Dairy-Free Recipes: Mother's Pot Roast

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2 1/2 pounds tip round roast1 (15 ounce) can tomato sauce1 onion, cut into thin strips2 bay leaves3 tablespoons all-purpose floursalt and pepper to tasteSpray slow cooker with non-stick cooking spray. Place meat in pot with fat side up. Pour tomato sauce over roast. Place onion rings over all. Toss in bay leaves. Cover and cook 1 hour on high. After 1 hour reduce heat to low and cook 6 to 8 more hours. Carefully lift meat out of pot and remove to a warm platter. Pour drippings through strainer into medium sized saucepan and discard material in strainer. Whisk in flour to liquid. Cook, stirring constantly over medium heat until thickened. Season to taste with salt and pepper, serve alongside roast. Amount Per Serving  Calories: 552 | Total Fat: 36.6g | Cholesterol: 150mg Powered by ESHA Nutrient Database

Servings Per Recipe: 5

Amount Per Serving

Calories: 552

Total Fat: 36.6gCholesterol: 150mgSodium: 570mgTotal Carbs: 10.2g    Dietary Fiber: 1.7gProtein: 45.2g VIEW DETAILED NUTRITION
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Stuffed Peppers: Laurie's Stuffed Peppers

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1 pound pork sausage2 pounds ground beef1 small onion, chopped1 dash garlic salt4 (14.5 ounce) cans diced tomatoes, drained1 (10 ounce) can diced tomatoes with green chile peppers, drained1 (14 ounce) package uncooked instant rice6 large green bell peppers1 cup grated Asiago cheeseIn a skillet over medium heat, cook the sausage, beef, and onion until sausage and beef are evenly brown and onion is tender. Season with garlic salt. Drain grease. Mix in 2 cans diced tomatoes and 1 can diced tomatoes with green chiles. Reduce heat to low, and simmer 15 minutes. Prepare the rice according to package directions. Preheat oven to 375 degrees F (190 degrees C). Cut the peppers in half lengthwise, retaining stems, and remove seeds. Arrange pepper halves in a baking dish, and fill each with about 1/3 cup rice. Top with equal amounts of the meat mixture. Pour remaining meat mixture and remaining 2 cans diced tomatoes around the peppers in the dish. Bake 45 minutes in the preheated oven, or until bubbly. Top evenly with cheese, and continue baking 10 minutes, or until cheese is melted. Amount Per Serving  Calories: 735 | Total Fat: 19.7g | Cholesterol: 76mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 735

Total Fat: 19.7gCholesterol: 76mgSodium: 837mgTotal Carbs: 104.8g    Dietary Fiber: 4.4gProtein: 30.5g VIEW DETAILED NUTRITION
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St. Patrick's Day: Irish Brown Soda Bread

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4 cups whole wheat flour1 cup bread flour1/3 cup rolled oats1 teaspoon baking soda1 teaspoon salt2 1/2 cups buttermilkPreheat oven to 425 degrees F (220 degrees C). Lightly grease two baking sheets. In a large bowl, stir together whole wheat flour, white flour, rolled oats, baking soda and salt. Gently mix in the buttermilk until a soft dough is formed. Knead very lightly. Divide dough into 4 pieces; form into rounded flat loaves. Mark each loaf with an 'X' and place on prepared baking sheets. Bake in preheated oven until golden brown, about 30 to 45 minutes. Amount Per Serving  Calories: 206 | Total Fat: 1.5g | Cholesterol: 2mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 206

Total Fat: 1.5gCholesterol: 2mgSodium: 355mgTotal Carbs: 41.3g    Dietary Fiber: 5.4gProtein: 8.8g VIEW DETAILED NUTRITION
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Cheap Discount Taste of Home: The New Appetizer: 230 recipes for today's party starters

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Taste of Home: The New Appetizer: 230 recipes for today's party starters Description

Launched in 1993, Taste of Home is the most popular recipe magazine in the world, with nearly 4 million paid subscribers. The delectable, practical recipes-more than 75 in each issue-are family favorites contributed by Taste of Home readers. The dishes, all beautifully photographed, capture special flavors of the season and are made with ingredients that home cooks are likely to have on hand or can readily find at a local supermarket. New recipe contests are announced every issue, and readers are encouraged to send their best recipes for Taste of Home's regular features, like "A Complete Meal in a Matter of Minutes," "Cooking for One or Two," "My Mom's Best Meal," "Super Snacks & Appetizers," and "Just Desserts." The magazine's unique staff of field editors is made up of more than 1,000 experienced home cooks located in each state and Canadian province, who regularly share recipes, well-liked menus and kitchen tips. Taste of Home is published six times a year and has three sister magazines, Simple & Delicious, Cooking for 2, and Healthy Cooking.

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5.0 Out Of 5 Stars (6 Customer Reviews)  
Reviews for Taste of Home: The New Appetizer: 230 recipes for today's party starters (Hardcover) Taste of Home Appetizer is just as I thought it would be - full of tested recipes I could count on. They looked good - and best yet they tasted great. I was in need of recipes for my daughter's wedding. You can see what I was in charge of! My daughters-in-law helped me get it ready and we knew we had a hit when people were asking for recipes after the wedding. I gave my new bride the book to take home and ordered two more - one for each DIL.
Reviews for Taste of Home: The New Appetizer: 230 recipes for today's party starters (Hardcover) I bought this for my Mom for Christmas because they do a lot of entertaining and I knew she was looking for some fresh ideas. She is still raving about this book nearly two weeks later. The recipes are simple to make and use ingredients that you will either have in the pantry or can easily find at any grocery store. There are pictures on every page which really helps too.
Reviews for Taste of Home: The New Appetizer: 230 recipes for today's party starters (Hardcover) This is a wonderful book. If you arern't hungry, you will be after just looking at the pictures and reading a few recipies. So far i've only tried one appetizer, one of the mexican egg roll types and they were just delicous. We ended up making enough so we just had that one appitzer for dinner, it was that great. My whole family agreed and if the first onei tried is any indication of the rest of the book, then this is one of the only book on apitzers you'll ever need.

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Buy Partners Asiago & Black Pepper Hors D'oeuvre Crackers, 5.4-Ounce Boxes (Pack of 6)

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Partners Asiago & Black Pepper Hors D'oeuvre Crackers, 5.4-Ounce Boxes (Pack of 6) By Partners Buy Cheap Partners Asiago & Black Pepper Hors D'oeuvre Crackers, 5.4-Ounce Boxes (Pack of 6). With Special Pomotions & eligible for FREE Super Saver Shipping List Price : $21.70 Price Save : $11.00 SalesRank :132616 Warranty: Partners Asiago & Black Pepper Hors D'oeuvre Crackers, 5.4-Ounce Boxes (Pack of 6) All Natural No Hydrogenated Oils No Trans Fats Certified Kosher

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Partners Asiago & Black Pepper Hors D'oeuvre Crackers, 5.4-Ounce Boxes (Pack of 6).All Natural.No Hydrogenated Oils.No Trans Fats.Certified Kosher..

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No Croutons Required - Vegan Soups and Salads

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The challenge for August was to come up with a soup or salad suitable for vegans. Thanks to everyone who contributed one of their creations. The roundup is short this month, but the submissions we received are sure to tempt and please your palate and certainly prove that vegan dishes are delicious, fulfilling and nourishing. I will announce the most popular submission at the end of the month with input from friends and family. Please vote for your favorite via email or in the comment section to help us come up with the winner for September's challenge. Neither my submission, nor Jacqueline's, is eligible for the vote.


Our first entry this month is from Janet of the Taste Space with a moist and creamy Chickpea and Tofu Tahini Scramble Salad. This dressed up tofu scramble has an intriguing blend of flavors and textures. Browned crumbled tofu, plump chickpeas and sweet cherry tomatoes are gently sautéed in a sauce consisting of tahini, homemade hummus, tamari and lemon juice and served on a bed of fresh spinach. This dressed up beauty will be on my menu quite soon. (Toronto, Ontario, Canada)


My contribution to the vegan menu selection is this elegant Thai Mushroom Soup with Coconut. Mixed earthy dried and fresh mushrooms are simmered in a broth of shallots, fresh galangal, lemongrass, coconut milk, homemade green curry paste, tamari and a wee bit of sweetener. Subtle coconut milk tempers the rather bold and layered complexity of the seasonings, and the fresh lemon juice completes the dish with a vibrant flourish. (London, Ontario, Canada)


Rita of Rita Cooks Italian serves up FAGIOLINI CON SUGO DI POMODORO FRESCO (runner beans in fresh tomato and garlic sauce). I rather like the Italian name of this simple and graceful dish. This was Rita's solution to an abundance of runner beans. The delicately cooked beans are dressed up in an elegant tomato sauce seasoned with fresh garlic, fresh basil and chives. The liberal use of olive oil in the sauce certainly contributes some depth to this delightful side. (London, England, UK)


Johanna of Green Gourmet Giraffe welcomes spring with a Kale Potato and Quinoa Stew. Johanna originally set out to make a soup with fresh garden kale, but instead it evolved into a thicker pot full of nourishing vegetables. Onions, carrots, parsnip, cabbage and celery are lightly stir fried and then simmered in a homemade freezer scraps stock, along with potatoes, sweet potatoes, tomato paste, garlic, smoked paprika, quinoa, kale and cooked black beans and borlotti beans. The homemade vegan Parmesan that tops each serving adds a "salty and sharp cheesiness" to the stew. Pure comfort food that will warm and nourish on a cold chilly day. (Melbourne, Australia)


My dear friend Jackie and co-host of this monthly event shares one of her favorites that no doubt will become a favorite of mine too. My jaw dropped when I set my eyes upon this stunning Herbful Pasta Salad with Mushrooms. How distinguished is this light and zesty salad with chestnut mushrooms sauteed in olive oil and garlic, combined with Dishi Volanti pasta, and dressed with a mixture of fresh basil and dill, lemon juice, garlic, olive oil and balsamic vinegar? The gourmet quality of this dish proves that gourmet does not necessarily mean complicated. (Scotland, UK)


Our final submission this month is from Helen of Fuss Free Flavours. This Tenderstem and Semi-Confit Tomato Salad might be fuss free, but it certainly will appeal to even the fussiest of eaters. Lightly cooked tenderstem broccoli comes together with rich tasting semi-confit tomatoes infused with fresh herbs and olive oil and served over some fresh spinach leaves, drizzled with some olive oil and fresh lemon juice for a fresh burst of flavor, and finally topped with dry toasted sesame seeds and chili flakes to add a crunchy texture and subtle touch of heat to the dish. (London, England, UK)

Jacqueline will be hosting the October edition of No Croutons Required. Check back at the beginning of the month for the theme.

Eggplant Quinoa Bites with Pesto

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Only recently have I realized the endless possibilities of cooking with eggplant. I have only cooked with it on a few occasions until recently, but now it's often on my grocery list as I explore this underrated and sadly neglected vegetable. Many people in my circle of acquaintances think that eggplant is flavorless, bland and soggy, yet so many of the recipe books I own contain numerous recipes for eggplant and the local market always has a good supply on hand all year round. I guess that eggplant is not as unpopular as I originally thought.


It all depends on how you prepare this vegetable, though technically it is a fruit. True, it doesn't really have much flavor, but from a culinary point of view it is a rather ideal vegetable to cook with because it absorbs seasonings and flavors well. Eggplant doesn't keep for long, so it is best to purchase it a day or so before using it. Lightly salting the eggplant and letting it sit for an hour or so before patting the slices dry helps get rid of some of the moisture and bitterness. If you are adding it to soups or stews, add near the end of the cooking time. You don't need to peel the eggplant because the skin is edible, but most cooks do unless they want to bake it whole in the oven, or stuffed. In either case, the skin will not likely be consumed.

Bake it, steam it, fry it, roast or broil it, and you will come up with various serving ideas. Eggplant is commonly included in stews, soups and casseroles, curries, salads, sandwiches and pasta dishes among other favorites appearing on the dinner table. Often overlooked is that eggplant really does shine on its own as the center piece of a tapas platter or as a standalone appetizer to stimulate the palate before the main course. To illustrate this claim, I came up with these little eggplant bites. I defy eggplant skeptics to stop at only one.

The quinoa here is mixed with a rather unconventional pesto as part of the topping, but I found it worked perfectly, adding an extra layer of flavor to the tapas.

In addition to serving as an appetizer, you may want to include them as part of a light lunch or dinner, served with a lightly dressed lentil or leafy green salad. A word of caution if you are serving them as an appetizer prior to a full course main: these little nibblers are addictive, so resist the temptation to eat too many, or serve them well in advance before the rest of your culinary efforts grace the dinner table.

Eggplant Quinoa Bites with Pesto

Recipe by Lisa Turner Published on September 22, 2012 A wonderful appetizer of broiled eggplant slices topped with a quinoa pesto and melted cheese Print this recipe Quinoa: 1/3 cup quinoa (1 cup cooked) Eggplant: 1 large eggplant, peeled and cut into 1/2 inch slices olive oil sea salt and fresh cracked black pepper Pesto: 4 - 5 sun-dried tomatoes 1/2 cup packed fresh basil, roughly chopped 1 teaspoon chipotle powder or chili powder juice from 1 small lemon or lime 1/4 cup olive oil sea salt to taste Other ingredients: 2 small tomatoes or 1/2 pint cherry tomatoes, sliced 8 oz fontina or mozzarella cheese, cut into slices 1/2 cup fresh grated Parmesan cheese Instructions: Rinse the quinoa and soak overnight in 2/3 cup of water. Bring to a boil in a small saucepan, reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Let cool for five minutes and fluff with a fork. Set aside. Prepare the eggplant by lining a baking sheet with parchment paper. Rest wire racks over the baking sheet and brush with olive oil. Brush both sides of the eggplant slices with olive oil and lightly salt them. Arrange on the wire racks and leave them to rest on the rack for 1 hour. Bake the eggplant slices in a 400° oven for 25 to 30 minutes until they soften and begin to brown slightly. Flip them over once halfway through the baking time. Meanwhile, soak the sun-dried tomatoes in hot water for 30 minutes, then drain and chop. Prepare the pesto. In a food processor or using a mortar and pestle, blend together the sun-dried tomatoes, basil, chipotle powder or chili powder, lemon juice, olive oil and sea salt. Add more olive oil if it needs thinning. Taste for seasoning. Mix the pesto into the cooked quinoa. Preheat your broiler and move the rack to the top of the oven. To assemble, spoon and spread some of the quinoa-pesto mixture over the baked eggplant slices, top with a slice of tomato or a few slices of cherry tomatoes, a slice of fontina or mozzarella cheese, and sprinkle with some of the grated Parmesan. Place the pan under the broiler and broil until the cheese begins to melt and bubble and brown a bit, about 5 minutes. The eggplant should be slightly browned on the edges. Take care not to burn the eggplant. Remove from heat and let cool for 3 to 5 minutes before serving. Makes about 16 rounds

Other small bites from Lisa's Vegetarian Kitchen you are sure to enjoy:
Stuffed Mushrooms with Sun-Dried Tomatoes, Goat Cheese and Olives
Olive Cheese Balls
Goat Cheese Olive Balls
Stuffed Jalapeno Peppers with Goat's Cheese and Sun-dried Tomatoes

On the top of the reading stack: Simply More Indian: More Sweet and Spicy Recipes from India, Pakistan and East Africa

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Thai Red Curry Tempeh Soup

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My hope of an extremely hot summer morphing into a pleasant warm and sunny fall certainly hasn't come about, and that has me dashing round the kitchen to generate some heat. As nothing can quite match the soothing feeling of mouthfuls of steaming hot soup gradually warming your body from head to toe, the thought of a bowl with some extra spicy flare combined with the comforting goodness of autumn vegetables soon became a reality.


This Thai red curry soup is elegant and surprisingly light despite the addition of earthy vegetables and crispy pieces of meaty tempeh. I especially like the creamy coconut broth made with homemade Thai red curry paste that serves as a base for lightly cooked vegetables. The coconut milk tempers the spices in a subtle way that allows the sensuous heat of the curry to shine. You may wish to reduce the amount of tempeh used in your soup, and that's okay, because the marinated and fried tempeh is delicious for snacking on, so go ahead and fry up the whole package anyway. You can munch on the tempeh as an appetizer in anticipation of the next course. You may of course omit the tempeh altogether for a lighter version of this dish though I personally enjoyed the chewy texture it imparts to the whole culinary experience.


This soup made a perfectly satisfying and balanced dinner, especially when served alongside a bed of piping hot white rice. An added bonus is that this soup makes good use of any leftover quick-cooking vegetables that may be pining away in your fridge.

While preparing this soup, special attention must be paid to the intensity of the red curry paste that you are using. Taste a wee bit of the paste to get a sense of what it is going to contribute to the dish. Remember, you can always add more near the end of the cooking time, but if you add too much right to begin with, your palate might burst into flames.

Thai Red Curry Tempeh Soup

Recipe by Lisa Turner Adapted from The Meat Lover's Meatless Cookbook: Vegetarian Recipes Carnivores Will Devour Cuisine: Thai Published on September 24, 2012 Vegetables and tempeh simmered in a warming, colorful and wonderfully fragrant and delicious coconut broth seasoned with homemade Thai red curry paste Print this recipe Tempeh: 8 - 12 oz (225 - 350 g) tempeh, cut into 1/2-inch strips 4 - 6 tablespoons tamari or soy sauce 2 teaspoons sesame oil juice from 1 lime 2 tablespoons sesame oil for frying sea salt to taste Curry: 2 tablespoons sesame oil 2 shallots, finely chopped 1-inch piece fresh ginger, grated or minced 2 - 3 fresh red chilies, seeded and finely chopped 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 2 - 3 tablespoons Thai red curry paste (recipe below) 19 oz (550 mL) coconut milk 2 - 3 teaspoons brown sugar 1 1/2 tablespoons tamari or soy sauce zest and juice from 1 lime 3 - 4 cups mixed vegetables (I used a combination of cauliflower florets, corn, chopped green beans, diced carrots and dried and fresh mixed mushrooms) fresh basil leaves for garnish (optional) Instructions: Begin by preparing the tempeh. In a flat shallow baking pan, whisk together the tamari or soy sauce, 2 teaspoons of sesame oil, and lime juice. Place the tempeh pieces into the pan and toss to coat with the marinade. Spread the pieces out evenly. Let this sit for 15 to 20 minutes, stirring and flipping the tempeh pieces occasionally. In a large skillet, heat the 2 tablespoons of sesame oil over medium heat. When hot, remove the tempeh from the pan with a slotted spoon or spatula and transfer to the skillet. Fry, flipping every few minutes, until the tempeh is nicely browned and crispy on both sides. Add more oil if necessary. Transfer the tempeh to a bowl, pat off any excess oil with paper towels and gently toss with a few sprinkles of sea salt. Set aside. Make the curry by heating the sesame oil over medium heat in a large saucepan. When hot, add the shallots, ginger and fresh chilies. Stir and cook for 5 minutes or until the shallot soften and just begin to brown. Toss in the spices and red curry paste and stir the mixture constantly for a minute or two. Now whisk in about half of the coconut milk and bring to a simmer for a few minutes, stirring occasionally. Add the brown sugar, tamari or soy sauce, lime zest, and the rest of the coconut milk, and whisk until blended. Stir the vegetables into the pan and turn the heat down to medium-low. Cover the pan and simmer for 10 to 15 minutes, stirring occasionally, until the vegetables are just tender and the broth is somewhat thickened. Add water as desired for a thinner consistency. Part way through the cooking time, add the prepared tempeh to the pan, reserving a few pieces for garnish. Stir in the lime juice, cover, and let simmer for a few minutes longer. Ladle into bowls and garnish with the remaining pieces of tempeh and fresh basil leaves if desired. Makes 4 to 6 servings

Homemade Vegetarian Thai Red Curry Paste

Recipe by Lisa Turner Cuisine: Thai First published on September 15, 2012 The most popular base for Thai curries, red curry paste is a spicy chili paste made with fresh aromatic galangal, lemongrass and lime, adding a pungent and vivid flavor and aroma to curries and soups — this homemade version is especially vibrant and suitable for vegetarians Print this recipe Ingredients: 10 large dried red chilies, broken into pieces 2 teaspoons coriander seeds 1-inch piece fresh galangal or ginger, chopped 1 stalk lemongrass, trimmed and finely chopped 1 large clove garlic, finely chopped 2 - 3 shallots, finely chopped 1 teaspoon sea salt, or to taste 1/2 teaspoon ground coriander 1 teaspoon ground cumin zest from 1 lime juice from 1 lime water as needed Instructions: Using a large mortar and pestle, pound together all of the ingredients until a fairly thick paste is formed. For the sake of convenience you may wish to use a food processor. Add some water to achieve your desired consistency. If you want a thicker paste than the version I made here, use less lime juice or omit it entirely and opt for the mortar and pestle method. I found the lime juice worked well combined with some grated zest. Fresh kaffir lime leaves and peel as well as fresh lemon basil leaves are a fragrant addition to the paste and can be used in place of the lime. Makes about 1 cup

More captivating tempeh recipes from Lisa's Vegetarian Kitchen that will be sure to please:
Oseng Oseng Tempe
Thai Tempeh Patties with a Red Chili Dipping Sauce
Baked Tempeh & Japonica Rice Casserole
Tempeh Breakfast Hash-Up

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Sweet Fried Plantains and Coconut-Peanut Butter Sauce

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In the past year or so I've made a little sport of occasionally picking up vegetables or fruits I've never eaten before and giving them a whirl in the kitchen, sometimes from the suggestions of readers, other times out of simple curiosity after passing them in the market aisles. Bottle gourds, bitter melons and mustard greens have all made an impression on me in this fashion, and it's always rewarding to add new experiences and perspectives.

This time a couple of plantains made it into the basket for the first time. Large and thick-skinned banana cultivars, the starchiness, lower sugar content and more neutral flavor of green unripe plantains makes them a staple cooking vegetable in much of the world, as opposed to the soft and sweet bananas we usually eat here in North America.


But my plantains were ripe, which means that much of their starch content had been converted to sugar … still less sweet and milder than a banana, they're still not very appealing to eat on their own. But frying slices of ripe plantain in hot oil is a popular treat in central America, which is what I did. As the slices turn a rich reddish-brown, the sugar caramelizes and the firm flesh inside the sweet crunchy exterior softens into a mellow, slightly banana-y and melt-in-your-mouth creamy filling. They're beautiful to look at, and astonishingly tasty without being too sweet. Dressed with a simple coconut milk and peanut butter sauce, these sweet fried plantains are a lovely, quick and easy treat.

Select ripe plantains for this snack — green plantains will taste bland and feel starchy in the mouth. You can tell when plantains are ripe when they are yellow with dark splotches and yield to the touch.

Sweet Fried Plantains and Coconut-Peanut Butter Sauce

Recipe by Lisa Turner Cuisine: Central American Published on September 25, 2012 Soft melt-in-your-mouth fried plantain slices with a sweet crunchy exterior, served with a simple coconut milk and peanut butter sauce Print this recipe Ingredients: 3/4 cup coconut milk 3 tablespoons natural peanut butter 1/4 teaspoon ground cinnamon 2 tablespoons honey or other natural liquid sweetener 2 ripe plantains, room temperature peanut oil for frying Instructions: Heat the coconut milk in a small saucepan over low heat. When warm, add the peanut butter and stir until incorporated into the coconut milk. Stir in the ground cinnamon, then add the honey and stir until dissolved. Continue to simmer at a low heat for 5 to 10 minutes or until the sauce has thickened. Remove from heat and set aside. Heat a 1/4-inch of peanut oil in a large skillet over medium heat. Meanwhile, cut off the tapered ends of the plantains. Run a knife down the lengths of of the plantains on one side, cutting just through the peel. Pull back the peels and cut the plantains into 1/4-inch slices. When the oil is hot, add the plantain slices and fry until reddish-brown, about 5 to 6 minutes per side. Remove with a slotted spoon or flipper and drain on paper towel. Serve warm with generous spoonfuls of the coconut peanut butter sauce. Makes 2 to 4 servings

Other quick and easy fruit treats you may enjoy:
Apricot Rum Fritters
Cream Cheese and Caramel Strawberry Dip
Red Fruit Salad

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