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Small batch: serves two to four depending on appetite!
Got a new pan and I just had to put it to the test — thank you Wolfgang Puck and T J Maxx!
This is what I used:
1/4 teaspoon each:
–Turmeric –Thyme –Curry Powder
–Ground Cinnamon –Ground Ginger
–Salt –Black Pepper
1/2 teaspoon each:
—Garlic Powder —Onion Powder
2 tablespoons: —Chili Powder
–1 large clove of garlic – smashed and very finely chopped
–1/2 small onion –1/2 green pepper –1/2 orange pepper
–1/2 can of pinto beans
–1/2 of a box of rustic cut tomatoes (about 14 ounces or so)
–1/2 box of low sodium vegetable broth (about 16 ounces or so)
This is what I did:
Sautéd onions and peppers in a little vegetable broth
Added beans and tomato
Sprinkled in the spices
Added in the garlic clove
Simmered for about a 1/2 hour or so
I just tasted it because it seemed like the right thing to do before posting this….it was fun to experiment with spices I don’t usually use in chili……..but you never know………. I gotta say: It is GOOD!
Posted in Eat to Live, food, Oggi, Photos, Picture This, RECIPES, Vegan, Vegetarian
Tagged food, Photos, RECIPES, Today
Okay, I wanted to keep this simple because it means I’m more likely to prepare it………..so….think “quarters”……..
1 quart cooked lentils
1/4 teaspoon each: curry powder…ground cumin….thyme…..salt…..cayenne pepper…dried basil
1 quart vegetable broth (low sodium)
1/4 of an onion
1 stalk of celery and 1 carrot – chopped; 1 clove of garlic-smashed chopped very finely (don’t know how to make these be a quarter of anything..maybe 25 cents worth of each?)
Saute the onion, celery and carrot in broth or water; add the lentils and the garlic, basil and the spices.
Simmer for awhile ..um….maybe 2 quarters of an hour and there will be soup!
Saute in water until soft:
1/2 onion or so – chopped
1 large red pepper – chopped
Stir in 1 tablespoon corn starch after blending it first in a little cold water
1 clove garlic – minced
1 tablespoon balsamic vinegar
2 cups vegetable broth
1/2 cup each of frozen peas and corn
salt & pepper to taste
…..and let it cook and blend on low for 30 minutes or so
…some people puree red pepper soup and add some kind of milk or cream, but I like to keep the texture of the vegetables and the broth as is.
The corn starch didn’t really thicken the way I thought it would but maybe it added something to the mix–maybe not.
You could add other spices like cumin or cayenne or curry for variety.
Cooking mushrooms with green peppers and onion along with garlic-pepper seasoning seems to be something that continues to be a part of my favorite meals.
Using water as the medium instead of oil, seems to be working well for me.
It’s fresh. It’s vegan. And I think it is even nutritious.