1 lb. tempeh or 3 cakes of extra-firm tofu -- cubed 3 tbsp. vegetable oil 1 cup onions -- finely chopped 1 tsp. ground fennel seeds 1 tsp. chili powder 1 tsp. ground coriander 1 tsp. ground cumin 1/8 tsp. cayenne pepper 1 green or red bell pepper -- chopped Sauce: 2 tbsp. tamari soy sauce 2 tbsp. fresh lemon juice 3 tbsp. molasses or brown sugar 2 tbsp. cider vinegar 1 tbsp. prepared mustard 1 7 oz. can tomato paste 1 cup water 4 dashes Tabasco sauce -- or other hot sauce Preheat oven to 350° F.For tempeh: Saute the...
Learning Kitchen - Post by : achiever04 - Date : March 2012 - Author : Unknown - Read : 991
Stew: 1 tbsp. oil 2 stalks celery -- cut in 1/2" slices 1 small onion -- cut in 8 wedges 3 cups vegetable broth or water 1 (1 lb.) bag frozen vegetables 1 bay leaf 1/2 tsp. dried thyme 1/4 tsp. salt 1/3 cup unbleached all-purpose flour 1/2 cup cold water Dumplings: 1 1/2 cups unbleached all-purpose flour 2 tsp. baking powder 1/2 tsp. salt 1 tsp. dried parsley flakes 1/4 tsp. dried dill 2/3 cup skim milk 1 egg -- slightly beaten 1 tbsp. canola oil For the stew, heat oil in a 2...
Learning Kitchen - Post by : mpwinsor - Date : March 2012 - Author : Unknown - Read : 2535
1 tablespoon vegetable oil 2 cups chopped onion 2 cloves garlic -- minced 4 cups chopped peeled chayote -- (1 pound) 3 cups cubed peeled butternut squash -- (1/2-inch) (1 pound) 1 cup cubed carrot 4 cups Vegetable Stock 1/3 cup fresh lime juice 1 tablespoon minced fresh thyme 1 tablespoon grated peeled gingerroot 1/4 teaspoon salt 1/4 teaspoon ground pepper 2 serrano chiles -- halved and seeded or 1 habanero pepper or fresh Scotch bonnet 3 cups halved fresh mushrooms Vegetable Stock: 11 fresh thyme sprigs 5 cups water 4 cups coarsely chopped chayote -- (1 pound) 1-1/2 cups sliced...
Learning Kitchen - Post by : rwd2255 - Date : March 2012 - Author : Unknown - Read : 2139
1 lb. extra-firm tofu (drained) -- cut in 1/2" cubes 4 tbsp. vegetable oil 1/4 cup all-purpose flour 1 yellow onion -- chopped 4 scallions (or green onions) -- chopped 1 jalapeno cheese -- seeded and finely chop 1 green bell pepper -- stemmed/seeded/diced 1 stalk celery -- chopped 4 cloves garlic -- minced 1/2 tsp. freshly ground black pepper 1/4 tsp. ground cayenne pepper 1 tsp. fresh thyme leaves 1-1/2 cups canned tomatoes -- drained & chopped 1-1/2 cups vegetable broth 1-1/2 tsp. Worcestershire sauce -- Vegetarian if vegan 1/2 tsp. salt 4 tbsp. fresh parsley -- chopped 4 cups...
Learning Kitchen - Post by : codebluenj - Date : March 2012 - Author : Unknown - Read : 2718
Serving Size : 4 Preparation Time :0:00 Categories : Chilis & Stews Greens Mushrooms Soy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 (14 oz.) can lite coconut milk 1 tsp. Thai red chili paste -- or more to taste 2 tbsp. soy sauce -- preferable mushroom flavor 1 1/2 tbsp. brown sugar 1 1/2 tsp. curry powder 1 (16 oz.) pkg. firm tofu -- drained/cut 1" cubes 1 bunch scallions (include some of the green) -- thinly sliced 4 large shiitake mushrooms -- caps thickly sliced 1 (14 oz.) can diced tomatoes -- drained 1/4 cup Thai basil...
Learning Kitchen - Post by : tameyourbrain - Date : March 2012 - Author : Unknown - Read : 3576
2 (10 oz.) pkgs. tempeh 1/2 cup tamari sauce 4 tbsp. sesame oil 2 cups onions -- diced 3/4 cup green bell peppers and yellow bell peppers -- 3/4 cup each diced 2 tbsp. garlic -- minced 1 tbsp. ground coriander 1/2 tsp. ground black pepper 1 tbsp. tamari sauce 2 cups water 3 cups broccoli florets 3 tbsp. arrowroot dissolved in 3 tbsp. water Cut each piece of tempeh into eight smaller pieces. Pour the 1/2 cup of...
Learning Kitchen - Post by : robert77 - Date : March 2012 - Author : Unknown - Read : 1922
3-1/2 cups cooked red kidney beans -- or 2 (15.5 oz.) cans 1 cup bean cooking liquid -- or liquid from 2 can 2 tbsp. canola oil 2 small onions -- finely chopped 3 cloves garlic -- minced 1 tsp. curry powder 1 tomato -- chopped 2 medium potatoes -- cooked and cubed 2 carrots -- cut in 1/2" cubes and steamed 1 tbsp. fresh parsley -- chopped In a blender, puree 1 cup beans with 1 cup bean liquid until smooth, set aside. Place remaining 2-1/2 cups beans in a separate bowl. In a large saucepan, heat oil, add onions...
Learning Kitchen - Post by : John_Sikora - Date : March 2012 - Author : Unknown - Read : 907
1 ancho chile -- stemmed and seeded 1 mulato chile -- stemmed and seeded 4 teaspoons vegetable oil 1 cup chopped onion -- (1/2 large) 2 medium clove garlic -- peeled and crushed 1/2 teaspoon ground cumin 1/2 teaspoon dried mexican oregano -- crumbled 1 (14 oz.) can diced tomatoes -- drained 1 cup vegetable broth 1 medium red bell pepper -- cut in 1" chunks 1 medium yellow bell pepper -- cut in 1" chunks or 1/2 medium zucchini (or 1 small) halved lengthwise and cut into 3/4-inch-thick slices -- (2 3/4 cups) 1 (8 oz.) can corn kernels --...
Learning Kitchen - Post by : 1234Piano - Date : March 2012 - Author : Unknown - Read : 1722
1 tbsp. olive oil + 1 tsp. 1 large onion -- chopped 2 medium cloves garlic -- minced 1 1/2 tbsp. all-purpose flour 1 tsp. ground cumin 1/2 tsp. chili powder 1/2 tsp. ground coriander 3 cups vegetable broth 2 1/2 cups butternut squash -- peeled, cubed 1 large all-purpose potato -- peeled and cut in 3/4" 1 cup frozen corn 1 bay leaf 1/2 tsp. salt -- or more to taste 1 tbsp. tomato paste 1/2 tsp. dried basil large pinch ground cinnamon freshly ground black pepper or cayenne -- to taste Soft Polenta (make according to box directions)...
Learning Kitchen - Post by : websitings - Date : March 2012 - Author : Unknown - Read : 1740
1 large pumpkin 2 large red onions, chopped 1 Tablespoon spiced butter/ghee 1/2 Tablespoon berbere, or to taste 1 inch slice of ginger, grated 2 cloves garlic, crushed 1 teaspoon cardamom 1/2 cup dry white wine salt and pepper water Chop onion and fry in the spiced butter. Cut pumpkin into cubes and set aside. Add berbere, ginger, garlic, cardamom, wine, salt and pepper and cook another minute. Add pumpkin and cook on low heat another minute. Add water and cook about 45 minutes or until water is evaporated. Serve hot....
Learning Kitchen - Post by : everythingshea - Date : March 2012 - Author : Unknown - Read : 2965
2 medium red potatoes -- unpeeled* 2 1/2 tsp. kosher salt 1/4 cup pure olive oil 1/2 small onion -- chopped (1/2 cup) 1 large clove garlic -- minced (1 tbsp.) 1/4 tsp. saffron threads -- crumbled 1/2 tsp freshly ground black pepper 1 tsp. ground cumin 1 1/4" piece ginger -- peeled and minced 1 lb. plum tomatoes -- seeded/cut 1/3" dice 3/4 cup water 1 1/2 cups chickpeas -- cooked and drained* 1 tsp. harissa (to 2 tsp.) 1 tbsp. fresh mint -- chopped 1 tbsp. fresh cilantro -- chopped Place the potatoes in a small saucepan...
Learning Kitchen - Post by : JPMaroney - Date : March 2012 - Author : Unknown - Read : 1431
1/3 cup raw brown rice 7 cups water 1 1/2 tsp. vegetable bouillon 1/2 cup green pepper -- diced 1/2 cup celery -- chopped 1/2 cup onion -- diced 1 1/2 tbsp. butter or margarine 1 1/2 cups fresh tomatoes chopped 1/2 cup green chiles chopped 2 cups tomato sauce 1 tsp. salt 1 tsp. black pepper 1/2 cup corn 2 cups okra (fresh or frozen) -- sliced In a skillet, stir-fry rice without oil until golden. In a large pot, combine water and bouillon and bring to a boil. Add rice and simmer. In skillet, saute...
Learning Kitchen - Post by : desertfox71 - Date : March 2012 - Author : Unknown - Read : 3419
1 Cup dried lentils 1 Cup green peas 1 Red onion, chopped 2 large tomatoes, chopped Juice of 1/2 small lime Anaheim green peppers to taste, optional 1/4 cup spiced butter 1 1/2 teaspoon berbere 1/8 teaspoon cardamom 1 Teaspoon cumin 2 cloves of garlic, crushed Chili pepper to taste, preferably New Mexico chilis Salt and pepper Wash lentils and cook. While they are cooking, fry the onions in the spiced butter/ghee. Add garlic, berbere, cardamom, cumin and chili and fry another minute or two. Add tomatoes, green peppers, lime juice and a little water and simmer. When Lentils are ready,...
Learning Kitchen - Post by : littlebit - Date : March 2012 - Author : Unknown - Read : 3519
1 medium onion -- chopped 2 medium zucchini -- cut in 1" cubes 2 (14-1/2 ounce) can ready to serve chicken or vegetable broth 1 (28 ounce) can crushed tomatoes -- undrained 1 (15.5 ounce) can Great Northern beans -- drained and rinsed 2 tablespoon basil 1/4 teaspoon salt 1/4 teaspoon pepper 1 (8 ounce) package uncooked dry cheese filled tortellini Combine all ingredients except tortellini in crock pot; mix well. Cover; cook on low for at least 6 hours. When ready to serve, increase heat to high; add tortellini. Cook an additional 20 minutes, or until tortellini are soft....
Learning Kitchen - Post by : phardy - Date : March 2012 - Author : Unknown - Read : 3381
2 tbsp. vegetable oil, divided 1 medium red bell pepper -- diced 1 medium yellow bell pepper -- diced 1/2 medium head cauliflower -- cut in small florets 1 medium zucchini -- halved lengthwise -- thinly sliced crosswise 1 tbsp. cumin seeds 1 tsp. black mustard seeds 1 small jalapeno chile pepper -- seeded and minced 1 tbsp. fresh ginger -- minced 1 (28 oz.) can pureed tomatoes in juice 1 tsp. turmeric 2 tbsp. fresh cilantro -- chopped 1 tbsp. fresh oregano -- chopped 1 1/2 tsp. garam masala 1 tsp. salt 2 cups cooked chickpeas -- rinsed and drained...
Learning Kitchen - Post by : jonhor - Date : March 2012 - Author : Unknown - Read : 1087
1 1/2 cups water, 375 ml., or stock1 large onion, chopped 3 cloves garlic, minced 1 tablespoon minced fresh gingerroot, 15 ml. 1 teaspoon paprika, 5 ml. 1/4 teaspoon each salt and pepper, 1 ml. 1 (about 19 oz.) can tomatoes, 570 ml.1 (16 oz.) can chick-peas, drained, 240 ml.2 large potatoes, cut into 1 inch ( 92.5 cm.) pieces 2 carrots, thickly sliced 1 sweet red or yellow pepper, seeded and cut into 1 inch (92.5 cm.) pieces 1 medium zucchini, cut into 1 inch (2.5 cm.) cubes 1 to 1 1/2 cup frozen peas, 250 ml. to 375 ml.1/4...
Learning Kitchen - Post by : Greycap - Date : March 2012 - Author : Unknown - Read : 1416
1 tbsp. vegetable oil 2 tsp. toasted cumin seeds 2 tbsp. water 2 medium jalapeno peppers (optional) 3/4 white onion, chopped coarsely 1 inch piece of fresh peeled ginger, quartered 3 cloves garlic, peeled 1 tsp. ground turmeric 14 oz. can unsweetend coconut milk 1/4 cup vegetable stock or chicken stock 1/4 cup dry white wine 1 lb. sweet potatoes, cut into cubes 2 cups broccoli florets and stems 10 1/2 oz. pack of frim tofu, cut into cubes 1 large tomato, chopped3 tbsp. fresh lime juice 1 tbsp. water 2 tbsp. flour 1 tsp. chili paste 6 cups cooked rice...
Learning Kitchen - Post by : future - Date : March 2012 - Author : Unknown - Read : 1697
1 eggplant -- chopped 2 zucchini -- chopped 1 red or green bell pepper -- seeded/chopped 1 onion -- chopped 3 large tomatoes -- chopped 2 (16 oz.) cans garbanzo beans -- drained/rinsed 1 (14 oz.) can artichoke hearts (in water) -- drained/quartered 1 tbsp. oregano freshly ground black pepper salt crushed red pepper flakes -- to taste 2 tsp. garlic powder 1 pkg. egg noodles Add all ingredients, except egg noodles, to crockpot and stir well. Cook on low for 8 hours. Serve over the cooked egg noodles....
Learning Kitchen - Post by : Eugene_Kramer - Date : March 2012 - Author : Unknown - Read : 822
1 cup dried chick-peas soak overnight in bottled distilled water 3 cups vegetable stock 1/3 cup vegetable oil 4 large onions cut into wedges 2 large tomatoes peeled and chopped 1/4 tsp dried red pepper flakes 1/2 tsp crushed coriander seeds 1/4 tsp turmeric powder 1/2 tsp ground cumin 1/2 tsp paprika 1/8 tsp ground cinnamon Salt Drain and rinse the chick-peas. Place in a large pan and cover with the stock. Bring to the boil then cover and simmer gently for about 1 hour or until almost soft. Drain off the stock leave about 2/3 cup...
Learning Kitchen - Post by : MLMscc - Date : March 2012 - Author : Unknown - Read : 3260
2 cups dried lima/butter beans 1 large red onion 1/2 bunch celery with as many leaves on as possible, divided2 cloves garlic, crushed2 carrots diced small (optional) 2 tins(14.5 oz. each) chopped tomatoes 1 tbs. tomato paste/puree olive oil for frying Optional: Cooked potatoes, dicedPut the dried beans in a pot and pour in water until it is over the beans by at least an inch. Soak overnight - approximately 8 hours. Next day pour off the water that the beans have soaked in - they will look horrible, dont panic. Pour on fresh water to cover and then...
Learning Kitchen - Post by : BlogD - Date : March 2012 - Author : Unknown - Read : 1254
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Vegetarian - Tofu "barbecued" Tempeh Or Tofu
