Eat Veggies, save the planet


Soy Mayo, vegan
May 25, 2022, 8:53 pm
Filed under: recipes, Uncategorized | Tags:

This soy mayo is an ingredient in many of my recipes including,Mock Turkey Salad and Vegan Waldorf Salad . I mix the soy mayo with horseradish and use as a condiment with broccoli and with cauliflower. It is tastier than store bought vegan mayo and fresher for sure. I tis very simple to make if you have a stick blender. I am sure you can find many more uses for it..

Ingredients

  • 8 oz of firm tofu
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 2 TBSP apple cider vinegar
  • 2 Tbsp canola or mild olive oil

Instructions

  1. Put all ingredients in your stick blender jar.
  2.  Blend until creamy.
  3. If necssary, thin with a TBSP or 2 of soy milk.

Enjoy



Black-eyed Pea Salad
October 27, 2021, 11:28 pm
Filed under: Uncategorized

I still had black-eyed peas cooked and wanted to try a 2nd recipe. This recipe gave me the chance to use the first curly kale from my fall garden. I liked the salad and would definitely make it again.

Ingredients

  • 2 cups of black-eyed peas rinsed and drained
  • 1 cup of frozen corn, microwaved for 90 seconds
  • 1 carrot chopped in small pieces
  • 1/4 cup red onion diced
  • 1 cup tomatoes diced
  • 1/2 cup fresh parsley chopped well.
  • 2 cups of raw curly kale torn into small pieces and massaged
  • salt and pepper

Directions

  1. Combine the black-eyes, corn, carrot, onion , parsley and kale in a bowl. Stir
  2. Make a dressing in a small jar and shake well. Combine 2 TBSP olive oil, 2 TBSP apple cider vinegar, 1 TBSP maple syrup, 1 TBSP dijon mustard.
  3. Add tomatoes and dressing to salad and mix well.
  4. Add salt and pepper to taste.


Vegan Sunomono, Japanese Cucumber Salad with seaweed.
July 10, 2020, 12:01 am
Filed under: recipes, Uncategorized

I am a vegan and need to eat more iodine, B-12, iron and other micronutrients. And so I found this recipe that looked good. I cut down on the seaweed because I thought it might taste too fishy but it was perfect. I hope I din’t lose too much nutrition by soaking the seaweed and tossing out the soaking water

Ingredients

  • 20 grams of Wild Atlantic Wakame Seaweed
  • 1 large Japanese cucumber
  • 1 TBSP soy sauce
  • 1 TBSP Mirin
  • 1 TBSP rice vinegar
  • 1 TBSP sesame oil(not toasted)
  • 1 tsp grated fresh ginger
  • 2 tsps toasted sesame seed.
  • 1 pinch cayenne pepper
  • 1/4 tsp salt

Instructions

  1. Rinse the seaweed and then soak it in at least 5 times its volume until tender, for 10 minutes.
  2. While the Wakame is soaking mix together the soy sauce, Mirin, sesame oil, rice vinegar and ginger.
  3. Put all in jar and shake well
  4. Slice the cucumber very, very thin.
  5. Put cucumber in bowl and add the marinade. Stir and let sit for 10 minutes.
  6. Drain and gently squeeze the Wakame to remove any excess water.
  7. Cut Wakame off stems, cut up into little pieces and add to the marinated cucumbers.
  8. Garnish with the toasted sesame seeds


quilt for Angelina
March 14, 2019, 2:36 am
Filed under: quilting, Uncategorized

TThis is my 2nd attempt at the Treasure Chest Quilt. The first one I made for my granddaughter Alma. This one I made it for my friend Marilyn’s granddaughter. Marilyn and I used to play in the playpen together back in the day. I don’t think we were this cute though. I hope to meet little Angelina before she goes to college.

 



Snow Peas and Cashews in a Wok
February 26, 2019, 12:24 am
Filed under: Uncategorized

My friend Mary gave me snow peas from her garden at Sunshine Community Gardens. She is a terrific gardener. Thank you Mary.

I decided to make a quick stir-fry. She requested the recipe and this is as good as I can do from memory.

Ingredients

  • 1/2 Tbsp. low-sodium soy sauce
  • 1/2 Tbsp. toasted sesame oil
  • 1 tsp. cornstarch
  • 1/4 cup veggie broth
  • 1/2 Tbsp. vegetable oil
  • 1/ 4 of a red onion cut in chunks
  • 1/2 cup raw unsalted cashews
  • 1/2 Tbsp. grated fresh ginger
  • 8 oz. snow pea pods

Preparation

1. Whisk together soy sauce, sesame oil, cornstarch,  and veggie broth in a small bowl.

2. Heat vegetable oil in wok over high heat. Add onion and stir-fry for 2 minutes. Add cashews, and ginger, and stir-fry 1 more minute.  Add snow peas and stir-fry 2 to 3 minutes more. Add soy sauce mixture, stir,cover and cook 1 to 2 minutes more, or until sauce has thickened and vegetables are coated with sauce. Stir once or twice.

3. Serve on Basmati rice.



Brownies, vegan
December 8, 2018, 10:55 pm
Filed under: Uncategorized

Rose posted this recipe a few years ago on her blog: The Captious Vegetarian. I have made them recently and changed the recipe some. Here is my latest version. I brought them to the Sunshine Gardens potluck and I got asked for the recipe(by non-vegans).  So here it is.

Ingredients

  • 1/2 cup canola oil
  • 1/2 cup maple syrup
  • 1/4 cup soy milk
  • 1.5 tsps. vanilla
  • 1 cup unbleached white flour
  • 1/2 cup cocoa powder
  • 3 TBSPs. organic sugar
  • 1/4 cup Sucanat
  • 1 tsp. baking powder
  • 1/2 tsp salt. If using iodized salt 1/3 tsp.
  • 1/2 cup semisweet chocolate chips

Directions

  1. Preheat oven to 350 degrees F. Lightly oil and flour(with cocoa powder) an 8 inch square pan.
  2. Measure the oil, maple syrup, soy milk, and vanilla into a medium bowl. Whisk to combine.
  3. In a separate bowl whisk together the flour, cocoa, sugar, Sucanat, baking powder and salt.
  4. Fold the dry ingredients into the wet mixture with a rubber spatula. Don’t overmix.
  5. Fold in the chocolate chips.
  6. Put the batter in the pan and spread it out evenly from the top with a fork. Mess as little as possible with the batter.
  7. Bake on top rack of oven for 35 minutes. Do not over-bake.
  8. Cool for a minimum of 30 minutes before cutting.

This recipe makes 16 brownies.

 

 



Lemon Pasta
November 20, 2018, 8:44 pm
Filed under: Uncategorized

My spouse,John is always asking me if I can make a non-spicy dish with coconut milk. In the past I have always said no, not possible. While looking for recipes using lemon zest I found this one that is Italian, uses coconut milk and no hot peppers. On Rose’s blog she gave me all her recipes that use zest. I made the escarole one, but didn’t love it. However, this one is delicious. I did not try all her other recipes with zest and I didn’t want to make a dessert.

To check out Rose’s post about zest go to the Captious Vegetarian blog on word press.

 

Ingredients

  • 1/2 medium onion, chopped
  • 1 TBSP olive oil
  • 1 large clove of garlic, minced
  • 1.5 cups of vegetable broth
  • 1/2 cup coconut milk
  • 1/4 pound of linguine
  • 1 TBSP lemon juice
  • 1 tsp of lemon zest
  • 4 oz frozen spinach.
  • 1/2 tsp of salt or more
  • couple shakes of pepper

Directions

  1. Heat a cast iron pan, add olive oil and sauté the onion for 5 minutes on medium. Then add garlic and shut off the pan. Stir
  2. Add the vegetable broth, the coconut milk and the lemon juice.  Bring ALMOST to a boil and add the linguine . Don’t break the long pieces, just slide it into the pan as it heats up.
  3. When linguine is submerged, add the lemon juice, cover and cook for 15 minutes on medium low.
  4. Lift lid and stir in the lemon zest and spinach. cook for a few more minutes. Add salt and pepper to your taste
  5. Cook for a few more minutes stir and serve, or leave covered until you are ready to eat.


How long to cook Corona beans or black beans in a crock pot
June 21, 2018, 7:10 pm
Filed under: Uncategorized

I cook my beans in a crock pot on high.

I have a 2.5qt crockpot and it takes one pound of beans perfectly.

I soak with a slice of kombu overnight and then add water within an inch of the top.

The Corona beans take 3.5 hours.

The midnight black beans took 3 hours.



4 patch quilt for Hayley and Sebastian’s son Felix
June 13, 2018, 1:52 am
Filed under: Uncategorized

  Hanaleah and Hayley both received their master’s degrees on May 12th from the Giddings International School of Public Health at University of North Carolina in Chapel Hill. Felix waited to be born until after the graduation. I don’t think I will get to meet him before he is off to Thailand, but I got a picture of him on the quilt I made for him. Bon voyage sweet boy.



Kuhn Rikon Original Swiss Peeler
November 11, 2015, 11:46 pm
Filed under: Uncategorized

I have not recommended a product before , but the Kuhn Swiss peeler saved me yesterday.

My daughter the blogger, captiousvegetarian@word press.com gave it to me over 2 years ago and it just sat in the back of my drawer while I used my 2 other peelers.

As you can see I have over 100 butternut squashes to eat(and give away) and I found a recipe I really like, but it entails peeling the squash and steaming them (I will post it next.)

when I found the Kuhn peeler, I tried it and all of a sudden the squashes peeled easily. What a difference!

Get one,3-P1040848 imho.