Thursday, March 24, 2011
Sauergluten with Red Cabbage
Thursday, March 17, 2011
Miso Mushroom Gravy
Sunday, March 13, 2011
Bean Soup with Dulse
Friday, March 11, 2011
Baked Beans and Roasted Cauliflower
Tuesday, March 8, 2011
Hot and Cold Chili and Cornbread
I get inspiration for meals from seeing what other people are cooking, making my own version up. That's the fun part of cooking. I saw a couple of recipes for CHILI, so decided to make one myself.
Ingredients
2 — large onions, chopped
7 — garlic cloves, chopped
2 tblsp. — olive oil
1 tsp — cumin seeds
1 — hot red pepper or 1 tsp red pepper flakes (optional to your taste)
3 cans — kidney beans
1 can — diced tomatoes or your own fresh tomatoes, chopped
1 1/2 cup — water
2 cups — frozen corn or two cans corn
1 tblsp. — oregano
2 tblsp. — chili powder (deluxe from Frontier Herbs)
1/4 cup — chopped fresh basil if you have any (optional)
1 tsp — tamari, especially if your beans have no salt added (or more if you want)
Method
Saute two large chopped onions and about seven chopped garlic cloves in two tablespoons of olive oil. Start with the onion first, later adding the garlic, as it cooks faster. Throw in a teaspoon of cumin seeds and if you like hot foods, a chopped dry hot red pepper, or some red pepper flakes.
Wednesday, March 2, 2011
Outer Crunch Tofu, Biscuits, Gravy, Collards, Carrots, Peas
Method for Tofu
This TOFU was cut in large rectangular pieces and dipped in whole wheat flour, nutritional yeast and some seasonings (garlic powder, salt and basil), then roasted at 425 degrees on an oiled cookie sheet, with a spray of oil over the top. Turned after thirty minutes, roasted another fifteen. Had a nice crunch. Might have had more flavor if the tofu slabs were marinated first. I'll try that next time.