Home cooked goodness.

January 7, 2011 at 11:32 pm | Posted in baking, cooking, Life, vegan | Leave a comment
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I took a week off work and it’s allowed me to cook again. 🙂 In the last three days I have made some pretty amazing meals: steamed veggies over a baked potato; Breakfast sandwiches; Raman with vegetarian beef balls; pizza (!!) with Daiya Cheese; and today’s lunch which was Southern Beans and Greens with cornbread. Not all of these meals even required a whole lot of planning or prep work and were just created out of things I happened to have in my pantry or fridge. The leftover steamed veggies were used as pizza toppings. I am addicted to eating REAL Asian Raman (not that Nissan crud with no taste, go to your Asian grocer and read the ingredients to make sure its vegetarian.) so I always have some in the pantry and I have some Vegetarian Beef Balls that I bought a while back and had no idea what to do with them. The Raman I ate yesterday was Beef Ball Flavored so I fried a few up and added them to the soup. The tofu in my breakfast sandwiches yesterday was also left over from when I made it last week for something else. And the greens I made today were Turnip Greens and the recipe called for Kale, but I used what I had on hand. It is not hard to eat a healthy balanced diet provided you always keep a stock of veggies and greens on hand.

Steamed veggies over a baked potato with nutritional yeast & olive oil.

Breakfast sandwich with baked tofu and tempeh bacon.

Vegetarian Beef Ball Raman Soup.

 

Homemade vegan cheese and veggie pizzas.

 

Southern Green Beans and Turnips with Cornbread.

And here are the recipes. The greens recipe is from the PCRM website and was todays recipe of the day on the 21 Day Vegan Kickstart that I am taking part of. I slightly modified the recipe by cooking it in a crockpot and substituting Turnip Greens for Kale. The cornbread came out of Skinny Bitch In The Kitch and is my favorite cornbread recipe as it halves easy, and is perfectly moist and a little sweet.

Southern Beans and Greens

Makes 4 servings

This traditional Southern combination creates a beautiful dish with a heavenly blend of flavors and a surprisingly meaty texture. Serve it with rice or another grain on the side. It also makes an excellent topping for warm corn bread, or a delicious filling for pita pockets, tortillas, or chapatis.

1 cup vegetable broth or water
3 cups drained cooked or canned beans (your choice of any kind)
1/2 teaspoon crushed garlic
4 cups chopped fresh kale, stems and center ribs removed, lightly packed
1 teaspoon olive oil
salt, to taste
black pepper, to taste
Tabasco sauce, to taste

Combine beans, broth or water, and garlic in a large saucepan. Place chopped kale on top of beans and bring to a boil. Cover, reduce heat to low, and simmer until kale is tender, about 15 to 20 minutes. Remove from heat and stir in oil, salt, black pepper, and Tabasco sauce to taste.

Cornbread

  • 1 Tablespoon oil
  • 1 1/2 cups yellow cornmeal
  • 1 1/4 cups whole wheat flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1 1/2 cups milk
  • 1/2 cup silken tofu
  • 2 Tablespoons honey
  • Parmesan cheese to toss on top

Preheat oven to 425F.  Oil a 13×9-inch baking pan.  Set aside.

In a large bowl combine all the dry ingredients.  In a blender, combine the milk, tofu oil and honey, pureeing until smooth.  Add the milk mixture to the cornmeal mixture, stirring just until combined.  Pour the batter into the prepared baking pan.

Bake the cornbread until golden brown — about 20 minutes.  Transfer to a cooling rack for 10 minutes, then remove the cornbread from the pan and return to rack to cool completely.

Serves 6-8

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