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!
Sunday, February 8, 2009
1. The sweatshirt I got for Christmas (see photo).
2. Finally finding bulk baking yeast at River City Natural Food Market in Kirkwood so I don't have to use those silly little paper packets of yeast any more.
3. Sipping a soy latte at Foundation Grounds, the new eco-friendly coffee shop in Maplewood, Missouri.
4. Walking at Route 66 State Park. This area was once the town of Times Beach, Missouri, which, in the 1980s, became uninhabitable due to dioxin contamination. Residents were displaced, incinerators were brought in, and all the soil was dug up and burned to remove the toxin. Now, 25 years later, the earth is recovering from the disaster. The area is now a park with trails for hiking, bicycling, and horseback riding. Lots of smiles on people's faces on Saturday--everyone was so happy to be outdoors!
5. The unseasonably warm, spring-like weather St. Louis enjoyed this weekend.
6. Making my own soy milk.
7. Trying out the new kinds of beans my husband brought home from Global Foods--pigeon peas (gandules), cow peas, and Roman beans (also called cranberry beans). They were delicious in 5-bean dal made from a FatFree Vegan recipe--sorry, no photos (we ate it up too fast)!
8. Going to a Saturday night movie on impulse (Last Chance Harvey, with Dustin Hoffman and Emma Thompson).
9. Finding out that my son is a National Merit Scholarship finalist!
10. Settlers of Catan (to be discussed in a future post).
Sunday, February 1, 2009
I just discovered Devra's blog, The Quirky Gourmet, and was thrilled to find out there is a new edition of The Accidental Vegan--with additional recipes!
We had Babaganoush, which is so good my daughter and I could live on it--and Anasazi Bean Dip. Here are the recipes as written; I'll explain any modifications I made at the end of each recipe.
The version posted by Kai on the McDougall forum, is simpler--fewer ingredients--and it is incredibly good.
When I made this for lunch today, I used lots of shortcuts: frozen potato shreds, Imagine No-Chicken broth, frozen broccoli, and my favorite 365 Brand canned cannellini beans. It couldn't have been easier. I blended it with my awesome new Cuisinart Hand Blender (my old Oster immersion blender recently bit the dust).
Preparation Time: 15 minutes
2 cups frozen hash brown potato chunks
Place the potatoes and broth in a large pot. Cook for about 10 minutes until potatoes are tender. Place in a blender jar with all the remaining ingredients except the broccoli. Blend until smooth. Return to pan, add the broccoli and cook until tender, about 10 minutes.
Hints: Fresh potatoes that have been peeled and cut into chunks may also be used, but since I usually have the frozen chunks in my freezer, I saved time by using those. Frozen broccoli florets may also be used in place of the fresh broccoli.
Sunday, January 25, 2009
Last night between attending Emma's play and getting over to the Fox for Legally Blonde, we went to Aya Sofia, a wonderful Turkish/Mediterranean restaurant in our neighborhood. As an appetizer, we ordered pitas with a tray of three dips--Biber Ezme (a roasted red pepper dip), Hummus, and Baba Ghanous. Next came a Turkish salad. For my entree, I had Imam Bayildi--baked eggplant with tomato sauce, served with lightly braised green beans and orzo. The eggplant was wonderful--it absolutely melted in your mouth! It was certainly higher in fat than what we usually eat, but it was a special day; we were celebrating Emma's dramatic accomplishments.
Sunday, January 18, 2009
Saturday, January 17, 2009
Preheat oven to 375 degrees. Spray a glass pie pan with cooking spray and set aside. Saute the spinach and salt in a very small amount of water until the spinach is limp. Revove from heat. Add flour, bread crumbs, and a few dashes of nutmeg; mix well. I used an immersion blender to mix it more uniformly. Pat into prepared pan using a fork, then used moistened hands to mold the crust. Bake for 15 minutes. Fill immediately OR let cool, wrap tightly, and refrigerate.
Saute onion and salt in a little water in a nonstick skillet until onion is soft. Add mushrooms and lemon juice. Cook, stirring often, about 5 to 8 minutes. Sprinkle in the flour, dry mustard, basil, and thyme; stir in. Cook and stir 5 minutes, then remove from heat. In a bowl, combine the canellini beans, pimentos, and tahini. Blend with immersion blender (or in regular blender) until smooth. Stir in the nutritional yeast, ground flaxseed, soy yogurt, and pepper until well blended. Stir in the mushroom mixture. Pour into prebaked pie crust, and lightly dust the top with paprika. Bake 30 minutes or until set. Let cool at least 10 minutes before serving. Can be served hot, warm, or at room temperature.
The crust can be made a couple of days in advance, tightly wrapped in plastic wrap, and stored in the refrigerator. The entire pie can be made up to two days ahead and stored in the same way. To reheat, let pie come to room temperature, then cover lightly with foil. Reheat in a 300 degree oven about 20 to 30 minutes.
Friday, January 16, 2009
Baked beans and muffins--a good, comforting meal for a cold day. The baked beans are from a recipe in The McDougall Quick and EasyCookbook, with just a few minor changes. I added Fakin' Bacon. The Cinnamon Swirl Muffins are from the FatFree Vegan Kitchen recipe index. These are some of our favorite muffins--they are sweet and delicious. I used two cups of white whole wheat flour this time instead of one of white whole wheat and one of unbleached. That's probably why mine came out flat instead of rounded on top--but they still tasted fine!
1 green pepper, chopped
1 onion, chopped
3 cans kidney beans
1 package Lightlife Fakin' Bacon Smoky Tempeh Strips, chopped
1/2 cup brown sugar
1/4 cup molasses
1/3 cup mustard
Preheat oven to 350 degrees. Combine green pepper, onion, beans, and Fakin' Bacon in a bowl. Combine the remaining ingredients in a separate bowl. Pour over the beans and vegetables and mix well. Pour into a casserole dish, cover, and bake for 1 hour.