Vegan, Jane Austen student, Minimalist, Reader, Librarian

Monday, March 23, 2009

Sharing the Cooking

I’m very lucky in that my husband also enjoys cooking as much as I do. I worked on Saturday and, when I came home, he had made a Vegetable Biryani adapted from La Dolce Vegan:

1 onion chopped
1 tbsp olive oil
2 cloves garlic, finely chopped
1/2 tsp ground cinnamon
1/4 tsp ground turmeric
1/4 tsp ground black pepper
1/4 tsp ground ginger
1/2 tsp sea salt
1 stalk celery
1 14-16 oz can chickpeas, rinsed & drained
1/2 C dried red lentils
1/2 C basmati rice (rinsed in a strainer first)
2 1/2 C water
Half a 14 oz can of diced tomatoes
1 C frozen peas

In a large sauté pan on medium-high heat, sauté onions in oil until translucent. Add garlic, cinnamon, turmeric, pepper, ginger & salt & sauté for 1-2 minutes. Add celery, chickpeas, lentils, rice & water. Bring to a boil, then reduce heat to simmer. Cover & cook for 15-20 minutes or until rice is cooked. Turn off heat, stir in tomatoes, peas & let stand for 5 minutes before serving.

Yesterday I made a quick dish of Kidney Beans, jasmine rice, & leftover reheated tempeh:

In a skillet, add 1 tbsp olive oil & sauté 1/2 of a chopped onion, 1 minced garlic, & 1 stalk celery until onions are translucent. Then add 1 tsp cumin & sea alt & pepper to taste. Add 1 can of kidney beans (with liquid), & we added the other half can of diced tomatoes from yesterday. Then add 1 tbsp white wine vinegar & cook until beans are warmed through.

Finally, after I made some biscotti, J. made some of his wonderful Scones:

2 C flour (he used white whole wheat flour)
1/4 C ground flaxseed meal
1/4 C ground walnuts (use grinder)
1 tbsp baking powder
1/2 tsp sea salt
1 stick of cold soy margarine
1/2 C sugar
2/3 C soy milk
1/4 C dried cranberries, cherries, or other dried fruit of choice or even nuts

Preheat oven to 425 degrees. In a mixing bowl, combine flours, flaxseed meal, walnuts, baking powder, & salt. With a pastry cutter, cut in margarine until mixture resembles fine granules. Add milk & stir with fork. When dough forms, knead with hands. Either roll out with rolling pin & cut with biscuit cutter or form with hands into 1/2 inch thick rounds. Bake on a baking sheet w/parchment paper 12-14 minutes until golden.

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