Greenbird’s Blog

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Broccoli over Pasta topped with Peanut Sauce August 3, 2017

Filed under: Cooking,guides — misscilicia @ 10:50 pm
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Pasta

My garden is doing so excellently this year! I think it’s because I’ve been”sneak composting” Not supposed to compost where I currently live so I sneak outside early in the morning and bury my compost.  As a result, my soil is rich and full of worms and very happy. I’ve growing way more veggies than I can eat and so I get to share with friends. My broccoli just went crazy and I’ve been coming up with new ways to prepare it. This is probably my favorite way. This cooks up in about 15 to 20 minutes.

Ingredients:

1/4 to 1/2 cup chopped broccoli

2-3 cloves diced garlic

2 Tablespoons Housin sauce

1/2 cup peanuts

1/4 cup peanut butter

1/4 to 1/2 cup veggie sauce

1 tablespoon Olive oil

2 servings pasta–I like fettuccine

Directions:

Add olive oil to pan and heat. Add peanuts and garlic. Sautee until lightly browned and aromatic. Add veggie broth and Housin sauce and stir well. Simmer for a few minutes, then whisk in the peanut butter. Remove from heat. Steam broccoli and cook pasta. Drain and plate pasta. Add broccoli and top with the peanut sauce. (I also sauteed some tempeh to top the peanut sauce, which is optional. I love love tempeh and include it in many recipes.)

Serve and enjoy!

 

Roasted Zucchini/Yellow Squash July 31, 2017

Filed under: Cooking,guides,Homes — misscilicia @ 8:41 pm
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This is my mom’s favorite zucchini recipe that she makes every summer. I have, being me, updated it. Either version is delicious. 

 My mom’s version:

Quarter the zucchini. Top with grated Parmesan. Roast in toaster over till done, about 20-30 minutes.

My Version:

Quarter the yellow squash. (The squash was ripe sooner that my zucchini–both are really good in this recipe.) Pour about a tablespoon of olive oil into baking dish. Add salt, pepper, thyme, oregano, fresh diced garlic, and cayenne. Add the squash and coat with the olive oil mix for 10-15 minutes. Roast in toaster oven for about 15 -20 minutes. Remove and add grated Parmesan cheese. (There are some good vegan parmesan cheeses these day, if you are so inclined.)  Return to toaster oven for about 10 minutes, until the cheese is all gooey and melted. Remove. I like to serve this over brown rice sprinkled with plenty of nutritional yeast. 

ENJOY!

 

 

 

Stuffed Peppers with “Cheesy” Sauce July 25, 2017

 

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Stuffed Peppers with “Cheesy” Sauce

It’s summer! I LOVE summer! Here in Oregon, summer is just right. The weather, the beauty all around us, the fresh fruits and veggies….Life just doesn’t get much better. My little garden is doing splendidly this year and I am eating a lot from it and sharing the extra. Since the broccoli, yellow squash and zucchini are abundant now—turn your back for a few hours and they grow like mad—I am coming up with new ways to prepare them. Thus, the inspiration for this recipe.  You can easily make as many stuffed peppers as desired. Just increase the ingredients accordingly.  If you haven’t tried a nutritional yeast sauce, you may be surprised how good it is. I have to make myself leave the kitchen so I don’t eat it all out of the pan. This recipe doesn’t take as long as it looks like. It’s maybe about 15-20 minutes hands on and makes for a nice company dinner.

Ingredients:

For the stuffing

1 bell pepper, any color, halved and de-seeded

1 cup cooked rice

¼ to ½ cup, to taste, diced red onion

2-4 cloves garlic

1 cup veggies, chopped fine. I used the above-mentioned ones.

Olive oil for the pan

 

For the “Cheesy” Sauce

¼ cup olive oil, earth balance, or a mixture of them both

About a ¼ cup flour. White works best.

About a ¼ to ½ cup nutritional yeast

About ½ cup mix of water and veggie broth

Salt, pepper, and seasonings to taste. I used thyme, oregano, and a bit of cayenne.

 

Directions:

Bake the pepper in a toaster or regular oven till tender, about 20-30 minutes. In the meantime, sauté the onions and the cup veggies till just tender, about 5-7 minutes. Add garlic towards the end. Set aside

Melt and/or heat the olive oil and earth balance in a frying pan. Add the yeast and whisk. Add broth water, whisk, Add spices. Continue whisking until thickened. Remove from heat.

Stuff the peppers with the rice/veggie mix, then top with sauce. Bake about 10 minutes.

Serve and enjoy!

 

 

Polenta with Sautéed Veggies Topped with Mushroom Gravy July 1, 2017

Filed under: Cooking,guides — misscilicia @ 7:12 pm
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I’m not even sure where the idea for this meal came from. I was wondering what to make for dinner and this just popped up in my brain. It’s a bit more work than most of my meals (I used three pans!) but worth it when you have the time.

Ingredients:

 ½ cup Polenta

2 cups Water

2 cups Veggie broth

Salt & pepper to taste

Oregano and thyme to taste

1 Tablespoon butter or Earth balance, optional

1 cup Veggies of choice

I used red onion, garlic, red pepper, broccoli, and spinach and Swiss chard from my garden!

1 Tablespoon olive oil.

 

Gravy

2 Tablespoons Earth Balance or butter

2 Tablespoons Olive oil

2 Tablespoons Flour

¼ cup Almond milk

¼ cup Veggie broth

Salt & pepper to taste

Directions:

Prepare the polenta by bringing the water and veggie broth to boil and whish in the polenta. Turn down to a simmer and continue whisking often for about 20 minutes. Remove from heat and pour into a baking dish. Set aside.

Sautee veggies, then put on top of the polenta. Using the same frying pan you cooked the veggie in, add the butter and olive oil and turn the heat on low. When the butter is melted, add the flour and which it into the butter. Continue for a few minutes more until the flour is absorbed. Now slowly whisk in the milk and broth. Add salt and pepper and keep on low heat a few minutes more while whisking.

Put the baking dish into the oven at 400 and cook for about 10 minutes. Remove, add the gravy and return to oven for about 5 minutes.

Enjoy!

 

 

 

 

Hungarian Mushroom Soup May 6, 2017

Filed under: Cooking,guides — misscilicia @ 7:54 pm
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I had this soup at a restaurant recently and liked it so much that I decided to learn how to make it myself. Like about everything I make, it’s quick and easy.

Ingredients:

About 10 mushrooms, thinly sliced

½ cup onion, diced

2-4 cloves garlic, to taste

2 cups veggie broth

2 cups almond milk

½ teaspoon dill

¼ teaspoon paprika

½ teaspoon mustard powder

Fresh parsley, to taste

Salt & pepper, to taste

Olive oil or butter for sautéing

 

Directions:

Sautee mushrooms, onion and garlic about 10 minutes. Add the broth and milk and stir. Add spices and simmer 20-30 minutes to blend the flavor. A green salad goes nicely with this soup.

 

Enjoy!

 

Fruit Salad with Yogurt April 24, 2017

Filed under: Cooking,guides — misscilicia @ 5:38 pm
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fruit Salad

I was invited to brunch yesterday and asked to bring a fruit salad. I have a favorite recipe for this that is a little different than most and was excited to prepare it. My favorite brand of yogurt is Nancy’s. but if you want to make it vegan, just use a vegan yogurt. This is quick, easy, and oh so delicious. You can, of course, use whatever fruit you desire. It does need to be prepared shortly before serving, as it does not keep well overnight.

 

Ingredients:

2 bananas, thinly sliced

1 pint raspberries,

½ cups grapes, sliced in two

1 orange

¼ to ½ cup vanilla yogurt, to taste

About ¼ cup thawed orange juice concentrate

A teaspoon or so honey, optional.

 

Directions:

Mix fruits, then mix the yogurt, orange juice concentrate and honey. Pour the yogurt mix over the fruit and mix gently, but well.

 

Serve & Enjoy!

 

Veggie Calzones March 20, 2017

Filed under: Cooking,guides,Uncategorized — misscilicia @ 5:51 pm
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Ingredients:

Veggie Filling:

2-4 cloves garlic, diced

¼ red onion, diced

2 mushrooms, thinly sliced

1 small roma tomato, diced

½ bunch spinach, washed and cut into small pieces

½ cup cheese, grated

Salt, pepper, oregano, thyme, cayenne, to taste

2-3 tablespoons olive oil

Paprika

Wrap:

2 cups flour

¼ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

1/3 cup canola oil

1/3 to ½ cup water

roll

Directions:

Saute veggies except spinach in pan about 10 minutes, add spinach and cover pan with a lid. Continue cooking for about 2 minutes or until spinach is wilted.

In the meantime, roll out dough into a circle until thin—a little thinker than a piece of paper. Carefully place dough onto oiled pizza pan and place the sauteed veggies and cheese into half of it. Fold dough over and pinch the edges together. Sprinkle with paprika. Pierce with fork. Bake at 400 for about 20 minutes or until edges are nicely browned. Let cool about 5 minutes, then slice and serve.

 

ENJOY!