Sunday, January 6, 2013

Vegetable Soup with Cabbage & White Beans

Source: Favorite Brand Name Vegetarian 3 Books in 1

1 TB oil
3/4 cup chopped onion
1 cup diced carrots
3 cloves garlic, minced
4 cups chopped green cabbage (small 1/2 head)
4 red potatoes, diced
1 tsp dried rosemary
1/2 tsp black pepper
32 oz. vegetable broth
1 can (15 oz) diced tomatoes
1 can (15 oz) Great Northern beans, drained & rinsed 

Heat oil in large pot.  Add onions & carrots; cook & stir about 5 minutes.  Add garlic & cabbage; cook 2 minutes more.  Stir in potatoes, rosemary, pepper, broth, & tomatoes; bring to a boil (add up to 1 cup water if necessary).  Simmer 20 minutes or until potatoes are tender.  Stir in beans & cook until heated through.

Friday, January 4, 2013

Thai Seitan Stir Fry

Source: Favorite Brand Name Vegetarian 3 Books in 1

1 1/2 cups brown rice (uncooked)
1 package (8 oz) seitan, drained & thinly sliced
1 jalapeno pepper, halved & seeded
3 cloves garlic
1/3 cup soy sauce
1/4 cup packed brown sugar
1/4 cup lime juice
1 tsp grated ginger
1/2 tsp red pepper flakes
3 TB oil
1 cup thinly sliced onion
2 small red peppers, thinly sliced
2 cups broccoli florets
3 green onions, sliced diagonally
4 cups lightly packed baby spinach
1/4 cup shredded fresh basil leaves
1/4 cup peanuts, chopped

1.  Place rice in 3 cups water; bring to boil, reduce heat, cover & simmer 45 minutes or until all water is absorbed.
2.  Meanwhile, place seitan in medium bowl.  Combine jalapeno & garlic in food processor; pulse until finely chopped.  Add soy sauce, brown sugar, lime juice, ginger, & red pepper flakes; process until blended.  Pour mixture over seitan & toss to coat; marinate at least 20 minutes.
3. Heat oil in large skillet.  Add onion, red pepper, & broccoli; stir fry about 5 minutes or until broccoli starts to turn bright green.  Add seitan, marinade, & green onions; bring to boil & cook until mixture is hot.  Add spinach, stirring until just wilted. 
4. Stir in basil just before serving.  Serve over cooked rice & sprinkle with peanuts.

Tuesday, January 1, 2013

Jalapeno Black Bean Dip

Source: Favorite Brand Name Vegetarian 3 Books in 1
(slightly modified by Aimee)

1 can (15 oz) black beans, drained
1/2 cup shredded cheddar
1/4 cup mayonnaise
1 jalapeno pepper, finely chopped
1/4 tsp garlic powder
1/2 tsp parsley

Preheat oven to 375.  Place beans in medium bowl; lightly mash with a fork, leaving some chunks.  Stir in cheese, mayo, jalapeno, garlic powder, & parsley.  Spoon into baking dish or pie plate; bake 15 minutes or until heated through.  Serve with veggies, chips, etc.