|Posted by Liddy on May 22, 2012 at 11:30 PM||comments (1)|
1 1/2 cups lima beans (dried large)
1 tbsp vegetable oil
2 garlic cloves (minced)
2 onions (thinly sliced)
3 stalks celery (thinly sliced)
2 potatoes (peeled and quartered or 4 small, peeled and quartered)
2 carrots (peeled and thinly sliced)
1 bay leaf (crushed)
1 1/2 - 2 tbsps vegetable soup (vegetable soup mix or 5 vegetable bouillon cubes)
1 tbsp paprika (find using half smoked bittersweet, half regular, adds depth to the final flavou)
4 cups hot water
ground pepper (fresh)
Soak the beans overnight, then drain. In a large skillet, heat the oil and saute the garlic, onions and celery until tender, then put in slow cooker. Add the potatoes, carrots, beans, bay leaf and paprika. Dissolve vegetable soup mix in 1 cup of the hot water and add to the vegetables with the remaining 3 cups of water. Add salt and pepper to taste. Cover tightly and cook on low 18-24 hours. Taste and adjust seasonings, if necessary. Makes four very generous servings.
|Posted by Breath of Shalom on May 22, 2012 at 4:05 PM||comments (0)|
BY: John Evans
2 chicken breast fillets Parma ham I can of chopped tomatoes Mature chedder cheese (can you parmesan) Half an onion 2 cloves of garlic Herbs de provence salt and pepper to season fresh peas
Grill the chicken with some of the herbs on top. Whilst the chicken is grilling chop and brown the onion in a pan with the garlic and a splash of olive oil. When the chicken has been cooked, place the ham over the top and top this with a slice of cheese and continue to grill until the cheese begins to melt.
Place the onion and garlic in an oven dish, put the chicken in the dish and cover with the tomatoes. Sprinkle the herbs over the top and season with salt and pepper. Cook in the oven for a further 15 – 20 minutes
At the point when the dish goes into the oven you could add the peas and a handful of gnocchi and crumble some of the cheese into the tomato sauce and allow it to cook.
Serve with some mixed salad leaves or courgettes and green beans. Alternatively you could also serve some penne pasta.
Alternatively you could leave out the ham and go for a spicy tomato sauce and you’ll have Pollo Mario Lanza!!
|Posted by Liddy on February 22, 2012 at 3:00 AM||comments (0)|
Yes, it's true, you can make perfectly good pancakes without eggs or even milk! This vegan pancake recipe uses soy milk as a substitute and the result is perfect light and fluffy pancakes. You might also want to try this recipe for vegan blueberry pancakes or a sweet vegan pancake recipe with strawberries. If you're in the mood to try something different, here's a great recipe for vegan apple pecan pancakes. Enjoy!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
1 cup flour
1 tbsp sugar
2 tbsp baking powder
1/8 tsp salt
1 cup soy milk
2 tbsp vegetable oil
Combine the flour, sugar, baking powder and salt in a large bowl until well mixed.
Mix in the soy milk and oil and beat together until batter is smooth.
Drop 1/4 cup of batter at a time onto a hot oiled griddle, or well greased frying pan over medium high heat. When bubbles appear on the surface of the pancake, approximately 3 minutes, flip, and cook the other side for another 2 minutes. Enjoy!
Nutrition Facts (from Calorie Count): One pancake provides approximately..
Calories: 149, Calories from Fat: 50
Total Fat: 5.6g, 9% Saturated Fat: 1.0g, 5%
Cholesterol: 0mg, 0%
Sodium: 58mg, 2%
Total Carbohydrates: 22.2g, 7%
Dietary Fiber: 1.2g, 5%
Vitamin A 0%, Vitamin C 0%, Calcium 22%, Iron 9%, based on a 2000 calorie diet
|Posted by Liddy on January 31, 2012 at 2:45 AM||comments (0)|
Here’s a pizza so good that non-vegans made it by accident and loved it! If you like your pizza piled-high and gooey, this is the one for you. It’s easy to see how they wouldn’t miss the meat. Wouldn’t this be perfect for the Superbowl …or any casual get together?
Here’s Dirk’s story of how this pizza came to be: “I was making Tortilla Pizza for supper, had some ground turkey defrosted in the fridge for it. Had the whole wheat tortillas on the cookie sheet and put the sauce on, then the spinach, grated carrots, diced red pepper and diced tomatoes, topped them with the grated cheese and popped it in the oven. There we were eating and DH says, my gowd this is good but I can’t see the turkey on mine HA HA!!! The ground turkey was still in the fridge, completely forgot to cook and put it on and we didn’t even miss it ! Very tasty accidental Veggie Pizza”
o 4 (28 g) whole wheat tortillas (9 inch tortillas)
o 1/2 cup part-skim mozzarella cheese, grated, divided (or a vegan cheese)
o 1 (7 1/2 ounce) cans pizza sauce, we like hot & spicy
o 5 ounces fresh spinach, rolled and sliced into half inch strips
o 1/2 cup sweet red peppers, diced ( or your choice of colour)
o 1/2 cup carrots, rough grated
o 1 medium fresh tomatoes, diced
o 1/2 cup cheddar cheese, grated ( or a vegan cheese)
1. Preheat oven to 375f degrees and prepare a cookie sheet covered with tinfoil for easy cleanup.
2. Place two tortillas on cookie sheet, split 1/4 cup mozzarella cheese in half and sprinkle on each tortilla, place a second tortilla on top of the cheese sprinkled ones. (I found that one tortilla is a little too “bendy”; sprinkling the cheese between keeps them together and gives more firmness to the tortilla crust).
3. Spread half of the pizza sauce on each tortilla crust, sprinkle half of the cut spinach over the sauce, then half of the pepper, diced tomato and grated carrot over each.
4. Combine the remaining mozzarella and cheddar and sprinkle half on each tortilla.
5. Place cookie sheet on the middle rack of preheated oven and bake for approximately 15 minutes or until the cheese is melted and bubbling and crust edges are brown.
Serving Size: 1 (348 g)
Servings per Recipe: 2
Calories from Fat 193 50%
Total Fat 21.5g 33%
Saturated Fat 12.1g 60%
Cholesterol 65.9mg 21%
Sodium 1122.3mg 46%
Total Carbohydrate 24.0g 8%
Dietary Fiber 4.4g 17%
Sugars 14.9 g 59%
Protein 26.2g 52%
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