This recipe is SO good, it came from the back of a Barilla brand pasta box.
Soup:
1 jar Roasted Garlic and Onion Barilla sauce
3 cups chicken both (we did vegetable broth)
2 Tablespoons extra virgin olive oil
1/2 teaspoon fresh chopped rosemary (or 1/4 teaspoon dried)
1/2 Tablespoon fresh thyme (or 1/4 teaspoon dried)
1/2 cup orzo pasta (we did 2 cups cooked great northern beans instead)
Pesto:
2 cups (2 oz.) fresh basil leaves, trimmed
1/4 cup pine nuts
3 garlic cloves
1/2 teaspoon salt
1/3 cup extra virgin olive oil
Make the pesto in a food processor, gradually adding the oil.
Heat the ingredients of the soup together until hot.
Serve each bowl of soup with a dollop of pesto.
We also toasted wheat pita bread slices with olive oil and garlic salt.
Serves 4
*We halved the pesto recipe and it was fine. The basil and pine nuts are quite expensive.
April 25, 2011
Vegan Birthday Cake
There are certain occasions that you just really want some good old fashioned cake, like a birthday party. Well this one is from the Betty Crocker Cookbook, it has no animals products in it. You could substitute the white flour for wheat flour, or maybe a non-gluten flour? I don't know if that would work or not. You can also substitute the white sugar with a natural sweetener too. You could also try apple sauce instead of vegetable oil, although I didn't test that with this recipe. Play around with it to make it as healthy as you want.
1 and 1/2 cups all purpose flour -not self-rising
1 cup sugar (I used turbinado)
1/4 cup cocoa (I used carob powder)
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil (I used canola)
1 teaspoon white vinegar
1/2 teaspoon vanilla
1 cup cold water
Preheat oven 350. Grease and dust your pan with flour.
Mix dry ingredients.
Mix oil, vinegar, and vanilla. Quickly add oil mixture and cold water into the dry ingredients, mix vigorously for 1 minute or until well blended. Immediately pour into pan and put in oven.
Bake 30-35 minutes, test with toothpick in center.
Cool 15 minutes.
1 and 1/2 cups all purpose flour -not self-rising
1 cup sugar (I used turbinado)
1/4 cup cocoa (I used carob powder)
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil (I used canola)
1 teaspoon white vinegar
1/2 teaspoon vanilla
1 cup cold water
Preheat oven 350. Grease and dust your pan with flour.
Mix dry ingredients.
Mix oil, vinegar, and vanilla. Quickly add oil mixture and cold water into the dry ingredients, mix vigorously for 1 minute or until well blended. Immediately pour into pan and put in oven.
Bake 30-35 minutes, test with toothpick in center.
Cool 15 minutes.
April 12, 2011
Split Pea soup with Sesame CrackerstickS
Madras Split Pea Soup and Sesame Crackersticks (not quite a cracker, almost a breadstick)
The soup is an Indian recipe. But to me it tasted like a very basic, plain yet hearty, bean soup. The flavors are very mild and delicious. We didn't try to mint yogurt but I'm sure it would be good.
SOUP
2 tablespoons olive oil
1 onion, coarsely chopped
3 cloves garlic, minced
2 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon ground turmeric
3/4 teaspoon freshly ground black pepper
1 1/2 cups green split peas, sorted and rinsed
1 quart organic vegetable broth (one box)
2 large carrots, sliced
1 small box of frozen spinach, 10 ounces
1/2 teaspoon salt
RAITA:
8 ounces fat-free plain yogurt
1 tablespoon chopped fresh mint or 1/2 teaspoon dried
Directions
1.To make the soup: Warm the oil in a large pot over medium heat. Add the onion and garlic and cook, stirring often, for 5 minutes, or until tender. Add the cumin, coriander, ginger, turmeric, and pepper and cook, stirring, for 1 minute.
2.Add the split peas and broth. Increase the heat, cover, and bring to a boil. Reduce the heat to low and simmer, covered, for 40 minutes, or until the split peas are very tender.
3.Add the carrots, spinach, and salt. Cover and cook, stirring occasionally, for 15 minutes longer, or until the vegetables are tender and spinach is thawed and thoroughly mixed.
4.To make the raita: Meanwhile, mix the yogurt and mint in a small bowl. Cover and refrigerate until serving.
5.Ladle the soup into bowls and top each with some of the raita.
CRACKERSTICK
2 1/2 cups flour
2 tsp. sugar
3 tsp. baking powder
1 tsp. salt
1 1/3 cup milk (almond milk)
6 tbs. melted butter (earth balance)
Sesame seeds and garlic powder/fresh garlic.
In a small bowl, combine first 4 ingredients. Gradually add milk and stir to form a soft dough.
Turn onto a floured surface. Knead gently 3 to 4 times. Roll very thin, think pizza crust. Cut into 24 breadsticks. Place butter in 2 13x9x2" pans. Put breadsticks in butter and turn to coat. Sprinkle with seeds and garlic.
Bake at 450°F for 14 to 18 minutes.
Soup from Prevention's "The Sugar Solution Cookbook" and breadsticks from Cooks.com
The soup is an Indian recipe. But to me it tasted like a very basic, plain yet hearty, bean soup. The flavors are very mild and delicious. We didn't try to mint yogurt but I'm sure it would be good.
SOUP
2 tablespoons olive oil
1 onion, coarsely chopped
3 cloves garlic, minced
2 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon ground turmeric
3/4 teaspoon freshly ground black pepper
1 1/2 cups green split peas, sorted and rinsed
1 quart organic vegetable broth (one box)
2 large carrots, sliced
1 small box of frozen spinach, 10 ounces
1/2 teaspoon salt
RAITA:
8 ounces fat-free plain yogurt
1 tablespoon chopped fresh mint or 1/2 teaspoon dried
Directions
1.To make the soup: Warm the oil in a large pot over medium heat. Add the onion and garlic and cook, stirring often, for 5 minutes, or until tender. Add the cumin, coriander, ginger, turmeric, and pepper and cook, stirring, for 1 minute.
2.Add the split peas and broth. Increase the heat, cover, and bring to a boil. Reduce the heat to low and simmer, covered, for 40 minutes, or until the split peas are very tender.
3.Add the carrots, spinach, and salt. Cover and cook, stirring occasionally, for 15 minutes longer, or until the vegetables are tender and spinach is thawed and thoroughly mixed.
4.To make the raita: Meanwhile, mix the yogurt and mint in a small bowl. Cover and refrigerate until serving.
5.Ladle the soup into bowls and top each with some of the raita.
CRACKERSTICK
2 1/2 cups flour
2 tsp. sugar
3 tsp. baking powder
1 tsp. salt
1 1/3 cup milk (almond milk)
6 tbs. melted butter (earth balance)
Sesame seeds and garlic powder/fresh garlic.
In a small bowl, combine first 4 ingredients. Gradually add milk and stir to form a soft dough.
Turn onto a floured surface. Knead gently 3 to 4 times. Roll very thin, think pizza crust. Cut into 24 breadsticks. Place butter in 2 13x9x2" pans. Put breadsticks in butter and turn to coat. Sprinkle with seeds and garlic.
Bake at 450°F for 14 to 18 minutes.
Soup from Prevention's "The Sugar Solution Cookbook" and breadsticks from Cooks.com
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