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Veggie Soba Noodles “Salad”

This is a really simple and quick recipe and you can switch out the Veggies for endless combinations Ingredients Base Package of Soba noodles, cook as directed on package 12 oz. baked tofu ½ cup of Miso Ginger dressing ¼ cup of Furikake ¼ cup of sesame seeds Siracha to taste Veggies - Toppings Put as many or as few as you like 4 cups of snow peas 1 cup of grated carrots 4 cups of roasted eggplant 1 cup of grated Parsnips 4 cups of roasted Butternut squash 1 cup shredded red cabbage 4 cups assorted roasted mushrooms 1 cup thinly sliced Leeks You get the idea Directions Place noodles in a la

Fattoush

I have been going over some of my past recipes, and made this last night, so simple and the flavors were amazing. I posted this way back in 2009 after our trip to Syria & Jordan. I loved that trip, the food was amazing, and the ingredients tastes to remember. - Enjoy the re-post. FY2009 - Post This the salad i learn to make when we were in Syria & Jordan. 2 cups of shredded romaine (optional - we had it with and with out during our travels) 2 small cucumbers, diced small, skin on 3 medium tomatoes chopped 1/2 cup of parsley, Italian flat leaf 1/3 cup of mint, in Syria we had it with Spearmint - i think i test better with Spearmint 1 medium red pepper diced small ( you could use a yellow or

Eggplant Gyros

(photo from Delish Knowledge, https://www.delishknowledge.com/ ) So, it’s been 2 months so far for us on a “Plant Based Diet” and we are doing really well. I do feel much better and I have lost some weight in the process. I have been coming up with recipes on my own and as well as adapting “Meat” recipes into plant recipes and tweaking recipes I find on Pinterest. This is a recipe I found on Pinterest by Alex Caspero and her Blog Delish Knowledge, I liked most of the ingredients but felt it need a bit of tweaking. If you want to see her recipe you click on the link in this post. Enjoy both Ingredients 2 to 4 Japanese eggplants, cubed, you need 4 cups uncooked 6 sprigs of fresh oregano, r

Koftus in Spinach Curry

Ingredients For the Koftas 4 medium sized fresh corns ¼ cup cornmeal 1 shallot, minced 3 cloves of garlic, minced 1 Green chili, finely chopped 2 tablespoon Corn starch/rice flour Salt to season Avocado oil Spray oil Glaze 2 tablespoons of corn starch 1 tablespoon of water For the Spinach Curry 3 cups Baby Spinach 1/3 cup coconut milk 1 medium onion, diced 2 green chilies, seeded and minced 1 inch of fresh ginger, grated 3 cloves of garlic, minced Salt and Pepper to taste Avocado Oil Directions Preheat the oven to 375 degrees Remove kernels from cob, place in food processor, pulse until coarsely chopped. Place a skillet over medium heat, drizzle with oil, once it starts to shimmer, add shall

Chickpea, Mushroom Spinach Dahl

Here is a variation on the Dahl recipe I posted a few days ago. – Enjoy INGREDIENTS: 4 cups of homemade veggie stock 2 cups of chickpeas, soaked over night 3 cups of cherry tomatoes, chopped 3 cups of fresh baby spinach 2 pints of mushrooms of choice, sliced 1 onion, chopped 1 lemon zested and juiced 2 stalks of celery, chopped 1 yellow bell pepper, chopped 4 cloves of garlic, minced 2 jalapenos, seeded and chopped 2 inches of fresh ginger, grated 2 tablespoons of fresh turmeric, grated 1 tablespoon of cumin 1 tablespoon ground mustard ½ teaspoon ground coriander ½ teaspoon cayenne pepper Handful of cilantro, chopped and stems removed Salt and Pepper to taste Avocado Oil Water 3 cups of rice

Blooming Onion

Ingredients Onion 1 large onion, peeled and cut into 12 sections but only with in ¼ inch of root base. 1 ½ cups unbleached flour 2/3 cup corn starch ¼ cup water 2 tablespoons of lemon juice 1 teaspoon Cayenne pepper 1 teaspoon ground garlic 1 teaspoon ground cumin 1 teaspoon smoked paprika 1 teaspoon ground ginger 1 teaspoon ground cinnamon pinch of ground mace Salt and Pepper to taste Oil for deep frying Makhani 6 to 8 tomatoes, chopped and seeded – about 3 cups 1/3 cup pistachios, chopped 6 shallots, chopped 8 garlic gloves, minced 2 jalapenos, seeded and minced 2 inches of fresh ginger, grated 3 tablespoons Natures Balance “butter” 3 tablespoons of almond milk, unsweetened or coconut milk

Red Lentil Dahl

1 cup of dried red lentils, that have been soaked overnight, drained and rinsed 3 cups of fresh baby spinach 2 cups of Homemade Veggie stock 1 can of Coconut Milk (16oz) 6 tomatoes, chopped and seeded 2 stalks of celery, chopped 2 red bell peppers, chopped 1 lemon zested and juiced 4 shallots, chopped 3 cloves of garlic, minced 1 inch of fresh ginger, grated 1 inch of fresh turmeric, grated 1 chili of choice, seeded and chopped 2 tablespoons of unbleached flour 1 teaspoon garam masala ½ teaspoon cumin seeds ½ teaspoon of brown mustard seeds Salt and pepper to taste Avocado Oil 4 Cups of rice of choice, prepared as directed on package. Directions Place a large deep skillet over medium high he

Cranberry Walnut Bread Sticks

I have been working with bread doughs over the last few weeks and it has been my goal to create a bread stick for the holidays. With many failed tries, I finally achieve what I think is an amazing bread stick that will be a gem of any holiday dinner table. I hope you will enjoy it, and its Vegan too. Ingredients 2 ½ cups of wheat flour, organic 1 cup of room temp water ½ cup of dried cranberries ½ cup of walnuts, chopped 3 tablespoons of olive oil 3 tablespoons of raw sugar 3 teaspoons of active dry yeast 1 tablespoons of dried thyme 2 teaspoons French Dijon Mustard 1 teaspoon of salt ½ teaspoon of dried rosemary, chopped Directions This is really simple, place all the dried ingredients int

Potato, Navy Bean Bread

Ingredients Bread 2 ½ cups of wheat flour 1 cup of room temp water 4 tablespoons of raw sugar 3 tablespoons of Avocado Oil 3 teaspoons of dry active yeast 1 teaspoon of ground tomatoes 1 teaspoon of dried thyme 1 teaspoon of salt Filling 2 cups diced red potatoes 2 cups of baby spinach, chopped 2 cups of homemade veggie stock 2 cups of water 1 cup of sheep’s feta cheese, crumbled 1 can of Navy beans, rinsed and drained (13oz) 2 shallots, chopped 3 cloves of garlic, minced 3 tablespoons of Avocado Oil 1 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon ground turmeric 1 teaspoon ground ginger Handful of fresh Italian parsley, chopped and stems removed Salt and Pepper to taste Wash

Thai Curry Veggie Soup

Ingredients Package of Vermicelli Noodles, prepare as instructed on package (4oz) 1 lb. organic small potatoes, chopped 2 bunches of baby bok choy, chopped 1 small red onion, sliced 4 cups of homemade veggie broth 1 can of coconut milk (13oz) 3 cloves of garlic, minced 2 tablespoon of Thai red curry paste 1 tablespoon of fresh grated ginger 1 tablespoon of raw sugar ½ tablespoon fish sauce Handful of fresh cilantro, chopped and stem removed 2 limes sliced Olive Oil Salt and pepper to taste INSTRUCTIONS In a large deep skillet over medium high heat, drizzle olive oil, then add the ginger, garlic and Thai curry paste and sauté for 1 minute. Next add the potatoes and the white stalk parts of th

Spicy Roasted Acorn Squash

Here is another of my stand by recipes, quick and easy, and great when you want something sweet and spicy - Enjoy Ingredients 2 large Acorn squash cut in half, seeds removed 1 small onion sliced 1 small red dried chili, diced 4 tablespoons of unsalted butter 6 cloves or garlic minced 4 limes zest and juiced 8 tablespoons of maple syrup 1/4 cup of minced fresh ginger 1 table spoon of olive oil 2 bay leaves 2-star anise 3 cloves 1 sprig of rosemary Directions Preheat oven to 375 degrees In a large skillet over med high heat place star anise and cloves, after stirring for 30 seconds add chili, olive oil, ginger, rosemary and onions. Sauté until onions are soft. Remove from heat and lime juice,

Roasted Corn Soup - Variation

I have been reworking some of my old soup recipes to be more "Vegan" or what I prefer "Cleaner" - Enjoy Ingredients 6 ears fresh, kernels removed from cob 3 tomatoes, roughly chopped 4 cups of Homemade Veggie broth 4 sprigs of fresh oregano, leaves removed from stems 1 medium onion, diced 4 cloves of garlic, diced 1/3 cup of roasted pistachios, chopped 1/2 teaspoon ground yellow mustard 1/2 teaspoon of ground cumin 2 limes zest and juiced 1 jalapeño, diced 1/2 cup Almond Milk, unsweetened Cup of cilantro chopped and stems removed 1/2 cup Cashew Cheese, grated Avocado Oil Salt and pepper to taste Directions In large skillet over medium high heat, Drizzle with Avocado oil, add onions to skille

Roasted Parsnips in a Spicy Maple Glaze over a Lemon Apple Frisee Salad

Ingredients 6 to 8 Parsnips, cleaned and sliced to about 1/8 of an inch 2 heads of Frisee, cleaned and chopped 2 Apples, thinly sliced 1 leek, sliced into 1/8 slices, lite green to the whites 1 lemon juiced and zested 1 teaspoon of paprika Salt and Pepper to taste Avocado Oil Sauce 1 1/3 cup of Real Maple Syrup 2 tablespoons of dark cherry balsamic vinegar 1/8 teaspoon of red pepper flakes Sauce 2 1/3 cup of Olive Oil 1 lemon, juiced and zested 1 tablespoon of white balsamic vinegar 1 tablespoon of fresh chopped Italian parsley 1 ½ teaspoons agave ½ teaspoon of Dijon Mustard salt and pepper to taste Directions Preheat oven to 400 degrees Line a baking sheet with parchment paper Place parsnip

Spicy Mushroom Pasta

ingredients: 1 box of pasta of choice, cooked as directed, reserve 1 cup of pasta water 3 pints of assorted mushrooms of choice, cleaned and sliced 1 cup Almond Milk, unsweetened ½ cup of walnut cheese, shredded ¼ cup of sheep parmigiana cheese, grated ½ Walnuts, rough chopped ½ Almonds, rough chopped 4 shallots, chopped 4 cloves of garlic, chopped 2 tablespoons of tomato paste 1 tablespoon ground cumin 1 tablespoon smoked paprika 1 to 2 tablespoons of hot pepper paste of choice, 1 tablespoon of Balsamic vinegar Handful of Italian parsley, chopped, stems removed Salt and pepper to taste Avocado Oil Directions In large deep skillet over medium high heat, drizzle the Avocado oil, and once it s

Black bean soup

Ingredients 4 cans of black beans, drained and rinsed (15oz. cans) 3 cups of homemade veggie stock 1 cup dry red wine 6 shallots, diced 2 red bell peppers, diced 3 stalks of celery, diced I parsnip, diced 6 cloves of garlic, minced 2 tablespoons ground cumin 1 teaspoon ground yellow mustard I lime juiced and zested 4 sprigs of fresh oregano, stems removed Handful of Cilantro, chopped Red pepper flakes to taste Salt and pepper to taste Olive oil Directions In a deep sauce pot, over medium high heat, drizzle some olive oil and add shallots, celery, peppers and parsnips and sauté until soft, about 12 to 15 minutes. Now add the beans balance of the ingredients with the exception of the fresh he

Mushroom Tacos

I came across this recipe and adapted it a bit - it was missing a bit of depth of flavor. Ingredients Slaw 1 bunch dark greens of choice, roughly chopped juice of 2 limes, plus zest 1 cup diced pineapple 2 jalapeños seeded + chopped 1/4 cup red vinegar 3 tablespoons of Agave Handful of fresh cilantro chopped tablespoon of fresh oregano Filling 1 cup dry red wine 1 red onion diced 1 pint cremini mushrooms sliced 1 pint of Oster mushrooms, sliced 2 poblano peppers sliced 4 cloves garlic, minced 2 tablespoons low-sodium soy sauce 1 tablespoon of smoked paprika 1/2 teaspoon ground ginger Cilantro Yogurt Sauce 1 cup plain sheep yogurt 1 cup fresh cilantro 1 jalapeno seeded 2 cloves garlic 1 teasp

Roasted Acorn + Cranberry Tabbouleh

I came across this recipe on Pinterest and made it the other night and was amazing so I had to share - Enjoy http://www.spoonforkbacon.com/recipes/ Ingredients: 1 lemon, zested and juiced 2 tablespoons red wine vinegar 1/3 cup extra virgin olive oil 3 cups cooked bulgur (about 3/4 cup dry bulgur) 1 bunch parsley, finely chopped 1/2 bunch mint, finely chopped 1/4 cup thinly sliced chives 1/2 acorn squash, seeded, thinly sliced and roasted 2/3 cup dried cranberries, roughly chopped salt and pepper to taste garnish: 2-3-ounce piece seared halloumi sliced chives lemon zest Directions: 1. Place lemon zest, juice, vinegar, and oil into a large mixing bowl and whisk together. Add rem

English Pea “Carbonara” Pasta

I started out to make an English Pea pesto and this is what the final recipe turned out to be - Enjoy 1 box of pasta, cooked as directed and 1 cup of pasta water reserved 3 cups fresh English green peas, Trader Joe has them, you will need two bags 3 shallots, sliced into rings 1 shallot, minced 2 garlic cloves, minced ¼ cup corn starch 1 large egg 1 egg yolk 3 sprigs of fresh thyme ½ to a cup Sheep Parmesan, grated, plus more shaved for serving ¼ cup Almond Milk, unsweetened 1 teaspoon ground cumin ½ teaspoon ground ginger ¼ teaspoon of ground coriander pinch of nutmeg Salt and pepper to taste Red Pepper Flakes to taste Enough oil for choice for frying Instructions Heat up oil to the desired

Zucchini "Meatballs" in Marinara Sauce

So I have been exploring the whole veggie burger thing, looking at recipes, trying out different combinations. So this is my first veggie "meat" style recipe. I did try it out with black beans but it gave it a different flavor profile then what i wanted. So it seams chickpeas are the prefect binding agent. Enjoy Next up, burgers - Ingredients I box of pasta, cooked as directed on package 1, 15 oz. can chickpeas, drained, rinsed and dried. 3 large Zucchini, shredded 4 cups of homemade marinara - see recipe on a earlier post. ½ cup rolled oats 2 shallots, minced 1 red bell pepper, minced 4 cloves of garlic, minced 5 sprigs of fresh oregano handful of fresh basil leaves, chopped 2 tablespoo

Cauliflower Stuffed Shells in a Spiced Pumpkin “Sauce”

Ingredients 4 cups of Pumpkin Soup – See Recipe from Oct 11th, 2017 Large box of Jumbo Pasta Shells – Cooked as directed on package For the Filling 2 1/2 cups roughly chopped cauliflower, prepped and cleaned 6 to 8 oz. of Organic 3 grain Tempeh – I use Trader Joes brand 3/4 cup unsalted pine nuts or any nut of choice 1/3 of a cup of dry white wine 2 shallots, chopped 4 cloves of garlic, minced 1 teaspoon of ground cumin ½ teaspoon of ground ginger ½ teaspoon of cinnamon pinch of freshly grated nutmeg Handful of fresh chopped Italian Parsley Handful of fresh chopped basil leaves Red pepper flakes to taste Salt and Pepper to taste Olive oil Directions Preheat oven to 400 degrees Line a 2 bakin