from otowi
Peel and grate three medium carrots. Add 1tbsp lemon juice, 1 tbsp olive oil, dash salt, dash pepper, smidgin mint, mix well, chill and eat - yummy!
Saturday, January 2, 2010
Thursday, February 19, 2009
Scalloped Potatoes
3 potatoes, sliced
1 medium onion, chopped
cheese to taste
2 Tbsp + 2 tsp flour
½ tsp salt
1/8 tsp pepper
paprika to taste
parsley to taste
chives to taste
garlic to taste
1¼ C milk
2 Tbsp butter/margerine/oil
Preheat oven to 350° F. In baking dish, layer sliced potatoes with onions, flour, cheese, and spices, including a layer of onions, flour, cheese, and spices on top. Heat milk until just before it boils, pour over layers of poatoes, onions, flour, cheese, and spices. Cook covered ½ hour, uncovered for 1 hour. Let sit 5 minutes after removing from oven.
Notes: This recipe does not even pretend to be healthy. It is unapologetically dairy-vegetarian and would probably not adapt well to a vegan switch. One could try to ease the guilt by increasing the amount of onions, garlic, and chives.
1 medium onion, chopped
cheese to taste
2 Tbsp + 2 tsp flour
½ tsp salt
1/8 tsp pepper
paprika to taste
parsley to taste
chives to taste
garlic to taste
1¼ C milk
2 Tbsp butter/margerine/oil
Preheat oven to 350° F. In baking dish, layer sliced potatoes with onions, flour, cheese, and spices, including a layer of onions, flour, cheese, and spices on top. Heat milk until just before it boils, pour over layers of poatoes, onions, flour, cheese, and spices. Cook covered ½ hour, uncovered for 1 hour. Let sit 5 minutes after removing from oven.
Notes: This recipe does not even pretend to be healthy. It is unapologetically dairy-vegetarian and would probably not adapt well to a vegan switch. One could try to ease the guilt by increasing the amount of onions, garlic, and chives.
Vegan Sugar Cookies
posted by pink
1½ C flour
½ C sugar
½ tsp baking soda
½ tsp salt
½ C oil
1 Tbsp apple cider vinegar
1 Tbsp vanilla
1 Tbsp lemon juice
water to constitute dough
Preheat oven to 375° F. Mix ingredients, adding water to make the dough a proper consistency for cookies. Spoon onto cookie sheet. Bake 5 - 8 minutes. Eat same day.
Notes: The oil can be split in half with applesauce. These cookies do not keep like regular egg cookies do, so they do need to be eaten within 36 - 48 hours. I looked this recipe up in desperation one day when we did not have eggs or milk in the house.
1½ C flour
½ C sugar
½ tsp baking soda
½ tsp salt
½ C oil
1 Tbsp apple cider vinegar
1 Tbsp vanilla
1 Tbsp lemon juice
water to constitute dough
Preheat oven to 375° F. Mix ingredients, adding water to make the dough a proper consistency for cookies. Spoon onto cookie sheet. Bake 5 - 8 minutes. Eat same day.
Notes: The oil can be split in half with applesauce. These cookies do not keep like regular egg cookies do, so they do need to be eaten within 36 - 48 hours. I looked this recipe up in desperation one day when we did not have eggs or milk in the house.
Oatmeal Pancakes
posted by pink
3/4 C oatmeal
3/4 C flour and crushed Fiber One cereal, combined
½ tsp baking soda
½ tsp salt
1/3 C packed brown sugar
1 egg
2 Tbsp oil
1 C milk/buttermilk/water
Mix ingredients until dry ingredients are wet. Heat oil in frypan or on griddle until water spatters on contact. Spoon batter onto frypan to make small-ish pancakes.
Notes: This recipe is designed for vegetarians who consume dairy and eggs. It can be modified to a vegan recipe by the following steps: use 1 Tbsp apple cider vinegar instead of 1 egg, and water instead of milk. I have tried it with water instead of milk, but not yet with vinegar instead of egg. It is also possible to split the oil in half with some applesauce. When I double this recipe, I am able to have three to four pancakes as breakfast for two weeks' worth of breakfasts; and those 3 - 4 pancakes keep me full until lunch. Fiber One cereal is expensive, so my normal recipe is 3/4 C flour and 3/4 C oatmeal. *sigh*
3/4 C oatmeal
3/4 C flour and crushed Fiber One cereal, combined
½ tsp baking soda
½ tsp salt
1/3 C packed brown sugar
1 egg
2 Tbsp oil
1 C milk/buttermilk/water
Mix ingredients until dry ingredients are wet. Heat oil in frypan or on griddle until water spatters on contact. Spoon batter onto frypan to make small-ish pancakes.
Notes: This recipe is designed for vegetarians who consume dairy and eggs. It can be modified to a vegan recipe by the following steps: use 1 Tbsp apple cider vinegar instead of 1 egg, and water instead of milk. I have tried it with water instead of milk, but not yet with vinegar instead of egg. It is also possible to split the oil in half with some applesauce. When I double this recipe, I am able to have three to four pancakes as breakfast for two weeks' worth of breakfasts; and those 3 - 4 pancakes keep me full until lunch. Fiber One cereal is expensive, so my normal recipe is 3/4 C flour and 3/4 C oatmeal. *sigh*
Red Lentil Curry
posted by pink
red lentils
chopped onions
vegetable broth
parsley
garlic
curry
salt
Combine ingredients in pot with water as desired for taste, cook until dedired taste and consistency is achieved.
red lentils
chopped onions
vegetable broth
parsley
garlic
curry
salt
Combine ingredients in pot with water as desired for taste, cook until dedired taste and consistency is achieved.
Sunday, February 15, 2009
Poly-Bean Soup
posted by pink
navy and pinto beans, lentils
chopped tomatoes
spinach
onions
parsley
cilantro
salt
garlic
tomato paste or catsup
mustard
Soak beans and lentils, if needed. Place ingredients in large pot in desired quantities to taste, boil until desired taste and consistency is achieved.
Notes: This recipe is an excellent addition to the vegan diet. Its protein is from vegetable sources, so the calcium in the spinach and navy beans will not be lost to the leaching the occurs when calcium is consumed along with animal fat or animal protein. I like to fry my onions before adding them to the soup; and since I don't like them to disintegrate in the soup, I add them just before the soup is finished cooking. This is another one of those free-for-all in the kitchen recipes where I donot measure. I smell and I test the taste as I go along. The soup is hearty enough by itself, but I do enjoy a spoonfool or two of rice mixed into it.
navy and pinto beans, lentils
chopped tomatoes
spinach
onions
parsley
cilantro
salt
garlic
tomato paste or catsup
mustard
Soak beans and lentils, if needed. Place ingredients in large pot in desired quantities to taste, boil until desired taste and consistency is achieved.
Notes: This recipe is an excellent addition to the vegan diet. Its protein is from vegetable sources, so the calcium in the spinach and navy beans will not be lost to the leaching the occurs when calcium is consumed along with animal fat or animal protein. I like to fry my onions before adding them to the soup; and since I don't like them to disintegrate in the soup, I add them just before the soup is finished cooking. This is another one of those free-for-all in the kitchen recipes where I donot measure. I smell and I test the taste as I go along. The soup is hearty enough by itself, but I do enjoy a spoonfool or two of rice mixed into it.
Refried Beans
posted by pink
pinto beans
onions to taste
garlic to taste
salt to taste
water to desired consistency
Cook pinto peans until they start to fall apart. Fry onions as desired, set aside. Drain beans. Mash. Add salt, onions, and garlic as desired. Fry in greased frypan until desired taste and consistency is achieved.
Notes: This recipe can be vegan. I have the unfortunate habit of throwing cheese on top and microwaving, though. I am usually good about measuring ingredients; but in this case, I have a free-for-all in the kitchen. :-s Now that I hav this figured out, I might try to fry chickpeas in the same way and call it falafel. ¿?
pinto beans
onions to taste
garlic to taste
salt to taste
water to desired consistency
Cook pinto peans until they start to fall apart. Fry onions as desired, set aside. Drain beans. Mash. Add salt, onions, and garlic as desired. Fry in greased frypan until desired taste and consistency is achieved.
Notes: This recipe can be vegan. I have the unfortunate habit of throwing cheese on top and microwaving, though. I am usually good about measuring ingredients; but in this case, I have a free-for-all in the kitchen. :-s Now that I hav this figured out, I might try to fry chickpeas in the same way and call it falafel. ¿?
Rhinovirus Herbal Remedy
posted by pink
7 C water
4 Tbsp + 1 tsp echinacea
2 Tbsp ginger
4 Tbsp lavender
3 Tbsp peppermint
2 Tbsp eucalyptus
¼ C sugar
Place ingredients into large pot. Bring to boil. Simmer 10 mins. Remove heat, allow to cool to room temperature. Remove plant material after manually squeezing water from it. Dose is 1/3 C, heated or sweetened as desired, 4 times daily for five days. Any combination of herbs is acceptable, as long as the total is 13 Tbsp plus 1 tsp. Either echinacea or ginger is needed for anti-viral or antibiotic effect. Ginger, lavendar, peppermint, and eucalyptus provide decongestant and expectorant aid. Ginger has anti-inflammatory action, as well. 1 Tbsp of ginger in one day could cause spotting in some women, user mileage may vary. Eucalyptus is usually available at florist shops. Use the leaves. Echinacea is also called coneflower. Some people raise it in their gardens and would allow you to harvest the petals and leaves once the flowers begin to wither. The same should be true of lavendar. The sugar helps to break down the cell structure of the plant material, increasing the concentration of phytochemicals. Most people like to add a bit more sugar to their doses: herbal medicine rarely tastes edible.
7 C water
4 Tbsp + 1 tsp echinacea
2 Tbsp ginger
4 Tbsp lavender
3 Tbsp peppermint
2 Tbsp eucalyptus
¼ C sugar
Place ingredients into large pot. Bring to boil. Simmer 10 mins. Remove heat, allow to cool to room temperature. Remove plant material after manually squeezing water from it. Dose is 1/3 C, heated or sweetened as desired, 4 times daily for five days. Any combination of herbs is acceptable, as long as the total is 13 Tbsp plus 1 tsp. Either echinacea or ginger is needed for anti-viral or antibiotic effect. Ginger, lavendar, peppermint, and eucalyptus provide decongestant and expectorant aid. Ginger has anti-inflammatory action, as well. 1 Tbsp of ginger in one day could cause spotting in some women, user mileage may vary. Eucalyptus is usually available at florist shops. Use the leaves. Echinacea is also called coneflower. Some people raise it in their gardens and would allow you to harvest the petals and leaves once the flowers begin to wither. The same should be true of lavendar. The sugar helps to break down the cell structure of the plant material, increasing the concentration of phytochemicals. Most people like to add a bit more sugar to their doses: herbal medicine rarely tastes edible.
Spring Pot Pie
posted by pink
soupy base:
2 C milk
2 C water
2 C vegetables, your choice
2 tsp salt
¼ C flour
3 Tbsp butter/margerine/oil
spices as desired
biscuit topping:
1 C flour
1½ tsp baking soda
½ tsp salt
2 Tbsp vegetable shortening/oil
½ C milk/water
1 egg
soupy base:
Fry vegetables to desired softness, set aside. Melt butter or heat oil. Add spices if desired. Add flour, mix until flour is wet. Scoop into pot. Add milk, water, vegetables (and spices, if not already in flour/oil mix). Cook mix until thick enough to enjoy as a thick soup. Sample a bowl of it if desired. Allow to cool. Pour into baking dish.
Preheat oven to 400° F.
biscuit topping:
Mix ingredients until dry ingredients are wet. Pour over soupy base. Place in oven, bake for ½ hour.
Notes: This recipe assumes that one consumes dairy products. Milk may be replaced with soymilk for soupy base and water for biscuit topping. Margerine and vegetable shortening are easily substituted with equal amount of cooking oil. Egg in the biscuit topping adds texture and increases rising of the biscuit. The soupy base should condense as it cools. If it does not, cook it until it begins to condense, then let it condense/cool. It can be eliminated or replaced with 1 Tbsp white vinegar as desired. Broad or wode baking dishes could result in a layer of soupy base that is thin and easily absorbed by the biscuit topping. It is best to find a baking dish that has straight, not curving, sides. That is, one that looks like a cylinder chopped in half is better than one that looks like a ball chopped in hald. I like to have onions in the soup, regardless of what other vegetables I use. I also enjoy broccoli, peas, and green beans (a calcium source). I like to use dill, garlic, parsley, and a bit of cilantro for spices.
soupy base:
2 C milk
2 C water
2 C vegetables, your choice
2 tsp salt
¼ C flour
3 Tbsp butter/margerine/oil
spices as desired
biscuit topping:
1 C flour
1½ tsp baking soda
½ tsp salt
2 Tbsp vegetable shortening/oil
½ C milk/water
1 egg
soupy base:
Fry vegetables to desired softness, set aside. Melt butter or heat oil. Add spices if desired. Add flour, mix until flour is wet. Scoop into pot. Add milk, water, vegetables (and spices, if not already in flour/oil mix). Cook mix until thick enough to enjoy as a thick soup. Sample a bowl of it if desired. Allow to cool. Pour into baking dish.
Preheat oven to 400° F.
biscuit topping:
Mix ingredients until dry ingredients are wet. Pour over soupy base. Place in oven, bake for ½ hour.
Notes: This recipe assumes that one consumes dairy products. Milk may be replaced with soymilk for soupy base and water for biscuit topping. Margerine and vegetable shortening are easily substituted with equal amount of cooking oil. Egg in the biscuit topping adds texture and increases rising of the biscuit. The soupy base should condense as it cools. If it does not, cook it until it begins to condense, then let it condense/cool. It can be eliminated or replaced with 1 Tbsp white vinegar as desired. Broad or wode baking dishes could result in a layer of soupy base that is thin and easily absorbed by the biscuit topping. It is best to find a baking dish that has straight, not curving, sides. That is, one that looks like a cylinder chopped in half is better than one that looks like a ball chopped in hald. I like to have onions in the soup, regardless of what other vegetables I use. I also enjoy broccoli, peas, and green beans (a calcium source). I like to use dill, garlic, parsley, and a bit of cilantro for spices.
Salmon Burgers
posted by pink
1 average-sized can of salmon
1 egg
½ C bread or cracker crumbs
½ C chopped onion
½ C chopped green pepper
1 Tbsp lemon juice
1 tsp grated lemon peel
½ tsp rosemary
1/8 tsp pepper
Mix everything together. Form into balls. Place balls on heated, greased griddle or pan on medium heat, press into flat burgers. Cook 5 minutes each side. Add toppings as desired. Suggested toppings: tomato, onion, romaine lettuce, swiss cheese, mayonnaise.
Notes: This recipe assumes that one eats fish and possible also dairy. The rosemary completes the flavour. Bell peppers tend to attain an acrid flavour as they cook. If I use them, I don't like to let them come to the outside of the burger to make contact with the frypan.
1 average-sized can of salmon
1 egg
½ C bread or cracker crumbs
½ C chopped onion
½ C chopped green pepper
1 Tbsp lemon juice
1 tsp grated lemon peel
½ tsp rosemary
1/8 tsp pepper
Mix everything together. Form into balls. Place balls on heated, greased griddle or pan on medium heat, press into flat burgers. Cook 5 minutes each side. Add toppings as desired. Suggested toppings: tomato, onion, romaine lettuce, swiss cheese, mayonnaise.
Notes: This recipe assumes that one eats fish and possible also dairy. The rosemary completes the flavour. Bell peppers tend to attain an acrid flavour as they cook. If I use them, I don't like to let them come to the outside of the burger to make contact with the frypan.
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