Quick and easy fare… Portabello Mushrooms (yum)… Hummus… and more.

Patrick will be in the UK on Sunday, March 8… so we won’t have a regular show.  Check in for some cool updates, though… we’ll see what we can come up with. .

Our NEXT regular show will be on March 15… at 7 p.m. East.

We’ll make Irish Potato and Leek Soup (it’s FAB)… soda bread… and, as always, a treat!

Make plans now – see you then!!

If you don’t have one… BUY one! This chopper is used NEARLY every time I cook.

There are many brands out there… and they’re all pretty good. Look for one that’s easy to assemble – and DISHWASHER SAFE!

You can buy them at Target, at Publix and most grocery stores… and Pampered Chef has a great one.

But if you don’t have one – buy one. Today.

Here’s a link to one at Target
Here’s the one at Pampered Chef (this is the one I have – it’s fantastic)

Buy one today – you’ll use it every time you cook.

Made on our FIRST Show!
Hearty, delicious, and VEGETARIAN! (Vegan if you use Vegan Butter)

“Chicken” and Dumplings
Ingredients
2 Cups Flour
1 Tablespoons Baking Powder
½ teaspoon salt
½ Stick Butter, (4 tbsp)
¾ cup soy milk
½ stick butter, (4 tbsp)
½ cup onion, chopped
½ cup celery , chopped
½ cup flour
¼ teaspoon celery salt
½ teaspoon pepper
8 cups vegetable broth
2 medium carrots, diced
1 pound faux chicken, torn into small pieces
1 Bay Leaf
Method
1 Combine the dry ingredients for the dumplings in a bowl.
2 Mix the margarine with the dry mixture until crumbly. Add the soy milk, stirring until moistened. Add more soy milk, as needed, if the mixture is too dry.
3 Knead the dough for 30 seconds on a well-floured surface, then roll to 1/8-inch thickness and cut into 1/2-inch squares.
4 Place the margarine, onion, and celery for the soup in a large saucepan and sauté until the vegetables are soft.
5 Add the flour, salt, and pepper to make a thick paste. Slowly mix in the broth and bring to a boil.
6 Add the carrots, faux chicken, and bay leaf.
7 Add the dumpling squares one at a time, stirring gently. Reduce the heat and simmer for 20 minutes, stirring often. Serve hot.

Makes 6 to 8 servings

Serving Suggestion: Serve with a big, fresh salad.
Source: VegCookingOnline

PopVegOnline Difficulty Rating (1-5, 5 being difficult): 2
PopVegOnline Time Rating: 25 minutes preparation, 20 minutes attended cooking.
PopVegOnline Total Time: Under an Hour

So… good news is, the recipes are up.

Bad news is… the recording didn’t save.

We’re going to get it 100 percent one of these days… but it’s fun, easy, lightweight (and low budget)… so please tune in!

Here’s the complete Recipe - 

Cottage Cheese (“meat”) Loaf

Ingredients

1 stick Butter

1 Cup Chopped Onions

⅔ Cup Chopped pecans

3 Cubes Vegetarian Boullion

4-5 Eggs, Beaten

1/2 Cup Milk (nonfat okay)

24 Ounces Cottage Cheese (2pct)

3 Cups Crushed Special K Cereal

Method

Saute the onions, nuts and G. W. Broth together in the butter until the onions are caramelized and browning. Can use any vegetarian bouillon. Combine with other ingredients in large mixing bowl adding cereal last with light stirring. Bake in a well greased casserole at 350 for one hour or until golden brown.

Source

http://www.bigoven.com/recipe168064

Just a note to make sure everyone knows that the show site has been moved from it’s original location to www.PopVegOnline.com.

You’ll be able to see the show, read the notes, and access this blog.