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Posts Tagged ‘mustard’

Vegan Shells & Cheese

1/2 box small (about 2 cups dry) pasta shells or macaroni
2 Tablespoons oil or Earth Balance
1 small onion, diced
3 cloves garlic, minced
pinch of turmeric
salt & pepper
a few grates of whole nutmeg
shake or two of paprika
2 Tablespoons flour
1 can Ro-Tel, drained, reserving liquid
1 12 oz package silken tofu
additional 1-2 cloves garlic (optional)
1 Tablespoon mustard
additional pinch of turmeric
additional salt & pepper to taste
1 cup frozen peas (optional)

1. Pre-heat oven to 350 degrees.
2. Cook pasta to al dente, reserving 1 cup of cooking water.
3. While pasta boils, melt Earth Balance in a skillet on medium heat and add onion, garlic, salt, pepper and spices and saute for ten minutes.
4. Meanwhile, in a blender add tofu, reserved Ro-Tel juice, turmeric, mustard and additional garlic and spices (if using) and blend until smooth and free of lumps.
5. Add flour to skillet and cook for 2 minutes stirring constantly
6. Add reserved pasta water and Ro-Tel, mixture will resemble a yellowish gravy.
7. Add tofu mixture to gravy and heat until boiling stirring occasionally.
8. You can then use this as a nacho cheese style dip and serve in a crock pot set on low with tortilla chips.
9. If you’re not using with pasta, replace the pasta water with hot veggie broth or non-dairy, unsweetened milk.
10. You can also add beans or Boca crumbles prepared like in vegan 7 layer dip.
11. Add cooked pasta to cheese, add frozen peas and stir to combine. If using an oven-safe skillet, you can put the entire skillet in pre-heated oven, otherwise, transfer to a casserole dish and bake for 20 minutes.
Serves 6-8
• If you want to get fancy, add crushed crackers or potato chips on top and bake an additional 5 minutes.
• This is a great way to sneak in vegetables for kids. You can even puree cooked cauliflower or yellow squash right along with the tofu.

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I am putting several different recipes here in this one post for Boston Baked Beans.  They all have different cook times, and some variations in the bean ingredients.  You’ll see what I mean as you read the recipes.  Take your pick as to which one you choose – they’re all good and all easy to do.  Hope you like them…

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Vegetarian Boston Baked Beans

1 pound dry baby lima beans
2 tablespoons butter or margarine
1/2 cup (packed) brown sugar
2 tablespoons molasses
1 tablespoon prepared mustard
1 teaspoon salt
1 cup fat-free imitation sour cream (or sour creme)

Soak and cook limas according to preferred method.  Cut butter in chunks; add to drained, hot beans. Stir in sugar, mustard, molasses and salt to taste. Fold sour cream into the mixture carefully.  Place in a two-quart casserole or bean pot and bake 45 minutes at 350º F., uncovered.  Makes 8 servings.

Note:  Baby limas cook in less time than traditional Boston-style beans.

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Boston Baked Beans

4 cups cooked or canned navy beans
1/3 cup molasses
2 tablespoons brown sugar
1 teaspoon dry mustard
1 teaspoon ground ginger
1 teaspoon salt
1 tablespoon safflower oil
1 large onion, sliced into rings
Liquid Smoke to taste (I use hickory flavored)

Preheat the oven to 350 F. Combine all the ingredients except the oil and onion in a 1-1/2 quart baking dish, along with 1/4 cup of water. Mix thoroughly. Cover and bake 30 minutes.

Heat the oil in a skillet. When it is hot, add the onion, stirring to separate the rings, and saute until brown. After the beans have baked for 30 minutes, top with the onions and bake, uncovered, for another 10 minutes. Serve at once

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Boston Baked Beans

1 pound small white or Great Northern beans, soaked (overnight is best)
2 onions, thin sliced
1/2 cup dark brown sugar
2 tablespoons molasses
2 teaspoons dry mustard
1 teaspoon salt
pepper
Salt & liquid smoke to taste

Cook the soaked beans in unsalted water for 1 hour.
Drain and reserve the liquid. Use a heavy casserole with a lid and place the onions at the bottom.
Cover with the beans.
Mix the sugar, molasses, mustard, salt and a good amount of black pepper with 1 cup of the bean liquid.
Pour over the beans, stir gently and cover the casserole.
Bake for at least 3 hours at 250F adding more liquid if too dry.
If the dish is too liquid, remove the lid for the last 30 minutes of cooking.

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Maple Syrup Baked Beans Recipe

2 lbs. dried navy beans
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon dry mustard
1 medium-sized onion, peeled
1-1/2 cups Pure Maple Syrup
Liquid Smoke (to taste – this is to replace the flavor you would get from adding pork)

Wash and pick over beans to remove foreign matter. Cover with cold water, add soda and soak overnight. In the morning, rinse beans and boil gently in fresh water until skins wrinkle. Drain off bean water and retain.

Preheat oven to 325.

Place onion in the bottom of a bean pot or casserole. Add remaining ingredients.  Pour in bean water just to cover. Bake, covered, for about 8 hours. Check periodically, adding bean water as needed. For the last hour, cook uncovered to brown top.

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I LOVE tuna salad, but boy is tuna getting expensive these days… and I can’t exactly serve tuna to vegetarians – and this recipe is definitely the next best thing!!!

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Mock Tuna Salad

1 large can garbanzo beans – drained & mashed (let some of it stay a bit chunky)
3 green onions, chopped or 1/4 c chopped red onion (or both if you like)
Mayonnaise
1 tsp. spiced mustard
2 Tbsp pickle relish
2 boiled eggs, chopped (of course, omit if vegan)

Mix all ingredients together.  Serve on toast, in pita bread, or on bed of lettuce.

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You will be surprised at how much this actually does taste like real tuna salad.  I know I was – and I served it to company and didn’t tell them what it was and they thought it was real tuna salad too. LOL

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I love a good honey mustard sauce, but I have yet to find one in the grocery store that I would give you two hoots for – they are just icky!!!  One place that I’ve been that I love their honey mustard sauce is The Outback, but they certainly aren’t gonna give up their secret… so I went on a hunt to find the perfect honey mustard sauce and finally got the following one… and it’s definitely a keeper…

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Honey Mustard Sauce

1-1/2 c. real mayonnaise (DO NOT USE MIRACLE WHIP! it’s because they have sugar added)
1/4 c. Grey Poupon mustard (DO NOT SUBSTITUTE OTHER MUSTARDS – THEY WILL NOT WORK – I tried it once and it was nasty tasting stuff!)
1/2 c. honey

Combine all ingredients in a bowl, and mix well. Allow to set for at least two hours before serving; overnight is best.
NOTES: You must use Grey Poupon, do not substitute!  The others just do not taste right.

And you must use real mayonnaise (or vegan substitute) (whatever your favorite brand is) because the salad dressings have added sugar and you do NOT want the extra sweetness. (did I stress that enough???) 🙂

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