How to remove tomato skins in 2 minutes

• Remove the stems from the tomatoes.
• Using a sharp knife, make a small "x" on the ends of the tomatoes opposite the stem.
• Place tomatoes in a pot of vigorously boiling water for 2 minutes.  The skin will start to crack where the "x" was made.
• Immediately place into a bowl filled with ice cubes and cold water (this stops the cooking process). 
• The skins will easily slip off.

Vegan Chicken That Will Amaze You

If you aspire to a vegetarian or vegan diet, there are still times when you need a meat substitute for a recipe. A variety of commercial meat substitutes are available at most grocery stores. However, these substitutes typically contain preservatives. In keeping with the theme of this blog, it is better to eat at home.

This recipe is a simplified version of the one on Recipes From Eden.

Preparation

Preheat oven to 350 degrees.
Oil two medium bread pans.

Ingredients

• 2C prepared garbanzo beans (aka chick peas) drained and rinsed (either canned or cooked using dried beans)
• 1 1/2C water
• 1/4C soy sauce
• 3T chicken-style seasoning
• 2T nutritional yeast flakes
• 2T onion powder
• 1T garlic powder
• 2C vital wheat gluten flour (regular flour will work)
• 1t olive oil

Directions

1. Combine all ingredients except flour in a blend and blend until smooth.
2. Pour blended mixture into a large mixing bowl.
3. Stir in flour until well combined.
4. Knead for about 5 minutes, until stiff. If the dough is too wet, add a little more flour.
5. Divide dough in half and place each half in an oiled bread pan.
6. Bake at 350 degrees for 50 minutes.
7. Remove from pans and cool on a rack.
8. Once cool, loaves will be ready to use as slices for sandwiches or diced for recipes.

If you like this recipe, please comment below and share on Facebook.

(C) 2014 Douglas G. Pratt

Douglas G Pratt, 2013

Lentil Loaf

PREPARATION
Preheat oven to 350 degrees.  Grease 7x10 baking dish.

INGREDIENTS

• 1C dried lentils
• 2T oil
• 1 small onion, chopped finely
• 1 carrot, chopped finely
• 1 stalk celery, chopped finely
• 1 small red bell pepper, chopped finely
• 3 gloves garlic, crushed
• 1t dried thyme
• 1/2t cumin
• 1/2t chili powder
• 1/2t garlic powder
• 1/2t onion powder
• salt and pepper to taste
• 3/4C rolled oats
• 3T ground flax seed
• 1/3C water
• 1/2C barbeque glaze (Glaze #1 or Glaze #2)

DIRECTIONS

1. Cook lentils following directions on package.  Lentils should be tender.  Drain lentils.
2. In a medium pan, saute onion, carrot, celery, bell pepper, and garlic cloves in oil until tender.
3. Add herbs and spices to vegetable mixture.
4. In a blender, puree 3/4C of cooked lentils.
5. Combine all ingredients except glaze in a large mixing bowl and stir until well combined.
6. Press mixture into the prepared pan.  
7. Top with glaze and bake for 45 minutes.

Barbeque Glaze 2

1 6-oz. can tomato paste
1/2C water
1/4C Worcestershire or soy sauce
2T apple cider vinegar
2T honey
1/2t black pepper
1/2t garlic powder

Combine all ingredients in a mixing bowl and stir until blended.

Barbeque Glaze 1

3T ketchup
1T balsamic vinegar
1T maple syrup

Combine ingredients and mix until well combined.

Queso Numero Dos

Back in September, 2013, I shared a post for non-dairy queso dip.  Today's recipe is different take on non-dairy cheese dip.  Serve with chips or combine with elbow pasta for quick mac-n-cheese.

Ingredients

• 2C potatoes, diced large
• 1C carrots, diced large
• 1/2C water
• 1/3C olive oil
• 2t salt
• 1T lemon juice
• 1/2C nutritional yeast flakes
• 1/4t onion powder
• 1/4t garlic powder
• 1/4t crushed red pepper (cayenne)
• 1/2t McKay's chicken-style seasoning

Directions

1. Boil the potatoes and carrots until soft.
2. Drain cooked vegetables.
3. Place all ingredients in a blender and blend until smooth.