healthy cooking tips: Vegetarian and Vegan Dishes

Try This its Great!

Sat, 25 Aug 2007 20:59:11 GMT

Grilled Portobellos with Mango Poblano Relish

Ingredients:

6 large Portobello mushrooms
2 teaspoons olive oil, divided
1 large mango, peeled and cubed
1 Poblano pepper, seeded and chopped
1 small purple onion, chopped
1 large Roma tomato, chopped
1/2 teaspoon garlic powder
Salt and pepper to taste

Directions:
Clean mushrooms, brush with 1 teaspoon olive oil, and place on heated grill. Grill five minutes on each side.

In a small bowl, combine mango, Poblano, onion, tomato, 1 teaspoon olive oil and spices, and stir to combine.

When mushrooms are done, remove from grill and top them with the relish.

Serves 4.
Courtesy of Healthy Cooking Tips
Chef Tim Johnson
Remember...Grace is upon you so eat to live!™

Veggie Delight

Sun, 12 Aug 2007 17:42:51 GMT

Mediterranean Roast Vegetables

Ingredients:

2 yellow peppers

2 red peppers

3 or 4 parsnips

3 or 4 carrots

half a cup of sunflower oil

3 cloves of garlic

a good handful of basil

Seasalt

Cut the peppers into chunks and scrape and do the same with the carrots and parsnips. Crush the garlic and tear the basil. Mix into the oil. Thoroughly coat the vegetables in the oil mixture and place on a roasting tray. Sprinkle with seasalt and roast for about half to three quarters of an hour at 190C/380F. Lovely as an accompaniment to main dishes such as nut roast, baked potatoes and casseroles.

Courtesy of Healthy Cooking Tips

Chef Tim Johnson

Remember...Grace is upon you so eat to live!™

Dinner Pie

Sun, 12 Aug 2007 17:37:48 GMT

Quiche (or tart)

Ingredients:

pastry:

200g/7 oz/1 and a half cups of wholemeal wheat flour

100g/3 and a half oz/ half a cup vegan margarine

5 or 6 tablespoons of cold water

filling:

1 block of tofu (silken or firm) - roughly about 200g/7oz

half a teaspoon of turmeric

1 onion, roughly chopped

2 cloves of garlic

3 tablespoons of soya milk

a little seasalt

extra ingredients of your choice:

chopped tomatoes

sliced mushrooms

sliced onions

cheatin' ham (soy based meat analogue)

tinned sweetcorn

diced peppers

Preheat oven to 190C/380F. In a large mixing bowl rub the margarine into the flour to a breadcrumb texture. Gradually add the water and mix to a dough. On a floured board roll this out to fit your flat pie or quiche dish. Grease dish and line with the pastry.

In a food processor combine the tofu, turmeric, soya milk, onion, garlic and salt until fairly smooth. Into this you stir your chosen ingredients - mushroom and tomato is lovely - so is plain sweetcorn. Even just a plain quiche topped with sliced tomatoes is a very nice meal when accompanied with new potatoes and salad. For a sage and onion tart add a handful of fresh sage to the tofu mixture before processing.

Pour the filling mixture into the pastry case and bake in the oven for about 45 minutes or until firm in the middle (this will vary from oven to oven so check from about half an hour).

Courtesy of Healthy Cooking Tips

Chef Tim Johnson

Remember...Grace is upon you so eat to live!™

On hot days

Sat, 11 Aug 2007 20:46:14 GMT

GAZPACHO
Serves: 6

The base:

14- to 16-ounce can diced or stewed tomatoes, undrained
2/3 large cucumber,peeled and cut into chunks
2/3 large green or red bell pepper, cut into chunks
2 bunches scallions, cut into several pieces
Handful of parsley sprigs
1 tablespoon chopped fresh dill or
1 teaspoon dried dill

To finish the soup:

3 cups tomato juice, or as needed
1/3 large cucumber, peeled and finely diced
1/3 large green or red bell pepper, finely diced
2 fresh plum tomatoes, finely diced
1 large carrot, peeled and finely diced
1 medium celery stalk, finely diced
Juice of 1/2 to 1 lemon, to taste
2 teaspoons chili powder, or to taste
Salt and freshly ground pepper to taste

Place all the ingredients for the soup base in a food processor or blender. Puree until fairly smooth. Transfer the puree to a serving container.

Stir in enough tomato juice to give the soup a slightly thick consistency. Add the remaining ingredients. Stir together, then cover and refrigerate for at least an hour before serving.
Courtesy of Healthy Cooking Tips
Chef Tim Johnson
Remember...Grace is upon you so eat to live!™

Sauce for your grill

Sat, 11 Aug 2007 20:42:11 GMT

SWEET AND SAVORY GRILLING SAUCE
Makes about 2 cups

This easy, no-cook sauce falls into that general realm of sweet and-pungent tomato-based sauces generically known as "barbecue sauce."

1 1/2 cups thick tomato sauce
3 tablespoons honey or maple syrup
1 tablespoon molasses
1 tablespoon olive oil
2 tablespoons soy sauce or tamari, or to taste
1 teaspoon each: paprika, chili powder, dry mustard, garlic powder, and dried oregano

Combine all the ingredients in a mixing bowl and mix well. Cover and let stand for at least an hour to allow the flavors to combine.
Courtesy of Healthy Cooking Tips
Chef Tim Johnson
Remember...Grace is upon you so eat live!™

Soup

Sat, 11 Aug 2007 20:36:24 GMT

APPLE AND BUTTERNUT SQUASH SOUP
Serves: 6

Everything about this soup says "fall harvest," from its warm golden color to its slightly sweet, fresh flavor. Once you've got the squash baked, it cooks fairly quickly.

1 large butternut squash
2 tablespoons vegetable oil
1 large red onion, chopped
4 cups peeled, diced Macintosh apple
1 vegetable bouillon cube
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 cups low-fat milk, soymilk, or rice milk, or as needed
Salt and freshly ground pepper to taste

Preheat the oven to 400 degrees. Halve the squash lengthwise with a sharp knife and scoop out the seeds and fibers. Place cut side up in a shallow baking dish and cover tightly with foil. Bake for 45 to 50 minutes, or until tender. Set aside until cool enough to handle.

Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until golden, about 8 to 10 minutes. Add the apple dice, 4 cups water, bouillon cube, and spices. Bring to a simmer, then simmer gently, covered, until the apples are soft, about 10 minutes.

In a food processor, puree the squash with 1/2 cup of the milk, until completely smooth. Transfer to a bowl.

Transfer the apple-onion mixture to the food processor and puree until completely smooth. Transfer both this and the squash puree back into the soup pot and stir together. Add the remaining milk or soy milk, using a bit more if the puree is too thick.

Bring the soup to a simmer once again, then cook over low heat for another 5 to 10 minutes, or until well heated through. Season to taste with salt and white pepper. Serve at once, or let the soup stand off the heat for an hour or two, then heat through as needed before serving.
Courtesy of Healthy Cooking Tips
Chef Tim Johnson
Remember...Grace is upon you so eat to live!™

Cookies

Sat, 11 Aug 2007 20:00:15 GMT

DOUBLE CHOCOLATE OATMEAL COOKIES
Makes about 3 dozen

1 1/2 cups whole wheat pastry flour
1/2 cup quick-cooking oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup natural organic granulated sugar
1/3 cup unsweetened cocoa powder
2 tablespoons ground flaxseeds, optional
1 cup applesauce (or a bit more as needed to make a smooth and slightly stiff batter)
2 tablespoons safflower oil
1 1/2 cups semi-sweet chocolate chips, preferably cane juice sweetened
1/2 cup chopped walnuts, optional (see Note)

Preheat the oven to 350 degrees.

Combine the first 6 (dry) ingredient in a mixing bowl plus the optional flaxseeds and stir together.

Make a well in the center of the dry ingredients and add the applesauce and oil. Stir together until the wet and dry ingredients are completely mixed.

Stir in the chocolate chips and optional walnuts. Drop the batter onto lightly oiled baking sheets in slightly rounded tablespoonfuls. Bake for 10 to 12 minutes, or until the bottoms are just lightly browned. Let stand for a minute or two, then carefully remove with a spatula to plates to cool.
Courtesy of Healthy Cooking Tips
Chef Tim Johnson
Remember...Grace is upon you so eat to live!™

Side Item

Sat, 11 Aug 2007 19:54:51 GMT

WINE-BRAISED LEEKS WITH RED PEPPERS AND SHIITAKES
4 to 6 servings

This naturally well-flavored side teams well with grain dishes, pasta and bean combos, or grilled tofu or tempeh.

2 large or 3 medium leeks
1 tablespoon light olive oil
1/2 cup dry white wine, divided
4 ounces fresh shiitake mushrooms, wiped clean, stemmed and sliced
2 medium red bell peppers, cut into narrow, 2-inch strips
Salt and freshly ground pepper to taste

Trim away the bottoms and large green leaves of the leeks. Use the white and palest green parts only. Cut the leeks lengthwise down the center, then into 1/4-inch-thick slices. Transfer to a colander and rinse well until all grit is removed.

Heat the oil in a large skillet or steep-sided stir-fry pan. Add the leeks and half of the wine. Cook, covered, for 8 to 10 minutes, stirring occasionally, until the leeks have softened. Add the mushrooms, bell peppers, and the remaining wine. Cook, covered, for 6 to 8 minutes more, or until the mushrooms have wilted and the bell peppers are tender-crisp. Season to taste with salt and pepper and serve at once.
Courtesy of Healthy Cooking Tips
Chef Tim Johnson
Remember...Grace is upon you so eat to live!™

mmm, good

Sat, 11 Aug 2007 19:47:13 GMT

SWEET POTATO SOUP
6 servings

A warming soup with an appealing golden color. The natural sweetness of the sweet potatoes gives this soup a surprising flavor twist.

2 tablespoons light olive oil
2 medium onions, chopped
2 medium carrots, peeled and diced
1 large celery stalk, diced
Handful of celery leaves
6 cups peeled, diced (about 1/2 inch) sweet potatoes
2 bay leaves
1/4 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1 cup low-fat milk, rice milk, or soymilk, or as needed
Salt and freshly ground pepper to taste

Heat the oil in a soup pot. Add the onion, carrots, and celery and sauté over low heat until the onions are golden. Add the celery leaves and sweet potato dice. Add just enough water to cover all but about an inch of the vegetables. Bring to a simmer, then stir in the bay leaves and seasonings. Simmer gently, covered, until the sweet potatoes and vegetables are quite tender, about 20 to 25 minutes. Remove the bay leaves.

With a slotted spoon, remove about half of the solid ingredients and transfer to a food processor along with about 1/2 cup of the cooking liquid. Process until smoothly pureed, then stir back into the soup pot. Add the milk or soymilk as needed to achieve a slightly thick consistency. Season with salt and pepper. Simmer over very low heat for another 10 to 15 minutes.

Serve at once, or let stand off the heat for an hour or two before serving, then heat through as needed.

Courtesy of Healthy Cooking Tips
Chef Tim Johnson
Remember...Grace is upon you so eat to live!™