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This blog is intended to track my 100% whole food plant based experience and share what I have learned with others. You can participate in this blog by posting questions, advice, your experiences and successes, and anything else you think others may learn from this share in the Post Comments section after each of my Blog Posts. Please take advantage of the Subscribe For Updates or follow us link...your email address will not be shared. Also, feel free to click the Please Share It link and share it with the G+1 button in the top left corner to join our Google Circle and also add me to Facebook and Twitter. Ken Carlile
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1 cup Rehydrated Beef Chunks (Soy)
1 pint of sliced mushrooms (crimini or other flavorful mushrooms)
2 onions rough chopped
3 carrots chopped
4 celery stalks chopped
1 large leek thinly sliced (white part only)
2 turnips peeled and cubed
1 celery root peeled and cubed
2 Beets Roasted in aluminum foil in the oven for 45 minutes to an hour at 400 degrees
4 potatoes (I used large red and yukon gold, 2 each ) peeled and cubed
32 oz Roasted Vegetable Stock or I also like Kitchen Basics brand unsalted Vegetable stock in a pinch
1 tablespoon dried Rosemary, crushed
2 teaspoons Herbs de Provence, crushed between your fingers
6 cloves of peeled garlic thinly sliced
carrot tops (greens) or flat leaf parsley, chopped for garnish
3 tablespoons tomato paste
1 tablespoon Miso Paste (I used red)
1 tablespoon Better Than Bouillon Mushroom Base
1 tablespoon Tamari
3 tablespoons Balsamic Vinegar
1 teaspoon salt or to taste (taste before adding as the other ingredients may satisfy the need for salt)
1 teaspoon crushed black pepper
14 oz soft firm tofu
1/4 teaspoon turmeric
1/2 teaspoon garlic powder
3/4 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 large red onion (sliced and sauteed)
Tortilla Chips (fat free) (about a cup and a half)
1 15 oz can pinto or black beans, rinsed.
1/2 cup (or more) sour cream
1/2 cup cilantro, chopped
For the red enchilada sauce:
In a separate sauce pan, add all of the following ingredients and heat until lightly boiling.
4 tablespoons tomato paste
1 teaspoon onion powder
1 teaspoon garlic powder
3/4 teaspoon crushed oregano (Mexican oregano if you can find it)
1/2 teaspoon cayenne pepper
1 teaspoon cumin
1 teaspoon chili powder
2 cups Roasted Vegetable Stock (or more if you want the sauce thinner)
Mix all of the ingredients for the eggs in a non-stick saute pan and heat completely. Add the sauteed onions and continue cooking.
In a separate bowl, mash half of the beans. Add the mashed beans and whole beans to the eggs. Add the red sauce and stir. Finally, add the tortilla chips and continue cooking until the chips have absorbed the sauce and softened.
Serve with a dollop of sour cream and some chopped cilantro.
I've already posted a version of this with seitan but, since seitan is not easily found, I created a different version using lentils. My very picky aunt even loved this.
2 sweet onions chopped
2 celery ribs chopped
2 cups crimini mushrooms sliced
5 cloves of garlic rough chop
4 cups Roasted Vegetable Stock
2 teaspoons dried thyme crushed between your fingers
1 teaspoon granulated onion
1 teaspoon granulated garlic
2 tablespoons tomato paste
2 tablespoons ketchup
1 teaspoon crushed red pepper
2 teaspoons Tamari
1 cup Textured Soy Protein TSP
1 cup cooked lentils
1 cup frozen peas
1 large carrot peeled and sliced into rounds
4 medium Yukon Gold Potatoes
1/4 cup of my Sour Cream or Aioli
1/2 cup almond milk
sea salt to taste (about 3/4 teaspoon) for the mixture and the same amount for the potatoes
white pepper to taste
Caramelize the onions in a non stick skillet. Add the celery and mushrooms and saute until soft. Add the garlic and thyme and continue to saute for about two minutes. Add 2 cups of the Roasted Vegetable Stock and the granulated onion and garlic. Mix well and reduce for about 5 minutes. Add the tomato paste, ketchup, crushed red pepper, tamari. Mix well and add the TSP. The TSP will begin to hydrate and soak in a lot of the moisture. If it becomes too dry, add more stock. Continue to cook the mixture for about 10 minutes until it reduces and there's not much stock left. Add the lentils, and if it becomes too dry again, add more stock. You may have some stock left over at the end.
Quarter the potatoes and add to a pot of cold water. Cook for about 25 minutes until they are fork tender.
Drain and mash adding the almond milk, sour cream, salt and white pepper.
In a baking dish add the vegetable lentil mixture. Smooth out the top and add the mashed potatoes. Loosely cover with aluminum foil and put in a preheated 350 degree ove for 45 minutes. Remove the aluminum and bake for another 15. If you want, you can briefly put the pie under a broiler to get a little browning going on the top.