Foodbuzz

Posts Tagged ‘garlic’

Vegan Mexican TVP

Mex TVPThis was my first experiment with using the hRecipe microformat plugin. The plugin does not include a photo field, although the full hRecipe specification has provisions for a graphic. I failed to capture the moment last night when I made this, and this dish isn’t much of a looker anyway. The plugin seems to break the background gradient in my current theme, but I don’t care that much because this theme is getting a bit long in the tooth and I’ll replace it with a more up-to-date one some day when I have a couple of hours. (Don’t hold your breath!) The plugin did not automatically tag the ingredients, nor number the steps on my first go. I had to go back and edit the raw HTML, because I didn’t see a way to revise once you insert a recipe via the plugin. I’m guessing there is a way to make it do that in the first place and I should have RTFM. Oh well, I’m a very early adopter of the plugin, and it’s certainly better than nothing! Let’s see how the search engines like it.

Recipe: Vegan Mexican TVP

Ingredients

    • 1.5 C TVP 1/2 C fresh cilantro chopped fine
    • 2 tomatoes, diced
    • 1 onion, chopped medium fine
    • 1 Tbsp olive oil
    • 1 clove garlic, minced
    • 1/2 avocado
    • 1/2 tsp salt
    • 6 C water
    • juice of one lime

Instructions

    1. Salt the water and bring to the boil.
    2. Meanwhile sautee the onions in the oil until carmelized.
    3. When water boils, add the TVP and cook until it softens and quits swelling up.
    4. Drain well.
    5. Add the other ingredients.
    6. May be served cold.

Diet (other): Reduced fat

My rating: 2 stars: ★★☆☆☆

Microformatting by hRecipe.

Ratatouille with Lentils

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Ratatouille with Lentils

I snatched this from a Sapphire and modified a bit …

See Ratatouille with Lentils on Key Ingredient.

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A delicious twist on an old standby. Good and good for you!

Eggplant Tofu Stir Fry

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Eggplant Tofu Stirfry

This stir fry was a hit with my daughter and …

See Eggplant Tofu Stirfry on Key Ingredient.

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Eggplant prepared in this way will turn the eggplant indifferent into eggplant enthusiasts. Bok choy adds your green vegetable, and bits of other green mild flavoured veggies may also be added.

Shrimp with Maifun & Tangy Sauce

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Shrimp wth Maifun and Tangy Dressing

Another way to use that scrumptious miso jalapeno sauce from …

See Shrimp wth Maifun and Tangy Dressing on Key Ingredient.

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This was a huge hit at my house. For the vegetarian, we substituted strips of seared tofu for the shrimp. Other than the shrimp, it is vegan.

Zuppa di Porcini

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Zuppa di Porcini

My trip to Italy (specifically Tuscany) inspired this vegetarian version …

See Zuppa di Porcini on Key Ingredient.

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I spent Spring Break 2009 in Italy, so I couldn’t let that go by without blogging about it. Pizza, pancetta, gelato, white bread, and white flour pasta are abundant in Italy. All those items are either vorbuten or strictly limited from my personal diet, although I have to admit, barring the meats, I did sample them. Processed white wheat flour, according to my son who spent a term in Siena, is about the only food basic that’s still cheap, so of course there’s a lot of it. We found the prices of food to be exceptionally high in Italy at the exchange rates in effect during our trip. For the equivalent of $10 US you can get approximately one small a-la-carte side dish in most places. I went looking for the simple hearty peasant fare in Tuscany, and during the search I did find simple arrugula salads and soups that were both delicious and satisfying. On arriving home, I was fired up about duplicating or at least approximating some of those Italian dishes, and this soup based on boletus edulus (in Italy known as porcini) is one effort.

I had some frozen roasted chestnuts left over from Thanksgiving. I perked them up with a few minutes in the oven. I recommend chestnuts as a topping if you have any. I also had some sun dried tomatoes that I preserved way last summer. As promised, they gave this soup a nice summery zing that is lacking from the store tomatoes one buys at this time of year. I also threw a little chopped parsley on it.

Next time I make this soup I’ll increase the rosemary or augment with dried. Usually rosemary is overpowering, but the fresh rosemary that I purchased was underwhelming. I tossed some more on the soup and saved it, after realizing that the amount in the recipe was inadequate. Please note with rosemary that your mileage may vary.
This soup is suitable for both vegans and vegetarians.

Grilled Portobello Mushrooms

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Grilled Portobello Mushrooms

Delicious satisfying vegetarian entree

See Grilled Portobello Mushrooms on Key Ingredient.

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And here is the eye-candy blow-by-blow for all you visual junkies. This is a very elegant and easy to make option if you’re having a vegetarian over for dinner you can just do one or two of these.

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