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Archive for May, 2010

I found this tasty little recipe on the Dainty Vegetarian blog. These are light and oh so tasty. Betcha can’t eat just one!

Mexican wontons (modified by me to be nondairy; I also left out the onions)

1 package of wonton wrappers

8 ounces black beans, rinsed and drained

8 ounces cooked corn niblets

1 tomato, diced small

a handful of cilantro

1 handful of soy cheddar cheese, shredded

1/4 teaspoon cumin

1/2 teaspoon chili powder

1/4 teaspoon kosher salt

Preheat oven to 400 degrees F, and grease a cookie sheet with cooking spray.

Mix all the ingredients, except the wrappers, in a medium bowl. Lay one wrapper on a cutting board. Place a small amount of mixture on the center of the wrapper. Wet your finger in water and run it along one corner and the adjacent sides of the wrapper. Fold the corner to the other and press down forming a triangle shape. Press the sides together to seal. Place the wonton on a greased cookie sheet, and repeat till the sheet is full.

Spray the top of the finished wontons with cooking spray and bake for about 15-20 minutes or until they are golden. Makes between 3-4 dozen wontons.

Serve warm with your favorite salsa (I used a fire-roasted salsa from Trader Joe’s – mmmmm!)

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This was an easily adaptable recipe from Cooking Light. I used a quart of SoyDelicious vanilla ice cream, and a 12-ounce bag of frozen berries (blueberries, raspberries, strawberries, blackberries, and pitted cherries). Total ice cream smackdown.

It looked so inviting, even before the first cut. I loved the swirl ~

Berry ice cream pie

1/3 cup water

1/4 cup sugar

1 tablespoon cornstarch

2 tablespoons brandy

1 12-ounce package frozen berries (your choice – I used a medley I found at Trader Joe’s. The original recipe calls for cherries)

2 tablespoons margarine, melted

2 tablespoons honey

1 1/2 cups graham cracker crumbs

4 cups soy vanilla ice cream (softened)

Preheat oven to 375 degrees F.

Combine first 5 ingredients in a medium saucepan. Bring to a boil, cook 2 minutes or until thick, stirring constantly. Cool completely.

Combine margarine and honey in a medium bowl. Add graham cracker crumbs, stirring to blend. Press mixture into bottom and up sides of a 9″ pie pan. Bake for 8 minutes, then cool completely.

Place 1/2 cup of the cooled berry mixture in a blender, and puree til smooth. Place remaining berry mixture in an airtight container; cover and chill.

Place softened ice cream in a large bowl; beat with a mixer at medium speed until smooth. Add pureed berry mixture, and gently fold in to achieve a swirl pattern. Spoon mixture into cooled crust. Cover and freeze 4 hours or until firm. Top wedges with reserved berry sauce just before serving. Makes 8 servings.

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Whenever I go to our favorite Indian restaurant, I cannot order this dish, because they make it with milk. When I saw this on Eats Well With Others, I knew right away I could easily tweak it nondairy. Now I know what I’ve been missing! Yum.

Chicken tikka masala

marinade:

1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces

1 cup plain soy yogurt

1 tablespoon fresh ginger, minced

2 teaspoons ground cumin

1 teaspoon ground cinnamon

2 teaspoons chili powder

1/8 teaspoon freshly ground black pepper

salt

tomato gravy:

1 tablespoon margarine

2 cloves garlic, chopped

1/4 chili pepper, chopped

2 teaspoons ground cumin

2 teaspoons paprika

salt

1 14-ounce can diced tomatoes

3/4 cup almond milk

1/4 cup nondairy creamer

handful of freshly chopped cilantro

Mix all of the ingredients for the marinade in a large bowl. Thoroughly mix until the chicken is nicely coated. Cover and refrigerate overnight.

Next day, when ready to prepare, you can either broil the chicken on a foil-lined pan, or grill.

Prepare the gravy: heat a large skillet to medium and melt the margarine. Saute the garlic and chili pepper until fragrant, about 1 minutes. Sprinkle the cumin, paprika, and a pinch of salt. Saute for another minute or two until the mixture turns into a paste-like texture.

Pour in the canned tomatoes, scraping the bottom of the skillet to deglaze and to release any bits stuck to the pan. Simmer uncovered for approximately 10-15 minutes on low heat, until the sauce begins to thicken. Then add the broiled/grilled chicken pieces and milk/creamer. Simmer for another 10 minutes, thickening the sauce and heat the chicken and cream through.

Serve with cilantro garnish, on rice. Makes 4 servings.

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These go down easy; not too sweet. Modified by me to be nondairy, from Cooking Light.

Blueberry-pecan scones

1/2 cup nondairy creamer

1/4 cup sugar

2 teaspoons grated lemon rind

1 teaspoon vanilla extract

1 large egg

2 cups all purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

3 tablespoons margarine, cut into small pieces

1 cup fresh blueberries

1/4 cup finely chopped pecans, toasted

cooking spray

1 large egg white, lightly beaten

2 tablespoons sugar

Combine the first 5 ingredients in a medium bowl, stirring with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal.  Gently fold in blueberries and pecans. Add creamer mixture, stirring just until moist (dough will be sticky).

Turn dough out onto a floured surface; pat dough into an 8″ circle. Cut dough into 10 wedges, and place dough wedges on a baking sheet coated with cooking spray. Brush egg white over dough wedges; sprinkle with 2 tablespoons sugar.

Bake scones at 375 degrees F for 18 minutes or until golden.

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As soon as I saw this recipe I knew I would be trying it soon. Not hard at all to make, but it tasted just a tad too sweet for us. I’m thinking that I did not let my sugar caramelize enough? Great way to enjoy tofu, and a healthy meal.

Braised tofu in caramel sauce (modified slightly)

1 1-pound block of tofu (I used extra firm)

1 cup sugar

5 shallots, peeled and chopped

4 cloves garlic, peeled and chopped

2 tablespoons fresh ginger, peeled and minced

3 tablespoons soy sauce

freshly ground black pepper

baby bok choy (I used four)

1 cup brown rice

Slice the tofu in half lengthwise. Then slice each portion into two thick slices. Place the slices between paper towels to drain. Put something heavy on top to press out any excess moisture.

Dissolve sugar in 1/4 cup water and cook in a small saucepan over medium-low heat until small bubbles begin to appear around the edges of the pan. Carefully swirl the solution, but do not stir. Continue to heat until the soltuion becomes a golden caramel color, about 20-35 minutes. Carefully add 1/2 cup water to the mixture. Turn off the heat.

Transfer the caramel sauce to a wider saucepan, turn the heat to medium and add the shallots, cooking for about 2 minutes. Add the garlic and ginger and stir again, cooking for about 1 minute. Stir in the soy sauce. Simmer and stir until the mixture is viscous, about 10 minutes.

Set up your rice to be cooked, per package directions. During the last few minutes of cooking, throw in your bok choy so that it gets steamed.

Place the tofu in the sauce in a single layer. Simmer uncovered for 7 minutes. Using a spatula, turn the pieces over. Simmer for 3 or 4 minutes more. Plate the rice/bok choy; put the tofu over and pour the sauce over the whole mass of food. Top with freshly ground pepper. Makes 2 servings.

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Here is another recipe that has made the rounds on the internet – from Gourmet to Epicurious to Smitten Kitchen, probably just to name a few sites. Now, my version – I’ve made this non-dairy, added my own homemade tomato sauce, and (true confession) I did not make my own pasta dough. I used a package of wonton wrappers. Yep. This was outstanding.

Artichoke ravioli with tomato sauce

1 package wonton wrappers

Favorite Italian Calabrese tomato sauce

for filling:

2 tablespoons margarine, cut into pieces

1 small onion, chopped (1/2 cup)

1 can artichoke hearts, drained and patted dry

1/2 cup grated soy parmesan

1/3 cup chopped fresh flat-leaf parsley

1 large egg yolk

1/2 teaspoon lemon juice

1/4 teaspoon salt

1/4 teaspoon black pepper

3/4 teaspoon freshly grated nutmeg

1 large egg white, lightly beaten with 2 teaspoons water (the egg wash)

Heat margarine in a 12″ heavy skillet over moderately high heat. Then saute onion, stirring occasionally, about 6 minutes. Add artichoke hearts and saute, stirring occasionally, until lightly golden. Remove from heat and cool slightly.

Transfer to bowl of food processor, then add soy cheese, parsley, yolk, lemon juice, salt, pepper, and nutmeg, and pulse until mixture is coarsely chopped.

Drop a 1 1/2 teaspoon mound of filling onto each wonton wrapper. Brush egg wash around each mound, then fold in half over filling. Press down firmly around each mound, forcing out air (air pockets increase the chance that ravioli will break during cooking).

Bring a 6-8 quart pot of salted water to boil. add ravioli, carefully stirring to separate, and adjusting heat to keep water at a gentle boil; cook until pasta is just tender (about 5 minutes). Transfer with a slotted spoon to a colander.

Plate ravioli (3-4 per serving) and carefully spoon your heated tomato sauce over the pasta. Makes 4 delicious servings.

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I love how recipes have a way of hopping around the internet. I saw this recipe on Smitten Kitchen, who saw it on Gourmet. Hopefully, someone will see it here and want to try it. Good thing, too, ’cause it’s lip-smacking good. I added some bite-sized pieces of grilled chicken to mine, which worked quite well. I also didn’t realize I was a little short on my Kalamata olives, so I supplemented with some Israeli olives. (it worked!)

Pearled couscous with olives and roasted tomatoes

for the roasted tomatoes:

2 pints red grape or cherry tomatoes (1 1/2 pounds)

3 large garlic cloves, left unpeeled

1/4 cup extra virgin olive oil

1/4 cup warm water

1 teaspoon fresh lemon juice

1 teaspoon salt

1/4 teaspoon black pepper

for the couscous:

2 3/4 cups chicken broth

2 1/4 cup pearl (Israeli) couscous

1/2 cup Kalamata olives, pitted and chopped

1/3 cup chopped fresh flat leaf parsley

1/4 cup chopped fresh mint

1 teaspoon chopped fresh thyme

Preheat oven to 250 degrees F.

Halve tomatoes and arrange in 1 layer in a large shallow (1″ deep) baking pan, sprayed with nonstick spray. Add garlic to pan and roast in middle of oven until tomatoes are slightly shriveled around edges, about 1 hour. Cool in pan on a rack for 30 minutes.

Peel garlic and puree with oil, water, lemon juice, salt, pepper, and 1/2 cup roasted tomatoes in a blender until dressing is very smooth.

Make the couscous: Bring the broth to a boil in a 3 quart heavy saucepan and stir in the couscous; then simmer, uncovered, 6 minutes. Cover pan and remove from heat. Let stand 6 minutes.

Spread couscous in 1 layer on a baking sheet and cool 15 minutes. Transfer couscous to a bowl and stir in remaining ingredients, dressing, roasted tomatoes, (grilled chicken, if you so desire), and salt and pepper to taste. Makes 6 servings.

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