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Catching Elephant is a theme by Andy Taylor
Regrow Scallions in a cup of water
I’m sure this would work for onions too, if you have a container big enough. I had maybe the bottom eighth of an onion begin to grow into a new plant. I planted it in my backyard, but it was late summer/early fall before one of the harshest winters we’ve ever had where I live (we got feet of snow when we usually are lucky to get even a few inches). Needless to say it did not survive :(
Vegan Mushroom Gravy
I may have posted this recipe last Thanksgiving, but it’s just that good. Since going veg, I haven’t really missed meat. When it comes to Thanksgiving food, I can do without the turkey but the gravy! THE GRAVY! I just can’t help but to cover everything in it. Knowing that I could not live without it, I tracked down a veg-friendly gravy recipe. And here it is!
Ingredients
- 3/4 cups mushrooms, chopped
- 1 yellow onion, finely chopped
- 1-2 cloves of garlic, finely chopped
-about 1/2-1 inch of fresh ginger, finely chopped
-1/4 cup Earth Balance
-2 1/2 c vegetable broth
-2 tbsp Braggs Liquid Amnios
-1/4 cup flour
-seasonings, in order of most to least (/to taste) : sage, marjoram, white pepper, nutmeg, and parsley
Instructions:
-If you don’t have canned or cartoned vegetable broth on hand, boil 2 1/2 cups of water (or a little more to account for evaporation) and toss 1 vegetable bouin cube in there.
-In a medium sauce pan, melt the Earth Balance. Once melted, add mushrooms, onion, garlic, and ginger. Cook on a medium heat until mushrooms are tenders and onions, garlic, and ginger are translucent. The mixture should have a creamy consistency.
-Add the veg broth, Braggs Liquid Amnios, and seasoning (to taste). Stir until everything is evenly mixed.
-Turn heat to low. Gradually add flour while stir with a whisk. DO NOT STOP STIRRING. That flour will not hesitate to clump up and make your life hell.
-If the gravy is thinner than you’d like, add a little bit more flour. However, the gravy will thicken up a bit as it cools.
-Put that shit on everything and ENJOY!
(Maybe next year, a vegan and gluten-free gravy recipe. Do you already have one? Let us know!)
Vegan Creamy Potato-Leek Soup
INGREDIENTS
1 tablespoon extra-virgin olive oil
2 leeks, white and light green parts washed and sliced into 1/4-inch slices
2 cups chopped yellow onion
1/2 teaspoon sea salt
3 cloves garlic, minced
2 large Yukon Gold potatoes (about 1 pound), peeled and cubed into 1/2-inch cubes
4 cups vegetable stock
2-3 teaspoons fresh rosemary leaves
1. Heat a 4-quart soup pot over medium heat and add the oil.
2. Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent.
3. Add the garlic and stir well. Cook for 1 minute more.
4. Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes.
5. Remove the soup from the heat and use an immersion/stick blender to blend the soup in the pot or ladle the soup into a blender, 1 cup at a time. Blend the soup with the fresh rosemary leaves until smooth and free of chunks. Pour smooth soup into a heat-proof bowl and continue until all of the soup has been blended.
6. Transfer the blended soup back to the original soup pot and warm over low heat until heated through. Serve hot.
Serves 4 – 6.
Read more: http://www.care2.com/greenliving/creamy-potato-leek-soup-vegan.html#ixzz1F6tXB4sX
Note: I also added 3 celery stalks and 1 large carrot. And (this is going to sound weird, but..) leftover mashed potatoes. My veg broth was the leftover broth from a butternut squash soup.
Catalan Escalivada
What you need:
Eggplants/Aubergines
Red bell peppers
Sweet onions
Tomatoes
Olive Oil
Salt
Preheat the oven to 500 F (260 C). Brush the whole vegetables with olive oil and set them on an oven tray. Place in oven for 35-40 minutes, turning twice while baking. The vegetables should be charred when you take them out. Let them cool and remove the skin and seeds of all the vegetables. Slice into strips, drizzle with a lot of olive oil and salt and serve.
Autumn Harvest Soup
Once again I have another recipe from Terry Walters’ Clean Food book. Her book currently resides in our house on a cook book pedestal that was appropriated from a dear friend’s house. We’ve been calling it “the Bible” but it’s become just a bit creepier…
Anyway, back to the soup. She calls it a nutritional powerhouse- the greens, carrots, mushrooms, and legumes are supposed to fight heart problems, lower blood sugar, regulate hormones and to make you feel goooood. So what you need is:
4 dried shitake mushrooms
6 cups of water
2 tbsp olive oil
1 large onion, diced
1 tbsp ginger
3 cloves garlic
3 carrots, diced
4 cups of kale or collard greens
3 cups cannellini beans
1/4 cup mirin
Splash of tamari (I used liquid aminos)
4 or 5 splashes of sesame oil (I used peanut, my roommate is allergic to sesame!)
Splash of apple cider vinegar (I used a dash of Ume Plum)
Black pepper
Bring 6 cups and the four dried shitake mushrooms to a boil. Reduce heat, simmer for 15 minutes. SAVE THE WATER. That’s your broth! Remove mushrooms, dice the caps, throw out the stems.
In a large pan or pot, saute onions, garlic, oil, and ginger. When tender, throw in carrots. Saute for about 3 minutes, then add the kale, beans, and mirin. Let everything cook through.
Combine the sauteed items to the broth and add the vinegar, oil, pepper, and tamari.
It’s ready to eat! To make it even heartier, add noodles.
Dice an onion like a pro
Fatoush
Ingredients:
4 tomatoes - a nice fresh sweet variety for preference.
1 cucumber
4 spring onions (scallions)
3 cloves of freshly crushed/ chopped garlic
Broad leaf parsley ( a good bunch)
Garden mint ( a couple of sprigs)
Juice of 2 lemons
3-4 pita breads
Sumac, if available.
Preparation:
Into one bowl, throw all the ingredients
1. Cut cucumber into 4 length-ways, chop into 6mm / 1/4” chunks.
2. Chop tomato into similar slices, and chop into thumbnail sized pieces (don’t bother peeling tomatoes, lifess too short)
3. Chop scallions into short chunks
4. Chop garlic, or use a garlic press
5. Coarsely chop parsley, strip mint leaves off stalk, and chop and add to bowl.
6. Juice 2 lemons (nuke ‘em for 15 seconds first, to make ‘em juicy) Pour over contents of bowl…
Mix thoroughly, make sure the veggies are nicely covered with the lemon juice.
Put aside in refrigerator for an hour
Toast 3 or 4 pita breads and chop into bite sized pieces.
Just before serving, mix in pita bread
If you’re familiar with sumac, add some sprinkling to the dish before serving - it adds a further lemony flavor which is very refreshing. Otherwise, serve sumac in a pepper shaker with the salad.
Serve and enjoy.
We’re serving the salad in pita bread, with sea-bass cooked with paprika and lime
(via instructables)
