Smoky Black Bean Soup

Serves 2 people - 2+ meals each
Cook Book - 500 Vegan Recipes

Ingredients -

1 Lb of Dry Black Beans
1 Cup Chopped Onions
1 Cup Chopped Red Onions
2 Tbs of minced Garlic
2 Tbs Butter
1 Can diced tomatoes
1 Tbs Paprika
1 Tbs Cumin
1 Tbs Coriander
1 Tbs Chili Powder
2 Tbs Liquid Smoke

Soak beans in water overnight then drain.
In dutch over over medium high heat melt butter and cook the onions and garlic for 10 minutes, stirring occasional to prevent sticking. to that add the beans, 8 cups of water, spices, tomatoes and smoke. Bring to a boil then turn to 4(medium low). Cook for 2 hours stirring occasionally.

To serve, Add a dollop of sour cream or some advacado slices.

Biryani

From - How to Cook Everything Vegetarian

Book available from Multnomah County Library.

Serves 2 people- 4 meals.

Ingredients -

1.5 cups rice.
1.5 cups water or stock
1.5 cups plain yogurt
2 cups of chopped onions
1 tbs minced garlic
2 tbs butter
salt and pepper
2 tsps of carmadon
1 tsp tumeric
1/2 tsp cinnamon
2 bay leaves
One package of tofu, cut into chunks.

Ok - in a sauce pan (or your dutch oven) Melt the butter over Medium heat. When hot add the spices and stir until fragrent, 2 minutes. Add the onions and garlic with salt and pepper. Cook for 5-8 minutes, or until the onions are tender. Add the rice and stir, cook for 2-3 minutes or until the rice glistens. Add the stock, yogurt, and tofu. Turn head down to low, cover and cook 15-20 mins or until the rice is tender.

The key here is to have all the ingredients already chopped up before you start cooking. That way it won't be stressful when additions are necessary.

Pizza Dough

Pizza Dough

Feeds two people two meals.
Difficulty - easy
time - depends.

What you will need -

Equipment :

a big bowl.
measuring cup
measuring spoons
whisk? or spoon


Ingredients:

2 tsps of active dry yeast (available in bulk at limbo)
1.5 tsp kosher salt
2.5-3 cups of flour
1 tsp sugar.
1 cup warm water
1tsp Olive Oil

directions.

In the bowl mix together the sugar and active dry yeast. Pour over some warm water. let this sit for about 10 minutes. You will be able to see the yeast working by a white foam that forms on the top.
Mix one cup of flour and the salt into the water. Whisk or stir until smooth. Continue adding flour until you can't stir it anymore.
Now the fun part. take off that diamond and work the rest of the flour in by hand. When the dough is only slightly sticky and can be handled without sticking all over your hand. Knead it a few times.
I usually clean out the bowl at this point. Dry it and then put the oil on the bottom. Roll the dough ball around in it until it is covered.
Then cover with a clean cloth or damp paper towel.

let it rise. (hours)

I usually stretch it on a baking sheet. I don't usually use a rolling pin.

After you add topping bake at 500 degrees for 15 mins.. keep an eye on it though. The dough should start to brown.

You can also use this to make calzones.

Vegetable Stock .

This is an added bonus to the upcoming posting next week. I am going to post a recipie for Chickpea and Kale soup. I plan on posting essentially two recipies. The easy way and the more tasty way to keep people interested.

Lauren's Vegetable Stock.
Cost per-serving - 20 cents... if that.

Ingredients -

1. Carrot
1. Stalk of Celery (use the leaves if attached)
2. Cloves of Garlic
1. Small onion
1. Tbs of oil

Bonus items you could add if around the house - any vegetable scraps, mushrooms would be the most exciting, any fresh or dried herbs that would work well with the soup or recipe you are creating.


Directions -

1. Heat oil on high in a sauce pan (or your dutch oven)
2. Chop vegetables and add to hot oil.
3. Stir frequently for about 3-5 minutes
4. Add 8 cups of water to the pot and bring to a boil
5. after it boils reduce heat to low and simmer for 45 minutes
6. Strain out the vegetables and the stock is ready to use.



Storage tips - This will last for a couple days in the fridge. Cool the stock to room temp before sticking it in there. You can also freeze it giving it a shelf life of prolly 3 months. You could easily double the recipe and then just have it around for a while.

Stock uses besides soup -

using it as the water for rice, or couscous.
using it to braise vegetables

The Basics.

Here is a list of basic ingredients I will assume you have.

Onions
Celery
Carrots
Garlic
Flour
Salt and Pepper
Access to spices
Milk
Oil (Canola and Olive)
Butter (unsalted)
Basic Condiments (Ketchup, Dijon mustard, Mayo)
Bread
These are the basics that are in most recipes that I make.

For Sylvia.

A once a week blog where I take a recipe from one of my favorite cookbooks. Write it down, explain how to make it and how to make it cost effective.