Saturday, January 3, 2015

Twice Baked Vegan Potatoes

These could be modified endlessly. The following is just a guide.

Scrub potatoes, bake directly on rack until soft in a 400º oven, about 35 minutes or until tender.

After cooling down, cut potatoes in half.

Scoop out the flesh with a teaspoon.

Mash the flesh with whatever you might like, including chopped frozen broccoli and vegan cheeze sauce. Any small or diced vegetable, like peas or carrots, could work here. Moisten the flesh with cheese, oil or ketchup.


1/3 cup frozen broccoli, thawed and chopped
1/2 cup vegan cheeze sauce


celery salt
garlic powder

Stuff the potatoes with the filling, add additional cheese or sauce if desired and bake 20-25 minutes in a 400º oven. Serve hot.

Thursday, January 1, 2015

Low Fat Vegan Pumpkin Cornbread

Using at least a 2 cup measure or bowl, Combine:

1 cup soymilk
1 tsp vinegar (apple cider or white are ok)

And let sit for a moment.

In another bowl or measuring cup, combine:

1 cups cornmeal
1/2 cup unbleached all-purpose flour
1 tsp baking powder
1/2 tsp salt

Add the following to the soymilk/vinegar mixture:

1/3 cup pumpkin puree

1 tblsp canola oil
1 tblsp agave

1 tblsp brown sugar

Mix wet and dry.
Put in muffin tins or a 8" x 8" pan (double recipe for 9" x 13" pan)
In a 350º oven, bake muffins for 18 mins, a pan for 25 or until a toothpick come out clean

This is not a very sweet recipe. You could add more brown sugar (and since this is a vegan recipe, you can taste it before baking and adjust to your liking).

Easy Vegetarian Chili

In a pot, heat about 1 tblsp oil and saute:

2-4 cloves garlic
1 small diced onion or shallot, or about 2 tblsp dried onions
1 small shredded carrot (optional)
1/2 to 1 cup diced red or green or yellow peppers

Don't let the pot dry. Add some veggie stock to keep it moist.
After the garlic is softened (it will appear more translucent, should take about 3-5 minutes)

salt, pepper to taste
2 tbslp chili powder
1 tsp coriander
1/4 tsp allspice
1/4 tsp cinnamon

1 can black beans
1 can kidney beans
1 can crushed or diced tomatoes

1 cup veggie stock

Heat to boiling, then simmer for about 15 - 20 mins

Check the salt and pepper level. Add hot sauce, cayenne pepper, or sriracha if you want it more spicy.

If you like a chili with a thick 'broth' like me, and used diced tomatoes and not crushed, add a can of tomato paste or about a 1/2 cup pumpkin puree.

Serve over rice or with cornbread if desired.

I'm still trying to use dried beans more often but canned are convenient when you suddenly get a craving. I'm much better about getting into a routine of softening chickpeas about once a week, still not as good as doing that with black beans.

To use dried beans: soak beans at least overnight.
Dump bean water, rinse, and simmer beans until softened, up to 2 hours. Don't add salt.