Entries by tag: onion
1 small-medium onion, diced
4-6 cloves of garlic, chopped
2 inches of ginger, chopped
2, 14.5 oz cans of diced tomatoes
3/4 teaspoon garam masala
1/2 teaspoon cardamom power
1/4 teaspoon fennel powder (optional)
2 tablespoons of Kasuri methi soaked in 1/4 cup water
1 cup of water
Red pepper flakes (optional)
5-6 tablespoons honey
Salt
Oil and butter for cooking
Cashew Cream (see recipe below)
1 cup raw cashers
1/2 - 1 cup water
Cashew cream
Soak cashews overnight. Drain the water and rinse the cashews. Blend with 1/2 cup of water until a fine paste forms. I usually try to do this with 1/2 cup water to make a thicker paste.
Makhini Sauce
Heat oil and butter until the butter melts. Sautee onion and pepper flakes until well done but now browned. Add ginger, garlic, garam masala and cardamom powder. Sautee until garlic is cooked but now browned. Add tomatoes. Add Kasuri methi and mix. Mix scrapping off anything that is stuck to the bottom of the pan. Place all of it in a blender and puree into a fine paste. Place the mix back into the pot. Add 1 cup of water (or until desired thickness). Add salt and honey. Cook until the sauce thickens to your desired texture. Taste, it should taste somewhat sweet, like a touch of honey. When the sauce is your desired texture, add 1/4-1/3 cup cashew cream (to taste). Turn off the stove. Do not cook the cashew cream too much. Add extra vegan butter at the end to make extra delicious.
To use the sauce with tofu, add to cubed tofu and simmer for 10-15 mins. Same with paneer. For chicken sauté chicken until mostly cooked, then add sauce and cook until the chicken is fully done.
N.B. too much ginger or garam masala gives the sauce a bitter taste. Add more honey to fix. This comes out very good. I can't tell the taste between this vs sauce made with heavy cream. You can also use this recipe and replace cashew cream with heavy cream.
This makes a lot of sauce. It does freeze well. This quantity for us makes enough for a block of paneer and 4 chicken breasts.
4-6 cloves of garlic, chopped
2 inches of ginger, chopped
2, 14.5 oz cans of diced tomatoes
3/4 teaspoon garam masala
1/2 teaspoon cardamom power
1/4 teaspoon fennel powder (optional)
2 tablespoons of Kasuri methi soaked in 1/4 cup water
1 cup of water
Red pepper flakes (optional)
5-6 tablespoons honey
Salt
Oil and butter for cooking
Cashew Cream (see recipe below)
1 cup raw cashers
1/2 - 1 cup water
Cashew cream
Soak cashews overnight. Drain the water and rinse the cashews. Blend with 1/2 cup of water until a fine paste forms. I usually try to do this with 1/2 cup water to make a thicker paste.
Makhini Sauce
Heat oil and butter until the butter melts. Sautee onion and pepper flakes until well done but now browned. Add ginger, garlic, garam masala and cardamom powder. Sautee until garlic is cooked but now browned. Add tomatoes. Add Kasuri methi and mix. Mix scrapping off anything that is stuck to the bottom of the pan. Place all of it in a blender and puree into a fine paste. Place the mix back into the pot. Add 1 cup of water (or until desired thickness). Add salt and honey. Cook until the sauce thickens to your desired texture. Taste, it should taste somewhat sweet, like a touch of honey. When the sauce is your desired texture, add 1/4-1/3 cup cashew cream (to taste). Turn off the stove. Do not cook the cashew cream too much. Add extra vegan butter at the end to make extra delicious.
To use the sauce with tofu, add to cubed tofu and simmer for 10-15 mins. Same with paneer. For chicken sauté chicken until mostly cooked, then add sauce and cook until the chicken is fully done.
N.B. too much ginger or garam masala gives the sauce a bitter taste. Add more honey to fix. This comes out very good. I can't tell the taste between this vs sauce made with heavy cream. You can also use this recipe and replace cashew cream with heavy cream.
This makes a lot of sauce. It does freeze well. This quantity for us makes enough for a block of paneer and 4 chicken breasts.
Insanely delicious and easy recipe by Pynelyf. You can't tell it's vegan.
1 bag frozen green beans (thawed)
1 box French's® Original Crispy Fried Onions
1 pack fresh button mushrooms, sliced
1 cup raw cashews soaked overnight
1 cup water
Black pepper to taste
Salt to taste
1. Thaw green beans
2. Preheat oven to 350.
3. Wash, slice, saute mushrooms and set aside
4. Drain and rinse cashews, adding water a little at a time blend until you get a cream (you don't want it to be too watery)...you might need more than 1 cup of water but I just don't remember so play by ear
5. Mix cooked mushrooms, cashew cream, green beans in the long pyrex baking dish (8x8). Mix in 1 to 2 cup of French's fried onions. Add salt and pepper to taste. Cover with foil and bake for 30 minutes or until you see little bubbles on sides of dish.
6. Remove foil, top casserole with remaining French's fried onions and bake for 5 more minutes.
1 bag frozen green beans (thawed)
1 box French's® Original Crispy Fried Onions
1 pack fresh button mushrooms, sliced
1 cup raw cashews soaked overnight
1 cup water
Black pepper to taste
Salt to taste
1. Thaw green beans
2. Preheat oven to 350.
3. Wash, slice, saute mushrooms and set aside
4. Drain and rinse cashews, adding water a little at a time blend until you get a cream (you don't want it to be too watery)...you might need more than 1 cup of water but I just don't remember so play by ear
5. Mix cooked mushrooms, cashew cream, green beans in the long pyrex baking dish (8x8). Mix in 1 to 2 cup of French's fried onions. Add salt and pepper to taste. Cover with foil and bake for 30 minutes or until you see little bubbles on sides of dish.
6. Remove foil, top casserole with remaining French's fried onions and bake for 5 more minutes.
Veggie crumbles (or beef)
1 med onion diced
1 pack mushroom diced (optional)
1 can black beans rinsed
1 can kidney beans rinsed
Corn (frozen or fresh) rinsed
1 28oz can diced tomatoes (or can do 1 14 oz diced and 1 rotel)
Water
2 bay leaves
Chipotle chili powder (about 1/2 - 1 tsp)
Cumin powder (1-2 tbs)
Cinnamon (1-2 tbsp)
Salt
Olive oil
Sautee bay leaves and onion until the onion is translucent but not golden. Add mushrooms if using (I don't usually add this to a real meat chili. It gives fake chili nice texture). Add veggie crumbles and sautee for 3-5 minutes. Add beans, corn, and diced tomatoes. Add desired amount of water. The remaining spices are all to taste. Chipotle chili powder adds a lot of flavor and heat so use carefully. I use 1-2 tablespoons (I spelled that out so there is no confusion about the amount, yes tablespoon) of cinnamon and cumin. Salt to taste. Cook for 30 min. Taste during the cooking and adjust seasoning as you like.
1 med onion diced
1 pack mushroom diced (optional)
1 can black beans rinsed
1 can kidney beans rinsed
Corn (frozen or fresh) rinsed
1 28oz can diced tomatoes (or can do 1 14 oz diced and 1 rotel)
Water
2 bay leaves
Chipotle chili powder (about 1/2 - 1 tsp)
Cumin powder (1-2 tbs)
Cinnamon (1-2 tbsp)
Salt
Olive oil
Sautee bay leaves and onion until the onion is translucent but not golden. Add mushrooms if using (I don't usually add this to a real meat chili. It gives fake chili nice texture). Add veggie crumbles and sautee for 3-5 minutes. Add beans, corn, and diced tomatoes. Add desired amount of water. The remaining spices are all to taste. Chipotle chili powder adds a lot of flavor and heat so use carefully. I use 1-2 tablespoons (I spelled that out so there is no confusion about the amount, yes tablespoon) of cinnamon and cumin. Salt to taste. Cook for 30 min. Taste during the cooking and adjust seasoning as you like.
Stuffing (based of a Better Homes and Gardens recipe)
1 load of sourdough bread (makes about 8 cups dry bread cubes)
2-3 large stalks of celery finely diced
1 medium onion finely diced
1/2 stick of butter
1 1/2 cups broth
1 teaspoon poultry herbs
2-5 small to medium sized fresh sage leaves finely diced (optional)
Salt and pepper to taste
Place slices of bread on a cookie sheet the night before and leave out for 12-24hrs. Slice bread into as small cubes as you can. Preheat oven to 350 degrees. Melt butter in a medium sized pan. Add onion and celery, saute for 7-8 minutes on medium heat (do not brown). Turn off heat. Add broth, herbs, salt and pepper. Place bread in 13x9 baking dish, drizzle broth mixture over bread. Toss to moisten all the bread. Add more broth if bread appears dry. Bake covered for 30-45 minutes.
Mashed potatoes (based off recipe from NYT)
2 large potatoes (russet, or Yukon gold)
1/2 stick of butter
3-4 tablespoons of whole milk
Salt and pepper to taste
Peel and cut potatoes into 2 inch pieces. Place in cold, salted water. Bring to a boil and simmer/boil for 20 minutes. Drain. Remove into a bowl and mash. In the pan heat up the butter and milk. Mix butter mixture into boiled potatoes. Salt and pepper.
Cranberry sauce (based off recipe from The Pioneer Woman)
6 oz of cranberries rinsed
1 teaspoon of orange zest
1 small cinnamon stick
1/4 cup freshly squeezed orange juice
3/8 of a cup of sugar (yes I did say that, that's 1/4 a cup and half of 1/4 cup)
Place all ingredients in a heavy bottom pan. Cook for 15 minutes (not simmer for 15 minutes, turn on stove and start timer). Cranberries should have popped by then. Stir occasionally while cooking. Once 15 minutes are up, place in a container to cool and it will solidify on its own.
Pecan pie
1 9'' frozen pie shell
2 cups of pecans coarsely chopped
1 cup (can do slightly less) light karo syrup
3 large eggs lightly beaten
1/4 teaspoon salt
4 tablespoons melted butter
2/3 cup lightly packed brown sugar
2 teaspoons vanilla extract
In a large bowl mix syrup, sugar, butter, eggs, salt, vanilla extract. Place pecans into frozen pie crust. Pour liquid into pie shell. Bake at 350 degrees for 30 minutes. Then tent loosely aluminum foil to avoid burning the crust and cook for another 30-40 minutes. It will have risen up but will settle as it cooks.
Other than the pie, all of the above recipes serve 4. The pie is a . . .full sized pie. These recipes are inspired from a number of recipes online with personal variations.
1 load of sourdough bread (makes about 8 cups dry bread cubes)
2-3 large stalks of celery finely diced
1 medium onion finely diced
1/2 stick of butter
1 1/2 cups broth
1 teaspoon poultry herbs
2-5 small to medium sized fresh sage leaves finely diced (optional)
Salt and pepper to taste
Place slices of bread on a cookie sheet the night before and leave out for 12-24hrs. Slice bread into as small cubes as you can. Preheat oven to 350 degrees. Melt butter in a medium sized pan. Add onion and celery, saute for 7-8 minutes on medium heat (do not brown). Turn off heat. Add broth, herbs, salt and pepper. Place bread in 13x9 baking dish, drizzle broth mixture over bread. Toss to moisten all the bread. Add more broth if bread appears dry. Bake covered for 30-45 minutes.
Mashed potatoes (based off recipe from NYT)
2 large potatoes (russet, or Yukon gold)
1/2 stick of butter
3-4 tablespoons of whole milk
Salt and pepper to taste
Peel and cut potatoes into 2 inch pieces. Place in cold, salted water. Bring to a boil and simmer/boil for 20 minutes. Drain. Remove into a bowl and mash. In the pan heat up the butter and milk. Mix butter mixture into boiled potatoes. Salt and pepper.
Cranberry sauce (based off recipe from The Pioneer Woman)
6 oz of cranberries rinsed
1 teaspoon of orange zest
1 small cinnamon stick
1/4 cup freshly squeezed orange juice
3/8 of a cup of sugar (yes I did say that, that's 1/4 a cup and half of 1/4 cup)
Place all ingredients in a heavy bottom pan. Cook for 15 minutes (not simmer for 15 minutes, turn on stove and start timer). Cranberries should have popped by then. Stir occasionally while cooking. Once 15 minutes are up, place in a container to cool and it will solidify on its own.
Pecan pie
1 9'' frozen pie shell
2 cups of pecans coarsely chopped
1 cup (can do slightly less) light karo syrup
3 large eggs lightly beaten
1/4 teaspoon salt
4 tablespoons melted butter
2/3 cup lightly packed brown sugar
2 teaspoons vanilla extract
In a large bowl mix syrup, sugar, butter, eggs, salt, vanilla extract. Place pecans into frozen pie crust. Pour liquid into pie shell. Bake at 350 degrees for 30 minutes. Then tent loosely aluminum foil to avoid burning the crust and cook for another 30-40 minutes. It will have risen up but will settle as it cooks.
Other than the pie, all of the above recipes serve 4. The pie is a . . .full sized pie. These recipes are inspired from a number of recipes online with personal variations.
Notes: posting this for 
basilthyme. This is just lentil soup but with a very sweet taste to it from the pepper and carrots. The tomatoes add to the sweet flavor with a slight acidic kick.
Ingredients:
1 large onion, chopped
3-5 cloves garlic, roughly chopped
2 large bay leaves
1 red bell pepper chopped into large chunks
2-3 large carrots chopped
1 pack of mushrooms, chopped into large chunks
1 28 oz can plum tomatoes roughly chopped (save liquid)
1 cup lentils
Olive oil
Salt and pepper to taste
4-6 cups water
Directions:
Serves 4
basilthyme. This is just lentil soup but with a very sweet taste to it from the pepper and carrots. The tomatoes add to the sweet flavor with a slight acidic kick.Ingredients:
1 large onion, chopped
3-5 cloves garlic, roughly chopped
2 large bay leaves
1 red bell pepper chopped into large chunks
2-3 large carrots chopped
1 pack of mushrooms, chopped into large chunks
1 28 oz can plum tomatoes roughly chopped (save liquid)
1 cup lentils
Olive oil
Salt and pepper to taste
4-6 cups water
Directions:
- Soak lentils at least 1 hr.
- Saute onion, bay leaves and garlic until garlic is browned and onion almost caramelized.
- Add lentils, saute for 3-5 minutes, until softened.
- Add all vegetables (including liquid from tomatoes), salt, pepper and water. Thin the soup to your liking. It will cook down a lot as the lentils cook.
- Bring to a boil and simmer until lentils have cooked through (about 30 min).
Serves 4
Notes: I'm posting this for basilthyme. The rest is her text.
Below is a basic. You can add to it pretty much anything. It does not refrigerate well. The onion gets not delicious.
Ingredients:
Optional additions
Directions:
basilthyme. The rest is her text. Below is a basic. You can add to it pretty much anything. It does not refrigerate well. The onion gets not delicious.
Ingredients:
1-2 cups chopped tomatoes (cherry, plum whatever you like)
1/3 cup chopped onion
1 small clove minced garlic
1/3 feta crumbled (you can do much feta as you like)
2 tablespoons olive oil
1-2 tablespoons lemon juice (varies depending on how lemmony you like your dressing)
Salt and pepper to taste
Optional additions
-chickpeas (add more dressing if you use these as chickpeas are quite dry)
-canneleni beans
-black or kalamata olives
Directions:
In a small bowl wisk olive oil, lemon juice, salt and pepper until it goes from 2 layers (the oil and juice) to a creamy dressing. Mix in a larger bowl with the rest of th ingredients. Let it sit for a few minutes.
Notes: Serve with nachos, burritos, with rice, whatever. I needed a quick refried bean recipe so I looked at the most common ingredients and made one up. You can also add in a little habenero or fresh jalapeno with the onion if you want to make it a little spicer. If you don't have a pressure cooker, you can also just cook the pinto beans tradionally or just use canned beans (but I have finally seen the light! canned beans are full of perservatives, expensive, and don't taste nearly as good!)
Ingredients:
2 c dry pinto beans
olive oil
1 medium onion, diced
4 cloves garlic, minced
1/2 tsp cumin powder
salt to taste
Directions:
- Sort, rinse, and soak beans preferably overnight (or at least 4 hours).
- Place beans in pressure cooker and add water until beans are covered by 2 inches of water.
- Close perssure cooker and turn stove on high. Once whistle starts, simmer for 7-9 minutes.
- Turn off stove, let cooker cool until lid opens on its own.
- Drain water from beans, setting it aside to use as needed later.
- In a large frying pan, saute onions until they start to become translucent. Add garlic.
- Add beans and salt. Stir and smash beans with potato masher or spatula. Stir until you reach desired consistency. Add reserved bean cooking water and needed.
Notes: So this is a variation on the usual channa masala but what I think of as normal since it's what my mother made growing up. Instead of turmeric, you use black tea to flavor the chickpeas so the color is a richer brown rather than a yellow and the flavor is quite different too. Serve with rice. Makes 4-6 servings.
Ingredients:
For the pressure cooker:
2 cups dry chickpeas, soaked 1-2 nights
5 cups water (more or less according to taste)
1 heaping tsp salt
4 dashes hing
3-4 black tea bags
fresh ginger, chopped or grated
For the turka:
cooking oil
cumin seeds
crushed red pepper
1 small onion, chopped
3 cloves garlic, minced
1 tomato, chopped
optional spices at the end:
1/4 tsp anar danna
pinch of nutmeg and/or clove, cinnamon, black pepper
Directions:
- Place chickpeas, water, salt, hing, tea bags and ginger into pressure cooker. Cook at medium to high heat until whistle starts to go off (approx 25 minutes).
- Once the whistle starts, simmer for 25-30 minutes (or to taste, the longer you let it go, the creamier and softer the chickpeas will be). Turn off stove.
- In a separate sauce pan in hot oil, saute cumin seeds and pepper. Once the seeds crack, add onion. Once the onion starts to brown, add garlic. Once the garlic starts to golden, add tomato. Lid and simmer for 5 minutes to let tomato cook fully and for everything to form a paste.
- Once the cooker has cooled down long enough to open easily, open and remove tea bags. Pour in turka mixture from saucepan into cooker. If you have them, add a pinch of optional spices and serve.
Notes: Originally from The Wednesday Chef, modified to be vegetarian. I had a very hard time finding pomegranate molasses and after going to a dozen Indian/Middle Eastern groceries went with pomegranate syrup which was easy enough to get my hands on. As I used the syrup, I increased the amount from the original recipe. I think the taste would be much richer if you make your own pomegranate molasses--there are some recipes online, but I was too lazy. Serves 4-6.
Ingredients:
Directions:
Ingredients:
4 tablespoons olive oil
2 cups coarsely chopped onion
4 cups coarsely chopped carrots
4 tablespoons pomegranate syrup, plus extra for garnish
1 teaspoon ground cumin
4 cups vegetable stock
3/8 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1/4 cup pomegranate seeds
Directions:
- Heat olive oil over medium heat in a large pot. Add onion, carrots, pomegranate molasses and cumin. Cover and lower the heat. Cook for 15 minutes, stirring occasionally.
- Add stock and simmer, covered, until the carrots are very tender, about an hour. Turn off stove.
- Purée with stick blender or, in batches if necessary, in a blender (let it cool first if using a blender and then reheat when finished).
- Season with salt and pepper. Ladle into soup plates, spooning extra pomegranate syrup around the center (about one-half teaspoon per bowl) and sprinkling with pomegranate seeds.
Notes: The recipe actually called for potatoes, but you know how I feel about those. Nice and simple. Taste great with ketchup. I prefer them without onion, but eh.
Ingredients:
2 med. yams peeled & grated
Directions:
Ingredients:
2 med. yams peeled & grated
1 egg
2/3 cup chopped onion
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/8 tsp. vegetable oil
Directions:
- Mix all ingredients and placein 1/2 cupfuls into frying pan sprayed with cooking spray. Flatten lightly.
- Fry until golden brown on both sides.
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Page Summary
- basilthyme : Vegan Makhini Sauce (can be used on tofu, chicken, or paneer) [+0]
- basilthyme : Green Bean Casserole Vegan [+0]
- basilthyme : A's Best-Ever Chili [+0]
- basilthyme : Thanksgiving (everything but the turkey) [+0]
- pynelyf : Lentil Soup (Sweet/Tomato-y Version) [+0]
- pynelyf : Basic Greek Salad [+1]
- pynelyf : Simple Refried Beans [+5]
- pynelyf : Channa Masala, Ama's style [+0]
- pynelyf : Pomegranate Carrot Soup [+2]
- pynelyf : Crispy Yam Pancakes [+0]
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I'm a food blogger and I share some of my posts on my live journal account but it never seems to attract any views?
Best Wishes
Kevin