Mustard-Herb Beef Stew

Ingredients 

1/3c flour
1T flat leaf parsley.snipped
1tsp snipped fresh thyme or 1/2tsp. dried thyme,crushed
11/2lbs boneless beef chuck,cut into 1 to 11/2' pieces
2Tbs olive oil
1 8 to 10 oz pkg cipollini onions,peeled or 1 med. onion,peeled and cut in wedges
4 carrots,peeled,cut in 1" pieces
1 8 oz. pkg cremini mushrooms,halved if large
8 tiny Yukon Gold potatoes,halved
3Tbs tomato paste
2Tbs spicy brown mustard
1 14oz. can beef broth
1 12oz. bottle dark porter beer or non-alcaholic beer
1 bay leaf

Directions 

In large bowl,combine flour,parsley,thyme,1tsp pepper and 1/2 tsp salt. Add beef,a few pieces at a time;stir to coat.Reserve leftover flour mixture.
In 6 qt. duch oven heat oil over med-high heat. Brown beef. Stir in onions,carrots,mushrooms and potatoes. Cook and stir 3 mins. Stir in tomato paste,mustard,and remaining flour mixture.. Add broth,beer,and bay leaf. Bring to boiling;reduce heat. Cover and simmer 1 to 11/4 hours until beef is tender. Remove and discard bayleaf. Serve with bread.

Turtle Pumpkin Pie

Turtle Pumpkin Pie

Adams work is having a chili cook-off in honor of Halloween, I made a giant pot of chili and hope to win the cook-off which would result in me getting a dutch oven. So I figured I should make a yummy dessert to whoo the judges.

I found this recipe when searching for something to make for my work, it looked very yummy, and very simple. Sadly I didn’t get a piece but the batter tasted amazing. Adam said it tasted as good as it looked, I am going to make this again so I can taste it myself.

Turtle Pumpkin Pie (From: Pillsbury)

• 1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
• 1  Graham Cracker Pie Crust
• 1/2 cup plus 2 Tbsp. Pecan Pieces, divided
• 1 cup cold milk
• 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
• 1 cup canned pumpkin
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided 

Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.

Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups COOL WHIP. Spread into crust.

Refrigerate at least 1 hour. Top with remaining Cool Whip, caramel topping and pecans just before serving.

from: Carrie's Sweet Life

Skillet White Beans

from: BH&G

ingredients

• 1  large sweet onion, halved lengthwise and thinly sliced (2 cups)
• 3  Tbsp. butter
• 1/3  cup white balsamic vinegar or lemon juice
• 2  Tbsp. packed brown sugar
• 2  Tbsp. snipped fresh sage
• 2  Tbsp. tomato paste
• 1  tsp. salt
• 1/2  tsp. freshly ground black pepper
• 2  15-1/2- or 16-oz. cans navy beans, rinsed and drained
• 2  15 1/2- or 16-oz. cans butter beans, rinsed and drained
• 1  15- to 16-oz. can garbanzo beans (chickpeas), rinsed and drained
•   Crèeme fr�iche or dairy sour cream (optional)
•   Chopped tomatoes (optional)
•   Yellow cherry tomatoes, halved (optional)

directions

1. In a 12-inch skillet cook onion in hot butter over medium heat about 15 minutes or until very tender and browned, turning heat down if onions start to overbrown. Stir in balsamic vinegar, brown sugar, sage, tomato paste, salt, and pepper. Add beans; stir to coat.

2. Cover and cook over medium heat for 10 to 15 minutes or until heated through, stirring occasionally. Transfer to a serving bowl. Top with crème fr�iche and tomatoes, if desired. Makes 12 to 14 servings.

nutrition facts

• Servings Per Recipe 12 to 14 servings
 
• Calories 225, 
• Total Fat (g) 4, 
• Saturated Fat (g) 2, 
• Monounsaturated Fat (g) 1, 
• Polyunsaturated Fat (g) 0, 
• Cholesterol (mg) 8, 
• Sodium (mg) 935, 
• Carbohydrate (g) 37, 
• Total Sugar (g) 6, 
• Fiber (g) 8, 
• Protein (g) 11, 
• Vitamin C (DV%) 3, 
• Calcium (DV%) 8, 
• Iron (DV%) 15, 
• Percent Daily Values are based on a 2,000 calorie die

Strawberry Whipped Sensation

From: Kraft

Strawberry Whipped Sensation

Prep Time: 20 min
Total Time: 6 hr 20 min
Makes: 12 servings

4 cups fresh strawberries, divided 
1 can (14 oz.) EAGLE BRAND® Sweetened Condensed Milk 
1/4 cup lemon juice 
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided 
8 OREO Chocolate Sandwich Cookies, finely chopped 
1 Tbsp. butter, melted 


LINE 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice and 2 cups of the whipped topping; mix well. Pour into prepared pan. 
MIX chopped cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm. 
INVERT dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freezer

Berry Bliss Cake

Berry Bliss Cake

Description
A recipe for Berry Bliss Cake

Ingredients

• 3/4 cup cold milk
  
• 1 package (4-serving size) Jell-O Vanilla Flavor Instant Pudding & Pie Filling
  
• 1-1/2 cups thawed Cool Whip Whipped Topping, divided
  
• 1 10.75-ounce package frozen pound cake
  
• 1/4 cup orange juice
  
• 2 cups mixed raspberries and sliced strawberries
  
• 1/4 cup blackberries

Preparation
Prep: 20 minutes | Total: 4 hours 20 minutes (including refrigeration time)

Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 minutes or until well blended. Stir in 1 cup whipped topping.

Cut cake horizontally into three layers; brush with juice. Place bottom layer on serving plate; top with 3/4 cup mixed berries, half of pudding mixture and middle cake layer. Repeat layers of mixed berries and pudding mixture; cover with top cake layer. Top with 1/2 cup whipped topping and remaining berries; cover loosely with foil.

Refrigerate at least 4 hours or overnight. Store any leftovers in refrigerator.

from: Kraft

Veggie Manchurian

Recipe submitted by tanecník_vegan, 09/19/07

Veggie Manchurian 

Ingredients (use vegan versions):

    1 cup grated cabbage
    1/2 cup grated cauliflower
    1 finely grated carrot
    1 Tablespoon grated onion
    1 Tablespoon soy sauce
    1/4 teaspoon salt
    1/4 teaspoon chili powder
    5 Tablespoons flour
    2-3 Tablespoons olive oil
    1 Tablespoon ginger, garlic, chili powder, coriander each
    1 cup water or veggie broth
    2 Tablespoons soy sauce
    1/4 teaspoon salt, sugar, pepper each
    3 Tablespoons corn flour, water to mix with

Directions:

For Veggie Balls

1. Mix first 8 ingredients

2. Form into soft dough

3. Divide into small balls

4. Fry in olive oil, or coat with oil and bake at 375 F until brown.

For Sauce

1. Add garlic and ginger to hot oil and brown.

2. Add chili and coriander and cook for 1 min.

3. Add water/veggie broth, soy sauce and seasonings. Cook for 5 min.

4. Mix corn flour with enough water to make paste.

5. Add paste to sauce.

6. Add veggie balls and serve hot.

For softer veggie manchurian:

6. Add veggie balls to sauce and simmer for 10 min.

Serves: 2-3

Preparation time: 30 minutes

from: VegWeb

Jean's Broccoli Cheeze Soup

Jean’s Broccoli Cheeze Soup

3 medium potatoes, peeled & diced
3 large carrots, peeled & diced
1 bunch broccoli, cut into florets & stems, sliced
2 inches water (just to cover potatoes & carrots in pot)
1 cup plain soymilk
1/2 cup raw cashews
1/2 cup nutritional yeast
1 teaspoon garlic powder
1 teaspoon Mrs. Dash - original blend
1 teaspoon Spike
1/4 teaspoon celery salt (optional)

In large pot, cover diced potatoes and carrots with water and simmer until tender—15 minutes or so. Meanwhile steam broccoli until tender (I have a steamer insert that fits inside the pot I use for the potatoes and carrots). While veggies are cooking, puree cashews and all seasonings in a blender with the soymilk. When potatoes and carrots are done, add them to the cashew mixture and re-blend, adding enough of the hot cooking liquid to make a creamy "cheese" soup consistency (I used almost all of the cooking water.) You might need to do this in batches, depending on your blender. Return pureed soup to pot and stir in broccoli. I couldn't believe the gorgeous color and flavor of this soup—just like the broccoli cheese soup that I used to eat way back when. While this soup doesn't have as many veggies as my usual soups, it's a nice change of pace. Serves 4.

Beth's Tomato-Vegetable Soup

Beth’s Tomato-Vegetable Soup

2 red, yellow and/or orange peppers
4 stalks celery
1 large onion
2 heads baby bok choy
3-1/2 pounds assorted types of tomatoes
5 large cloves garlic
2 teaspoons Mrs. Dash
1 teaspoon dill
1/2 cup water

Cut all vegetables, add seasonings and water, and simmer in large, covered pot for 40 minutes, or until vegetables are soft. Remove from stove and process in blender or Vita-Mix. Blend until smooth and frothy. For variation, substitute other spices for Mrs. Dash and dill—or 5 ounces of other green leafy vegetables for baby bok choy. This recipe freezes easily and maintains the body that blending the cooked ingredients achieves. To serve, add brown rice (optional). Serves 6

from: Disease Proof

Sweet Cardamom and Sweet Potato Smoothie

Sweet Cardamom Smoothie

Recipe #292962 | 5 min | 5 min prep | add private note

⁽¹⁾RATE IT NOWPrint Recipe

By: mliss29 
Mar 20, 2008

This was so good! I had to take a spatula to the blender to get the last drop! I think maybe the cardamom brings out the sweetness of the other ingredients

SERVES 4 (change servings and units)

Ingredients

• 1 sweet potato, peeled, chopped, and boiled (reserve the boiling water)
• 1 banana, ripe
• 1 apple, peeled, cored, and chopped
• 1/8 teaspoon cardamom
• 1 cup water (from the boiling sweet potato)

Directions

1. 1

   Prepare the sweet potato and put it and its boiling-water in the refrigerator to cool. (If you don't have time for this, use tap water and some crushed ice to cool down the smoothie.).

2. 2

   Put everything in the blender and puree.
3. from: RecipeZaar

Cashew Curry Casserole

cashew curry casserole

from the urban vegan by Urban Vegan

I'm not usually big on casseroles. But the fact is, everyone needs a good casserole recipe to pull out of a hat in times of exhaustion, desperation, or procrastination. This creamy, Thai-influenced entree is one of my go-to simple suppers. It only requires about 15 minutes of hands-on time, yet it tastes like you traveled all the way to Thailand for take out. Serve it over any whole grain. Although rice is the most obvious choice, I'm partial to a bed of spelt, since its inherent sweetness offsets the heat and sourness of the curry.



CURRY CASHEW CASSEROLE

• 1 head broccoli, chopped into 1 inch pieces, or one 1 lb bag of frozen broccoli
• 1 15 oz can whole tomatoes
• 1 16 oz can chick peas
• 1 large onion, chopped
• 1/2 cup plus 1 T cashew butter
• 1/2 cup rice milk [soy milk would also work]
• 1-2 tsp red curry paste
  
• 2 T fresh basil, chopped very fine
• 1/4 tsp salt
• Optional additions: 8 oz. mushrooms, thinly sliced; 1 red or yellow pepper, thinly sliced; 1 yellow squash, sliced
  

Serves 6.


Preheat oven to 400 degrees.

In a large bowl, whisk together the cashew butter, rice milk and basil. Add the curry paste, 1/2 teaspoon at a time, until the sauce is as hot as you like. [I add the full 2 tsps.] Be sure to whisk well so no clumps remain.

Toss all the other ingredients in a large casserole. Use a spatula to roughly break up the tomatoes, then pour on the cashew sauce. Stir well until all ingredients are combined and well coated.

Cover with foil and bake for 40 minutes. Remove foil and bake another 15-20 minutes, or until sauce has thickened

Peanut-Lentil Burgers

Recipe submitted by redflower, 04/15/08

Peanut-Lentil Burgers

Nice 

Ingredients (use vegan versions):

    3 cups cooked lentils
    1 cup peanuts
    1 large onion
    1 carrot
    1/2 pepper
    1 stem of celery
    2 tablespoon peanut butter
    1 teaspoon cumin
    1/2 teaspoon black pepper
    1 /4 teaspoon cayenne
    1 1/2 teaspoons sea salt
    6 cloves of garlic
    1 cup of breadcrumbs
    olive oil

Directions:

Toast cumin & grind.  Add some olive oil to pan and start frying garlic till golden, add the spices and then fry onions till brown.  Add finely diced carrot, celery & pepper & stir-fry till soft.  Grind peanuts & add with the lentils.  Stir in the peanut butter and then let cool.  Mix in the breadcrumbs and form patties. Fry on both sides till golden brown & then put in oven for another 25 minutes.  Enjoy!

Serves: 10

Preparation time: 1 hour

from: VegWeb

Morgan's Veggie Patties

Ingredients

• 2 ounces olive oil
• 3 tablespoons diced red onion
• 2 tablespoons diced black olives
• 2 tablespoons diced red bell peppers
• 1 teaspoon diced jalapeno
• 1 1/2 tablespoons diced garlic
• 1 tablespoon diced artichoke
• 4 ounces black beans, drained
• 4 ounces chickpeas, drained
• 4 ounces white beans, drained
• 6 ounces rolled oats
• 1/2 teaspoon Hungarian paprika
• 1/2 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 tablespoon minced fresh parsley leaves
• 1/2 teaspoon red chili flakes
• 1/2 teaspoon ground cumin
• 1/2 teaspoon celery salt
• 1/4 teaspoon ground sage
• 2 tablespoons seasoned bread crumbs
• 1 egg

Directions

In a medium saute pan over medium heat, add 1-ounce olive oil and all raw vegetables except beans. Saute until translucent. Remove and cool.

Add veggies to beans and mix thoroughly. Add all dry ingredients along with the egg. Thoroughly mix all ingredients and form into 4 patties, cover and refrigerate for 30 minutes.

In saute pan add 1-ounce olive oil, and cook patties 2 to 3 minutes per side.

from: Food Network (Guy)

Black Bean Soup

Black Bean Soup

Chase reminded me recently that this was one of the best soups I ever made. If it ever gets cool here, I will make it for him again.

Black Bean Soup

Ingredients:
1 pound dried black beans
1 medium onion, chopped
2 carrots, sliced thin
2 bell peppers
2 cloves garlic, minced
1 bay leaf
2 teaspoons Spicy Montreal Seasoning
1 tablespoon cumin
2 teaspoons oregano
1 tablespoon red wine vinegar
1 tablespoon Bragg's
1 teaspoon pimenton (smoked paprika)
1 teaspoon sea salt
1/4 cup chopped fresh parsley
2 teaspoons cocoa powder

Directions:
Soak the beans (overnight or quick method), then rinse and put in a large soup pot with the onion. Add 9 cups of water. Bring to a simmer, cover, and cook for an hour.

Add the remaining ingredients, except the cocoa powder, and cook for another 1 to 1-1/2 hours.

Remove the bay leaf. Use an immersion blender and puree about half the beans (or more if you prefer). Add the cocoa powder, adjust seasonings, and add water, if necessary, to get the desired consistency. Cook another 15 minutes.

Pipe on sour cream webs by piping circles, then pulling with toothpick

from: Eat'n Veg'n

Apple Spice Hummus

Recipe #331834 | 5 min | 5 min prep | add private note

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By: 
Oct 20, 2008

A delightful fall appetizer.

SERVES 12 , 3 cups (change servings and units)

Ingredients

• 2 (15 ounce) cans garbanzo beans, rinsed drained
• 1 golden delicious apple, peeled and chopped
• 1/3 cup fresh lemon juice
• 1/4 cup creamy peanut butter or tahini
• 3 tablespoons water
• 1/2 teaspoon salt
• 1/2 teaspoon apple pie spice
• 1/4 teaspoon cayenne pepperPublish Post

Directions

1. 1

   In a blender, blend: garbanzo beans, chopped apple, lemon juice, peanut butter, water, salt, apple pie spice and cayenne pepper, until smooth and creamy. Cover and refrigerate up to three days.

2. 2

   Before serving, sprinkle the dip with cayenne pepper.

3. 3

   Serve with apple slices, wheat crackers, and crisped pita wedges.
4. from: RecipeZaar