The Flamingo Tree

2011-10-27T18:54:00.001-05:00

What's a runner to do when its raining hard? P90x plyo! A great leg workout and an aerobic activity all at once. Even did some abs during some of those plyo moves that I just don't do well.

breakfast- breakfast wraps- 2 organic corn tortillas spread with chickpea miso, and layered with leftover asparagus and frisee

lunch- broccoli soup, 3 leftover steamed veggie dumplings from my fave vietnamese takeout (they make a super delish veggie pho which was dinner last night after tutoring) and three spoonfuls of vegan gajar halwa that a parent brought in for the class- she and her husband came to talk about India and diwali- so super sweet but really good!

dinner- big salad- romaine, baby bok choy and frisee along with chopped celery, carrot, radish, baby turnip, and tofu lin caribbean flavor with grapefruit flavored olive oil and traders joes white balsamic vinegar, one slice organic pumpernickel bread and some indian spicy spinach.

Need one more big run before my race and saturday's forecast is calling for snow! wow just wow!

vegan and running and lovin' it

2011-10-23T16:56:00.000-05:00

I've had several friends ask or make comments about my running on a vegan diet. So time to start up the blog again- I would love to share. I've been so successful lately with the running that I could just burst! I ran 13 miles yesterday and loved it! And I feel fine today- was worried a bit about some stiffness or a sore this or that but not so!

For breakfast (and please let me tell you that I don't eat traditional breakfasts- just never enjoyed the sweet side prefering the savory esp leftovers!) or bagels-

so I had two pieces of toast- organic multigrain bread from the farmers market- one with earth balance butter the other cut in half, with a thick spread of roasted red pepper hummus and leftover broccoli- this was made into a sandwich. And coffee ;)

I went out for my run around 1- had one gel pack and water about 45 minutes before and 1 gel pack in the middle. I think I could have been ok with 1/2 of the gel in the middle of the run- I felt too full with the whole thing. I've found some recipes to make organic gel but haven't seemed to figure out what to put it in.

Ran slow steady and felt good but the legs were a bit tired at the end. I was supposed to run 11 or maybe 12 but went for the 13 since I was feeling so good. :)

And for dinner DH and I had a few samosas (frozen minis from the local Indian grocery store) with green sauce, field roast sausages ( I had 3/4 of one before I decided to have more lentils and didn't want the whole sausage), and the lentils- recipe below. And yeah, it was a weekend so a gin and tonic while i cooked and enjoyed the samosas and some wine with dinner. And the best part- vegan cupcakes from my new fave cupcake lady( https://www.facebook.com/home.php#!/awesomecakes.veg )(- I had a chocolate coconut. Also Chloe's Coffee in the Kentlands is now making vegan cupcakes so I brought home two vanillas- loved the cupcake but thought the icing was a bit rich for my taste. Easy to just scrape some off- very good but still love the cupcake lady's best :)

the lentil recipe- good but after reading the reviews I did make a few changes and would make a few more next time- and there will bit a next time- DH and I liked this

Coconut Baked Lentils
my changes- used only 3/4 cup dates but would use 1/2 cup next time
added 1 tablespoon soy sauce and 1/4 teaspoon salt but would use 2 teaspoons soy sauce and 1/2 to 1 teaspoon salt
added some curry flavor (Tandoori from Penzeys- would add this before baking next time.)

http://www.wholefoodsmarket.com/recipes/3077

Serves 8

An Indian-inspired version of baked beans in which dates, coconut and spices give a rich and hearty flavor that intensifies during baking.

Ingredients

1 tablespoon 365 Everyday Value® Organic Coconut Oil

1 yellow onion, chopped

1 teaspoon ground ginger

1/2 teaspoon 365 Everyday Value® Organic Turmeric

1 pound 365 Everyday Value® Organic Lentils (about 2 1/4 cups)

1 cup pitted dates, chopped

2 teaspoons gluten-free reduced-sodium tamari soy sauce

1/2 cup shredded coconut

In a large saucepan, heat oil over medium heat. Add onion and cook until softened and beginning to brown, about 8 minutes. Stir in ginger and turmeric and cook 1 minute. Add 6 cups water, lentils and dates and bring to a boil. Reduce heat to medium-low and simmer 30 minutes. Preheat oven to 350°F. Stir in tamari and transfer lentils to a 2-quart baking dish or casserole. Cover and bake 30 minutes, then uncover, top with coconut and bake 15 to 20 minutes longer or until lentils are tender and coconut is golden.

.

Two yummy new dishes

2010-01-16T16:36:00.001-05:00

Two new dishes this week and both were excellent. The Conchiglie with Green and Black-Eyed Peas, Pearl Onions, and Basil adapted from Mediterranean Vegan Kitchen by Donna Klein was very satisifying- I hadn't had pasta without peanut sauce or marinara in a while so this was a delicious change. The whole wheat pasta was perfect, I couldn't really tell the difference between my version with the whole wheat and DH's with regular pasta- maybe I prefered the ww a bit more! And I would agree that this is a kid friendly dish- I loved noticing the peas in the shell pasta :)

Creamy Avocado and White Bean Wrap by Eating Well came together very quickly and was very easy to adapt for DH and I. I split the beans in half and put each half in a shallow rimmed soup bowl- mashed his with the cheese and mine with the avocado. We assembled the wraps at the table. The chipotle cole slaw makes this dish- just the right amount of spicy spicy and flavor. I did add some hot sauce ;)

What's cooking the week of Jan 10

2010-01-10T06:59:00.003-05:00

The Creamy Avocado and White Bean Wraps from Eating Well will need to be tweaked. It's gotten great reviews on a cooking site so I think I'll play and see what I can do to make it vegan. I really think that all I need to do is leave out the cheese. DH is not a fan of avocado or onions but I think that he can leave those out from his wrap and be ok.

sat
homemade Primanti Brothers Sandwiches

sun
rice and beans- Yellow Indian Woman and a wild rice blend that's been in my pantry for a while

mon
Conchiglie with Green and Black-Eyed Peas, Pearl Onions, and Basil adapted from Mediterranean Vegan Kitchen Donna Kleinsalad

tues
Creamy Avocado and White Bean Wrap- Eating Well- posted by nylucy4 on Cooking Light's bullentin boards and on Eating Well's site
tortilla chips
salad

wed
Wine-Braised Lentils Over Toast with Spinach and Red Pearl Onions- Deborah Madison posted by Cookin4Love on the Cooking Light bullentin boards- link here
salad
bread

thurs
quesadillas- I make mine with braised kale and hummus
I'll use homemade red pepper hummus if I have time to make it this week.

Conchiglie with Green and Black-Eyed Peas, Pearl Onions, and Basil

adapted from Mediterranean Vegan Kitchen Donna Klein
Makes 4 servings

2 tablespoons extra-virgin olive oil
2 large cloves garlic, finely chopped
1 1/2 cup frozen baby green peas, thoroughly thawed and drained
3/4 cup vegetable broth
1/4 teaspoon dried thyme leaves
salt and freshly ground black pepper, to taste
1 1/2 cups cooked black-eyed peas or 1 15-ounce can black-eyed peas, rinsed and drained
12 ounces medium pasta shells- whole wheat for me and reg for DH
1/4 cup finely chopped fresh basil

In a medium skillet with a lid, heat the oil over medium-low heat. Add the garlic and cook, stirring, until just softened, about 2 minutes. Add the peas, broth, thyme, salt, and pepper. Cook, covered, until the vegetables are just tender, about 3 minutes. Add the black-eyed peas and cook, covered, until the black-eyed peas are heated through, about 2 minutes. Remove from the heat and keep covered.

Meanwhile, cook the pasta in boiling salted water according to package directions until just al dente. Drain well and return to the pot. Stir in the pea mixture. Cover and place over low heat until the pasta is tender and has absorbed most of the broth about 5 minutes, stirring once. Stir in the basil and serve at once.

menu for the week of Jan 4

2010-01-05T10:29:00.000-05:00

mon

peanut sauce with ginger, lime and cilantro- rebar
soba noodles
broccoli

tues
Jerk Seitan- Vegan with a Vegeance
rice
green beans sauteed in garlic and veggie broth

wed
Provencal Soup- CI Soups and Stews
bread

thurs
spaghetti with marinara sauce
salad

Holiday recipes

2010-01-03T08:23:00.000-05:00

Some very yummy dishes that I made over the Christmas and New Year holidays. Recipes to most dishes linked or below. (I still need to add a few!)

Christmas Eve
Paella- very adapted from The Columbia Restaurant Cookbook

on Christmas morning
Seafood, Rice Pancake, and Egg Stir-Fry- bon appetit jan 10- a vegan version for me- I used a blend of shiitake and cremini mushrooms and a mix of dark mushroom soy sauce with a splash of brown rice vinegar- and no egg!

dinner with friends
Linguine with Pesto, Potatoes, and Green Beans- The Silver Spoon and The Mediterranean Vegan Kitchen
olive and ciabatta bread
for one of the appetizers, I served mixed nuts with fig jam on the side. I read a recipe that called for spreading a bit of fig jam over walnuts. This was really good and a bit different.

lunch with a friend
Red Rice and Broccoli Salad with Lemon Dressing and Tamari Walnuts- Adapted from Marie Simmons' cookbook, The Amazing World of Rice found on http://www.worldpantry.com/cgi-bin/ncommerce3/ExecMacro/lotus/recipeone.d2w/report?rcpn=100343&rcpp=146774

New Years Eve
nachos- my cheese sauce is from The Ultimate Uncheese Cookbook by Jo Stepaniak - please email me if you would like this recipe

New Years breakfast
Mexican Eggs- sprouted corn tortilla, refried beans, steamed kale, chopped grape tomatoes, and leftover cheese sauce

New Years Dinner
braised sauerkraut
black-eyed peas served over collards braised with dulse and a few shakes of liquid smoke
hominy with red chile sauce

***recipes***
Linguine with Pesto, Potatoes, and Green Beans

The Mediterranean Vegan Kitchen and The Silver Spoon

There is a great pic of this dish and a non-vegan recipe in the Silver Spoon opposite page 29?.

Makes 5 or 6 main-course or 8 pasta-course servings
(I thought it made 4 main course servings if served along side a salad and bread.)

8 ounces small new potatoes (about 1 1/2 inches in diameter), preferably red skinned, halved
4 ounces large green beans, trimmed
12 ounces dry linguine
2/3 cup Poor Man's Pesto- following

Bring a large stock pot filled with salted water to a boil over hight heat. Add the potatoes and gren beans. When the water returns to a boil, reduce the heat to medium-high and boil gently for 3 minutes. Add the pasta and return the heat to high. When the water returns to a boil, reduce the heat slightly and boil gently until the pasta is al dente, 8 to 10 minutes. Reserve 1/2 cup of the cooking liquid, then drain the pasta and vegetables in a colander.

Transfer the pasta and vegetables to a large shallow serving bowl. Add the pesto and the reserved cooking liquid; toss well to combine. Serve at once.

Pesto, Potatoes, and Green Beans- variation
To creat a delicious vegetable side dish to serve six, omit the pasta altogether and reduce the pesto to 1/2 cup. Increase the amount of potatoes to 1 1/2 poinds and the green beans to 3/4 pound. Boil them gently in a large stockpot of salted water until the potatoes are cooked through but not mushy and the beans are tender, 10-12 minutes. Drain, reserving about 3 tablespoons of the cooking liquid. Toss with the pesto and reserved cooking liquid. Serve at once.

Poor Man's Pesto -this is my fave pesto recipe
makes about 1 cup
3 cups loosely packed fresh basil leaves
6 tablespoons pine nuts
2 to 4 large cloves galic
3/4 teaspoon coarse salt, or to taste
6 tablespoons fruity extra-virgin olive oil

Combine the basil, pine nuts, garlic, and salt in a food processor fitted with the metal blade or in a blender. Process or blend until the ingredients are finely chopped, scraping down the sides of the work bowl as necessary. Add the oil and process until smooth and creamy. If not using immediately, store tightly covered in the refrigerator for up to 2 days, or place in ice cube trays, cover tightly with plastic wrap, and store in the freezer no longer than 1 month for the best flavor.

Red Rice and Broccoli Salad with Lemon Dressing and Tamari Walnuts

Adapted from Marie Simmons' cookbook, The Amazing World of Rice found on http://www.worldpantry.com/cgi-bin/ncommerce3/ExecMacro/lotus/recipeone.d2w/report?rcpn=100343&rcpp=146774

1 cup uncooked Bhutanese Red Rice
1 teaspoon olive or other vegetable oil
1/2 cup walnut halves
2 tablespoons tamari or soy sauce
1 bunch broccoli, with tough stems trimmed, stems sliced into 1/4-inch-thick rounds, and flower separated into 1-inch clusters
3 scallions, trimmed and cut diagonally into thin slices (about 1/2 cup) - I served these on the side.

Lemon Dressing:
1/4 cup olive or other vegetable oil- I rec using a bit less
2 tablespoons fresh lemon juice
1 tablespoon tamari or soy sauce
1 tablespoon grated fresh ginger (this is a must)
1/2 teaspoon grated lemon zest
1 small clove garlic, crushed

Cook the rice according to package directions. Let stand, uncovered, until cooled.

Meanwhile, heat the oil in a medium-sized heavy skillet over medium heat and add the walnuts. Stir-fry just until fragrant, about 20 seconds. Sprinkle with the tamari or soy sauce and stir-fry, adjusting the heat so that the tamari does not burn, until the walnuts are coated with the thickened tamari, about 1 minute.

Place the broccoli in a vegetable steamer set over gently boiling water and steam covered, until tender, about 4 minutes. Lift the steamer from the saucepan, and then rinse the broccoli with cool water. Drain and cool.

To make the dressing: In a large bowl whisk together the oil, lemon juice, tamari or soy sauce, ginger, lemon zest, and garlic.

Just before serving add the cooked rice, tamari walnuts, broccoli and scallions. Toss to blend.

Note: If making the salad ahead, set aside the broccoli and tamari walnuts and add just before serving.
Serves 4.

Thanksgiving 2009

2010-01-02T15:32:00.000-05:00

recipes following the list

Fennel, Orange, and Pomegranate Salad- The Voluptous Vegan- this was good and very refreshing with all the starches in the other dishes- I would like to try adding some clementines with the navels next time

Cranberry Salsa- Southern Living- always a hit-
Cosmopolitan Cranberry Sauce- Epicurious- this was excellent! and so easy- I did cut back on the vodka and triple sec as some of the reviews rec and it was great
garlic mashed potatoes
Sauteed Sweet Potatoes with Red Onions and Balsamic Vinegar- The Voluptuous Vegan- a surprise hit! delicious although I added a bit more balsamic than I should have- and that was a good thing
baked sweet potatoes
Carrots and Brussels Sprouts- Gourmet- epicurious-always a hit
Garlic Glazed Green Beans
Zuni Bread- The Bread Lover's Bread Machine Cookbook- love this bread and it worked nicely
rolls, vegan apple pie, and pumpkin pies from Whole Foods- yummy

Sugared Cranberries- Cooking Light- came out really good this year- I've been leaving them uncovered on the kitchen island instead of in a covered container. They tend to get "wet" if covered
Pumpkin Millet Muffins- rebar

***recipes***

Fennel, Orange, and Pomegranate Salad adapted from The Voluptous Vegan
6 tablespoons fresh orange juice
2 tablespoons balsamic
scant 1/4 cup extra-virign olive oil
salt and freshly ground black pepper
1/2 medium fennel bulb, cored and very thinly sliced
1/4 cup pomegranate seeds
2 navel oranges cut into segments- might try mixing in some clementines
2 bunches watercress, well washed and tough stems removed

Make the dressing by whisking together the orange juice, vinegar, and oil. Add a pinch of salt and a sprinkle of black pepper.

Combine the fennel, pomegranate seeds, and orange segments in a bowl. Pour half the dressing over them and marinate at room temperature for 30 minutes. Drain; reserving the marinated fennel, orange, and pomegranate seperately. Stir the strained dressing back into the rest of the dressing.

When ready to serve, toss the watercress with the dressing. Arrange the fennel, orange, pomegranate on top of individual portions of the watercress.

Cranberry Salsa- Southern Living November 2000
3 cups fresh cranberries
1/2 medium-size onion, chopped
1-2 serrano peppers, chopped
1/2 cup chopped fresh cilantro
1/2 cup honey (I now use a mix of agave and maple syrup)
2 tablespoons fresh lime juice
1 tablespoon grated orange rind

Process all ingredients in a food processor, pulsing 6 to 8 times or until coarsely chopped, stopping to scrape down sides. Cover and chill 8 hours.
Yield: 2 1/2 cups
Cosmopolitan Cranberry Sauce- adapted from Epicurious- November 2007
1 (12-ounce) bag fresh cranberries, rinsed, drained, and picked through
1 cup sugar
3 tablespoons vodka
1 1/2 tablespoons orange-flavored liqueur, such as Grand Marnier or Triple Sec

In heavy medium saucepan over moderate heat, combine cranberries, sugar, and 1/2 cup water. Bring to boil, stirring often to dissolve sugar, then reduce heat to moderately low and simmer, stirring often, until thickened and reduced to about 3 cups, about 15 minutes.

Transfer to medium bowl and cool, stirring often, until tepid, about 30 minutes. Stir in vodka and liqueur. Transfer to serving bowl, cover, and refrigerate until chilled and set, at least 2 hours. (Sauce can be made up to 2 weeks ahead and refrigerated.) Serve chilled or at room temperature.
Yield: 3 cups

Sauteed Sweet Potatoes with Red Onions and Balsamic Vinegar- adapted from The Voluptuous Vegan
2 tablespoons extra-virgin olive oil

1/2 cup minced red onion
1 small sweet potato, cut into 1/8-inch dice (1 cup) (I used a mandoline to get 1/8-inch slices and then diced)
salt and freshly ground pepper
a few drops of balsamic vinegar

Heat a skillet over high heat.

Add the oil and saute the onion over high heat for 3 or 4 minutes, until brown. Add the sweet potatoes and cook, stirring constantly, for about 4 minutes, or until the sweet potatoes are cooked through and lightly browned. Remove from the heat and season with salt and pepper and a few drops of balsamic vinegar. Toss gently. Serve immediately or reheat, covered, in the oven.

I also made this with the potatoes sliced in the mandoline but not diced- like a potato chip slice.

Carrots and Brussels Sprouts adapted from Gourmet- Feb 2008- epicurious
2 tablespoons chopped shallot (from 1 medium)

3 tablespoons unsalted butter, divided (better to use just 1 tablespoon initially and then a short tablespoon at the end)
1 lb carrots, cut diagonally into 1/2-inch-thick pieces (I don’t use a full pound)
1 lb Brussels sprouts, halved lengthwise
1/3 cup water
1 tablespoon cider vinegar

Cook shallot in 1 tablespoon butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until softened, 1 to 2 minutes. Add carrots, Brussels sprouts, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown, 3 to 4 minutes.

Add water and cover skillet, then cook over medium-high heat until vegetables are tender, 5 to 8 minutes. Stir in vinegar, remaining tablespoon butter, and salt and pepper to taste.

Zuni Bread- adapted from The Bread Lover's Bread Machine Cookbook
I'm giving the ingredient list for a 2-pound loaf- I find this is usually what I bake- either one large loaf or two smaller loaves or even 4 mini-loaves.

1 1/2 cups soymilk with 2 teaspoons lemon juice- stir together and let rest for about 5 minutes
4 tablespoons sunflower seed oil
2 1/2 cups bread flour (I've used 2 cups then added an additional 1/2 whole wheat successfully)
1 cup whole wheat (white whole wheat works great)
1/2 cup cornmeal (I love the medium grind- once I used the coarse grind- I liked it!)
1/3 cup raw sunflower seeds
3 tablespoons dark brown sugar
2 tablespoons gluten
2 teaspoons salt
2 1/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast

Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set on dough cycle. After the cycle ends, remove and divide into 2 loaf pans. Let rise in a warm, draft-free place for about 45 minutes or until doubled in size.
Preheat oven to 350F. Bake for about 35 minutes.
Remove from the oven and let cool in the pans for 10 minutes. Remove from the pans place it on a rack. Let cool to room temperature before slicing.

Sugared Cranberries- Cooking Light-
Yield: 9 servings (serving size: about 1/3 cup)

2 cups granulated sugar
2 cups water
2 cups fresh cranberries
3/4 cup superfine sugar

Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat. (Do not boil or the cranberries may pop when added.) Stir in cranberries; pour mixture into a bowl. Cover and refrigerate 8 hours or overnight.

Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired. Place superfine sugar in a shallow dish. Add the cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.
Note: The steeping liquid clings to the berries and helps the sugar adhere.

Pumpkin Millet Muffins- adapted from rebar

1/2 cup plus 1 tablespoon vegetable oil
1 cup plus 2 tablespoons soy milk with 2 teaspoons lemon juice
3/4 cup brown sugar
1/2 tsp vanilla
1 1/2 cups pumpkin puree
1/2 cup rolled oats
1/2 cup millet
1/4 cup pumpkin seeds
1 cup unbleached flour
3/4 cup whole wheat flour
2 tsps baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp freshly grated nutmeg

Preheat the oven to 350F. Grease a large muffin pan and the line with muffins cups if you like. Set aside. Combine oil, soymilk lemon mixture, sugar, vanilla and pumpkin in a large bowl and mix together, making sure there are no lumps of brown sugar. Stir in the oats. Toast millet in a hot dry skillet until lightly browned and fragrant. Toast the pumpkin seeds and add the millet and seeds to the bowl. Set aside.

In a separate bowl, sift the dry ingredients together. Add the dry mix to the wet mix and gently stir to combine. Do not overmix, or the muffins will be dry and tough. Add a bit more soymilk if the mixture seems dry.

Fill muffin cups generously with batter. Bake for 25 minutes, or until an inserted toothpick comes out clean.
Yields 15 large muffins

menu for the week of Nov 15-20

2009-11-17T10:39:00.003-05:00

Sat
tacos with homemade Black Calypso beans from Rancho Gordo- those beans were sooooo good!

Sun
I tried a Wildwood Sprouted burger- (good but a little tofu-y with a dry mouthfeel- I like Amy's better.)
Dh had a Bocca burger
Soy Braised Mustard greens- Vegetables Every Day

Mon
Broccolini, Cherry Tomato, and Butter Bean Udon- found on this great meal planner website- DH gave this 5 flamingos- I loved it but would love to add some garlic and mushrooms! Here are my suggestions and some changes I made.
ciabatta
Mash for the ciabatta- from The Balanced Plate- I'll post the recipe later

Tues
Mu Shu in Moments- epicurious- Gourment- Feb 06- I my vegan version is below

Wed
not sure- I'm going to see Jack Bishop at Politics and Prose and wil be getting home later than normal- leftovers??

Thurs
pasta with marinara
salad

Sat
its the last saturday for the farmers market at the Kentlands- and the Homestead Farms in
eastern Maryland has had the best greens- last week I came home with kale (young and fresh and so good), red mustard, and green mustard. This week I'm hoping for some Tatsoi to make for dinner.

mu shu in moments

adapted (veganized) from Gourmet February 2006
Makes 4 servings
2 1/2 tablespoons peanut or vegetable oil
2 heavy teaspoons finely grated peeled fresh ginger
2 garlic cloves, finely chopped
1/4 heavy teaspoon dried hot red pepper flakes
1 (16-oz) bag coleslaw mix
1/4 cup water
2 tablespoons soy sauce
1 teaspoon Asian sesame oil
3 tablespoons hoisin sauce
1 bunch scallions, coarsely chopped
8 (6-inch) whole wheat flour tortillas
1 pkg Morning Star's Chick'n strips- served at the table for DH

Accompaniments: hoisin sauce; chopped scallions, mung sprouts, extra chopped purple cabbage
Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until shimmering, then heat the Morning Star Chick'n strips, stirring, until just browned. Transfer to a bowl. Add remaining 1 1/2 tablespoons oil to skillet and heat until hot then cook ginger, garlic, and red pepper flakes, stirring, until garlic is golden, about 1 minute. Add coleslaw mix and 2 tablespoons water and cook, covered, stirring occasionally, until coleslaw is wilted, about 5 minutes.

Stir together soy sauce, sesame oil, remaining 2 tablespoons water, and hoisin sauce in a small bowl. Add to coleslaw mixture along with scallions and cook, stirring, 2 minutes. Remove from heat and place in a large bowl.

Heat tortillas if needed and put on a plate.

To assemble, spread hoisin on each tortilla and top with mu shu mixture, chicken, and scallions, then roll up. (I prefer to put all the ingredients on table so that we can make our own as we go.)

menu week of Nov 2- Nov 5

2009-11-01T17:17:00.001-05:00

Sunday
take out- busy finishing planting bulbs and panseys and hitting the outlets (I needed a mid-weight winter coat for recess)
Sean roasted our pumpkin seeds

Monday
Orecchiette with Broccoli Rabe- The Mediterranean Vegan Kitchen
Salad

Tuesday
Panang Curry- The Curry Book
leftover coconut rice
steamed broccoli

Wed
DH might be on his own
or Creamy Avocado & White Bean Wraps- Eating Well

Thursday
Mu Shu in Moments- Gourmet
steamed greens

misc
Pumpkin Millet Muffins- Rebar

Halloween

2009-11-01T07:48:00.001-05:00

It was a bit rainy for Halloween so we didn't put out any appetizers to enjoy while passing out candy but not so rainy that we weren't able to stand outside together with the neighbors to enjoy our drinks. We invited the neighbors over for dinner after trick or treating- the recipes are below. The kids this year were so cute- their costumes showed time and care not just a pillow case over the head and hey- I'm a ghost. They were also so polite- remembering to say trick or treat and *thank you*!! I have inflatable witchy legs that I stick out of my trunk. Still a big hit. One girl, who was about 3- kept staring at the legs- you could see her wheels turning trying to figure those legs out! Dad took a picture.

menu
Vegan sloppy Joes
baked beans
coleslaw

Sophisto Joes
adapted from Gourmet October 2007

These are the Jay Gatsbys of sloppy joes—suave, debonair. But we'd be remiss if we let the black-tie frippery of these cosmopolitan joes belie their true nature: Just as with Fitzgerald's famous hero, there's substance underneath all that class. These civilized sandwiches are hearty, delicious, and perfect for a weeknight dinner.
Makes 4 servings

1 (14 1/2-ounce) can whole tomatoes in juice, drained or tomato sauce
1 large onion, chopped
4 garlic cloves, finely chopped
2 tablespoons unsalted butter- like Earth Balance
1 medium carrot, finely chopped
1 celery rib, finely chopped
2 pkg tempeh, steamed for 10 minutes and cooled and crumbled
1 1/2 tablespoon chili powder
1 1/2 teaspoon ground cumin
1/2 cup dry red wine
2 tablespoons vegan Worcestershire sauce
1 1/2 tablespoons packed brown sugar
4 whole wheat rolls, split
Purée tomatoes in a blender if using the whole tomatoes.
Cook onion and garlic in butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until onion begins to brown, 4 to 5 minutes. Add carrot, celery, and 1/2 teaspoon salt and cook, stirring occasionally, until vegetables are softened, 4 to 5 minutes.

Add tempeh, stirring to break up any large lumps, 3 to 4 minutes. Add chili powder, cumin, 1/2 teaspoon salt, and 3/4 teaspoon pepper and cook, stirring, 2 minutes. Add puréed tomatoes, wine, Worcestershire sauce, and brown sugar and boil, stirring occasionally, until sauce has thickened, about 6 minutes. Season with salt and serve on the rolls.

Carolina Cole Slaw
adapted from Bon Appétit March 1996
Caroline Belk: Richmond, Virginia

1/2 cup distilled white vinegar
6 tablespoons sugar- I used a heavy 3
6 tablespoons vegetable oil- I used 3 as suggested in the notes posted online
2 1/2 teaspoons dry mustard
1 teaspoon celery seeds

1 medium cabbage (about 1 1/4 pounds) (I used about 1 pound green, 1/4 red and one large shaved carrot.)
Combine vinegar, sugar, oil, mustard and celery seeds in non-aluminum medium saucepan. Stir over medium heat until sugar dissolves and dressing comes to boil. Remove from heat. Season with salt and pepper. Cool completely.

Combine cabbage and dressing; toss to coat. Cover; refrigerate until cold, tossing occasionally, at least 2 hours. (Can be made 1 day ahead. Cover; keep refrigerated.)
Yield: Serves 8

Bean Pot
adapted from Even More Special

2 T olive oil
2 cloves garlic, minced
3 onions, thinly sliced
1/2 cup lightly packed brown sugar- (really I like closer to 1/3 cup, DH likes the full 1/2 cup packed!)
1/4 cup vinegar
1 tsp dry mustard
1 tsp salt
1 tsp pepper
1 16-oz can pork and beans
1 16-oz can lima or butter beans, drained
1 16-oz can kidney beans, drained
Preheat oven to 350F

In a skillet, heat the olive oil; saute the garlic and onion until soft (not brown).

In a mixing bowl, combine the garlic and onion with the brown sugar, vinegar, catsup, mustard, salt and pepper.

Add remaining ingredients, mix well, and pour into a 2-quart casserole dish.
Bake 45 min to 1 hour, covered.
12 servings

menu week of Oct 24/25- 29

2009-10-31T06:07:00.002-05:00

Sat
Red Lentil Chickpea Burgers with Spicy Peanut Sauce- The Healthy Hedonist
steamed broccoli

Sun
leftovers

Mon
black beans and rice
steamed red kale

Tues
pasta with marinara sauce
salad

Wed
out with friends

Thurs
big salad
bread

menu for Oct 18-24

2009-10-18T15:47:00.000-05:00

I had bought some Kalijira rice last year when I got my rice cooker. This is my week to play! I found three recipe to make- one pudding and two pilafs. One of the pilafs is a quick and easy version made in the rice cooker and the other is a slighly longer recipe with a few more ingredients. Below is the description of the rice from the back of the package.

Considered the premium rice of choice in Bengal, Kalijira is known as the "Prince of Rice" for its delicious and delicate nutty flavor. This tiny aromatic rice is easy and fast to cook, producing firm yet tender separate grains. Use this heirloom rice in your favorite recipes and as an alternative to basmati for pilafs. Also makes an exceptional rice pudding. Lotus Foods

Sunday
Reubens- The Healthy Hedonist- love the Russian dressing sauce from this recipe too
french fries

Monday
either Chinese takeout or black beans and rice-
steamed kale
salad

Tuesday
Aromatic Kalijira Rice Pilaw- The Ultimate Rice Cooker Cookbook
Pilaw or pilaf, as this rice-based dish is know in some parts of the world, is made in different ways in different regions of India. A rice is reserved for special occasions, pilaw is served with a generous sprinkling of almonds and raisins on top. But even without the embellishments, this pilaw is a pleasant change from boiled rice. This is a traditional northern Indian method of preparation, coutesy of Lotus Foods.
Gita's Dal- Seduction of Rice
Curried Mustard Greens with Tomatoes- Vegetables Every Day

Wednesday
Singapore Rice Noodle- The Curry Book
steamed broccoli

Thursday
quesadillas
salad

2009-10-14T05:42:00.000-05:00

The last two weeks have been full of dining out and a few tried and trues. Back in the kitchen this Sunday with an old favorite. and i am finding that i'm going back and using this blog for help in menu planning- so much that i am regretting the weeks that i didn't bother posting :)

Sunday
Black Beans Enchiladas- AYIAVK

Monday
White Bean Hummus with Roasted Garlic, Sage, and Pine Nuts- rebar
Linguine with Pesto, Potatoes, and Green Beans- The Mediterranean Vegan Kitchen- also found in the Silver Spoon along with a photo
***both of these recipes were very very delicious- company good!

Tuesday
Classic Thai Fried Rice- Seductions of Rice

Wednesday
pasta with tomato sauce
salad
edamame soup- recipe testing

Thursday
tacos

menu and yummy new spread

2009-09-20T17:14:00.000-05:00

I have found a really yummy new spread! My school has become peanut and tree-nut free which means no peanut butter. And I love peanut butter on apples for lunch especially in the fall. The honey crisps have been really good! I've tried soy nut butter but didn't think I liked it well enough. Well, I was in Whole Foods this week thinking I would try a different brand but found this- and it is really really good! Much tastier to me than soy nut butter- almost reminiscent of peanut butter. I love the natural crunchy version.

Sunbutter

menu for the week of Sept 20

Sunday
take out- I was busy face painting all day at a Greyhound Reunion Picnic north of Baltimore- it was great fun :)

Monday
pasta with homemade marinara sauce
salad
steamed greens
and two recipes from Compassionate Cooks for lunch this week- I'm recipe testing- lots of fun!!

Tuesday
Saffron-Garlic Rice- Veganomicon
a green veggie- green beans or broccoli or ??
salad

Wednesday
quesadillas- I make mine with hummus :) YUM!!

Thursday
undecided

Menu week of Sept 13

2009-09-13T18:58:00.002-05:00

The corn and tomatoes have been so good this year! I was excited to still find some of my favorite corn, bread and butter aka bicolor, at Homestead Farms today. I got to use my new toy- a corn stripper that took the kernels off the cob so fast- way easier than using a chef's knife. And neater too although there was still a bit of spatter or maybe I had some really juicy corn. That gadget was worth every penny of the $10 it cost (Target baby!)

Sunday
Black Bean Soup with Cumin, Chiles, and Lime- A Year in a Vegetarian Kitchen
Southwestern Corn Pudding- Veganomicon
steamed kale
and one of my new fave drinks-Silver Mint Mojitos- The Balanced Plate
This was an excellent dinner!

Monday
Classic Thai Fried Rice- Seductions of Rice - with lots of tomatoes from the farmers market- YUM! I make mine with extra veggies and pass on the fish sauce
a tried and true

Tues
leftovers

Wed
one of the peanutty noodle recipes either
Fettuccine and Tofu with Finger-Licking Peanut Sauce- Cooking Light 4/01
or this other one where the sauce is made in blender but I can't remember right now!

Thurs
not sure yet

menu week of Sept 6

2009-09-06T16:52:00.003-05:00

This is the week that I start back with the kids in the first grade classroom. Not sure how much energy I'll have for cooking- notice that Tuesday's dinner is takeout sushi from Whole Foods. DH and I like that sushi but here's a question for you all- what do you serve with it?? (DH does not like edamame and I'm not fond of their version of seaweed salad.)

The Green Garlic Goddess Pizza is my absolute favorite pizza- it's a bit of work to make all the parts but it is worth it. I do have a quick version for when time is short.

The bean burgers on Sunday are from the lastest issue of Eating Well. They have an article about Steve Sando and Rancho Gordo beans. I love RG beans- they have some tasty fun heirlooms like Yellow Indian Woman, Anasazi, Appaloosa.. We'll see how the bean burgers turn out- they are coated with cornmeal to add some crunch.

I found Wednesday's pasta recipe in a free magazine, Edible Chesapeake, at Whole Foods. The combination of fresh tomatoes (with a touch of red pepper), chickpeas, and swiss chard sounded yummy. I was saving this for when DH is out of town but decided that I may be ready to cook something fun and new (but quick).

Black Beans and Rice is just simply my favorite dinner- loved it since I was a child. I found a great recipe in my Columbia Restaurant cookbook or I may just use canned beans this week!

If you are interested in any recipes that don't include links, please let me know!

Sat
Green Goddess Garlic Pizza- Vegan with a Vegeance- my quick version

Sun
vegan blt
Cashew Rice Salad- Beyond the Moon Cookbook
margaritas :)

Mon
Bean Burgers- Eating Well Sept/Oct 09
corn on the cob
Sauteed Okra with Garlic and Hot red Pepper Flakes- Vegetables Every Day

Tues
first day teaching with kiddos-
sushi from Whole Foods

Wed
spag for DH
Pasta with Tomatoes and Chard- Edible Chesapeake- Summer 09- found this free magazine at Whole Foods
salad

Thurs
black beans and rice
steamed greens
salad

menu for the week of Aug 30

2009-08-30T16:49:00.001-05:00

sunday
Potato Salad with Cornichons and Capers- Martha Stewart Living posted by kate4 on the Cooking Light Boards
Dh is having a bbq sandwich
i'm having- leftovers from recipe testing last night- Saffron Rice Pilaf with Apricot Dressing
Coconut Tapioca Pudding- recipe testing for Color Me Vegan
mon
Gazpacho Andaluz for lunch- columbia restaurant cookbook
Pasta with Braised Bell Peppers, Capers, and Olives- cl annual 2000- scgotw
salad with french vinaigrette- trying Julia Child's recipe from Kitchen Wisdom
Tues
tacos

Wed
Sesame Noodles with Napa Cabbage- from joe's blog
Thurs
black beans and rice
steamed kale
salad

Cupcakes that everyone loved!

2009-08-24T04:47:00.005-05:00

I wanted a special treat for my nieces this weekend. They were stopping by along with their parents and grandparents- all the in-laws! We had planned to order pizza and Chinese for dinner and I had bagels, cinnamon rolls from the Amish market, and fruit for breakfast but felt like I wanted to have something homemade, something fun, something everyone would like.

So I choose to make Fauxtess Cupcakes from Vegan With a Vegeance but passed on the filling. Instead, I topped them with cute peace signs. The cupcakes were a hit with everyone- even DH had seconds! And I made truffles with the leftover chocolate ganache and some chopped hazelnuts. Make sure to check out the notes at the bottom of this post :)

Fauxtess Cupcakes

adapted from Vegan With a Vegeance

Makes 12-15 cupcakes

1 cup unbleaches all-purpose flour

1/4 cup cocoa powder

3 tablespoons Dutch-processed cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup plain soymilk or rice milk (I like the unsweetened one from Whole Foods)

1/4 cup canola oil

1/2 cup pure maple syrup

1/4 cup sugar

1 teaspoon apple cider vinegar

1 teaspoon vanilla extract

Preheat oven to 350F. Line a regular-size cupcake pan with paper liners or lightly grease.

In a medium-size mixing bowl, mix together the flour, cocoa powders, baking powder, baking soda, and salt. (I find using a spoon to start and a whisk to finish easier than sifting.) In a large mixing bowl combine the soy milk, oil, maple syrup, sugar, vinegar, and vanilla, and beat at medium speed with a hand-held electric mixer for 2 minutes. Add half the dry ingredients to the wet mixing well. Add the second half of the dry ingredients, continuing to mix for another minute.

Using a large cookie scoop, fill each cupcake liner 3/4 full. Bake about 23 minutes or until a toothpick inserted in the center comes out clean. Cool slightly in the pan and then transfer to a cooling rack.

Chocolate Ganache Icing

adapted from Vegan Cupcakes Take Over the World

1/4 cup soy milk

4 ounces semisweet chocolate chips (I use Ghirardelli- dairy free!)

2 tablespoons pure maple syrup

Bring the soy milk to a gentle boil in a small sauce pan. Remove from heat and add the chocolate chips and maple syrup. Using a heatproof spatula mix until the chocolate is fully melted and smooth. Set aside at room temperature until ready to use.

Spoon some of the chocolate ganache (once its cooled) onto the tops of the cupcakes and spread almost to the edges. Top with a really cool peace sign (from King Arthur).

Truffles

Refrigerate leftover ganache till firm. Scoop out about a tablesoon and quickly roll into a ball. Roll in a mix of cocoa powder and confectioner's sugar then in some chopped hazelnuts. Set on wax paper and chill until firmed back up. Keep cool until ready to eat.

Notes- this batter works great in my twinkie pan- I think I'll make some chocolate twinkies soon!

-love the truffles!

-the 365 organic unsweetened soy milk worked great- no soy taste in the cupcakes and I had some pretty picky eaters tasting them! I think I will try rice milk next time- I like using it for sweeter baking.

-the peace signs are no longer available from King Arthur's webpage- they were a summer seasonal item.

menu for mar 14

2009-03-17T15:49:00.003-05:00

sat
Hard Times vegetarian chili
Red Hot Blues tortilla chips
steamed kale

sun
Shepherd's Pie- The Voluptuous Vegan

mon
spag
big salad
3-seed bread

tues
leftover Shepherd's Pie
Carrots and Brussels Sprouts- epicurious
Guinness
Power's Gold

wed
Sesame Noodles with Napa Cabbage- joe's blog

thurs
black beans and rice
steamed kale
salad

menu- week of Mar 7

2009-03-08T08:41:00.002-05:00

sat
tacos

sun
reubens- mine will be Tempeh Reubens with Caramelized Onions from The Healthy Hedonist

mon
Rice Noodles with Thai Peanut Sauce- The Voluptuos Vegan
broccoli
steamed kale

tues
hosting mah jongg and will be serving Black Bean-Quinoa Salad with Basil-Lemon Dressing, several different hummus, celery and carrot sticks, crackers, olives, candy that I brought back from Costa Rica

wed
not sure yet

thurs
sushi from whole foods

menu week feb 28

2009-03-08T06:51:00.003-05:00

sat
I forget!

sun
pizza

mon
black beans and rice

tues
Indonesian Peanut Noodles- I used Morning Star Chik'n Strips for DH- I prefer it with just broccoli on the side http://www.mediterrasian.com/delicious_recipes_peanut_chicken_noodles.htm

wed
chinese- delivered

Thur
bhangra burrito- rebar

thur

yummy french wine

2009-02-21T09:55:00.006-05:00

Dh and I enjoyed two French Burgundys for Valentine's Day. His is the red 2006 Fixin Crais de Chene and mine is the Puligny-Montrachet both recommeded by the best wine guy ever at finewine in Gaithersburg. This guy knows his French wine. Both were very delicious- smooth, elegant, and complex. I made a paella for Valentine's dinner- and the wines went very well with this dish. Roasted Brussels sprouts with garlic was also rec to go with the red as well as mushroom risotto. 5 flamingos for both!

Menu for the week of Feb 7

2009-02-12T00:56:00.002-05:00

Sun

Mon
black beans and rice
steamed dinosaur kale
salad

Tues
at friends- brought Black Bean-Quinoa Salad with Basil-Lemon Dressing- cl

Wed
spaghetti
salad

Thur
Classic Thai Fried Rice- Seductions of Rice

Menu for the week of Feb 1

2009-02-02T07:03:00.004-05:00

Sat
Panang Curry- adapted from the Curry Book- posted the recipe yesterday
greens
vegan eggrolls from whole foods for an appetizer

Sun
superbowl party at a friends
she makes the best guacamole!
veggie pizza :)
celery and carrot sticks

Mon
Red Lentil-Chickpea Burgers with Spicy Peanut Sauce- The Healthy Hedonist
salad

Tues
Pad Thai- Hot, Sour, Salty, Sweet

Wed
working late this week so prob bocca burgers for dh and a nice big salad for me

Thurs
Indy's 12th birthday :)
sushi and champagne for us
treat for Indy
he loves cherry pie so maybe WF cherry pie for dessert or pupcakes from Joe's blog- Culinary in the Country

A delicious vegan Panang Curry

2009-02-01T14:10:00.003-05:00

This is soooo good, almost as good as my Thai restaurant but definitely vegan and so quick and easy to prepare. What more needs to be said.

Panang (Beef- not!) Curry with Peanuts and Fresh Basil
heavily adapted from The Curry Book by Nancie McDermott

2 tablespoons vegetable oil
4 tablespoons red curry paste, divided
I 14-oz pkg firm tofu, cut into 1/2-inch cubes
4 tablespoons mushroom flavored dark soy sauce, divided
1tablespoon soy sauce
1 14-oz can unsweetened coconut milk
1 tablespoon brown sugar
pinch salt
1/4 cup dry roasted unsalted peanuts, finely chopped
1/2 red bell pepper, sliced into long, thin strips
fresh Thai basil leaves, sliced

Combine 2 1/2 tablespoons red curry paste, 2 tablespoons dark soy sauce, and 1 tablespoon soy sauce in a small bowl. Place the tofu cubes in a medium bowl and spoon the curry paste-soy sauce mixture over the tofu. Let sit for about 15 minutes or so.

In a large frying pan over medium heat, combine the oil and remaining 2 1/2 tablespoons curry paste. Cook 3-4 minutes, adjusting the heat to keep the paste sizzling gently without popping and splashing,mashing and scraping the paste to soften and warm it. Add the tofu and cook 2-3 minutes, separating the pieces to coat them with the paste.

Stir the coconut milk well and add 1 cup to the frying pan. Bring to a gentle boil over medium heat and cook for about 10 minutes, adjusting the heat to keep it simmering gently.

Add the remaining coconut milk, remaining dark soy sauce, sugar, salt, and peanuts. Cook gently about 5 more minutes, stirring occasionally. Add the red pepper strips and stir them into the curry. Taste and adjust the seasonings, adding salt or sugar as needed.

Transfer to a small, shallow bowl and gently mix in some of the chopped basil. Garnish with a basil spring if desired. Serve hot or warm.

I added some shiitake mushrooms and served mine over greens. YUM!!!
The thai basil makes all the difference in this dish.

sat
homemade pizza- mine had kalamata olives, sauteed mushrooms broccoli and sweet red peppers, hot pepper flakes

sun
sandwiches- avocado, spicy sprouts, tomatoes, hummus
DH is having nachos

mon
Mu Shu in Moments- Happy Chinese New Year!
steamed greens

tue
black beans and rice- homemade black beans this week
steamed kale

wed
working late on report cards- will order chinese

thur
pad thai
salad

Primanti Brothers sandwich

2009-01-18T19:33:00.006-05:00

The homemade Primanti Brothers sandwiches were a hit! I loved mine!

My sandwich was layered with

Italian bread

on the bottom slice of bread- spread some diced cherry peppers

half of an avocado lightly sprinkled with salt
French fries
Cole slaw- recipe below adapted from epicurious.com

a few slices of thinly sliced onion
Sliced tomatoes lightly sprinkled with salt and pepper

Serve with a dill pickle on the side

If Whole Foods starts to carry Field Roast again, then I would add a few slices of it inbetween the bottom slice of bread and the cherry pepper spread. I considered adding some fakin' bacon but loved this sandwich as prepared.

Carolina Cole Slaw

adapted from Bon Appétit March 1996
Caroline Belk: Richmond, Virginia

1/2 cup distilled white vinegar

6 tablespoons sugar- I used a heavy 3

6 tablespoons vegetable oil- I u sed 3 as suggested in the notes

2 1/2 teaspoons dry mustard

1 teaspoon celery seeds

1 medium cabbage (about 1 1/4 pounds)

Combine vinegar, sugar, oil, mustard and celery seeds in non-aluminum medium saucepan. Stir over medium heat until sugar dissolves and dressing comes to boil. Remove from heat. Season with salt and pepper. Cool completely.
Combine cabbage and dressing; toss to coat. Cover; refrigerate until cold, tossing occasionally, at least 2 hours. (Can be made 1 day ahead. Cover; keep refrigerated.)
Yield: Serves 8

menu for the week of Jan 18

2009-01-18T14:15:00.002-05:00

sun
homemade Primanti Brothers sandwiches- go Steelers!
dill pickle
roasted brussels sprouts

mon
out for lunch
leftovers for dinner

tues
samosa quesadillas- cl
apple or cherry pie- Whole Foods make delicious vegan pies
the first dish represents the multicultural/fusion aspect of America, what needs to be said about apple pie :) , cherry pie and the story of George Washington chopping down the cherry tree, maybe some Knob Creek bourbon for cocktail hour- named for Lincoln's birthplace or margaritas- DH's recipe came from Rick Bayless' website- the Obamas are reported to love his restaurant (as did we!)

wed
black beans and rice
salad
steamed kale

thurs
fettucini with finger licking peanut sauce- cl
salad
leftover steamed kale

Menu for the week of Jan 11

2009-01-13T17:43:00.002-05:00

I made a menu and then when making my grocery list realized that it was a bit heavy on tomatoes. Must be craving them! So I made a few changes and think this will do.

Sat
chili- Hard Times Chili- vegetarian mix
Zuni bread- The Bread Lover's Bread Machine Cookbook
steamed kale, elbow mac

Mon
leftover chili- I made a taco salad, DH has nachos

Tues
freezer dinner- DH- bocca burgers and fries,
streamed broccoli
nice veggie salad for me
some of the Zuni bread

Wed
Spicy Vegetable Ragout Over Polenta-cl
salad

Thurs
either Border Pealla from Rebar or Salsa del Sol- cl
salad

Tea

2009-01-11T07:22:00.004-05:00

I tried two more teas yesterday and fell in love with one and really enjoyed the other. My new love is oolong. I read an article in the Washington Post a few months ago about oolongs- it said that they are the champagne of teas (now that caught my attention) but that it takes a bit of effort to brew. Yes they are right. The tea is really very delicious and there is an extra step in brewing. I found 100% organic Wuyi oolong from Rishi Tea at Whole Foods and, thanks to the TeaChat boards, brewed a great cup. I rinsed two cups with the hot water then poured about 1/2 of hot water (just off the boil) over the tea leaves, swirling to make sure that all of the leaves were wet. After about 5 -10 seconds, I lifted the infuser and placed it in the second cup, added more hot water and brewed for about 3-4 minutes. Not so hard, just a quick additional step. I made a second cup from the same leaves, steeping for closer to 4 1/2 minutes. This cup was equally delicious but seemed more mellow. I am an oolong fan!

I also tried sencha for the first time. I found an organic tin from Rishi at Whole Foods. I read that this tea can be tricky to brew but felt I was ready to give it a go. Sencha is a green tea from Japan that can be described as vegetal. When brewed right, there is a balance of sweetness with the astringency. I am finding that I enjoy greeny green teas and thought that my cup yesterday had a bit of sweetness. It was really good- and I kept thinking of that tea after I had finished. uummm- must play around with this tea some more. I might stop at Teaism today after bookclub and try a cup there.

Menu for Jan 3-8

2009-01-03T16:47:00.003-05:00

I don't usually make two different dinners for DH and I, but I really want to try the tofu. He's not feeling well and may not even eat the burgers. I also would love to make the black-eyed pea curry and have the leftover beans. Fortunately, this is a good time of year to cook, the weather is way to cold for me to enjoy being outside.

Sat
Pan Glazed Tofu with Thai Red Curry Sauce- AYIAVK
with steamed gingered kale and brown rice for me
Bocca burgers and fries for DH

Sun
homemade pizza- I use the recipe from Argentine Black Bean Flatbread with Chimichurri Drizzle for DH's dough and Eating Well's whole wheat dough for me
and my first attempt at homemade sprout bread- recipe from sproutpeople.com

Mon
Curried Black-Eyed Peas with Eggplant- The Curry Book- for me
Baked Ziti Goes Southwest for DH

Tues
??

Wed
spaghetti- Salsa del Sol for the sauce- cl
salad

Thur
tacos

and now I'm back to planning lunches- I think that I'll have salads with lots of veggies this week and hopefully some sprout bread! DH likes leftovers and he should be set this week with all the separate dinners.

Veggie Stock

2009-01-03T15:19:00.003-05:00

I've heard that homemade veggie stock is worth the effort if you have the time. I made a few different versions this year and found three that I like. The first one is my favorite but I'm thinking of combining the three- adding the black pepper and nutrtional yeast but cutting back on the salt in the Quick Stock. I am still searching for an version that will work in oriental dishes.

Basic Vegetable Stock
adapted from Vegetarian Cooking for Everyone

1 medium onion
2 leeks
2 celery ribs, including a few leaves
1 tablespoon olive or vegetable oil
1 tablespoon nutritional yeast (I have usually left this out- I need to try adding it to see what the flavor will be like)
8 garlic cloves, peeled and smashed
6 thyme sprigs or 1/2 teaspoon dried
2 bay leaves
salt

Chop the veggies roughly into 1-inch chunks. Heat the oil in a soup pot. Add the veggies, cook over medium-high heat for 10 minutes or so, stirring frequently. The more color they get, the richer the flavor of the stock. Add the yeast and aromatics and stir- cook for another few minutes. Add 1 teaspoon salt and 2 quarts cold water and bring to a boil. Lower the heat and simmer uncovered, for 30 minutes. Strain.

Quick Stock
adapted from Vegetarian Cooking for Everyone

2 teaspoons vegetable or olive oil (I used olive oil)
1 onion, peeled and coarsely chopped
1 carrot, coarsely chopped
1 celery rib, coarsely chopped
2 bay leaves and several thyme springs or 1/4 teaspoon dried
4 or more garlic cloves, peeled and smashed
8 parsley branches
Additional herbs and spices or veggies such as leeks
Salt

Heat the oil over high medium to medium-high heat and add the onion, carrot, and celeryas well as any other veggies. Add the aromatics. Stir occasionally. After about 10 minutes, add 1 teaspoon salt and 2 quarts cold water and bring to a boil, then lower the heat and simmer, uncovered, for 25-35 minutes. Strain as soon as the stock is finished.

Vegetable Stock
adapted from A Year in a Vegetarian Kitchen
Makes about 1 quart

1 tablespoon extra-virgin olive oil
3 large celery stalks with leaves, chopped
1 medium onion, chopped
2 small carrots, peeled and chopped
1 medium leek, roots and toughest leaves discarded, remaining white and green parts chopped
6 cups water
2 medium garlic cloves, unpeeled
8 sprigs fresh parsley
2 springs fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns

Heat the oil in a large heavy-bottomed saucepan over medium heat. Add the the celery, onion, carrots, and leek and cook, stirring occasionally, until soft and just beginning to color, about 15 minutes. (If the vegetables start to brown before they soften, add a bit of water and reduce the heat.) Add the remaining ingredients and bring to a boil. Reduce the heat and simmer very gently for 1 hour.

Pour the stock through a mesh strainer set over a large container. Press on the solids to extract as much liquid as possible. Discard the solids and cool the stock. Use a spoon to skim off the congealed oil. The stock may be refrigerated for 2 days or frozen for 2 months.

Tried and Trues from 2008

2009-01-03T07:01:00.014-05:00

What can you eat? Or as my DH likes to tease- you're not allowed to eat that. I can, as a vegan, eat lots and lots. I would make a list but well I am doing that already! Yesterday, I posted the new recipes that I tried last year. Today I'm going to list the tried and trues. This will help me answer that weekly question- What am I gonna make for dinner this week?!? And it will help me remember the dishes that I like but haven't made in a while. If Ionly had a memory...

This list will be a work in progress as I remember and as I check through my cookbooks and notes. Last updated 1/11 7:30

APPETIZERS
Cannellini Beans with Herbs- for bruschetta from Maria
Bruschetta Pomodoro- Cooking Light, September 1997

MAIN DISHES
Pasta
spaghetti- I make my own marinara but also like Muir Glen jarred sauce
Salsa del Sol- a spag sauce with tequila from Cooking Light
Sesame Noodles with Napa Cabbage-
Pad Thai
Fettucini with Finger-Licking Peanut Sauce- cl
Rigatoni with Cauliflower, Curry Powder, and Coconut Milk- AYIAVK

Rice/Grains
Cashew Rice Salad- Beyond the Horn of the Moon
Black Bean-Quinoa Salad with Basil-Lemon Dressing- CL
Jerk Tempeh- adapted from a recipe on epicurious
Jerk Seitan- VV
South of the Border Paella- rebar
Thai Fried Rice- Seductions of Rice

Beans
black beans and rice (my absolute fave)- Columbia Restaurant Cookbook
Black Bean Enchiladas- AYIAVK
New Orleans Red Beans and Rice- AYIAVK
Red Bean Chili with Ancho Chiles and Coffee- AYIAVK
Smoky Seitan, Pinto Bean, and Hominy Stew- cl
Chickpea and Spinach Curry- VV
Chickpeas- Sonia
Chickpea Crepes with Wild Mushroom, Roasted Cauliflower, and Chickpea Filling- The Voluptuous Vegan
Red Lentil-Chickpea Burgers with Spicy Peanut Sauce- The Healthy Hedonist
Red Lentil Patties with Cilantro Sauce -Healthy Hedonist
Black-Eyed Pea Patties with Garlic Pepper Salsa- cl

Sandwiches/Wraps...
BLT- using fakin' bacon- the only meat sub that I like and use
Tempeh Rueben- VV
Tempeh or Tofu with Fruit and Curry- my own recipe
Siam Stirfry Wraps- cl
pizza- using pizza sauce from VV- my fave toppings are Kalamata olives, mushrooms, and hot peppers
Argentine Black Bean Flatbread with Chimichurri Drizzle-CL J/F 07
Mexican Black Bean and Spinach Pizza- CL
Flatbread with Black Bean
nachos/tacos- I use Nacho Cheez Sauce from the Uncheez Cookbook for the nachos and top with steamed greens, chopped tomatoes, onions, diced red bell pepper, some sort of hot peppers, salsa, hot sauce, and black, pinto, or refried beans
Pancakes- Vegan with a Vegeance
Rumstick Johnny Cake- cooks.com
Mexican Eggs- adapted from Real Simple
whole grain bagel with a light sprinkle of everything seeds and topped with Nick's Spicy Sprouts (sproutpeople.com)
cornbread twinkies with leftover black beans or chili or.. inside- inspired by veganlunchbox.com

Veggies
Slow Cooked Zucchinin Coins with Chopped Herbs- VCE
Potatoes and Chard with Green Curry Sauce- AYIAVK
Revolutionary Spanish Omelet with Saffron- VV
New Potatoes with Herbes de Provence, Lemon, and Coarse Salt- The Mediterranean Vegan Kitchen
Sante Fe Black Bean Topped Potatoes- CL Apr 00
Chipotle Smashed Sweet Potatoes- Alton Brown
Green Bean Potato Salad- Horn of the Moon
Anytime Vegetable Salad- Giada De Laruentis
Garlicky Green Beans- with adaptations from jewel clbb
Tomato and Mango Salad with Curry-Orange Vinaigrette- AYIAVK
Tomato, Edamame and Corn Saute with Cumin and Cilantro- Bon Appetit 1/01
Braised Cauliflower with Three-Seed Sauce- VV
Roasted Cauliflower with Herbs- CL
mashed cauliflower
Sicilian-Style Broccoli- The Mediterranean Vegan Kitchen
3 Minute Baby Bok Choy
Warm Veggie Salad- rebar
Ginger Roasted Winter Veggies- Vegan with a Vegeance
Mushrooms with Green Peas- Jaya's Indian Cooking class
Sauteed Wild Mushrooms- Barefoot Contessa
Pickled Beets- Alton Brown
Cranberry Salsa- Southern Living
Sugared Cranberries- CL

Salads
Theo's Dressing
Pike Place Market Salad- cl

Soups
Split Pea Soup- VCFE
Dal- Sonia
Cumin Onion Dal- Sur La Table cooking class
Roasted Red Pepper Soup- Fresh Every Day

BREADS
Zuni Bread- The Bread Lover's Bread Machine Cookbook
Polenta-Sunflower-Millet Bread- The Bread Lover's Bread Machine Cookbook
Pecan Wheat Bread- the walnut version- KA
cornbread- veganlunchbox- i make a very less sweet version
cornbread- joy of vegan baking- actually my cornbread is a combo of these two

DESSERTS/SNACKS
Chocolate Chip Cookies- Joy of Vegan Baking
Maple Nut Cookies- Everyday Vegan
Oatmeal Raisin Cookies- Dreena Burton
Spring Strawberry Pie- cl
Divine Chocolate candy bar
Endangered Species chocolate candy bar
Whole Foods ginger cookies
Pumpkin Millet Muffins- rebar
Banana Bread- adapted from Ever More Special
Kavli Treat- Meg Hayes- VegTimes- like a Snickers

MISC
Vegetable broth- Veggie Stock- AYIAVK- if I have time- he recs sauteeing the veggies first

Favorite Recipes from 2008

2009-01-02T15:33:00.011-05:00

This is a list of the new recipes that I tried. Not included are some attempts at finding a chili that both DH and I both like. He kept calling these "spicy beans not chili" although I thought they were tasty. I also left out the recipes that we didn't like.

Excellent to Very Good
Artichoke Dip with Olives and Potato- Eat, Drink, and be Vegan
Bhangra Burrito- rebar
Kung Pao Noodles- rebar
Carrots and Brussels Sprouts- Gourmet Feb 08
Black Beans- Columbia Restaurant Cookbook
Lentil and Vegetable Soup- Gourmet’s In Short Order- clbb Hammster
Mu Shu in Moments- clbb Bob
Hummus- HTCEV
Simplest Bean Burgers- HTCEV
Hummus- World of the East Vegetarian Cooking
Cheerwa- World of the East Vegetarian Cooking
Cauliflower and Potato Curry- Great Curries of India
Moroccan Tacos- Veg Times
Singapore Curry Noodles- The Curry Book
Stout Bread- Splendid Table
Carrot Cake Cupcakes with Cream Cheese Frosting- Vegan Cupcakes Take Over the World
New Potatoes and Red Bell Peppers in Fresh Green Curry- The Curry Book
General Tao’s Tofu- rubybean77 vegweb
Buffalo Bites- recipezaar served with Bleu Cheese Salad Dressing- Cooking with Pita
Shepherd’s Pie- The Voluptuous Vegan
Roasted-Mushroom, Lentil, and Walnut Pâté- Cooking Light Nov 97
Spaghetti with Olives and Breadcrumbs- Everyday Italian
Soy-Braised Mustard Greens- Vegetables Every Day
Slow-Cooked Chard- Vegetables Every Day
Crash Hot Potatoes- clbb Robyn1007
Indian Yellow Woman beans with beer- clbb Bob
Spicy Southwestern Tofu Burgers- Compassionate Cooks
Raspberry Rice Vinegar Salad Dressing- Compassionate Cooks
Mayflower Martini- Semi Homemade
Classic Thai Fried Rice- seductions of rice-
Four-grain Pilaf- The Ultimate Rice Cooker Cookbook
Risotto Milanese- The Ultimate Rice Cooker Cookbook
Roasted Brussels Sprouts with Toasted Garlic- Vegan with a Vengeance
Spicy San Francisco Snack- sproutpeople.com
Risi e Bisi- Cooking Light Jan 08
Polenta with Tomato-Braised Beans- Cooking Light Jan 08
Cauliflower with Shredded Ginger- Great Curries of India
Vegetarian Chili- AYIAVK
Zucchini Cakes- Compassionate Cooks
Chocolate Chip Cookies- Joy of Vegan Baking
Eyeball Highball- Martha Stewart.com
West Indian Gin and Tonic- DH

Good
Masa Harina Tamales with Black Beans- Voluptuous Vegan
Pasta with Muffalata Olive Salad- Cold Pasta
Lumpia- World of the East Vegetarian Cooking
Corn and Black Bean Salad- Coastal Living
Black Beans with Rice or 'Spotted Rooster'- Madhur Jaffrey’s World Vegetarian
Vegetarian Cashew Chili- Cooking Light Oct 03
Vegetable and Bean Chili- Gourmet Dec 97
Sprout Hummus- sproutpeople.com
Curried Better-Than-Chicken Salad- Compassionate Cooks

Artichoke Dip with Olive and Potato

2009-01-01T16:16:00.003-05:00

This is a very delicious dip that nonvegans love too. The secret is the potato that Dreena Burton uses to make the dip creamy without using cream cheese, mayo, or sour cream.

Artichoke Dip with Olive and Potato
Eat, Drink, & Be Vegan

1/2 cup (packed) cooked red or Yukon gold potatoes (she recs baking the potato)
2 tbsp freshly squeezed lemon juice
1 tbsp apple cider vinegar
1 medium-large clove garlic (to your taste), quartered (I use 2)
3/4 tsp dry mustard
3/4 tsp sea salt (I use Kosher)
2 tbsp nutritional yeast (I use closer to 1 3/4 tbsp)
2-3 pinches freshly ground black pepper, to taste
1 cup plain non-dairy milk- soy is best for creamy thick texture
3- 3 1/2 tbsp olive oil
3 tbsp fresh parsley leaves
1 can 14-oz artichoke hearts, drained, rinsed, and liquid lightly squeezed out
1/4 cup (packed) fresh basil leaves
1/4-1/3 cup pitted Kalamata or black olives, or combination of both (Kalamatas impart a stronger flavor) (I used all Kalamata)
1/2 cup breadcrumbs
1/2 tbsp olive oil
1-2 pinches sea salt, to taste

Preheat oven to 375F. In a food processor, combine potato, lemon juice, vinegar, garlic, mustard, 3/4 tsp salt, nutritional yeast, and pepper and briefly pulse. Add about 1/4 cup milk and puree until very smooth. Then add the remaining milk, 3-3 1/2 tbsp oil, and parsley and puree until smooth, scraping down sides of bowl as needed. Once dip is very smooth, add artichoke hearts, basil, and olives, and pulse to lightly incorporate ingredients retaining some chunky consistency. Transfer to a medium-sized baking dish. In a small bowl, combine breadcrumbs, 1/2 tbsp oil, and salt, then sprinkle evenly over dip. Bake uncovered for 25-30 minutes. Remove from oven and let cool for 5 minutes before serving.

I serve this with pita chips and crackers but found that it's good with celery and carrot sticks too.

Happy New Year!

2009-01-01T07:58:00.003-05:00

DH and I are enjoying a cup of Cafe Monteverde Rainforest coffee from Costa Rica. A very yummy coffe from a fantastic vacation from a great year. For my first post for 2009- my fave books of 2008 (and some that were not).

Excellent to Very Good
fiction
The Story of Edgar Sawtelle- David Wroblewski- probably my fave book this year
Hummingbird’s Daughter- Luis Alberto Urrea- beautiful and a strong female main character
Out Stealing Horses- Per Peterson- spare writing but very moving story- I could smell the forest- it does just end. I felt it could have had a few more chapters
Outlander- Gil Adamson- slow start but when I wanted more when the story finished
Housekeeping- Marilynne Robinson- hooked me in
Gilead- Marilynne Robinson- beautiful story about a dad and his son
The Guernsey Literary and Potato Peel Society- Mary Ann Shaffer & Annie Barrows- a feel good love story that you know what will happen but you enjoy the story anyway
The Art of Racing in the Rain- Garth Stein- I can’t look at Indy the same anymore
Snow- Orhan Pamuk
Water for Elephants- Sara Gruen- another slow starter but good
Peony in Love- Lisa See- just loved this- not sure why
The Great Gatsby- F. Scott Fitzgerald- it’s a classic for a reason
Deep Blue Goodbye- John D MacDonald- fun detective story- so 60’s but still good
Book Thief- this also might be my fave this year

nonfiction
Old Dogs- Gene Weingarten :) see page 107
Proust and the Squid: The Story and Science of the Reading Brain- Maryanne Wolf- surprisingly easy to read and fascinating- I’m learning so much
Outliers- Malcolm Gladwell
In Defense of Food- Michael Pollan
The Diving Bell and The Butterfly- Jean-Dominique Bauby
How to Read Literature like a Professor- Thomas C Foster- another fun read
The Case for Language- Gao Xingjian
Red Azalea- Anchee Min
Painting Chinese: A Lifelong Teacher Gains the Wisdom of Youth- Herbert Kohl
Seductions of Rice- Jeffrey Alford and Naomi Duguid
Eating India: An Odyssey into the Food and Culture of the Land of Spices- Chitrita Banerji
The Glass Castle- Jeanette Walls
Creating a World Without Poverty: Social Business and the Future of Capitalism- Muhammad Yunus
Infidel- Ayaan Hirsi Ali
The Shadow of the Sun- Ryszard Kapuściński

Good
Enchantress of Florence- Salman Rushdie
How Starbucks Saved my Life- Michael Gates Gill
The Tenth Muse: My Life in Food- Judith Jones
Nineteen Minutes- Jodi Picoult
Atonement- Ian McEwan
Eat, Pray, Love- Elizabeth Gilbert
The Madonnas of Leningrad- Debra Dean
Divisadero- Michael Ondaatje
The Animal Dialogues: Uncommon Encounters in the Wild- Craig Childs
The World Peace Diet- Will Tuttle
Getting Things Done- David Allen
The Double Bind- Chris Bohjalian
The Stuff of Thought: Language as a Window into Human Nature- Steven Pinker

Not for Me
Holiday’s on Ice- David Sedaris- I loved the story 6-8 Black Men but prefer to be in my happy place at the holidays
The Inheritance of Loss- Kiran Desai- great writing but too bleak for me
The Brief Wondrous Life of Oscar Wao- Junot Díaz- but I plan on trying once more
Duma Key- Stephen King
Lulu in Marrakech- Diane Johnson

In the Middle of
Soul Mountain- Gao Xingjian
The Yiddish Policeman’s Union- Michael Chabon
The Spirit Catches You and You Fall Down- Anne Fadiman
The Beautiful Things that Heaven Bears- Dinaw Mengestu
The Invention of Hugo Cabret- Brian Selznick
The Library at Night- Alberto Manguel

Snow in August- Pete Hamill

Faves from other years
Plain Truth- Jodi Picoult
Second Glance- Jodi Picoult
Pigs in Heaven- Barbara Kingsolver
A Fine Balance- Rohinton Mistry
Bel Canto- Ann Patchett
The Piano Tuner- Daniel Mason
Snow Flower and the Secret Fan- Lisa See
Palace Walk- Naguib Mahfouz
Anil’s Ghost- Michael Ondaatje
The Road- Cormac McCarthy
Dress Your Family in Corduroy and Denim- David Sedaris
Memory Keeper’s Daughter- Kim Edwards
A Staggering Work of Incredible Genius- David Eggers

TBR
The Girl with the Dragon Tattoo- Stieg Larsson
Travels with Herodotus- Ryszard Kapuściński
The Tenderness of Wolves – Stef Penney
Chains- Laurie Halse Anderson
In the Woods- Tana French
Home- Marilynne Robinson
The Last Chinese Chef- Nicole Mones
Mountains Beyond Mountains- Tracy Kidder
Loving Frank- Nancy Hora
2666: A Novel- Roberto Bolano
Death of Vishnu- Manil Suri
The Other- Ryszard Kapuściński
The Writer as Migrant- Ha Jin

New Cookbooks
Heirloom Beans- Steve Sando
Hot Sour Salty Sweet- Jeffrey Alford and Naomi Duguid
Vegan Cupcakes Take Over the World- Isa Chandra Moskowitz
Cooking Light Annual 2008
Seductions of Rice- Jeffrey Alford and Naomi Duguid
The Rice Cooker Cookbook- Beth Hensberger
How to Cook Everything Vegetarian- Mark Bittman
The Chopra Center Cookbook- Deepak Chopra

Tea

2008-12-31T05:43:00.012-05:00

I had a some time before the Georgia O'Keefe and Ansel Adams exhibit opened downtown so I headed over to Teaism. They recommended Hojicha- delicious! I really enjoyed this cup of tea. It had a nutty toasted layer over the "green" taste of the tea. There was just enough sweetness to make this perfect for sipping.

Here is the link to the tea at Teaism

http://www.teaism.com/TeaShop/ProductDetails4-19.html

I received a gift card for Christmas and knew just what to do with it. I placed an order from each of my two favorite teashops Rishi and Tealuxe. I love Rishi tea- Whole Foods carries it- my favorite from there is the Jasmine Pearl. I thought it looked like fun and it is. The pearls slowly open as they float and sink as the tea steeps. This tea is very very delicious. I ordered some Hojicha and Jade Cloud to try too.

My cousin loves Tealuxe after visiting there in Boston and when she made a cup of Peachy White I was hooked too. I ordered a bunch of samples as soon as I got home and they were all very very good. My fave Tealuxe flavors are Kiwi-Berry Coconut (black), Pear and Pomegranate (black), Monk's Blend (black with grenadine and vanilla), and Mango Mist (black), and Gen-Mai Cha (green with toasted and popped rice).

I also found some very good bag teas at Whole Foods- Mighty Leaf Green Tea Tropical (very yummy), and Green Dragon (the label says nutty but I also think of buttery in a good way- maybe smooth and rich would be a good way to describe this tea- great with food). I opened a tea bag and noticed that the leaves are big and look just like good quality loose tea leaves. No tiny bits or powder. Another yummy brand is ineeka. I like Himalayan Green best. I have the Green Limon (with lemongrass) at work but need to give it another go. It seems weak and watery but I haven't brewed it properly. I also have the Himalayan black which I find a bit strong. I think it would make a great chai. I love ineeka's tea bag- you gently tear open the bag, pull on some paper wings and then attach the bag to your cup. This gives the tea leaves plenty of room to expand.

I would like to also mentioned that I tried the blooming tea at Tenpehn- very delicious and fun. I was a little disappointed that they brought the teapot to me with the flower already opened- I would have liked to watch it unfold.

The wonderful helper at Rishi recommened a glass teapot to brew my teas- she said glass would perfect to see the leaves open as they brew, that it would be easy to clean, and perfect for all types of tea. I'm off to find one (those gift cards don't last long with me!) and to order some blooming tea.

moldy wine cork

2008-12-28T17:10:00.004-05:00

I took a bottle of wine to my brothers to share and when he went to open it, he found mold under the foil and on top of the cork. Eeeewwww. I saved the bottle hoping to take it back. It was a lovely french Chardonnay labeled with Michel Richard's name (BOURGOGNE BLANC, Michel Richard, Domaine Borgeot, Burgundy, France 2005)- he uses this as his house chardonnay. I called the wine store to ask and they said it happens often and that there is no problem. :) :) tg! They said that sometimes a bit of wine becomes trapped under the foil and will grow mold on the cork. I've never seen this before and hope I never do again but I am so glad to know that my wine is ok.

Menu for the week of 12/28

2008-12-28T16:51:00.003-05:00

Sun
leftovers

Mon
black beans (Columbia Restaurant recipe)
rice
salad

Tues
Bhangra Burrito with chickpea-potato curry and spinach- rebar
recipe follows- I really love this! It reminds me a bit of a samosa but baked not fried.

Wed
still planning a New Year's Eve feast

Thur
black-eyed peas
Hopping John
mustard greens
cornbread

Bhangra Burrito
with chickpea-potato curry and spinach
rebar
yield: 6 burritos

"Unconventional burrito fillings are inevitable in the world of cultural food fusion. In this recipe, the corss-cultural mix makes perfect sense- the filling is pure Indian and the Mexican tortilla that wraps up the curry is a close cousin to the chapathi. The outcome is delicious and makes an ideal lunch or dinner entree. Serve with mint-mango chutney and steamed basmati rice."

4 garlic cloves
1 oz (30 g) ginger, peeled
1 jalapeno pepper, with seeds
1 red pepper, seeded
6 Roma tomatoes
3 tablespoons (30 ml) vegetable oil
1 medium onion, diced
1 teaspoon (5 ml) salt
1/2 teaspoon (2.5 ml) toasted and ground cumin
1 teaspoon (5 ml) toasted and ground coriander
1 teaspoon (5 ml) sweet paprika
1/4 teaspoon (1.2 ml) tumeric
1/2 teasoon (5 ml) cracked pepper
1 x 19 fl oz (540 ml) can chickpeas
2 lbs (900 g) red potatoes, 1/2" dice
1/2 bunch cilantro, stemmed and chopped
1 bunch spinach, washed, stemmed and sliced into 1/2" thick ribbons

Roughly chop garlic, ginger, jalapeno, red pepper and tomatoes. Place in a food processor and pulse to form a coarse puree. Heat 2 tablespoons oil in a large saucepan over medium heat and suate onion with 1/2 teasoon salt until translucent. Stir in cumin, coriander, paprika, turmeric and pepper and continue to saute to cook the spices. Add the vegetable puree and simmer gently 5-10 minutes. Add chickpeas and cook a further 10 minutes to heat through. Set aside.

Meanwhile, pre-heat oven to 350F. Toss diced potatoes with remaining 1 tablespoon oil and 1/2 teaspoon salt. Spread out on a parchment-lined baking sheet and roast until lightly golden and soft, about 15-20 minutes. Toss the chick pea mixture with roasted potatoes and chopped cilantro. Season to taste.

To roll, lay a tortilla and spread 1 cup spinach ribbons topped with 1 cup chick pea curry across the middle of the tortilla. Roll it up into a cylinder and place seam-side down in a lightly oiled baking dish. Repeat with remaining filling, cover with foil and bake 30 minutes to heat through. Serve hot with chutney and rice.

Sock doll and sock monkey

2008-12-23T20:26:00.005-05:00

I really like how the sock monkey turned out- hopefully my niece will as well. The sock doll was inspired by a doll brought in by one of my first graders. The sock monkey was made with these directions- http://www.craftbits.com/viewProject.do?projectID=1104

I found the cute pink striped socks as well as the other socks at Target.

Paella

2008-12-23T07:16:00.003-05:00

Someone asked how I could be having paella for my Christmas dinner. For me, paella is all about the saffron and rice and well, the saffron :) I use olive oil for the fat, a bit of extra garlic, sometimes a dash of liquid smoke, and veggie broth. Yum! My recipe is from the Columbia Restaurant Cookbook and is easily adapted now that I'm vegan. I made changes to it even before going all veg. I don't miss the seafood anymore and still love love love the saffron rice.

I would rec this wine for this dish. I had it last week and it is very delicious.

from finewine.com
MARTIN CODAX ALBARINO 2007 RIAS BAIXAS, SPAIN
"Albarino, from the wine region of Rias Baixas is considered to be Spain's most respected white wine. Martin Codax Albarino is a crisp and refreshing wine with citrus fruit, pear and peach flavors. Its medium-body, bright fruit character and subtle floral aromas, can be enjoyed with everything from salads to a wide variety of seafood and poultry dishes." -Importer's Notes

Old Dogs

2008-12-22T06:51:00.003-05:00

The most exciting news this year- Indy is in a book! Nancy from Indy's vet called to let me know that someone was writing a book about older dogs and would I like Indy to be in it. Absolutely! The photographer (Michael S. Williamson) came over last Jun and took loads of pictures of Indy on his bed and in the front window. Then the writer (Gene Weingarten) called and we talked for about 20 minutes. Some paperwork came and then the wait.......Amazon noted the pub date to be October 7 of the following year! Well it finally came and Indy made the book! I had no idea if he would be in the book for sure, which photo would be used or what the story would say. I ran to B&N on Oct 7, found Indy in the book with a great pic and a lovely story. My boy! I would like to add that the book was published on Oct 7 which is my birthday and Indy is on page 107. Love those kind of co-inky dinkys!

http://www.amazon.com/Old-Dogs-Are-Best/dp/1416534997/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1229947107&sr=8-1

2008-12-22T06:31:00.004-05:00

Menu for this week

Sunday
leftovers- Thai and Indian

Mon
Sesame noodles with Napa Cabbage- I've posted this before but will post below
steamed broccoli

Tues
paella

Wed- Fri
in laws

Sat
pizza

Sesame Noodles with Napa Cabbage
Adapted from Veg Times by Joe
http://desertculinary.blogspot.com/2005/05/sesame-noodles-with-napa-cabbage.html
he's got a great pic

(my adaptation is to triple the sauce- DH loves it- he's just a saucy guy!)

10 ounces whole wheat spaghetti or udon noodles
9 tablespoons natural peanut butter (I love the crunchy kind)
6 tablespoons toasted sesame oil
6 tablespoons soy sauce
6 tablespoons mirin
3 tablespoon rice vinegar
3 tablespoon granulated sugar
1 teaspoon crushed red pepper
4 cups shredded napa cabbage
1/4 cup chopped fresh cilantro.

In a large pot of boiling water, cook pasta according to the directions on the package.

In a small saucepan, whisk together peanut butter, sesame oil, soy sauce, mirin, rice vinegar, sugar and crushed red pepper. Warm sauce over medium-low heat while the noodles cook.

Place cabbage in a colander in the sink - when the noodles are ready, drain them over the cabbage so the hot water can wilt the cabbage. Place the noodles and cabbage in a large bowl, add warmed peanut sauce and toss well to coat. Sprinkle each plate with a portion of the chopped cilantro before serving.

Serve extra peanut sauce for steamed broccoli that goes so well with this dinner.

Makes about 4 servings.

Mu Shu in Moments

2008-12-21T07:05:00.004-05:00

I've decided to keep on blogging- my original intent was to have my recipes available when I was away from my home or computer. I've found lots of new recipes in the past year and will start to post them. I'll also keep on posting the week's menus. Have you ever felt- there's nothing to cook this week??? I've been feeling that a lot lately! So here's back at it!

My newest fave recipe- great for a weeknight.. I leave the chicken and eggs out but DH has found that he likes Morning Stars Chik'en Strips (I'll get the right name the next time I go to the grocery store.) Mung bean sprouts are also a good addition. This is quick and easy and sooooo much better than the Chinese restaurant's version.

Mu Shu in Moments
Gourmet Feb 06
http://www.epicurious.com/recipes/food/views/Mu-Shu-in-Moments-233797
for the original recipe
my version below

2 tablespoons peanut or vegetable oil
2 teaspoons finely grated peeled fresh ginger
2 garlic clove, finely chopped
1/4 teaspoon dried hot red pepper flakes, or more to taste
1 (16-oz) bag coleslaw mix
handful mung bean sprouts
1/4 cup water
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
3 tablespoons hoisin sauce
several scallions, coarsely chopped, served in a bowl at the table
8 (6-inch) flour tortillasI prefer whole wheat
1 package Morning Star Chick'n Strips, cooked separately for DH

Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat. Add 2 tablespoons oil to skillet and heat until hot, then cook ginger, garlic, and red pepper flakes, stirring, until garlic is golden, about 1 minute. Add coleslaw mix, mung sprouts, and 2 tablespoons water and cook, covered, stirring occasionally, until coleslaw is wilted, about 5 minutes.
Stir together soy sauce, sesame oil, remaining 2 tablespoons water, and hoisin sauce in a small bowl. Add to coleslaw mixture stirring, 2 minutes. Remove from heat. Immediately put tortillas between 2 dampened paper towels on a microwave-safe plate and microwave on high power until tortillas are hot, about 1 minute.
To assemble, spread hoisin on each tortilla and top with mu shu mixture, chicken strips, additional bean sprouts, or scallions, then roll up.

Serves 4

Menu for the week of 1/27

2008-01-27T17:02:00.000-05:00

Sun
tacos

Mon
black beans and rice- the black beans were made on Sunday using a recipe from the Columbia Restaurant Cookbook
salad

Tues
leftover Potatoes and Chard with Green Curry Sauce- we'll see how this dish freezes

Wed
Wilted Red Cabbage Salad with Tangerines and Almonds-from the Wine Lovers Cookbook- this is only if I get my report cards written- most likely I'll make this next week and we'll just have take out tonight

Thurs
leftover Peas and Rice from CL

Menu for the week of 1/20

2008-01-21T16:15:00.000-05:00

Sun
Black Bean Soup with Chile, Coconut Milk, and Lime- for lunch on Tues
dinner out

Mon
Singapore Curry Noodles- The Curry Book- caught my eye last week

Tues
New Orleans Red Beans and Rice- AYIAVK using Rancho Gordo's Rio Zape beans
kale

Wed
take out Chinese

Thurs
pasta for DH
large salad for me

An excellent Tuscan cooking class

2008-01-14T15:22:00.000-05:00

Carol, co-owner of Lost Creek Winery in Leesburg, had a great idea. She hosted a cooking class at the winery last Saturday night. The instruction was geared to those than can cook and those that are just learning. Maria, from http://www.tuscancookingclasses.com/, was enthusiastic, very knowledgeable and fun. The night was hands-on- we made or assembled everything. The menu included an antipasta platter, bruschetta (ours had an herbed white bean topping), grilled pizza with a variety of toppings to choose from, and a salad with a balsamic/olive oil dressing. The available wines included Chardonnay, Chambourcin, Cabernert Sauvignon, and Merlot. YUM! The food tasted so good and it was fun to match the wines with each dish.

Menu for the week of 1/13

2008-01-13T06:43:00.000-05:00

Sunday
Red Bean Chili with Ancho Chiles and Coffee- AYIAVK- made with Rancho Gordo's Anasazi beans
cornbread- I love the whole wheat recipe from veganlunchbox.com
steamed kale

Tuesday
Vegetable Ravioli with Toasted Walnuts in Curry Cream Sauce- The Curry Book
broccoli
salad

Wednesday
Rice and Peas- Jan/Feb 08 CL
buschetta- from Maria Canora's Tuscan cooking class- I took a class from her last night at the winery where I work during the summers- excellent class and excellent food!

Thursday
tacos- DH likes Lightlife taco filling
I'll make mine with chopped romaine, cherry tomatoes, onion, and maybe try a new cheese sauce from The Ultimate Uncheese Cookbook

Menu for week of Jan 6

2008-01-07T18:13:00.000-05:00

Sunday
big salad and veggie sandwich for me
ravioli lasagna for DH

Monday
black beans and rice
steamed kale
salad

Tuesday
grilled cheese sandwich for DH
hummus pita for me
balsmic glazed carrots with garlic
spicy broccoli rabe with garlic

Wednesday
Pasta with Muffalata Olive Salad and Italian Meats- leaving out the Italian meats for me ;)

Thursday
leftover Spinach and Chickpea Curry

December's New Recipes- Hits and Misses

2008-01-06T16:50:00.000-05:00

Hits
Pom Martinis- Oprah- found on this on the cookinglight board- I liked both the tequila and vodka versions
Shredded Brussels Sprouts with Balsamic Vinegar and Pine Nuts- Vegetables Every Day
Soy-Braised Mustard Greens- Vegetables Every Day
Lima Parmigiana- How to Cook Everything Vegetarian
Chickpeas in their own broth- How to Cook Everything Vegetarian
Lo Mein- with adaptaions- World of the East Vegetarian Cooking
Red Lentils with Cumin-Onion Butter- Sur la Table cooking class
Beginners Curry- Great Curries of India
Roasted Mushroom, Lentil, and Walnut Pate- CL
Oatmeal Raisin Cookies- Eat Drink and Be Vegan
Polenta with Tomato-Braised Beans- CL Jan/Feb 08

Ok/Not a repeater
Black-eyed Peas in a Crockpot- clbb
Brown Rice 'n' Beans "Jumble-aya" - Eat, Drink, and Be Vegan- just a bit too sweet for me- I may play with this.

Potatoes and Chard with Green Curry Sauce

2008-01-05T16:57:00.000-05:00

I realized that there are quite a few recipes that I didn't get around to posting last year. This is one of my faves. DH will actually eat greens so this recipe is a keeper. He rec doubling the sauce- that way there is enough to spoon over some steamed broccoli. I doubled everything for the sauce but only used a heavy 3 tablespoons of the green curry paste instead of 4 mostly because that was all there was in the jar. There is a nice heat to this dish and lots of flavor. I use regular, not light, coconut milk, rainbow chard (it's so pretty), and baby Yukon or gold potatoes. I've tried to find roasted peanut oil but haven't so I use just peanut oil. The last time I made this, I had a bit of extra chard but instead of adding it to the curry and risk turning DH off this recipe, I put it in my bowl and then topped the extra chard with the hot rice and curry. It added a nice extra texture to the dish and I'll probably always add a bit from now on.

Potatoes and Chard with Green Curry Sauce
Adapted from A Year in a Vegetarian Kitchen
Serves 4 as a main course
1 1/2 tablespoon roasted or reg peanut oil
6 medium garlic cloves, minced
2 tablespoons minced ginger
2 14-ounce cans unsweeten coconut milk, with 1 cup thickened coconut cream spooned off the top and reserved
3 1/2 tablespoons green curry paste
1 short cup water
2 pounds small potatoes, halved, halved again and then halved one last time
salt
4 ounces chard, thinly sliced (discard thick center stems) (about 3 cups)
1 short cup fresh cilantro leaves- loose and slightly cut
2 tablespoons fresh lime juice

Heat the oil in a Dutch oven over medium heat until shimmering. Add the garlic and ginger and cook until fragrant, no more than 1 minute. Add the cup of thickened coconut cream and the curry paste. Simmer briskly until the liquid in the coconut cream evaporates and the mixture forms a very thick paste that sizzles in the pan, 2-3 minutes.

Add the remaining coconut milk, water, potatoes, and 3/4 teaspoon salt and bring to a boil. Reduce the heat, cover, and cook, stirring occasionally, until the potatoes are almost tender, about 15 minutes. Stir in the chard, cover, and cook, stirring once, until the potatoes and chard are tender, about 5 minutes. Stir in the cilantro and lime juice. Adjust the seasonings, adding salt to taste, and serve.

Roasted-Mushroom, Lentil, and Walnut Pâté

2007-12-10T14:49:00.000-05:00

I've been searching for spreads and dips that are cheese-free. I loved loved loved cheese and used every excuse to have some. Now I am at a bit of a loss when deciding on appetizers. This sounded tasty and DH was gone for the day golfing (I don't cook mushrooms when he is home- he really doesn't like the smell as well as the taste.)

I made some changes- I increased the shallots and salt from the amounts listed. I also plan on following the reviewers advice and decrease the amount of lentils.

5 flamingos for taste
4 1/2 flamingos for ease

Roasted-Mushroom, Lentil, and Walnut Pâté
2 cups water
1 cup dried lentils
1/4 cup balsamic vinegar, divided
1 (8-ounce) package cremini mushrooms
1 tablespoon diced shallots
2 garlic cloves, minced
3/4 cup coarsely chopped walnuts, toasted
1/2 cup chopped fresh basil
1/4 teaspoon salt
1/8 teaspoon white pepper
Baked tortilla chips or pita bread (optional)
Preheat oven to 350°.

Combine water and lentils in a small saucepan; bring to a boil. Reduce heat; simmer 20 minutes or until lentils are soft.
Combine 2 tablespoons vinegar, mushrooms, shallots, and garlic in a bowl. Place mushroom mixture on a jelly-roll pan, and bake at 350° for 15 minutes.
Combine lentils, mushroom mixture, 2 tablespoons vinegar, walnuts, basil, salt, and pepper in a food processor; process until smooth. Serve with baked tortilla chips or pita bread, if desired.
Yield: 3 cups (serving size: 1 tablespoon)

CALORIES 28 (39% from fat); FAT 1.2g (sat 0.1g,mono 0.3g,poly 0.8g); PROTEIN 1.8g; CHOLESTEROL 0.0mg; CALCIUM 5mg; SODIUM 13mg; FIBER 0.7g; IRON 0.5mg; CARBOHYDRATE 3g

Cooking Light, NOVEMBER 1997

Michel Richard

2007-12-09T07:25:00.000-05:00

Sometimes I stop and think that I am one lucky girl. I had the best dinner at a restaurant for my birthday- DH took me to Michel Richard Citronelle. Then I read in the paper that Richard was speaking at a bookstore downtown and so DH and I turned this into a fun evening. We started with a drink at Central, Richard's new bistro. (I think that I will have my next bookclub meeting there.) Then we went next door to Tenpenh for dinner. I have been wanting to eat there for a very long time and missed my bookclub's meeting there a year or so ago. It was worth the wait. I had a very yummy dinner and DH was very pleased with his meal. I had the Vegetarian Hotpot and could not stop eating the broth. After dinner, we walked to the bookstore and found seats in the front row. :) Michel Richard loves food and seems so happy to share his love. He was most animated when talking about food in context with family and friends and when searching for something new that is also delicious. He mentioned the recipe for Tomato Tartare from his new cookbook. I wish that I could quote him but he was sharing his excitment about realizing that tomatoes "chopped chopped" with love and seasoned would taste very much like steak tartare. It is this playfulness that I most admire about him. Richard is able to see food in new ways that are creative, artistic, and very tasty. I will have to share how he signed my copy of his cookbook- he draws a picture of himself in a chef's hat- very cute! I felt so lucky to hear him speak and to have had such a lovely evening with my DH.

A great class, a beginner's curry and a dal

2007-12-03T07:45:00.001-05:00

A friend took me to an Indian cooking class at Sur la Table last monday night. It was the most work I've ever done in a class but the food was great and I've been inspired to try more Indian cooking. The instructor was very knowledgeable and so willing to answer questions. This was the 5th Indian cooking class I've taken and its the one class that has really inspired me to give Indian cooking a go at home.

I will admit to making a purchase at Sur la Table that night! There was a 15% coupon good for just about anything in the store that night. I spied a Santoku knife at some of the cutting stations so I made sure that I ended up there. The knife felt so good in my hands and cut beautifully. I went, ok I rushed, over to the knife display at break. After holding several knives and talking with the sales helper, I chose a 6-inch chef's knife. The handle felt as one with my hands- sturdy, comfortable and well-balanced. Chopping and cutting are dream now. Which is very important when you chop lots and lots of veggies. Why a chef's knife and not the Santoku? I rock when I chop (advantage- chef knife) and also thought the chef's knife would be more versatile. I am so pleased with my new knife.

Tuesday after the class, I went to the store and bought radishes, carrots, onions, a cucumber, a yellow pepper, and celery for a salad for dinner that night! I chopped and chopped and smiled and smiled!

This Sunday I tested out the knife and some Indian recipes. I made the dal from the class and a beginner's curry from The Great Curries of India by Camellia Panjabi (pictured above.)

The dal was very delicious. I added the cilantro and some hotter pepper than the version I had at the class. DH and I love a bit of spice and the taste of cilantro. The packaged lentils were a shade of red with a hint of orange and pink but the dal cooked up yellow. It was a cheerful color on a cold rainy night. I thought that initially the dal had too strong a ginger taste- although I love ginger I felt that it was a bit strong. However, there is no ginger in the recipe! What was I tasting?? the lemon?? The next day for lunch, the dal had mellowed and tasted perfect with no trace of the ginger. I would like to try cooking this in the crockpot next time.

4 1/2 flamingos taste

5 flamingos for ease

The recipes...

I still am hoping to have pictures soon but please read about the curries.

Masoor Dal

Beginner's Curry

Menu for the week of 12/2

2007-12-03T07:34:00.000-05:00

Sunday
Dal- recipe from an Indian cooking class at Sur la Table
Beginner Curry from Great Curries of India
brown basmati rice
Madras Curry from Seeds of Change with seitan for DH

Monday
pasta with marinara
steamed kale
salad

Tues
out! I'm going to hear Judith Jones speak at Politics and Prose
http://www.booksite.com/texis/scripts/oop/click_ord/showdetail.html?sid=1425&isbn=0307264955&music=&buyable=0&assoc_id=&spring=

Wed
work book club and girls night out!

Thurs
undecided

I also made made some homemade cookies for Indy- he just loved them!

2007-11-05T17:21:00.000-05:00

My cookbook this week for Cooking Light's Game of the Week is The Curry Book: Memorable Flavors and Irresistible Recipes From Around the World. I have made several very delicious recipes from this book but haven't looked at it since going almost vegan. Another highly recommended book on the CL boards!

From Amazon- Review "Nancie McDermott blends exotic seasonings, clear directions and precise kitchen techniques for all of us who enjoy enticing curries and curry-spiced dishes from around the world." -- James McNair, author of James McNair's Favorites Book DescriptionDrawing inspiration from the rich curry traditions around the world, Nancie McDermott provides more than 100 intriguing recipes from Thailand, India, Malaysia, Jamaica, Africa, and the United States. Every recipe can be as easy or complexly flavored as you want, for each can be made with convenient store-bought curry powder or with authentic homemade herb and spice blends. Includes: Cheddar Curry Bites - Spicy Peanut Chicken Soup West African Style - Thai Grilled Chicken with Sweet and Spicy Garlic Sauce - Singapore Curry Noodles with Green Peppers and Shrimp - Green Pea Curry with Fresh Paneer Cheese - Indonesian-Style Rice Pilaf - Ginger Pear Chutney

The recipes I have made have been soooooooooo good and not overly complicated at all. Here are some links to discussions on this book-http://community.cookinglight.com/sh...ighlight=curry
http://community.cookinglight.com/sh...ighlight=curry

Three recipes have caught my eye- I hope to have time to make them all!
Carrot, Zucchini and Green Pepper Sticks with Thai-Style Peanut Sauce
New Potatoes and Red Bell Peppers in Fresh Green Curry
Vegetarian version of Singapore Curry Noodles with Green Peppers Shrimp!

I made one recipe last night and it was good. It took me longer to make the fresh green curry than I thought but well, I should know myself. I take my time when I have the time. Also the potatoes didn't cook in the amount of time she indicated- but, well, they never do for me. I should always remember to slightly cook them ahead. After 30 minutes they were good to go. I also was thinking this morning that it was a bit of cooks error. I should have used a saucepan- the kind that is deep rather than a skillet type pan. I fried the h#@@ out of my Pampered Chef rice cooker- the only thing that I can think of was that I cooked my rice for 25 minutes on high power instead of the 25 min on 1/2 power! After all that, it was a delish meal. I loved the taste of the curry very very much.

New Potatoes and Red Bell Peppers in Fresh Green Curry
Serves 4-6
Here is a quick vegetarian curry, bright with fresh herbs. This curry paste takes only a few minutes, but you can make it even simpler by using any store-bought paste, Thai- or Indian- style, instead of grinding your own.
1 pound new potatoes, unpeeled, about 2 inches in diameter
1 red bell pepper
2 tablespoons coarsely chopped shallots
1 tablespoon coarsely chopped garlic
1 teaspoon peeled, coarsely chopped fresh ginger
2 fresh jalapeno peppers or 1 fresh Serrano pepper
3 tablespoons plus 1 cup water, divided
¾ cup coarsely chopped fresh cilantro leaves and stems, divided
1 can (14-ounce) unsweetened coconut milk, divided
1 teaspoon palm sugar or light or dark brown sugar
1 teaspoon salt
¼ cup fresh basil

Halve the potatoes. Halve the red pepper lengthwise, discard the stem and seeds, and cut into 1-inch chunks. Set aside.In a small food processor or blender, combine the shallots, garlic, ginger, chiles, and 3 tablespoons water. Add ½ cup of the cilantro. Grind until you have a fairly smooth paste, pulsing and stopping often to stir down the sides and incorporate all the ingredients. You will have about ¼ cup curry paste; set aside.

Open the coconut milk and stir well until smooth. Pour ½ cup coconut milk into a medium saucepan and place over medium heat. When it comes to a boil, reduce the heat to low and gently boil 3 minutes, stirring occasionally, until slightly thickened.

Add the curry paste and cook, stirring and mashing, until it is dissolved into the coconut milk and heated through, about 2 minutes. Add the remaining coconut, remaining 1 cup water, sugar, salt and potatoes. Increase the heat to maintain a gentle boil and continue cooking, uncovered, for 10-15 minutes, until the potatoes are tender and the sauce is smooth and a soothing green throughout.

Meanwhile, chop the basil leaves crosswise into thin strips, reserving a sprig or two for garnish. When the curry is cooked, stir in the basil, the red peppers and the remaining ¼ cup cilantro. Remove from heat and serve hot or warm, garnished with basil sprigs.

Notes:
*You will need a total of 1 ½ cups canned or frozen coconut milk. If you make fresh coconut milk from scratch, omit the 1 cup of water that is added to the canned coconut milk, and use a total of 2 ½ cups of your own freshly made coconut milk.
* To substitute prepared curry paste, omit the shallots, garlic, ginger, chile pepper, cilantro, and the 3 tablespoons water, and begin by cooking 2 tablespoons prepared curry paste in coconut milk.
*If you can find only big new potatoes in the market, use them, cutting them into walnut-sized chunks.

Smoky Seitan, Pinto Bean, and Hominy Stew

2007-11-03T18:31:00.000-05:00

I love when I choose a recipe that sounds good and then it tastes good! And this one is that recipe plus it's even easy! and quick! And I'm saying that after having had to run to the store to buy another can of hominy and pinto beans. The first can of hominy I opened had some kind of thick layer just under the lid and then I noticed a few dents in the rim of the can at the bottom. Of course, I noticed this after dumping the hominy over the pinto beans to drain. I dumped it all and ran to the store to buy more. I am so glad I did- this really is good!

5 flamingos all around!!!

Smoky Seitan, Pinto Bean, and Hominy Stew
adapted from Cooking Light

1 tablespoon olive oil
1 1/2 cups diced white onion (about 1 large)
1 cup diced celery (about 2 stalks)
3/4 cup diced carrot (about 1 large)
1 cup diced red bell pepper (about 1)
1 1/2 teaspoon minced garlic
2 cups organic vegetable broth
1 teaspoon hot chili powder
1/2 teaspoon salt
1/4 teaspoon chipotle chile powder
1 14.5-ounce can diced tomatoes, undrained
1 14.5-ounce can diced tomatoes with mild green chiles, undrained
1 pound seitan, cubed
1 (15.5-ounce) can white hominy, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained

Heat oil in a Dutch oven over medium-high heat. Add onion and next 4 ingredients (through garlic) to pan; sauté 5 minutes. Add broth and remaining ingredients to pan; bring to a boil. Reduce heat, and simmer 15 minutes or until vegetables are tender. Yield: 8 servings
adapted from Cooking Light, NOVEMBER 2007

Black-Eyed Pea Patties

2007-11-03T18:23:00.000-05:00

Black-Eyed Pea Patties with Garlic Pepper Salsa
Black-eyed peas were introduced in the Caribbean by African slaves. Somewhat drier than other legumes, they are ivory-gray in color with a black "eye" at the inner curve. They go by many names, including gungo and pigeon peas. These patties can be shaped an hour in advance; cover and refrigerate.

3 garlic cloves, minced
2 serrano chiles, seeded and finely chopped
2 (16-ounce) cans black-eyed peas, rinsed and well drained
1/3 cup finely chopped red bell pepper
6 tablespoons chopped fresh cilantro, divided
1 1/2 teaspoons ground cumin
1/2 teaspoon kosher salt, divided
2 tablespoons ground flax seed
1 tablespoon olive oil, divided
2 cups chopped tomato
2 teaspoons fresh lime juice

Combine minced garlic and chiles in a large bowl. Place 1 teaspoon garlic mixture in a small bowl; set side. Add peas to remaining garlic mixture in large bowl; mash mixture with a potato masher. Stir in bell pepper, 1/4 cup chopped fresh cilantro, cumin, 1/4 teaspoon salt, and ground flaxseed, stirring until well blended. Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
Heat 1 1/2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add patties; cook 4 minutes on each side or until browned. Repeat procedure with the remaining 1 1/2 teaspoons olive oil and 6 patties.
Add remaining 2 tablespoons chopped fresh cilantro, remaining 1/4 teaspoon salt, chopped tomato, and fresh lime juice to the reserved garlic mixture in bowl; stir well. Serve with patties.

adapted from Cooking Light, OCTOBER 2007

Tempeh Ruebens

2007-10-28T15:27:00.000-05:00

I did love a Rueben back in the day. I have tried making Ruebens several times and think that I like this version based on Vegan With a Vengeance best. First, I pan fry a few slices of Smoky Tempeh Strips (fakin' bacon). Then spread spread a wee bit of butter (Earth Balance) on each piece of pumpernickle bread- I prefer this to the more traditional rye. Place one slice of bread in a preheated skillet (nonstick or not- your choice) and layer the tempeh strips, some sauerkraut, and a bit of the dressing. Top with the remaining slice of bread, flip when ready, and serve with pickles, chips, or whatever to-go-with you like. The cheese is left out- I do like vegan Monterey Jack cheese but it doesn't add anything but calories to this sandwich. The recipe in Vegan with a Vengeance adds some pickles and avocado slices. I would love some avocado but chose to leave it out. Pickles will be served on the side. I also found some yummy sounding soup at Whole Foods and thought that would be a good dinner on this rather cold windy day.

A Dressing for Reubens very loosely based on Thousand Island
very loosely because I do not like ketchup or sweet pickle relish. I added some chopped pickles and pickle juice.

1/4 cup Veganaise (I like this brand the best.)
1 teaspoon pickle juice
1 1/2 tablespoons finely chopped pickles
1/4 teaspoon onion powder or 2 teaspoons minced onion
2 teaspoons capers
1 heavy tablespoon Gates Extra Hot BBQ sauce
pinch cayenne

This is good but not at all sweet. But that's how I like my dinner.

Menu for the week of Oct 28

2007-10-28T05:59:00.000-05:00

Sunday

Ruebens- I use Smoky Tempeh strips (fakin' bacon), sauerkraut, and a dressing based on the version in Vegan With a Vengeance.
Sweet Potato, Corn, and Kale Chowder
pickle and chips

Mon
whole grain pasta with marinara sauce
steamed kale
romaine salad

Tues
Black-eyed pea patties- from cl that I didn't make 2 weeks ago!

Wed
Black beans and orange rice
bread stick fingers
carrot and olive eyes
steamed kale
romaine salad

This week's menus- Oct 21

2007-10-21T18:46:00.000-05:00

Sun- Peanut Salsa- Washington Post I did not post this recipe- it was not for us although I found a few other peanut salsa recipes that might be worth checking out.
Black Bean Quesadillas- Vegetarian Sandwiches
salad

Mon- Salsa del Sol- Cl
pasta
salad

Tues- Red Beans and Rice- AYIAVK
steamed kale
salad

Wed- South of the Border Paella- Rebar
steamed kale
salad
tortilla chips

Thurs-out- Italian

Fri-out-Thai

2007-10-14T15:48:00.001-05:00

Menus for this week

Monday
lunch Pike Market Salad with walnuts (but not the cheese!) from Cooking Light
dinner- Black Beans and Rice, romaine salad, steamed kale

Tuesday
dinner- Black Eyed Pea Patties with Garlic Pepper Salsa from Oct 07 Cooking Light, served on a bun for DH and over a bed of finely chopped romaine for me

Thursday
dinner- leftover Mixed Vegetable Coo-Coo with Tomato Sauce from Oct 07 Cooking Light, steamed collards

Chocolate Chip Cookies

2007-10-14T15:42:00.000-05:00

I made Dreena Burton's Chocolate Chip Cookies from Vive le Vegan and they are delicious! They taste like chocolate chip cookies- yum! I used Trader Joe's turbinado sugar which didn't fully dissolve but left a fun crunch in the cookie.

5 flamingos!!

I'm wondering about adding some bourbon to these...........

Back with a yummy salad and chocolate chips cookies

2007-10-14T15:26:00.000-05:00

Now that the school year has settled, I'm back to the blog. I still need to work through organizing the recipes. DH has started to eat much more vegetarian which has made planning and cooking meals both easier and harder. Easier, well because it's back to one meal cooking. Harder because I'm more restricted in choices for the meals. I am very pleased that he is eating less meat and he seems pleased with his choice.

Monday at work is Salad Club or "The Salad Spinners" as DH has named it. I made Cooking Light's Pike Place Market Salad. I made some changes including using a smaller pkg of herb salad mix and adding some mixed baby greens. I served the walnuts and cheese on the side to account for various dietary needs. I had some frozen blueberries picked back in June that I am thawing and will mix in at the last minute.

The salad calls for herb salad mix, which can be found prebagged in the supermarket, or use any combination of lettuces and herbs. Any fresh cherry or berry (blackberries, blueberries, etc.) will do nicely. The dressing and caramelized walnuts can be made a day ahead (store the nuts in an airtight container and the dressing in the refrigerator).

Walnuts:
1 tablespoon sugar
3 tablespoons coarsely chopped walnuts
Cooking spray

Dressing:
1/2 cup apple cider
3 tablespoons water
1/4 teaspoon cornstarch
1 tablespoon finely chopped shallots
1 tablespoon champagne vinegar
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Remaining ingredients:
8 cups herb salad mix
2 cups berries and/or pitted sweet cherries
1/4 cup (1 ounce) blue cheese, crumbled

To prepare nuts, place sugar in a small skillet over medium heat; cook 90 seconds or until sugar dissolves, stirring as needed so sugar dissolves evenly and doesn't burn. Reduce heat; stir in walnuts. Cook over low heat 30 seconds or until golden. Spread mixture onto foil coated with cooking spray. Cool completely; break into small pieces.

To prepare dressing, place cider in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 2 tablespoons (about 5 minutes). Combine water and cornstarch in a small bowl; add to pan. Bring cider mixture to a boil, stirring constantly; cook 30 seconds. Remove from heat. Stir in shallots, vinegar, salt, and pepper; let cool.

To prepare salad, place salad mix in a large bowl. Drizzle with dressing; toss gently to coat. Divide evenly among 4 plates; top with berries, cheese, and walnuts. Serve immediately.

Wine note: This market salad is a kaleidoscope of bold flavors and compelling textures, from the berries to the caramelized walnuts to the crumbled blue cheese. It needs a powerhouse of a wine to match it all: Walla Walla Village Gewürztraminer 2003 (Walla Walla, Washington; $16). It's sassy with bright tropical fruit flavors (a great counterpoint to the saltiness of the cheese), a citrusy edge, and loads of spice. -Karen MacNeil Yield:
4 servings (serving size: 2 cups salad, 1/2 cup berries, 1 tablespoon cheese, and 2 1/4 teaspoons walnuts)
Cooking Light, JUNE 2005

Red Lentil Patties with Cilantro Sauce

2007-08-17T16:07:00.000-05:00

This comes from the Healthy Hedonist and is similar to but different enough from the Red Lentil and Chickpea Burgers. I made this wed and as usually happens with Myra Kornfelf recipes about ate it all before it even got to the table!

I rec doubling the sauce. DH thought that the bean mixture (before shaping into patties) would make a great dip with some added seasonings- either curry for an indian and a bit unusual dip or mexican/hot pepper seasonings.

Red Lentil Patties with Cilantro Sauce
Healthy Hedonist
1 cup basmati rice (I subbed Red Bhutanese rice as she suggested)
1/2 cup red lentils
4 cups water
1/2 teaspoon ground tumeric
3/4 teaspoon salt
2 tablespoons plus 4 teaspoons coconut oil, sesame oil, or ghee (I used sesame oil)
1 teaspoon whole cumin seeds
2 cups finely diced onions
1/4 teaspoons hot red pepper flakes
1/4 cup arrowroot powder
Cilantro Sauce- recipe follows

Wash the rice and lentils, and drain them. Place them in a medium saucepan and add the water, turmeric, and salt. Cover and bring to a boil. Then lower the heat and simmer for 10 minutes. Uncover the pan and simmer, without stirring, until the water is absorbed, 15 minutes. (This took closer to 25- I wonder if its because I used the Red Bhutanese rice. It still looked kinda soupy but the recipe worked great anyway.)

Meanwhile, warm the 2 tablespoons oil in a medium skillet over medium heat. Add the cumin seeds and saute until fragrant, 1 minute. Add the onion and cook, stirring frequently, until well browned, about 12 minutes. Stir in the red pepper flakes and remove the skillet from the heat. Add the mixture to the cooked rice and lentils. Stir to combine. Taste, and add salt if necessary. Transfer the mixture to a bowl and let it sit until cool enough to handle, about 20 minutes.

Spread the arrowroot on a large plate. Form the lentil mixture into 8 patties. Dredge the patties in the arrowroot, and place them on a clean plate.Heat 2 teaspoons of the oil in a medium nonstick skillet over medium-high heat. Add 4 patties and saute until golden, about 2 minutes per side. Repeat with the remaining oil and patties. Serve warm, drizzled with the Cilantro Sauce.

Cilantro Sauce
2 tablespoons fresh lemon juice
1/4 cup unsweeten coconut milk, stirred before measuring
1 jalapeno chile, stemmed and seeded
1 garlic cloveone 1-inch piece fresh ginger
1 cup chopped fresh cilantro

Combine all the ingredients in a blender and blend until smooth. The sauce will keep, covered and refrigerated, for up to 5 days.

This weeks menus

2007-06-30T06:54:00.000-05:00

DH was out of town so it was just me this week.

Sun- we golfed so dinner was out- pizza from a local chain- first time I had pizza from there since going almost vegan. I had the veggie with no cheese and it was very good! DH had the cheeseburger pizza.

Mon- giant salad with lots of veggies from my csa box and two new greens from the farmer at the next table- boma and water greens. Both were excellent in the salad and steamed. I liked the sweetness of the water greens better fresh and the complex flavor of the boma steamed. Brushetta- homemade tomato topping, Tomato Pomadoro, over the semolina bread.

Tues- Breakfast was a radish sandwich. I golf 18 holes and walked so Chinese for dinner tonight. Hunan Bean Curd- yum!

Wed- Giant salad and leftover steamed greens.

Thurs- Sauteed yellow squash with tempeh bacon for lunch and then Roasted Cauliflower, Wild Mushrooms, and Chickpeas with Horseradish Creme for dinner. The Horseradish Creme was also good on the last of the leftover Semolina bread.

A great rice salad

2007-06-30T06:39:00.000-05:00

This is perfect for summer picnics, pot lucks at work or in the neighborhood, or just a great side for dinner. I love the asian flavors and its easy to play with. I've used edamame or green peas in place of the green beans (and I always almost double the green beans!) and brown basmati rice instead of plain white. For the brown rice, I just add a smidge more seasonings. This has been a tried and true for many years and I still love it.

5 flamingos for everything!

Cashew Rice Salad
Beyond the Moon Cookbook

1 1/2 cups basmati rice
1 tablespoon canola oil
2 heaping tablespoons peeled and minced fresh ginger
1/2 cup finely chopped carrot (1 medium carrot)- tg for pampered chef's chopper!
2 cups diagonally sliced green beans (1/2 pound)
1 large red bell pepper, seeded and cut into thin, 1 1/2-inch-long slices (1cup)
5 scallions, diagonally sliced
1/4 cup minced fresh cilantro
3/4 cup coarsely chopped roasted cashews (I add more- dh is fond of cashews)
3 tablespoons tamari or soy sauce
3 tablespoons sesame oil
1/4 cup rice vinegar
1/2 teaspoon salt (I omit this)

Cook the rice and then place in a medium or large-sized bowl.

Heat the oil in a skillet over medium heat. Saute the ginger, carrot, and green beans, adding 2 tablespoons of water after a minute of two. After 2 to 3 minutes more, stir in the red bell pepper, and continue to cook until the beans are just tender, 2 to 3 minutes.

Stir the sauteed veggies into the rice along with the scallions, cilantro, and half the cashews.

Whisk the tamari with the sesame oil, vinegar, and salt. Stir the dressing into the salad. Garnish with the remaining cashews, and serve at room temperature.

6 servings

Chickpea Crepes with Wild Mushrooms, Roasted Cauliflower, and Chickpea Filling with Horseradish "Cream"

2007-06-29T14:01:00.000-05:00

This does have unusual flavors but they work so well together. It reminded me a bit of my polish grandmom's kitchen. I took some advice and added the mushrooms to the pan of roasting cauliflower after 10 minutes so they both finished at the same time. I made this without the crepes and served it in a rimmed soup bowl. Not soupy at all though. I also used a sweet onion and red cabbage and it was still good.

5 flamingos for taste
4 for effort- this is a weekend meal

Chickpea Crepes with Wild Mushroom, Roasted Cauliflower, and Chickpea Filling
The Voluptuous Vegan

1/2 medium head of cauliflower, cut into florets (3 C)
3 Tbsp extra-virgin olive oil
Salt
1/4 lb fresh shiitake mushrooms, stems removed, sliced
1 Tbsp shoyu
1/2 oz dried porcinis
2 medium onions, thinly sliced (2 C)
1 Tbsp minced shallot
2 garlic cloves, minced
1/4 green cabbage, thinly sliced (3 cups)
1 tsp ground cumin
1 tsp ground caraway seeds
1 1/2 cups cooked chickpeas or 1 15-oz can, drained & rinsed
1 Tbsp fresh lemon juice
Fresh ground black pepper
1/4 C chopped dill, plus 2 Tbsp for garnish
12 chickpea crepes (below)
Arugula, for garnish

Preheat oven to 375. In a bowl, toss the cauliflower with 1 Tbsp of the olive oil and 1/4 tsp salt. Place on a parchment-covered baking sheet and roast for 30 minutes, stirring every 10 minutes, until the tops are browned.

Meanwhile, mix the sliced shiitake mushrooms with 1 Tbsp oil and add the shoyu. Place on a baking sheet and roast for about 20 min, stirring a couple of times, until the mushrooms have released their juices and become quite dry. Set aside the shiitakes and cauliflower.

Rinse the dried pocinis. In a small bowl, pour 1 C hot water over them and soak for 15 minutes.Warm the remaining Tbsp of oil in a medium saucepan and add the onions. Cook over low heat for 10 to 12 minutes, or until softened. Add the shallots, garlic, cabbage, cumin, and caraway, stir and cook 5 minutes, or until the cabbage has completely wilted.Pour the pocinis and liquid through 2 layers of paper towels in a strainer. Reserve the soaking liquid. Rinse the porcinis to remove any remining dirt and chop into small pieces. Add the chickpeas, shiitakes, cauliflower, and porcinis to the vegetable mixture. Combine the porcini soaking liquid with enough water to make 2 cups and add to the vegetables.

Simmer 10 minutes. Add the lemon juice, and salt and pepper to taste. Remove from the heat and stir in the dill. Fold each crepe around 1/2 C of filling. Center two on a plate and sprinkle with dill. Tuck a few leaves of arugula under the crepes.

Chickpea Crepes
1 C chickpea flour
1 C unbleached white flour
1 tsp salt
2 Tbsp extra-virgin olive oil
2 C warm water
2 tbsp finely chopped chives

In a medium bowl whisk together the flours and salt. Add the oil and water and whisk to combine, then transfer to a blender and thoroughly blend ingredients together. Alternatively, use an immersion blender. Pour the batter back into a bowl and stir in the chives. Allow the batter to rest for at least 20 minutes. At this point, the batter can be refrigerated for up to a day.
Heat a 6-7 inch crepe pan over medium heat. Lightly oil the pan using an oil-saturated paper towel. Pour 1/4 C batter onto the pan, tilting the pan in a circular motion so that the batter covers the entire surface. Cook until the surface bubbles and the crepe becomes golden around the edges, about 1 min. Loosen the edges with a spatula, then with the spatula - or your hands - flip it. Cook the second side for about 30 seconds.

Transfer the cooked crepe to a plate and continue making crepes, lightly oiling hte pan between each, until the batter is finished.

Horseradish "cream"
1/2 lb soft tofu
2 Tbsp fresh lemon juice
3 Tbsp canola oil
2 Tbsp brown rice vinegar
3/4 tsp sea salt
1/4 tsp white pepper
1/2 C minced red onion
1 Tbsp fresh chopped dill
2 tsp prepared horseradish

In a food processor fitted with a metal blade, combine the tofu, lemon juice, oil, vinegar, salt, and pepper and process until smooth. Transfer to a bowl and stir in the remaining ingredients.

Bruschetta Pomodoro

2007-06-26T05:16:00.000-05:00

The Semolina Bread recipe suggested using the bread to make bruschetta. This recipe from Cooking Light has lots of my favorite things including fresh tomatoes, Kalamata olives, fresh basil, and capers. It is delicious and works great on the bread.

Bruschetta Pomodoro
Cooking Light, September 1997
Pomodoro is Italian for "tomato."

2 cups minced plum tomato (about 3/4 pound)
1 1/2 teaspoons capers
2 tablespoons chopped kalamata olives
1 tablespoon chopped red onion
1 tablespoon chopped fresh basil
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon balsamic vinegar
1/8 teaspoon pepper
10 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted

Combine all the ingredients except French bread; cover and let stand 30 minutes. Drain the tomato mixture. Top each bread slice with 1 tablespoon of tomato mixture.
Yield: 10 servings

CALORIES 95 (20% from fat); FAT 2.6g (sat 0.4g,mono 1.4g,poly 0.5g); PROTEIN 2.2g; CHOLESTEROL 1mg; CALCIUM 15mg; SODIUM 255mg; FIBER 1.1g; IRON 0.8mg; CARBOHYDRATE 15.8g

Semolina Bread and Radish Sandwich

2007-06-24T11:28:00.000-05:00

I'm back to playing the Sunday Game of the Week on Cooking Light's Great Food Boards. The cookbook this week is age based and mine turned out to be The Bread Lovers Bread Machine Cookbook by Beth Hensperger. I've been wanting to make some bread and I have some semolina flour that I bought for pizza but decided that I like the cornmeal better so I want to use this up. I found this recipe and it doesn't need any modificatios although I used half of the olive oil called for. I made a radish sandwich for lunch today using this bread and wow! the whole is greater than the sum of the parts. YUM! Brushetta tomorrow!

Semolina Country Bread

Pane di Semola is made using a simple straight dough. Be sure to use the finely ground semolina flour that is used for making pasta rather than the coarser grind that is similar to farina, a protein-rich flour also ground from durum wheat. This bread is a good one to choose if you will be using the Delay Timer. It is fantastic warm with garlic butter melting in, and also makes great bruschetta.

2-pound loaf
1 3/4 cup water
3 tablespoons olive oil
2 1/4 cups bread flour
1 3/4 cups semolina flour
2 tablespoons seesame seeds
1 tablespoons plus 1 teaspoon gluten
2 teaspoons salt
2 1/4 teaspoons SAF yeast or 2 3/4 teaspoons bread machine yeast

Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on dark and program for the French Bread or Basic cycle; press Start. (This recipe may be made using the Delay Timer.)When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.

Spanish Omelet

2007-06-23T06:37:00.000-05:00

I made this Tuesday. I am trying to do better with the photography and now maybe video!

The omelet was very tasty although I would have liked more saffron flavor to have come through. DH's version was very close to the recipe as posted just no onions. My version, cooked separately, had onion but was not put in an omelet but served over steamed kale. I love kale- the filling was great on its own and I had the leftovers for lunch minus the kale (and egg!)

4 1/2 flamingos for taste and ease for both DH and I.

Spanish Omelet with Peas, Potatoes, and Saffron
A Year in a Vegetarian Kitchen

Salt
1/2 pound red potatoes, scrubbed and cut into 1/2-inch dice
1/2 pound peas in pod, shelled (about 2/3 cup)
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 medium onion, finely chopped
1/4 teaspoon saffron threads, crumbled between your fingers
6 large eggs
freshly ground black pepper

Bring about 1 quart water to boil in a medium saucepan over high heat. Add salt to taste and the potatoes and cook until the potatoes are just beginning to soften but are not at all mushy, about 7 minutes. Add the peas and continue to cook until the veggies are barely tender, about 3 minutes. Drain and set aside to cool slightly.

Meanwhile, heat 1 tablespoon of the oil in a medium ovenproof nonstick skillet over medium heat. (I used a regular skillet and it didn't stick.) Add the onion and 1/4 teaspoon salt and cook until softened, about 8 to 10 minutes. (If the onion starts to brown, lower the heat.) Add the saffron and cook until aromatic, about 1 minute. Set the pan asite to let the onions cool slightly.

With a fork, beat the eggs, 1/4 teaspoon salt, and several grindings of pepper together in a medium bowl until well combined. Beat in the peas, potatoes, and onions, scraping the skillet as clean as possible.

Move an oven rack to the top position and heat the broiler. Heat the remaining 1 teaspoon oil in the empty skillet over medium-low heat. When the pan is hot, swirl the oil to coat the pan bottom evenly (and sides if using a reg skillet!). Add the egg mixture and cook, occasionally sliding a spatula around the edges of the pan to loosen the omelet, until the bottom of the omelet is golden brown and the eggs are runny just on top, about 8 minutes.

Place the pan directly under the broiler and cook just until the top is golden brown and set, 1 to 2 minutes. Watch carefully to prevent the omelet from burning.

Remove the pan from the broiler. The omelet can be cooled to room temp in the pan if desired. Once cooked, the omelet can be removed from the pan whole and chilled for several hours. Cut the omelet into wedges and serve.

This week's menus and CSA recipes

2007-06-23T06:11:00.000-05:00

I had thought to post weekly menus and decided to well, do it! I liked the way I used the tortillas and eggs for two meals. My mom introduced me to a foodtv show by Robin Miller (I think) that emphasizes making extra of some things to use later in the week.

Sun- Tacos- mine was all veggie, no cheese. DH likes fake taco meat in his.

Mon- take out Chinese- I had mu shi veggies with no egg and DH had the chef's special chicken.

Tues- Spanish omelet- A Year in a Vegetarian Kitchen I made double the filling and served mine over kale (no egg). Also served a side dish of green beans steamed and then seasoned with garlic.

Wed- lunch was the pea salad and a friend made cantalope soup. DH had leftover Spanish omelet.

Thurs- Mexican Eggs- Real Simple- I left out the egg and served chopped romaine and tomatoes over my tortilla spread with veggie refried beans. DH had the eggs and sprinkled some cheese over his.

In my CSA box that made for delightful breakfasts and lunches as well as dinners- radishes, beets, spinach, red leaf lettuce, zucchini, yellow squash, onions, peas, green beans, and the most delicious apricots! So far I am very very happy with my csa experience. I bought a half share and the amount is just right for me and the bit that DH will eat. There has been variety and the quality is excellent. Marge is wonderful and her veggies and fruit are grown chemical free. I have had 4 boxes and can't wait til 10 am today when I go pick up my fifth. I finished reading Animal, Vegetable, Miracle yesterday and loved it. I started thinking about eating locally- this has been the buzz lately. I agree with trying to support local farmers especially those that are organic or chemical free but I also believe in trade. We are lucky to have Florida and California to grow veggies and fruits over a long growing season. I would definitely pass on those nasty winter tomatoes (I love eating the tomatoes and strawberries when I visit my mom in FL in the spring!!) but I do love my kale even when its not in season here. And I love my coffee and tea. I am so happy to have discovered Marge and her chemical free farm. There are two large farms near me that include pick your own but they are not organic. I think I have decided to eat locally as much as possible esp with the veggies- they do taste soooooo much better, but I will not limit my diet to 100 miles.

recipes using CSA veggies
sliced tomato with a light sprinkle of Penzey's Fox Point Seasoning
Pea Salad- foodwishes.com
Spanish Omelet- A Year in a Vegetarian Kitchen
Garlicky Green Beans
Red Leaf Salad with Apricots
Spinach Salad
tacos- veggie version
Mexican Eggs- Real Simple- my veggie version
Zucchini Coins- Vegetarian Cooking for Everyone
Chickpea and Spinach Curry- Vegan with a Vegeance
beets- saving and hoping for more to can using an Alton Brown recipe

pea salad

2007-06-22T13:51:00.001-05:00

I have been getting the best English peas in my csa box. I tried cooking them like edamame as suggested by Jack Bishop in A Year in a Vegetarian Kitchen- good but not to my liking. I found this recipe on YouTube. I think it still needs tweaking- I may have used too much pasta and not enough mint. I hope I get some more peas tomorrow!

ETA that I checked more into foodwishes.com and found it a great site. Well organized and I love the watching the video of Chef John preparing the recipes. I recommended checking it out!

Spring Pea Salad
foodwishes.com
http://foodwishes.blogspot.com/search/label/Salads

8 ounces pasta- he used star shaped, I could only find orzo. I passed on the alphabet pasta which may have worked because of the size but hey, it's summer!
1/2 cup peas
1/4 cup olive oil
1/3 cup olive oil (I used a bit less)
1 tsp salt
1/2 tsp freshly ground pepper
1/4 cup fresh parsley, chopped
1/4 cup fresh mint. chopped
I also added basil- didn't work and lemon basil- very nice but not necessary.

Shell peas and place in a colander. Cook pasta, drain over the peas. This will cook the peas just right. Let sit for a moment. In a small bowl, mix the olive oil, lemon juice, and salt. Put the peas and pasta in a serving bowl and mix in the olive oil and lemon juice dressing. Let cool to room temperature. Mix in the fresh herbs just before serving.

Slow-Cooked Zucchini Coins with Chopped Herbs

2007-06-22T13:41:00.000-05:00

This was a delicious way to enjoy the zucchini and yellow squash that was in my csa box as well given to me by one of DH's friend.

Adapted from Vegetarian Cooking for Everyone

2-3 tablespoons olive oil
2 pounds zucchini and yellow squash, thinly sliced
1 garlic clove, thinly sliced
2 green onion, thinly sliced
salt and freshly ground pepper
1/4 cup chopped mixed herbs- I used fresh basil and oregano- can also use dill, parsley, or cilantro
squeeze of fresh lemon

Heat the oil in a wide skillet, then add the zucchini and yellow squash. Sprinkle lightly with salt and cook over low heat for minutes or so, stirring every so often. When the squash begins to turn golded, add the garlic and onions. The finished squash should have a light golded glaze over the surface and be caramelized in places. Taste for salt and season with pepper. Toss with the herbs, give it a squeeze of lemon juice, and serve.

Rigatoni with Cauliflower,Curry Powder, and Coconut Milk

2007-05-31T17:55:00.000-05:00

Another winner from A Year in a Vegetarian Kitchen! This was quick and easy and made a great weeknight dinner. At first I was worried that it wasn't flavorful enough but I was wrong. It was delicious- the cauliflower shone through and the curry was just right. I used Hot Curry from Penzey's and sprinkled just a bit more at the table. I also served mine over more spinach.

4 flamingos

2 tablespoons canola oil
1/2 large head cauliflower, cut into 1-inch florets (about 4 cups- you could add more if you like)
1 medium onion, halved and thinly sliced
1 medium jalapeno chile, stemmed, seeded, and minced (I used a serrano and through the whole thing in and maybe could have thrown another!)
2 medium garlic cloves, minced
1 teaspoon curry powder
1 cup unsweetened coconut milk, preferably light
1 pound rigatoni
3 cups baby spinach
2 tablespoons chopped fresh cilantro leaves
2 tablespoons fresh lime juice

Bring 4 quarts water to a boil in a large pot for cooking the pasta.

Heat the oil in a large saute pan over medium heat until shimmering. Add the cauliflower, onion, and 1/2 teaspoon salt and stir to coat the veggies with the oil. Cook, stirring occasionally, until the veggies begin to brown, about 8 minutes. Stir in the chile, garlic, and curry powder and cook until aromatic, about 1 minute. Add the coconut milk, bring to a boil, reduce the heat, cover, and simmer, stirring once, until the cauliflower is tender, about 5 minutes.

Meanwhile, add 1 tablespoon salt and the pasta to the boiling water and cook until al dente. Reserve 3/4 cup of the cooking water and drain the pasta. Return the pasta to the empty pot and add the cauliflower sauce, baby spinach, cilantro, lime juice, and 1/4 cup of the cooking water. Stir just until the spinach is wilts, about 30 seconds, adding more cooking water if needed to moisten the pasta. Adjust the seasonings, adding salt to taste, and serve immediately.

BLT

2007-05-28T09:45:00.000-05:00

An old favorite made even more delicious and almost vegan- I read the label of my bread more closely just now and noticed that it contained honey :( :( :( I love a BLT esp with fresh homegrown tomatoes. I had the best one this morning thanks to a tomato from my csa box and a tip to try fakin bacon.

The sandwich:

2 slices of Trader Joe's sprouted multi-grain bread, lightly toasted (well, I'll be looking for another bread- I'm sure there are more good choices out there but I really loved the nutty chewiness of this loaf.)

with Vegenaise Dressing from Follow Your Heart http://www.followyourheart.com/vegenaise.php
lightly spread on both slices. (This is good stuff and I'm not a mayo fan.)

Smokey Tempeh Strips http://www.lightlife.com/smokey.html I thought this tasted delicious- grainy and chewy but I like that. DH said it was ok- he liked the flavor but not the texture.

romaine lettuce

fresh ripe tomato

YYUUUMMMMM!!!!!!!!!!!!

Strawberry picking!

2007-05-27T07:25:00.000-05:00

Today I'm going strawberry picking! I haven't gone since I was in fifth grade and I'm very excited. The strawberries in my csa this week were a bit of early summer heaven. All pink inside and very sweet. Below are two of my favorite strawberry recipes that let the flavor of the strawberry shine. And I found one new one to try- Strawberry Proseco Soup!

Spring Strawberry Pie
The classic strawberry pie is updated with a splash of balsamic vinegar.
Crust:
1 1/3 cups graham cracker crumbs
3 tablespoons butter, melted
2 tablespoons sugar
Cooking spray
Filling:
2 cups sliced strawberries
2 tablespoons balsamic vinegar
1/4 cup sugar
2 tablespoons water
2 teaspoons cornstarch
1 tablespoon fresh lemon juice
6 cups small strawberries
Topping:
3 tablespoons graham cracker crumbs
1 tablespoon chopped hazelnuts or almonds
1 1/2 teaspoons sugar
1 1/2 teaspoons butter, melted
1/2 cup frozen reduced-calorie whipped topping, thawed

Preheat oven to 350°.
Combine first 3 ingredients in a bowl, tossing with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 15 minutes; cool on a wire rack.
To prepare the filling, combine strawberry slices and vinegar in a medium nonstick skillet. Place the berry mixture over medium-high heat; cook for 3 minutes, stirring occasionally. Stir in 1/4 cup sugar. Combine the water and cornstarch in a small bowl. Add to pan, and bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in juice. Cool completely. Arrange whole strawberries, stem sides down, in crust. Pour cooled strawberry mixture over whole strawberries. Cover loosely, and chill 4 hours.
To prepare the topping, combine 3 tablespoons cracker crumbs, nuts, 1 1/2 teaspoons sugar, and 1 1/2 teaspoons melted butter in a small bowl. Place crumb mixture in a small skillet over medium heat. Cook 2 minutes or until golden brown; cool. Sprinkle crumb mixture over pie. Top each serving with whipped topping.
Yield: 8 servings (serving size: 1 wedge and 1 tablespoon whipped topping)
CALORIES 229 (35% from fat); FAT 8.8g (sat 4.1g,mono 2.8g,poly 1.4g); PROTEIN 2.3g; CHOLESTEROL 14mg; CALCIUM 34mg; SODIUM 176mg; FIBER 3.5g; IRON 1.4mg; CARBOHYDRATE 37g

HINTS
Save some nicely sliced strawberries to arrange over the top of the pie. It will look prettier.
I haven't ever made the topping- this pie is great without it.
Cooking Light, MAY 2001

STRAWBERRY, MASCARPONE, AND MARSALA BUDINI
These parfaits (or budini — Italian for "puddings") of ultra-creamy mascarpone layered with Marsala-soaked strawberries perfectly illustrate the way of dessert in Italy: utterly simple, not too sweet, and delicious.

1 8-ounce container mascarpone cheese*
6 tablespoons sweet Marsala (preferably imported)
3 tablespoons whipping cream
3 tablespoons sugar
3 cups sliced hulled strawberries (about 15 ounces)
2 1/4 cups coarsely crumbled amaretti cookies (Italian macaroons; about 4 1/2 ounces)*

Combine mascarpone, 3 tablespoons Marsala, cream, and 2 tablespoons sugar in medium bowl. Stir gently until well blended. Combine strawberries, remaining 3 tablespoons Marsala, and 1 tablespoon sugar in another medium bowl; toss to blend. Cover mascarpone and berry mixtures; refrigerate 30 minutes.
Place 2 tablespoons crumbled cookies in each of 6 goblets. Divide strawberry mixture with juices among goblets. Top berries with mascarpone mixture, then remaining cookies. Cover and chill at least 30 minutes and up to 2 hours.
*Mascarpone (Italian cream cheese) and amaretti cookies are available at Italian markets and many supermarkets.
Makes 6 servings.
Bon AppétitMarch 2003
Epicurious.com © CondéNet, Inc. All rights reserved.

STRAWBERRY PROSECCO SOUP
1 lb strawberries, chopped (3 cups)
1 cup Prosecco
2 teaspoons chopped fresh tarragon
3/4 teaspoon salt
2 to 3 tablespoons sugar
3/4 cup vanilla yogurt
Garnish: cracked black pepper

Toss strawberries with Prosecco, tarragon, salt, and 2 tablespoons sugar. Let macerate, chilled and covered, 1 hour.Purée mixture in a blender until smooth, then set aside 1 cup purée. Blend remaining mixture with yogurt and sugar to taste. Serve soup drizzled with reserved purée. Makes about 4 cups.
Gourmet August 2006

My first all vegan party!

2007-05-25T16:09:00.001-05:00

I had a few friends over last Saturday and served an all vegan lunch. It was delish and they all loved it- some even asked for recipes. Two of the dishes were things that I've been making for years but one new one was a hit. I do have to say that there was a funny with this meal- I forgot to put out the carrot and celery sticks! So that really blows the all-vegans-eat-is-carrots-and-celery-sticks!

definitely 5 flamingos!

Menu
Cashew Rice Salad (Beyond the Horn of the Moon)
Tomato and Mango Salad with Curry-Orange Vinaigrette (A Year in a Vegetarian Kitchen)
Herbed Boursin Spread (Even More Special)
Red Chile Hummus (store bought)
whole wheat pita pieces
crackers
pistachios
apricot halves with cream cheese (rice milk cream cheese) sprinkled with finely chopped pistachios- created from an appetizer that I saw (but didn't taste) at my school's cocktail party
dark chocolate covered espresso beans
ginger cookies from Whole Foods

Black Bean Enchiladas

2007-05-20T06:31:00.000-05:00

adapted from A Year in a Vegetarian Kitchen by Jack Bishop

Filling
1 tablespoon canola or corn oil
1 medium onion, finely chopped
3 medium garlic cloves, minced
1 15-ounce can black beans, rinsed and drained
1/2 cup fresh orange juice (from 2 oranges)
2 ounces drained pickled jalapenos, finely chopped
1/3 cup chopped fresh cilantro leaves
10 6-inch corn tortillas

Quick Red Chile Sauce
follows

For the filling; Heat the oil in a medium skillet over medium heat until shimmering. Add the onion and cook until softened, abouot 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the beans, orange juice, and salt to taste and cook until the beans have softened slightly and the liquid has evaporated, about 5 minutes. Scrape the beans into a medium bowl and cool to room temp. Add the pickled jalapenos and the cilantro to the bowl with the beans and stir to combine.

Preheat the oven to 400. Spread half of the chile sauce evenly across the bottom of aa 13x9-inch glass or ceramic baking dish (I used stone). Arrange the tortillas on a work surface. Working with one tortilla at a time, spoon about 1/4 cup of the bean filling across the center of the tortilla. Roll up the tortilla very tightly (the ends will be open) and place it seam side down in the baking dish. Repeat with the remaining tortillas and filling. Spoon the remaining sauce over the filled tortillas, making sure the sauce coats each tortilla from end to end.

Cover the baking dish with foil and place it on the upper-middle rack of the oven. Bake until the enchiladas are hot, about 20 minutes. Remove the baking dish from the oven and uncover the pan.

Garnish with chopped romaine, avocado, and fresh lime juice.

Quick Red Chile Sauce
1 tablespoon canola or corn oil
1 small onion, finely chopped
4 medium garlic cloves, minced
1 large chipotle chile in adobo sauce, minced (about 1 1/2 teaspoons), with 1 tablespoon sauce
2 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon ground corinader
1/2 teaspoon dried oregano
1 cup canned tomato sauce
1/2 cup water
1 tablespoon fresh lime juice
salt

Heat the oil in a medium saucepan over medium heat until shimmering. Add the onion and cook until softened, about 5 minutes. Add the garlic, chipotle, adobo sauce, chili powder, cumin, coriander, and oregano and cook until very fragrant, about 1 minute. Add the tomato sauce and water and bring to a boil. Reduce the heat and simmer to blend the flavors, about 5 minutes. Stir in the lime juice and adjust the seasonings, adding salt to taste, The sauce can be cooled and refrigerated in an airtight container for a day or two.

A great enchilada dish

2007-05-06T18:40:00.000-05:00

I made the Black Bean Enchiladas from A Year in a Vegetarian Kitchen and they were fantastic! Even DH couldn't stop saying how good they were. Not too hard at all and you can make the sauce ahead of time. It's easy to leave the cheese out of the mix since DH prefers flour tortillas and I prefer corn- easy to tell the difference. I'll post the recipe later. (I felt bad about not posting in a while but its been leftovers and tried and true's lately.)

Jerk Seitan

2007-04-27T18:31:00.000-05:00

Another excellent dish from Vegan With a Vengeance! DH has decided to go semi-vegetarian so I bought him some seitan to try while I was out of town. He mixed it with bbq sauce and has become almost vegetarian! Go dh! I found this dish and decided to try it and we were both pleased. I loved loved the onion and red peppers and he enjoyed the seitan. I would add a serrano pepper to the marinade next time for more zing. I made the coconut rice- my first attempt at that- and loved it although the rice took a bit longer to cook than stated. Overall an excellent dinner with fab leftovers.

5 flamingos

Jerk Seitan
Vegan With a Vengeance

For the Marinade:
1/2 large white onion, coarsely chopped
2 cloves garlic, crushed
1 1/2 tablespoons fresh ginger, chopped
3 tablespoons fresh lime juice
3 tablespoons soy sauce (2 soy sauce, 1 braggs)
2 tablespoons olive oil
2 tablespoons maple syrup
1 tablespoon dried thyme
1 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cayenne
1 teaspoon ground or freshly grated nutmeg

For the seitan:
2 cups seitan, cut into strips (i left it as the chunks from the pkg)
2 teaspoons olive oil
1 onion, thickly sliced
1 green bell pepper, seeded adn thickly sliced (i used a red bell pepper)

Prepare the marinade by pureeing all of the ingredients in a blender or food processor until relatively smooth. There will be some chunkiness but that's ok. Place the seitan in a shallow bowl and pour that marinade over it. Mix to coat. Cover and let marinate for an hour.

In a large skillet, saute the onions and peppers in olive oil over medium-high heat for 5 to 7 minutes, until the onions start to brown. Remove the seitan from the marinade and reserve the liquid. Saute for 10 minutes, until the seitan has browned to your liking. Add the remaining marinade and cook for about 2 minutes to heat the sauce through.

Serve with coconut rice, sauteed greens, and baked sweet potatoes or roasted autumn vegetables; ladle the extra sauce over each serving. (we had steamed broccoli)

U Choy

2007-04-21T05:52:00.000-05:00

I tasted a wonderful veggie at a Malaysian restaurant- U Choy. DH took me to dinner Thursday night at Malaysian Kopitiam in DC ( http://www.malaysiakopitiam.com/). I was pleased with the choice of veggie dishes/dinners when I had met a friend there for lunch a few weeks ago. They made an awesome veggie curry noodle soup and a very interesting salad- Achar- that was sweet/hot and included pineapple. This time I wanted to try something different and I found the U Choy stirfry. There was a choice of oyster sauce or garlic sauce and I chose the garlic. This was soooo good that I had to stop myself from picking up the plate when I was done and licking it clean! U Choy tasted a bit like broccoli, baby bok choy, and even a bit like asparagus. I found a picture on the restaurants website (http://www.malaysiakopitiam.com/menu_vegetable.php) and a link that includes a photo and description- scroll all the way down to the end of the page.
http://www.foodsubs.com/Cabbage.html

Has anyone else heard of this or tasted it?

Three minute baby bok choy

2007-04-13T15:49:00.000-05:00

A very yummy quick dish. I found this recipe on the CL Boards but didn't remember to save who posted it or where it came from. My black bean sauce had chile in it and I loved the spicy spicy this added to the dish. A definite repeater.

5 flamingos

THREE MINUTE BABY BOK CHOY

Sauce
1/3 cup chicken broth (I used veggie broth)
2 Tbs Chinese rice wine
½ tsp sesame oil
1 tsp cornstarch
1 tsp black bean sauce
¼ tsp white pepper
1 Tb vegetable oil (I used less)
1 or 2 cloves garlic, minced

1 pound baby bok choy, cut lengthwise into quarters

Sauce: combine all ingredients and stir to dissolve the cornstarch.

Place a stir-fry pan over high heat until hot. Add oil, swirling to coat sides. Add garlic, and cook till fragrant, about 10 seconds. Add the bok choy and stir-fry till crisp tender, 1 ½ to 2 minutes. Add sauce and cook, stirring, until the sauce thickens slightly and coats the bok choy, about 30 seconds.

Soup Club

2007-04-13T15:35:00.000-05:00

Still having Soup Club at work because of the freezing temps- It felt like Jan on Monday. I made a soup that could be served hot or cold and of course with the cold temps and no heat !! at work, served the soup hot. It was so delicious the first day with a lovely note of tarragon. On Monday when the soup was reheated the chile peppers became more assertive and the soup was equally delicious, just different from the day before. I can't wait to try this soup chilled (come on spring!!)

5 flamingos

Roasted Red Pepper and Carrot Soup With Tarragon
Fresh Every Day

The roasted bell peppers give this soup an intense, smoky flavor- and also make it sweet. It's just as delicious served warm or chilled.

Serves 6-8 Makes about 2 quarts

4 tablespoons olive oil (I used less)
2 tablespoons unsalted butter (I used Earth Balance and a bit less)
2 red bell peppers, cored, seeded, and chopped
4 medium carrots, chopped
1 large onion, chopped
4 shallots, chopped
1 pear, peeled, cored, and chopped
3 garlic cloves, chopped
6 cups chicken or veggie broth (I used closer to 5 cups of veggie broth)
4 red bell peppers, roasted, peeled, cored, seeded, and chopped
1/2 teaspoon crushed red pepper
1/8 teaspoon cayenne pepper
2 teaspoons sea salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons fresh or 2 teaspoons dried tarragon

Melt the olive oil and butter together in a large saucepan over medium heat. Add the raw bell peppers, carrots, onion, shallots, and pear. Reduce heat to low and cook the veggies for 12 to 15 minutes, stirring often, until very soft. Add the garlic and cook for several minutes longer.

Add the broth, roasted peppers, crushed red pepper, cayenne pepper, 2 teaspoons salt, and 1 teaspoon pepper to the saucepan and stir to mix. Bring the broth to a low boil over high heat. Reduce the heat to low and simmer the soup for about 30 minutes. Cool slightly.

Using an immersion blender, blend until smooth. Stir in the tarragon, season with additional salt and pepper if desired, and serve hot or chilled. This soup will keep, refrigerated in an airight container, for several days. It also freezes well.

Vegetarian Cashew Chili

2007-04-13T15:21:00.000-05:00

Wow! That was a bit long between posts! Busy with spring break and just eating the new tried and trues. I do have 3 new recipes to post- all three are excellent. The first is Vegetarian Cashew Chili from Cooking Light. DH loves cashews and I thought this would help him not miss the meat in a chili. This was easy to put together and travels well according to CL. The vinegar added just the right note and I wouldn't change a thing.

5 flamingos

Vegetarian Cashew Chili
Cooking Light Oct 03

The ingredients for this quick-and-easy chili travel well. Place all the chopped vegetables and measured spices in heavy-duty zip-top plastic bags.

3 cups chopped onion
2 1/2 cups chopped red bell pepper
1 1/2 cups chopped celery
3 garlic cloves, minced
1/3 cup red wine vinegar
1 tablespoon molasses
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1 bay leaf
2 tablespoons olive oil
2 (15.5-ounce) cans red kidney beans, undrained
1 (28-ounce) can whole tomatoes, undrained and chopped
1 (15-ounce) can pinto beans, undrained
2/3 cup cashews, coarsely chopped

At home, place first 4 ingredients in a heavy-duty zip-top plastic bag. Combine vinegar and next 8 ingredients (vinegar through bay leaf) in a heavy-duty zip-top plastic bag. Place in cooler or backpack.
At campsite, heat oil in a large Dutch oven over hot coals (or in a Dutch oven over medium-high heat if at home). Add onion, bell pepper, celery, and garlic; sauté 8 minutes or until tender. Add vinegar mixture, kidney beans, tomatoes, and pinto beans; cook 20 minutes, stirring often. Discard bay leaf. Stir in cashews.
Yield: 7 servings (serving size: about 1 1/2 cups)

What do you eat?

2007-03-12T18:44:00.000-05:00

I 've had several people ask me what I eat. I have heard of this from what other vegans have written but well, didn't expect to hear it addressed to me. I don't know why but it did make me pause- I eat lots of yummy foods, all plants of course. I feel as if I have more variety and flavor now but then I've always loved veggies. Several veggie cookbooks have been on my shelf for years now because those books would have yummy tasting vegetable recipes. Most reg cookbooks have just a few veggie recipes tucked in between main courses (meat based) and dessert. Posted below is this weeks plan for dinner.

Sun
salad
with some toppings from Whole Foods salad bar

Mon
leftover lasagna for dg
sprouted bread
salad
steamed kale with garlic and red pepper flakes

Tues
black beans and rice, or black bean burgers, or black bean and corn pizza
steamed greens

Wed
Potatoes and Chard with Green Curry Sauce- AYIAVK

Thurs
two veggie recipes for SGOTW from Race You to the Table
Kale with Balsamic Vinegar
Baked Onions with Balsamic Vinaigrette

Fri
out

Sat
St Paddy's Day menu- a mix from Cooking Light, Eating Well, and Veg Times!

2 new recipes and 1 old

2007-03-07T07:58:00.000-05:00

I haven't posted in a few days but I have made some new dishes. No pictures- the meals just didn't seem pretty enough with my limited photos abilities.

The first and best of the recipes was the tastiest bean burger on sat thanks to gaja on the clbb. It was easy to do and so good I was licking the bowl!

5 flamingos!!

Red Lentil-Chickpea Burgers
The Healthy Hedonist
Serves 6

3/4 cup red lentils, sorted and rinsed
1 3/4 cups water
Salt
One 15-ounce can chickpeas, drained and rinsed
1 Tbsp olive oil, plus more for sautéing
1/2 cup minced shallots
3/4 pound carrots, cut into small dice (1 cup)
1 tsp ground cumin
1 tsp ground coriander
1 cup peas, fresh or frozen
1/2 cup chopped fresh parsley
1 tsp fresh lemon juice
Pinch of cayenne pepper
1/4 cup bread crumbs
6 whole wheat pita breads
Shredded romaine lettuce
Chopped fresh tomatoes
Spicy Peanut Sauce (recipe follows)

Combine the lentils and the water in a medium saucepan, and bring to a boil. Add 1 tsp salt, reduce the heat, and simmer, stirring occasionally, until the lentils are tender, about 20 minutes. The lentils should lose their individual shape and cook into one mass. Cook them as dry as possible as they can go without sticking. Stir the cooked lentils with a spoon to break them up, and pour them into a medium bowl.

Stir in the chickpeas.Warm the oil in a medium skillet over medium heat. Add the shallots, carrots, and 1/4 tsp salt, and cook until the carrots are tender, about 3 minutes. Add the cumin, coriander, and peas, and cook until the peas are tender, 2 minutes. Stir the vegetables into the lentils along with the parsley, lemon juice, and cayenne. Stir in the bread crumbs. Let the mixture sit for 10 minutes, or until it is cool enought to handle.

Using your hands, form the lentils into 6 tight patties and place them on a plate. Cover and chill in the refrigerator until very firm, at least 30 minutes.

Sauté the burgers: Warm a Tbsp of oil in a large nonstick skillet over medium heat. Add the burgers (these burgers are a bit delicate so do not crowd the pan). Sauté until golden, about 2 minutes. Turn the burgers over and sauté on the other side until golden, 2 minutes. Serve each burger in a pital with Spicy Peanut Sauce, topped with shredded lettuce and chopped tomatoes.

Spicy Peanut Sauce
Makes 3/4 cup
1/3 cup smooth peanut butter
1 tsp curry powder
1/2 tsp salt
1 Tbsp maple syrup
1 Tbsp chopped fresh ginger
1/3 cup water
1 Tbsp fresh lemon juice
1/4 tsp cayenne pepper
1 Tbsp thinly sliced scallions or chives

Combine everything except the scallions in a blender and blend until smooth. Stir in the scallions. Store covered and refrigerated.

The second new recipe comes from the SGOTW (Sunday Game of the Week that I sometimes play on the Cooking Light Bullentin Boards. I had some leftover cabbage from Sunday's dinner and wraps/pitas from sat and mon and most of the other ingredients for this dish. This was easy to put together and DH liked it very much. It will be a repeater.

4 flamingos

Siam Stir-Fry Wraps
CL 1999 Annual p 48

1 tablespoon dark sesame oil
1/2 cup chopped red bell pepper
1 tablespoon minced peeled ginger
2 teaspoons curry powder (dh picked penzey's hot curry)
4 garlic cloves, minced
1 (16-ounce) bag cabbage-and-carrot coleslaw mix (I used 1/2 head of cabagge and several grated carrots)
1/4 cup low-sodium soy sauce
2 tablespoons minced fresh cilantro
2 tablespoons minced fresh basil
2 tablespoon fresh lime juice
1 (12.3-ounce) package reduced fat extra-firm tofu, diced (I left this out)
1 (3.75-ounce) package uncooked bean threads (cellophane noodles)
4 curly leaf lettuce leaves
4 (10-inch) fat-free flour tortillas (DH had this, I used ww pita and it worked great)
Peanut Sauce

1. Heat oil in a large nonstik skillet over medium-high heat. Add bell pepper and next 4 ingredients; saute 4 minutes or until the cabbage wilts. Stir in soy sauce and next 4 ingredients; remove from heat.

2. Cook bean threads in boiling water 1 minute (it took closer to 5 minutes); drain. Place 1 lettuce leaf on each tortilla; arrange bean threads over lettuce. Place 1 1/4 cups tofu mixture over bean threads; stop each with 2 tablespoons Peanut Sauce. Roll up. Cut each wrap diagonally in half.

Yield: 4 servings (serving size: 2 halves).

Peanut Sauce
1/4 cup fresh lime juice
3 tablespoons creamy peanut butter
3 tablespoons low-sodium soy sauce
3 tablespoons honey (I used maple syrup)
1 tablespoon chili paste with garlic
4 garlic cloves, minced

1. Combine all ingredients in a small bowl; stir well with a whisk. Yield: 1/2 cup (serving size: 2 tablespoons)

And one old recipe that I had leftover- this was for DH only since it had cheese. I think I might play around with it to see if I can make it vegan. It is an unusual recipe but it has mostly items that are in the pantry so it is good for those "what am i making tonight" dinners. Tonights was used in a wrap with extra salsa to make burritos.

Easy Layered Beans and Rice
from "The Meatless Gourmet: Easy Lowfat Favorites"
1 cup long-grain white rice, uncooked
4 sun-dried tomato halves (not packed in oil), cut into small pieces
1 (8-oz) can corn, drained
1 1/4 cups boiling vegetable broth
2 cups reduced-fat, meatless spaghetti sauce
1 (1-lb) can pinto beans, rinsed and drained (or 2 cups of cooked beans)
1 cup shredded reduced-fat mozzarella cheese (4 oz)
1 tablespoon grated Parmesan cheese

Preheat oven to 375F.Lightly oil a deep 2-quart casserole or spray with a nonstick cooking spray. Spread rice in the casserole. Sprinkle with sun-dried tomatoes. Spread corn evenly over rice. Gently pour broth over corn. Spoon half of the spaghetti sauce evenly over the corn. Spoon beans over the sauce, followed by remaining sauce. Cover tightly and bake 45 minutes. Uncover, sprinkle with both cheeses, and return to oven until cheese is melted and begins to brown, 5-10 minutes.

Serve-again hint: Here's everything you need for a bean and rice burrito, including the cheese. Just roll leftovers in flour tortillas, heat in an oven or microwave, then top with salsa.
Makes 4 servings.

Here's a link with suggestions and other versions-
http://community.cookinglight.com/showthread.php?t=78913&highlight=easy+beans

2007-03-02T08:22:00.000-05:00

Hits and Misses for February

only one miss

Excellent- 5 Flamingos
Revolutionary Spanish Omelet with Saffron and Roasted Red Pepper-Almond Sauce Vegan with a Vegeance
Sesame Noodles with Napa Cabbage Adapted from Veg Times by Joe at http://desertculinary.blogspot.com/
New Potatoes with Herbes de Provence, Lemon, and Coarse Salt The Mediterranean Vegan Kitchen
Sicilian-Style Broccoli The Mediterranean Vegan Kitchen
Fruits of the Earth Bread KA Whole Grain *toasted*

Very Good- 3-4 Flamingos- will repeat or tweak
Tex-Mex Home Fries Horn of the Moon Vegan
Jamabalaya my own recipe
Egyptian Edamamae Stew Eating Well Jan/Feb 07
Rich Tofu Creme Cheez The Ultimate Uncheese Cookbook
Braised Triple Cabbage Lasagna Blue Ginger- DH didn't like but I did- I still want to tweak
Green Beans with Sesame Paste and Garlic India Madhur Jaffrey's World of the East Vegetarian Cookbook
Hominy Chile with Beans CL Mar 00
Whole Wheat Bread The Bread Baker's Apprentice

Not for us- 0 Flamingos
Incredible Almond Creme Cheeze- The Ultimate Uncheese Cookbook

Repeaters
Sante Fe Black Bean Topped Potatoes CL Apr 00
New Orleans Red Beans and Rice AYIVK

Scilian-Style Broccoli and New Potatoes with herbes de Provence

2007-02-28T19:07:00.000-05:00

Two excellent recipes- they can be used together as side dishes or as a meal. Although I was concered about the herbes and spices matching, they go well together. I subbed veggie broth for most of the olive oil in both recipes. For the broccoli, I added more capers (I used some large-size capers that a friend gave me and wasn't sure that the measurements for larger sized capers would be equivalent to the reg sized.) I also easily doubled the red pepper flakes- DH and I like spicy-spicy. For the potatoes, I added a bit more herbes de Provence.

5 flamingos for taste and effort

Sicilian-Style Broccoli

The Mediterranean Vegan Kitchen

This quick-cooking method of cooking broccoli in just a little liquid until it evaporates can be used with cauliflower as well.

Makes 4-6 servings

1 head broccoli (about 1 1/4 pounds)

2 tablespoons extra-virgin olive oil

2 large cloves garlic, finely chopped

1/2 cup veggie broth

2 tablespoons drained capers, slightly crushed in a mortar and pestle or with the back of a spoon in a small bowl

1/8 teaspoon crushed red pepper flakes or to taste

salt and freshly ground black pepper, to taste

Cut off and separate the broccoli florets. Trim the tough ends of the stalks; peel, if necessary, and cut crosswise into 3/4-inch thick slices.

In a large skillet with a lid, heat the oil over medium heat. Add the garlic and cook, stirring until golden, 1 to 2 minutes. Add the broccoli florets and stalks, veggie broth, capers, and red pepper flakes, if using. Bring to a simmer over medium-high heat. Reduce the hear to medium-low, cover, and copok until the broccoli is tender but still firm, 5-7 minutes.

Uncover, increase the heat to high, and cook, tossing and stirring constantly, until any remaining broth evaporates, 1-2 minutes. Season with salt and pepper. Serve warm or room temperature.

Variation Instead of capers, add 2 tablespoons of dark raisins or zante currents that have been plumped in warm water for 10 minutes, then drained. Sprinkle with toasted pine nuts just before serving.

New Potatoes with Herbes de Provence, Lemon, and Coarse Salt

The Mediterranean Vegan Kitchen

Wild herbs grow in profusion throughout Provence. Herbes de Provence is a specific combination generally consisting of rosemary, thyme, basil, savory, chervil, mint, marjoram, oregano, and sometimes lavender. If you don't have some on hand, simply use dried rosemary; it's a safe bet. Try to get tiny new potatoes that are about 1 1/2 inches in diameter for this dish. If they're much bigger, cut them in half before boiling.

1 1/2 pounds tiny new potatoes, scrubbed and left whole

1 tablespoon extra-virgin olive oil

1/2 teaspoon herbes de Provence

juice of 1/2 medium lemon (about 1 1/2 tablespoons)

freshly ground black pepper, to taste

Place the potatoes in a large saucepan or medium stockpot with salted water to cover; bring to a boil over high heat. Reduce the heat to a gentle boil and cook until the potatoes are just tender, about 10 minutes, depending upon size. Drain and set aside to cool slightly.

In a large nonstick skillet, heat the oil over medium-high heat. Add the herbes de Provence, and cook, stirring constantly, for about 10 seconds. Add the drained potatoes, coarse salt, and lemon juice; stir well to coat. Cook, tossing and stirring constantly, until the potatoes are heated through, 1 to 2 minutes. Season with pepper to taste. Serve immediately.

Advanced preparation You can boil the potatoes and let them stand for up to one hour at room temperature before completing the recipe. Or you can refrigerate the boiled potatoes overnight. Bring them to room temperature and finish the recipe.

Edamame

2007-02-24T19:09:00.000-05:00

Eating Well had two delicious sounding edamame recipes in the jan/feb 07 issue. I made the Eygptian Edamame Stew for dinner tonight. It was very good although I think that it could benefit from sitting overnight to let the flavors mingle. The lemon added at the end brightened the dish but I think that I would add a bit less next time. This is a very good quick dish to make during the work week. DH made his own hamburger and fries and we were both very happy tonight.

3 1/2 flamingos for taste and ease

Egyptian Edamamae Stew

adapted from Eating Well Jan/Feb 07

16 oz pkg frozen shelled edamame (about 3 cups)

1/2 tablespoon extra-virgin olive oil

1/2 large onion, chopped

1 large zucchini, diced

2 teaspoons ground cumin

1 teaspoon ground coriander

1/4 teaspoon cayenne pepper or to taste (I forgot this!)

1 28-oz can diced tomatoes

1/4 cup chopped fresh cilantro

3 tablespoons lemon juice

Bring a large saucepan of water to a boil. Add edamame and cook until tender, about 5 minutes or according to pkg directions. Drain.

Heat oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Add zucchini and cook, covered, until the onions are starting to brown, about 3 minutes more. Add garlic, cumin, coriander, and cayenne and cook, stirring, until fragrant, about 30 seconds. Stir in tomatoes and bring to a boil; reduce heat to a simmer and cook until slightly reduced, about 5 minutes.

Stir in edamame and cook until heated through, about 2 minutes more. Remove from heat and stir in cilantro and lemon juice.

Makes 4 servings, about 2 cups each.

Serve over whole wheat couscous.

Why vegan?

2007-02-20T17:38:00.000-05:00

There were many many reasons for my change from the SAD (Standard American Diet) to veganism. One was highlighted today with a call from my doctor. My cholesterol at my last blood test in Apr 06 was 201. Freaked me out a bit. Today my level was 154. This was after being vegan since 1/2/07 for a total of 5 weeks. I am sure that the 201 reading was still accurate, if not low, at the beginning of Jan- my diet was really rich (read cheese and seafood) over the summer and holidays. I am one happy camper for many reasons eating vegan!

Jambalaya

2007-02-18T15:29:00.000-05:00

We had Chinese take out last night for Chinese New Year and I discovered that I like Moo Shi Vegetables better Moo Shi Shrimp. It was slightly less sweet but you could have knocked me over with a feather with this revelation! So tonight I decided to go with a New Orleans dish with Madris Gras this Tuesday. I usually make a King Cake (from Jambalaya Jr League cookbook) but DH didn't want it this year. I think he is trying to be good dietwise. I picked our favorite Jamabalya recipe from the cookbook with the same name. DH bought this cookbook for me on his first business trip to New Orleans almost 9 years ago. It is a great cookbook but now I have the near-vegan challenge. I decided to make two versions. Leftovers are needed in this house for lunch and for when I'm out of town. To make this dish vegan was really easy- I left out the sausage and shrimp :( and added more red pepper and onion. I love red pepper and suateed onion so that made up for the missing shrimp. I also added a dash of liquid smoke- I hope that's vegan! And I served it over steamed collards (just because I like that.) If I were to make this again, I would try adding a teaspoon or so of cajun seasoning for some added flavor and kick.

4 flamingos for taste

4 for effort (because I made two separate jambalayas)

Sausage and Ham Jambalaya
adapted from Jambalaya: A Collection fo Cajun & Creole Favorites from The Junior League of New Orleans

i large onion, cut into 1/4" dice
1 1/2 cup diced red bell pepper (about 2 cups)
2 large cloves garlic
3/4 cup dry white wine plus 1 glass for the cook ;)
1 (14 1/2-ounce) can tomatoes, undrained
1 teaspoon salt
1/2 + teaspoon dried thyme
1/4 + teaspoon dried basil
1/4 + teaspoon dried majoram
1/2 + teaspoon Tabasco sauce
2 Tablespoons chopped fresh parsley
1 cup brown rice

extra Tabasco to shake on at the table

Saute onions and red peppers in a Dutch oven for 5 minutes or until tender. Stir in remaining ingredients (I was heavy on the spices but not enough to increase the amounts listed here. Next time I would add even more.) expect for the parsley and rice. Bring to a boil. Reduce heat and mix in the parsley and rice. Cover and simmer about 35 minutes or until the rice is cooked. Add more liquid if necessary to make sure that the rice cooks.

The best peanut noodle recipe

2007-02-15T14:16:00.000-05:00

Thanks to Joe http://desertculinary.blogspot.com/2005/05/sesame-noodles-with-napa-cabbage.html I have now found the best peanut noodle recipe. I've made several from Cooking Light, but this one had the depth of flavor and peanutty taste that I've been looking for. And it was very easy to put together. And best of all, DH loved it as well (although he didn't seem to mind that I made my serving heavier on the napa cabbage and his with more noodles!)

5 flamingos for taste and ease!

Please check out Joe's blog for this recipe- his photos are 1000x better than mine and it's his adaptation that I fell in love with.

Sesame Noodles with Napa Cabbage
(Adapted from Veg Times by Joe at http://desertculinary.blogspot.com/)

10 ounces whole wheat spaghetti (I used udon)
3 tablespoons natural peanut butter
2 tablespoons toasted sesame oil
2 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon rice vinegar
1 tablespoon granulated sugar
1/4 teaspoon crushed red pepper (I may have had a heavy hand with this!)
4 cups shredded napa cabbage
1/4 cup chopped fresh cilantro

In a large pot of boiling water, cook pasta according to the directions on the package.

In a small saucepan, whisk together peanut butter, sesame oil, soy sauce, mirin, rice vinegar, sugar and crushed red pepper.

Warm sauce over medium-low heat while you wait for the noodles to cook.

Place cabbage in a colander in the sink - when the noodles are ready, drain them over the cabbage so the hot water can wilt the cabbage.

Place the noodles and cabbage in a large bowl, add warmed peanut sauce and toss well to coat. Sprinkle each plate with a portion of the chopped cilantro before serving.

Makes about 4 servings.