Herb and Bean Bake

Source: Ecological Cooking
Date November 17, 2017
Yield:4 servings
Time needed: 90 minutes

I enjoyed the flavour of this dish, but I disliked intensely the texture of the seitan. It would be a good dish without it. Tofu for vegans or meat or poultry for carnivores would be good substitutes. As often in this book, the seasoning can be strengthened considerably.

Herb and Bean Bake

Herb and Bean Bake
1 large onion, chopped
4 carrots, quartered lengthwise and sliced
4 cloves garlic, minced
1 Tbsp. oilive oil
1 cup seitan cut in 2” chunks
1/2 tsp. thyme, crushed
1/2 tsp. basil
1/2 tsp marjoram
1/2 tsp. rosemary, crushed
2 Tbsp Dijon mustard
2 cups cooked white beans, drained (your choice)
2 cups water or vegetable stock.

Preheat oven to 350oF.

In a Dutch oven or flameproof casserole, sauté onions, carrots and garlic in olive oil for about 10 minutes, stirring often.
Add seitan, herbs, mustard and beans. Stir.
Pour in enough water or stock to cover mixture. Stir again.
Baked, covered, for about an hour.

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Spaghetti for Peanuts

Source: Diet for a Small Planet
Date tried:November 10, 2017
Yield:4 servings
Time needed: 45 minutes

This was a complete flop with the family. Sounds good on paper, but although I love black olives, they detracted from this dish, as did the sauce. A simple oil & garlic dressing might have been much better.

Spaghetti for Peanuts

Spaghetti for Peanuts
2 cups broken spaghetti
2-4 Tbsp margarine
3 Tbsp whole wheat flour
1/2 tsp. salt
1 tsp. dry mustard
1/4 tsp. pepper
2 cups buttermilk or low-fat milk
1/2 onion finely chopped
3 drops hot pepper sauce
1/2 cup sliced black olives
1 cup grated cheddar cheese
1 cup chopped peanuts
1/3 cup bread crumbs

Cook spaghetti until tender. Drain and set aside.

Preheat oven to 350oF.

Heat margarine in a medium saucepan.
Add flour, salt, mustard and pepper. Stir until flour is brown.
Add buttermilk, onion, pepper sauce. Stir until thickened.

Put half the spaghetti in a casserole.
Top with half the olives, cheese and peanuts.
Repeat layers.
Pour sauce on top and sprinkle with bread crumbs.
Bake for 25 minutes.

Peanut Purée Soufflé

Source:Recipes for a Small Planet
Date tried:July 23, 2017
Yield: 6 servings
Time needed:1 hour

Prior Preparation needed
Cook raw peanuts until very tender. (Since peanuts are actually a sort of bean, I used the same timing as for dried beans and that worked well.) See instructions below on making the purée.

Well,just after trying “a soufflé that any fool can make”, here is a much more tricky one. This came out quite nicely, but the flavour was not remarkable and I don’t consider the result to be worth the effort.

Peanut Purée Soufflé

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Clam Whiffle

Source:More-with-Less Cookbook
Date tried:July 16, 2017
Yield: 6 servings
Time needed:1 hour

I don’t think I have ever heard the word “whiffle” except in the title of this recipe. A little definition, courtesy Peg Bracken. accompanies the recipe: “A whiffle is a soufflé that any fool can make.” So if a soufflé has ever daunted you, here is where to begin.

Clam Whiffle

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