Recipes!

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Well, here are a few of my faves... hope you enjoy them!

 

 

Voodoo Bruschetta

 

Ingredients:

 

* 3/4 to 1 lb pizza dough

* 8 ripe plum tomatoes (if they're not ripe, let them sit on a warm

windowsill or top of the fridge for a couple of days.)

* 2 tablespoon finely chopped red onion (optional)

* 1/2 bud to 2 buds crushed garlic (buds, not cloves! =-O )

* 1/4 cup chopped fresh basil or several tablespoons of pesto (dried

doesn't cut it!)

* 2 teaspoon red wine vinegar or lemon juice

* 1 - 4 tablespoon olive oil

* 1 - 2 teaspoon or tablespoon chilli paste (found in Asian section

of supermarket)

* salt to taste

* 20 pitted kalmatta olives, chopped

* Fresh Parmesan, grated

 

Directions:

 

Cut tomatoes in half and squeeze out the seeds. Chop tomatoes into small

dice; place in bowl. Add onion, garlic, basil or pesto, vinegar or lemon

juice, chili paste, olives, salt & pepper to taste. Let stand for about

an hour. Drain liquid if desired. Roll out pizza dough into a thin

rounded rectangle. Bake pizza dough at 400 degrees for 20 minutes, until

lightly browned. Spread with tomato mixture. Top with the Parmesan.

Enjoy. (As for the garlic, go big or go home!!)

 

Serves: 4

 

Preparation time: 30 mins

 

 

Tofu Rice Salad

 

Ingredients (use vegan versions):

 

* 4 cups cooked brown rice

* 1 package 300g extra firm regular tofu

* 4 cups chopped vegetables, such as broccoli, peppers, snow peas,

bean sprouts

* 1/4 to 1/2 cup chopped green onions

* 1/3 cup rice vinegar

* 1/4 cup olive oil, or a combination of olive and sesame oil

* 1/2 bottle Schezuan, teriyaki, or other Asian sauce or a

combination of soy sauce, fresh

* grated ginger, garlic, and cayenne pepper

* salt & pepper to taste

 

Directions:

 

Cut tofu into bite sized chunks, and marinate in bottled sauce or the

soy sauce/ginger/garlic/cayenne pepper or chilli paste (exclude the

cayenne or chilli paste if you don't like it hot.) I like to marinate

overnight, but an hour or so will do.

 

Cook brown rice (enough so that you will end up with 4 cups.)

 

Steam harder vegetables like broccoli, carrots, etc, until tender crisp

- don't over steam! Peppers and bean sprouts are best raw.

 

Mix vinegar and oil.

 

Mix everything together, and add salt & pepper to taste.

 

Tip - if using bottled sauce, add some grated ginger, chilli flakes, and

fresh crushed garlic to the oil & vinegar - it adds much more flavor.

 

Refrigerate until cold. This salad is even better if made the day before.

 

Serves: 8'ish

 

Preparation time: 1 hour

 

 

Caesar Salad Dressing

 

You need a bottle the size of the ones Classico Pasta Sauce is in (700ml)

 

Crush anywhere from 1 bud to 2 buds garlic (go big or go home!) and put

it in the bottle

Fill the jar 1/3 full with olive oil

Add lemon juice until the jar is 2/3 full

Add parmesan cheese until there is a little bit of room left

(The recipe is equal parts of oil, lemon juice, and parmesan)

Add scant 1/4 cup anchovy-less worchestishire sauce (alot of no name

brands have no anchovies, and there are plenty of vegan ones out there.)

Add 1 tsp salt

Add 1 tsp fresh ground pepper

 

Shake the heck out of the jar, and then taste. Adjust seasonings

(probably need more salt and pepper.) We never measure when we make

this, we just adjust it until it tastes right.

 

Enjoy! (It gets stinkier the longer it's in the fridge!)

 

Layered Nacho Dip

 

1 Can Refried Beans or Vegetarian Chili (Optional - if using

canned refried beans, check ingredients for lard!)

1 500ml Tub Sour Cream

1 Pkg (250g) Cream Cheese

1 Pkg Taco Seasoning

1 Large Jar Salsa

2 Cups Shredded Cheese (Kraft's Tex Mex is nice)

1 Yellow or Orange Pepper, chopped

3 Plum Tomatoes, chopped

6 Green Onions, chopped

Jalapeno Peppers, chopped

Black Olives, chopped (Optional)

 

Spread beans or chili in a rectangular casserole dish (9 " x 13 " ).

Mix sour cream and cream cheese together. Mix in the Taco

Seasoning. Spread over beans or chili.

Spread salsa over sour cream/cream cheese layer.

Sprinkle cheese over salsa.

Add vegetables in layers. Top with jalapeño peppers or olives, if

using.

Chill until serving time. Serve with Nacho Chips.

 

 

Penne With Tomato, Black Olive and Feta

 

 

1lb penne or fusilli or other short pasta

4 tbs. olive oil

1 tsp. chilli pepper flakes

8 cloves minced garlic (to taste)

4 large tomatoes, cut in wedges

½ cup black olives, pitted & halved

½ cup crumbled feta cheese

1 tbs. chopped fresh parsley

4 tbs. chopped fresh basil or 2 tsp. dried

freshly grated Parmesan cheese

 

In a large pot of boiling water, cook pasta until tender but firm;

drain and return to pot to keep warm.

Meanwhile, in a large non-stick skillet, heat oil & chilli pepper

flakes over medium heat; stir in garlic. Add tomatoes and cook,

stirring, for 3 minutes or until heated through.

Transfer to pot with drained pasta; add olives, feta cheese, parsley,

and basil; toss gently to mix.

Sprinkle each serving with Parmesan.

 

 

 

Salsa Fresca (Fresh Salsa)

 

2 lbs roma tomatoes (as ripe as you can find)

1 large white onion

3-6 jalapeño peppers, or serrano if you can find them

1 yellow sweet pepper, optional

1 tbsp lemon juice

salt to taste

 

Chop all veggies fine, add lemon juice and salt.

 

 

Veggie Shepherd's Pie

 

4 large baking potatoes

½ cup milk or cottage cheese

½ cup cheddar cheese, shredded

6 cloves garlic

Salt & pepper

1 can creamed corn

1 can sliced mushrooms

1 cup frozen peas

1 onion, chopped

1 tbsp oil

6 cloves garlic, crushed

2 pkgs Schneiders Oh Naturel Meatless Ground Burger (or other

substitute, 300-400g)

4 tablespoons Worcestershire sauce (w/o anchovies)

Salt & pepper

Paprika

 

Boil potatoes with garlic cloves. While potatoes are cooking, fry

onions and garlic until onions are clear. Add peas and mushrooms,

Worcestershire sauce, Oh Naturel Meatless Ground Burger, salt &

pepper to taste. Cook until hot. Spread in bottom of a 9 " casserole

dish (round or square). Spread corn over. Mash potatoes with milk

and cheese, season with salt & pepper. Spread potatoes over top of

corn. Sprinkle with paprika. Bake at 350 for 30 minutes or until

heated through.