Filed under: Uncategorized — Administrator at 1:46 pm on Wednesday, August 29, 2007
This recipe comes from Linda McCartney’s “Home Cooking.” I recommend this cookbook, but it’s mostly lacto-ovo recipes.
Serves 6
INGREDIENTS
- 4 tablespoons butter
- 1 large onion, chopped
- 6 cups mushrooms, sliced
- 1 teaspoon paprika
- 1/4 cup flour
- 6 vegetable burgers, thawed and cubed
- 1 cup white wine
- a little vegetable stock or water
- 6 tablespoons sour cream
- 1/2 teaspoon mild mustard
- Egg Noodles
DIRECTIONS
- Melt the butter in a pan, and fry the onions and mushrooms, with the paprika, for 10 minutes. Add the flour and the cubed vegetable burgers, stir well and brown for 2 minutes.
- Pour in the wine and simmer very gently for 10-15 minutes. Stir often and add a little vegetable stock if the mixture seems dry. Start the water boiling for the egg noodles.
- Finally, add the sour cream and mustard, then heat through but do not boil or simmer. Serve immediately on noodles.
Rating: 
4 out of 5 penguins were impressed with Linda’s recipe and went out to buy this cookbook.
Filed under: Uncategorized — Administrator at 1:15 pm on Wednesday, August 29, 2007
This is a very tropical drink, something many people drink in Hawaii. This serves 1-2. I’m not sure if 2 oz of strawberries means strawberry puree, but I think the puree would work best. I couldn’t get my drink to look fancy… didn’t have the hurricane glass when I first made this (2nd picture). It can be done though.
INGREDIENTS
- 1 oz light rum
- 1 oz Malibu coconut rum
- 2 oz strawberries
- 1 banana
- 2 oz pineapple juice
- 2 oz coconut cream
DIRECTIONS
- Blend banana, coconut cream, pineapple juice, and ice in a blender and set aside. In the bottom of a hurricane glass, stir together both rums and strawberries.
- Pour banana/coconut/pineapple mix slowly into the glass. The strawberry/rum mix should creep up the sides of the glass to make a wonderful looking cocktail!
Rating:
5 out of 5 penguins drank these by the pool.
Filed under: Uncategorized — Administrator at 1:11 pm on Wednesday, August 29, 2007
This is my first alcohol entry into this blog. I’m not a huge drinker… I actually enjoy making drinks more than I enjoy drinking them. All of the recipes I will be posting won’t have a strong alcohol taste. I go more for the sugar-filled drinks instead since they cover the alcohol flavor quite a bit. I prefer to pour the ingredients into a highball glass, transfer to shaker (add ice), shake and return to highball. Or you could do it the fancy way (directions follow).
INGREDIENTS
- 2 oz Malibu coconut rum
- Orange juice
- 1 oz grenadine syrup
DIRECTIONS
- Pour malibu rum in a highball glass, and top with orange juice. Stir.
- Add grenadine by tilting glass and pouring grenadine down side. (by flipping the bottle vertically very quickly)
- The grenadine should go straight to the bottom and then rise up slowly through the drink. Enjoy!
Rating:
5 out of 5 penguins got tipsy (they’re lightweights).
Filed under: Uncategorized — Administrator at 7:12 pm on Wednesday, August 22, 2007
I thought this salad was absolutely delicious and I’m not even a fan of salad! It calls for Worcestershire sauce, which normally contains anchovies, but there are vegetarian versions out there. This is definately a spring/summer salad with the fresh spinach and strawberries.
Tip for storing the extra dressing: Pour extra dressing into a clean mason jar. Store in refridgerator for up to a few months. When you’re reading to use it again, heat it up in the microwave for about 10 seconds to return it to original consistancy (keeping it in the fridge makes the dressing paste-like).
INGREDIENTS
- Fresh baby Spinach
- Fresh Strawberries, cut into pieces
- Almonds, slivered or crushed
- 1/2 cup sugar
- 1/4 tsp paprika
- 2 tablespoons sesame seeds
- 1 1/2 teaspoon minced onion
- 1/4 cup cider vinegar
- 1 tablespoon poppy seeds
- 1/4 tsp Vegetarian Worcestershire sauce
- 1/2 cup oil (I use Olive Oil)
DIRECTIONS
- Set first 3 ingredients aside (we will deal with these later!)
- Put remaining ingredients except oil in blender. Mix, then add oil on low until thick. Add water if too thick.
- Toss strawberries and almonds in with the spinach. Toss in dressing. Serve immediately (no one likes soggy salad).
Rating:
5 out of 5 penguins fought for the last bite! And since they have poor defense skills, no one won.
Filed under: Uncategorized — Administrator at 6:36 pm on Wednesday, August 22, 2007
I surprised my boyfriend tonight with these. While I think these are tasty, I think if he was on death row, this would be his last meal. He loves them. When put in the oven, the skins of the potatoes become crunchy and since most of the nutrients are just under the skin, you will love to eat the entire potato. While they can be a meal in themselves, I serve them with some greens or mixed veggies and a protein.
INGREDIENTS
- 2 lbs Potatoes, scrubbed
- 2 tbsp vegetable or olive oil
- 1 tsp coarse sea salt
- 1/2 cup vegan or regular butter
- 1 small onion, chopped
- 1 cup grated cheddar cheese (soy or regular)
- Salt and Pepper
DIRECTIONS
- Preheat the oven to 425 degrees. Poke the potatoes in several places with a fork and put on a baking sheet. Brush all over with the oil and sprinkle with the salt. Bake in a preheated oven for 55 minutes, or until the skins are crispy and the insides are soft when pierced with a fork.
- Once the potatoes come out, melt 1 tablespoon of the butter in a small skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 8-10 minutes until soft and golden. Set aside)
- When potatoes are cool enough to handle, cut a wide H on the top of each potato and peel up flaps. Scoop the flesh into a large bowl, leaving the skins intact. Set aside the skins. Decrease the oven temperature to 400 degrees.
- Coarsely mash the potato flesh and mix in the onion, most of the cheese, and the remaining butter. Add salt and pepper to taste. Spoon the mixture back into the reserved potato skins. Top with the remaining cheese.
- Cook the filled potato skins in the oven for 10 minutes, or until the cheese has melted and is beginning to brown.
Rating:
4 out of 5 penguins liked these as a side dish to go with their tofu fish sticks.
Filed under: Uncategorized — Administrator at 4:33 pm on Tuesday, August 21, 2007
Finally, my own recipe! When I made it, I didn’t measure anything, so all ingredient amounts have been estimated. If using premade pizza crust, skip step 2. The dough I use has to set out for 20 minutes before I can form it, so check to see if your dough has special directions. With the potatoes, I recommend either pan frying them (in a tiny bit of EVOO) or baking them before putting them on the pizza. You can sautee the mushrooms, but it’s optional. What you do with the toppings really is up to you and how you prefer them.
INGREDIENTS
- Pizza dough or a premade pizza crust
- About 3/4 – 1 cup marinara sauce (or BBQ)
- 1-2 cups shredded Monterey Jack cheese (soy / optional)
- 8 frozen asparagus, thawed (or rinsed) and cut into pieces
- Potatoes, sliced extra thin (cooked)
- 1/2 cup sauteed mushrooms
- 3/4 cup veggie crumbles
- Handful of olives (optional)
DIRECTIONS
- Preheat oven to 450 degrees. (If using pizza stone, don’t preheat, just increase cook time). On a floured surface, form the pizza crust. Place onto baking sheet or stone. Cook for 10-20 minutes, until brown, but not “done.” (This step is important for me because if I don’t do this, the crust doesn’t cook through.)
- Remove crust from oven. Top with sauce of choice. Sprinkle cheese and toppings on evenly. Bake for about 10 minutes or until cheese is melted.
Rating:
5 out of 5 penguins begged for more!
Filed under: Uncategorized — Administrator at 4:21 pm on Tuesday, August 21, 2007
If you haven’t noticed already, many of my meals over the last 2 months have been vegan. While I’m not a vegan, I prefer to eat a minimal amount of animal products. Maybe this is the beginning of my official transition to veganism! I would like to go from 85% vegan to 110%! (I never understood the “over 100%” idea, but the girls on Maury sure say it often).
Filed under: Uncategorized — Administrator at 8:17 pm on Wednesday, August 8, 2007
I got this recipe from my sister-in-law. The original recipe wasn’t vegetarian, so she got creative and created me this nice dish. That is one of the many reasons why I love her. This recipe is super easy. It takes maybe 7 minutes of your time to make (20 minutes of cooking).
INGREDIENTS
- 1-2 tablespoon oil of choice (veg, canola, olive, etc)
- 1 cup long grain rice
- 2 cups vegetable broth (or 2 cups of water)
- 1 garlic clove, minced
- 1-8 ounce can of tomato sauce
- 1 can of mixed vegetables, drained
DIRECTIONS
- Heat oil in large skillet. Add rice and cook until brown (don’t burn it).
- Add liquid and bring to a boil. Stir in garlic, tomato sauce, and vegetables. Bring to a boil again.
- Reduce heat to medium-low. Cover and cook for 20 minutes (DON’T LIFT THE LID/FOIL). Uncover, stir, and EAT!
Rating:
5 out of 5 penguins enjoyed this healthy side dish!
