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	<title>jltitus &#187; vegetables</title>
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	<link>http://www.jltitus.com</link>
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		<title>Asparagus and Mushroom Quiche with A Brown Rice Crust</title>
		<link>http://www.jltitus.com/2008/09/13/asparagus-and-mushroom-quiche-with-a-brown-rice-crust/</link>
		<comments>http://www.jltitus.com/2008/09/13/asparagus-and-mushroom-quiche-with-a-brown-rice-crust/#comments</comments>
		<pubDate>Sat, 13 Sep 2008 23:36:03 +0000</pubDate>
		<dc:creator>jltitus</dc:creator>
				<category><![CDATA[vegatarian]]></category>
		<category><![CDATA[vegetables]]></category>
		<category><![CDATA[asparagus]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[mushroom]]></category>
		<category><![CDATA[quiche]]></category>

		<guid isPermaLink="false">http://www.learningnuggets.com/recipebox/?p=75</guid>
		<description><![CDATA[Ingredients: One 12-ounce package firm or extra-firm silken tofu* &#188; cup plain soy milk 2 tablespoons nutritional yeast 1 tablespoon cornstarch 1 teaspoon tahini &#189; teaspoon onion powder &#188; teaspoon turmeric &#190; teaspoons salt 2 cups cooked brown rice 1 tablespoon vegan parmesan (optional) freshly ground pepper, to taste 1 bunch asparagus (about 12 ounces) [...]
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			<content:encoded><![CDATA[<p><b>Ingredients:</b>
<div class='ingredients'>
<ul class='ingr-list'>
<li><span class='ingr-unit'></span> <span class='ingr-meas'></span> <span class='ingr-descr'>One 12-ounce package firm or extra-firm silken tofu*</span></li>
<li><span class='ingr-unit'>&#188;</span> <span class='ingr-meas'>cup</span> <span class='ingr-descr'>plain soy milk</span></li>
<li><span class='ingr-unit'>2</span> <span class='ingr-meas'>tablespoons</span> <span class='ingr-descr'>nutritional yeast</span></li>
<li><span class='ingr-unit'>1</span> <span class='ingr-meas'>tablespoon</span> <span class='ingr-descr'>cornstarch</span></li>
<li><span class='ingr-unit'>1</span> <span class='ingr-meas'>teaspoon</span> <span class='ingr-descr'>tahini</span></li>
<li><span class='ingr-unit'>&#189;</span> <span class='ingr-meas'>teaspoon</span> <span class='ingr-descr'>onion powder</span></li>
<li><span class='ingr-unit'>&#188;</span> <span class='ingr-meas'>teaspoon</span> <span class='ingr-descr'>turmeric</span></li>
<li><span class='ingr-unit'>&#190;</span> <span class='ingr-meas'>teaspoons</span> <span class='ingr-descr'>salt</span></li>
<li><span class='ingr-unit'>2</span> <span class='ingr-meas'>cups</span> <span class='ingr-descr'>cooked brown rice</span></li>
<li><span class='ingr-unit'>1</span> <span class='ingr-meas'>tablespoon</span> <span class='ingr-descr'>vegan parmesan (optional)</span></li>
<li><span class='ingr-unit'></span> <span class='ingr-meas'></span> <span class='ingr-descr'>freshly ground pepper, to taste</span></li>
<li><span class='ingr-unit'>1</span> <span class='ingr-meas'>bunch</span> <span class='ingr-descr'>asparagus (about 12 ounces)</span></li>
<li><span class='ingr-unit'>&#188;</span> <span class='ingr-meas'>cup</span> <span class='ingr-descr'>shallots, minced</span></li>
<li><span class='ingr-unit'>1</span> <span class='ingr-meas'>clove</span> <span class='ingr-descr'>garlic, minced</span></li>
<li><span class='ingr-unit'>1</span> <span class='ingr-meas'></span> <span class='ingr-descr'>heaping cup (about 4 ounces) sliced mushrooms</span></li>
<li><span class='ingr-unit'>&#189;</span> <span class='ingr-meas'></span> <span class='ingr-descr'>red bell pepper, chopped</span></li>
<li><span class='ingr-unit'></span> <span class='ingr-meas'></span> <span class='ingr-descr'>olive oil spray</span></li>
</ul>
</div>
<p><b>Directions:</b><br />
Preheat oven to 350. Put first 8 ingredients (tofu through salt) into blender. Puree until completely smooth, stirring a couple of times between blending.</p>
<p>Mix rice with 3 tablespoons of the tofu mixture and the vegan parmesan (optional). Add freshly ground black pepper to taste. Spray a pie pan with cooking spray or canola oil, and press the rice into the bottom and up the sides of the pan.</p>
<p>Brown Rice Crust</p>
<p>Bake for 8 minutes. Remove from oven.</p>
<p>Snap the tough ends off the asparagus and discard. Cut off the top 3 inches and set aside. Chop the remaining stalks into 1/2-inch pieces.</p>
<p>Cutting Asparagus</p>
<p>Spray a medium non-stick saucepan with olive oil and heat. Add the shallots and cook for about 1 minute. Add the garlic, asparagus, and two tablespoons water. Cover and cook for 2 minutes. Add the mushrooms, bell pepper, and 2 more tablespoons water. Cover and cook 2 more minutes. Remove cover, sprinkle with salt and pepper to taste, and cook, stirring, for a minute or two until most liquid has evaporated. Separate out the asparagus tips from the rest of the vegetables. (NOTE&#058; Next time I will not pre-cook the asparagus tips&#059; they should cook well enough in the oven.)</p>
<p>Spread the vegetables (excluding the asparagus tips) on top of the rice crust. Pour the remaining tofu mixture over the vegetables, stirring lightly to distribute it through the vegetables. Arrange the asparagus tips over the top and spray lightly with olive oil.</p>
<p>Assembling Quiche</p>
<p>Bake for 60 minutes. Let cool for about 10 minutes before cutting (this helps make the quiche slice more cleanly, but if you don&#8217;t care about that, go ahead and dig in&#059; we did!)</p>
<p>(Serves &#8211;)</p>
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		</item>
		<item>
		<title>Annie Wade’s Sweet Potato Soufflé</title>
		<link>http://www.jltitus.com/2008/09/12/annie-wade%e2%80%99s-sweet-potato-souffle/</link>
		<comments>http://www.jltitus.com/2008/09/12/annie-wade%e2%80%99s-sweet-potato-souffle/#comments</comments>
		<pubDate>Sat, 13 Sep 2008 03:33:31 +0000</pubDate>
		<dc:creator>jltitus</dc:creator>
				<category><![CDATA[vegetables]]></category>
		<category><![CDATA[side dish]]></category>
		<category><![CDATA[sweet potatoes]]></category>

		<guid isPermaLink="false">http://www.learningnuggets.com/recipebox/?p=43</guid>
		<description><![CDATA[Ingredients: 3 cups sweet potatoes, mashed, cooked, peeled &#188; cup brown sugar 3 tablespoons butter 4 eggs, beaten &#188; cup light rum &#188; teaspoon cinnamon Directions: Preheat the oven to 350&#186;. Combine the mashed sweet potatoes with the rest of the ingredients. Beat well by hand or with an electric mixer. Fold into a buttered [...]
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			<content:encoded><![CDATA[<p><b>Ingredients:</b>
<div class='ingredients'>
<ul class='ingr-list'>
<li><span class='ingr-unit'>3</span> <span class='ingr-meas'>cups</span> <span class='ingr-descr'>sweet potatoes, mashed, cooked, peeled</span></li>
<li><span class='ingr-unit'>&#188;</span> <span class='ingr-meas'>cup</span> <span class='ingr-descr'>brown sugar</span></li>
<li><span class='ingr-unit'>3</span> <span class='ingr-meas'>tablespoons</span> <span class='ingr-descr'>butter</span></li>
<li><span class='ingr-unit'>4</span> <span class='ingr-meas'></span> <span class='ingr-descr'>eggs, beaten</span></li>
<li><span class='ingr-unit'>&#188;</span> <span class='ingr-meas'>cup</span> <span class='ingr-descr'>light rum</span></li>
<li><span class='ingr-unit'>&#188;</span> <span class='ingr-meas'>teaspoon</span> <span class='ingr-descr'>cinnamon</span></li>
</ul>
</div>
<p><b>Directions:</b><br />
Preheat the oven to 350&#186;.</p>
<p>Combine the mashed sweet potatoes with the rest of the ingredients. Beat well by hand or with an electric mixer. Fold into a buttered 2-quart baking dish.</p>
<p>Bake for 45 to 50 minutes or until a knife inserted into the center comes out clean and the top is firm and golden.</p>
<p>(Serves 6)</p>
<p><!-- START-NOTES -->This special holiday side dish, was requested by a reader, and was one of the most popular dishes we demonstrated when we were on our book tour for Sundays at Moosewood Restaurant. It&#8217;s easy, simple, and lovely.<!-- END-NOTES --></p>
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