Posts Tagged potatoes

Hello Fall!

Fall is quite possibly my favorite season.  I’ve been getting pumped up for Fall, but it hadn’t yet felt like Fall.  Until today.  It’s been hot lately here, thanks to our “Indian Summer“, but the air was crisp and cool today.

Every year when gourds appear in stores, I am compelled to buy a variety just to have around the house.  Here’s my collection so far.

Also, this:

Brussels on the stem!

It’s been a good day.  I took care of a bunch of nagging errands, shopped at my favorite grocery store, and now I’m watching college football and playoff baseball.  To take advantage of the weather, we grilled for dinner.

Balsamic portobello, fingerling potatoes and amazing baby yellow zucchini with garlic.  The texture of the zucchini was like buttah.  After dinner we were both feeling like dessert, so I made the fastest thing I could think of.

Microwave cakes!  I used this recipe.  I didn’t feel like mixing up an egg replacer, so I just added a bit of cornstarch to the mix.  With a proper egg replacer, I’m sure they would have risen more.  Either way, they were delicious!

It was much like a pudding cake, warm, dense and chocolaty.  I would totally make this again, and probably will.  I’d be highly interested in a microwave pumpkin cake for one.

Jake has been excited to sit on any blanket that we happen to leave laying around.

Really, that is Jake’s excited face.

Does it feel like Fall where you are?

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July CSA’s – Pizza, Almondine, Beety Potatoes & Delicious Italian Food

I’m considering participating in VeganMoFo this year.  (If you don’t know what VeganMoFo is, check out Kittee’s post here.)  While some people save up pictures and posts to meet their self-set VeganMoFo post quota, I would like to catch up to at least fairly recent so I’m not blogging about food I ate three months ago!  It’s harder to remember the details of all these dishes, but I will do my best…

7/1/10 CSA:  cauliflower, gypsy peppers, green beans, zucchini, basil and lettuce

peaches, tomatoes, grapes, carrots and a watermelon

Taco salad!  Lettuce, tomatoes, roasted corn, cilantro, a quick ranch dressing made from Trader Joe’s reduced-fat mayo (which explains the weird color and sheen), and to be honest, I don’t remember what the taco part on top was.  I think it might have been sauteed peppers, mushrooms, onions, spices and other stuff – Whatever it was, I remember it being good!

Zucchini pizza on a brown rice tortilla with basil and Daiya mozzarella.

Tofu Almondine with Lemony Green Beans, adapted from Clean Eating Magazine’s Chicken Almondine recipe.  I also had some dry-roasted cauliflower on the side.  The flavor of the tofu and green beans was really good, but it was kind of dry.  I felt some sort of sauce would have brought it together.

7/15/10 CSA:  grapes, lettuce, beets, purple basil, corn and a lemon cucumber

peaches, tomatoes, plums, an onion, a cantaloupe and carrots

I wanted to eat the corn raw, and I remembered that when I was in England I tried corn mixed with tuna salad and actually really liked it.  So, I made some chickpea tuna salad, mixed in the corn, and rolled it up in a Flat Out with lettuce.  Those are Food Should Taste Good chips in the background.  I love their chips!  They’re so good that I don’t buy them very often, because I’ll eat the whole bag much too fast.

I don’t know what possessed me, but I decided that I would make beet-stuffed potatoes.  I baked the potatoes and beets, sauteed some minced leeks, scooped out the potatoes then mashed the insides with the beets, the leeks, some parsley and probably some sort of vinegar, knowing me.  They turned out a little dry, but tasted really good, and turned everything red!

Clean-out-the-fridge Roasted Veggies:  sweet potato, onion, portobello, tomato, swiss chard and possibly some other things.  I roasted everything except the chard, then tossed the hot veggies with the greens to wilt them slightly.

7/29/10 CSA:  watermelon, lettuce, cucumbers & corn.  I don’t know why they keep sending me watermelons!  I don’t like ’em!

tomatoes, an onion, nectarines, grapefruit and grapes

Salad:  lettuce, corn, black beans, lime-marinated cucumbers, salsa & pepitas.  Super tasty and light!

Caponata over gluten free pasta.  I used this recipe for the caponata.  The raisins and red wine vinegar and capers made this TOTALLY delicious.  The eggplant seemed a little undercooked, but that might have been because I reduced the oil called for a little.  I would definitely make this again.

To go with the caponata and add some protein, I made mashed white beans, I think using this recipe.  They were easy and tasty, with a very satisfying mouthfeel.

I was going to slice the zucchini into long, thin strips and use it as the “noodles” in a lasagna, but I was feeling really lazy the night I planned to make it, so I sliced it into half-moons instead and threw the lasagna together as a free-form casserole.  Still just as tasty.  Also in there was tofu ricotta, spinach, jarred sauce and Daiya mozzarella.  This post makes me feel like I eat a lot of Daiya since I’ve mentioned it twice, but I’m pretty sure the cheese here was leftover from the pizza above.

This isn’t CSA-related, but I wanted to share it because it was really good – Tofu Migas for breakfast.  I’ve never had real migas but have read several descriptions, so I figured I could wing it.  I scrambled the tofu with Mexican spices then added salsa, tortilla strips and some green onion.  I would definitely make something like this again if I had an extra tortilla laying around.

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Scrumptious Brunch

I mentioned in my last post that I left my camera at Raelene and Wayne’s house when I cooked for them.  We used that as an excuse to meet at Fellini for brunch; If we were going to get together, we might as well have a delicious meal!  I had been wanting to go to brunch there forever, but hadn’t yet had the chance.

Raelene chose the Tofu Mushroom Scramble.

Wayne opted for the Vegan Benedict:  scrambled tofu and veggie Canadian bacon on an open-faced English muffin, topped with vegan Hollandaise, and served with house potatoes and vegan sour cream.

I couldn’t choose between the Vegan Benedict or the Vegan Florentine, which is basically the same thing but with spinach instead of bacon…so I ordered the Florentine and a side of bacon, and made my own Vegan Benedict-Florentine.  It was scrumptious.  Their potatoes are awesome, and the Hollandaise sauce is perfectly tangy.

Now, I just need another excuse to go back to Fellini!  Their vegan options on the dinner menu are pretty darned delicious too.  We ate there for my birthday dinner back in May, and it’s the perfect place for a group of vegans and non-vegans to go, as there is something for everyone on the menu.  The price is right too; Brunch dishes are $7-9, and dinner runs about $12-17.  Their service has always been very friendly, and relatively quick.

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More Personal Cheffing

For the rest of my externship, I did a few personal cheffing sessions.  I met with the client to assess their needs, planned the menu, grocery shopped, prepared the food in their kitchen, and cleaned up.  All of my “clients” were friends, so it was pretty fun!  Exhausting, but fun.

My first client was Miles.  Miles is a healthy, active guy, so I was sure to include plenty of protein and good fats in his meals.  He is trying to eat low gluten and low soy, so I took that into account as well.  I packaged his meals individually so he could grab them on the way to work.

For the first meal, I made the Quick Red Posole with Beans from Viva Vegan, served with Braised Brazilian Shredded Kale (also from Viva Vegan), toasted pumpkin seeds and quinoa with lime juice.  The kale is really great for such a simple recipe.

Since Miles strives to be mostly soy-free, he makes really interesting stuff like hemp tofu and Burmese tofu, made with chickpea flour.  He had prepared a batch of Burmese tofu, so I made Fragrant Burmese Curry with it.  The chickpea tofu held together much better than I expected.  I served the curry with brown basmati rice and roasted broccoli.

This is “tuna”-stuffed tomatoes with Italian pasta salad.  I used this recipe for the tuna, substituting hemp seeds for the sesame seeds and using an adaptation of this cashew mayonnaise recipe instead of prepared vegan mayo.  The pasta salad was based on this recipe, with gluten free pasta and Zesty Italian Dressing.  Miles didn’t care for the pasta salad much, but he said he loved the tomatoes.

My next clients were Alex & Kristin, an awesome couple who, apart from a few allergies and dislikes, aren’t too picky.  I packaged their meals for two, so that they could reheat and eat together.  (I forgot to bring my camera that day, so please enjoy the craptastic cell phone pics!)

Kristin reeeeeeally wanted lasagna, so lasagna she got.  I’m not sure I would make lasagna again for a client becuase it takes me forever to put together, but it was worth it to make her happy!  I based my lasagna on the recipe from Veganomicon, with the VCon marinara, spinach, tempeh sausage, and cashew cream with plenty of nutritional yeast.  I would’ve also added mushrooms, but they don’t like mushrooms.  The horror, I know!

This White Bean Salad with Mint was the side dish for the lasagna.  I’m not huge on fresh mint, but I think it was pretty tasty.

Atrocious picture.  I know.

Alex & Kristin love Indian food (who doesn’t?), so I made the Tamarind Lentils from Veganomicon and some saffron basmati rice pilaf.  Alex called it biryani, which I guess is what it was.  The slivered almonds totally made the rice.  I also made some kale saag, which tasted nice but photographed so horribly that I can’t bring myself to post it.  It’s unrecognizable as food.

To use some seasonal vegetables, I made succotash from a recipe I printed from Food Network’s website many years ago which doesn’t seem to be there anymore.  Instead of the bacon called for, I add a dash of liquid smoke.  I served the succotash with polenta cakes.  I wanted to do grit cakes, but the grocery store I went to didn’t have grits.

My last clients were Raelene and Wayne, and their adorable 2 1/2 year old daughter.  I packaged their food family style, which basically meant just putting the whole recipe away in the fridge or freezer.  I brought my camera that day but totally forgot to take pictures, and then left my camera there!  They were nice enough to take pictures on my camera when they tried the meals.  They wanted to eat kind of “light”, and they basically like everything, which made it easy to choose recipes.

First up, Quinoa-Corn Chowder and Classic Cabbage with Cilantro-Citrus Vinaigrette, both from Viva Vegan and both tasty and easy.

The next meal was Two-Broccoli Stir-Fry on Soba Noodles from Vegetarian Times, and Fat Free Vegan’s Double Mushroom Miso Soup.  I wanted this meal to be filling yet light, if that makes sense, and I also wanted to sneak in some seaweed 🙂

Lastly, we wanted to try freezing one of the meals, which worked out well since Raelene just had surgery (she’s fine), and they pulled it out of the freezer last night for dinner.

This is Curried Cauliflower Frittata from Vegan Brunch, with added spinach, and Samosa Stuffed Baked Potatoes from Veganomicon.  Looks like the served it with some chutney – Good call!

A few people have asked me about my experiences with the Natural Chef Program at Bauman College, so I thought I would share a few opinions here.  I enjoyed it overall, and I’m very glad that I did it.  Yes, It was difficult to attend the classes and complete the homework while still working full time, but I basically decided to dedicate my time and forgo a social life for six months.  The program is not vegan, but it is vegan-friendly, and I was never asked to taste or work with any non-vegan ingredients.  My classmates were super-cool about working with me and making sure I had enough to eat at the end of class.  The instructors were educated and experienced, and if they ever didn’t know the answer to a question they would find out before the next class.  If you’re vegan or vegetarian in the program, you do have to be okay with being around meat for a few classes, but you don’t have to work with it.  Also, you may have to listen to some talk about the merits of stuff like the Weston A. Price Foundation that you may not agree with.  Basically, you have to be understanding with your classmates, the same way you would want them to be understanding with you.  Overall, the program is extremely vegan/vegetarian friendly, and very approving of plant-based nutrition.  Also, because the program is a condensed six month program, you have to know going into it that you’re not getting the same education or experience that you would at a three-year culinary school.  In the end, I feel like I still have a lot to learn and to cook, but that I have a better basic understanding of food and nutrition, and a much better foundation in knife skills, cooking techniques, ingredient knowledge and kitchen timing.  Again, I’m very glad that I completed the program.  If you are considering attending Bauman and have any other questions about my experiences, e-mail me at jamboxrock AT hotmail DOT com and I’ll try not to take forever to answer!

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Beet Hummus, Lots of Veggies, and Pancakes for One

I’ve been pretty busy lately, and I realized tonight that I’m going to be even more busy for the next two or three weeks, so I wanted to make sure to get a post in before I go haywire!

Here’s a CSA delivery I got way back at the beginning of June.

broccolini, rosemary, lettuce & bok choy

blueberries, peaches, beets, potatoes, cantaloupe & cauliflower

With the beets and lettuce, I decided to make beet hummus lettuce wraps, even though I had never had beet hummus before.  It just sounded good.

I topped the wraps with shredded carrot and daikon radish, which was a great idea.  Right around this time, I started counting calories and making an effort to lower the fat content of my meals and include more veggies, so you’ll see a lot of meals like this from me for a while.  That’s why this hummus is low-fat, with no tahini or oil.  I went back and forth trying to decide if I should include at least a little tahini, but in the end the beets made the texture and flavor so nice that it didn’t need any added fat.  I meant to include a clove of garlic but forgot, so that would be a nice addition.

Low-Fat Beet Hummus

1 bunch beets, about three large
1 15.5-oz can chickpeas, or 1 1/2 cups cooked
2 Tbs lemon juice
1/4 tsp ground cumin
1/4 tsp ground coriander
1 dash cayenne
1/4 tsp sea salt
2 tsp minced fresh dill
3 Tbs water

1. Trim the beets, but do not peel.  Bring a medium pot of water to boil.  Add beets to water, cover, and simmer for 50 minutes to 1 hour, until beets are easily pierced with a fork.  Drain and let cool.  Once cool, peel the beets with the side of a spoon and chop.

2. Place beets and all remaining ingredients, except water, in a food processor.  Blend until smooth, stopping to scrape down sides as necessary.  Add water, 1 Tbs at a time, to reach desired consistency.

Servings: 6

Amount Per Serving
Calories 102.58
Calories From Fat (7%) 7.04
% Daily Value
Total Fat 0.84g 1%
Saturated Fat 0.09g <1%
Cholesterol 0mg 0%
Sodium 311.27mg 13%
Potassium 334.15mg 10%
Total Carbohydrates 20.61g 7%
Fiber 4.61g 18%
Sugar 4.72g
Protein 4.11g 8%

Lunch the next day, with leftover risotto and dried pears.

This is kidney bean and broccoli stem ragout.  I meant to use the broccolini in whole for this dish, but by the time I got around to cooking it, the poor broccolini was looking pretty bad, so I just used the thin stems.

With the ragout, I served rosemary-potato-cauliflower mash.  Adding the cauliflower was a nice way to still have potatoes but cut the calories a little.

Lunch the next day, with persian cucumbers and blackberries.

Next CSA delivery:  lettuce, carrots, zucchini, chard & cauliflower.

Tomatoes, strawberries, plums, cantaloupe, blueberries and nectarines.

With the return of summer and fresh zucchini, I returned to my spiralizer.  This is soba and zucchini noodles with carrot-ginger sauce, mung beans, long beans, cilantro and green onion.  I adapted the carrot-ginger sauce from this recipe, but to be honest I didn’t like it very much.  I think I just don’t like fresh carrot juice though, so if it sounds good to you, give it a try!  One great tip I did learn from this meal is that when you mix cooked soba noodles and raw zucchini noodles, you can barely tell the difference texture-wise.  It’s a fantastic way to extend the volume of soba noodles without adding a ton of calories.

Along with the noodles, I sauteed some purple kohlrabi.  I wasn’t going to have a side dish, but when I saw the kohlrabi at the farmer’s market that morning, I had to have it.  I love kohlrabi.

I had leftover carrot-ginger sauce and mung beans, so I combined them with short grain brown rice, arame and steamed broccoli for another meal.

One pot meals rule my world!  This is tempeh with leeks, carrots, swiss chard, mushrooms, capers, tomatoes, white wine and quinoa.  Delish.

To use up the last of the CSA veggies, I turned to Vegan Fire & Spice.  This is the Kashmiri Vegetable Soup.  Simple yet tasty, I really enjoyed the emphasis on cardamom in the spice mix.  You could add protein and greens to this soup and call it a complete meal.  And, because the veggies are cut into chunks, the prep was really fast.

Soup close up!

To go with the soup, I made Many Bean Salad, also from Vegan Fire & Spice.  This certainly lived up to the cookbook title – it was spicy!  I really liked the combination of beans and the addition of peas, which gave the salad a lovely texture.

A few Sundays ago, Dave left the house ridiculously early to attend a Nascar race up in Sonoma, and when I finally got out of bed I had a mad craving for pancakes.  Seeing as I’m doing this calorie counting thing, I wanted to make filling, relatively low-cal pancakes without having any leftovers.  I googled pancakes for one and came across this Buckwheat Pancakes for One recipe, which turned out fabulously.

I didn’t have any buckwheat flour though, so I used half whole wheat pastry and half quinoa flour.  They were a little gummy in the middle, but I actually like my pancakes that way.  Because I only had to cook one batch, these pancakes were much more quick to make than my usual recipe.  And, my entire breakfast was less than 350 calories, including the 2 tsp of blueberry agave nectar on top.  I will definitely be adding this to my weekend repertoire!

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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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When Life Gives You Lemons…

When I finished classes at the beginning of March I had grand plans – plans to complete my required externship hours as soon as possible, plans to get back to creating new recipes and use my CSA deliveries creatively, and then…life happened, as it tends to do.  I woke up last Sunday and thought that my face felt a little funny.  At first I chalked it up to sleeping in a weird position or something, but after a few hours when I noticed that it was difficult to eat and one of my eyes wasn’t blinking properly, I really started to freak out.  Dave took me to the ER and I was diagnosed with Bell’s Palsy, a condition where the nerve that motors one side of your face becomes inflamed.  The visible symptom is that the right side of my face is mostly paralysed – it looks like I’m winking at everyone!  It is certainly no fun, but Bell’s Palsy usually cures itself after a few weeks to a few months, so I’m trying to take it easy and hoping for a speedy recovery.

How this relates to food is that I’ve found it a little difficult to eat, what with half of my mouth not really opening or chewing very well!  So, I have been making foods that I can eat with a spoon or through a straw that don’t require too much chewing, while still trying to take in a good amount of nutrition.  I have been able to eat some solid foods by cutting them into small pieces, but it’s really much easier to just slurp something up.

Mushy is easy for breakfast…

Good ol’ grits with nutritional yeast.

Amaranth with strawberries and coconut kefir.

Super smoothie – First I juiced some red cabbage, celery, ginger and swiss chard, then I blended the juice with a banana, kiwi, frozen strawberries and mango, hemp protein powder and coconut kefir.  Odd maybe, but good!

A coworker mentioned that when her mother had Bell’s Palsy she ate a lot of applesauce, so I took applesauce to the next level.  This is store bought applesauce, warmed up, topped with peanut butter, ground flax and maple syrup.  It was like a warm pb & apple butter sandwich without the bread.

Luckily, I’ve been able to work from home since my diagnosis, so my lunches have been quick and simple.

Broccoli-Avocado-Lemon Soup.  I steamed a bunch of broccoli well then processed it with three small avocados, the juice of one large lemon, dried thyme, garlic powder, salt, white pepper and nutritional yeast.  Yeah, perhaps it looks like something from The Exorcist, but it tasted nice and simple.  I wanted to bulk up the soup, so I toasted a piece of Ezekiel bread, tore it into small pieces, and soaked it in the soup until soft.

Purposely overcooked brown rice pasta with jarred sauce and nutritional yeast.  Appetizing, no?

Dahl for dinner.  I’d never made dahl before (and I was out of curry powder – doh!), so this was my thrown together version with garlic, ginger, fenugreek seed, mustard seed, turmeric, cumin, coriander and cilantro.

With the dahl, I had some of the best mashed potatoes I have ever made.  I cooked baby red potatoes until very soft, then mashed them with a few spoonfuls of Cheddar-Style We Can’t Say It’s Cheese.  So good!  Now I understand why people put cream cheese or sour cream in their potatoes.

And for dinner tonight, to use up some sweet potatoes, I made Sweet Potato-Lentil-Wild Rice Stew, seasoned with ginger, garlic, turmeric, cumin and coriander.  Ginger and turmeric have anti-inflammatory properties, so I’m telling myself that eating them will help my swollen nerve calm down!

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Homework #5

Even though I already finished the Natural Chef program at Bauman College,  I still want to catch you guys up on the rest of what I did there.

For our fifth homework assignment, we had to go to a farmer’s market, pick out an organic farm, find out some information about them, and design a day’s worth of recipes using what they had available – two recipes each for breakfast, lunch and dinner.  Additionally, two of the recipes had to be raw.

I chose Lopez Farms at the San Leandro Bayfair farmers market.  They’re not certified organic, but they are pesticide-free which is good enough for me.  Here is what they had in mid-December.

(Their lettuce was only $1 a head last weekend – score!)

It was tougher for me to come up with breakfast recipes than lunch or dinner.  I didn’t want to resort to a tofu scramble, so it was difficult to find a way to use multiple vegetables in breakfast dishes.  Here is what I came up with.

Savory Amaranth Porridge

To make a thinner porridge, just add more broth or some water.  I love adding fennel seed to breakfast recipes because it’s reminiscent of a sausage-ey flavor.

8 oz tempeh, cubed
2 Tbs virgin coconut oil
1/2 medium red onion, minced
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp fennel seed
1/4 tsp celery seed
1/2 lb brussels sprouts, trimmed and shredded
2 carrots, shredded
1/2 lb cremini mushrooms, diced
1 cup amaranth
3 1/2 cups vegetable broth
2 Tbs nutritional yeast
sea salt
freshly ground black pepper
1/4 cup pine nuts, toasted

1. Bring a medium pot of water to a boil.  Add the tempeh and simmer 20 minutes.  Drain and allow to cool.  When cool enough to handle, crumble the tempeh and set aside.

2. Place the coconut oil in a large pan over medium high heat.  Add the onion and saute 1 minute.  Add the cumin, paprika, fennel seed and celery seed and cook for 30 seconds, stirring constantly.  Add the brussels sprouts, carrots and a large pinch of salt and saute for 4 minutes, stirring frequently.  Add the mushrooms and continue to cook for 6 minutes, stirring frequently.  Add the tempeh, mix and remove from heat.

3. Meanwhile, place the amaranth and broth in a medium pot and bring to a boil.  Turn the heat down to medium and simmer for 20 minutes.

4. Add the vegetable mixture to the amaranth, stir well and continue to simmer for 10 minutes, until most of the water is absorbed.  Remove from the heat and stir in nutritional yeast and salt and pepper to taste.

5. Serve hot, topped with toasted pine nuts.

Servings: 4

Amount Per Serving
Calories 487.93
Calories From Fat (40%) 195.13
% Daily Value
Total Fat 23.17g 36%
Saturated Fat 8.6g 43%
Cholesterol 0mg 0%
Sodium 430.23mg 18%
Potassium 976.63mg 28%
Total Carbohydrates 52.86g 18%
Fiber 10g 40%
Sugar 4.18g
Protein 25.33g 51%

Ginger Beet Smoothie

Beets for breakfast?  Why not?

3 medium beets
1 tsp grated fresh ginger
2 prunes, chopped
1 cup freshly squeezed orange juice
2-3 tsp agave nectar
1 cup ice

1. The night before, preheat the oven to 400.  Wrap each beet in foil and bake for 1 hour.  Allow to cool and refrigerate overnight.

2. Unwrap the beets, use a spoon to scrape the skin off and cut into pieces.

3. Place the beets and all remaining ingredients in the blender, starting with 2 tsp agave nectar.  Blend until smooth.  Taste and add more agave nectar if needed.  Serve cold.

Servings: 2

Amount Per Serving
Calories 159.65
Calories From Fat (3%) 4.18
% Daily Value
Total Fat 0.5g <1%
Saturated Fat 0.07g <1%
Cholesterol 0mg 0%
Sodium 97.48mg 4%
Potassium 713.39mg 20%
Total Carbohydrates 38.2g 13%
Fiber 4.31g 17%
Sugar 29.95g
Protein 3.05g 6%

For lunch, a little soup ‘n’ salad…

Creamy Cauliflower & Chickpea Soup with Parsley Coulis

1 head cauliflower, cut into florets
1 Tbs virgin coconut oil
1/2 tsp garam masala
1/4 tsp ground coriander
1/4 tsp ground cardamom
1/4 tsp turmeric
1 dash cayenne pepper
1 medium yellow onion, diced
1 cloves garlic, chopped
1 1/2 cups cooked chickpeas
1 1/2 cups non-dairy milk
2-2 1/2 cups vegetable broth
1 Tbs fresh lemon juice
1 Tbs nutritional yeast
1 tsp sea salt
1/4 tsp white pepper

Parsley Coulis
1 cup loosely packed fresh parsley
2 tsp fresh lemon juice
1 tsp extra virgin olive oil
2 Tbs water

1. Steam the cauliflower florets for 20 minutes, or until very soft.

2. Meanwhile, heat a large pot over medium heat and add the coconut oil.  Add the garam masala, coriander, cardamom, turmeric and cayenne and cook for 1 minute, stirring and swirling the oil almost constantly.  Add the onion and garlic and cook for 10 minutes or until the onions are soft, stirring frequently and being careful not to let it burn.

3. Transfer the onion mixture to a blender and add the chickpeas and milk.  Blend until smooth and pour back in the pot.

4. Place the cauliflower and 2 cups of broth in the blender and blend until smooth.  If your blender is small you may need to do this in batches.  Pour into the pot with the onion mixture.

5. Add the lemon juice, nutritional yeast, salt and white pepper to the soup and whisk to combine.  If the soup is too thick, add 1/2 cup broth.  Heat the soup, whisking occasionally, until heated through.  Taste the soup and add more salt, pepper or cayenne if needed.

6. Meanwhile, rinse the blender.  Place the coulis ingredients (parsley through water) in the blender and blend until as smooth as possible, stopping to scrape down the sides.

7. To serve, ladle the soup into four bowl and drizzle the coulis over each serving.

Servings: 4
Yield: 4 servings

Amount Per Serving
Calories 321.49
Calories From Fat (22%) 69.56
% Daily Value
Total Fat 8.05g 12%
Saturated Fat 3.55g 18%
Cholesterol 0mg 0%
Sodium 907.59mg 38%
Potassium 1529.58mg 44%
Total Carbohydrates 51.85g 17%
Fiber 15.63g 63%
Sugar 14.08g
Protein 17.02g 34%

Poppy Seed Coleslaw

This stuff is like coleslaw crack.  I easily could have eaten all four servings at once.  So good!

1 small head cabbage, shredded
1 red bell pepper, julienned
1 carrot, shredded
1 celery stalk, shredded
1/2 cup cashews, soaked overnight
1/4 cup water
2 Tbs fresh orange juice
1 Tbs extra virgin olive oil
1 Tbs white wine vinegar
1 tsp agave nectar
1/8 tsp dry mustard
1 dash onion powder
1 dash garlic powder
3/4 tsp sea salt
freshly ground black pepper
1 tsp poppy seeds

1. Place cabbage, red pepper, carrot and celery in a large bowl.

2. Drain the cashews and place them in a blender.  Add the remaining ingredients except poppy seeds to the blender (water through black pepper).  Blend until smooth, stopping to scrape down sides if needed.  Taste and adjust seasonings.

3. Pour the dressing over the vegetables and add the poppy seeds.  Mix thoroughly and serve immediately.

Servings: 4

Amount Per Serving
Calories 227.33
Calories From Fat (50%) 113.69
% Daily Value
Total Fat 13.4g 21%
Saturated Fat 2.24g 11%
Cholesterol 0mg 0%
Sodium 412.5mg 17%
Potassium 643.03mg 18%
Total Carbohydrates 24.01g 8%
Fiber 6.82g 27%
Sugar 11.78g
Protein 7.02g 14%

For my dinner recipes, I tried to be a little more fancy.

Lemony Raw Swiss Chard Salad

This tasty raw salad is best the day it is made.

1 bunch chard, stems removed, torn into bite-size pieces
3 Tbs extra virgin olive oil
5 tsp fresh lemon juice
2 pinches sea salt
freshly ground black pepper
1 small shallot, thinly sliced
1/4 cup raisins
1 tsp lemon zest

1. Place the swiss chard in a large bowl.  Place the olive oil, lemon juice, salt and a few grinds of black pepper in a small jar, close the lid and shake until well combined.  Taste the dressing and add more salt or pepper if needed.  Pour the dressing over the chard.  With clean hands, massage and squeeze the chard until it reduces in size and feels more tender, a few minutes.  Refrigerate for 1 hour.

2. Place the shallots in a small bowl and cover with water.  Set aside for 1 hour.

3. After an hour, drain the shallots.  Add the shallots to the chard and mix well.  Transfer the chard to a serving bowl.  Sprinkle the raisins, lemon zest and more freshly ground black pepper over the salad.  Serve cold.

Servings: 4

Amount Per Serving
Calories 217.26
Calories From Fat (43%) 92.81
% Daily Value
Total Fat 10.53g 16%
Saturated Fat 1.46g 7%
Cholesterol 0mg 0%
Sodium 410.09mg 17%
Potassium 876.52mg 25%
Total Carbohydrates 30.17g 10%
Fiber 2.49g 10%
Sugar 7.6g
Protein 5.03g 10%

Tofu & Potatoes En Papillote with Leeks & Parsley Pesto

En Papillote is just a fancy term for “in paper”.  The red wine marinade gives the tofu a really pretty rosy color and great flavor.  And, the parsley pesto is good with everything – especially pasta!

1 lb extra-firm tofu
2 cups red wine
2 Tbs balsamic vinegar
2 Tbs tamari
2 Tbs fresh lemon juice
2 cloves garlic, smashed
1 1/2 lb yukon gold potatoes, sliced 1/4-inch thick
1 leek, halved, rinsed and thinly sliced
Parsley Pesto
1/4 cup walnuts, lightly toasted
1 1/2 tsp white miso
1 Tbs nutritional yeast
1 clove garlic, chopped
1/4 tsp sea salt
1 1/2 cups packed fresh parsley
1/4 cup extra virgin olive oil
lemon slices, for garnish

1. Pat excess water off of the tofu.  Place the tofu on a plate and place another plate on top.  Balance a few heavy objects such as canned food on the top plate and press the tofu for 30 minutes.  Drain the excess water.  Place the tofu on its side and carefully slice the tofu into eight thin pieces.

2. Combine the red wine, balsamic vinegar, tamari, lemon juice and smashed garlic in a container large enough to hold the tofu slices.  Submerge the tofu and marinate for at least 1 hour.  Drain.

3. Preheat the oven to 375F.

4. Cut four pieces of parchment paper into 15″ x 15″ squares.  Fold each square in half.  Draw a large half heart shape on each rectangle and cut out.  Open each piece flat.

5. Place one piece of tofu on one side of a parchment heart.  Place two to three potato slices on top, then layer another piece of tofu and a few more potato slices.  Top with one fourth of the leeks.

6. Fold the paper over the ingredients so that the edges meet.  Starting from the top of the heart, fold and crimp both edges of the paper so that the packet is sealed, overlapping the folds and twisting the bottom corner.  Repeat with the remaining paper and ingredients.

7. Place the packets on a baking sheet and bake for 40 minutes.

8. Meanwhile, prepare the pesto.  Place the walnuts in a food processor and process until they are the size of breadcrumbs.  Add the miso, nutritional yeast, garlic and salt and pulse until combined.  Add the parsley and process until finely chopped.  With the processor running, drizzle in the olive oil slowly.  You may not need to use all of the oil.

9. To serve, open the packets and top with pesto and a lemon slice.

Servings: 4

Amount Per Serving
Calories 431.98
Calories From Fat (49%) 210.98
% Daily Value
Total Fat 24.1g 37%
Saturated Fat 3.11g 16%
Cholesterol 0mg 0%
Sodium 230.15mg 10%
Potassium 920.72mg 26%
Total Carbohydrates 40.04g 13%
Fiber 7.46g 30%
Sugar 3.11g
Protein 17.16g 34%

Comments (14)

Potato & Fava Bean Salad with Miso-Mustard Dressing

This salad was inspired by my birthday dinner at Millenium in May.  I can’t remember exactly what it was I ordered, but it was some sort of creamy potato roulade with black pepper pastry and a salad of warm raddichio, fava beans and mustard dressing.  With fava beans in season, I decided to take a few of the flavors from that meal and make a tasty, simple salad.

Potato & Fava Bean Salad with Miso-Mustard Dressing

This is really all about the dressing, as far as I’m concerned.  It would taste good on anything, but I like the texture combination of potato/fava bean/celery, and would highly recommend at least using the fresh favas.

1 lb small or medium boiling potatoes, cut into 3/4-inch chunks (red, purple or yukon gold are good)
1 lb fresh fava beans, shelled
1 celery stalk, thinly sliced
small shallot, minced
1 Tbs light miso
2 tsp dijon mustard
1/2 tsp agave nectar
3 Tbs rice vinegar
1/4 cup canola oil
1 Tbs sesame oil
1 tsp tamari or soy sauce
pinch of salt
salad greens (optional)

1.  Either boil or roast the potatoes.  To boil, place the potatoes in a pot and cover with water.  Bring to a boil and cook just until fork tender.  Drain, but do not rinse.  To roast, preheat the oven to 425F.  Place the potatoes on a rimmed baking sheet, drizzle with olive or canola oil and toss to coat.  Roast 10 minutes, stir, then check for doneness after another 10 minutes.  Set aside to cool.

2.  Meanwhile, bring a medium pot of water to a boil and have a bowl of ice water ready.  Boil the fava beans for 1 minute then remove with a slotted spoon to the ice water to shock.  Once the beans are cool to the touch, remove the second shell from each bean, using your fingernail to break the shell.

3.  Combine the shallot, miso, dijon mustard, agave nectar, rice vinegar, canola oil, sesame oil and tamari in the blender.  Blend until smooth, stopping to scrape down the sides as needed.  Taste and add a pinch of salt if needed.

4.  Place the potatoes, fava beans and celery in a medium mixing bowl.  Pour the dressing over the salad and mix gently.  Serve warm immediately, or chill before serving.  The salad can be eaten on its own or over salad greens.

Serves 3.

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VCON On A Budget

When we got back from Vegas last month I had a serious need to curtail my spending until we got paid again.  But I also needed to eat.  So I poked around Veganomicon to see if I could find some recipes that made good use of what I already had in the house.

First, a CSA delivery from which many ingredients came.

red pepper, blueberries, apricots, peaches, Russian Banana potatoes, red onions, carrots and pattypan squash

green peppers, corn, basil, broccoli and lettuce

The first recipe I chose to make was Spaghetti & Beanballs, which I have been wanting to try forever.

I already had whole wheat fettuccine and a jar of sauce in the pantry (thought the fettuccine was actually spaghetti, but it doesn’t make much difference to me), so all I had to buy was a few ingredients for the beanballs.  The recipe calls for a 20 oz. can of beans, which I’m not sure I’ve ever seen, so I bought two 15 oz. cans and intended to increase the recipe accordingly.  Except then I forgot and added the normal amounts of everything but the beans, only remembering when I was mostly done forming the balls.  I briefly considered mushing all the balls together and adding the missing components, but I just wasn’t up for it so I crossed my fingers and threw ’em in the oven.  I was really worried they wouldn’t hold together very well since the amount of vital wheat gluten was lower than it should’ve been, but in the end they ended up holding together fine, if maybe just a little more squishy than normal.  I really liked the flavor of these little guys, and I’m sure next time when I make them correctly I’ll love the texture too.

The next cheap-ish meal I chose was the Roasted Portobello Salad.  Portobellos were actually on sale!

I left off the avocado that the recipe calls for because it was like $3 an avocado, and I was trying to keep the fat content down anyway.  I chose some spinach to go along with the lettuce I already had, and I really liked the combination of the juicy portobello, red onion and chickpeas.  Overall, though, I wasn’t a huge fan of this salad.  Something in it was much too vinegar-y and tangy for me, and I’m normally okay with a lot of vinegar.  I’m thinking it was the dressing.  I also thought the salad could use something crunchy, so I sprinkled sunflower seeds on the leftovers and that helped.

To go with the salad, I made the Lemony Roasted Potatoes.  Not a winner either!  The potatoes were undercooked, even with 10 extra minutes cooking time, and the sauce didn’t thicken up like it was supposed to.  I also thought the dish was too oily.  I’ve seen rave reviews for both these recipes, so I don’t know if I was in some sort of cooking funk that day or if they just weren’t right for me, but either way I probably won’t make either of these again.  The beanballs though, they are great!

Comments (5)

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