Sunday, April 8, 2012

Arabian Squash Casserole

Good served with Tabouli Salad or with warmed pita bread and Spinach Salad with ripe tomatoes.

4 cups cooked squash or pumpkin,
   mashed or puréed
1 Tbs. olive oil
1-1/2 cups chopped onion
1 tsp. salt
2 small bell peppers
   (one red and one green, if possible) minced
4 or 5 medium cloves garlic, minced
Black pepper and cayenne, to taste
1/2 cup firm yogurt
1 cup crumbled feta cheese
Optional: Sunflower seeds and/or
   minced walnuts, for the top

Preliminary: Preheat oven to 375 degrees F.
1. Place the mashed or puréed squash in a large bowl.
2. Heat the olive oil in a medium-sized skillet. Add onion, and sauté over medium heat for about 5 minutes. Add salt and bell peppers. Sauté about 5 minutes, or until the peppers begin to get soft.
3. Add garlic, black pepper, and cayenne, and sauté a few more minutes.
4. Add the sauté, along with yogurt and feta, to the squash, and mix well. Spread into an ungreased 9-inch square baking pan, sprinkle the top lightly with sunflower seeds and/or minced walnuts.
5. Bake uncovered for 25 to 30 minutes, or until bubbly.

Read more: Recipe: Arabian Squash Casserole

Lemon Oatmeal Cookies

Lemon Oatmeal Cookies
1/4 cup butter, softened
3/4 cup sugar
1 tablespoons grated lemon peel
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon ground allspice
1 egg
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1 cup oats, regular or quick-cooking
Preheat oven to 350°F.
With an electric mixer, cream the butter and gradually add the sugar,
beating at medium speed until well blended. Add the lemon peel, lemon
juice, salt and allspice. Beat in the egg, and mix well.
Combine the flour, baking soda and cream of tartar. Gradually add to
the creamed mixture, beating well. Add the oats, and mix well.
Drop dough by rounded teaspoonfuls onto cookie sheets coated with
cooking spray. Bake at 350°F for 12 minutes.
Makes about 3 dozen cookies.

Whole Beet Borscht

Whole Beet Borscht -this is really good.

1 small onion, chopped

2 cloves garlic

2 tablespoons olive oil

2 tablespoons flour

3 ½ cups vegetable stock

2 ½ cups water

6 small or 3 large beets

2-3 small potatoes

2 carrots

1 stalk celery, finely chopped

1/2 small cabbage

2 bay leaves

1 1/2 teaspoons salt

1/4 teaspoon freshly ground pepper

1 teaspoon honey, or more to taste

½ can tomato paste or 2 fresh tomatoes, chopped

sour cream and chopped dill, for garnish

Chop onion and saute with garlic clove in oil. Mash garlic clove when onion is translucent and browning. Stir in flour and cook gently for a minute. Add stock and/or water and bring to a boil. (Add to crockpot)

Meantime, grate beets, potato, and carrot, or slice them thin. Slice celery thin. Add these and simmer 10 minutes while you shred the cabbage. Add these and bay leaves, salt, pepper, honey and tomato to the vegetable mixture. Simmer until all vegetables are tender. Remove bay leaf.

Serve with a dollop of sour cream and a sprinkle of chopped dill.

Freeze the leftovers in large margarine containers and reheat in 2.5Q crockpot.

"The New Laurel's Kitchen" by Laurel Robertson, Carol Flinders, and Brian Ruppenthal

Vegetarian Tourtiere

Vegetarian Tourtiere
I adapted this recipe from the Canadian Living website.

"Tourtiere is the creme de la creme of pies. Lightly spiced and herbed, this pork pie is especially anticipated for Christmas Eve celebrations, but it's equally tasty throughout the holidays and winter months. Tourtiere is completely make-ahead, delicious when turkey or chicken take over for pork and perfectly complemented by a tangy relish such as chili sauce."

  • 1 tbsp vegetable oil
  • 1 pkg Yves Veggie Ground Chicken
  • 1 cup TVP (Textured Vegetable Protein)
  • 2-1/2 cups vegetarian beef stock (made from bouillon) 
  • 3 onions, finely chopped
  • 3 cloves garlic, minced
  • 2 cups sliced mushrooms
  • 1 cup finely chopped celery
  • 3/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp pepper
  • 1/2 tsp dried summer savory
  • 1/4 tsp cloves
  • 1 cup chopped fresh bread crumbs
  • 1/2 cup chopped fresh parsley
  • Pastry for 10-inch double-crust pie or Pastry for 9-inch double-crust pie
  • 1 egg, beaten
  • 1 tsp water


Follow the preparation instructions on the Canadian Living website.

Tuesday, September 20, 2011

Sorry I haven't been keeping up with my blog but I have been feeling rather exhausted all summer. I just recently started thyroid medication so hopefully this will help with my energy level.

I recently tried the Chile Lime Tofu from Appetite For Reduction it's easy, fast and tasty so I will be making this one again. I highly recommend this one for a speedy dinner. I haven't had the energy to cook much lately so this recipe is really about the extent of my cooking at the moment. I hope to make a few more slowcooker recipes now that it's getting cooler. Check out my veggie slowcooker blog for more recipes. I have been really leaning on convenience foods and heating them in the slowcooker when I can. Amy's makes some great canned products, but there's also an Indian canned food that I like called Jyoti. I have tried a few of them but the Jyoti Jaipur Karhi (Potato Dumplings in a Buttermilk-Based Sauce) is my favourite one. Serve over basmati rice.

End of summer food.

Crockpot tomato soup and Zoglos veggie weiners what a way to end the summer.
We finally find a decent veggie hot dog and the summer is over.

What happened to the Au Naturel and PC veggie dogs?

If anyone else is looking for veggie dogs the Zoglos are excellent, I was afraid that I was actually eating the 'real' thing they were so close.

Wednesday, August 3, 2011

Scheherazade Casserole

This is one of my all-time favourite recipes. Moosewood's Scheherazade Casserole.

Do not use canned soybeans it will affect the taste and texture. I always add some sauteed cubed mushrooms. The feta is what makes this dish.