Crockpot Seitan Ropa Vieja

ONE
1 onion, chopped
4 garlic cloves, minced or pressed

TWO
1 green bell pepper, chopped

THREE
1/3 cup tomato paste
1 t ground cumin

FOUR
1 cup crushed tomatoes
1/2 t oregano
1/2 t sugar

FIVE
1 package seitan, chopped
2 portobello mushrooms, sliced
6 crimini mushrooms, sliced
1 1/2 cups cooked black beans
1 cup vegetable broth
1/4 cup chopped fresh cilantro
salt and pepper, to taste

SIX
2 T fresh lime or lemon juice

In a saucepan, saute the ingredients in ONE with a little bit of water, covered, over low heat, until the onions are translucent. Add the ingredients in TWO and cook for a few more minutes. Add the ingredients in THREE and cook, stirring, for five more minutes. Transfer to the slow cooker. Add the ingredients in FIVE and cook on low for 5 hours or on high for 3. Add the ingredients in SIX. Serve over rice or with tortillas.

Original in Fresh from the Vegan Slow Cooker

Tarta de Manzana (Apple cake)

ONE
2 cups skim milk
2 russet apples, peeled, cored, and chopped

TWO
1 cup apple sauce
1 tsp baking soda
1 tsp baking powder
1 cup flour
1 egg white

THREE
2 russet apples, peeled, quartered, cored, and thinly sliced

FOUR
Apricot jam

In a blender, blend the ingredients in ONE. Add the ingredients in TWO and blend well. Pour the mix in the pan and place the sliced apples on top, covering the batter. Bake for 30 minutes at 350F. Take it out of the oven and spread a thin coat of apricot jam on top. Bake for another 15 minutes or until set. Cool down and refrigerate.

Vegetable Paella

ONE
1 onion, chopped
6 cloves garlic, minced or pressed
1 onion, chopped
1 tsp olive oil

TWO
1 green or red bell pepper, chopped
1/4 butternut squash, cubed
a few florets of broccoli, fresh or frozen
1/4 cup green beans, fresh or frozen
1/4 cup green peas, fresh or frozen
1 cup arborio rice
(any other vegetable you may want to add or substitute...)

THREE
3 cups vegetable broth or water
1 tsp turmeric
1 tsp thyme

1 lemon, to serve

In a large pan, sauté the ingredients in ONE, covered, over low heat, until the onions are translucent. Add the ingredients in TWO and sauté for about 3 more minutes. Add the ingredients in THREE and mix well. Turn the heat up and bring to a boil. Lower to medium heat and cook, uncovered, until the liquid has evaporated and the rice is tender. Add more water/broth if needed. Turn off the stove, cover the paella and let it sit for 10 minutes. Serve with a slice of lemon (Squeezed lemon brings a whole new dimension to this dish!)

Bravas

ONE

2 lbs new or salad potatoes

1 tsp olive oil

TWO

1 onion, chopped

3 garlic cloves, minced or pressed

2-3 small dried red chilies or 2 fresh hot peppers, minced

THREE

1 tbsp tomato paste

7oz can chopped tomatoes

1 tbsp red wine vinegar

1 tsp paprika

salt and black pepper, to taste

Halve the potatoes, if large, place in a saucepan and cover with water. Boil for about 10 minutes, until tender. Drain and leave to cool. Then cut in half.

Saute the ingredients in TWO until translucent. Add the ingredients in THREE and simmer for about 5 minutes. Add the potatoes and mix. Cover and simmer for about 8 minutes. Season well and serve.

Original from Low Fat Low Cholesterol

Gazpacho

3 lbs. fresh ripe tomatoes
2 cucumbers
2 small green Italian peppers
1 piece of onion
3 garlic cloves
1 slice day-old bread (soaked in water)
1 tsp cumin seeds
1 tsp ground coffee
oregano, to taste
1/4 cup or less wine vinegar
pinch of salt

Chop all the ingredients and puree in the blender. Adjust seasonings to taste. Refridgerate over night and serve chilled. You can add little pieces of veggies and/or croutons.

This is a recipe I got from my mom's friend's mom in Spain (and adjusted it to make it low-fat), which is of course why there's really no measurements... I added the tsp, 1/4 cup, etc... so everything is approximate...

Wild Rice Tortilla with Carrot Purée

1/2 cup wild rice

2 medium potatoes

1 tsp yellow mustard seeds

1 tsp olive oil

1 onion, chopped

2 tbs fresh time leaves

salt and pepper, to taste

_____________________

3 large carrots

2 large pieces orange rind

4 tbs orange juice

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TORTILLA

Put the rice in a saucepan, cover with water and bring to a boil. Cook for 30-40 min until the rice starts to split but is still crunchy. Drain the rice. In the meantime, cover the potatoes with water and boil until they can be pierce with a fork (10-15 min). Let them cool and then grate them in a bowl. Heat up the oil and cook the seeds until they begin to pop. Lower the heat and add the onions and cook, covered, until translucent. Mix the onions, potatoes, and rice in a bowl, and add the thyme, salt, and pepper. Lightly grease a frying pan and pour the mix, pressing it down with a fork so it covers the whole pan. Cook on low heat for 10 min and then cover with a plate and flip it over. Cook the other side for 10 minutes and serve on a plate.

PUREE

in a saucepan, cover the carrots with water and add the orange rind. Boil until tender. Drain the carrots and discard the rind. With a blender or mixer, puree the carrots and orange juice.

Original in Low Fat Low Cholesterol

Pisto

1 tsp olive oil
1 onion, chopped
1 red and 1 green bell pepper, chopped
3 medium zucchini, cubed
14oz can tomato sauce
1 large potato, cubed
salt, to taste

This is the low-fat version of my family's pisto recipe.

Preheat the oven to 375F. Cube the potato, season with salt, and place the cubes in a lightly greased baking sheet. Bake until tender, turning the potato cubes often.
In a saucepan, sautee the onion, covered, until translucent. Add the peppers and zucchini, season with salt, and cook on low, covered, until tender. Add the tomato sauce and simmer.
Add the potatoes and combine. Serve with a side of sushi rice.

Red Sauce

I use this with ready-made meatless meatballs and white fish. You can actually cook the fish directly in the sauce.

1 tsp olive oil

1 onion, chopped

2 cloves of garlic, minced or pressed

1 red pepper, chopped

15 oz can tomato sauce

sweet or hot paprika (1-2 tsp)

salt and sugar to taste

In a saucepan, sauté the onion and garlic, covered, until translucent. Add the pepper, and cook, covered, until tender. Add the tomato sauce and spices, and simmer for around 15 minutes. Using a handheld mixer or a food processor, puree until smooth.