Recipes I’ve Found and Love!

How to Make Vegetable Stock

**Vegetable stock preserves the nutrition from the vegetables and adds a vitamin punch to your other recipes.  Keep some handy!

1 c chopped onions

2 tablespoons vegan butter or vegetable oil

½ c carrots, chopped

2 c celery, chopped

1 c shredded greens (lettuce, spinach, or herbs)

1 tsp salt

½ tsp sugar

¼ tsp pepper

  1. Sautee onions in the butter or oil.
  2. Put onions, all remaining ingredients, and enough water to boil in large soup pot.  Add any other vegetables you have leftover including tomato skins.  Bring to boil.
  3. Add more water to cover and simmer for 2 hours.
  4. Let cool.  Remove grease from surface, drain out vegetables pieces and refrigerate the stock for later use.

*Adapted from Old Fashioned Soups, Stews and Chowders, a Bear Wallow book.

 

Oriental Cole Slaw

1 pkg broccoli slaw

5 green onions, chopped

1 c sunflower seeds

½ c raisins

2 pkg Ramen noodles, coarsely crushed

Dressing

1/3  c olive oil

1/3 c apple cider vinegar

½ c honey or sugar

1 tsp whole ground mustard

2 tablespoons Tamari sauce

Layer the salad ingredients in a large bowl.  Heat olive oil, vinegar and honey in microwave-safe bowl for 1 minute.  Stir in mustard and Tamari.  Pour over the salad.  Toss lightly and chill for 20 minutes before serving.

Burritos

2 cans of black beans

1tablespoon oil

1 chopped onion

1½ c salsa

1 c cooked rice

1 small can olives

1 tomato sliced

Cilantro

6 flour or whole wheat tortillas

  1.  Sautee onion in oil until onions are pleasantly fragrant.  Add beans, rice, half of the salsa and olives.  Stir until mixture is heated through.
  2. Spread remaining salsa on the bottom of a shallow baking pan. Fill tortillas with mixture, roll up, and place in a single layer on the salsa. Distribute sliced tomatoes over tortillas.  Bake at 350 for 20 minutes.
  3. Serve with cilantro, guacamole, shredded lettuce, and chips, if desired.

Winter Apple Salad

**This salad takes less than 10 minutes to throw together!

Lettuce mixture (straight out of a bag works for me)

1 bell pepper of any color, chopped (I like orange or yellow because they’re milder)

½ cup toasted pecans or walnuts (see below for toasting instructions)

½ cup dried cranberries

¼ cup raspberry walnut vinaigrette

2 small apples, chopped (use 1 if it’s large)

Toss all ingredients together in a large bowl except for the apples and vinaigrette.  Put chopped apples in a small bowl and toss with half the vinaigrette.  Mix the apples lightly with a spoon.  You want to cover the apples in the dressing so that they don’t turn brown if you have leftover salad.  Pour apples and remaining dressing over salad and serve.

To make this recipe attractive to carnivores:  you can add chopped grilled chicken breasts and a few tablespoons of crumbled feta for the rest of your animal-eating family if you need to make this for the whole family.  We don’t need that because we’re going to get our protein from the nuts!

One response to this post.

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