Bacon Seasoning Salt Recipe

MYO Bacon Seasoning Salt Recipe

Do you love the salty, smoky, sweet, spicy taste of Bacon? But would rather not eat actual Bacon for
some reason - perhaps you're observing Lent, you're Vegetarian or Vegan, you keep Kosher, or your doctor has told you to take better care of your health?

Once you have this stuff, you can put it on anything your heart desires. Imagine Bacon Popcorn, Bacon Rice, Bacon Oven Fries, Bacon Veggies, or even a Bacon Salad! Or, just keep it at the table, and use it like salt! Your imagination is the limit!

I recently noticed ads online for Bacon Seasoning Salt. There are a few different brands out there, like Deliciou's Bacon Seasoning and J & D's Bacon Salt, but they have two things in common: a higher price than I care for, and they're only available online - at least in my area. So, I've never tried them - but like the idea : )

Then I looked for a recipe, and found precisely one (it was on more than one website, but the recipe was identical). It calls for a lot of exotic ingredients that I don't keep on hand, and using that recipe would probably double, or maybe even triple, the price of purchasing this stuff online.

So, I decided it was time to craft my own recipe.

And of course, once I craft a recipe, I like to share it!

Now, when my daughter has friends over, she tells them to  smell the Bacon Seasoning Salt. Their eyes light up. They say things like, "Mmmmm!" and "It's BACON!"

This one used all ingredients that I already had on hand, and had purchased fairly cheaply. Here it is!

Bacon Seasoning Salt
1 Tablespoon Sugar (or measures-the-same Sugar Substitute of your choice)
1 Tablespoon Salt
1 Tablespoon Smoked Paprika
3/4 teaspoon Garlic Powder
3/4 teaspoon Onion Powder
3/4 teaspoon finely ground Black Pepper (use less if you don't like heat, but don't omit)
1/3 teaspoon Sumac (a Middle Eastern or Arabic spice)*

OR Large (or Small) Batch Bacon Seasoning Salt: 
Choose your size of Scoop (for instance a 1 teaspoon, or a 1/4 cup scoop), and use:
1 Scoop Sugar (or measures-the-same Sugar Substitute of your choice)
1  Scoop Salt
1 Scoop Smoked Paprika
1/4 Scoop Garlic Powder
1/4 Scoop Onion Powder
1/4 Scoop finely ground Black Pepper (use less if you don't like heat, but don't omit)
1/8 Scoop Sumac (a Middle Eastern or Arabic spice)*


Measure the ingredients into your upcycled Spice Jar (I re-used an Onion Powder jar)

Close & Shake

Label (I use masking tape, and write "Bacon Seasoning Salt" on the front of the jar, and the recipe on the back - for easy refills : )

This is SO easy - and SOOO Bacony! My bacon-loving daughter was delighted with it : )

Add this to any recipe that would benefit from a bacon-y flavor - soups, beans, grains, veggies, etc.



*If you cannot find Sumac in your area, I think you could omit it without ruining the recipe. It lends a little tart or lemony taste, which gives the flavor a little "pop" : )

If you'd like an idea for using this recipe, try this:

Vegan Bacony Bowl

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Stuffed Manicotti

Stuffed Manicotti

This is a standby family favorite. I have served it many times, and I often find it is well received by Omnivores who don't have tofu as an everyday part of their diets.

Stuffed Manicotti

Stuffing:
Saute**

1 diced Onion (or 1/2 of a 12oz bag of Frozen Chopped Onion)

1 to 2 teaspoons Minced Garlic

Add:

Casserole Dish lined with thin layer of Spaghetti Sauce.

1 (10 to 12 ounce) package frozen, chopped spinach (thawed and drained and squeezed dry)
Mix:
1 (14 to 16 ounce) package firm tofu, mashed with fork (I prefer the refrigerated kind in plastic tubs to the aseptically packaged varieties)
2 Tablespoons Lemon Juice
½ teaspoon Salt
½ teaspoon Pepper
*Optional Mushrooms may be added, if desired
Above spinach mixture
Use mixture to fill one package UNCOOKED
Manicotti Shells, about 11-14 shells.

Place some

Spaghetti Sauce (store bought or home made)*

Tofu and Spinach Filling

in the bottom of an oiled casserole (the one you will use for baking).

Top with filled Manicotti Shells. COMPLETELY COVER SHELLS in Spaghetti Sauce. Cover casserole. Casserole may be frozen or baked at this point.  

Before baking, thaw 24 hours in refrigerator.

On baking day, COVER thawed casserole and bake for 45 to 60 minutes at 350degrees Fahrenheit, until heated through, and pasta is cooked.

(I use Glad Press & Seal for Freezing, as it is much more airtight than foil. But, I use foil for baking.)


Casserole Ready to Freeze or Bake.

Filled Manicotti Shells

*Spaghetti Sauce should be fairly thin for this recipe. If yours is very thick, you should thin it with water, till it resembles the normal store bought sauce consistency.
**Oil may be used for sauteing, but is not necessary. I usually omit it.

If desired, Bread crumbs may be sauteed in buttery spread (such as Earth Balance) with garlic salt to top casserole after baking. This adds eye-appeal and texture as well as flavour.

Serve with Garlic Bread or Toast and Salad.

Tip for Dining with Omnivores: This look-alike, super-easy to prepare Cheese Manicotti may be served alongside. (I'm indebted to this website for the no-boil method for my Manicotti dish : ) Alternately, Grilled Chicken may be served along side.

This is being shared at:
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Simply Vegan Pizza

Vegan Pizza, fresh from the oven.

I love Pizza - it's one of my daughter's favorites, too. We enjoy homemade Pizza whenever we want, for a fraction of the price of the stuff at a Pizza Place- and it tastes much, much better! And, I can get to decide what goes in it - down to the last pinch of salt! Best of all, it's super quick, and FUN to make. My little daughter can even enjoy making her own (all but the oven part).

I don't eat cheese - and I really don't like fake cheese, either (tho I have tried ONE good kind in Europe, unfortunately I don't even know the brand of that one).

So, I just leave it off. And, wonder of wonders - the pizza tastes better than it tasted with cheese!

Vegan Pizza.
Press/Roll out one pound of homemade dough (you may use store bought if you prefer, but this is better and only takes 5 minutes hands on time - I ALWAYS have some in the fridge : )

Put the rolled out dough on your best pizza pan. My favorite is a Perforated, Non-stick model that turns out a perfect crust. (I usually spray it with a little Oil).

Add Sauce from your freezer - thawed, of course. If you prefer, you can use store bought "Pizza Sauce" or make your own Pizza Sauce by stirring together one Jar of Spaghetti Sauce (usually about 3 cups/ 24 ounces) with one can (6 ounces) Tomato Paste - and season to taste if you wish.

Top with your favorite toppings - edge-to-edge so almost no sauce shows. My favorites are sliced black (California) olives, Green Olives, Capers, Chopped Bell Peppers - any color, thinly sliced onion, mushroom, eggplant - you get the idea.

Bake on the Middle shelf of your oven at 450 degrees Fahrenheit, till edges are slightly browned. This takes about 14 to 18 minutes. (If you're baking two at once, which I often do, you can put one on the bottom shelf, and then halfway through baking time, switch the middle one to the bottom shelf, and visa-versa.)

Slide onto another pan to cut (so you don't ruin your best pan), slice and enjoy!

I sometimes like to top a slice - after baking - with a slice of Avocado - the way they sometimes do it in Africa : )

Serve with a Nice Salad and your favorite beverage.

Vegan pizzas are less heavy than Omnivore Pizzas, so each person may like a slice or two more than they would normally eat.

Vegan Pizza just before baking.

Tip for dining with Omnivores: I think you know how to do this one! Add some Mozzarella Cheese, a Sprinkle of Parmesan and your dining companion's favorite meat toppings to his or her pizza. Baking time is the same.

Eggplant Stew

Eggplant Stew

This is a tasty stew that can be eaten from a bowl, with bread, or over polenta, rice or your favorite grain. It's easy to make in the Slow cooker, and great for you!

Eggplant Stew

1 bag 3 Pepper & Onion mix (or 1 pepper, chopped)

2 (4 oz) cans  Sliced Mushrooms
Add to slow cooker with
1 cubed Eggplant, in 1/2" dice (unpeeled) *
3 cups Vat O' Spaghetti Sauce OR 1 (26 oz) jar purchased Spaghetti Sauce
1 can (or 1 1/2 cups) Chickpeas, drained
1 – 2 tsp dried rosemary
1 teaspoon Italian Seasoning Blend
Generous dashes of parsley

Main Ingredients for Eggplant Stew.
Note the Homemade Spaghetti Sauce & Chickpeas from the
Freezer for a frugal, homemade dish.

Stir in (I added this before reheating if making this dish for the freezer, or shortly before serving if serving right away)
¼ cup capers, with some brine to sufficient saltiness (or a handful of Green or Kalamata Olives)
Serve with Rice or other grain, or Polenta or Crusty Bread & Salad. I believe it would even be good over sliced or baked potatoes : )

Leftovers make good vegan pizza topping!

Cook on High in Slow Cooker or Crock Pot for 5 hours. Vegetables will release some moisture, making stew have more liquid than one might think - but if mixture is very dry at the outset, stir in a little water.

*  American Eggplants are big - about 1 pound each. If you're using small Eggplants, use about 1 pound or 1/2 Kilo.

This dish freezes very well - in fact it's one of those dishes that really IS better after freezing or "the next day."

Tip for dining with Omnivores: This could have a bit of grilled meat or fish added as a "side dish." The flavours of this dish are compatible with cheeses we think of as "Italian" - Mozzarella or Parmesan/Romano. Those Cheeses should be good melted over the top for those who wish.

Vegan Corn Muffins or Cornbread from Your Own Mix

Vegan Corn Muffins from your Own Mix

Growing up, I loved my Mom's Cornbread. She didn't cook often, but when she made Cornbread I considered it a special treat.

When I became vegan, I veganized her recipe - then converted it into a mix for the pantry. It is a "Northern" (US) Cornbread - somewhat sweet, but no added fats (whereas Southern Cornbreads tend to be non-sweet, and saltier with added fat/lard/butter). If you prefer a Southern flavour, you might want to reduce or omit the sugar.

Vegan Cornbread Mix
3 cups Flour (I use unbleached, all purpose here)*
3 cups Cornmeal
1/2 cup sugar
3 Tablespoons Baking Powder
1/4 cup Arrowroot Powder or Tapioca Starch (this subs for eggs)
Scant Tablespoon Salt

To make a Batch of Muffins:
Stir together
2 cups Cornbread Mix
1 Cup Water
1/2 cup Applesauce

(of course, if you like, you can add your favorite stir-ins, like whole bits of corn or green chilies)

Fill prepared muffin tins, and bake in a preheated oven at 425degrees Fahrenheit for 25 minutes, or till they begin to turn golden brown on top, and are firm to the touch. This recipe makes about 9 muffins in my large tins.

*I tried once making these with Whole Wheat Pastry Flour in place of the Unbleached, All Purpose, and while the results were okay, they didn't turn out "like Mom's"- which is what I'm going for here.

I bake these in a lightly oiled non-stick muffin tin. I am not sure that the oil is absolutely necessary, but I've tried paper liners and those do not work well (muffin sticks to the paper for several hours following baking).

You can also use this recipe to make an 8"x8" square pan of cornbread - bake by the same instructions - though it might take 5 to 10 more minutes to finish.

Three Bean Dal

This is a hearty stew of Lentils and Beans, a warming and filling dinner for a cold winter evening, perfect to serve with some
 Crusty Homemade Bread  or Naan and Salad. It was inspired by a Robin Robertson recipe, but I've changed it quite a bit.

It has more ingredients than most of my recipes, but doesn't take too long to make. I routinely make double batches of red lentils as well as Yachni sauce, so I have some ready to season and serve the next time - that makes a recipe like this one almost instant.

Three Bean Dal
Sort and Rinse well (several times) in cold water
3 Cups Red Lentils (Split Masoor Dal)
Add and bring to a boil, then reduce heat and simmer till done, 20 to 30 minutes,
stirring occasionally.*
8 Cups Cold Water
(If cooking your Red Lentils in a slow cooker or Crock Pot, cook them 3 hours on High)
Meanwhile, in a small saute pan, saute spices:
A little oil (if you want to be authentic, use a layer that covers the bottom of the pan - for better health, a teaspoon or two will do)
1 Tablespoon Turmeric
1 Tablespoon minced Garlic
1/2 teaspoon Ground Ginger
2 teaspoons Cumin
1 1/2 teaspoons Ground Coriander
1 teaspoon Cardamom

When Lentils finish cooking,
puree with an immersion blender

Then stir in:
3 cups Yachni Sauce
Above Sauteed Spice Blend
2 teaspoons Salt
1/4 cup Lemon Juice
3 Cans of beans or 4 1/2 cups home prepared
 (Use a variety of whatever you have, Black, Kidney, Chickpeas, Great Northern)
Stir and taste. Adjust flavours as needed (adding more salt, lemon juice or garlic salt if desired)
Enjoy with Sriracha or your favorite hot sauce!


*As lentils become done, I find that they sink to the bottom, and a layer of watery liquid forms on top. Stir well to avoid scorching, test for doneness, and remove from heat at this point.

Curried Chickpeas over Rice

Curried Chickpeas over Rice

This recipe started out as a Linda McCartney recipe, but has been adapted so much over the years as to be unrecognizable. I've been enjoying this one for about 10 years now, and it's always delightful.

It can be served over rice or with flatbread. Leftovers go great in a wrap for the lunchbox. If you're serving it with rice, put the pot of rice on before you start cooking this dish - as this one comes together quickly. It also freezes well.

Curried Chickpeas

Saute

1 teaspoon Oil
1 Onion, sliced in rings or crescents
1 Tablespoon minced garlic
Add:
2 Tablespoons Sesame Seeds (if you’re fresh out, omit them)
1 Tablespoon Curry Powder *
Salt to taste
saute, stirring, about 5 minutes, till spices are fragrant
Add:
½ cup water
2 (16 ounce) cans Chickpeas, drained (or 3 cups home-prepared)
5 Tablespoons Lemon Juice
2 T Soy Sauce
1 ½ teaspoons dry Parsley (or 3 Tablespoons fresh)


Sauteing onions sliced in crescents

Cook till most of liquid is evaporated, stirring frequently. Serve over rice or with Flatbread.

Serve with Salad & Indian-style Pickles.

* Curry Powder - adjust to taste depending on the heat of your Curry Powder. Use about 2 teaspoons if your Curry Powder has some heat -( I use 2 teaspoons when using purchased Madras Curry Powder from the Indian Grocery), perhaps 1 1/2 Tablespoons or more if you have a no-heat Curry Powder. When cooking for adults who enjoy hot & spicy, I might use an Indian Curry, but for my little one, I keep it cool.

My No-Heat Curry Powder

(Since I cook for a little one, I want complete control over how hot & spicy my cooking is, so I can add a pinch of cayenne separately, or else add sriracha at the table. Chili powder does have a LITTLE heat, but not like most commercial Curry Powders)

4 teaspoons coriander

2 teaspoons turmeric

2 teaspoons ground yellow mustard powder

2 teaspoons chili powder (the spice blend, not ground chilis)

1 teaspoon cumin

1/2 teaspoon cardamom

Tip for dining with Omnivores: Cubed chicken may be stirred into the Omnivore's portion. A Raita may be served on the side if desired.

Black Bean Enchiladas

Black Bean Enchiladas

Black Bean Enchiladas are a hearty, filling, delicious & surprisingly quick & easy meal.

Here's what you do:

Black Bean Enchiladas

Saute
1 (12 oz ) bag frozen 3 Pepper & Onion Mix (OR,    1 bell pepper & one onion, chopped)*
2 (4oz) Cans Mushrooms (or 8 oz fresh)*
2 (15 oz) cans drained Black Beans (or 3 cups home-prepared, without liquid)

Sauteing Peppers & Onions - when using the frozen kind, they
release enough liquid to cook without added oil for sauteing.

2 T Taco Seasoning (or, pour it in till it looks right : )

Fill with above mixture
    6 vegan Flour Tortillas, - I prefer the kind that are whole wheat and made without saturated or trans fats

Top with purchased vegan Enchilada Sauce, and bake at 350degrees Fahrenheit, for about 15 minutes - till warmed through, but not dried out. If you prefer, they may simply be heated in the microwave.

Top with
    Shredded Lettuce
    Chopped Tomato
    Scallions, if desired
    Chopped Avocados

Serve them with chips and salsa.

*If you prefer, you can substitute other veggies for mushrooms or for peppers. Corn or Zucchini make nice choices.

Make-ahead tip: Double the batch of filling and freeze one batch. That way the next time you want to have Enchiladas, it's just heat, wrap & eat!

Tip for dining with Omnivores: Some diced or shredded chicken may be added to the filling for Omnivores. Also, Shredded cheese may be sprinkled on top.

Taco or Chili Seasoning Mix

This is a handy spice blend to have in your cupboard for making all sorts of Mexican or Southwestern (US) inspired dishes. Of course, you COULD buy the ready made packets in the store, but they have a few disadvantages 1) they can contain allergens (many contain wheat, corn, whey or soy) 2) they're pricey 3) they might have more or less heat than you like 4) they have added fillers - which not only drive up the price, but also might change the texture of your dish in a way you don't like 5) some have added chemicals, "natural flavorings" or other unpleasant stuff. So, I like to make my own.

 

I reuse an old, big spice jar. It's perfect for my cupboard, and it has both a sprinkling and scooping side for convenience. I just dump everything in the jar, close, and shake. Like my other mix  recipes, I list the ingredients on the outside of the jar for super-easy refills.

 

Before you start, make sure you have enough of all the ingredients on hand (ask me how many times I've failed to take that advice!) If, for some horrible reason you get halfway through and discover, say, that you're out of oregano - take an extra piece of tape and put it across the lid with a notation: "Add 4 teaspoons of Oregano before using" - then keep going and put everything else in the jar. That way you won't forget or add too much of another ingredient because you stopped in the middle of the jar and forgot where you were when you resumed the job. (Not that I would ever make a silly mistake like that ; )

 

Here's the recipe.

 

Taco & Chili Seasoning

1/4 cup Chili Powder  (a spice blend)*

1/2 cup Onion Powder **

4 teaspoons Garlic Powder **

2 1/2 Tablespoons Salt

2 1/2 Tablespoons Paprika

4 teaspoons Cumin

4 teaspoons Oregano

***Cayenne Pepper to taste. I do not add any because I cook for a small child, but you could start with about a teaspoon and work your way up if you like heat in your tacos & chili.

 

My recipes will tell how much of this to use, but if you wish to use it in other recipes that call for 1 packet of Taco seasoning, use 2 Tablespoons of this mix.

 

* For International cooks: Chili Powder is a very widely available blend of spices here in the US. In other parts of the world Chili Powder means powdered Chilies. Not here! If you need to make your own, follow this link or simply do a search for "Chili Powder Recipes"

 

**These are Garlic and Onion Powder - which are salt-free, not to be confused with Garlic Salt and Onion Salt.  

 

 

 

 

 

 

Better than Coleslaw ( Non-Creamy, no Oil Coleslaw )

Freshly made slaw with Roasted, Salted Peanuts on top.

Eating seasonally is a popular idea now. It's cheaper, and there are theories that it's healthier, too. Cabbage is one of the best winter vegetables - both cheap and super-healthy! But, the normal American way to eat it is to drown it in a mayonnaise based sauce. Not only does this detract from the health benefits, but, as far as I am concerned, it ruins the flavour, too!

This is MY favorite winter (or summer) cabbage salad.

I got the inspiration for this salad from a Vegweb recipe, but changed it quite a bit.

I make the dressing in a big batch and keep it in the fridge. This recipe will dress 3 to 4 salads.

Slaw Dressing. Notice how the oil substitute allows the
Celery seed to suspend in the dressing.

Slaw Dressing:
1/2 cup oil substitute (see recipe below)
1/2 cup vinegar (white or apple cider work well)
1 Tablespoon sugar (your favorite kind)
2 teaspoons salt
1 teaspoon celery seed
1/2 teaspoon pepper
Shake in a jar.

Salad:
1 quart shredded cabbage (about 1/2 a large head) - OR bagged coleslaw veggies
1/4 to 1/3 cup dressing (above)
Toss & add optional ingredients on top:
Optional ingredients:
Minced Scallions
Shredded Carrot
Shredded Purple Cabbage
Roasted Salted Peanuts
Toasted Slivered Almonds
Dried Cranberries
ETC.

Oil Substitute: *
 Combine & stir
1/2 cup water

Oil substitute, just after boiling.

1 teaspoon Tapioca Starch
Heat on stove top, stirring constantly, till mixture boils (it will thicken when it boils)

OR heat in microwave 30 seconds, stir, heat 30 more seconds, stir (repeat if needed to bring to boil, but usually 1 minute does it)

*This is a slurry of Tapioca Starch and Water. It gives an Oil-Like mouth feel. It is good for use in cold salads and sauces. Not recommended for replacing oil when sauteing (although it does give an nice texture to heated sauces, too!). Also, it does not temper flavours the way oil does, so it will not soften the acidity of oil in a vinaigrette.

Greek for a Week! ( Weekly menu plan & freezer cooking )

Greek Freezer Cooking - Bulgur Pilaf

Would you like to have a whole week of vegan, Greek meals in your freezer?

It's quick and easy to do!

And, if perchance you aren't Greek, and would rather space these meals out rather than eating Greek for the whole week, try incorporating them into a Vertical Meal Plan

If you don't usually eat vegan, this may well be one of the most frugal week of menus you've ever eaten! : )

Each Meal is served with Salad & Bread

Greek Freezer Cooking - Peas & Artichokes

with the exception of the Bulgur - where the veggies
are eaten on top of the pilaf.

Each of these meals may be made separately by using the Single Batch Yachni Recipe.
There's a shopping list at the bottom for your convenience.
Here's the Week's Menu:

Sunday:
Bulgur Pilaf ( Pourgouri )



Monday:
Greek Peas & Artichokes Yachni
Tuesday:
Greek Bean Soup ( Fasolia Yachni )


Greek Freezer Cooking - Greek Bean Soup

Wednesday:
Greek Okra & Tomato Stew ( Bamies Yachni )
Thursday:
Greek Chickpea Stew ( Revythia )
Friday:
 Greek Giant Beans ( Gigantes ) 
Saturday:
Greek Stuffed Veggies ( Gemista )


To Make the recipes for your freezer:
Cook Two Batches of Yachni Sauce 

Greek Freezer cooking - Greek Chickpea Stew

Then, Measure out ingredients for these menus directly into your freezer containers, and pop in the freezer. These are slow-cooker meals that will be ready to thaw & pop in the slow cooker on the day they will be eaten.
Monday:
Greek Peas & Artichokes Yachni
Tuesday:
Greek Bean Soup ( Fasolia Yachni )
Wednesday:
Greek Okra & Tomato Stew ( Bamies Yachni )
Friday:
Greek Giant Beans ( Gigantes )


Then, Measure out the sauce for this meal. It is another slow cooker meal that can be assembled directly into the slow cooker on Thursday Morning. Just combine your dry chickpeas, sauce, celery & water in the pot ( or in the evening, you can add some celery or spinach a couple hours before serving)
Thursday:
Greek Chickpea Stew ( Revythia )

That leaves Sunday's & Saturday's meals.
For Sunday's meal, it can be prepared ahead or on the day it is eaten - either way it takes about 20 minutes to make - once the sauce is ready, it takes about the same time as a boxed dinner!

 For Saturday's meal, the filling may be made ahead, by cooking the rice, toasting the almonds and assembling the filling for the freezer. On Saturday, you simply cut the tops out of the peppers and pull out the seeds, fill them with the thawed filling, and pop them in the Slow Cooker or Cooking pot to cook them : )

Shopping List for Greek Week

4 (#10) cans Chopped Tomatoes, or 28 (15 oz) cans

4 (12oz) Bags Frozen Onions (or 8 large fresh Onions)
8 Bay Leaves
2 (6oz) cans tomato Paste
1 Package Bulgur (2 cups)
3 oz Broken Spaghetti or Vermicelli
2 Pounds Frozen Green Peas
1 can ( or 1 12oz bag frozen) Artichoke Hearts
2 (12oz) bags Frozen Mirepoix Mix (or 1 cup each, Onion, Celery, Carrot)
3 Cans Great Northern Beans (or 4 1/2 cups home prepared with liquid)
3 (12oz) bags frozen Okra (whole, cut, or a combination)
1 Pound Dried Chickpeas
4 Ribs Celery
5 Cans Butter Beans
6 Bell Peppers
Slivered Almonds to Toast  (1/2 cup)


Greek Freezer cooking - Stuffed Veggies

Chopped Fresh Veggies to serve with Bulgur
 Salad Fixings for 6 days
Bread to serve with meals
Seasonal Fruit of your choice for Desserts

And, check your pantry for these staples:
Dried Parsley
Jar of Minced Garlic
Salt
Pepper
Olive Oil
Cumin
Cinnamon

This is being shared on 
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Red Lentil Soup - Moroccan or Sephardic Styles

Red Lentil Soup - Sephardic or Moroccan

A nice hot, orange bowl of Red Lentil Soup is a lovely dinner for a Winter Evening. Even better, it can be whipped up in the time it takes to make a processed meal-in-a-box from the grocery.

I got the idea for this soup several years ago from a great Sephardic Jewish Cookbook called Olive Trees and Honey - then I adapted the recipe to make it my own.

Here's the recipe:

This is a close-up of the tiny "red lentil"  - as you can see, it's really
orange. If you buy these in an Indian Grocery - which I recommend -
they're called "Split Masoor Dal."

Sephardic Red Lentil Soup
Sort & Rinse till water runs clear
3 cups of Red Lentils
8 cups Water
Bring to a boil, and simmer till done - about 30 minutes (stir periodically, and add boiling water if needed)
(If cooking your Red Lentils in a Crock Pot or Slow Cooker, cook them 3 hours on HIGH)
Add
4 cups Yachni Sauce
1/2 teaspoon Coriander
1/2 teaspoon Cumin
Puree soup with immersion blender, and add:
2 to 4 Tablespoons Lemon juice
Garlic Salt to taste



Moroccan Red Lentil Soup
Sort & Rinse till water runs clear
3 cups of Red Lentils
8 cups Water
Bring to a boil, and simmer till done - about 30 minutes (stir periodically)
(If cooking your Red Lentils in a Crock Pot or Slow Cooker, cook for 3 Hours on High)
Add
4 cups Yachni Sauce
2 teaspoons paprika (smoked paprika also delicious in this recipe - your choice : )
1 teaspoon cinnamon
1 teaspoon turmeric
1/2 teaspoon ground ginger
Puree
(Lemon Juice & Garlic Salt may also be added to taste here, if desired)

Serve either soup with Crusty Bread & Salad. If desired, soup may be garnished with chopped tomatoes. Other nice toppings: Croutons, Wheat Berries, Popcorn : ), or rice.

Make-ahead tip: Both these soups freeze excellently (do not add rice or garnishes before freezing). You can make a double batch of the lentils & yachni, puree, then season half as Sephardic and half as Moroccan before freezing to make two meals at once.

Tips for dining with Omnivores: Either of these soups would be nice with some shredded chicken on top to garnish. A simple sandwich could be served on the side. A cheese & Cracker plate would also go well.

Vat O' Spaghetti Sauce

Homemade Spaghetti Sauce used in Manicotti (coming soon!)
Since I forgot to take a picture of the sauce all by itself.

This is a simple, vegan homemade Spaghetti or Italian Red Sauce that you can keep in the freezer for all your batch cooking or freezer cooking needs. If for some reason you don't have the time or desire to make this one, there's nothing wrong with substituting your favourite store-bought brand in a recipe. But, I find when using store bought spaghetti sauce, I either have to pay too much, or I have to season it when I get it home to make it "just right." This one, you can make exactly to your taste, and control the oil going in.

This recipe is adapted from my Sister, Nancy's, sauce recipe.

Vat O' Vegan Spaghetti Sauce
(optional: Oil may be added to taste. I make mine oil-free)

3 T garlic *

1 (12oz) bag frozen onions, thawed under running water, or 2 large chopped onions**
#10 can crushed tomatoes or 7 (15oz) cans***

1 1/2 Tablespoon basil

2 1/2 teaspoon oregano
2 1/2 teaspoon Salt &

1/2 teaspoon Pepper

1/4 tsp crushed red pepper (more to taste - I cook for a small child, so keep heat to a minimum)
1/4 cup red wine
1/4 cup water (more after cooking)
On high in crock pot 1 1/2 to 2 hours, stirring once or twice (it can scorch on high) OR simmer on stove top about 30 minutes, stirring frequently.

*I use American grocery store pre-minced garlic from a jar. It is VERY mild. Homegrown, fresh garlic can be much stronger- adjust amount to your tastes.

**If you use fresh onions, you may have to simmer longer till they're tender, or pre-saute them before adding them.

***The Crushed tomatoes I buy are ultra-thick - almost like tomato paste, which gives me a concentrated sauce. (I have been buying the GFS brand lately). I like that, since it takes less freezer space. I dilute the sauce with water till it's the right consistency (easily pourable) at cooking time. If the Crushed Tomatoes you buy are thin/watery, you might choose to stir in a can or two (6oz cans) of tomato paste to thicken them.

This recipe fills my Slow Cooker almost to the top rim (which has been working okay for this recipe)! If it didn't, I might also add things like chopped mushrooms, bell pepper, capers, olives - what have you. If you have a bigger pot, don't hesitate to add your favourite extra sauce ingredients.

Black-eyed Peas for New Year's Day ( Louvia )

Greek Style Black-eyed Peas.

If you're planning your meal for New Year, and you're from the Southern United States - odds are you're thinking Black-eyed Peas - traditionally prepared with fatback for
 flavour : (

If you're eating vegan, the fatback thing may not appeal, and perhaps you're looking for a better way to prepare them.

We eat them year-round, not just on New Year's Day - and here's a very traditional Greek way to serve them.

This is also a go-to dinner for busy nights when you may not feel like cooking.

Greek-Style Black-eyed Peas

Cook the Black-eyed Peas in water with some salt till done. This can be done in the slow cooker or on the stove top, or you can simply pour them from a can and heat them.

While the Black-eyed Peas are cooking or heating, chop a variety of fresh, raw vegetables to serve alongside, such as tomatoes, cucumbers, peppers, celery, scallions, onion, carrots - what have you. Some olives and capers go nicely too (when don't olives and capers go nicely? )

Serve the Black-eye dPeas with their liquid in bowls.

Each diner then adds, according to his or her taste, Olive Oil and Lemon juice to taste (most people like 1 to 2 Tablespoons each - personally, I only use the Lemon Juice. If you're avoiding oil, it will still taste great with just Lemon Juice and Salt). Then Salt generously, and eat with veggies and some nice, fresh bread.

Of course, if you're somewhere that you can get fresh Black-eyed Peas, so much the better- but this is a delicious dish even with dried or canned.

Saving Money on Groceries - Bean counting

Each Package contains the equivalent of 2 cans of
Beans - and is reusable : )

Canned beans seem the ultimate in convenience - and I have used them many times.

But, Canned Chickpeas Run around a Dollar a Can. Equivalent Beans from Dried Chickpeas (which is One and a Half Cups - if you're lucky- sometimes only One and a Quarter!) - less than TWENTY CENTS!


Canned Beans have several drawbacks:

1.  They're WAY more expensive, percentage-wise (I save about 70% of the cost when I make my own from dried!).
2. The extra packaging isn't so good, environmentally speaking - even if you recycle them, all that extra packaging isn't the best.
3. They sometimes have additives or preservatives.
4. And, they're heavy - so it's a lot more hassle to lug them home.

On the other hand, with dried beans, I've always had a few problems

1. They had to be soaked, which means I had to be all organized and everything.
2. They didn't taste as good to me as canned beans- they seemed to have a bitter taste.
3. They took a long time to cook, during which I had to stir them from time to time to prevent them sticking to the pot at the bottom and/or scorching. Meaning I had to stand in or around the kitchen all the time.

So, canned beans it was!

Beans Starting to cook in the Slow Cooker.

But, I recently found a good  blog post that explained how to make dried beans in the slow cooker.

AND

I found a great article that puts to rest fears about unsoaked beans being "gassy." 

This is what you do:

Finished - Cooked Beans from the Slow Cooker.

1. DO NOT SOAK! (YAY!) (the one exception to this is chickpeas - I prefer to soak them in the fridge with a teaspoon of baking soda from the night before, then rinse & drain before proceeding)
2. Measure into crock 3 cups of beans, and 6 cups of water (If chickpeas, use 8 cups of water).
3. Add generous salt (I use about a Tablespoon).
4. Cover and turn on high. No need to stir or hover : )
5. Three and a Half to Six hours later - you have cooked beans! (the post said Five to Six, but my first batches - Blackeye Peas and Great Northerns were very tender in Three and a Half hours. Chickpeas took Six.)

NOTE: DUE TO POSSIBLE TOXINS UNIQUE TO KIDNEY BEANS COOKED AT LOW TEMPERATURES - I DO NOT PREPARE KIDNEY BEANS BY THIS METHOD.

Notice, this method breaks TWO Rules

1.  The always soak rule and
2. The don't add salt till the end rule (which was ruining the flavour of the beans previously).

But, it works great. The beans taste great! (no more wishing for that canned taste!) They're cheap!

When the beans are done, the water level will be below the top of the beans (it doesn't hurt to stir once in the last hour). If you want soupier beans, add more water.

When they're done, I package them (with cooking liquid) in Reusable Three Cup containers - label them "2 Cans Great Northern Beans" or "2 Cans Chickpeas" and date them. And toss them in the freezer. Unless, of course I want to eat them right away : )

To use, I thaw overnight in the fridge, then rinse in a sieve under warm running water to get rid of the last bits of ice crystals. Of course, they may also be thawed in the microwave if you prefer.

This post is also being shared on http://www.gettingaheadblog.com/2013/01/frugal-tuesday-tip-week-102.html,
Mums Make Lists Empty Your Archive

Indian Spiced Blackeye Peas over Rice

Indian Spiced Black-eyed Peas

This dish is packed with flavour. Beans and Rice or Beans and Bread - a protein combination every bit as complete as Steak - without hurting your arteries. And, this incredibly flavorful dish is the furthest thing from bland or boring.

To top that all off, it's made with the Yachni sauce you have on hand, and comes together in minutes (about 15, counting simmering time - and that's if you're like me - a little slow moving in the kitchen). If you do not have Yachni on hand, read the note below for subbing from scratch : )

Put on a pot of Basmati rice before you start cooking, unless you have some on hand in the freezer, or prefer to have bread with your beans.

Indian Spiced Black-eyed Peas over Rice
In a large skillet or Dutch oven, simmer about 10 minutes to combine flavours
4 cans Black-eyed Peas (or 6 cups home-prepared), drained
3 cups Yachni *
1/4 cup fresh Ginger Paste (I use the jarred kind)
1/4 cup minced Garlic (I also use the jarred kind)
2 teaspoons ground Coriander
1 1/2 teaspoons ground Cumin
1 teaspoon ground Cardamom
 - Heat of your choice maybe added if desired, although the Ginger in this recipe already adds a fair amount of spiciness.
Dash lemon juice.

Serve over prepared Basmati Rice, or with and Indian Flatbread, such as Naan.

* If you do not have Yachni on hand, substitute as follows: Sautee 1 1/2 cups chopped onion, adding the garlic & ginger near the end of the sauteeing time, add the spices, then 2 cans of chopped tomatoes with their juice. Add the Black-Eyed Peas and simmer to blend flavors. Add lemon juice shortly before removing from the heat.

This dish freezes well if you want to make it in advance.

Tip for dining with Omnivores: the flavours of this dish would lend themselves well to some shredded chicken being stirred in. Also, a raita may be served on the side.

Simply Eggplant ( Aubergine )

 

 This is one of the simplest and tastiest ways to enjoy eggplant. If you  have any leftover (which I seldom do - no matter how much I make) you can make eggplant sandwiches from it the next day.

First, choose your eggplant for its looks. Unlike some other veggies, Eggplant really should be beautiful to taste their best. If they have bruised spots, or are generally ugly, odds are they also won't taste as good. You want beautiful, shiny, almost-black, plump eggplants.

The traditional method of preparing eggplant is to "sweat" the eggplant for about 1/2 hour by slicing it and salting it to let the salt draw out the juices. You then rinse (or pat) away the salt, and pat it dry. This method both reduces bitter taste and reduces how much oil the eggplant absorbs. I find that the very large American eggplant  ( also known as Aubergine ) are bred to be non-bitter - so here in the US, I skip this step and am quite happy that way - but, it's up to you!

First, I slice the eggplant about 1/2" thick ( 2 1/2 cm ) and place it on a cookie sheet. I like to line my cookie sheets with non-stick foil, but that's just a personal preference. If you're more "green" than me, more power to ya! : )

Then, oil the eggplant. Some people like very rich eggplant with lots of oil. If you're one of those, dip each eggplant slice in olive oil. Others like medium oil. If you're one of those, then brush each slice with an oil dipped pastry brush, or even rub a little oil on with your fingers. If you like minimal oil, use a fill-your-own oil sprayer, and spray some oil on to the slices. (Pre-filled oil sprayers in aerosol cans have a chemical propellant that I find damages the flavour of some foods.) I do not recommend omitting all oil in this recipe - I've tried it and was dissatisfied with the results.

Whichever method you choose, be sure to do both sides!

Put the oven shelf at the highest notch in your oven, and slide in the tray of eggplant slices. Turn on the broiler and broil the tops till golden brown. Turn, and broil the other side.

Sprinkle with Salt or Garlic Salt & Serve.

These slices are very good with Tahini Dip.

For Eggplant Sandwiches, Use Crusty bread & tomato slices and lettuce along with your favorite spread (olive spread, tahini, hummus, etc).

Tip for dining with Omnivores: These eggplant slices pair very well with Greek Yogurt. They also make a good side dish to serve with Lamb.

Vegan Brownie Snowball Cookies

Well, I think this will be my last Christmas Cookie post of the season! Our little gift tins are ready to be filled - at least I think I have enough. And, if I keep "testing" new recipes, well, let's just say there's only so much of that one should do in a year!

Years ago, I heard that there are theories that the word "fudge" came from the German word for "oops!" I don't know how accurate that theory is, but it does provide hope that good can come from apparent mistakes. Such was the case today.

I had a few large bowls out of cookie doughs in various degrees of preparedness. I added chopped walnuts to the wrong one - to the plain mix. So, then I had to figure out another cookie with walnut mix!.

This was my serendipitous creation.

Brownie Snowball Cookies
3/4 cup Vegan Cookie Mix
1/4 cup plain Cocoa, sieved*
3 Tablespoons Mild Flavoured Oil (I used Sunflower Oil)
2 Tablespoons Applesauce
Chopped Walnuts
Chocolate Chips

Form in balls & place on cookie sheet. Bake in a preheated oven at 350degrees Fahrenheit, for 20 minutes (till pretty firm). Allow to cool a couple of minutes, but not too long (just so they don't crumble when you work with them. Roll them in powdered sugar. Sprinkle with more powdered sugar. Relish!


 * Cocoa - Not to be confused with hot cocoa mix - which has milk & sugar added, but is also called "cocoa" by the grocers. Cocoa can be lumpy, so ideally it should be run through a mesh sieve to remove lumps before using.

This is being shared on Food on Fridays, Chocolate

Apple Cinnamon Pancakes

Apple & Cinnamon pancakes, ready to serve, with tender
Apple Slices and caramelized Cinnamon-Sugar

 These apple-cinnamon pancakes are simple to make and healthy, but at the same time festive and luxurious.

These are great to serve for a Christmas Eve Breakfast, since they are vegan, but still something special.

They were inspired by a non-vegan cookbook I read years ago (perhaps one of the Culinaria series - I cannot recall for sure), and I veganized them and adapted them to my whole wheat, low fat, vegan pancake mix.

First, Slice some apple wedges VERY THINLY, and get out your Cinnamon sugar (I keep some on hand all the time - 4 parts sugar to 1 part cinnamon in a shaker bottle.

Then, prepare the pancake mix, and pre-heat the skillet.
Vegan Pancake Mix

Pancake batter cooking in skillet, with Thinly Sliced Apples on
and Cinnamon Sugar on top.

Pour the batter into the skillet, as for any other pancakes (oil may be used if desired, but is not necessary in a non-stick skillet).

On top of the pancake batter, lay slices of apple in a single layer.

Sprinkle generously with Cinnamon-Sugar.

Cooking the Apple and Cinnamon Side.

Wait for bubbles to form, and for edges to dry slightly.


Flip, and cook the other side. Let them cook a little longer than you would with normal pancakes - this lets the Apple cook, and the Cinnamon-Sugar caramelize.

Remove from pan and serve.


These are sweet enough to serve without buttery-spread and syrup, but those things may be added if you like.

These are being shared on Apples Saturday Dishes

This is being shared with

Food on Friday: Pancakes