Monthly Archives: September 2013

Yummy kasha balls with gravy

Kasha balls

¾ c buckwheat groats (kasha)
4 medium white mushrooms, chopped
1½ c veggie stock (I use the kind with salt.)
3 T ground nut meal (pecan or cashew)
2 slices whole wheat or sprouted grains bread, ground into crumbs
½ tsp celery salt

Heat a skillet to medium and heat the groats in it for a min., stirring. In another pan, bring stock with chopped mushrooms to a boil. Add to groats, cover, and simmer about 10 min.

Put in food processor: groats, nut meal, celery salt, and bread crumbs. Process until well mixed. Form into balls. Put in microwavable dish. Cover. Microwave about 2 – 3 min.

Serve with gravy, over noodles.

2 c vegetable stock
½ c almond milk
¼ c oil
¼ c flour

In unheated pan mix oil and flour, stirring into a paste. Gradually add the stock and heat until it begins to bubble (simmer), stirring constantly. Stir in the almond milk and continue stirring until the gravy seems fairly thick (30 to 60 sec.) Taste and add salt or pepper if desired.

Vegan chili

Super Easy Vegetarian Chili
Even though this vegetarian chili recipe uses canned ingredients, a generous amount of spices are simmered to give it a homemade taste. Vegetarian chili is great to serve for large groups or to bring to potlucks, and this easy chili recipe won’t disappoint.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
• 1 can black or pinto beans, drained
• 1 can kidney beans, drained
• 1 can diced tomatoes
• 1/2 onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 2 tbsp olive oil
• 1/4 cup vegetable broth
• 2 tbsp chili powder
• 1/2 tsp salt
• 1/2 tsp pepper
• dash cayenne pepper (optional)
• dash red pepper flakes (optional)
• 1/2 cup TVP + 1/2 cup water (optional) ( or 1 cup vegan “ground beef” substitute.)
In a medium to large soup pot, sautee the onion, bell pepper and garlic in the olive oil.
Add tomatoes, vegetable broth and chili powder and stir.
Reduce heat to medium low and add beans. Stir occasionally and cook for at least 20 minutes. Add vegan “ground meat” or TVP and water 10 minutes before done cooking. Of course, the longer you cook chili the better, but if you’re pressed for time, 20 minutes is fine.For a spicier chili, add extra cayenne and red pepper flakes. Makes 6 servings.Nutrition Facts (from Calorie Count):
One serving provides approximately:
Calories: 334, Calories from Fat: 54
Total Fat: 6.0g, 9%, Saturated Fat: 0.9g, 4%
Cholesterol: 0mg, 0%
Sodium: 260mg, 11%
Total Carbohydrates: 55.4g, 18%
Dietary Fiber: 15.5g, 62%
Sugars: 5.9g
Protein: 18.7g
Vitamin A 49%, Vitamin C 107%, Calcium 11%, Iron 35%, Based on a 2000 calorie diet

Bill’s lemony lentils

Bill’s Lemony Lentil Recipe
Delicious hot or cold, easy and inexpensive
One lb dry lentils, 1/2 cup lemon juice, 3 chopped carrots, one chopped onion, 1/4 cup canola oil, and 2 tsp Thyme all added to 6 cups of boiling vegetable broth. Simmer for 25 minutes, and that’s it!