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Archive for May, 2010

You can’t see it very well in this photo, but there’s a cooked egg nesting in the middle of this slice of Italian bread. Charm & Salt blog posted this recipe from Rachel Ray, and it lent itself splendidly to a nondairy adaptation. Great meal!

Baked birds in nest

1 loaf Italian bread

5 tablespoons margarine

3 cloves garlic, 1 crushed and 2 chopped

salt and ground pepper

1/4 cup parsley, finely chopped

1/4 cup grated soy parmesan

6 eggs

2 tablespoons extra virgin olive oil

1 onion, finely diced

2 15-ounce cans fire-roasted diced tomatoes

1/2 cup basil, torn

Preheat oven to 400 degrees F.

In a small pot over low heat, melt the margarine with the crushed garlic clove. Using a pastry brush, brush the inside of a casserole dish with some of the melted margarine to keep the eggs from sticking.

Cut 6 1″ slices from the loaf of bread. Cut a hole into the middle of each, about 1″ in diameter. Place the slices of bread into the casserole dish.

Using a pastry brush, brush each of the slices of bread with the melted garlic/margarine, then sprinkle with parsley and soy parmesan.

Crack an egg into a small bowl and pour it into one of the bread holes. Repeat until all the bread “nests” are filled with an egg. Being careful not to disturb the eggs in their nests, place them into the oven and bake until soft or medium hard, 10-15 minutes, depending how runny you like your eggs.

Meanwhile, in a skillet over medium-high heat with the olive oil, cook the onion and chopped garlic until tender. Add in the cans of tomatoes and let cook until slightly thickened, about 5 minutes. To serve, spoon a puddle of tomato sauce onto the bottom of each plate. Top with some spinach, then an egg in a nest, and garnish with more sauce and some basil. Season with salt and pepper. Makes 6 servings.

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Yes, I’m a sucker for stuffed peppers. So I had to make these. Adapted by me to be nondairy, and I used ground turkey in place of the beef, and chicken sausage in place of pork. All-Around Excellent Dish.

Stuffed Bell Peppers

for the sauce:

1 tablespoon olive oil

1 onion, diced

1 cup chicken broth

2 cups prepared marinara sauce

1 tablespoon balsamic vinegar

1/4 teaspoon red pepper flakes (optional)

for the peppers:

1 pound ground turkey

1/2 pound sweet Italian chicken sausage, casing removed

2 cups cooked rice

1 cup grated soy parmesan

1/4 cup chopped Italian parsley

1 10-ounce can diced tomatoes

2 tablespoons salt

1/4 teaspoon freshly ground pepper

4 large green bell peppers

Add the olive oil to a saucepan, and lightly brown the onions with a large pinch of salt over medium-high heat. Remove half and reserve for the stuffing. Stir in the rest of the sauce ingredients and bring to a simmer. Pour the sauce into the bottom of a large deep casserole dish.

Add the filling ingredients to a mixing bowl, along with the reserved onions, and mix together until combined.

Preheat oven to 375 degrees F.

Cut the bell peppers in half lengthwise. Use a spoon to remove the stem, seeds, and white membrane from each pepper. Place the bell peppers in the casserole dish, and fill each pepper with the stuffing.

Cover with foil and bake for 45 minutes. Remove foil and bake uncovered for another 30 minutes, or until the peppers are very tender. Serve with the sauce spooned over the top. Makes 8 servings.

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Everything works together so well in this recipe. The corn crepes are simply excellent – like nothing I’ve ever tasted. They perfectly complement the coffee barbecue sauce, with the chicken as the perfect foil. We gobbled ‘em up. Thanks, Joanne ~ I followed your directions and it was a splendid meal. Please go to her blog and read the full recipe.

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Inspired by Cook’s Illustrated, adapted to non-dairy, and devoured with blackberries instead of blueberries. Berry explosion.

Blackberry muffins with almond crunch topping

topping:

1/3 cup finely ground almonds

4 teaspoons brown sugar

muffins:

2 cups fresh blackberries

1 1/8 cups sugar, plus 1 teaspoon

2 1/2 cups unbleached all purpose flour

2 1/2 teaspoons baking powder

1 teaspoon salt

1/3 cup finely ground almonds

2 large eggs

4 tablespoons margarine, melted and cooled slightly

1/4 cup vegetable oil

1 cup soy yogurt, thinned with 1/4 cup nondairy creamer

1 1/2 teaspoons vanilla extract

1 teaspoon almond extract

Topping: Stir together almonds and sugar in a small bowl until combined; set aside.

Muffins: Adjust oven rack to upper-middle position and heat oven to 425 degrees F. Spray standard muffln tin with nonstick spray. Bring 1 cup blackberries and 1 teaspoon sugar to simmer in a small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to 1/4 cup, about 6 minutes. Transfer to small bowl, and cool to room temperature, 10-15 minutes.

Whisk flour, baking powder, salt, and ground almonds together in large bowl. Whisk remaining 1 1/8 cups sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in margarine and oil until combined. Whisk in yogurt and nondairy creamer, vanilla, and almond extract until combined. Using rubber spatula, fold egg mixture and remaining cup of blackberries into flour mixture until just moistened (batter will be lumpy, but do not overmix).

Spoon batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of cooked berry mixture into the center of each mound of batter. Using a skewer or chopstick, gently swirl berry filling into batter, using figure-eight motion. Sprinkle almond topping evenly over muffins.

Bake until muffin tops are golden and just firm, 17 – 19 minutes, rotating muffin tin from front to back halfway through beking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving. Makes a dozen muffins.

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Not to be confused with this recipe that I made before. We really enjoyed this for dinner – the sauce is nicely piquant, but light. I used whole-grain pasta (I use Barilla). I also think this would taste fabulous with tofu in place of poultry. Actually, the original recipe called for veal, but I just don’t have the heart to eat veal.

Chicken scaloppini (adapted to be non-dairy)

2 tablespoons margarine, divided

2 tablespoons olive oil

2 teaspoons lemon zest

1 tablespoon parsley, minced

1/4 cup white whole wheat flour

sea salt and freshly ground pepper

1 pound boneless chicken tenders

1/4 cup shallot, minced

1/4 cup white wine

2 tablespoons freshly squeezed lemon juice

2 tablespoons capers, rinsed

Mix together the lemon zest and parsley in a small bowl and set aside.

heat a large nonstick pan over medium-high heat. Melt 1 tablespoon margarine in the oil.

While pan is heating, mix together flour, salt, and pepper on a wide plate and dredge chicken. Swirl the oil around the pan and sear the chicken tenders for about 3 minutes per side. When nicely browned, transfer to a platter.

Add shallots to the pan and saute for 3 minutes, til softened and brown. Pour in white wine and cook for 1 minute, while scraping up the browned bits in the pan with your spatula.

Remove pan from heat and swirl remaining tablespoon margarine, lemon juice, and capers. Season to taste with additional salt and pepper.

Serve cutlets on either a bed of rice or pasta, drizzled with sauce and sprinkled with lemon zest and parsley. Makes 4 servings.

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Originally from Fat Free Vegan, and adapted by Eats Well With Others, this dish is from two of my favorite food blogs. Either way, this dish rocks.

Eggplant and tofu in spicy garlic sauce

1 pound pasta

1 box extra firm tofu

1 tablespoon soy sauce

2 tablespoons water

1/2 teaspoon sesame oil

1 1/2 pounds eggplant, peeled and sliced into thin strips

1/3 cup water

8 cloves garlic, minced

1″ fresh ginger, grated

3/4 cup vegetable broth

1 tablespoon hoisin sauce

3 tablespoons soy sauce

3 tablespoons seasoned rice vinegar

1/2 tablespoon dark sesame oil

1/2 tablespoon sugar

1/2 teaspoon sriracha (hot chili sauce)

1 tablespoon tomato paste

1 tomato, chopped

Cut the tofu into 1/2″ slices and press them lightly between towels to get some of the moisture out. Combine the 3 tablespoons soy sauce with the 2 tablespoons water and 1/2 teaspoon sesame oil. Dip each slice of tofu into the mixture and set on a plate.

Set up a pot of water for the pasta. When boiling, cook the pasta per package instructions. Meanwhile…

Heat an oiled skillet until hot. Place the tofu slices in the skillet and cook until browned. Turn over and brown the other sides. When the tofu is completely browned on both sides, remove it from the skillet and place it on a cutting board. Cut each slice into 8-10 cubes or slices. Set aside.

Heat an oiled skillet or wok and add the eggplant and 1/3 cup water. Cover and cook, stirring often, until the eggplant begins to brown. Uncover and add  the garlic and ginger and cook for 2 more minutes.

Add all the remaining ingredients except the tomato, sesame seeds, and tofu. Simmer uncovered until all the eggplant slices are completely cooked – they will be very soft and start to fall apart. Add the tofu and tomato, and cook until heated through.

Plate the pasta and cover it with the eggplant/tofu mixture. Sprinkle top with sesame seeds. Makes 4 servings.

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I made this whole pizza courtesy of Trader Joe’s. Whole wheat pizza dough, shredded soy cheese, TJ’s BBQ sauce, and some boneless chicken breasts. Simply yummy.

BBQ chicken pizza (inspired by this recipe)

2 boneless chicken breasts

1/2 cup your favorite bbq sauce, plus 2 tablespoons extra

1 package whole wheat pizza dough

splash of olive oil

1 2-cup package shredded soy cheese

handful of cilantro, chopped

Place chicken in small baking dish with 1/2 cup bbq sauce; slather it on both sides. Place in preheated 350 degree F. oven and bake for 25 minutes til done. Remove from oven, and cut chicken into small pieces.

Increase oven temperature to 500 degrees F.

Roll out pizza dough, lay it in your pan and drizzle with a little olive oil. Sprinkle with a little salt.

Spoon a couple of extra tablespoons bbq sauce over the pizza crust and spread evenly. Next, top the sauce with the shredded soy cheese, evenly spread. Then place the cut-up chicken on top of that. Sprinkle again very lightly with a little sauce.

Bake for about 15 minutes, til the cheese is melted and bubbly, and the crust is golden brown. Remove from oven and sprinkle with chopped cilantro. Makes 6 servings.

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This is a great recipe for a crowd, and is quite forgiving. I used soy cheese, and soy sour cream on the side. Thank you, Ree, for this delicious dinner from Pastor Ryan, and your awesome website.

Pastor Ryan’s Mexican lasagna (adapted to be nondairy)

4 cups unprepared rice (I used brown)

6 cups chicken broth

4 – 8 whole tomatoes (up to you)

2 – 3 whole onions (up to you)

8 (to 14) cloves garlic (up to you)

taco seasoning (or chili powder, paprika, and cumin) to taste

1 – 2 can black or pinto beans (up to you)

3 pounds ground turkey

2 jars (16 ounce) salsa verde

flour tortillas

3 packages (16 ounces) soy cheddar cheese

1 16-ounce jar enchilada sauce

3 cans corn, drained

soy sour cream, to taste

cilantro, to taste

margarine

Begin by preparing rice with chicken broth. Once prepared, salt to taste. Chop up tomatoes, onions, and garlic as small as you prefer. Saute in pan with a tablespoon or so of margarine. Add approximately 3 tablespoons chili powder, and 1 1/2 tablespoons of both paprika and cumin. Stir until nicely combined. Feel free to add beans if you like them…. no need to drain. Mix cooked rice in together with tomato/onion/garlic mixture.

Brown the turkey using about 3 tablespoons chili powder, 1 1/2 tablespoons paprika, and 1 1/2 tablespoons cumin, salt to taste, and about 4 – 6 ounces of water to create the taco turkey.

In your largest baking pan, spread one container of salsa verde in the bottom. Layer on tortillas, covering the salsa verde; overlapping is expected. Divide your rice mixture in half and spread it over the layer of tortillas. Divide cheese in half and lay it on top of the rice layer. Add another layer of tortillas on top of your cheese layer, then pour enchilada sauce over the tortillas and spread it out evenly. Add layer of browned ground turkey. Add 3 cans of corn (drained) on top of the turkey layer. Then the remaining amount of rice mixture on top of the corn layer followed by the remaining jar of salsa verde, on which you will add the remaining cheese to the top. Sprinkle a little taco seasoning or cayenne pepper on top.

Bake in a preheated 375 degree F. oven for 25-35 minutes, until cheese has melted and begins to brown. Garnish with chopped cilantro and serve with sour cream on the side. Serves 12.


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Rundown is a classic Caribbean stew, where the base (coconut milk) is simmered down. Inspired by this recipe, I decided to try this with roasted chicken instead of crab meat. I used a little less coconut milk, too. We loved this dish. Another keeper!

Curry chicken rundown

2 tablespoons canola oil

1 onion, chopped

2 garlic cloves, minced

2 teaspoons finely grated fresh ginger

2 teaspoons curry powder

1 teaspoon ground turmeric

3/4 teaspoon ground allspice

3 tomatoes, peeled, seeded, chopped coarsely

1/2 teaspoon minced chile pepper

1 teaspoon chopped thyme

salt and freshly ground pepper

1 14-ounce can unsweetened coconut milk

1 cup water

1 pound shredded roasted chicken (I used white meat only)

3/4 cup chopped cilantro

In a deep skillet, heat the oil. Add the onion and cook over moderate heat, stirring occasionally, til softened. Add the garlic and ginger and stir, cook until fragrant, about 2 minutes. Add the curry powder, turmeric, and allspice, and cook, stirring, until fragrant, about 2 minutes. Add the tomatoes, chile pepper, and thyme, and season with salt and pepper. Cook, stirring occasionally, until the tomatoes are just beginning to soften, about 2 minutes. Add the coconut milk and the water and bring to a boil. Simmer over low heat, stirring occasionally, until the sauce is reduced by one third, about 15 minutes.

Stir the chicken into the sauce and cook until just heated through, about 2 minutes. Stir in the cilantro. I served this with brown rice. Makes 4 servings.

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I found this one on My Recipes. The colors say spring to me, and it’s fresh and very light. I subbed soy parmesan for the Romano cheese, and used a little less shallots, too.

Pasta with zucchini and toasted almonds

2 cups grape tomatoes, halved

1 tablespoon minced shallots

1 teaspoon minced fresh thyme

2 teaspoons fresh lemon juice

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon sugar

5 teaspoons extra virgin olive oil, divided

1 9-ounce package refrigerated linguine

1 1/2 teaspoons bottled minced garlic

3 cups chopped zucchini (about 1 pound)

3/4 cup chicken broth

3 tablespoons chopped fresh mint, divided

1/3 cup grated soy parmesan

3 tablespoons sliced almonds, toasted

Combine the first 7 ingredients in a medium bowl. Add 2 teaspoons oil, tossing to coat.

Cook pasta according to package directions, omitting salt and fat. Drain well.

Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon oil to pan. Add garlic to pan; saute 30 seconds. Add zucchini; saute 3 minutes or until crisp-tender. Add broth; bring to a simmer. Stir in pasta and 1 1/2 tablespoons mint; toss well. Remove from heat; stir in tomato mixture. Plate the pasta; top with remaining mint. Then sprinkle on the cheese and almonds. Makes 4 servings.

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