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.

Vegan Sausage Patties

Plate of Vegan Sausage Patties, ready to serve.

These are great little patties if you like something savory for breakfast, or to go in a sandwich for lunch. They're great for the lunchbox, too! We particularly like them folded into homemade Naan with Lettuce, Tomato & Dijon Mustard.

I'm not a big fan of "fake meat." I like these patties because they have a nice flavour and texture that doesn't really remind me of meat, but is still tasty enough to please Omnivores.

I started out with this recipe and adapted it to my tastes and cooking style - you know, that style that doesn't like to blend a long list of spices when I'm already hungry ; )

Vegan Sausages as they start to cook.

Vegan Sausage Patties
Mash with a potato masher, a jar, the bottom of a bowl, or your fist:
1 (15oz) can Blackeye Peas (or equivalent home-cooked)
Mix in, kneading a little
1 (4oz) can mushrooms, finely diced with a knife
1/3 cup vital wheat gluten powder (from the baking aisle)
OR 1/3 cup instant potato flakes*
2 teaspoons tomato paste
2 Tablespoons Sausage Seasoning Mix

Form into patties and cook in non-stick skillet till golden brown on each side. Oil for cooking is optional. I find that without oil, these patties are easy to turn and don't stick IF you wait till each side is done before turning. If I try to turn too early, they stick.

*The original recipe was gluten-free and used Potato starch. I substituted Gluten Powder because it gives a chewier texture and provides some nice vegetable source protein. For a gluten-free recipe, instant potato flakes work as a nice substitution because they are cheaper and easier to find than potato starch. The potato flake method holds together better - the gluten method is chewier and higher protein - your choice.

Small batch Sausage Seasoning Mix
2 Tablespoons Onion Powder
1 Tablespoon Crushed Fennel
1 Tablespoon Basil
1 Tablespoon Parsley
1 Tablespoon Rosemary
1 Tablespoon Sage
1/8 tsp cayenne (optional)
1/2 Tablespoon Salt
1/4 teaspoon black pepper

or

 

Large Batch Sausage Seasoning Mix

1/2 cup onion powder
1/4 cup crushed fennel
1/4 cup basil
1/4 cup parsley
1/4 cup rosemary
1/4 cup sage
1/2 teaspoon cayenne (optional)
2 Tablespoons salt
1 teaspoon black pepper

Tip for dining with Omnivores: although many Omnivores enjoy these patties, if yours does not, you can easily serve a purchased "real" sausage patty alongside these.

 

One nice, golden Vegan Sausage Patty.


 

Gluten-Free, Sugar-Free, Low Fat Vegan Banana Bars

These little bars are very kid-friendly and make a perfect grab-and-go breakfast or snack for kids and adults alike.

They're simple to make and frugal - a great replacement for those overpriced boxes of bars from the "healthy" aisle at the supermarket.

This is a forgiving recipe that you can make without actually measuring if you like. The measurements below are what I used this time and it worked well. But, I usually don't measure at all to make this one.

Banana Bars
Stir together:
5 overripe bananas, mashed
3 1/2 cups Quick Oats (If all you have is old fashioned oats, pulse them in the food processor to make them "quick" - if you're Gluten Free, be sure to buy GF oats)
1/2 cup raisins*
Press with wet hands in small cookie sheet lined with nonstick foil, or in oiled pan (9x12 or so)
Bake 400 degrees, 30 to 35 minutes, till it pulls from sides of pan and edges are golden-brown.

*Optional: Any type of dried fruit or nuts may be used, in accordance with your preferences. if you buy chocolate chip granola bars for the kids at the grocery, don't hesitate to throw chocolate chips in here!

Cut with pizza wheel or knife.

Mash Banana with Fork, and stir vigorously.

Stir in oats and raisins or other add-ins.

Press in to prepared pan with wet hands.

May be served plain for breakfast, snacks or picnics. Good spread with peanut butter, or topped with apple slices. These freeze well, and are pretty tasty straight from the freezer. Also good toasted in the toaster-oven to reheat.

This is being shared on Slightly Indulgent Tuesdays
Healthy School Lunch Ideas/A Life in Balance

Family Favorite Lentil Soup

Despite my lack of photographic skills, this soup is full of beautiful colors
Orange Carrots, Red tomatoes, Green Spinach - lovely to look at.

I created this Lentil Soup recipe more than 20 years ago. It has been a long standing family favorite with children and adults alike. Some of the kids who grew up eating it are now making it for their own kids.

It's simple to make, ultra-cheap, and packs in a huge amount of nutrition. And, kids in the family who dislike many of the ingredients love the soup! Go Figure!




My Lentil Soup
Doubles well, but needs very large pot

There are about 20 kinds of Lentils! This recipe uses the standard
Grocery Store lentil - sometimes called "Green Lentils" despite
the Brown color.

1 (12oz) bag mirepoix mix OR 1/2 c diced onion, 1/2 c sliced celery, 1/2 cup sliced carrots

1 spoon garlic (about 3 cloves)
Add
2 1/2 cups sorted and  rinsed lentils (1 1# bag)

1 (14 oz) can diced tomatoes

1 package (10 to 12oz) frozen chopped spinach
Water to cover, plus some (to equal 4 quarts total soup)

1 tsp dry mustard*

1 tsp dry ginger (or fresh)*
1/2 T salt
Boil 45 minutes, till lentils are tender
OR, cook in slow cooker on high for 2 1/2 to 3 hours.

Freezes very well. This is a great recipe to double and freeze half for later.

Serving Ideas:
Serve in a Bowl with Crusty Bread and a Salad on the side. A few olives provide a nice contrast.
Serve Greek Style: Puree soup with an immersion blender, and serve with red wine vinegar
Dollar-Stretcher: Serve over Spaghetti or other pasta- offer toppings like chopped onions, tomatoes, olives, etc. This is a great variation for the second batch.
For Omnivores: May be served with shredded cheddar.

*In place of mustard & ginger, a seasoning like Mrs. Dash may be used

Peas and Artichokes Yachni ( Arakas kai Anginares Yachni, Mpizelia Kai Anginares Yachni )

Here's another delicious and super quick and simple dish to make with that Yachni Sauce!

Peas and Artichokes Yachni
Combine in pot or Slow Cooker
2# of Green Peas
1 bag or can (about 10oz) of Artichoke Heart quarters
6 or 7 cups Yachni Sauce

Cook in slow cooker on high for 2 to 3 hours, or on stove top, simmer till peas begin to loose their bright green color (about 30 minutes)

Serve with Crusty Bread, Dips, Olives, & Salad.

Tip for Dining with Omnivores: This, like the Green Beans & Okra Yachni dishes, is not only a great vegan entree, but also a nice side-dish to go with a meat and potatoes meal.

Notice how much brighter green the peas are before cooking.

Indian Chickpeas in Ginger Sauce over Rice

Several years ago I came across this great recipe - I think it was in Julie Sahni's Cookbook, but I'm not sure.

This recipe was inspired by that one, but is prepared quite differently.

Chickpeas in Ginger Sauce over Rice
Toss in Slow Cooker

3 cups Yachni Sauce
2 Tablespoons Fresh Minced Ginger
1 Tablespoon Fresh Minced Garlic
1 Tablespoon Ground Coriander Seed
1/2 teaspoon Ground Cardamom (generous)
Black pepper to taste
*Optional Heat of your choice - a little cayenne or a broken dried chili pepper
3 15 oz Cans drained Chickpeas (or equivalent home-cooked)

cook on High 3 to 4 hours (or on low 6-8 hours)

Serve over prepared Rice (preferably Basmati) or with Indian Flatbread (such as Naan  or Roti) if you prefer.

Serve with a Nice Salad & Sriracha or Hot Sauce of your choice.

Simple Vegan Pad Thai

Pad Thai has been one of my favorite dishes for years! But, when you buy Pad Thai in a restaurant, odds are that two things are happening 1) A LOT of oil is being used and 2) Fish Sauce is being added. Neither thought really thrills me or my arteries.

Here is my veganized, simplified, low fat, Americanized version. It has a lot of steps, but each step is simple.

Soak in warm water about 20 minutes (while preparing sauce, sauteing, etc), then drain:
1 pound thin, flat Asian-style rice noodles



This is the kind I usually buy.
 Just soak them in warm water while you're doing the other prep.

OPTIONAL STEP: - Grill 1 # tofu – set aside

To Prepare tofu, cut extra-firm (sometimes called Chinese Style)
Tofu in dice type cubes. Put it in a medium-hot skillet with 1 teaspoon oil
Toss from time to time, till all sides are light golden brown.

Prepare Sauce  - set aside

1/3 cup brown sugar, turbinado sugar, or white sugar

1/3 cup soy sauce
2/3 cup lime juice (Lemon Juice may be substituted if you like)
(Optional: 2 Tablespoons Peanut Butter)

Prepare garnishes and set aside:

(this is the perfect task for that Salad Shooter

you got three Christmases ago!)

Shredded cabbage (or any similar veggie – napa cabbage, etc)

Julienned or shredded carrots
chopped or crushed peanuts
green onions (scallions), sliced
Optional Lime Wedges

If you're in a hurry - you can used bagged slaw, pre-shredded carrots & chopped peanuts from the grocery! 

Assemble dish as follows:

Soaked noodles at beginning of cooking - with sauce.

Saute in large skillet:

1/2 onion, diced

1 T garlic, minced
1 Tbsp dark sesame oil
hot sauce to taste

Add  Sauce (above) & drained Noodles, and cook on high heat till sauce is mostly absorbed/thickened, but not all. Gradually Add  water as needed - 1/2 cup at a time- as cooking progresses (to finish noodle cooking). If noodles begin to get sticky during or after cooking, drizzle with a little cold water. Season to taste with:

Noodles as they finish cooking. The Spaghetti server is used to gently
lift and turn noodles as they cook - to avoid breakage & over stirring.

Sriracha or favorite hot sauce

Garnish each portion with above garnishes & serve immediately.

Do not double – too many noodles get gummy when stir frying. If a larger batch is needed, prepare second batch of noodles separately.

Tip for dining with Omnivores:
When topping Vegan portion with Tofu,
Omnivore's portion can be topped with
Diced Grilled Chicken or
Thawed, precooked Shrimp

This is being shared on
Food on Fridays - Stir Fries

Twin Vegan Indian Recipes

Here's a nice way to make TWO Indian-inspired dishes without the work of two dishes. When you're done, you have an Indian-Style Rice Pilaf, and an Indian Dal which can be served together for a luxurious meal, or separately for two simple meals.








Start Dal:

Sort and rinse

3 cups Red Lentils (Masoor Dal)

Add

8 cups water

Bring to a boil, cover & simmer till done - about 30 minutes

(If cooking Red Lentils in a Slow Cooker or Crock Pot, cook them 3 hours on High)

Then, puree with an immersion Blender

Start Rice:

While Dal is heating, Prepare two cups raw rice according to package directions. (Brown is great, but white is good too. Long Grain or Basmati here is better than Short grain). If you have 8 cups of leftover rice in the fridge or freezer, you can skip this step! (as I usually do)

Then, prepare your "Flavor Packet"

Saute in a skillet

(this can be done with a lot, little, or no oil, according to your preference. If you use frozen onions, the moisture in them will allow the other things to cook sufficiently without oil)

2 cups chopped onions

1 Tablespoon Garlic

2 teaspoons turmeric

1 Tablespoon fresh minced ginger (I use the jarred kind)

2 teaspoons whole cumin seed (if you prefer a milder Cumin taste, Substitute 1/2 teaspoon Ground Cumin instead of the Whole Cumin Seeds)

2 teaspoons whole mustard seed (black if you have it because it's prettier, but yellow will still taste good)

*Add heat of choice, if desired (cayenne, red chili, etc) - I cook for a little one, so I do Sriracha at the table rather than cooking hot spices into food, but have used other methods in the past.

Divide the Flavor Packet in half (you'll have about a cup to divide into two 1/2 cup portions)*

Finish the Dal:

Add one flavor packet to the Dal. Add Lemon juice & Garlic Salt to taste. I use from 1/4 cup to 3/4 cup lemon juice (I usually just pour instead of measuring, and our family LOVES lemon!), and garlic salt generously.

Dal may be served with Cilantro Garnish, and Sriracha or other hot sauce on the side.

Then, Finish the Rice:

Add the other Flavor packet to a medium hot skillet. Add the rice & stir.

Add in:

1 pound bag frozen Green Peas

1/3 cup Lemon Juice

1/3 Cup Soy Sauce

3 Tablespoons Dry Parsley (this is optional -for eye appeal more than for taste)

Stir, cooking till Peas are hot through. (If rice gets a little too dry, drizzle in a little boiling water to moisten)

To serve Rice

Place Rice Pilaf on a plate, and garnish with Roasted, Salted Cashews or Peanuts. A salad on the side is nice.

Tip for dining with Omnivores: A dollop of plain yogurt on top of the rice, or a Raita on the side is a nice touch. Tandoori Chicken also goes well.

Freezer instructions: Both of these meals freeze well. Do not add the nuts to the rice before freezing, or they will get stale/soggy (BTDT). If you have a small freezer, you can make the flavor packets in advance, and wait until you have 6 to 8 cups leftover rice to make the Pilaf in a flash. Likewise, the Dal can be made by simply boiling lentils & water & adding the flavor packet, lemon, & garlic salt.

*Many years ago, this Rice Pilaf was inspired by a John Robbins Recipe, and the Dal was inspired by an Indian Cookbook (I cannot recall which one). Over the years, I personalized them.

Sweet & Sour Sweet Potatoes

Perhaps you're not a fan of Candied Yams with Marshmallows. Or, maybe you ARE a fan, but are trying to eat healthier. Either way, this is a nice, slightly non-traditional way to prepare the very traditional Sweet Potatoes & Cranberries. This was inspired by a recipe I found many years ago in Food for Life by Dr. Neal Barnard. I have made it many times since, and varied it a little each time.

Sweet & Sour Sweet Potatoes
4 sweet potatoes, ½ ” cubes
1 large apple, diced
1 c raw cranberries
½ c raisins
Apple Juice concentrate, as needed, about ½ cup*

You have your choice of three preparation methods (I've done all three!)

Cover and bake in oiled dish 350 degrees F, 1 hour 15 minutes, till potatoes are tender, OR

Microwave till done, about 15-20 minutes, stirring occasionally OR

Cook in Slow Cooker or Crock Pot for 2 hours, till potatoes are tender.

Some Broken Walnuts make a nice garnish, if you like.

*If the dish finishes, and the sweetness and moisture level are insufficient, a little more juice concentrate may be added at that point.

I'm clumsy, and Sweet Potatoes are hard - and harder to peel than white potatoes.
To make it easier, I cut the potato in half to keep it steady on the cutting board.

Then, I hold the potato ABOVE the knife, and slice downward around
The outside of the skin.
BTW - learned the hard way, the garbage disposal does NOT like Sweet Potato skins : (

Vegan Cranberry Magic Muffins from your own mix

You can stuff things beside veggies, ya know?

These muffins are magically stuffed with cranberry sauce, and covered with a nice streusel on top.

They're good for Thanksgiving Morning Breakfast, and also make a good use for leftover cranberry sauce.

Cranberry Streusel Muffins
Preheat oven to 400
Stir Together
2 cups Vegan Muffin Mix
1/2 cup applesauce*
1 cup water
Fill oiled muffin tins 3/4 full
 (in my tins, that's 1/3 cup batter per muffin)

On top of each muffin, drop
1 1/2 teaspoons whole-berry cranberry sauce
Then sprinkle Streusel over the top

*I seldom eat applesauce, so for baking, I find those little 1/2 cup (4oz) lunch packets are just perfect - that way I'm not wasting the rest of the jar.

Streusel
2 Tablespoons Brown sugar
1 Tablespoon Vegan Muffin Mix
2 Tablespoons Chopped Walnuts



Put 1 1/2 teaspoons cranberry sauce on top, and the put some streusel right over that
 

Bake 400 degrees for about 35 minutes, till golden brown. Allow to sit about 5 minutes, and carefully remove from tins (because of the filling, these can break a little more easily than regular muffins)

The Cranberry sauce "magically" stuffs the muffin, while the streusel "magically" stays on top! : )

Cauliflower & Capers

Here's another nice side-dish for Thanksgiving dinner. The cauliflower is usually at a good price around Thanksgiving, and the tart edge of this dish provides a nice counterpoint to comfort foods like stuffing.

This is a nice make-ahead dish as it can be served at any temperature (cold, room temperature, or warm) and it keeps pretty well.

This was inspired by a recipe by cookbook author Donna Klein, but has gone through several changes since I first used it.

Cauliflower & Capers

Trim (cut off leaves, stem & dark spots), and cut in bite size pieces:
2 heads of cauliflower
Steam the cauliflower to your desired level of tenderness - 5 to 10 minutes usually.
You can either use the microwave method featured yesterday, with a little water in the bowl, or use a steaming basket in a pot with a lid, and about 3/4 cup of water at the bottom.
Put the cauliflower in a dish and sprinkle over the top
1/3 cup caper buds
1 Tablespoon Veggie Bouillon Powder*
1/4 cup lemon juice
1 teaspoon garlic
1 Tablespoon Dry Basil
2 Tablespoons Caper brine
A dash of pepper
Toss, and put in fridge or serve!

*If you only have bouillon cubes, a cube may be dissolved in a tiny bit of boiling water before adding to vegetables.

To steam cauliflower or other veggies in a pot, put a metal steamer basket
inside the pot, add the veggies, pour about 3/4 cup water over the top.



Cover pot with a lid, and bring water to a boil, then reduce heat to simmer.
Most veggies finish in 5 to 10 minutes - check them every few minutes, being careful
not to burn yourself with steam when lifting the lid. A little more water may need to be added
after 5 minutes, so pot does not boil dry and scorch.

Low Fat, Vegan Stuffing

The finished stuffing in the Slow Cooker
 

I grew up with a Mom who hated stuffing. Which meant that for me, it was a special treat to be anticipated at friends' houses & restaurants only. Then, someone broke it to me that it was one of the highest fat foods on the planet. Then I became vegetarian.

After that, I didn't get much stuffing : (

But last year, I saw an online post for a vegan stuffing, and I got inspired. (I think it was on fatfree vegan, but I cannot recall for sure). In any case, I didn't have enough distressed bread on hand to make it from scratch.

So, I looked at the back of the stuffing package, and combined it with the online recipe, and hit the jackpot! This one is easy, low fat, and vegan! It can be made in the slow cooker or in the oven. And, there's a do-ahead option for minimal last-minute fussing.

Here it is:

Sauteing veggies

Low fat, Vegan Stuffing
Saute in dry skillet (a little oil may be used if you like, but its not necessary)***

1 cup onion

1 cup celery
1 ½ cups fresh mushrooms (about 8-10 oz pkg, sliced)
OR 2 4oz cans mushrooms, drained
1/3 cup minced parsley

mix veggies into a 12 to 16 oz pkg of vegan herb seasoned stuffing mix (I've had good experience with Pepperidge Farm & Store Brand both - but discovered I don't like the cubed kind)

 

Stir in

Ready to bake

2 cups boiling water combined with*
1 large bouillon cube (or 1 Tablespoon Veggie Bouillon powder)
Then add
¼ cup slivered almonds, toasted **

Pour in greased 3 qt casserole, bake, uncovered 350 deg, 30 min (That's what I did last year)

OR Pour into an oiled Slow Cooker or Crock Pot and cook on high 1 to 1 1/2 hours. (That's what I did today)

 

*This recipe makes a very dry stuffing. If you like a moister stuffing, add more water here, or at serving time, a little boiling water may be drizzled into mixture until it's just to your liking.

 

**If you like toasted slivered almonds, you can cook a bunch all at once. I did, because I hope to feature Green Beans Almondine soon.

***If you want a more stress-free cooking day, these veggies may be cooked ahead and refrigerated or frozen. On cooking day, thaw them and combine them with the other ingredients & cook for a super-quick Side-Dish.

Neat Vegan Thanksgiving Idea - another stuffed veggie!

If you're having an all-vegan Thanksgiving gathering, or if you just don't want the Turkey to be your centerpiece this year, here's a great idea for an edible, seasonal Thanksgiving Entree Centerpiece.

Stuffed Pumpkin Recipe - Scroll all the way down.

I have made this dish more than once (though I don't plan to make it this year). The stuffing recipe itself could use some tweaking - you could substitute any favorite grain-based stuffing (quinoa, rice, teff, bulgur, etc). And, I would  serve a nice sauce on the side to flavour the pumpkin flesh - cranberry, maple syrup, peanut sauce, the recommended blend of soy sauce & lemon juice with a little ginger added - whatever.

Fresh, Homemade Bread - Every Day!

A homemade loaf from my oven, baked by this method

.A few years back, I stumbled upon a GREAT bread cookbook, and a great blog to go with it. Being a frugal person, I checked the book out from the library the first time I used it. It was so amazing that I have since bought SEVERAL copies of it, and I regularly visit the authors' blog.

Really, once you have tried their the method - which they share on their Artisan Bread in Five Minutes a Day website - a few times, you might do what I did - donate your bread machine!

Personally, I'm not sure why other bread-book authors are out there. These guys have done it!

These recipes allow me to have homemade yeast bread on the table at virtually every meal, with almost no work. Boule, Foccacia, Naan, Pita, Pizza - it's all fresh from MY kitchen. And, it costs about 40cents/pound : )

I have control over all the ingredients - nothing yucky in my bread that I don't want there!

And, they have great recipes for Gluten Free Bread & Pizza Crusts, Whole Wheat Bread (I frequently make that one, too) and lots of other yummy stuff. Like Cinnamon Rolls : )

I use a slightly different baking method. The authors of the book & website allow their bread to rise on a board, then transfer it onto a preheated pizza stone. I prefer to use a perforated, non-stick pizza pan for rising & baking - no preheating of the pan is necessary, and there's no risk of a clumsy cook dumping a loaf of dough on the bottom of the oven ; ) Best of all, it still turns out a delicious, artisan loaf.

The perfect container to mix and store the dough? A brand new plastic shoe box from the Dollar Store! 

Check out their blog - and seriously consider buying one or more of their books!

Here's the link to their wonderful recipe & method:

Artisan Bread in Five Minutes a Day 

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Vegan Pancake Mix Recipe

Saturday Mornings are a great time for pancakes! And, with an all-in-one mix in your pantry, it's easy to just add water or non-dairy milk, stir, and go.

Stuffedveggies Pancake & Waffle Mix

Mix in a labeled container. This recipe may be doubled if you have a larger family, or like to have pancakes often.

3 cups whole wheat pastry flour (also known as Graham flour) OR White Whole Wheat Flour*

1-3 tablespoons sugar (white, or raw/turbinado sugar)
1 Tablespoon arrowroot powder, tapioca starch, or cornstarch (acts as vegan egg-substitute for dry mixes)
1 Tablespoon + 2 teaspoons baking powder
3/4 teaspoon salt

*Note Edited in December 2014: For a long time, I only made this with Whole Wheat Pastry Flour, but then recently I couldn't get to my favorite specialty shop, and was forced to try subbing the White Whole Wheat Flour. To my delight, it worked as well or better than the Whole Wheat Pastry Flour. This is great because White Whole Wheat - while still 100% whole grain, is easier to find and cheaper! : ) Edited October 2019: Today I ran out of Whole Wheat flour, and used All Purpose (White) Flour. It worked just fine. So, if White is your preference, feel free to substitute

To make:

use ½ cup mix and ½ cup water or non-dairy milk

Pancake mix should be pourable - not too thick

We like blueberries in our pancakes - they can be added in while they're still frozen, if they're not in season.

Prepare on a nonstick skillet. Oil may be used for crispy edges, but also can be omitted if you prefer.

Turn the pancakes when there are bubbles covering the top, and the edges start to dry a bit.

We make these animal pancakes. They're supposed to be piggies, but this one looks more cow-like. Oops.

Lovely, golden brown pancakes.

Nutrition information as calculated on https://recipes.sparkpeople.com/recipe-calculator.asp
If recipe is made with White Whole Wheat Flour, 3 TablespoonsSplenda that measures like sugar,
and Tapioca Starch options
1/6 of this recipe - or about 1/2 cup of mix calculates as follows:

Nutrition Facts

6 Servings

Amount Per Serving

• Calories 205.5
• Total Fat 1.0 g
• Saturated Fat 0.0 g
• Polyunsaturated Fat 0.0 g
• Monounsaturated Fat 0.0 g
• Cholesterol 0.0 mg
• Sodium 697.0 mg
• Potassium 0.8 mg
• Total Carbohydrate 39.6 g
• Dietary Fiber 6.0 g
• Sugars 1.5 g
• Protein 8.0 g
•  
• I calculate this to be 6 WW Freestyle Points onhttps://www.easycalculation.com/health/smart-points.php
•  
• ***************************************************************************************

The same calculation, using 3 Tablespoons of sugar is:

Nutrition Facts

6 Servings

Amount Per Serving

• Calories 229.5
• Total Fat 1.0 g
• Saturated Fat 0.0 g
• Polyunsaturated Fat 0.0 g
• Monounsaturated Fat 0.0 g
• Cholesterol 0.0 mg
• Sodium 697.0 mg
• Potassium 0.8 mg
• Total Carbohydrate 44.4 g
• Dietary Fiber 6.0 g
• Sugars 6.3 g
• Protein 8.0 g

I calculate this to be 7 WW Freestyle Points onhttps://www.easycalculation.com/health/smart-points.php

Here are some great additional ways to use this mix:


      Banana Bread Waffles
 
      Blueberry Pancakes
 
      Apple Cinnamon Pancakes

      Grilled Banana Pancakes

      Strawberry Pancakes

      Pumpkin Spice Waffles

      Toaster Waffles, Vegan, Whole Wheat, No Oil
 
      Zucchini Bread Waffles
     


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Greek Giant Beans ( Gigantes )

This delicious dish is made from the same Yachni sauce that several of the other dishes have been made from, but the difference in texture & consistency, along with the addition of spices, makes it taste quite different from the other dishes using this sauce. And, with the prepared Yachni sauce, it is embarrassingly easy to make : )


The traditional preparation of this dish is an all day process (starting the night before). It is traditionally done like this: Dry beans are soaked overnight, and the next day they are simmered for hours till done. While the beans are simmering, the sauce is made from scratch. As the beans finish, the sauce, beans, vegetables & spices are combined and put in a covered baking dish in the oven, to cook for about three hours. During the cooking time, the dish is occasionally stirred and checked for moisture content and monitored till it is perfectly done.

This prepared dish can be purchased at the olive bar at our local grocery store for $7.99/pound. Prepared at home, you'll get A LOT of pounds for $7.99!

Greek Giant Beans ( Gigantes )
Combine in Crock Pot or Slow Cooker

5 15oz cans Butter Beans, Drained
1 12oz bag frozen Mirepoix mix, rinsed under warm water to thaw *
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
3 to 4 cups Yachni Sauce (till it looks like the picture below)

Cook on high for 3 to 6 hours or low for 6 to 10 hours (this is a VERY forgiving recipe, as far as time goes!)
If it is too dry when you take it out, drizzle a little boiling water over the beans to add enough moisture - it soaks right in!

This is not a particularly good candidate for stove top cooking, as the low moisture content and long cooking time make it high maintenance.
But, it can be baked in a covered casserole for 1 1/2 hours or so, checking periodically for moisture content.

This one (like many of the others) freezes well, so is a great make-ahead or bulk cooking dish.

*If you prefer, use about 3/4 cup sliced carrots & 3/4 cup sliced celery.

 

Orzo Pilaf

This is another easy Vegan Entree that comes together in the amount of time it takes to boil a pot of pasta : )

Orzo Pilaf:

Cook according to package directions and set aside

1 Pound orzo

In a large skillet, Saute
1 bag pepper & onion mix or 1 red bell pepper &1 onion in crescents
2  (4 oz) cans mushrooms, or 1 pound fresh
1 T garlic

Add
1 tsp basil
1 tsp oregano
1 tsp (or less) salt
Above prepared Orzo or rice

Then

1 (8 oz) can tomato sauce

Stir briefly to warm, and serve

Serving Tip: If you serve this with peas as a side dish, the flavors complement each other, and you ALSO get a complete protein! (I don't really worry about matching proteins much, but that's a topic for a future post)

Tip for dining with Omnivores: A dollop of plain yogurt is very nice on top of this pilaf. Also, cooked cubed chicken can be added to the Omnivore's portion of the dish, or a grilled chicken breast may be served along side.

Gluten Free Variation: I have made this dish with rice in place of orzo when serving Gluten-Free folks, and it turned out pretty nicely : )

Greek Okra & Tomato Stew ( Bamies Yachni )

Tonight, we enjoyed the fruits of Saturday's bulk-cooking labors. I pulled an entree out of the freezer & heated it, made a salad, and baked a loaf of foccacia to serve with tahini dip. Since I had made the entree on Saturday, I had free time this evening to make 8 pounds of bread dough, bake a loaf of bread, fix a salad, and relax with a cup of coffee while surfing the net. All in the time I would normally have spent preparing the entree.

This is what we had:

Bamies Yachni
Combine
6 cups Yachni sauce (1 batch)
3 12oz bags frozen okra - not thawed (You can use either whole or sliced okra - I prefer a combination)
1 scant teaspoon sugar
Cook in slow cooker on high 3 hours
Or, simmer in covered dutch oven/stock pot, stirring occasionally, for 45 minutes to 1 hour.

Frozen Okra for the recipe

Going into slow cooker - notice the brighter color before cooking

Finished Cooking, and ready for the freezer - notice the change in color when done

Tip for serving Omnivores: This is another dish that can make a main dish for a vegan, or a side dish for a meat and potatoes meal.