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Cheese-Beans [Aug. 2nd, 2013|08:40 pm]
Veg Recipes

slfcllednowhere
[Tags|]
[Current Location |Capitol Hill, Seattle]
[Current Mood |satisfiedsatisfied]
[Current Music |Warren Zevon - Lawyers, Guns and Money | Powered by Last.fm]

From the Moosewood Cookbook.

6 servings

--6 cups cooked (3 cups raw) pinto or kidney beans
--2 cups chopped onion
--2 large cooking apples, in chunks
--2 cups grated mild, white cheese (muenster or Monterey Jack are best)
--4 medium-sized fresh-chopped tomatoes
--6 tbs dry white wine
--2 tsp chili powder
--1 tsp dry mustard
--salt (about 1 1/2 tsp) and pepper

Clean the beans and soak them at least 1 1/2 hours (use a large container so they'll have room to expand. Give them plenty of water). Cook them in lots of water, partially covered, about 1 1/2 hours more, or until Done Enough for You. Drain off excess water. (This can be saved for soup, if you are so inclined.)

Saute the onion in a little butter until it is soft and clear. Add chili powder and mustard. Combine cooked beans (make sure they are cooked enough. They won't soften much more as they bake) with sauted onions and all remaining ingredients. Pour into large buttered casserole. Cover and bake at 350 35-40 minutes. Serve with fresh corn bread. (They can bake together.)

[Couple of notes: 2 cups of onion ends up being one good-sized onion. I didn't feel like bothering with all the stuff with soaking and cooking the beans, so I just used three cans of cooked beans. Also, you can make some slight modifications to the ingredients--I couldn't find shredded cheese that was just white so I used one with cheddar in it, and I also accidentally grabbed and put in a can of black beans instead of kidney beans for one of them, and it still was yummy.]
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Sweet and Sour Mixed Bean Hot Pot [Nov. 17th, 2012|11:39 pm]
Veg Recipes

slfcllednowhere
[Tags|, , ]
[Current Music |The Long Winters - Cinnamon]
[Current Location |United States, Washington, Seattle]

[Made this tonight and it was DELICIOUS. From Vegetarian: The Greatest Ever Vegetarian Cookbook.]

1 pound unpeeled potatoes
1 tablespoon olive oil
3 tablespoons (3/8 stick)
1/3 cup whole wheat flour
1 1/4 cups tomato sauce
2/3 cup unsweetened apple juice
1/4 cup each brown sugar, ketchup, cider vinegar, and soy sauce
1 4 oz can lima beans
1 4 oz can flageolet beans
1 4 oz can chickpeas
6 oz green beans, chopped
8 oz shallots, sliced
8 oz mushrooms, sliced
1 tbsp each fresh thyme and marjoram, chopped
salt and freshly ground black pepper
sprigs of fresh herbs, to garnish

1. Preheat the oven to 400. Thinly slice the potatoes and part-boil them for 4 minutes. Drain the potatoes thoroughly, toss them in the oil so they are lightly coated all over and set aside.
2. Place the butter, flour, tomato juice, apple juice, sugar, ketchup, vinegar, and soy sauce in a saucepan. Heat gently, whisking constantly, until the sauce comes to a boil and thickens. Simmer gently for 3 minutes, stirring occasionally. Keep warm while you add the beans.
3. Rinse and drain the lima beans, flageolet beans, and chickpeas and add to the sauce with with all the remaining ingredients except the herb garnish. Mix well.
4. Spoon the bean mixture into a casserole dish.
5. Arrange the potato slices over the top of the dish, overlapping them slightly and completely covering the bean mixture.
6. Cover the casserole with foil and bake for about 1 hour, until the potatoes are cooked and tender. Remove the foil for the last 20 minutes of the cooking time, to lightly brown the potatoes. Serve garnish with fresh herb sprigs.
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Root vegetable stew with British suet dumplings [Jan. 31st, 2012|02:23 pm]
Veg Recipes

frayed_11
[Tags|, , , , , ]

It's not often I cook traditional British food (most of it is pretty boring), but I can never resist a good stew and suet dumplings.
You could easily make this vegan by substituting the Quorn mince for a vegan alternative - or just skipping it altogether.

Blog post with more pics here :)



( RecipeCollapse )
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Summer Squash Casserole [Aug. 21st, 2010|03:22 pm]
Veg Recipes

sealjubilation
[Tags|, , , ]

So, the summer is finally drawing to a close. The nights here are already tinted with the crispy, chilling feeling of October, requiring people to dig up forgotten sweaters and long sleeved shirt. As a farewell to warmer months, I cleaned the last of this summer's vegetables out of the fridge and put them all into a simple, delicious dish.



( Summer Squash CasseroleCollapse )
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Pumpkin French Toast Casserole- Not Just Greens [Mar. 20th, 2010|03:22 pm]
Veg Recipes

b_a_dxxx
[Tags|, , , , , ]


This is basically my lazy, casual rendition of French toast, with less work. This recipe is about using what you have on hand or things that you may have no other use for or are about to get up and leave you.

The original Recipe is from Vegan Brunch by Isa, amazing book and worth your hard earned money.



This recipe is great for when you have some stale or dry bread that is past it's prime. Because this recipe is the my lazy vegan version, you can use any old bread or an assortment of breads. No matter how old, dry, stale, hard, broken or decrepit it is, because instead of perfect slices our bread is going to be cubed, torn and shredded. I also made sure to save and add all the bread crumbs I had laying around, so dump out those bags and scrap your cutting boards! Waste not, want not.

This recipe is all about using what you already have, so experiment and substitute to suit your needs. If you don't have pumpkin try squash, banana, fruit compote, sweet potato, apple sauce. Anything!

Also you can find this and other stuff at Not Just Greens: A Vegan Food Blog
( Recipe and photos under cut.Collapse )
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Vegetable Pasta Bake [Aug. 19th, 2009|07:32 pm]
Veg Recipes

seraphicangel04
[Tags|, , , ]



I made a pasta bake with tomatoes, zucchini, and tofu for dinner tonight. It seems to be that most pasta casseroles have either too much cheese, or too heavy of a tomato sauce, but this seemed to be a good middle ground.

( recipe and more...Collapse )
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Eggplant Casserole [May. 20th, 2009|10:25 pm]
Veg Recipes

fornikatieng
[Tags|, , ]
[Current Mood |amusedamused]
[Current Music |Lucero- Sweet Little Thing]

This is kind of a tweak on eggplant parmesean. Although eggplant is delicous and low fat, it basically has no nutrional value! So I added some spinach and garbanzo beans!

This recipe does contain eggs and dairy

1-2 eggplants
1 jar of marinara sauce
fresh spinach or kale (You can use frozen chopped, but I like the chew of fresh)
1 can chickpeas (garbanzo beans)
1 egg
Italian Bread crumbs
mozzarella cheese


1. preheat oven to 400 degrees

2. Cut eggplant into thin slices, egg and bread place on cookie sheet. bake for 20 minutes or until breaded slices have slightly browned

3. In a casserole dish, spread bottom with marinara sauce, and on stove top cook spinach until wilted. Drain and rinse chickpeas

4. Once Eggplant is browned, place half (6-8 slices) on the bottom of the pan. pour chickpeas on top and then layer the spinach. Layer cheese and the remainder of the eggplant, and the marinara sauce. Top with cheese.

5. Place in 400 degree oven for 30-40 minutes or until top is browned






I'm also trying to figure out how to make this vegan, I'm thinking you can omit the egg by coating the deggplant in a spray olive oil before breading it, and instead of cheese, topping the casserole with breadcrumbs.

Any suggestions are greatly appreciated!
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"Not-sagna" recipe [Feb. 8th, 2009|11:00 pm]
Veg Recipes

mosaic
[Tags|, , , , , , , , , ]

Not-sagna

This is a dish that I invented out of sheer boredom about two weeks ago. It's a layered dish made in a loaf pan with layers of rice, tomato sauce, black beans, polenta, and cheese. Originally I used lentils, but tried it the second time with black beans to give it a more Mexican feel. I prefer it with black beans, but they were both good! You can easily substitute cooked lentils and some coriander and cumin for the black beans and cayenne pepper for a different flavor!

Its name comes from a friend of mine. I was telling her about how it's a layered dish with tomato sauce, but with polenta instead of noodles. She said, "So it's like lasagna. But not. It's not-sagna!" And the name stuck.

(P.S. I'm sure you can omit the cheese to make this vegan.)

( Not-sagna recipe, with pictures!Collapse )

Also posted to cooking.
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(no subject) [Jan. 1st, 2009|08:43 pm]
Veg Recipes

bubblesnap
[Tags|]

What is your favorite freezable casserole that is not pasta based?  You don't have to list the recipe if you don't want to, but give me a generic name type thing and I can google it!

I work a lot the first couple weeks of the month and don't have a lot of time to cook then, so I am thinking of going the freezer route!
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Cheese-Beans Casserole [Oct. 30th, 2008|11:18 pm]
Veg Recipes

slfcllednowhere
[Tags|, , ]
[Current Location |Seattle!]
[Current Mood |chipperchipper]

6 servings

6 cups cooked (3 cups raw) pinto or kidney beans
2 cups chopped onion
2 large cooking apples, in chunks
2 cups grated mild white cheese (Muenster or Monterey Jack are best)
4 medium-sied fresh-chopped tomatoes
6 tbs dry white wine
2 tsp chili powder
1 tsp dry mustard
salt (about 1 1/2 tsp) and pepper

1. Clean the beans and soak them at least 1 1/2 hours (use a large container so they'll have room to expand. Give them plenty of water). Cook them in lots of water, partially covered, about 1 1/2 hours more, or until done enough for you. Drain off excess water. (This can be saved for soup, if you are so inclined.)
2. Preheat oven to 350.
3. Saute the onion in a little butter until it is soft and clear. Add chili powder and mustard.
4. Combine cooked beans (make sure they are cooked enough. They won't soften much more as they bake.) with sauteed onions and all remaining ingredients. Pour into large buttered casserole.
5. Cover and bake at 350 35-40 minutes.
6. Serve with fresh corn bread.
Link5 comments|Leave a comment

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