Tag Archives: Garlic

Smokey Brown Rice with Peppers, Mushrooms and Rice Cream

I had this rice cream I wanted to try (and rice left over from yesterday) so here is an easy recipe!

Ingredients:

  • 1 garlic clove minced
  • 1 tablespoon chopped red onion
  • half a yellow pepper sliced
  • half a green pepper sliced
  • half a red pepper sliced ( I used a long red chili pepper)
  • 2 portobello mushrooms sliced
  • Organic rice cream for cooking
  • smoked salt
  • cumin
  • pepper
  • vegan worcestershire sauce
  • vegan butter

I sliced everything and not too thin because you will slowly fry them; they will shrink, you don’t want them to burn or have them disappear completely do you??

In a non-stick frying pan, I spread a tablespoon of vegan butter. I set the heat at  medium-low and when the butter melted I added the onion and the garlic. Sizzle them for a minute or two and then add the peppers. Remember, the heat should be somewhat low so nothing burns. When the peppers soften up a bit, add the mushrooms and a pinch of cumin. If the mix is too dry, add some more butter. Cook until everything is soft, then add pepper and the rice cream.  This type of cream is more watery than the almond cream, so it needs to be cooked for a few minutes to come together with the rest of the food. It will bubble. You will not panic, just stir with a spoon until the mix is creamy.

The flavor of this is in the Worcestershire sauce and smoked salt that  you will serve it with, they compliment each other perfectly!

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Vegan Pasta Sauce

Coat the bottom of a large and deep frying pan (that has a cover) with olive oil. Place the pan over medium-low heat on the stove. Once the olive oil is hot enough add these ingredients in the following order and saute them (stirring occasionally):

  • 1/4 cup (50 ml) of chopped or diced red onions
  • 1 garlic clove, minced
  • 2 small eggplants, chopped (split vertically 4 times then chopped horizontally into small chunks)
  • 1/2 cup (100 ml) of diced green peppers
  • 1 cup (200 ml) of chopped mushrooms
  • 1/4 teaspoon of cumin
  • 1/4 teaspoon of vegan Worcestershire sauce
  • 1/2 teaspoon of sea salt

Saute these until eggplants are soft

Next, in a mixer or blender:

  • 1 Tablespoon of sugar
  • 3 juicy medium sized tomatoes
  • 1/2 Tablespoon of basil – dried
  • 1 Tablespoon of oregano – dried
  • 1/2 teaspoon of parsley – dried

Blend these ingredients until smooth, then pour the blended tomato mixture into the frying pan. Keep frying pan on medium-low heat and cover the pan (the tomato juice will begin to “jump” out of the pan once it heats up. Stir this occasionally for 15 to 20 minutes. That’s all there is to it! It’s delicious and worth the effort!

Sweet & Spicy Mashed Potatoes

These are not your usual mashed potatoes! They have a mild spice kick to them. Here’s how we made them:

Pre-heat the oven to 100° Celsius (212° F)

  • 5 medium sized organic potatoes, wash them. Then either place them directly on the oven rack or wrap them in aluminum foil.

Leave them in the oven for 1 hour at this temperature. Then turn the oven down to 50° Celsius (122° F) for another 30 minutes. The idea here is to make sure the potatoes are soft enough for a fork to mash them by hand as well as peel the skin off easily before mashing.

While the potatoes are cooking in the oven, mix the following in a large mixing bowl:

  • 1 garlic clove, minced
  • 1/4 cup (50 ml) of chopped or diced red onions
  • 1/2 cup (100 ml) diced green peppers
  • 3 Tablespoons (45 ml) of vegan butter
  • 2 teaspoons (10 ml) of sea salt
  • 1/4 teaspoon (1.25 ml) of ground black pepper
  • 1 teaspoon (5 ml) of basil – dried
  • 1 Tablespoon (15 ml) of oregano – dried
  • 3 Tablespoons (45 ml) of olive oil
  • 1 Tablespoon of sugar
  • 3 teaspoons of mustard
  • dash of paprika powder
  • 3 Tablespoons (45 ml) of nutritional yeast

Set this mixture aside until potatoes are done.

Once the potatoes are done cooking (you can test this by finding the largest potato in the oven and see if a fork goes through the center of it without resistance), take them out of the oven. If you wrapped them in aluminum foil, now is the time to remove the aluminum foil. Let the potatoes cool for 10 to 20 minutes before handling them. You should find it easy to peel the skin off the potatoes, it usually slides off without very much effort at all at this point.

After peeling the skin off, put the potatoes in the bowl you set aside and begin mashing with a fork until all the potatoes have been mashed. Stir until ingredients have spread evenly and enjoy!

Green Beans the Greek Way!

This is how every Greek mother or grandmother cooks green beans, or φασολάκια!

You will need:

  • 1 kilogram of long green beans (fresh or frozen)
  • 1 or 2 cloves of garlic
  • 2 red onions
  • 2 carrots
  • 2 potatoes
  • 2 zucchinis
  • The juice of 2 juicy tomatoes
  • 2 teaspoons of sugar
  • fresh parsley
  • fresh fennel
  • salt and pepper
  • olive oil

Wash your vegetables. If you chose the frozen way, congratulations because you are set. If you chose the fresh beans, you should reach for a knife (and for some patience).  The beans on both sides have a “nerve” or cord running on them, cut it out with the knife, along with the top and the bottom of the bean.  If this is your first time doing it, try to cut close to the surface so you don’t waste too much flesh! Don’t worry,  it will get easier and faster with time!!

Chop the onions and garlic finely. Chop the carrots, zucchinis and potatoes in bigger pieces.

I like keeping the green beans as long as they come (like my grandma used to do them), but if you want to you can chop them too!

In a giant pot, drizzle some olive oil to coat the bottom, heat it up over medium heat on the stove. When it starts sizzling add the onions and the garlic. Let them saute for a minute. Add the carrots, sizzle for a couple of minutes. Next add the potatoes, sizzle to make them softer, then the zucchinis and last but not least the green beans! Try to keep the heat medium to low so nothing burns (and to soften them relatively)!

When you think the green beans are soft enough, add the tomato juice with the sugar, finely chopped parsley, finely chopped fennel; then salt and pepper. Stir carefully. Add enough water for the food to be barely covered, cover with the lid and slow cook on medium-low heat until the carrots, potatoes and the green beans are soft.

We did not have any carrots on hand at the moment so our picture reflects that. Traditionally we make this dish with carrots.