VEGETARIAN RECIPES for newbies and the rest of us
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2: Hello again I'm liking this catching up...so here are a few more MMM's MACCA'S MEATLESS MONDAY...SHE'S A BIG CHEESER
Enjoy just a few more columns and I'll be up to date Happy Veggie Cooking -
2: Hello Still working on catching up posting my MMM columns..getting closer MACCA'S MEATLESS MONDAY...OCCUPY, BABY OCCUPY http://www.dailykos.com/story/2011/11/07/1033356/-Maccas-Meatless-MondayOccupy-Baby-Occupy?via=tag Includes these recipes and MORE and it's about the occupy movement. MEXICAN BEAN SALAD You can't go wrong with this main dish salad...everyone loves it. Serves 8 1 (15 oz.) can black beans, rinsed and drained 1 (15 oz.) can kidney beans, drained and rinsed 1 (15 oz.) can garbanzo(chickpea) beans, drained and rinsed (or any beans you have on hand) 1 green bell pepper, chopped 1 red bell pepper, chopped 1 (10 oz.) package frozen corn kernels 1 red onion, chopped (or any onion) 1/2 cup olive oil 1/2 cup red wine vinegar 2 tablespoons fresh lime juice 1 tablespoon lemon juice 2 tablespoons white sugar or use 1 tbs. Agave 1 tablespoon salt 1 clove crushed garlic 1/4 cup chopped fresh cilantro 1/2 tablespoon ground cumin 1/2 tablespoon ground black pepper 1 dash hot pepper sauce 1/2 teaspoon chili powder In a large bowl, combine beans, bell peppers, frozen corn, and red onion. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold or room temp. ' MULTIGRAIN BROCCOLI RICE CASSEROLE Because mustard is in the same family as broccoli the two flavors compliment one another really well. Toss in a bit of dill and some cheesy flavored nutritional yeast and a great tasting casserole is right there. Serves 6-8 as entree 2 cups Fine Multi Grains (You could substitute a short-grained brown rice..I can usually find a package of multi grains in my super) 1/2 cup raw almonds, roughly chopped 2 cups broccoli florets, cut bite-sized 1 cup broccoli stalks, peeled and diced 1 bunch swiss chard, stems removed and chopped (three or four large leaves) 1 onion, diced 2 cloves garlic olive oil 1 quart vegetable broth (To be used as cooking liquid for the multi grains.) fried onion pieces (any brand) Béchamel Sauce: 4 cups non-dairy milk 1 head roasted garlic 2 T whole wheat flour 3/4 cup nutritional yeast 2 T vegan worchestshire sauce 2 T stoneground mustard 2 T olive oil 1 tsp salt 1 tsp pepper 2 tsp dried dill Cook 2 cups multi grains in vegetable broth. [You want as much flavor in the grain as possible while initially cooking it.] Sauté onion in a drizzle of olive oil until edges are browned. Add the garlic, almonds, chard, broccoli florets and stalks. Cover and set aside. For the béchamel: In a separate pan heat 2 T olive oil and whisk in the flour. Cook for a couple of minutes to create a roux. Add the roasted garlic and whisk until incorporated. Slowly add the non-dairy milk while continuing to whisk. Add the mustard, worchestshire, nutritional yeast, dill, salt and pepper. Bring to a boil to thicken. Taste for seasoning and adjust if necessary. [Keep in mind that the sauce needs to be very highly seasoned in order to flavor the large quantity of rice and vegetables in the entire casserole.] Assemble the casserole: Add rice to the sautéed vegetables mixing thoroughly to break up any clumps of grain, and then incorporate the sauce. Transfer to a greased casserole dish. Sprinkle the top with crispy onion bits. Bake for 30 minutes or until bubbly. MEXICAN LASAGNA (or Enchilada Casserole) 1/2 large green bell pepper, chopped 1/2 large red bell pepper, chopped 1/2 jalapeño pepper, finely chopped (optional) 2 cloves garlic, minced 1 large onion, chopped corn tortillas--at least 12 3 cups (28 ounces) fatfree vegetarian refried beans 2 medium tomatoes, diced 1 tsp. chili powder, divided 1/2 tsp. cumin, divided 3 cups black beans, rinsed and drained (or use half black beans half corn frozen or fresh) 1 cup salsa 1 can enchilada sauce (or 1 1/2 cups homemade) sliced black olives Preheat oven to 375 F. In a non-stick pan with a little water (1 tbsp.), sauté the peppers, garlic, and onion for about 3 minutes, or until softened. Set aside. Spray a 9 X 13-inch baking pan(or 12 inch round) with non-stick spray. Line the bottom with a layer of tortillas (you may cut some of them to fit). Make sure you cover the entire bottom of the pan. Stir the refried beans and spread half of them evenly over the tortillas. Cover the refried beans with half of the pepper-onion mixture and half of the tomatoes; sprinkle with half of the seasonings and half of the black beans. Add another layer of tortillas and repeat the layers of the other ingredients. Spread the cup of salsa over the final layer of black beans. Cover with a final layer of tortillas, pour the enchilada sauce over the top, and sprinkle with black olives. Cover and bake for about 30 minutes or until hot throughout. It will be easier to cut if you allow it to cool for about 10 minutes before serving. Great with avocado and tomato salad. Serves 8 CUBAN RED BEANS & RICE This is one of my fave, easy, fast, economical and delish classic recipes. What makes it special is the smoked spanish paprika (Pimenton). If you don't have the Pimenton use regular paprika but if you can you will love it with the Pimenton. Pimenton does something magical with rice and I use it in my paellas. Serves 6 1 large chopped onion 1 chopped red or green bell pepper 4 garlic cloves, minced (or less to taste) 2 cups long-grain white rice 2 bay leaves 3 tablespoons tomato paste 1 tablespoon ground cumin 1 tablespoon hot Spanish smoked paprika (Pimentón) 2 teaspoons salt 3 cups water 2 15 to 15 1/2-ounce can kidney beans, rinsed & drained Add onion, red bell pepper, and garlic; sauté until onion is golden, about 5 minutes. Add rice and stir until coated, about 1 minute. Stir in bay leaves, tomato paste, cumin, paprika, and salt. Add 3 cups water and beans and bring to boil. Reduce heat to medium-low; cover and cook until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat; let stand covered 10 minutes. Fluff rice with fork. Remove bay leaves. Transfer rice to bowl and serve. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ MACCA'S MEATLESS MONDAY...NO TURKEY http://www.dailykos.com/story/2011/11/16/1036270/-Maccas-Meatless-MondayNo-Turkey?via=tag This is the beginning of holiday recipes can be used for Thanksgiving, Christmas etc. ASPARAGUS GRUYERE TART During the holidays I like to call forth my inner Martha Stewart and get a little fancy. This indeed is a Martha recipe and would work as entree or starter . This is easy but impressive. Serves 4 as entree. Flour, for work surface 1 sheet frozen puff pastry (thawed) 5 1/2 ounces (2 cups) Gruyere cheese, shredded 1 1/2 pounds medium or thick asparagus 1 tablespoon olive oil Salt and pepper Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes. Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes. Store-bought puff pastry works well in this savory tart; thaw it according to package instructions. Emmentaler or Fontina cheese can be substituted for the Gruyere. TRI-COLOR CAULIFLOWER SALAD This is from Mary Ann Esposito of Ciao Italia, one of my fave Italian cooks. This beautiful dish can be salad or side and works very well with the rich entree recipes I've included. Serves 4-6 2 cups yellow cauliflower, separated into small florets (or use purple) 2 cups white cauliflower, separated into small florets 2 cups green cauliflower, separated into small florets 2/3 cup Extra Virgin Olive Oil 1/3 cup white balsamic vinegar Salt to taste 1/2 cup diced scallions or use 2 shallots, minced 1 clove garlic, minced 1/2 cup golden raisins 1/2 cup diced black oil-cured olives (optional) Blanch the cauliflower florets in salted water for 1 minute. Drain and shock in a large bowl of ice water for a minute. Drain into a shallow bowl. Whisk the olive oil, vinegar, salt, scallions and garlic together. Pour over the cauliflower and toss well. Sprinkle the raisins and olives over the top. Cover with plastic wrap and allow to marinate for 30 to 45 at room temperature before serving. STUFFED SQUASH Serves 4; yes, you can halve or double the recipe and may nuke squash rather than bake. 2 small- to medium-sized acorn squashes (or dumpling squashes or small kabocha), halved lengthwise and seeded 5 tablespoons butter or vegan butter (1 tablespoon of which should be softened to room-temperature) salt and freshly ground pepper approximately 1 cup finely sliced leek, white and pale green parts 1/3 to 1/2 cup white wine, dry vermouth (I always keep a bottle of dry vermonth in my fridge even after opening it lasts forever), or vegetable stock 8 ounces fresh wild mushrooms, tough stems removed and sliced 2 to 4 tablespoons mixed fresh herbs ? a combination of sage, thyme, rosemary and lovage is nice 2 cups fresh breadcrumbs, preferably sourdough or whole wheat sourdough ? I use fresh bread and break it into small, irregular pieces in the food processor 1/4 cup lightly toasted and coarsely chopped walnuts or pecans Preheat the oven to 375°F. Put the squash halves on one or two baking sheets, cut side up, and rub the tablespoon of softened butter on the insides until they're evenly coated. Season them with salt and pepper and roast them until they're very tender when pierced with a fork, about 40 minutes. (You can do this in advance and refrigerate the roasted squash until you're ready to proceed with the recipe, but let it warm up a bit at room temperature before you go ahead with the final cooking). Increase the oven temperature to 425°F (or preheat it if you roasted the squash in advance). Melt the rest of the butter in a large skillet over medium heat. Add the leeks and the mushrooms and sauté until they soften, about 5 to 10 minutes. Add the herbs and the breadcrumbs and sauté a few minutes more, until the crumbs begin to brown. Stir in enough wine or stock to moisten the stuffing. (It shouldn't be dry-looking but you shouldn't be able to see liquid in the pan, either.) Stir in the nuts and season the stuffing with salt and pepper. Mound the stuffing into the squash halves and bake them until they are crisp on top, about 10 to 15 minutes. WILD MUSHROOM and KALE QUICHE with OAT CRUST A healthy and easy Thanksgiving entree! Serves 6 For crust: Oats- 1/2 cup Flour- 1/4 cup Milk- 3 tablespoons Butter- 3 tablespoons, diced Salt For filling: Eggs- 6 large Caerphilly cheese (can be substituted with gruyere, swiss)- 2 oz, crumbled or shredded Nonfat evaporated milk- 6 oz Oyster mushrooms- 1 cup, chopped Shallots- 1-2, chopped Kale- 5-6 stalks, chopped Butter- 1/2 tablespoon Olive oil veggie broth Dry mustard- 1 tablespoon or less to taste Herbs de provence- 1 tablespoon Preheat oven to 400 degrees F. For crust- combine oats, flour and salt together in food processor. Pulse to combine. Add cold butter and milk to food processor and pulse to a coarse texture. Press crust into pie plate and bake in the oven for approximately 10 minutes until crisp. Let cool and then add in cheese. For filling- saute shallots with olive oil and butter until translucent. Add mushrooms and kale to pan with shallots. Deglaze pan with a little chicken broth and cover until kale is wilted. Once done, let mixture cool. In a bowl, combine eggs, milk, dry mustard, herbs de provence and cooled vegetable mixture and whisk together. Pour filling into pie plate with crust and bake at 350 degrees F until knife comes out clean, about 30- 40 minutes. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ LOL I'm getting obsessed with catching up MACCA'S MEATLESS MONDAY...THANKSGIVING IN MY LIFE http://www.dailykos.com/story/2011/11/21/1037110/-Maccas-Meatless-MondayThanksgiving-In-My-Life?via=tag Some more holiday recipes MUSHROOM and STILTON GALETTE This is a festive, rich and impressive holiday entree. Serves 6 Adapted from Williams-Sonoma For the pastry: 1 1/4 cups all-purpose flour 1/4 tsp. salt 8 tablespoons (1 stick) unsalted butter, cut into pieces 1/4 cup sour cream 2 tsp. fresh lemon juice 1/4 cup ice water For the filling: 1/4 ounce dried wild mushrooms, such as chanterelles, porcini or shiitakes 1 cup boiling water 2 tablespoons unsalted butter 3/4 cup sliced green onions 1 garlic clove, minced 1/2 teaspoon chopped fresh rosemary 1/2 teaspoon chopped fresh thyme 1/2 lb. assorted fresh wild mushrooms, such as chanterelles, porcini and shiitakes, brushed clean and large mushrooms thinly sliced 1/2 lb. fresh button mushrooms, brushed clean and thinly sliced 5 ounces Stilton or other good-quality blue cheese 1. To make the pastry, in a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour. 2. Meanwhile, make the filling: Place the dried mushrooms in a small bowl and add the boiling water. Let stand for 30 minutes until softened. Drain the mushrooms and mince finely. 3. Preheat an oven to 400°F. 4. In a large fry pan over medium heat, melt the butter. Add the green onions and saute, stirring occasionally, until soft, about 5 minutes. Add the garlic, rosemary and thyme and continue to cook, stirring, for 1 minute more. Increase the heat to high, add the fresh and rehydrated mushrooms, and saute until the mushrooms are tender and the liquid they released has completely evaporated, 8 to 10 minutes. Transfer to a plate and let cool. 5. On a floured work surface, roll out the dough into a 12-inch round. Transfer to an ungreased baking sheet. Crumble the blue cheese into a bowl, add the cooled mushrooms and stir well. Spread the mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the mushrooms and cheese, pleating the edge to make it fit. The center will be open. 6. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature. Serves 6. POLENTA with GREEN BEANS, MUSHROOMS, PEAS and LEEKS Another rich holiday entree 3/4 pound green beans, trimmed 1 cup fresh shelled peas (12 to 14 ounces in pods) or use frozen 4 cups whole milk 2 1/2 cups vegetable broth 1 3/4 cups polenta (coarse cornmeal) 2 cups thinly sliced leeks (white and pale green parts only; about 2 medium) 1 1/2 cups dry white vermouth 1/4 cup (1/2 stick) chilled butter, cut into 1/2-inch cubes or use vegan butter 3 tablespoons heavy whipping cream or use vegan cream 3 tablespoons olive oil 1 pound assorted wild mushrooms (such as crimini, small portobello, and shiitake), stemmed, caps cut into wedges 3 large shallots, sliced (about 3/4 cup) 2 tablespoons chopped fresh Italian parsley, divided 2 teaspoons chopped fresh thyme Blanch green beans 1 minute in boiling water. Add peas and cook until both beans and peas are crisp-tender, about 3 minutes. Transfer to bowl of ice water to cool. Drain. Cut beans on diagonal into 1-inch pieces. Set beans and peas aside. Bring milk and broth to boil in large saucepan over high heat. Reduce heat to medium. Gradually whisk in polenta. Reduce heat to low. Cook until polenta is very thick, whisking almost constantly, about 10 minutes. Season with salt and pepper. Remove from heat; cover to keep warm. Meanwhile, combine leeks and vermouth in medium saucepan. Boil over medium-high heat until reduced to 1/3 cup, 8 minutes. Remove from heat. Gradually whisk in butter, allowing each addition to melt before adding next. Add cream and whisk over very low heat to blend. Season with salt and pepper. Set aside. Heat oil in large skillet over medium-high heat. Add mushrooms and sauté until almost tender, 5 minutes. Stir in shallots, 1 tablespoon parsley, and thyme. Sauté until mushrooms are very tender, about 5 minutes. Add beans and peas, tossing to coat. Rewarm polenta and spoon into large shallow bowl. Top with green bean mixture and remaining 1 tablespoon parsley. Rewarm leeks over low heat, whisking constantly; spoon evenly over polenta. SQUASH STUFFED with SAFFRON RISOTTO and CRANBERRY Serves 4 as entree if you stuff in baked acorn squash or serves 8 as side. 2 tablespoons olive oil 1 small onions, finely chopped 1 clove garlic, crushed 6 threads saffron (save a couple to garnish if you like) salt and pepper to taste 1 1/4 cup soy creamer 1 cup aborio rice 4 cups vegetable stock 2 teaspoon Earth Balance 1 cup grated soy cheese 1/4 cup dried cranberries Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Remove garlic and stir in the saffron, salt, and pepper. Reduce heat to low, and continue cooking -pour the creamer into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed. When the rice has finished cooking, stir in the margarine and grated soy cheese, cranberries and remove from heat. Serve hot. If stuffing acorn squash use 2 medium squashes cut in half take out seeds and roast @ 350F for 30 minutes...then stuff with the risotto POTATO MUSHROOM GRATIN Delicious holiday entree...hey mushrooms are festive! Serves 10 5 tablespoons olive oil, divided 2 1/2 pounds medium Yukon Gold potatoes, peeled, cut lengthwise into 1/8-inch-thick slices 1 1/2 teaspoons coarse kosher salt plus additional for mushrooms 3/4 teaspoon freshly ground black pepper plus additional for mushrooms 1 1/4 cups (or more) heavy whipping cream, divided 1 cup freshly grated Parmesan cheese (about 3 ounces), divided or use vegan cheese 2 tablespoons chopped fresh thyme 6 garlic cloves, thinly sliced 12 ounces fresh crimini (baby bella) mushrooms, sliced Preheat oven to 375°F. Brush 13x9x2-inch glass or oval ceramic baking dish with 2 tablespoons oil. Arrange 1/3 of potatoes, slightly overlapping, in dish. Sprinkle with 1/2 teaspoon coarse salt and 1/4 teaspoon pepper. Pour 1/3 cup cream over; sprinkle with 1/4 cup cheese. Repeat layering 1/3 of potatoes, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/3 cup cream, and 1/4 cup cheese 2 more times. Bake uncovered until potatoes are tender, adding cream by tablespoonfuls if dry, about 45 minutes. Remove from oven; maintain oven temperature. Sprinkle thyme and garlic slices over gratin. Toss mushrooms in medium bowl with 3 tablespoons oil; sprinkle with coarse salt and pepper. Arrange mushroom slices atop gratin around edge of dish. Drizzle with 1/4 cup cream; sprinkle with 1/4 cup cheese. Continue to bake uncovered until mushrooms are tender and potato edges are golden brown, about 20 minutes longer. DO AHEAD: Can be made 1 day ahead. Cool 1 hour in dish; cover and chill. Before serving, cut gratin into 10 pieces. Transfer to rimmed baking sheet. Cover with foil and rewarm in 350°F oven, 10 to 15 minutes. If you're into desserts there're some great dessert recipes in these...just click the link...too many too copy Next post I'll be up to date yoo hoo Happy Veggie Cooking
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2: Hello Everybody It's happening I'm getting up-to-date with this post MACCA'S MEATLESS MONDAY...COME TOGETHER IN DURBAN
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ MACCA'S MEATLESS MONDAY...MY LOVE DON'T GIVE ME PRESENTS http://www.dailykos.com/story/2011/12/12/1044616/-Maccas-Meatless-Mondaymy-love-dont-give-me-presents?via=tag about presents ...yeah!! home made food presents CURRIED LENTIL SOUP This is a gift I love to give! So pretty and makes a delicious soup. Ingredient List: 2 bay leaves 1 dried chile pepper 2 teaspoons turmeric 1 1/2 teaspoons curry powder (sealed in a plastic bag or sachet) 5 sun-dried tomatoes (not oil-packed) 1/2 cup red lentils 1/2 cup yellow lentils 1/2 cup red lentils 1/2 cup yellow lentils glass jar holds about 2 1/2-3 cups Heat 3 tablespoons butter in a large pot over medium-high heat. Add 4 smashed garlic cloves and 1 diced red onion; saute 6 minutes. Add the contents of the spice bag, the bay leaves and chile pepper from the Curried Lentil Soup mix and cook about 3 minutes. Add the rest of the soup mix and 8 cups water or chicken broth; simmer until the lentils are soft, about 1 hour. Season with salt. NUTTY CRUNCHY CHOCOLATE COVERED PRETZELS A universally popular snack and a fast, easy gift. 1 medium bag of salted pretzels 1 12 oz. bag of semi - sweet chocolate 1 cup of walnuts (pecans or almonds would also be fine), chopped Over a double boiler melt the chocolate. Using a butter knife spread the chocolate on the pretzel (it doesn't matter how messy it looks). Repeat. Before the chocolate hardens, sprinkle the chopped nuts all over. Let cool completely, bag, and enjoy! LEMONCELLO I love this stuff! You need to let this sit about 4 days so plan accordingly....makes about 7 cups 10 lemons 1 (750-ml) bottle vodka 3 1/2 cups water 2 1/2 cups sugar Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature. Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month. CHOCOLATE EXPRESSO BEANS I don't like candy very much but these babies are addictive yummy pick-me-ups Makes about 1 cup...makes a fab gift when packed in a pretty cup and wrapped. 1 cup semisweet chocolate chips 5 tablespoons espresso beans Slowly melt the chocolate in a pan or double boiler over low heat, stirring as you do. You can also heat in a microwave oven on high for about a minute. When the chocolate is completely melted, spoon in the espresso beans and stir to coat. Take two forks (Short tined forks such as salad forks work best) and lift several beans out of the chocolate, letting them drip a little if needed. Take one fork and gently push off the beans one at a time onto a cookie sheet. If more than one bean comes off, it's okay. Just separate them. Continue until all the beans are on the cookie sheet. Let the beans dry completely before storing them in an airtight container, such as a decorative jar. Keep in mind that drying takes longer under hot and humid conditions, and in some cases, you may want to dry them overnight. Don't worry if they're not perfectly round they'll still be delish! GINGERBREAD GRANOLA This is a great holiday house gift, very festive. Makes enough for 2 1 qt. jars. h/t tasty yummies 4 cups old-fashioned rolled oats (if you are gluten intolerant, be sure these are certified gluten-free oats.) 1/2 cup chia seeds (flax seeds would also be nice) 1/2 cup unsweetened shredded coconut 3/4 cup walnuts, roughly chopped (or pecans, almonds, etc) 1/2 cup golden raisins 1/2 cup dried cranberries 1 teaspoon kosher salt 1/3 cup blackstrap molasses (light or dark molasses will also work) 1/4 cup coconut sugar (optional, you can also use brown sugar) 2 teaspoons vanilla Preheat oven to 325ºF. Line large baking sheet with parchment paper. You can also use a roasting pan, which is nice since you can just mix all of the ingredients right in it, without losing things over the edge. Combine all of your dry ingredients, oats, seeds, nuts, dried fruit etc., in a large bowl (or in your roasting pan). Add in your spices and salt. Mix well. Pour the molasses and vanilla over the dry ingredients and stir until well coated. Let sit 5 to 10 minutes. Give the mixture a little taste and add the coconut sugar (or brown sugar) if it?s too bitter for you. If you aren?t using a roasting pan, spread the granola on the baking sheet and bake for 30-40 minutes. Toss every 10 minutes or so to provide even toasting. Let cool completely ? it will get crispier as it cools. Keep in airtight container HOT CHOCOLATE MIX Always welcome You'll need - a large jar to hold about 4 cups, 1 cup white sugar, 1 cup cocoa, I cup full cream milk powder, 1/2 cup chopped dark chocolate, 3/4 cup mini marshmallows. You'll need to attach a gift card that reads - empty hot chocolate contents into a bowl and mix. Return to the jar. Add 1/3 cup of mixture (less for kids - too rich) to 1 cup hot milk, or 1/2 cup hot water and 1/2 hot milk, and stir. Yum yum Homemade Barbeque Sauce HOMEMADE BARBEQUE SAUCE This is gluten free no added sugar!! About 2 cups 2 tablespoons grapeseed oil 3 cloves garlic, crushed ¼ cup shallots, minced 1 (7 ounce) bottle Bionaturae Organic Tomato Paste or other tomato paste..but this is awesome! 1 cup orange juice, fresh squeezed 2 tablespoons apple cider vinegar ½ teaspoon dry mustard powder ½ teaspoon smoked paprika 1 teaspoon sea salt ¼ teaspoon black pepper Warm oil in a saucepan over medium low heat Add garlic and shallot; cook until soft Add tomato paste, orange juice, vinegar, mustard, paprika, salt and pepper Simmer over low heat 15 to 20 minutes, stirring often. Let cool before pouring in gift jar. Refrigerate for up to 1 week. Have never tried freezing but may work. PEANUT BUTTER and PUMPKIN PUPPY TREATS A great way to score points with man's best friend. Please check to make sure your doggy friend can have these ingredients before gifting. 3 cups brown rice flour 1 teaspoon ground cinnamon 1/4 cup peanut butter 2 eggs 1 can (15 oz) pumpkin (not pumpkin pie mix) 1. Heat oven to 350° F. In large bowl stir all ingredients until soft dough forms. 2. Divide dough in half. Using brown-rice-floured rolling pin, roll each dough half to 1/2 inch thickness on brown-rice-floured surface. Cut with 3-inch cookie cutter. On ungreased cookie sheet, place cutouts about 1 inch apart. 3. Bake 35 to 40 minutes or until dry and golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. 4. Store in dog treat jar at room temperature up to 1 week. For longer storage keep in refrigerator or freezer. Tip: To dress up your puppy treats, melt 1 cup yogurt chips (available at pet stores) and 1 teaspoon vegetable oil in microwavable bowl uncovered on High about 1 minute or until mixture can be stirred smooth. Drizzle over puppy treats. "She's A Woman" The Beatles my love don't give me presents This vid from when The Beatles occupied Shea Stadium in 1965. Police doing their jobs then just like now...dragging people out. I'm up to date in posting MMM columns It's a miracle thumbsup: Happy Veggie Cooking...Enjoy Veggie Hugs -
2: Hello Here is latest MMM! MACCA'S MEATLESS MONDAY...SO THIS IS CHRISTMAS, CHANUKAH AND KWANZAA
"Celebration" Paul McCartney Happy Veggie Cooking Enjoy! -
2: Hello Hope you all are having a good holiday season Have another column here...trying to keep it up to date MACCA'S MEATLESS MONDAY...YOU TELL ME
What have you guys been cooking? What kind of traditional New Year's foods are prepared in your part of the world Happy New Year All -
2: Hi Everybody Here is latest MMM MACCA'S MEATLESS MONDAY...I'M MAD AS HELL & I'VE HAD ENOUGH
Happy Veggie Cooking -
2: Hi Veggie Cookers! Latest MMM here: MACCA'S MEATLESS MONDAY...MLK..IMAGINE THE DREAM
Happy Cooking! -
2: Hello Everybody Here is latest MMM with news about trip to UN and recipes from NYC MACCA'S MEATLESS MONDAY@THE UNITED NATIONS IN NEW YORK CITY!
Enjoy! Happy Veggie Cooking -
2: Happy Valentine's Day! Here's my Valentine for you...latest MMM MACCA'S MEATLESS MONDAY..My Valentine to you..the worst effects of climate change solved!
Happy Valentine's Veggie Cooking -
2: Hello Veggie Lovers Latest MMM is here MACCA'S MEATLESS MONDAY...YOU REALLY GOT A WHOLE GRAIN ON ME
Enjoy Happy Cooking -
2: Hi Veggie Cookers Been crazy busy but trying not to get too far behind in posting MMM! Here are latest 2 which should bring us up to date MACCA'S MEATLESS MONDAY...YES IT IS OCCUPY BIG FOOD DAY!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ MACCA'S MEATLESS MONDAY...I'm so happy going to France with you This was so fun..about one of my fave places ENJOY! -
2: Hello Veggie Cookers Latest MMM here MACCA'S MEATLESS MONDAY...YOU'VE BEEN A GNOCCHI BOY Okay it's apparent I have a pun addiction..for my sake I hope this ends soon http://www.dailykos.com/story/2012/03/12/1070102/-Macca-s-Meatless-Monday-You-ve-been-a-gnocchi-boy Includes these recipes and much more with food porn take a look GNOCCHI SOUP This is so easy it's not a real recipe just some steps and you end up with a comforting bowl of yum. Serves 3-4 Put about 6-8 cups vegetable broth and several cloves of minced garlic in a large soup pot over medium-low heat. Simmer uncovered until the garlic is tender. Add a couple stalks of diced celery and continue to simmer until almost tender. Bring broth to a full boil and stir in a 12-ounce bag of frozen gnocchi(or dried or vacuum packed) and cook until the gnocchi float. Stir in 10 ounces frozen peas, cover, and turn off the heat. Add plenty of pepper and Parmesan cheese (optional) . GNOCCHI with BROCCOLI and CHICKPEAS This is an easy, fast and healthy one dish meal..serves 2 8 oz. (1/2 pkg.) gnocchi, such as Gia Russa or use fresh 8 oil-packed sun-dried tomatoes, drained and quartered, 2 Tbs. oil reserved 1/2 onion, thinly sliced 1 small bunch broccoli raab, stems trimmed, cut into 2-inch pieces (4 cups) 1 15-oz. can chickpeas, rinsed and drained Cook gnocchi in large pot of boiling salted water according to package directions. Drain, reserving 1/2 cup cooking water, and set aside. Heat reserved sun-dried tomato oil in large pot over medium-high heat. Add onion, and cook 5 to 7 minutes, or until beginning to brown. Increase heat to high, and stir in broccoli raab. Cook 2 to 3 minutes, or until broccoli raab begins to wilt. Add sun-dried tomatoes, cooked gnocchi, and chickpeas, and cook 2 to 3 minutes more, or until some gnocchi begin to brown. Stir in reserved cooking water, and season with salt and pepper, if desired. How easy was that? GNOCCHI with SPICY VODKA TOMATO CREAM SAUCE So elegant with a salad and breadsticks. serves 4 1 pound of gnocchi 1 tablespoon olive oil 2 teaspoons chopped fresh parsley 1/2 teaspoon hot red pepper flakes 4 minced garlic cloves A 28 ounce can of whole tomatoes 1/2 cup silken tofu 2 tablespoons of vodka Put the gnocchi in a pot of water, and bring to a boil. Boil for 3 minutes, and then drain and set aside. Sauté the olive oil, parsley, red pepper flakes, and garlic cloves in a medium saucepan. Add the can of whole tomatoes, and bring to a boil. Puree this in a blender along with the silken tofu or use an immersion blender. Transfer back to the saucepan after blended. Heat gently, and add the vodka. Heat for one minute, and then toss with the gnocchi. LENTIL BALLS This is an awesome 'meat' ball recipe that would be perfect with the tomato sauce above minus the tofu and over some homemade gnocchi or pasta. 2-1/2 cups vegetable stock 1 cup dry red lentils 2 tablespoons canola oil 1 small yellow onion, minced 2 cloves of garlic, minced 1 flax egg (2 tablespoons ground flax + 3 tablespoons warm water) 1- 1/2 cups whole wheat bread crumbs 1/2 cup nutritional yeast 1-1/2 teaspoons parsley 1-1/2 teaspoons oregano 1/2 teaspoon salt 1/2 teaspoon pepper Place the vegetable stock in a medium saucepan and bring to a boil. Add the red lentils, stir, reduce heat to low, cover and simmer for 25-30 minutes until the vegetable stock is absorbed. Uncover and stir the lentils frequently throughout cooking time so that they do not stick to the pot and so that they cook evenly. Meanwhile, heat a skillet on medium heat and add the canola oil. Add the minced onion when the oil is hot and saute the onion 5-10 minutes, until translucent and soft. Add the minced garlic to the onions and cook until fragrant. Remove from heat and set aside. Once the lentils are cooked and soft, place them in a large mixing bowl along with the sauteed onion and garlic. Allow to cool, 5 -10 minutes and then stir in the flax egg. Next stir in the breadcrumbs, nutritional yeast, parsley, oregano, salt and pepper. Stir until everything is well combined. Place in the fridge to set for 15-20 minutes. Preheat the oven to 350ºF and line two baking sheets with parchment paper. Roll the lentil mixture into golf ball-sized balls and place on the baking sheet. Before baking the lentil balls, bring a large pot of water to boil and cook the gnocchi as directed on the package to desired tenderness. Bake the lentil balls while the gnocchi is cooking, for 15?20 minutes, turning the balls once throughout the cooking time. Remove from the oven and serve with Homemade Tomato Sauce HOMEMADE ITALIAN GNOCCHI This vid demonstrates the technique for making traditional gnocchi. Ingredients: 2 lbs russet potatoes 3 cups flour 1 egg salt to taste VEGAN GNOCCHI Ingredients: 2 lbs russet potatoes, washed and scrubbed 1/2 tsp salt 2 T olive oil 1.5 to 1.75 cups all-purpose flour Use same method as above. GREEN OLIVE GNOCCHI This is knock-out flavorful and makes a great company entree with the addition of a salad. Serves 4-6 3 cloves garlic, finely chopped 1 large yellow onion, finely chopped 3 tablespoons extra-virgin olive oil scant 3/4 cup vegetable broth 1/3 cup heavy cream or vegan cream 1 2/3 cup green olives, pitted and chopped (use the bulk olives if possible best quality) fresh lemon juice 1 pound store-bought gnocchi, either fresh or packaged top with: fried capers, bread crumbs, toasted almonds, and/or chives In a large skillet over medium high heat, saute the garlic and onion in the 1 tablespoon of the olive oil, until softened, a few minutes. Add the broth and cream and bring to a simmer. Remove from heat, add the olives and let cool for a couple minutes. Transfer to a bowl and puree with a hand blender or keep as is. Thin with a bit more warm cream or water if needed. Taste and add a bit of fresh lemon juice if you like. Set aside and keep warm. Heat the remaining 2 tablespoons of olive oil In a large skillet over medium high heat. Pan-fry the gnocchi in a single layer until golden on both sides. Working in two batches if needed. You do not need to boil gnocchi first, just fry. Toss the gnocchi with half of the sauce, taste, and add more sauce if you like. Salt and pepper to taste, then serve topped with fried capers, toasted bread crumbs, toasted almonds, and/or chives. Any leftover sauce can be refrigerated for a few days. SWEET POTATO GNOCCHI with MAPLE SAGE BROWN BUTTER Almost a dessert it's so yummy but you can serve it as an entree...serves 4 1 lb. sweet potatoes (about 2) Salt and pepper 1 cup all-purpose flour 1/4 cup butter or use vegan butter 15 fresh sage leaves 2 teaspoons maple syrup 1/2 teaspoon cinnamon 1 dash nutmeg Start boiling a pot of water. Peel the sweet potatoes and cut into small 1" chunks. Place in a microwaveable bowl with a little water and cover. Microwave for five minutes or until the sweet potatoes are done. Drain, season with salt and pepper, and mash with a fork. Add about a half cup of the flour and stir. Continue adding the flour in small increments until you get a dough that you can handle. You want to add as little flour as possible to keep the gnocchi from being too dense. Pinch off a small piece and drop into boiling water to make sure it will keep its shape. Place the dough onto a floured counter top (or cutting board). Divide in half and roll each piece into a 1/2 inch wide snake. Cut the dough into 1 inch long pieces and roll over the tines of a fork. Place shaped pieces onto a floured plate without them touching one another. Cook the gnocchi in the boiling water in batches. You don't want there to be more gnocchi in the pot than can cover the surface of the water. The gnocchi is done about a minute after it starts floating. While the gnocchi is cooking, melt the butter in a separate small saucepan. Once it is melted, add the sage leaves and continue to cook until the milk solids in the butter have browned. Remove from heat and add the maple syrup, cinnamon, nutmeg, and salt to taste. Toss the cooked gnocchi with the browned butter sauce and serve hot. Leftovers can be refrigerated and pan-fried the next day for a slightly different texture. "I Am The Walrus" The Beatles "Man, you've been a naughty boy"
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2: Top of the Morning Happy St. Patrick's Day Here some veggie Irish recipes and an Irish Pub Crawl WEEKDAY VEGETARIAN...IRISH PUB CRAWL http://www.dailykos.com/story/2012/03/15/1069827/-Weekday-Vegetarian-Irish-Pub-Crawl Some great Irish veggie recipes and lots of fun Quick bread is to die for! And Irish music! GUINNESS QUICK BREAD A sweet and spicy quick bread. The magic ingredient is Guinness stout, a dark Irish beer that adds wonderful moistness and flavor. 2 1/2 cups all-purpose flour 1 teaspoon baking powder 3/4 cup organic brown sugar 1 12-ounce Guinness or for vegan choose Samuel Adams or Samuel Smith stout beer, minus a sip (fun for the cook!) 1/2 cup raisins 2/3 cup walnuts, chopped 1 teaspoon cinnamon 1. Preheat oven to 350F. Combine all ingredients in a mixing bowl, then spoon into a greased loaf pan. 2. Bake 50 minutes. Serve warm or room temperature. Makes one loaf. WHOLE WHEAT IRISH SODA BREAD This bread is one of my fave Irish recipes, it's easy to make and no raising. A great everyday recipe and very healthful with a good amount of protein. 2 cups whole-wheat flour 2 cups all-purpose flour, plus more for dusting 1 teaspoon baking soda 1 teaspoon salt 2 1/4 cups buttermilk Preheat oven to 375 degrees F. Coat a baking sheet with cooking spray and sprinkle with a little flour. Whisk whole-wheat flour, all-purpose flour, baking soda and salt in a large bowl. Make a well in the center and pour in buttermilk. Using one hand, stir in full circles (starting in the center of the bowl working toward the outside of the bowl) until all the flour is incorporated. The dough should be soft but not too wet and sticky. When it all comes together, in a matter of seconds, turn it out onto a well-floured surface. Clean dough off your hand. Pat and roll the dough gently with floury hands, just enough to tidy it up and give it a round shape. Flip over and flatten slightly to about 2 inches. Transfer the loaf to the prepared baking sheet. Mark with a deep cross using a serrated knife. Bake the bread for 40/45 minutes. until the loaf is brown on top and sounds hollow when tapped. Transfer the loaf to a wire rack and let cool for about 30 minutes VEGETARIAN IRISH STEW Perfect with the soda bread above 4 tablespoons olive oil 3 medium leeks, cleaned and sliced (or 2 medium onions, diced) 1 cup parsnips, sliced 1 cup carrots, sliced 1 cup potatoes, sliced into chunks 1 cup turnips or rutabagas, peeled and sliced into chunks 1 cup celery, diced 4 cups vegetable stock 2 cups stout beer use Samuel Smith or another vegan stout for a vegan stew 1 cup pearl barley 1/2 cup fresh parsley, chopped A few sprigs each fresh rosemary, fresh thyme and fresh marjoram (or 1/4 teaspoon of each dried) Salt and pepper to taste 1. In a large soup pot or dutch oven, saute leeks in the olive oil until translucent. Add the remaining vegetables and cook for a few minutes, stirring to coat the vegetables with oil. 2. Add broth, stout, barley and parsley to pot. Tie together sprigs of fresh herbs with a piece of cooking string and add (or add dried herbs). Bring to a boil, then reduce heat. Simmer for an hour, or until vegetables are tender and stew has thickened, adding water if necessary. Remove herb bundle. 3. Season with salt and pepper, divide among plates and serve with bread. TWICE BAKED POTATOES WITH KALE Here is a recipe for the updated classic Colcannon. A family friendly recipe good for any time of the year from Cooking up a Story. Vid demonstration then recipe below. * 4 large russet potatoes, scrubbed (8 to 10 ounces each) * 1 tablespoon plus 1 teaspoon olive oil, divided * 1 1/2 cups thinly sliced onions (about 1 large) * 1 cup Irish-style stout * 1 bunch lacinato kale or Russian kale(about 3 ounces) * 1 cup buttermilk * 2 tablespoons butter, at room temperature * 1/2 teaspoon mustard powder * Salt and freshly ground black pepper * 1 cup grated cheddar cheese 1. Preheat the oven to 400 F. Rub the potatoes with 1 teaspoon of the oil and place directly on the oven rack. Bake until they squish easily when gently squeezed, 45 minutes to 1 hour. 2. Heat the remaining 1 tablespoon of oil in a large sauté pan over medium heat. Add the onions and cook, stirring frequently until they begin to brown, about 15 minutes. Add a splash of the stout and scrape up any browned bits. Continue to cook, occasionally deglazing the pan with the stout until the onions are deep brown and nearly all of the stout is used, about 30 minutes total. 3. Tear the tough ribs and stems away from the kale and discard or use for stock. Roughly chop the leaves and add half the kale to the onions, tossing with tongs to wilt the leaves. Add the remaining kale, toss, cover, and cook until tender, about 5 minutes. Remove from the heat. 4. With a serrated knife slice off the top quarter of each potato. Use a soup spoon to scoop out the flesh, leaving a 1/4-inch-thick shell on the bottom and sides. Mash the flesh with the buttermilk, butter, and mustard powder. Gently fold in the onion-kale mixture and season with the salt and pepper. Mound the mixture into the potato shells, sprinkle the tops with the cheese, and place on a baking sheet. Bake until the cheese is melted, about 20 minutes, and serve warm as a side dish or a vegetarian main course. BLACK BEAN CHILI with DARK ALE not traditional but in the spirit of St. Paddy's, an easy holiday meal adapted from Vegetarian Times 2 chipotle chiles in adobo sauce, drained and minced 2 Tbs. olive oil 2 Tbs. ground cumin 1 large onion, finely chopped (1 1/2 cups) 1 medium red bell pepper, diced (1 cup) 5 cloves garlic, minced (5 tsp.) 2 14-oz. cans black beans, rinsed and drained 24 oz. gluten-free dark beer 1 14-oz. can diced tomatoes 1 cup fresh or frozen corn Heat oil in 3-qt. pot over medium heat. Add chipotles and cumin; season with salt, if desired. Cook 1 minute, or until fragrant. Stir in onion, bell pepper, and garlic. Sauté 5 to 7 minutes, or until vegetables are soft. Stir in beans, beer, tomatoes, and corn. Bring chili to a boil. Reduce heat to medium-low, and simmer, uncovered, 45 minutes, or until thick. APPLE OATMEAL CRUMBLE From the Brazen Head menu, delicious with vanilla soy ice 'cream' * 2 medium Rome apples or other cooking apple * 2 tablespoons fresh lemon juice * 2 tablespoons packed dark brown sugar * 1/4 cup water * 1/4 cup old-fashioned rolled oats * 1/8 teaspoon ground cinnamon * 1/8 teaspoon salt * 2 teaspoons cold unsalted butter, cut into bits * Special equipment: 4 (1/3-cup) round shallow ceramic baking dishes Put oven rack in middle position and preheat oven to 375°F. Peel and halve apples, then core (preferably with a melon-ball cutter). Cut apples into thin slices and toss with lemon juice and 1 tablespoon brown sugar in a bowl. Divide apples among baking dishes, overlapping slices, and sprinkle each serving with 1 tablespoon water. Bake on a baking sheet until apples are crisp-tender, about 20 minutes. Meanwhile, stir together oats, cinnamon, salt, and remaining tablespoon brown sugar in a bowl until combined. Rub butter into oat mixture for topping until evenly distributed. Sprinkle topping over apples and bake until topping is golden, 25 to 30 minutes more. Transfer dishes to a rack to cool at least 10 minutes. Serve warm or at room temperature. STOUT FLOAT We're not through yet. This is a great way to end a Pub crawl. 1 tablespoon Stout Syrup, recipe follows, or more to taste 1 scoop vanilla ice cream 1 scoop chocolate ice cream 1 (12-ounce) bottle stout (recommended: Samuel Adams or Samuel Smith..vegan) Drizzle syrup into a tall glass. Add a scoop each of vanilla and chocolate ice creams. Top with stout and serve immediately, to adults only! Note: Recipe can be easily increased. Stout Syrup makes a festive ice cream topping 1 cup sugar 1 (12-ounce) bottle stout (recommended: Samuel Smith for vegan) Bring sugar and stout to a boil in a saucepan. Reduce heat and simmer until thick, about 5 minutes. Let cool before using. Yield: about 1 1/4 cups Enjoy and have a Happy St. Patrick's Day
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These are incredibly mouth watering recipes... Is their any place that I can pick up an order on the way home from work?
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Haha, sur steven..I caught you with the stout recipes..should have known omg, they are so good, I hope you try some if you like stout the quick bread is to die for and it's easy too
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2: Hello Veg Heads Have the 2 latest MMM here for you MACCA'S MEATLESS MONDAY...NANNY BAKES FAIRY PANCAKES
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Those all look wonderful Really like the pancake recipes and the recipe for the blood orange red bean ice cream looks really yummy.
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Clarabella:
Those all look wonderful Really like the pancake recipes and the recipe for the blood orange red bean ice cream looks really yummy.
Thanks Clarabella The pancakes are some of my faves and so easy Here's the latest MMM...hope you like MACCA'S MEATLESS MONDAY...miles of Florida vegetable gardens
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2: Hello veggie lovers Here is one of my fave MMM because I love Curry MACCA'S MEATLESS MONDAY...YOU BETTER CURRY CAUSE IT MAY NOT LAST
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2: Hi Everybody A little late with my postings ops: and I've had to take a little time off due to being crazy busy MACCA'S MEATLESS MONDAY...CHILI LOVE SONGS
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