So I'm adding agave nectar to my list of no-nos...
Just when I thought I'd found this great, after-taste-free, vegan-approved sweetener I find out it was probably all lies.
Here's a link to the article that was sent to me by a friend who shares my love of all things natural and un-processed.
Agave: A Triumph of Marketing over Truth
They plug stevia at the end a bit so I feel a need to add that I read stevia has its own set of issues. It really should only be used in moderation (at least they do mention that in the article) and (of course) I'm all for avoiding those fake stevia things that seem to be popping up now.
What a shame... At least there are still things like honey and maple syrup. I'll be sticking to those along with organic evaporate cane juice!
Monday, July 6, 2009
Monday, June 29, 2009
Veggie Stacks
A great way to use up veggies that are taking over your garden (I'm jealous!) or your farmer's market finds.
The tart gremolata provides a nice contrast to the sweetness of the produce that is brought out in the grilling process.
Switch up the veggies as desired to use up what you have on hand!
Serves 2 (2 stacks each)
Ingredients:
Gremolata
1/4 cup chopped fresh parsley
1/8 cup freshly squeezed lemon juice
3 cloves of garlic, minced
1 tbsp. olive oil
1 tbsp. grated lemon zest
Vegetables
Grill rub (see below)
1/2 of a medium-sized eggplant, cut lengthwise into 1/4-inch thick slices
2 portobello caps, stems removed
1 yellow squash, cut lengthwise into 1/4-inch thick slices
1 zucchini, cut lengthwise into 1/4-inch thick slices
1 tomato, cut into thick slices
Shaved Parmesan (optional). Obviously, it won't be vegan if you add this.
Grill Rub (this will make about 3/4 cup of rub. It will keep in the fridge if stored in an airtight container).
1/4 cup light brown sugar
1/8 cup paprika
3 tbsp. freshly ground black pepper
3 tbsp. sea salt or kosher salt
2 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground coriander
1/2 tsp. cayenne pepper
Method:
1. Prepare the gremolata. Pulse the parsley, lemon juice, garlic, olive oil, and zest in a food processor. Chill while preparing the veggies.
2. Heat grill to high heat (see tip below). Coat grate with vegetable oil.
3. Sprinkle the veggies with the grill rub (I only used the rub on one side of each piece). Place the eggplant and the portobello cap on the grill first and cook 2 minutes. Add the zucchini and squash and cook 2 minutes more. Turn veggies 45 degrees and cook 2 minutes more. Flip and cook another 2 minutes and then turn them 45 degrees and cook an additional 2 minutes. (If you're not bothered about fancy grill marks, cook 'em for 4 minutes on one side and 4 on the other).
Add the tomato during the last few minutes so it doesn't just complete disintegrate. :)
4. Layer them however you like. Here's how I stacked mine:
1 piece of eggplant on the bottom
Half of the portobello cap
Zucchini slices
Squash slices
Tomato
Eggplant on top
Drizzle the gremolata over the top of each stack and then add a couple pieces of shaved Parmesan if desired.
Tip:
Here's a handy guide for figuring out how hot the grill is!
Hold your hand 4 inches above the grill grate and count until your palm feels hot.
*2-3 seconds = high heat
*4-5 seconds = medium-high
*6-8 seconds = medium
*9-10 seconds = medium-low
Reference:
This is based on Summer Vegetable Stacks with Gremolata and Classic BBQ Rub from the July/August 2009 issue of Vegetarian Times magazine. I also found that grill temperature guide in this issue.
My changes:
Grill rub - I didn't have celery seed so I subbed coriander (same amount).
Veggie stacks - I used a portobello mushroom in place of tofu (original called for 1 16-oz. package of extra-firm tofu per 4 servings). I also added zucchini and tomato. The original recipe didn't use the grill rub, I just thought that would be good on the veggies.
The tart gremolata provides a nice contrast to the sweetness of the produce that is brought out in the grilling process.
Switch up the veggies as desired to use up what you have on hand!
Serves 2 (2 stacks each)
Ingredients:
Gremolata
1/4 cup chopped fresh parsley
1/8 cup freshly squeezed lemon juice
3 cloves of garlic, minced
1 tbsp. olive oil
1 tbsp. grated lemon zest
Vegetables
Grill rub (see below)
1/2 of a medium-sized eggplant, cut lengthwise into 1/4-inch thick slices
2 portobello caps, stems removed
1 yellow squash, cut lengthwise into 1/4-inch thick slices
1 zucchini, cut lengthwise into 1/4-inch thick slices
1 tomato, cut into thick slices
Shaved Parmesan (optional). Obviously, it won't be vegan if you add this.
Grill Rub (this will make about 3/4 cup of rub. It will keep in the fridge if stored in an airtight container).
1/4 cup light brown sugar
1/8 cup paprika
3 tbsp. freshly ground black pepper
3 tbsp. sea salt or kosher salt
2 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground coriander
1/2 tsp. cayenne pepper
Method:
1. Prepare the gremolata. Pulse the parsley, lemon juice, garlic, olive oil, and zest in a food processor. Chill while preparing the veggies.
2. Heat grill to high heat (see tip below). Coat grate with vegetable oil.
3. Sprinkle the veggies with the grill rub (I only used the rub on one side of each piece). Place the eggplant and the portobello cap on the grill first and cook 2 minutes. Add the zucchini and squash and cook 2 minutes more. Turn veggies 45 degrees and cook 2 minutes more. Flip and cook another 2 minutes and then turn them 45 degrees and cook an additional 2 minutes. (If you're not bothered about fancy grill marks, cook 'em for 4 minutes on one side and 4 on the other).
Add the tomato during the last few minutes so it doesn't just complete disintegrate. :)
4. Layer them however you like. Here's how I stacked mine:
1 piece of eggplant on the bottom
Half of the portobello cap
Zucchini slices
Squash slices
Tomato
Eggplant on top
Drizzle the gremolata over the top of each stack and then add a couple pieces of shaved Parmesan if desired.
Tip:
Here's a handy guide for figuring out how hot the grill is!
Hold your hand 4 inches above the grill grate and count until your palm feels hot.
*2-3 seconds = high heat
*4-5 seconds = medium-high
*6-8 seconds = medium
*9-10 seconds = medium-low
Reference:
This is based on Summer Vegetable Stacks with Gremolata and Classic BBQ Rub from the July/August 2009 issue of Vegetarian Times magazine. I also found that grill temperature guide in this issue.
My changes:
Grill rub - I didn't have celery seed so I subbed coriander (same amount).
Veggie stacks - I used a portobello mushroom in place of tofu (original called for 1 16-oz. package of extra-firm tofu per 4 servings). I also added zucchini and tomato. The original recipe didn't use the grill rub, I just thought that would be good on the veggies.
The June Gloom Cure-All
Here in San Diego we often have overcast skies (caused by the marine layer) during the late spring/early summer. In May, we call it "May Gray." In June, it becomes "June Gloom." Yes, living in paradise is awful! How do we manage to live through this for 2 whole months? ;)
These muffins just might be the magic elixir that takes away all the dreary yuckiness that comes with living by the coast!
No matter the weather, these sunny muffins are sure to brighten anyone's day.
Note: I used cow's milk and dairy yogurt to make these but they are extremely easy to convert back to a vegan baking recipe since they are already egg-free. Just sub non-dairy yogurt and milk.
Makes 12 muffins
Ingredients:
1/2 cup plain or vanilla yogurt (they are vegan if you use non-dairy yogurt)
1/2 cup fat-free milk (again, vegan if you choose a plain or vanilla non-dairy milk)
1 tsp. pure vanilla extract (omit if you use vanilla yogurt)
1 tbsp. ground flaxseed (a coffee bean grinder is a great tool for grinding these)
1/4 cup canola oil
1/2 cup light brown sugar
1/2 cup crushed pineapple, squeeze out and reserve all the juice (do not use fresh pineapple, it will interfere with the leavening process)
1/3 cup pineapple juice
1/2 cup finely shredded carrot
1 generous tsp. grated orange zest (from 1 large orange)
1/4 cup raisins
1/4 cup dried cranberries
1/4 cup shredded coconut
1 1/3 cups unbleached all-purpose flour
1 1/2 tsp. aluminium-free baking powder
1/2 tsp. baking soda
1 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. salt
Method:
Preheat the oven to 350 degrees. Grease a 12-cup muffin tin or line with unbleached paper liners.
1. Whisk the yogurt, milk, vanilla if using, and ground flaxseed together in a large bowl.
2. Squeeze the pineapple really well to ensure that you've removed all the juice. Add the pineapple pieces to the bowl along with the reserved juice, carrot, orange zest, raisins, cranberries, and coconut. Whisk thoroughly.
3. Sift in the flour, baking powder, baking soda, ginger, cinnamon, and salt. Whisk just enough to moisten all the dry ingredients but do not over-mix.
4. Scoop the batter into the prepared muffin tin and then bake for 24-26 minutes or until a toothpick inserted in the muffins comes out clean. Cool for 5 minutes in the tin before transferring to a cooling rack to cool completely.
Reference:
Carrot-Pineapple Sunshine Muffins from Veganomicon.
My changes:
I subbed 1/4 cup raisins and 1/4 cup cranberries for the 1/2 cup raisins called for in the original recipe.
I added 1/4 cup shredded coconut.
I added 1 tsp. vanilla extract since I used plain yogurt.
Changes to try in the future: Use half whole-wheat flour, half all-purpose. Add in some cardamom/sub it for the cinnamon. Sub fresh grated ginger for ground ginger. Actually make them vegan with almond milk and non-dairy yogurt. Try them with golden raisins/try mixing it up with other dried fruits.
Note:
These do not rise much (in fact, they're pretty flat!)
Feel free to fill those muffin cups full of batter (the batter, by the way, tastes great!)
These muffins just might be the magic elixir that takes away all the dreary yuckiness that comes with living by the coast!
No matter the weather, these sunny muffins are sure to brighten anyone's day.
Note: I used cow's milk and dairy yogurt to make these but they are extremely easy to convert back to a vegan baking recipe since they are already egg-free. Just sub non-dairy yogurt and milk.
Makes 12 muffins
Ingredients:
1/2 cup plain or vanilla yogurt (they are vegan if you use non-dairy yogurt)
1/2 cup fat-free milk (again, vegan if you choose a plain or vanilla non-dairy milk)
1 tsp. pure vanilla extract (omit if you use vanilla yogurt)
1 tbsp. ground flaxseed (a coffee bean grinder is a great tool for grinding these)
1/4 cup canola oil
1/2 cup light brown sugar
1/2 cup crushed pineapple, squeeze out and reserve all the juice (do not use fresh pineapple, it will interfere with the leavening process)
1/3 cup pineapple juice
1/2 cup finely shredded carrot
1 generous tsp. grated orange zest (from 1 large orange)
1/4 cup raisins
1/4 cup dried cranberries
1/4 cup shredded coconut
1 1/3 cups unbleached all-purpose flour
1 1/2 tsp. aluminium-free baking powder
1/2 tsp. baking soda
1 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. salt
Method:
Preheat the oven to 350 degrees. Grease a 12-cup muffin tin or line with unbleached paper liners.
1. Whisk the yogurt, milk, vanilla if using, and ground flaxseed together in a large bowl.
2. Squeeze the pineapple really well to ensure that you've removed all the juice. Add the pineapple pieces to the bowl along with the reserved juice, carrot, orange zest, raisins, cranberries, and coconut. Whisk thoroughly.
3. Sift in the flour, baking powder, baking soda, ginger, cinnamon, and salt. Whisk just enough to moisten all the dry ingredients but do not over-mix.
4. Scoop the batter into the prepared muffin tin and then bake for 24-26 minutes or until a toothpick inserted in the muffins comes out clean. Cool for 5 minutes in the tin before transferring to a cooling rack to cool completely.
Reference:
Carrot-Pineapple Sunshine Muffins from Veganomicon.
My changes:
I subbed 1/4 cup raisins and 1/4 cup cranberries for the 1/2 cup raisins called for in the original recipe.
I added 1/4 cup shredded coconut.
I added 1 tsp. vanilla extract since I used plain yogurt.
Changes to try in the future: Use half whole-wheat flour, half all-purpose. Add in some cardamom/sub it for the cinnamon. Sub fresh grated ginger for ground ginger. Actually make them vegan with almond milk and non-dairy yogurt. Try them with golden raisins/try mixing it up with other dried fruits.
Note:
These do not rise much (in fact, they're pretty flat!)
Feel free to fill those muffin cups full of batter (the batter, by the way, tastes great!)
Wild Rice Salad
I had this with that fabulous carrot-ginger soup! Yum! :)
Serves 6
Ingredients:
8 cups water
12 ounces wild rice (or a wild rice blend)
1/3 cup dried cranberries
1 cup chopped fresh parsley
1/3 cup pecans, chopped
6 green onions, sliced
1 cup diced tomatoes
1 cup raspberry vinaigrette dressing
Raspberry Vinaigrette Dressing (Makes about 3 cups)
1 pint (2 cups) raspberries (you can use frozen, just defrost before using)
2 green onions, sliced
1/4 cup Dijon mustard
3/4 cup extra-virgin olive oil
1/3 cup white wine vinegar
Method:
1. To prepare the dressing, Puree the raspberries, green onions, and mustard in a food processor or blender until smooth. While the machine is running, pour in the olive oil and puree for about 30 seconds. Add the vinegar and combine well. Store in the refrigerator.
2. Cook the rice according to package directions or until tender (I bought mine bulk/had no directions! Since it was a blend, it only took about 30 minutes. Wild rice will usually take 50-60 minutes to cook). Drain any excess water and set aside to cool.
3. Transfer the cooled rice to a mixing bowl. Add the cranberries, pecans, parsley, green onions, tomatoes, and dressing. Toss to combine.
Reference:
Wild Rice with Pecans and Cranberries from The Whole Foods Market Cookbook.
Serves 6
Ingredients:
8 cups water
12 ounces wild rice (or a wild rice blend)
1/3 cup dried cranberries
1 cup chopped fresh parsley
1/3 cup pecans, chopped
6 green onions, sliced
1 cup diced tomatoes
1 cup raspberry vinaigrette dressing
Raspberry Vinaigrette Dressing (Makes about 3 cups)
1 pint (2 cups) raspberries (you can use frozen, just defrost before using)
2 green onions, sliced
1/4 cup Dijon mustard
3/4 cup extra-virgin olive oil
1/3 cup white wine vinegar
Method:
1. To prepare the dressing, Puree the raspberries, green onions, and mustard in a food processor or blender until smooth. While the machine is running, pour in the olive oil and puree for about 30 seconds. Add the vinegar and combine well. Store in the refrigerator.
2. Cook the rice according to package directions or until tender (I bought mine bulk/had no directions! Since it was a blend, it only took about 30 minutes. Wild rice will usually take 50-60 minutes to cook). Drain any excess water and set aside to cool.
3. Transfer the cooled rice to a mixing bowl. Add the cranberries, pecans, parsley, green onions, tomatoes, and dressing. Toss to combine.
Reference:
Wild Rice with Pecans and Cranberries from The Whole Foods Market Cookbook.
Carrot-Ginger Soup
I really wasn't sure what to expect from this and actually thought I might not like it. I was proven wrong and now I can't wait to make it again! I'd like to try it chilled next time.
The mild carrots are really set off by the spicy ginger!
An immersion blender is a great tool for pureeing just a small amount of this soup if you divide the recipe.
Serves 6
Ingredients:
1 tbsp. canola oil
4 medium onions, sliced
1 3-inch piece of fresh ginger, peeled and roughly chopped
6 cups vegetable broth
8 large carrots, peeled and roughly cut into evenly sized pieces
Sea salt and freshly ground pepper, if desired
Method:
1. Heat the canola oil in a large saucepan over medium-low heat. Saute the onions until translucent. Add the chopped ginger and saute an additional 2 minutes.
2. Increase the heat to medium an add the broth and carrots. Simmer until the carrots are tender. Season to taste. Puree.
Reference:
From The Whole Foods Market Cookbook.
I didn't make any changes to this but there is a note at the bottom of the recipe saying "Reduce the vegetable broth by half and replace the remaining half with orange juice, apple juice, ginger ale, or sparkling cider." Definitely something to think about for next time!
I might also add some crushed pineapple to a chilled version.
The mild carrots are really set off by the spicy ginger!
An immersion blender is a great tool for pureeing just a small amount of this soup if you divide the recipe.
Serves 6
Ingredients:
1 tbsp. canola oil
4 medium onions, sliced
1 3-inch piece of fresh ginger, peeled and roughly chopped
6 cups vegetable broth
8 large carrots, peeled and roughly cut into evenly sized pieces
Sea salt and freshly ground pepper, if desired
Method:
1. Heat the canola oil in a large saucepan over medium-low heat. Saute the onions until translucent. Add the chopped ginger and saute an additional 2 minutes.
2. Increase the heat to medium an add the broth and carrots. Simmer until the carrots are tender. Season to taste. Puree.
Reference:
From The Whole Foods Market Cookbook.
I didn't make any changes to this but there is a note at the bottom of the recipe saying "Reduce the vegetable broth by half and replace the remaining half with orange juice, apple juice, ginger ale, or sparkling cider." Definitely something to think about for next time!
I might also add some crushed pineapple to a chilled version.
Best Egg Salad I've Ever Tasted!
Seriously, it really is the best-tasting egg salad I've had. If you'd like, you can make it the way the Moosewood book suggested and leave out most of the yolk. That way it has much less fat and cholesterol than a regular egg salad.
Makes 2 sandwiches
This is also great on crackers or on top of a bed of lettuce. I'd love to try it stuffed into an avocado or tomato.
Ingredients:
2 eggs, hard-boiled, cooled, and then diced
1/2 stalk of celery, diced
1/8 of a red bell pepper, seeded and diced
1/2 tbsp. sweet or dill pickle, minced
1 tsp. capers, drained
1/8 cup red onion, chopped
1/2 tbsp. fresh dill, minced (or 1/2 tsp. dried)
1/2 tbsp. fat-free plain yogurt
1/2 tsp. prepared horseradish
1/2 tsp. Dijon mustard
Freshly ground black pepper to taste, if desired
Bread or rolls
Lettuce, tomato, sliced green onion, additional Dijon mustard as sandwich garnishes
Method:
1. Stir together chopped eggs, celery, capers, bell pepper, pickle, onion, dill, yogurt, horseradish, and mustard.
2. Serve as a sandwich on bread/rolls or as a salad.
Reference:
Based on the Egg Salad recipe from the Moosewood Low-Fat Favorites cookbook.
My changes:
I used yogurt in place of mayonnaise. I thought about making my own mayo but just couldn't be bothered... heh :) Least I'm honest!
I added the capers. I also used sweet pickle in place of dill pickle.
Makes 2 sandwiches
This is also great on crackers or on top of a bed of lettuce. I'd love to try it stuffed into an avocado or tomato.
Ingredients:
2 eggs, hard-boiled, cooled, and then diced
1/2 stalk of celery, diced
1/8 of a red bell pepper, seeded and diced
1/2 tbsp. sweet or dill pickle, minced
1 tsp. capers, drained
1/8 cup red onion, chopped
1/2 tbsp. fresh dill, minced (or 1/2 tsp. dried)
1/2 tbsp. fat-free plain yogurt
1/2 tsp. prepared horseradish
1/2 tsp. Dijon mustard
Freshly ground black pepper to taste, if desired
Bread or rolls
Lettuce, tomato, sliced green onion, additional Dijon mustard as sandwich garnishes
Method:
1. Stir together chopped eggs, celery, capers, bell pepper, pickle, onion, dill, yogurt, horseradish, and mustard.
2. Serve as a sandwich on bread/rolls or as a salad.
Reference:
Based on the Egg Salad recipe from the Moosewood Low-Fat Favorites cookbook.
My changes:
I used yogurt in place of mayonnaise. I thought about making my own mayo but just couldn't be bothered... heh :) Least I'm honest!
I added the capers. I also used sweet pickle in place of dill pickle.
Waldorf Salad with Bulgar
The flavours in this salad will excite each and every one of your taste buds! There is really a lot going on from the sweet apples and nutty bulgar to the tart lemon juice and peppery parsley.
I served this along side an egg salad sandwich. Made for a great lunch!
Serves 2-3
Ingredients:
1 cup bulgar
1/2 cup walnuts, chopped
1 medium-sized apple, cored and diced (leave the skin on)
1/4 cup raisins
1/4 cup dried cranberries
1/2 cup strawberries, sliced
1/2 cup chopped fresh parsley
1/4 cup white wine vinegar
1/4 cup apple juice
1 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1/4 cup extra-virgin olive oil
1 tbsp. freshly squeezed lemon juice
Method:
1. Prepare the bulgar first. Place the grains plus 1 cup of boiling water into a heat-proof bowl. Cover and let the bulgar sit for 20-30 minutes or until all the water has been absorbed. Set aside to cool.
2. Once cooled, transfer the bulgar to a mixing bowl and add the remaining ingredients. Toss everything well and serve.
Reference:
Based on Wheat Berry Waldorf Salad from The Whole Foods Market Cookbook.
My changes:
I used bulgar (cracked wheat) in place of wheat berries.
I added the strawberries and used a mixture of cranberries and raisins in place of just raisins.
I subbed white wine vinegar for apple cider vinegar and used sparkling cider in place of apple juice (slightly out of desperation ;)
I served this along side an egg salad sandwich. Made for a great lunch!
Serves 2-3
Ingredients:
1 cup bulgar
1/2 cup walnuts, chopped
1 medium-sized apple, cored and diced (leave the skin on)
1/4 cup raisins
1/4 cup dried cranberries
1/2 cup strawberries, sliced
1/2 cup chopped fresh parsley
1/4 cup white wine vinegar
1/4 cup apple juice
1 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1/4 cup extra-virgin olive oil
1 tbsp. freshly squeezed lemon juice
Method:
1. Prepare the bulgar first. Place the grains plus 1 cup of boiling water into a heat-proof bowl. Cover and let the bulgar sit for 20-30 minutes or until all the water has been absorbed. Set aside to cool.
2. Once cooled, transfer the bulgar to a mixing bowl and add the remaining ingredients. Toss everything well and serve.
Reference:
Based on Wheat Berry Waldorf Salad from The Whole Foods Market Cookbook.
My changes:
I used bulgar (cracked wheat) in place of wheat berries.
I added the strawberries and used a mixture of cranberries and raisins in place of just raisins.
I subbed white wine vinegar for apple cider vinegar and used sparkling cider in place of apple juice (slightly out of desperation ;)
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