No food to blog about tonight, since we ate a very late lunch. At work we had Izzo's fabulous burritos catered in, but they were all pre-wrapped, and they all had beef or chicken in them. Doh! So I called Brad, and on his way home from class, he swung by Izzo's, got us a couple vegan burritos, and we ate lunch together at my office at 2:00. What a sweetie!
Tonight we are taking the kids to see LSU Theater's production of High School Musical. Should be fun! Brad is dreading it, but the kids and I are looking forward to it. I'll admit, I hated the movie the first time I watched it with the kids, but it has totally grown on me, and I love the songs now.
To keep the Vegan MOFO theme going, though, I wanted to share some of the stranger comments I've received since going vegan.
"What are you...a PETA freak?"
- bank teller
"Shame on you!"
- my boss (I KNOW!)
"You can still eat chicken/fish/pork/seafood, right?"
- many, many, many people
"Wow, you're the first actual vegetarian I've met in real life!"
- a colleague
"I've heard of vegetarian before. What does it mean?"
- grocery store cashier
"SOY milk?? What's a soy?"
- woman at the grocery store
"What kind of foods does a veejun eat?"
- various people
"You don't eat meat or dairy? What DO you eat?"
- even more people
Hey, at least people are becoming somewhat informed from my answers, right? I'll admit to having some of the same attitudes about it in the past, so I can't really judge. Turnabout is fair play, right?
More veejun food to come later this weekend! ; )
Friday, October 3, 2008
Thursday, October 2, 2008
Musurir Dal
Ok. So this has been a long, difficult, stressful day. I can't even begin to tell you how much I hate being gone all day long, and then fighting horrible traffic home for over an hour. YUCK. But this dinner was perfect for a night like tonight, when I'm worn out, sleepy and frazzled. It came together in a snap, with minimal effort, and was great comfort food when it was time to sit down and eat. So hooray for Musurir Dal!
I found the recipe here, and modified it slightly to work with the ingredients I had on hand.
We ate this with leftover naan and onion pickle from last night. The Musurir Dal, while delicious, tasted nothing like I expected it would from reading the recipe. For lack of a better description, it kind of tastes like a spiced up split pea soup. Wild.
And now, I'm signing off so I can veg on the couch and wait for the Vice Presidential debates to come on. I fucking hate Sarah Palin, to the point that I can hardly stand to listen to her talk, but I don't want to miss these debates, either.
Oh, and please excuse the awful photo today. Like I said...it's been a long day.
Bye!
Musurir Dal
Onion Fragrant Red Lentils
3 cups water water
1 cup red lentils
1/4 t turmeric
1/2 t salt
1/2 tsp agave nectar
2 T vegetable oil
2 bay leaves
2 tsp crushed red pepper
1/2 tsp cumin
1 large yellow onion, diced
1 jalapeno, diced
1 t garam masala
2 T fresh lime or lemon juice
1 T finely chopped fresh cilantro/coriander
Bring water to boil in a pan over medium heat. Add lentils. Add turmeric and simmer, covered until lentils are tender, about 15 minutes. They should break easily when pressed between thumb and index finger. Add salt and agave nectar. Set aside, and keep warm.
Meanwhile, heat oil in a skillet over medium low heat. Fry bay leaves and red pepper until the pepper darkens. Add cumin seeds and fry for a few seconds. Add the onion and fry until richly browned but not burnt, 15 to 18 minutes, stirring constantly. Stir in jalapeno. Add to the lentils. Simmer for 2-3 minutes.
Remove from heat. Stir in garam masala, lime juice and cilantro.
I found the recipe here, and modified it slightly to work with the ingredients I had on hand.
We ate this with leftover naan and onion pickle from last night. The Musurir Dal, while delicious, tasted nothing like I expected it would from reading the recipe. For lack of a better description, it kind of tastes like a spiced up split pea soup. Wild.
And now, I'm signing off so I can veg on the couch and wait for the Vice Presidential debates to come on. I fucking hate Sarah Palin, to the point that I can hardly stand to listen to her talk, but I don't want to miss these debates, either.
Oh, and please excuse the awful photo today. Like I said...it's been a long day.
Bye!
Musurir Dal
Onion Fragrant Red Lentils
3 cups water water
1 cup red lentils
1/4 t turmeric
1/2 t salt
1/2 tsp agave nectar
2 T vegetable oil
2 bay leaves
2 tsp crushed red pepper
1/2 tsp cumin
1 large yellow onion, diced
1 jalapeno, diced
1 t garam masala
2 T fresh lime or lemon juice
1 T finely chopped fresh cilantro/coriander
Bring water to boil in a pan over medium heat. Add lentils. Add turmeric and simmer, covered until lentils are tender, about 15 minutes. They should break easily when pressed between thumb and index finger. Add salt and agave nectar. Set aside, and keep warm.
Meanwhile, heat oil in a skillet over medium low heat. Fry bay leaves and red pepper until the pepper darkens. Add cumin seeds and fry for a few seconds. Add the onion and fry until richly browned but not burnt, 15 to 18 minutes, stirring constantly. Stir in jalapeno. Add to the lentils. Simmer for 2-3 minutes.
Remove from heat. Stir in garam masala, lime juice and cilantro.
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.
------------------------------------------------------
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.
------------------------------------------------------
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.
--------------------------------------------------------
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.
Sunday, September 28, 2008
Weekly Menu - week of Sept 28
Here's my plan for this week! There are a bunch of Indian recipes I've been dying to try. Can't wait!
Sunday - dinner out with Brad's mom
Monday - we have class until 9:30pm, so we will just grab something on the way
Tuesday - Punjabi Chana, rice, salad
Wednesday - Aloo Palak, naan
Thursday - Musurir Dal, rice, salad
Friday - potatoes in spicy peanut and sesame paste, peanut rice, salad
Saturday - date night!
Sunday - dinner out with Brad's mom
Monday - we have class until 9:30pm, so we will just grab something on the way
Tuesday - Punjabi Chana, rice, salad
Wednesday - Aloo Palak, naan
Thursday - Musurir Dal, rice, salad
Friday - potatoes in spicy peanut and sesame paste, peanut rice, salad
Saturday - date night!
Friday, September 26, 2008
Weekly Menu - week of Sept 21
This is a little late, but here it is, nonetheless.
Sunday - leftovers
Monday - dinner out (we have class until 9:30pm)
Tuesday - baked ziti
Wednesday - leftover baked ziti
Thursday - ziti with marinara sauce
Friday - veggie burgers and fries
Saturday - at the football game!
Sunday - leftovers
Monday - dinner out (we have class until 9:30pm)
Tuesday - baked ziti
Wednesday - leftover baked ziti
Thursday - ziti with marinara sauce
Friday - veggie burgers and fries
Saturday - at the football game!
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.
Sunday, September 14, 2008
Pineapple Habanero Salsa
This is the fabulous salsa I made for yesterday's football game. It's super spicy, so consider yourself warned! The only habanero peppers they had at the store yesterday were itsy, bitsy, tiny ones, each about the size of a dime, so I used three. Yowza! Those three tiny peppers packed a wallop! I really love the salty-sweet-tangy-spicy nature of this salsa.
I mentioned in yesterday's blog that I would like to try roasting the pineapple next time. I bet it would taste great!
Pineapple Habanero Salsa
1/2 medium pineapple, peeled, cored and coarsely chopped
Reserved pineapple juice
1 small red or green bell pepper, diced
3 medium green onions, thinly sliced
1 habanero pepper, seeded and minced
1 Tbsp fresh grated ginger
1 lime, juiced
1/2 teaspoon salt
1 Tbsp agave nectar (can substitute honey, molasses or sugar), to taste
Mix all ingredients, including reserved pineapple juices, in medium bowl. Cover and let stand at least one hour at room temperature. Serve with tortilla chips for dipping.
Weekly Menu - week of September 14
Sunday - leftover football food ; )
Monday - dinner out, since I added a night class to my schedule and will be gone from 7am to 10pm Mondays. I must be out of my mind!
Tuesday - Grilled tofu, spinach, tomato, and couscous
Wednesday - Baked ziti, salad, french bread
Thursday - leftovers
Friday - Lentil-orzo salad, flat bread
Saturday - Peanutty Noodles
Monday - dinner out, since I added a night class to my schedule and will be gone from 7am to 10pm Mondays. I must be out of my mind!
Tuesday - Grilled tofu, spinach, tomato, and couscous
Wednesday - Baked ziti, salad, french bread
Thursday - leftovers
Friday - Lentil-orzo salad, flat bread
Saturday - Peanutty Noodles
Saturday, September 13, 2008
Football Food!
Because the weather is crummy, and we don't have a babysitter, and it's not supposed to be the most exciting game, we decided to stay home and watch today's LSU game vs. North Texas at home today. We're having some friends over to watch the game here, and are making yummy football food to munch on. Should be fun!
I made a few tried and true recipes: Pineapple Habanero Salsa, Monterey Nacho Snack Mix, and a BBQ Chicken Pizza (minus the chicken).
The salsa was inspired by a salsa of the same name that we had in Hawaii the last time we were there. It was almost painfully spicy (just the way I like it), and sweet and tangy. This recipe calls for fresh pineapple, but some time I'd like to try roasting the pineapple first, which I think would add a nice smoky depth to the salsa. We loaned our propane tank to the in-laws after our power came back on last Sunday, so maybe next time!
The Monterey Nacho Snack Mix is something I've made at least a half dozen times over the past several years. I found the recipe on Allrecipes.com awhile back, and have tweaked it somewhat to make it much spicier. I use about 10 times as much Tabasco Sauce as the original recipe calls for, as well as several tablespoons of crushed red pepper.
I've blogged about BBQ Chicken Pizza before. It's one of my favorite ways to eat pizza, and is good with chicken, seitan, or grilled tofu, or just minus all of those, as I made it today. Red onion, cilantro and BBQ sauce are the key ingredients that make this recipe awesome, so adding a meat or meat alternative is just extra. I love this pizza!
I also made a plain cheese pizza for the kids, because come on...who doesn't love a cheese pizza?
Hooray for football food!
I made a few tried and true recipes: Pineapple Habanero Salsa, Monterey Nacho Snack Mix, and a BBQ Chicken Pizza (minus the chicken).
The salsa was inspired by a salsa of the same name that we had in Hawaii the last time we were there. It was almost painfully spicy (just the way I like it), and sweet and tangy. This recipe calls for fresh pineapple, but some time I'd like to try roasting the pineapple first, which I think would add a nice smoky depth to the salsa. We loaned our propane tank to the in-laws after our power came back on last Sunday, so maybe next time!
The Monterey Nacho Snack Mix is something I've made at least a half dozen times over the past several years. I found the recipe on Allrecipes.com awhile back, and have tweaked it somewhat to make it much spicier. I use about 10 times as much Tabasco Sauce as the original recipe calls for, as well as several tablespoons of crushed red pepper.
I've blogged about BBQ Chicken Pizza before. It's one of my favorite ways to eat pizza, and is good with chicken, seitan, or grilled tofu, or just minus all of those, as I made it today. Red onion, cilantro and BBQ sauce are the key ingredients that make this recipe awesome, so adding a meat or meat alternative is just extra. I love this pizza!
I also made a plain cheese pizza for the kids, because come on...who doesn't love a cheese pizza?
Hooray for football food!
Tuesday, September 9, 2008
Black beans and rice
Tonight's dinner is so easy, it's almost embarrassing. I'm glad for it, too, because I was gone 12 hours today for class, and was hungry when I got home! This dinner utilized leftover pico de gallo from last night, which was an awesome, easy way to flavor the beans. Brad roasted a couple sweet potatoes for me before I got home, so I diced one up and added it to my beans and rice. Awesome, instant nutritional boost, and it tasted great!
Give this recipe a try if you find yourself with leftover pico de gallo, and are pressed for time. It's delicious!
Black Beans & Rice
1 tsp olive oil
1 to 2 cups pico de gallo
2 cans black beans, drained and rinsed
1 tsp chili powder
1/2 tsp cumin
cooked rice, hot
1 cooked sweet potato, diced (optional)
Tabasco sauce (optional)
Heat olive oil in a skillet over medium-high heat. Add pico de gallo, beans, chili powder and cumin. Cook and stir until heated through. Serve over rice. Top with sweet potato and season with Tabasco sauce, if desired. Dig in!
Give this recipe a try if you find yourself with leftover pico de gallo, and are pressed for time. It's delicious!
Black Beans & Rice
1 tsp olive oil
1 to 2 cups pico de gallo
2 cans black beans, drained and rinsed
1 tsp chili powder
1/2 tsp cumin
cooked rice, hot
1 cooked sweet potato, diced (optional)
Tabasco sauce (optional)
Heat olive oil in a skillet over medium-high heat. Add pico de gallo, beans, chili powder and cumin. Cook and stir until heated through. Serve over rice. Top with sweet potato and season with Tabasco sauce, if desired. Dig in!
Monday, September 8, 2008
A first
If you ask me which foods I don't like, my answer is always squash and sweet potatoes. I've always been a very open-minded eater, even since childhood, but a love of squash and sweet potatoes has eluded me. I've made some progress over the years, and in adulthood I learned to love zucchini, summer squash, pumpkin, and tempura slices of kabocha, but that's about it. Every year at Thanksgiving, I give sweet potatoes another try, but I have never enjoyed them. It's frustrating, because sweet potatoes are packed with good-for-you stuff, and are super cheap, and easy to prepare.
Now, though, I am really determined to learn to love sweet potatoes. My parents love them just roasted in the oven, eaten piping hot with either butter and salt, or butter and brown sugar. I figure either of those ways is too "in your face" for hater like me, so I figured I would try to factor them in supporting roles in dishes. Today I bought one and roasted it in the oven, planning to cube it and add it to my burrito. I got sidetracked with the other dinner prep, however, and forgot about it until we had already finished eating. Woops. I turned to some friends online, one of whom gave me a list of ideas for cooked sweet potatoes. I opted for a slight variation on one of her ideas, and pureed the sweet potato with my immersion blender, stirred in some maple syrup and pumpkin pie spice, then quickly toasted some chopped pecans, and stirred them in.
And you know what? It was actually really good! This is a huge first for me: enjoying a sweet potato! It wasn't exactly healthy, what with the maple syrup, but hey...it's a start!
Now, though, I am really determined to learn to love sweet potatoes. My parents love them just roasted in the oven, eaten piping hot with either butter and salt, or butter and brown sugar. I figure either of those ways is too "in your face" for hater like me, so I figured I would try to factor them in supporting roles in dishes. Today I bought one and roasted it in the oven, planning to cube it and add it to my burrito. I got sidetracked with the other dinner prep, however, and forgot about it until we had already finished eating. Woops. I turned to some friends online, one of whom gave me a list of ideas for cooked sweet potatoes. I opted for a slight variation on one of her ideas, and pureed the sweet potato with my immersion blender, stirred in some maple syrup and pumpkin pie spice, then quickly toasted some chopped pecans, and stirred them in.
And you know what? It was actually really good! This is a huge first for me: enjoying a sweet potato! It wasn't exactly healthy, what with the maple syrup, but hey...it's a start!
Pinto bean burritos
What a satisfying dinner tonight! I have really been missing fresh foods, so tonight's dinner was particularly enjoyable. I'm so glad to have power again! Earlier today I mixed up a quick batch of pico de gallo, and for lunch I had a flour tortilla wrapped around a big ol' scoop of pico de gallo.
The burritos this evening were simple...just some canned pinto beans, drained, rinsed, and heated with a little chili powder and cumin; corn browned with chili powder; as well as sauteed onions, pico de gallo, and avocado, all wrapped up in a big flour tortilla.
On the side, I had one of my favorite treats: an avocado half, lightly sprinkled with salt, and filled with a bunch of fresh pico de gallo. Just dig in with a spoon, and eat it up. Delicious!
Weekly Menu - week of September 7th
This menu will use up a lot of the canned beans we stored up prior to the hurricane. I don't know if I mentioned it before, but it's surprisingly difficult to find shelf stable vegan food. I hadn't realized how much we factor fresh and refrigerated foods into our menu, but living without power for a week really made that clear. I am so sick of processed foods right now, and can't wait to start drinking my fresh fruit and veggie smoothies for breakfast again, and have fresh veggies with dinner!
We have a bad habit of not using foods we buy ahead of time in bulk, and then we end up tossing them because they've gone bad, which is essentially the same as just throwing our money in the trash can. When we moved here, we were determined to not stockpile food in our pantry, fridge or freezer. Over time, though, our fridge and freezer gradually began to accumulate more and more stuff, and while it wasn't that much food on an absolute level, it was still more than we wanted to amass. Thankfully we were able to eat 90% of it before our power went out, including some stuffed bell peppers that I made and froze several months ago, but it really sucked to have to throw food away when the power went out. We're that much more determined now to not let it happen again. Our plan now is to only buy groceries for a couple days at a time. Yes, we'll have to go to the store more often, but it's on our way home from work and class, so we won't have to make additional trips out of the house, and small shopping trips are so much faster than big ones, plus there will be less likelihood of things spoiling in the fridge before we get around to cooking them. We'll see how it goes!
Here's our planned menu for the week. As I said, it heavily features beans. ; )
Sunday - veggie kebabs, mashed potatoes, cole slaw, chips (bbq with the in-laws)
Monday - pinto bean burritos, pico de gallo
Tuesday - black beans and rice, pico de gallo
Wednesday - baked beans, bread, salad
Thursday - black-eyed peas, sweet potato, kale and rice casserole
Friday - leftovers, most likely
Saturday - tailgating before the football game!
We have a bad habit of not using foods we buy ahead of time in bulk, and then we end up tossing them because they've gone bad, which is essentially the same as just throwing our money in the trash can. When we moved here, we were determined to not stockpile food in our pantry, fridge or freezer. Over time, though, our fridge and freezer gradually began to accumulate more and more stuff, and while it wasn't that much food on an absolute level, it was still more than we wanted to amass. Thankfully we were able to eat 90% of it before our power went out, including some stuffed bell peppers that I made and froze several months ago, but it really sucked to have to throw food away when the power went out. We're that much more determined now to not let it happen again. Our plan now is to only buy groceries for a couple days at a time. Yes, we'll have to go to the store more often, but it's on our way home from work and class, so we won't have to make additional trips out of the house, and small shopping trips are so much faster than big ones, plus there will be less likelihood of things spoiling in the fridge before we get around to cooking them. We'll see how it goes!
Here's our planned menu for the week. As I said, it heavily features beans. ; )
Sunday - veggie kebabs, mashed potatoes, cole slaw, chips (bbq with the in-laws)
Monday - pinto bean burritos, pico de gallo
Tuesday - black beans and rice, pico de gallo
Wednesday - baked beans, bread, salad
Thursday - black-eyed peas, sweet potato, kale and rice casserole
Friday - leftovers, most likely
Saturday - tailgating before the football game!
I'm back!
I'm back! This past week has been challenging, to put it mildly, as we were without power for 6 days. In the brutal heat and humidity of Louisiana, it's not easy to live without air conditioning, not to mention we couldn't run our garbage disposal, do laundry, vacuum the carpets (our dogs shed like crazy), get online, watch the news, or a million other things we take for granted. It was an awful, awful week, and I'm so thankful that we finally have power back! I know there are other hurricanes looming out there, and they may hit us, but I'm not going to worry about that until I have more solid information. It's not worth stressing over. Let it be said, though, that if this does happen again, we're seriously considering transferring to UW, putting about 70% of our stuff in storage, throwing the other 30% in a U-Haul, and moving to Seattle. So we'll see.
We obviously didn't do a lot of cooking this past week, and with many stores still being out of power, I'm not sure how much we'll do this week. About half the area is still without power, so while ours is back on, it's going to be awhile yet before things get back to normal. Please don't give up on me in the meantime! I know posting has been sparse this past month, but that won't always be the case!
We stocked up on beans, beans and more beans before the storm, so we're going to work our way through those for awhile. Tonight the plan is black bean burritos with fresh pico de gallo. Thank goodness our local produce stand is open! Once I get a better handle on the grocery store situation, I'm going to put together a weekly menu. Stay tuned!
We obviously didn't do a lot of cooking this past week, and with many stores still being out of power, I'm not sure how much we'll do this week. About half the area is still without power, so while ours is back on, it's going to be awhile yet before things get back to normal. Please don't give up on me in the meantime! I know posting has been sparse this past month, but that won't always be the case!
We stocked up on beans, beans and more beans before the storm, so we're going to work our way through those for awhile. Tonight the plan is black bean burritos with fresh pico de gallo. Thank goodness our local produce stand is open! Once I get a better handle on the grocery store situation, I'm going to put together a weekly menu. Stay tuned!
Monday, September 1, 2008
FYI
We are in the path of Gustav, so in the event power goes out and I can't blog, you'll understand why. Hopefully it will blow by and things will be back to normal before too long, but we are well prepared in case it's worse than that. We have plenty of water, nonperishables, flashlights and lanterns, so we aren't too concerned about how we'll fare. If things are too bad in the aftermath, at that point we'll pack up and head to some friends' house, but our hope is that we can just stay here at home.
And can I mention how difficult it is to find vegan nonperishable food??? Yikes! Our pantry is stocked with bread, canned beans, cereal, rice milk, peanut butter, apples and oranges. Not the most exciting stockpile of food, but it'll do what it needs to do, and it's stuff we will use in the long run anyway.
I'll be back when everything is back to normal!
And can I mention how difficult it is to find vegan nonperishable food??? Yikes! Our pantry is stocked with bread, canned beans, cereal, rice milk, peanut butter, apples and oranges. Not the most exciting stockpile of food, but it'll do what it needs to do, and it's stuff we will use in the long run anyway.
I'll be back when everything is back to normal!
Friday, August 29, 2008
Thai Tofu & Veggie Pizza with Peanut Sauce
Spicy Thai pizza with peanut sauce was one of my favorite pizzas back in college. Zeek's Pizza in Seattle makes a fantastic one, though it was difficult to find enough people interested in splitting one to make it worthwhile to order, so I didn't get to indulge very often. Zeek's also makes an awesome BBQ chicken pizza, so I was happy to settle for that instead.
A friend online mentioned last week that she was going to make a Thai pizza like this, and I immediately added it to this week's menu. I made my very simple pizza dough, patted it out on my pizza stone, and glazed it with a little olive oil. I loaded it up with bean sprouts, shredded carrot, coarsely chopped red onion, soy sauce basted grilled tofu cut into chunks, little broccoli florets, and loads of fresh cilantro. I put mozzarella cheese on Brad's half, but left it off mine. Pizza is something I'm usually willing to splurge on, and veer out of my mostly vegan diet for, but I really don't need it for this pizza. I also whipped up a quick batch of peanut sauce, which we drizzled over the pizza after it came out of the oven, as well as a dish of it on the side for dipping. I also garnished the pizza with chopped peanuts and crushed red pepper.
The verdict? Delicious! I love homemade pizza, and I love unusual pizza, so this satisfies both. I honestly didn't even miss the cheese.
I'd also like to give a shout out to my sweet husband Brad, who decided while he was in Japan that he wanted to become a vegetarian, too! Hooray for Brad! He's not at all interested in going vegan, which I can understand, but I'm proud of him, and excited for both of us, that he's an "all the way" vegetarian now! He's been completely meat-free for a week and a half now, and said that he feels better than he has in ages. Way to go, Brad!
A friend online mentioned last week that she was going to make a Thai pizza like this, and I immediately added it to this week's menu. I made my very simple pizza dough, patted it out on my pizza stone, and glazed it with a little olive oil. I loaded it up with bean sprouts, shredded carrot, coarsely chopped red onion, soy sauce basted grilled tofu cut into chunks, little broccoli florets, and loads of fresh cilantro. I put mozzarella cheese on Brad's half, but left it off mine. Pizza is something I'm usually willing to splurge on, and veer out of my mostly vegan diet for, but I really don't need it for this pizza. I also whipped up a quick batch of peanut sauce, which we drizzled over the pizza after it came out of the oven, as well as a dish of it on the side for dipping. I also garnished the pizza with chopped peanuts and crushed red pepper.
The verdict? Delicious! I love homemade pizza, and I love unusual pizza, so this satisfies both. I honestly didn't even miss the cheese.
I'd also like to give a shout out to my sweet husband Brad, who decided while he was in Japan that he wanted to become a vegetarian, too! Hooray for Brad! He's not at all interested in going vegan, which I can understand, but I'm proud of him, and excited for both of us, that he's an "all the way" vegetarian now! He's been completely meat-free for a week and a half now, and said that he feels better than he has in ages. Way to go, Brad!
Sunday, August 24, 2008
Weekly Menu - week of August 24th
Sunday - dinner out
Monday - Lentil tacos
Tuesday - Grilled burritos made with leftover taco fixings
Wednesday - Thai tofu, vegetable and peanut sauce pizza
Thursday - Chickpea Salad
Friday - leftovers, most likely
Saturday - WE'LL BE AT THE LSU FOOTBALL GAME, BITCHES! OH YEAH!
Monday - Lentil tacos
Tuesday - Grilled burritos made with leftover taco fixings
Wednesday - Thai tofu, vegetable and peanut sauce pizza
Thursday - Chickpea Salad
Friday - leftovers, most likely
Saturday - WE'LL BE AT THE LSU FOOTBALL GAME, BITCHES! OH YEAH!
Thursday, August 21, 2008
Hooray for hummus!
I was so disappointed after last night's hummus disaster, so imagine my delight when I went the the lunch room today, and saw that a huge spread of Greek food had been catered in for lunch!! There were lamb gyros, chicken shwarma, rice pilaf, tzatziki sauce, hummus, pita bread, and Greek salad. Oh, baby!
The food wasn't a big hit with my co-workers, but hey, all the better, because more food for me, bitches! Yeah! I had a huge plate of salad, a scoop of hummus, and a round of the most fabulously chewy pita bread. There were literally stacks of leftovers, so I was able to bring home an entire tray of hummus (leaving another tray and a half behind), about a dozen rounds of pita bread, and a big bowl of salad, which we happily dined on this evening.
Look at all that hummus!
Hooray for leftovers! And hooray for hummus!
The food wasn't a big hit with my co-workers, but hey, all the better, because more food for me, bitches! Yeah! I had a huge plate of salad, a scoop of hummus, and a round of the most fabulously chewy pita bread. There were literally stacks of leftovers, so I was able to bring home an entire tray of hummus (leaving another tray and a half behind), about a dozen rounds of pita bread, and a big bowl of salad, which we happily dined on this evening.
Look at all that hummus!
Hooray for leftovers! And hooray for hummus!
Wednesday, August 20, 2008
Greek-ish Salad
Well, dinner tonight was a bust. Brad came home today (woohoo!), and had requested hummus, pita bread, and Greek salad. I make a kick-ass hummus, so I was happy to oblige, but it was an utter failure. I first realized that I didn't have garlic, so I tried to just substitute garlic powder instead. Bad, bad idea, I know. I hate garlic powder and think it makes everything taste awful, but I did it anyway. Then I decided to healthy it up a little by using liquid from the canned garbanzo beans instead of olive oil. Again, bad, bad idea. It's just not the same. And then I used too much of the liquid, and the hummus was terribly runny, so I tried to thicken it up by adding some chickpea flour. It did thicken it up, but it gave it this dry, beany, floury flavor. ICK.
So it was decided that I would run to the store and pick up some garlic and more garbanzo beans. Before I left, though, I figured that instead of letting the icky hummus go completely to waste, we could feed it to the dogs. So we put some scoops of it into the dogs' food bowls, along with their Puppy Chow. Yeah. Even the dogs wouldn't eat it. Talk about a recipe bomb!
I came back from the store and began mixing up the hummus, and only then did it occur to me that I had used the last of our tahini in the first disastrous batch of hummus. UGH! I tried to make it work anyway, by using just a spoonful of peanut butter (someone swore years ago that it's the only way to make fantastic hummus), and a drizzle of sesame oil, but yeah...it sucked.
Needless to say, we did NOT have hummus with dinner tonight. Instead I made a big salad of lettuce, grape tomatoes, green bell pepper, olives and garbanzo beans, tossed with red wine vinegar, olive oil and dill. Brad had feta in his, too. It was good, and very filling with some pita bread on the side, but we did really miss the hummus.
So it was decided that I would run to the store and pick up some garlic and more garbanzo beans. Before I left, though, I figured that instead of letting the icky hummus go completely to waste, we could feed it to the dogs. So we put some scoops of it into the dogs' food bowls, along with their Puppy Chow. Yeah. Even the dogs wouldn't eat it. Talk about a recipe bomb!
I came back from the store and began mixing up the hummus, and only then did it occur to me that I had used the last of our tahini in the first disastrous batch of hummus. UGH! I tried to make it work anyway, by using just a spoonful of peanut butter (someone swore years ago that it's the only way to make fantastic hummus), and a drizzle of sesame oil, but yeah...it sucked.
Needless to say, we did NOT have hummus with dinner tonight. Instead I made a big salad of lettuce, grape tomatoes, green bell pepper, olives and garbanzo beans, tossed with red wine vinegar, olive oil and dill. Brad had feta in his, too. It was good, and very filling with some pita bread on the side, but we did really miss the hummus.
Sunday, August 17, 2008
Recipes I'd like to try
I just browsed Tastespotting for the first time in ages, and came up with a big list of recipes I'd like to try. I'm posting them here so I don't forget about them! ; )
Black Bean Salad
Chocolate Tofu Pie
Grandma's Grain
Roasted Eggplant & Tomato Soup
Mango-Nectarine Salad
Gingered Sweet Pickled Cauliflower
Raw Tofu Salad
Chipotle Corn Salad
Young Corn & Celery Soup
Cherry Streusel Muffins
Shanghai Bok Choy
Black Bean Salad
Chocolate Tofu Pie
Grandma's Grain
Roasted Eggplant & Tomato Soup
Mango-Nectarine Salad
Gingered Sweet Pickled Cauliflower
Raw Tofu Salad
Chipotle Corn Salad
Young Corn & Celery Soup
Cherry Streusel Muffins
Shanghai Bok Choy
Saturday, August 16, 2008
Weekly Menu - week of August 17th
Sunday - leftovers
Monday - spaghetti, sauce, salad
Tuesday - spaghetti pie, salad
Wednesday - hummus, Greek salad, pita bread
Thursday - lentil tacos or taco salad
Friday - burritos with leftover taco fixings
Saturday - dinner out
Monday - spaghetti, sauce, salad
Tuesday - spaghetti pie, salad
Wednesday - hummus, Greek salad, pita bread
Thursday - lentil tacos or taco salad
Friday - burritos with leftover taco fixings
Saturday - dinner out
Friday, August 15, 2008
My very most favoritest dinner
I've lost count of how many times I've made this Black-Eyed Pea Salad since I first discovered the recipe 2 months ago. It's become my go-to recipe, something I can easily throw together when we need a quick meal. I love this salad! It has evolved somewhat since I first made it, and now I use 2 cans of garbanzo beans and about a cup of edamame instead of black-eyed peas. I like it a lot better this way, since the garbanzo beans and edamame have more of a bite to them.
I made this salad tonight, since Lydia is having a sleepover with her friend, and I wanted something yummy enough to tempt me away from their pizza. ; )
You can see my original post about it here.
Yum!
I made this salad tonight, since Lydia is having a sleepover with her friend, and I wanted something yummy enough to tempt me away from their pizza. ; )
You can see my original post about it here.
Yum!
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