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.
Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. Show all posts
Thursday, February 19, 2009
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*
Sunday, February 15, 2009
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. ¿?
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.
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