Cream of Chickenless Vegetarian Soup

Dec 29, 2019 • food

Ingredients

• 1 cup thinly sliced carrots
• 1 cup frozen green peas
• 1 cup small diced potatoes (if red or gold leave peels)
• 1/2 cup thinly sliced celery
• 3/4 cup water
• 1/3 cup finely chopped onion
• 1/2 cup butter (1 stick)
• 1/3 cup oat flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper (I am a little more liberal on this)
• 1/4 teaspoon parsley flakes
• 1/4 teaspoon garlic powder
• 2 cups vegetable broth
• 2/3 cup milk (whole)
• 1 15oz can of Great Northern Beans (undrained)

Instructions

1. In a medium sized pot on medium-high, add carrots, potatoes, celery, peas, and water. Cook till vegetables are tender (about 15 minutes). Do not drain the water, keep this for the soup!
2. In a large pot, on medium add butter.
3. When butter has melted, add onions, cook till translucent (about 5 minutes).
4. Add flour, salt, pepper, parsley flakes and garlic. Cook for about 2 minutes.
5. Slowly add vegetable broth and milk. Reduce heat to medium-low, and cook till thickens (about 5 minutes).
6. When broth has thickened add vegetables and beans. Reduce heat to simmer, cook for a minute or two.
7. Serve!

Inspired by

If this looks familiar, it's because it is! Essentially, this is the filling to the Chickenless Vegetarian Pot Pie recipe! There is a little added liquid, but aside from that, pretty much unchanged. I have been using oat flour in place of wheat flour as well.

Closing

What makes a great soup on a cold (or holi) day? A pie filling! What makes this even better? Some Italian Bread on the side!

Now, eating this in one sitting is a little much. I am uncertain how well this will keep in the fridge, so this might be a great recipe if you have a few guests over and you have other side items.

Try a cup, and it might turn into a bowl!

Pie Crusts

Dec 1, 2019 • food

Ingredients

• 1 1/4 cups flour
• 1/8 cup wheatgerm
• 1/8 cup flaxseed
• 1 stick cold butter (cut into small pieces)
• 1 tablespoon sugar (if a savory crust leave this out)
• 1/4 teaspoon salt (if you used salted butter this may not be necessary)
• 4-5 tablespoon ice water

Instructions

1. In a stand mixer combine the flour, wheatgerm, flaxseed, sugar (if including) and salt. Mix the ingredients.
2. Add butter and start mixing until starts to clump.
3. Add water (you can start with the 4 tablespoons but I always found I needed the 5th) and continue to mix till just about into a ball.
4. On a flour dusted flat surface flatten the ball to a disc with a rolling pin.
5. When at desired thickness and width place in refrigerator till needed.

Note: About the pie crusts, many people dread making a crust. Overall, they are not too challenging, easier than making a yeast breads. Also, I know I am not preparing everything as suggested (such as letting the dough sit in the refrigerator for an hour or so before flattening, but I do not generally have the time, in addition, I have not had a crust that I did not like. Or maybe I am not too picky?)!

Inspired by

I adapted the following crust recipe which I did not follow to a T.

Closing

This is my goto pie crust recipe. You might notice that this was used (predominately) with the Chickenless Pot Pie. Since I am adding more pies, I figured a centralized post makes sense. If you're making a savory pie, feel free to leave out the sugar.

Some might balk that adding nutrition seems counter intuitive to a fruit pie, but that's what I do. I actually like the added crunch. :)

Mixed Berry Pie

Dec 1, 2019 • food

Ingredients

• 4 cups mixed berries (can be frozen)
• 1 cup sugar
• 8 teaspoons cornstarch
• 2 tablespoons quick-cooking tapioca
• 6 tablespoons water

• Two 9-inch pie crusts

Instructions

1. Prepare the pie crusts
2. Pre-heat oven to 425 degrees fahrenheit.
3. In a medium sized bowl, add in the berries, sugar, cornstarch, tapioca and water, then stir.
4. In a 9-inch pie plate, place in the bottom crust. After pour in the fruit filling, evenly. Place the second crust on top, and crimp the two crusts with your preferred method. Cut a few slits on top and place in the oven for 15 minutes.
5. Reduce heat to 350 and cook for an additional 45 minutes, or until golden brown (which if the berries are frozen may take an additional 40 minutes).
6. Let cool so as not to burn yourself!

Inspired by

I followed this Raspberry Pie recipe. I add less sugar (I even went as little as a quarter cup in the past) and left out the added butter. I also, always used frozen berries.

Closing

A common holiday request. This was the first pie recipe I've ever made, many years ago (in fact I had this in a binder printed from notepad that I had copy-pasted! For this post I did find the original post). I originally used raspberries, but by request it was suggested I make it with mixed berries. I have not used any other since, because the mixed berries tastes really good and to be truthful, I've never seen a mixed berry pie before this.

What is nice about this one, is that there is little to no prep work. Often, you need to cook the filling, which is not the case for this recipe. Also, I have only used frozen berries, which is great because you never have to feel pressured to prepare the pie before the berries spoil.

This is always a pleaser, so give it a try!

Curried Chili (Madras/Daal)

Nov 17, 2019 • food

Ingredients

• 2 tablespoons olive oil
• 1 onion (chopped)
• 2 garlic cloves (finely chopped)
• 3-4 roma tomatoes (quartered)
• 1 15oz can kidney beans (un-drained)
• 1/2 cup green lentils
• 3 1/2 cups water
• 1 teaspoon salt
• liberal use of crushed peppercorn
• 2 tablespoons ginger (minced)
• 1/4 teaspoon tumeric
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder

Instructions

1. In a medium-large pot, on medium-high, add olive oil. When warm, add onions and garlic. Sauté for about 5 minutes.
2. Add tomatoes, and cook for an additional 10 minutes, stirring occasionally.
3. Add kidney beans, lentils and water. Bring to a boil. Add salt, pepper, ginger, tumeric, cumin and chili powder. Reduce heat to medium-low and cook for 45 minutes, covered, stirring on occasion.
4. Serve as is, with rice or even pasta.

Inspired by

I based off a Madras/Daal recipe. This was a second attempt at it, but this time around I followed less closely and went with more a chili expectation.

Closing

I, originally, started to make chili, but then I decided to give the madras/daal lentil recipe a second try. I did not enjoy it as much the first time as I did this time. It's possible I was hoping it would taste like something else that I was trying to copy-cat. This time around, I held no expectations, so I think I enjoyed it more. Since I did not follow the recipe too closely, I did not feel it was a true madras/daal. Maybe it still is, but this was more like a soup than a sauce to be used with rice.

I did use pasta (spaghetti) with this (I prepared it on the side). It allowed for the complete protein. Yes, I know, chili does not use pasta, but I was feeling a little nostalgic and wanted something my grandmother used to make (minus the whole curry part)! Feel free to use rice as well.

This definitely hit the spot on a cold wintry day!

Sweet 'n Sour 'No Chicken' Cauliflower

Nov 3, 2019 • food

Ingredients

Vegetables

• 1 cup rice (dry)
• 6 1/2 cups cauliflower florets (fresh, cut with a flat side)
• grease (for pan)

Sauce

• 3 garlic cloves (finely chopped)
• 1 tablespoon ginger root (finely chopped)
• 1/3 cup soy sauce
• 1/4 cup maple syrup
• 1/4 cup rice vinegar
• 1 1/2 teaspoon olive oil
• 1 1/2 tablespoon cornstarch
• 1/4 cup water
• [optional] garnish with chia seeds

Instructions

1. Prepare the rice (1 cup dry).
2. Pre-heat oven to 450 degrees fahrenheit. On a greased (I used butter, but feel free to use something else that withstand a high temperature) jelly roll pan lay the cauliflower on the flat side and cook for 10 minutes then flip and cook for an additional 10 minutes.
3. In a sauce-pan, on medium high, whisk together the garlic, ginger, soy sauce, maple syrup, vinegar, and oil. Bring to a boil.
4. Mix together, thoroughly, the cornstarch and water. Add to sauce-pan, making sure to stir frequently, and bring to a boil and let thicken while you continue to stir.
5. In a bowl, mix the roasted cauliflower and sauce together.
6. Sprinkle some chia seeds and serve with rice (or any other vegetables).

Inspired by

I started with this 'Sticky Sesame Cauliflower' recipe, however I did not have any sesame ingredients!

Closing

I have been watching some videos with using cauliflower instead of chicken. I have to say, it works pretty well. Sure, the cauliflower is less firm than chicken, but it does a pretty good job, considering. If I was to change this recipe, I would try to bread the cauliflower in some way. I think it would have had the effect I was looking for. I did add broccoli on the side, but it could have definitely used more (by turning this into a stir-fry).

Overall, I am pleased, this was a rather quick recipe to prepare. It only took about 30 minutes from start to finish and it has a bit of a stir fry feel to it without actually needing to fry (unless I am adding more vegetables, of course).

Enjoy, this quick one!