Eat Veggies, save the planet


Coconut and Lemon Bundt Cake, vegan
May 14, 2019, 8:53 pm
Filed under: recipes

I usually make John chocolate cake for his birthday, but a friend who can’t eat chocolate was coming to John’s party so I decided to try a new recipe. I was asked by two people for the recipe so I guess it was a success. They couldn’t believe it was vegan. So moist they said. Next time i make it I will half the sugar. It was very sweet.

Ingredients

  • 1.5 cups of organic sugar
  • 2/3 cup canola oil
  • 14 ounces coconut milk
  • 1/4 cup of soy milk or other vegan milk
  • 4 Tbsp lemon juice
  • 1 TBSP of lemon rind, grated.
  • 1 tsp of vanilla extract
  • 1 tsp of baking soda
  • 2 tsp of baking powder
  • 3/4 tsp of salt
  • 1.5 cups of unsweetened dried coconut

Directions.

  1. Toast coconut in cast iron pan on medium stirring constantly. It takes about a minute in a preheated skillet.
  2. Preheat oven to 350 F
  3. Mix the flour, baking soda, baking powder and salt in a bowl and put aside. Mix with a whisk.
  4. In a large bowl, mix the sugar, oil, coconut milk, soy milk, lemon juice, lemon zest and vanilla in a bowl. Whisk well.
  5. Add the flour mixture to the wet mixture and mix with a wooden spoon until combined. Do not over-mix.
  6. Fold in the coconut.
  7. Put the cake batter in a greased bundt pan. bake for 1 hour or until the internal temperature of the cake reaches 210 F.
  8. Cool on a rack for 10 minutes and turn it upside down and flip it over. Continue cooling.
  9. Serve when the internal temperature is under 90 F or when it is cooled to room temperature.

 

 

 

 



Marinated Gigante Bean Salad
May 1, 2018, 9:56 pm
Filed under: recipes

 Rancho Gordo corona beans are the best if you can get them. It makes this recipe divine.

Ingredients

  • 1# corona beans
  • 6 TBSPs apple cider vinegar
  • 3 TBSPs of virgin olive oil
  • 4 minced garlic cloves
  • 1/2 tsp salt or more to your taste
  • 1/2 cup chopped fresh parsley

Directions

  1. Cook beans in a slow cooker on low until creamy but NOT falling apart.
  2. Drain beans while still hot..
  3. Add vinegar, salt and garlic and stir.
  4. Add olive oil and stir.
  5. Let cool  to warm.
  6. Add parsley and stir again
  7. Let marinate overnight in fridge.

It is better imho if you let it get back to room temperature before you serve it.



Brined Cauliflower and carrots, vegan
January 23, 2018, 4:35 pm
Filed under: recipes

I wanted to preserve some of my extra produce from my garden. My Ayurveda teacher gave a class in brined veggies and this is the recipe I created from the class. You can add whatever spices you like. the important part is the ratio of brine (salt water.)

With sea salt the ratio is 1.5 TBSP to 2 cups of water. With canning salt it is  1 TBSP to 2 cups water. Use distilled or at least filtered water.  This is a ratio depending on how much veggies you have and how many jars you want to make. The spices are for 1 quart jar but feel free to add more or different spices.

The vegetable amounts are just approximations for a one quart jar.

Ingredients for 1 quart(wide-mouthed canning jar)

  • 1 TBSP water
  • 1.5 TBSP of sea salt
  • cauliflower cut in small florets (1/2 of small cauliflower)
  • carrots slices in 1/2 inch slices on the diagonal (2 carrots)
  • 1/2 tsp. fennel seeds
  • 1/2 tap coriander seeds whole
  • 5 juniper berries
  • 1 tsp black mustard seeds
  • 1/4 tsp of black peppercorns

Directions

  1. Make brine by dissolving salt in hot warm. Let cool to room trmperatur.
  2. Fill jar with cauliflower and carrots.
  3. Put spices in jar.
  4. Cover with brine and put on loose fitting lid.
  5. Let sit covered on counter for 3 days. Taste. if to your liking refrigerate. If not, then let sit another day or two.
  6. Enjoy.

 

 

 



Tzimmes stovetop, vegan and easy
December 24, 2017, 4:21 am
Filed under: recipes

For my Hanukah dinner I wanted something traditional to go along with matzo ball soup. tzimmes of course. But it has been years(if ever) I made it. Usually it is too sweet for me. So I read a plethora of recipes and came up with this one. I wanted to make it on the stovetop because since I put my solar system in I found that the oven uses a ton of power. It came out so well that I wanted to eat it and not even share.

Ingredients

  • 1# carrots
  • 2# sweet potatoes
  • 2 TBSP of oil
  • 3/4 cup prunes, cut in halves.
  • 1 onion large
  • 1.5 cups orange juice
  • 1 TBSP honey or maple syrup if you don’t eat honey.

Directions.

  1. Chop onion in big chunks.
  2. Add oil to a heavy bottom pan, heat on medium and put in onion.
  3. Peel the carrots and cut into 2″ pieces
  4. Add carrots on top of onions.
  5. Peel sweet potatoes, chop in bit sized pieces and add to onions and carrots.
  6. Stir, add  orange juice and 1/2 tsp salt.
  7. Cover and cook until veggies are soft, about 45 minutes.
  8. Add honey and prunes and cook for 5 more minutes. Let cool and serve.
  9. Or even better make ahead of time and serve the next day.


Kasha or Buckwheat Groats, vegan
May 16, 2017, 1:49 pm
Filed under: recipes

My grandmother cooked this, my mother cooked this, I cook it and now my daughter cooks it too. My granddaughter likes it and may someday cook it too.

It is a family recipe made vegan by me.  Buckwheat groats are high in energy, low in starch, easily digestible and nutritious. They are tasty too, imho.

Ingredients

  • 1 cup kasha
  • 2 1/2 cups water
  • 1 TBSP  olive oil
  • I medium onion , chopped
  • 8 oz mushrooms, sliced
  • 3/4 tsp. salt
  • 1/4 tsp.  black pepper

Directions

  1. Either use toasted kasha or toast kasha dry in a cast iron pan until it releases a toasted smell.
  2. Heat your cast iron pan to medium, add oil, then onions and mushrooms.  Sauté until onions are golden brown. Mushrooms put in last so they only cook  slightly.
  3. Add kasha and stir
  4. Add salt and pepper and the 2 1/2 cups of boiling water. Stir.
  5. Cover and cook for 20 minutes at a simmer.
  6. Kasha should be dry and fluffy.
  7. Serve.


Challah, vegan
May 5, 2017, 9:02 pm
Filed under: recipes

Making challah in the bread machine is a no brainer. All you need to remember is how much of each ingredient to use. Trying to show Max how to make it today from memory was a challenge, so I decided to write it down.

Ingredients

  • 2 cups of water
  • 6.5 cups of all purpose flour, organic
  • 1/3 cup canola oil
  • 1/3 cup organic sugar
  • 4 tsps. baking yeast
  • 2 tsps. salt
  • soy or almond milk for brushing
  • sesame or poppy seeds for top

Directions

  1. Add all ingredients to the bread machine in any order, but add the flour last.
  2. Put the bread machine on a 45 minute cycle just to mix. No baking.
  3. Let dough rise in bread machine until double.
  4. Take dough from machine and divide it into 2 parts.
  5. Divide each part into four parts.
  6. Make snakes out of each part.
  7. Braid 4 strands together to make 2 challahs. Put on a grease cookie sheet.
  8. Cover and let rise until double in size. Brush with soymilk or almond milk and sprinkle with poppy or sesame seeds
  9. Bake in a preheated 375 degree F oven on top shelf for 25 minutes.
  10. Cool on rack


Sautéed Pea Shoots
January 8, 2017, 4:07 am
Filed under: recipes

4-p1090478 5-p1090480There was going to be a hard freeze and despite the fact that I am growing SNOW peas, I knew that they were goners. 24 hours under 32 degrees was just too much for them. So I harvested the peas shoots, flowers and leaves. I have seen sautéed pea shoots on the menu at Chinese restaurants but had never made them myself.  My first attempt was a success.

  1.  1/2 pound of peas shoots
  2. 2 tsps. of sesame oil
  3. 2 cloves of garlic
  • Chop the peas shoots very small or they will be stringy.
  • Heat the oil in a cast iron pan
  • Add the chopped garlic and sauté for a minute
  • Add peas shoots and stir for about a minute.
  • Very easy and delicious.
  • Add soy sauce if you wish.