Vegetarian Cooking | Craft x Stew | Page 4
Category name:Vegetarian Cooking

Vegan I-Can’t-Believe-It’s-Not-Chicken Soup

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Vegan I-Can't-Believe-It's-Not-Chicken Soupsource: issye

Matzoh balls and/or thin noodles taste great in this soup but read the instructions in the note section before preparing them.

Ingredients

19 cups water

1/2 cup powdered chicken bouillon (vegan/parve)

2 small individual packets onion soup mix

1/2 bag carrots

or

25 1/2 cups water

2/3 cup powdered chicken bouillon

3 small individual packets onion soup mix

1/2 bag carrots

Directions

Combine all ingredients in a large pot. Bring to boil and cook at least 1/2 hour. Longer is better.

Note: If serving matzoh balls, you can add them to the soup as soon as the liquid achieves a strong boil. If serving with thin noodles, add the noodles to the boiling soup 2-3 minutes before ready to serve and be sure not to overcook.

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Vegan Mashed Potatoes

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Vegan Mashed Potatoessource: ImipolexG

I tried this recipe out last week, when I needed a dairy-free recipe for mashed potatoes. Vegan Mashed Potatoes, from the How To Cook Everything Cookbook, were surprisingly good when first prepared, and not bad when heated up the next day. Best of all, this is a potato dish that is super healthy!

Mark Bittman suggests cooking the potatoes in water and adding cooking water, broth, dairy-free milk, wine or beer to give the dish some moisture.  He also advises replacing the 4 tablespoons of butter with extra virgin olive oil.

I made my recipe a little different. First, I cooked the potatoes in chicken broth instead of water, poured some off, and added enough back in to make the potatoes creamy. Second, while I did use some olive oil, I added very little; just about a tablespoon for six servings. Finally, I mashed my potatoes with a fork instead of searching for a ricer.

Here is my take on Mark Bittman’s Vegan Mashed Potatoes.

Ingredients

2 pounds thin skinned potatoes

chicken bouillon powder

1-2 tablespoons extra virgin olive oil

salt, to taste

Directions

Fill a large pot halfway with water and bring to a boil. Add enough chicken bouillon powder to make a medium strength broth.

Wash the potatoes well but do not peel. Cut the potatoes into equal size pieces and add to the chicken broth. Check the potatoes every 5 minutes to insure they do not overcook. Overcooked potatoes sometimes become gluey. As soon as the potatoes are tender, drain the chicken broth off into a medium size pan.

Mash the drained potatoes and add 1-2 tablespoons olive oil. Since we are on diets, I used the smaller amount.

Gradually add back enough of the broth to make the mashed potatoes creamy.

Add salt to taste.

Variation: Slowly fry a small, sliced onion till light brown. Add to the mashed potatoes.

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Three-Bean Chili

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Three-Bean Chilisource: cucchiaio

This Three-Bean Chili is based on a recipe from the American Heart Association Quick And Easy Cookbook. Lately, I’ve been trying out at least one recipe from this book each week. Unfortunately, the book isn’t vegetarian, so I’m afraid I’ll run out of new things to try long before I’m ready to give this wonderful book up!

I’ve made the Three-Bean Chili two ways. The first time I made it with beer, according to the instructions in the book. It was good but alcohol tends to give me a stomachache. The second time around, in addition to other changes, I skipped the beer and added onion soup mix instead. The result was much better for my tummy and still very delicious.

The following recipe is my own alcohol-free version.

Ingredients

1 can red kidney beans, rinsed and drained

1 can black beans, rinsed and drained

1 can pinto beans, rinsed and drained

3/4 oz. onion soup mix ( I use three single serving pkgs)

3-4 oz. tomato paste

2 tbsp. chili powder

2 tsp. ground cumin

1/2 cup plain yogurt

garlic powder, to taste

salt, to taste

Directions

In a large pot, combine beans, 1 cup water, tomato paste, onion soup mix, chili powder and cumin. Bring to a boil. Reduce heat and simmer for 15-20 minutes. Add more water as needed.

Add salt and garlic powder to yogurt to taste. I like mine strong, but that’s just my personal taste.

Pour chili into four bowls and top with seasoned yogurt.

Note: Chili is also delicious served over brown rice. Or, for a vegan chili, skip the yogurt.

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Vegetarian Cholent Recipe

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Vegetarian Cholent

source: jamieanne

Cholent is a traditional Jewish stew, made from beans and potatoes, and cooked for almost 24 hours on a low flame. The following recipe started out in Kosher By Design, but after many changes to ingredients and cooking instructions, I feel I can call this version at least partly my own.

Ingredients

1/2 cup kidney beans, rinsed

1/2 cup lima beans, rinsed

1 cup  brown lentils, rinsed

3 large onions, peeled and chopped

1/4 cup canola oil

4 thin-skinned potatoes, chunked

4 cloves garlic, peeled and minced

1  cup frozen baby carrots

1 cup old-fashioned oats (not quick cooking)

1/2 cup barley, rinsed

3 tablespoons kosher salt

3 tablespoons sweet paprika

1 large pinch black pepper

1/4-1/3 cup ketchup

Direction

Cook the kidney beans, lentils, and lima beans in boiling water for five minutes. Remove from flame and let sit for one hour.

While beans are soaking, brown onions in oil.

Drain beans and place all ingredients in a oven roasting bag. Fill the bag with water till the ingredients are completely covered and tie the top with a slip knot.

Place the oven roasting bag in a slow cooker filled halfway with water. Cook on  high for about 21-22 hours. Serve immediately.

Note: You will need to add additional water to the bag.  Have a urn with hot water available.

Makes 8-10 servings.

Warning: Slow cookers differ in heat settings. The first time you prepare Vegetarian Cholent, watch your food to insure it does not overcook.

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Vegetarian Sizzling Rice

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Vegetarian Sizzling Rice

source: madaise

My son, a normally picky eater,  loves this combination of rice and veg­et­ar­ian hot dogs.  The trick is in the technique, not the ingredients.

Ingredients

2 cups onion-flavored brown rice, cooked and at least a day old

4 vegetarian hot dogs

1-2 tablespoons olive oil

salt, to taste

Directions

Microwave the vegetarian hot dogs for about 2 minutes, or till completely hot. Don’t overcook.

Pour 1-2 tablespoons of olive oil into a large, high quality, non-stick frying pan. Turn on heat to medium high.

While oil is heating, slit each hot dog into four lengthwise quarters. Chop each quarter into small bits, the smaller the better.

Place two cups of cold rice into a microwave bowl. Set the timer for  2-3 minutes.

When the oil is very hot, standing back to avoid being splattered, throw the bits of hot dog into the pan. The hot dog should begin to immediately sizzle and burn slightly.  Allow the hot dog to cook till the pieces are dark on at least two sides.

Add the hot rice, and cook, stirring constantly for another few minutes, or until rice has absorbed the spicy flavor of the hot dogs.

Add salt, to taste.

Serve immediately.

Note: To make onion-flavored brown rice, prepare brown rice according to instructions on the wrapper but add 1 single size package of onion soup mix per cup of raw rice when the water is stirred in.

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Cheese And Vegetable Sandwich

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Cheese And Vegetable Sandwichsource: Jennifer

I’ve been wanting to try this recipe for a Cheese And Vegetable Sandwich for several months. The problem is,  every time I get a green pepper in the house, it gets used within hours for a stir fry or Sloppy Joes. Yesterday, my husband purchasing two peppers instead of one, so today I finally got to try out this easy recipe from the Vegetarian Express Lane Cookbook.

As usual, I made a couple of changes to the ingredient list. I only had American cheese, so that is what I used. Also, since pita was the freshest bread in the fridge, that also got added to the mix. I think the original ingredients would probably be better for this dish than my alternates.

Nonetheless, even with my substitutions, the sandwich came out nice and I enjoyed eating it.

Will I add the Cheese And Vegetable Sandwich to my regular rotation of recipes? I’m not sure.  Though I definitely enjoyed my meal, combining cooked green peppers and onions with cheese is a new taste for me and might take some getting used to.

Cheese And Vegetable Sandwich

2 large green or red peppers

2-3 tablespoons olive oil

1 red onion

Hot pepper sauce (optional)

Salt and freshly ground pepper to taste

4 large sandwich buns

1/4 – 1/2 pound Havarti or Cheddar cheese

Core and slice peppers. Heat oil in a wide skillet and add peppers. Cook over medium heat as you prepare the onion. Slice onion about 1/8 inch thick and add to the skillet. Cook over medium heat, stirring occasionally, until vegetables are limp and beginning to brown. Season with hot pepper sauce (if using), salt and pepper.

Split sandwich buns in half horizontally. Divide cheese among bottom halves of buns. Top with some vegetable mixture.  Close up sandwiches, cut in half and serve.

Optional: Though not in the original recipes, vegetables, such as lettuce, tomatoes, cucumbers and sprouts can be added for additional crunch.

Serves 4

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Red Bean Soup

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Red Bean Soup

source: Renee Suen

This very healthy and tasty Red Bean Soup is my variation on Nava Atlas’ recipe in Great American Vegetarian.  My version uses canned beans and thereby cuts cooking time down dramatically.  I’ve also  skipped some of the steps in the original Red Bean Soup recipe, but without sacrificing the flavor.

Ingredients

1 can red or kidney beans

1 medium onion, finely chopped

2 cloves garlic, peeled and finely chopped

2 bay leaves

2 large stalks celery, diced

1 can chopped tomatoes

3 cups water

1/2 teaspoon dried thyme

1 tablespoon olive oil

few grains cayenne pepper

salt and pepper, to taste

Saute the onions in the oil over medium heat, till light golden. Add the celery and cook till celery begins to soften. Add garlic and cook for another minute or two.

Add beans, tomatoes, water, bay leaves and thyme. Add cay­enne pep­per, black pep­per and salt to taste.

Lower heat and sim­mer, un­cov­ered, for at least anoth­er 30 – 40 min­utes.

Add more water if needed, but don’t overdo it. This version of Red Bean Soup is so chunky,  it’s almost  like a stew.

Note:  The original recipe suggests you puree the Red Bean Soup, but I usually don’t, and my soup is chunky instead of smooth.

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