garbanzo i funghi piccata (or something)

Will serve this over some lemon-parsley angel hair…

1# dried chickpeas, cooked & drained (or 4 cans)
8 oz sliced mushrooms
2 Tbsp olive oil
1/2 cup melted margarine
1 cup dry white wine
Juice from 3 large lemons (about 9 TBSP)
2 tsp chick-un stock powder
2 Tbsp brined capers, rinsed
1/4 cup chopped parsley
parsley sprigs for garnish
lemon slices for garnish

In a pot, heat the olive oil over medium-high heat. Add the mushrooms and saute for 7-10 minutes, stirring every minute or so, until they have shrunken, browned and there’s mushroom liquid at the bottom of the pan. While mushrooms are sauteing, whisk together the melted margarine, lemon juice, white wine, and chickun broth powder. When mushrooms are browned, add in the sauce, capers and cooked chickpeas. Bring to a boil, cover, and simmer until heated through. Add salt and pepper to taste.

vegetarian chick-un broth powder

I use this in place of veggie stock or chicken broth. In the broth, the amount can be reduced slightly and a splash of soy sauce or marmite added for roundness.

Yield: Approx 1 cup powder (enough for 8 qts/32 cups broth)

2/3 cup nutritional yeast
2 Tbsp Goya Adobo
2 Tbsp Italian Seasonings
2 Tbsp Salt-Free Garlic & Herb seasonings
2 tsp black pepper

Pulse ingredients together in blender or food processor until uniform.
Use approx 1 Tbsp broth mix : 2 cups water for veggie/chicken stock.

apple granola bake

A very easy, satisfying, kid pleasing, moderately healthy recipe. The apple portion can be easily halved, but you will still need the same amount of granola/margarine for the topping…

Apple “filling”:
4 medium apples, sliced thin
1/2 cup dried cranberries
(1/2 cup chopped walnuts or pecans)
1/2 cup granola
2 cups apple juice
1 Tbsp lemon juice
2 tsp cinnamon or apple pie spice
(2 Tbsp cornstarch for a more cohesive bake)
(1/2 c brown sugar for added sweetness OR sub 1/3 c agave/maple syrup for 1/3 c of the apple juice)

Topping:
1 cup granola
1/4 cup margarine (1/2 stick), in pats

Preheat oven to 350. In a greased 8×8 baking pan, toss the apple slices, cranberries, granola & nuts. Whisk together the remaining “filling” ingredients and pour over the top. Sprinkle the 1 cup of granola over the top, and then top with pats of margarine. Bake for about 1 hour, until the apples are tender.

Serve with plain or vanilla soy/coconut yogurt, or other creamy concoction if desired.

cappuccino cake

Slight variation on the depression era cake…

3 cups flour
2 cups sugar
1/4 cup cocoa
2 teaspoons baking soda
3/4 teaspoon salt
1 cup double strong coffee
1 cup soymilk
3/4 cup vegetable oil
2 tablespoons vinegar
1 teaspoon vanilla
2 cups cold coffee

Preheat to 350′. Essentially, mix the dry, add the wet.
~Lately I’ve been doing this by putting all of the dry ingredients in the stand mixer, and letting it mix on speed 2 while I measure out the wet ingredients (aka, lazy cook sifting).
~Meausure out all the wet ingredients in the big, 8 cup measuring cup (or you could use a bowl, but that requires more washing).
~Pour the wet into the dry and mix until ‘just mixed’. Batter will be fairly runny.
~makes 23-24 cupcakes (22 min) or 2 9″ rounds (30 min). Cool completely (I put it in the freezer) before frosting.

Top with any combination of chocolate ganache, Rich Whip, or chocolate/mocha buttercream frosting….

orange cupcakes

Makes 24 cupcakes – or could make 2 9″ rounds

3 cups all purpose flour
1 1/2 cups white sugar
2 tsp baking soda
1 tsp salt
2 Tbsp apple cider vinegar
zest from 1 med orange
Slightly more than 1 3/4 cups orange juice
2/3 cup canola oil
2 tsp vanilla
1/2 tsp coconut, almond, or extra vanilla extract

Preheat oven to 350. Prepare 24 muffin tins or cake pans.

In a large mixing bowl, mix together the dry ingredients (I like to put my stand mixer on low and let it mix for a few minutes- lazy sifting). Create a well in the middle to add the liquid ingredients.

In a large liquid measuring cup, pour the apple cider vinegar and add the orange zest. Measure the orange juice in the same cup to just 2 cups. Mix together with oil and extract(s). Pour into the dry ingredients. Beat until the lumps are gone but no longer.

Distribute evenly among the cupcake tins or cake pans and bake until a toothpick inserted in the center comes out clean – about 22 min for cupcakes, 30 min for cakes.

ranch style pinto bean soup

1 # dried pinto beans, sorted, soaked & rinsed
6 cups water
1 Tbsp oil
2 1/2 tsp salt
1 onion, chopped
1 jalapeno pepper, if desired, minced
2 cloves garlic, minced
1 14.5 oz can fire roasted tomatoes
1/2-1 bunch cilantro (can save some for garnish)
1 1/2 cups water
1 1/2 tsp chili powder
1 tsp cumin
1/2 tsp oregano

In a pressure cooker (can cook on the stove), cook the soaked pinto beans, onion, jalapeno, water, oil & salt at pressure for 8 minutes. Let the pressure drop on its own accord. While the pressure is dropping, in a blender, puree the tomatoes, cilantro, additional water and spices. Add to the cooked beans. Blend a cup or two of the beans with the liquid until desired thickness is reached (there should still be plenty of whole beans). Cook until heated through.