Sunday, December 28, 2008

Pineapple Upside-Down Gingerbread Pumpkin Cake

Adapted from Epicurious.

1/3 cup (packed) golden brown sugar
1/4 cup soy butter
1 tablespoons orange juice
1 teaspoon molasses
1 cup frozen pineapple

1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup soy butter, room temperature
1/2 cup turbinado sugar
1 large egg
1/4 cup molasses
1/3 cup canned pure pumpkin

For topping:
Preheat oven to 350°F. Grease with soy butter, a 9x9x2-inch baking pan. Combine sugar, butter, orange juice, and molasses in small saucepan. Bring to boil over medium heat, whisking until sugar dissolves and syrup is smooth; boil 1 minute. Pour evenly into prepared pan. Arrange pineapple pieces close together in a single layer in the syrup.

For cake:
Whisk flour, baking soda, baking powder, cinnamon, ginger, and salt in medium bowl. Beat butter in large bowl. Add sugar and beat to blend. Beat in egg. Beat in molasses, then pumpkin. Beat in dry ingredients just until blended, occasionally scraping down sides of bowl. Beat in 1/2 cup boiling water. Pour batter evenly into pan. Bake cake until tester inserted into center comes out clean, about 40-50 minutes. Cool cake in pan 30-45 minutes. Place platter over pan and invert. Let stand 5 minutes. Gently lift off pan. Serve cake warm or at room temperature.

Potatoes Au Gratin

2 lb. Yukon Gold potatoes
1/4 c. soy butter
1 medium onion chopped
1 tbl. whole wheat flour
salt and pepper
1 c. rice milk
1/2 c. fat-free plain yoghurt
1/2 c. yoghurt with Wholefoods ranch dressing seasoning mix
2 c. cheese grated (combined): .75 oz mustard cheese, white Cabot cheddar

Heat oven to 375.
Slice potatoes approximately 1/8 of an inch thick. Spread potatoes evenly into an ungreased casserole dish.

In a pot, melt butter and cook onions for about 2 minutes (until golden). Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly. Remove from heat.

Stir in rice milk, yoghurt, dip, and 1.5 cups of cheese. Heat to boiling and cook, stirring, for 1 minute.

Pour cheese sauce over potatoes. Divide one-fourth of a cup of rice milk and pour into each corner of the casserole dish.

Bake 45 minutes, uncovered.
Sprinkle remaining cheese over potatoes and cook an additional 15-20, until brown.

Red Headed Step Cabbage Meets Slausage, Apples and Potatoes, Oh My!

We tend to overcook sometimes, so we make good use of the freezer. For this exciting edition of Beans, Figs and Katz, we married two of our favorite, but large dishes together to create a delicious casserole.

Preheat oven to 375. Defrost frozen items.

In a large 2 quart casserole dish, we combined:

1 container (approximately 2 cups) of the Slausage, Apples and Potatoes, Oh my!, 2 containers (approximately 3.5 cups) Red Headed Step Cabbage, and some leftover rice (about 1.75 cups.)

Bake for 40 minutes, or until heated through.

Egg Noodles with Fancy Cheese and Kale

2 cups (dry) egg noodles, cooked
1.5 c. kale
2 oz ricotta salata
2.5 oz (approximately) unpasteurized Chimay cheese with beer
1/4 c. soy butter
1/2 c. rice milk
salt and pepper

Preheat oven to 350.

In a pot on medium-low heat, melt together butter, rice milk and cheeses. Add in salt and pepper to taste.

Cook and drain egg noodles. Chpp kale to slightly larger than bite size.

Mix together noddles, cheese mixture, noodles and kale.

Bake 30-40 minutes until brown on top.

Sunday, December 7, 2008

Coconut Custard Brownies

Heavily borrowed from Tofu for Two's Vanilla Custard Brownies. However, we were not paying attention to the conversions very carefully, so the texture is probably a bit different.
We made these yesterday for Jennifer's birthday and they turned so rich, fudgey and delicious!

Preheat oven to 350 and butter an 8 x 8 x 5 cooking dish.

The Custard Topping:

  • 2-2.5 oz firm tofu (we just used what was left in the fridge)
  • 1/4 cup light coconut milk
  • 1 tablespoon lemon juice
  • 4 tablespoons Karo syrup
  • 1 and 1/2 tablespoons corn starch
  • 1 cup light shredded coconut

Mix ingredients well with a hand-mixer, then stir in coconut. Set aside.

The Brownie Batter:

  • 4-5 oz semi-sweet chocolate
  • 2 oz vegan butter
  • 1/3 cup whole wheat flour
  • 1/4- 1/3 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 plain, plain yogurt
  • 1/3 cup brown sugar
  • 3 tablespoons coconut milk
  • 2 tablespoons turbinado sugar
Melt chocolate and butter on the stove, with a little water. Set aside to cool. Combine dry ingredients in a bowl. Then stir in the yogurt and coconut milk. Stir well then add in the chocolate and butter.

Pour into the greased baking dish. Pour the coconut and tofu mixture on top of the brownie batter. Take a knife and swirl the coconut mixture around for the marbled design.

Bake for 35-45 minutes. The original recipe said to bake for 35 minutes, but ours was not yet cooked in the middle so we left it in for an additional 8-10 minutes.

Mediterranean Tomato Chickpea and White Bean Soup

1 28 oz can whole peeled tomatoes, chopped
1 can chickpeas
1 can white beans
2 carrots
2 celery stalks
2 small potatoes
4 jalapenos and juice
4 garlic cloves
2 tsp. parsley
1 tbl. cumin
1 tbl. Hungarian paprika
1 tbl. oregano
1 tbl. cayenne
1 tbl. red curry powder
1 bay leaf
1 tbl. tahini
1 tbl. tamari
dash of sherry
olive oil

In a large stock pot, saute onions and garlic in olive oil. Add in spices, along with chopped potatoes, carrots and celery. Add sherry (to taste) and jalapenos. Cook for 5 minutes on medium heat. Add in canned tomatoes and beans. Stir well to prevent stickage. You may want to add between 1/2 cup and 1 cup of water to cover all the ingredients (and depending on how soupy you enjoy your soup.)

Bring to a boil, then cover loosely and reduce heat to simmer for at least 30 minutes.

We served this with a scoop of rice and grated Mustard Seed Cheese.

Tuesday, December 2, 2008

Southwestern Vegetable and Bean Soup

1/2 red onion
1 1/2 red bell pepper
4 pickled jalapeno peppers
2 celery stalks
8 oz frozen corn
1 head broccoli
2 carrots
2 small yukon potatoes
4 garlic cloves
1 can black beans
1 can pinto beans
28 oz diced tomatoes
4 cups vegatable broth
1/2 tbl. cumin
1 tsp cayenne (or more!)
salt and pepper
1 tsp. olive oil

Chop all vegetables into bite sized pieces.

Saute onion, red bell pepper and garlic until soft and fragrant, in a large stock pot. Add in celery and carrots, stirring frequently. Add corn, jalapenos, spices, salt and pepper, cook for about 5 minutes. Add in canned tomatoes (do not drain). Bring to a boil. Add in vegetable broth, bring to a boil. Add in broccoli and potatoes, and beans, reduce heat to low and cover. Cook covered for about 30 minutes. Check to see if the potatoes are tender. Cook for about 5 minutes uncovered. Serve as soup, or over rice as a stew.

Sick Girl Soup with Egg Noodles and Tofu

Prep 4 cups of water with 3 cubes of bouillon and set aside. Slice 1/4 of a block of tofu into small cubes. Pan fry tofu in a small amount of olive oil. Sprinkle a generous amount of cayenne on the tofu and fry until golden brown.

In a large pot, saute a bulb of garlic in olive oil. Then deglaze the pan with 1/4 cup of sherry. Add two spoonfuls of miso and 1/4 cup tamari. Cook over medium heat for 5 minutes. Add in bouillon and bring to a boil. Reduce heat and cook for about 10 minutes. Add in tofu and extra cayenne, cook for about 5 minutes. Return to a boil and add 3/4 cup dry egg noodles, cook until the noodles are tender (5-8 minutes). Add a splash of tamari and 1/4 cup sherry and reduce heat to low.

Vegetarian French Onion Soup

Loosely adapted from Emeril's French Onion Soup.

This recipe makes two casserole dishes (8 generous servings), and is best if made a day ahead.

6 tbl. butter
2 pounds white onions, sliced
1 tbl. rosemary
1/2 cup sherry
6 cups water
4 vegetarian bouillon cubes
1/4 cup tamari
1 vegan Italian slausage
3-4 cloves garlic
salt and pepper
6 slices of bread made into homemade croutons
2 cups white cheddar, grated

Melt butter in a large stock pot. Slice the onions very thinly and add to the pot. Cook on medium heat for about 10-15 minutes and then add garlic and rosemary. Stir frequently. The onions will start to break down, but continue cooking until the onions are caramelized and translucent, about 45 minutes. Add the sherry and let it cook for about 5 minutes.

Add the boullion cubes and water and bring to a boil. Add in tamari and slausage (crumbled). Lower the heat and simmer for about 30 minutes. Refrigerate overnight.

Place six slices of old bread on a baking sheet. Lightly butter and sprinkle with salt, pepper, cayenne, garlic and parsley. Bake at 325 for about 10 minutes. If the bread is not crisp enough, flip the slices over and bake an additional 5 minutes. Cut into small chunks.

Place half of the refrigerated soup in a casserole dish, then top with half of the crutons and half of the cheese. Bake for 30 minutes covered with foil at 350, then remove foil and bake at 400 for 10-15 minutes.

Twice Baked Potatoes with White Cheddar and Mustard Seed Cheeses

3 small Yukon gold potatoes
1 cup of shredded white cheddar and "Red Dragon with Mustard
Seed and Ale" English Cheese
1/4 cup rice milk
1/4 cup margarine
salt and pepper

Poke holes in the potatoes and bake for 10-15 minutes at 400.
Cut in half and scoop out the insides. Save the skins.
In a large bowl, mash together potato, cheeses, milk, butter, salt and pepper.
Place potato skins on a baking sheet and stuff with mashed potato mixture.
Dampen the outside of the skins with a little water and sprinkle with salt.

Return to oven for 10-15 minutes, until potatoes are crisp on the outside.

Betty's Fruit Cobbler

Thanks to Stef's mom for the recipe! This version includes our vegan revisions.

2 small to medium sized apples
12-16 oz frozen mixed berries
1 cup whole wheat flour
1 cup turbinado sugar
2 tsp. baking powder
1/8 tsp. salt
1 cup rice milk
1/2 cup soy margarine

Mix together dry ingredients. Pour in milk slowly, and stir with a spoon.
Melt margarine into a deep pyrex or corningware baking dish.
Pour batter on top of the hot butter. Do not stir.
Add fruit in the center of the batter. DO NOT STIR.

Bake 35-40 minutes (or more) at 325 until light brown around the edges.

Homemade Spaghetti Oh's

Half a bag of o-shaped pasta
1 can tomato sauce
1/2 white onion
3-4 cloves garlic
oregano, parsley
salt, pepper
1/4 cup old red wine

In a medium sized pot, saute onion in olive oil until translucent. Add in garlic and spices, cooking until fragrant. Add red wine and deglaze the pan. Add tomato sauce and stir well. Bring to a boil, then cover loosely and reduce to a simmer. Cook at least 30 minutes on low or medium low heat.

Boil and drain pasta. Return to pot and add in butter and parmigiana. Stir well. Add pasta to tomato sauce and let sit for several minutes before serving.

Sunday, November 2, 2008

Portabella Mushrooms Stuffed With White Bean and Spinach Hummus

4 portabella mushrooms
1 can white beans, drained
1 cup frozen chopped spinach
1/2 tbs lemon juice
3 cloves garlic
pepper, oregano, rosemary, parsley to taste
red wine vinegar
olive oil

Preheat oven to 350.

Combine beans, lemon juice, spinach, garlic and herbs in a food processor and blend until smooth.

Place mushrooms on a baking sheet with a little bit of olive oil on the bottom. Spoon the filling on top of the mushrooms evenly. Drizzle with olive oil and red wine vinegar.

Bake approximately 20 minutes, or until hummus is golden on top.
Serve with a delicious salad and homemade slausage.

Homemade Slausage

Based on the amazing and easy recipe on Every Day Dish TV. Watch the video, she's rad.

The original recipe makes 8, but we wanted to make several different flavors (all at the same time), so our recipe is for 12 (4 of each type).

Alsatian X-mas Style

1 cup + 2 tbsp vital wheat gluten
1/4 cup nutritional yeast flakes
1/8 cup chickpea flour
1 tbsp Osem vegetable soup mix
1/2 tsp ginger
1/4 tsp brown sugar
1 tsp coarsely ground pepper
1/2 tsp cloves
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
1/8 tsp ground allspice
1 and 1/8 cups cool water
1 tbsp olive oil
1 tbsp soy sauce

1. In a large bowl, mix together all of the dry ingredients
and garlic. Whisk together the water, olive oil and soy sauce and using a fork, gently stir into the dry ingredients. Stir just until ingredients are mixed. If dough mixture is too dry, you can add another tablespoon of water or as needed.

2. Scoop 1/2 cup dough mixture at a time and shape into logs. Place logs on piece of aluminum foil and roll up, twisting ends. Place sausages in steamer and steam for 30 minutes. (We don't own a steamer, so we just used a large pan with a domed lid and set the sausages inside a loaf pan.)

Once sausages have cooled, remove from foil and refrigerate until ready to eat. (To store in the freezer, we wrapped each sausage individually in wax paper and then placed inside a Ziploc bag.)


1 cup + 2 tbsp vital wheat gluten
1/4 cup nutritional yeast flakes
1/8 cup chickpea flour
1 tbsp Osem vegetable soup mix
1 tbsp granulated onion
1 tsp coarsely ground pepper
2 tsp paprika
1 tablespoon dried chili flakes
1/4 tsp nutmeg
1/2 tsp dried oregano
1 tsp salt
1/8 tsp ground allspice
2 tsp brown sugar
1 and 1/8 cups cool water
2 cloves garlic, minced or pressed
1 tbsp olive oil
1 tbsp soy sauce


1 cup + 2 tbsp vital wheat gluten
1/4 cup nutritional yeast flakes
1/8 cup chickpea flour
1 tbsp Osem vegetable soup mix
1 tbsp granulated onion
1 tsp rosemary
1 tsp coarsely ground pepper
1 tsp paprika
1 tsp dried chili flakes
1/2 tsp dried oregano
1 tsp salt
1/8 tsp ground allspice
1 and 1/8 cups cool water
4 cloves garlic, minced or pressed
1 tbsp olive oil
1 tbsp soy sauce

French Inspired Channa Dal Soup

Inspired by Sonya's French Lentil Soup.

3 tbl olive oil
1 large onion, diced
2 cups chard stems, chopped
1/2 red bell pepper, chopped
1 carrot, chopped
4 cloves garlic
2 bay leaves
2-3 tbs tomato paste
1.5 cups red wine
16 oz dried split chickpeas
6 cups vegetable broth
1 tsp thyme
1 tbs oregano
1 tbs German mustard
salt and pepper

In a large pot, heat oil and saute onions, chard and carrot. Add in bay leaves and garlic, cooking until the garlic is fragrant. Stir in the tomato paste and wine and reduce the liquid by 3/4.

Add in chickpeas and enough broth to cover with a few inches of liquid. You may need to add extra water. Simmer with a cracked lid for about 40 minutes, or until the chickpeas are soft. Uncover for the last few minutes, or until the soup is the desired thickness. Add in a large spoonful of mustard, stir and serve immediately.

Serve with delicious salad:
Swiss chard (red and green)
Red bell pepper
Carrots grated
White cheddar, grated
Red wine vinegar
Dash of salt and pepper

Sunday, October 26, 2008

Spicy Southwestern Chili

1 28 oz can diced tomatoes
1 16 oz can refried black beans
1 16 oz can pintos (do not drain)
2 soy chorizo (TJ's brand)
1 7 oz chipotle peppers in adobo sauce
4 cloves garlic
1 white onion
1 red pepper
cumin, oregano, salt and pepper
red chili flakes

In a large (stock) pot, on medium heat, saute onions and spices, add garlic and stir well. Next, saute crumbled soy chorizo (or other slausage) until browned. Add in tomatoes and then the beans. Cook over medium-low heat, stirring often, with lid cracked. After about 45 minutes, check the consistency. If you prefer the chili thicker, remove the lid and cook for an additional 20-30 minutes (or longer) on low. Remove the chipotle peppers before serving or storing.

Tonight, we served the chili with rosemary mashed potatoes and a swiss chard salad.

Friday, October 24, 2008

Egg Noodles with Swiss Chard and Cherry Tomatoes

1/2 pound egg noodles
28 oz can cherry tomatoes
1 bunch green chard, without stems
olive oil
salt and pepper
3 cloves garlic

Mix together tomatoes, spices and olive oil in a pot, on medium heat. When the tomatoes are bubbling slightly, add in the minced garlic and stir. Cook for at least 10 minutes, then add in chopped swiss chard. Stir well and cover. Cook for about 10-20 minutes (or longer). Meanwhile, boil water and cook noodles. Drain and rinse with hot water.

** In retrospect, I wish I had made the sauce with onions and red pepper flakes as usual. I also wish I had added in some wine or vinegar. Alas.**

When the sauce is ready, stir in the egg noodles and allow to sit for a few minutes before serving. Top with parmigiana or other delicious cheese.

Red Headed Step Cabbage and Potatoes

1 head red cabbage
3 yukon potatoes
1/2 white onion
4 carrots
3-4 cloves garlic
2 cups swiss chard stems
1/2-1/3 red bell pepper
salt and pepper
1 tbls jewish soup mix
1/2-1 cup water

In a large pot, saute onions in olive oil and add spices, soup mix and garlic. Add in potatoes and about half a cup of water (or more if need), cook at least 10 minutes. Stir in carrots and other vegetables, adding more water to prevent stickage. Cook covered until potatoes are done. Check frequently to stir and ensure that the vegetables are not sticking to the bottom. Total cook time should be about 20-30 minutes.

Serve with couscous.

Coconut Pecan Crusted Brownies

Adapted from Epicurious.

For topping
3/4 cup unsweetened flaked coconut
3/4 cup pecans, chopped
1/4 cup packed brown sugar
1/8 teaspoon salt
2 tablespoons unsalted butter, melted

For brownie layer
1 1/4 sticks (10 tablespoons) unsalted butter
1 1/3 cups granulated sugar
1 1/2 teaspoons vanilla
3 large eggs
2/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup semi-sweet chocolate melted
1/2 teaspoon baking powder
1/2 teaspoon salt

Make topping:

In a 1 1/2-quart bowl stir together topping ingredients until combined well.

Make brownie layer:
In a 1 1/2-quart saucepan melt butter over moderately low heat. Melt in semi-sweet chocolate and stir frequently. Remove pan from heat and stir in sugar and vanilla. Add eggs, 1 at a time, beating well with a wooden spoon after each addition. Into a bowl sift together flour, cocoa powder, baking powder, and salt and stir into butter mixture until just combined well.

Spread batter evenly in pan and sprinkle with topping. Bake brownies in middle of oven 30 to 35 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies for 20 minutes or so before eating.

Sunday, October 12, 2008

Slausage, Apples and Potatoes, Oh My!

In a dutch oven...

Two granny smith apples, chopped
1 red onion
1 white onion
4 italian vegan sausages
4 small yukon potatoes
3 tbs garlic, pressed
3 cups (approximately) swiss chard stems, chopped
3/4 cup kale
Red wine vinegar
1 cup of veggie kosher broth
Salt, pepper
Vegan butter

Preheat oven to 400

Add a dollop of vegan butter to the dutch oven. Layer ingredients in the pan: potatoes, apples, onions, chard stems, kale, and slausage. Pour in 1/2 cup red wine vinegar and veggie broth. Add seasonings and garlic on top. Stir to mix well. Cover and cook.

Check and stir after 20 minutes. Add additional vingear if needed.

Cook for a total of about an hour. Test potatoes to determine if the dish is done.

Twin Lentils and Swiss Chard

1 cup split chickpeas
1/2 cup urid split beans
1 onion, chopped
3/4 pound swiss chard
1/2 red bell pepper, chopped
1 cup diced tomatoes
4 cloves garlic
7 cups water
1 tbs dried Ginger
1 tbs Coriander
1 tsp Cumin
2 tbs Garam masala
2 tsp Hungarian paprika
1 tsp Turmeric
generous portion Chili flakes
Salt and pepper
1/4 tsp Baking soda

Saute onions, garlic and spices in oil. Add tomatoes. Add chickpeas and split beans. Add water and bring to a boil. Add in half of the swiss chard, return to boil. Then cover and cook on medium. Cook for approximately an hour, stirring to prevent stickage. When beans are soft, uncover and add the remaining chard. Add in 1/4 teaspoon of baking soda. Reduce heat to low, stir and cook off excess liquid. Add in red pepper. Add more salt and pepper if needed.

Serve with saffron rice.
Cook rice with 2 tbs vegan butter and 1 pinch saffron threads.

Cabbage with Urid Split Beans

1 head cabbage
1 cup urid split beans (or other mung beans)
1 tomato chopped, or 1 cup diced tomatoes
1/2 onion, diced
Garam masala
Red pepper flakes
Salt and pepper
Vegan butter
Approximately 4 cups water

Saute onions and spices in butter, in a large pot (or stock pot). Add tomatoes and split beans. Add in cabbage and stir well. Cover with water (approximately 4 cups.) Bring to a boil. Cover and reduce to simmer for 45 minutes. Stir occasionally. When the beans are soft, uncover and let the water boil off for about 10-15 minutes, until it is the desired texture. Serve with channa aloo masala and rice.

Channa Aloo Masala

Although this recipe sounds very simple, it was incredibly rich and delicious.

1 can chickpeas, drained
4 small potatoes (yukon gold), chopped
1/2 onion choppped
3/4 can (28 oz) diced tomatoes
Garam masala paste
Salt and pepper
Cayenne and red pepper flakes
Vegan butter

Saute onions in vegan butter until soft. Add garlic and other seasonings. Add tomatoes and cook for several minutes.
Add chickpeas and potatoes. Stir and bring to a boil.
Cover and cook for 20-30 minutes until potatoes are soft.

Spinach and Tofu Stuffed Shells

Adapted from Vegweb "Vegan Stuffed Shells"

1 extra-firm tofu
5 tbls nutritional yeast
1 onion, chopped
1 bag frozen spinach (1 lb)
4 cloves garlic
2 tbls olive oil
1 box jumbo shells
salt, pepper
1 tsp oregano
1 tsp basil

Cherry Tomato Sauce
1 28 oz can cherry tomatoes (Wholefoods brand)
1/2 cup old wine
Salt and pepper
Basil, thyme, oregano

Preheat oven to 350 degrees.

Blend tofu and olive oil in food processor. Reheat spinach in microwave and press out excess liquid. Add nutmeg, nutritional yeast, spinach, onions, garlic, and spices. Blend until smooth.

Cook sauce on the stove.
Add one layer of sauce on the bottom of a large baking dish.

Stuff shells with spinach mixture and place into baking dish. Cover with remaining sauce. Cover with foil.

Bake for 30 minutes, then uncover and bake for another 10 minutes.

Allow to sit for at least 10 minutes before serving.

Pineapple Tempeh

Adapted from Vegweb

1 tempeh block
1.5 cups frozen pineapple
1 cup carrots, sliced thinly
2 garlic cloves, diced
1/2 red onion, chopped
1/4 cup green onions, chopped
1 cup fresh kale
2 tbs chili garlic sauce
2 tbs tamari
1 tbs cornstarch
1 pinch of turbinado sugar
Chili oil
Juice of one orange

Heat chili oil. Fry tempeh until crispy, drain on paper towel.
In remaining oil, fry onions and garlic. Add carrots and cook for 5 minutes.
Add tamari to the pan and vegetables. Mix in chili sauce and pineapple, allow to cook down.
Add in tempeh and juice of one orange.
Mix cornstarch with water, add in slowly and stir until desired thickness.
Serve with rice.

Vegan Mac and Cheese

Adapted from Veg web "Best Vegan Mac and Cheese"

1.5 cups rice milk
1 cup water
1/3 cup tamari
1.5 nutrional yeast
1 tbl paprika
1 tbl garlic powder
1/4 block of tofu
1/2 c. olive oil
1.5 lbs pasta
1 dollop mustard

Preheat oven to 350
Boil water and cook pasta
Add ingredients to food processor (but do not overfill!!!!)
Drain pasta and add to large baking dish
Cover with sauce
Bake about 15-20 minutes, until browned on top

Cabbage tomato soup

Sorry, no pix.

1 head cabbage
1 32 oz vegetable juice (Wholefoods brand)
1 16 oz can tomato sauce
3-4 carrots, chopped
Salt and pepper
Extra water

Chop up cabbage and carrots and garlic.
Place all ingredients (except sherry) into a large stock pot.
Bring to a boil, cover and reduce to low.
Cook for at least 4-5 hours, stirring occasionally. Add water if necessary.
Add sherry to taste and more cayenne.

Serve with baked potatoes!
This soup was so good the first time, but it was even better the second day. And even better (I shit you not) after we froze it and defrosted.

We're back

Sorry for the delay. It's been a busy few months. Below we have posted a few brand new recipes and some that are back-dated. XO, jennifer and stef

Sunday, August 31, 2008

Spicy Noodles with Vegetables

Peanut butter
Soba noodles
Thai chilies
Chili oil
Tamarind sauce
Rice vinegar
Soy sauce

Saute tofu in chili oil
Cook noodles and drain
Combine vinegar, peanut butter, tamarind, chili oil and soy sauce in a bowl
Saute onions and garlic
Add in vegetables and sauce mixture
Add tofu and noodles
Cook for 5-7 minutes

Saturday, August 23, 2008


For our first foray into homemade sushi, we borrowed several ideas from our favorite restaurant and came up with a few new combinations of our own.

Sushi #1: Avacado and cream cheese
Sushi #2: Pan-fried tofu with carrots, cucumber and green onion
Sushi #3: Tofu, mango, avacado, cucumber and green onio
Sushi #4: Wasabi, mango, avacado, cucumber, carrot and green onion
Sushi #5: Tofu, cream cheese, mango, avacado, cucumber, carrot and green onion

Tuesday, August 19, 2008

Baked Pasta with Spicy Tomato Sauce and Slausage Balls

We altered the slausage ball recipe, based on the ingrediants in the fridge.

1 Gimme Lean Sausage Style tube
1/2 c. nutritional yeast
1/4 c. whole wheat flour
1 tbl. oregano
6 mushrooms
1/2 white onion

1 32 oz. can diced tomatoes
1/2 c. red wine vinegar
1/2 c. red onion
1 tbl. minced garlic
6 mushrooms
2 tbl. red pepper flakes
2 teaspoons basil
1 teaspoon oregano
salt and pepper

Cook one pound of whole wheat fusilli, slightly less than al dente. Drain and pour into a large glass baking dish.
Sprinkle cheese (Cabot Black Wax Cheddar) over pasta (about 1/4 cup shredded). Add sauce and slausage balls. Cover with remaining cheese. Bake at 350 for 10-15 minutes.