maharagwe (spiced beans in coconut milk)

A friend loaned me a tiny recipe book he picked up in New Zealand, "Vegetarian Main Dishes from Around the World", and this is the very first recipe in the book. It's incredibly tasty, and incredibly easy to make, so it's become a staple in my house! The only change I've made is that I more than double the amount of beans (the recipe only calls for 1 cup cookes; I use 2 - 3 cups) for a heartier and "stretched" meal.

Cook up a pot of rice, serve up a green salad and you have a restaurant-ready meal!

ingredients:

• 1 onion, chopped
• 3 tomatoes, chopped
• 2 - 3 cups black-eyed or pinto beans (I usually use black eyed)
• 1.5 tsp tumeric
• 1 tsp chili powder
• 1 Tbsp fresh (or frozen) chopped cilantro leaves
• 1.5 cups (approx) coconut milk
• oil
• salt to taste (probably at least 2 tsp)

method:

1. Using a deep heavy pan (I use a cast iron skillet), heat oil on medium heat and cook onion until soft and golden.
2. Partially mash the beans with a fork and then spoon them into the onion. Add the chopped tomatoes and mix well.
3. Now put in the tumeric and chili powder, salt and half the cilantro leaves. After that, pour in the coconut milk, stirring to blend the ingredients.
4. Cover the pan and leave it to simmer for 10 minutes before garnishing with the remaining cilantro leaves. Server over rice, quinoa or potatoes.

oatmeal rasin basics

This is a good, solid oatmeal rasin cookie recipe. Great on it's own, or with embellishments such as chocolate chips, slivered almonds, dried cranberries, shredded coconut, etc.

dry ingredients:

• 1 1/2 cup whole wheat flour
• 1 cup rolled oats
• 4 tsp corn starch or arrowroot powder
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1 tsp. cinnamon

wet ingredients:

• 1/3 cup canola oil
• 1/2 cup soy milk or water
• 3/4 cup organic cane sugar
• 1 tsp. vanilla

extra:

• 3/4 cup rasins

method:

Preheat oven to 350 deg.

In a medium sized bowl, combine dry ingredients.

In a large bowl, combine wet ingredients.

Pour dry ingredients into wet, mix thoroughly. Add rasins and any other extras.

Drop large spoonfuls onto a parchment paper lined cookie sheet.

For fairly thick cookies, about 1/2" thick, bake 14 - 15 minutes. Smaller cookies = less time. You want the edges to look a bit golden

Cool on wire rack.

chocolate chocolate cake

You're in a rush, you have 1 hour, and you want chocolate cake. This recipe is your speedy ticket to heavenly choclate cake, from mixing bowl to your plate in 1 hour.

dry ingredients:

• 2 cups flour (I use 1 white, 1 whole wheat)
• 3/4 cup cocoa powder
• 1 1/2 Tbsp corn starch or arrowroot powder
• 1 Tbsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt

wet ingredients:

• 1 cup granulated organic cane sugar
• 1 1/2 cups soy (or rice) milk; plain, vanilla or chocolate
• 1/3 cup sunflower oil
• 1 tsp vanilla extract

method:

Preheat oven to 325 deg. (yes, 325, not higher)

Whisk together dry ingredients in a medium bowl.

In a large bowl combine wet ingredients and mix with a hand blender / egg beater until well mixed.

Slowly add dry ingredients and mix in thoroughly until there are no lumps. You may have to add a bit more soy / rice milk; the desired consistency is on the thinner side (close to pancake batter).

"Grease" a bundt pan with Earth Balance buttery spread and pour in the batter.

Pop into oven and bake 45 - 50 min.

Recipe by: Trudel, March 30, 2009

cream of cauliflower soup

Mmmmm, smooth and creamy cauliflower soup to warm your tummy!

ingredients:

• 1 large head cauliflower
• 2 - 3 medium sized Yukon Gold potatoes
• 6 cups water
• 2 veggie boullion cubes
• 1 medium onion, diced
• 1 twig rosemary
• 2 cloves garlic, crushed
• 1/2 cup ground toasted almonds
• 2 Tbsp olive oil
• dash of nutmeg
• salt to taste
• fresh parsley, chopped, if you have on hand

method:

In a large pot sautee the onion and rosemary until the onion is soft, then add the crushed garlic.

Add diced potatoes, cauliflower florets, ground almonds, water and boullion cubes. Bring to a boil and simmer on low - med heat until the cauliflower is very soft, about 20 - 30 minutes.

Transfer soup in small batches into a blender and blend until very smooth and creamy. Season with more salt if needed.

Serve in individual bowls with a dash of nutmeg and sprinkle of parsley.

apple pie with carmel topping

freshly sliced, uncooked apple slices are nice and tender baked with a hint of caramel drizzled throughout

ingredients:
· 1 double pie crust recipe
· 5 granny smith apples
· carmel topping:
· ¼ cup Earth Balance
· 1 ½ Tbsp flour
· ¼ cup cane sugar
· ¼ cup packed brown sugar
· 2 ½ Tbsp water

method:

Preheat oven to 425 ◦

Peel & core the apples, then slice thinly and set aside

Prepare pie crust recipe. Place bottom layer in oiled pie dish and layer in all the apples.

For the top crust layer, roll out dough out and slice into strips. Layer strips in a basket weave pattern over the apples.

To make the carmel topping, combine all ingredients in a saucepan and over low – medium heat bring to a boil. Reduce heat and simmer 5 minutes.

Pour caramel over top of pie so that it seeps into the apples and covers the lattice. Use a pastry brush to even out the glaze on the lattice.

Bake for 15 minutes uncovered, then cover with foil and continue to bake at 350 ◦ for another 35 minutes.

perfect pie crust

quantity: 1 double layer (top & bottom) for 9” pie shell

ingredients:
· 1 1/3 cups flour (whole wheat, white or combo)
· 1 tsp salt
· 2/3 cup oil (sunflower, olive or melted coconut)
· 6 Tbsp soy or rice milk

method:

Combine flour and salt in a medium bowl.
Combine oil and soy / rice milk in another bowl.
Pour oil mixture slowly over dry, mixing in with a fork. Once there is no dry flour left, use your hands to form a ball.
Divide dough into 2 portions.
Roll out each section between 2 sheets of waxed paper.

tip:
try subbing out some of the oil with a bit of unsweetened applesauce or mashed banana

Cheater Chutney

My hubby came up with this quick method of making a nice dipping chutney. I have no idea about how chutney is traditionally made, but this ends up tasting like the real thing served at one of our favorite Indian restaurants.

Note on Proportions: Just start with a conservative amount of each ingredient and adjust to taste from there.

Ingredients:

• apricot jam
• soy sauce / tamari
• rice vinegar
• chili powder
• water

Method:

Start with a few tablespoons of apricot jam in a bowl and add about half that amount in soy sauce. Add a very small amount of the rice vinegar (too much will ruin it, you can always add more), a decent amount chili powder (about 1/3 the volume of the apricot jam), and a small amount of water.

Using a fork, mix very thoroughly unitl there are as few as possible jam lumps.

Adjust to taste and enjoy!