Friday, October 28, 2011

Scalloped Cabbage


This recipe for scalloped cabbage was shared by my friend, Hazel. It's very simple to make, yet it's simply delicious! Even most non-cabbage lovers will find this savory combination a tasty dish. It has become a favorite for our family!

Scalloped Cabbage

Parboil for 5 minutes:
2 quarts cabbage, coarsely chopped
2 cups water

Saute:
2 onions, chopped
4 Tbsp. water

Sprinkle over onion:
4 Tbsp. flour*
1 tsp. salt

Drain cabbage cooking water into onion and flour mixture. Saute' mixture and stir over low heat until thick.

In a food processor, blend until smooth:
1 lb. tofu
2 tsp. salt
2 Tbsp. olive oil
4 Tbsp. lemon juice

Stir this mixture into the cabbage along with the sauteed onions. Pour into baking dish and sprinkle with paprika. Bake uncovered at 350 degrees F. for 30 minutes.

*I used garbanzo fava bean flour and cornstarch in equal amounts.

Wednesday, October 19, 2011

Friendliest Kitchen




Edith Schaeffer shares insights from her experience as a homemaker and mom in her book "The Hidden Art of Homemaking". Her goal is to share creative ideas for enriching everyday life. I love how she expresses herself and shares what sounds to be a very delightful time in the kitchen with her children.  See what you think.

"For growing children at play, there is nothing so interesting as really 'doing things'. To 'help cook' is one of the most enjoyable things of childhood --- to say nothing of being a sure way of producing good cooks.  A child can cut up carrots at a very early age, with no more risk of injury than from falling down outside at play! A child can mix and stir, knead the dough and be given a piece to make a roll man, cat or rabbit with raisin eyes. A child can fry eggs or make scrambled eggs ---- one of mine did every morning from the age of three! The kitchen should be an interesting room in which communication takes place between child and mother and also among adults. It should be interesting in the same way as in an artist's studio, as well as being a cosy spot in which to have a cup of tea while something is being watched or stirred, or while waiting to take something out of the oven."

Now, doesn't that just create the most pleasant word picture in your mind? I hope it inspires you to make your kitchen such a place! It inspired me!

Tuesday, October 18, 2011

Vegan Pesto




As autumn turns more chilly, I have been harvesting and preserving the herbs in my herb garden. I dry most of them, but the sweet basil gets special treatment. Every bit of it is used to make pesto for the winter. It freezes nicely in small jars or zip-lock bags. When I need it for pasta, roll-ups, or as a topping for potatoes, I simply remove the package, run some hot water over the package, and it's ready to go. Here's my vegan version of this yummy dish! I don't think you'll even notice that the "cheese" of traditional pesto is missing! No cholesterol and tons of flavor!

Vegan Pesto

1 1/2 cups fresh sweet basil
1/4 cup olive oil
1 cup pine nuts, toasted in the oven
6 cloves garlic
1/3 cup nutritional yeast
3/4 tsp. salt

Place ingredients in a food processor and blend until all ingredients are chopped. Place in small containers. Use immediately or freeze for later use.

Note: I like to keep the ingredients somewhat on the "less than pulverized size", processing them only until the pine nuts are chopped.

Sharing My Favorite Recipes with You!

Health-Supportive Cooking
SHARING ~ VEGAN ~ GLUTEN FREE ~

Welcome to my kitchen where recipes, cooking tips, and menu ideas are shared! Sit down at my table, sip a cup of tea, and smell the delicious aroma from my cozy kitchen! Join in friendly chat by using the comments feature on my blog to post your questions, comments, & favorite recipes. Let's discover together.

Occasionally a recipe may be shared that is not BOTH vegan and gluten free. All gluten free recipes are designated with a tag below the recipe post.

Yum! Let's get cooking!

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*Recipes and photos copyright@LaTeaDah 2005 - 2012