tag:blogger.com,1999:blog-658546339297968172024-03-13T08:35:55.621-07:00YOUR VEGAN GOURMETIf you enjoy food, but don't want to harm animals, the environment, or yourself, this is the blog for you. I will be featuring recipes from all over the world. I love rich food and just because it is vegan, it doesn't have to be boring. Most recipes are from gourmet or ethnic cookbooks. I hope you join me on my adventure throughout the world to experience wonderful spices and scrumptious recipes. Food is one of our most enjoyable pleaures in life, so let's enjoy!YOUR VEGAN GOURMEThttp://www.blogger.com/profile/00414219768841576978noreply@blogger.comBlogger72125tag:blogger.com,1999:blog-65854633929796817.post-35157695682692344282010-11-26T05:28:00.000-08:002010-11-26T09:07:20.092-08:00ACORN SQUASH AND WHITE BEANS WITH AUTUMN PISTOUNovember is the perfect time to make this delicious dish, especially if you'd like to make it a bit festive with Beaujolais wine as a drinking companion. It is a fantastic food and wine pairing.<br /><br />Serves 4<br /><br />1-1/2 cups dried white beans, soaked overnight and drained<br />6 small garlic cloves, plus 1/2 tsp mince garlic<br />4 carrots, cut into 1" lengths<br />2 celery ribs, halved crosswise<br />3 large leeks-white parts halved lengthwise, 1 leek green reserved<br />1 bay leaf<br />Salt and freshly ground pepper<br />2 parsnips, quartered lengthwise<br />7 tablespoons olive oil<br />Two 2-1/2 pound acorn squash, halved lengthwise and seeded, or<br />peeled, halved, seeded and cut into 1/2" wedges<br />1 cup packed flat-leaf parsley (definitely use fresh. Leftover parsley<br />is great chopped with chopped tomatoes and oil & vinegar)<br />4 teaspoons rosemary leaves (I used 1 tsp dried rosemary leaves<br />crunched)<br />1 tbs thyme leaves (I used a little over 1/2 tsp dried)<br /><br />You can make it according to the recipe or the way I did it.<br />See my way after the following procedure:<br /><br />1. In a large saucepan, combine the beans with 3 garlic cloves,<br />1/4 of the carrots, the celery, leek green and bay leaf. Cover with<br />2" of water and bring to a boil. Simmer over moderate heat for 40<br />mins. Season with salt and pepper and cook until the beans are<br />tender, about 1 min. Drain the beans, reserving 2 cups of cooking<br />liquid. Discard the vegetables.<br /><br />2. Pre-heat the oven to 450. In a roasting pan, toss the remaing<br />carrots and garlic cloves, the the parsnips, leek whites, and 3 tbs of<br />olive oil. Place the squash halves beside the vegetables. Season with<br />salt and pepper. Cover with foil and roast for 15 mins. Uncover and<br />roast for 30 mins,stirring occasionally, until the vegtables are tender<br />and browned. Alternatively, toss the squash wedges with the<br />vegetables and roast them together.<br /><br />3. Meanwhile, in a processor, make the pistou: Chop the parsley,<br />rosemary, and thyme. Blend in the minced garlic (used 3 garlic<br />cloves) and the remaining 1/4 cup of olive oil; season with salt and pepper.<br /><br />4. Add the beans, the reserved cooking liquid and 2 tbs of pistou<br />to the vegetables and warm over moderate heat. Serve in the squash<br />halves or in deep bowls with the pistou.<br /><br />My way: I roasted the parsnips, leeks, carrots, all together.<br />I did not add any veggies to the cooking beans. I roasted the acorns<br />separately because I used a toaster oven and a convection oven.<br />I did not cover the veggies with foil. I thought the dish<br />would be tastier with more roasted veggies, plus I hate tossing out<br />good veggies.<br /><br />Then I sauteed the celery and garlic.<br /><br />Once the beans were cooked according to recipe minus the veggies,<br />and the veggies roasted and sauteed, I added them all together with<br />enough water to allow them to simmer for awhile blending all<br />flavors. The original recipe calls for 2 cups of liquid, so add according<br />to how soupy you want it. First add enough to simmer, then more if<br />desired. I then used the acorn squash as bowls, ladeled in some<br />veggies, poured the pistou over each bowl, and voila!<br /><br />Then I sauteed the celery and garlicYOUR VEGAN GOURMEThttp://www.blogger.com/profile/00414219768841576978noreply@blogger.com0tag:blogger.com,1999:blog-65854633929796817.post-88370523446841773002010-11-12T10:43:00.000-08:002010-11-12T10:51:19.278-08:00SUCCOTASHThe month of November we celebrate Thanksgiving. I will be cooking American foods in honor of that holiday. There won't be too much activity on my end because I am quite busy this month, so the recipes that I do post will be pretty easy.<br /><br />One of the first Indian recipes adopted by the colonists was a mixture of boiled beans and corn. The natives called it m'sick-quotash, but to the English it became simply succotash. <br /><br />This was a surprisingly delicious recipe. <br /><br />1 medium onion, coarsely chopped<br />1/3 cup chopped green bell pepper<br />10 oz frozen babyLima beans<br />10 oz frozen kernel corn<br />1 cup water<br />2 tablespoons soy butter added at the end<br />salt and freshly ground pepper to taste<br /><br />Saute onion and green pepper until onion is golden<br /><br />Add frozen beans, corn, and the water, and simmer<br />covered, until veggies are tender, about 15 mins<br /><br />Season with soy butter and salt and pepper.<br /><br />Recipe adapted from The Art of American Indian<br />Cooking by Yeffe Kimball and Jean AndersonYOUR VEGAN GOURMEThttp://www.blogger.com/profile/00414219768841576978noreply@blogger.com0tag:blogger.com,1999:blog-65854633929796817.post-76481770423331632722010-11-03T09:40:00.000-07:002010-11-26T09:05:59.969-08:00RUSSIAN PEA AND BARLEY SOUPThis thick and warming soup, Grochowka, makes a substantial appetizer, or it may be served as a meal in its own right, eaten with hot crusty bread.<br /><br />This recipe originally called for bacon and butter, but I omitted both. Between the marjoram and the celeriac it still retained an interesting and tasty flavor.<br /><br />Serves 6<br /><br />1-1/4 cups yellow split peas, rinsed in<br />cold water<br />1/4 cup pearl barley, rinsed in cold water<br />7-1/2 cups vegetable stock (I used Vogue)<br />1 onion finely chopped<br />2 garlic cloves, crushed<br />8 oz celeriac (celery root - can be found<br />at Fresh Market) small cubed<br />1/3 tbs dried marjoram or a bit more to taste<br />salt and freshly ground black pepper<br />Corn or vegetable oil<br /><br />1. Put the peas and barley in a bowl, cover with<br />plenty of water and leave to soak overnight.<br />2. The next day, drain and rinse the peas and<br />barley. Put them in a large pan, pour the stock<br />and bring to a boil. Turn down the heat and<br />simmer gently for 40 minutes.<br />3. Saute the onion and garlic in corn or vegetable<br />oil and cook gently for 5 minutes. Add the<br />celeriac and cook for a further 5 minutes, or<br />until the onion is just starting to color.<br />4. Add the softened vegetables to the pan of stock,<br />peas, and barley. Season lightly with salt and<br />pepper, then cover and simmer for 20 minutes, or<br />until the soup is thick. Stir in the marjoram, add<br />salt and black pepper to taste.<br /><br />Recipe from 400 Soups (www.hermeshouse.com; www.<br />annesspublishing.com) Cookbook bought at Costco.YOUR VEGAN GOURMEThttp://www.blogger.com/profile/00414219768841576978noreply@blogger.com0tag:blogger.com,1999:blog-65854633929796817.post-45352194474223992842010-10-28T15:58:00.000-07:002010-10-28T16:19:08.736-07:00EASTERN EUROPEAN CHICKPEA SOUPChickpeas form part of the staple diet in the Balkans, where this soup originates. It is economical to make, and is a hearty and satisfying dish. It's an easy simple dish to make.<br /><br />Serves 4-6<br /><br />2-1/2 cups dry chickpeas, soaked overnight<br />4-1/2 cups of vegetable stock (I used Bouillon<br />veg stock as it is darker and richer than Vogue<br />veg stock)<br />3 large potatoes, cut into bite-size chunks<br />Just under 1/4 cup olive oil<br />8 0z spinach leaves<br />salt and ground pepper to taste<br />spicy vegan sausage (I used Tofurky Kielbasa and<br />fried it till nice and crispy brown and added to the<br />soup at the last minute so that it would retain the<br />crispiness and not get soggy. I'm not sure if it makes<br />a huge difference, but I think if not laying in broth<br />too long it will stay more tasty.)<br /><br />NOTE: DO NOT ADD SALT & PEPPER UNTIL YOU TASTE<br />THE SOUP. I THINK THE SAUSAGE MAKES IT SALTY.<br /><br />1. Drain the chickpeas and rinse under cold water. Place<br />in a large pan with the veggie stock. Bring to the boil<br />then reduce the heat and cook gently for about 1 hour.<br />(In the end, add more broth if you want more liquid.)<br />2. Add the potatoes and olive oil. Cook for 20 minutes<br />until the potatoes are tender.<br />3. Add the spinach and sliced, cooked sausage 5 mins<br />before the end of cooking. Serve.<br /><br />Recipe from 400 Soups <a href="http://www.hermeshouse.com/">www.hermeshouse.com</a><br />Published 2005, 2008 <a href="http://www.annesspublishing.com/">www.annesspublishing.com</a>YOUR VEGAN GOURMEThttp://www.blogger.com/profile/00414219768841576978noreply@blogger.com0tag:blogger.com,1999:blog-65854633929796817.post-18440359358114342182010-10-28T15:39:00.000-07:002010-10-28T16:13:02.691-07:00OLD COUNTRY MUSHROOM, BEAN, AND BARLEY SOUPWow, it has been vitually impossible to find vegan recipes for German month. Luckily, I found a few hearty soups from Russian or Jewish heritage which I included in the German food. We ate lots of vegan hot dogs and sausage this month, which went very well with these types of soups/stews.<br /><br />Mushroom barley soup is found in most Jewish homes and restaurants. This was the best I ever tasted.<br /><br />Serves 6-8<br /><br />2-3 tbsp small navy beans (haricot beans), soaked overnight<br />3-4 tbs green split peas<br />3-4 tbs yellow split peas<br />6-7 tbs pearl barley<br />1 onion chopped<br />2 carrots sliced<br />3 celery stalks, diced or sliced<br />1/2 large baking potato, peeled and cut into chunks<br />1/4 oz mixed flavorful mushrooms (I used half shitake<br />and half regular cremini white mushrooms)<br />5 garlic cloves, sliced<br />8 cups water<br />2 vegetable stock cubes or 2 tsps of veggie broth<br />(I used Vogue vegebase)<br />salt and pepper<br />3 tbs chopped fresh parsley for garnish (optional)<br /><br />1. In a large pan, put the beans, green and yellow split<br />peas, pearl barley, onion, carrots, celery, potato,<br />mushrooms, garlic and water.<br />2. Bring the mixture to the boil, then reduce the heat,<br />cover and simmer gently for about 1-1/2 hrs, or until<br />the beans are tender.<br />3. Crumble the stock cubes or add the tsps of stock<br />into the soup and taste for seasoning. Ladle into<br />bowls, garnish with parsley and serve with rye or<br />pumpernickel bread.<br /><br />PLEASE NOTE: DO NOT ADD THE STOCK CUBES UNTIL<br />THE END OF COOKING AS THE SALT WILL STOP THE<br />BEANS FROM BECOMING TENDER.<br /><br />Recipe is from 400 Soups (<a href="http://www.hermeshouse.com/">http://www.hermeshouse.com/</a>)<br />Published 2005, 2008 <a href="http://www.annesspublishing.com/">http://www.annesspublishing.com/</a>YOUR VEGAN GOURMEThttp://www.blogger.com/profile/00414219768841576978noreply@blogger.com0tag:blogger.com,1999:blog-65854633929796817.post-55216567331272401922010-10-26T09:56:00.000-07:002010-10-26T10:19:39.290-07:00QUICK WHITE BEAN STEW WITH SWISS CHARDThis recipe is low in fat but high in protein. You can also use garbanzo beans or flat gigante beans: the bigger and creamier the beans, the better.<br /><br />Serves 4<br />Time: 35 minutes<br /><br />2 lbs Swiss Chard, large stems discarded and leaves cut<br />crosswise into 2" strips<br />1/4 cup olive oil<br />3 garlic cloves, thinly sliced<br />1/4 tsp crushed red pepper<br />1 cup canned tomatoes, chopped<br />One 16 ounce can cannellini beans, drained, rinsed<br />Salt<br /><br />1. Bring a saucepan of water to a boil. Add the chard and simmer<br />over moderate heat until tender, 8 minutes. Drain the greens<br />and gently press out excess water.<br />2. In saucepan, heat oil. Add garlic and crushed red pepper<br />and cook over moderate heat until the garlic is golden, 1 minute.<br />3. Add tomatoes and bring to boil. Add the beans and simmer<br />over moderate high heat for 3 minutes.<br />4. Add the chard and simmer over moderate high heat until the<br />flavors meld, 5 minutes.<br />5. Season with salt and serve.<br /><br />Recipe from Food and Wine, October 2009YOUR VEGAN GOURMEThttp://www.blogger.com/profile/00414219768841576978noreply@blogger.com0tag:blogger.com,1999:blog-65854633929796817.post-6571682355890636242010-10-26T07:33:00.000-07:002010-10-26T07:34:12.396-07:00LEMONY WALDORF SALAD<div>I have read that we shouldn't eat fruits and vegetables at the same time, but it is the latest thing in salads and it certainly tastes delicious. This salad is crunchy, refreshing, a bit tangy and sweet at the same time, and the cumin gives it an interesting flavor.<br /><br />I am trying to ease my way into raw foods as part of my diet, so I think this is a good start. It's really a meal in itself and I think it will do well as a leftover, unlike most salads.<br /><br />Shallots last a long time and is a great alternative to onion. And not much is needed for great flavor.<br />Oils last a long time if kept in the fridge.<br /><br />1/2 cup walnut halves (2 cups)<br />1 tbs minced shallot<br />1/2 tsp finely grated lemon zest*<br />2 tbs fresh lemon juice<br />1 tbs white wine vinegar**<br />1/4 cup plus 2 tbs canola oil<br />2 tbs walnut oil (see Walnut Oil salad dressing on blog)<br />1/2 tsp ground cumin<br />Salt and pepper to taste<br />2 cups of shredded romaine lettuce (I added extra because<br />I did not use frisee-see below)<br />4 large radishes, halved lengthwise and thinly<br />sliced crosswise (1 cup)<br />1 cup thinly sliced celery (sliced 1/4" x 1-1/2")<br />1 small head of frisee lettuce, chopped (I just used<br />romaine. Frisee is hard to get but it is delicious. I<br />bought it at Fresh Market & Whole Foods previously)<br />1/4 cup golden raisins (dark raisins would be too sweet)<br />1 Fuji apple - peeled, quartered, cored, and thinly sliced<br />crosswise.<br /><br />Preheat oven (or toaster oven) to 350. Spread walnuts<br />in a pie plate and toast for about 8 mins, until golden and<br />fragrant. Let cool, then break into pieces.<br /><br />Meanwhile, in a large bowl, combine the shallot and lemon<br />zest with the lemon juice and vinegar. Whisk in the<br />canola and walnut oils and the cumin. Season with salt<br />and pepper.<br /><br />Add the romaine to the bowl along with the toasted<br />walnuts, radishes, celery, raisins, and apple. Toss well<br />and serve. (I added the romaine last)<br /><br />Recipe from Food & Wine November 2009<br /><br />*Lemon zest is grated lemon peel.<br />**White wine vinegar can be purchase at Publix. It<br />is very expensive at health food stores.<br /><br /><br /><br /></div>YOUR VEGAN GOURMEThttp://www.blogger.com/profile/00414219768841576978noreply@blogger.com0tag:blogger.com,1999:blog-65854633929796817.post-84009179408420152162010-10-14T03:34:00.000-07:002010-10-14T04:01:23.009-07:00GARDEIN BEEF, BARLEY, AND SWEET POTATO STEWThis is a great stew that sounded very German to me. I guess it was the barley. I used Gardein Beef Tips. As I have mentioned in earlier posts, I don't eat too many fake meats. I think they are a good transitional food for meat-eaters wanting to go veg, but not nutritional enough to be a main ingredient in my diet. I think Gardein Beef Tips are a really good substitute for beef and I usually rinse them before using in a recipe.<br /><br />Serves 4<br /><br />1 tbs olive oil<br />1 package Gardein Beef Tips (cut each chunk<br />in half while semi-frozen, rinse)<br />1 cup chopped onions (plus 1/2 small onion for<br />flavoring for beef tips)<br />1/2 cup sliced celery<br />2 cups veg stock (Better than Boullon is more<br />like beef broth than other brands)<br />1 bay leaf<br />A little less than 3/4 cup hulled barley, rinsed<br />and drained (original recipe called for 3/4 cup,<br />so since I cut recipe in half you will need half of<br />3/4 cup)<br />2 cups peeled sweet potatoes ( 1" chunks ) About<br />3/4 lb<br />1 cup sliced carrots, 1" rounds<br />3/4 cup cubed parsnips<br />1/4 tsp vegan Worcestershire sauce<br />1/2 tsp dried oregano<br />1 14.5 oz can whole tomatoes in juice, broken up<br />3/4 cup frozen peas<br /><br />Heat oil in large pot on medium-high. Saute onions<br />and celery for 5 minutes or until onions are soft. <br />Add veggie broth and bay leaf. Mix well, than add<br />the sweet potatoes, carrots, parsnips, Worcestershire<br />sauce, and oregano. Cover and simmer for about 1<br />hour or until veggies are tender.<br /><br />In the meantime, saute 1/2 small chopped onion.<br />Add thawed Gardein Beef Tips. Half-way through<br />the stew cooking, add the tips to the stew. I did<br />the onion thing feeling that it would flavor the<br />tips more, but this step is optional.<br /><br />As the stew is approaching completion, add the<br />tomatoes and peas. Reheat and simmer another<br />10-15 minutes. Season to taste with salt and pepper.<br /><br />Recipe adapted from Delicious Living Magazine,<br />January 2008YOUR VEGAN GOURMEThttp://www.blogger.com/profile/00414219768841576978noreply@blogger.com0tag:blogger.com,1999:blog-65854633929796817.post-51166872992047683332010-10-13T16:42:00.001-07:002010-10-14T03:34:08.920-07:00SAUTEED KALE WITH GARLIC, SHALLOTS, AND CAPERSThis recipe was in a gourmet food magazine along with other German recipes in the month of October, celebrating Oktoberfest. I love finding recipes for greens such as kale, spinach, collards, etc. For so many years I've been eating them either plain or with just garlic and/or onions. Such a nice change.<br /><br />Serves 2<br /><br />1 bunch of Kale, any kind<br />(thick bottom stems and center stems<br />removed<br />1/8 cup of olive oil<br />1/4 cup finely chopped shallots (1 large)<br />2 garlic cloves, minced<br />1 tbs drained capers, chopped<br />salt (I didn't chop them, but think it<br />would have been more tasty had I done so)<br /><br />Bring large pot of salted water to boil. Add<br />kale and cook until almost tender, about 5<br />minutes. Drain. Rinse kale under cold<br />water. Drain again. Coarsely chop kale.<br />(Can be made 6 hours ahead and chilled)<br /><br />Heat oil in large skillet (preferably nonstick)<br />over medium heat. Add shallots and saute<br />until tender but not brown, about 3 mins.<br />Add garlic and capers; stir 1 minute.<br /><br />Stir in kale and saute until tender and heated<br />through, about 5 minutes. Season with salt<br />and pepper and serve. <br /><br />Recipe from Bon Appetit, October 2009YOUR VEGAN GOURMEThttp://www.blogger.com/profile/00414219768841576978noreply@blogger.com0tag:blogger.com,1999:blog-65854633929796817.post-62620403772310948282010-10-13T16:18:00.000-07:002010-10-13T16:40:15.914-07:00POTATOES WITH CABBAGEIt has been difficult finding green vegetable recipes for German food. There are however, lots of recipes for potatoes, beets, and cabbage. I've been trying to eat less carbs, but I will have to make an exception this month with potatoes - at least, they are healthier than pasta and bread. And I do love them.<br /><br />The original recipe calls for savoy cabbage. I used regular cabbage because I don't care for savoy, unless it is in Asian food.<br /><br />Serves 6 to 8<br /><br />3 Yukon Gold potatoes (about 1-1/4 lbs)<br />1/2 of a large head of cabbage (about 2 lbs)<br />4 cloves of garlic, crushed<br />1/4 cup olive oil<br />2 tbs of soy butter (I added one tbs while cooking<br />and one after it was cooked.<br />1/2 tsp crushed red pepper<br />1/2 tsp salt<br /><br />Peel potatoes and cut into quarters.<br />Remove core of cabbage and discard. Cut<br />cabbage into 1" chunks.<br /><br />Bring 4 quarts of water to boil; add potatoes<br />and cook, uncovered, for 10 minutes. Add<br />cabbage to potatoes and cook until both<br />vegetables are tender, about 15 minutes.<br /><br />Drain vegetables thoroughly. In a 12"<br />skillet, cook crushed garlic in hot oil for one<br />minute.<br /><br />Add potatoes, cabbage, butter,<br />crushed red pepper, and salt. Cook and<br />stir over medium heat about 15 minutes<br />or until veggies are very tender, using your spoon to<br />break the potatoes into lumpy chunks.<br />Serve immediately.<br /><br />I think this recipe is from Traditional Home and <br />and I have no idea how old it is.YOUR VEGAN GOURMEThttp://www.blogger.com/profile/00414219768841576978noreply@blogger.com0tag:blogger.com,1999:blog-65854633929796817.post-68608821338071412902010-10-01T08:44:00.000-07:002010-10-01T09:24:50.490-07:00GREEN BEANS AND ZUCCHINI WITH SAUCE VERTEDuring October I will be cooking German food. This will be very difficult as the Germans are known for their meat dishes. Instead of sticking to just German, I will also use eastern European, Jewish and Russian dishes, if necessary. Although I did not get this recipe from a German cookbook, I am including it this month because of the mustard, a very German condiment. For those of you who don't like mustard on your veggies, just add a little for flavor. <br /><br />Sauce verte is French for "green sauce." In this recipe, the sauce gets its vibrant color from basil, green onion, parsley, and capers. Any leftover sauce can be stirred into couscous or rice.<br /><br />6 Servings<br /><br />SAUCE VERTE<br />1/3 cup (packed) fresh basil leaves<br />(I would not substitute dried herbs)<br />1 green onion (scallion), chopped<br />2 tbs (packed) fresh Italian Parsley<br />(Italian Parsley is more flavorful)<br />2 tbs drained capers<br />1 tbs fresh lemon juice<br />2 tsps Dijon mustard<br />1 garlic clove, peeled<br />3 tbs olive oil<br /><br />VEGETABLES<br />1 tbs olive oil<br />1 pound green beans, stem end trimmed<br />12 ounces zucchini, halved lengthwise, each<br />half cut lengthwise into 1/3" strips (I think<br />this cut does make a difference)<br />3 tbs water<br />2 tbs fresh Italian parsley for garnish<br /><br />SAUCE VERTE: Blend first 7 ingredients<br />in processor until finely chopped. With<br />machine running, gradually add olive oil.<br />(I added when machine was off) Process<br />until coarse puree forms. Season to taste<br />with salt and pepper. Can be made on day<br />ahead and refrigerated.<br /><br />VEGETABLES: Heat oil in heavy large non-<br />stick skillet over medium-high heat. Add<br />vegetables; stir until coated. Sprinkle with<br />salt and water. (I browned the zucchini a<br />little before I added the water). Cover, cook<br />until almost crisp-tender, stirring occasion-<br />ally, about 4 mins. Uncover; cook until veggies<br />are just tender, about 2 mins. Stir in enough<br />sauce verte to coat generously. Season with<br />salt and pepper, if needed. Serve.<br /><br />Recipe from Bon Appetit, June 2010YOUR VEGAN GOURMEThttp://www.blogger.com/profile/00414219768841576978noreply@blogger.com0tag:blogger.com,1999:blog-65854633929796817.post-76251568313118235972010-10-01T08:19:00.000-07:002010-10-01T08:44:03.351-07:00MARINATED VEGETABLE SALADAs I am starting to eat more raw foods, I am discovering that it is the dressing that makes the difference. We don't need dairy-based dressings. This is a simple, but delicious dressing, and considering the amount of vegetables, very little oil was used. <br /><br />Serves 8<br /><br />1 stalk of fresh broccoli<br />(some cauliflower too, if desired)<br />8-10 cherry tomatoes cut in half<br />1 15-ounce can of chickpeas, rinsed and<br />drained<br />1 6-ounce can of ripe black olives (not<br />calamatas or greek - the mild black<br />olives) drained and sliced<br />1 cup slivered snow peas<br />3 scallions, chopped<br />1 medium carrot, cut into thin slices<br />1 small red bell pepper, chopped<br />1/2 cup olive oil<br />1/3 cup red wine vinegar<br />2 garlic cloves, chopped<br />1/2 tsp salt<br />1/2 tsp sugar<br />1-1/2 tsps chopped fresh or 1/2 tsp of dried<br />basil<br />1/4 tsp black pepper<br /><br />Combine broccoli florets and next 7 ingredients in a large<br />bowl.<br /><br />Process oil and next 6 ingredients in a blender<br />until smooth; add to vegetables, tossing to coat.<br />Cover and chill 5 hours. (I only cooled for one<br />hour and it was delicious.)<br /><br />Recipe submitted to Southern Living, May 2005<br />by Stephanie Searle of Brentwood, TNYOUR VEGAN GOURMEThttp://www.blogger.com/profile/00414219768841576978noreply@blogger.com0tag:blogger.com,1999:blog-65854633929796817.post-64664590098615732942010-09-29T05:15:00.000-07:002010-09-29T05:30:42.029-07:00CUCUMBER, RED ONION, AND BASIL SALADThis is a refreshing and simple salad. According to Chef Phil, "Take this salad on the road-toss the ingredients together and let them marinate on the way. The salad will be ready when you arrive."<br /><br />Makes about 4 cups.<br /><br />2 English cucumbers, thinly sliced (about 5 cups)<br />I used 2 regular cucumbers. English cukes have<br />less seeds.<br /><br />1/2 red onion, thinly sliced (1-1/4 cups)<br />1/2 cup fresh basil leaves, thinly sliced<br />2 tbs fresh lemon juice<br />2 tbs olive oil<br />1/2 tsp salt<br />1/2 tsp freshly ground pepper<br /><br />Combine all ingredients in a large bowl.<br />Cover and chill 1 hour. Makes 4 cups.<br /><br />Recipe from Coastal Living, 2005<br />Submitted by Chef Phil Conde, <br />Yankee Pier, Larspur, CaliforniaYOUR VEGAN GOURMEThttp://www.blogger.com/profile/00414219768841576978noreply@blogger.com0tag:blogger.com,1999:blog-65854633929796817.post-34874904002510012332010-09-29T04:21:00.000-07:002010-09-29T05:11:17.919-07:00FENNEL, TOMATO AND WHITE BEAN SOUPSoup, Zuppa, Sopa, Soupe, Potage, Suppe, Caldo - No matter how you say it, it is the most nourishing, satisfying, simple meal to cook. And, yes, it is a one pot meal. What I love the most about soup is the thousands of recipes from all over the world. If we are low on money or high on pounds, soup will help. This recipe is simple and easy - and delicious.<br /><br />Serves 8<br />Work Time: 25 minutes Total Time:1 hour<br /><br />1 onion<br />1 small bulb fennel<br />14-1/2 ounce can tomatoes<br />1 tbs olive oil<br />salt and pepper<br />1 tsp dried thyme<br />1 bay leaf<br />5 cups vegetable stock<br />1/4 pound fresh spinach (3 cups)<br />1 cup cooked white beans<br /><br />Chop onion. Trim fennel and cut bulb into<br />thin slices. Drain tomatoes, reserving<br />juice, and chop.<br /><br />Heat oil in a soup pot over medium-low heat.<br />Add onion, fennel, 1 tsp salt and 1/4 tsp<br />pepper, cover and cook until onion is soft.<br /><br />Add thyme, chopped tomatoes and bay leaf.<br /><br />To the pot, add juice from tomato and stock,<br />cover and simmer over low heat until fennel<br />is very soft, about 30 minutes. Remove bay<br />leaf.<br /><br />Meanwhile, trim stems from spinach. Wash and<br />cut into shreds. Rinse beans with cold water<br />and drain.<br /><br />Just before serving, reheat soup if necessary,<br />add spinach and beans, heat until spinach has<br />wilted, about 5 minutes.<br /><br />Recipe adapted from First 4/15/1991YOUR VEGAN GOURMEThttp://www.blogger.com/profile/00414219768841576978noreply@blogger.com0tag:blogger.com,1999:blog-65854633929796817.post-17224417316739820092010-09-23T03:41:00.000-07:002010-09-29T05:11:40.619-07:00TUSCAN SMOKY RIBOLLITA SOUPIn Italian, ribollita means twice boiled or re-boiled and this Tuscan classic would reheat minestrone soup. Why? Perhaps to make it richer. This recipe calls for a regular once cooked method. I think this soup is one of the most delicious vegetable soups I've ever tasted. The roasted tomatoes and the paprika give it a very smoky flavor. The original recipe called for pecorino cheese to be sprinkled on soup, but as with most Italian soups, the cheese is absolutely not necessary. I think sprinkling cheese on everything is just a traditional Italian condiment and should always be ignored as it takes away from the actual taste of the soup.<br /><br />1/3 cup olive oil<br />3 large celery ribs, diced<br />3 medium carrots, diced<br />2 medium onions, diced<br />4 garlic cloves, minced<br />1 tsp sweet smoked paprika*<br />1/2 tsp crushed red pepper<br /><br />One 28-0z can chopped fire-roasted<br />tomatoes and their juices (I seeded, sliced<br />and broiled a few tomatoes in the toaster oven<br />until they got dark and crispy around the edges.<br />Then I chopped them. They stuck to the pan in spots<br />and I added water to the pan, then scraped the pan<br />juices into the soup.<br /><br />3/4 pound (one bunch) Tuscan kale-stems<br />and center ribs removed and discarded,<br />leaves coarsely chopped<br /><br />4 thyme sprigs<br />1 rosemary sprig<br />1 bay leaf<br />Salt and freshly ground black pepper<br />2 quarts vegetable stock**<br />Two 15-1/2 oz cans of white beans, such<br />as cannellini, drained (I always try to use fresh<br />beans cooked in a crock pot)<br />2 tbs sherry vinegar (try not to eliminate this as<br />it adds a distinct flavor to the soup)<br /><br />1. In a large pot, heat the oil. Add the celery,<br />carrots, and onions; cook over moderate heat,<br />stirring occasionally, until softened. 8 minutes.<br />Stir in garlic, paprika and crushed red pepper<br />and cook until fragrant. 2 minutes. Add the<br />tomatoes, kale, thyme, rosemary, and bay leaf<br />and cook, stirring occasionally, until the tomato<br />juices have evaporated, 5 mins or until the roasted<br />tomato has been incorporated into the soup.<br />Season with salt and pepper.<br />2. Add the vegetable stock and beans to the pot;<br />simmer over low heat, stirring occasionally, for 30<br />mins. Discard the rosemay and thyme stems, and<br />the bay leaf. Stir the vinegar into the soup and<br />season with salt and black pepper, if necessary.<br /><br />Serve with Crusy bread.<br /><br />*I found this paprika in Aroma kosher grocery<br />store, and I think it can also be found in Middle<br />Eastern stores. Whole Foods probably carries this<br />as they have a huge selection of spices.<br />**There are two types of veggie broth I use. One<br />is a yellow powder in a container that doesn't need<br />refrigeration, but the one I use when I want to have<br />a darker richer base is Better than Bouillon, which<br />must be kept in the fridge once opened.<br /><br />Recipe adapted from Food and Wine, May 2010YOUR VEGAN GOURMEThttp://www.blogger.com/profile/00414219768841576978noreply@blogger.com0tag:blogger.com,1999:blog-65854633929796817.post-51795986131013495532010-09-16T04:57:00.000-07:002010-09-16T05:11:04.210-07:00BROCCOLI WITH TOASTED GARLIC AND HAZELNUTSI have always liked plain veggies, but now I love them with all these added healthy ingredients. This dish is amazing - I didn't even want to share it with my husband. As with most recipes, I cut this one in half.<br /><br />Total Time: 15 minutes<br />Serves: 8<br /><br />1/2 cup hazelnuts<br />2 bunches broccoli (about 3 lbs), cut into<br />long florets<br />1/2 cup olive oil<br />6 cloves garlic, sliced thin<br />2 tbs fresh lemon juice<br />Salt and pepper<br /><br />Heat oven to 375. Spread the hazelnuts on a<br />rimmed baking sheet and toast, tossing<br />occasionally, until fragrant, 5 to 6 minutes;<br />roughly chop<br /><br />Meanwhile, fill a large pot with 1" water<br />and fit with a steamer basket. Bring to a<br />simmer. Place broccoli in steamer basket,<br />cover, and steam until tender, 4-5 mins.<br />Transfer to plate.<br /><br />Meanwhile in a small saucepan, cook the<br />oil and garlic over low heat until the garlic<br />is just golden, 4-6 mins. Transfer to a small<br />bowl and stir in the hazelnuts, lemon juice,<br />and 1/2 tsp each of salt an pepper. Drizzle<br />over the broccoli.<br /><br />Recipe from Real Simple, December 2008YOUR VEGAN GOURMEThttp://www.blogger.com/profile/00414219768841576978noreply@blogger.com0tag:blogger.com,1999:blog-65854633929796817.post-17997672117865331982010-09-15T07:44:00.000-07:002010-09-15T08:04:39.550-07:00WATERCRESS, AVOCADO, AND WALNUT SALADI have been eating salads my whole life, but it always consisted of just lettuce, maybe tomatoes and/or cukes. But now that I am cooking gourmet vegan, I am making lots of interesting salads. This one is yummy and although we ate it with a bean dish, it really is a meal in itself because of the very filling avocados.<br /><br />This salad is made at Pizzeria Mozza in LA. Marcos, the chef, makes it with agretti, a naturally salty Adriatic green, but watercress is used in this recipe instead. Sure wish we had Pizzerias like this in Florida.<br /><br />Total: 25 mins<br />Serves: 4<br /><br />2 tbs freshly squeezed lemon juice<br />1 medium shallot, minced<br />3 tbs olive oil<br />Salt and pepper<br />1/2 cup walnut halves<br />2 firm, rip Hass avocados, each cut into eight<br />wedges<br />Two 12-oz bunches watercress, stems dis-<br />carded (Watercress is time-consuming in<br />cleaning because all stems must be removed<br />otherwise I find it too bitter. Also, use this<br />veggie very soon after purchase as it yellows<br />quickly.)<br /><br />1. Preheat oven to 350. In a large bowl,<br />combine the lemon juice and minced<br />shallots and let stand for 10 mins.<br />Gradually whisk in the olive oil and season<br />with salt and pepper.<br />2. Meanwhile, spread the walnuts in a pie<br />plate and toast in oven until golden brown<br />and fragrant, about 6 mins. Cool. Chop.<br />3. Lightly season the avocado wedges with<br />salt. Add the avocado, walnuts, and water-<br />cress to the dressing and toss well. Season<br />with salt and pepper and serve right away.<br /><br />Recipe from Food and Wine, March 2009YOUR VEGAN GOURMEThttp://www.blogger.com/profile/00414219768841576978noreply@blogger.com0tag:blogger.com,1999:blog-65854633929796817.post-49385778163512036762010-09-15T04:10:00.000-07:002010-09-16T05:12:10.889-07:00SAUTEED GREENS WITH CANNELLINI BEANS AND GARLICItalian month is proving to be delicious - even without the pasta, bread, or rice. There are a zillion different beans that are used in Italian cooking and they all go so well with greens. If you don't like to eat just a bowl of greens, this is a great way to get the same benefits.<br /><br />5 tbs olive oil, divided<br />3 garlic cloves, thinly sliced<br />1/4 tsp dried crushed red pepper<br />1 large bunch greens (spinach, mustard greens, kale,<br />or broccoli rabe-about one pound. I used kale)<br />Remove thick stems, spinach left whole, other greens<br />cut into 1-inch strips, about 10 cups)<br />1 cup (or more) vegetable broth<br />1 15 oz can cannellini (white kidney beans), rinsed,<br />drained (I used my crockpot and made fresh-so easy<br />and no more burnt beans)<br />1 tsp (or more) Sherry wine vinegar<br /><br />Hat 4 tbs oil in large nonstick skillet over medium<br />heat. Add garlic and dried crushed pepper; stir<br />until garlic is pale golden, about 1 min. Add greens<br />by large handfuls; stir just until beginning to wilt<br />before adding more, tossing with tongs to coat with<br />oil. I cooked my greens a couple of days earlier and<br />then just added to garlic and red pepper.<br /><br />Add 1 cup of broth, cover, and simmer until greens<br />are just tender, adding more broth by tablespoonfuls<br />if too dry, 1-10 mins, depending on type of greens.<br />Add beans; simmer uncovered until beans are heated<br />through and liquid is almost absorbed, about 2 mins.<br />Stir in 1 tsp vinegar. Season with salt and pepper.<br />Drizzle with remaining 1 tbs oil and serve.<br /><br />Recipe from Bon Appetit, April 2008YOUR VEGAN GOURMEThttp://www.blogger.com/profile/00414219768841576978noreply@blogger.com0tag:blogger.com,1999:blog-65854633929796817.post-68162894163438189942010-09-09T06:40:00.000-07:002010-09-10T07:23:30.877-07:00RED POTATOES AND ARTICHOKE BAKEArtichokes and potatoes are my favorite vegetables, so I love this dish. I always use frozen artichokes if I can't find fresh. Jarred artichokes just don't taste like the real thing, but they are good as an appetizer. I rarely eat canned, except when breaded and fried, even then, I prefer the frozen. This recipe is quick and easy and can be eaten as a main meal or a side. <br /><br />6 cups water<br />1-1/4 pounds baby red potatoes<br />20 small baby artichokes (I used two<br />packages of Bird's Eye frozen. Thaw before<br />starting to cook)<br />1/4 cup lemon juice<br />1/4 cup olive oil<br />8 large cloves garlic, halved lengthwise<br />3 tbs chopped fresh parsley or 1 tbs dried<br />1/2 tsp salt<br />1/4 tsp ground white pepper<br /><br />Heat water and potatoes to boiling. Reduce<br />to medium and cook for 10 minutes.<br /><br />Meanwhile, trim artichokes by removing<br />outer green leaves,stopping at the point where<br />the leaves are half green and half yellow. Cut each<br />stem even with base; cut 1/2" off each top.<br />If you've never tried these fresh baby artichokes,<br />they are delicious. You can eat the entire artichoke<br />after removing the outer leaves, etc. You cannot do<br />the same with frozen as they are too watery and are<br />not as flavorful, but work well when mixed with <br />other veggies. <br /><br />With slotted spoon, remove potatoes to colander;<br />set aside to cool slightly. Add artichokes and lemon<br />juice to same water in which potatoes were cooked.<br />Heat to boiling over high heat; cook 10 minutes.<br />Drain well and set aside to cool slightly. If using<br />frozen, just cook for a few minutes.<br /><br />Meanwhile, cut cooled potatoes lengthwise into<br />quarters; cut quarters in half crosswise. When<br />artichokes are cool enough to handle, cut them<br />lengthwise into quarters. Cut out any interior<br />leaves that are purple or pink. If you are using frozen,<br />no need to cut as they are already cut.<br /><br />Heat oven to 450 degrees. In a large bowl, mix the<br />artichokes, potatoes, oil, garlic, parsley, salt and<br />pepper. Spread mixture in single layer (or not) in<br />a baking dish and roast on bottom rack of oven<br />for 10 minutes. With spatula, turn mixture<br />until lightly browned - 5 to 10 mins.<br /><br />Origin of recipe unknown.YOUR VEGAN GOURMEThttp://www.blogger.com/profile/00414219768841576978noreply@blogger.com0tag:blogger.com,1999:blog-65854633929796817.post-91609451836449108372010-09-09T05:34:00.001-07:002010-09-29T05:12:29.690-07:00MACARONI AND PEASThis is an old recipe that I learned from my ex mother-in-law decades ago. I didn't cook it this time around, but have eaten it a lot and I wanted to list it in my Italian recipes. It is an unusual pasta dish, that most people have never heard of. Unless, of course, you are Italian, probably Sicilian.<br /><br />Serves 4<br /><br />1 15 ounce can of peas<br />1 large onion, chopped<br />Enough Ditali macaroni for 4 people*<br />Olive Oil for cooking onion and a bit extra<br />Salt and Pepper<br /><br />Cook macaroni according to directions on box<br /><br />Cook onions in olive oil until starting to brown.<br />You don't want to brown every piece, but at least<br />half, as this will give it lots of flavor.<br /><br />To the onions, add the entire can of peas, including<br />water in can. Cook a few minutes until hot. Then<br />just add to macaroni.<br /><br />Add salt and pepper to taste. I usually add extra<br />pepper as it goes well with the peas.<br /><br />*Ditali macaroni is traditionally used. I usually<br />eat this dish with a spoon. A larger macaroni<br />will not go well with the small peas.<br /><br />Recipe from Grace DiSalvo, a beautiful spirited<br />Italian woman.YOUR VEGAN GOURMEThttp://www.blogger.com/profile/00414219768841576978noreply@blogger.com0tag:blogger.com,1999:blog-65854633929796817.post-77862813593591541372010-09-09T05:05:00.000-07:002010-09-10T07:24:43.914-07:00CELERY ROOT, RADISH, AND WATERCRESS SALAD W/MUSTARD SEED DRESSINGThis was one of the best salads I have ever eaten. I loved it and can't wait to have it again. I am so excited because my cooking/eating goal is to eat mainly raw foods. So, for me, finding an exciting, but healthy dressing is key. I served this with Tuscan Bean Soup (see recipe.)<br /><br />8 Servings<br /><br />2 tbs yellow mustard seeds<br />1/2 cup white balsamic vinegar<br />1 tbs Dijon mustard<br />1/4 cup minced shallots<br />2/3 cup olive oil<br /><br />2 large bunches watercress, thick stems<br />trimmed<br />1-1/2 pounds celery root (celeriac)*, trimmed,<br />peeled, coarsely grated in processor or with<br />box grater<br />20 radishes, trimmed, thinly sliced<br /><br />Stir mustard seeds in dry skillet over medium<br />heat until lightly toasted and starting to pop,<br />about 3 minutes. Transfer to bowl; cool.<br /><br />Add vinegar, mustard, and shallots; whisk to<br />blend. Gradually whisk in oil. Season with salt<br />and pepper.<br /><br />Toss watercress in large bowl with enough<br />dressing to coat lightly. Divide watercress<br />among plates.<br /><br />Combine celery root and radishes in same bowl<br />and toss with enough of remaining dressing to<br />coat. Season with salt and pepper. Top the<br />watercress with celery root mixture and serve.<br /><br />*Celery Root (celeriac) can be found at Fresh<br />Market grocers.<br /><br />Recipe from Bon Appeitit, October 2007YOUR VEGAN GOURMEThttp://www.blogger.com/profile/00414219768841576978noreply@blogger.com0tag:blogger.com,1999:blog-65854633929796817.post-87139296483575517472010-09-09T03:34:00.000-07:002010-09-16T05:13:30.725-07:00TUSCAN BEAN SOUPThis month I will be cooking Italian, but I will be cooking it without pasta, rice, or bread. The reason for the elimination of these main ingredients in Italian food, is that since I started cooking vegan gourmet, I have gained weight. I've been eating too many carbs, so I decided to cook this month with mainly beans, lentils, and veggies. (There is barley in this soup, but barley is a low Glycemic Index carb as it has a slow effect on blood sugar levels.)<br /><br />I will accompany every dish with a different type of salad or vegetable and the salad I chose with Tuscan Bean Soup is out of this world (Celery Root, Radish, and Watercress Salad with Mustard Seed Dressing.)<br /><br />Note: Do not cook beans in salted water. It will make<br />them tough.<br /><br />Serves 4-6 as main meal; 8 as side soup<br /><br />1/2 cup each dried cranberry beans, red lentils, green<br />lentils, green split peas, small white beans, and pearl<br />barley.*<br />3 tbs olive oil<br />1 medium onion, chopped<br />1 medium carrot, chopped<br />1 rib celery, thinly sliced and cut into 3/4" pieces<br />2 cloves garlic, minced<br />Bouquet garni of thyme, bay leaves, sage leaves, and<br />celery leaves**<br />3 quarts water<br />Salt & pepper<br />1/4 cup fresh parley***<br /><br />Soak beans in water for about one hour. In a collander,<br />combine the beans, lentils, and barley. Rinse, drain, and<br />set aside.<br /><br />In a large, heavy pot, combine the oil, onion, carrot,<br />celery, garlic and bouquet garni. Stir to coat with the<br />oil. Cook over moderate heat until the veggies are soft,<br />about 5 minutes.<br /><br />Add the bean mixture, stir to coat with oil and cook for<br />one minute more.<br /><br />Add the 3 quarts water and stir. Cover, bring to a<br />gentle simmer over moderate heat, and cook until the<br />outer shells of the largest beans are tender, about 45<br />minutes.<br /><br />Add salt and pepper to taste and continue to cook until<br />tender, 15 - 30 minutes. Stir from time to time to make<br />sure beans are not sticking.<br /><br />Remove bouquet garni, add the parsley and serve.<br /><br />*I was unable to find cranberry beans so I used<br />Roman beans (cargamanto.)Red lentils can be found<br />at health food stores.<br /><br />**I used dried herbs: 1/2 tsp thyme, 2-3 leaves sage,<br />and one bay leaf. I did not use celery leaves, but if<br />I did I would have used about a 2 tbs. I urge you to<br />buy a sage plant when you see it. You can dry it out<br />immediately if you cannot grow it. I just cut the leaves,<br />place on paper towel, and leave on counter for a few<br />days to dry. I have never seen it as leaves in a jar.<br />For a bouquet garni, I used a small muslin bag or you<br />can make your own by using a very small piece of<br />clean pourous cotton (a new hankie)then tied with a<br />piece of string after placing herbs inside. In the<br />case of this soup, I guess you can just add the herbs<br />to the soup.<br /><br />***If you do not have fresh parsley, use one third of<br />1/4 cup of dried parsley.<br /><br />I do not know where I got this recipeYOUR VEGAN GOURMEThttp://www.blogger.com/profile/00414219768841576978noreply@blogger.com0tag:blogger.com,1999:blog-65854633929796817.post-63186113428592210362010-09-09T03:25:00.000-07:002010-09-16T05:14:13.898-07:00CAJUN GREEN RICEI made this rice with Pecan Crusted Tofu (see recipe.)Both recipes were given to me by my friend Heather. As in the tofu recipe, I received the recipe without measurements, so mine are to my liking. <br /><br />1 cup dry Brown Rice<br />2 scallions, chopped<br />1/2 green large pepper, chopped<br />2 cloves garlic, chopped<br />1 - 2 tsp dried parsley<br />salt & pepper<br />1/2 tsp creole seasoning<br /><br />Cook all ingredients as if making regular rice.YOUR VEGAN GOURMEThttp://www.blogger.com/profile/00414219768841576978noreply@blogger.com0tag:blogger.com,1999:blog-65854633929796817.post-40797811024197547982010-09-09T03:08:00.000-07:002010-09-16T05:14:55.278-07:00PECAN CRUSTED TOFUI got this recipe from my friend Heather and it was very good. Not your typical spicy cajun food, but, along with her other recipe, Cajun Green Rice (see recipe,) this meal was comfort food to me. At first, I thought it was going to be too bland for my liking, but the more I ate it, the more I enjoyed it. I think I added some salt after the tofu cakes were cooked-but not much. I didn't want to take away from the sweetness of the pecans.<br /><br />The recipe was given to me without measurements, so in this recipe they will be approximates.<br /><br />1 package of firm Tofu<br />1/4 cup all-purpose flour<br />1/4 cup cornmeal<br />pecans (approx 1/4 cup ground down)<br />paprika<br />soy milk<br /><br />Mix the flour, cornmeal, ground pecans, and paprika together.<br />Cut the tofu into 1/2" slices (remove all water).<br />Dip tofu into soy milk, then coat with flour mixture.<br />Bake on well-oiled baking dish. Adding more oil, if<br />necessary. <br />Bake at 400 degrees until brown, flipping once or twice<br />until desired browness achieved.YOUR VEGAN GOURMEThttp://www.blogger.com/profile/00414219768841576978noreply@blogger.com0tag:blogger.com,1999:blog-65854633929796817.post-88615272136162584262010-08-27T12:09:00.000-07:002010-09-09T06:21:09.648-07:00STEWED CORN AND TOMATOES W/GREEN PEPPERThe real title of this recipe is Stewed Corn and Tomatoes with Okra. I did make it with okra, but I have finally realized that I do not like okra, so I removed it from the dish after it was cooked. I think the okra did not lend anything to the recipe as it was delicious without it. If you like okra, I will add the amount and instruction at the end of the recipe.<br /><br />Serves 6<br />Active Time: 45 minutes<br />Total Time: 1-1/4 hours<br /><br />6 scallions, chopped<br />1 fresh jalapeno, finely chopped, with seeds<br />(I used poblano pepper about the size of what<br />a jalapeno would be because I had it in the<br />freezer. Poblano is not as hot as jalapeno)<br /><br />1 large green pepper, coarsely chopped<br />2 tbs of vegetable oil<br />1 pound tomatoes, coarsely chopped*<br />3 cups corn (from 5-6 ears) I used frozen<br />corn<br /><br />1/2 pound small fresh okra (if desired), trimmed,<br />keeping stem end intact<br /><br />Cook scallions, jalapeno, bell pepper, and oil in a<br />12" skillet over medium heat, stirring occasionally,<br />until scallions begin to brown, 7-9 minutes.<br /><br />Stir in tomatoes and cook, stirring occasionally,<br />until broken down into a sauce, about 15 minutes.<br /><br />Add corn (and okra) and cook, stirring occasionally,<br />until just tender about 15 minutes.<br /><br />*To prepare tomatoes, put them in boiling water, and<br />when skin begins to split remove, cool, peel, chop.<br /><br />Recipe adapted from Stewed Corn and Tomatoes<br />with Okra, from Gourmet, 2007YOUR VEGAN GOURMEThttp://www.blogger.com/profile/00414219768841576978noreply@blogger.com0