Saturday, April 18, 2015
It made a huge bowl of chips. By the time I remembered to take a picture, we had already eaten more than half.
What's great is that, except for a sprinkle of spices I already had, these delicious chips were free. Not bad, considering the store charges $5 to $7 for a 2.2 oz bag!
My recipe came from Oh She Glows.
Saturday, April 11, 2015
I made Ethiopian Vegetable Stew in my new Berndes 11" saute pan. Love the pan -- it has high sides, a beautiful wooden handle, and a high-quality nonstick surface. The lid is glass.
The food is an adaptation of this recipe for Atakilt Wat (Ethiopian cabbage and potatoes) from Vegan Richa. My modified version is below; follow the link above for the original. It was delicious, the only thing missing was the injera.
Saturday, March 22, 2014
- added cauliflower
- added mushrooms
- left out the cayenne (the garam masala provides plenty of spice on its own, and I wanted a mellower taste)
- added 1 T arrowroot to the spiced soy milk (for the creamy curry version)
- served it over a mix of Red Cargo Jasmine Rice and brown rice
Friday, March 21, 2014
salad with balsamic vinegar
Thursday, March 20, 2014
Kale and Olive Pasta Salad
Chock-full of veggies, and perfect for the first day of spring! The original recipe is called Pasta With Greens, Chickpeas, and Olives, and it comes from Nava Atlas' wonderful VegKitchen website. We ate it hot, but it would be equally delicious served cold.
I made the following changes:
- used brown rice elbow noodles
- omitted the olive oil and sauteed the veggies in a little water
- added 12 oz sliced mushrooms
- added the juice of half a lemon to the finished salad
Cream of Buckwheat
Apple, blueberries, soy milk
Kale and Olive Pasta Salad (recipe above)
Wednesday, March 19, 2014
Brown rice and buckwheat
Apples, blueberries, soy milk
Gee Whiz Spread (from The UnCheese Book)
Enchiladas - refried beans mixed with leftover Gee Whiz spread
wrapped in Engine 2 sprouted whole-grain tortillas
topped with sauteed mushrooms
and Happy Herbivore Abroad Enchilada Sauce
Buckwheat with soy milk
Lentils, potatoes, and carrots
Chocolate chip cookies
African Green Beans and Chickpeas
Monday, March 17, 2014
|Colcannon - not the prettiest, but it was delicious!|
Buckwheat (I made it in the rice cooker)
Apple, blueberries, soy milk
Lentils and potatoes (leftover)
Rice cakes with a dab of tahini
Chocolate chip cookies
(Both recipes from Happy Herbivore)
Sunday, March 16, 2014
Ezekiel Cereal with chopped apple, blueberries, and soy milk, Coffee
Leftover bean burgers with catsup
Chickpeas seasoned with chili powder and lime juice
Saturday, March 15, 2014
Pocono Cream of Buckwheat
Blueberries, chopped apple
Bean burgers (recipe below)
Whole wheat toast
Mary's Gone Crackers (Herb)
Sweet Potato Mac and Cheese
1 can drained kidney beans
1/2 cup cooked brown rice
1/2 cup rice flour
2 T tahini
2 T catsup
2 T vegetable broth mix or nutritional yeast
Process all ingredients in food processor, adding small amounts of water if needed, until well blended. Form into 5 patties. Bake on parchment-lined baking sheet in 425 oven for 20 minutes, turning once. Serve on whole wheat toast, tortillas, or sprouted buns with condiments.
Sweet Potato Mac and Cheese
1 1/2 cups rice elbow noodles
1 chopped sweet potato
1 1/2 cups soy milk
1 1/2 T arrowroot
1 T veggie broth powder
1 t soy sauce
1/2 t Dijon mustard
1/2 t salt
juice of 1/2 lime
1/2 pkg frozen mixed vegetables (carrots, peas, etc)
Bring pot of water to a boil. Add rice noodles and set timer for 15 minutes.
Put chopped sweet potato in a microwave-safe bowl; microwave 5 minutes until beginning to soften. Add 1 clove minced garlic, microwave 2 more minutes. Transfer to blender, add remaining ingredients except lime and veggies, and blend until very smooth. Place in saucepan and heat until thick, whisking often. Cook the frozen mixed veggies in microwave according to package directions. Drain rice pasta, and stir in the cooked veggies, sauce, and lime juice.
Wednesday, July 21, 2010
The store called it a spirit melon. I cut it up and put it in a bowl in the fridge, prompting intrigued questions from the rest of the family: "What is this strange, pale fruit?"
But when I looked it up online, it turns out to be a sprite melon. I am a little disappointed. It's still very cute, and all, just not so mysterious and ... ghostly.
Sunday, June 6, 2010
Here's my version:
2 cans chickpeas, drained
1 4.25-oz jar roasted red peppers
Juice of 1 lemon
2 cloves of garlic
1/2 tsp salt
1 tbsp tahini
Place in food processer and blend until smooth. Serve with crackers or pita.
Saturday, June 5, 2010
Here's what I fixed for lunch. The recipe was adapted from Mary McDougall's White Bean Soup recipe in the McDougall Quick & Easy Cookbook. I substituted ingredients I had on hand, and it was very tasty and filling! I think you could sub just about any kind of broth, beans, and veggies, and it would be just as good.
1 bunch green onions, sliced
1 carrot, chopped
2 cups Imagine No-Chicken Broth
1 can chickpeas, drained and rinsed
1 bay leaf
1/2 tsp sage
1/2 tsp oregano
generous dash of liquid smoke
1 cup water
1 cup shell pasta (or other pasta)
Saute the green onions and carrots in a little broth in a medium-size saucepan until soft. Add the remaining ingredients except for the pasta, and bring to a boil. Add pasta (and additional water, if necessary) and simmer, covered, 15 minutes. Remove the bay leaf before serving.
Sunday, May 30, 2010
On with the plan--today's dinner was Mary McDougall's Tofu Tacos with Cilantro-Garlic Aioli from the McDougall Made Easy DVD. On the DVD, Mary explains that she flavored the tofu with a seasoning mix similar to what they use on fish tacos. The seasoned, browned tofu is placed on a soft flour or corn tortilla, topped with cabbage, and then with a cilantro-garlic aioli sauce and hot sauce (we used Sriracha) if desired.
Here's a link to the marvelous recipe. If you want to see Mary making the tacos (and Dr. John eating them), here's where you can order the DVD.
Saturday, May 29, 2010
Place in blender:
2 large bananas
1 large apple
2 cups fresh pineapple chunks
1 cup fresh strawberries
1/2 cup frozen mixed fruit
2 T. ground flaxseed
2 cups water
3/4 cup ice
Blend well, adding more water or ice if needed to achieve desired consistency. Makes 3 servings.
Friday, May 28, 2010
Place in blender:
1 large apple, chopped
2 large bananas
1 cup fresh pineapple chunks
2 cups frozen blueberries
2 cups soy milk
2 T. ground flaxseed
Blend well, adding more water or soy milk if needed to achieve desired consistency. Makes 3 servings.
Tuesday, March 23, 2010
Mom's Easy Vegetable Soup
4 cups Imagine No-Chicken Broth (or your favorite vegetable broth)
2 cups water
1 16-oz can diced tomatoes
1 16-oz package of mixed vegetables
1 cup whole wheat elbow noodles (or other pasta of your choice)
2 Field Roast vegetarian sausages*, sliced, OR a 12-oz package of Nate's Meatless Meatballs (or a vegetarian meat substitute of your choice)
2 T dried minced onion OR a 1.25 oz packet of vegetarian onion soup mix
1 T Mrs. Dash seasoning
1/2 t dried oregano
1/2 t dried minced garlic
1/4 t dried thyme
Place all ingredients in a soup pot. Bring to a boil, then simmer for 20 - 30 minutes. Sprinkle with vegetarian parmesan, if desired, and serve with bread or crackers.
*These are the BEST vegetarian sausages I've ever tasted--especially the Smoked Apple Sage
Sunday, January 31, 2010
1 1/2 cups Imagine No-Chicken Broth
Wednesday, January 27, 2010
1 onion, chopped
2 cloves garlic, minced
2 T. water, wine, or olive oil for sauteeing
2 14.5 oz cans crushed tomatoes
Saute the onion and garlic in 2 T. water, wine, or olive oil. Add the tomatoes, tomato paste, vegetables, brown sugar, and all the seasonings; simmer 30 minutes, adding additional water if needed to prevent burning. Add the kidney beans and the Smart Ground (if desired), and simmer, covered, 20 minutes or more.
Slow Cooker White Chili
Friday, September 11, 2009
Sunday, August 2, 2009
Saturday, May 23, 2009
Sunday, April 26, 2009
- Place the lentils and split peas in a pot, and cover with cold water. Rub the beans between your fingers. When the water gets cloudy, pour the beans into a strainer, return to pot, and cover with water again. Repeat this three or four times until the water is fairly clear. Drain the beans and return to the pot.
- Add 6 cups water. Bring to a boil over medium heat. Skim off and discard the foam that forms on the surface. Stir in the turmeric and simmer uncovered 30 minutes until beans are tender and most of the water has evaporated.
- Meanwhile, put the onion, garlic, ginger, and chiles in a food processor. Pulse until minced.
- Cook cumin seeds in a skillet until they begin to turn reddish brown, about 1 minute. Add the onion-chile mixture, the asafetida, and the cardamom pods. Stir-fry until the onion is lightly browned, about 10 minutes.
- Stir the salt into the onion mixture. Add 1 cup water, and set aside until the lentils are ready.
- When the lentils are tender, stir in the onion mixture. Simmer gently 15 more minutes.
- You can remove the cardamom pods before serving. (Or you can leave them in, as I did, and listen to people exclaim when they get an intense bite of cardamom!)
- Sprinkle with cilantro and serve. I put more cilantro on the table for additional garnishing.
Saturday, April 25, 2009
First, we ordered an appetizer tray that contained Vegetable Mo-Mo (Tibetan dumplings stuffed with vegetables, cumin, garlic, ginger, and spices), Vegetable Samosas (pastry puffs filled with potatoes, onion, and coriander) and Vegetable Pakoras (vegetables coated in chickpea flour and--gulp--deep fried). The appetizers were served with the best tamarind sauce I've ever tasted.
For my entree, I had Tama Bodi Tarkari, a wonderful combination of blackeyed peas, potatoes, bamboo shoots, and tomato sauce, served with steamed rice. My husband chose Mixed Organic Vegetable Tarkari with Tofu, cooked in a Nepali-style sauce, and served with green onions-- spicy and delicious. The two kids who came with us didn't eat vegetarian, but my daughter's entree came with Everest Dahl, a mellow lentil soup made with Himalayan herbs and spices.
The food was fantastic, there were good vegetarian options, and the ambience was casual and enjoyable. I'll definitely visit The Everest Cafe again!
I'm not normally a big fan of tofu mayonnaises--they always seem too heavy to me, and I never use up the leftovers. But this one was good--light, sweet, and tangy. I only made 1/4 the recipe, so I didn't have gobs of it left like I usually do--just a little dab, which we'll be able to use up in the next few days.
Here's the way I made it:
Oil-Free Tofu Mayonnaise
4 oz Mori-Nu lite silken tofu, firm
1 small clove garlic
1/4 tsp dill weed
1/4 tsp onion powder
1 tsp soy sauce
1 tsp sugar
juice of 1/2 lemon
water, if needed to thin
Blend all ingredients. (I used my little Cuisinart mini-blender that the Smart Stick fits into).
Kidney Bean Salad
2 cans kidney beans, drained and rinsed
3 T oil-free tofu mayonnaise (above)
2 T sweet pickle relish
Mash kidney beans with a potato masher. Mix all ingredients. Serve with pitas or crackers.
Sunday, April 19, 2009
Sunday, April 12, 2009
I created a vegetarian version of this years ago, taking out the lamb, but could not (at that time) come up with a substitute for the eggs.
Here's this year's attempt at a vegan version, which my family judged a success. I substituted "No Chicken" broth for the lamb broth, but you could use any vegetable broth you like that is not tomato-based. I also used Yves Heart's Desire Meatless "Beef" Strips. The guys liked this addition, but my daughter and I felt the soup would be just as good--and maybe better--without them. I used tofu blended with soy milk for the eggs.
2 bunches green onions, sliced
1/2 cup chopped celery
1/4 cup white cooking wine (optional)
1 T dried parsley
1 cup fresh spinach, chopped
8 cups Imagine "No Chicken" vegetable broth
2 Rapunzel vegan vegetable bouillon cubes
1 1/2 cups long grain brown rice, cooked
1 1/2 cups white basmati rice, cooked
Yves Heart's Desire Meatless "Beef" Strips (optional)
3 oz firm silken lite tofu
1/3 cup soy milk
Juice from 2 large lemons
In a large soup pot, saute the onions and celery in 1/4 cup white wine or water, until golden. Add parsley and spinach and saute until soft, adding more water if needed. Add the vegetable broth, rice, and meatless "beef" strips, and simmer 10 minutes. Blend the tofu and soy milk in blender until very smooth (or blend in a bowl with immersion blender). Add lemon juice to tofu mixture and blend briefly. Pour the tofu-lemon mixture slowly into the hot soup, stirring constantly. Serve immediately.
Monday, April 6, 2009
This is really, really good. Okay, so it's not as low in fat as most of my recipes--it contains lite coconut milk, which adds 3.5 grams of fat per serving. But it's soooooo good! The combination of lime and coconut milk is incredible.
This recipe was adapted from Yukon Gold and Baby Spinach Masala in the April 2009 Vegetarian Times.
2 1/2 lbs Yukon Gold or Klondike yellow-fleshed potatoes, cut into cubes
1 onion, chopped
3 cloves garlic, minced
1 T minced fresh ginger
1 jalapeno chile, chopped
1 t ground coriander
1/2 t ground cumin
1/2 t turmeric
1 13.5-oz can lite coconut milk
4 oz fresh spinach, chopped
1 1/2 t garam masala
2 T lime juice
1/2 cup chopped cilantro
Steam the potatoes in steamer basket for about 10 minutes, until just tender.
Meanwhile, saute the onion in 1/4 cup water in a large nonstick skillet. Add the garlic, ginger, and jalapeno, and continue sauteeing until golden and fragrant, adding more water if needed. Stir in the coriander, cumin, and turmeric. Stir in the potatoes. Add coconut milk and 1/4 cup of water. Bring to a simmer, and cook 5 minutes. Stir in the spinach and garam masala, and cook 2 minutes until spinach is wilted. Stir in lime juice and cilantro just before serving. Serve over brown rice.
I've subscribed to Vegetarian Times for years, but lately it seems to have changed its focus. For one thing, a lot more of the recipes seem to be based around eggs and dairy. Of course, they do include some vegan recipes--like the current (April '09) issue's feature on making your own vegan faux cheeses--but most have a lot of oil. (See? I'm never satisfied!)
Obviously, a commercial publication has to appeal to a broad spectrum of people in order to stay in business; I can't fault them for that. And there are alternative publications that cater to vegan readers; among them are Vegetarian Resource Journal, a quarterly publication, and Dr. McDougall's monthly newsletter containing health-related articles and a selection of health-promoting recipes. These publications don't include dairy or egg recipes. (They don't include beautifully-styled, glossy food photos either, but you can't have everything!)
Back to VT--another thing I've noticed is that many of the articles in recent months seem to be aimed at the proverbial young person who doesn't yet know how to boil water. Of course, this may be a conscious decision, an attempt to appeal to a new generation of vegetarians--and, looked at from that perspective, it's not a bad idea.
I have to admit, though, that every month there are several recipes in Vegetarian Times that I enjoy tremendously; recipes that can easily be adapted to be lower in fat. Last month (March '09) there was the Mixed Vegetable Kootu and the Spicy Asian Stir-Fry with Whole-Wheat Linguine.
And this month? My copy arrived only a few days ago, and already I've made--and blogged about--three of the recipes. All were absolutely delicious! Tonight's dinner--Potato and Spinach Masala--is definitely something I'll make again. I also enjoyed the descriptions of readers' favorite vegetarian restaurants in the Dining Out awards.
So I guess I should just quit my griping and enjoy the beautiful magazine, skipping over the parts that don't interest me. Like the obligatory Easter article about eggs.
What do you think? If you're a vegetarian or a vegan--or even if you're not--please leave a comment and give your opinion. Do you read Vegetarian Times? Do you like it? Is there another food-related publication you like better?
Sunday, April 5, 2009
Emma made this as a side dish for our dinner tonight. It's adapted from a 5-ingredient recipe published in Vegetarian Times--this one is from the April 2009 issue that arrived yesterday. The description explains that dengaku is a Japanese barbecue tradition in which foods are coated with a miso-based sauce, then grilled (or, in this case, broiled).
2 lb. asparagus, rinsed and trimmed
3 T white (Shiro) miso
juice of 1 lemon (about 2 T)
2 T tahini
1 T maple syrup
Place asparagus in a single layer on a rimmed baking sheet.
Whisk together miso, lemon juice, tahini, and maple syrup in a bowl. Brush the miso mixture over the asparagus. Broil 6 minutes, or until asparagus is tender and starting to brown.
The miso sauce is absolutely delicious. I'm thinking about trying it on brussels sprouts next.
A good lunch that everyone liked--even the one who views vegetables with suspicion. Amounts and ingredients are approximate; the idea was to use up the dribs and drabs that were lurking in the freezer and pantry.
4 oz whole wheat shell noodles
4 oz tri-color rotini pasta
1/2 cup frozen broccoli
1/2 cup frozen peas
1/2 cup frozen green beans
1 lb. tofu, cubed
2 T tamari
2 T balsamic vinegar
2 T maple syrup
2 T sweet and spicy mustard
Bring a pot of water to boil. Cook pasta 7 minutes, then add frozen vegetables. Cover pot and return quickly to a boil; boil 7 more minutes. While pasta and vegetables are cooking, brown tofu cubes in a nonstick skillet, stirring frequently. Whisk tamari, balsamic vinegar, maple syrup, and sweet/spicy mustard together in a small bowl. Drizzle a few tablespoons of the sauce over the tofu and continue cooking, stirring frequently. When the pasta and vegetables are done, pour into colander to drain, then return to pot. Stir in tofu cubes and remaining sauce.
Sunday, March 29, 2009
1/4 cup agave nectar
Wednesday, March 25, 2009
I tweaked the amounts of cayenne pepper, vegetables, and oil--the recipe called for 2 tablespoons of coconut oil, and I simply omitted it. It had plenty of coconut flavor already, from the coconut in the recipe. I followed VT's suggestion to substitute dried coconut soaked in hot water for the fresh coconut. I also substituted frozen cauliflower and green beans for fresh.
Here's the recipe as originally written, with my changes in red.
Sunday, March 15, 2009
For two sandwiches:
4 slices whole wheat bread, toasted
1/2 avocado, sliced
1 small tomato, sliced
Lightlife Fakin' Bacon, browned
Arrange avocado and tomato slices, Fakin' Bacon, and lettuce between pieces of toast. Enjoy!