(no subject)
The VB gave me the bare ideas (I told them the things in my cupboards I needed to get rid of, mainly the cornmeal I've had in there forever, and they gave me a million ideas), I found/altered/created recipes.
Basic Potato and Carrot Stew (exactly as it sounds)
8 or 9 mini yukon gold potatoes (because that's what I had. If you have normal sized potatoes, I think 3 should be fine). I left the skins on, because it's more nutritious that way, but it's your preference.
2 carrots, peeled
vegetable broth
salt
pepper
Chop potatoes and carrots into chunks and throw into large pot. Add vegetable broth until potatoes and carrots are covered (you can also do half broth and half water if you're concerned about sodium). Add salt and pepper to taste. Boil until vegetables are tender.
(I told you it was basic.)
Cornmeal Dumplings
Note one: veganized from this recipe. I veganized it with what I had in the house, such as the powdered soy milk instead of liquid, and Ener-G egg replacer instead of something else. You can substitute whatever you see fit.
Note two: Notice on the website that the units are in Metric. I took Chemistry with Metric units, but never cooking. So I think I messed up on the conversions at first, because first the "dumplings" came out very soupy looking. I doubled the cornmeal and flour (but nothing else) and they came out fine. I'll have Virginie look at it when she comes home and tell me the correct measurements, haha.
Note three: Originally, it asks for two tablespoons of margarine (well, butter, but that's not vegan), and that's what I made it with. Honestly, that's way too buttery, you can REALLY taste it (too much), so I've changed the recipe here to one tablespoon. I haven't made it like this, but it should come out fine. And it brings the WW point down one!
Anyway, onto the actual recipe...
1 tsp salt
1 Tbsp parsley
1 tsp baking powder
1/2 cup all-purpose unbleached flour
1 Tbsp Earth Balance Natural Buttery Spread Margarine
1 cup uncooked yellow cornmeal
1 1/2 tablespoons soy milk powder (and corresponding water)
3 tsp ener-g egg replacer (and corresponding water)
Sift together the cornmeal, flour, baking powder and salt into a glass bowl.
Mix the Ener-G Egg Replacer with the soy milk.
Add the egg mixture to the dry ingredients and mix well.
Stir in the melted margarine and chopped parsley.
Drop tablespoons of the mixture, one at a time, on top of boiling stew.
Cover the pot tightly and simmer for 15 minutes. Serve at once.
Recipe like this is 4 points (5 points as I made it) per serving.
It was SO GOOD. And so filling. The dumplings basically took over the rest of the stew, but... definitely going to be a favorite from now on.
Now I'm working on a vegan potato salad. Mmm. Oh, and BREADED tofu teriyaki! But that really has to wait until tomorrow because the tofu has to drain.
But pictures will come tomorrow. Along with a hilarious picture of Avocado.
Basic Potato and Carrot Stew (exactly as it sounds)
8 or 9 mini yukon gold potatoes (because that's what I had. If you have normal sized potatoes, I think 3 should be fine). I left the skins on, because it's more nutritious that way, but it's your preference.
2 carrots, peeled
vegetable broth
salt
pepper
Chop potatoes and carrots into chunks and throw into large pot. Add vegetable broth until potatoes and carrots are covered (you can also do half broth and half water if you're concerned about sodium). Add salt and pepper to taste. Boil until vegetables are tender.
(I told you it was basic.)
Cornmeal Dumplings
Note one: veganized from this recipe. I veganized it with what I had in the house, such as the powdered soy milk instead of liquid, and Ener-G egg replacer instead of something else. You can substitute whatever you see fit.
Note two: Notice on the website that the units are in Metric. I took Chemistry with Metric units, but never cooking. So I think I messed up on the conversions at first, because first the "dumplings" came out very soupy looking. I doubled the cornmeal and flour (but nothing else) and they came out fine. I'll have Virginie look at it when she comes home and tell me the correct measurements, haha.
Note three: Originally, it asks for two tablespoons of margarine (well, butter, but that's not vegan), and that's what I made it with. Honestly, that's way too buttery, you can REALLY taste it (too much), so I've changed the recipe here to one tablespoon. I haven't made it like this, but it should come out fine. And it brings the WW point down one!
Anyway, onto the actual recipe...
1 tsp salt
1 Tbsp parsley
1 tsp baking powder
1/2 cup all-purpose unbleached flour
1 Tbsp Earth Balance Natural Buttery Spread Margarine
1 cup uncooked yellow cornmeal
1 1/2 tablespoons soy milk powder (and corresponding water)
3 tsp ener-g egg replacer (and corresponding water)
Sift together the cornmeal, flour, baking powder and salt into a glass bowl.
Mix the Ener-G Egg Replacer with the soy milk.
Add the egg mixture to the dry ingredients and mix well.
Stir in the melted margarine and chopped parsley.
Drop tablespoons of the mixture, one at a time, on top of boiling stew.
Cover the pot tightly and simmer for 15 minutes. Serve at once.
Recipe like this is 4 points (5 points as I made it) per serving.
It was SO GOOD. And so filling. The dumplings basically took over the rest of the stew, but... definitely going to be a favorite from now on.
Now I'm working on a vegan potato salad. Mmm. Oh, and BREADED tofu teriyaki! But that really has to wait until tomorrow because the tofu has to drain.
But pictures will come tomorrow. Along with a hilarious picture of Avocado.