Friday, December 31, 2010
Thursday, December 30, 2010
Although it was my first time making these, awhile back my husband made them, and I remembered them being quite tasty. I was eager for a shot at making them myself.
This isn't an appetizer you'll whip up quickly, if that is what you seek. I was lucky to have my hubby around this week, so I could work on these during the kids' afternoon nap.
Next time around, I've got a few ideas for speeding up the process. First, I'd probably chop it all in the food processor versus hand chopping it all. You have to let the filling cool after cooking it, which does add to the preparation time.
The adapted recipe originally comes from Cooking with Peta: Great Vegan Recipes for a Compassionate Kitchen. Although I am not a huge fan of PETA (I think the publicity stunts more hinder than help animals rights cause), the cookbooks we've received as gifts have been good.
Jamaican Stuffed Savory Pastries
2 large onions
2 Tbsp jalapeno peppers
3-4 cloves garlic
1 large tomato
1/2 cup green onions
2 tsp. curry
1 tsp. salt
1 tsp. sage
1/4 tsp. allspice
1 1/2 cup TVP (textured vegetable protein) reconstituted in 1 cup hot water and 2 Tbsp. of soy sauce
2 Tbsp. lemon juice
For brushing on top:
1/2 cup vegetable broth
1 tsp. curry
9-11 sheets of phyllo pastry (depending on size you make them)
In food processor, combine onions, garlic, jalapeno peppers. Cook in frying pan with a very light coating of oil (less than a Tbsp) on medium heat until water cooks off. In processor combine the remaining ingredients, except for the TVP. Add to cooked mixture, and cook off the water again. Remove from stove and stir in the TVP. Let mixture cool.
For brushing the tops, combine vegetable broth and curry powder in the microwave until it dissolves well. Let cool.
Preheat oven to 400 degrees Farenheit.
Cut phyllo pastry into rectangles approximately 6 inches x 5 inches. Layer 3 to 4 rectangles on top of each other, then spoon 2-3 Tbsp. of filling onto the corner. Start to roll the pastry until you have rolled it halfway. Fold in the corners like an envelope and finish rolling (like an eggroll). Place seam down on a lightly greased baking sheet. Brush tops with veggie broth mixture. Cook in oven 15 - 20 minutes until golden brown.
Saturday, December 25, 2010
The other participants brought Peanut Butter Blossoms, Chocolate Caramel Pecan Turtles, Soft Chewy Molasses, and Lime Shortbread cookies. Lastly there were Chocolate Peanut Marshmallow bars, which were so rich and delicious.
Our greatest dilemma was determining which kind to eat whenever we had one or two or three. They were all quite good and a nice variety. The kids loved them all and gave their thumbs up to all the treats we brought home.
Sunday, December 12, 2010
Sometimes you just need a quick meal. Despite your desire to turn to take out, there is probably a quick healthy option available at home. For us it was this one. It took less than 15 minutes to have it ready and on the table. We tried both Gardein's BBQ Wings and Alexia's Red Potatoes & Italian Vegetables for the first time.
The potato medley was pretty darn good considering it was frozen food. We'll definitely have these in the freezer for a night we need something really quick. We also had a wild rice pilaf (already cooked earlier in the day) which we re-heated. To top it off, we had pineapple which seemed like a nice compliment to the BBQ "Wings."
Thursday, December 9, 2010
Thursday, December 2, 2010
Since it takes a little more time to make, I've doubled the recipe. We always freeze the second one for a rainy day. You can cut in half to make only one pot pie. To simplify things, I buy store made crusts and only make the tops myself. You could certainly double the crust recipe and make the bottom crust yourself.
1 lb. seitan
2 cups potatoes
1 bag frozen peas, carrots, and corn
1 medium onion chopped
1 3/4 cup water1
3/4 cup soy milk
1/4 cup vegetable oil
1/4 cup flour
1/4 cup nutritional yeast
2 tsp. garlic powder
2 tsp. sage
1 tsp. thyme
1/2 tsp. salt
1/2 tsp. pepper
2 ready-made pie crusts
2-3 cups flour
1/3 cup shortening
1 tsp salt
1/4- 1/2 cup water as needed
Boil cubed potatoes and save cooking water.
In a separate large stew pot, on medium low, saute onions in oil until they are tender. Next add the flour, and yeast. Whisk until creamy. Add 1 3/4 cup of cooking water and soy milk and simmer for 10 minutes. Add spices, potatoes, tofu or seitan, and frozen vegetables and continue to simmer. Simmer until the consistency desired is achieved (thicker pot pie sauce), then pour mix into the two ready-made crusts. Cover with pie crust dough (see preparation instructions below).
In bowl mix margarine into flour using a fork to press it down. Do this until the margarine is well mixed and starts to become doughy. Add water as needed to get mix to stick together, but use only a small amount (1/4 cup at most). Knead into a ball, then separate it to make two balls. Roll out with rolling pin, then cover pie. Slit a few lines in top crust and bake in oven at 350 degrees for 20-30 minutes or until crust is golden brown.
In the meantime, I've had to put theirs into a locked cabinet, as Elliott already tried to burglarize his. I can't say I blame him, but it does take the fun out of it if you eat them all up right away.
If you missed the boat on getting one this year, order in early November next year as I've noticed they run out fast. Another option is to make your own or buy one you can put your own treats into each year.
There is a really cute log cabin one, which has a different forest animal behind each door at Gardener's, but the price has always been limiting to our purchasing it. This year I plan to see if it goes on sale after the holidays. It is always the best time to get any holidays decorations.