A necessary staple in a vegan kitchen is seitan. This is pure wheat gluten, so it is definitely NOT for the gluten free diet. A flavorful winning way to use this high protein food is to saute it with tamari sauce, and then add it to whatever food dish you are preparing.It is so delicious and has a chewy texture much like meat.
A yummy possibility of dishes to add to is chili.
Read more at: Vegetarian Chili.
Who says vegetarians can’t eat chicken soup, the food for the soul ?? Here is my tasty recipe for a mock vegan chicken soup, a vegetarian staple for sure!
Start with a large pot and about 2 Tbsp. olive oil. Add sliced veggies. The vegetables you pick can be any with the exception of broccoli, brussel sprouts, parsnips, or any strongly flavored vegetable. This will ensure it tastes like a mixture, not broccoli soup.
When slicing the veggies, you only need to cut them into large pieces, don’t worry about chopping them. The vegetables in the soup will be discarded and used for vegetable patties or filler later.
Place the veggies in the soup pot and saute with the olive oil.
Add soup to the highest point of the pot you can get away with without it boiling over. You are going to want lots of this delicious soup!
Add some shakes of tamari sauce and pepper to taste.
Now for the secret ingredient that makes this soup smell and taste like chicken soup, DILL!
Add about 1/2 of a bunch of dill to the soup.
Bring to boil and simmer to lightly boil for 2-3 hours. Discard the vegetables and save for another use. You can serve plain or with rice, noodles or matzoh balls. You can serve immediately or let cool and freeze in plastic container.
Read more joyeful recipes at: Peach Cobbler.
Every Monday I will be posting to my column, Vegetarian Cooking is Fun, a new recipe. In the next several weeks I will be focusing on vegetarian staples that you can make and keep in your freezer until needed. Why make staples and not buy? Less expensive, whole natural foods, better taste and no added chemicals or preservatives, and you can make it with whatever spices and flavoring you want! It does take some added work in your kitchen, but well worth the effort. In between the staples recipes I will add some videos and interviews with local vegans who will share their special recipes of their favorite dishes. This should be a lot of fun, come aboard!!
Ok, what staples does one need in a vegetarian kitchen? Here is my current list:
Frozen Fruit for Shakes
Granola bars or snacks
Spreads for sandwiches
So, let’s go through them through the weeks and discuss how to cook them and freeze them!
20-30 plum tomatoes, washed
diced garlic, several heads, depending on how garlicky you want it
diced jalapeño pepper
chopped celery, several stalks
2 chopped zucchini
2 sliced carrots
2 tsp. salt
red pepper flakes
3 tsp. olive oil
Gather all the ingredients, put the olive oil in a large saucepan. Put the fire on medium and put all ingredients in except the tomatoes. Let everything cook for about 3 minutes, then add quartered tomatoes. Leave on medium or medium low heat and let cook for 2-3 hours, stirring occasionally.
Turn off heat and puree with wand, blender or food processor until smooth.
Let cool and store in plastic containers. Label with date and food and put in freezer.
Really, super easy!! Remember, you must use plum tomatoes to get the rich sauce!!
More recipes here:
I love making homemade bread, yum, yum!! My most fav easy recipe is for peasant bread, super easy…..here’s the recipe, enjoy!!
Makes 2 large or 3 small loaves
Combine 1 pkg yeast, 2 C. very warm water, 3 T. sugar. Add 6 C. flour and 1 tsp. salt. Stir so just mixed, DO NOT KNEAD.
Let covered with cloth in warm place for 2-3 hours.
Punch down dough and roll gently into loaves. Let rise covered for 1’2 hour. Slice tops.
Bake on tiles with pan of steaming water in oven for 30 minutes.
I am adding new romantic items to my blog and online boutique in honor of the romantic month of February. Check out my Etsy site to see my offerings! I have beautiful lockets, silver necklaces, and artwork!
I also have a new print of the month for sale that reminded me of romance.
This is a beautiful print of a watercolor done a few months ago.
What else am I up to? I am continuously working on my cook book of vegetarian comfort food. My son developed an awesome recipe for Cream of Mushroom soup.
Will keep you posted about this awesome cookbook!
Read more at: Musings.
Everyone needs to be comforted at some point in their day. It may be a hug, an encouraging word, a listening ear, a wink, a phone call, a hand made quilt, or, of course, food that warms your insides. It seems that in the light of the tragic events in Tucson, the whole nation is need of some comfort. I, personally, think we need to stop arguing with each other and actually listen and respect each other’s point of view.
My son and I are collaborating on a vegetarian comfort food cookbook. Lately, we have been testing all of our recipes and photographing them. Our recipes are not only comforting in the food sense, but all come from someone in our family. Our grandmothers, fathers, siblings, nephews, cousins, many a family member have a loving recipe included.
These are recipes for food that was made for an afternoon snack after school, a morning treat in the cold winter, a bread served for a shabbat meal, a drink served in the hot summer days when the family was gathered by the ocean, fun food for football watching with the family, or a borsht whipped up when my husband and I were all playing scrabble with his grandmother.
Now, how could any of these recipes possibly not be tasty when they are filled with such memories, love and comfort?
Read more at: Family.