I really need to catch up on several recipes I've made over the past couple weeks. Yikes! For starters, here's an amazing African stew we had a few days ago, that we gobbled up in no time. The original recipe uses sweet potatoes, but neither Brad nor I care for them, so I decided to replace them with regular potatoes instead. The stew is thick, rich and spicy, the chickpeas are soft and tender, and the potato chunks soak up all kinds of flavor.
To go with this, I made my favorite go-to recipe of Flat Bread. I've lost count of how many times I've made this bread over the past year, but it goes so well with soups and stews that we eat it all the time.
African Peanut Potato Stew
1 Tbsp olive oil
1 onion, chopped
2 jalapenos, seeded and finely chopped (optional)
2 teaspoons minced fresh ginger
1 teaspoon minced fresh garlic
2 teaspoons ground cumin
1/2 tsp. salt (optional)
1/4 teaspoon ground cinnamon
1/8 teaspoon crushed red pepper
1/4 teaspoon ground coriander
2 pounds potatoes, peeled and cut into 1 1/2-inch chunks
2 14.5 ounce cans chopped tomatoes
2 14.5 ounce cans chickpeas, drained and rinsed
1 ½ cups vegetable broth
¼ cup natural peanut butter
1 pound green beans, cut in 1 inch pieces (fresh or frozen)
Heat oil in a large pot over medium-high heat. Add onion and jalapeno; cook and stir several minutes or until onion is softened and translucent. Add ginger, garlic, cumin, salt, cinnamon, red pepper and coriander. Cook and stir 1 minute. Add potatoes, tomatoes, chickpeas, vegetable broth and peanut butter. Bring to a boil, then reduce heat, cover and simmer for 30 minutes, until potatoes are tender. Add green beans, cover and simmer for 5-10 minutes, until green beans are crisp tender. Serve hot.
Showing posts with label vegan. Show all posts
Showing posts with label vegan. Show all posts
Friday, May 1, 2009
Tuesday, April 21, 2009
Vegan Banana Bread
I happily stumbled upon this vegan banana bread recipe last Fall, and it's been a staple ever since. The funny thing is, I've never been really successful with banana bread. I've made it dozens of times, non-vegan with eggs and milk and such, but it's never turned out quite right. Then I tried this vegan recipe, and to my surprise and delight, it's the best banana bread I've ever made! It always turns out beautifully, with a nice, slightly crispy crust that is a great contrast to the soft bread. I also love the addition of allspice. It lends a fantastic flavor to the bread that I love. Try it! I'm sure you'll love it, too.
Banana Bread
1/2 cup brown sugar
1/2 cups white sugar
1/2 cup margarine, at room temp
3 very ripe bananas, mashed well
2 cups flour
1/2 teaspoon baking soda
1/4 cup vanilla soy milk, mixed with 1 teaspoon apple cider vinegar
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon salt
Preheat oven to 350 F. Spray a 8x4 bread pan with non stick cooking spray, or lightly coat with margarine.
Sift together flour, baking soda, salt and spices.
Cream together the margarine and sugars. Add bananas, soy milk and vanilla.
Add the wet ingredients to the dry. Mix well. Pour batter into pan. Bake for an hour to an hour 10 minutes.
Banana Bread
1/2 cup brown sugar
1/2 cups white sugar
1/2 cup margarine, at room temp
3 very ripe bananas, mashed well
2 cups flour
1/2 teaspoon baking soda
1/4 cup vanilla soy milk, mixed with 1 teaspoon apple cider vinegar
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon salt
Preheat oven to 350 F. Spray a 8x4 bread pan with non stick cooking spray, or lightly coat with margarine.
Sift together flour, baking soda, salt and spices.
Cream together the margarine and sugars. Add bananas, soy milk and vanilla.
Add the wet ingredients to the dry. Mix well. Pour batter into pan. Bake for an hour to an hour 10 minutes.
Wednesday, April 15, 2009
Easy Garlic Knots
When Brad and I visited some friends in Clemson, SC earlier this year, we had dinner at a great little Italian restaurant. Nothing fancy, just cheap, good Italian food. The best part of the meal were the baskets of garlic knots they brought out to the table...lovely little bite-sized knots of french bread, dripping with garlic sauce. I won't lie...we ate an embarrassing amount of them. Tonight I set out to recreate them.
I intended to use this recipe, but it didn't occur to me until too late that I didn't have yeast on hand since we just moved into our house. So instead I ran to the store and bought a tube of Pillsbury french bread dough. I know, I know, that's not cool, but it worked. But if you find yourself in a similar bind, or you aren't a good bread dough maker, or you just want a really easy side dish, try this recipe. They were to die for, and once again, we ate an embarrassing amount.
Easy Garlic Knots
1 tube Pillsbury refrigerated french bread dough
1 large garlic clove
1/4 tsp sea salt
1/4 cup olive oil or melted butter
Heat oven to 375.
Open dough, and cut into 12 equal pieces. Roll each piece into a rope about 6 inches long, and tie in a simple knot. Place on a baking sheet while the oven preheats.
Peel and chop the garlic clove. Using a mortar and pestle, or the flat side of a chef's knife, mash the garlic and salt together until it forms a paste. Stir it into the olive oil or melted butter. Using a pastry brush, liberally brush the garlic mixture onto the knots. Bake 10 to 12 minutes, then remove from oven and baste again with garlic mixture. Return to oven for a few more minutes, until golden brown.
If desired, serve with remaining garlic sauce for dipping.
I intended to use this recipe, but it didn't occur to me until too late that I didn't have yeast on hand since we just moved into our house. So instead I ran to the store and bought a tube of Pillsbury french bread dough. I know, I know, that's not cool, but it worked. But if you find yourself in a similar bind, or you aren't a good bread dough maker, or you just want a really easy side dish, try this recipe. They were to die for, and once again, we ate an embarrassing amount.
Easy Garlic Knots
1 tube Pillsbury refrigerated french bread dough
1 large garlic clove
1/4 tsp sea salt
1/4 cup olive oil or melted butter
Heat oven to 375.
Open dough, and cut into 12 equal pieces. Roll each piece into a rope about 6 inches long, and tie in a simple knot. Place on a baking sheet while the oven preheats.
Peel and chop the garlic clove. Using a mortar and pestle, or the flat side of a chef's knife, mash the garlic and salt together until it forms a paste. Stir it into the olive oil or melted butter. Using a pastry brush, liberally brush the garlic mixture onto the knots. Bake 10 to 12 minutes, then remove from oven and baste again with garlic mixture. Return to oven for a few more minutes, until golden brown.
If desired, serve with remaining garlic sauce for dipping.
Tuesday, April 14, 2009
Taco Night and Nasty Nachos
Last night was Taco Night. I adore Taco Night. It's such a cinch to put together, yet so satisfying. And I love all the pretty colors in a taco bar. It just makes me happy!
Our taco bar consisted of flour tortillas, Morningstar veggie crumbles with taco seasoning, refried beans, homemade pico de gallo, and roasted corn (just a drained can of corn sauteed in a hot skillet until brown and toasty, and spiked with a little chili powder). It doesn't get better than that.
I used the leftovers to make a modified batch of Nasty Nachos, by layering crushed tortilla chips, the veggie crumbles, drained and rinsed black beans, the roasted corn, and pico de gallo. And repeat. I covered it with foil and stuck it in the fridge until this evening, then popped it in the oven when Brad called to say he was on his way home. Yum! I'm not a fan of leftovers in general, even the "on purpose" kind of leftovers, where you cook something with plans to use it in another recipe later in the week, but this really hit the spot.
The original Nasty Nachos recipe is far better, using canned cream style corn instead of regular kernel corn, and saucy salsa instead of pico de gallo, but this was an excellent way to use up the leftovers. Sadly, Meg dropped her full plate TWO TIMES on the way to the table, so there aren't any leftovers, but accidents will happen, and at least we have two always hungry dogs to clean up the mess. ;)
Our taco bar consisted of flour tortillas, Morningstar veggie crumbles with taco seasoning, refried beans, homemade pico de gallo, and roasted corn (just a drained can of corn sauteed in a hot skillet until brown and toasty, and spiked with a little chili powder). It doesn't get better than that.
I used the leftovers to make a modified batch of Nasty Nachos, by layering crushed tortilla chips, the veggie crumbles, drained and rinsed black beans, the roasted corn, and pico de gallo. And repeat. I covered it with foil and stuck it in the fridge until this evening, then popped it in the oven when Brad called to say he was on his way home. Yum! I'm not a fan of leftovers in general, even the "on purpose" kind of leftovers, where you cook something with plans to use it in another recipe later in the week, but this really hit the spot.
The original Nasty Nachos recipe is far better, using canned cream style corn instead of regular kernel corn, and saucy salsa instead of pico de gallo, but this was an excellent way to use up the leftovers. Sadly, Meg dropped her full plate TWO TIMES on the way to the table, so there aren't any leftovers, but accidents will happen, and at least we have two always hungry dogs to clean up the mess. ;)
Friday, April 10, 2009
Minestrone Soup
Here's a very simple and delicious soup for a cold day. The weather here in Syracuse has been cold and snowy for much of the past week, but seems to be warming up now. I wish I had made this a week ago when we were shivering!
It's a variation on the minestrone soup my mom always made when I was growing up. The only big difference is that I leave out ground beef, but outside of that it's the same. Everyone should have an easy, hearty soup in their repertoire. May I recommend this one?
Minestrone Soup
1 Tbsp olive oil
1 large onion, diced
3 carrots, peeled and sliced into 1/4-inch rounds
3 stalks celery, sliced
1 can green beans, drained
1 can wax beans, drained
1 can kidney beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
1 large can diced tomatoes
2 Tbsp Better Than Bouillon vegetable base
8-10 cups water
1 Tbsp oregano
1 Tbsp basil
salt and pepper, to taste
Heat oil in a large stock pot over medium high heat. Add onion, carrot and celery. Stir and cook until vegetables begin to soften. Add all remaining ingredients. Bring to a boil, then reduce heat, cover and simmer 1 hour.
It's a variation on the minestrone soup my mom always made when I was growing up. The only big difference is that I leave out ground beef, but outside of that it's the same. Everyone should have an easy, hearty soup in their repertoire. May I recommend this one?
Minestrone Soup
1 Tbsp olive oil
1 large onion, diced
3 carrots, peeled and sliced into 1/4-inch rounds
3 stalks celery, sliced
1 can green beans, drained
1 can wax beans, drained
1 can kidney beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
1 large can diced tomatoes
2 Tbsp Better Than Bouillon vegetable base
8-10 cups water
1 Tbsp oregano
1 Tbsp basil
salt and pepper, to taste
Heat oil in a large stock pot over medium high heat. Add onion, carrot and celery. Stir and cook until vegetables begin to soften. Add all remaining ingredients. Bring to a boil, then reduce heat, cover and simmer 1 hour.
Monday, April 6, 2009
Spicy Black Bean Tamale Pie
This dish kicks ass! I first made it last December when I was too busy to blog, so it's been sitting amongst my drafts for the past 3 months, patiently waiting to be posted until I made it again today.
I based it on this recipe from the eggs on sunday blog. I left out the garlic, upped the chili powder, omitted the cinnamon, subbed a can of Ro-tel for the jalapeno, added a can of black eyed peas (because I love them so), omitted the cheese, and used a vegan cornbread recipe for the topping instead of the more polenta-like topping in the original recipe. I also like to brown the corn with the onion and bell pepper, to get it toasty and delicious. And I use what may sound like an insane amount of cilantro, but I'm kind of crazy about cilantro, and it does lose some of its flavor when it cooks.
The filling is to die for. Each time I've made it, Brad and I have hovered over the stove, scooping up big mouthfuls with tortilla chips. If you wanted, you could add another can or two or Ro-tel, and you'd have yourself a kick ass salsa. The filling would also be equally as delicious served over rice as it is in tamale pie form. It just depends on what you're craving.
I love this meal. So very, very much.
Tamale Pie
Filling:
1 tsp olive oil
1 medium red onion, coarsely chopped
1 green bell pepper, coarsely chopped
1 15-oz can corn, drained
1 15-oz can black beans, drained and rinsed
1 15-oz can black-eyed peas, drained and rinsed
1 can Rotel (I like to use the extra spicy variety)
1 8-oz can tomato sauce
2 cups coarsely chopped cilantro
1 Tbsp cumin
2 Tbsp chili powder
1/2 tsp salt
Topping:
1 cup almond milk mixed with 1 tsp vinegar
1 cup yellow cornmeal
1/2 cup flour
1 tsp salt
1 tsp baking powder
1/4 cup vegetable oil
Preheat oven to 350 degrees.
Heat olive oil in a large skillet over high heat. Add onion, bell pepper and corn. Saute several minutes, until onion and bell pepper begin to soften, and all vegetables are somewhat browned. Add remaining ingredients, cooking and stirring until heated through. Pour into a 9x9 baking pan.
In a small bowl, combine almond milk and vinegar. Stir together and set aside while you measure and combine the dry ingredients. Whisk together cornmeal, flour, salt and baking powder. Add milk and vegetable oil. Stir thoroughly. Spread over bean filling. Bake 20-30 minutes, until cornbread topping is cooked through (you can test it with a toothpick).
If desired, sprinkle 1 cup grated cheddar cheese on the filling before adding the topping.
I based it on this recipe from the eggs on sunday blog. I left out the garlic, upped the chili powder, omitted the cinnamon, subbed a can of Ro-tel for the jalapeno, added a can of black eyed peas (because I love them so), omitted the cheese, and used a vegan cornbread recipe for the topping instead of the more polenta-like topping in the original recipe. I also like to brown the corn with the onion and bell pepper, to get it toasty and delicious. And I use what may sound like an insane amount of cilantro, but I'm kind of crazy about cilantro, and it does lose some of its flavor when it cooks.
The filling is to die for. Each time I've made it, Brad and I have hovered over the stove, scooping up big mouthfuls with tortilla chips. If you wanted, you could add another can or two or Ro-tel, and you'd have yourself a kick ass salsa. The filling would also be equally as delicious served over rice as it is in tamale pie form. It just depends on what you're craving.
I love this meal. So very, very much.
Tamale Pie
Filling:
1 tsp olive oil
1 medium red onion, coarsely chopped
1 green bell pepper, coarsely chopped
1 15-oz can corn, drained
1 15-oz can black beans, drained and rinsed
1 15-oz can black-eyed peas, drained and rinsed
1 can Rotel (I like to use the extra spicy variety)
1 8-oz can tomato sauce
2 cups coarsely chopped cilantro
1 Tbsp cumin
2 Tbsp chili powder
1/2 tsp salt
Topping:
1 cup almond milk mixed with 1 tsp vinegar
1 cup yellow cornmeal
1/2 cup flour
1 tsp salt
1 tsp baking powder
1/4 cup vegetable oil
Preheat oven to 350 degrees.
Heat olive oil in a large skillet over high heat. Add onion, bell pepper and corn. Saute several minutes, until onion and bell pepper begin to soften, and all vegetables are somewhat browned. Add remaining ingredients, cooking and stirring until heated through. Pour into a 9x9 baking pan.
In a small bowl, combine almond milk and vinegar. Stir together and set aside while you measure and combine the dry ingredients. Whisk together cornmeal, flour, salt and baking powder. Add milk and vegetable oil. Stir thoroughly. Spread over bean filling. Bake 20-30 minutes, until cornbread topping is cooked through (you can test it with a toothpick).
If desired, sprinkle 1 cup grated cheddar cheese on the filling before adding the topping.
Tuesday, March 31, 2009
Vegan Split Pea Soup
This isn't the first time I've made vegan split pea soup, but I didn't get around to blogging it in the past. Let me start by saying that never, not in a million years, would I have guessed that split pea soup would taste good without ham. But I found some meat-free recipes and gave them a try. What a hit! Even the kids love it! There's lots of flavor to be added by browning the vegetables before adding the split peas and stock, and adding fresh thyme, as well as some really flavorful vegetable bouillon (I used a few spoonfuls of jarred Better Than Bouillon, which I absolutely adore), and the meat isn't even missed. I've seen other recipes that call for adding a touch of curry powder, which I think would be delicious, but this soup is so good as-is, that I hate to mess with it.
The last time I made this, we ate so much that I extended the batch by adding in some more water, the few split peas I had left, and some red lentils I happened to have on hand. This can truly be one of those never-ending soups, where you just keep adding ingredients as needed to extend the servings. Both split peas and red lentils cook up very quickly, too. Perfect!
When my brother was in preschool, his class wrote a cookbook...you know, one of those fun cookbooks where the kids dictate recipes for their favorite foods to the teachers, which are then typed up and put into a cookbook for parents. They're full of all kinds of hilarious instructions, like heating the oven to anywhere from 20 degrees to 2000 degrees, and roasting turkeys for 15 minutes. I love them! The recipe my brother gave was one he came up with on his own (ever the innovator): split pea soup bread. He called for putting a thick slice of fresh french bread (my mom made the best!) in the bottom of a bowl, then smothering it with split pea soup. It's delicious, and I highly recommend it if you're so inclined. I think it would also be great if you first toasted the bread and rubbed it with some garlic, sort of like a giant crouton, french onion soup style. Delicious!
No pictures tonight, because we devoured this before I thought to pick up my camera. Split pea soup isn't the most attractive dish to begin with, though, so I think it'll be ok.
Vegan Split Pea Soup
1 Tbsp olive oil
1 large yellow onion, diced
1 very large carrot (or several small), peeled and diced
3 stalks celery, diced
2 Tbsp fresh thyme
1 lb dried split peas
10 cups water
2 Tbsp Better Than Bouillon vegetable base (or 2 vegetable bouillon cubes)
Heat olive oil in a large stock pot over medium-high heat. When oil is hot, add onion, carrot and celery. Cook and stir for several minutes, until vegetables are softened and a deep golden brown. Add thyme and split peas. Cook and stir two minutes. Add water and bouillon base. Stir to combine.
Bring to a boil, then reduce heat and simmer for 1 hour, stirring occasionally. When peas are tender to your liking, remove from heat, dish up and serve.
The last time I made this, we ate so much that I extended the batch by adding in some more water, the few split peas I had left, and some red lentils I happened to have on hand. This can truly be one of those never-ending soups, where you just keep adding ingredients as needed to extend the servings. Both split peas and red lentils cook up very quickly, too. Perfect!
When my brother was in preschool, his class wrote a cookbook...you know, one of those fun cookbooks where the kids dictate recipes for their favorite foods to the teachers, which are then typed up and put into a cookbook for parents. They're full of all kinds of hilarious instructions, like heating the oven to anywhere from 20 degrees to 2000 degrees, and roasting turkeys for 15 minutes. I love them! The recipe my brother gave was one he came up with on his own (ever the innovator): split pea soup bread. He called for putting a thick slice of fresh french bread (my mom made the best!) in the bottom of a bowl, then smothering it with split pea soup. It's delicious, and I highly recommend it if you're so inclined. I think it would also be great if you first toasted the bread and rubbed it with some garlic, sort of like a giant crouton, french onion soup style. Delicious!
No pictures tonight, because we devoured this before I thought to pick up my camera. Split pea soup isn't the most attractive dish to begin with, though, so I think it'll be ok.
Vegan Split Pea Soup
1 Tbsp olive oil
1 large yellow onion, diced
1 very large carrot (or several small), peeled and diced
3 stalks celery, diced
2 Tbsp fresh thyme
1 lb dried split peas
10 cups water
2 Tbsp Better Than Bouillon vegetable base (or 2 vegetable bouillon cubes)
Heat olive oil in a large stock pot over medium-high heat. When oil is hot, add onion, carrot and celery. Cook and stir for several minutes, until vegetables are softened and a deep golden brown. Add thyme and split peas. Cook and stir two minutes. Add water and bouillon base. Stir to combine.
Bring to a boil, then reduce heat and simmer for 1 hour, stirring occasionally. When peas are tender to your liking, remove from heat, dish up and serve.
Tuesday, November 18, 2008
Thai Green Curry Tofu with Jasmine Rice
I haven't had green curry since we were in Japan, which was...good grief, it's been more than 11 months since we left Japan!! Thai Erawan, just off Blue Street in Yokosuka, had the best green curry that I absolutely adored. I bought a tub of green curry paste at Whole Foods earlier this year, as well as a tub of red. I was less than pleased with the red curry paste, so I haven't been really motivated to try the green yet. I found a little packet of green curry paste at World Market last week, and tried it tonight.
It was good! Spicy as hell, but delicious! And look how pretty!
Thai Green Curry Tofu
1 oz green curry paste
1 can light coconut milk
1/2 to 1 cup vegetable stock
1 sweet potato, peeled and cut in 1-inch chunks
1 small summer squash, cut in 1-inch chunks
1/2 medium eggplant, cut in 1-inch chunks
1/2 block tofu, drained and pressed, cut in 1-inch chunks
1 large yellow onion, cut in 1-inch chunks
1 green bell pepper, cut in 1-inch chunks
1 to 2 cups fresh broccoli florets
Hot, cooked jasmine rice
Heat a large skillet over medium-high heat. Add curry paste and saute for 2 minutes. Add coconut milk and vegetable stock, whisking to combine thoroughly. Add sweet potato, summer squash, eggplant, tofu and onion. Bring to a boil. Reduce heat, cover and simmer 15 minutes, or until sweet potato is just tender. Add bell pepper and broccoli. Cover and simmer for 3 to 5 minutes longer, until broccoli is crisp-tender but not soft.
Serve over hot jasmine rice.
It was good! Spicy as hell, but delicious! And look how pretty!
Thai Green Curry Tofu
1 oz green curry paste
1 can light coconut milk
1/2 to 1 cup vegetable stock
1 sweet potato, peeled and cut in 1-inch chunks
1 small summer squash, cut in 1-inch chunks
1/2 medium eggplant, cut in 1-inch chunks
1/2 block tofu, drained and pressed, cut in 1-inch chunks
1 large yellow onion, cut in 1-inch chunks
1 green bell pepper, cut in 1-inch chunks
1 to 2 cups fresh broccoli florets
Hot, cooked jasmine rice
Heat a large skillet over medium-high heat. Add curry paste and saute for 2 minutes. Add coconut milk and vegetable stock, whisking to combine thoroughly. Add sweet potato, summer squash, eggplant, tofu and onion. Bring to a boil. Reduce heat, cover and simmer 15 minutes, or until sweet potato is just tender. Add bell pepper and broccoli. Cover and simmer for 3 to 5 minutes longer, until broccoli is crisp-tender but not soft.
Serve over hot jasmine rice.
Thursday, November 13, 2008
Cooking day
I cooked so much today! It's been awhile since I've spent this much time in the kitchen, and it was really fun!
First I made a batch of French bread, although I took the shortcut route and prepared the dough in my seldom used bread maker. I think it's the first time I've used it in about three years, but it really came in handy today on the dough cycle, to be able to just put everything in and let it go to work. I took the dough out mid-afternoon, shaped it into 4 small balls instead of one long loaf, and then baked them on some stoneware. We shared one for a snack, spread with Earth Balance and Marmite (yum!), then had another with some leftover minestrone soup that I made last night (sorry, no pictures of either bread or soup).
While the dough was mixing up in the bread maker, I made some vegan vanilla ice cream using a recipe from A Vegan Ice Cream Paradise. This was my first time making vegan ice cream, and it turned out really well! I made the Fancy Pants Vanilla, and modified it very slightly, using almond milk instead of soy milk (I still used soy creamer), and corn starch instead of arrowroot. I ran it through our cheapo ice cream maker for about 30 minutes, then put it in a container in the freezer to firm up more. I'm really excited to try some other recipes from that blog! I think I see a lot of ice cream in our future...
The last thing I made today was apple crisp. I used the recipe that I grew up with, my Grandma's recipe, that has a crumbly strudel-type topping instead of the oat topping most people seem to use. The only thing I changed was subbing Earth Balance margarine for the butter, and I don't know how well that worked. While the apple crisp tasted delicious tonight, for some reason that apples cooked down into mush, and the topping never fully crisped up. I think that real butter may be the key to the perfect crispy, crumbly topping, so if you're not vegan, then by all means stick to the original recipe. I did pop this directly under the broiler for several minutes at the end of the cooking time, which helped somewhat. Regardless, though, this was delicious, even if it was more applesaucy than chunky. I served it topped with several miniature scoops of vanilla ice cream and a sprinkling of cinnamon. So satisfying!
First I made a batch of French bread, although I took the shortcut route and prepared the dough in my seldom used bread maker. I think it's the first time I've used it in about three years, but it really came in handy today on the dough cycle, to be able to just put everything in and let it go to work. I took the dough out mid-afternoon, shaped it into 4 small balls instead of one long loaf, and then baked them on some stoneware. We shared one for a snack, spread with Earth Balance and Marmite (yum!), then had another with some leftover minestrone soup that I made last night (sorry, no pictures of either bread or soup).
While the dough was mixing up in the bread maker, I made some vegan vanilla ice cream using a recipe from A Vegan Ice Cream Paradise. This was my first time making vegan ice cream, and it turned out really well! I made the Fancy Pants Vanilla, and modified it very slightly, using almond milk instead of soy milk (I still used soy creamer), and corn starch instead of arrowroot. I ran it through our cheapo ice cream maker for about 30 minutes, then put it in a container in the freezer to firm up more. I'm really excited to try some other recipes from that blog! I think I see a lot of ice cream in our future...
The last thing I made today was apple crisp. I used the recipe that I grew up with, my Grandma's recipe, that has a crumbly strudel-type topping instead of the oat topping most people seem to use. The only thing I changed was subbing Earth Balance margarine for the butter, and I don't know how well that worked. While the apple crisp tasted delicious tonight, for some reason that apples cooked down into mush, and the topping never fully crisped up. I think that real butter may be the key to the perfect crispy, crumbly topping, so if you're not vegan, then by all means stick to the original recipe. I did pop this directly under the broiler for several minutes at the end of the cooking time, which helped somewhat. Regardless, though, this was delicious, even if it was more applesaucy than chunky. I served it topped with several miniature scoops of vanilla ice cream and a sprinkling of cinnamon. So satisfying!
Tuesday, November 11, 2008
Middle Eastern Lentils and Rice with Caramelized Onions
Ok, this is my first time cooking this dish, but it is automatically jumping up to the top of my list of favorite recipes. It's amazing! As I mentioned in my last blog, we had this dish at Roman's, a great restaurant here in town, and we flipped out over how delicious it was, so I was excited when I saw a recipe for it in the Vegan Planet cookbook I bought last weekend. This is the first recipe I've made from Vegan Planet, and if it's an indicator of things to come, I'm delighted! What a great recipe! It was so easy to make. It takes awhile, between letting the lentils simmer, and then letting the rice cook with the lentils afterwards, but there's hardly any active prep time, and it's well worth the wait. I don't want to step on Robin's toes by posting the recipe, but I'll give you the basic idea, and then recommend that you run out to your nearest bookstore forthwith and get yourself a copy of this great cookbook!
To make this dish, your first pre-cook some lentils, and while they're cooking, saute up some diced onion (it calls for shallots, but I used an onion since I was too lazy to go to the store). Remove half the onions and set them aside, then to the rest of the onions, add in lentils, spices, rice and water, then let it simmer away until the rice is cooked. While that's cooking, you cook the reserved onions in some olive oil until they're dark brown, caramelized and crispy. The dish is served topped with the crispy onions.
Seriously, there are not enough good things I can say about this dish! It's immensely satisfying, and was even better than what we had at the restaurant. Delicious! My picture doesn't do it justice, but I hope you can get the idea. The only thing I would do differently next time would be to have much, much more crispy onions on top. We couldn't get enough of them!
My girls weren't too interested in this dish, so I boiled up extra lentils and some plain jasmine rice, and they had that for dinner. Meg ate two big plates of plain lentils and rice, and would have eaten more if we'd let her. I bought a pound of jasmine rice last week, and they've already eaten almost all of it! They can't get enough of hot, unadorned jasmine rice in a bowl. That's my girls!
To make this dish, your first pre-cook some lentils, and while they're cooking, saute up some diced onion (it calls for shallots, but I used an onion since I was too lazy to go to the store). Remove half the onions and set them aside, then to the rest of the onions, add in lentils, spices, rice and water, then let it simmer away until the rice is cooked. While that's cooking, you cook the reserved onions in some olive oil until they're dark brown, caramelized and crispy. The dish is served topped with the crispy onions.
Seriously, there are not enough good things I can say about this dish! It's immensely satisfying, and was even better than what we had at the restaurant. Delicious! My picture doesn't do it justice, but I hope you can get the idea. The only thing I would do differently next time would be to have much, much more crispy onions on top. We couldn't get enough of them!
My girls weren't too interested in this dish, so I boiled up extra lentils and some plain jasmine rice, and they had that for dinner. Meg ate two big plates of plain lentils and rice, and would have eaten more if we'd let her. I bought a pound of jasmine rice last week, and they've already eaten almost all of it! They can't get enough of hot, unadorned jasmine rice in a bowl. That's my girls!
Sunday, November 9, 2008
Gnocchi with Thyme Vinaigrette and Lemon Cashew Cream
I came across this recipe from VeganYumYum earlier this year, and was immediately attracted to the idea of a vinaigrette and cream on pasta. I used prepackaged gnocchi, so it was a very quick meal to throw together.
I made my mom's spinach salad to go with it, omitting the eggs, subbing vegetarian bacon, and toasted pecans instead of slivered almonds. Delicious!
Overall, the gnocchi was good, but the combination of the lemon in the cashew cream, and the vinegar in the vinaigrette was just a little too much for me. Next time I think I'll just go with something like a mushroom wine sauce. But the thyme vinaigrette is absolutely delicious, and I think it would be fantastic on salad, or for dipping crusty french bread. Definitely a keeper! I want to give a big THANK YOU to VeganYumYum for a great recipe! I can't remember for sure, but I think this might be the first recipe I've made from that blog, but I've been reading it for a long time. Go check it out if you're not familiar with it. It's a well-written blog with stunning pictures. Keep up the good work!
I made my mom's spinach salad to go with it, omitting the eggs, subbing vegetarian bacon, and toasted pecans instead of slivered almonds. Delicious!
Overall, the gnocchi was good, but the combination of the lemon in the cashew cream, and the vinegar in the vinaigrette was just a little too much for me. Next time I think I'll just go with something like a mushroom wine sauce. But the thyme vinaigrette is absolutely delicious, and I think it would be fantastic on salad, or for dipping crusty french bread. Definitely a keeper! I want to give a big THANK YOU to VeganYumYum for a great recipe! I can't remember for sure, but I think this might be the first recipe I've made from that blog, but I've been reading it for a long time. Go check it out if you're not familiar with it. It's a well-written blog with stunning pictures. Keep up the good work!
Vegan Reuben Burger
I've been craving a Reuben sandwich lately, and today we decided to try our hand at a vegetarian version. Surprisingly, rye bread was nowhere to be found at the grocery store. I guess it's an exotic ethnic food around here (picture me rolling my eyes)? So we used individual ciabatta rolls instead. I made some vegan Thousand Island dressing with Vegenaise, ketchup, sweet pickle relish, white wine vinegar, and threw in some caraway seed to try to make up for the absence of rye bread. It worked!
We used vegan Boca Burgers, topped them with sauerkraut and the dressing, and Brad had swiss cheese on his while I kept mine vegan.
It was good! The sauerkraut, caraway and Thousand Island dressing are, for me, what makes up the essence of a Reuben, so I was happy. I actually took my Boca Burger off midway through and gave it to the dogs, and just ate what amounts to a Sauerkraut and Thousand Island sandwich, and enjoyed it even more that way. Next time I might roast up some veggies like eggplant and zucchini, and put them on in place of the Boca Burger. I bet it would be good!
We used vegan Boca Burgers, topped them with sauerkraut and the dressing, and Brad had swiss cheese on his while I kept mine vegan.
It was good! The sauerkraut, caraway and Thousand Island dressing are, for me, what makes up the essence of a Reuben, so I was happy. I actually took my Boca Burger off midway through and gave it to the dogs, and just ate what amounts to a Sauerkraut and Thousand Island sandwich, and enjoyed it even more that way. Next time I might roast up some veggies like eggplant and zucchini, and put them on in place of the Boca Burger. I bet it would be good!
Thursday, November 6, 2008
Stir-Fried Vegetables and Tofu with Jasmine Rice
Brad and I are taking a History class together for fun this semester -- The World Since 1960. It's an absolutely fascinating class, and our professor is a phenomenal lecturer. I swear, each class session is as entertaining and interesting as going to movies, and we look forward to Tuesday and Thursday mornings with happy anticipation. So far we've covered the history of intelligence gathering, the arms race, Vietnam, Israel and the Middle East, China, and today we started on Western Europe. I love this class! In discussing China, we've been reading Life and Death in Shanghai by Nien Chen, the story of her arrest and imprisonment during the Cultural Revolution. I highly recommend it if you have a chance to read it. The subject matter is sobering, but in reading it last weekend, she mentioned a bowl of rice with steaming vegetables piled on top, and something about that stuck with me, and inspired tonight's dinner: Stir-fried Vegetables and Tofu with Jasmine Rice.
This is one of those recipes that's hardly worth typing out. Cook a pot of jasmine rice. Toast some sesame seeds in a hot, dry skillet, and set aside. Stir-fry green beans, onion, red bell pepper, mushrooms and tofu with ginger, soy sauce, sesame oil and rice wine vinegar. Fill a bowl with rice. Pile veggies and tofu on top. Sprinkle with the toasted sesame seeds. Devour.
Yum!
This is one of those recipes that's hardly worth typing out. Cook a pot of jasmine rice. Toast some sesame seeds in a hot, dry skillet, and set aside. Stir-fry green beans, onion, red bell pepper, mushrooms and tofu with ginger, soy sauce, sesame oil and rice wine vinegar. Fill a bowl with rice. Pile veggies and tofu on top. Sprinkle with the toasted sesame seeds. Devour.
Yum!
Tuesday, November 4, 2008
Election Food
It's election day! Did you vote? I voted this afternoon, and only had to stand in line for about 20 minutes. I cast my vote for Obama, and I'd like to say that I did so happily, but knowing that Louisiana is almost certainly going to McCain didn't do a lot to make me feel that my vote actually mattered. I think it's high time we did away with the electoral college. Who's with me? I've never lived in a swing state, so I've yet to feel that my vote really mattered in the grand scheme of things, but at least I voted!
We're prepared to camp out in front of the TV tonight, half working on homework, and half watching the election results come in. And of course we need sustenance for that! We had yummy, peanutty noodles based on this recipe from use real butter. This is an easy, fresh and filling meal that's deeply satisfying. It doesn't even really require a recipe. I just soaked some rice noodles in hot water, filled a plate with shredded carrots, cucumber matchsticks, bean sprouts, baby spinach, tofu and cilantro, and whisked together a batch of peanut sauce. All that remains when it's time to eat is to put some noodles in a bowl, pile on all the veggies and tofu we wanted, and top it all with peanut sauce and a sprinkling of crushed red pepper. Toss it all together, and there's your dinner! We ate ours cold, but I'm sure it would be equally as good heated through. I plan on taking some to work tomorrow for lunch. Yum!
Saturday, October 11, 2008
Pumpkin Chocolate Chip Cookies
These Pumpkin Chocolate Chip Cookies have been in my mom's cookie line-up for years, and deservedly so. They have an unexpected cake- or bread-like consistency, leading my brother and his college roommates to debate whether they were cookies, cake or bread. The recipe surprisingly doesn't call for eggs, and everything on the ingredient list is nonperishable, so it's easy to keep the ingredients on hand for whenever you feel like making them. Mom used to send them to me in care packages at college, and my floormates went nuts over them.
I made these tonight because we have some friends coming over to watch the LSU-Florida game. Brad made a big batch of his killer chili, which we're going to serve over Fritos. That's a great dish for Fall, and Pumpkin Chocolate Chip Cookies just seemed to make sense with the cooler weather theme.
Pumpkin Chocolate Chip Cookies
1 cup butter flavor Crisco
2 c sugar
1 15-oz can pumpkin
4 c flour
2 c chopped walnuts (optional)
2 tsp vanilla
2 c chocolate chips
2 tsp baking soda
2 tsp cinnamon
Preheat oven to 350.
Mix all ingredients together. Drop by heaping tablespoonfuls onto cookie sheet. Bake for 10 to 12 minutes.
I made these tonight because we have some friends coming over to watch the LSU-Florida game. Brad made a big batch of his killer chili, which we're going to serve over Fritos. That's a great dish for Fall, and Pumpkin Chocolate Chip Cookies just seemed to make sense with the cooler weather theme.
Pumpkin Chocolate Chip Cookies
1 cup butter flavor Crisco
2 c sugar
1 15-oz can pumpkin
4 c flour
2 c chopped walnuts (optional)
2 tsp vanilla
2 c chocolate chips
2 tsp baking soda
2 tsp cinnamon
Preheat oven to 350.
Mix all ingredients together. Drop by heaping tablespoonfuls onto cookie sheet. Bake for 10 to 12 minutes.
Wednesday, October 1, 2008
Vegan MOFO: Aloo Palak with Naan
Ok, so I haven't officially signed up to participate in Vegan MOFO because I'm afraid they may reject me since I'm not 100% vegan 100% of the time. But I'm going to participate on my own, if not part of the official group. So here is my first post for this Vegan Month of Food. Even if this blog event doesn't sway everyone to go vegan or vegetarian, my hope is that it will at least encourage people to cut back on the amount of meat they eat on a regular basis. That's how Brad and I got started on this adventure. A few years ago, we decided to try the so-called Flexatarian mode of eating, which just means we made it a point to prepare meat-free meals several times each week (in fact, I think we may have started out with just one or two days, to tell you the truth). That went so well that we decided to eat vegetarian at home when we moved here, and only eat meat when we were out. Admittedly, we fudged a few times and had some pork chops, hot wings, and a few other meatful meals, but overall I'm proud of us for sticking to it as much as we did.
Through that process, and all the information I came across while looking for vegetarian and vegan recipes online and in books, I was blown away by all the evidence that pointed to a vegan diet as the healthiest way one can eat. Wow! I really never knew nor expected that! I also was shocked to learn so much about the global ramifications of a meat-eating diet, the way animals-for-food are raised and treated. Given that, and given that I have led a fairly unhealthy lifestyle up until now, and given that I need to lose a LOT of weight (and by "a lot", I mean more than 100 pounds), it just made sense, and I decided to go primarily vegan back in mid-June. Since then, I have lost 30 pounds, and feel better than I ever have before! I do still eat dairy on occasion, I'll freely admit, but I stay vegan a good 95% of the time, if not more. Looking back and seeing how I have progressed to this point, though, I imagine it won't be long before I'm completely dairy-free. But I'm content to take it one step at a time. Even one year ago, I never in a million years would have seen myself where I am now. I was one of those who said vehemently that "I could never give up meat", or "I would die without cheese", and yet here I am. And I'm so glad I've made the choice to do so!
Now, let's talk about tonight's dinner! It was so delicious! I did heavily modify the Aloo Palak recipe that I found here, and I combined several naan recipes I found around the internet in order to come up with what you see here. I'm immensely pleased with the naan -- it's the best I've had homemade to date -- and the Aloo Palak was incredibly satisfying and delicious...although with all the changes I made to it, I don't know if you can even call it Aloo Palak anymore. I'll just call it "good". I also made another batch of the Spicy Onion and Carrot Pickle we had last night, albeit minus the cilantro, since we were out. Great dinner!
Here are the recipes:
Aloo Palak
2 large potatoes
2 Tsbp olive oil
1 tsp olive oil
1 jalapeno, finely chopped
1 Tbsp fresh ginger, grated
1 tsp chili powder
1/2 tsp cumin
1/2 tsp turmeric
2 bags baby spinach, coarsely chopped
1 cup soy milk (or more or less, as desired)
Scrub potatoes, poke several times with a fork, and microwave 10 minutes on high (or you can bake them, but nuking is faster). When cool enough to handle, slip off the skins, and cut into large chunks, about 1" square.
Heat 2 Tbsp olive oil in a large skillet over medium-high heat. When hot, add potato chunks. Cook and gently stir until lightly browned. Remove from skillet and set aside.
In the same skillet over medium-high heat, heat remaining 1 tsp olive oil. Add jalapeno, ginger, chili powder, cumin and turmeric. Cook and stir several minutes, until jalapeno begins to soften. Add spinach. Cook and stir until spinach begins to break down. Puree using an immersion blender, if desired. Gradually stir in soy milk, until desired consistency is reached. It should be fairly thick, not runny, but not solid, either. Just go with what looks good to you.
Add potatoes and gently stir into the spinach mixture until heated through. Serve with naan.
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Naan
1 1/2 cups warm water
2 pkgs yeast
1 Tbsp agave nectar
5 Tbsp soy milk
4 Tbsp olive oil
4 to 5 cups flour
2 tsp salt
1/2 tsp baking soda
additional olive oil
Sprinkle yeast over warm water, stir to dissolve, and set aside for 10 minutes, until yeast is foamy. Stir in the agave nectar, soy milk and olive oil. In the bowl of a stand mixer, combine 4 cups of the flour, the salt and baking soda; stir together. With the mixer on low, and using the paddle attachment, add yeast mixture to the flour mixture. When flour is thoroughly incorporated, switch from the paddle attachment to the dough hook. The dough will be very soft and sticky. Add additional flour as needed to form a very soft dough. It should still be soft and fairly sticky, but should form a smooth ball. Continue to knead with the dough hook for 5 minutes. Shape dough into a ball, and place smooth side down in a greased bowl, turning to coat (the smooth side will be up at that point). Cover with a clean dishcloth and let rise 1 hour, until doubled in bulk.
Place a pizza stone in the oven, and heat oven to 500 degrees for at least 30 minutes, to heat the stone thoroughly. After 30 minutes, turn the broiler on high.
Punch down the dough, and knead 20-30 times. Pull off a baseball sized chunk of the dough, roll to a little thinner than 1/2-inch. Lightly wet your hands with water, and pat the dough between your hands to moisten slightly. Drape the dough onto the pizza stone, and cook 2 to 3 minutes. Brush lightly with olive oil, flip over, and bake 1 to 2 minutes longer, until golden brown. The naan should still be somewhat soft. Remove from the oven, and brush lightly with a little more olive oil if desired. Repeat with remaining dough.
Yield: 6 to 8 naan.
Through that process, and all the information I came across while looking for vegetarian and vegan recipes online and in books, I was blown away by all the evidence that pointed to a vegan diet as the healthiest way one can eat. Wow! I really never knew nor expected that! I also was shocked to learn so much about the global ramifications of a meat-eating diet, the way animals-for-food are raised and treated. Given that, and given that I have led a fairly unhealthy lifestyle up until now, and given that I need to lose a LOT of weight (and by "a lot", I mean more than 100 pounds), it just made sense, and I decided to go primarily vegan back in mid-June. Since then, I have lost 30 pounds, and feel better than I ever have before! I do still eat dairy on occasion, I'll freely admit, but I stay vegan a good 95% of the time, if not more. Looking back and seeing how I have progressed to this point, though, I imagine it won't be long before I'm completely dairy-free. But I'm content to take it one step at a time. Even one year ago, I never in a million years would have seen myself where I am now. I was one of those who said vehemently that "I could never give up meat", or "I would die without cheese", and yet here I am. And I'm so glad I've made the choice to do so!
Now, let's talk about tonight's dinner! It was so delicious! I did heavily modify the Aloo Palak recipe that I found here, and I combined several naan recipes I found around the internet in order to come up with what you see here. I'm immensely pleased with the naan -- it's the best I've had homemade to date -- and the Aloo Palak was incredibly satisfying and delicious...although with all the changes I made to it, I don't know if you can even call it Aloo Palak anymore. I'll just call it "good". I also made another batch of the Spicy Onion and Carrot Pickle we had last night, albeit minus the cilantro, since we were out. Great dinner!
Here are the recipes:
Aloo Palak
2 large potatoes
2 Tsbp olive oil
1 tsp olive oil
1 jalapeno, finely chopped
1 Tbsp fresh ginger, grated
1 tsp chili powder
1/2 tsp cumin
1/2 tsp turmeric
2 bags baby spinach, coarsely chopped
1 cup soy milk (or more or less, as desired)
Scrub potatoes, poke several times with a fork, and microwave 10 minutes on high (or you can bake them, but nuking is faster). When cool enough to handle, slip off the skins, and cut into large chunks, about 1" square.
Heat 2 Tbsp olive oil in a large skillet over medium-high heat. When hot, add potato chunks. Cook and gently stir until lightly browned. Remove from skillet and set aside.
In the same skillet over medium-high heat, heat remaining 1 tsp olive oil. Add jalapeno, ginger, chili powder, cumin and turmeric. Cook and stir several minutes, until jalapeno begins to soften. Add spinach. Cook and stir until spinach begins to break down. Puree using an immersion blender, if desired. Gradually stir in soy milk, until desired consistency is reached. It should be fairly thick, not runny, but not solid, either. Just go with what looks good to you.
Add potatoes and gently stir into the spinach mixture until heated through. Serve with naan.
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Naan
1 1/2 cups warm water
2 pkgs yeast
1 Tbsp agave nectar
5 Tbsp soy milk
4 Tbsp olive oil
4 to 5 cups flour
2 tsp salt
1/2 tsp baking soda
additional olive oil
Sprinkle yeast over warm water, stir to dissolve, and set aside for 10 minutes, until yeast is foamy. Stir in the agave nectar, soy milk and olive oil. In the bowl of a stand mixer, combine 4 cups of the flour, the salt and baking soda; stir together. With the mixer on low, and using the paddle attachment, add yeast mixture to the flour mixture. When flour is thoroughly incorporated, switch from the paddle attachment to the dough hook. The dough will be very soft and sticky. Add additional flour as needed to form a very soft dough. It should still be soft and fairly sticky, but should form a smooth ball. Continue to knead with the dough hook for 5 minutes. Shape dough into a ball, and place smooth side down in a greased bowl, turning to coat (the smooth side will be up at that point). Cover with a clean dishcloth and let rise 1 hour, until doubled in bulk.
Place a pizza stone in the oven, and heat oven to 500 degrees for at least 30 minutes, to heat the stone thoroughly. After 30 minutes, turn the broiler on high.
Punch down the dough, and knead 20-30 times. Pull off a baseball sized chunk of the dough, roll to a little thinner than 1/2-inch. Lightly wet your hands with water, and pat the dough between your hands to moisten slightly. Drape the dough onto the pizza stone, and cook 2 to 3 minutes. Brush lightly with olive oil, flip over, and bake 1 to 2 minutes longer, until golden brown. The naan should still be somewhat soft. Remove from the oven, and brush lightly with a little more olive oil if desired. Repeat with remaining dough.
Yield: 6 to 8 naan.
Tuesday, September 30, 2008
Punjabi Chana, and Spicy Onion and Carrot Pickle
I don't remember how I came across this recipe for Punjabi Chana on the VeganMania! website, but I'm sure glad that I did! I have a bit of a love affair going on with chickpeas these days, so this recipe immediately jumped out at me. The ingredients, aside from spices, are minimal, so it was a very inexpensive meal. I already had all of the spices, onion and garlic on hand, so all I had to buy were chickpeas. Seriously, does it get any better than that? Actually, it does! Not only is it inexpensive, it's also really simple to make!
I know I say this a lot, because we love spicy food, but I should probably warn you that this dish IS very spicy. If you're not into food so hot it makes your tongue burn and your eyes water, you'll probably want to cut back on the cayenne pepper, or even omit it. We, however, loved it!
I also mixed up a quick batch of Spicy Onion and Carrot Pickle to go along with the Punjabi Chana (scroll down for the recipe). The pickled veggies are spicy, sweet and tangy all at the same time, and are a great, fresh contrast to the strong flavor of the Chana. I found the recipe here, and modified it a little by adding Sriracha hot sauce to make it spicy, some carrots to add some crunch, and a little fresh cilantro for some extra zip. Yum!
And it's all vegan! Woohoo!
Punjabi Chana
(simple and spicy Indian chickpea dish)
2 tbsp oil
1 tsp mustard seeds
3 cloves garlic, minced
1 Tbsp fresh ginger, grated
1 medium yellow onion, diced
4 cups cooked chickpeas (two cans, drained and rinsed)
1 tsp cumin
1 tsp cinnamon
1 tsp coriander
1 tsp cardamom
1 tsp cayenne pepper
1/2 tsp turmeric
2 cups water (or more)
salt to taste
Heat the oil over medium heat, and add the mustard seeds. When they have finished popping, add the garlic, ginger and onion and sauté until tender.
Add the remaining ingredients except for the salt and allow to simmer over medium low heat until most of the water has been absorbed and the chickpeas are uncommonly soft and rich in texture. Salt this dish liberally.
Serve over rice.
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Spicy Onion and Carrot Pickle
1 red onion, sliced
1 large carrot, cut into matchsticks
1/4 cup fresh cilantro, coarsely chopped
6 Tbsp white vinegar
6 Tbsp sugar
2 tsp Sriracha hot sauce
1 tsp salt
Rinse the onion slices in cold water, then pat dry.
In a microwave safe small mixing bowl, combine vinegar, sugar, hot sauce and salt. Whisk together, and microwave 1 minute to help sugar dissolve. Combine onions, carrots, cilantro and vinegar mixture in a mixing bowl (I put mine in a gallon size Ziploc bag). Toss to combine. Refrigerate at least 2 hours before serving.
Wednesday, September 24, 2008
Lentil Orzo Salad
Another new recipe!
You know, sometimes I wonder if maybe there's something wrong with me, that I have such a strong aversion to repeating recipes. Yeah, there are a few go-to recipes that I come back to, but they're few and far between, and outside of those, I really prefer to try something new than go with something tried and true. What's up with that? My friend Susan (hey, lady!) told me several years ago about a friend of hers who had been in a competition with her sister and mother, to see who could go the longest without repeating a recipe (dinner only, I think, but I'm not sure). I believe that she said the sister won, by going something like two years without any repeats. A woman after my own heart! I have a ridiculously long list of new recipes I want to try, and more are added every day. I find them on blogs, Tastespotting, in cookbooks and from friends. Given that, it almost seems silly to repeat recipes very often, because how else will I work my way through that list?
So here's one from the list! It's a salad made of lentils and orzo, with some fresh veggies and a delightfully perky curry-spiked vinaigrette. This was good enough that we ate it two nights in a row, even! It was delicious with a little french bread on the side.
Lentil Orzo Salad
4 cups cooked lentils, drained (do not overcook; you want them to hold their shape)
4 cups cooked orzo, drained and rinsed with cold water
1 medium red onion, diced
1 red bell pepper, diced
1 jalapeno, finely diced
1 handful cilantro, chopped
2 lemons, juiced
1/4 cup olive oil
1/4 cup rice wine vinegar
1 Tbsp agave nectar (can substitute 2 Tbsp sugar)
1 Tbsp curry powder
1/2 tsp salt
1/4 tsp fresh ground black pepper
In a large bowl, combine lentils, orzo, onion, bell pepper, jalapeno and cilantro. Mix gently. In a small mixing bowl, whisk together remaining ingredients. Pour over lentil mixture and toss gently to combine. Chill before serving, if desired, or serve at room temperature.
You know, sometimes I wonder if maybe there's something wrong with me, that I have such a strong aversion to repeating recipes. Yeah, there are a few go-to recipes that I come back to, but they're few and far between, and outside of those, I really prefer to try something new than go with something tried and true. What's up with that? My friend Susan (hey, lady!) told me several years ago about a friend of hers who had been in a competition with her sister and mother, to see who could go the longest without repeating a recipe (dinner only, I think, but I'm not sure). I believe that she said the sister won, by going something like two years without any repeats. A woman after my own heart! I have a ridiculously long list of new recipes I want to try, and more are added every day. I find them on blogs, Tastespotting, in cookbooks and from friends. Given that, it almost seems silly to repeat recipes very often, because how else will I work my way through that list?
So here's one from the list! It's a salad made of lentils and orzo, with some fresh veggies and a delightfully perky curry-spiked vinaigrette. This was good enough that we ate it two nights in a row, even! It was delicious with a little french bread on the side.
Lentil Orzo Salad
4 cups cooked lentils, drained (do not overcook; you want them to hold their shape)
4 cups cooked orzo, drained and rinsed with cold water
1 medium red onion, diced
1 red bell pepper, diced
1 jalapeno, finely diced
1 handful cilantro, chopped
2 lemons, juiced
1/4 cup olive oil
1/4 cup rice wine vinegar
1 Tbsp agave nectar (can substitute 2 Tbsp sugar)
1 Tbsp curry powder
1/2 tsp salt
1/4 tsp fresh ground black pepper
In a large bowl, combine lentils, orzo, onion, bell pepper, jalapeno and cilantro. Mix gently. In a small mixing bowl, whisk together remaining ingredients. Pour over lentil mixture and toss gently to combine. Chill before serving, if desired, or serve at room temperature.
Friday, September 19, 2008
Baked Ziti with Basil Bread Crumbs
This recipe is a spin-off of the Pumpkin Baked Ziti I made when my mom was here in August. Brad's not a pumpkin fan, as I've mentioned before, so I wanted to tweak that recipe into something he would enjoy. It was creamy, delicious, and thoroughly satisfying. Yum!
For the ricotta cheese, I used the almond-tofu ricotta recipe from Veganomicon (I've said it before, and I'll say it again: go get yourself a copy of that cookbook! It's the best!), and I made fresh bread crumbs from a loaf of Italian bread. Brad stirred some crumbled feta cheese into his serving, but I ate it as-is.
I don't think I've blogged about this yet, but I'm extremely happy to announce that, since switching to a primarily vegan diet in mid-June, I've lost 26 pounds! And Brad has lost 10 pounds since he got back from Japan last month, and became a full-time vegetarian! That's without altering our lifestyle at all, aside from no longer eating meat. I'm thrilled about that! I still have a long way to go to meet my long-term weight, health and lifestyle goals, but I'll get there. I'm off to a good start! I feel fantastic, and so much lighter (no wonder!). I've been hauling a heavy tote bag to class with all my books and notebooks in it, and on a whim the other evening, I weighed it to see how much it weighed compared to how much I've lost. It came in at 15 pounds -- a little over half of what I've lost -- and was an excellent tangible way to see how much I'm no longer hauling around every day. No wonder I feel better!
Baked Ziti with Basil Bread Crumbs
1 pound ziti
1 Tbsp olive oil
1 large onion, thinly sliced
1 bunch fresh basil leaves, coarsely chopped
2 cups vegan ricotta cheese
1 15-oz can tomato sauce
1 15-oz can diced tomatoes
1/4 cup olive oil
1 Tbsp dry basil
1 tsp dry oregano
2 cups fresh bread crumbs
1/2 cup walnuts, coarsely chopped
Preheat oven to 375. Prepare a 9x13 baking dish with cooking spray.
Cook ziti per package instructions.
While pasta is cooking, heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add onions and basil; cook and stir until onions are deeply browned and caramelized. Set aside.
Drain pasta. In a large mixing bowl, combine pasta, onion mixture, ricotta, tomato sauce and tomatoes, mixing thoroughly. Pour into prepared baking dish; set aside.
With a paper towel, wipe out the skillet used for the onions. Heat 1/4 cup olive oil over medium-high heat, then add basil and oregano. When the herbs begin to sizzle, add the bread crumbs and walnuts, tossing to coat with oil. Cook and stir several minutes, until the mixture begins to brown. Spread evenly over the pasta mixture.
Bake at 375 for 25 to 30 minutes.
For the ricotta cheese, I used the almond-tofu ricotta recipe from Veganomicon (I've said it before, and I'll say it again: go get yourself a copy of that cookbook! It's the best!), and I made fresh bread crumbs from a loaf of Italian bread. Brad stirred some crumbled feta cheese into his serving, but I ate it as-is.
I don't think I've blogged about this yet, but I'm extremely happy to announce that, since switching to a primarily vegan diet in mid-June, I've lost 26 pounds! And Brad has lost 10 pounds since he got back from Japan last month, and became a full-time vegetarian! That's without altering our lifestyle at all, aside from no longer eating meat. I'm thrilled about that! I still have a long way to go to meet my long-term weight, health and lifestyle goals, but I'll get there. I'm off to a good start! I feel fantastic, and so much lighter (no wonder!). I've been hauling a heavy tote bag to class with all my books and notebooks in it, and on a whim the other evening, I weighed it to see how much it weighed compared to how much I've lost. It came in at 15 pounds -- a little over half of what I've lost -- and was an excellent tangible way to see how much I'm no longer hauling around every day. No wonder I feel better!
Baked Ziti with Basil Bread Crumbs
1 pound ziti
1 Tbsp olive oil
1 large onion, thinly sliced
1 bunch fresh basil leaves, coarsely chopped
2 cups vegan ricotta cheese
1 15-oz can tomato sauce
1 15-oz can diced tomatoes
1/4 cup olive oil
1 Tbsp dry basil
1 tsp dry oregano
2 cups fresh bread crumbs
1/2 cup walnuts, coarsely chopped
Preheat oven to 375. Prepare a 9x13 baking dish with cooking spray.
Cook ziti per package instructions.
While pasta is cooking, heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add onions and basil; cook and stir until onions are deeply browned and caramelized. Set aside.
Drain pasta. In a large mixing bowl, combine pasta, onion mixture, ricotta, tomato sauce and tomatoes, mixing thoroughly. Pour into prepared baking dish; set aside.
With a paper towel, wipe out the skillet used for the onions. Heat 1/4 cup olive oil over medium-high heat, then add basil and oregano. When the herbs begin to sizzle, add the bread crumbs and walnuts, tossing to coat with oil. Cook and stir several minutes, until the mixture begins to brown. Spread evenly over the pasta mixture.
Bake at 375 for 25 to 30 minutes.
Tuesday, September 16, 2008
Tomato-Feta Chicken Tofu with Couscous
This has been one of my go-to recipes for over ten years. I found this recipe in a magazine when I was pregnant with Lydia, and it's been a menu staple ever since! There are only 5 ingredients, and it cooks up in minutes. You can't beat that!
It's one of Brad's favorite things that I cook, so I wanted to try to vegetarianize it for him. Instead of browning chicken breasts in a skillet, I grilled tofu on the Foreman Grill. I also used plain couscous instead of the parmesan variety, and I left the feta cheese off of my serving, but Brad happily smothered his with it. I can't blame him. I love (and miss) feta cheese!
The verdict? It was good. I do prefer chicken to tofu when it's cooked this way, but the tofu was still a fine substitution, and one I was glad to make. And I missed the feta, but there was still plenty of flavor in the tomatoes, so it was still good without it. I'll count this one a success!
Tomato-Feta Chicken with Couscous
4 chicken breasts
1 can diced tomatoes (do not drain)
1 box parmesan couscous
1 bag fresh spinach
1 pack tomato-basil feta cheese
Pan-fry the chicken breasts in a little olive oil till nicely browned on both sides, then add the can of diced tomatoes (juice and all). Cover and simmer till the chicken is done.
Meanwhile, prepare the couscous and steam the spinach.
To serve, make a bed of spinach on each plate, then top with a piece of chicken and spoon some tomatoes and sauce over top; serve the couscous on the side. Sprinkle a little tomato-basil feta cheese over all.
It's one of Brad's favorite things that I cook, so I wanted to try to vegetarianize it for him. Instead of browning chicken breasts in a skillet, I grilled tofu on the Foreman Grill. I also used plain couscous instead of the parmesan variety, and I left the feta cheese off of my serving, but Brad happily smothered his with it. I can't blame him. I love (and miss) feta cheese!
The verdict? It was good. I do prefer chicken to tofu when it's cooked this way, but the tofu was still a fine substitution, and one I was glad to make. And I missed the feta, but there was still plenty of flavor in the tomatoes, so it was still good without it. I'll count this one a success!
Tomato-Feta Chicken with Couscous
4 chicken breasts
1 can diced tomatoes (do not drain)
1 box parmesan couscous
1 bag fresh spinach
1 pack tomato-basil feta cheese
Pan-fry the chicken breasts in a little olive oil till nicely browned on both sides, then add the can of diced tomatoes (juice and all). Cover and simmer till the chicken is done.
Meanwhile, prepare the couscous and steam the spinach.
To serve, make a bed of spinach on each plate, then top with a piece of chicken and spoon some tomatoes and sauce over top; serve the couscous on the side. Sprinkle a little tomato-basil feta cheese over all.
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