July 30, 2007
Onion and Leek Tart
This recipe is full of flavor even though it’s so easy! You can change it up a bit adding different vegetables or a layer of vegan cream cheese to start!
1 Puff pastry sheet, thawed
1 Bunch of Leeks, thoroughly washed off of all grit
1 Red onion
1 Vidalia onion
2 Cloves garlic
Extra virgin olive oil
Salt and Pepper to taste
Preheat oven to 400 degrees F. Coat a baking sheet with non stick spray and lay out pastry sheet and set aside. Preheat a sauté pan to medium heat and add a tough of olive oil. Roughly chop cleaned leeks and add to sauté pan, mixing to coat with oil. Slice Red and Vidalia onions and add to leeks. Let this sauté for a few minutes, cooking down. Adjust heat as needed, making sure not to burn leek mixture. Mince 2 cloves of garlic and add to leek mixture, stirring to combine. When leek mixture has cooked down, remove from heat and add to puff pastry sheet, starting in from about ¼ inch. Put in oven and cook for 12-15 minutes or until edges are golden brown. Remove from oven and let sit about 5 minutes to cool. Cut into pieces and serve with a knife and fork or pick up from the edges like a pizza and eat!
Posted by dangalvez at 10:43 PM
April 14, 2007
Marsala Chick Peas
The next time someone asks where you get your protein from, make them this recipe! Chick peas, also known as garbanzo beans, are a great source of protein and they are known to lower cholesterol levels. Chick peas are available in all grocery stores and health food markets and can be bought dried or canned.
Marsala Chick Peas
1 1/2 teaspoons extra virgin olive oil
One medium sized vadalia onion, chopped
1 clove garlic, chopped
1/3 cup marsala wine
1 teaspoon cinnamon
1 teaspoon coriander
2 teaspoons cumin
1- 15oz can chick peas, drained and rinsed off
1/2 cup water (more if needed)
In a medium saucepan add olive oil and bring to medium heat. Add onion and cooked until translucent, about 5 minutes. Add garlic and cook another minute. Add marsala wine and deglaze the pan. (this means you are getting all the browned bits off the bottom of the pan and into the sauce that you are making) Add spices and mix well. Add chick peas and water and mix well. Cover saucepan and bring heat down to low. Cook covered for 10 to 15 minutes. Uncover half way through as you may need to add a touch more water. You can serve this as is, or over rice or a salad.
Posted by podsumer at 04:22 PM
December 05, 2006
Tempeh Chicken Salad
This recipe is high in protein and low in calories. This mock “chicken” salad is sure to win over any crowd!
Tempeh Chicken Salad
8 ounce package of tempeh, cubed
3 stalks celery, washed and diced
2 carrots, diced
2 Tablespoons of Currants, raisins or cranberries
¼ cup toasted almonds or walnuts
1/3 cup vegan mayo
salt and pepper to taste
Whole wheat bread, lettuce and tomato
Steam cube tempeh in a covered steamer basket for about 20 minutes, or until tender. Remove and set aside to cool. In a medium bowl add celery, carrots, currants and almonds and mix well. Add mayo and tempeh and season with salt and pepper. This can be served as a sandwich on bread with lettuce and tomato or on lettuce leaves as a salad!
Posted by podsumer at 06:01 PM
October 03, 2006
Veggie Wraps
1 cup Mung beans
1/2 piece of an avocado
1 clove garlic, minced
1/2 Vidalia onion, diced
1 small zucchini
1/4 cup alfalfa sprouts
2 teaspoons extra virgin olive oil
Sea salt and freshly ground pepper to taste
1 package Ezekiel wraps (find in the freezer section at health food store)
Defrost the Ezekiel wraps in refrigerator overnight.
In 3 cups of water bring mung beans to boil. Cover and turn down heat to simmer. Cook for 30-45 minutes, or until beans are soft. Remove from heat and drain. Set aside.
In a small sauté pan add 1/2 teaspoon olive oil and sauté onions and garlic until soft and translucent, about 5 minutes.
Cut avocado into halves and reserve.
Cut zucchini into 2-inch think by 2-inch long slices and toss in remained olive oil. You can grill them or sauté them with onions and garlic until soft, about 5 minutes. Remove from heat and let sit for a few minutes. Zucchini retain a lot of water so some will drain off after removed from heat and you do not want this in your wrap! Let them sit for about 10 minutes and then start to make wraps.
In a small bowl mix mung beans, avocado, onions and garlic and mash together.
To make the wraps: Take one Ezekiel wrap and place on plat countertop. Place half the alfalfa sprouts in middle of wrap. Place ½ mung mixture over it and top with grilled zucchini. Fold sides in and then roll wrap away from you, closing tightly. Cut in half and serve. Repeat with remaining ingredients for second wrap.
** This recipe makes 2 wraps
Posted by podsumer at 07:46 PM
July 08, 2006
Potato and Sauerkraut Latke
This show is sponsored by Great Lakes Sauerkraut, the world's largest producer of sauerkraut, producing more than 120,000 tons of barrel cured kraut a year.
Play the Show
Look for Great Lakes Kraut selling under the Krrrrisp Kraut, Silver Floss,Bush's Best or Cortland Valley brand names at your local grocery store. Sauerkraut can be found in the canned section or refrigerated meat section.
Log on to www.krrrrispkraut.com for more information, fun facts and tasty recipes.
Sauerkraut is full of vitamins A, B-thiamin, riboflavin and niacin-C, phosphorous, calcium, iron, potassium and fiber, so it's great for you! Sauerkraut is also a cruciferous vegetable that contains cancer fighting phytochemicals, and studies have shown an increase in consumption of sauerkraut decreases a person chances of developing certain types of cancers such as breast, colon, lung or liver. So, there are also health benefits to sauerkraut consumption.
Check out their sauerkraut and fun recipes
Potato & Sauerkraut Latke's
2 Cups of Grated Potatoes
1/2 Cup Krrrristkraut Sauerkraut, drained
2 Tablespoons minced red onion
2 teaspoon chives and extra for garnish
1 Tablespoons ground flaxseeds (powder)
3 Tablespoons cold water
Sea Salt
Freshly ground pepper
Canola Oil
2 teaspoons minced red pepper, for garnish (optional)
In a large bowl combine potatoes, sauerkraut, red onion and chives and mix well. In a blender add ground flax and water and blend until mixture becomes thick and frothy, about one minute. Add the flax mixture to the potato and sauerkraut and mix well. Season with salt and pepper.
In a nonstick skillet add a small amount of canola oil and bring to medium heat. Add teaspoonfuls of the mixture to the pan and flatten out. Fry on each side until golden brown before turning, about 2 minutes. After mixture is cooked place latke's on a papertowel lined plate to remove excess oil.
Garnish with vegan sour cream, chives and red pepper!
Posted by podsumer at 01:06 PM
June 06, 2006
Tempeh Reuben Sandwich
This show is sponsored by Great Lakes Sauerkraut, the world's largest producer of sauerkraut, producing more than 120,000 tons of barrel cured kraut a year.
Look for Great Lakes Kraut selling under the Krrrrisp Kraut, Silver Floss,Bush's or Cortland Valley brand names at your local grocery store. Sauerkraut can be found in the canned section or refrigerated meat section.
Log on to www.krrrrispkraut.com for more information, fun facts and tasty recipes.
Sauerkraut is full of vitamins A, B-thiamin, riboflavin and niacin-C, phosphorous, calcium, iron, potassium and fiber, so it's great for you! Sauerkraut is also a cruciferous vegetable that contains cancer fighting phytochemicals, and studies have shown an increase in consumption of sauerkraut decreases a person chances of developing certain types of cancers such as breast, colon, lung or liver. So, there are also health benefits to sauerkraut consumption.
Check out their sauerkraut and fun recipes
The recipe below will make 2 nice sized sandwiches...and maybe some extra for nibbling! The baked tempeh paired with the warm sauerkraut and the homemade Russian dressing are so good you won't want to put this sandwich down!
Play the Show
Tempeh Reuben Sandwich
One 8 oz. Package Tempeh, sliced into sandwich sized pieces
1/2 cup water
1/3 cup tamari or shoyu
1 teaspoon cumin
1/2 teaspoon caraway
2 teaspoons grainy mustard
1 cloves garlic, minced
1/4 cup extra virgin olive oil
1 Cup Krrrristkraut Sauerkraut
3 Tablespoons veganaise (vegan mayo)
3 Tablespoons ketchup
3 Tablespoons minced pickles
1/4 teaspoon lemon juice
One tomato, sliced thin
One red onion, sliced thin
Bib Lettuce
Sandwich bread, toasted (I used a nice Tuscan bread)
Preheat oven to 350 degrees. In small bowl combine water, tamari, cumin, caraway, mustard, garlic and oil and whisk together. Place tempeh is a baking dish and place marinade over it. Bake in oven uncovered for 40
minutes. WHen finished cooking tempeh will be dark and should be removed from any excess liquid. Place on a separate dish and set aside.
Place Krrrrispkraut Sauerkraut in a small frying pan over a low heat to warm through. You want the sauerkraut to be warm for the sandwich but not burned so keep theflame LOW!
In a small dish make the Russian dressing by combining the veganaise, ketchup, pickles and lemon juice and mixing thoroughly. Now to assemble this tasty sandwich: Place bread on a plate. Spread a tablespoon of the Russian dressing on and add the tempeh. Add the warmed Krrrispkraut Sauerkraut, tomato, onion and lettuce and place the other piece of bread on top.
Slice the sanwich down the middle and enjoy!!!
Posted by podsumer at 04:42 PM
February 13, 2006
Valentines Day Dinner - Roasted Beets with Green Beans and Walnuts
Happy Valentines Day! I've come up with a menu that will keep you belly happy but no too full so you can still have dessert! Enjoy !
Roasted Beets with Green Beans and Walnuts
3 Beets, cleaned, skins removed and cubed (I've illustrated how it should look!)
1 1/2 cups green beans, trimmed and cleaned
2 tablespoons walnuts
4 tablepoons balsamic vinegar
1 1/2 tablepoons extra virgin olive oil
1/4 teaspoon Dijon mustard
1/4 teaspoon grated lemon zest (I also squeezed a little of the lemon into the dresising...I love
lemon!)
Sea salt and pepper to taste
Preheat oven to 375 degrees. Place cubed beets with 1 tablespoon of oil in oven for one hour until
soft. Remove, cool and set aside.
In medium saucepan over high heat bring water to a boil and add green beans. Cook for 2-3 minutes
and drain. Place in an ice bath for one minute and remove. (this is blanching and shocking your
green beans)
In oven at 375 degrees, place walnuts on baking sheet. Bake for 8-10 minutes, or until you can
smell them and they are browning. Remove from oven and cool. Coarsely chop them.
In a small bowl place balsamic vinegar, mustard, and zest and whisk in oil. Adjust taste with salt
and pepper.
Assemble salad in a dish. Green beans, beats and walnuts and add dressing and serve! YUM!
Cornmeal Crusted Seitan (this recipe come from the Candle Cafe Cookbook,but they use it for Tempeh)
1 8 ounce package of Seitan
1/2 cup tamari
1/2 cup water (this will dilute the tamari a litttle, I however did not use it in my recipe!)
3 tablespoons maple syrup
1 clove garlic
1 tablespoon freshly grated ginger
1/2 cup medium to fine ground cornmeal
1 teaspoon crushed red pepper flakes
1 teaspoon dried thyme
1 teaspoon fried oregano
1 teaspoon cumin
pinch of sea salt
2-3 tablespoons olive oil for frying (the original recipe calls for 1/2 cup but I thought that was
too much!)
Preheat oven to 350 degrees.
In a baking dish place the seitan with tamari, water, maple syrup, garlic and ginger. Bake for one
hour. Remove and set aside to cool. Drain and cut the seitan in to slices.
In a large bowl, mix together cornmeal, red pepper flakes, thyme, oregano, cumin and sea salt. Dip
the seitan pieces in the cornmeal mixture coating it well.
In a large skillet heat oil over medium-high heat. Cook the coated seitan on each side for about
a minute until browned.
Remove from heat and serve.
Sauteed Spinach
1 8 ounce package Spinach
1 Tablespoon extra virgin olive oil
1 clove garlic, minced
2 tablepoons water
sea salt to taste
In a fry pan over medium heat place oil and garlic and cook until garlic is soft. Add spinach and
water and cook until spinach is soft. Add sea salt to taste and serve.
Sweet Mashed Potato
1 medium sized sweet potato
1 teaspoon maple syrup
whole nutmeg - grate about 1/4 teaspoon into this!
pinch cinnamon
pinch sea salt
Preheat oven to 350 degrees. Place sweet potato in a piece of aluminum and cook for one hour.
Remove from oven and cool.
When potato is cooled, cut open and place pulp in a bowl. discard skin. Mash potato pulp. Add
maple syrup, cimmamon, fresh nutmeg and sea salt and and mix together. Serve!
Posted by podsumer at 08:34 AM
February 02, 2006
Super Bowl Pizza Party
The Superbowl is coming and why not make something fun to eat while the game is about to come on?! A homemade pizza is just the trick to get the party started!!
Superbowl Pizza Party
One Pizza Dough (you can make your own or get one from a pizza place but they don't use organic ingredients)
8 ounces organic tomato sauce
Toppings that we used today:
yellow onion
green pepper
Black olives
Lightlife "Ham" veggie slices
Pineapple
Preheat oven to 450 degrees. Make pizza dough or use the store bought or pizza place dough and roll it out onto a stone or sheetpan. Add tomato sauce leaving an inch all around the dough for the crust. Add topping as you like. Bake in the oven for 15-17 minutes until evenly browned. Let cool for 5 minutes, cut and eat! MMM!!!
** We could not find any vegan mozzarella cheese today. Was everyone making pizza's today? So, we opted for no "cheese" on the pizza!
ENJOY!
This is the pizza before baking
Pizza as it was done baking
finished pizza
MMM! We are enjoying it! Try and make one! Write me and let me know what your favorite toppings were!
Posted by podsumer at 09:27 PM | Comments (2)
January 23, 2006
Butternut Squash Risotto
This is a satisfying dish to make! It's creamy and hearty. It's my comfort food on a cold winter night!
Play the Show
Our Ingredients
In Half
Finished Dish
One medium size butternut squash
Three Tablespoon extra virgin olive oil
Sea salt
1 cup aborio rice
One medium yellow onion
32 ounces vegetable stock
Heat oven to 375 degrees. Cut butternut squash in half lengthwise, scoop out seeds and pulp and discard. Brush olive oil on each side and sprinkle with sea salt on. Place face down in lipped baking dish and bake for one hour or until soft when pierced with a fork. Remove and let cool. When cooled scoop insides out and place in bowl. Set aside.
In a 2 quart saucepan place vegetable stock and bring to warm temperature. Heat 4 quart saucepan to medium heat and add 2 tablespoons olive oil. Add chopped onion and cook until soft. Add aborio rice and stir. Ladle vegetable stock into rice one ladle at a time until rice absorbs all of the liquid, stirring often. As liquid is absorbed add another ladle at a time until all vegetable stock has been absorbed. Add butternut squash and stir. Remove from heat. Season with salt and pepper or fresh parsley.
Posted by tracy at 09:18 PM | Comments (3)
January 16, 2006
Penne with Broccoli Rabe, Sun Dried Tomatoes and Faux Sausage
Having a vegetarian over for dinner and don't know what to make besides green beans and potatoes?? Here is a recipe that is quick and easy and sure to please your company!
Play the Show
Our Ingredients
Finished Dish
Finished Dish
8 ounces Organic Penne Pasta
4 Cups Water
3 Tablespoons Extra Virgin Olive Oil
One small yellow onion, peeled and sliced thinly
2 cloves garlic, peeled and sliced thinly
10-12 Sundried tomatoes
One package Tofurkey Italian "sausage"
One bunch Broccoli Rabe, cleaned with ends discarded, coarsely chopped
In Medium saucepan bring Water to a boil and add pasta. Cook 10-12 minutes until al dente. Drain and set aside.
In small bowl place sundried tomatoes and add hot water to reconstitute tomatoes. After 5 minutes, drain and slice thinly.
In a saute pan bring olive oil to medium heat. Add onions and garlic and saute until they begin to soften. Add Faux sausage and Sundried Tomatoes and saute for another 2 minutes. Add Broccoli Rabe and cover. Let cook for 3-5 minutes as Broccoli Rabe will start to wilt. Uncover and stir. Pour mixture over pasta and serve!
Posted by tracy at 07:45 PM | Comments (3)
December 12, 2005
Coconut Curry Sensation
Play the Show
Our Ingredients
The Finished Meal
Coconut Curry Sensation
8 oz package Tempeh (your choice- I like the 3 grain)
2 Tablespoons Extra Virgin Olive Oil
1 Cup Jasmine Rice
6 Cups Water
1 Head Broccoli
1 Red Bell Pepper
14 oz. Can Coconut Milk
2 Tablespoons Creamy Peanut Butter
1 teaspoon curry powder
Pinch cayenne
Sea Salt and pepper to taste
1/2 cup peanuts
Preheat oven to 375 degrees. Cut tempeh into once inch strips and then into small dice. Toss with Olive oil and sea salt and place on baking sheet for 10-12 minutes until golden brown. Remove and let cool.
In saucepan bring 2 cups of water to boil and add jasmine rice. Boil until cooked. Remove from heat.
In another saucepan add 4 cups water and bring to boil. Add broccoli and cook for 5 to 8 minutes until tender, but not falling apart. Drain and set aside.
In saute pan add a Tablespoon of Olive oil and bring to medium heat. Slice pepper into one inch strips and then cut in half again. Saute in olive oil for about 5 minutes until softened.
In another saucepan add coconut milk, peanut butter, curry, cayenne, salt and pepper. Bring to medium heat and whisk ingredients together until blended well. Once heated and ingredients are all incorporated bring off burner and set aside.
In a serving dish place rice on bottom and add broccoli. Add peppers and tempeh and begin to drizzle coconut sauce on. Do not add to much sauce as others can add as much as they would like. Garnish with peanuts and serve!
Posted by podsumer at 08:18 PM | Comments (3)
November 21, 2005
A Vegan Thanksgiving
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This is my vegan Thanksgiving Special. I know you will enjoy it.
As a Main dish - Don't forget you can make the quinoa side dish and put it in a roasted acorn squash!
Also....for dessert try the apple Crumb! MMMM! Delicious!
Happy Thanksgiving from My Family to Yours!
Tracy
Thanksgiving Appetizer
Baguette Bread
One Vadalia Onion
5-6 Dates (or Figs if you prefer)
Tofutti "Better than Cream Cheese"
1 Tablespoon Extra Virgin Olive Oil
Pinch Sea Salt
Heat Oven to 375 degrees. Brush Bagette bread with oilve oil. Sprinkle Sea salt on and bake for 10-12 Minutes or until brown. Let cool.
In saute pan over medium heat add Olive OIl and Onions. Let saute until soft and brown.
Chop figs into small pieces.
When cooled spread a Tablespoon of Tofutti "Better than Cream Cheese" on and add onions on top of cream cheese. Add chopped figs and serve.
Mushroom Gravy
6 oz Organic Button Mushrooms
1/2 Small yellow onion
1 Tablespoon Extra Virgin Olive Oil
Pinch Sea Salt
1 Tablespoon Kuzu
1 Cup Water
1 Tablespoon Shoyu
In small pan heat olive oil to medium heat. Saute Olive OIl with onion until soft. Add mushrooms and cook until they begin to soften.
In small bowl Add 1 Tablesoon of Kuzu to 1 Cup of Water and stir until disolved.
Add kuzu mixture to mushrooms and stir. Add Shoyu and stir. Bring heat to Medium high and heat until gravy begin to bubble. Trun down to simmer and cook for 20 minutes. Serve.
Carrots with Pineapple Reduction Sauce
One 10 oz bag organic carrots, peeled
3 Cups Pineapple Juice
Teaspoon cinnamon
Teaspoon Maple Syrup
In saucepan heat 3 cups of Pineapple Juice. Add Carrots and bring to a boil. Cook until soft, about 10 minutes. Take carrots out of juice and place in a bowl. Add cinnamn and maple syrup and bring to a boil. Cook until reduced by half. Pour over carrots and serve.
Brussel Sprouts
2 Pounds of Brussel Sprouts
2 Tablespoons Olive Oil (or more if needed)
Sea Salt
1/2 Cup White Wine
2 Cloves Garlic, chopped
1 Tablespoon Agave Nectar
Heat Oven to 375 degrees. Place brussel sprouts in lipped pan and cover with olive oil. Sprinkle sea salt and cook in oven for 45 minutes or until tender.
Meanwhile in saucepan on medium heat heat wine, garlic and agave nectar until simmering. Bring heat down to low. (do this right before teh brussel sprouts come out of the oven or the liquid will evaporate before)
Take brussel sprouts out of oven and cover with wine sauce. Place in bowl and serve.
Mashed Potatoes with Roasted Garlic
2 Pounds of organic russet potatoes, peeled and chopped
6 Cups water
1 Head Garlic
1 teaspoon Olive Oil
Sea Salt
3/4 Cup Soymilk
2 Tablespoons "Earth Balance" vegan butter
1 Tablespoon Fresh grated Horseradish (or more if desired)
Heat oven to 375 degrees. Cut top of Garlic off (where the root would be) and discard. Drizzle Olive olive and sea salt and wrap in aluminum foil. Place in oven for 45 minutes or until tender.
Meanwhile, In medium Saucepan place water and bring to a boil. Add potatoes and cook until soft, about 20 minutes. Drain and add soymilk, butter and horseradish and blend with handmixer until smooth and creamy.
When garlic is roasted take out of oven and cool. Squeeze garlic cloves out of skin or with small fork pull them out and add to mashed potato mixture. Take the handmixer and blend again for 1 minute. Serve
Stuffing
4 Cups Whole Grain Bread, cubed (about 6 slices)
2 Tablespoon Olive Oil
1 Cup chopped apple (I used Granny Smith)
1/2 Cup chopped Onion (about half of a small onion)
1/2 teaspoon dried thyme
1 teaspoon dried parsley
1/2 cup walnuts
1 Cup Apple Juice
Preheat oven to 350 degrees. In a bowl place cubed bread and olive oil and mix until bread is coated. Sprinkle with Sea Salt. On a flat baking pan place bread and bake for 10-12 minutes, or until brown. Take out and cool.
In Medium bowl place cooled bread, chopped apple, onion, thyme, parsley, walnuts and mix well. Add Apple Juice and mix well coating everything evenly. Place in Casserole dish and bake for 25-30 minutes. Take out and serve!
Posted by podsumer at 08:43 PM
October 22, 2005
Quinoa Side Dish - Repost
Play the Show
There was a problem with the audio file. Here is a fixed version of the show.
Posted by podsumer at 10:49 AM | TrackBack
October 18, 2005
Quinoa Side Dish
Quinoa Side Dish
1 Cup Quinoa
2 Cups Water
2 Ribs Celery, cut into small dice
1 Red Pepper, cut into small dice
1- 1 1/2 Tablespoons Extra Virgin Olive Oil
1 teaspoon Cumin
1 teaspoon Coriander
Pinch Salt
Pinch Pepper
1/3 Cup Walnuts, toasted
1/4 Cup Cranberries
Bring water to a boil and add Quinoa. Cover and simmer for 8-12 minutes until Quinoa has absorbed all the liquid. Bring off flame and put in seperate bowl to cool.
In a pan, add Extra Virgin Olive Oil and heat over medium flame. Add Celery and Red pepper and cook for 10 minutes or until vegetables are soft. Add Cumin and Coriander and stir. Add a pinch or more as desired of salt and pepper. Take off stove and add to Quinoa. Add walnuts and cranberries and mix well.
Serve Immediately and Enjoy!
*** Note: I said Tumeric the entire show instead of Coriander. I had tumeric on the brain as I was dreming up a recipe~~ MY APOLOGIES!! SO, NO TUMERIC in this recipe! It is Coriander! Thank you!
Our ingredients
Posted by podsumer at 09:13 PM
September 06, 2005
Pesto Pasta
Listen To the Show
1/3 Cup Pine Nuts
1-2 Cloves of Garlic
3 - 4 bunches of Basil, cleaned and dried
1/4 cup Extra Virgin Olive Oil
1 Table spoon White Miso, or to taste
Directions:
Preheat oven to 400 degrees F. Place pine nuts on baking sheet and bake until lightly toasted. (about 5 minutes) Remove and set aside to cool.
Coarsely chop garlic.
In food processor combine basil, garlic, pine nuts and olive oil and process mixture until it is well blended.
Add miso and adjust as needed.
Posted by podsumer at 09:49 PM | Comments (1)
End Of Summer Salsa
Listen To the Show
1- 15 ounce can organic black beans
1- 15 ounce can organic corn
1 green pepper
1 medium onion
3-4 plum tomatoes
1-2 Tablespoons white wine vinegar
1-2 Tablespoons extra virgin olive oil
juice of 2 small limes
salt to taste
tortilla chips or pita bread
Directions:
Open the cans of corn and black beans and drain.
In Large bowl add corn and black beans. Take green pepper and the onion and cut each into a medium dice and add to the corn and beans. Take the tomatoes and slice in half. Take skin side against the palm of your hand and squeeze juice out into garbage bowl. Then slice into medium dice and add to mixture. Stir mixture.
Add vinegar, olive oil, and lime juice into salsa and mix well. Add salt to taste.
Serve with pita bread or tortilla chips!
Posted by podsumer at 09:42 PM
August 18, 2005
Stuffed Peppers
Fall is right around the corner (I know, I know, but what are you going to do), and this easy to cook and easy to prepare dish will help you slide into the season.
Our ingredients
Fresh out of the oven
enjoy!
We diced the top and sprinkled it over the pepper on the plate.
Remember, presentation is critical. Your eyes tell your palette what to expect.
Posted by podsumer at 03:00 PM | Comments (2)
August 12, 2005
Sausage and Peppers
Here is a great recipe for vegan sausage and peppers. This dish features a great hot sauce from our friends at Pit Bull Hot Sauce.
Our ingredients
This will knock your socks off
guaranteed!
Please don't forget to enter our Pit Bull Hot Sauce giveaway. Just click on the contest link to enter.
Thanks
Posted by podsumer at 05:00 PM
August 06, 2005
Summer Salads
For our first show after our little break, I have prepared 2 delicious and cool summer salads. We have a potato salad with dill, and a nice light pasta salad
The ingredients could not be easier
Two great salads together at last.
Our light pasta salad
Potato salad with dill
Posted by podsumer at 05:50 PM
July 13, 2005
Stuffed Mushrooms
This is a great appetizer or even a main course. Whether you are a vegan or not, you will love this recipe.
Unfortunately, only 2 photos this week folks. The standard ingredients, and finished meal photos.
Posted by podsumer at 05:10 PM | Comments (2)
June 30, 2005
Tofu Scramble
They may look like scrambled eggs, but they aren't
As always, we start with our ingredients.
Pressing all the liquid out of the tofu is critical.
See, I told you they look like scrambled eggs.
Almost done.
Enjoy!
Posted by podsumer at 06:27 PM
June 08, 2005
Couscous Salad
Couscous is a coarsely ground semolina pasta. The grain is a staple in many North African countries. Over the last decade, it's cropped up on American menus and dinner tables. Now that you know, lets make a great couscous salad.
Our Ingredients
cooking
A simple fresh salad with a hit of mint for the summer. Enjoy!
Posted by podsumer at 10:00 PM | Comments (4)
June 06, 2005
Tempeh Bolagnese
A delicious meatless meat sauce. This is a very simple dish that can be prepared in the time it takes to cook your pasta.
Delicious
Our Ingredients
Cooking
Enjoy
Posted by podsumer at 02:06 PM | Comments (4)
May 20, 2005
Grillin' and Chillin'
Today's show is all about grilling vegetables. I'll teach you how to make a great marinade and the best way to cut up the vegetables for grilling.
Vegan Cat
Our ingredients
Make sure you press all the water out of your tofu before cubing it
Marinade
The coals should have been a little whiter (hotter)
The finished meal
Download the MP3Posted by podsumer at 11:41 AM | Comments (2)
May 12, 2005
All About Picnics
When some friends invited me to a picnic, they quickly realized they didn't know what to make for me. Well here are some great picnic suggestions. Enjoy the show. It is a little on the short side this week, but I had a lot of fun doing it.
The ingredients this week are very basic. But what would a picnic be without coleslaw and chips.
This is a great grater from The Pampered Chef
Ready for the picnic!!
Posted by podsumer at 08:56 PM
April 29, 2005
Fabulous Fajitas
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First a special thanks to all of you who listened to our first show. I appreciate the comments and the email feedback. Keep them coming. In this show I will teach you how to make Fabulous Fajitas. A simple yet classic dish. A few ingredients and 5 minutes of cooking and you have a great vegan meal. Enjoy!!! |
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Preparations are under way |
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Before plating the fajitas |
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The meal is being prepared |
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As always presentation is very important |
Posted by podsumer at 04:00 PM
