First Post!

Hi Patty!
This is the first post in our blog. Hazaa!!

I'm afraid that it's not going to have a bunch of photos, but once I figure out how to send photos from my phone to here, that will change. But, I will put in a bunch of interesting links for you to browse at your leisure!

I'll start us off with two of my tried and true recipes:

I got the casserole thing from a friend on lj, and the spice mix for the sauce is from The Chicago Diner Cookbook (from the vegan/vegetarian diner in Chicago).


For casserole:

• Eggplant, or portobello mushrooms
• Canned tomatoes (I like the whole ones that have been fire-roasted)
• Peppers (I avoid green ones and generally go for red, yellow, and orange -- usually 2 will due)
• zucchini/yellow squash
• other veggies that you have lying around (meaty ones go on the bottom)

For sauce:

• Red-wine vinegar
  
• Soy sauce (or Tamari if you like that better)
• Spice Mix (see end of recipe)

Directions

1. Cut up the veggies that need to be cut up. Thin slices are best, except for the eggplant or portobello mushrooms, for those, medium.
2. Layer them in the casserole dish (I use my corningware)-- meaty ones first. I usually layer them in this order eggplant/portobello, canned tomatoes, peppers, zucchini/yellow squash, other veggies. Make sure there is some room at the top of the dish.
3. Mix soy sauce and red wine vinegar together and mix some of the spice mixture into it. Add stuff until it tastes how you like it. Pour it on.
4. Put some mozarella ceese on top (I get the kind that comes in little balls), and bake for 45 min to an hour at 400.

Spice Mix (thanks to the Chicago Diner's Cookbook for the recipie!):

• 2 1/2 cups nutritional yeast
• 1/3 cup dried parsley
• 1 1/2 tbl salt
• 1 1/2 tbl dried dill weed
• 2 1/2 tbl celery seed
• 2 1/2 tbl onion powder
• 2 tsp each basil, oregano, thyme
• 1 tsp rosemary
• 1. Mix it all up
• 2. Store in dry container
• 3. Keep on hand for all your spicing needs! Seriously, I use this in almost everything and everyone seems to love it.

and, here is the Vegetarian Torilla Soup:
I got this from a friend on lj as well!

Vegetarian Tortilla Soup

• 3-4 tablespoons olive oil
• 1 small onion
• 1 orange bell pepper
• 1-2 tablespoons garlic
• 2 tablespoons ground cumin
• 1 (28 ounce) can crushed tomatoes
• 2 (4 ounce) cans chopped green chile peppers, drained
• 60+ ounces vegetable broth
• salt and pepper to taste
• 1 (11 ounce) can whole kernel corn
• 12 ounces tortilla chips
• 1 cup shredded Cheddar cheese

Directions

1. Heat the oil in a large pot over medium heat. Stir in the chopped bell pepper, chopped onions, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.
2. Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese.