Posts Tagged With: tomato sauce

Vegan MoFo #19: Stuffed Green Peppers

I’ve only made stuffed peppers once or maybe twice before, and it was early on in our marriage, and I honestly don’t remember much about them except that we weren’t really thrilled with them.

But, I thought I’d give it another whirl when I saw a recipe in my Betty Crocker cookbook for stuffed peppers. I was a little alarmed when I saw you were supposed to steam the peppers for x amount of minutes before baking them for an hour. Positive there would be absolutely nothing left of nutritive worth after that much cooking, I decided to eliminate the steaming part and only do the baking part.

The end result was a pepper that was still quite crunchy, which was nice from a nutrition standpoint but not so nice from an ease-of-eating standpoint. We had to pull out the vegan equivalent of steak knives – our nice, sharp paring knives – to cut up the pepper and eat it. Mr Pine Nut and I both agreed that it was okay, not out of this world, the filling was good, having to cut the pepper not so good.

I think peppers must have increased in size since 1978, too. I used 1 1/2 times the filling called for for the amount of peppers. (Granted, I did pick the biggest ones the store had, since they were charging per pepper, not per pound. *cough*)

stuffed green pepper

Stuffed pepper in all its glory.

This recipe was originally found on page 38 of the 1978 Betty Crocker cookbook.

6 large green peppers
1 lb ground “beef” (about 2 c of non-taco bulgur beef)
2 T chopped onion
1 tsp salt
1/8 tsp garlic powder
1 c cooked rice
1 15-oz can tomato sauce
3/4 c mozzarella-type vegan cheese such as Daiya, or drizzle with a nut cheese sauce, or omit entirely

Cut thin slice from stem end of each pepper; remove seeds and membranes; rinse.

Stir together ground “beef” and onion in a skillet with a little oil until onion is tender. Stir in salt, garlic powder, rice, and 1 cup of the tomato sauce.

Stuff each pepper with the above mixture. Stand peppers upright in an 8×8″ baking dish. Pour remaining sauce over peppers. Cover with tinfoil and bake at 350 for 45 minutes. Uncover and cook 15 minutes more. Sprinkle or drizzle with vegan cheese of choice and serve.

stuffed green pepper and cat

InquisiCat+Pepper. Because the internet was about to implode if I didn’t give it another cat picture.

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Categories: challenges, entrees, recipes, vegan, vegan mofo, vegan mofo 2012 | Tags: , , , | 1 Comment

Vegan MoFo #14: Bulgur-Bean Bake

This was brilliant, gleaming, and beautiful as I stirred it up in the pan, and I was in love with the sight of it. Then Mr Pine Nut walked by and said, “That’s really pretty.” Then he added, “It looks gassy.”

Ha ha.

bulgur-bean bake

I have always loooooved lima beans. Not dried ones, not canned ones, but frozen ones. OMNOMNOM FROZEN LIMA BEANS. Well, frozen lima beans COOKED, that is. Anyway. Therefore this recipe looked really yummy to me.

In the end, though, it left me a little cold. Partly because the celery hadn’t been sauteed quite enough to suit my celerycrunchphobia, but mostly it just seemed not that spectacular. It was good enough that I’ll eat the rest of the pan, but I don’t know that I’ll make it again. BUT! If you want to try it, here’s the recipe.

This recipe was originally “Hamburger-Bean Bake”, found on page 33 of the 1978 Betty Crocker cookbook.

1 1/2 lb bulgur “beef” (about 2 cups’ worth; see the note for plain “beef” in this post)
1 1/2 c finely chopped onion
1/2 c chopped celery
1 tsp beaf or other beef-like seasoning
1/3 c boiling water
1 clove garlic, crushed
3/4 c tomato sauce
1 T lemon juice
3/4 tsp salt
1 lb frozen limas
1 15-oz can kidney beans, drained
2 T vegan bacon bits

Cook and stir burger, onions, and celery together until onions are tender.

Dissolve beeflike seasoning in boiling water. Add with garlic, tomato sauce, lemon juice, salt, and beans into burger mixture.

Pour into 8×8″ pan or 2-quart casserole. Cover and cook at 375 until hot and bubbly, about 30 minutes. Sprinkle fakey bacon on top to serve.

Categories: casseroles, challenges, entrees, recipes, vegan, vegan mofo, vegan mofo 2012 | Tags: , , , , , , , , | 2 Comments

Vegan MoFo #5: Northern Bean Soup

I love fall and winter because soup is one of my favourite things to make, and it’s really not always fun to cook or to eat soup in the heat of summer. I have to admit, I rarely use soup recipes, because a lot of times soup is just an easy way to use up all those bits and pieces of leftovers in the fridge that are useless for much else. But occasionally I do follow a recipe.

This is a soup recipe that you can use if you have leftover mashed potatoes from a previous meal. It does take a long time to cook, but it’s very tasty and warming for a cool day. It originally called for pork hocks; I’ve replaced that with extra beans and liquid smoke.

This recipe was originally found on page 125 of the 1978 Betty Crocker cookbook.

8 cups water
1 T liquid smoke
1 lb dried Great Northern beans (about 2c)
1/4 lb dried lima beans (about 1/2 c)
1 8-oz can tomato sauce
1 c onion, chopped (or green onion)
1 T beaf or other beeflike seasoning
1/2 tsp salt
1 clove garlic, crushed
2 c mashed potatoes
2 medium carrots, cut into 1/2″ pieces
2 medium stalks celery, cut into 1/2″ pieces
2 T cashews blended to cream in 2 T water (optional)

Soak beans in enough hot water to cover for 1 hour; drain water and rinse beans at the end of the hour.

In a soup pot pour the beans and the 8 cups of water, liquid smoke, tomato sauce, onion, beeflike seasoning, salt, and garlic. Bring to a boil; reduce heat and simmer until beans are tender, about 2 hours (do not boil or beans will burst [I did accidentally let mine boil, and the beans did burst. (I also had to let it cook another 30-45 minutes beyond the 2 hours specified.)]).

Add potatoes, carrots, and celery to soup. Simmer until vegetables are tender. Stir in cashew cream (if using) and serve.

northern bean soup

Definitely this is a soup I would make again. I nommed these two bowls right up after my photo shoot. I’m in luck, though; there’s plenty more where it came from! I made a double batch for serving guests tomorrow, and no doubt there will be Leftovers.

Which begs the question, can soup be made out of leftover soup?

All right, that’s all for this week. Taking off for Sabbath, but I’ll be back Sunday with something else tasty!

Categories: challenges, entrees, lunch, recipes, soup, vegan, vegan mofo, vegan mofo 2012 | Tags: , , , , , , , | 2 Comments

Here’s the Beef: Shepherd’s Pie

I’m a (relatively new) Seventh-day Adventist and therefore have only been introduced to the strange and ‘spensive world of Faux Meat, Adventist Style, in the last few years of my life. Worthington’s line of meatlike substances with fanciful names like “FriChik“, “Stripples” and “Big Franks” are common at potlucks and, for some families, regular use.

These fake meats are fairly tasty, I must admit, but they’re pricey and rather packed with sodium and odd, unpronounceable ingredients. So I’ve never been fond of using them. Occasionally I indulge in a Big Frank, if someone else pays for it, but that’s about it. The way I figure it, I am vegan because I don’t WANT to eat meat; generally I don’t want to eat imitation meat, either. (This excludes Frontier Organic Bac’uns. OMNOMNOM.)

When I got married, I had a lot of recipes that were favourites that involved meat, of course, and to please my husband I had to come up with some sort of substitutes so I could still make my favourite dishes and us both be happy.

Today I’m going to talk about ground beef, and I’ll include a recipe for good measure. Ground beef is a common, common thing. I grew up eating tons of it.

My ground beef substitute of choice: PINTO BEANS.

I happened upon it by chance one day while making a spaghetti sauce and that’s what I just happened to have a can of in the cupboard. They are tasty, take on a variety of flavours quite well, and add nutritious bulk to many recipes. Dry pinto beans are usually under $2 per pound, while ground beef might be $3 or more per pound. That adds up to quite a bit of savings over time.

Two examples:

  • Pinto beans + taco seasoning + sauteed onions/garlic: instant taco filling
  • Pinto beans + oregano + basil + tomato sauce + sauteed onions/garlic: spaghetti sauce

Okay, here’s a recipe: Shepherd’s Pie for Shepherds Who Love Their Animals Too Much to Eat Them, or People Who Maybe Aren’t Even Shepherds at All

3 cups cooked pinto beans (you can use canned as well)
1 c chopped onion
2 cans green beans, drained (or 4 cups frozen)
2 cans tomato sauce
6-8 potatoes, cooked and mashed with milk, butter, and 1 egg (vegans can skip the egg, use appropriate margarine, and unsweetened non-dairy milk OR blended oats OR blended cashews)
1 c grated cheddar cheese (vegans can use Daiya or homemade cheeselike substances, or skip altogether)

1. Get the potatoes going. I don’t peel my potatoes. I just wash them, eye them, and chop them up. If you prefer peeled, go ahead. Put them in water and start them cooking. It will usually take around 20-30 minutes until they come to a boil and are soft.

2. Saute onion. Put in the bottom of a 13×9 pan. Add pinto beans and stir together.

3. Spread green beans over pintos/onions, and tomato sauce over green beans. Just add enough tomato sauce to make it wet, not look like soup.

shepherd's pie

This is what it will look like, except don’t add quite this much tomato sauce. Oops. (Also, I was out of regular onions, so I just dumped some fresh chopped green onions in this particular batch.)

4. When your potatoes are cooked, drain them and mash them with the milk and other stuff. Spread this mashed potato mixture over the filling.

shepherd's pie

Before spreading, distribute blobs of smushed potato thusly all over the surface.

shepherd's pie

Then use a knife or other type of utensil to spread the smushed potato blobs all over the surface.

5. Bake at 350 for 20-30 minutes. For the last 15 minutes of baking, sprinkle cheese substance of choice on top if desired.

shepherd's pie

And here it is toasty brown and golden and ready to eat.

Categories: entrees, nut-free, recipes, soy-free, substitutions, vegan | Tags: , , , , , , , | 1 Comment

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