I've also added barley and parsnips, when I have had extra of those from other recipes. The taste of the red wine, for me, can create a strange taste, so I usually replace it with water. If I can't find the vegan beep strips, I just cut up a large veggie burger.
The cookbook says this recipe serves 6. This makes so much that I do use a 6-quart pot, using a 4-quart was almost not big enough.
1/2 cup whole wheat pastry flour (I just use regular flour)
1 T minced rosemary
1 teaspoon salt
1/2 teaspoon pepper
12 ounces vegan beep strips or chunks (thawed, if frozen)
1 T refined coconut oil (I usually can't find this, so I just use regular cooking oil)
4 garlic cloves, minced
4 1/2 cups low-sodium veggie stock
1 1/2 cups red wine
3 carrots, cut into 1-inch chunks
1 pound red potatoes, cut into 1-inch chunks
1 onion, cut into 1-inch chunks
1/2 pounds cremini (brown) mushrooms, halved or quartered
1 cup fresh or frozen peas
In a medium bowl, combine the flour, rosemary, salt and pepper. Add the beef and toss to coat.
Heat the oil in a 4-6 quart stockpot over medium heat. Add the beef mixture and cook, stirring occasionally, for 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute.
Stir in the stock, wine, and carrots. Increase the heat to high, bring to a boil and reduce to a summer. Cook for 15 minutes, stirring occasionally. Add the potato and onion and cook, stirring occasionally, for 15 minutes. Add the mushrooms and cook, stirring occasionally, for 15 minutes. Add the peas, stirring until the peas are heated through.
Skinny Bitch in the Kitch, Rory Freedman & Kim Barnouin, 2007
Sunday, December 11, 2011
Monday, December 5, 2011
Creamy Mushroom Pasta
As the cookbook says, quick and easy! And also very good! This serves 4 people.
1 cup mushrooms
1 3/4 cups dried past shapes
2 tbsp olive oil
1 clove garlic, peeled and crushed
6 green onions, trimmed and finely sliced
2/3 cup dry, white wine
1 cup mascarpone cheese
2 tbsp chives
2 tbsp parsley
salt and pepper
If the mushrooms are large, slice them. Cook pasta.
Heat the oil in a large skillet and cook the garlic and green onions for 2-3 minutes over a moderate heat. Add the mushrooms and cook for 5 minutes until they are softened and tender.
Add the wine and bring to a boil. Let the mixture boil for 2-3 minutes to reduce a little.
Stir in the mascarpone, stirring well to mix. Cook for 2-3 minutes until pipping hot. Remove from the heat and stir in the chopped chives and parsley. Season to taste and stir this sauce through the cooked pasta.
100 Great Recipes: Vegetarian, Vicki Smallwood, 2009
1 cup mushrooms
1 3/4 cups dried past shapes
2 tbsp olive oil
1 clove garlic, peeled and crushed
6 green onions, trimmed and finely sliced
2/3 cup dry, white wine
1 cup mascarpone cheese
2 tbsp chives
2 tbsp parsley
salt and pepper
If the mushrooms are large, slice them. Cook pasta.
Heat the oil in a large skillet and cook the garlic and green onions for 2-3 minutes over a moderate heat. Add the mushrooms and cook for 5 minutes until they are softened and tender.
Add the wine and bring to a boil. Let the mixture boil for 2-3 minutes to reduce a little.
Stir in the mascarpone, stirring well to mix. Cook for 2-3 minutes until pipping hot. Remove from the heat and stir in the chopped chives and parsley. Season to taste and stir this sauce through the cooked pasta.
100 Great Recipes: Vegetarian, Vicki Smallwood, 2009
Lemon & Herb Risotto
Another really good and easy-to-make Risotto recipe! This serves 4 people.
1 tbsp olive oil
1/4 cup butter
1 cup onions, peeled and chopped
1 clove garlic, peeled and crushed
2 1/2 cups vegetable stock
1 3/4 cups dry white wine (I sometimes replace the wine with water)
1 lemon
1 1/3 cups arborio risotto rice
1/4 Parmesan cheese, grated
3 tbsp parsley
2 tbsp chives
salt and pepper
Heat the oil and half the butter in a large saucepan. Add the onions and garlic and cook over a moderate heat until they become transparent and softened. Place the stock and wine in a saucepan, heat to a very gentle simmer, cover and keep hot.
Finely grate the zest from the lemon and add to the rice. Squeeze the juice from the lemon and reserve.
Add the zest and rice to the pan, stirring well to coat in the onion and garlic mixture. Cook for 1-2 minutes.
Now add 3-4 ladles of the hot stick to the rice mixture, stirring well to mix. Cook, stirring gently, until the liquid has almost been absorbed. Add another 3-4 ladles of the hot stock. Continue cooking in this way until the mixture is thick and creamy and the rice is tender but not soft (risotto should have a little "bite" to it). You may not need all the hot stock, just keeping adding it until the risotto is your liking.
Remove from the heat. Add the remaining butter and the Parmesan, stirring quickly to mix. Sprinkle over the herbs and fold them through with a large metal spoon. Season with salt and pepper, to taste.
100 Great Recipes: Vegetarian, Vicki Smallwood, 2009
1 tbsp olive oil
1/4 cup butter
1 cup onions, peeled and chopped
1 clove garlic, peeled and crushed
2 1/2 cups vegetable stock
1 3/4 cups dry white wine (I sometimes replace the wine with water)
1 lemon
1 1/3 cups arborio risotto rice
1/4 Parmesan cheese, grated
3 tbsp parsley
2 tbsp chives
salt and pepper
Heat the oil and half the butter in a large saucepan. Add the onions and garlic and cook over a moderate heat until they become transparent and softened. Place the stock and wine in a saucepan, heat to a very gentle simmer, cover and keep hot.
Finely grate the zest from the lemon and add to the rice. Squeeze the juice from the lemon and reserve.
Add the zest and rice to the pan, stirring well to coat in the onion and garlic mixture. Cook for 1-2 minutes.
Now add 3-4 ladles of the hot stick to the rice mixture, stirring well to mix. Cook, stirring gently, until the liquid has almost been absorbed. Add another 3-4 ladles of the hot stock. Continue cooking in this way until the mixture is thick and creamy and the rice is tender but not soft (risotto should have a little "bite" to it). You may not need all the hot stock, just keeping adding it until the risotto is your liking.
Remove from the heat. Add the remaining butter and the Parmesan, stirring quickly to mix. Sprinkle over the herbs and fold them through with a large metal spoon. Season with salt and pepper, to taste.
100 Great Recipes: Vegetarian, Vicki Smallwood, 2009
Butternut-squash Risotto
This is really easy and tastes good. I cheat and buy the already cut-up butternut squash a day or so before I'm making it. This is a good autumn side-dish, and serves 4 people.
1 lb butternut squash
1 tbsp olive oil
1/4 cup butter (I use margarine)
4 shallots, peeled and finely chopped
4 1/4 cups vegetable stock
1 1/3 cup arborio risottorice
1/4 cup Parmesan cheese, grated
salt and pepper
Peel and deseed the butternut squash and cut into small chunks. Heat the oil and half the butter in a large saucepan. Add the shallots and cook over a moderate heat until they become transparent and softened. Place the stock in a saucepan, bring to a boil, then reduce the heat to a very gentle simmer. Cover.
Stir the butternut squash into the onions and cook for 4-5 minutes. Now add the rice, stir well to coat in the mixture. Now add 3-4 ladles of the hot stock to the rice mixture, stirring well to mix. Cook, stirring gently, until the liquid has almost been absorbed. Add another 3-4 ladles of the hot stock.
Continue cooking in this way until the mixture is thick and creamy and the rice is tender but not soft (risotto should have a little "bite" to it). You may not need all the hot stock, just keep adding it until the risotto is to your liking.
Remove from the heat, add the remaining butter and the Parmesan, stirring quickly to mix. Season with salt and pepper, to taste.
100 Great Recipes: Vegetarian, Vicki Smallwood, 2009
1 lb butternut squash
1 tbsp olive oil
1/4 cup butter (I use margarine)
4 shallots, peeled and finely chopped
4 1/4 cups vegetable stock
1 1/3 cup arborio risottorice
1/4 cup Parmesan cheese, grated
salt and pepper
Peel and deseed the butternut squash and cut into small chunks. Heat the oil and half the butter in a large saucepan. Add the shallots and cook over a moderate heat until they become transparent and softened. Place the stock in a saucepan, bring to a boil, then reduce the heat to a very gentle simmer. Cover.
Stir the butternut squash into the onions and cook for 4-5 minutes. Now add the rice, stir well to coat in the mixture. Now add 3-4 ladles of the hot stock to the rice mixture, stirring well to mix. Cook, stirring gently, until the liquid has almost been absorbed. Add another 3-4 ladles of the hot stock.
Continue cooking in this way until the mixture is thick and creamy and the rice is tender but not soft (risotto should have a little "bite" to it). You may not need all the hot stock, just keep adding it until the risotto is to your liking.
Remove from the heat, add the remaining butter and the Parmesan, stirring quickly to mix. Season with salt and pepper, to taste.
100 Great Recipes: Vegetarian, Vicki Smallwood, 2009
Sunday, December 4, 2011
Mushroom & Ale Pie
We didn't have any ale, so I just substituted water for the ale. This recipe serves 4 people. This dish had a really amazing taste, even with just the water. And it looked pretty too! This would definitely be a dish to make again and to bring to a dinner.
2 onions, peeled
1 lb, 2 oz mushrooms
1 3/4 tbsp butter
1 tbsp oil
1 garlic clove
1 stalk celery, sliced
4 tbsp all-purpose flour
1 1/4 cups brown ale
2 tsp mustard
2 tbsp parsley
salt and pepper
2 cups puff pastry (I used 2 sheets)
1 beaten egg
Slice the onions into thin wedges. Thickly slice the mushrooms. If some are small eave them whole (I purchased pre-sliced mushrooms).
Heat oil and butter in a large pan and cook the onions and garlic over a moderate heat until they soften. Add they celery and cook for a further 2-3 minutes.
Add the mushrooms and stir well to coat in the onion and celery mixture. Cover and cook over a gentle heat, stirring from time to time, until the mushrooms change color and soften (about 10 minutes).
Sprinkle over the flour and cook, stirring, for 1 minute, until all the flour is mixed in and any juice that have collected are absorbed.
Add a little of the ale and stir well to mix; it will thicken quite quickly at this point. Continue adding the ale a little at a time until it is all incorporated. Simmer gently for 5 minutes. Remove from the heat. Stir in the mustard and parsley and season to taste. Pour into a 5-cup capacity deep pie dish (I used a 9-inch pie dish). If using individual ones, divide the mixture equally between them. Set to one side to cool a little.
Preheat the oven to 400 degrees F. Roll out the pastry on a well-floured surface to approximately 1/2-inch thick. Brush the edges of the pie dish with a little water. Cut thin strips of pastry and press them around the edge of the pie dish. Brush this pastry edge with a little more water. Now take the larger piece of pastry and drape over the pie dish, then cut away the excess. Use the pastry scraps to decorate the top of the pie, if you wish. Brush with beaten egg to glaze. Using a sharp knife cut 2-3, 2in slashes in the middle of the pastry to allow steam to escape during cooking.
Bake for 25-30 minutes.
100 Great Recipes: Vegetarian, Vicki Smallwood, 2009
2 onions, peeled
1 lb, 2 oz mushrooms
1 3/4 tbsp butter
1 tbsp oil
1 garlic clove
1 stalk celery, sliced
4 tbsp all-purpose flour
1 1/4 cups brown ale
2 tsp mustard
2 tbsp parsley
salt and pepper
2 cups puff pastry (I used 2 sheets)
1 beaten egg
Slice the onions into thin wedges. Thickly slice the mushrooms. If some are small eave them whole (I purchased pre-sliced mushrooms).
Heat oil and butter in a large pan and cook the onions and garlic over a moderate heat until they soften. Add they celery and cook for a further 2-3 minutes.
Add the mushrooms and stir well to coat in the onion and celery mixture. Cover and cook over a gentle heat, stirring from time to time, until the mushrooms change color and soften (about 10 minutes).
Sprinkle over the flour and cook, stirring, for 1 minute, until all the flour is mixed in and any juice that have collected are absorbed.
Add a little of the ale and stir well to mix; it will thicken quite quickly at this point. Continue adding the ale a little at a time until it is all incorporated. Simmer gently for 5 minutes. Remove from the heat. Stir in the mustard and parsley and season to taste. Pour into a 5-cup capacity deep pie dish (I used a 9-inch pie dish). If using individual ones, divide the mixture equally between them. Set to one side to cool a little.
Preheat the oven to 400 degrees F. Roll out the pastry on a well-floured surface to approximately 1/2-inch thick. Brush the edges of the pie dish with a little water. Cut thin strips of pastry and press them around the edge of the pie dish. Brush this pastry edge with a little more water. Now take the larger piece of pastry and drape over the pie dish, then cut away the excess. Use the pastry scraps to decorate the top of the pie, if you wish. Brush with beaten egg to glaze. Using a sharp knife cut 2-3, 2in slashes in the middle of the pastry to allow steam to escape during cooking.
Bake for 25-30 minutes.
100 Great Recipes: Vegetarian, Vicki Smallwood, 2009
Smoked Sweet-potato & Chile Soup
I don't like "hot" flavors, so did not add the red-pepper flakes, and it tasted fine to us! This is the second soup where I have used our new hand blender, and it works like a charm. This recipe serves 4 people.
1 tbsp oil
1 onion, peeled and chopped
1 garlic clove
1/2 tsp dried red-pepper flakes
1 tbsp smoked paprika
2 cups sweet potatoes, peeled and cut into chunks
4 1/4 cups vegetable stock
salt and pepper
6 tbsp sour cream
In a large saucepan heat the oil over a moderate heat and cook the onion until it softens. Now add the garlic, red-pepper flakes, and paprika and cook for 3 minutes, stirring well to mix.
Now add the sweet potatoes and toss well to coat in the spiced onion mixture. Cover with a lid, turn the heat to low and let the mixture cook for 5 minutes. Pour in the stock and increase the heat to bring up to boiling point. Stir well, then reduce the heat to simmering and cook, covered, for 20 minutes.
Remove the pan from the heat and allow to cool a little. Then puree the mixture with a hand blender or a food processor. Be very careful as sometimes hot liquids can splash out when processed.
Once smooth, return the mixture to the pan and bring gently back to a boil. Season to taste and stir through the sour cream before serving.
100 Great Recipes: Vegetarian, Vicki Smallwood, 2009
1 tbsp oil
1 onion, peeled and chopped
1 garlic clove
1/2 tsp dried red-pepper flakes
1 tbsp smoked paprika
2 cups sweet potatoes, peeled and cut into chunks
4 1/4 cups vegetable stock
salt and pepper
6 tbsp sour cream
In a large saucepan heat the oil over a moderate heat and cook the onion until it softens. Now add the garlic, red-pepper flakes, and paprika and cook for 3 minutes, stirring well to mix.
Now add the sweet potatoes and toss well to coat in the spiced onion mixture. Cover with a lid, turn the heat to low and let the mixture cook for 5 minutes. Pour in the stock and increase the heat to bring up to boiling point. Stir well, then reduce the heat to simmering and cook, covered, for 20 minutes.
Remove the pan from the heat and allow to cool a little. Then puree the mixture with a hand blender or a food processor. Be very careful as sometimes hot liquids can splash out when processed.
Once smooth, return the mixture to the pan and bring gently back to a boil. Season to taste and stir through the sour cream before serving.
100 Great Recipes: Vegetarian, Vicki Smallwood, 2009
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