Posts Tagged Moroccan

VeganMoFo: Semi-Wordless Wednesday II

Last week’s Semi-Wordless Wednesday turned out pretty well, so here’s another random assortment of things I have made!

Pad Thai Salad with kelp noodles, adapted from Appetite for Reduction, and orange-glazed tempeh

Avocado Cream Soup (better than it looks) and Zucchini Spaghetti alla Marinara (best raw marinara ever) from Practically Raw

Oh She Glows’ Strawberry Lemonade

Thai Veggie Burgers from Peas & Thank You, topped with pineapple and sriracha mayo

Moroccan Chickpea & Lentil Soup and Cheese Herb Corn Muffins fro Vegan Soups & Hearty Stews for All Seasons

roasted tofu and dry-sauteed cabbage

Reuben salad with roasted chickpeas, sauerkraut, pickles, and Healthy Thousand Island Dressings from Eat to Live

Southwestern Black Bean & Corn Chowder from Vegan on the Cheap

Almond Butter Sesame Kelp Noodles from Practically Raw with Sesame Garlic Marinated Tempeh.  Loved the noodles, not so much the tempeh.

Baigan Bharta and Quick Indian-Style Spinach & Chickpeas

Green bean, tempeh & mushrooms stir fry with brown rice

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Team ASPCA Raffle & Dinners for Busy People

It’s been a while since I wrote anything here about my regular, every day eats.  I have been cooking (and of course eating) but I’ve also been extremely busy, so my meals have had to be more of the simple and quick variety.

My current project is that I’m training for the Rock ‘n’ Roll Los Angeles Half Marathon with Team ASPCAThe ASPCA’s mission is to provide effective means for the prevention of cruelty to animals throughout the United States, a mission close to my heart.  I’m really happy to be a part of Team ASPCA and honored to be raising both awareness and funding to support the ASPCA’s programs!

As part of my fundraising, I’m hosting a raffle!  Head on over to the Raffle Page and check it out!  The list of prizes is really awesome, if I do say so myself, with an estimated value of over $1,100.  There are over 30 great prizes to be won, and you can enter for as little as a $5 donation!  To entice you, here’s a pile of some of the prizes, just waiting to be shipped.  The bottom right box might be of particular interest to some people…

Please check out the Raffle Page on The Vegan Weight Watcher and consider donating to The ASPCA!  The deadline to enter for the first drawing is this Friday, September 14th, at 12PM noon PDT.

I started running around July of last year, and have been training for one race or another ever since.  Between working full time, training, and other obligations, I don’t have much time to cook, but on the other hand, I need healthy meals to fuel my training.  So, I’ve turned to a few particular cookbooks and fast meals to get by.

First up, Appetite for Reduction by Isa Chandra Moskowitz.  I posted a review here and more photos here, and this continues to be my go-to for flavorful and balanced meals that don’t take a long time.  The book has an index of recipes that are ready in under 30 minutes, which makes it even easier to pick out quick meals.

This is Goddess Nicoise Salad.  I don’t normally love olives but liked them in this, and the cooked green beans and potatoes made it feel hearty enough to be a full meal.

Thai Roasted Root Vegetable Curry is the perfect way to use fall CSA produce.

Pasta con Broccoli may look a little dry, but it’s actually quite flavorful and moist.  I added chickpeas to round out the meal, as the author suggests.

With only about 20 minutes active cooking time involved, Kidney Bean & Butternut Jamba Stew is a delicious, spicy meal in a bowl.

Forty-Clove Broccoli & Chickpeas and Colipots was really intensely delicious, but not as filling as I had hoped.

Fusilli Roasted Vegetable Primavera teaches you a great way to make a flavorful summer pasta without too much effort.  I added mushrooms and chickpeas, and wouldn’t make it again without.

Quick Fix Vegan by Robin Robertson is a cookbook which is geared specifically toward speedy vegan meals.  Luckily, most of the recipes are relatively healthy too, with plenty of veggies.  Looking through the index, there are plenty more recipes from this book that I want to try!

The Roasted Asparagus Soup gets its creaminess from potato and non-dairy milk.  The soup was delicious, but I thought it missed some of the asparagus flavor by adding the other ingredients.  On the side, I made a quick potato, corn, and black bean hash.

Barbecue Pinto and Portobello is like a souped up version of baked beans, with a fast homemade barbecue sauce.  It’s intended to be a sandwich filling, but in an effort to keep it a little more light, I had the beans on their own with a side of coleslaw pasta salad.

This Indonesian Vegetable and Tofu Scramble was a great way to use up all the bok choy I receive from the CSA.  Adding hoisin sauce and ground coriander made it really different from other scrambles.  On the side is chili-lime roasted sweet potatoes.

Tropical Quinoa and Black Beans develops the flavor of the islands in a short amount of time.  I served it over steamed kale, topped by pumpkin seeds, which were nice textural contrasts.

Since I’m also watching my budget, I turn to Vegan on the Cheap by Robin Robertson as well.  The recipes tend to rely on fresh vegetables a little less than I like, which is understandable based on the title, but I have found a few good ones so far and plan to try out more.

The mix of sweet and spicy in this Moroccan-Inspired Lentil Soup was great.  I served the thick soup over grits.

I added some chipotle chili powder to this Southwestern Black Bean and Corn Chowder, rendering it spicier than expected, but it was still quite delicious topped with avocado and served with sprouted blue corn tortilla chips and steamed broccoli.

I really like raw foods during the summer months, both for their speed and simplicity.  One book I’ve really been enjoying is Practically Raw by Amber Shea Crawley.  Some of the recipes require time or dehydrating, yes, but many of them are really quick and accessible.

The Deconstructed Sushi Bowl was a really fun way to enjoy sushi without cooking rice and bothering to roll anything.  Since the meal was mostly vegetables, I bulked it up by adding edamame and a quick spicy sauce.  I’ll write a full review of Practically Raw once I’ve had the chance to try more recipe!

These Gingery Sunflower Seed, Cabbage, and Red Apple Rolls from Choosing Raw were simple and delicious!  I wrapped mine in collard leaves instead of the nori sheets, just because that’s what I had, and the sweet apples were a great contrast to the bitter greens.

One obvious time saver is the slow cooker, which I don’t utilize nearly often enough.  Maybe once the weather turns cool again I’ll yearn for more stew-like, comforting dishes.

Here’s a non-soup recipe from The Vegan Slow Cooker by Kathy Hester, Sweet Potato Enchilada Casserole.  You layer corn tortillas and sweet potatoes with canned enchlada sauce and beans.  The recipe called for one can of beans and vegan chorizo, but I used two cans of beans instead to try to keep it a little more whole-foods oriented.  I topped the casserole with a little slaw and salsa verde that we happened to have in the fridge, and served roasted brussels sprouts on the side.

Slow cooker minestrone, adapted from this recipe, with leeks, yelllow squash, zucchini, lima beans, green beans, swiss chard, and quinoa pasta.

I LOVE salads for summertime meals.  I’ve been known to use an entire head of lettuce for an entree-sized salad!

Kale salad with avocado, blood orange and chipotle-ginger tempeh.  Since the tempeh was the only cooked component, this one came together quickly.

Black bean, zucchini and corn fajita salad with salsa and Daiya Jack style wedges.  I really like the new Daiya wedges!

Reuben-ish salad with lettuce, carrot, celery, dill pickle, roasted chickpeas, sauerkraut, bacon bits, sunflower seeds, and Healthy Thousand Island Dressing from Eat to Live.

Blackened seitan salad with cusabi dressing.  The seitan was broiled with the blackened seasoning mix from Appetite for Reduction, and the cusabi dressing was a first stab at veganizing the cucumber-wasabi dressing that turned out okay, but not great.

Kale salad with red cabbage, carrot, edamame, tahini dressing, and sesame seeds.  Shredded red cabbage in kale salad is my favorite!

And, of course, the easiest way to make quick meals is to have some cooking knowledge and experience up your sleeve so that you can throw something together from what’s in the fridge that turns out edible!

Sesame-tangerine soy curls with bok choy, bean sprouts and brown rice.

Red curry lentil stew with wild rice, brown rice and spinach.

Clean-out-the-fridge tofu scramble with shallot, mushrooms, tomato, broccoli, shredded carrot, alfalfa sprouts and leftover grilled potatoes.

Socca with herbed white beans, Daiya mozzarella, and balsamic roasted carrots and raddichio.  Socca is the best, you just mix equal parts chickpea flour and water, a pinch of salt, and a little olive oil if you want, then cook it like crepes!

Broiled tofu and roasted cabbage over brown rice with dulse flakes and sesame seeds.

And lastly, the SUPER simple.  I can’t tell you how many times over the past year I’ve come home from a workout and warmed up a veggie burger because it’s all I could muster!

Tofurky and hummus, my very favorite sandwich!

Grits, canned refried beans, salsa and pickled jalapeno.

Grilled Daiya mozzarella sandwich with tomato-miso-leek soup.

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Home & Away for the Holidays

I showed you parts of my Christmas dinners last time, so I figured I’d write about the rest of my holiday eats.

We were eating fairly early in the afternoon on Christmas Day, so I made one light appetizer, mini quiches.

I used FatFree Vegan’s Mini Crustless Tofu Quiche recipe for the base, with red bell pepper and fresh basil for Christmas colors, and baked them in phyllo cups.  I also added a bit of kala namak to make the flavor more eggy.

Dave made steak for our guests, and I handled the side dishes.

Wild Mushroom and Cipollini Salad with Horseradish Dressing, from the Candle 79 Cookbook.

For the obligatory potato dish I sauteed a LOT of garlic in a good bit of Earth Balance, then tossed in halved cooked potatoes and sprinkled with fresh parsley.  These were some of the best potatoes I think I’ve ever made!

My plate, with Gardein Beefless Tips and corn.  I though the flavor of the beefless tips was good, but that the texture was a little soft inside to eat them on their own like this.

I had Candy Cane Jo Jo’s on the mind (and a box in the pantry), so for dessert I made a chocolate mint pie.  The crust is your typical cookie crust, made with the Jo Jo outsides.  The filling  used the recipe for Old-Fashioned Chocolate Pudding Pie from Vegan Pie In The Sky, with chopped up bits of cookies mixed in.  For the topping, I used a box of Healthy Whip and mixed in some pieces of the cookie filling which were left over from making the crust.

The pie set up quite nicely, and was both very chocolatey and minty.

A few days after Christmas, I flew to Florida to hang out with my family in Anna Maria Island.  Of course, I did the requisite research before going by googling “Anna Maria Island vegan”, but…there really wasn’t much info available.  I wasn’t too worried through, because the  house we were staying in had a kitchen and there was a Publix on the island, so I knew I’d at least survive.

Upon picking me up from the airport though, my dad told me that he had seen a sign outside of a restaurant that actually said vegan on it.  And it was a barbecue restaurant!

Mr. Bones is a really interesting little restaurant; they had a coffin full of beer, odd masks all over the walls, Asian specialties in addition to their barbecue menu, and a whole separate page of vegan food!

I started with the appetizer sized peanut noodles, which surprised me by being served cold.  The flavor of the sauce was really nice and a little spicy.

While the veggie burger sounded really good, I couldn’t pass up the General Moe’s Watercress, sauteed with garlic and ginger and served over curried rice.  The dish was a little oily for my tastes, but I was really happy to be able to eat a giant plate of vegetables.

Mr. Bones even had a vegan cobbler on the dessert menu, but I was far too full to give it a try.

The next morning, I ate overnight oats that my mom had made.  Mom’s the best, she brought chia seeds on vacation!

Lunch was a nice wrap with hummus, peppered Tofurky, cucumber and greens.  I ate a few of the Terra Chips on the side before I read the label and realized they weren’t vegan…oops…I guess I wrongly assumed all Terra Chips were vegan.

That afternoon I walked down the dock to the river and hung out with some fish friends, and that evening, as a present, I cooked a four course dinner for my family.

First, I spent a few hours making a giant mess of the kitchen.

I went with kind of a Moroccan-spiced theme for the meal.  The appetizer was Tangy Morrocan Carrots, pita chips and hummus.  The little dish in the upper left was for my sis-in-law, who I found out doesn’t like cilantro.  The carrots are steamed then left to marinate in the fridge, and I thought they were a nice, light way to start the meal.

Next up was the Wild Rice Salad with Oranges & Roasted Beets from Appetite for Reduction.  To go with the spice story (should I trademark that phrase?), I added ground cumin and coriander to the dressing, which was a nice touch.  I really liked the texture contrast between the wild rice, crisp lettuce and buttery beets.

For the entree, I chose Moroccan-Spiced Chickpea Cakes with Red Bell Pepper-Curry Sauce and Apricot Chutney from the Candle 79 Cookbook, which I talked about in this post.

Lastly, dessert was spiced chocolate fondue with bananas, strawberries, and pretzel rods.  I used this Rachel Ray recipe as the base, basically heating soy creamer and adding chocolate chips until it was the right consistency.  I also added some ground cinnamon and a pinch of cayenne pepper to spice it up.  This was the perfect dessert to have right at the end of a meal, because it only took a few minutes to prepare.  Through rigorous trial and error, my brother and I figured out that the best bite was strawberry and banana together.

The next day was my sister-in-law’s birthday, so we headed to Sarasota to hang out at the Mote Aquarium.  The first order of business was lunch at The Old Salty Dog, which has the cutest mascot ever.

I was surprised to find a salad on the menu that was vegan as is, no modification needed!

The Chickpea & Edamame Salad came with corn, dried cranberries, cucumber, tomatoes and Greek dressing, and it was mighty tasty.  It was going to be a long afternoon, so I got some fries too to fuel up.

At the aquarium, I got to see this ugly mug.

…and learned that manatees have gas.

Dinner that night was the ol’ side salad and baked potato at a local bar and grill, but afterward we got to the good stuff.

A Candy Cane Jo Jo cake for sis-in-law’s birthday.  I added mint extract to a basic chocolate cake recipe, and mixed cookie crumbles into a can of vegan Duncan Hines frosting.

And just like that, my trip to Anna Maria Island was sadly over.

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Christmas with Candle 79

Candle 79 is one of those “dream” vegan restaurants…one that you absolutely don’t miss if you have the chance to eat there.  Sadly, I haven’t had the opportunity to visit Candle 79 myself, and I have no plans to travel to New York in the near future.  However, with the Candle 79 Cookbook, everyone has the chance to experience their food!

The cookbook is a large hardback volume with gorgeous color photos and delectable sounding recipes.  Including appetizers, soups, salads, entrees, sides, sauces, brunch, desserts and drinks, there are plenty of different types of dishes to try.  What first caught my attention about this book is that it is high end, yet it doesn’t call for expensive ingredients or crazy techniques.  It’s just good cooking methods mixed with quality ingredients and interesting flavor profiles, resulting in delicious food.

I received the cookbook just before Christmas, which seemed like a great time to try out a few recipes.  We had a few friends over for Christmas dinner, and Dave made steak for their entree.  I wanted to prepare some sort of vegetable side dish, and the Wild Mushroom and Cipollini Salad with Fresh Horseradish Dressing seemed like a perfect match.

The salad starts by roasting the onions and sauteing the mushrooms.  I couldn’t find cipollini onions, so I used small sweet onions instead.  The flavorful and creamy horseradish dressing calls for sauteed shallot, horseradish, silken tofu, white wine vinegar and olive oil.  It was a perfect, rich and spicy counterpart to the fresh arugula and cherry tomatoes.  The recipe calls for pre-mixing and plating the salad, but I chose to serve it buffet style so that everyone could choose the quantity of ingredients.

The dressing also made a nice sauce for my entree, which was Gardein Beefless Tips.

After Christmas, I went to visit my family for a vacation in Anna Maria Island, Florida.  I wanted to cook a nice big fancy meal for them as a gift, making interesting vegan food that wouldn’t scare my brother away.  I chose the Moroccan-Spiced Chickpea Cakes with Red Bell Pepper-Curry Sauce and Apricot Chutney as the entree.

(The only plates at the rental house were bright red!)

Upon searching for images of this dish online, I found out that at the restaurant they serve the cake on top of a round of vegetables, so that is what I did.  The base is Red Bell Pepper-Curry Sauce, which includes coconut milk, onion, tomato paste, cilantro and spices.  The sauce was very tasty, but personally I could’ve used a little more spice.  I roasted the cauliflower very simply with olive oil and salt, and even my self-professed cauliflower-hating brother liked it.  To make the cakes, you combine chickpeas, onion, celery, flour and spices, including Old Bay.  I didn’t have access to a food processor, so I just mashed everything up with a fork.  My cakes were probably a little more chunky than they’re intended to be, but they held together fine.  The apricot chutney toed the line between savory and sweet, with onion, ginger and agave nectar.  It was decidedly not apricot season, so I bought dried apricots and reconstituted them in hot water.  To top it all off, you sprinkle on some toasted slivered almonds, which provided a nice texture contrast.

This dish was a little bit of work, and it’s definitely not weeknight meal material, but I would make it again for company or a fancy dinner at home.

I wanted to try one more recipe, and I got some really nice avocados in my recent CSA delivery, so I chose the Stuffed Avocado with Quinoa Pilaf and Chipotle-Avocado Dressing.  I’m watching my fat intake, so the stuffed avocado half became more of an avocado sliver, but this dish was delicious regardless.  The recipe is technically a salad and calls for mixed greens as the base, but I had kale in the fridge and steamed it to use instead.  This turned out to be a good decision, because the kale stood up well to the somewhat heavily dressed quinoa pilaf.  The pilaf incorporates corn, bell pepper, carrot, scallions and parsley, and you mix it with the dressing of  shallot, cilantro, guajillo chile, chipotle chile powder, white wine vinegar and even more avocado.  The dressing was very strong in flavor, but didn’t overpower the vegetables, and radish and hemp seeds were nice fresh toppings.  Plus, now I have chipotle chili powder in the pantry and I want to put it in everything.

Overall, I’m very impressed with the recipes in the Candle 79 Cookbook.  The recipes are well written, and range from simple to complex, so there’s something for everyone.  Some recipes that I hope to try in the future are Jerusalem Artichoke Soup with Crispy Sage Leaves,  Kale, Vegetable, and Spelt Berry Salad with Chive Vinaigrette, the famous Seitan Picatta, and Chile-Grilled Tofu with Avocado-Tomatillo Sauce.

Disclaimer:  I received a free copy of this book for review purposes.  The words, opinions and photos here are entirely my own.

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