Archive for October, 2011|Monthly archive page

Spicy Garlic Broccoli with Pine Nuts

In Vegan Recipes on October 16, 2011 at 2:09 am

Spicy Garlic Broccoli with Pine Nuts
From Dr. Weil
Opinions vary as to whether broccoli is neutral or cooling. It is often prescribed by
Chinese doctors for eye inflammations and nearsightedness.

1 ½ pounds broccoli or broccoli rabe
¼ cup pine nuts
1 ½ tsp (expeller-pressed) canola oil
1 ½ tsp roasted sesame oil
1 tsp hot chile paste or ¾ tsp crushed dried chiles
2 Tbs minced garlic
1 ½ Tbs rice wine or sake, mixed with 2 tablespoons water
Sauce (mixed together in a bowl until the sugar is dissolved)
1 ½ Tbs soy sauce
1 tsp sugar

1. Trim the ends of the broccoli, separate the florets, peel the outer skin of the stem and
cut it on the diagonal into 1-inch lengths.
2. Toast the pine nuts until golden in a 300 degree oven, turning them occasionally so that
they cook evenly for about 20 minutes.
3. Heat a wok or large skillet, add the oils, and heat until hot, about 20 seconds. Add the
chile paste or crushed chiles and garlic, and stir-fry, tossing with a slotted spoon over
medium heat until fragrant, about 15 seconds. Turn the heat to high.
4. Add the stem sections of the broccoli and stir-fry. Pour in the rice wine and water and
cook, tossing, about 30 seconds, then cover and cook about 1 ½ to 2 minutes, until the
stems are just tender. Add the florets or leafy sections and toss over high heat, cooking
for about 1 ½ minutes or until just tender.
5. Add the premixed Sauce and toss lightly for 15 seconds. Add the toasted pine nuts and
stir-fry a few seconds to combine the ingredients. Scoop the ingredients into a serving
bowl and serve immediately.


Black Bean Soup

In Vegan Recipes on October 16, 2011 at 2:08 am

Black Bean Soup
From: All About Cuban Cooking

1 lb Black Beans
1 tsp salt
4 cloves garlic
6 cups water
1 tsp black pepper, or to taste
3 tsp olive oil
1 large onion, chopped
1 tsp sugar
1 tsp oregano
1 tsp vinegar
1 bay leaf
1 tsp ground cumin

Rinse and soak beans overnight to reduce cooking time. Cook in water until beans are soft (about 1 hour over medium flame), add onion, garlic, bell pepper, cumin, oregano, bay leaf, black pepper, salt and sugar. Start mashing the beans and stir occasionally until soup thickens to your satisfaction (they shouldn’t be too watery or too thick); add olive oil and vinegar.

Serve over rice or as a soup.
Tip: The bell pepper adds more taste if roasted before adding. To roast a bell pepper, place on top of burner until almost black, wrap it in foil for 10 minutes, and finally brush under water to remove skin.
Serves 6

Vegan Stuffed Peppers

In Vegan Recipes on October 16, 2011 at 2:03 am

No Author

1 cup orzo pasta
4 bell peppers (any color)
2/3 cup tightly packed fresh parsley
1/4 cup grated vegan parmesan cheese
2T. chopped walnuts
1 1/2 tsp. dried basil
1 tsp salt, divided
1 clove garlic
1/4 cup plus 1 T. olive oil, divided
12 oz ground beef style veggie crumbles
1 medium tomato, seeded and chopped
1 12 oz jar of tomato sauce
Pre heat the oven to 350°. Cook the pasta according to package directions. Drain and set aside. Cut the tops off the peppers (save them) and clean out the seeds. Place the peppers in boiling water foe 3 minutes. Remove from water and drain, inverted, on a paper towel.
Place parsley, parmesan, walnuts, basil, ½ tsp salt and garlic in a food processor. Pulse until blended. With processor running slowly add ¼ cup of the olive oil. Process until smooth.
In a large skillet brown the “beef” in the remaining oil. Stir in the orzo, pesto, the remaining ½ tsp of salt and the chopped tomato. Continue cooking, stirring frequently, until the .mixture is heated through. Pour the tomato sauce in to a glass baking dish. Fill the peppers with the mixture and place in the baking dish. Put the tops back on and bake for 20 minutes.
Serves 4