Posted by: vegevores | February 6, 2013

Come follow us!

by Samantha

 

Hi Veggie Friends!

You’ve probably noticed that things have been quiet over here. Well, Liz and I have a bad habit of spreading ourselves too thin and that is just what we’ve done. We’ve enjoyed our vegetarian adventures and we hope you have too, but we just can’t keep up with all the blogging! I’m still cooking and will share my mishaps and victories over here, and both of us write at our craft blog Locust Street Crafts.

We hope you’ll follow us over there. Thanks for reading!

 

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Posted by: vegevores | July 19, 2012

Crazy dinner

by Samantha

So I wasn’t planning it, but this fits perfectly with Liz’s post about her delicious sounding soup! This is another winging-it recipe. I do these things quite a lot. It’s a perfect expression of how much I a) don’t have money the few days before payday b) hate doing dishes c) like things that are quick and easy. Sometimes this overrides my good sense and taste buds, but last night I made a dinner that was alright!

First, I made frozen peas. Ha, that sentence makes it sound so simple and normal. It was not. I have the biggest bag of frozen peas EVER in my freezer and I was trying to make a serving or two. But I accidentally dumped a lot of the bag into a tiny saucepan and peas were rolling everywhere (it was kind of like that scene from Bridesmaids but without the disguisting, infected tattoo, thank goodness). And then I had to dump the peas and water into another, larger saucepan which defeated mission b of not creating very many dishes. Oh, well. I love frozen peas.

Then, I sliced a portabella mushroom cap and sauteed it in olive oil and rosemary. If there is a smell in the world better than portabellas cooking in rosemary and olive oil I have not smelled it. YUM!

I added half a can of chickpeas, a few spoonfuls of the peas, cooked spaghetti, salt and pepper, and grated Parmesan.

That’s it! Crazy Dinner in a bowl! I think I’m going to make it again tonight only I’m out of spaghetti so I’ve got to see what other pasta I have. Crazy dinner gets crazier!

Posted by: vegevores | July 19, 2012

Let there be cake!

 

by Liz

I joined Pinterest in recent months, and wow, it can be overwhelming!  But there are some great things about Pinterest, mostly the awesome ideas that pop up when you search for just about anything, and also my personal tendency to actually try out some of the pins that I add to my boards.  No need to get lost in a sea of saved Favorites and bookmarked websites!  If all of that is sounding a like I’m talking in a foreign language, just go check out Pinterest and play around with some searches – you don’t need to login or set up an account just to look around.

So I’ve tried a few recipes that I’ve pinned, all with varying results (from “so delicious” to “made my apartment smell bad” to “just ok” to “why have I never put a banana into a hot dog bun?”).  Last week, I tried a recipe for chocolate cake, which someone had pinned from Instructables.  I don’t own a cupcake/muffin pan any more, as it is one of those mysterious things that disappeared when I moved, so I mixed up a box of Devil’s Food Cake mix and a small can of pumpkin, then dumped the mixture into a rectangular cake pan.  Here’s the result, after I ate a bunch:

 

Now, this cake was good.  Given, it’s probably not the healthiest chocolate cake you could make, but it is low in fat and high in Vitamin A and tastes pretty good – and it’s fairly inexpensive.  I ate this entire cake in less than 24 hours, but let it be known that this is a weird cake.  It has a good texture, but the smell is a little strange – almost like play dough.  It smells that way even as it’s baking, and the batter doesn’t taste magical either.  If you can get over those two things, I found this cake to be great.  I’m curious how it would turn out with fresh pumpkin instead of a can (probably a billion times better, let’s be real), and think it might be better as a muffin/cupcake, or with some chocolate chips thrown into the batter.  Give this cake a try – the weird smell might just be a weird Liz thing.

Posted by: vegevores | July 12, 2012

Soup du jour, avec collard greens

by Liz

 

Hi friends!

Do you ever just have random foods around the house and wonder to yourself, “Hmm, I wonder if I could make this into a good soup?”?  Well, I am here to tell you that you probably can.  Stay with me here for a little while and I promise to get to the soup part.

I’m currently growing a variety of vegetables in a small garden and the collard greens have been growing like mad!    

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If you’re anything like me, you don’t know what to do with a collard green.  I made them once on their own, cooked in veggie broth with some toasted sunflower seeds on top, and while they were ok, I wasn’t crazy about them.  Collard greens are a tough green – not as tough as kale, but they definitely need to be cooked down somehow to be most versatile in any dish, though I haven’t tried to snack on them raw yet.

Last week, I steamed some collard greens and added them to a pasta and veggie dish, which worked well.  They didn’t add much flavor, but getting greens into my diet in a new creative way?  I’ll take it.

This week – and this is where the soup part comes in – I steamed some collard greens and put them into a soup.  This soup has no real recipe, because I simple looked around at the odds and ends of food that I had in my cupboards and fridge on the day before pay day and whipped up this concoction:

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Is it minestrone?  Veggie pasta soup?  Something else?  Honestly, it’s little bit of all of those things.  I don’t know what to call this soup, so let’s just say it’s Liz’s Summer Vegetable Soup.  This soup contains:

  • Collard greens, chopped and steamed (not sure on the amount – let’s say 2 cups)
  • 1 can of Campbell’s Minestrone Soup
  • 1 cup whole wheat pasta (measured dry)
  • 1/2 cup rice (measured dry)
  • 1/2 cup green lentils (measured dry)
  • 1 clove chopped garlic
  • 1 can of cut green beans
  • Fresh spinach, chopped – about 1 cup
  • 1 packed of onion soup mix
  • Water for broth (not sure how much I added here – at least 8 cups, I’d say)
  • Salt and spices to taste

First, I cooked the rice, lentils, garlic, and collard greens for about 20 minutes then added them together into one big pot.  I added all of the remaining ingredients except the spinach and spices, letting everything cook together for at least another 20 minutes to fully blend the flavors and cook the pasta and grains.  Lastly, I added the spinach and assorted spices to taste and let everything cook together for another 5 minutes.  

I know that this recipe is kind of a mess, but it worked out pretty well!  The soup tasted great and I have a lot left over to freeze for future meals.  In general, I think that making a homemade vegetable soup without a recipe is pretty simple as long as you have a few ingredients that lend themselves well to a soup, which lots of vegetables do, and also a few spices that will give you some flavor if you don’t have any broth on hand.

I read somewhere that it’s good to eat warm and/or spicy foods in the summer – something about how it heats your body up on the inside so that the outdoor warmth doesn’t take such a toll.  Maybe I’ve just tricked myself into believing it, but I think it works.

Posted by: vegevores | July 10, 2012

Spaghetti Pancake- GIVE IT A CHANCE!

by Samantha

After writing the oatmeal pancake post, I thought it would be a good idea to share my recipe for spaghetti pancakes. Spaghetti pancakes are something I grew up with and as such, didn’t think they were weird. Sort of like how one day when I was 13 I realized I’d been eating raw meat my entire life (listen, even as a vegetarian I am here to tell you that stuff is good and my grandpa and uncles make it very well and I never once got sick eating it) or how when she was in high school my sister thought everyone called croutons “crunchy bunchies” not just the people in our family. You know how it is: there is stuff from your childhood you thought was normal until one day you’re with other people and realize nope, that’s just you.When I told Liz about spaghetti pancakes, I thought she was going to throw up on me.

When I was growing up, my mom would use left over spaghetti from dinner to make us a breakfast of spaghetti pancakes. Calling them pancakes is a reflection on their shape and preparation and has nothing to do with their flavor. These are not pancakes with spaghetti in them, as you will soon see. They are savory, not sweet. Here’s how you do it!

Ingredients:

Cold cooked spaghetti

Eggs

Parmesan cheese

Garlic Salt

Butter

Salt

This is one of those classic mom recipes in that there are no specified amounts for the ingredients. It’s all about eyeballing it and making it to taste.

So first you take some spaghetti. You do not want the spaghetti to be hot (remember this was originally created to use up leftovers from eating spaghetti the night before) or when you add the egg it will start to cook before you even get it in the pan. I made spaghetti specifically to make a spaghetti pancake for this post and had to stick my spaghetti in the freezer for a few minutes. So do what you gotta do, but you want it no warmer than room temp.

Put some of your spaghetti in a mixing bowl. This is one of those recipes where you want to add your ingredients slowly until the texture is right because you can always add more but removing is not an option. Start with a little spaghetti and then crack an egg over it and use a fork to scramble the egg and mix it in with the spaghetti. What you want is for all the spaghetti to be evenly covered with egg. You don’t want it too eggy (because then you’re looking at scrambled eggs with spaghetti in it) but you need enough egg for the noodles to stick together. If I had to guess I would say that for one person I use one egg and a few handfulls of spaghetti. Once you’ve got the consistency about right, add some Parmesan cheese and garlic salt. Don’t overdo it because you can’t taste it at this point and you can add more later.

Heat some butter in a frying pan over medium-high heat. Scrape your spaghetti and egg mixture into the pan and enjoy the sizzley sounds.

I like to add a generous amount of parm at this point. And maybe some more garlic salt too. Let your sense of smell be your guide!

Cook it until it’s holding together and the cooked side is a golden brown. Then flip it and cook the other side.

This is what it looks like when it’s all done, crispy and delicious! Enjoy!

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