Thursday, October 19, 2006

Curry Burgers

I stayed in a bit sick today, but thankfully I whipped up some patties last night and froze them in my time of need! And I can't stop eating them!

I used:
a can of chickpeas (aka garbanzo beans)
1/4 chopped onion
handful of mixed frozen veggies (corn, peas, and carrots)
a couple shakes of Garlic Tabasco

curry powder
garlic powder
italian seasoning mix
flour (to bind) (about a small handfull)



sautee the BASICS until soft. Transfer to bowl and add DRY ingredients.

When it's sticking together because of the flour, its good. SEASON TO TASTE. Make into patties, your choice of size. Dust in cornmeal.

When frozen, they are ready to use! I have only pan fried mine, so I do not know how they would come out in the toaster oven.


Shown on some baguette bread with onions, lettuce and cherry tomatoes. Left over potato soup (see previous entry) and a side of potato chips.

***You could use any type of beans or bean combination, along with any type of spices or veggies. I made more of a Curry patty. Maybe try a Southwestern patty with black beans and corn and cilanto!

Tuesday, October 17, 2006

Potato Soup

By Rex Allen and V. Ronin

Once upon a time, in the cold, heartless days of lake-effect weather, Rex and I perfected a soup that would satisfy our souls and bellies before braving the dark evenings of work.

non-dairy drink(optional)
Garlic powder
Italian herb mix (or just oregano, basil, parsley, pinch of rosemary and thyme)


Cut your potatoes to the size of chunks you want (I leave the skins on). Today I used 4 medium sized white potatoes. Boil for about 10 minutes, or until they easily fall apart when pierced with a fork, chopstick, skewer, what-have-you.

After about 5 minutes, throw in a handful of chopped carrots and chopped onions into the boiling water. (Today- 1 carrot, quartered long ways, and chopped. 1/2 onion large chunks)

When potatoes are done, ladle about half of the veggie chunks and broth into the blender. We add a few hefty spalshes of regular soy milk to this for the added cream factor. BLEND until thick and uniform.

Add the blended mix back into the pot. Add a generous amount of garlic powder, and a few hefty shakes of salt. "Pepper" with your italian seasonings. Stir. Taste, and adjust the spices as you like. Serve and garnish! Rex liked his with lots of fresh pepper on top. I used parsley for a pop of color and flavor.


**And I actually found fresh baguettes! I bought two to freeze one, since the store isn't close by. I'm so happy!


For years and years and years growing up, I turned up my nose at the polenta my Grammie would (and still occasionally does) make for my dad. Even when I ate meat, it looked unappetizing, bland. Possibly a texture issue.
In my early vegetarian teen years, knowing that your tastes change, I attempted to try this mush. But the mush factor, to a person who will have a gag-reflex on soggy bread, well.. it didn't work out. My mom stated I needed to pan fry it and add- NO NO NO! I wouldn’t even let her finish. I wouldn’t even pan fry my pierogies! (of course now, fry those babies up!) I wasn’t going to happen!
Last summer, I gave that weird tube of mush another shot. And I pan fried them. And I would put them in the middle of a fresh biscuit, maybe with a little Tofutti cheese... tasted exactly like an egg mcmuffin (only healthier and moralier) . Sometimes I would get the basil flavor, or just add some basil and garlic. I was really liking this polenta stuff.
Last week I visited a Brazilian grocery store tucked in an alley. I got some Pizza flavored crunchy things, and Polentina, which I only assumed was polenta! Bought some in a heart beat.
I have never made polenta from a mix, so I broke down and used the magical forces of the internet. I found this wonderful list of how to make polenta, sauces, and topping ideas.

I don’t like to use the microwave, but this was a very easy recipe with a smaller portion.

3/4 cup Polenta
3 cups broth
1/4 teaspoon sea salt

Mix the Polenta, broth, and salt in a 3-quart pyrex bowl. Cover and microwave on high for 8 minutes. Remove and stir briskly until well blended. Microwave for another 2 to 3 minutes for thicker Polenta.
The Polenta may be eaten as soft Polenta at this point, or you may spoon it into an oiled baking dish and let it cool until it gets firm.
When firm, cut into pieces and reheat in the microwave for 1 or 2 minutes, or pan-fry in a nonstick pan with a little oil.

Cooled and sliced


Looking delicious!

I put it in my bread pan, cooled it, cut it, fried it with some basil, garlic, oil. That hit the spot! MMMM.
Later, I pan-fried some of the leftovers with tomato sauce and basil until crispy! Now that’s good eatin’!
**Embarrassing side note: As I took the bowl out to stir it, upon smelling it, I exclaimed to myself out loud: “This really DOES smell like Brazil! … How does I know that?! …. How does I… oh my…”

The fact that I have never been to Brazil and the poor grammar clearly shows I am going crazy here. Maybe it was the micro-waves.

Wednesday, October 04, 2006

Stuffed Peppers

The most important thing in cooking, to me, is music. If you had a bad day, it will be reflected in your food. So throw some tunes it and get your booty wigglin’. Not only will it relieve stress, your food will also be happier!

And with bad days come comfort food. Today’s comfort food is Stuffed Peppers, lots of starchy, earthy ingredients.

What you need:
Peppers (any color will do, I got discount ones)
Rice (any type- cooked)
Onion- diced
Cabbage- chopped
Tomato soup/sauce/anything liquidy tomatoey
Tofu or veggie cheese (opt)
Baking dish of some sort

Chop the tops off the peppers and cut those innards out of ‘em. Set aside. Chop up as much onion and cabbage you like, I only used a little, since my peppers were so small. You’ll probably want your portion of cooked rice to be at least twice that of your cabbage and onions. Sprinkle with salt.

Mix. Stuff peppers with goodies, placing the extras around them in the dish. I added a little squished up tofu in place of cheese on the tops.

NOTE: you can mix your tomato stuff in with it (as seen in the picture), or pour it over top of everything if it’s real liquidy. Normally tomato soup is used, but I just used canned chunky tomatoes to which I added a splash of soymilk to make it creamy as well as garlic and oregano.

Place pepper tops on peppers, cover dish in foil, bake 40 min at 350F/175C or until peppers are tender.


Things I would do differently: more spices and salt, and more tofu!! It was really good hot and squishy in there! Also, if you dont like your peppers a little crispy, you can boil them for 5 minutes to soften them up before stuffing and baking.