CHACHI ORIGINAL TOFUDILLO

Ingredients

•   1 onion, chopped
• 1 green pepper, chopped
• 2-3 cloves garlic, squished and then chopped
• 2 tbps olive oil
• 1 can chopped tomatoes
• 1/2 cup pitted manzanilla olives
• 1/2 cup capers
• 1/2 cup raisins
• 1/2 tsp dried oregano
• 1/2 tso cumin
• salt to taste
• 1 lb tofu crumbles

Procedure

Sautee first 3 ingredients in the olive oil at medium heat, stirring to make sure they do not stick, until the vegetables are soft. Addthe rest of the ingredients and mix well, then lower heat and let simmer for at least 20 minutes. If you like a "juicier" concistency, you can add some tomatoe puree.

This dish is even better reheated the next day and it freezes beautifully, which is not always the case with tofu. And there is no right or wrong way either. You can pretty much alter the spices, substitute apples instead of raisins, etc.

Serve with black bean soup, white rice, and big fat slices of avocado or/and tomatoes.

Serving Information

• Serves:
• Fat: g
• Calories:

Angelfly Biscuits & Gravy

Ingredients

Biscuits

2 cups unbleached flour
3 tsp baking powder
1 tsp salt
1/4 cup margarine or oil
3/4 cup soymilk or rice milk

Biscuit Gravy

1 Tbs vegetable oil
1/4 cup minced fresh onion
2 cloves garlic, peeled and minced
1/2 cup flour
1/4 cup nutritional yeast flakes (optional)
1/8 tsp Maggi or Kitchen Bouquet (or other browning liquid) (optional)
2 cups soymilk, rice milk, broth, or water
2 - 3 tsps vegetarian bouillon ("chicken" or "beef")
1/4 tsp sage
1/2 tsp sugar or equivalent
Salt and pepper
"Meaty" Biscuit Gravy
1 Tbs vegetable oil
1/4 cup minced fresh onion
2 cloves garlic, peeled and minced
1/4 - 1/2 lb veggie burger or soy sausage
1/2 cup flour
1/4 cup nutritional yeast flakes (optional)
1/8 tsp Maggi or Kitchen Bouquet (or other browning liquid) (optional)
2 cups soymilk, rice milk, broth, or water
2 - 3 tsps vegetarian bouillon ("chicken" or "beef")
1/4 tsp sage
1/2 tsp sugar or equivalent
Salt and pepper

Procedure

Biscuits

In a bowl, mix the dry ingredients. With a fork or pastry blender, cut in margarine or oil until mixture resembles coarse meal. Add the 'milk, and stir until a dough forms.
Knead the dough in the bowl until it reaches a texture that can be rolled. Roll it out on floured surface to 3/4" thick. Cut into circles or squares. Put on a baking sheet.
Bake at 400 F for 12 - 15 minutes, or until edges are golden.----

 

Biscuits & Gravy

 

In a cup, mix 'milk, bouillon, and Maggi. Heat oil in a 2-qt saucepan over medium heat.
Add onion, and saute` until soft. Add garlic, and saute` 1 minute. Stir in the flour, sugar, sage, and nutritional yeast. Whisk in the broth or water gradually, stirring constantly.
Bring the mixture to a boil on medium heat, stirring constantly. Turn heat to medium-low. Cook, stirring constantly, about 3 minutes. Add salt and pepper to taste.----

In a cup, mix 'milk, bouillon, and Maggi. Heat oil in a 2-qt saucepan over medium heat.

Add onion, and saute` until soft. Add garlic, and saute` 1 minute. Add veggie burger or sausage, and saute` until lightly browned. Stir in the flour, sugar, sage, and nutritional yeast. Whisk in the broth or water gradually, stirring constantly. Bring the mixture to aboil on medium heat, stirring constantly. Turn heat to medium-low. Cook, stirring constantly, about 3 minutes. Add salt and pepper to taste.

Serving Information

• Serves:
• Fat: g
• Calories:

BBQ Tofu Sandwiches

Ingredients

 Ingredients:

• One pound firm tofu
• 1/4 c. shoyu/tamari
• 2 T. vegetarian worcestershire
• 6 oz. your favorite beer
• 1/2 t. garlic powder
• 1 c. (plus or minus) your favorite BBQ sauce (read the ingredients, many contain traditional worcestershire)
• 4 onion, poppyseed, or other crusty rolls
• dill chips, slaw, mustard or your choice of fixin's

Procedure

Directions:

Slice the tofu into 1/4" slices. Arrange the slices on a towel lined plate. Cover with another towel, another plate, and a skillet filled with water (or other suitable weight). Allow to sit for 15 minutes and repeat with dry towels. Dice the tofu into 1/2" pieces and place into a pie pan. Combine shoyu, worcestershire, beer, and garlic powder. Pour mixture over tofu and allow to marinade 2-3 hours. Drain. Arrange tofu on a cookie sheet sprayed with cooking spray. Place tofu under a broiler for 30-45 minutes, turning once. In a saucepan, combine tofu and BBQ sauce. Heat through. Serve on rolls with your favorite fixin's.

Serving Information

• Serves:
• Fat: g
• Calories:

Vegetarian Chicken Gravy

Ingredients

Ingredients:

• 2 tblsp reduced-calorie stick butter/margarine
• 2 tblsp all-purpose flour
• 1/4 tsp veggie poultry seasoning
• 1/8 tsp salt
• 1/8 tsp paprika
• 1 cup low-salt vegetarian chicken-flavoured broth

Procedure

Directions:

Melt butter in a small saucepan over medium heat.

Add flour, poultry seasoning, salt, and paprika, stirring with a whisk.

Gradually add broth, stirring until blended.

Cook 5 minutes over medium-high heat or until thick, stirring constantly.

Yield: 6 servings (serving size: 2 1/2 tblsp)

Note: Chicken broth is the vegetarian chicken-flavoured powder (similar looking to the name brand 'Bovril'). I've bought it in bulk from a large health food store and I've also seen it available at regular grocery stores sold next to the "real" chicken broth. Usually the directions call for 1 tblsp for 3/4 cup hot water, so add a bit more powder and 1/4 cup more water to equal 1 cup broth required for this recipe.

 

Preparation time: 15 minutes

Serving Information

• Serves: 6.000000000
• Fat: g
• Calories:

Kale Salad

Ingredients

Ingredients:

• 1 bunch kale, (stems removed), chopped
• 1/2 cup shredded carrots
• 1/2 cup diced red pepper
• 1/2 cup chopped scallions
• 1 cup diced baked tofu or fried tempeh
• 1/4 cup toasted sesame seeds
• 1/2 cup toasted almonds
• 2 tsp. minced ginger
• 1/4 cup nut butter (I like almond butter)
• 1/4 cup Veganaise
• 2 Tbsp. soy sauce
• 1/2 tsp. sesame oil
• 1-2 Tbsp. rice vinegar

Preparation time: 30 min

Procedure

Directions:

Whisk together nut butter, Veganaise, soy sauce, sesame oil, rice vinegar, ginger, and enough water to make a thin dressing. Toss veggies, nuts, and tofu in a bowl, pour dressing over, and serve.

This recipe is very versatile and you can include any veggies or nuts/seeds that you enjoy!

 

Serving Information

• Serves: 8.000000000
• Fat: g
• Calories:

Basic Grilled Tofu

Ingredients

From Vegetarian Grill, by Andrea Chesman
Tofu is easy to prepare on the grill, provided you take the time to press out the excess moisture. Grilling on a vegetable grill rack will ensure that the tofu doesn't fall apart and into the fire. A light coating of oil will yield a nice crust. But grilled tofu alone is boring, so plan to make a mushroom gravy or serve with a soy-based dipping sauce.

• 2 pounds firm or extra-firm tofu
  
• 1 tablespoon soy sauce
  
• 1 tablespoon toasted sesame oil or peanut oil

Per serving: 10 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 1029mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Procedure

1. Wrap the tofu in a clean cotton kitchen towel. Place a heavy weight on top (such as a cutting board weighted with a heavy juice can). Setaside for at least 30 minutes to allow the excess water to drain from the tofu.

2. Prepare a medium-hot fire in the grill with a lightly oiled vegetable grill rack in place.

3. Slice each block of tofu into 1/2-inch-thick slices. Combine the soy sauce and oil and brush on the tofu.

4. Grill the tofu until browned and a slight crust forms, about 5 minutes per side. Serve hot.

Variations

Basic Grilled Marinated Tofu: Replace the soy sauce and oil with 1/2 cup Chinese Soy-Black Bean Marinade and Dressing (see separate recipe) or Spicy Chinese Marinade and Dressing (see separate recipe). Pour over the sliced tofu and let sit for about 30 minutes to allow the marinade to be absorbed. Then grill as above.

Teriyaki Tofu: Replace the soy sauce and oil with 1/2 cup Teriyaki Marinade and Dipping Sauce (see separate recipe). Brush onto the sliced tofu, then grill as above. Additional marinade can be served as a dipping sauce at the table.

Serving Information

• Serves: 6.000000000
• Fat: g
• Calories:

Lady Love "Live" Kale Salad

Ingredients

"Live" Kale Salad

 

A large bunch of Kale

Scallions

Garlic Granulated

Beets

Carrots

Olive Oil

One Lemon

Soy Sauce, Tamari or Liquid Aminos

 

 

Procedure

Finely chop the Kale, Add Scallions that have also been finely sliced, about one bunch.  Add Finely shredded beets and carrots, about one each, just for color.  Than pour in about 4 tablespoons of Olive Oil, and about 2 tbsps of soy.  Sprinkle over about a generous amount of Garlic  and then mix with your hands.  At the end, squeeze in the juice of one lemon.  You will love it!

Serving Information

• Serves:
• Fat: g
• Calories:

Kweli’s Vegetarian Greens

Ingredients

Kweli’s Vegetarian Greens

Greens are a very nutritious and inexpensive. We all grew up eatin’ Mama’s Greens.  So if this one thing you miss when you become a vegetarian is a good ol’ pot of greens.  Here’s a great easy recipe. Not even yo’ folks would mind whipping a special pot of these up for you.

Ingredients:

2-3 pounds of greens or several large bunches (If you can't get them fresh, frozen will do)

1 stick of soy-based margarine

1 small onion

1 green bell pepper

2 garlic cloves

1 celery stalk

Spices to taste: black pepper, salt, red pepper, rosemary, oregano, basil & thyme)

Procedure

Make a spice mix by taking all vegetables and spices and mince in a food processor. Bring spices mix and margarine to a boil in a (6 quart) pot of water. Take the greens and separate the leaves (if fresh). Now rinse each leaf individually under cold running water. After you rinse the collard greens thoroughly, stack several leaves on top of each other. Roll these leaves together. Then slice the leaves into thin strips using a cutting board and large knife. Rolling them together speeds up the process as you are slicking through several leaves at once.

Next, add your greens to the pot. Since this is a lot of greens, you will need to add them until the pot is full. Then allow them to wilt as they cook - then add more. Add you salt, cover and cook for thirty minutes on medium heat. Stir every few minutes to distribute the taste evenly. Taste to confirm they are the tenderness you prefer.

If you used frozen collards, simply pour them - frozen - right from the package to the pot.

Serving Information

• Serves:
• Fat: g
• Calories:

SIMPLE SOUTHERN FRIED TOFU

Ingredients

SIMPLE SOUTHERN FRIED TOFU

1 lb Extra Firm Tofu (I use Whole Food’s brand)

3 teaspoons McCormick Salt Free Spicy Seasoning

2 garlic cloves, finely chopped

Olive oil

1 cup all purpose flour

1 cup vegetable oil

Procedure

Marinate tofu with olive oil and seasoning.
Roll tofu in flour until covered. Shake off
excess flour. Sprinkle additional seasoning or salt.
Simply fry tofu in frying pan until golden
brown. I like it crispy so I cook it a little longer
than most.

You can start out with the oil very hot and then
reduce it later. This seals in the moisture and
flavor, then cooks it. Let drain on paper towel.

Serving Information

• Serves:
• Fat: g
• Calories:

Macaroni and "Cheese"

Ingredients

Macaroni and "Cheese"
Ingredients:

5 cups cooked macaroni
(approx4 cups uncooked)
5 tbsp butter
1/2 tsp salt
1/2 tsp pepper
2 cups rice milk
3 cups shredded American"rice" cheese (I find this at Whole Food)

Procedure

Cook the macaroni until done as usual.
Do not overcook it. Drain macaroni in
strainer.

Place macaroni, butter, salt,pepper,
milk, cheese in "greased" casserole dish.
Cover everything with aluminum foil and
cook for 45 minutes at 350 degrees.

Uncover and add extra cup of cheddar
cheese across the top. Bake uncovered
for another 15 minutes.

Serving Information

• Serves:
• Fat: g
• Calories:

Creamy and Healthy Cole Slaw

Ingredients

Creamy and Healthy Cole Slaw

Here is my favorite recipe for cole slaw.

An excellent way to add raw cabbage to your diet
and therefore add more fiber. See this stuff is
good for you!

Ingredients

2 pound cabbage
2 large carrots
1 medium red pepper
1 medium green pepper
1/3 teaspoon celery seeds
3/4 cups apple cider vinegar
1 teaspoon lemon
1/2 cup honey

Procedure

Warm the honey and vinegar until honey dissolves. Stir gently.

Shred the cabbage and carrots using a grater.

Allow the sugar and vinegar mixture to cool. Then pour
this mixture over the cabbage and carrot mixture.

Chop the peppers into small pieces. I slice them as thinly
as I can. Then,I chop these slices. The peppers are for flavor,
but they are also for color. The same is true for the carrots.

Mix the chopped peppers, the lemon juice, and celery seeds into the
cabbage mixture. Pour the whole thing into a bowl, cover, and
allow to settle. I put mine in the refrigerator overnight to
allow the flavors to blend. This is very important with many
dishes. The longer you allow it to just sit, the more the
flavors mix.

Serving Information

• Serves:
• Fat: g
• Calories:

Sauteed Collard Greens

Ingredients

INGREDIENTS
3-1/2 pounds collard greens, chopped
2-1/2 tablespoons olive oil
3 tablespoons garlic, chopped
2 teaspoons salt
lemon pepper seasoning, optional

Procedure

DIRECTIONS
1. Thoroughly wash greens and pat dry with paper towel. Trim stems.
2. Heat oil on medium-high heat in a heavy sauteed pan.
3. Add garlic to the pan and stir.
4. Add greens and stir continuously until greens are slightly wilted, about 5 minutes.
5. Season with salt and lemon pepper seasoning and serve.

Serving Information

• Serves:
• Fat: g
• Calories:

Curried Collard Greens and Yams

Ingredients

1-1/2 lbs. Collard Greens
3 lbs. Yams or Sweet Potatoes
1 - 15 oz. can Chick Peas, drained
2 cups Crushed or Pureed Tomatoes
1 Onion, large, sweet
1 tbsp. Garlic, crushed
2 tsp. Cumin, ground
1 tsp. Paprika
1 tsp. Turmeric, powder
1 tsp. Cinnamon, ground
1/4 tsp. Cayenne Pepper, ground
1 cup Raisins
1 cup Walnuts, shelled
Apple Juice, as needed<o:p></o:p>

Procedure

Place the crushed or pureed tomatoes, chick peas, crushed garlic, and seasonings in the covered baking dish and blend together with a spoon.<o:p></o:p>

Thoroughly wash and clean the collard greens, removing any bad spots.   Cut into small pieces or run them through the coarse shredding attachment of a food processor.  Add to the baking dish and mix.  Clean and peel the onion and coarsely chop or run it through the coarse shredder of a food processor. Add to the baking dish and mix again.  Wash and peel the yams or sweet potatoes.  Cut into 3/8 inch thick slices, and then cut the slices into 3/8 inch squares (don't worry about the odd shaped pieces on the edges).  Add to the baking dish, mix well and cover.   Place the covered baking dish in the microwave oven set on high for about 10 minutes, or in a preheated conventional oven at 350 degrees F. until the collard greens begin to wilt.<o:p></o:p>

At the same time you begin to cook the curried collard greens and yams, it is best to start cooking the basmati rice.  We would suggest 2 cups of brown basmati rice cooked in 4 cups of water, or double our basmati rice recipe.<o:p></o:p>

When the collards begin to wilt, remove the baking dish from the oven, add the raisins and walnuts and mix well.  Cover, and place back in the oven for another 20-30 minutes or until the yams, collards and onions are tender, mixing well every 10 minutes.  Every time you mix the curried dish, check the moisture content.   If it appears to be drying out, add a little apple juice and mix well.  When the dish is ready to serve, it should have a thick sauce.  Serve over a bed of brown basmati rice and enjoy!<o:p></o:p>

Serving Information

• Serves: 8.000000000
• Fat: g
• Calories:

HEALTHY Candy

Ingredients

1 cup Pecans or Walnuts, chopped 1 cup Dates, pitted & chopped 3 tsp. Orange rind, freshly shredded ½ tsp. Sea Salt or iodized Salt 1 tsp. Vanilla ½ cup Honey  ¼ cup sesame seeds

Procedure

  Mix up the ingredients well and form firmly into  1" balls.  (You may need to add more Honey or nuts meats depending upon the consistency.)  Now roll the balls into coconut and set aside upon wax paper or foil to set.  Cover  and wrap with saran wrap, foil or wax paper and set aside in your refrigerator.  Now your ready to eat, freeze or give to friends.  High nutrition and energy level!  These are "really" delicious! 

Serving Information

• Serves:
• Fat: g
• Calories:

SWEET SEED HEALTH BARS

Ingredients

2 cups Sesame Seeds (salted) 2 cups Sunflower Seeds (salted) 2 cups Coconut flacks 2 cups Cashews (salted 1 cup Honey

Procedure

 Mix all of the ingredients until well blended.  Pour into a square pan, covering with foil and chill for a few hours until set firm.  Cut into bars and wrap each in syran wrap or foil and refrigerate.  Great tasting snack candy and yet it's bursting full of vitamins and nutrients.  Sneak this one on the children and you'll be happy knowing that you gave them a candy that is really good for them.

Serving Information

• Serves:
• Fat: g
• Calories:

PEANUT BUTTER CANDY SLICES

Ingredients

1 cup Peanut Butter, creamy ¾ cup Pecan nuts, chopped 1 ¼ tsp. Vanilla 1 cup of Raisins, chopped ¼ cup Honey

Procedure

 Mix all of the ingredients together.  If not firm enough, add more nuts or if too firm add more Honey.  Form into 3 long rolls.  Roll in finely chopped peanuts, wrap and chill until firm.  Slice  into ½ " slices and serve.  Wonderful taste!

Serving Information

• Serves:
• Fat: g
• Calories:

Veg_Aquarian Fried Cabbage

Ingredients

Fried Cabbage

 

Ingredients:

 

Head of Cabbage

Red Onion

Green Pepper

Garlic Cloves

 

Cumin

Curry Powder

Braggs Liquid Aminos (health food store)

Garlic Powder

Red pepper

Rosemary

Sea salt

Onion Powder

Olive oil

 

Procedure

Cut and place red onion, garlic cloves, green peppers in oil in a deep frying pan/wok.  Long enough for oil to take on flavor.  Cut cabbage thinner then you would for regular cooked cabbage.  Add to pan.  Season with your favorite seasonings.  I've provided a list of my favorites above.  Use a wooden spoon to stir (be sure to stir deep enough to mix bottom ingredients fully.  This should be cooked on high heat, frequently stirring.  You may cook to your desired texture (keeping in mind, the longer you cook the less nutritional value will remain in the cabbage).

 

This recipe will provide a different approach to the usual boring cabbage we are use to.

Serving Information

• Serves: 4.000000000
• Fat: g
• Calories:

SOUR CHERRY AND APPLESAUCE BROWN BETTY

Ingredients

There are numerous versions of Apple Brown Betty, each having a slightly different character, depending on additions, alterations, and regional inflections. Crumbs used are often bread crumbs combined with butter, but sometimes crushed cookies or graham cracker crumbs are used. In this recipe, I've found that graham cracker crumbs are a nice complement to the sour cherries. If you can't find dried sour cherries, use dried cranberries or dried sweet cherries.

---

One 24-ounce jar unsweetened applesauce
1/2 cup dried sour cherries
1/2 cup sugar (vegan granulated sweetener)
1 teaspoon cardamom (or use 1/2 teaspoon cinnamon and 1/2 teaspoon nutmeg)
2 medium-sized apples or pears, peeled, cored, and finely chopped
1 Tablespoon lemon juice
12 medium graham cracker squares, crushed into fairly uniform crumbs (about 1 1/4 cups)
2 Tablespoon soy margarine, melted (optional)

 

Carbohydrates: 43 grams	Protein: 1 gram
Sodium: 107 milligrams	Fiber: 2 grams

Procedure

 Preheat oven to 350 degrees. Blend the applesauce, dried cherries, sweetener, and cardamom. Set aside. In another bowl combine the apples or pears and lemon juice. In a 2-quart casserole, spread 1/3 of the graham cracker crumbs, 1/2 of the applesauce mixture, and 1/2 of the apples or pears and lemon juice blend. Repeat layers. You will have 1/3 of the graham crackers left. Combine this with 1 Tablespoon melted soy margarine for a browned and crispier topping, if desired. Sprinkle the last of the graham cracker crumbs over the top and press down lightly. Bake at 350 degrees for 35 minutes.

Serving Information

• Serves: 8.000000000
• Fat: 3.000000000 g
• Calories: 193.000000000

CRANBERRY-RASPBERRY SLUMP

Ingredients

The awesome combination of fresh cranberries and frozen raspberries creates a sweet-tart flavor. New England is the origin of this old-fashioned, simmered fruit dessert with sweet dumplings. Each person gets a dumpling or two with the steaming fruit served over the top. Do not use a cast-iron skillet for this dish, as the acid in the fruit will draw out too much iron and give your dessert a metallic flavor.

2 cups fresh cranberries
2 cups frozen raspberries
1/3 cup orange juice or juice of 1 orange
1/2 cup vegan granulated sweetener
1 Tablespoon arrowroot
1 Tablespoon Grand Marnier liqueur (optional)

Dumplings:
1/3 cup vanilla soy or rice milk
1 Tablespoon lemon juice
1 cup whole wheat pastry flour (or use barley flour or unbleached white flour)
2 Tablespoons vegan granulated sweetener
1/2 Tablespoon baking powder
1/2 teaspoon baking soda
Zest of 1 orange (about 1 Tablespoon)
2 Tablespoons cold soy margarine

Total calories per serving: 297	Fat: 5 grams
Carbohydrates: 63 grams	Protein: 3 gram
Sodium: 198 milligrams	Fiber: 7 grams

 

Procedure

Combine cranberries, raspberries, orange juice, granulated sweetener, arrowroot, and Grand Marnier, if desired, in a heavy skillet. Mix well. Simmer for 5 minutes. While fruit cooks, prepare dumplings. Blend soy or rice milk with lemon juice. Set aside. In a medium mixing bowl combine flour, sweetener, baking powder, baking soda, and orange zest. Mix well, making sure there are no small lumps of soda or baking powder. Cut in soy margarine until mixture has a mealy consistency. Add the soymilk-lemon mixture and stir untl a batter forms. Do not overmix. The batter will be fairly thick. Drop heaping teaspoons of the batter onto the fruit mixture, going around the outside of the pan in a circular pattern until you reach the middle. Most, but not all, of the top should be covered with small dumplings. Cover and simmer for 30 to 40 minutes or until dumplings are done (when a toothpick inserted comes out clean). Serve dumplings in individual dishes with the hot fruit sauce spooned over them. Add a dollop of frozen vanilla soy or rice dessert or a nondairy frozen whipped dessert topping, if desired.

Serving Information

• Serves: 6.000000000
• Fat: 5.000000000 g
• Calories: 297.000000000

RUM RAISIN RICE PUDDING

Ingredients

(Serves 8)

Puddings and pies were popular desserts made by pioneer women crossing the Oregon Trail in wagon trains. They were a welcome treat at the end of a long day. According to Wagon Wheel Kitchens: Food on the Oregon Trail by Jacqueline Williams, puddings were made of a mixture of rice or bread, milk, eggs, or fruit, and were probably baked like pies. To bake pudding or pie, the dessert was placed in a baking dish inside a Dutch oven (a large cast iron kettle with a lid), which was set in a bed of coals with coals heaped on the top. This is a much easier stove-top vegan version of an all-time favorite rice pudding.

1 cup uncooked brown rice, rinsed (Basmati or short grain brown rice
1/2 cup raisins, divided
3 cups water
1 cup soy or rice milk, plain or vanilla flavor
1/3 cup maple syrup
3 Tablespoons run (or 1 Tablespoon vanilla if you don't want to use rum
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
3 to 4 Tablespoons toasted, ground walnuts or pecans (optional)

Total calories per serving: 208	Fat: 4 grams
Carbohydrates: 39 grams	Protein: 4 gram
Sodium: 168 milligrams	Fiber: 2 grams

 

Procedure

Soak the brown rice and 1/4 cup raisins in the water for 8 hours before cooking. Combine water and soaked rice and raisins, soy or rice milk, maple syrup, rum, cinnamon, nutmeg, and salt in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 1 hour or until grains are done. Puree pudding in a blender or food processor until fairly smooth but not completely creamy. (Leave some chuck of rice in the pudding.) return to pot and add remaining raisins. Heat on low until pudding is rhe desired consistency. Serve garnished with ground nuts, if desired.

Serving Information

• Serves:
• Fat: g
• Calories:

SPICY LENTIL AND PEPPER SAUCE FOR PASTA OR RICE

Ingredients

(Serves 4)

A healthy and unusual gourmet treat.

1 Tablespoon olive oil
1 large onion, finely chopped
2 cloves garlic, minced
1 cup green and red bell pepper, finely chopped
1 large tomato, diced
1 cup vegetable juice
1 cup pre-cooked lentils
2 cooked, peeled hot chilies, finely minced (canned or fresh)
Pinch of basil
Salt and pepper to taste

Total Calories Per Serving (without pasta)

Procedure

In a deep pot, saut&233; onions, garlic, and peppers in heated olive oil. Stir often. Cover and reduce heat to low, add tomato and juice, and simmer for 20 minutes. Add cooked lentils and seasonings (including chilies). Heat thoroughly before serving. If the mixture seems too dry at any time, add a few spoonfuls of water.
Serve sauce over cooked pasta or brown rice.

Serving Information

• Serves: 4.000000000
• Fat: 4.000000000 g
• Calories: 145.000000000

Sweet Potato Pie

Ingredients

 Sweet Potato Pie

2 c  Sweet potatoes, drained

4 T  Margarine,melted 

3  Eggs/or Egg Substitute

1  c  Sugar  

1  tsp Cinnamon 

1/4  tsp Grated nutmeg

3/4  c  Soy Milk

1  tsp  Vanilla 

1  9" pie shell, baked 

1/4  c  Chopped pecans

 

Procedure

Use a food processor or fork to mash sweet potatoes together with melted margarine.Blend in eggs,sugar,cinnamon and nutmeg. Add milk and vanilla.Pour mixture into baked pie shell.Microwave on 70% (medium high) 7 minutes. Sprinkle pecans over surface of pie.Rotating midway through cooking,microwave on 70 % (medium high) 6 to 8 minutes or until center no longer jiggles. If you prefer, you can bake it in the oven at 375 degrees for about 35-45 minutes or until it doesn't jiggle.

Serving Information

• Serves:
• Fat: g
• Calories:

Grandmother's Southern Fried Okra

Ingredients

Grandmother's Southern Fried Okra

• 1 lb Fresh okra,cut 1 inch pieces
• 1 lg Green tomato, diced
• 1 med Onion chopped
• 1 Clove garlic, minced (optional)
• 1 Jalapeno pepper halved & sliced, remove seeds if too hot
• 2 Eggs beaten
• 1/4 tsp Salt
• 1/4 tsp Black pepper
• 1/2 c Milk
• 1 c Cornmeal
• 1/4 c Vegetable oil

Procedure

Combine okra, tomato, onion, garlic & jalapeno in large bowl. In separate bowl combine eggs, salt, pepper, milk. Pour egg mix over veggies and toss to thoroughly coat. Gradually add cornmeal until mixture on the okra and at the bottom of the bowl soaked up. Continue to toss till ingredients evenly mixed. Mixture will have a gooey consistency.

Heat oil in 10 inch skillet over med. heat until hot. Oil is ready when dash of cornmeal sizzles.
Spoon mixture evenly in skillet. Reduce heat to med low. Cover and fry till underside golden brown, 10-15 minutes. Then invert on plate and slide otherside up into skillet and cook uncovered 5-8 min until golden brown. Remove from skillet to paper towels to drain excess oil. Serve hot.

Yield: 6 servings

Serving Information

• Serves:
• Fat: g
• Calories:

Stirfry Kale

Ingredients

	3 tablespoons olive oil 1 onion, chopped 3 cloves garlic, minced 1 cup bread crumbs 3 bunches kale - washed, dried, and shredded

Procedure

Directions

1 Heat oil over medium-high heat in a large frying pan. Add onions and garlic; cook and stir until soft. 2 Mix in breadcrumbs, and cook and stir until brown. 3 Stir in kale, and cook until wilted. Serve hot or warm.

Serving Information

• Serves: 6.000000000
• Fat: g
• Calories:

Cranberry Sauce

Ingredients

Ingredients
	1 cup water 1 cup raw sugar 1 (12 ounce) package fresh cranberries 1 orange, peeled and pureed 1 apple - peeled, cored and diced 1 pear - peeled, cored and diced 1 cup chopped dried mixed fruit 1 cup chopped pecans 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg

Procedure

1 In a medium saucepan, boil water and sugar until the sugar dissolves. Reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg. Cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst. Remove from heat, and let cool to room temperature.

Serving Information

• Serves: 12.000000000
• Fat: g
• Calories:

Tufo Turkey

Ingredients

5 (16 ounce) packages extra firm tofu

2 tablespoons sesame oil

1 red onion, finely diced

1 1/3 cups diced celery

1 cup chopped mushrooms

2 cloves garlic, minced

1/8 cup dried sage

2 teaspoons dried thyme

salt and pepper to taste

1 1/2 teaspoons dried rosemary

1/4 cup tamari

3 cups prepared herb stuffing

1/2 cup sesame oil

1/4 cup tamari

2 tablespoons miso paste

5 tablespoons orange juice

1 teaspoon honey mustard

1/2 teaspoon orange zest

3 sprigs fresh rosemary

Procedure

Line a medium sized, round colander with a cheese cloth or a clean dish towel. Place the crumbled tofu in the colander. Place another cheese cloth over the top of the tofu. Place the colander over the top of a bowl to catch the liquid. Place a heavy weight on top of tofu. Refrigerate the colander, tofu and weight for 2 to 3 hours.
	Make the stuffing: In a large frying pan saute onion, celery and mushrooms in 2 tablespoons of the sesame oil until tender. Add the garlic, sage, thyme, salt and pepper, rosemary and 1/4 cup of the tamari. Stir well; cook for 5 minutes. Add prepared herb stuffing and mix well. Remove from heat.
	Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
	Combine 1/2 cup sesame oil, 1/4 cup tamari, miso, orange juice, mustard and orange zest in a small bowl; mix well.
	Remove the weight from the tofu. Hollow out the tofu so that there is one inch of tofu still lining the colander. Place the scooped out tofu in a separate bowl. Brush the tofu lining with a small amount of the miso seasoning. Scoop the stuffing into the center of the tofu shell. Place the leftover tofu on top of the stuffing and press down firmly. Turn the stuffed tofu onto the prepared cookie sheet. Putting the leftover tofu side of the "turkey" (the flat side) down. Gently press on the sides of the "turkey" to form a more oval shape. Brush the tofu turkey with 1/2 of the oil-tamari mixture. Place the sprigs of rosemary on top of the tofu. Cover the "turkey" with foil.
	Bake for one hour. After one hour, remove "turkey" from the oven and remove the foil. Baste the "turkey" with the remaining tamari-oil sauce (reserving 4 tablespoons of sauce). Return "turkey" to oven and bake another hour or until the tofu turkey is golden brown. Place the tofu turkey on a serving platter, brush with the remaining tamari-oil mixture and serve hot.

Serving Information

• Serves: 10.000000000
• Fat: g
• Calories:

Apple Cinnamon Scones (vegan)-Skai Juice

Ingredients

Get ingredients ready (use organic ingredients if possible)
Filling:
2 Red Delicious apples, peeled, cored, thinly sliced and chopped into small pieces
1 teaspoon non-hydrogenated (trans fat free) margarine
1 teaspoon ground cinnamon
1 tablespoon sucanat

Dough:
2 cups whole wheat pastry flour
1 cup whole spelt flour
2 tablespoons EnerG Egg Replacer
1 tablespoon non-aluminum baking powder
2 teaspoons ground cinnamon
¼ teaspoon salt
5 tablespoons cold non-hydrogenated (trans fat free) margarine
½ cup sucanat (or rapadura)
¼ cup regular or vanilla creamy soymilk
1 teaspoon vanilla extract
1 cup unsweetened applesauce
½ cup walnuts, finely chopped (reduce quantity or eliminate if desired)
¼ cup raisins (optional)

1. To make filling, in a large sauce pan, over medium heat, combine apples, margarine, cinnamon and sucanat stirring and sautéing for 5 minutes. Reduce heat to very low, cover with lid and continue to sauté for 7 more minutes occasionally stirring. Set timer to turn heat off and set aside.

2. In the meantime, pre-heat oven at 375ºF. To make the dough, in a large bowl, combine flours, EnerG egg replacer, baking powder, cinnamon and salt and mix well with a large fork. Add cold margarine to mixture and cut into the flour mixture with a pastry blender or two knives until the mixture looks coarse or like large granules. Add sucanat and use fork to mix and toss well. Add soymilk, vanilla and applesauce mixing with fork completely until a wet and soft dough mixture forms (yet firm enough to hold its shape). Add walnuts and raisins combining thoroughly.

3. Add apple filling to dough and mix well. Promptly, with a large spoon scoop about 1/3 cupfuls of dough onto a cookie sheet (not greased) each 2 inches apart. Drop the mounds carefully so they’re tall—not flat. Place on middle oven rack and bake for 23 to 27 minutes on until they show a few tiny brownish spots. Remove from oven and let them cool for 2 minutes then place them on a cloth-lined basket or plate. Serve and enjoy. Will last for a couple of days and may be reheated in a toaster oven.

Procedure

Makes about 12 scones

For special occasions or when you just decide to indulge your sugar cravings, these scones are the perfect compromise to satisfy your sweet tooth. They’re delicious, easy to make and a better alternative to any other high fat, high-refined sugar dessert.

Preparation time: 5 minutes Cooking time: 30 minutes Bake ware: Cookie sheet

Serving Information

• Serves:
• Fat: g
• Calories:

GRoundnut Stew

Ingredients

Ingredients

I medium Cabbage & 1 lb collard greens

1 teaspoon salt
1 cup chopped onions
1 green pepper, chopped
2 large tomatoes, peeled and cut up
1-1/2 to 2 teaspoons cayenne
2 cups water
1-1/2 cups peanut butter

Procedure

Season  cabbage and greens with salt (other seasonaing to tast is optional) and sautee in hot oil. Add  1/2 cup of the onions, half the green pepper, half the tomatoes, the cayenne and the water. Simmer gently 30 minutes. Combine 1 cup of the cooking liquid with the peanut butter, mixing into a smooth paste. Add to the cabbage/greens mixture and cook 15 minutes more. Add remaining vegetables. Continue simmering until tender. Serve with boiled rice, mashed yams or potatoes, or plantain.

Serving Information

• Serves: 8.000000000
• Fat: g
• Calories:

Grilled Plantain

Ingredients

4 plantains

1/4 tsp. cayeene pepper

Procedure

Sprinkle plantains with pepper, and grill until tender over charcoal fire. Or you may broil them for 6-8 minutes about 4 inches from your oven'sheating coils. SERVE HOT!!

Serving Information

• Serves: 6.000000000
• Fat: g
• Calories:

Pinto Beans with Potatoes (Rwanda)

Ingredients

2 cups dried pinto beans, presoaked

3 large potatoes , chopped

2 celery stalks, chopped

1 tsp. salt

1 onion, thinly sliced

4 tablespoons, peanut oil

Procedure

Cover the pinto beans with water, bring to a boil, the reduce heat andsimmer until beans are just tender. Add the potatoes, celery and salt, along with water if neccessary to cover. COntinue to cook over low heat.

Just before the potatoes and beans are tender, gently fry the onions in oil in a large, heavy skillet or stew pot. Using a slotted spoon, addthe beans and potatoes to the pot, and stir until well mixed and heated through. Serve over rice.

Serving Information

• Serves: 8.000000000
• Fat: g
• Calories:

Greens and Peanuts (south African)

Ingredients

2 lbs cooked fresh spinanch or pumpkin leaves, or 4 small packages forzen spinanch.

1 cup peanuts, coarsely ground

2 tablespoons soy margerine

1/2 tsp. Salt

1/4 tsp. pepper

Procedure

Cook fresh spinanch in enough boiling water to cover.

 

If using frozen: they should be cooked in 1/2 cup water, or less.

 

After about 5 minutes, spinkle in the peanuts and stir well. Cintune cooking over medium heat for about 30 minutes, adding more water if neccessary to prevent burning. just be fore serving, drain and mix in margerine, salt and pepper.

Serving Information

• Serves:
• Fat: g
• Calories:

TofuFish ("ToFuna")

Ingredients

1 lb firm waterpack Tofu, frozen, thawed, diced
1 quart water
1/4 cup kelp powder
1 Tbs kombu powder,or another kind of seaweed (optional)
1/2 tsp sea salt
1 tsp sugar or equivalent

Procedure

Put all ingredients except Tofu into a saucepan.
Bring to boil.
Add Tofu.
Turn heat down to medium simmer.
Cook on medium simmer for30 minutes.
Cool and store in the broth.
Use in recipes calling for cooked fish. Makes excellent ToFuna salad, and great sushi!----

 

Submitted by Angelfly

Serving Information

• Serves:
• Fat: g
• Calories:

FEIJOADA ("MEAT" STEW WITH BLACK BEANS -- BRAZIL)

Ingredients

 

NOTE: This one is the meat based recipe that I used.  I just substituted beef flavored texturized soy protein in place of the meat.  There are also ham and chicken flavored soy protein chunks available out there, but I only had the vegan beef flavored ones on hand.  You can also use vegan sausages in place of meat.  I also used brown rice instead of white because it's more nutritious, and I like the taste better.

 

2       c            Dried black beans*
3       c            Water
1/2   lb           Veggie Sausage (cut in 1 " pieces)
1/2   lb           TVP
1/2   lb           Veggie "Pork" flavored meat Substitute

       sl           Veggie Soy "Bacon" (cut in 1" pieces)
 1                    Jalapeno (or green chili)
                      -pepper, seeded and finely
                      -chopped (handle w/ care!)
    1                    Tomato, finely chopped
    3       cl           Garlic, finely chopped
                         - (or 1 t. garlic granules)
                         Salt, pepper, and ground red
                         - pepper to taste

 

Procedure

  * To reconstitute black beans, boil in 6 cups water for 2 min. Remove
   from heat, cover, and set aside 1 hr. Beans will double in size
   Equipment:  Large-size saucepan with cover or Dutch oven, mixing spoon,
   small size skillet
   1. Put drained, soaked beans with water in large saucepan or Dutch oven and
   bring to boil over high heat.  Reduce heat to simmer, cove, and cook for
   about 1-1/2 hours or until beans are tender; stir frequently.
   2.  Add All meat Substitues (except Soy bacon), mix well, cover, and cook over medium heat
   for about 45 min.  Stir frequently and add a little hot water if necessary
   to prevent sticking.
   3. In small skillet, fry  over medium heat for 5 min or until crisp.
   Add jalapeno, tomato, and garlic. Mix well.  Reduce heat to simmer and cook
   for 2 minutes.  Add soy bacon and vegetables to meat mixture and salt, pepper,
   and red pepper to taste.  Mix well, remove from heat and serve.
   Serve over rice and garnish with orange slices.
 
-Adapted and submitted by Angelfly

Serving Information

• Serves: 6.000000000
• Fat: g
• Calories:

VEGAN CAFE MOCHA

Ingredients

VEGAN CAFE MOCHA

 

1 cup boiling water

1 VEGAN Chocolate Bar (I use Tropica)

1 teaspoon of ROMA (this is a coffee alternative)

1 teaspoon of Flavoring of your choice (peppermint, hazelnut, rasberry,etc...)

1 cup of  SilkSoy  Milk Vanilla  ( I use this brand because it has a mild taste)

 

 

 

Procedure

Procedure:

 Mix chocolate and roma with boiling water and add flavoring (I perfer peppermint).

Steam soymilk using a steamer on espresso machine or pot. Make sure you froth (let it foam) the milk some. Pour roma in large cup and add milk (hold back the froth/foam with a spoon and let it lay on top of drink). I sprinkle a bit of cinnamon on top!!! Enjoy

 

Serving Information

• Serves: 1.000000000
• Fat: g
• Calories:

green-gumbo recipe

Ingredients

green-gumbo recipe  

• 1-1/2 c. veggie stock (or prepared bouillon)
• 1 bunch kale, chopped
• 1/2 lb fresh okra, sliced
• 1/4" thick 2 lg. portobello (or ordinary) mushrooms, diced small (1/4")
• 1/2 c. fatfree roux (see blow)
• 3-4 ribs celery, sliced across in
• 1/4" pieces
• 1 green pepper, chopped
• 1 large onion, chopped
• Pepper,
• veggie bouillon

Procedure

Cook the kale in the veggie stock, covered, until tender.  Hold in the stock
while preparing the other ingredients.

Roux:  Put 1/2 c. flour in a large-bottom well-seasoned cast iron pot or
skillet and stir constantly over medium-low heat until caramel colored and
toasty smelling (You could use anonstick skillet--I use an old cast iron
"gumbo pot" I inherited).  As soon as it gets to the point you want it, put in
the chopped pepper, onion, celery and mushrooms and stir, increasing heat a
bit, until the onion is clear (and the whole thing smells wonderful and
"cooked"). [If you prepared a lot of the toasted roux flour ahead, you should
then dry saute the vegetables until the onion is clear and edges a bit broun,
THEN add the 1/2 cup of toasted flour and stir in, then proceed with the rest
of the recipe].

Now add all the other ingredients, including the stock the kale cooked in.
Cook for 20 min.to a half hour, until the okra is done but still a bit
crunchy.  Taste for seasoning; if it needs more salt, add veggie bouillon to
bring it up and round out the flavor.

Serve hot over cooked rice, and pass the Tabasco. If you like, you could also
sprinkle a 1/4 tsp of gumbo file over it at the table, but this is not
necessary because the okra is in there.  4 generous servings.

We put a big ring of rice in a flat soup bowl, put a big scoop of fatfree
refried beans in the middle, and put the gumbo in a ring over the rice.  On
the side we had toasted french bread and a head of roasted garlic to spread on
it.  T'was a satisfying fall meal.

Adapted from: kwvegan vegan

Serving Information

• Serves:
• Fat: g
• Calories:

Kwanzaa Slaw

Ingredients

Ingredients 6  cups packaged shredded cabbage with carrot (coleslaw mix) 1  cup sliced celery 1  cup chopped red, green, and/or yellow sweet pepper 1/2  cup bottled Italian salad dressing 1 to 2  tablespoons brown sugar 1-1/2  teaspoons celery seed

Procedure

Directions:
In a large mixing bowl combine cabbage, celery, and sweet pepper; toss lightly to mix. In a small mixing bowl or glass measure stir together salad dressing, sugar, and celery seed. Add salad dressing mixture to cabbage mixture, tossing to coat. Cover and chill for 1 to 2 hours. Toss again just before serving. Makes 6 to 8 servings.

Serving Information

• Serves: 8.000000000
• Fat: g
• Calories:

Jollof Rice

Ingredients

Ingredients 1/4  teaspoon salt 1/3  cup all-purpose flour 1/2  teaspoon  curry powder 1/4  teaspoon black pepper 1  1-1/2-pound Ground Vegetarian "Meat) or TVP 1/4  cup cooking oil 2  cups chopped onion 1 to 2   hot peppers, such as jalapeno or serrano, finely chopped* 4  cloves garlic, minced 2  14-1/2-ounce cans diced tomatoes with herbs 2  14-1/2-ounce cans vegetable 1  6-ounce can tomato paste 1  cup chopped carrots 1  cup chopped green sweet pepper 2  teaspoon dried thyme, crushed 1   bay leaf 1-1/4  cups long grain rice

Procedure

Directions:
1. In a 1-quart self-sealing plastic bag combine flour, curry powder, salt, and pepper. 1/2 Veggie Meat. Seal bag; shake to coat. Repeat with remaining "meat".

2. In a 4- to 6-quart stock pot or Dutch oven brown Veggie "Meat" hot oil until lightly browned; remove and set aside. Add onions, hot peppers, and garlic to oil in pan. Cook, stirring occasionally, until lightly browned. Add undrained tomatoes, broth, and tomato paste, stirring well. Bring to boiling. Add meat, carrots, sweet peppers, thyme, and bay leaf. Return to boiling; reduce heat. Cover and simmer over low heat for 25 minutes. Stir in rice; cover and continue cooking over low heat about 25 minutes more or until rice and meat are tender and most of the liquid is absorbed, stirring occasionally. Discard bay leaf.

*Note: Because chili peppers contain very pungent oils, be sure to protect your hands when preparing them. Put gloves or sandwich bags over your hands so your skin doesn't come in contact with the peppers. Always wash your hands and nails thoroughly in hot soapy water after handling chili peppers.

Serving Information

• Serves: 10.000000000
• Fat: g
• Calories:

CRISPY COCONUT TOFU FINGERS

Ingredients

 1 C. sweetened flaked coconut

1/2 C. flour

1/2 t. salt

1/4 t. pepper

1/4 t. garlic powder

2 pounds EXTRA FIRM tofu cut into 1-inch strips

1/3 C. olive oil

Apricot Dipping Sauce (recipe below)

Procedure

Heat oven to 400 degrees. Mix coconut, flour, salt, pepper and garlic powder in medium bowl. Dip Tofu strips into olive oil, then coat with coconut mixture. Place in a shallow baking pan. Drizzle with olive oil. Bake 25 minutes or until it is browned and cooked through, turning once. Serve with Apricot Dipping Sauce, if desired. Makes about 2 dozen.

Apricot Dipping Sauce: Mix 1 C. apricot preserves and 2 T. Dijon mustard until well blended.

Serving Information

• Serves:
• Fat: g
• Calories:

COCONUT BISCUITS

Ingredients

2 C. flour

2 T. raw sugar or honey

1 T. baking powder

1 t. sea salt

1/2 C. (1 stick) soy margarine

1 C. soy milk (try to fine the "creamer")

1 C. sweetened flaked coconut, toasted

Heat oven to 450 degrees. Mix flour, sugar or honey, baking powder and salt in large bowl. Cut in margarine until mixture resembles coarse crumbs. Stir in soy milk and coconut until soft dough forms (you may use less milk). Drop dough by scant 1/4 cupfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden. Serve warm. Makes 15.

Procedure

Serving Information

• Serves:
• Fat: g
• Calories:

Baked Acorn Squash

Ingredients

 

Servings: 4 servings
Prep. Time:15
Total Time: 2:45

Ingredients:

• 4 md. acorn squash
• 8 tbsp. butter or margarine
• 16 tsp. honey
• Fresh ground pepper, to season

 

Procedure

Instructions:

1. Slice the squash in half crosswise and scoop out the pulp and seeds. Trim the bottoms, if necessary, so that the squash will stand hollow side up.
2. Place 2 teaspoons honey in the hollow of each squash, then add 1 tablespoon butter or margarine to each and a twist or two of fresh ground pepper.
3. Place squash in a large, shallow baking pan and bake, uncovered, in a moderate oven, 350°F, for about 2-1/2 hours or until the squash are tender.

Serving Information

• Serves:
• Fat: g
• Calories:

Spicy Black-Eyed Peas

Ingredients

• 1 pkg. (16 oz.) dried black-eyed peas
• 5 cups water
• 2 tbsp. minced green onions
• 1 tbsp. Creole seasoning
• 1 tsp. dried parsley flakes
• 1 tsp. garlic powder
• 1 tsp. chili powder
• 1 tsp. coarsely ground pepper
• 3 Vegetable-flavored bouillon cubes

Procedure

1. Sort and wash the peas; place in a large Dutch oven. Add water to cover the peas by 2 inches; let soak for 8 hours.
2. Drain the peas and return to the Dutch oven. Add 5 cups of water and the remaining ingredients. Bring to a boil.
3. Reduce the heat; cover and simmer for 45 to 60 minutes or until tender, stirring occasionally.

Serving Information

• Serves:
• Fat: g
• Calories:

Jamaican Rice & Peas

Ingredients

• 1 cup dry red kidney beans, washed
• 1 can (14 oz.) coconut milk
• 1 green onion, crushed
• 1 clove garlic, crushed
• 3 slices hot chili pepper
• 1 sprig fresh thyme
• Freshly ground black pepper, to taste -to taste
• 2-1/4 cups long-grain rice

Procedure

1. In a large bowl, soak beans in water to cover overnight.
2. In a large saucepan with a tight fitting lid, place beans and coconut milk. Bring to a boil. Lower heat and simmer for 3-1/2 hours, or until beans are tender.
3. Add green onion, garlic, hot chili pepper slices, thyme and black pepper. Simmer for 5 minutes.
4. Add rice. Liquid should be about 1-inch above rice - add water if necessary. Cover pan, bring to a boil, then immediately turn heat to low. Cook about 20 minutes, or until liquid is absorbed and rice is tender. Just before serving, stir to distribute rice and beans evenly.

Serving Information

• Serves:
• Fat: g
• Calories: