Archive for the ‘recipes’ Category

Happy Saint Patrick’s Day!

March 18, 2013

Today is officially St. Patrick’s Day in the Church. It was moved this year because it fell on Passion Sunday. We have quite a thunderstorm brewing out there, as we are under severe thunderstorm watch just about all day. We are decorated and MaryEllen is baking a cake. The Irish Soda bread will be started soon. Hopefully someone will take pictures to be posted later.

Until then, I wanted to record my Aunt Gert’s Irish Soda bread recipe. Growing up, my Mother made it every year for St. Patrick’s Day. I presume it was my Grandmother’s recipe, but will only be able to confirm that when we meet again, as Aunt Gert has passed on and my Mom doesn’t remember things so well.

IRISH SODA BREAD
Preheat over 375 degrees

-3 Cups Flour
-3 Tbsps. Sugar
-1/2 tsp. Salt
-1/2 tsp. Baking soda
-3 tsps. Baking soda
-1 Cup RAisins
-1 1/3 Cup Buttermilk

Mix dry ingredients together.
Add Buttermilk, mix well.
Dough will be sticky.
Knead 10 times.
Make a round loaf.
With sharp knife, make a cross on top of loaf (to let the devil out).
Bake 35 minutes.
Bread will have a hollow sound.
This amount of dough makes 6 texas muffins.

(Disclaimer, we are neither Irish or Texans. ūüôā

We hope you have a wonderful St. Patrick’s Day!

Holy Name of Mary

September 12, 2011

Today we celebrate the Holy Name of our most Blessed Virgin Mother.  Since everyone did well on school work today, Mama got baking and we managed to have a tea party.  Oh what fun!  We used some of the suggestions from the book Mondays with Mary by Meredith Henning.  I tried to get a discussion about their names going, but only got short answers from the boys.  Everyone was just too busy eating and drinking.  We had peppermint tea with either rice milk or coconut milk.  For the desserts we had Blueberry Tea Cake and Buttery Tea Cookies.

 

BLUEBERRY TEA CAKE

-1 & 1/2 c. water

-1 & 1/2 tsp. tahini

-1/4 c. corn oil (we used avocado oil)

-1/4 c. barley malt

-1/4 c. pure maple syrup

-2 tsp. pure vanilla

-1 tsp. grated lemon rind (we didn’t have any to use)

-3 c. whole wheat pastry flour

-1 tsp. sea salt

-1 c. blueberries (we used frozen)

Preheat the over to 350 degrees.  In a mixing bowl combine the water, tahini, oil, barley malt, maple syrup, vanilla, and lemon rind.  Stir in the flour and salt and mix well.  Add the blueberries and pour into a lightly oiled decorative mold or a small cake pan.  Bake on the center shelf of the oven for about 55 minutes.  Let cake sit in pan for 10 minutes before removing to wire rack or plate to cool further.

BUTTERY TEA COOKIES

-1 & 1/3 c. whole wheat pastry flour

-2 tsp. arrowroot

-1/4 tsp. sea salt

-1/3 c. corn oil (we used a mix of avocado and coconut oils)

-1/4 c. water

3 T. pure maple syrup

-1/4 tsp. pure vanilla

Preheat¬†the oven to 350 degrees.¬† In a mixing bowl combine all the ingredients; mix well.¬† Take 1 level measuring tablespoon of batter and roll it between you palms into a ball.¬† Place it on an unoiled¬†cookie sheet.¬† With your fingertips flatten it into¬†a 2 & 1/4 inch round.¬† For a decorative touch, score the top of each cookie with the tines of a fork making a plus sign.¬† Bake for about 30 minutes or until the tops are golden brown and¬†the edges a deeper golden brown.¬†¬† With a spatula transfer at once to a wire rack or plate to cool.¬† Makes a baker’s dozen.

After indulging in the treats, we prayed the Litany of the Holy Name of Mary.  We also added Mary, Help of Christians and Mary, Queen of Apostles, two of our favorite Marian devotions.

 Litany of the Holy Name of Mary
For private use only.

Lord, have
mercy.
Lord, have mercy.
Christ, have mercy.
Christ, have mercy.

Lord, have mercy.
Lord, have mercy.
Son of Mary, hear us.
Son of Mary, graciously hear us.

Heavenly Father, of Whom Mary is the Daughter,

Have mercy on us.
Eternal Word, of Whom Mary is the Mother,
Have
mercy on us.
Holy Spirit, of Whom Mary is the spouse,
Have mercy on us.

Divine Trinity, of Whom Mary is the Handmaid,
Have mercy on us.

Mary , Mother of the Living God, pray for us.
Mary, daughter of the
Light Eternal, pray for us.
Mary, our light, etc.
Mary, our sister,

Mary, flower of Jesse,
Mary , issue of kings,
Mary, chief work of
God,
Mary, the beloved of God,
Mary, Immaculate Virgin,
Mary, all
fair,
Mary, light in darkness,
Mary, our sure rest,
Mary, house of
God,
Mary, sanctuary of the Lord,
Mary, altar of the Divinity,
Mary,
Virgin Mother,
Mary, embracing thy Infant God,
Mary, reposing with
Eternal Wisdom,
Mary, ocean of bitterness,
Mary, Star of the Sea,

Mary, suffering with thine only Son,
Mary, pierced with a sword of
sorrow,
Mary, torn with a cruel wound,
Mary, sorrowful even to death ,

Mary, bereft of all consolation,
Mary, submissive to the law of God,

Mary, standing by the Cross of Jesus,
Mary, Our Lady,
Mary, Our
Queen,
Mary, Queen of glory ,
Mary, glory of the Church Triumphant,

Mary, Blessed Queen,
Mary, advocate of the Church Militant,
Mary,
Queen of Mercy,
Mary, consoler of the Church Suffering,
Mary, exalted
above the Angels,
Mary, crowned with twelve stars,
Mary, fair as the
moon,
Mary, bright as the sun,
Mary, distinguished above all,
Mary,
seated at the right hand of Jesus,
Mary, our hope,
Mary, our sweetness,

Mary, glory of Jerusalem ,
Mary, joy of Israel,
Mary, honor of our
people,
Mary, Our Lady of the Immaculate Conception,
Mary, Our Lady of
the Assumption,
Mary, Our Lady of Loreto,
Mary, Our Lady of Lourdes,

Mary, Our Lady of Fatima,
Mary, Our Lady of Czestochowa,
Mary, Our
Lady of the Miraculous Medal,
Mary, Our Lady of Mount Carmel,
Mary, Our
Lady of the Angels,
Mary, Our Lady of Dolors,
Mary, Our Lady of Mercy,

Mary, Our Lady of the Rosary,
Mary, Our Lady of Victory ,
Mary, Our
Lady of La Trappe,
Mary, Our Lady of Divine Providence,

Lamb of God,
Who takest away the sins of the world,
Spare us, O Lord Jesus.
Lamb of
God, Who takest away the sins of the world,
Graciously hear us, O Lord
Jesus.
Lamb of God, Who takest away the sins of the world,
Have mercy on
us, O Lord Jesus.
Son of Mary , hear us.
Son of Mary, graciously hear
us.
V. I will declare thy name unto my brethren.
R. I will praise thee
in the assembly of the faithful.

Let Us
Pray.

O Almighty God, Who beholdest Thy servants earnestly
desirous
of placing themselves under the shadow of the name and protection

of the Most Holy Virgin Mary, vouchsafe, we beseech Thee,
that by her
charitable intercession, we may be delivered from all
evil on earth, and may
arrive at everlasting joys in Heaven,
through Jesus Christ Our Lord. R.
Amen.

Our table¬†is decorated with some of our statues of Mary and a favorite picture.¬† Our mantle has big blue letters “AVE MARIA.”¬†¬†Later today we hope to decorate them with beautiful flower stickers and then decoupage them.¬† It should be¬†fun!¬† We hope you are having a beautiful feast day today.¬†¬† We also want to wish our good friend Tom a very happy Birthday today.

John’s Blueberry Kanten and a Trip Down Memory Lane

July 9, 2008

There is a cookbook called “The Macrobiotic Community Cookbook” written by Andread Bliss Lerman.¬† Actually there are two, the old and the revised edition.¬† Even before I went almost totally macrobiotic, I used this older cookbook.¬† It is literally falling apart!¬† When we did switch our diet last year James had the hardest time.¬† Actually, he would have a hard time no matter what becausehe is just so picky!¬† He likes¬†4 or 5 foods and that’s about all he will eat.¬† You can bribe, punish, or anything else and he will not eat¬†new things.¬† (And he used to be the best¬†eater in¬†the family!)¬† That being said, when¬†we did make¬†the switch, John Denver was on of his favorite singers.¬†¬† Well, that old cookbook has a picture of John Denver with his¬†favorite Kanten recipe in it.¬† I took that book out and showed James¬†and he was impressed.¬† Last week our local healthfood store had fresh blueberries, so¬†we bought some with the intention of finally making this¬†recipe.¬† Our John kept joking around saying that we would all start¬†singing John Denver songs when¬†we ate the kanten.¬† So, I fixed him and pulled out¬†the John Denver CD.¬†

It never ceases to amaze me how some songs can bring back so many memories.¬† The CD we have¬†is a live version and the first song is Rocky Mountain High.¬†¬†(Since John Denver sings this alone, I like to add the harmony!¬†¬† But, that has nothing to do with the memories.)¬† Immediately my mind went back a few years to our trip to Colorado.¬† My brother sent us on a highway, I never thought I would forget that route number, but I have, that they call the Million Dollar Highway.¬†¬† It was September and we were pulling our Cougar 5th Wheel.¬† We kept going higher and higher and the temperature kept going lower and lower.¬† When I looked out the window I could not see the side of the road, I could only see down…and a very long way down.¬† My palms get sweaty just thinking about it.¬† But, we made it through.¬† When we got to camp that night we saw one of the most striking rainbows I have ever seen.¬† I remember Joe saying, “What would it take for us to move here?”¬† He wanted to move!

The next song on the CD was Country Home, Take Me Home.¬† Is that the title?¬† I’m not sure, you know it is the one about West Virginia.¬† The first thing that happened was I got a little home sick.¬† Although I have never lived in West Virginia, I did live in the western part of Virginia, which I think may always be my home, and we lived near the Blue Ridge Mountains and the Shenandoah River.¬† My next thought was of my childhood home on Otis Avenue living next to the Grant family.¬† (Their last name is Grant, but they are related to General Lee!)¬† I distinctly remember the son, Pat Grant, singing this song, off key, wearing his cowboy hat.¬† Even in New Jersey, some of us dreamed of living in the country, even then.¬† One memory leads to another and I couldn’t help but to think of our trip to Tennessee in 1982 for the World’s Fair.¬† The Grants had two children, a boy who was a little older than us and a daughter, Vicki, who was born 6 weeks after I was.¬† We grew up next door to each other ever since then.¬† I spent a LOT of time “next door” and they would take me places to keep Vicki company.¬†¬† We were good for shorter trips, but After 2 weeks of being together in TN, we were fighting more than anything.¬† But, after that trip, Vicki and I always wanted to move to Tennessee.¬† Wow, I’m here!¬†¬† We also listened to that song driving through West Virginia on our way to Kentucky to my friend’s wedding in Louisville a few years ago.

One of the other songs is Sunshine on My Shoulder.¬† I can vividly see our house on Otis Avenue and my brothers and sisters being around telling me that was the first song I had ever sung and they had a recording of it.¬†¬† I like to remember those¬†early times when¬†my brothers and sisters were around because now I realize how fast the time went.¬† My siblings were so much older than I and that time was really short.¬† It was not too long before they started moving out and some getting married, and all that family fun.¬† Now we are scattered a bit, so we don’t all get¬†together much anymore.¬†

Last, but certainly not least, when John Denver is mentioned I always think of my cousin Kelly who looked so much like John Denver in the 70s!

So, after all that rambling, here’s the recipe:

John’s Blueberry Kanten
by John Denver

8 cups unfiltered apple juice
8 tablespoons agar flakes (kanten flakes)
Pinch sea salt
1/4 teaspoon nutmeg
1/4 teaspoon cardamom
Dash vanilla extract
2 cups fresh blueberries

Combine all ingredients, except for the blueberries, in a large saucepan and slowly bring to boil, stirring occasionally until agar flakes are completely dissolved. Add blueberries and simmer 5 minutes. Pour into a mold and chill. Garnish with 1 peeled and sliced lime, if desired.

We skipped the lime (because we didn’t have one.) Did they like it? Well, James asked for just a little bit on a spoon. He put it in his mouth and made a horrible face. He went on to have 3 bowls last night and had more for breakfast. John loves it too and so does Charlotte. I got a little bowl and really like it as well. We were all surprised how spicy it is and that really makes it taste great. Before writing this I looked in the refrigerator. There is just a smidgen left for me! Guess what I’ll be making again today.

Christina Pirello’s Chocolate Red Velvet Cake

February 12, 2008

There have been two requests to post this recipe.  I was hesitant since it was in her new book, but then I searched her website a bit and found it there.  If you goto the Christina Cooks website, look under menus.  You can download Series 9 PBS recipes and find it in there.  I highly recommend that you look there if you are interested in wonderful, tasty, healthy recipes.

Chocolate Red Velvet Cake

1 1/2 cups chopped beets

2 cups whole wheat pastry flour

1/2 cup semolina flour

5 tablespoons cocoa powder

Generous pinch sea salt

3 teaspoons baking powder

3 tablespoons beet powder

1 1/2 cups spring or filtered water (preferably from boiling beets)

2 teaspoons pure vanilla extract

1/4 cup avocado oil

1 1/2 cups brown rice syrup

2 teaspoons brown rice vinegar

Frosting:

3/4 cup non-dairy, grain-sweetened chocolate chips

1/2 cup vegetarian butter spread (like Earth Balance)

1/2 cup soymilk

2 tablespoons brown rice syrup

1/2 teaspoon pure vanilla extract

Place beets in a pot with several cups of water and bring to a boil. Cook until tender, about 15 minutes. Drain beets, reserving 2 cups of cooking water. Cook this water over medium heat until it has reduced to 1 1/2 cups (needed for recipe).

Preheat oven to 350o and lightly oil and flour 2 8-inch spring form pans.

Whisk together flours, cocoa powder, salt, baking powder and beet powder. Place cooked beets and beet water in a food processor and puree until smooth. Whisk together, in a separate bowl, vanilla, oil, rice syrup and vinegar. Mix beets and wet ingredients into flour mixture to create a smooth batter. Spoon batter evenly into the 2 prepared pans and bake on the center rack for 50 minutes, until the tops of the cakes spring back to the touch or an inserted toothpick comes out clean.

Cool on a wire rack for 10 minutes before releasing cakes from pans. Cool completely before frosting.

Make the frosting while the cakes bake. Place chocolate in a double boiler (or in a glass bowl over a pot of boiling water) and whisk until smooth. Mix in butter spread and whisk until smooth. Whisk in soymilk, rice syrup and vanilla until smooth.  Transfer to a glass bowl, cover and chill completely. Whisk briskly to loosen before using.

When you are ready to frost the cake, shave the top of one of the cakes to create a flat surface. Place on a platter and spread frosting over the top of the layer. Place remaining cake on top of the frosting and frost the entire cake. Makes 8-10 servings.

Yummy Recipes

June 7, 2007

Donna Marie wants to have some desert but she has been eating very well lately. I would like to show her that you can have your cake and eat it too. In case you don’t know, we stay away from refined sugar, dairy, and preservatives. We usually stay away from white flour as well, but for pizza crust and desert, we splurge. However I do get the unbleached white flour, preferably from Hodgeson Mills or Bob’s. When a recipe calls for chocolate chips we use Sunspire grain sweetened chips. In the past we have used Tropical Source chips as well.

Better Than Tofu Cheesecake

This recipe come from Amy at Veggies Unite website. It is not the very sweet variety like the boxed mixes make, it is the New York variety.

Ingredients:

Crust:
-1 1/4 cup graham cracker crumbs (I use New Morning brand)
-2 Tbsp sucanat (evaporated cane juice)
-1/4 cup vegan margarine or oil (We use Earth Balance Margarine)

Filling:
-2 lbs. soft silken tofu (well drained but not pressed)
-8 oz. Tofutti brand “Better than cream cheese”
-1/4 cup pineapple juice frozen concentrate thawed
-1/2 cup oil
-1 Tbsp. lemon juice
-1 Tbsp. vanilla extract
-1/2 cup pure maple syrup
-1 Tbsp. coriander
-1 Tbsp. corn starch dissolved in 2 Tbsp. water

Directions
For crust: Melt margarine and blend well with graham cracker crumbs and sweetener. Press well into bottom of spring-form pan or round cake pan. Bake at 350F for 10 minutes. Let cool.

Filling
Mash tofu with “better than cream cheese.” Add all other ingredients to tofu mixture and whip with hand mixer until well blended and very creamy. Try to get all tofu “lumps” out. Pour into crust and bake at 350F for 45-50 minutes. Turn OFF oven and leave in for 15 minutes more to help set center. When done, edges should be golden and starting to pull away from sides of pan, center should be soft set (it will wiggle if you shake pan lightly). Cool about an hour then refrigerate another 3 hours to set center. Keep refrigerated.

Helpful hints: Be sure to check cake during baking. I live in the mountains (at about 5800ft) so you may need to adjust the baking time down if you live at a lower altitude. Draining the tofu well is important. Too much liquid and the center won’t set well. After slicing the cake place a paper towel in the cut out section before returning it to the frige. This will absorb any fluid that will condense on the plate or in the pan and keep the bottom of the cake from getting too soggy.

——————–

Pineapple Zucchini Loaf

This recipe was submitted by jen at Allrecipes.com

Ingredients:
– 3 eggs
-1 1/2 cup sucanat (evaporated cane juice)
-2 teaspoons vanilla extract
-2 cups grated zucchini
-1 cup crushed pineapple
-3 cups unbleached white flour
-2 tsp. baking soda
-1 tsp. salt
-1/4 tsp. baking powder
-1 1/2 tsp ground cinnamon
-3/4 tsp. ground nutmeg
-1 cup raisins (optional)

Directions:
1. Preheat over to 350 degrees F (175 degrees C).

2. Beat eggs, oil, sucanat, and vanilla together until thick.

3. Stir zucchini, pineapple, flour, soda, salt, baking powder, spices, and raisins into the egg mixture: blend well.

4. Pour batter into two 9 X 5 inch greased loaf pans. Bake in preheated oven for 1 hour, or until a toothpick inserted into center of the cake comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack.

—————-

3 Ingredient Cookies

1 cup all natural peanut butter
1 cup sucanat
1 egg

Mix together. Roll into balls. Bake in a 350 degree F oven for 7 – 10 minutes.

For some extra fun, make 4 ingredient cookies by adding chocolate chips.

———————–

A favorite cookbook of mine is Lenore’s Natural Cuisine. In that book is a recipe for chocolate chip cookies that my children told me are the best I ever made. If you would like to see a sample of her recipes check out the recipe section of her website.

As always, I must mention Marilu Henner’s books, in particular “Healthy Life Kitchen” and “Healthy Kids.” They have wonderful desert recipes (among other great ones.)

Stir Fry Noodles

February 28, 2007

This is adapted from a recipe by (who else?) Marilu Henner.

Stir Fry Noodles

1 pound of noodles (or spaghetti)
2 teaspoons olive oil
2 cups (at least) of broccoli cut into small florets or small stem pieces
2 red peppers cut into smallish chunks
3 cloves garlic, minced
1 pound tofu
1 cup creamy Italian salad dressing (I use dairy-free Nasoya brand)
1/2 teaspoon ground pepper
2 teaspoons Italian seasoning

Prepare noodles or spaghetti as instructed on the package.

In a large skillet or wok, heat the olive oil until almost smoking. Add the broccoli and stir fry for 2 to 3 minutes. Add the red pepper and stir for another minute. Add garlic and tofu and stir for one 1 minute more. Then add the pepper and Italian seasoning. Stir well and add the noodles. Combine thoroughly and serve hot. Enjoy!

Lenten Recipes

February 19, 2007

One of my all-time, favorite cookbooks is “Healthy Life Kitchen” by Marilu Henner. We use it year round, but it is particularly appropriate for Lent. The book contains 3 chicken recipes, but all the rest are either meatless or fish. I thought I would share a few of our favorites.

JAC’s Carrot Soup

-2 cups vegetable broth (we use Imagine brand no-chicken broth)
-6 medium carrots, washed and shreaded
-3 medium potatoes, peeled and shredded
-1 medium onion, chopped
-1/2 teaspoon salt
-1 teaspoon ground pepper
-1/2 tablespoon Italian seasoning
-1/4 teaspoon nutmeg
-1/2 cup soy milk
-1/4 cup rice milk
-1/2 stick soy margarine, softened

Combine 2 cups of water, the broth, carrots, potatoes, onion, salt, and pepper in a large pot and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes, or until carrots and potatoes are tender.

Remove the pot from heat. Transfer the mixture to a blender, 1 to 2 cups at a time, and place the lid on the blender, leaving the top slightly ajar to allow steam to escape (very important tip!). Carefully blend the mixture at low speed until smooth.

Return the blended mixture to the pot and place on high heat. Add Italian seasoning and nutmeg and bring mixture to a boil. Stir in milks and margarine until blended and heat thoroughly.

Ladle the soup into individual serving bowls and serve hot.

My notes: I shread all the veggies in the food processor so it makes it really fast. I also have a small hand blender where I can blend soups right in the pot. It was one of the best kitchen tools I have ever bought.
———–

Cilantro Corn Chowder

-1 tablespoon olive oil
-1 1/2 cups red onion, chopped
-1 cup diced carrot
-1 1/2 cups diced yellow bell pepper
-1 1/2 cups diced red bell pepper
-4 cups potatoes, peeled and cubed
-2 tablespoons vegetable soup concentrate (I like Organic Gourmet brand)
-3 cups frozen or fresh corn kernels
-3 tablespoons fresh cilantro
-2 tablespoons chopped chives (We have never used these)
-salt and pepper to taste
-1 avocado, sliced (optional)

Put olive oil in a large soup pot. Add onion, carrot, and the bell peppers and saute until the vegetables soften, 4 to 6 minutes. Add potatoes and mix well into the vegetable mixture. Saute an additional 7 to 8 minutes. Add 7 1/2 cups water and bring to a boil. Cover and simmer over medium-low heat for 15 minutes.

Remove 1/2 cup of broth and dissolve soup concentrate into it. Add this to soup and mix well. Cook soup and additional 3 minutes, stirring continuously. Remove 1/3 of the soup with lots of vegetables in it and set aside. Blend remaining 2/3 of the soup until smooth in a blender or food processor. Stir in reserved soup, corn, cilantro, and chives. (If you want to thicken the soup up just a bit more, blend a few more of the whole vegetables from soup with 1 cup of corn.)

Bring soup to a low boil, stirring frequently, and simmer for 10 minutes on low heat, continuing to stir so that the soup doesn’t stick to bottom. Season to taste.

Serve with sliced avocado on top if desired.
————

There are several more soups in here that we just love. The soups alone are worth the cost of the book (especially if you buy it used!)

Our favorite fish recipe in the book follows.

Spicy Grilled Salmon

-1/2 teaspoon salt
-1/2 teaspoon cracked pepper
-1/2 teaspoon garlic powder
-1/4 teaspoon cayenne pepper
-1/4 teaspoon paprika
-4 salmon fillets
-1/2 teaspoon olive oil

Mix all dry seasonings together. Rub salmon with olive oil and then coat with dry seasonings. Grill on very hot grill for 5 minutes on each side.

My notes: We don’t grill it. I put it in a very hot over (45 degress F) for 18 minutes on one side and 5 – 10 minutes on the other depending on the thickness. We usually get large fillets, one for the family, from Costco. Also my husband likes fish a bit more dry than most.
————–

Here are some links to my previous blog posts that have good recipes for Lent: (Sorry about the links, I can’t figure out how to do fancy one word links on the Mac yet!)

Fettuccine dish:
https://krisvog.wordpress.com/2007/02/19/dinner-on-saturday-night/

Chickenless chicken Salad
https://krisvog.wordpress.com/2006/12/27/christina-pirellos-chickenless-chicken-salad/

Spinach Things & Pizza (just disregard the birthday cake for Lent!)
https://krisvog.wordpress.com/2006/12/10/favorite-birthday-recipes-at-our-house/

Minnestrone
https://krisvog.wordpress.com/2006/11/30/minestrone-quick-and-tasty/

Dinner on Saturday Night

February 19, 2007

I took a lovely picture of this, but I can’t seem to upload any photos yet. AARRGG! WordPress security and my Mac doesn’t seem to get along, but I’ll keep trying. This is one of those dishes that every one here loves! It is from “Cooking the Whole Foods Way” by Christina Pirello. This also makes a lovely Lenten dish.

Fettuccine with Seitan & Sugar Snap Peas

-10 tp 12 ounces sugar snap peas, trimmed
-1 or 2 carrots, cut into thin matchstick pieces
-1 (8 oz) package fettuccine (we usually use 1 pound)
-2 teaspoons extra-virgin olive oil
-1 pound seitan, cut into 1/2-inch pieces (aka wheatmeat. I use WhiteWave brand)
-1/4 cup minced fresh parsley (I use less dried most of the time)
-1 to 2 tablespoons whole-wheat pastry flour
-1 cup vegetable stock (I use Imagine brand ‘no-chicken” broth”)
-1/4 cup mirin
-Sea salt
-3 or 4 green onion, cut into thin diagonal slices
-Generous pinch of paprika
-Lemon wedges (we don’t use these)

Bring a small pot of water to a boil and boil snap peas 1 minute. Remove with a strainer and rinse under cold water. Add carrots, cook 30 seconds and drain. Rinse under cold water and mix with peas. Set aside. (We don’t do this anymore. We like our veggies crispy and just leave them to steam at the end of the recipe a little longer.)

Bring a large pot of water to a boil and cook fettuccine according to package direction just until tender.

While the fettuccine cooks, heat oil in a deep skillet over medium heat. Add seitan pieces and cook until golden brown, about 2 minutes, turning as needed. Transfer to a plate, cover loosely, and set aside.

In the same skillet, stir in parsley and flour and cook 30 seconds. Stir in broth and mirin and season lightly with salt. Simmer until sauce thickens, stirring constantly, about 2 minutes. Add peas and carrots and simmer 1 minute, stirring constantly. (This is where I put a cover on, turn the burner to low, and simmer/steam veggies for a few minutes.)

Drain fettuccine; do not rinse. Arrange on a serving platter. Spoon sauce over fettuccine and top with seitan pieces. Sprinkle lightly with green onions and paprika and serve with fresh lemon wedges. Makes 2 or 3 servings. (In our home with 2 adults and 5 children it more than feeds us all with leftovers with the pound of fettuccine!)

Christina Pirello’s Chickenless Chicken Salad

December 27, 2006

This recipe is such a hit with everyone.¬† People always ask me for this so here it is.¬† Hopefully I will never have to type it again!¬† (I apologize to those of you who were expecting pictures.¬† For some reason the software for my new camera will not install on my computer.¬† So, Santa’s plan backfired.¬† I still have to bug him for my pictures!)

Chickenless Chicken Salad

-1-pound extra-firm brick tofu
-Soy sauce
-Sping or filtered Water
-3 celery stalks, diced
-1 small red onion, diced
-1 red bell pepper, roasted over an open flame, peeled, seeded, and diced
-1/2 teaspoon EACH basil, sage, rosemary, and oregano
-2 teaspoons paprika
-1 to 1 1/2 cups Tofu Mayo

Preheat over to 40F. Lightly oil a baking sheet. Cut tofu into 1/4-inch thick slices. Place slices in a shallow dish and cover with a mixture of 1 part soy sauce to 4 parts water. Allow tofu to marinate 10 minutes. Place tofu slices on oiled baking sheet and back 30 to 35 minutes or until deep, golden brown and crispy on the outside.

Remove tofu slices from oven and allow to cool until you can handle them. Then, shred the tofu slices with a sharp knife, creating irregular, angular pieces similar to shredded chicken. Mix with vegetables, spices, and Tofu Mayo until ingredients are coated. Chill thoroughly before serving. Makes 4 servings.
VARIATION Broil tofu for a few minutes rather than baking it.**********

Tofu Mayo

-8 ounces firm tofu
-2 to 3 tablespoons stone-ground mustard or to taste
-2 to 3 teaspoons umeboshi vinegar or to taste
-1 tablespoon brown rice syrup
-Sea salt
-Juice of 1 lemon
-3 to 4 tablespoons corn oil

Bring a small post of water to a boil over medium heat. Add tofu nad cook 5 minutes. Drain well.

Transfer tofu to a food processor or blender. Add remaining ingredients and puree until smooth and creamy. Makes about 1 1/4 cups****

My notes…..
-I don’t roast the red pepper. I use fresh.
-I have made the tofu mayo and it is good. I have also used Naysoya brand Nayonaise and Veganaise. They are both just as yummy in this recipe.

What’s for breakfast…

December 21, 2006

After the stomach bug went through all the boys yesterday, they seem to be better today. 

 This morning for breakfast we had a Pumpkin Smoothie. Everyone was able to keep it down. Yeah!

Pumpkin Smoothie
1/2 cup pumpkin puree
2 cups soy milk
3 tablespoons maple syrup
1 teaspoon vanilla
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
(ice optional, we didn’t use that today!)

Blend until smooth. We love our VitaMix for these things.