Food post!

[wesleysgirl]

I'm starting to consider going vegetarian again. I think I just have to psyche myself into it, as well as finishing up the small amount of meat we have in the house and reminding myself of the many, many meals I used to make when we didn't eat any meat at all.

Recipes I want to try -
Banana, honey and peanut butter "ice cream"
Mary Ostyn's Maple Morning Polenta
Gingersnap Oatmeal
Pumpkin Turkey Chili (easy enough to swap veggie crumble or beans for the chili)
Light Banana Bread (love that this recipe uses real food)
Broccoli, Parmesan and Lemon

Also, must remember Post Punk Kitchen for really good-sounding vegan recipes.

Comments

[tsuki-no-bara.livejournal.com]

that banana bread sounds so, so good. and i really love that it can be "light" banana bread without you having to use egg beaters and fake butter and splenda. yay for using real food! and also, yum. i actually want to try the banana and honey and peanutbutter smoothie fake ice cream, but i have no bananas. i bet a little cocoa powder would be good in that too.

also! i have a chili recipe i can share! if you want! it calls for ground beef but i'm sure vegetarian crumbles or something would work just as well. not sure how it stacks up on the light/lower-calorie spectrum, tho.... but it is goooood chili. and you can make a metric ton and freeze it. :D

[wesleysgirl.livejournal.com]

I've rarely met a chili I didn't like, so please share! :-D

[tsuki-no-bara.livejournal.com]

(c&p'ed from the word doc my dad sent me, hence the CAPSLOCK. sheesh, dad.) (i think the only thing that makes it specifically green mountain chili is the presence of vermont maple syrup. also, it makes A LOT. but it freezes.)

GREEN MOUNTAIN (MILL BROOK) CHILI

4 TBSP OIL
3 LBS CHOP MEAT
3 MEDIUM ONIONS, COARSELY CHOPPED
2 CLOVES GARLIC (1 TSP CHOPPED)
3 CANS TOMATO SAUCE, 15 OZ EACH
1 SMALL CAN TOMATO PASTE
1 BAY LEAF
1 TSP MAPLE SYRUP
½ CUP DRY RED WINE
2 TBSP CHILI POWDER
4 DROPS TABASCO
1 LB DRIED RED BEANS OR 6 CANS KIDNEY BEANS

1. If using dried beans: soak overnight in cold water
a. Rinse thoroughly in 2 or 3 changes of water
b. Then: boil up to an hour, until beans are softened but still firm
c. Check for consistently after ½ hr
2. In 8 quart pot: saute onions and garlic in oil until translucent
3. Add meat, saute until no longer pink
4. Add tomato sauce, paste, bay leaf, maple syrup, and wine. Simmer 30 minutes
5. Add chili powder, Tabasco. Taste (should have some zing).
6. Drain beans and reserve some of the liquid. Add the drained beans to pot.
7. Taste again, adjust seasoning. May need more chili powder and/or Tabasco.
8. Simmer 1 hr more. Remove bay leaf. If too thick add some reserved bean liquid. If too thin, cook longer with the pot uncovered. If using canned beans, simmer for 15 min only.
9. Can be stopped and frozen at this point.
10. To serve: simmer 15 minutes more. If frozen, place in pot until heated thru.

NOTES:
This recipe makes enough for 2 full meals
Dried beans need to be soaked overnight and boiled; will be uncooked otherwise. Cook beans until chewy.
Don’t add salt: the tomato sauce is made with enough salt.
Can use Canadian maple syrup rather than Vermont maple syrup, but then it won’t be authentic Green Mountain.
Consistency: should be a little on the thin side; don’t make it too thick. Should run off of a spoon.
If using canned beans, you can cook it too long: the beans will become mushy.
If using dried beans, it’s harder to overcook.
Adjust the seasoning frequently; the beans (particularly canned beans) absorb some of the zing.
Serve with crackers, chopped onion, grated cheddar cheese, pasta.

[prettybird.livejournal.com]

The Boy and I are easing back into it too. Still have a few more things left in the freezer.

If you're looking for more ideas, a couple of my favorite food blogs:
Smitten Kitchen (http://smittenkitchen.com/) - my current favorite. :)
Tigers and Strawberries (http://www.tigersandstrawberries.com/) - Sadly no longer being updated. Lots of good vegetarian dishes at both of 'em.

[trepkos.livejournal.com]

Good for you!
I'm a 35 year veggie, and no regrets.