth.

Mix wet and dry ingredients together until just mixed.  Fold chopped pecans into batter.

Pour the batter into the prepared pan and bake for 1 hour.  Remove from the oven and allow to cool completely.

 

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Peanut Pasta with Tempeh and Chard

19 01 2012

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I decided to try something new with my photos.  I’m not sure how I feel about it.

I bought some chard, swiss chard.  Actually “some” is an understatement, I bought 3 bundles for 1 girl to consume in 6 days – that’s probably a lot of chard, swiss chard.  But I like a challenge and I’m committed to eating my greens.

I think 2012 is going to be the year of the library for me.  I think I’ve already checked out 30 books this year, and The Skinny Bitch: Ultimate Everyday Cookbook is one of them.  This recipe very nearly came from the book, but in the end the book just inspired it.

I didn’t have brown rice pasta spirals so I used whole wheat macaroni.

I didn’t want this to be a pasta dish with veggies, I wanted a veggie dish with some pasta.

I didn’t have broccoli so I used swiss chard.

I didn’t have carrots and I couldn’t find anything to replace them.

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I’m happy to say that I was pleased with the results and continue to be pleased with the left overs.

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Peanut Pasta with Tempeh and Chard

3 Tbsp sesame oil, divided

1 (225 g) pkg tempeh, crumbled

4 – 5 cups swiss chard, chpped

1 red bell pepper, julienned

1 cup uncooked pasta of your choice, cooked

3 Tbsp natural peanut butter

1/4 cup water

2 Tbsp Braggs or tamari

1 Tbsp agave nectar

1 Tbsp apple cider vinegar

1 Tbsp fresh ginger

1 tsp chili flakes

sesame seeds, for garnish

Get your pasta cooked.  While your pasta is cooking, get all your veggies chopped and ready to go.

Heat 1 to 2 Tbsp sesame oil in non-stick frying pan over high heat.  Fry the tempeh until slightly crispy, about 5 minutes, stirring occasionally.  Add the chopped swiss chard and stir, cooking for another 2 – 3 minutes.  Add red pepper and remove from heat.

In a blender, food processor, or a bowl armed with a whisk, combine peanut butter, 1 Tbsp sesame oil, water, soy sauce, agave nectar, vinegar, chili flakes, and ginger.  Blend, whiz, or whisk until completely combined.

Mix all three parts together: pasta + veggies + peanut sauce.

Portion into bowls or onto plates and garnish with sesame seeds – if you’re feeling fancy tonight.  Otherwise, devour in the same manner you devour all delicious creations.

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Bubble and squeak, -ish

17 01 2012

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When I first moved to England I had no idea what “toad in the hole”, “ruby murray”, and “bubble and squeak” meant.  I’m still not convinced I understand but I nod and pretend that I’m in on the joke… it is a joke, right?

Anyway, I’m pretty certain that bubble and squeak is a fun name for left over mashed potatoes and cabbage, among other things.  Generally this melange is shallow fried and it’s delicious.

By the way, I’m giving the Brits credit, but Google informed me that the Irish call it Colcannon,the Germans call is Bauernfuhstuck, the Danes call it Bikesmad, and the Columbians call it Calentado.

Anyway, I had some stuff in my fridge and I was looking to make a meal.  I knew I needed to use the baby bok choy, wanted to use the rutabaga, and thought mushrooms would make a nice addition.  In the end, I enjoyed a plate of mashed veggies, topped with green veggies.  It wasn’t a flashy mean, but it was just the right kind of stick-to-your-bones good that is needed when it’s -30ºC outside.

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Mashed Veggies (Bubble)

1 large rutabaga, peeled and cubed

1 medium potato, washed and cubed

3 large carrots, washed/peeled and chopped

(Note: you can include parsnips if you’d like.)

salt and pepper to taste

2 – 3 Tbsp olive oil (or EFA oil if you allow the veggies to cool slightly before mashing)

Add all the cubed and chopped veggies to a pot and cover with water.  On medium-high or high heat, bring the water to a boil and cook the vegetables until tender, approximately 15 – 20 minutes.

Drain the water from the pot and then, if you removed the vegetables from the pot to remove the water, return the vegetables to the pot.  Mash.  Mash.  Mash!  Season and mash the vegetables, add the oil and mash the vegetables a little more.

If you haven’t already prepared your green veggies, put a lit on this mash and set it aside for a minute.

Green Veggies to Accompany Mash (Squeak)

1 to 1 1/2  cups of bok choy – per person, chopped

1/2 cup sliced mushroom – per person

a bit of garlic, I’ll leave it to you to discern how much is appropriate for your meal

1/2 tsp oil

Heat oil in a frying pan and then add everything.  Stir it up, don’t let it stick and watch your greens – they are going to lead the show and tell you when to stop cooking.  You’re watching your greens to see them get a little wilted and a lot brighter.

Remove from heat and grab some plates.

Putting it together

Plate the mashed veggies and then top with green veggies.  DONE!

Feel free to enjoy this with your preferred veggie cutlet: seitan, tempeh, or tofu – it’ll be great!





Broke-ass January

11 01 2012

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Remember when everyone was all festive and happy about Christmas and giving and winter?  Seems like only yesterday, but actually it was about 2-weeks ago.  Now, if you’re like me, you’re broke and are making overly ambitious plans to pay off your credit card.

$50 for food, gas, and entertainment for 12-weeks – that’s TOTALLY doable.

I have mixed beans in my cupboard, one of those “multi bean soup” deals.  Instead of making soup I made this: something from the staples I have kicking around in my kitchen.

Bean Stew

2 cups mixed beans, soaked

1 large can diced tomatoes

1 pkg chopped frozen spinach

1 Tbsp curry powder or masala spice mix

1/2 tsp salt

pepper to taste

In a large pot, cover beans with water and cook.  Check on the pot semi-frequently (15 – 20 minutes) to make sure there is still enough water left.  The beans will take 45 – 60 minutes to cook.  Once cooked, drain, rinse and return to pot.

Add diced tomatoes to beans and simmer on low heat until the tomato liquid has reduced by half.  Stir in curry or masala, and salt.

Turn heat to low, add frozen spinach and pepper, then cover.  The spinach should take 10 – 15 minutes to warm through and thaw.  Stir occasionally to help with the thawing process.

Once the spinach is warmed through, dinner is ready!

Feel free to liven this dish up with some garlic, onion, carrots, or frozen peas!