Spicy Thai Noodles
thanks Peter!
In sauce pan, stir together until well mixed:
6 T chunky, unsweetened peanut
butter
4 T water
Add:
3 T soy
sauce
3 T sesame
oil (the dark, aromatic kind)
3 T rice
wine or dry sherry (I use cooking sherry)
3 T rice
vinegar
4 T honey
or maple syrup
1 ½ t
minced fresh garlic (just as good without this)
¾ t crushed
red pepper flakes (or to taste)
1 ½ t
peeled, minced fresh ginger root
1 lb dried noodles/pasta of your choice (or more, depending
on how much sauce you like on your pasta)
Heat mixture (for some reason it thickens somewhat when
heated)
and toss with cooked noodles/pasta.
Sprinkle peanuts and chopped green onions or chives on top.
For two of us, this recipe makes two meals.
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Amazing
African Peanut Soup Serves 6
Sauté 2 cups chopped onion in olive
oil
Stir in 1
TBS grated ginger
3 cloves minced garlic
Add 1 cup chopped carrots and
sauté for a few minutes
Mix
in 2 cups chopped sweet
potatoes
4 cups vegetable broth
Dash cayenne pepper to
taste
Heat
gently until the sweet potato is soft (about 20 minutes)
Puree
with 2 cups tomato juice and 1 cup smooth peanut
butter
Serve
hot. People rave and ask for thirds. Plan on it!
Recipe in "Nurture through Nature" cookbook (adapted from Hope
Springs Vegetarian Cookbook by Suzanne Stevens) ___________________________________________________________
Cream of Cauliflower Soup Thank you Christine!
taken from The Joy of Cooking's All About Soups and Stews:
Heat in a soup pot over medium-low heat until the butter is melted:
1/4 C. water or stock
1Tblsp. unsalted butter (optional)
Add and cook, covered, stirring occasionally, until tender but not browned, 5-10 minutes:
1 medium onion, coarsely chopped
2 cloves garlic, sliced
1/8 tsp. ground nutmeg (optional)
Stir in:
4 1/2 C. vegetable stock
1/2 C. white wine (optional)
1 1/2 lbs. trimmed cauliflower, coarsely chopped
Bring to a boil, reduce heat
Red Lentil Dal Thank you Patience!
1 1/4 cups red lentils
3 cups water
1/2 tsp salt
2 tblsp oil
1/4 tsp black or brown mustard seeds
1/4 tsp turmeric
1/4 tsp cayenne pepper
1/4 tsp ground cumin
1/4 tsp coriander
1/3 tsp ginger root
1. Rinse lentils under cold water. Put into a medium sized pan of water. Add salt. Cook, uncovered over medium-high heat for 30 minutes or until lentils are soft.
2. Heat oil in small skillet over medium-high heat and add mustard seeds. After seeds stop popping add all spices. Cook 1 minute. Carefully add to dal. Simmer 2 more minutes.
Black Pepper Tempeh Thank you Janet!
3 tblsp extra-virgin coconut oil
3 shallots, thinly sliced
1 tsp red pepper flakes
15 small cloves garlic, smashed
1 tblsp peeled and grated fresh ginger
3 tblsp shoyu, tamari or soy sauce
1/4 cup cane sugar
2 tblsp water (plus more if needed)
8 oz. tempeh, sliced pencil-thick
12 oz cauliflower, very finely chopped
1 tsp ground pepper (plus more if needed)
In a large skillet over low heat, combine the coconut oil, shallots, red pepper flakes, garlic and ginger. Cook slowly, taking care not to brown the ingredient and stirring occasionally, until the garlic cloves are soft throughout, about 15 minutes.
While the garlic is cooking, whisk together the shoyu, sugar and water in a small bowl.
Increase the temperature under the skillet to medium-high and add the tempeh. Gently stir to get eh tempeh coated. Add the shoyu mixture and stir again to coat. Cook for a minute or two, then add the cauliflwer. Stir and cover. Cook for about 3 minutes. Uncover, dial the heat up even more, and cook until the cauliflower and tempeh starts to brown a bit. If you need to add more water to the pan, carefully do so, 1 tblsp at a time. Remove from heat and stir in the black pepper. Taste, add more pepper if you like, and serve immediately.
Veggie Chili
1 qt. tomato sauce or spagetti sauce
1/2 cup canned corn
1 can kidney beans
1 can black beans
1 large onion, chopped fine
1 to 2 large cloves garlic, chopped fine
1 to 2 tablespoons chili powder
mix together and put into a crock pot and cook overnight, in the morning add another pint of canned tomatoes. Heat and serve.
You can add green peppers, squash or any other veggie out of the garden.
Serve with a nice crusty bread and you have a wonderful meal!
Three Sisters Chowder
Fall is time for warm soups - try this one!
1 TBSP chopped garlic
2 shallots, finely chopped
1 can black beans, rinsed
2 cans corn, rinsed (hold back one cup of the corn)
1 cup pumpkin
1 cup veggie broth
1/4 tsp salt or to taste
1/4 tsp pepper or to taste
1 cup buttermilk or soy milk
1/4 cup of your favoite salsa
4 tsp pumpkin seeds as a garnish.
Saute the garlic and shallots until soft, add the rest of the ingredients and simmer 20 to 30 minutes.
Put the mixture in a food processor and puree, then pour back into the pot, add the rest of the corn and salsa and heat thoroughly.
Sprinkle with pumpkin seeds and enjoy.
1 TBSP chopped garlic
2 shallots, finely chopped
1 can black beans, rinsed
2 cans corn, rinsed (hold back one cup of the corn)
1 cup pumpkin
1 cup veggie broth
1/4 tsp salt or to taste
1/4 tsp pepper or to taste
1 cup buttermilk or soy milk
1/4 cup of your favoite salsa
4 tsp pumpkin seeds as a garnish.
Saute the garlic and shallots until soft, add the rest of the ingredients and simmer 20 to 30 minutes.
Put the mixture in a food processor and puree, then pour back into the pot, add the rest of the corn and salsa and heat thoroughly.
Sprinkle with pumpkin seeds and enjoy.
