I spent way too much of my vegetarian life assuming that barbecue sauce wasn't for me. I was wrong. I've also recently discovered I like baked beans, although they aren't my favorite food at the barbecue. However, my new obsession to bring to outdoor cookouts might very well be barbecued lentils, as they are easy, tasty, and I think the closest I've gotten to mimicking the texture of pulled pork.
Ingredients:
-1 onion, diced.
-several cloves garlic (between 4-6) chopped
-1 green pepper (or carrots/celery/crunchy vegetable) diced
-bottle of barbecue sauce at least half full
-2 cups (1/2 lb) dried lentils
-red pepper flakes and cayenne pepper if you like spice
Recipe:
1) Rinse lentils and put in a rice cooker. Pour boiling water over to cover, and with plenty of room to spare - I would say at least 4 cups. Our electric kettle is metric so I can't be more specific. Turn rice cooker on. (This could also be done in a crockpot or on the stove, but I don't know how long the cooking time would be for that.)
2) Saute onion, then add garlic, and green pepper until mostly soft. This should take about 15 minutes, and the lentils should start to look pretty soft and be splitting apart by this point. If not, cook the lentils for longer.
3) Drain lentils, add to pan with vegetables. Add about half a bottle of barbecue sauce, and some cayenne pepper and red pepper flakes for heat if you would like.
4) Bake at 350 for 20-25 minutes.
Enjoy!
Wednesday, August 29, 2012
Sunday, August 12, 2012
Tofu Cabbage Egg Rolls
Too. Much. Cabbage.
Tofu Cabbage Egg Rolls:
Ingredients:
-1/4 shredded head of cabbage (shredded in the food processor so it's super thin)
-1 block of firm tofu, drained and run through the food processor
-5 spice powder (or any spice mixture you like - 5 spice powder is surprisingly sweet)
-1 onion, sliced thin (I just ran it through the food processor after the cabbage)
-soy sauce (I used Trader Joe's soyaki) - probably about 2 tablespoons.
-egg roll wrappers - about 10
-Olive Oil
Oven at 400.
Process:
1. Heat olive oil in a pan on medium high heat, add in tofu and spice powder and a little soy sauce (1 tbsp) and scramble until browned. Set aside, or push to the edge of the pan.
2. Saute onions until translucent, add cabbage and saute until soft (about 5 minutes.) Add remaining soy sauce.
3. Wrap filling into egg roll wrappers - if you buy the nasoya brand, they have a diagram. Basically, make an envelope, then wet the flap and close it down. Put rolls flap side down on a greased baking sheet. Spray the tops with olive oil
4. Bake for 15 minutes. I flipped them at about 12 minutes to get both sides equally crispy.
Enjoy!
Tofu Cabbage Egg Rolls:
Ingredients:
-1/4 shredded head of cabbage (shredded in the food processor so it's super thin)
-1 block of firm tofu, drained and run through the food processor
-5 spice powder (or any spice mixture you like - 5 spice powder is surprisingly sweet)
-1 onion, sliced thin (I just ran it through the food processor after the cabbage)
-soy sauce (I used Trader Joe's soyaki) - probably about 2 tablespoons.
-egg roll wrappers - about 10
-Olive Oil
Oven at 400.
Process:
1. Heat olive oil in a pan on medium high heat, add in tofu and spice powder and a little soy sauce (1 tbsp) and scramble until browned. Set aside, or push to the edge of the pan.
2. Saute onions until translucent, add cabbage and saute until soft (about 5 minutes.) Add remaining soy sauce.
3. Wrap filling into egg roll wrappers - if you buy the nasoya brand, they have a diagram. Basically, make an envelope, then wet the flap and close it down. Put rolls flap side down on a greased baking sheet. Spray the tops with olive oil
4. Bake for 15 minutes. I flipped them at about 12 minutes to get both sides equally crispy.
Enjoy!
Tuesday, August 7, 2012
Cabbage Pasta
We've been getting a lot of cabbage from the CSA lately. I don't dislike cabbage, but it's a tough vegetable sometimes. I found this recipe for cabbage pasta though, and gave it a try. I don't do anchovies though, so I subbed in tuna fish and it was pretty tasty. If you also hate tuna, try the white albacore stuff from Trader Joe's - it doesn't have the same tuna-y taste.
Ingredients:
-1 can tuna
-1/2 bulb garlic (I only had four cloves, but I would definitely use at least five)
-crushed red pepper
-1 box pasta (I used whole grain penne)
-1/2 cup breadcrumbs
-1/3 cup olive oil
-1/2 head shredded cabbage (I sauted mine in the crockpot the night before - combine with butter, cook for 6 hours on low)
-salt and pepper to taste
-grated parmesean cheese
1. Cook the pasta to al dente.
2. Meanwhile, saute 2 cloves garlic in olive oil, add tuna, then add breadcrumbs and saute until golden. Pull off burner and set aside.
3. Saute remaining garlic and red pepper in olive oil for a minute, then add cabbage. If you haven't already sauted the cabbage, cook for 10 minutes (check the pasta and drain it, it's done), or until soft.
4. Combine the breadcrumbs, then the pasta, with the cabbage. Toss and top with cheese.
It was surprisingly tasty, although next time I'll slice the cabbage with the food processor to get it to be more thin and uniform. I definitely recommend trying this one out if you have gotten a lot of cabbage this year.
Ingredients:
-1 can tuna
-1/2 bulb garlic (I only had four cloves, but I would definitely use at least five)
-crushed red pepper
-1 box pasta (I used whole grain penne)
-1/2 cup breadcrumbs
-1/3 cup olive oil
-1/2 head shredded cabbage (I sauted mine in the crockpot the night before - combine with butter, cook for 6 hours on low)
-salt and pepper to taste
-grated parmesean cheese
1. Cook the pasta to al dente.
2. Meanwhile, saute 2 cloves garlic in olive oil, add tuna, then add breadcrumbs and saute until golden. Pull off burner and set aside.
3. Saute remaining garlic and red pepper in olive oil for a minute, then add cabbage. If you haven't already sauted the cabbage, cook for 10 minutes (check the pasta and drain it, it's done), or until soft.
4. Combine the breadcrumbs, then the pasta, with the cabbage. Toss and top with cheese.
It was surprisingly tasty, although next time I'll slice the cabbage with the food processor to get it to be more thin and uniform. I definitely recommend trying this one out if you have gotten a lot of cabbage this year.
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