Source: More-with-Less Cookbook
Date tried: April 14, 2017
Yield: 2 quarts
Time needed: 30 minutes
Source: Ecological Cooking
Date tried: March 31, 2017
Yield: 4-6 servings
Time needed: 25 minutes
I regret to say I was not particularly enthralled with this combination of flavours. One really needs to enjoy buckwheat to like this dish. Or have some good ideas on spices and condiments to dress it up.
Pasta & Kasha
1 medium onion, chopped
1 Tbsp. vegetable oil
1 cup kasha (buckwheat groats)
1/2 tsp. salt
2 cups water
1/2 lb. bow tie, shell or rotini pasta
3 Tbsp. olive oil or vegan margarine
freshly ground black pepper to taste.
Cook onion in oil until translucent.
Add the kasha and salt.
Add water and bring to a boil.
Reduce heat, cover and simmer 25 minutes.
Meanwhile cook pasta in a separate pot.
When both pasta and kasha are ready, drain them and put them in the same dish.
Add olive oil and pepper and toss together.
Source: Diet for a Small Planet
Date tried: September 21, 2012
Yield: 3-4 servings
Time needed: 30 minutes to prepare + 2 hours to chill
This is a lovely and hearty main dish salad.
Tempeh and Bulgur Salad
2 Tbsp. oil
4 oz. tempeh cut in ½” cubes
½ onion chopped
½ cup bulgur
1-4 large mushrooms, chopped
1 cup water
1 Tbsp. soy sauce
1 stalk celery, diced
½ large carrot diced or grated
1 tomato diced or 10 cherry tomatoes quartered
2 Tbsp. fresh parsley, minced
1 Tbsp. vinegar
1 Tbsp. lemon juice
1 ½ tsp. honey
½ tsp. dillweed
1/8 tsp oregano
Dash white pepper
Heat 1 Tbsp. oil in a large skillet.
Sauté the tempeh, onion, bulgur and mushrooms for 3-4 minutes.
Add the water and soy sauce.
Bring to a boil, then cover and reduce heat. Simmer 15 minutes.
Combine the other tablespoon oil with the vinegar, lemon juice, honey, dillweed, oregano and pepper.
When tempeh/bulgur mix is done, let cool for 15 minutes.
Combine with all other vegetables.
Pour dressing over all, mix well and chill at least 2 hours before serving.
Source: Ecological Cooking
Date tried: October 20, 2014
Yield: 6-8 servings
Time needed: 10-15 minutes to put together. Allow time to chill.
Prior preparation needed:
Cook rice & cool
A very interesting main-dish salad. Most of my life I have only known artichokes only in pickled form. It is nice now to be able to find canned artichokes for a dish like this. Unfortunately I did not have wild rice on hand. It would have made the dish even more attractive and appetizing.
Artichoke and Rice Salad
4 cups cooked brown rice or brown and wild rice mixed together
4 scallions, thinly sliced
1/2 cup finely chopped green pepper
14 pimiento-stuffed green olives, sliced
1 1/2 cup canned artichoke hearts, drained and quartered
1/3 cup tofu mayonnaise
2 tsp. curry powder
1/4 cup olive oil
2 Tbsp. red wine vinegar
1/4 to 1/2 tsp. garlic powder (or 1 clove fresh garlic, minced)
1/2 tsp. dried basil
1/2 tsp. dried marjoram
1/2 tsp. dried oregano
Place cooked rice in a large bowl.
Stir in the scallions, green pepper, olives and artichoke hearts.
In a separate bowl, whisk together all the other ingredients to make a dressing.
Pour over the rice mixture and toss.
Chill thoroughly. When cold add more curry powder to taste.
Source: May All Be Fed: Diet for a New World
Date tried: June 19, 2014
Yield: 1 8” square pie
Time needed: 1 hour (using cooked beans)
This is one of my favorite recipes from this cookbook. Used canned beans or cook them ahead of time. Once the vegetables are chopped up, the process is fast and simple. Within 15 minutes you have the pie in the oven.
In spite of the name, I find this only mildly spicy. But tastes vary. Feel free to increase the quantities of chili powder and/or cayenne to taste.
One change I made in the process was to put only 2 of the 3 cups of water on to boil when beginning the cornmeal crust. I mixed the cup of cornmeal with the remaining cup of cold water. Then I added the lemon juice and mustard to this mix. When the water boiled I had a single cup of combined ingredients to add to it.
I find with cornmeal, flour or any fine grain, such as cream of wheat, it is much easier to make a paste with cold water first, then add it to the boiling water, stirring quickly. Much less chance of lumps forming in the porridge or gravy. For some reason, many cookbooks do not incorporate this procedure in their recipe instructions.
This recipe keeps well in the refrigerator for up to 5 days. Just reheat in the oven for 30 minutes. (Actually it’s good cold, too.)
Hot Tamale Pie
1 Tbsp. olive oil
1 medium onion, finely chopped
1 medium bell pepper (red, yellow or green), seeded and finely chopped
2 garlic cloves, minced
1 16-oz can unsweetened tomato sauce
1 16-oz can pinto beans drained and rinsed
1 ear corn kernels cut off cob or 3/4 cup frozen corn kernels, thawed
1 tsp. chili powder
1/2 tsp. fine sea salt
1 tsp. ground cumin
pinch cayenne pepper
3 cups water
1 cup yellow stone-ground cornmeal
1 Tbsp. freshly squeezed lemon juice
1 tsp. Dijon mustard
1/2 tsp fine sea salt
Heat the olive oil in a large frying pan or wok over medium-high heat.
Add the onions, bell pepper and garlic.
Cook until softened (6-8 minutes)
Remove from heat.
Stir in the tomato sauce, beans, corn, chili powder, salt, cumin and cayenne.
Pour into an 8” by 8” baking dish.
Preheat oven to 350oF
Boil the water (or use process outlined above).
Add cornmeal, lemon juice, mustard and salt and stir until mixed.
Bring to a boil over medium heat, then immediately reduce heat to low.
Simmer, stirring often until thickened (3-5 minutes)
Spread the cornmeal mixture over the bean mixture.
Bake for 30 minutes.
Let cool 10 minutes before serving.
Source: Diet for a Small Planet
Date tried: May 26, 2014
Time needed: 50 minutes
A delightful easy-to-make rice pilaf suitable for a family supper. I had only red pepper so the colour contrast green chilies would make with the tomato does not show up in this picture, but I will certainly make this dish again soon and remedy that. Toasting the rice and sesame seeds before adding the liquid contributes to a nutty taste. The recipe is attributed to Joan Francis of Wisconsin.
Source: Simply in Season
Date tried: December 14, 2012
Yield: 6 servings
Time needed: 10 minutes prep time + 1 hour simmering time
Shows how far behind I am in getting some of these posted. Here I am sweating in July while posting a recipe I tried in Christmas holidays.
In the appropriate season it is a very enjoyable, comforting soup. A perfect winter lunch. And a great way to use scraps of leftover turkey after Christmas. So tuck it away to use then.