Saturday, March 22, 2014

The Happy Herbivore's Vegetable Korma

Emma and I are wild about the vegetable korma from Everest Cafe. This recipe from The Happy Herbivore Abroad (page 100) is almost as good! I made a few tweaks:

  • 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
This recipe will definitely become a staple.

Friday, March 21, 2014

A Week of Plant-Based Meals - Friday



my favorite lentils

















Breakfast
Quinoa Rice-and-Shine
Apple, blueberries, soy milk
Coffee

Lunch
Sweet Tomatoes - Large veggie 
    salad with balsamic vinegar
Baked potato with pico and 
    onions
Coffee

Dinner
Lentils with potatoes and carrots
Collard greens
                                 


Thursday, March 20, 2014

A Week of Plant-Based Meals - Thursday



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

And now for Thursday's meals:


Breakfast
Cream of Buckwheat
Apple, blueberries, soy milk
Coffee

Lunch 
Kale and Olive Pasta Salad (recipe above)
Coffee

Dinner



Wednesday, March 19, 2014

A Week of Plant-Based Meals - Wednesday



Breakfast
Brown rice and buckwheat
Apples, blueberries, soy milk
Coffee

Lunch
Gee Whiz Spread (from The UnCheese Book)
Papads
Rice cakes
Zevia cola

Dinner
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
Coffee

A Week of Plant-Based Meals - Tuesday

Buckwheat cooking


Breakfast
Buckwheat with soy milk
Apple, blueberries
Coffee

Lunch
Lentils, potatoes, and carrots
Rice cakes
Chocolate chip cookies
Zevia cola

Dinner
African Green Beans and Chickpeas
Coffee

Monday, March 17, 2014

A Week of Plant-Based Meals - Monday

Colcannon - not the prettiest, but it was delicious!


Breakfast
Buckwheat (I made it in the rice cooker)
Apple, blueberries, soy milk



Snack
Soy latte 


Lunch
Lentils and potatoes (leftover)
Rice cakes with a dab of tahini                               

Zevia cola


Dinner
Colcannon
Chocolate chip cookies 
(Both recipes from Happy Herbivore)

Sunday, March 16, 2014

A Week of Plant-Based Meals - Sunday



Ezekiel Cereal


Breakfast
Ezekiel Cereal with chopped apple, blueberries, and soy milk, Coffee





Lunch
Leftover bean burgers with catsup  
Cauliflower






Baba Ghanoush




Dinner
Baba Ghanoush
Papad
Chickpeas seasoned with chili powder and lime juice

Saturday, March 15, 2014

A Week of Plant-Based Meals - Saturday





Breakfast
Pocono Cream of Buckwheat 
Blueberries, chopped apple
Soy milk
Coffee

Lunch
Bean burgers (recipe below)
Whole wheat toast
Hash browns

Snack                                                                            
Kale chips 
Mary's Gone Crackers (Herb)

Dinner
Sweet Potato Mac and Cheese 
(recipe below)   


Recipes

Bean Burgers
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.