Pasta & Kasha

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

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: Ecological Cooking
Date tried: March 9, 2017
Yield: 6 servings
Time needed: 1 hour

An unusual and intriguing combination of bulgar wheat and kale. Takes some time and care, but worth a try. Remember to cook the black-eyed peas the day before if using dried beans to have them ready for this dish.



3 very large onions, coarsely chopped
5 Tbsp. olive oil
1 cup boiling water
3/4 cup bulgur
2 lb. fresh kale, thoroughly rinsed, patted dry & chopped
1 cup cooked black-eyes peas, drained
water, as needed
salt to taste
freshly-ground black pepper
fresh lemon wedges

In a large skillet, sauté the onions in the olive oil over medium heat until very dark brown and sweet, at least one hour. Watch carefully and stir often to prevent burning.

Meanwhile, place bulgur in a heat-proof bowl.
Pour boiling water over it.
Cover bowl with a towel and set aside for 30 minutes.

When onion is ready, increase heat.
Add kale and stir fry, tossing constantly until wilted.
Reduce heat.
Add black-eyed peas and soaked bulgur.
Toss all together, cover and cook slowly until kale is well-cooked.
If needed, add some tablespoons of water to prevent sticking.
Season all with salt and plenty of freshly-ground pepper.
Serve with fresh lemon wedges.

Bica’s Burritos

Source: Ecological Cooking
Date tried: February 27, 2017
Yield: 6 burritos
Time needed: 20-30 minutes

Prior preparation needed (optional)
Cook pinto beans. (Or use leftovers or purchase canned beans)

This is a really good dish. Quite easy to put together and very tasty. One of the best burrito recipes I have come across.

Bica’s Burritos

Bica’s Burritos
2 cups cooked pinto beans
1 cup salsa*
1/4 cup Cashew Cheddar Cheeze Spread*
1 1/2 Tbsp. cilantro
6 flour tortillas or chapatis
avocado slices (optional)
fresh sprouts
chopped tomatoes
black olives
Tofu Sour Cream*
Additional Salsa (optional)

*All of these refer to recipes elsewhere in the book. As I have made them before, I chose not to make them from scratch and substituted vegan salsa,vegan sour cream and grated vegan cheddar cheese which I had purchased.

Mash beans (or purée in a food processor) along with the salsa.
Add the cheddar cheeze spread and the cilantro.
Warm on stove.
Spread bean mixture down the centre of tortillas.

Add avocados, sprouts,tomatoes and olives to taste.
Roll up burritos tightly.
Top with tofu sour cream and additional salsa if desired.

Caesar Salad

Source: Ecological Cooking
Made July 31, 2012
Yield: 4 servings
Time needed: 10-15 minutes

Everybody has a Caesar Salad recipe and I think every one of my cookbooks has a version of this popular salad. Compare this vegan version to the recipe from 12 Months of Monastery Salads .  This recipe also calls for three ingredients which one needs to have on hand from other recipes or purchase from a vegan source: Vegan Worcestershire Sauce, Tasty Topping (Gomasio) and Croutons.

Caesar Salad

Caesar Salad

Caesar Salad
1 clove garlic, split
2 Tbsp. lemon juice
1 Tbsp. tamari
3 Tbsp. olive oil
1 Tbsp. Vegan Worcestershire Sauce
1 large head Romaine lettuce (about 8 cups cut in pieces)
2 Tbsp. Tasty Topping
½ cup croutons
2 Tbsp. capers
Freshly-ground pepper to taste

Rinse lettuce well, pat dry and set aside.
Rub salad bowl with cut side of garlic.  Discard garlic clove.
Mix together lemon juice, tamari, olive oil and worcestershire sauce.  Add to salad bowl.
Tear lettuce into pieces and add to salad bowl on top of the dressing.
Sprinkle Tasty Topping, croutons and pepper on lettuce.
Toss well and serve.

Yo Yo’s Tofu-Walnut Burgers

Source: Ecological Cooking
Date tried: November 20, 2016
Yield: 10 burgers
Time needed: 45 minutes

This is a good vegan burger. Tasty and I had no problems with it holding together.

Yo Yo's Tofu-Nut Burgers

Yo Yo’s Tofu-Nut Burgers

Yo Yo’s Tofu-Nut Burgers
1 lb. firm tofu, drained
2 cups walnuts, ground
4 Tbsp dried onion flakes
5 Tbsp. tamari
1/4 tsp. celery seed powder
1/4 tsp white pepper
1/4 tsp. sage
1/4 tsp. marjoram
1 Tbsp dried parsley
1 cup rolled oats

Preheat oven to 425oF.
Mash tofu well and stir in all remaining ingredients except the rolled oats.
Mix thoroughly.
Stir in the rolled oats.
With hands, form into 10 burgers about 3” in diameter.
Place burgers on a non-stick or slightly oiled baking sheet.

Bake about 15 minutes or until bottoms begin to brown well.
Carefully turn burgers over and finish baking an additional 10-15 minutes until firm and well-browned.
Eat as is with ketchup or gravy or in buns with all the trimmings.

Polenta Pie

Source: Ecological Cooking
Date tried: November 15, 2016
Yield: 6-8 servings
Time needed: 1 hour

This is a lovely casserole and easy to make. A good main dish for an Italian-style evening.

Polenta Pie

Polenta Pie

Polenta Pie
1 cup yellow cornmeal
1/2 tsp. rubbed sage
1/2 tsp. cumin powder
1 tsp. chili powder
4 cups cold water

Combine cornmeal and seasonings in a saucepan.
Stir in the cold water with a wooden spoon.
Cook, stirring constantly, until very thick.

Pour into a greased oblong baking dish, spreading evenly along the bottom and sides.
Bake at 450oF for about 30 minutes.
Remove from oven and let rest for 30 minutes.

1 onion, chopped
2 cloves garlic, minced
1 1/2 cups sliced mushrooms
1 medium eggplant cut into 1/2” cubes (do not peel)
3-4 Tbsp. olive oil
2 cups tomato purée
1 can (6 oz.) tomato paste
1 bay leaf
1 tsp. dried basil
1 1/2 tsp. dried oregano.

Sauté onions, garlic, mushrooms and eggplant in olive oil for about 15 minutes, stirring often.
Add remaining ingredients and simmer covered for 20 minutes.
Pour filling evenly over crust.
Bake at 350oF for 30 minutes.

Oat Waffles

Source: Ecological Cooking
Date tried: April 14, 2015
Yield: 8 servings
Time needed: 30 minutes

Well, long time no see. I haven’t stopped trying new recipes, though I have slowed the pace somewhat.  But I took on a project last January that left me no time for anything else.  And this week, I finished it. So although I won’t be likely to put up something every day, I am back and intend to stay around awhile.

I don’t have a waffle iron, so I can’t make typical looking waffles. That is why the waffles below look like pancakes.  But they do have that crispy waffle texture and for those of you who do have a proper waffle iron to cook them in, I highly recommend them.

Oat Waffles

Oat Waffles

Oat Waffles
2 cups rolled oats
3 cups water
1/2 cup raw cashews
2 Tbsp. whole wheat flour
1 Tbsp, baking powder
2 Tbsp. oil
1/2 tsp. salt

Combine all ingredients in a blender.
Process on high until chopped very fine and mixture is foamy.
Let stand 10-15 minutes.
(May be made to this point the day before and refrigerated overnight if desired.)
Bake in a hot, lightly-oiled waffle iron for 10-12 minutes until firm and brown.
Serve with maple syrup or natural fruit syrup.