Cookin' with the soydog. A vegetarian & vegan blog by Milwaukee photographer Corey Hengen.

Vegetable soup

2007-12-12T07:34:00.001-08:00

Equipment:
Crock pot
Knife

3 red potato
3 carrot
1 small onion
2 celery
1/2 turnip
1 tsp parsley
1 cup green peas
1 cup corn
1 QT vegetable broth
1 QT water
4 tbs rice vineger
3 tbs fresh grond black pepper
1 tbs italian seasoning

Chop all vegetables and add to crock pot. Add vegetable broth, water, rice vineger, ground black pepper and italian seasoning.
Turn crock pot on low for 6 to 7 hours

Macaroni and good cheese

2007-12-06T05:36:00.000-08:00

Equipment:
Large pot
Medium pot
Cheese grader
Baking dish
Mixing spoon
Measuring cups

3 cups elbow macaroni
2 tablespoon flour
2 tablespoons of butter
3 cups of broccoli
3 cups Monterey Jack w/ basil & garlic cheese or something with a unique flavor
3 cups sharp cheddar cheese

Pre-heat oven to 350˚. Chop broccoli into bite size pieces. In a medium pot boil water and macaroni (according to direction on box.) In large pot, steam broccoli for about 6 to 9 minutes. Grate your cheese as you are cooking macaroni and broccoli. Drain macaroni and place in your baking dish. Add broccoli, flour, butter and almost all of the cheese. Mix until all lumps from the flour are gone.
Place in oven at 350˚ for 30 minutes. Add the rest of cheese and let set for a minute or two before serving.

Artichoke Merlot Spaghetti Sauce

2007-11-18T13:44:00.000-08:00

Equipment:
2 large pot
1 knife
can opener
wine opener

12 fresh tomatoes or 1 28 oz can of tomatoes
3 large cloves garlic
4 sprigs fresh oregano
4 leaves fresh basil
1 tbls Italian herbs
½ large white onion
½ cup olive oil
1 can artichokes (non-marinated)
1 ¼ cups merlot

Blanche 12 fresh large tomatoes (beef steak or big boys). Peel off skins, squeeze out seeds. Set tomato meat aside in large bowl.
Sautee garlic in olive oil until lightly golden brown, add onion. Sautee until onion translucent. Add tomatoes, oregano, basil and mix. Add Italian herbs, artichokes and 1 cup merlot. Stir. Bring to boil and cover.
Leave covered for approximately 30 minutes, stirring regularly. When sauce is reduced, add ¼ cup merlot. Leave cover off, reduce heat to simmer.
Serve when at desired consistency (approximately 15 more minutes). Serve over wheat spaghetti noodles with shredded mozzarella and parmesan.

Salsa

2007-11-18T13:42:00.001-08:00

Equipment:
Knife
Food processor

Ingredients:
2 large tomatoes
1 med. onion
1 cup cilantro
2 cloves of garlic
1 poblano pepper
2 jalapenos peppers

Directions:
Peel garlic and onion. Cut stems off the peppers and tomatoes. Place everything in food processor till it looks like salsa.

Paloma

2007-11-16T07:18:00.000-08:00

Equipment:
Knife
Hand Juicer

Ingredients:
1/2 Fresh lime juice
2 oz Tequila
6 oz Squirt soda (Grapefruit Soda)

Directions:
Add ice to glass, squeeze juice from 1/2 a fresh lime. Add shot of tequila, fill the rest of the glass with Squirt Soda.
Best served on a hot summer day.

Apple & Carrot Juice

2007-11-15T09:23:00.000-08:00

Equipment:
Knife
Electric Juicer

Ingredients:
1# Carrots
2 Apples

Directions:
DO NOT peel the carrots or apples.
Cut apples into 1/4. Put apple slices and carrots into juicer.
Pour over ice and serve.

And on Sunday morning you can add vodka and serve to those who don't like Bloody Mary's

Breakfast Burrito

2007-09-22T10:36:00.000-07:00

large skillet
pestle mortar

1/2 # tofu (see the key to cooking with tofu)
2 tbs olive oil
1/2 cup vegetable broth
1 cup onion
2 jalapeno
1 tomato
dash cracked black pepper
dash paprika
dash chili power
1 tsp mustard seed
pinch salt
sriracha chili sauce
1/2 cup cheese
tortilla

Start by reading the key to cooking with tofu.
In your large skillet add olive oil, onion jalapeno. Cook about 5 minutes on medium heat. Crush your mustard seed and black pepper in with your pestle & mortar. Add tofu mustard seed, black pepper, paprika, chili power, & salt to the skillet and cook about 6 to 10 minutes. With about 3 minutes left and vegetable broth. And cover with tortilla. Make your tortilla as big or small as you like add cheese and tomato wrap. And top with Sriracha Chili sauce. This is the best when you have a hang over.

If you can handle hot food sometimes you can feel the booze sweating right out of you.

Mojito

2007-07-01T16:53:00.000-07:00

2 Sugar cubes
8 to 12 FRESH spearmint leaves
2 Shots of white rum
white soda
1 Lime wedge
Ice

Add just a splash of white soda, mint and sugar cubes to a glass and
muddle.
Fill glass with ice. Add rum and top off with a splash of white
soda.

Guacamole

2007-05-28T10:12:00.000-07:00

Equipment:
Food processor or pestle mortar

Ingredients:
2 avocados
½ onion chopped fine
1 jalapeno chopped fine
Cilantro leafs
2 tomato (just the meat from the tomato)

Directions:
Place onion, jalapeno and cilantro in food processor or pestle/mortar until juicy.
Cut avocado into diamond shape pieces. Place mixture from food processor into bowl. Add avocado, and meat from tomatoes. Mix gently. Serve with chips, pitas, and vegetables.

Potato Burritos with Avocado Jalapeno Sauce By Maxine Platt

2007-05-28T09:59:00.000-07:00

Equipment:
Food Processor
One large pot
One large pan

Ingredients:
3 lg sweet potatoes
3 med white potatoes
3 TBS Peanut oil
1 lg Onion, chopped
1/4 cup chopped fresh cilantro
salt and pepper
1 TSP chili pepper
1/4 TSP ground red pepper (cayenne)
1/2 TSP dried oregano
tortillas

Directions:
Cut up and boil potatoes until tender.
Heat peanut oil, cook onion. Add potatoes to pan, Add cilantro, chili pepper, cayenne, and oregano to potatoes. Add 1/3 cup water from boiling potatoes. Cook until potatoes are golden brown.

Avocado-Jalapeno Sauce:

Ingredients:
1 medium avocado
1 small onion, chopped
1 small jalapeno, seeded and chopped
¼ cup coarsely chopped cilantro
2 cup sour cream
salt and pepper

Directions:
Place all ingredients into blender. Blend until smooth - pulsing in short spurts if necessary. Chill in fridge.
Enjoy. You can garnish your burritos with cheese, tomatoes, and lettuce.

M.A.P. Juice By Maxine

2007-05-28T09:51:00.000-07:00

Equipment:
Pineapple Corer or knife
Electric Juicer

Ingredients:
1 Pineapple
1 Mango
2 Apples

Directions:
Cut top off pineapple. Use pineapple corer to remove the meat of the pineapple.
Cut up two golden delicious apples.
Cut up one large mango.
Put fruit in electric juicer. Stir juice and enjoy.

Brewcity Chili

2007-05-26T06:06:00.000-07:00

Equipment:
Large pot

Ingredients:
2 TBS Olive oil
¾ lbs firm tofu (See the Key to Cooking Tofu)
1 lg. onion, chopped fine
1 poblano pepper (no seed) chopped fine
6 cloves of garlic, minced
1 cup coffee
1 12oz bottle of ale
Juice of one lime
2 TBS of chili powder
1 TSP of thyme
1 TSP ground black pepper corn
1 TSP of basil
1 28oz can of crushed tomatoes
1 6oz can of green chiles
1 lbs of black beans drained

2 cups of shredded cheese

Directions:
In your large pot add olive oil, onion, poblano pepper, and garlic. Cook about 5 minutes on medium heat. Add coffee, beer, lime, chili powder, thyme, black pepper, and basil bring to a boil. Now it’s time to add tofu, crushed tomatoes, black beans & green chiles. Reduce heat and let simmer 45 min. Top off with shredded cheese.

The Key to cooking with TOFU!!!

2007-05-25T12:11:00.001-07:00

Tofu can be tricky to cook with. It can be too thick, too wet and sometimes just too much! I have been researching tofu online. I was told to put it in the freezer, or let it sit in a colander over night. The best thing I found is to press it. Here’s what you’ll need:

Equipment:
Towel or Paper towel
Two cutting boards, small pans, cookie sheets or any combination you like.
Two or three thick, heavy books

Ingredients:
Tofu

Directions:
1. Place a towel on a hard surface, like a cutting board.
2. Wrap a towel or paper towel around tofu.
3. Place other cutting board, pan or cookie sheet on top
4. Place two or three heavy books on the tofu. (one half hour each side)

It’s that simple. Enjoy cooking with tofu and your new-found secret.

Black Beans & Rice w/ Tequila vegan sausages

2007-05-22T04:09:00.000-07:00

Equipment
1 large skillet
2 large pots

Ingredients

1lb dried black beans
1 14oz can diced tomatoes (use 4 fresh tomatoes instead when in season)
1 ½ cups cooked brown rice
1 medium onion, Diced
1 poblano pepper
2 cups cooked corn
2 TBSP diced fresh cilantro, plus 1 TBSP fresh leaves
4 vegan sausages
¼ cup tequila
½ lime
1 TBSP olive oil
Tabasco to liking (7 or 8 dash’s isn’t too hot)

Directions
Soak black beans according to directions on bag. Prepare rice according to directions on bag. With 5 minutes left on rice, adding juice from 1/4 lime. and 1 TBSP cilantro leaves to the top of rice. (Do not mix cilantro into rice) In large skillet. at medium heat, combine olive oil, diced onion, and poblano pepper. Cook for 4 minutes. Add 4 vegan sausages to skillet and cook for 7 minutes. As the sausages cook whisk tequila and Tabasco together and add to skillet and cover for 3 minutes. Now cook beans, tomatoes, corn, cilantro and juice from ¼ lime in large pot at medium heat. Cut cooked sausages into small pieces. Add sausages back to skillet and mix. Add the contents of the skillet to the black bean pot. Let cook for 10 minutes. Remove wet cilantro from top of rice. Mix rice into black bean pot.

Enjoy! This is sure to please anyone who loves good friends and good food.

Tomato Sauce

2007-05-10T12:21:00.000-07:00

Equipment:
Food processor
Large pot

Ingredients:
6 to 8 tomatoes
4 to 6 sweet basil leaves
1 clove garlic

Directions:
Add all tomatoes, sweet basil leaves and clove garlic in food processor. Run for 1 to 2 minutes. Add to your large pot and let simmer for 45 minutes to 1 hour and you cook spaghetti.

Mom's stuffing

2007-05-10T10:46:00.001-07:00

Equipment:
Large pot
Casserole dish

Ingredients:
6 cups cubed stuffing
2 carrots chopped
1 small onion chopped
½ pound fresh mushrooms chopped
1 poblano pepper
3 celery chopped
3 table spoons butter
2 cups vegetable broth

Directions:
Melt better with carrot, onion, poblano pepper and celery. About 4 min.
Add mushrooms cook till browned. Add broth and bring to a boil. Remove from heat. Add cubed stuffing, tossing gently to moisten. Spoon into 2 qut. Casserole

Bake at 350 for 25 mins

Mushroom Sauce

2007-05-10T10:09:00.001-07:00

Equipment:
Garlic press
10 to 12 inch skillet

Ingredients:
3 tablespoons oil
1 pound mushrooms, sliced
2 medium onions, finely chopped
3 cloves garlic, minced
½ poblano pepper
1 can (28 ounces) plum tomatoes
1 teaspoon sea salt
¼ teaspoon pepper
¼ fresh oregano leaves, finely chopped
1 tablespoon fresh parsley, chopped
¼ teaspoon basil
1 can (6 ounces) tomato paste
1 can (6 ounces) water

Directions:
Heat the oil in a 10 to 12 inch skillet over medium heat.
Add the mushrooms, onions, poblano pepper and Garlic. Cook, stirring occasionally until the onions are transparent. Add the tomatoes, crushing them in your hand as you add them, and the liquid from the can. Raise heat and add remaining ingredients. Stir to blend and bring to a boil.

Lower heat and simmer, uncovered, for 1 ½ to 2 hours. Stirring occasionally to avoid burning.

Serve over a thin spaghetti.

Tortilla Soup

2007-05-10T09:54:00.001-07:00

Equipment:
Large pot
Blender

Ingredients:
16 ounce can tomatoes
1 medium onion, cut up
2 clove garlic
4 tablespoons snipped cilantro
½ teaspoons raw sugar
8 cups vegetable broth
*2 or 3 chipotle pepper
*splash of adobo sauce

Shredded Monterey jack cheese
Avocados cut up
Tortilla chips

Directions:
In your blender combine undrained tomatoes, onion, garlic, cilantro, chipotle pepper and sugar. Cover and blend till nearly smooth. Put mixture into a large pot with vegetable broth. Bring to boil: cover and simmer for 20 minutes.

In a bowl add chips, cheese, avocados and soup.

* you can make it as hot as you like.