Wednesday, April 17, 2013
Sauteed Veggies # 3
Veggies I used: Broccoli, parsnips, asparagus, brussel sprouts, grape tomatoes, red pepper, mushrooms, kale, collard greens, cabbage (I just use a combination of what I have, its a great way to use up what you have)
Beans I used: Great northern beans, black beans
Various types of spices: Onion powder, garlic powder, Mrs. Dash, spike. lemon juice, vinegar, liquid aminos, ect.(I just use what I have) and I use a lot of the spices.
Start chopping up the veggies into small pieces. (I;m chopping and adding to the pans and sauteing at the same time)
Heat up some big pans with some water (you could use broth)
In one pan add broccoli, parsnips, asparagus, brussel sprouts sauteed on low. Add just a little water let the veggie grill and get a little brown, (it;s tricky cause too much water and it steams and not enough water and it will burn.)
In the third pan add all the rest of the veggies (except the greens) in the pan. (It;s the same this but I do add a little more water cause there are more veggies, so still add just a little water let the veggie grill and get a little brown, it;s tricky cause too much water and it steams and not enough water and it will burn.)
I will add the veggies as I cut them, first onions, red pepper, cabbage and grape tomatoes.
Keep stirring to make sure all the veggies are covered in the water.
Start to add some spices to taste.
Turn the heat on low and add the greens, stirring until all the greens are covered.
When one of the pans of veggies are done usually one pan is done first, I will put beans in the pan and sauteed them.
I was baking sweet, white and red potatoes while cooking everything else.
This is my fast and easy meal when I need to cook something in the evening.
This recipe never turns out the same because I never measure anything and I always have something different to add to the recipes.
I use fresh, raw, frozen, cooked and canned veggies and beans.
Other types of veggies and beans I have used:
Peas, snow peas, peas in a pod, carrots, eggplant, tomatoes, artichokes, pepper, green beans, corn, zucchini, spinach, kale, bok choy, swiss chard, collard greens, lentils (I like this one because they are small), kidney beans, pinto beans, lima beans, edmmen(soy) beans, garbanzo beans, great northern beans, black beans, ect (I just use a combination of what I have, its a great way to use up what you have)
You could add some whole grains too.
Sunday, April 07, 2013
1/2 cup onion
1 cup bok choy
1/2 red and green pepper (or more)
1/2 cup mushrooms chopped
big pile of chopped up greens
1/2 cup of water or veggie broth
1 small can of tomato sauce (or paste)
2 cans of beans (I used Red Kidney and Pinto)
1 can of pumpkin
1 can of tomatoes
1/2 teaspoon of garlic powder, onion powder, chyenne pepper, chili powder, paprika, cumin, veggie spice
In a large pot cook the carrots half way with some water.
Saute the onion, bok choy, green and red pepper in a large pot with some water or broth.
Add mushrooms, tomato sauce and pumpkin and stir.
Add beans, tomatoes, all the spices and more water or broth if needed. Stir.
Cover and heat on medium to low for around 30 minutes.
Add greens at the end and stir in.
I topped it on a potato.
These measurements are just estimates because I didnít measure anything.
I just got all these ideas from various recipes and put the different ingredients together.
The pumpkin may sound weird but it makes it thick and a little sweet without adding fats and sugar.
I use some chopped up grillers this time (I had some to use up) but it taste good without the veggie meat.
I used some tomato sauce with hot sauce mixed in it that I had leftover and still tasted good (maybe it even made it taste better)
I say to heat for around 30 minutes but it seemed by the time I got every thing in the pot, the chili seemed done. So once I stirred in the greens I turned off the heat.
The first time I made this chili I didnít cook the carrots first and they didnít cook all the way, this time I cooked the carrots first.
Saturday, April 06, 2013
Vegan Taco Soup
Navy beans, red beans, black beans, chickpeas, white beans
red and green pepper
small can of tomato sauce with some water
First I sauteed the onions, summer squash, red and green pepper.
Then I throw all the different beans (rinsed and drained!), corn and can of tomatoes in a pot, add home made or store bought taco seasoning, small can of tomato sauce with some water (or broth)
Let simmer for 15-20 minutes (or longer)
Then add some greens and let simmer for a few more minutes and it done.
I don't measure anything so everything is a guess.
You can use as many different beans as you want. And use any type of veggies you want.
You can top it with vegan shredded cheese and use some organic black corn chips.
I'm going to try it with brown rice.
I'm going to make it thick and put with a baked potato.
Tuesday, January 22, 2013
8 Minute Split Pea Soup
one pound of green split peas
one large chopped onion one pound carrots, sliced
One celery heart, sliced
bunch of kale
8 cups boiling water
4 teaspoons chopped parsley (dried, not fresh)
1-2 Tablespoons salt-free seasoning
1 teaspoon garlic powder
1 teaspoon basil
1 teaspoon rosemary
1 teaspoon oregano
1 teaspoon celery seed
1 teaspoon paprika
1 bay leaf
Place all ingredients in an electric Pressure Cooker. Cook on high for 6 minutes. Let pressure release naturally. Tastes even better the next day!
I don't measure anything so everything is a guess.
You can add any veggies, beans and grains that you want or have on hand.
The original recipe called for some sweet potatoes or white potatoes and I forgot.
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