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.

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.

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.

Artichoke and Rice Salad

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 & Rice Salad

Artichoke & Rice Salad

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.

Peasant Soup

Source: Ecological Cooking
Date tried: March 1, 2014
Yield: 8 servings
Time needed: 90 minutes

Prior preparation needed:
Soak beans overnight or bring to boil, let cook a few minutes, cover and let stand one hour before proceeding with recipe.

This soup brings back memories of my childhood, especially those days when Daddy decided Mum deserved a day off and chose to make supper for us.  We always looked forward to Daddy’s suppers.  He was no great chef; he didn’t try anything fancy, never followed a recipe or even did a special shopping, so far as I can recall.  Just looked in the cupboard and fridge and started putting things together in a stew pot.  More often than not it was some sort of macaroni stew.

Peasant Soup

Peasant Soup

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Paella

Source: Ecological Cooking
Date tried: June 8, 2013
Yield: 6-8 servings
Time needed: 1¼ hours

This is a really, really good vegan Paella—a great one-dish meal.  So colorful with tomatoes and pimentos contrasting with green peas and pepper. The time is mostly for the rice to cook—not really a lot of attention needed.

Vegan Paella

Vegan Paella

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Curried Wheat and Tempeh Salad

Source: Ecological Cooking
Date tried: April 22, 2013
Yield: 6 servings
Time needed: 20 minutes plus time to chill.

Prior preparation needed:
Steam, cool and shred the tempeh
Cook and cool the bulgur wheat

This is very like the more familiar tabouli.  A great introduction to tempeh, if you have never tried it before.

Curried Wheat and Tempeh Salad

Curried Wheat and Tempeh Salad

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