karmavore's IReallyLikeFood

Butternut Squash Gnocchi

Sat, 15 Jan 2011 18:42:14 GMT

Butternut Squash Gnocchi

Ingredients:

1 small butternut squash

1 bulb of garlic

1 1/2- 2cups flour (this could be a lot more depending on the size of the squash)

2tbsp olive oil with extra for brushing

1/4tsp salt

1/4tsp pepper

Directions:

preheat 375

1. Halve butternut squash and remove seeds. Brush with oil and place face down on a baking try.

2. Remove outer skin of garlic bulb, cut approximately 1/4 inch off of the top. Cover with tinfoil and place on baking try with squash.

3. Place in oven, bake for 45 min. until squash can be pierced with a fork.

5. Seperate flesh of butternut squash from skin and place in a large bowl. Sqeeze garlic out of skin and place in the bowl with squash. Add oil, salt and pepper and mash until smooth.

6. Add approximately half of the flour, until a dough is formed. On a floured surface roll out the dough adding the remaining flour.

7. Cut dough in to hand sized balls, roll them out into "snake coils"

8. Cut coils into 1/4 inch pieces. Press fork into the surface of each piece like you would a peanut butter cookie.

9. Bring a pot of water to a rolling boil, drop gnocchi in, boil until gnocchi float to the top, boil for an additional minute.

10. Serve and enjoy! (I topped mine with nutritional yeast for a parmesan taste)

Chili

Fri, 14 Jan 2011 23:28:34 GMT

Chili

Who doesn't love sitting down to a bowl of chili on a cold winter day?

Ingredients:

1 medium onion, chopped

2 medium carrots, chopped

1 tbsp olive oil

4 cups canned kidney beans

2 cups of assorted canned beans

1 28oz can of diced tomatoes

6oz tomato paste

8 mushrooms chopped

1/2 bell pepper (any colour)

1 12oz can of corn

3/4 cup of rice

2+ tbsp chili powder

1 tbsp pepper

3 cups water/vegetable stock

4 tbsp nutritional yeast (optional)

Directions:

1. In a large pot saute onions and carrots in oil on medium-high heat until onions become translucent.

2. Add remaining ingredients and stir togehter.

3. Simmer on medium-low heat for 40-60min, stirring occassionally.

Serve and enjoy!

Note: You can add other veggies into the chili as you see fit, say zucchini?

Stuffed Acorn Squash

Mon, 27 Sep 2010 01:36:00 GMT

I recently went to the farmers market and picked up a variety of squash, loads. With little to no idea what I am going to do with them. I think I am going to revisit the gnocchi, but today I bring you:

Stuffed Acron Squash

Ingredients:

1 acorn squash halved and seeded (reserve seeds for Toasted Squash Seeds)

1tbsp brown sugar

1/2tsp salt

2tbsp melted Earth Balance/Smart Balance (whey free margarine), divided

2tsp olive oil

1/2 small onion, diced

2 garlic cloves, minced

1/3 cup 5 grain rice (or any wildrice mixture)

1/3 cup walnuts chopped

2tbsp dried cranberries

pepper

1/2tsp thyme

2/3 cup water

Directions:

Preheat oven to 350f

1. Combine brown sugar, half the salt and half the Earth Balance in a small bowl.

2. Place acorn squash halves cut side up on a baking sheet. Brush sugar mixture inside the squash.

3. "Tent" (is that not a fun baking word?) squash with foil and roast for an hour or until fork tender.

4. While roasting, heat olive oil in a medium saucepan and saute onion for 2min. Stir in garlic, walnuts, cranberries, rice, thyme and remaining salt and pepper. Saute one more minute.

5. Add water and simmer. Cover and cook for 20min or until all water is absorbed and rice is tender.

6. When squash is done, remove from oven. Fill halves with rice mixture. Drizzle remaining Earth Balance over rice mixture. Tent with foil again, and return to oven for 5min.

7. Serve and enjoy!

Toasted Squash Seeds

Make these with the reserved seeds, and for efficiency bonus points, bake them while your squash is roasting.

Ingredients:

Reserved seeds rinsed

olive oil

salt/pepper

Directions:

Preheat to 350f

1. Spread seeds on a lightly oiled baking sheet

2. Salt and pepper seeds

3. Bake 20 min. or until toasted look is achieved.

4. Eat!

So there you go veggies, some seasonal supper and snacks!

Soulvlaki

Thu, 26 Aug 2010 19:09:26 GMT

Vegan Soulvlaki

Ingredients:

½ cup olive oil

4 tbsp lemon juice

¼ cup of red wine

2 tsp dried oregano

1 tsp dried thyme

4 cloves garlic, crushed

1 small onion diced

salt and pepper

1lb of tofu cut into nice tiny squares

skewers

Directions:

1. Whisk the olive oil, lemon juice and wine together then add the herbs crushed garlic and chopped onion and put the mixture into a deep bowl.

2. Add tofu to marinade, set aside for an hour.

3. Arrange tofu on metal, or wooden skewers.

4. Fire up the barbeque until it reaches 350f or your oven (which really will not be the same) to the same temp. Place soulvlaki on well oiled tinfoil or tray.

5. Rotate skewers every 5 minutes for 20 minutes or until browned.

6. Enjoy

back

Fri, 06 Aug 2010 00:17:00 GMT

So i have my computer back and a recipe for souvlaki coming up, trouble is I cannot find my cameras USB cable, but as soon as i do it will be up.

Thanks, Anie

Computer Woes

Mon, 25 Jan 2010 18:58:51 GMT

After my vacation I moved, and my current residence has no computer and no internet. This is being posted from the library at school. I will however keep taking photos of the food I am making and when I do have a computer (I am praying for March) I will do a mass post.

Happy Eating

Vacation

Mon, 07 Dec 2009 03:29:10 GMT

So I put up 3 posts tonight and that will be the last from me for 2 weeks or so as I am going on a little vacation.

Hope you enjoy!

Cranberry Flax Breakfast Scones

Mon, 07 Dec 2009 03:24:44 GMT

Cranberry Flax Breakfast Scones

Cranberry is one of my favourite flavours, and it these scones they are delightful. If you are not a cranberry enthusiast feel free to substitute them with another sort of dried fruit (apricot anyone? mango?)

Ingredients:
2 cups of flour
1 Tbsp baking powder
1/4 cup unrefined sugar
1/8 tsp salt
4 Tbsp vegan margarine
1/4 cup dried cranberries
1/8 cup of flax
1 cup soy milk
extra soy milk for brushing

Directions:
preheat oven to 350f

1. Combine flour, baking powder, sugar, and salt in a large bowl and stir.

2. Cut in margarine with a fork (or do this in the food processor) until you form a coarse meal. Make sure your margarine is quite cold for this.
3. Add cranberries and flax stir well.

4. Add soy milk a little bit at a time and stir until dough just begins to hold together.
5. Put dough on a floured surface and knead 10 times (no more or it will get too tough)
6. Roll dough out in to a rectangle and cut in half and then into squares and then into triangles (I am sure there must be an easier way to word this).

7. Place scones onto baking trays about half an inch apart and brush tops with soy milk (this will make them brown up nicely).

8. Pop in the oven and bake for 15 minutes.

Matzo Ball

Mon, 07 Dec 2009 03:04:30 GMT

Matzo Ball

These lovelies can go into anything you need a "ground beef" replacer. Of course when you cooked them you would just crumble them, or you could just throe the mixture right in there, in this case, we have Spaghetti and Matzo Balls, really easy, really delightful. nice throw back to childhood comfort food.

Ingredients:
1/2 cup matzo meal (found in the kosher section at your super market generally)
2 Tbsp corn starch
1 tsp salt
2/3 cup veggie stock or water (if your veggie stack has a high salt content, cut out the salt from the ingredients)

Directions:
1. In a bowl stir in matzo meal, starch and salt.
2. Add stock and stir well. Cover and set aside in refrigerator for 20 minutes.
3. When chilled roll 1 Tbsp at a time into balls, dip your fingers in water prior to doing this to prevent the mix from sticking to your hands. Repeat until there is no mixture left.

4. Drop (carefully so you do not get burned) the balls one by one into boiling salted water, reduce heat and cook until they rise to the surface, stirring gently so they do not become stuck together. Cook for 10 minutes after they float to the surface.

Then smother those bad boys with pasta sauce and put on your spaghetti with nutritional yeast.

(these were un-smothered for the photo

Rustic Tomato Lentil Soup

Mon, 07 Dec 2009 02:33:56 GMT

Rustic Tomato Lentil Soup

A nice soup with gentle spice to warm you up! This was the first soup I ever used lentil in, and man is it good.

Ingredients:
8 cloves garlic minced
1 medium onion, diced
3 medium carrots, coined
2 Tbsp olive oil
2 stalk celery, chopped
6 cup veggie stock
1 28oz can of diced tomatoes
2 cups cooked lentils (I used red... feel free to used Canned lentils in this case too)
1/4 tsp pepper
1/4 tsp cayenne pepper
1 cup dry macaroni

Directions:
1. Add olive oil, carrots, garlic, onion in large stock pot and saute on medium-high until onions are translucent.

2. Add celery, stock, tomatoes, lentils, pepper and cayenne, bring to a boil. Reduce to a low simmer, cook for 20 minutes.

3 . Add pasta and simmer 10 minutes until pasta is done.

Serve it up!!!