Our Veggie Kitchen

I've been making this sauce for as long as I can remember, probably starting in high school. It's a simple chunky sauce with a velvety texture. And it's fast. It will cook while the pasta cooks and there is no prep work; no chopping; no mincing no nothing. And, strangely enough, I prefer this with dried herbs. It might be me romanticizing the days of no garden & no money, but the aroma of the dried basil is a pleasant bonus.



Pasta with Tomato & Wine Sauce
1/4 cup olive oil (don't skimp, really)
6 cloves garlic, whole, but crushed slightly
28 oz can diced tomatoes
1/2 cup dry red wine
1/2 tsp salt
1/4 tsp black pepper
2 tbs dried basil (or 1/4 to 1/2 cup fresh)
1/2 tsp dried oregano (or 1/2 tbs fresh)

Set a pot of water to boil for the pasta. While the water heats, heat the oil in a sauce pan. Add the garlic and cook over medium-high heat until the garlic browns. Press the garlic against the side of the pan and discard. Add the remaining ingredients and set the heat so it gently boils. Cook, stirring occasionally until the sauce has thickened and the pasta is ready. As you stir, break the diced tomatoes up with your wooden spoon. When the pasta water boils, toss the pasta with the sauce and serve.

4 Servings: 620 cal (16g fat, 99g carbs, 17g protein)

We spent the weekend in sunny Washington for my friend's 40th birthday. He was quite surprised to see his friends from all over the Northwest converge for the event. We reminisced, drank lots of beer and, of coarse, made lots of fun of our newest elder. Dinner was tacos for 30 and there was a great bean salad, beans & rice and loads of great fillings. My favorite was the Mojo Sauce that was absolutely amazing. I will be making it for sure.

And then, I have my salad. I actually made this a couple weeks ago, but it seems appropriate to post it here. It's a cold salad with a nice refreshing taste and it'll be perfect picnic or bbq fixings as the weather warms.



Pasta Salad with Cilantro Lime Pesto
Cilantro Lime Pesto:
1/2 cup unpacked fresh basil
1/2 cup unpacked fresh parsley
1 cup unpacked fresh cilantro
2 cloves garlic, minced
1 lime, juiced
2 tbs olive oil
1/4 cup almonds

Put the almonds in a blender and pulse to a meal, but not into powder. Toast the ground almonds in a dry frying pan, being careful not to burn. Mince the herbs and garlic and combine with the oil, lime juice, and almonds. Set aside. This pesto also freezes well.

Pasta Salad:
1 lb pasta
4 cups broccoli spears
1/2 cup cashews
2 tomatoes, diced
1 can olives (4.25 oz)
1 tsp Cajun or Taco seasoning
1/2 tsp salt
1/4 tsp pepper

Bring a large pot of water to a boil. Add the pasta and cook just until the pasta begins to soften. Add the broccoli and cashews and continue cooking until the pasta is done. Drain the pasta, broccoli and cashews into a colander and run cold water over it until completely cooled. Return to the (cold) pan or a large bowl. Toss together the pesto, pasta & broccoli and the rest of the ingredients.

Serve immediately or chill and serve later, although its best if served at room temperature.

4 Servings (8 as a side): 475 cal (24g fat, 55g carbs, 15g protein)

I was reminiscing with my old roommate from High School about the crap that we used to eat. We both worked at McDonald's and ate there three or four times a day. We would stack 2 or 3 1/4 pound patties on top of bacon and several slices of cheese and, maybe, a tomato. We'd make a basket of french fries just for ourselves, use mayonnaise by the cupful and eat fish sandwiches dripping with tartar sauce. It's a wonder we survived.

Well, it's his birthday this week, so I thought I'd revive one of his favorites, and mine. It was a greasy, dripping mess of sausage, eggs, potatoes and cheese and it left a pit in your stomach, especially if you overindulged, which we usually did. It was something that we really dug. McFarland: Potatoes McFarland. And Happy Birthday!

So, in my ongong attempt to veganize, here's my healthy version of that nostalgic classic that should have never passed our lips. (Pictured here with Ranch Dressing and Tabasco).



Potatoes McFarland
2 Pounds New Potatoes, cubed
3 Tbs vegetable oil
Salt and pepper to taste
1 Recipe Tofu Scramble, made concurrently
1/2 lb homemade or store bought meatless sausage links
1/2 cup Chedda Cheeze Sauce

Heat enough oil to liberally coat a large fry pan over medium high. There should be enough oil so that the potatoes do not stick. If the potatoes stick to the pan, add some more oil. Add the potato cubes and fry, turning as they brown. I use a sloped fry pan and toss them occasionally. Fry until the potatoes are browned and cooked through, about 30 minutes, depending on the size of the cubes.

While the potatoes cook, prepare the tofu scramble as described here. Cook the sausages along with the tofu scramble. When they are done, cover and remove from the heat.

To assemble, stir the tofu scramble into the potatoes. Drizzle with the cheddar cheeze sauce and gently fold into the potato mixture. Serve with catsup, Tabasco and/or ranch dressing. If necessary, wear a bib =)

5 Servings: 449 cal (17g fat, 50g carbs, 25g protein)

The weather had finally turned, here in Eugene. The sun was warm and there was no rain/hail/locusts. It was perfect weather to kick back on the deck and nurse a couple of beers. So that's what I did. I had made these wonderful black eyed pea burgers earlier in the day, so i pulled them from the fridge, slapped them on the barbeque with some potatoes and enjoyed my beer.



BBQ Black Eyed Pea Burgers
3 cups black eyed peas, 2 cans or 1/2 pound dried
1 onion, grated
1/2 small sweet potato, grated
2 cloves garlic, minced
1/2 tsp browning sauce
1 tbs soy sauce
1 cup barbecue sauce
1.2 tsp chili powder
1/4 cup nutritional yeast
1 cup vital wheat gluten
oil for frying

Roughly mash the black eyed peas, so that there are just a few whole beans. Do not mash the beans to a paste. Add all other ingredients and need dough until the ingredients are thoroughly combined. If you've made burgers before, the dough will be wetter than is typical. You may cover and refrigerate for up to a day. Split into 8 evenly sized balls and flatten the balls into thin patties.

When you are ready to make the burgers, pour some vegetable oil onto a cookie sheet, put in the oven and set it to preheat to 425 degrees. When the oven is heated, put the patties on the hot baking sheet and bake for 25 minutes, turning after 15 minutes.

These are best cooled and reheated. By intention, they are soft coming out of the oven, but they won't dry out too much if you fry or BBQ them after they've been chilled.

To Finish,

Fry Option: Pour a little barbeque sauce in a fry pan and fry the patties over medium heat until warmed.

BBQ: Put the patties on the outer (cooler) edges of an outdoor, baste with BBQ sauce and turn a couple times. Cook until heated through.

Microwave: Microwave either chilled or frozen patties until cooked though. Feel free to add more bbq sauce at any point.

12 Servings: 143 cal (3g fat, 16g carbs, 13g protein)

I wanted to make a cheese sauce that is spreadable, that gets melty when hot and that has more of a cheddar flavor. In doing so, I came up with this concoction. When cold, it's thick, but still spreadable. When heated It becomes creamier and gooey, but not liquid and it has a mild cheddar-like flavor.

I've been spreading it on cold sandwiches and making way too many grilled cheeze (it's way too good) and, also pictured, broiled on top of a Philly Cheese Steak I made with leftover 'pot roast'seitan.

It isn't firm enough for slices, like vegan cheese. Then again, it doesn't taste like rubber either.

Gooey Chedda Cheeze
3/4 cups chickpeas (1/2 can)
1/2 cup cashews, ground
2 oz pimentos
1/4 cup water
2 tbs nutritional yeast
2 tsp miso
2 tbs Earth Balance Margarine, melted
1/2 small lemon, juiced
1/2 tsp salt (more to taste)



Add all ingredients to a blender and blend thoroughly. Then blend some more. If you want a smoother consistency, you can push the sauce through a fine strainer. Serve hot or cold, spread on sandwiches or pizza or, my favorite, as a spread for grilled cheeze sandwiches. It also freezes well.

Makes about 3 cups.

12 Servings: 75 cal (5g fat, 6g carbs, 3g protein)

And now for something completely different, a Monty Python Quote:

"Dead Monkeys are to split up again, according to their manager, Lefty Goldblatt. They've been in the business now ten years, nine as other groups. Originally the Dead Salmon, they became for a while, Trout. Then Fried Trout, then Poached Trout In A White Wine Sauce, and finally, Herring. Splitting up for nearly a month, the re-formed as Red Herring, which became Dead Herring for a while, and then Dead Loss, which reflected the current state of the group. . . After nearly ten days, they reformed again as Sole Manier, then Dead Sole, Rock Cod, Turbot, Haddock, White Baith, the Places, Fish, Bream, Mackerel, Salmon, Poached Salmon, Poached Salmon In A White Wine Sauce, Salmon-monia, and Helen Shapiro. This last name, their favorite, had to be dropped following an injunction and they split up again. . ."

So my choices in naming this were Linguine with Asparagus & Mushrooms in a White Wine Sauce, shorten it to Linguine in White Wine Sauce or Helen Shapiro. This last name, my favorite had to be dropped following an injunction . . .

Update: I wrote this late at night, so for those of you who have no Idea what just transpired, it's an obscure Monty Python reference. Feel free to ignore it.



Linguine in White Wine Sauce
1 lb linguine
2 tbs olive oil
2 shallots
3 cloves garlic, minced
1 lb asparagus, trimmed and cut in half
1 lb mushrooms, sliced
1 1/2 cups dry white wine
1 cup soy creamer
1 tbs cornstarch
1/2 lemon, juiced
1/2 cup parsley
2 tbs Earth Balance Margarine

Set a pot of water to boil. While the water boils, saute mushrooms in hot olive oil, over medium heat until they have softened. When the water comes to a boil, add linguine to the pot and cook according to package directions. When ready, drain and set aside, reserving some of the cooking water.

Meanwhile, push the mushrooms aside and cook the shallots and garlic until the garlic is fragrant, just a minute or two. Stir into the mushrooms, then add the asparagus and white wine. Bring to a boil and simmer rapidly until the asparagus is
cooked, but still firm and the white wine has been reduced by half. Stir the cornstarch into the soy creamer and add to the saute pan. Bring back to a boil, then remove from the heat.

Stir in the margarine, until melted. Stir in the linguine, tossing to combine. Add the parsley and lemon juice and toss again. If necessary, add some of the reserved cooking water to thin the sauce. Serve immediately.

5 Servings: 523 cal (15g fat, 68g carbs, 15g protein)

Hoppin John is a Southern dish of simmered black eyed peas and rice. It is eaten on New Year's Day and is said to bring about good luck for the coming year. The beans are normally served over rice, but they're excellent without and I didn't want to wait another 30 minutes to eat. In other words, I forgot to put rice on the stove.



Hoppin John
1 lb dry black eyed peas, soaked overnight
2 tbs vegetable oil
1 onion, chopped
1 bell pepper, chopped
2 stalks celery, chopped
4 cloves garlic, minced
4 sprigs thyme
2 bay leaves
4 cups vegetable broth
1/2 tsp liquid smoke
1/2 tsp salt
1/4 tsp black pepper

Heat the oil over medium heat. Saute the onions, celery and green peppers until the onions are very soft. Add the garlic, thyme and bay leaves. Stir for another minute, until the garlic is fragrant. Add the broth, liquid smoke, salt and pepper. Drain and rinse the beans and add to the pan. Bring to a boil, cover and simmer. After about 30 minutes, remove the cover, increase heat and cook until the beans reach the desired consistency and firmness. Add some water, a little at a time, if it becomes too thick.

To serve, ladle the beans over cooked rice.

8 Servings: 243 cal (4g fat, 39g carbs, 14g protein)

Today was a great day. We bought starts this weekend and, today we banded together, the three kids (a teenager, a tweener and a kiddo) banded with mom and dad and did about two days worth of yard work.

Our soil is rock solid clay. Between $100 in soil additives this year and last year, I've transformed it into nearly rock solid clay minutes after it's tilled. But for a few minutes, it was gorgeous. Between the two beds, we planted, 30 starts of greens (3 kinds of lettuce, spinach and chard), 12 tomato plants, 2 rows of Walla Walla Sweet Onions, and a smattering of zucchini, cabbage, cauliflower, cucumber, eggplant and most of my herbs. Most of my recipes have fresh herbs. That's because I plant my own. Otherwise, the cost would eat me alive. Planting three or four kinds (in my case, Parsley, Basil, Oregano and Thyme)will cost $10-$15 and you can enjoy fresh herbs for at least half the year.

So, in celebration of planting a summer's worth of salad, I made ranch dressing. This dressing is not only delicious, but it's low in fat and calories, and it's thick enough to cling to veggies, lettuce, or however you use it.



Thick & Creamy Ranch Dressing
1/2 cup soy milk
1/3 cup Vegenaise
1/3 cup vegan sour cream
1/4 cup vegan cream cheese
1 tsp dried herb (dill, basil, parsley, etc)
1 clove garlic, minced
1 tsp sugar
1/2 tsp salt
1/2 tsp ground mustard
1/4 tsp black pepper

Combine all ingredients and blend thoroughly. Add more soy milk or vegan cream cheese as necessary to thin or thicken the dressing/dip. Makes about 2 cups.

16 servings: 64 cal (5g fat, 4g carbs, 1g protein)

I posted this before, but I've changed it some and it really is a great dressing/dip. It's pretty thick, so you may want to add some extra soy milk if you want it for salad dressing ... or not.



Creamy Avocado Dressing
1 small avocado
1/2 lime, juiced (more to taste)
1/4 cup Vegenaise
1 tbs shallots, minced
1 clove garlic, minced
1/2 tsp Tabasco or tapatio
1/2 tsp sugar
1/2 tsp salt (more to taste)
1/4 tsp black pepper
3/4 cup soy milk, a little at a time
1/4 cup cilantro, chopped

Combine all the ingredients except for the cilantro and 1/4 cup of soy milk. Blend until smooth. Add more soy milk (possibly more than 1/4 cup) continue blending until the desired consistency is reached. Add the cilantro and blend for several pulses, until well combined. Makes about 2 cups.

16 servings: 47 cal (4g fat, 2g carbs, 1g protein)

I made black bean enchiladas this weekend and, since black beans were on sale, I made a gigantic batch of beans. I figured I was sharing snack duty again at work and I couldn't go wrong with a tasty dish of beans. The problem with black beans, though, is that they are undeniably ugly. They're tender and break apart easily, there is very little contrast between whole and mashed bean and they are, well, black. They're black hole black in that they suck every bit of color from a dish.

So I put this spread together (which makes a tantalizing sandwich), and spooned dolobs onto slices of baguette. It made for tasty finger food that only barely looked like the second coming of your last meal. I was quick, easy and a double batch lasted barely lasted 24 hours. And that's the truest sign of success.



Black Bean Dip/Sandwich Spread
3 cups cooked black beans (2 cans)
1/2 lime, juiced
1/2 jalapeno pepper, seeded & minced (more to taste)
2 small shallots (2-3 tbs total)
1/4 cup salsa
1 tbs Vegenaise
1/2 tsp cumin
1 tsp chili powder
dash cayenne pepper (or to taste)
salt to taste

Partially mash the beans so that they somewhat clump, but still have many whole beans. Stir the remaining ingredients together with the beans and season to taste with salt. The flavors, especially the shallot and jalapeno will mellow and blend with time. The were best eaten the next day, but let them sit, for at least an hour.

8 servings: 103 cal (2g fat, 17g carbs, 6g protein)