Another way to spiffy up bananas.
Serves 2-3
Ingredients:
Chocolate Sauce
3/8 cup heavy whipping cream
3 oz. semi-sweet chocolate, chopped
1/4 tsp. cinnamon
1/8 tsp. ground cloves
1/2 tsp. vanilla extract
Bananas
2-3 small bananas
1 1/2 tbsp. butter or buttery spread
1 1/2 tbsp. packed brown sugar
1 tbsp. rum
1/2 tbsp. tequila
Ice cream
Method:
1. Make the chocolate sauce by combining the cream, chocolate, cinnamon, and cloves in a heavy-bottomed saucepan. Cook over low heat until the chocolate is melted. Do not allow the mixture to boil. Stir in the vanilla and remove from the heat. The sauce can be made up to 4 days ahead. Just cover and refrigerate it until ready to use.
2. Cut the bananas crosswise in half. Melt the butter in a large skillet over medium heat. Increase the heat to high and add the bananas and brown sugar. Cook 2 minutes, stirring occasionally, until the bananas are soft and the sugar has created a syrupy sauce. Add the rum and tequila and boil 1-2 minutes or until slightly thickened.
3. Scoop ice cream into bowls and surround it with the banana mixture. Drizzle with the chocolate sauce and enjoy immediately.
Reference:
Banana Sundaes with Mexican Chocolate Sauce from the August/September 2001 issue of Cooking Pleasures.
Showing posts with label Fast. Show all posts
Showing posts with label Fast. Show all posts
Monday, August 10, 2009
Chickpea Patties
In case you haven't noticed, I'm not one for fake meat. I'm actually not even sure I understand why other vegetarians/vegans go for processed meat substitutes. We gave up meat.. why on earth would we want to eat that?
Besides, have you ever read the ingredient list on one of those packages? They read like the contents of a cupboard in a science lab. I'm all for science and progress, just not in my food!
Not wanting to eat hydrolyzed whatever, I prefer to make stuff from ingredients with names I can pronounce. I think this may just be a new favourite in the realm of meat substitutes.
I actually had this while DH was having oven-fried chicken. We had the same sides (potatoes mashed with goat cheese and some lovely carrots - entry coming soon). Our plates looked very similar :) Unfortunately, I was starving by the time I was done cooking and completely forgot to take a photo... I was also going to make a mustard sauce to go with these. Can we say brain fart?
(I own 3 cameras... you'd think I'd be better at taking blog photos...)
Serves 4 (1 cutlet each)
Ingredients:
1 cup cooked chickpeas
2 tbsp. olive oil
1/2 cup vital wheat gluten
1/2 cup panko
1/4 cup vegetable broth (or water)
2 tbsp. soy sauce
2 cloves garlic, crushed
1/2 tsp. lemon zest
1/2 tsp. dried thyme
1/2 tsp. paprika
1/4 tsp. dried sage
Extra oil for frying
Method:
1. Give the chickpeas a spin in the blender or food processor until they are mashed and no whole chickpeas remain. Transfer the smushed beans to a bowl and add the rest of the ingredients. Knead with your hands for 3-4 minutes until strings of gluten have formed (i.e.: it all starts to stick together and it becomes "elastic" when pulled apart).
2. Heat the frying oil in a large cast-iron skillet over medium heat. While the oil heats up, form the chickpea mixture into 4 cutlets by flattening and stretching them. Place the cutlets into the skillet and cook 6-7 minutes on each side until lightly browned (turn once).
Reference:
Chickpea Cutlets from Veganomicon.
Besides, have you ever read the ingredient list on one of those packages? They read like the contents of a cupboard in a science lab. I'm all for science and progress, just not in my food!
Not wanting to eat hydrolyzed whatever, I prefer to make stuff from ingredients with names I can pronounce. I think this may just be a new favourite in the realm of meat substitutes.
I actually had this while DH was having oven-fried chicken. We had the same sides (potatoes mashed with goat cheese and some lovely carrots - entry coming soon). Our plates looked very similar :) Unfortunately, I was starving by the time I was done cooking and completely forgot to take a photo... I was also going to make a mustard sauce to go with these. Can we say brain fart?
(I own 3 cameras... you'd think I'd be better at taking blog photos...)
Serves 4 (1 cutlet each)
Ingredients:
1 cup cooked chickpeas
2 tbsp. olive oil
1/2 cup vital wheat gluten
1/2 cup panko
1/4 cup vegetable broth (or water)
2 tbsp. soy sauce
2 cloves garlic, crushed
1/2 tsp. lemon zest
1/2 tsp. dried thyme
1/2 tsp. paprika
1/4 tsp. dried sage
Extra oil for frying
Method:
1. Give the chickpeas a spin in the blender or food processor until they are mashed and no whole chickpeas remain. Transfer the smushed beans to a bowl and add the rest of the ingredients. Knead with your hands for 3-4 minutes until strings of gluten have formed (i.e.: it all starts to stick together and it becomes "elastic" when pulled apart).
2. Heat the frying oil in a large cast-iron skillet over medium heat. While the oil heats up, form the chickpea mixture into 4 cutlets by flattening and stretching them. Place the cutlets into the skillet and cook 6-7 minutes on each side until lightly browned (turn once).
Reference:
Chickpea Cutlets from Veganomicon.
Avocado-Tomato Rotelle
I love it when avocados are cheap ;)
This has a great, almost no-cook sauce. In fact, I bet this would make a fantastic pasta salad.
Works well as a quick lunch or dinner.
Serves 2
Ingredients:
4 oz. rotelle (wheel-shaped pasta)
1 garlic clove, crushed
1 tbsp. olive oil
1 medium tomato, diced
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper
1 large avocado, diced
1 tbsp. chopped fresh basil
Parmesan cheese
Method:
1. Cook the pasta according to package directions. Drain.
2. While the pasta cooks, heat the oil in a medium skillet over medium heat and then cook the garlic for 30 seconds. Add the tomatoes, salt, and pepper and cook 5 minutes or until warmed through.
3. Toss the tomato mixture with the pasta and then add the avocado and basil. Sprinkle with cheese just before serving.
Reference:
Avocado-Tomato Rotelle from the July 2006 issue of Cooking Pleasures.
Thursday, August 6, 2009
'Shroom Fra Diavolo
A vegetarian version of Shrimp Fra Diavolo.
This was yummy, it just didn't look very appetizing so I skipped the photo!
It needs a bit more "heat" so I'll experiment with adding more crushed red pepper next time.
Serves 2
Ingredients:
2 portobello caps, cleaned and stems removed
1/2 tbsp. olive or canola oil
4-5 button or cremini mushrooms, cleaned, stems removed, and chopped
2 cloves garlic, crushed
1-1 1/2 cups marinara sauce
1/4 tsp. (or more) crushed red pepper
1 tsp. capers, drained
1/8 tsp. salt
1/8 tsp. freshly ground black pepper
2 servings uncooked pasta
Method:
1. Brush grill grates with oil and preheat grill to medium heat. Grill the portobello until slightly darkened and softened (I didn't time it... 5-6 minutes). Once grilled, slice the mushrooms and then cut each slice in half.
Cook the pasta according to package directions.
2. While the portobello grills, heat the oil in a skillet over medium-high heat. Add the chopped cremini or button mushrooms and the garlic. Saute for 5-6 minutes until softened.
3. Add the marinara sauce, capers, red pepper flakes, black pepper, and salt to the sauteeing mushrooms. Bring to a simmer. Once simmering, add the portobello slices and cook 7-8 minutes until everything is cooked through.
Serve over the cooked pasta.
Reference:
Based on Shrimp Fra Diavolo from the October 2007 issue of Cooking Light.
Changes:
*Used portobello mushroom in place of shrimp.
*Sauteed button mushrooms with a little garlic.
*Added capers.
*Will add sliced kalamata or black olives next time.
This was yummy, it just didn't look very appetizing so I skipped the photo!
It needs a bit more "heat" so I'll experiment with adding more crushed red pepper next time.
Serves 2
Ingredients:
2 portobello caps, cleaned and stems removed
1/2 tbsp. olive or canola oil
4-5 button or cremini mushrooms, cleaned, stems removed, and chopped
2 cloves garlic, crushed
1-1 1/2 cups marinara sauce
1/4 tsp. (or more) crushed red pepper
1 tsp. capers, drained
1/8 tsp. salt
1/8 tsp. freshly ground black pepper
2 servings uncooked pasta
Method:
1. Brush grill grates with oil and preheat grill to medium heat. Grill the portobello until slightly darkened and softened (I didn't time it... 5-6 minutes). Once grilled, slice the mushrooms and then cut each slice in half.
Cook the pasta according to package directions.
2. While the portobello grills, heat the oil in a skillet over medium-high heat. Add the chopped cremini or button mushrooms and the garlic. Saute for 5-6 minutes until softened.
3. Add the marinara sauce, capers, red pepper flakes, black pepper, and salt to the sauteeing mushrooms. Bring to a simmer. Once simmering, add the portobello slices and cook 7-8 minutes until everything is cooked through.
Serve over the cooked pasta.
Reference:
Based on Shrimp Fra Diavolo from the October 2007 issue of Cooking Light.
Changes:
*Used portobello mushroom in place of shrimp.
*Sauteed button mushrooms with a little garlic.
*Added capers.
*Will add sliced kalamata or black olives next time.
Monday, August 3, 2009
Summer Evening Pasta
Recipes like this make me wish I had a green thumb (apparently, that trait is not genetic). As great as this was with store-bought stuff, I bet it would be three times as nice made with seriously fresh, straight-from-the-garden tomatoes and basil.
The no-cook sauce and quick prep time make this an especially wonderful dinner for a summer evening. Lovely with a salad and a glass of white wine.
Serves 2
Ingredients:
2 ripe, really fresh tomatoes, chopped into bite-sized pieces
1 tbsp. fresh basil, minced
1/8 cup red onion, finely chopped
1/2 tbsp. black or kalamata olives, chopped
1-2 tsp. capers, drained
1 tsp. extra-virgin olive oil
1 tsp. balsamic vinegar
1/2 tsp. sea salt
Freshly-ground black pepper
1 garlic clove, crushed
1/2 pound short pasta (wagon wheels, butterflies, penne...)
1/2 cup cooked white/navy beans
Method:
1. Cook the pasta according to the package directions. Add the pre-cooked beans during the last few minutes of cooking time just to warm them through.
2. While the pasta cooks, place half of the tomatoes in a large bowl along with the onion, olives, capers, and basil.
3. Place the remaining tomato chunks into a blender or food processor bowl. Add the oil, vinegar, salt, pepper, and garlic. Puree until smooth. Transfer this mixture to the bowl with the tomato-caper-basil mixture.
4. Once the pasta and beans are ready, drain and add them to the bowl with the tomato mixture. Toss well and serve immediately.
Reference:
Pasta with Salsa Cruda from Moosewood Restaurant Low-Fat Favourites.
My Changes:
*Added capers and olives.
*Added the beans for extra protein.
The no-cook sauce and quick prep time make this an especially wonderful dinner for a summer evening. Lovely with a salad and a glass of white wine.
Serves 2
Ingredients:
2 ripe, really fresh tomatoes, chopped into bite-sized pieces
1 tbsp. fresh basil, minced
1/8 cup red onion, finely chopped
1/2 tbsp. black or kalamata olives, chopped
1-2 tsp. capers, drained
1 tsp. extra-virgin olive oil
1 tsp. balsamic vinegar
1/2 tsp. sea salt
Freshly-ground black pepper
1 garlic clove, crushed
1/2 pound short pasta (wagon wheels, butterflies, penne...)
1/2 cup cooked white/navy beans
Method:
1. Cook the pasta according to the package directions. Add the pre-cooked beans during the last few minutes of cooking time just to warm them through.
2. While the pasta cooks, place half of the tomatoes in a large bowl along with the onion, olives, capers, and basil.
3. Place the remaining tomato chunks into a blender or food processor bowl. Add the oil, vinegar, salt, pepper, and garlic. Puree until smooth. Transfer this mixture to the bowl with the tomato-caper-basil mixture.
4. Once the pasta and beans are ready, drain and add them to the bowl with the tomato mixture. Toss well and serve immediately.
Reference:
Pasta with Salsa Cruda from Moosewood Restaurant Low-Fat Favourites.
My Changes:
*Added capers and olives.
*Added the beans for extra protein.
Avocado Bruschetta
The Argentinean chimichurri sauce puts a Latin twist on the ever-popular Italian appetizer.
Fast and easy to make!
Serves 2-3 (as a side dish or appetizer)
Ingredients:
1 tbsp. freshly-squeezed lemon juice
1 tbsp. red wine vinegar
1/2 tbsp. garlic, crushed
1/4 tsp. salt
1/4 tsp. crushed red pepper flakes
1/4 tsp. dried Mexican oregano
1/8 tsp. ground black pepper
1/8 cup olive oil
1/8 cup chopped fresh cilantro
1/8 cup chopped fresh parsley
1 avocado, cubed
2-3 1/2-inch thick slices of good bread (ciabatta, French baguette, Italian), toasted
Method:
1. Combine the lemon juice, vinegar, garlic, salt, red pepper, black pepper, and oregano in a small bowl. Whisk in the oil and then stir in the cilantro and parsley. Carefully fold in the avocado chunks. Spoon the mixture onto the toasted bread.
Reference:
Avocado Chimichurri Bruschetta from the September 2008 issue of Vegetarian Times.
I don't remember changing anything (I made this over a month ago) but I'd love to try adding some tomato to this next time.
*I'll try to remember to take a photo next time, too!*
Fast and easy to make!
Serves 2-3 (as a side dish or appetizer)
Ingredients:
1 tbsp. freshly-squeezed lemon juice
1 tbsp. red wine vinegar
1/2 tbsp. garlic, crushed
1/4 tsp. salt
1/4 tsp. crushed red pepper flakes
1/4 tsp. dried Mexican oregano
1/8 tsp. ground black pepper
1/8 cup olive oil
1/8 cup chopped fresh cilantro
1/8 cup chopped fresh parsley
1 avocado, cubed
2-3 1/2-inch thick slices of good bread (ciabatta, French baguette, Italian), toasted
Method:
1. Combine the lemon juice, vinegar, garlic, salt, red pepper, black pepper, and oregano in a small bowl. Whisk in the oil and then stir in the cilantro and parsley. Carefully fold in the avocado chunks. Spoon the mixture onto the toasted bread.
Reference:
Avocado Chimichurri Bruschetta from the September 2008 issue of Vegetarian Times.
I don't remember changing anything (I made this over a month ago) but I'd love to try adding some tomato to this next time.
*I'll try to remember to take a photo next time, too!*
Sunday, August 2, 2009
Pasta Shells with Spicy Tomato Sauce
This is a fast and easy, slightly spicy pasta dish.
Serves 2
Ingredients:
4 garlic cloves, minced
1/2 cup onion, diced
1 tbsp. olive oil
1 jalapeno pepper, seeded and chopped
2-3 tomatoes, cut into small chunks (keep the seeds)
1-2 tsp. salt
1/4 tsp. freshly ground black pepper
1/3 pound small pasta shells
1 cup cooked black beans
1/2 cup frozen corn
1/2 cup cilantro, chopped
Method:
1. Heat the olive oil over low heat in a medium skillet. Add the onion and garlic and saute until the garlic begins to turn golden, 2-3 minutes. Add the jalapeno and saute an additional 1-2 minutes.
2. Add the tomatoes, 1/2-1 tsp. salt, and pepper. Cover partially and cook until the tomatoes begin to fall apart (10-12 minutes). Stir every few minutes. Add the beans to the sauce during the last 2-3 minutes of the sauce cooking time.
While the sauce cooks, cook the pasta according to package directions. Add the corn to the pasta during the last few minutes of pasta cooking time.
3. Drain the pasta and add it to the sauce. Toss to combine. Garnish with cilantro and season with additional salt if desired.
Reference:
Pasta Shells with Spicy Tomato Sauce from The Occasional Vegetarian.
My changes:
*Added onion.
*Added corn and black beans.
*Used regular vine-ripened tomatoes in place of plum tomatoes.
Serves 2
Ingredients:
4 garlic cloves, minced
1/2 cup onion, diced
1 tbsp. olive oil
1 jalapeno pepper, seeded and chopped
2-3 tomatoes, cut into small chunks (keep the seeds)
1-2 tsp. salt
1/4 tsp. freshly ground black pepper
1/3 pound small pasta shells
1 cup cooked black beans
1/2 cup frozen corn
1/2 cup cilantro, chopped
Method:
1. Heat the olive oil over low heat in a medium skillet. Add the onion and garlic and saute until the garlic begins to turn golden, 2-3 minutes. Add the jalapeno and saute an additional 1-2 minutes.
2. Add the tomatoes, 1/2-1 tsp. salt, and pepper. Cover partially and cook until the tomatoes begin to fall apart (10-12 minutes). Stir every few minutes. Add the beans to the sauce during the last 2-3 minutes of the sauce cooking time.
While the sauce cooks, cook the pasta according to package directions. Add the corn to the pasta during the last few minutes of pasta cooking time.
3. Drain the pasta and add it to the sauce. Toss to combine. Garnish with cilantro and season with additional salt if desired.
Reference:
Pasta Shells with Spicy Tomato Sauce from The Occasional Vegetarian.
My changes:
*Added onion.
*Added corn and black beans.
*Used regular vine-ripened tomatoes in place of plum tomatoes.
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.
Tuesday, February 10, 2009
Iron, Lion, Zion
This is an amazing source of iron (hence the Bob Marley rip-off post title!)
It was Marley's birthday on February 6th so we can think of this as a belated memorial meal or something. lol
The iron sources in this meal include the spinach, the sun-dried tomatoes, and the walnuts. OK, so the walnuts aren't a great source but they do have some! Besides, they have many other benefits ;) Plus, the vitamin C in the spinach, tomatoes, and lime juice helps with the absorption of the iron.
The cookbook I got this from said something along the lines of "Kids love this dish!" Um, yeah, maybe little hippy kids who actually eat spinach... how many of those do you know? Well, if you read my blog, you may know more than I am giving you credit for. ;)
If you can't convince your kids that spinach really is tasty, you can substitute in broccoli. That is, if you can convince your kids that broccoli is tasty! :)
I'm sure they were talking about the cute little pasta stars... I'm sure ALL kids love those! Heck, I'm 31 and I love cute little pasta shapes!
Oh! While I'm on shaped pasta... I saw this boxed mac and cheese (Annie's) the other day and the pasta was in the shape of peace signs. Had me written all over it! :)
See, I even took a photo of the dry pasta stars... 31 going on 5...
Serves 2 (could serve 4 as a side dish)
Ingredients:
2/3 cup dry stellini pasta (that's the tiny stars; you can sub in the alphabet letters if you can't find stars)
1-2 tbsp. of olive oil
1/4 cup onion, diced
1-2 large cloves of garlic (I used one huge one but I love garlic more than is considered normal so I'll add two next time)
1 portobello mushroom cap, sliced
2 cups spinach, washed, dried, and chopped up
1/4 cup walnuts, chopped up
1/2 cup sun-dried tomatoes, chopped
1 tbsp. lime juice (or lemon juice)
1/2 tsp. lemon pepper seasoning (salt-free if you can find it)
Method:
1. Grill or broil the mushroom slices until tender. While the mushrooms are grilling, cook the pasta according to the package directions (about 8 minutes). Drain, toss with the lime juice and set aside. Let the mushrooms cool slightly and then dice them up.
2. Heat the oil in a large saute pan over low heat. Add the onion and then the garlic and let it cook very slowly so the garlic doesn't burn. Stir often! Once the garlic and onion are golden-brown, add the spinach and raise the heat to medium.
2. Cook until the spinach is wilted (1 minute or so). Stir in the pasta and mushroom pieces and cook until the mixture is warmed through. Toss in the lemon pepper seasoning, walnuts, and sun-dried tomatoes. Add additional lime juice as desired.
Serve immediately.
Reference:
This is based on the recipe Garlic Spinach Stellini Pasta from The Whole Foods Market Cookbook.
My changes:
I added in onion, the portobello mushroom, the walnuts, and the sun-dried tomatoes.
Thanks to the British Vegetarian Society for the information on iron.
Information Sheet - Iron
Information Sheet - Nuts and Seeds
Mushroom-Bean Stew with Garlic Crumb Topping
This smelled so wonderful while it was cooking (even M mentioned how good it smelled more than once) that I made a comment along the lines of "I hope this tastes half as amazing as it smells!" Oh, did it ever! :)
This is a great treat to use up half a can of beans and whatever veggies you have hanging around the kitchen. It started out as a rather plain recipe but I gave it the G treatment and it turned into something quite spectacular!
It's full of protein, iron, complex carbs, and fibre while still being very low in fat and cholesterol (zero cholesterol if you leave out the cheese).
It's vegan if you don't cheat like I did and add a smidgen of Parmesan to the crumbs...
I'd bet money that herbivores and omnivores alike would really enjoy this so it's a great one to serve for company (and it's just so pretty and colorful - who wouldn't love it?!)
I'm saving the best for last here - this goes together in less than 45 minutes (including chopping!) Yeay!
Great for a quickie weeknight dinner.
Serves 2 (easy to double or triple if needed)
Ingredients:
1-1/2 tsp. olive oil, divided
5-6 button mushrooms, quartered
Approx. 1 cup green onions, sliced
1/8 cup red onion, diced
1-1/2 tsp. Italian seasoning
1/2 can (15-ounce) black beans, drained and rinsed (or whatever beans you have)
1/4 cup reduced-sodium vegetable broth
1 tomato, chopped (I included the seeds)
1 large garlic clove, minced (for the stew)
1/2 tsp. dried tarragon
1/2 tsp. dried culinary lavender, crushed
1/4 tsp. dried fennel, crushed
1/8 tsp. sea salt
1/8 tsp. freshly-ground black pepper
Small amount of panko breadcrumbs (1/4-1/2 cup or so)
1 small garlic clove, minced (for the crumbly topping)
1/8 cup fresh parsley, chopped
Optional: 1-2 tbsp. freshly-grated Parmesan cheese
Method:
1. Heat 3/4 tsp. of the oil in a large non-stick saucepan over medium-high heat until hot. Stir in the mushrooms, green onions, red onion, and Italian seasoning and cook for 10 minutes or until softened.
2. Stir the beans, large garlic clove, tomato, broth, tarragon, lavender, and fennel. Cook until heated through and thickened. Stir in the salt and pepper.
Yum! There it is sans crumbs/before it got really thick:
3. While the stew cooks/thickens, prepare the crumb topping. Heat the remaining 3/4 tsp. oil in a small non-stick skillet over medium heat. Cook and stir the panko for 6-8 minutes or until it is crispy and golden. Add the small garlic clove during the last couple of minutes so you get the garlic flavour without getting a burned-garlic flavour.
They should look like this (mine really weren't that washed out.. I have the oh-so-lovely fluorescent lighting in my kitchen to thank for that!):
4. Add the fresh parsley to the bean mixture and then sprinkle the crumbs on top of the stew.
Optional: If you choose to add Parm to the crumbs, transfer the crumbs from the skillet to a small bowl and let them cool off for a couple of minutes. Grate the Parm into the bowl and mix to combine.
Reference:
I based this on the recipe "Golden Crumb-Topped Mushroom-Bean Stew" from the February/March 2009 issue of Cooking Pleasures magazine.
How I made it my own:
*I used black beans instead of Great Northern beans (had half a can of black beans open on top of having a bad case of Monday Brain and forgetting to soak my dried Navy beans that I was originally going to use in place of the GN beans... Despite all that, I thought the black beans were wonderful in it!)
*I used green onions in place of leeks. I just can't do leeks... I'm sure I've told this story but my mom used to make this potato-leek soup every year on Ash Wednesday. Nasty... tasted like ash! Sad that I claim to be this open-minded liberal yet I just refuse to give leeks a second chance! lol ;) And like green onions are really any different! Please..!
*I added onion (much as I hate leeks, I just can't have enough of all their other allium cousins!)
*I used panko in place of a slice of bread
*I added garlic to the panko
*Added the tomato
*I also added lavender, fennel, and tarragon
*Almost forgot... I'm still out of wine and veggie broth! I did find some "Reduced-Sodium (organic!) Vegetable Bouillon" so I cut a chunk off a cube of that and dissolved it to make "veggie broth"
Thursday, January 22, 2009
Pasta with Fresh-Herb Pesto and Green Leafies
I love discovering new pesto recipes, especially ones that don't include cheese! Yes, I love cheese but with a family history of not-so-wonderful cholesterol, I have to cut back when I can. Take it from this cheese-lover, you won't miss it here! :) I'm sure all that oil has something to do with that... Oh well, isn't olive oil supposed to be good for your heart? Either way, it's not as cholesterol-laden as some pestos.
This dish is low in sodium and has only 13 grams total fat with a scant 2g sat. fat (and, what do you know? 0mg cholesterol! yeay!) Additionally, it's a good source of plant-based proteins, complex carbohydrates (esp. if you use whole wheat pasta) and fiber. Plus, dark green, leafy veggies are full of goodies like calcium and vitamins.
I made this with spinach but the original recipe called for kale (black kale to be precise). I've never actually tried kale but I seriously need to branch out and use more greens in my cooking! I know all the health benefits of them and I'm sure they all taste great. That can be a goal for the year.
Make all the pesto, even if you're only cooking the pasta part for one or two people. Pesto freezes well and is great to keep on hand for quick lunches!
Fresh-Herb Pesto
Serves 6
3/4 cup fresh parsley
1/4 cup walnuts
2 cloves garlic
1 tbsp. fresh thyme, strip the leaves from the stem
1 tsp. fresh rosemary, strip leaves from the stem and chop them up a bit
2 tbsp. olive oil
1 tbsp. lemon juice
Pasta
Serves 2-3
1/2-1 cup spinach, chopped (or kale..)
5 or 6 mushrooms (oyster, baby bellas, button, cremini), cut in half
1 cup onion, chopped
1 clove garlic, thinly sliced
1 large sprig thyme (do not remove the leaves)
1 large sprig rosemary (do not remove the leaves)
1/2 cup organic white wine (organic wines are usually vegetarian/vegan-approved)
1/4 cup sun-dried tomatoes, chopped
6 oz. capellini, spaghetti, or fettuccine noodles
A little additional olive oil
Method:
1. Pulse the parsley, walnuts, 2 cloves garlic, 1 tbsp. thyme, 1 tsp. rosemary, 2 tbsp. olive oil, and lemon juice in a food processor until well-blended.
2. Cook the pasta according to package directions but add the whole sprigs of thyme and rosemary plus the sliced garlic clove to the cooking water. During the last 5 minutes of cooking, remove the herb sprigs with a tea strainer or tongs and then add in the spinach. Drain pasta.
3. While the pasta cooks, heat a little olive oil in a small skillet. Add the onion and mushrooms and saute until tender. Add the wine and let it reduce for a few minutes (to about half the original amount of wine).
4. Pour the wine-mushroom-onion mixture into the pasta-spinach mixture and stir to combine. Toss in some of the pesto along with the sun-dried tomatoes. You can sprinkle some freshly-shredded Parm on the top but you won't need it (this is vegan if you leave the cheese off. To keep it vegan but add some "creaminess," try grinding up some almonds in a coffee grinder and sprinkling those on top).
Reference:
Based on the recipe "Fettuccine with Three-Herb Pesto, Black Kale, and Oyster Mushrooms" from the February 2009 issue of Vegetarian Times magazine.
I made it my own by...
*Using white wine in place of veggie broth
*Adding lemon juice in place of some of the oil in the pesto
*Tossing in the sun-dried tomatoes
*Using cappelini in place of fettuccine
*Using spinach in place of black kale
I also switched around the method quite a bit since I thought this way would be faster and would use fewer dishes!
Ooh, bonus! I just read that while spinach is a source of iron, it also contains these pesky iron-absorption inhibitors.. but, if you add in iron-absorbing helpers like, oh, white wine, you can help keep those inhibitors at bay and get more of the iron from the natural, whole-food spinach source.
Source:
http://www.healthcastle.com/iron-spinach.shtml
While I'm on the iron note, I just read somewhere else (it was either Veg Times or VegNews) that non-heme iron, while not as bioavailable to the body (meaning it isn't as well absorbed as meat-based heme iron), is actually better for you since the human body is able to better regulate its non-heme iron absorption. God, what a sloppy sentence! To think, they gave me a Masters! In teaching of all things! lol :)
Anyway, get back to your point, blondie! That all means that our bodies are able to put up a big "Stop" sign to prevent us from absorbing too much non-heme iron. That isn't the case with the iron from meat-based foods - the body will just keep on absorbing it with no overdose protection. I realize iron deficiencies are bad but so are iron overdoses so I'll take my plant-based iron and just make sure I have a glass of OJ (or wine!) along with it. :)
Now I have to find the source of all that so I can blame someone else if it is wrong! heh ;) Made me feel better to read that, though, since iron is one of those "but where will you get your...?" questions I hear all the time (and I do not like to get nutrients from supplements).
This dish is low in sodium and has only 13 grams total fat with a scant 2g sat. fat (and, what do you know? 0mg cholesterol! yeay!) Additionally, it's a good source of plant-based proteins, complex carbohydrates (esp. if you use whole wheat pasta) and fiber. Plus, dark green, leafy veggies are full of goodies like calcium and vitamins.
I made this with spinach but the original recipe called for kale (black kale to be precise). I've never actually tried kale but I seriously need to branch out and use more greens in my cooking! I know all the health benefits of them and I'm sure they all taste great. That can be a goal for the year.
Make all the pesto, even if you're only cooking the pasta part for one or two people. Pesto freezes well and is great to keep on hand for quick lunches!
Fresh-Herb Pesto
Serves 6
3/4 cup fresh parsley
1/4 cup walnuts
2 cloves garlic
1 tbsp. fresh thyme, strip the leaves from the stem
1 tsp. fresh rosemary, strip leaves from the stem and chop them up a bit
2 tbsp. olive oil
1 tbsp. lemon juice
Pasta
Serves 2-3
1/2-1 cup spinach, chopped (or kale..)
5 or 6 mushrooms (oyster, baby bellas, button, cremini), cut in half
1 cup onion, chopped
1 clove garlic, thinly sliced
1 large sprig thyme (do not remove the leaves)
1 large sprig rosemary (do not remove the leaves)
1/2 cup organic white wine (organic wines are usually vegetarian/vegan-approved)
1/4 cup sun-dried tomatoes, chopped
6 oz. capellini, spaghetti, or fettuccine noodles
A little additional olive oil
Method:
1. Pulse the parsley, walnuts, 2 cloves garlic, 1 tbsp. thyme, 1 tsp. rosemary, 2 tbsp. olive oil, and lemon juice in a food processor until well-blended.
2. Cook the pasta according to package directions but add the whole sprigs of thyme and rosemary plus the sliced garlic clove to the cooking water. During the last 5 minutes of cooking, remove the herb sprigs with a tea strainer or tongs and then add in the spinach. Drain pasta.
3. While the pasta cooks, heat a little olive oil in a small skillet. Add the onion and mushrooms and saute until tender. Add the wine and let it reduce for a few minutes (to about half the original amount of wine).
4. Pour the wine-mushroom-onion mixture into the pasta-spinach mixture and stir to combine. Toss in some of the pesto along with the sun-dried tomatoes. You can sprinkle some freshly-shredded Parm on the top but you won't need it (this is vegan if you leave the cheese off. To keep it vegan but add some "creaminess," try grinding up some almonds in a coffee grinder and sprinkling those on top).
Reference:
Based on the recipe "Fettuccine with Three-Herb Pesto, Black Kale, and Oyster Mushrooms" from the February 2009 issue of Vegetarian Times magazine.
I made it my own by...
*Using white wine in place of veggie broth
*Adding lemon juice in place of some of the oil in the pesto
*Tossing in the sun-dried tomatoes
*Using cappelini in place of fettuccine
*Using spinach in place of black kale
I also switched around the method quite a bit since I thought this way would be faster and would use fewer dishes!
Ooh, bonus! I just read that while spinach is a source of iron, it also contains these pesky iron-absorption inhibitors.. but, if you add in iron-absorbing helpers like, oh, white wine, you can help keep those inhibitors at bay and get more of the iron from the natural, whole-food spinach source.
Source:
http://www.healthcastle.com/iron-spinach.shtml
While I'm on the iron note, I just read somewhere else (it was either Veg Times or VegNews) that non-heme iron, while not as bioavailable to the body (meaning it isn't as well absorbed as meat-based heme iron), is actually better for you since the human body is able to better regulate its non-heme iron absorption. God, what a sloppy sentence! To think, they gave me a Masters! In teaching of all things! lol :)
Anyway, get back to your point, blondie! That all means that our bodies are able to put up a big "Stop" sign to prevent us from absorbing too much non-heme iron. That isn't the case with the iron from meat-based foods - the body will just keep on absorbing it with no overdose protection. I realize iron deficiencies are bad but so are iron overdoses so I'll take my plant-based iron and just make sure I have a glass of OJ (or wine!) along with it. :)
Now I have to find the source of all that so I can blame someone else if it is wrong! heh ;) Made me feel better to read that, though, since iron is one of those "but where will you get your...?" questions I hear all the time (and I do not like to get nutrients from supplements).
Wednesday, December 10, 2008
Tomato Couscous
A yummy (and quite pretty) side dish that goes together in a flash!
Serves 2
Ingredients:
1 (14.5 oz) can of tomatoes, diced (you will need the juice)
3/4 cup uncooked couscous (plain)
1 tbsp. olive oil
1/4 tsp. salt
1/2 tsp. oregano
1/8 tsp. ground cloves
Good pinch of cayenne pepper
1 tbsp. small capers, drained
Vegetable broth or water
Method:
1. Strain the juice from the diced tomatoes until you have about 1 cup of juice. You can squeeze the juice from the tomato pieces if needed. If you don't have enough juice, you can add water or vegetable broth to make it up to 1 cup. Set the tomatoes aside.
2. Combine the juice, olive oil, and oregano in a medium saucepan. Cover and heat to medium high to bring the mixture to a boil. Stir continuously as you add the couscous. Quickly stir in the salt, cayenne, and cloves. Stir to combine and then remove from the heat and cover. Allow the pan to sit for 5 minutes. Fold in the reserved tomatoes and capers. Allow the dish to sit for 2-3 minutes or until the tomatoes are warmed.
Reference:
Tomato Couscous with Capers from Veganomicon.
Serves 2
Ingredients:
1 (14.5 oz) can of tomatoes, diced (you will need the juice)
3/4 cup uncooked couscous (plain)
1 tbsp. olive oil
1/4 tsp. salt
1/2 tsp. oregano
1/8 tsp. ground cloves
Good pinch of cayenne pepper
1 tbsp. small capers, drained
Vegetable broth or water
Method:
1. Strain the juice from the diced tomatoes until you have about 1 cup of juice. You can squeeze the juice from the tomato pieces if needed. If you don't have enough juice, you can add water or vegetable broth to make it up to 1 cup. Set the tomatoes aside.
2. Combine the juice, olive oil, and oregano in a medium saucepan. Cover and heat to medium high to bring the mixture to a boil. Stir continuously as you add the couscous. Quickly stir in the salt, cayenne, and cloves. Stir to combine and then remove from the heat and cover. Allow the pan to sit for 5 minutes. Fold in the reserved tomatoes and capers. Allow the dish to sit for 2-3 minutes or until the tomatoes are warmed.
Reference:
Tomato Couscous with Capers from Veganomicon.
Thursday, September 25, 2008
Chickpea Tagine
I love Moroccan food. I actually had a good friend in high school who was from North Africa - she used to make the most fantastic food! :)
Last night, I made a chickpea tagine that I found in the October issue of Vegetarian Times (they have a whole feature on Moroccan goodies!) - yum! Really tasty.. and I'm pleased to announce that I am no longer a Greek yogurt virgin! ;) Oh, Fage, why have I been holding out so long?! Great stuff - I highly recommend it if you've never tried it!
The actual tagine is gluten-free. I served mine with couscous which is a wheat product/not GF. You could use a gluten-free accompaniment like lentils, quinoa, or rice if needed.
You can also make this meal vegan by using agave nectar in place of the honey and skipping the Greek yogurt (you're missing out on that Greek yogurt, though!)
Great things about this meal:
*It goes together in no time! Unlike traditional tagines that include chicken or lamb that has to simmer for a long time, this one is ready in about 45 minutes (including chopping time!)
*It's also a great source of vegetarian protein and iron!
*It's very super-market/pantry friendly - a great ethnic dish with no strange exotic items that you have to hunt high and low for! :)
Serves 2 (mmm... guess what I get to enjoy for lunch today?!)
Ingredients:
1 tbsp. olive oil
1/2 small onion, thinly sliced
1-2 cloves garlic, minced
1 (14.5 oz) can chickpeas, drained and rinsed
2 medium carrots, peeled and sliced into thin rounds
1/8 cup raisins
1/2 tsp. turmeric
1/2 tsp. cinnamon
1/2 tsp. ground cumin
1/2 tsp. cayenne pepper
1 tsp. honey or agave nectar
1 cup water
1/4 cup plain fat-free Greek yogurt
1 tbsp. finely chopped parsley (optional)
Method:
1. Heat oil in a large skillet over medium heat. Add onion and garlic and saute for 2-3 minutes until the onion is soft. Stir in the chickpeas, carrots, raisins, spices, honey, and 1 cup water. Cover and simmer for 25 minutes, stirring occasionally.
2. Season with salt and pepper to taste and add a scoop of yogurt to each serving. Sprinkle with parsley if desired.
Reference:
Chickpea Tagine with Cinnamon, Cumin, and Carrots from the October 2008 issue of Vegetarian Times.
Last night, I made a chickpea tagine that I found in the October issue of Vegetarian Times (they have a whole feature on Moroccan goodies!) - yum! Really tasty.. and I'm pleased to announce that I am no longer a Greek yogurt virgin! ;) Oh, Fage, why have I been holding out so long?! Great stuff - I highly recommend it if you've never tried it!
The actual tagine is gluten-free. I served mine with couscous which is a wheat product/not GF. You could use a gluten-free accompaniment like lentils, quinoa, or rice if needed.
You can also make this meal vegan by using agave nectar in place of the honey and skipping the Greek yogurt (you're missing out on that Greek yogurt, though!)
Great things about this meal:
*It goes together in no time! Unlike traditional tagines that include chicken or lamb that has to simmer for a long time, this one is ready in about 45 minutes (including chopping time!)
*It's also a great source of vegetarian protein and iron!
*It's very super-market/pantry friendly - a great ethnic dish with no strange exotic items that you have to hunt high and low for! :)
Serves 2 (mmm... guess what I get to enjoy for lunch today?!)
Ingredients:
1 tbsp. olive oil
1/2 small onion, thinly sliced
1-2 cloves garlic, minced
1 (14.5 oz) can chickpeas, drained and rinsed
2 medium carrots, peeled and sliced into thin rounds
1/8 cup raisins
1/2 tsp. turmeric
1/2 tsp. cinnamon
1/2 tsp. ground cumin
1/2 tsp. cayenne pepper
1 tsp. honey or agave nectar
1 cup water
1/4 cup plain fat-free Greek yogurt
1 tbsp. finely chopped parsley (optional)
Method:
1. Heat oil in a large skillet over medium heat. Add onion and garlic and saute for 2-3 minutes until the onion is soft. Stir in the chickpeas, carrots, raisins, spices, honey, and 1 cup water. Cover and simmer for 25 minutes, stirring occasionally.
2. Season with salt and pepper to taste and add a scoop of yogurt to each serving. Sprinkle with parsley if desired.
Reference:
Chickpea Tagine with Cinnamon, Cumin, and Carrots from the October 2008 issue of Vegetarian Times.
Tuesday, September 23, 2008
What a Snob..!
I've never had a sloppy Joe... my husband would tell me that makes me un-American (which is OK since I'm English.. heh)
Anyway, he requested sloppy Joes for dinner this week so I decided to try these "Snobby Joes" that I found in that tome of yumminess - Veganomicon. Oh my! They are fantastic! Really easy to make and fast, well once you have the lentils cooked they are fast. I think these will be a fairly regular weeknight meal.
*I labeled these gluten-free since the actual filling is GF. You'd just have to find some sort of GF roll to eat them on (good luck - I've heard GF bread leaves a lot to be desired...) or just eat them sans roll! The filling was tasty just by itself :) Maybe with some GF pasta or rice...
Serves 2-3
Ingredients:
1/2 cup uncooked lentils
2 cups water
1/2 tbsp. olive oil
1/2 small onion, cut into small dice
1/2 green bell pepper, cut into small dice
1 clove garlic, minced
1 tbsp. chili powder (no, that's not a typo!)
1 tsp. dried oregano
1/2 tsp. sea salt
1/2 can (14 1/2 oz.) diced (no salt added) tomatoes
1-2 tbsp. maple syrup
1/2 tbsp. prepared mustard (I made mine extra snobby by using Dijon instead of the regular yellow mustard.. heh)
2-3 rolls, sliced in half
Method:
1. Pour the lentils and water into a saucepan. Cover and bring to a boil. Once the mixture is boiling, lower the heat and simmer for 20 minutes or until the lentils are soft. Drain and set aside.
2. When the lentils have about 10 minutes left, pre-heat a medium saucepan over medium heat. Saute the onion and pepper in the oil for 7 minutes or until soft. Add the garlic and saute another minute.
3. Stir in the cooked lentils, chili powder, oregano, and salt. Add the tomatoes (I diced mine up a little more prior to adding them). Cook 10 minutes. Add the maple syrup and mustard; heat through.
4. Turn off the heat and let the pot sit for about 10 minutes. Serve open-faced with a scoop of the lentil mixture on each slice of a roll.
Reference:
This is based on the Snobby Joes recipe from Veganomicon.
The only change I made was to use canned tomatoes in place of 1/2 of an 8-ounce can of tomato sauce and 1/8 cup of tomato paste. I needed some tomatoes for DH's sloppy Joes so I figured I'd just use the rest in these. Worked well. Oh yes, I had no yellow mustard so I subbed Dijon.
Anyway, he requested sloppy Joes for dinner this week so I decided to try these "Snobby Joes" that I found in that tome of yumminess - Veganomicon. Oh my! They are fantastic! Really easy to make and fast, well once you have the lentils cooked they are fast. I think these will be a fairly regular weeknight meal.
*I labeled these gluten-free since the actual filling is GF. You'd just have to find some sort of GF roll to eat them on (good luck - I've heard GF bread leaves a lot to be desired...) or just eat them sans roll! The filling was tasty just by itself :) Maybe with some GF pasta or rice...
Serves 2-3
Ingredients:
1/2 cup uncooked lentils
2 cups water
1/2 tbsp. olive oil
1/2 small onion, cut into small dice
1/2 green bell pepper, cut into small dice
1 clove garlic, minced
1 tbsp. chili powder (no, that's not a typo!)
1 tsp. dried oregano
1/2 tsp. sea salt
1/2 can (14 1/2 oz.) diced (no salt added) tomatoes
1-2 tbsp. maple syrup
1/2 tbsp. prepared mustard (I made mine extra snobby by using Dijon instead of the regular yellow mustard.. heh)
2-3 rolls, sliced in half
Method:
1. Pour the lentils and water into a saucepan. Cover and bring to a boil. Once the mixture is boiling, lower the heat and simmer for 20 minutes or until the lentils are soft. Drain and set aside.
2. When the lentils have about 10 minutes left, pre-heat a medium saucepan over medium heat. Saute the onion and pepper in the oil for 7 minutes or until soft. Add the garlic and saute another minute.
3. Stir in the cooked lentils, chili powder, oregano, and salt. Add the tomatoes (I diced mine up a little more prior to adding them). Cook 10 minutes. Add the maple syrup and mustard; heat through.
4. Turn off the heat and let the pot sit for about 10 minutes. Serve open-faced with a scoop of the lentil mixture on each slice of a roll.
Reference:
This is based on the Snobby Joes recipe from Veganomicon.
The only change I made was to use canned tomatoes in place of 1/2 of an 8-ounce can of tomato sauce and 1/8 cup of tomato paste. I needed some tomatoes for DH's sloppy Joes so I figured I'd just use the rest in these. Worked well. Oh yes, I had no yellow mustard so I subbed Dijon.
Tuesday, July 8, 2008
Black Bean-Quinoa Pilaf
This was so basic and easy (not to mention fast!) but so tasty!The original recipe that I worked from actually called for chickpeas to go with the quinoa but I decided black beans would be great. Besides, I had half a can of black beans that needed to be used. ;) I also added a little cilantro which was fantastic.
Here's another funny quote from Veganomicon:
"Don't forget that cooking with quinoa at least once a week will elevate you to Level 7 Vegan in no time!" Heh... I'm not even vegan but I think I qualify for that. ;) In my opinion, quinoa is quite possibly the world's most perfect food. Well, after avocado, of course!
This could be used as a side dish alongside just about whatever (and not just vegetarian stuff). I just had mine with a side of broccoli, sweet corn, and some chopped bell peppers that I just steamed together.
Serves 2
Ingredients:
1 tbsp. olive oil
1/2 cup yellow onion, chopped finely
1 clove garlic, minced
1/4 tsp. ground cumin
1/2 tbsp. ground coriander seeds
Several pinches freshly ground black pepper
A little sea salt
1/2 tbsp. tomato paste
1/2 cup quinoa, rinsed and drained
1 cup (1/2 of a 15-ounce can) of black beans, drained and rinsed
1 cup vegetable broth
2-4 tbsp. fresh cilantro, chopped
Method:
1. Saute the onion in olive oil over medium heat in a small stockpot until softened. Add the garlic and saute about 2 more minutes.
2. Add the tomato paste, coriander, cumin, black pepper, and salt. Saute about 1 more minute.
3. Add the quinoa and saute for 2 minutes.
4. Add the beans and broth. Cover and bring to a boil. Once boiling, lower the heat to very low. Add the cilantro, cover, and cook for about 15 minutes until the quinoa has absorbed all the liquid. Stir occasionally during this phase.
Reference:
Based on the Chickpea-Quinoa Pilaf recipe from the book Veganomicon.
Sunday, July 6, 2008
Going Green!
Heaven-on-a-plate... seriously!
(Unfortunately my blurry photo does not do it justice... still trying to figure out a new camera!)
Meatless pasta dishes like this were a gateway drug for me transitioning from sort of omnivore (chicken and fish) to pretty much full-time vegetarian! heh...
Once I get back from England, I'm giving up fish, too. I just have to have my last decent plate of fish and chips and then I can completely cross over to the dark side. ;)
Hubby actually predicted today that I'll be vegan in the next couple years. I doubt it - I just love cheese way too much! And I just don't know what I'd do if I was denied my Cherry Garcia! ;) I do love vegan cooking and baking (in case that isn't obvious) but I'm not sure I could go full-time vegan.
This has a really wonderful *kick* to it from all the garlic and the little sprinkle of red pepper flakes. I am a huge garlic fan but if you're not, you can always cut back a little! I highly recommend leaving all the cloves in, though...
The wine and lime flavours also shine through - don't worry, the garlic is not so much that it over-powers them. I used spinach in place of arugula (trying to use up what we have) but any green leafies will be good in this dish.
My favourite thing about this dish, though, is how healthy it is even though it seems so sinfully delicious! :)
Let's see... we've got calcium in the spinach (not to mention iron, beta-carotene, and fibre!); all the wonderful omega fatty acids in the avocado; the antioxidants and cholesterol-lowering powers of the garlic; and the calcium, vitamin A, and cancer-fighting properties of broccoli.
Dang! Give this dish a cape and some tights - it's a super-hero! :)
Here's the recipe so you can experience it for yourself!
Pasta Della California
(yes, I was singing "California Dreaming" the entire time I was making this... and then for whatever reason, as I was eating it morphed into "Hotel California"... shut up!)
I just have to share this great quote about this recipe from the book Veganomicon. It's too wonderful not to...
"If we said in the title that this was pasta with avocado no one would take us seriously, so instead we call it Pasta Della California. Anything with avocado in it can be called 'California,' right?"
Since I live in California, pasta with avocado is absolutely not unheard of but the whole "oh, it has avocado! Let's call it California!" bit killed me... it's so true...
Serves 2
Ingredients:
1/4 pound spaghetti, linguine, or angel-hair pasta
1 1/2 cups broccoli florets
1 tbsp. olive oil
4 cloves garlic
A bit of grated lime zest (use an organic lime so you don't end up with *poison pasta*!) - I used the zest of about half a lime
1/4 tsp. red pepper flakes (adjust to taste)
1/8 cup white wine
1/2 cup vegetable broth
1 tbsp. lime juice
1/4 tsp. sea salt
A good bit of freshly-ground black pepper
2 cups chopped, loosely-packed spinach (or arugula)
1 avocado, sliced and cut into chunks
Method:
1. Bring a large pot of water to a boil and prep all your other ingredients while the water boils (this cooks so quickly!) Once the water boils, add the pasta and cook according to the package directions. When there is about 3 minutes left on the pasta, add the broccoli and cook with the pasta.
2. Meanwhile, heat a large non-stick skillet over medium heat. Add the olive oil, garlic, lime zest, and red pepper flakes. Gently heat, stirring often, for about 2 minutes (watch it - be careful the garlic does not burn!)
3. Pour in the wine and bring to a boil so the wine reduces (2 minutes or so). Add the broth, lime juice, salt, and pepper, and bring back to a boil. Once the sauce is boiling, lower the heat to a simmer. Add the arugula or spinach.
4. Remember to add that broccoli to the pasta! :)
Once the pasta and broccoli are done, drain them both in a colander.
5. When the arugula/spinach is wilted, add the broccoli and pasta to the skillet. Use a pasta spoon to toss it around and make sure everything gets covered in the garlicy goodness! Cook about 3 minutes longer, stirring often. Add the avocado and turn off the heat. Gently toss the avocado in with the pasta and veggies, being careful not to squash it.
6. Serve with a couple good grinds of black pepper. Spoon the leftover garlic sauce over the bowls of pasta.
Reference:
Pasta Della California from the book Veganomicon.
Monday, May 26, 2008
Tomato-Cucumber Salad
Yum! The vinaigrette from this recipe made this salad taste just like the one from my favourite hole-in-the-wall Italian place... perfect! :)
The only thing I would change on this for next time would be to add a little chopped red onion with the cukes and tomatoes.
Serves 2
Ingredients:
1 medium cucumber, peeled (or make those "strips" by peeling and then leaving a bit of skin - if it's not organic, peel the whole thing).
1-2 tomatoes, sliced
1/8 cup white wine vinegar
1 tbsp. sugar
1/4 tsp. sea salt
1/4 tsp. dried mustard
Freshly-ground black pepper to taste
Method:
1. Slice the cucumber and tomato into rounds. Place in a shallow bowl.
2. Combine the vinegar, sugar, salt, and mustard in a measuring jug. Pour over the cucumber and tomato slices. Refrigerate until ready to serve.
Just prior to serving, sprinkle with a little black pepper to taste.
Reference:
Based on the Cucumbers Vinaigrette recipe from the Moosewood Restaurant Low-Fat Favorites cookbook.
The only thing I would change on this for next time would be to add a little chopped red onion with the cukes and tomatoes.
Serves 2
Ingredients:
1 medium cucumber, peeled (or make those "strips" by peeling and then leaving a bit of skin - if it's not organic, peel the whole thing).
1-2 tomatoes, sliced
1/8 cup white wine vinegar
1 tbsp. sugar
1/4 tsp. sea salt
1/4 tsp. dried mustard
Freshly-ground black pepper to taste
Method:
1. Slice the cucumber and tomato into rounds. Place in a shallow bowl.
2. Combine the vinegar, sugar, salt, and mustard in a measuring jug. Pour over the cucumber and tomato slices. Refrigerate until ready to serve.
Just prior to serving, sprinkle with a little black pepper to taste.
Reference:
Based on the Cucumbers Vinaigrette recipe from the Moosewood Restaurant Low-Fat Favorites cookbook.
Thursday, May 15, 2008
Fabulous Peanut-Pineapple Extravagaza!
This is a vegan West African-inspired dish that Nestie branny shared. Oh my gosh, it's super tasty (just isn't all that photogenic so no picture!)
I served mine with couscous but you could use chick peas, rices, millet, quinoa, whatever you have!
African Pineapple Peanut Stew
2 Servings
Ingredients:
1/2 cup chopped onion (I used red onion)
1 garlic clove, minced
1/2 tbsp. olive oil or other vegetable oil
2 cups spinach, kale, or Swiss chard
1 cup undrained canned crushed pineapple
1/4 cup peanut butter (creamy or crunchy would work!)
1/2 tbsp. hot sauce
1/8 cup chopped fresh cilantro
Chopped green onions
Additional fresh cilantro to garnish
Optional: you can also sprinkle some chopped peanuts on top if desired
Method:
1. In a covered saucepan, saute the onion and garlic in the oil for about 5 minutes until softened and slightly browned, stirring frequently.
2. While the onions saute, wash the kale/chard/spinach. Remove and discard the large stems and any blemished leaves. Stack the leaves and slice crosswise into 1-inch thick slices.
3. Add the pineapple and its juice to the onions and bring to a simmer. Stir in the kale/chard/spinach, cover, and simmer about 5 minutes, stirring occasionally, until tender. Mix in the peanut butter, hot sauce, and 1/8 cup cilantro. Simmer 5 more minutes.
Reference:
branny on the Nest posted this. I'm afraid I forgot where she said she got the recipe from. :) I will have to ask and update this!
I served mine with couscous but you could use chick peas, rices, millet, quinoa, whatever you have!
African Pineapple Peanut Stew
2 Servings
Ingredients:
1/2 cup chopped onion (I used red onion)
1 garlic clove, minced
1/2 tbsp. olive oil or other vegetable oil
2 cups spinach, kale, or Swiss chard
1 cup undrained canned crushed pineapple
1/4 cup peanut butter (creamy or crunchy would work!)
1/2 tbsp. hot sauce
1/8 cup chopped fresh cilantro
Chopped green onions
Additional fresh cilantro to garnish
Optional: you can also sprinkle some chopped peanuts on top if desired
Method:
1. In a covered saucepan, saute the onion and garlic in the oil for about 5 minutes until softened and slightly browned, stirring frequently.
2. While the onions saute, wash the kale/chard/spinach. Remove and discard the large stems and any blemished leaves. Stack the leaves and slice crosswise into 1-inch thick slices.
3. Add the pineapple and its juice to the onions and bring to a simmer. Stir in the kale/chard/spinach, cover, and simmer about 5 minutes, stirring occasionally, until tender. Mix in the peanut butter, hot sauce, and 1/8 cup cilantro. Simmer 5 more minutes.
Reference:
branny on the Nest posted this. I'm afraid I forgot where she said she got the recipe from. :) I will have to ask and update this!
Tuesday, May 13, 2008
Breakfast Quinoa!
Further proof I could eat quinoa three meals a day... as if we needed further proof of that! This was a delicious, protein-packed breakfast! Add even more protein by sprinkling on some chopped nuts (about 1/4 cup for 2 servings).
Please note, I marked this as vegan. However, I then went ahead and made it with cow's milk! Not exactly vegan (unless, of course, you are a calf..)
To make it vegan, please make sure you use non-dairy milk (rice, almond, soy, hemp).
OK, I added the fake daisies to attempt to make the photo a little more interesting... I think all they achieved was making it cheesy! Sigh... I am just not cut out for fun food photography! lol
Creamy Quinoa with Dried Cranberries
Serves 2
Ingredients:
3/4 cup vanilla soymilk (plus a little more for serving)
1/8 tsp. salt
1/2 cup water
1/2 cup quinoa, rinsed and drained
1/4 cup dried cranberries
1 tbsp. raw sugar (turbinado sugar)
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground allspice
1/8 tsp. ground nutmeg
Optional: 1/4 cup chopped nuts
Method:
1. Bring the soy milk, salt, and water to a boil in a saucepan. Stir in the quinoa and cranberries, and reduce the heat to medium-low. Simmer 15-20 minutes (until the liquid is absorbed and the grains are tender, stirring occasionally).
2. Remove from the heat and stir in the sugar, cinnamon, allspice, ginger, and nutmeg. Serve warm with additional milk and optional nuts.
Reference:
From the May 2008 issue of Vegetarian Times magazine.
Please note, I marked this as vegan. However, I then went ahead and made it with cow's milk! Not exactly vegan (unless, of course, you are a calf..)
To make it vegan, please make sure you use non-dairy milk (rice, almond, soy, hemp).
OK, I added the fake daisies to attempt to make the photo a little more interesting... I think all they achieved was making it cheesy! Sigh... I am just not cut out for fun food photography! lol
Creamy Quinoa with Dried Cranberries
Serves 2
Ingredients:3/4 cup vanilla soymilk (plus a little more for serving)
1/8 tsp. salt
1/2 cup water
1/2 cup quinoa, rinsed and drained
1/4 cup dried cranberries
1 tbsp. raw sugar (turbinado sugar)
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground allspice
1/8 tsp. ground nutmeg
Optional: 1/4 cup chopped nuts
Method:
1. Bring the soy milk, salt, and water to a boil in a saucepan. Stir in the quinoa and cranberries, and reduce the heat to medium-low. Simmer 15-20 minutes (until the liquid is absorbed and the grains are tender, stirring occasionally).
2. Remove from the heat and stir in the sugar, cinnamon, allspice, ginger, and nutmeg. Serve warm with additional milk and optional nuts.
Reference:
From the May 2008 issue of Vegetarian Times magazine.
Thursday, April 17, 2008
Now This is What I Call a Grilled Cheese!
In honour of it being "Grilled Cheese Month" (hee hee), I have had 3 grilled cheese sandwiches this week... gross, I know! I'll be eating vegan the rest of the week to cleanse my arteries! ;) This one was by far the best (sorry In-N-Out, your grilled cheese has been knocked down a bit...)Grilled Margherita Sandwiches
AKA: Caprese Panini
Makes 2 sandwiches
Ingredients:
4 slices of crusty Italian bread
1 large garlic clove, minced (superfood!)
4-6 slices of low-fat mozzarella
1 large tomato, thinly sliced (superfood!)
2 tbsp. chopped fresh basil
Extra-virgin olive oil (superfood!)
Method:
1. Preheat panini press. (*See note below).
Brush one side of each piece of bread with olive oil - this will give the bread a nice browned finish. Flip the slices so they are oiled side down and top each slice with mozzarella.
2. Mix the basil and garlic together. Top the mozzarella slices with tomato slices and then the basil-garlic mixture. Top with more mozzarella and then a top slice of bread (oiled side up).
3. Place the sandwiches in the panini maker and cook for 4-5 minutes until the cheese is melted and the bread is lightly toasted. Yum!
*Note:
If you don't have a panini press, you can make these on a grill pan under the broiler or on the stove-top in a skillet.
For the broiler, spray the broiler pan with a little fat-free cooking spray. Place sandwiches on the pan and place under the broiler until the cheese is melted and the sandwiches are lightly toasted. You'll probably need to flip them so both sides get nice and toasty.
For the stove-top, heat a little olive oil in a large skillet over medium heat until hot. Place sandwiches in the skillet. Cover and cook 4-5 minutes or until golden brown and the cheese on the bottom of the sandwich is melting.
Reduce the heat to medium-low, flip the sandwiches and cook an additional 2-4 minutes or until all the cheese is melted and both sides are toasted.
Reference:
Based on the Grilled Margherita Sandwich recipe from the April/May 2008 issue of Cooking Pleasures Magazine.
My changes:
*Rather than quarter a garlic clove and rub it on the bread, I minced the clove and mixed it in with the basil. This gave a great garlicy flavour.
*I used low-fat mozzarella in place of the whole-milk stuff. I'm sure they are 10 times better with the whole-milk cheese but I have a history of high cholesterol in my family so I'd better watch it! :)
*I skipped the garlic-pepper seasoning.
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