The Cows Will Thank You! a vegetarian (and sometimes vegan) food blog


Pesto Rice with Beans – Crock Dish

Oi Vey! I’ve been so busy that I’ve been not cooking at home and eating take-out like everyday of my life… bad news. Last week I finally put my foot down and made some crock pot dinners, and this one was my favorite because it is SO easy and SOO good! It can be made with or without the crock, but the crock comes in handy if you’re busy and want to come home to a hot, tasty meal!

Ingredients:

1 can (or 15 oz) White Beans

2 cups veggie broth

slightly less than 3/4 cup brown rice

1 1/2 cups green beans (thawed if frozen)

1/2 cup prepared pesto

Directions with crock:

– Put in broth, rice and beans and stir. Let cook on high for 3-4 hours or low for 6-8 hours.

– An hour before serving add green beans and pesto

– Serve and enjoy!

Directions without crock:

– Cook rice in broth

– in separate saucepan, heat beans and green beans in water

– Drain rice and beans, then combine

– Add pesto

– Serve and enjoy!

Tip: Even if all the ingredients are cooked and it’s not dinner time, you can always just keep them in the crock on “warm”



Easy Whole Wheat Agave Bread

Hello!

Here is a recipe for easy, (relatively) fast, cheap and oh-so delicious whole wheat bread that doesn’t require a bread machine! Woohoo! Enjoy!

Ingredients:

1 packet of yeast

1 cup very warm water

2 tablespoons dark agave nectar

1 tablespoon oil (I used vegetable oil but whatever you have is probably fine)

1/2 cup rye flour

1 1/2 cups whole wheat flour

(Possible substitutions: sub regular all-purpose flour for whole wheat or molasses for agave)

Directions:

– Preheat oven to 400

– In a mixing bowl, dissolve agave and yeast in the cup of warm water. Let stand for about five minutes

– Stir in flour and oil and beat with a spoon until a dough is whipped together (the dough will be sticky to touch)

– Cover and let dough rise for 20 minutes

– Grease a baking pan and put the dough in

– Bake for 35 minutes and enjoy!



Southwest Cheese Soup in the crock

Hello all!

It’s been a while since I’ve posted. The holidays just have that wonderful way of sucking the absolute life out of you… ya know. I feel like I’m finally getting back into the swing of things!

Anywhere, here is an amazingly delicious, EASY recipe for some seriously awesome soup.

Ingredients:

1 lb cheddar cheese block, cubed (you could try omitting this for a vegan soup, which would probably work out pretty well, but I’d not sub in soy cheese for this)

1 can (or 10 oz frozen) corn

1 can (or 15 oz) kidney beans, undrained if canned (you may have to add some water if you’re not using cans)

1 can (or 15 oz) black beans, drained

1 large red or green pepper, seeded and chopped

1 jalapeno, seeded and diced (this does not make the soup spicy, but adds a great flavor; use more jalapenos for more heat)

1 can (or 14 oz) diced tomatoes, undrained

1 can (or 14 oz) stewed tomatoes, undrained

1 envelope of taco seasoning (low-sodium kind is great) or an equivalent blend of paprika, cumin, onion powder and adobo.

Directions:

Put all the ingredients in your crock-pot, stir, and let cook on high for 3 hours, or low for 5 hours!

(You can try cooking this in a pot, stove-top, for an hour or so, which I think would work out fine but I really recommend the crock if you have one)

Optional: Serve with a side of tortilla chips, avocado slices, or guacamole for extra yummy awesome good times!

Tip: Make sure when you’re chopping the jalapeno that you don’t touch your eyes, nose or mouth and wash your hands immediately after you’re done. I like to add the jalapeno last so I can immediately wash my cutting board and utensils. I’m only speaking from experience folks… it was not pretty.



The Best (and Easiest) Stuffing EVER

Hello again and welcome to another holiday edition called The Turkeys Will Thank You!

Here is a recipe for the most.delicious.stuffing.EVER.  This is another amazing recipe from my mom, Mama Syl.  This blows the shitty box stuffing right out of the tofurky’s ass! It’s the easiest thing ever to make and in my opinion, as far as stuffing goes, it doesn’t get any better than this! (It’s not really very healthy but who cares about that crap on Thanksgiving anyway?)

Serves 6

Ingredients:

2 onions, chopped (I like to use red for presentation’s sake)

4 stalks of celery, diced

1 stick of butter

2-3 eggs

1 loaf of soft bread (Whole grain or whatever kind you want is fine, but I suggest being bad and using plain white bread)

Directions:

Preheat oven to 350

Melt the butter in a large skillet

When butter is melted, toss in onion and celery and cook until soft and onion is translucent

While veggies are cooking, tear up the bread into chunks and put them into a big, heat-proof mixing bowl

When veggies are done cooking, put them in the mixing bowl with all the melted butter (don’t drain it!) and toss until the bread is evenly coated with butter

Let stand and cool for about 10-15 minutes until mixture is room temp

In a separate bowl, whisk your two eggs then toss them into the mixture and coat it

The consistency of the stuffing at this point should be sticky and kinda wet, if that’s not the case add another egg

Grease a baking/loaf pan and put mixture in

Bake for 30 minutes and enjoy!!!!

 

 



Deliciousssss Dekuyper Apple Pucker Sangria!
June 21, 2010, 8:38 pm
Filed under: Alcoholic, Beverage, Includes photo, Vegan, Vegetarian

Here is my own recipe for Dekuyper Apple Pucker sangria.  I don’t want to “toot my own horn” but this is some of the best freakin’ sangria I’ve ever had.  I just made up the recipe based on other recipes I found online, and one that I found in a magazine that gave me the Apple Pucker recipe and then I couldn’t find the stupid magazine that the article was in.

Anywho, it’s so wonderfully tasty and a greattttt summertime drink.

Makes 48oz, so great for a party! *Note: I have not tried this recipe with white wine, so you’re on your own if you’re making white sangria.  Please let me know how it turns out though!

Ingredients:

3 cups wine, or one standard-size bottle.  You can use whatever wine you like, but I suggest a Spanish red wine.  I personally highly recommend El Burro “Kickass” Garnacha wine.  It’s cheap and tasty.

2 cups (or one 21oz bottle) Ginger Ale

2 cups fruit juice.  Again, I think it would be safe to use whatever you want, but I used 1 cup of cranberry pomegranite juice (because that was all I had) and 1 cup of orange juice).  I really do think a cranberry, pomegranite or fruit punch of some sort would be good.

1 cup Dekuyper Sour Apple Pucker

Chopped up fruit — I used apples, oranges, lemons and limes, but you can use whatever.

Stir it altogether and serve over ice!  You can serve right away, but it is much tastier if you let it sit overnight.

mmmmmmmm.



Spicy Beans on Baked Sweet Potato *V

I just made this the other night and it was SO DELICIOUS!  It’s really good for you too!  The sweetness of the sweet potato blends so nicely with the cooked veggies and beans.  It would be an excellent, healthy dish to make for a dinner party.  I served it up with some steamed string beans on the side.  You can exclude the cheese and sour cream for a vegan dish, that is bound to be just as tasty without the dairy (or you can sub in soy cheese if you want).

Details:

About 90 min prep and cook time (*note save time by microwaving the baked potatoes instead of baking them if you want).  Serves 6.  15g Protein, 5g Fat, 72g Carbohydrate, 17g Fiber, 0mg Cholesterol 397 calories.

Ingredients:

3 evenly-shaped orange sweet potatoes

1 tblsp olive oil

1 medium-sized onion, chopped

3 cloves garlic, minced

2 tspn ground cumin

1 tspn ground coriander

1/2 tspn chili powder (I used chipotle… not sure if that’s the same thing? ::shrug::)

14oz chopped tomatoes

1 cup veggie stock (and maybe a little more if you feel like it’s not “saucy” enough)

1 large zucchini cubed

1 green pepper cubed

14 oz corn (or one can)

14 oz red or white kidney beans (or one can)

(don’t forget to rinse and drain your canned goods!)

3 tblspn chopped fresh cilantro

Sour cream and grated cheddar, to serve

How ya do it:

1. Preheat the oven to 415 F.  Rinse your sweet potatoes and poke ’em with a knife or fork, them stick ’em in the oven for an hour on a baking tray (may need longer than an hour if your oven is older or a piece of crap)

2. Meanwhile, heat the oil in a large saucepan and cook the onion over medium heat until soft and golden.  Add the garlic and spices and stir for a minute

3. Add the tomato and stock and stir well, then add the veggies and beans.  Bring to a low boil and let cook, covered, for about 15/20 minutes until the zucchini is nice and soft.  Lower the heat and let simmer for another 5/10 minutes to thicken the sauce.  Stir in the cilantro at the last minute.

4. To serve, cut the sweet potatoes in half and pour the veggie mixture over the ‘taters.  If you like, garnish with shredded cheese and sour cream and cilantro.

Here is a picture!

Why is the dish outside on the sidewalk on a miniature chair?  I’m going to just let you think about that one….

(Recipe modified from the book Delicious Vegetarian Food by Bay Books)



Agave Nectar Dijon Balsmic dressing *V
April 13, 2010, 8:41 pm
Filed under: Dressing/Dip, Includes photo, Vegan, Vegetarian | Tags: , , , ,

Hello!  Here is a recipe for one of my favorite salad dressings that I make from home.  It’s super tasty and very easy to make.  The dressing is sweet and slightly vinegary.

Prep/Cook Time: 10 min

(p.s. the *V denotes that this recipe is vegan)

Ingredients:

1/4 cup agave nectar
1/4 cup dijon mustard
2/3 cup extra virgin olive oil
1/4 cup red wine vinegar or balsamic vinegar
2 cloves garlic, minced

Directions:

Put all the ingredients in a mixing bowl and whisk together until mixed.  Put into a bottle and serve!  Keep refrigerated and shake up everytime you use it.

Here’s some photos:

Agave Nectar

Here’s agave nectar.  It is a sweetener that is derived from the same plant as tequila.  It has a low glycemic index (won’t skyrocket your blood sugar) so some like to use it to make tasty diabetic treats.  If you google “agave nectar” you will find some controversy — some people say its just as bad for you as corn syrup, some say that it may even be cut with corn syrup since it’s produced in Mexico and unregulated.  ::shrug::  I like to use it as an alternative sweetener sometimes.  My favorite application of it (besides this dressing) is in cereal.  You can find it usually in the sugar section of your local grocer (I’ve even found it in rural Western PA)

Agave Dijon dressing, unmixed

Here is what the dressing looks like before you whisk it.  Kind of pretty, eh?

*This recipe was modified from “Skinny Bitch in the Kitch: Kick Ass Recipes for Hungry Girls Who Want to Stop Cooking Crap (and Start Looking Hot!)” by Rory Freedman and Kim Barnouin.  An awesome vegan cookbook I highly recommend, along with their book “Skinny Bitch”