Need an impressive, freezable, gluten-free vegan dish for party
- Thread starter music-city-missy
- Start date
Here's a link to the broth in the Feb/Mar issue. You also might be interested in
the grains article. Farro is one of the grains.
http://www.finecooking.com/recipes/homemade-vegetable-broth.aspx
the grains article. Farro is one of the grains.
http://www.finecooking.com/recipes/homemade-vegetable-broth.aspx
MCM, link is for a blog of vegan T&T recipes. I found it while perusing Michaels closet link above
and thought you might find some ideas for your friends.
Best,
Barb
http://kblog.lunchboxbunch.com/2011/01/vegan-pea-soup-homestyle.html
and thought you might find some ideas for your friends.
Best,
Barb
http://kblog.lunchboxbunch.com/2011/01/vegan-pea-soup-homestyle.html
dawn_mo
Well-known member
RECS: Couscous Salad, Family Black Beans, Bean Salad in Cilantro Vinaigrette, Lentil Salad
I follow this basic recipe, but I use orzo, dried cranberries, rice vinegar and garbanzo beans in place of some of the ingredients. It is a delicious salad and pretty.
* Exported from MasterCook *
Couscous Salad
Recipe By :Silvia Lehrer/Charlie
Serving Size : 12 Preparation Time :0:00
Categories : Formulating Recipes Overnights
Salads Side Dishes
Amount Measure Ingredient -- Preparation Method
1 1/2 cups couscous
2 cups boiling water
1 teaspoon Kosher salt
3 tablespoons canola oil
2 large Vidalia onion -- finely chopped
1 1/2 tablespoons curry powder
1 bunch green onions -- thinly sliced
19 ounces garbanzo beans -- drained
1 red pepper -- diced
1 yellow pepper -- diced
1 green pepper -- diced
1 1/2 cups currants -- dried
1 teaspoon Kosher salt -- or to taste
fresh ground pepper -- to taste
5 tablespoons white wine vinegar
1/4 cup canola oil
1/4 cup olive oil
1 teaspoon Kosher salt -- or to taste
1. Place couscous in a large mixing bowl. Add salt to boiling water and pour over
couscous. Cover and let stand for 5 minutes. Uncover and toss with a fork until fluffy.
Let cool completely.
2. Warm 3 Tablespoons oil in a skillet. Add onions and saute for 3-4 minutes until tender. Add curry and stir to mix. Cook 2 minutes longer.
3. Add onion/curry mixture, scallions, chickpeas, diced peppers and currants to couscous and toss to mix. Season with salt, pepper, vinegar and oil, toss to moisten and
thoroughly incorporate ingredients. Taste to adjust seasoning if necessary. Can be made
up to 3 days ahead to this point. If preparing ahead refrigerate in a suitable container.
4. When ready to serve, transfer to a serving platter and serve at room temperature.
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This is delish, and make sure you use the Spanish olive oil. It is worth it.
* Exported from MasterCook *
Family Recipe - Vegetarian Black Beans
Recipe By
iana/NYC
Serving Size : 6 Preparation Time :0:00
Categories : Latin American
Amount Measure Ingredient -- Preparation Method1 pound dried black beans or 2 cans of unseasoned black beans
1 " El Sofrito"
1/4 cup Spanish olive oil
1 large onion -- minced
6 garlic cloves -- crushed (6 to smileys/bigeyes.gif
1/2 green pepper -- minced
2 bay leaves
8 ripe roma tomatoes -- chopped
1/4 cup dry sherry
1 T red wine vinegar
Salt and pepper to taste
1 habanero pepper
1 T spanish olive oil
If doing from scratch, soak the black beans overnight, refrigerated, with twice as much
water (in volume), in a covered pot. To cook, add water again, so that you have twice as
much water again. Cook until tender. Do not add salt until the beans are done, this will
make them tough. While the beans are cooking, make the "sofrito." This sauce is added to many Cuban dishes: rice, fish, eggs, vegetables. To a hot pan, add 1/4 c of spanish olive oil when fragrant, add the garlic, onion, and green pepper. Sautee until onion is translucent.
Then add the rest of the ingredients to the sofrito. Simmer for 20 minutes, stirring occasionally. Salt and Pepper to taste. Then add to the cooked beans. Again, salt and pepper to taste. Lastly, add habanero oil, you can make this ahead of time: de-seed a habanero chile, chop coarsely, fry up in olive oil, discard the chile shells, then add as much of the oil to the beans, to taste. Buen provecho.
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If this isn't, it should be in tried and true.
* Exported from MasterCook *
BEAN SALAD IN CILANTRO VINAIGRETTE
Recipe Byieceocake
Serving Size : 1 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method1 can kidney beans -- (1 oz.) (1 to 15
1/2)
1 can garbanzo beans -- (1 oz.) (1 to 15
1/2)
1 can corn -- (1 oz.) (1 to 15
1/2)
1 medium red onion -- diced
Vinaigrette
1 cup cilantro
1/2 cup cider vinegar
1 Tbsp. Dijon mustard
1 1/2 tsp. cumin
3 cloves garlic -- minced
1 tsp. freshly ground pepper
1/2 tsp. salt
1 1/2 cups extra virgin olive oil
juice of 1/2 lemon
Process vinaigrette ingredients in blender until smooth. Pour half of the dressing over salad ingredients and mix. Taste for proper seasoning and adjust accordingly. Refrigerate. Pour remaining dressing over salad and mix gently just before serving.
Serve at room temperature.
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And finally this one. I love it and it is easy to put together.
* Exported from MasterCook *
LENTIL SALAD
Recipe By :Humphery Johnson/Carol Barsi
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Salads
Amount Measure Ingredient -- Preparation Method1 cup dried lentils
3 cups water
1 teaspoon salt
1 tablespoon crushed red pepper
The dressing:
1/2 cup olive oil
1/2 tsp salt
1 tsp paprika
1 tsp cumin
1/4 tsp black pepper
1/2 tsp chili powder
1/2 tsp dry mustard
1/4 cup tarragon vinegar (I blend cider -- Balsamic and red
wine vinegars)
1 clove garlic minced.
1/2 cup sweet pickle relish -- (Del Monte)
2 Tbsp fresh lemon juice
2 chopped green onions -- (2 to 3)
Wash and drain 1 cup dried lentils. Place in pot with 3 cups water and 1 tsp salt and 1 Tbsp. crushed red pepper. Bring to boil and boil hard for 3 or 4 min. (3 is good) Remove from heat and cover, let stand 45 minutes till tender but still firm. Drain lentils in sieve (to keep the crushed red pepper from going down drain.)
HAVE READY the dressing which has been mixed in a big bowl. Toss the dressing with the lentils and chill. Serve chilled or room temperature with small halved pita breads.
Carol's note: I sometimes add the oil last so as to reduce amount if it seems wise. Have
made it without oil, it's quite good. Humphery Johnson, author of recipe suggested garnishes: "black olives, sieved hard boiled egg, parsley and whatever." I have never been able to locate fresh "whatevers" though I suspect that Trader Joe has them in season.
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I follow this basic recipe, but I use orzo, dried cranberries, rice vinegar and garbanzo beans in place of some of the ingredients. It is a delicious salad and pretty.
* Exported from MasterCook *
Couscous Salad
Recipe By :Silvia Lehrer/Charlie
Serving Size : 12 Preparation Time :0:00
Categories : Formulating Recipes Overnights
Salads Side Dishes
Amount Measure Ingredient -- Preparation Method
1 1/2 cups couscous
2 cups boiling water
1 teaspoon Kosher salt
3 tablespoons canola oil
2 large Vidalia onion -- finely chopped
1 1/2 tablespoons curry powder
1 bunch green onions -- thinly sliced
19 ounces garbanzo beans -- drained
1 red pepper -- diced
1 yellow pepper -- diced
1 green pepper -- diced
1 1/2 cups currants -- dried
1 teaspoon Kosher salt -- or to taste
fresh ground pepper -- to taste
5 tablespoons white wine vinegar
1/4 cup canola oil
1/4 cup olive oil
1 teaspoon Kosher salt -- or to taste
1. Place couscous in a large mixing bowl. Add salt to boiling water and pour over
couscous. Cover and let stand for 5 minutes. Uncover and toss with a fork until fluffy.
Let cool completely.
2. Warm 3 Tablespoons oil in a skillet. Add onions and saute for 3-4 minutes until tender. Add curry and stir to mix. Cook 2 minutes longer.
3. Add onion/curry mixture, scallions, chickpeas, diced peppers and currants to couscous and toss to mix. Season with salt, pepper, vinegar and oil, toss to moisten and
thoroughly incorporate ingredients. Taste to adjust seasoning if necessary. Can be made
up to 3 days ahead to this point. If preparing ahead refrigerate in a suitable container.
4. When ready to serve, transfer to a serving platter and serve at room temperature.
- - - - - - - - - - - - - - - - - - -
This is delish, and make sure you use the Spanish olive oil. It is worth it.
* Exported from MasterCook *
Family Recipe - Vegetarian Black Beans
Recipe By
iana/NYCServing Size : 6 Preparation Time :0:00
Categories : Latin American
Amount Measure Ingredient -- Preparation Method1 pound dried black beans or 2 cans of unseasoned black beans
1 " El Sofrito"
1/4 cup Spanish olive oil
1 large onion -- minced
6 garlic cloves -- crushed (6 to smileys/bigeyes.gif
1/2 green pepper -- minced
2 bay leaves
8 ripe roma tomatoes -- chopped
1/4 cup dry sherry
1 T red wine vinegar
Salt and pepper to taste
1 habanero pepper
1 T spanish olive oil
If doing from scratch, soak the black beans overnight, refrigerated, with twice as much
water (in volume), in a covered pot. To cook, add water again, so that you have twice as
much water again. Cook until tender. Do not add salt until the beans are done, this will
make them tough. While the beans are cooking, make the "sofrito." This sauce is added to many Cuban dishes: rice, fish, eggs, vegetables. To a hot pan, add 1/4 c of spanish olive oil when fragrant, add the garlic, onion, and green pepper. Sautee until onion is translucent.
Then add the rest of the ingredients to the sofrito. Simmer for 20 minutes, stirring occasionally. Salt and Pepper to taste. Then add to the cooked beans. Again, salt and pepper to taste. Lastly, add habanero oil, you can make this ahead of time: de-seed a habanero chile, chop coarsely, fry up in olive oil, discard the chile shells, then add as much of the oil to the beans, to taste. Buen provecho.
- - - - - - - - - - - - - - - - - - -
If this isn't, it should be in tried and true.
* Exported from MasterCook *
BEAN SALAD IN CILANTRO VINAIGRETTE
Recipe By
ieceocakeServing Size : 1 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method1 can kidney beans -- (1 oz.) (1 to 15
1/2)
1 can garbanzo beans -- (1 oz.) (1 to 15
1/2)
1 can corn -- (1 oz.) (1 to 15
1/2)
1 medium red onion -- diced
Vinaigrette
1 cup cilantro
1/2 cup cider vinegar
1 Tbsp. Dijon mustard
1 1/2 tsp. cumin
3 cloves garlic -- minced
1 tsp. freshly ground pepper
1/2 tsp. salt
1 1/2 cups extra virgin olive oil
juice of 1/2 lemon
Process vinaigrette ingredients in blender until smooth. Pour half of the dressing over salad ingredients and mix. Taste for proper seasoning and adjust accordingly. Refrigerate. Pour remaining dressing over salad and mix gently just before serving.
Serve at room temperature.
- - - - - - - - - - - - - - - - - - -
And finally this one. I love it and it is easy to put together.
* Exported from MasterCook *
LENTIL SALAD
Recipe By :Humphery Johnson/Carol Barsi
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Salads
Amount Measure Ingredient -- Preparation Method1 cup dried lentils
3 cups water
1 teaspoon salt
1 tablespoon crushed red pepper
The dressing:
1/2 cup olive oil
1/2 tsp salt
1 tsp paprika
1 tsp cumin
1/4 tsp black pepper
1/2 tsp chili powder
1/2 tsp dry mustard
1/4 cup tarragon vinegar (I blend cider -- Balsamic and red
wine vinegars)
1 clove garlic minced.
1/2 cup sweet pickle relish -- (Del Monte)
2 Tbsp fresh lemon juice
2 chopped green onions -- (2 to 3)
Wash and drain 1 cup dried lentils. Place in pot with 3 cups water and 1 tsp salt and 1 Tbsp. crushed red pepper. Bring to boil and boil hard for 3 or 4 min. (3 is good) Remove from heat and cover, let stand 45 minutes till tender but still firm. Drain lentils in sieve (to keep the crushed red pepper from going down drain.)
HAVE READY the dressing which has been mixed in a big bowl. Toss the dressing with the lentils and chill. Serve chilled or room temperature with small halved pita breads.
Carol's note: I sometimes add the oil last so as to reduce amount if it seems wise. Have
made it without oil, it's quite good. Humphery Johnson, author of recipe suggested garnishes: "black olives, sieved hard boiled egg, parsley and whatever." I have never been able to locate fresh "whatevers" though I suspect that Trader Joe has them in season.
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Today's FC email newsletter brought this healthy flavorful dish which may appeal.
Not sure how well the dish would freeze but it's worth a shot.
South Indian-Style Vegetable Curry
by Ellie Krieger
This easy one-pot meatless main gets its complex flavor from a combination of spices including coriander, cumin, turmeric, cayenne, and cinnamon. The spices marry in a rich, flavorful sauce that has a comforting, belly-warming appeal.
Read Ellie Krieger's blog post (http://www.finecooking.com/item/20984/spice-of-life)
to learn more about the healing power of spices and how this recipe came together.
Serves 6
2 Tbs. canola oil
1 large yellow onion, finely diced
4 medium cloves garlic, minced
One 2-inch piece fresh ginger, peeled and finely grated (1 Tbs.)
1 Tbs. ground coriander
1-1/2 tsp. ground cumin
3/4 tsp. ground turmeric
1/2 tsp. cayenne
1 Tbs. tomato paste
2 cups lower-salt chicken broth or vegetable broth
1 cup light coconut milk
One 3-inch cinnamon stick
Fine sea salt and freshly ground black pepper
1 small cauliflower, broken into 1-1/2-inch florets (about 4 cups)
1 lb. sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
2 medium tomatoes, cored, seeded, and coarsely chopped (about 1-1/2 cups)
2 large carrots, peeled and cut into 1/2-inch-thick rounds (about 1 cup)
One 15-1/2-oz. can chickpeas, drained and rinsed
4 oz. baby spinach (about 4 lightly packed cups)
2 Tbs. fresh lime juice
1 tsp. finely grated lime zest
2 Tbs. chopped fresh cilantro
In a 5- to 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Reduce the heat to medium (or medium low if necessary) and cook until the onion is richly browned, 5 to 7 minutes more. Add the garlic and ginger; cook, stirring, for 1 minute to blend the flavors. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the aromatics, about 1 minute.
Add the broth, coconut milk, cinnamon stick, 1 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes.
Add the cauliflower, sweet potatoes, tomatoes, and carrots. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes. Discard the cinnamon stick.
Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted, about 3 minutes more. Season to taste with salt. Serve garnished with the cilantro.
Serving Suggestions
This curry only needs a basic brown rice or white basmati rice to be a complete meal.
nutrition information (per serving):
Calories (kcal): 300; Fat (g): 10; Fat Calories (kcal): 90; Saturated Fat (g): 2; Protein (g): 12; Monounsaturated Fat (g): 3.5; Carbohydrates (g): 45; Polyunsaturated Fat (g): 2.5; Sodium (mg): 680; Cholesterol (mg): 0; Fiber (g): 12; photo: Scott Phillips
From Fine Cooking 107, pp. 33
September 2, 2010
http://www.finecooking.com/recipes/south-indian-style-vegetable-curry.aspx
Not sure how well the dish would freeze but it's worth a shot.
South Indian-Style Vegetable Curry
by Ellie Krieger
This easy one-pot meatless main gets its complex flavor from a combination of spices including coriander, cumin, turmeric, cayenne, and cinnamon. The spices marry in a rich, flavorful sauce that has a comforting, belly-warming appeal.
Read Ellie Krieger's blog post (http://www.finecooking.com/item/20984/spice-of-life)
to learn more about the healing power of spices and how this recipe came together.
Serves 6
2 Tbs. canola oil
1 large yellow onion, finely diced
4 medium cloves garlic, minced
One 2-inch piece fresh ginger, peeled and finely grated (1 Tbs.)
1 Tbs. ground coriander
1-1/2 tsp. ground cumin
3/4 tsp. ground turmeric
1/2 tsp. cayenne
1 Tbs. tomato paste
2 cups lower-salt chicken broth or vegetable broth
1 cup light coconut milk
One 3-inch cinnamon stick
Fine sea salt and freshly ground black pepper
1 small cauliflower, broken into 1-1/2-inch florets (about 4 cups)
1 lb. sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
2 medium tomatoes, cored, seeded, and coarsely chopped (about 1-1/2 cups)
2 large carrots, peeled and cut into 1/2-inch-thick rounds (about 1 cup)
One 15-1/2-oz. can chickpeas, drained and rinsed
4 oz. baby spinach (about 4 lightly packed cups)
2 Tbs. fresh lime juice
1 tsp. finely grated lime zest
2 Tbs. chopped fresh cilantro
In a 5- to 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Reduce the heat to medium (or medium low if necessary) and cook until the onion is richly browned, 5 to 7 minutes more. Add the garlic and ginger; cook, stirring, for 1 minute to blend the flavors. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the aromatics, about 1 minute.
Add the broth, coconut milk, cinnamon stick, 1 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes.
Add the cauliflower, sweet potatoes, tomatoes, and carrots. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes. Discard the cinnamon stick.
Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted, about 3 minutes more. Season to taste with salt. Serve garnished with the cilantro.
Serving Suggestions
This curry only needs a basic brown rice or white basmati rice to be a complete meal.
nutrition information (per serving):
Calories (kcal): 300; Fat (g): 10; Fat Calories (kcal): 90; Saturated Fat (g): 2; Protein (g): 12; Monounsaturated Fat (g): 3.5; Carbohydrates (g): 45; Polyunsaturated Fat (g): 2.5; Sodium (mg): 680; Cholesterol (mg): 0; Fiber (g): 12; photo: Scott Phillips
From Fine Cooking 107, pp. 33
September 2, 2010
http://www.finecooking.com/recipes/south-indian-style-vegetable-curry.aspx