"Oh, I may be on the side of the angels...but don't think for one second that I am one of them." - Sherlock, The Reichenbach Fall

Monday, July 20, 2015

Chickpea and Broccoli Casserole

It has been a while since I posted.  I had gotten out of the habit of cooking at home, sad to say.  Well, I'm back with a vengeance... with Vegan With A Vengeance, that is.  Tonight's new recipe is Chickpea and Broccoli Casserole.  From what I can gather from the ingredients, it not only will taste great hot, but it will also make some great sandwiches.  So, anyway, I'm trying it.

Looks pretty good, I think.  I made the spicy version, adding onion powder, thyme and a  few red pepper flakes.  I think if I make it again, I will puree the chickpeas in my food processor.  I will also chop the broccoli a bit finer, as well.  That way, the consistency will hold moisture a bit better, and the final product will not be quite so dry.  I do like the taste of it, for sure.  I am thinking perhaps adding some water chestnuts, or perhaps a few chopped walnuts?  It is pretty filling, and I think one serving of this is pretty much a complete meal. 

Saturday, April 18, 2015

New interests

Life is renewing itself.  I have discovered an interest in Christian theology.  Reading a lot of Biblical commentaries.

I'm also discovering I enjoy photographing my cats.  A couple of them even pose.

Wednesday, January 28, 2015

Simple vegetable Soup

2 cups vegetable broth
2 cups vegetable juice (tomato based, like v-8)
1 large potato, peeled & diced
2 medium carrots peeled and diced
1 summer squash diced
1 cup frozen green beans
1 cup mixed vegetables. Amounts of vegetable may vary
1/2 onion quartered and sliced

Place all ingredients in soup pot.  Bring to a boil. Cover and  Simmer for about 30 minutes.  Reduce heat further and cook, covered for about 45 minutes.

Sunday, January 25, 2015

Mac and cheese - vegan of course

It has been a while since I wrote anything here.  I had surgery on my right knee on December 16th, 2014, and am in recovery.  For a while I didn't do much in the kitchen.  But I'm back, and blogging about my culinary misadventures.
My son Brian came up with a recipe that is easy-peasy, and sates my craving for mac & cheese: 

Make the cashew cheese from the book Isa Does It:  (the original recipe this is found in is here)

White sauce:
1 cup cashews, soaked for at least 2 hours
3/4 cups water
1/2 teaspoon salt
2 teaspoons cornstarch

I usually just use my blender to make this.  And instead of water, I use vegetable stock, or vegetable broth.  It makes it a bit tangier, and more cheese-like to me.

Cook the pasta of your choice (I like small shells) according to package directions.  I would use about 2 cups of dry pasta.  Drain.  Then, in a greased casserole dish, mix the pasta with the white sauce until all pasta is coated.  Top with Daiya cheddar flavor shreds, or shredded Teese, whichever you prefer. 

Bake at 350ºF for about 25 minutes.  Take out of the oven, cool a bit, and EAT!

Sunday, September 14, 2014

Egyptian Khousari

koushari  A very simple, nutritious meal with macaroni, lentils, rice and coriander-flavored tomato sauce.  When I had it at Nile Market, Fredericksburg it was garnished with crispy fried onions.  I used my new Cuisinart Dutch Oven on top of the stove to make the sauce.  I got the macaroni a bit over done, and I thought I'd like a bit more salt, but besides that, it was good.  This recipe is vegan, though I swore when I had it at Nile Market, it tasted cheesy.  There was no cheese in it, but still.  Maybe it was the olive oil in the tomato sauce.