Tag Archives: food

Easy Mushrooms

img_8151Slice 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.

 

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Soup Is So Good

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!

Just Some Things I Like Seeing

A sure sign of spring…

Fresh asparagus from the farmers’ market.

A sure sign of spring!!

Dinner

You get the idea!

Blueberry-Cherry Crumble — gluten free

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Pre-heat oven to 450 degrees.

This recipe is adapted from my sister’s recipe.  She uses wheat flour and she includes two tablespoons of sugar in the pastry crust.  I like the crust to be not sweet so I skip the sugar.

This is how I made the pastry crust:

1 1/2 cups Bob’s Red Mill Gluten-Free Pastry Flour

1/4 teaspoon of salt

2 teaspoons milk (I used half and half but you could use plant milk to make it vegan)

1/2 cup salad oil (I used canola oil)

Mixed flour and salt together

Mixed oil and milk together

Stirred the wet ingredients in with the dry and stir to form dough

Rolled out between sheets of wax paper after sprinkling some flour on the ball of dough.

The roll-out is never a smooth process for me but usually I can accomplish a smooth enough dough to get most of it into the pie pan intact; then I press in pieces that have fallen off to fill in any gaps.  I use the left over pieces and crumble them over the top of the pie after I add in the fruit filling.

This is how I made the filling:

I threw into a large sauce pan about two cups of frozen wild blueberries and about one cup of frozen sweet cherries; tossed in three tablespoons of instant tapioca; 1/3 cup of sugar; 1/4 teaspoon of cinnamon; a tablespoon or so of lemon juice; and about 1/8 teaspoon of ground ginger and a pinch of salt.  I let that simmer until everything was blended and hot (about 20 minutes or so).

Added the filling into the pie crust; topped it with crumbled pastry dough; popped it into the oven for 10 minutes at 450 degrees and then cooked for 30-40 minutes more at 350 degrees.  When it is bubbling and the crust in slightly brown, I deemed it to be ready.  (Gluten-Free crust is very white and doesn’t get too brown so need to be careful not to over cook it, thinking it will brown like wheat flour because I don’t think it will do that!)

There was quite a bit of tossing, and popping and throwing and rolling, but the result was lovely and delicious and the process was quite therapeutic (relaxing and meditative, I would say)!

 

 

 

Easy Breakfast Idea for a Vegan

I cut up a half of a banana, sliced in some mango, plopped on a quarter cup or so of Daiya Black Cherry Yogurt…quick and tasty! It barely qualifies as a recipe, more like an idea and an excuse for me to take a picture of something I like liking at. (At which I like looking?)

Chili on a Cool Day

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

Also:

–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!

 

 

 

 

Lentil Soup

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!

Red Pepper 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

Add in:

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.