Archive | November, 2011

Beans-n-Greens Barley Risotto

28 Nov

… in the pressure cooker

1 cup dried navy beans
olive oil
2 onions, chopped
handful garlic cloves, sliced
3 cups pearled barley
9 cups no-chicken stock
1 cup dry sherry
5 oz baby kale
5 oz spinach, arugula & herbs

Bring the beans and about 5 cups water and a drop or two of oil to pressure for 20 minutes. Quick release and drain. Sautee onions and garlic in olive oil a couple minutes. Then, add barley and saute for a minute or two. Add the stock, wine, and drained beans. Bring to pressure for 18 minutes. Quick release and stir in the greens. Cook until liquid is absorbed.

Scalloped Potatoes

27 Nov

5# potatoes, sliced thin
2 onions, sliced thin
1/2 cup margarine, in pats
2 tsp salt
1/2 tsp pepper
1/3 cup nutritional yeast
2/3 cup flour
6 cups unsweetened non-dairy milk
paprika

Pre-heat the oven to 350 degrees. Grease a 9×13 pan.

Stir the salt, pepper and nutritional yeast into the flour.

Place 1/3 of the sliced potatoes along the bottom of the pan, followed by 1/3 of the onion, 1/3 of the remaining margarine, and half the flour mixture.

Repeat this layer with 1/3 of the potatoes, 1/3 of the onions, 1/3 of the margarine and the remaining flour. Top this with the rest of the potatoes, onions and margarine.

Pour the soy milk slowly into the pan until it almost covers the top layer. Sprinkle with paprika.

Bake for 1 1/2 to 2 hours, until the potatoes are soft and the milk is thick.

Caesar Dressing

16 Nov

Makes enough for dinnershare. Or about 2 cups.

Caesar Dressing
2/3 cup olive oil
6 cloves garlic, peeled
2 teaspoon coarse brown mustard
1/4 cup lemon juice
10 garlic-stuffed green olives
6 Tbsp olive juice from the olive jar
1/2 cup blanched almond slivers
1/2 tsp salt
1/4 tsp black pepper

Blend it up. Drizzle in water or more olive oil if necessary to thin it out.

Seitan & Mushroom Piccata

16 Nov

This ma kes enough for dinnershare. Divide in four for a regular family serving.

Seitan:
1 bag (5 cups) Bob’s Red Mill Vital Wheat Gluten Flour
6 Tbsp chickpea flour (optional, but I think the texture is best with it)
1 cup + 2 Tbsp nutritional yeast
1 1/2 Tbsp ground poultry seasoning (marjoram, thyme, sage, rosemary, etc.)
1 1/2 tsp Goya Adobo seasoning
1/2 cup soy sauce
2 Tbsp toasted oil
3 cups + more water

Dredging:
1 cup flour
1 tsp seasoned salt

Sauce:
2 cups white whine
4 cups veggie broth
8-12 Tbsp lemon juice
1/2 cup olive oil
1/2 cup margarine
3 onions, sliced
10-15 cloves garlic, chopped
1 8 oz pkg sliced mushrooms
1 small jar capers, drained
lemon slices for garnish
chopped parsley for garnish

Preheat the oven to 400′. Mix the dry ingredients for the seitan up. Then add in the wet. Cut into 32 pieces, stretching each piece flat. Dredge in flour mixture. Fry in a greased pan for 1-2 minutes on each side (until browned). Put in a pan and cover with wine, broth & lemon juice. Bake 20 minutes. Meanwhile, saute onions in margarine and oil until soft. Add in garlic, mushrooms and capers. Saute until mushrooms and garlic are browned as well. Pour mixture over seitan and bake another 20 minutes. Top with lemon slices and parsley.