Wednesday, December 31, 2008
This Baked Penne Florentine recipe is another winner from the McDougall Made Irresistible DVD. I substituted fresh spinach for the frozen, and I used two cups of Westsoy nonfat soy milk to replace the water and cashews.
I had turnips for lunch. Plain old turnips, boiled, with salt and pepper. I bought them without a clear plan, just a vague feeling that I'd seen a turnip recipe somewhere that sounded good. I cooked them up, and they were tasty. Later, I found the recipe that had prompted me to think of turnips in the first place--Cream of Turnip Soup from the latest Vegetarian Times.
Oh, well ... maybe next time I'll make the soup.
Tuesday, December 30, 2008
Saturday, December 27, 2008
Wednesday, December 24, 2008
Mix the applesauce, brown sugar and molasses together thoroughly. Stir in 1/2 cup cold water and vanilla.
Mix together dry ingredients. Add to the dough. Add 1/2 T cold water. Mix well.
Cover bowl and chill dough for at least one hour.
Bake about 7 minutes.
Sunday, December 21, 2008
Last night we trimmed the tree and then watched Holiday Inn. What a great movie! I commented on how much fun it is to watch Fred Astaire dance and Bing Crosby sing. My son replied, "Yes, I guess that's why they had careers."
For dinner, I made my new favorite, Curried Cauliflower Soup. My version is adapted from a recipe in the January issue of Vegetarian Times.
Curried Cauliflower Soup
1 onion, chopped
1 medium tart apple, unpeeled, cored and diced
1 T. curry powder
1 clove garlic, sliced
2 16-oz bags of frozen cauliflower (or use 1 large head of fresh cauliflower)
4 cups vegetable broth (I use Imagine No-Chicken)
1 t. agave nectar or honey
1 t. rice wine vinegar
Saute the onion in 2 T. of the broth until soft. Stir in the apple, curry powder, and garlic, and cook two minutes more. Add the cauliflower and the broth. Bring to a boil, cover, and simmer 20 minutes. Remove lid and allow to cool for 10 to 20 minutes, then blend in a food processor or blender until smooth. I used an immersion blender for this step and blended it right in the pot. Stir in the agave nectar and vinegar; add salt to taste.