Ingredients:
1 1/2 cups all-purpose flour
1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. nutmeg
1 heaping T ground cinnamon
1 stick unsalted butter
1/2 cup firmly packed dark brown sugar
1 cup granulated sugar
3 eggs
1 cup pumpkin puree
Directions
Preheat to 350°F and grease a loaf pan.
Cream butter and sugars. Add eggs and pumpkin and mix 2-3 minutes.
Add in dry ingredients and mix until smooth.
Pour the batter into the prepared pan and bake at 350 until a toothpick inserted into the center
comes out clean, about 55 minutes.
Transfer the pan to a wire rack and let cool for 15 minutes.
Makes 1 loaf, 16 slices, 200 calories per slice.
Monday, October 25, 2004
Saturday, October 23, 2004
Split Pea Soup
Ingredients
10 cups of water
1 cup dried split peas
1 T. dijon mustard
1 medium potato, cubed
1 c. baby carrots (whole or diced)
3 ribs celery, sliced
2 cloves garlic, crushed
salt and pepper to taste
Directions
Mix peas, water, and mustard. Boil for 30 minutes. Add in the rest of the ingredients and cook over medium heat until the desired thickness is reached (about 30-45 minutes). I usually make this very thick, and you may want to use more water for a thinner soup.
10 cups of water
1 cup dried split peas
1 T. dijon mustard
1 medium potato, cubed
1 c. baby carrots (whole or diced)
3 ribs celery, sliced
2 cloves garlic, crushed
salt and pepper to taste
Directions
Mix peas, water, and mustard. Boil for 30 minutes. Add in the rest of the ingredients and cook over medium heat until the desired thickness is reached (about 30-45 minutes). I usually make this very thick, and you may want to use more water for a thinner soup.
Friday, September 17, 2004
Vegetable Stock
This is a basic staple in most vegetarian dishes, and is SO easy to make. It works much better than cubed bullion.
Ingredients
1 large bag of baby carrots (about 4 cups)
2 stalks of celery,chopped (that's stalks, not ribs. basically, use one standard bag of celery)
1-2 yellow onions, diced.
water
Directions
Add the vegetables to a large stock pot and fill 3/4 full with water. Boil until stock reaches a rich green-yellow tint - until water is reduced by about 1/2. Remove vegetables and store stock. It will refrigerate for about a week or freeze for months.
You can throw in any other veggies you have lying around and they'll add more flavor. I particularly like stems from asparagus and broccoli. I also find my favorite way to cook this is in a pot with a pasta insert. The veggies go in there and I can just pull out the pasta strainer when they're done.
I also do not salt my stock because I prefer to salt the dishes in which I use it. You can, of course, salt to taste.
Ingredients
1 large bag of baby carrots (about 4 cups)
2 stalks of celery,chopped (that's stalks, not ribs. basically, use one standard bag of celery)
1-2 yellow onions, diced.
water
Directions
Add the vegetables to a large stock pot and fill 3/4 full with water. Boil until stock reaches a rich green-yellow tint - until water is reduced by about 1/2. Remove vegetables and store stock. It will refrigerate for about a week or freeze for months.
You can throw in any other veggies you have lying around and they'll add more flavor. I particularly like stems from asparagus and broccoli. I also find my favorite way to cook this is in a pot with a pasta insert. The veggies go in there and I can just pull out the pasta strainer when they're done.
I also do not salt my stock because I prefer to salt the dishes in which I use it. You can, of course, salt to taste.
Vegetarian Paella
This traditional Spanish rice dish is easy if you don't mind chopping vegetables, and tastes fantastic. I listed my favorite vegetables here, but the point of paella is that it is flexible. You can put in basically anything you want and it will work.
Ingredients
2 T olive oil
2 medium yellow onions, diced
5 cloves of garlic, crushed
1 red pepper, chopped
2 c. brown rice (uncooked)
4 c. vegetable stock
1/2 c. dry white wine
1 c. fresh green beans
1 c. peas (fresh or frozen)
1 c. corn (fresh, canned, or frozen)
1 c. chopped vegetarian sausage (Boca Italian Sausages actually work really well in this recipe - I would use 4 of them)
2 cups tomatoes (fresh, peeled Roma tomatoes or canned tomatoes drained of juice)
2 t. paprika
1 t. saffron (saffron adds the distinctive paella taste, but is expensive. tarragon works as a substitute, but be careful about how much you use so it doesn't overwhelm the dish)
salt and pepper to taste
Directions
In paella pan or large skillet, heat the oil and saute the onions, garlic, and pepper until the onions are translucent. Add the rice and mix with the vegetables. Add wine, and stir. After about 20 seconds, add 1 cup of stock. Simmer on medium heat until most of the liquid is absorbed.
Add the rest of the ingredients, stir well to mix, cover, and cook on medium heat for 30-40 minutes.
Serves 4-5 as a large, single dish meal.
Ingredients
2 T olive oil
2 medium yellow onions, diced
5 cloves of garlic, crushed
1 red pepper, chopped
2 c. brown rice (uncooked)
4 c. vegetable stock
1/2 c. dry white wine
1 c. fresh green beans
1 c. peas (fresh or frozen)
1 c. corn (fresh, canned, or frozen)
1 c. chopped vegetarian sausage (Boca Italian Sausages actually work really well in this recipe - I would use 4 of them)
2 cups tomatoes (fresh, peeled Roma tomatoes or canned tomatoes drained of juice)
2 t. paprika
1 t. saffron (saffron adds the distinctive paella taste, but is expensive. tarragon works as a substitute, but be careful about how much you use so it doesn't overwhelm the dish)
salt and pepper to taste
Directions
In paella pan or large skillet, heat the oil and saute the onions, garlic, and pepper until the onions are translucent. Add the rice and mix with the vegetables. Add wine, and stir. After about 20 seconds, add 1 cup of stock. Simmer on medium heat until most of the liquid is absorbed.
Add the rest of the ingredients, stir well to mix, cover, and cook on medium heat for 30-40 minutes.
Serves 4-5 as a large, single dish meal.
Tuesday, August 10, 2004
Lentil Soup
Ingredients
One stalk of celery
1 cup chopped carrots
1 small onion, diced
1.5 cups of dried lentils
2 medium red potatoes, cubed
1.5 T fresh rosemary
1/4 c. chopped sundried tomatoes (*not* oil packed)
9 cups of water
salt and pepper to taste
Directions
Soak the lentils for one hour, or rinse well. In a large stock pot, combine lentils, carrots, celery, onion, and potatoes. Bring to a boil and reduce to medium-high heat until lentils and potatoes are tender, about 30-45 minutes. Add more water if the soup gets too thick.
Once lentils are tender, add rosemary, sundried tomatoes, salt, and pepper. I use quite a bit of salt (usually about 1.5 tablespoons). Simmer for another 10 minutes and serve hot.
As a main course, this serves 4. As a first course, it will serve 8.
One stalk of celery
1 cup chopped carrots
1 small onion, diced
1.5 cups of dried lentils
2 medium red potatoes, cubed
1.5 T fresh rosemary
1/4 c. chopped sundried tomatoes (*not* oil packed)
9 cups of water
salt and pepper to taste
Directions
Soak the lentils for one hour, or rinse well. In a large stock pot, combine lentils, carrots, celery, onion, and potatoes. Bring to a boil and reduce to medium-high heat until lentils and potatoes are tender, about 30-45 minutes. Add more water if the soup gets too thick.
Once lentils are tender, add rosemary, sundried tomatoes, salt, and pepper. I use quite a bit of salt (usually about 1.5 tablespoons). Simmer for another 10 minutes and serve hot.
As a main course, this serves 4. As a first course, it will serve 8.
Saturday, August 07, 2004
Guacamole
Ingredients
2 Avocados
3-4 chopped green onions (scallions)
1 small clove garlic
1.5 T lime juice
salt and petter to taste
Directions
Cut the avocados in half and remove the pit. Scoop the insides out of the skin and put into a glass bowl. Mince or press the garlic and shallot and add to the avocado. Add in lime juice, salt and pepper, and mash to your desired consistency. Cover the bowl and refrigerate for 1 hour.
2 Avocados
3-4 chopped green onions (scallions)
1 small clove garlic
1.5 T lime juice
salt and petter to taste
Directions
Cut the avocados in half and remove the pit. Scoop the insides out of the skin and put into a glass bowl. Mince or press the garlic and shallot and add to the avocado. Add in lime juice, salt and pepper, and mash to your desired consistency. Cover the bowl and refrigerate for 1 hour.
Sunday, July 18, 2004
Cream Of Potato Soup
This is a very quick, easy recipe for a great, creamy soup.
Ingredients
2-3 Baking potatoes
Vegetable Stock to cover
2 cups of milk (or soymilk)
1/2 t. marjoram
1/2 t. coriander
salt and pepper to taste
Cut potatoes into 1" cubes. Add to a stock pot and add enough vegetable stock to just cover potatoes. Boil on high heat until potatoes are soft. Add milk and lower heat to medium. Using a potato masher, lightly mash the potatoes. Transfer about 3/4 of the soup to a blender, and be sure some potato chunks in the pan. Lightly puree the soup in the blender to make a thickish, smooth mixture. Transfer this back into the pan and stir in spices. Serve hot.
This makes an excellent meal with some warm crusty bread and butter.
This soup reheats well, but tends to get a grainy texture if frozen.
Ingredients
2-3 Baking potatoes
Vegetable Stock to cover
2 cups of milk (or soymilk)
1/2 t. marjoram
1/2 t. coriander
salt and pepper to taste
Cut potatoes into 1" cubes. Add to a stock pot and add enough vegetable stock to just cover potatoes. Boil on high heat until potatoes are soft. Add milk and lower heat to medium. Using a potato masher, lightly mash the potatoes. Transfer about 3/4 of the soup to a blender, and be sure some potato chunks in the pan. Lightly puree the soup in the blender to make a thickish, smooth mixture. Transfer this back into the pan and stir in spices. Serve hot.
This makes an excellent meal with some warm crusty bread and butter.
This soup reheats well, but tends to get a grainy texture if frozen.
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