tag:blogger.com,1999:blog-11169856772936614562024-03-05T20:55:32.451-06:00On the path to zen...This is me, trying to find my zen while exploring one of my favorite things - cooking. I'm a cook, not a photographer, so please be kind.The Happy Hippiehttp://www.blogger.com/profile/07950153645820050337noreply@blogger.comBlogger383125tag:blogger.com,1999:blog-1116985677293661456.post-58206167213905226362023-02-06T12:00:00.001-06:002023-02-06T12:00:00.164-06:00Sausage, Kale, and Cauliflower Pot Pie<p><span style="font-family: arial;"><span style="background-color: white; color: #050505; font-size: 15px; white-space: pre-wrap;">Sausage, Kale, and Cauliflower Pot Pie</span></span></p><p><span style="font-family: arial;"><span style="background-color: white; color: #050505; font-size: 15px; white-space: pre-wrap;"><br /></span></span></p><p><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbZROb2F1fa5x_5CdvNG80OjLncoum3YgK5dBpD_Drb5rmUtXY-t2Vigh-TP_14L0fgVlfNSGU_I73PDfoVvqOBzZHNJvDnmBcPcHFslleBlltycyWFnAYzidm3co_e24GFcrARQbj1KSeBBxuW7outjZjvf9JSAx0B-W_GNJO1cc2kBHJZe_G7h_VaA/s1242/473.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1242" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbZROb2F1fa5x_5CdvNG80OjLncoum3YgK5dBpD_Drb5rmUtXY-t2Vigh-TP_14L0fgVlfNSGU_I73PDfoVvqOBzZHNJvDnmBcPcHFslleBlltycyWFnAYzidm3co_e24GFcrARQbj1KSeBBxuW7outjZjvf9JSAx0B-W_GNJO1cc2kBHJZe_G7h_VaA/s320/473.PNG" width="320" /></a></span></div><span style="font-family: arial;"><br /><span style="background-color: white; color: #050505; font-size: 15px; white-space: pre-wrap;"><br /></span></span><p></p><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto" style="font-family: inherit;">Olive oil</div><div dir="auto" style="font-family: inherit;">Beyond Meat sausage</div><div dir="auto" style="font-family: inherit;">One onion, chopped</div><div dir="auto" style="font-family: inherit;">1 T. <span style="font-family: inherit;"><a style="color: #385898; cursor: pointer; font-family: inherit;" tabindex="-1"></a></span>fresh rosemary</div><div dir="auto" style="font-family: inherit;">1/4 t. salt</div><div dir="auto" style="font-family: inherit;">1/4 t. black pepper</div><div dir="auto" style="font-family: inherit;">1/3 c. all purpose flour</div><div dir="auto" style="font-family: inherit;">3 c. vegetable broth</div><div dir="auto" style="font-family: inherit;">10 c. kale, torn into pieces </div><div dir="auto" style="font-family: inherit;">2 T. white wine vinegar</div><div dir="auto" style="font-family: inherit;">One small or half large head of cauliflower, cut into florets</div><div dir="auto" style="font-family: inherit;">Pie shell</div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto" style="font-family: inherit;">Bake the sausage at 425 for one hour, turning over about half way thru. When cool enough to handle, cut into small bite sized pieces.</div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto" style="font-family: inherit;">Sauté onion, rosemary, salt, and pepper in olive oil until onion is softened. Add flour and broth and whisk. Cook until slightly thickened. Add kale and vinegar and cook until kale is wilted.</div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto" style="font-family: inherit;">Stir in sausage and cauliflower until well mixed.</div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto" style="font-family: inherit;">Pour into prepared pie crust. I used a mini pie maker to make pot pies, but this can just as easily be made into one savory larger pie. Bake at 400 for 25-30 minutes, or until crust is golden.</div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto" style="font-family: inherit;">Serve. Enjoy!</div></div>The Happy Hippiehttp://www.blogger.com/profile/07950153645820050337noreply@blogger.com0tag:blogger.com,1999:blog-1116985677293661456.post-44072780372201277602023-01-30T14:48:00.006-06:002023-01-30T14:48:48.467-06:00Pasta with Mushrooms<p><span style="font-family: arial;"><span style="background-color: white; color: #050505; font-size: 15px; white-space: pre-wrap;">Pasta with Mushrooms</span></span></p><p><span style="font-family: arial;"><span style="background-color: white; color: #050505; font-size: 15px; white-space: pre-wrap;"><br /></span></span></p><p><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9pViFswn2M0rdGNTgQNrgbKICRzQu5N9Q3apXODUYmVU7qmedxVMgkDnSNgrLSLHBR33vKQqEnGFjqpgmtVbRdwZ1UMmVFYYXOLY_KGCCBoQtCAkbLYA3jg_VPx4LsNWSkDx9UjT5406KjhFw_F9v2HXI09-CgbpwtOEA4bm_rCfHs0LGZU4QAxq-nw/s1242/474.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1226" data-original-width="1242" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9pViFswn2M0rdGNTgQNrgbKICRzQu5N9Q3apXODUYmVU7qmedxVMgkDnSNgrLSLHBR33vKQqEnGFjqpgmtVbRdwZ1UMmVFYYXOLY_KGCCBoQtCAkbLYA3jg_VPx4LsNWSkDx9UjT5406KjhFw_F9v2HXI09-CgbpwtOEA4bm_rCfHs0LGZU4QAxq-nw/s320/474.PNG" width="320" /></a></span></div><span style="font-family: arial;"><br /><span style="background-color: white; color: #050505; font-size: 15px; white-space: pre-wrap;"><br /></span></span><p></p><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto" style="font-family: inherit;">8 oz pasta of choice</div><div dir="auto" style="font-family: inherit;">Olive oil</div><div dir="auto" style="font-family: inherit;">One onion, chopped</div><div dir="auto" style="font-family: inherit;">3 <span style="font-family: inherit;"><a style="color: #385898; cursor: pointer; font-family: inherit;" tabindex="-1"></a></span>cloves garlic, minced</div><div dir="auto" style="font-family: inherit;">4 oz sliced mushrooms</div><div dir="auto" style="font-family: inherit;">1 c. chopped pecans</div><div dir="auto" style="font-family: inherit;">1 c. frozen peas</div><div dir="auto" style="font-family: inherit;">1/2 c. small black olives, cut in half</div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto" style="font-family: inherit;">Boil pasta as per package instructions.</div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto" style="font-family: inherit;">While pasta is boiling, sauté onion and garlic in olive oil until softened. Add mushrooms and cook 2 minutes. Add remaining ingredients and cook until heated thru.</div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto" style="font-family: inherit;">Add to cooked and drained pasta. Serve. Enjoy!</div></div>The Happy Hippiehttp://www.blogger.com/profile/07950153645820050337noreply@blogger.com0tag:blogger.com,1999:blog-1116985677293661456.post-4741235919658995962023-01-16T19:06:00.007-06:002023-01-16T19:06:49.083-06:00Spinach Salad<p><span style="font-family: arial;">We all need to get more greens in, right? This is a tasty way to do it.</span></p><p><span style="background-color: white; color: #050505; font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;">Spinach Salad</span></span></p><p><span style="background-color: white; color: #050505; font-size: 15px; white-space: pre-wrap;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsZISi7i5ZTmJ7c6peDjEEGGRdY3bolc45VHwvnYcLAEcJsKbsXFc6vAXn8F10Y5GeLjWhWKZtruDaGHPpGPe_p4cQolD8TEUcMBsTU9-8bw0yNmxt4A9ezHmi4UWBd9y4wjoPuGSvRNr9F_Eop96anWJXmfnvLpP-Q0JkETtPcnThaxVXoOrdu_T6qQ/s526/291966214_5308880669190637_5545941677530761955_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="526" data-original-width="526" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsZISi7i5ZTmJ7c6peDjEEGGRdY3bolc45VHwvnYcLAEcJsKbsXFc6vAXn8F10Y5GeLjWhWKZtruDaGHPpGPe_p4cQolD8TEUcMBsTU9-8bw0yNmxt4A9ezHmi4UWBd9y4wjoPuGSvRNr9F_Eop96anWJXmfnvLpP-Q0JkETtPcnThaxVXoOrdu_T6qQ/s320/291966214_5308880669190637_5545941677530761955_n.jpg" width="320" /></a></div><span style="background-color: white; color: #050505; font-size: 15px; white-space: pre-wrap;"><p style="font-family: inherit;"><span style="background-color: white; color: #050505; font-family: inherit; font-size: 15px; white-space: pre-wrap;"><br /></span></p><span style="font-family: arial;">1/2 lb. fresh spinach</span></span><p></p><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="background-color: white; color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: arial;">1/2 c. dry roasted peanuts</span></div><div dir="auto"><span style="font-family: arial;">One tomato, cut into small pieces</span></div><div dir="auto"><span style="font-family: arial;">1/4 <a style="color: #385898; cursor: pointer;" tabindex="-1"></a>red onion, cut into small pieces</span></div><div dir="auto"><span style="font-family: arial;">Dressing:</span></div><div dir="auto"><span style="font-family: arial;">2 T rice vinegar</span></div><div dir="auto"><span style="font-family: arial;">1 T soy sauce</span></div><div dir="auto"><span style="font-family: arial;">6 T oil (I used olive, but peanut would be good, too)</span></div><div dir="auto"><span style="font-family: arial;">1/4 t cayenne </span></div><div dir="auto"><span style="font-family: arial;">1/4 t salt</span></div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="background-color: white; color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: arial;">Add all salad ingredients to a large bowl. Mix the dressing ingredients well, pour over salad, and mix to coat everything well. Serve. Enjoy!</span></div></div>The Happy Hippiehttp://www.blogger.com/profile/07950153645820050337noreply@blogger.com0tag:blogger.com,1999:blog-1116985677293661456.post-22449290288290935762023-01-12T22:51:00.003-06:002023-01-12T22:58:04.135-06:00Low Fat Sausage Stew<p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO9Gr2TN-VJ349LfJpcXTjegJXNUL4OmuHPj5syYLm6-M0InlReH7GMlr2yEC8J1GcTRVK68ZsjYfdnmwiBeeQ1GpxXLjtXHwTdgj7XfUEuth7Y7SmjIPVqKC1A8KfjIgiGLG7HvL9mhzfe5VPmPRRHMzClbBkf_Yih-K22QwVrg9j6DujPauQ6kleTw/s935/316178949_508567921313813_4041937132251884959_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="935" data-original-width="526" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO9Gr2TN-VJ349LfJpcXTjegJXNUL4OmuHPj5syYLm6-M0InlReH7GMlr2yEC8J1GcTRVK68ZsjYfdnmwiBeeQ1GpxXLjtXHwTdgj7XfUEuth7Y7SmjIPVqKC1A8KfjIgiGLG7HvL9mhzfe5VPmPRRHMzClbBkf_Yih-K22QwVrg9j6DujPauQ6kleTw/s320/316178949_508567921313813_4041937132251884959_n.jpg" width="180" /></a></div><br /><span style="background-color: white; color: #050505; font-family: inherit; font-size: 15px; white-space: pre-wrap;"><br /></span><p></p><p><span style="background-color: white; color: #050505; font-size: 15px; white-space: pre-wrap;"><span style="font-family: arial;">One package vegan sausage of choice (we used Beyond Meat)</span></span></p><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="background-color: white; color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: arial;">One can sauerkraut (I like Bavarian style)</span></div><div dir="auto"><span style="font-family: arial;">2-3 Granny Smith apples, cored, peeled, and sliced</span></div><div dir="auto"><span style="font-family: arial;">One <a style="color: #385898; cursor: pointer;" tabindex="-1"></a>onion, sliced into rings</span></div><div dir="auto"><span style="font-family: arial;">2-3# red potatoes, quartered</span></div><div dir="auto"><span style="font-family: arial;">3 c. vegetable broth</span></div><div dir="auto"><span style="font-family: arial;">Caraway seeds</span></div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="background-color: white; color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: arial;">In a crockpot, layer the potatoes, sauerkraut, apples, and onion. Pour in vegetable broth, and sprinkle with caraway seeds. Cook on High for 4 hours.</span></div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="background-color: white; color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: arial;">While cooking, cook your sausage in your preferred method. We bake ours, because it gives the outer part a nice crispness. When done and cool enough to touch, cut into coins and set aside.</span></div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="background-color: white; color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: arial;">When the vegetables are done, scoop a serving into a bowl and top with sausage, stir to mix. </span></div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="background-color: white; color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: arial;">Enjoy!</span></div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="background-color: white; color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: arial;">I served it with chewy ciabatta bread. This could be made in a Dutch oven and simmered until potatoes are tender.</span></div></div>The Happy Hippiehttp://www.blogger.com/profile/07950153645820050337noreply@blogger.com0tag:blogger.com,1999:blog-1116985677293661456.post-17316321106973614842020-05-25T08:00:00.000-05:002020-05-25T08:00:02.419-05:00Pinterest from Valerie's Kitchen/Around the World in Cookbooks from The Ultimate Rice Cooker CookbookHubby decided to make tacos for us, and so I offered to make beans and rice to accompany them. I am a total fan girl of Instant Pot products, so I used both my Instant Pot and my IP Zest Rice Cooker. These are the delicious results.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh06A_i7OhGwfZ-TolzCSd84wAuXp6a78aRkhSD2Eum-DAx5_PrJszXiMVq1MRHRT6eACMywDWy4wQtRqsyI4keQvC2m5nu-0NbGhtUIL0GE92v5QSfFlzMKoRfubEHNvsTtCVkjCrOmdCN/s1600/vk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh06A_i7OhGwfZ-TolzCSd84wAuXp6a78aRkhSD2Eum-DAx5_PrJszXiMVq1MRHRT6eACMywDWy4wQtRqsyI4keQvC2m5nu-0NbGhtUIL0GE92v5QSfFlzMKoRfubEHNvsTtCVkjCrOmdCN/s320/vk.jpg" width="320" /></a></div>
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The beans came from <a href="https://www.fromvalerieskitchen.com/instant-pot-mexican-pinto-beans/" target="_blank">Valerie's Kitchen</a>. These are Mexican Pinto Beans made in the Instant Pot. A little on the spicy side, so be aware, but so delicious! Total hit with my spicy food loving family.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbYYVtMdUtKzmZtqBNGGMvGXw2Tkr7kWv1FrbJvXTODHyT_Z_uJAwGhLlgACqfcjuGcY_A7Z-PvOCha488YIB9ASLSJGfPi_LxkW1FT7OKVO8q7Aiam4iCi6GbsOB6wFmSprfylIb9je6G/s1600/ip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbYYVtMdUtKzmZtqBNGGMvGXw2Tkr7kWv1FrbJvXTODHyT_Z_uJAwGhLlgACqfcjuGcY_A7Z-PvOCha488YIB9ASLSJGfPi_LxkW1FT7OKVO8q7Aiam4iCi6GbsOB6wFmSprfylIb9je6G/s320/ip.jpg" width="320" /></a></div>
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The rice is from the cookbook <a href="https://www.amazon.com/Ultimate-Rice-Cooker-Cookbook-Porridges-ebook/dp/B00860Z13M/ref=sr_1_1?dchild=1&keywords=ultimate+rice+cooker&qid=1589843923&sr=8-1" target="_blank">The Ultimate Rice Cooker Cookbook</a>. This is the Mexican Green Rice recipe. It is not specifically for the IP Zest Rice Cooker, but the recipes are easily enough adapted. My oldest thought it was a little bland, my youngest loved it. I personally liked it a lot. Simple ingredients. One button.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAu15qL0niP65ET-Og5V7D9c2-dom3emVWmEIswOu6pLr3TRUI5kGVL9Ve8Wizp_8Msf36U0lyJQm5Hfo3nk9iRNsHwrXarJvwnhT11Sl7PSGIFwJ6QUOdV-FZRd2hVEyhTJ0F7o7xMnHO/s1600/51l6916uTlL.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="397" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAu15qL0niP65ET-Og5V7D9c2-dom3emVWmEIswOu6pLr3TRUI5kGVL9Ve8Wizp_8Msf36U0lyJQm5Hfo3nk9iRNsHwrXarJvwnhT11Sl7PSGIFwJ6QUOdV-FZRd2hVEyhTJ0F7o7xMnHO/s320/51l6916uTlL.jpg" width="254" /></a></div>
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I originally bought this for my daughter because she had a rice maker and LOVES rice. I liked it so much, I bought my own copy.The Happy Hippiehttp://www.blogger.com/profile/07950153645820050337noreply@blogger.com0tag:blogger.com,1999:blog-1116985677293661456.post-21198555456866529652020-05-18T18:16:00.000-05:002020-05-18T18:16:29.796-05:00Around the World in Cookbooks from Cookin' Up a StormI have been a fan of the Sea Shepherd for a very long time. I initially got this cookbook from the library, and totally fell in love with it. When I spotted it at a bookstore, and it was the last copy they had, I snatched it right up! Recently I finally cracked it open and tried a few of the recipes.<br />
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You can get this book at either <a href="https://www.amazon.com/Cookin-Storm-Shepherds-Anti-Whaling-Campaigns-ebook/dp/B00TFVW3KA/ref=sr_1_1?dchild=1&keywords=cookin+up+a+storm&qid=1589843526&sr=8-1" target="_blank">Amazon</a> or directly from the <a href="https://shop.seashepherd.org/products/cookin-up-a-storm" target="_blank">Sea Shepherd</a> websites. It is totally worth it!<br />
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This is the Sauteed Shiitake Mushrooms and Kale and Old Salt (and Pepper) Tofu. Absolutely delicious!</div>
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This is the Taste of the Sea Spaghetti. I liked it, but the sauce did not stretch very far. Next time I will either cut down on the amount of spaghetti or double the sauce.</div>
<br />The Happy Hippiehttp://www.blogger.com/profile/07950153645820050337noreply@blogger.com0tag:blogger.com,1999:blog-1116985677293661456.post-77688443814613264462020-05-18T18:07:00.000-05:002020-05-18T18:07:06.527-05:00Around the world in cookbooksYears ago, a friend of mine would share posts from a friend of hers where she'd cook from the different cookbooks she owned, and post pictures. I thought this was such a cool idea, so I'm going to feature some on my blog. And since I often search for and pin recipes on Pinterest, I'm going to share some of those recipes with corresponding links. I hope you enjoy!The Happy Hippiehttp://www.blogger.com/profile/07950153645820050337noreply@blogger.com0tag:blogger.com,1999:blog-1116985677293661456.post-73102381004225011772019-05-31T11:00:00.000-05:002019-05-31T11:00:05.773-05:00Spanish Style Vegetable CasseroleOne can never get enough vegetables. Rather than go with the standard fare, try different ways of serving them. Here's one example!<br />
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Spanish Style Vegetable Casserole<br />
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<br />
One onion, chopped<br />
3 garlic cloves, minced<br />
One tomato, chopped<br />
One green bell pepper, chopped<br />
One large potato, diced<br />
1/2 t. paprika<br />
1/4 t. cayenne<br />
1 c. brown rice<br />
2 c. vegetable broth<br />
2 carrots, chopped<br />
1 zucchini, chopped<br />
2 c. frozen green peas<br />
<br />
Saute the onion and garlic in water until beginning to soften. Add the tomato and bell pepper and saute until the onion is softened. Add potato, paprika, and cayenne and saute briefly to get everything mixed well. Add the rice, broth, carrot, zucchini, and peas. Bring to a boil, reduce, cover and simmer for about 30 - 45 minutes, or until the vegetables and rice are done. Serve. Enjoy!The Happy Hippiehttp://www.blogger.com/profile/07950153645820050337noreply@blogger.com0tag:blogger.com,1999:blog-1116985677293661456.post-52161111057497692782019-05-29T11:00:00.000-05:002019-05-29T11:00:09.671-05:00West Indian Potato Bean Stew for the Instant PotI've discovered how much I really love using an Instant Pot. My gosh, so simple! So far I've still only used the pressure cooking function, but I will eventually brave the other options.<br />
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West Indian Potato Bean Stew<br />
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One onion, diced<br />
One red onion, diced<br />
5 garlic cloves, sliced<br />
4 c. vegetable broth<br />
2 cans white beans, drained<br />
3 red potatoes, chopped<br />
2 carrots, chopped<br />
One sweet potato, cubed<br />
1 t. turmeric<br />
1/4 t. black pepper<br />
1 t. cinnamon<br />
One package frozen corn, thawed<br />
One package frozen green peas, thawed<br />
<br />
Once again, I didn't use the saute function, but feel free to saute the onions and garlic in oil until soft. Otherwise, all the ingredients to the pot, cook for 8 minutes. Let pressure release for 5 minutes, then do quick release. Serve over rice if you like. Enjoy!The Happy Hippiehttp://www.blogger.com/profile/07950153645820050337noreply@blogger.com0tag:blogger.com,1999:blog-1116985677293661456.post-80618657250765885432019-05-27T11:00:00.000-05:002019-05-27T11:00:05.075-05:00Black Eyed Peas and Beer Brat Soup in the Instant PotI finally got an Instant Pot. I'd been wanting one and kept looking at them every time I went to a store that sells them. "One of these days," I kept telling myself. One of those days finally arrived a few months ago. Then the inevitable where it sat while I stared at it for awhile, uncertain how to proceed. My son is braver. He got one months before I did, and his sat unopened in his dining room. We both decided to brave it. He went first.<br />
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Black Eyed Peas and Beer Brat Soup<br />
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<br />
2 c. dried black eyed peas, soaked overnight<br />
One red onion, diced<br />
5 garlic cloves, minced<br />
6 c. vegetable broth<br />
One small can tomato paste<br />
2 t. oregano<br />
One bay leaf<br />
1 t. salt<br />
1 t. crushed red pepper flakes<br />
3 T. brown sugar<br />
One package vegan beer brats, sliced<br />
One green bell pepper, chopped<br />
<br />
Because this was my first recipe, I didn't use the saute function, but you can saute the onion and garlic first, if you prefer. Add all the ingredients to the Instant Pot and cook at pressure for 5 minutes. When done, release pressure after 3 minutes. Discard bay leaf. Serve. Enjoy!The Happy Hippiehttp://www.blogger.com/profile/07950153645820050337noreply@blogger.com0tag:blogger.com,1999:blog-1116985677293661456.post-33784616082570950792019-05-24T11:00:00.000-05:002019-05-24T11:00:01.974-05:00Brazilian Kale/Butternut Squash and Brussels Sprouts SaladWhen family gathers for a big meal, I like to bring more than one item. Must be a mom thing - I always want to make sure everyone gets enough to eat!<br />
<br />
Brazilian Kale<br />
<br />
One bunch of kale, sliced thin<br />
2 T. coconut oil (or whatever oil you have)<br />
5 garlic cloves, minced<br />
One onion, diced<br />
1/4 c. vegetable broth<br />
1/2 t. liquid smoke<br />
Salt to taste<br />
<br />
Saute the garlic and onion in the oil until softened. Add a handful of kale and stir until wilted. Continue adding handfuls of the kale until you've cooked all of it. Sprinkle it with the broth and liquid smoke and let it steam for about 5 minutes. Season with salt, as desired. Serve. Enjoy!<br />
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Butternut Squash and Brussels Sprouts Salad<br />
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3 c. Brussels sprouts, ends trimmed, sliced in half<br />
Olive oil<br />
Salt to taste<br />
1-1/2# butternut squash, peeled, seeded and cut into cubes<br />
Olive oil<br />
3 T. maple syrup<br />
1/2 t. cinnamon<br />
2 c. pecan halves<br />
1 c. dried cherries<br />
<br />
Lightly grease a cookie sheet with oil. In a separate bowl, mix Brusssels sprouts with 2 T. olive oil and salt. Spread the Brussels sprouts on the cookie sheet cut side down, and roast at 400F for about 20 minutes. After about 10 minutes, flip them over for even roasting.<br />
Lightly grease a second cookie sheet with oil. In a separate bowl, mix the squash with 1 T. olive oil, maple syrup, and cinnamon. Spread the squash on the cookie sheet and roast at 400F for about 20 minutes. After about 10 minutes, turn it over for even roasting.<br />
In another large bowl, combine the Brussels sprouts and the squash with the pecans and cherries. Mix well. Serve. Enjoy!<br />
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<br />The Happy Hippiehttp://www.blogger.com/profile/07950153645820050337noreply@blogger.com0tag:blogger.com,1999:blog-1116985677293661456.post-16288789144500745462019-05-22T11:00:00.000-05:002019-05-22T11:00:00.607-05:00Pisto with PotatoesSpanish pisto is somewhat like ratatouille, but this one is made using potatoes and isn't nearly as much work!<br />
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Pisto with Potatoes<br />
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<br />
One onion, chopped into chunks<br />
1/4 c. vegetable broth<br />
Two large potatoes, cut into cubes<br />
One green bell pepper, cut into pieces<br />
3 garlic cloves, minced<br />
2 t. oregano<br />
One eggplant, peeled and cubed<br />
One yellow squash, cut into cubes<br />
4 tomatoes, diced<br />
1 T. paprika<br />
1 T. lemon juice<br />
1/2 t. salt<br />
1/2 t. black pepper<br />
<br />
Saute the onion in oil or water until softened. Add the broth, potatoes, bell pepper, garlic, and oregano and saute until the bell pepper is softened. Stir in the eggplant, squash, tomatoes, paprika, and about 1/2 c. water and cook until the potatoes are tender. Season with the lemon juice, salt, and pepper. Serve. Enjoy!The Happy Hippiehttp://www.blogger.com/profile/07950153645820050337noreply@blogger.com0tag:blogger.com,1999:blog-1116985677293661456.post-82875386658709728692019-05-20T11:00:00.000-05:002019-05-20T11:00:06.219-05:00Cabbage StewNot everyone likes cabbage, and the smell it makes while cooking isn't particularly appealing. However, mixed in with other things while it cooks, and you won't even notice.<br />
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Cabbage Stew<br />
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One package sliced mushrooms<br />
4 celery stalks, diced<br />
2 carrots, diced<br />
One onion, diced<br />
3 garlic cloves, minced<br />
1 t. basil<br />
1 t. oregano<br />
1 t. paprika<br />
1 t. salt<br />
1 t. thyme<br />
4 c. vegetable broth<br />
One large can diced tomatoes<br />
One small can tomato paste<br />
Half a head of cabbage, chopped<br />
2 T. apple cider vinegar<br />
<br />
Saute in oil or water the mushrooms, celery, carrots, and onion until the onions are softened. Add the garlic, seasonings, vegetable broth, tomatoes, and tomato paste. Bring to a boil, cover, and simmer about 10 minutes. Add the cabbage and simmer another 10 minutes, or until the all the vegetables are tender. Add the vinegar, season with salt and pepper, and serve. Enjoy!The Happy Hippiehttp://www.blogger.com/profile/07950153645820050337noreply@blogger.com0tag:blogger.com,1999:blog-1116985677293661456.post-32255418090800933622019-05-17T11:00:00.000-05:002019-05-17T11:00:08.056-05:00Kung Pao CauliflowerCauliflower is often substituted in vegan cooking for meat. This is one delicious example.<br />
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Kung Pao Cauliflower<br />
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One head of cauliflower, broken into florets<br />
5 garlic cloves, mined<br />
1-2 red chilis, finely chopped<br />
One inch of fresh ginger, minced<br />
5 green onions, sliced<br />
1/2 c. dry roasted peanuts (make sure they are vegan)<br />
Peanut oil (can substitute another oil if necessary)<br />
1/2 t. ground star anise<br />
1 t. red pepper flakes<br />
1 T. sesame oil<br />
1 t. peppercorns<br />
1/3 c. soy sauce<br />
1/4 c. sake<br />
1 T. maple syrup<br />
<br />
Saute the star anise, peppercorns, and red pepper flakes in oil for 30 seconds. Add the sesame oil. Remove from heat, and strain. Set aside<br />
Mix the soy sauce, sake, and maple syrup in a large bowl, and add the cauliflower. Stir to coat well and let marinate for 30 minutes.<br />
Stir fry the cauliflower in the seasoned oil. Remove cauliflower, add more of the seasoned oil, and stirfry the chilis, garlic, ginger, and peanuts. Return the cauliflower to the wok or large skillet until everything is well combined. Serve with cooked rice. Enjoy!The Happy Hippiehttp://www.blogger.com/profile/07950153645820050337noreply@blogger.com0tag:blogger.com,1999:blog-1116985677293661456.post-86655264830980794402019-05-15T11:00:00.000-05:002019-05-15T11:00:00.443-05:00Ginger BroccoliI love broccoli, cooked or raw. It's great as a side dish.<br />
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Ginger Broccoli<br />
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<br />
One bunch of broccoli, cut into florets<br />
2 T. mirin (you can use sake instead, if you have it)<br />
1 T. tamari<br />
1 T. fresh ginger, minced, or 1 t. ground ginger<br />
1 t. sesame oil<br />
<br />
Place everything in a skillet with about 1/4 c. water. Bring to a boil, cover, and simmer gently for about 4 minutes, or until broccoli is a bright green. Serve. Enjoy!The Happy Hippiehttp://www.blogger.com/profile/07950153645820050337noreply@blogger.com0tag:blogger.com,1999:blog-1116985677293661456.post-13455849044449675582019-05-13T11:00:00.000-05:002019-05-13T11:00:04.351-05:00African "Beef" with RiceSo many African dishes I've encountered contain peanut butter, and this is no exception. Sometimes the peanut butter can overwhelm the dish, but here it is more subtle. Such a simple and quick dish to prepare.<br />
<br />
African "Beef" with Rice<br />
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<br />
One bag of vegan ground beef<br />
One onion, chopped<br />
One large can of diced tomatoes<br />
3 garlic cloves, minced<br />
1/2 t. salt<br />
1/2 t. black pepper<br />
1/2 c. peanut butter<br />
Cooked brown rice<br />
<br />
Mix everything but the rice together and cook over medium heat until heated through and well mixed. Serve it over the cooked rice. Enjoy!The Happy Hippiehttp://www.blogger.com/profile/07950153645820050337noreply@blogger.com0tag:blogger.com,1999:blog-1116985677293661456.post-91388920864939207302019-05-10T11:00:00.000-05:002019-05-10T11:00:00.741-05:00Cauliflower Salad with Yogurt and MintCauliflower sometimes gets a bad wrap as being bland, and I won't lie, it does not pass muster as a mashed potato substitute. Not in this house! But I do enjoy it, generally, especially in salads.<br />
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Cauliflower Salad with Yogurt and Mint<br />
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<br />
One head of cauliflower<br />
3 or more garlic cloves, minced<br />
1/2" piece of ginger, minced<br />
2 T. oil<br />
One container plain vegan yogurt<br />
Several mint leaves<br />
<br />
Chop the cauliflower into small pieces. Saute the garlic, ginger, and cauliflower in oil, but don't brown. You want to keep the cauliflower crunchy. Add to a bowl with the yogurt and the mint, and mix well. Chill until ready to serve. Enjoy!The Happy Hippiehttp://www.blogger.com/profile/07950153645820050337noreply@blogger.com0tag:blogger.com,1999:blog-1116985677293661456.post-51820096729257811832019-05-08T11:00:00.000-05:002019-05-08T11:00:06.489-05:00Ramen Cabbage SaladI'm not a fan of ramen noodles, in general. I associate them with being sick. But uncooked, they add a nice crunch to salads.<br />
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Ramen Cabbage Salad<br />
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<br />
1/2 c. sesame seeds<br />
1/4 c. slivered almonds<br />
One package ramen noodles (you won't be using the seasoning packet)<br />
2 T. butter<br />
1/4 c. oil<br />
3/4 c. white vinegar<br />
2 t. soy sauce<br />
1/2 c. packed brown sugar<br />
One head of Napa cabbage<br />
6 green onions<br />
<br />
Toast the sesame seeds, almonds, and ramen noodles in butter in a skillet. Set aside. Combine the oil, vinegar, water, soy sauce, and brown sugar in a bowl and mix well. Chop the cabbage and green onions and place in a large bowl. Pour on the dressing and gently toss. Before serving, top with the nut and ramen mix. Enjoy!The Happy Hippiehttp://www.blogger.com/profile/07950153645820050337noreply@blogger.com0tag:blogger.com,1999:blog-1116985677293661456.post-24097501231181117692019-05-06T11:00:00.000-05:002019-05-06T11:00:08.844-05:00Zoodles with Basil Tomato SauceI'm trying to incorporate more raw food into my diet. I have a dehydrator, but haven't braved it yet. But I did get a spiralizer last year and boy, do I love it! So much fun!<br />
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Zoodles with Basil Tomato Sauce<br />
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<br />
Zucchini, probably two per person (I used five; it's what I had at the time)<br />
4 tomatoes<br />
2 T. olive oil<br />
3 garlic cloves<br />
1/4 c. fresh basil<br />
1/2 t. salt<br />
1/2 t. black pepper<br />
<br />
Spiralize your zucchini into noodles. I peeled mine first, but you can do it with peel or no peel. Add the remaining ingredients to a food processor and whirl until chunky. Pour the sauce over the zucchini noodles and mix well. Serve. Enjoy!The Happy Hippiehttp://www.blogger.com/profile/07950153645820050337noreply@blogger.com0tag:blogger.com,1999:blog-1116985677293661456.post-64285741089894309032019-05-02T11:00:00.000-05:002019-05-02T11:00:00.393-05:00Chickpea and Potato CurryMy husband doesn't care for Indian food. Too spicy for him. Admittedly, some of it is too spicy for me, too. This dish, however, is very mildly spiced and simply delicious!<br />
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Chickpea and Potato Curry<br />
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<br />
One onion, diced<br />
3 potatoes, diced<br />
2 sweet potatoes, diced<br />
One can chickpeas, drained and rinsed<br />
1 t. cumin<br />
1/2 t. curry powder<br />
1/4 t. cayenne<br />
1/4 t. salt<br />
1/4 t. black pepper<br />
One can coconut milk<br />
1/4 c. vegetable broth<br />
1/2 c. frozen green peas<br />
<br />
Saute the onion in some oil until softened. Add the potatoes, sweet potatoes, chickpeas, spices, coconut milk, and broth, and bring to a boil. Reduce heat and simmer about 20 minutes or until the potatoes are softened. Add the peas and cover, simmer about 5 minutes. Serve. Enjoy!The Happy Hippiehttp://www.blogger.com/profile/07950153645820050337noreply@blogger.com0tag:blogger.com,1999:blog-1116985677293661456.post-9220881317289391302019-02-05T21:19:00.001-06:002019-02-05T21:19:40.583-06:00Kale, Carrot, and White Bean SoupNational Soup Day was the other day, so naturally I had to make a soup dish. Despite the fact that my daughter finds soup particularly boring, I can happily say I had no leftovers! My youngest devoured four bowls!<br />
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Kale, Carrot, and White Bean Soup<br />
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<br />
1 bunch of carrots, cut into bite sized pieces<br />
4 c. vegetable broth (I use low sodium)<br />
One can diced tomatoes<br />
Several handfuls of kale, sliced and stems removed<br />
1 T. basil<br />
One can cannellini beans, drained and rinsed<br />
<br />
In a Dutch oven, add the carrots, broth, can of tomatoes, basil, and 2 c. of water, and bring to a boil. Add the kale and the beans, cover, and reduce to simmer for 20-30 minutes. The time will vary based on how thin or thick you sliced the carrots. The soup is done when the carrots can be easily pierced with a fork. Serve. Enjoy!<br />
<br />
I found this needed no extra seasonings; it was delicious on its own. Experiment with seasonings, if you like. I might try different carrots next time, just for fun, like baby carrots or multicolored carrots. Either way, this is a soup I will make again.The Happy Hippiehttp://www.blogger.com/profile/07950153645820050337noreply@blogger.com0tag:blogger.com,1999:blog-1116985677293661456.post-8823351503037060752018-11-15T10:00:00.000-06:002018-11-15T10:00:01.588-06:00Island TofuLike I said previously, I love tofu. It is the absolute most versatile ingredient and favorite meat substitute. I know some people, especially those new to plant based eating, who don't like it, and I can guarantee it's not the tofu, but the way it's prepared. Try this and you'll change your mind!<br />
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Island Tofu<br />
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<br />
1/2 c. cornstarch<br />
1/4 t. dried thyme<br />
1/4 t. dried marjoram<br />
1/2 t. salt<br />
1/4 t. cayenne<br />
1/4 t. paprika<br />
1/4 t. brown sugar<br />
1/8 t. ground allspice<br />
One package extra firm tofu, frozen, boiled, pressed, cut into rectangles or triangles<br />
One green bell pepper, cut into strips<br />
3 green onions, chopped<br />
3 garlic cloves, chopped<br />
One jalapeno, seeded and chopped<br />
Two tomatoes, chopped<br />
One can of pineapple chunks, about 1 c., drained<br />
2 T. soy sauce<br />
1/4 c. water<br />
2 t. lime juice<br />
<br />
Mix the cornstarch, thyme, marjoram, salt, cayenne, paprika, brown sugar, and allspice in a bowl. Coat the sliced tofu in the mixture thoroughly, and cook in oil over medium heat until a nice golden b brown. Set aside.<br />
In the same skillet, saute the bell pepper, green onions, garlic, and jalapeno in oil until softened. Add the tomatoes, pineapple chunks, soy sauce, water, and lime juice and simmer until flavors blend.<br />
To serve, spoon the mixture over the tofu. Enjoy!The Happy Hippiehttp://www.blogger.com/profile/07950153645820050337noreply@blogger.com0tag:blogger.com,1999:blog-1116985677293661456.post-82133474853288050452018-11-13T10:00:00.000-06:002018-11-13T10:00:00.262-06:00Mushroom StroganoffOver the past year or so, I've been discovering wine. Previously the only stuff I would drink had to be sweet. But as I've gotten more experience, I enjoy a variety of dry wines. I like a glass with my meal, and often look for recipes that either complement the wine, or have wine listed as an ingredient. This is one of those.<br />
<br />
Mushroom Stroganoff<br />
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<br />
1/2 c. dry white wine<br />
One onion, diced<br />
5-6 garlic cloves, minced<br />
One package sliced mushrooms<br />
1 T. paprika<br />
1 T. soy sauce<br />
2 T. Dijon mustard<br />
1 T. vegan Worcestershire sauce<br />
2 T. whole wheat flour<br />
2 c. non dairy milk<br />
One can chopped black olives<br />
Salt and pepper to taste<br />
Cooked pasta or rice of your choice<br />
<br />
Saute the onion and garlic in the wine until the onion has softened. Add the mushrooms, paprika, soy sauce, Dijon and Worcestershire sauce until the mushrooms have darkened. In a separate small bowl, whisk the flour and milk together until smooth, then add slowly to the vegetables. Simmer until the sauce has thickened somewhat, and add the olives. Heat through, and serve over the pasta. Enjoy!The Happy Hippiehttp://www.blogger.com/profile/07950153645820050337noreply@blogger.com0tag:blogger.com,1999:blog-1116985677293661456.post-73562081044131015222018-11-08T10:00:00.000-06:002018-11-08T10:00:07.143-06:00Lemon Tofu with Green BeansI love tofu. Sometimes I think I can't say that enough. With so much bad press being put out using bad research, I like to openly express how much I like tofu, as an attempt to counter the misinformation. And by the way, this is really delicious!<br />
<br />
Lemon Tofu with Green Beans<br />
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<br />
Zest and juice from two lemons<br />
One can of coconut milk<br />
4 or more garlic cloves, minced<br />
2 t. lemon pepper seasoning<br />
1 t. garlic powder<br />
1 t. thyme<br />
1/2 t. salt<br />
Black pepper<br />
One package extra firm tofu, frozen, boiled, pressed, cut into cubes<br />
One package frozen cut green beans<br />
<br />
Mix everything together in a large pot and stir to coat well. Heat to almost boiling, cover and reduce heat to low. Let simmer for about 20 minutes. Serve. Enjoy!The Happy Hippiehttp://www.blogger.com/profile/07950153645820050337noreply@blogger.com1tag:blogger.com,1999:blog-1116985677293661456.post-55828090377955277072018-11-06T10:00:00.000-06:002018-11-06T10:00:07.933-06:00Carrots and Onions with GingerA friend of mine and I try to attend monthly vegan potlucks. The food is always simply divine! I love the variety of dishes and the chance to try so many different kinds of foods! The last time we attended, I took this dish. I came home with an empty container, so I'm going to say it was a success!<br />
<br />
Carrots and Onions with Ginger<br />
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<br />
One pound of carrots, sliced<br />
Zest and juice of one lemon<br />
Zest and juice of one orange<br />
2 t. finely minced ginger<br />
2 onions, chopped fine<br />
Salt and pepper to taste<br />
2 T. vegan butter<br />
<br />
Add everything except butter together, and mix well. Melt the butter in a pot, and stir in the carrot mixture. Mix well to coat, then cook over medium until carrots have softened somewhat, about 20 minutes. Serve. Enjoy!The Happy Hippiehttp://www.blogger.com/profile/07950153645820050337noreply@blogger.com1