• United States
14 Nov 06
pumkin basil tomatoe soup 4 cups pumkin 5 carrots diced 4 to 5 tomatoes (1 can) 1 t. basil salt and peper to taste combine all in pan. Simmer till carrots are tender. Then enjoy!!!! I am not a vegan and I loved it. I made it for my son's girlfriend and she is vegan and she loved it too. We used fresh pumkin. Here is an easy way to cook the pumkin: cut up in to easy to handle pices after cleaning out the seed. place in glass baking dish with about 1 in. water bake at 250 for about one hour or intill skin bubbles up. let cool and spoon out meat. put in blender or use a mixer blend to meat is a pruee and it is ready to use.
• United States
7 Nov 06
tofu tacos 1 tbsp dark soy sauce or tamari 1 tbsp balsamic vinegar 1/2 - 1 tsp chipotle hot sauce (or other hot sauce, adjust to taste) 1 1/2 cups firm or extra firm tofu, mashed until somewhat crumbly 1/2 tbsp olive oil 1/2 cup carrots, finely chopped 1/2 cup celery, finely chopped 1 1/2 tsp chili powder 1 tsp ground cumin couple pinches each sea salt and fresh ground black pepper 1 1/4 - 1 1/2 cups green or red pepper, finely chopped 1/2 cup fresh or frozen corn kernels (optional) 1 cup tomatoes, seeded and chopped 1/2 cup pasta sauce 1/2 cup salsa 1 tbsp tomato paste 1/4 cup green onions, chopped 1/4 cup fresh cilantro or parsley, chopped (optional) 10 (or more) taco shells directions: in a bowl, mix soy sauce, balsamic vinegar, and hot sauce, then add tofu and mix through. in a large skillet, heat olive oil over medium heat. add tofu, carrots, celery, chili powder, cumin, and a pinch of sea salt and black pepper, and cook for 5-7 minutes, stirring several times. add peppers, corn, tomatoes, pasta sauce, salsa, and tomato paste, and cook for 4-5 minutes, stirring several times. if there is still moisture, cook for another couple of minutes until liquid evaporates. stir in green onions and optional cilantro/parsley a few minutes before serving to heat through. if not serving right away, reserve green onions and herbs to add before serving. season with additional sea salt and black pepper if desired. spoon mixture into taco shells, and top with optional garnishes. makes 10 or more tacos.
• United States
10 Feb 07
Unsloppy Joes INGREDIENTS 1 tablespoon olive oil 1/2 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped carrots 1/2 cup chopped green bell pepper 1 clove garlic, minced 1 (14.5 ounce) can diced tomatoes 1 1/2 tablespoons chili powder 1 tablespoon tomato paste 1 tablespoon distilled white vinegar 1 teaspoon ground black pepper 1 (15 ounce) can kidney beans, drained and rinsed 8 kaiser rolls DIRECTIONS Heat olive oil in a large skillet over medium heat. Add onion, celery, carrot, green pepper, and garlic: saute until tender. Stir in tomatoes, chili powder, tomato paste, vinegar, and pepper. Cover, reduce heat, and simmer 10 minutes. Stir in kidney beans, and cook an additional 5 minutes. Cut a 1/4 inch slice off the top of each kaiser roll; set aside. Hollow out the center of each roll, leaving about 1/2 inch thick shells; reserve the inside of rolls for other uses. Spoon bean mixture evenly into rolls and replace tops. Serve immediately