New blender arrived today and now I’m all happy making a smoothie!
10 ounces of Baby Bella mushrooms — sliced
1/2 cup each of red and white onion – chopped
1 1/2 carrots – chopped
1 celery stalk with some leaf – chopped
1 cup or so of green peas
1 clove garlic — smooshed through garlic press
2 cups of vegetable stock
1 cup of water
1 1/2 cups of flax milk
2 tablespoons corn starch
Things to chop:
1/2 cup red onion
1 stalk celery with some of the leafy part
1/2 green pepper
1/2 cup cooked mushrooms
1 large garlic clove
1 tablespoon fresh basil
1 tablespoon fresh parsley including stems
1 cup ounce ounces of San Marzano tomato sauce
1 cup of Pomi chopped tomatoes
Other things to spice it up (give or take according to taste):
2 cups Trader Joe’s Organic Vegetable Stock
1/4 tsp curry
1/4 tsp Trader Joe’s Mushroom & Company Multipurpose Umami Seasoning Blend
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp thyme
1/2 tsp oregano
Salt and Pepper to taste — I sprinkled it in — could be about 1/8th tsp each
Sauté onion, celery and green pepper in Trader Joe’s vegetable stock
Add in remaining ingredients and simmer for about an hour
I served with some gluten free croutons made from Trader Joe’s gluten free bread along with some saltine crackers
…and it was good.
Follow Your Heart non-dairy cheese
Trader Joe’s gluten free bread (the best I tell ya’)
Trader Joe’s bread and butter pickles
It’s kind of like dessert since not a lot of vegetables going on here but it tastes really good and is vegan and gluten-free!
Sauté mushrooms (12 oz package) for about five minutes and then add in any kind of cut -up veggies you like. I sautéed these in water.
Here is what I used:
1 stalk celery, including some of the leafy stuff
1 large carrot
about a half cup of onion
about a cup of cabbage
a crown of broccoli
a couple of tablespoons of jarred red pepper
Sprinkle on about 1/4 teaspoon of each (amounts are approximate – go with your own taste and judgment):
powdered red pepper
dashes of salt and pepper
and 1/2 teaspoon ground ginger
For the sauce:
Blend the following:
1/3 cup peanut butter
2 teaspoons sesame oil
2 teaspoons safflower oil
2 tablespoons water
2 tablespoons white wine vinegar (rice vinegar would work great, too)
2 tablespoons coconut aminos (or other aminos or soy sauce
1 tablespoon brown sugar
1/4 teaspoon powdered red pepper
Once the veggies have softened a tiny bit, add in the sauce and cook until tender.
Add more water if you like.
FOR THE RICE:
Sauté 1 cup of long grain white rice in 1 tablespoon or so of Earth Balance (or butter) for a few minutes.
When rice glistens, add 1 1/2 cups of water and bring to a boil, then simmer for about 15-20 minutes until water is absorbed. Remove from heat and cover with a towel- covered lid. (These are tips I used from a Cook’s Country episode — it should all make the rice fluffier and it seemed to work!)
Mix the rice in with the vegetables and it will be delicious if you like this sort of thing, which I do.
The sauce works well with noodles or pasta, too!
I usually include bamboo shoots but the canned brand I got (Reese) had this odor that I do not like so I skipped it. I tried this brand years ago for mixed vegetables and it was the same — thought I’d give it a second chance, but…no go. Their water chestnuts seem fine, though, I think….unless those were La Choy. I think maybe it is just a flavoring I don’t like and some people do like that — likely all a matter of personal preference.
Peas of any kind would be great, too, but, alas, I had none on hand. This is the “minestrone” approach to stir-fry.
So good. Pre-heat oven to 400 or even 405. degrees. Peel a potato, rinse; don’t dry; cut into whatever form you like, shake some salt on them and spread out on no-stick baking sheet. Bake for 15 minutes, flip them and bake for another 10 minutes. And just like that you have French-fries with no frying at all. Makes me wonder why we even need to fry them! Great flavor and texture.
Slice mushrooms and roughly cut up some sweet pepper. Sauté these in a few tablespoons of water. Add in about two tablespoons of coconut aminos (got mine from Trader Joe’s — least expensive brand that I’ve found). Shake in spices of your choice — I like Alden Mill’s Garlic-Pepper but when I don’t have that I use an Italian seasoning mix along with a bit of black pepper.
Often I add onions – depends on my mood!
This is good all by itself or added to a tossed salad or drizzled over mashed potatoes or rice.
(If you accidentally cook it a little to long and the water seems to disappear, add in some more water and this will pick up any dried spices and mushroom bits and it probably will taste even better.)
Good stuff — and easy to throw together.
2 large cloves of garlic
2 medium potatoes
1 cup more of less of vegetable broth
3/4 cup of onions
1 cup of roughly cut orange sweet peppers
1/2 cup of diced celery
2 carrots rough cut or however you like
1 teaspoon of dried thyme (or to taste)
1/2 teaspoon of onion powder
1/2 teaspoon or so of dried basil
1/2 teaspoon or so of dried oregano
1/2 cup peas
1/2 cup corn
1/2 cup left-over marinara sauce
Salt and pepper to taste
I don’t mean to be a reduntant blogger but soup is so good and so easy that I keep posting slightly different recipes. For this one, I didn’t saute anything! I just threw things into the pot.
I started out by boiling a few russet potatoes. I cooked these with two large cloves of garlic (used a garlic press). Instead of draining the water, I removed the potatoes and used the water for a soup base. I also added a cup or so of low-sodium vegetable broth.
(I used the remaining potatoes for mashed potatoes one day and fried potato slices the next.)
I threw in onions, orange pepper, carrot, celery… in fact all of the other ingredients.
Once they simmered for a few minutes, I added some frozen corn and peas and a little salt and pepper.
Sky’s the limit. Add in whatever you have on hand….like zucchini or beans.
Just one more thing: I included a 1/2 cup or so of leftover spaghetti sauce…it added a good tomato-y flavor!
And damn, baby, that’s good!
At last, it’s a COOL summer morning — so I’m baking!
Then I’ll take a walk and then I’ll read a book.
This is a good feature of retirement — I can go with the flow of the seasons.
3 cups blueberries (I used frozen)
1 cup peaches-rough cut (I used 1 fresh peach)
1 tablespoon lemon juice
1/4 cup sugar — brown or white granulated (I like the fruit to be less sweet)
3 tablespoons instant tapioca
1/8 teaspoon cinnamon
A pinch of salt
A pinch of allspice
Cover and cook on low simmer for about 20 minutes, stirring occasionally.
1/4 cup Quaker Oats (Gluten free minute oats)
1/4 cup gluten-free flour (I used King Arthur Measure for Measure Flour — another option is to finely grind up the oats)
2 tablespoons dark brown sugar
1/8 cup ground flax
1/8 teaspoon cinnamon
1/8 cup butter or oil or Earth Balance (this time I used 1 tablespoon butter and then filled in rest of the 1/8 cup with canola oil)
Cut oil into dry ingredients until you achieve crumbly texture (I use my fingers for the final blending)
Pour fruit into very lightly greased baking dish, sprinkle dry mixture on top
Bake for 30 minutes at 425 degrees or until bubble and a browned.
Four servings — more or less