Posts Tagged butternut squash

Appetite For Reduction – Review & Giveaway

When I first heard about Appetite For Reduction, Isa Chandra Moskowitz’s latest cookbook, I knew it would be right up my alley.  The recipes are similar to how I usually cook – whole foods, high flavor, low fat and calories.  I bought the book a few weeks before Christmas and having been cooking from it since.  Most of the recipes I’ve chosen so far have been based on what has been in my CSA deliveries, and there are a lot more recipes I look forward to trying.

Broiled Blackened Tofu.  You just coat the tofu with the spice mix and broil it.  Simple and tasty!

Butternut Coconut Rice.  Mixing in mashed butternut squash is a smart way to make rice yummy and coconutty without adding a lot of fat.  The only thing I would change with this recipe is to dice the shallot instead of slicing it, because the long slices were  kind of weird compared to the texture of the rest of the dish.

Pineapple Collards.  This maybe doesn’t look too appealing because my ginger was stringy, but the flavor is great.  I just wish I had used more collards, because the pineapple/garlic/ginger combo was a little overpowering.  Plus, I wanted to eat more of it.

All packed up to take for lunch.

Curried Cabbage & Peas, served with quinoa.  The texture on these veggies was great – they were cooked enough to be tender, but still have a bite to them.  The curry flavor isn’t incredibly complex, but the dish comes together really quickly, so I’m not complaining!

Not from AFR – I ate this Romanesco Carrot Salad with the curried cabbage.  The recipe was in my CSA’s newsletter, and it was a nice way to use the romanesco.

Irish Stew with Potatoes & Seitan.  This was a bust for me, but not due to the recipe.  I used the steamed white seitan from Viva Vegan, and even after being sauteed the seitan was squishy like raw dough, and really unpleasant to eat.  I’ve heard about other people having trouble with the seitan recipe, and also others who have had success, so perhaps it was just me.  I picked all the seitan out, and the stew was pretty good.

Tempeh Helper.  This is one I was really excited about.  The recipe is posted here, on The PPK blog.  This is super good!  It tastes like junk food from a box, but isn’t junky at all.  I was skeptical about the technique – you cook the pasta and other ingredients in a pan with a smaller amount of water than normal – but it worked out well.  The pasta came out al dente, and the water cooked off without the dish getting dry.  Next time I want to crumble the tempeh more finely so it’s spread throughout the dish.

The Gravy Bowl, slightly modified.  I know how to put together a “bowl” on my own, but the suggestions in the three-page bowl section are good when you’re looking for something easy to throw together.  Brown rice, baked tofu, steamed kale and collards and silky chickpea gravy.  The gravy is not as flavor-intensive as some gravies, but for a gravy made with 1 teaspoon of oil it’s darned good.

Sushi Roll Edamame Salad.  I’m no stranger to the sushi salad.  I had tried this salad previously at a potluck, so I knew how good it was, which is why I was surprised that mine didn’t taste as good.  I think I put too much green onion in the dressing (maybe my onions were particularly strong), and then added more as garnish, and the onion overpowered the whole thing.  Less green onion next time, and it will be great.

Orange-Scented Broccoli, which I served alongside the sushi salad.  This one was not my favorite; it tasted like ginger, garlic, broccoli and orange separately, as opposed to coming together as one big flavor.  It was more cohesive as leftovers the next day, after the flavors had a chance to meld.  Still, next time I would probably just steam the broccoli.

Morrocan Chickpeas & Zucchini served with Caulipots.  I used some early-season, tender zucchini in this dish.  The flavor in this soup is fantastic.  It’s really easy to make, and turns out with a really wonderful spiciness throughout.  The caulipots (mashed potatoes made partly with cauliflower) were a nice, creamy counterpart.  I looked forward to eating these leftovers each day.

Butternut-Apple Soup and Fresh Corn & Scallion Cornbread.  Sadly, this soup was another dud for me.  It’s not a bad recipe by any means, just a matter of taste.  I think I’m learning that I just don’t like apples in soup.  The cornbread was nice dipped in the soup, and the whole corn kernels made for good texture.

Lastly for today, Yam & Black Bean Soup with Orange & Cilantro.  I wasn’t expecting anything amazing from this recipe, so I was pleasantly surprised that it tastes amazing!  The simple ingredients combine to make one wonderfully tasty soup.  The two serrano peppers really turn up the heat, and the orange juice keeps it fresh.  I baked some corn tortilla chips for dipping.

Considering how much I’ve enjoyed the recipes I’ve made so far, this might be the first cookbook that I end up making almost every recipe from.

Luckily for you guys, my mom is an excellent present-buyer.  She also knew that I would love AFR, and bought me a copy for Christmas, which I am now passing on to one of you!  And, I got the book signed when I had the pleasure of attending a cooking demo that Isa did a few weeks ago.  She made the Thai Roasted Root Vegetable Curry and Sweet Potato Drop Biscuits, both of which I now want to make myself.

To enter to win this copy of Appetite For Reduction, leave a comment on this post with a healthy cooking tip.  It doesn’t have to be anything complicated, just any tip for cooking healthy vegan food.  The contest will be open until midnight PST this Wednesday, March 9, and I’ll pick a comment at random.  Please be sure to include your e-mail address (unless I’m able to find it by following a link to your blog).  I’ll be back on Thursday to announce the winner and show you a few more recipes I’ve made from AFR.  Good luck!

PS – I should mention that this is open to residents of the US and Canada only.  Sorry, everyone else!  If shipping was less costly, I would love to send it around the world!

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And For My Next Post…Here’s a Bunch of Food.

There’s always a bad reason for not blogging, but here’s a good one:  My internet didn’t work for two weeks!  But I’m back now, and what better thing to do than post a whole bunch of random food and get caught up?  Some of this stuff dates from last October.  Eep!  I’ll jump right in.

Ginger Cashew Tofu from Eat, Drink & Be Vegan, with fried quinoa

Salad with chickpeas, sauerkraut, crackers and “special sauce” dressing

Whole wheat pasta with cooked beets and beet greens.  Turned the whole thing red!

Pizza burrito!  Leftover pizza toppings wrapped up and served with pizza sauce.

These potatoes were sold as “teeny tiny potatoes” at Trader Joe’s.  How cute!  Roasted whole, with broccoli & tofu scramble.

Roasted Fennel Salad from Veganomicon – test run before Thanksgiving.

Amaranth porridge with apples and pecans

Tempeh Tetrazzini, adapted from a magazine recipe.  Was tasty but dry.

Teriyaki tofu and veggies with red quinoa

This was a total clean-out-the-fridge dinner before I left to visit family for Christmas:  sauteed cabbage and carrots with shredded bleu Sheese and brown rice.  It sounds weird, but it worked well enough.

Shells n’ cheese n’ Tofurkey.  Mom was making mac n’ cheese with leftover ham for the rest of the family, and she made the white sauce with Earth Balance and soy milk so that I could partake too.  I added shredded Follow Your Heart cheese, cooked shells, diced Tofurkey slices that needed to be used up, and some spinach so I could pretend that it was slightly healthy.

“Special Tofu” with peanut sauce and jasmine rice, from Royal Orchid restaurant in Ocala, Florida.  Beautiful and delicious.

Fried rice with red cabbage and baked tofu

Braised red cabbage and carrots

Roasted root veggies with greens and tahini sauce

Tofu scramble and an English muffin to scoop it up

Butternut squash stuffed with rice, kale and vegan sausage, served with mushrooms.  This was super tasty.

When the weather started warming up, we decided to grill twice in one weekend.  For this plate, I bought every vegetable worthy of grilling – baby squashes, radicchio, mushrooms, asparagus and garlic scapes.  We also had some grilled toast and drizzled everything with balsamic reduction.

The next day it was a little more simple – store bought baked tofu, a marinated portobello, brown rice with carrots and hijiki, and steamed veggies with gomasio.

Hot and sour cabbage stir fry with noodles and cilantro

For this tofu scramble, I crisped some diced potatoes first then added the tofu and other ingredients, and finished it with fresh dill.

Savory amaranth with broccoli and pecans

Pasta with parsley pesto, artichokes, sun-dried tomatoes and balsamic-roasted veggies

Crunchy salad with black eyed peas, hemp seeds and spicy apple cider vinegar dressing

Teriyaki tofu bowl with short grain brown rice, raw red cabbage, steamed broccoli, green onion and extra teriyaki sauce

Gardein Crispy Tenders!  I bought these to try when I had a coupon, and I LOVE them.  They’d be good with any sauce, but they were especially good straight out of the oven with warm marinara.  The only problem with these guys is that I could easily eat the whole package at once.

Seasoned mashed fava beans with red bell pepper on Ezekiel toast for breakfast.

Springtime brown rice risotto with fresh peas, aspragus and dill

For a light side to go with the risotto, I dry-roasted some cauliflower that was liberally seasoned with a dry rub mix.

Ahhhhhhh, I feel better having purged my unposted photos a little!  Hope you enjoyed it too.

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March Cleanse: Days 8 – 14

I’m more than halfway through my cleanse, and so far I’ve done pretty well.  I slipped up one time, but other than that my self-control and preparation have been good.  And, I’ve lost a few pounds!

Day 8:

water with lemon and chia seeds
breakfast juice:  sweet potato, celery, apple, chard and cinnamon
snack smoothie:  banana, pear, kiwi, udo’s oil, almond milk, hemp protein powder and Amazing Grass
lunch salad:  romaine leaves with broccoli-tahini pate from Raw Food Revolution Diet and buckwheat sprouts, two clementines


snack:  carrot sticks and hummus
dinner:  citrus-braised butternut squash and red cabbage with quinoa, chamamile tea

The broccoli-tahini was tasty, although it just kinda tasted like…broccoli and tahini.  I like the technique of pouring hot water over broccoli to “cook” it.  However, Dave said the pate smelled “like farts”, so I may or may not make it again!

Day 9:

water with lemon and chia seeds
breakfast juice:  sweet potato, celery, apple, swiss chard and ginger.  This juice combo was extremely tasty!  Also had earl grey tea.
snack smoothie:  same as day 8
lunch:  same as day 8, but with tangerines instead of clementines
snack:  same as day 8
dinner:  same as day 8, detox tea

Lots of repetition that day…Makes it easier to follow such a strict plan.

Day 10:

water with lemon and chia seeds
breakfast juice:  carrot, celery, apple and ginger, lemon tea
snack smoothie:  banana, kiwi, almond butter, almond milk and flax seed.  This was a surprisingly good combination.
lunch:  chef salad from Smart Alec’s (lettuce, cabbage, chickpeas, corn, carrot, tomato, sprouts, tofu and sesame dressing)
The salad kept me full for a while, so no afternoon snack.
For dinner, I met up with some PPK compatriots at Gracias Madre, a new vegan organic Mexican restaurant in San Francisco.  I had tangerine agua fresca (which tasted like tangerine juice without any agua), and the enchiladas mole rojo, which came with mushrooms, cashew cheese sauce, kale and refried beans.  Muy delicioso!

I got home from the restaurant pretty late, so I didn’t have time to prep much food for the next day.

Day 11:

water with lemon and chia seeds
breakfast:  I was out of good juicing ingredients, so I had fruit salad with apple, pear, oranges and flax seed
smoothie:  Mango Cogo by Columbia Gorge Organic.  There was no added sugar, but it was almost too sweet.

lunch:  raw red pepper soup with avocado and the raw sampler from Cafe Muse.  For the sampler I chose the raw sushi, miso-coconut caesar salad and pad thai,which turned out to be a salad.  The dressing was really delicious on the pad thai salad, and the whole meal was under $12 with tax, so I will definitely go back and try more next time I don’t have a lunch to bring.

snack:  romaine leaves with broccoli-tahini pate
dinner:  same as day 9, wild sweet orange tea

Day 12:

water with lemon and chia seeds
juice:  carrot, celery, romaine, red apple, green apple
snack:  two tangerines, peanut butter, lemon green tea
lunch:  massaged kale salad with balsamic vinaigrette, dried cranberries and flax seed

I sorely underestimated how much food I would need that day, so I was still hungry after this salad and I ate some tortilla chips that were in the office.  They were soooo salty!
snack:  cranberry trail mix, sweet & spicy herbal tea
dinner:  white chili with potatoes.  This soup was really good, but I want to make it again to make it even better before I post a recipe.  I also had some hibiscus flavored kombucha.

Day 13:

water with lemon and chia seeds
breakfast juice:  cucumber, carrot, apple and ginger, mango black tea
smoothie:  banana, strawberries, hemp protein, amazing grass, udo’s oil, almond milk
lunch:  massaged kale salad with balsamic vinaigrette, cranberry trail mix and nutritional yeast, two pickles

snack:  popcorn, apple juice with sparkling water
Then, I caved in and had a few beers.  I was trying really hard to exercise self-control, but we were playing music and I caved!  Alcohol does aid the creative process…just sayin’…
dinner:  white chili with potatoes

Day 14:

I woke up late this morning, plus it was the start of daylight savings, so I skipped right to my smoothie.
smoothie:  same as day 13, lemon ginger green tea
lunch:  raw sprouted chickpea hummus, carrot sticks, broccoli, asian pear, cranberry kombucha.  In case you’re wondering, asian pear and hummus go together really well.

snack:  apple with peanut butter, mango black tea
dinner:  I was planning to have more chili, but Dave came home and wanted to go out, so we had Mexican.  I ordered veggie fajitas with corn tortillas, which wasn’t too bad, but I ate too many chips and salsa, as I always do.  I can’t help myself around chips and salsa.

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Millennium & Greens Two Ways

When my parents were planning their visit to San Francisco, my mom asked me if there were any restaurants I’d like to go to.  I immediately thought of Millennium.  I’ve wanted to eat a meal there ever since I first heard about the restaurant, and our visit confirmed everything great that I’ve heard.

I was shy about taking pictures of our meal and didn’t use flash, so the pictures are almost unidentifiable.  My mom had the excellent idea of asking for a menu though, so I know exactly what was in each dish.

For appetizers we shared the Black Eyed Pea Fritters and the Sesame Crusted Oyster Mushrooms.

The fritters came with aji chile coconut cream and jicama-apple-pomegranate salsa, and I thought they were kind of like a take on falafel and tahini sauce.  The cold, crunchy salsa was great with the soft, hot inside of the fritters.  Our waitress described the mushrooms, which came with lemongrass-grapefruit-chile sambal and watermelon radish relish, as vegan calamari, and I have to say it was an accurate description.  We debated which appetizer each of us liked best, and I think the table was split in half.

I knew which entree I wanted almost right away, the one that seemed the most original:  Seared Nettle Polenta Cake.

I’d heard of nettle tea, but didn’t know for sure that nettles were edible.  Edible they were!  The polenta cake came with sage & Meyer lemon tofu “cheese”, seared rapini, chanternay carrots & artichokes, mushroom & fennel sugo, fried capers and pine nut bread crumbs.  To be perfectly honest, not all of these components were easily identifiable to me, but they came together perfectly.  The tofu “cheese” gave a distinct tang to what was otherwise an earthy dish, and the fried capers and pine nut bread crumbs provided good crunch.

Ah, that’s a better picture.  Mom got the Chimichurri Grilled Portobello Mushroom, which came with sunchoke & root vegetable hash, saffron scented IPA & French lentil brodo, escarole with caramelized onion & roasted apples and smoky orange-almond romesco sauce.  She said she was sold at “portobello”.

Dad ordered the Winter Tamale – a roasted pumpkin, pinto bean & caramelized onion filling, chocolate-almond mole, sauteed winter greens, cabbage & avocado salad and carrot-habanero sauce.

BF got the Black Chanterelle Mushrooms En Papillote, which may not have been a great choice for him since he doesn’t like to touch his food.  As our waitress explained, En Papillote means “in paper”.  Don’t worry, he successfully opened the package with a knife and fork.  This dish included borlotti bean & leek confit with exotic mushrooms, barley risotto, creamy sherried root vegetable ragu and seared winter chicories.  He chose this for the mushrooms and barley, and I think he got more beans than he bargained for.

The picture of dessert is the worst of them all, and I don’t have the exact description, but I can tell you that it was a spiced ginger baby bundt cake that came with ice cream, the flavor of which I don’t recall.  I do recall that it was very, very tasty.

Summary:  Go to Millennium if you get the chance.  It’s just as good as you expect.  I will definitely be going back as often as possible.

Oh, and since mom likes taking pictures of me, here I am at the Saturday morning Ferry Building Farmers’ Market holding a daikon radish sample for mom, since she had never seen them before.

My CSA has not been stingy with the greens lately, so I’ve been trying to find different ways to prepare them.  Here’s the CSA delivery:

leeks, fennel, bok choy, chard, kale & collards

carrots, red onions, navel oranges and two kinds of pear

The CSA newsletter came with a recipe for Creamed Greens that looked really good, and so I tried veganizing it with the chard.  It didn’t turn out exactly as “creamed” as I expected, but it did taste really, really good, so I’m renaming it.

This is even better than it looks, I promise.

Creamy Greens

2 Tbs Earth Balance
1 large onion, diced
1 large bunch chard or kale, washed and cut into 1/2-inch wide ribbons, stems chopped
1/2 cup non-dairy creamer or milk
1/2 cup vegan parmesan (I used the sesame parmesan from Uncheese Cookbook)
salt and pepper

Melt the butter in a large skillet over medium heat. Add onions and chopped stems, and saute on medium heat until translucent. Add greens to skillet and cook 8 minutes, stirring occasionally, until greens are wilted. Turn heat to lowest setting and add creamer or milk. Stir for two to three minutes, the sauce will thickenn slightly. Add vegan parmesan, and continue to cook until sauce is thickened to your liking. Add salt & pepper to taste, and serve.

Serves 4.

In addition to cooking greens, I’ve been learning to enjoy them raw.  I knew I liked raw kale salad, but had my doubts about the heartier collard green.  I wilted the greens using the same method as kale and dressed ’em as simply as possible, and this was very tasty.  I wouldn’t want to eat raw collards every day or anything, but when you’ve got greens coming out of your ears this is a nice alternative.

Also pictured is a roasted veggie tofu quiche that tasted amazing but didn’t hold together exactly well, so I’ll be making it again soon then posting the recipe.

Raw Collard & Carrot Ribbons

1 bunch collards, washed and cut across into thin strips
2 Tbs olive oil
1 tsp kosher salt
2 medium carrots, julienned
1 Tbs lemon juice
1 tsp agave nectar

In a large bowl, combine collard, olive oil and salt. Massage with your hands until the collard turn a bright green and seem a bit wilted. Add the rest of the ingredients and stir to combine.

Serves 4.

Random baking:  I had a large portion of butternut squash just sitting on the counter, so I cooked it, pureed it, and subbed it for pumpkin in the Pumpkin & Carob Chip Muffins from Vegan Lunchbox.

There must’ve been something off about my batter, because the tops puffed up kind of funny.  They got crispy though, which is nice, and the muffins tasted great.

At one point I had large amounts of leeks piling up in the fridge, so I finally made the White Bean & Leek Cassoulet from Veganomicon.  I’ve been wanting to try this recipe ever since I got the book over a year ago.

I was expecting this to be really amazing based on other internet reviews, and while it was quite comforting and tasty, it left a little to be desired.  Maybe my hopes were too high.  I think maybe I used too many potatoes or cut them too large, because I felt like the starch of the potatoes overshadowed the biscuits.  Also, I didn’t put enough salt in the gravy, and I don’t think the biscuit recipe called for enough salt either.  The gravy was nice, but the overall flavor of the dish was a little “flat”, if that makes sense, so I think when I make it again (and I will), I’ll add some mustard or lemon juice, or something else that will give it some zing.

Next up:  My first experiences with fennel, including the quiche pictured above.

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