Sundaegirl

Chickpea and Prune Tagine (vegan)

2012-02-03T17:45:00.008-05:00

*Recipe adapted from Dec 2011 Vegetarian Times magazine.

Ingredients:
olive oil
1 onion, diced
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 (15oz) can crushed tomatoes
3 cups cooked chickpeas
prunes (quartered) for couscous
fresh cilantro leaves as garnish

Instructions:
Heat oil in saucepan, add onion, and saute until onion is soft and translucent. Stir in spices and saute 30 seconds. Add tomatoes, chickpeas, and 1/4 cup water, simmer 10 mins. Serve over couscous (recipe below) and sprinkle cilantro leaves on top.
*This would be even better with some okra in it! Definitely doing that next time.

Couscous recipe here:
http://sundaegirl108.blogspot.com/2011/08/beet-greens-with-black-eyed-peas-and.html

Vegan Tofu-Broccoli Stir-Fry

2011-12-04T19:07:00.007-05:00

Tofu-Broccoli Stir-Fry*
*Adapted from a recipe on p. 108 of Food Network Magazine

3 tablespoons low-sodium soy sauce
3 tablespoons hoisin sauce
2 tablespoons balsamic vinegar
1 tablespoon Asian chile sauce (such as Sriracha)
2 teaspoons cornstarch
2 tablespoons sesame oil
4 scallions, sliced (white and green parts separated)
2 cloves garlic, minced
1 one-inch piece of ginger, peeled and minced
1 head broccoli, cut into florets (or your fave veggie)
1 package firm tofu, drained and cut into 1/2 inch cubes

Whisk the soy sauce, hoisin, vinegar, chile sauce, cornstarch, and 1 cup water in a small bowl and set aside.
Heat sesame oil in a large skillet (with sides) and stir-fry the white parts of the scallion, garlic, and ginger for about 30 seconds.
Throw in the broccoli, tofu, and reserved soy sauce mixture. Bring to a simmer (you might want to throw a lid on the saucepan so that the broccoli steams). Make sure to remove lid once broccoli is steamed and simmer for a bit until the sauce thickens a bit.
Serve over rice and sprinkle with remaining green parts of the scallion.
Mmm mmm mmm.

My basmati rice recipe is here.

And now for some cute puppy photos thrown in ...

2011-11-10T16:11:00.003-05:00

My husband and I adopted an adorable little bundle of love who we've named Chewie in September. There he is getting his groove on in the grass. Be jealous...

Here are some more pictures ... in the event that you enjoy looking at puppies.
Who doesn't?! Oh, wait ... this guy doesn't. haha

Click here for Chewie photos!

Mmmm. Breakfast or dessert?

2011-11-07T13:57:00.002-05:00

I made the vegan chocolate pumpkin loaf this week from PPK's blog.

It is so yummy, but I kinda feel like I've had cake for breakfast for the past few days. heh. Time to watch what I eat for the next few days before my skinny jeans no longer fit! ;p

Recipe available here:
http://www.theppk.com/2011/10/chocolate-pumpkin-loaf/

Veggie Sides!*

2011-10-23T19:31:00.004-05:00

HERBED SOUR CREAM MASHED POTATOES
Ingredients:
2 pounds brown baking potatoes
butter to taste (vegan or regular - as you wish)
1.5 cups sour cream (vegan or regular - as you wish)
at least 2 tablespoons each chopped dill, chives, flat-leaf parsley
carmelized shallots

This is pretty self-explanatory. Boil potatoes for about 20 minutes or until soft. Mash potatoes with butter and sour cream. Stir in chopped herbs. Top with carmelized shallots. Mmm mmm good.

SPICY CREAMED SPINACH
Ingredients:
1 shallot
butter (vegan or regular - as you wish)
2 x 10oz bags spinach
1 tablespoon flour
2 teaspoons Worcestershire sauce (vegan or regular - as you wish)
1 cup veggie broth
1/2 cup sour cream (vegan or regular - as you wish)
salt and cayenne pepper to taste
a pinch of nutmeg

Cook 1 chopped shallot in a skillet with butter until soft. Add spinach and cook until it's wilted down. Add flour, Worcestershire sauce, veggie broth, sour cream, salt, cayenne pepper, and nutmeg. Cook 5 mins and serve. Mmm mmm good.

GLAZED PEARL ONIONS
Ingredients:
1 pound bag of frozen onions
1 cup veggie broth
2 tablespoons each molasses, cider vinegar, and butter
salt and pepper to taste
chopped flat-leaf parsley

Combine all ingredients in a saucepan and simmer, stirring occasionally, until reduced to a glaze, about 20 mins. Sprinkle with chopped parsley. Mmm mmm good.

*These recipes were adapted from recipes found in Food Network magazine - November 2011 issue - pages 132, 133, and 159.

Vegan Terrine

2011-10-23T19:14:00.002-05:00

*This recipe is adapted from the Vegetarian Times magazine November 2011, p.65, recipe entitled "Mediterranean Terrine."

This yummy terrine has roasted red peppers, roasted eggplant, and a cashew cream.

Cashew Cream Ingredients
3/4 cup raw cashews
1/4 cup nutritonal yeast
1 tablespoon lemon juice
1 teaspoon dijon mustard
1 teaspoon salt
2 teaspoons agar powder or flakes (a sea vegetable available in health food stores which thickens sauces - often used as a vegan substitute for gelatin)
1 teaspoon garlic powder

Terrine
2 jars roasted red peppers (I like to buy them already roasted and save myself the trouble)
1 teaspoon salt
1 large eggplant
olive oil
flat-leaf Italian parsley

First, make the cashew cream. Soak cashews in a large bowl of water for 3 hours or even overnight. Drain and return to bowl. Add nutritional yeast, lemon juice, mustard, and salt. Set aside.
Whisk agar and garlic powder into 1.5 cups water in a saucepan over medium heat. Simmer for 5 mins or until agar dissolves; stir constantly.
Add agar mixture to cashew mixture in a food processor and process until smooth.
Pour into a rectangular-shaped loaf pan and chill for 1 hour.
Slice eggplant lengthwise, brush with olive oil, and roast eggplant slices.
Once, agar/cashew mixture has solidified, unmold it onto a plate and slice it lengthwise into two layers.
Line loaf pan with plastic wrap so that the plastic wrap hangs over the sides.
Put parsley leaves into the bottom of the loaf pan, layer with eggplant, slices of roasted red pepper, and a layer of the cashew cream. Repeat. End with a layer of eggplant. Wrap loaf pan in plastic wrap and chill mixture. You can place something heavy on top so that the terrine takes the shape of the loaf pan.
When you're ready to eat it, unmold it by flipping the terrine over onto a flat plate. Ta da!

As promised, some travel photos thrown in ...

2011-08-18T10:45:00.002-05:00

Pictures of our recent honeymoon in Los Cabos, Mexico!

From Honeymoon in Los Cabos, Mexico July/August 2011

Link to photo album:
https://picasaweb.google.com/109503127888000006939/HoneymoonInLosCabosMexicoJulyAugust2011?authuser=0&authkey=Gv1sRgCIaV1ZCWtM-b1wE&feat=directlink

Beet Greens with Black-Eyed Peas and Couscous with Dried Plums

2011-08-07T19:12:00.007-05:00

Beet Greens with Black-Eyed Peas
beet greens from two bunches of beets
1 medium-sized red onion, sliced in thin strips
1-2 cloves garlic, minced
1 (28oz) can whole peeled tomatoes
1 (15oz) can black-eyed peas
oregano
fresh ground black pepper
red pepper flakes
olive oil

Heat olive oil in a pot with high sides. Throw in onion and saute until it's translucent. Throw in garlic and saute for a few seconds. Toss in beet greens, tomatoes, spices, and black-eyed peas. Break tomatoes up with a spooon and turn heat to medium, cover with lid, and let simmer until the greens are tender and the flavors have combined.

Whole-Wheat Couscous with Dried Plums (aka prunes!)
plain whole-wheat couscous
prunes chopped in quarters
your favorite spice blend for couscous (I use Moroccan couscous spice)

Make couscous according to package instructions. )My instant couscous was one part water to one part couscous.) First, I boiled the water and then turned off the heat. I threw in the couscous, spices, and prunes and then covered the pot. Let sit at least 5 minutes and then fluff with fork.

I served this with the insanely delicious chickpea cutlet from Veganomicon. Mmm mmm, good.

The Perfect Limeade

2011-06-05T16:22:00.004-05:00

I don't have a big sweet tooth and I much prefer savory treats, but this is quite yummy when you are craving something sweet and refreshing ... as long as you're not diabetic. ;)

The Perfect Limeade

2 cups simple syrup (2 cups vegan sugar, 2 cups water)
2 cups fresh squeezed lime juice
1 cup water
1/2 teaspoon salt

This recipe makes a half pitcher. *Just substitute lemon juice for lime juice for the perfect lemonade.

First, make your simple syrup. Pour two cups water and two cups sugar into a saucepan and heat until the sugar is dissolved. Chill in fridge. Pour two cups fresh squeezed lime juice into pitcher. Stir in 1/2 teaspoon salt, 1 cup water. Add 2 cups of the simple syrup once it's chilled and stir well. Add some thin slices of lime to make it look pretty.
Serve over ice.

This also makes a great margarita base; just add tequila and a smidge of orange liqueur to your glass and stir. Mmmm.

Quick and Easy Thai Red Curry

2011-03-26T20:20:00.005-05:00

Ingredients:
2 - 3 tablespoons Thai Kitchen brand red curry paste (it's vegan)
1 small head cauliflower, cut into small florets
1 cup (or more) fresh green beans, ends removed and cut in half
1 red bell pepper, sliced into thin strips
1 (14oz) can lite coconut milk
2 tablespoons brown sugar
2 tablespoons soy sauce or tamari
10 fresh basil leaves (Thai basil would be best, but I used Italian basil and it was fine)
canola oil
1/2 cup water

Method:
Boil water in a large pot and blanch cauliflower and string beans for 4 mins. While that is happening, heat some canola oil in a large skillet with high sides. Throw in the bell pepper and saute until it's softened a bit. Add coconut milk, water, curry paste, sugar, and soy sauce. Add cauliflower, green beans, and basil. Stir and simmer 10 mins to let the flavors combine.
Serve over basmati or jasmine rice. Serves 4 hungry people.

My recipe for basmati rice is here.

Roasted Carrots with Za'atar Spice and Chipotle Mashed Sweet Potatoes

2011-03-20T20:51:00.004-05:00

Roasted Carrots with Za'atar Spice
*I think I cut this out of Vegetarian Times magazine, but I don't remember.
Preheat oven to 450F. Quarter two pounds of carrots. Toss carrots with olive oil, salt, and pepper and spread them out on a rimmed baking sheet. Roast until browned, about 20 mins. Remove from oven and toss in a bowl with 4 teaspoons za'atar spice, juice of two lemons, chopped parsley, and roasted (or raw) seasame seeds. Enjoy!
(Za'atar spice is a Middle Eastern spice blend. I purchased mine at my favorite Indian spice store.)

Chipotle Mashed Sweet Potatoes
Peel and cut 4 sweet potatoes into small chunks. Boil potatoes until very tender, about 20 mins. Drain and return potatoes to pot. Toss in 2-4 tablespoons of vegan butter, salt (to taste), and 2 finely chopped chipotle peppers in adobo plus 1 tablespoon of the sauce from the pepper can.

I served the carrots and potatoes with the Moroccan style chickpeas.
Recipe here:
http://sundaegirl108.blogspot.com/2010/01/moroccan-chickpeas-couscous-and-roasted.html

French Lentils with Roasted Turnips

2011-01-07T16:32:00.003-05:00

This was really delicious and so healthy! Mmmm ...

Ingredients:
1 1/2 cups French lentils (aka greenish brown lentils)
4 cups water
2 medium sized turnips, peeled and cut into 1/2 inch cubes
1 cup fresh flat leaf parsley, chopped
2 tablespoons fresh lemon juice
1 small shallot minced
fresh or dry thyme
coarse salt and black pepper
olive oil

Method:
First, roast the turnips. Preheat oven to 350F. Toss the turnips in a bowl with a bit of olive oil to coat them. Sprinkle a little salt on them (optional). Put them on a rimmed cookie sheet and bake them for about 30 minutes or until they start to brown. Meanwhile, bring the lentils and water to a boil in a pot. Lower heat to medium-low and simmer for about 20-30 minutes until the lentils are tender. Drain any excess water and put the lentils in a large serving bowl. Toss with shallot, chopped parsley, lemon juice, a little more olive oil, thyme (to taste), and some salt and pepper (also to taste). Add turnips when they're done. Enjoy!

SERVES 4 - Can be served hot or cold.

Chickpea Cutlet, Spinach, and Old Bay Sweet Potatoes

2011-01-05T21:42:00.006-05:00

Old Bay Sweet Potato recipe here:
http://sundaegirl108.blogspot.com/2010/11/old-bay-baked-sweet-potato-fries.html

I resolved this year to make more recipes from the many vegan cookbooks I own. :)

I finally made the chickpea cutlet from Veganomicon (p.133) this week! It is indeed heavenly. Mmm mmm good.

I also made the Sauteed Spinach and Tomatoes from Veganomicon (p.106). I highly recommend this one as well. Mmm.

Easy Lemon and Garlic Kale

2011-01-04T21:29:00.004-05:00

Ingredients:
1 bunch kale, washed, ribs removed and discarded.
3 garlic cloves, thinly sliced
1/2 cup fresh lemon juice
1/2 cup water

Method:
Combine all ingredients except kale in a large tall pot. Bring to a simmer. Throw in kale one handful at a time. Put a lid on it to steam the kale. Stir every once in a while. Cook kale until it's bright green and tender (about 5 - 8 mins). Enjoy!

Note: I made this with the polenta and seitan casserole from Alicia Silverstone's book The Kind Diet. Unfortunately, the casserole didn't turn out so good, so I'm not posting it just yet. I'm going to have to tweak it with some spice additions of my own. ;) I think it'll also be better with some nutritional yeast added!

Vegan Swiss Chard Frittata and Tomato Rosemary Scones

2011-01-04T21:14:00.005-05:00

I finally decided to post this recipe because it's so, so delicious! Buy Vegan Brunch! It's the best cookbook ever.

Vegan Tomato Rosemary Scones recipe here:
http://sundaegirl108.blogspot.com/2009/11/vegan-tomato-rosemary-scones.html

Swiss Chard Frittata
(recipe from Vegan Brunch p. 34-36)

1 tablespoon olive oil
6 garlic cloves, thinly sliced (I find that this makes it very garlicy, so you can easily halve the amount of garlic)
1 bunch red Swiss chard, roughly chopped
2 teaspoons oregano
1 pound firm tofu
1 tablespoon soy sauce
1 teaspoon prepared mustard (yellow, dijon, or whatever)
1/4 teaspoon turmeric (I usually put in a little more)
several dashes black pepper
1/4 cup nutritional yeast

Preheat oven to 400F. Heat oil in a pan over medium heat. Saute garlic in oil for about 3 minutes. Add the chard and oregano and saute the chard until it's wilted. Add water if needed.
Meanwhile, prepare the tofu base. Give the tofu a squeeze over the sink to remove some excess water. Use your hands to crumble it into a large mixing bowl until it has the consistency of ricotta cheese. Add the soy sauce, mustard, tumeric, black pepper, and yeast to the tofu and mix well. Add the chard mixture to the tofu when it's done and mix it well to incorporate it. Lightly grease an 8 inch pie plate and firmly press the tofu mixture into it. Bake for 20 minutes. Enjoy!

Here is a pic of Lucas, my handsome fiance, enjoying our new year brunch ~ complete with cava!

Sweet Potato Curry with Spinach and Chickpeas and Basmati Rice (vegan)

2010-12-30T20:16:00.007-05:00

The following serves 4 hungry souls ... :)

Sweet Potato Curry with Spinach and Chickpeas

Ingredients:
1 yellow onion, sliced in thin strips
1-2 tablespoons canola oil
1 - 1 1/2 tablespoons curry powder (I use medium hot madras style curry)
2 teaspoons cumin
1 teaspoon cinnamon
10 oz fresh baby spinach
3 medium size sweet potatoes
1 (14oz) can chickpeas
1/2 cup water
2 cans (14oz each) diced tomatoes
1 bunch fresh cilantro leaves for garnish
Optional: I like to serve my curry with Tofutti brand vegan tofu sour cream

Method:
Peel and dice sweet potatoes into about 3/4 inch cubes. Steam sweet potatoes until just tender. Meanwhile, heat oil over medium heat and add onions. Saute onions until translucent and tender. Add spices and stir to coat onions evenly. Stir in the tomatoes and their juices and the chickpeas. Simmer this mixture for a couple minutes. Add the spinach, a couple handfuls at a time, and stir to coat with the cooking juices. Cover and simmer on low heat until just wilted. Stir in the cooked sweet potatoes. Simmer for another 5 minutes to allow the flavors to come together.
Serve over basmati rice and garnish with chopped cilantro leaves. Serve with a scoop of Tofutti vegan tofu sour cream, if desired.

Basmati Rice

Ingredients:
2 cups dry Basmati rice
7 whole cloves
1 teaspoon cinnamon
1 teaspoon cumin
3 cups water
canola oil
a few thin slices of onion

Method:
Heat the oil in a saucepan over medium heat and add the onion slices when hot. Saute onion until translucent and soft. Stir in dry rice and spices. Stir for about 30 seconds so that the rice is coated with the oil. Add the water. Bring mixture to a boil. Reduce the heat to low and cover. Let cook for exactly 15 minutes with no peeking! After the 15 minutes are up, turn off the heat. Enjoy!

Vegan Chocolate Eggnog Martini

2010-12-29T20:56:00.004-05:00

My doggie Jacques knows a good martini when he sees one!

Ingredients:
1 shot vodka
3 shots Silk brand vegan eggnog
1 spoonful of cocoa powder
1 cinnamon stick

Shake ingredients in a cocktail shaker with ice. Strain into a martini glass and garnish with a cinnamon stick. Mmm mmm. Good.

Jacques continues to be too cute for words. <3

I went to Arizona for Christmas. It was warm and I was very, very happy. :)

More pictures from our trip to Arizona and the insane effects of the recent snowstorm in NYC here:
http://www.facebook.com/album.php?aid=312770&id=514802173&l=0189fd10b0

The Martini Series

2010-12-20T22:19:00.006-05:00

The Cosmopolitan

Fa la la, la la, la la, la la ... I'm on vacation!

Thus, there will be a martini series! I'm working on perfecting a cosmo recipe.
Today's try was too tart, perhaps too much lime juice this time.
I'll post an update when I get it just right. ;)

EDIT: Cosmopolitan Martini success ...

Ingredients:
1-2 shots vodka
2 shots cranberry
1/2 shot fresh lime juice
1/2 shot Patron brand Citronge liqueur

Shake all ingredients in a cocktail shaker over ice. Strain into a martini glass. Enjoy!

Stay tuned for a vegan chocolate martini and a sangria-tini.
Oh la la!

Old Bay Baked Sweet Potato Fries

2010-11-29T20:54:00.003-05:00

These are simple, but delicious! Cut sweet potatoes in wedges (I like to de-skin mine first, but do as you please) ... spray a cookie sheet with olive oil cooking spray ... throw wedges onto sheet ... coat top of wedges with more spray ... sprinkle liberally with Old Bay seasoning. Bake at 400F for about 20-30 minutes or until the amount of browning appears that you like. Enjoy!

Vegan Thanksgiving!

2010-11-22T21:21:00.002-05:00

Lucas and I decided to have a "warm-up" Thanksgiving yesterday. ;)
Tofurky, Cranberry Sauce, Sage Mashed Sweet Potatoes, and Celery Root Slaw (recipe for slaw in entry below) ... yum!

Basic Cranberry Sauce

3/4 cup sugar
1 cup water
12 oz bag fresh cranberries
1 medium orange

Zest the orange, squeeze, set aside.
Mix sugar and water in medium saucepan, stir to dissolve sugar. Bring to boil. Add cranberries. Return to boil. Reduce heat. Simmer 10 mins. Stir occasionally. Stir in orange zest and juice. Cook 2-3 minutes more.

Sage Sweet Potato Mash
I'm always looking for new ways to eat sweet potatoes!

4 sweet potatoes
3 tablespoons vegan butter
8 fresh sage leaves
4 scallions, chopped
salt and pepper to taste

Boil or steam sweet potatoes until very soft. Mash once soft and transfer to a serving dish. Meanwhile, brown butter in a skillet and add the sage leaves. Fry until crisp. Transfer to a plate. (Mine didn't actually get crisp, so I recommend doing a chiffonade with the sage leaves.) Cook 4 chopped scallions with salt and pepper in the browned butter. Drizzle butter mixture over the mashed potatoes. Enjoy!

Recipe from Food Network Magazine December 2010.

Tofurky Roast!
Before and After!

1 packaged Tofuky® roast with gravy
1 onion
some carrots
3 tablespoons olive oil
1 tablespoon soy sauce

Preheat oven to 350F. Unwrap fully thawed Tofurky® roast and place in a dish that you've already sprayed with cooking oil spray. Surround roast with chopped onion and carrots. Mix olive oil and soy sauce in a bowl. Pour half of the olive oil and soy sauce mixture over the roast. Cover whole dish tightly with aluminum foil. Place in oven for 1 hour 15 minutes. Take out and unwrap. Pour the rest of the olive oil and soy sauce mixture over the roast. Put back in the oven for 10 more minutes. Meanwhile, heat the thawed gravy in a saucepan until warm. Remove roast from oven and enjoy sliced, with gravy on top! yum!

Celery Root Slaw (vegan)

2010-11-21T15:49:00.005-05:00

Celery Root Slaw (quick and easy)

1 pound celery root, peeled
1 tablespoon plus 1 teaspoon salt
2 tablespoons warm water
juice of 1 lemon
1/4 cup dijon mustard
1/4 cup tofu sour cream (I use Tofutti brand Sour Supreme® - it's an excellent substitute for dairy sour cream)
1/4 cup olive oil
pepper to taste
1/4 - 1/2 cup fresh flat leaf parsley, chopped

Coarsely grate 1 pound peeled celery root. Toss with 1 tablespoon salt and 2 tablespoons warm water in a colander; let sit 20 minutes. Rinse and drain. Whisk the juice of one lemon and 1/4 cup each dijon mustard and tofu sour cream in a bowl, then whisk in 1/4 cup olive oil. Add the celery root, 1 teaspoon salt, and pepper to taste. Chill. Add chopped parsley before serving.

Note: This is very mustardy, so if you don't like mustard, I don't recommend it! Also, I'm not the biggest fan of raisins, but I think raisins and shredded carrots would be delicious in this!
I'm now a big fan of celery root!

Info on celery root:
http://en.wikipedia.org/wiki/Celeriac

2010-09-26T21:18:00.003-05:00

P.S. I made the Blueberry Ginger Spelt Muffins from p.155 in Vegan Brunch today.

SUPER YUM!

I think this is the best cookbook I own. :o)

Moroccan Beet and Avocado Salad

2010-09-26T21:06:00.005-05:00

This ... is super yum!

Ingredients:
1/3 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1 tablespoon agave nectar (or dark honey if not vegan)
1 tablespoon dijon mustard
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
salt to taste
4 medium-sized beets
1 avocado

Directions:
Roast the beets until they're tender and then peel when they've cooled. Cut beets and avocado into 1 inch chunks. Mix the rest of the ingredients in a separate bowl and pour over the avocados and beets. Enjoy!

To Roast Beets:
Seal each beet, separately, in aluminum foil (stems removed). Roast in 400F oven for about 45 minutes to one hour or until a knife slides through easily. Remove beets from oven and open foil. Let them cool until you can handle them. Remove skin by rubbing beets with a paper towel. Skin should come off easily if beets are roasted well. (You might want to wear gloves to do this or else your hands will be stained red.)

Carmelized Onion and Tofu Basil Ricotta Pintxos (Tapas)

2010-09-18T20:30:00.003-05:00

Ingredients:

1 large onion, sliced into thin strips
agave nectar (or honey)
olive oil
a few slices of whole wheat bread (or bread of your preference - that's just what I had on hand)

Tofu Basil Ricotta (recipe from Veganomicon p.206)
1 pound extra-firm tofu
2 teaspoons lemon juice
1 clove garlic
1/4 teaspoon salt
pinch of freshly ground black pepper
handful of basil leaves
1/4 cup nutritional yeast

Directions:
Saute the onion in a little olive oil and some agave nectar (or honey) until they start to brown.
Meanwhile, throw all the ingredients for the tofu basil ricotta into a food processor and process until smooth.
Toast bread, remove crusts, and cut into triangles.
Spread some of the tofu basil ricotta onto the bread ... then add some of the carmelized onions ... and drizzle some agave nectar on top. Yum!

NOTE: Next time, I think I'll make this with the recipe for Cashew Ricotta (also on p.206 of Veganomicon) and omit the basil.

Now, as promised, some travel photos thrown in. :)

2010-09-06T13:17:00.003-05:00

Two of my passions in life are eating well and travel. I just got back from a, much needed, 3 week vacation in Spain. I feel refreshed and ready to start my final year of graduate school. (Ok, maybe I'd like 3 more weeks, but I digress...) :)

Unfortunately, Spain is not veggie or vegan friendly ~ at all. ugh. I knew that was going to be the case, but I really wasn't prepared for just how meat-centric it really is! I did, however, manage to find vegan yogurt and a few vegan-friendly spots.

San Sebastian was my favorite spot. I want to learn Basque and move there! :)
Enjoy!

Click here for Granada, Madrid, San Sebastian, and Sevilla Photos

Click here for Barcelona, Cordoba, Geneva, and Granada photos

Healthy Vegan Mango Lassi

2010-09-06T13:08:00.004-05:00

photo source:http://lickmyspoon.com/wp-content/uploads/2009/02/mango-lassi.jpg

This is a delicious way to get your probiotics!

Ingredients:
6oz plain or vanilla soy yogurt
*Make sure your soy yogurt doesn't have any milk-derived ingredients. Sometimes they're sneaky and soy yogurt isn't vegan!
1 large ripe mango, peeled and cut into chunks
3/4 cup ice cubes

Directions:
Put all ingredients into your blender and blend until smooth.
Yum yum yum.

Spicy Cauliflower Rice (low fat, low carb, vegan)

2010-05-22T14:09:00.005-05:00

*Recipe adapted from Michaela Hickman's recipe.

Ingredients:
1 head cauliflower
1 tsp curry powder (I use medium hot Madras curry)
2 green onions
1 tsp red pepper flake

Directions:
1. Cut cauliflower florets into small 1-2 inch pieces. Steam cauliflower for about 6 minutes or until tender.
2. While cauliflower is steaming, slice all of the green onions into small pieces.
3. Pulse cauliflower in food processor a few times until it reaches a rice-like consistency. *You might have to do this in a few small batches at a time.
4. Pour cauliflower into a bowl and sprinkle with green onions, curry, and red pepper flake. Stir to combine.
5. Enjoy!

Not so healthy, but ... Easy Sweet and Sour Crockpot Seitan (vegan)

2010-05-18T14:45:00.007-05:00

photo from here.
(I ate it up before I remembered to take a pic! It looked just like this though!)

Ingredients:
1 lb seitan, cut into chunks (I bought two 8oz packages)
6 carrots, peeled and sliced into rounds
1 large onion, chopped
1/3 cup brown sugar
3 tablespoons soy sauce
3-4 large garlic cloves, minced
1-2 teaspoons red pepper flakes (I like it spicy; decrease amount if you don't.)
1 (20oz) can pineapple chunks, drained and juice reserved
3 tablespoons cornstarch
3 tablespoons cold water
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped

How to:
1. Place seitan, carrots, and onion in crockpot.
2. In a small bowl, mix together the brown sugar, soy sauce, garlic, red pepper flakes, and pineapple juice until sugar is dissolved. Pour into crockpot.
3. Cook on low 8 hours.
4. 30 minutes before serving, dissolve the cornstarch in the water and add the mixture to the crockpot along with the bell peppers and pineapple chunks.
5. Turn crockpot up to high and cook for 30 minutes, until peppers are crisp-tender.
6. Serve over rice or couscous. Enjoy!

recipe adapted from:
http://www.recipezaar.com/recipe/Sweet-and-Sour-Crockpot-Seitan-350753

Manhattan Cocktail

2010-05-18T14:37:00.002-05:00

Ingredients:
2 shots bourbon
1/2 shot sweet vermouth
2 splashes bitters
1 splash maraschino cherry juice (optional)
1 squeeze fresh lemon juice (optional)
1 maraschino cherry

How to:
Shake all above ingredients in a cocktail shaker with ice, strain into glass.
Garnish with 1 maraschino cherry.
Enjoy!

Polenta with Roasted Tomatoes (vegan)

2010-05-15T19:56:00.003-05:00

To Roast Tomatoes:
Cut tomatoes of your choice in half, spray cookie sheet with cooking oil, put tomatoes cut side up on sheet, spray with cooking oil, sprinkle tomatoes with pepper, oregano, garlic powder, and onion powder ... put in a 425 degree fahrenheit oven for about 25-35 minutes.

To make Polenta:
I buy Bob's Red Mill brand "Organic Polenta Corn Grits" ... Boil 6 cups water with about 1 teaspoon salt. Gradually stir in 2 cups of the polenta ... Reduce the heat and simmer gently, stirring frequently, until mixture begins to get thick. I like to throw in some Italian spices ... red pepper flake, basil ... etc. Once mixture has thickened (about 15 minutes) shut off heat and pour into bowl to allow to cool.
(While the polenta is cooling, I like to carmelize some onions in a little olive oil and saute some black olives and garlic to mix into the polenta when serving it.)

Throw roasted tomatoes on top of polenta with some fresh chopped Italian flat-leaf parsley.
Enjoy!

Spicy Roasted Beet Salad (vegan)

2010-05-15T19:48:00.004-05:00

Ingredients:
4 beets, roasted and diced
3 large carrots, sliced
1 large seedless cucumber, sliced
1 (15oz) can chickpeas
1 inch ginger, peeled and minced
1-2 anaheim chilis, minced
1/4 cup fresh-squeezed lemon juice
2 teaspoons vegan granulated sugar
1 teaspoon kosher salt

Directions:
1. Roast Beets (cut greens off beets, wrap each beet in tin foil individually, put on a cookie sheet in a 425 degree fahrenheit oven for about 45 mins or until a knife goes smoothly into the beet)
2. Once beets have cooled enough to handle, peel skin off by rubbing each beet with a paper towel (wear some disposable latex gloves or else you'll look like you murdered someone) :)
3. Dice beets
4. Throw all ingredients into a large bowl and toss. Voila!

News update...

2010-02-24T11:30:00.002-05:00

Unfortunately, I haven't had much time lately to test out exciting new recipes to post. My current schedule of work, school, and an internship is not leaving me time for much of anything.

Good news though ... the boy and I are going to Arizona during my spring break in March for a friend's wedding. yay! I can't wait to see sun again! NYC has been so dark, cold, and gloomy for the past few weeks ...

In even better news, I think the boy and I have settled on an extended trip to Spain for three weeks in August! whoo hoo! My crazy schedule finally finishes up at the end of July. I'll then be quitting my job and going to school full-time for the last year of my Masters program. :) I decided that I had better get that trip in there while I was job-free. Who knows when the next time will be that I get to take a trip like that! :)

Moroccan Chickpeas, Couscous, and Roasted Brussels Sprouts (vegan)

2010-01-06T08:40:00.007-05:00

This meal is quick, easy, and super yummy! Perfect for a weeknight dinner.

Moroccan-Style Chickpeas
recipe source: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=5113

Ingredients:
1 (15.5oz) can chickpeas, drained and rinsed
1 can tomatoes with green chilies
1/2 cup diced onions
2 cloves garlic, minced
1 tablespoon extra virgin olive oil
1 tablespoon ground cumin
1/2 tablespoon ground ginger
1 tablespoon ground coriander
3/4 cup vegetable broth
salt & pepper to taste (optional)

Method:
Sauté onion in olive oil until onion is translucent. Add garlic and cook until aromatic (about 1 min). Stir in cumin, ginger, and coriander and coat the onion and garlic with the spices.
Add chickpeas, veggie broth, and tomatoes and bring to a boil. Cover and simmer on low for 10 mins.
Serve with couscous.

Moroccan Spiced Couscous with Green Peas
1 box Near East plain couscous
1 cup frozen peas
Moroccan spice blend*

I just buy a brand of Near East couscous and cook the box according to its directions. When it tells you to add the couscous to the boiling water, I throw in my moroccan blend of spices for couscous. Stir, cover, and let sit 5 mins. While that's sitting, heat frozen peas in the microwave. Throw drained peas into couscous and fluff with a fork.

*Note: I was actually lucky enough to get my spice blend in Morocco, but you can also make your own, find it on the internet, or buy it here: http://www.thespicehouse.com/spices/moroccan-spice-mixture

Roasted Brussels Sprouts
about 24 sprouts
cooking oil spray (i use olive oil spray)
red pepper flake
onion powder
garlic powder
dried oregano

Method:
Preheat oven to 400°F. Cut bases off sprouts, remove tough outer leaves, and cut each sprout in half. Spray a cookie sheet with oil spray. Lay spouts out on cookie sheet with the cut side (flat side) down. Spray the sprouts. Sprinkle all the spices over the sprouts evenly. Put in oven and roast for 15 mins.

Vegan Tomato Rosemary Scones

2009-11-29T21:38:00.003-05:00

These are the Tomato Rosemary Scones from Vegan Brunch p.184.
These are so easy to make and super delicious!

Ingredients:
3 cups all-purpose flour
2 tablespoons baking powder
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup olive oil
1 14oz can tomato sauce
1 teaspoon apple cider vinegar
2 tablespoons fresh chopped rosemary

Method:
Preheat oven to 400F. Lighty grease a baking sheet or spray with cooking spray.
In a large mixing bowl, combine the flour, baking powder, sugar, salt, and pepper.
Measure olive oil into a large measuring cup and whisk in the rosemary, vinegar, and tomato sauce.
Make a well in the center of the dry ingredients and pour in the tomato mixture.
Gently mix using a wooden spoon until batter is loosely holding together.
Flour a surface and turn batter onto surface. Knead until a soft dough forms.
At this point, I took a spoon and scooped the dough in 12 parts onto the cookie sheet.
Bake for 14-16 mins. Makes 12 scones.

Vegan Creamy Avocado Potato Salad

2009-11-29T21:30:00.003-05:00

This is the Creamy Avocado Potato Salad from Vegan Brunch p.123.
This is, quite possibly, my favorite cookbook ever! Seriously. Buy this book!

*This is how I made the recipe that is in the cookbook. (i.e. My ingredients/measurements are slightly different.)

Ingredients:
2 pounds potatoes, chopped into small cubes
2 avocados
2 tablespoons lime juice, from a lime or two
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1 fresh tomato, chopped
1 small red onion, chopped
Green onions, chopped small for garnish

Method:
Cook the potatoes however you like to do it (boil 'em, steam 'em, etc.)
Prepare the dressing by scooping avocado flesh into your food processor, add lime juice, salt, and cayenne pepper and puree until very, very smooth.
Add chopped tomato and onion and pulse just to incorporate them.
Throw cooked (and cooled) potatoes and the avocado sauce into a bowl and mix.
Garnish with green onions.
Delish!

***I served this with my Crunchy Lentil Salad. Yum!
Recipe here:
http://sundaegirl108.blogspot.com/2009/02/avocado-hummus-and-crunchy-lentil-salad.html

Vegan Chorizo Sausages and Swiss Chard Frittata

2009-11-15T22:20:00.004-05:00

I made vegan sausage! ... and it was actually pretty easy! yay!

The recipe for each of these can be found in Vegan Brunch. You must buy this book. It is amazing.

Brunch is my favorite meal of the week. This meal was definitely my favorite of the week.

Yummy in my tummy. That is all.

Vegan Pumpkin Pie

2009-11-15T22:06:00.004-05:00

So, the first recipe I decided to make from Urban Vegan is the Punka' Pie (p.160). Yum!

Ingredients:
1 pie crust (I used a 9 inch graham cracker pie crust and I had a lot of filling leftover)

One 14-16oz can of pumpkin puree (unsweetened)
Two 12.3oz boxes Mori-Nu firm tofu
3/4 cup sugar
1/8 teaspoon salt (I omitted)
1 1/2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
egg replacer for one egg(I used Ener-G brand egg replacer)

Directions:
Preheat oven to 425F.
Mix all batter ingredients in a food processor until smooth.
Pour into crust. Bake for 15 mins, then lower heat to 350F and bake an additional 35 mins. Top will be golden and perhaps a bit cracked when done.

Note: If I use a premade 9 inch graham cracker crust again, I'll just use one box of Mori-Nu. That would increase the pumpkin to tofu ratio and I might not have so much leftover. :)

New arrival!

2009-11-13T13:18:00.004-05:00

My copy of Urban Vegan arrived today!
Oooh ... What will I make first?! I'm so excited!

Order here at Amazon!

New Vegan Product Discovery!

2009-11-10T09:57:00.003-05:00

Huzzah! I must admit that I am a big fan of the Kraft Mac & Cheese in a box ... you know ... the flourescent stuff ... yeah. I friggin' love it. So sue me.

Well, while I was perusing the health food store on Saturday, I came across this! YES!

You can also buy online at these sites:
http://edwardandsons.com/pastas.itml
http://www.amazon.com
http://www.veganessentials.com

I had the Cheddar Style Shells & Chreese and it was delicious! I also picked up the Alfredo Style Mac & Chreese, but I haven't tried that yet. I'll post a review when I do. Mmmm.

It can be easy being vegan ...

2009-11-09T13:54:00.009-05:00

A lot of people have been asking me about veganism recently and it seems like people just think it's too hard to do. I think it's only hard because we've learned to eat a certain way and you sort of have to rethink that way of eating.

So ... to those people who think "what will I eat?" ... Here are some examples!

Vegan Breakfasts:
♥ Peanut butter and banana on toast
♥ Vegan cereal and a non-dairy milk (like hemp milk, oat milk, rice milk, or almond milk) note: loads of cereals are accidentally vegan - just read the label
♥ Soy yogurt and some granola
♥ Fruit
♥ Oatmeal with maple syrup swirled in
♥ Tofu scramble
♥ Vegan Muffins (I usually make a bunch on Sunday and eat them all week!)
♥ Link to vegan brunch ideas

Vegan Lunches:
♥ Hummus with a pita for dipping and some raw veggies
♥ Salads with no cheese or meat (I love to throw some beans in mine)
♥ Amy's Brand frozen non-dairy meals (great to keep in the freezer at work so it's just there when you need it)
♥ Veggie wrap sandwiches (let your imagination go wild)
♥ Veggie Chinese food (most Chinese food that is vegetarian is also vegan)
♥ Veggie sushi
♥ A veggie burger
♥ Thai food ... Middle Eastern (falafel, baba ganoush, etc) ... Indian ... the list goes on ...

Vegan Dinners, cocktails, and desserts ... See this blog!

Some of my favorite vegan cookbooks are:
Vegan Brunch by Isa Chandra Moskowitz
Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero
Vegan Fire & Spice by Robin Robertson
Vegan with a Vengeance by Isa Chandra Moskowitz
La Dolce Vegan! by Sarah Kramer
The Garden of Vegan by Sarah Kramer
... and my subscription to Vegetarian Times is always a wonderful source of recipes.

Please comment with your vegan lunch and breakfast ideas!
I'm always looking for new ideas. :)

Why I'm eating vegan 80% of the time now ... aka Books that changed my life ... (I still indulge every once in a while ... I hope to cut that out eventually.)
The China Study by T.Colin Campbell
Diet for a New America by John Robbins
The Food Revolution by John Robbins
Total Health Makeover by Marilu Henner
Thrive: The Vegan Nutrition Guide to Optimal Performance in Sports and Life by Brendan Brazier

Muhammara (Middle Eastern Vegan Roasted Red Pepper Dip)

2009-10-24T15:38:00.003-05:00

This recipe is loosely based on the one on p.99 of the cookbook Vegan Fire & Spice.

Ingredients:
16oz jar of roasted red peppers (in water)
15.5oz can red kidney beans (Beans are not usually in Muhammara, but I just threw these in. It's really tasty! Omit if you want.)
3/4 cup walnuts
2 garlic cloves, halved
3 tablespoons olive oil
3 tablespoons fresh lemon juice
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 small bunch of italian flat leaf parsley

Directions:
Throw all the above ingredients into a food processor and process until smooth.
Enjoy with pita. Mmmm.

Cranberry Orange Nut Muffins (vegan)

2009-10-24T15:26:00.004-05:00

Recipe from Vegan Brunch p.162 (These just might be the best muffins I've ever tasted, let alone baked myself!!!)

Ingredients
2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

1 cup fresh orange juice
1/2 cup canola oil
2 tablespoons orange zest
2 teaspoons pure vanilla extract
1/4 teaspoon pure almond extract

1 1/2 cups fresh cranberries, roughly chopped or pulsed in a food processor
1 cup pecans or walnuts, roughly chopped (i used walnuts)

Instructions:
Preheat oven to 375F. Line muffin tin with paper muffin cups.
In a large mixing bowl, mix together flour, sugar, salt, baking powder, and baking soda. Make a well in the center and add orange juice, oil, zest, and extracts.
Mix until all dry ingredients are moistened. Add nuts and cranberries about half way through mixing.
Fill the muffin cups 3/4 of the way full and bake for 23 to 27 minutes, until muffins are lightly browned on top and a toothpick comes out clean.
When cool enough to handle, transfer the muffins to a baking rack to cool completely.
Enjoy warm with some vegan butter. Mmm.

MAKES 12 MUFFINS.

Key Lime Pie (Easy Lowfat Recipe - No eggs!)

2009-10-19T11:32:00.009-05:00

Image from: http://www.myrecipes.com/recipes/gallery/0,28548,1728688_1738994_1586296,00.html
(Mine looks exactly like this but I'm a bad photographer! haha.)

1 9-inch graham cracker crust pie shell
1/3 cup cold water
1 envelope unflavored gelatin
4-5 regular limes (or 20-22 key limes)
1 can (14oz.) fat free sweetened condensed milk
1 ½ cups plain fat free yogurt

1. Add water and gelatin to pot, let stand 2 min to soften, cook on low to dissolve, stirring. Remove from heat.
2. Grate 2 tsps zest of lime and squeeze ½ cup juice. Whisk lime zest, juice, condensed milk, and yogurt together in a bowl. Whisk in gelatin mixture.
3. Spoon filling into crust. Cover and refrigerate at least 2 hours.

4. Garnish with whipped cream, if desired, before enjoying. Yum!

Nutrition:
235 calories, 7g protein, 42g carbs, 5g fat (1g saturated), 0g fiber, 6mg cholesterol, 185mg sodium

NOTE: I think next time, I'm going to cut this in individual pieces, put a popsicle stick in each one, dip each slice in chocolate, and freeze 'em. MU HA HA Frozen key lime pie, dipped in chocolate, on a stick! Hells yes!

Vegan Product Review

2009-09-16T09:40:00.004-05:00

Rice Whip!
I was pretty excited to see a non-soy vegan version of whipped cream in the can. How fabulous! I try not to overdo the amount of soy in my diet, so I try to buy other vegan milks when I can. Overall, it's a winner!

Pros:
♥ Delicious, fluffy, and thick!
♥ Vegan and non-soy alternative!
♥ All natural and no gross stuff!

Cons:
♥ It cost $5. meh. (I was obviously very excited about it to have spent so much on it!)
♥ You have to plan to eat it 10-15 mins before you actually do, so no random squirts of whipped cream when you open the fridge for something else. heh. You have to take it out and let it warm up for a bit, then shake the can so that the cream falls down toward the nozzle, then after your wait ... you finally do get fantastic whipped cream.

ZenSoy
I've eaten this pudding for years. I actually think it tastes better than dairy pudding. It's all-natural and heavenly!

Stuffed Peppers and Indian Spiced Kale (vegan)

2009-08-12T11:52:00.004-05:00

The recipe for Indian Spiced Kale is here:
http://sundaegirl108.blogspot.com/2008/10/indian-spiced-kale-and-chickpeas.html

Mmm. Stuffed peppers are so yummy!

STUFFED PEPPERS RECIPE
Ingredients:
4 green bell peppers
1 cup basmati rice
1 1/2 cups water
1 can diced tomatoes
1 can tomato sauce
Minced garlic (to your taste, I minced about 4 cloves)
1 onion, diced
fresh parsley, chopped
1 bag frozen BOCA brand soy crumbles
Olive oil
Your fave Italian spices (I used crushed red pepper flakes, oregano, black pepper)

Directions:
1. Preheat oven to 375°F.
2. Heat some olive oil in a saucepan and throw in the onion. Sauté until translucent. Add the minced garlic and sauté for about a minute.
3. Add dry basmati rice and stir for a minute.
4. Add water and bring to a boil.
5. Lower heat to low, cover, and leave it alone for 15 minutes.
6. Rice should be done after 15 minutes. Add (to the same pot) some frozen BOCA crumbles, the can of diced tomatoes, the chopped parsley, and the Italian spices.
7. Cut tops off the peppers and scoop out the insides. Fill peppers with rice mixture and top with a bit of the tomato sauce to keep it from drying out while baking.
8. I spray a muffin pan with olive oil cooking spray and set the peppers in that. Bake at 375°F for about 30 mins or until the peppers look wrinkly/roasted.

Roasted stuffed pepper and tomato ... (Yeah, you can also scoop out tomatoes and do this ... divine!)

Enjoy with kale! Yum!

Vegan Pizza!

2009-07-28T08:20:00.002-05:00

Huzzah! I made pizza from scratch!

Vegan Pizza, that is, with Basil Tofu Ricotta, Artichoke Hearts, Black Olives, Fresh Tomatoes, and Carmelized Onions ... Mmm. (Yes, I felt the need to capitalize all that 'cause it was so, so yummy! heh.)

This is the pizza from Isa Chandra Moskowitz's Vegan with a Vengeance.

Pages 128-129 tell you how to make the crust. It's really a great description and I managed to use yeast and put something in the oven ... and it actually resembled what I intended it to! (I am, historically, not good with dough ~ at all.)
I suggest you pick up this book to tell you how to make the crust. :) I threw some rosemary into mine which was super yum.

Once I had the dough stretched, I topped each pizza with tomato sauce, artichokes, olives, fresh tomato slices from our garden, carmelized onions, and the VwaV basil tofu ricotta. Heaven! (Then I baked the pizza at 475°F for 12 minutes.)

The Basil Tofu Ricotta appears on page 133 of VwaV.

Ingredients for Basil Tofu Ricotta:
1 pound firm tofu
2 teaspoons lemon juice
1 clove garlic
1/4 teaspoon salt
Dash of fresh ground black pepper
Handful of fresh basil leaves
2 teaspoons olive oil
1/4 cup nutritional yeast

I just threw all of this in my food processor and blended until creamy. Mmm mmm good.

Food Inc.

2009-06-24T11:19:00.006-05:00

I'm going to see Food Inc. tonight at Film Forum! yay!
Update: Food, Inc. was a little tame for my taste. ;) Entertaining, but tame.

I might even be able to rope Lucas into a meal at Red Bamboo or Vegetarian's Paradise beforehand. heh.
Update: We went to Vegetarian's Paradise 2. We had the Avocado Faux-Crab Tartare (yum!) for an appetizer, Lucas had the seaweed soup (yum!), I had the Texas Fried-Faux-Chicken (yum!), and Lucas had a curry. The Texas Fried "Chicken" was pretty good. It was definitely the most unhealthy high-fat meal I've had in a long time, but it was pretty tasty. It's only fault (other than fat!) was that it almost tasted too much like the real thing which made it slightly off-putting for me!

Vegan Brunch

2009-06-24T08:38:00.005-05:00

Image source: http://superspark.wordpress.com

When winter was coming to a close, I stocked up on a few cans of pumpkin purée. (I love pumpkin.) So ... I made the pumpkin bran muffins from Vegan Brunch on Monday. They are so yummy! Mmmmmmmm.

This is after a failed attempt to make the pumpkin pancakes from Vegan Brunch. The pancakes just remained a pile of mush no matter how long I cooked them. meh. I followed the directions to a T ... I dunno what happened.

So, go for the muffins. They are super yum. :)

Vegan Mac & Cheeze

2009-06-13T19:57:00.006-05:00

This is the first time I've made vegan mac & cheeze although it's been on my list for a while. I will definitely give this the thumbs up. Lucas, my beloved omnivore, also gave it the thumbs up. ;)

Next time, I am going to try Fat Free Vegan's recipe though (as that one is a little less fattening).

I went with Vegan Dad's recipe.
Click here for original recipe on Vegan Dad's food blog:
http://vegandad.blogspot.com/2008/06/creamy-mac-and-cheeze.html

INGREDIENTS
Makes a lot - enough for 4 or 5 people.

- 1/2 cup raw cashews
- 2 tbsp sunflower seeds
- 2 tbsp pine nuts
- 2 cups soy milk
- 2 tbsp olive oil
- 1/2 cup nutritional yeast
- 1 1/2 cups firm tofu (does not have to be silken) NOTE: I used 12oz firm silken tofu.
- 1 tbsp Dijon mustard
- 1/2 tsp turmeric
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp miso (something mellow)
- 1 tsp salt
- 1 tbsp cornstarch
- 3 cups uncooked macaroni

METHOD

1. Cook macaroni, as per directions, until al dente.

2. While macaroni is cooking, place all other ingredients in a blender and blend for 5 minutes, until very smooth. Make sure all nuts and seeds have been blended.
NOTE: I blended the nuts on their own first in my food processor with a bit of the soymilk and then added the rest of the ingredients and blended until very smooth. I feel like that blends the nuts better that way.

3. Drain macaroni and return to pot over medium heat. Add sauce and bring to bubbling. Cook, stirring constantly, until sauce thickens and reduces a bit (about 5 mins)

I served it up with veggie burgers and a salad. Yum!

Okra Potato Coconut Curry (vegan)

2009-06-11T21:42:00.007-05:00

This was probably one of my favorite curries I've ever made. Super yum!

Ingredients:

1lb 8oz potatoes, peeled and diced into 1-inch cubes (I steam these for a few minutes to soften them up before throwing them in)

enough okra to compete with the potatoes (heh) ... cut off tops and then cut in half.

2 tablespoons oil (I used canola)
1 onion (thinly sliced)
2 teaspoons grated fresh ginger
2 teaspoons crushed garlic
1 teaspoon ground cinnamon
20 curry leaves**
2 tablespoons curry powder (I use a Madras medium-hot blend)
1 tablespoon ground coriander
1 teaspoon turmeric
1 teaspoon chili powder
1 can lite (i.e. lowfat) coconut milk
3/4 cup veggie broth
2/3 cup fresh coconut**
6 tablespoons chopped cilantro

Heat the oil in a large skillet with sides. Add onion and stir-fry over medium heat until onion is translucent and soft. Stir in the ginger, garlic, cinnamon, curry leaves, curry powder, ground coriander, turmeric, and chili powder. Throw in the okra and the potatoes. Cook on medium-low heat until the potatoes and okra are cooked through. Once it's done, top with the coconut and cilantro.

Serve over basmati rice. Mmmm.

**I bought my curry leaves at Patel Brothers in Jackson Heights, Queens. Unfortunately, I'm yet to find another place in New York City that has fresh curry leaves! What gives??? I'm sure they exist somewhere closer to my home in Brooklyn. Please let me know if you know a place ... sheesh.
Curry leaves look like this and they make things taste divine. :)

I get my unsweetened coconut from Indian grocers. It's what I'd call a "powdered" coconut because it is fine like a powder. Any coconut you'd find in a regular supermarket will not be a good substitute.
This is the coconut I purchased at my favorite Indian grocer on 1st Avenue and 6th Street in Manhattan ... just to give you an idea of what you're looking for. It's only about $2.50.

NOTE: This recipe is a veganized version of the "Coconut Lamb Curry" recipe found on page 112 in the book 200 Curries by Sunil Vijayakar. (This book is inexpensive and it has some great, authentic, curries in it!)

More reasons to eat more plants and less animals...

2009-05-06T11:46:00.007-05:00

Vegan Buddhist Nuns Have Same Bone Density As Non-vegetarians

Grape Seed Extract Kills Cancer Cells In Lab

I've taken grape seed extract in order to prevent blood clots. Unfortunately, my family is prone to bad circulation stuff like that and studies have shown grape seed extract to have preventative effects. It might be good for something else too! ;)

Pizza dough efforts and other musings...

2009-05-04T13:37:00.003-05:00

Exams are over and I've been doing some cooking. Unfortunately, I haven't been doing much picture-taking. heh.

I tried my hand at making the pizza dough recipe from Vegan with a Vengeance (even though I usually destroy anything that requires something resembling dough). It went OK - certainly better than I thought it would. I think, next time, I'm going to make four small pizzas which will be easier to stretch out - rather than two twelve-inch pizzas. :)

I topped them with some tomato sauce, fresh tomato slices, black olives, fresh basil, and the tofu-basil ricotta from Veganomicon. It was edible, but I am going to keep trying to make the perfect crust over and over. :) At least it's a cheap experiment - only requiring yeast, flour, and water.

Other than that, I made the muhammara and baba ghanouj recipes from Vegan Fire & Spice. Both are somewhat insanely delicious and habit-forming, but that version of baba ghanouj is definitely the best I've ever made! It is fluffy and delightful - just like you get at Middle Eastern restaurants. I am proud, very proud. :) haha.

My parents are coming over for their Mother's Day visit on Saturday. I think I will make the baba ghanouj for that. Hmm. What else to make?

I signed up for a 4-week intro to yoga series. I am very excited. I had taken an intro class at a wonderful yoga studio in Manhattan two years ago and loved it. However, that just proved to be too inconvenient of a location to get to in order to continue on a regular basis. Hopefully now I will pick up where I left off and make this a more regular part of my life. :)

Artichoke-Olive Crostini (vegan)

2009-04-18T22:49:00.004-05:00

I also made the Artichoke-Olive Crostini from Smitten Kitchen.
It is yum! Click above to go to the recipe on her site.

Pic from Smitten Kitchen to entice you...

Vegan "Brookyn Deli Macaroni Salad"

2009-04-18T22:38:00.003-05:00

This was simple, but a yummy vegan (and lowfat!) alternative to the traditional.

Brooklyn Deli Macaroni Salad
Source: Veganomicon p. 91

Dressing:
3/4 cup Veganaise (I used Nasoya Fat Free)
1/4 cup white vinegar
1 tablespoon sugar
3/4 tsp salt
ground black pepper to taste

Salad:
1 pound macaroni, cooked, drained, and run under cold water
I just threw in one diced green bell pepper (I was being lazy)
(Veganomicon's version calls for 1/2 cup frozen peas, thawed ... 2 radishes, grated ... and 2 carrots, grated)

I blended all dressing ingredients in a small blender and then added them to the salad ingredients in a large bowl. It was yum. Very yum.

Lucas liked it. :)

VEGAN Almond Feta Cheeze with Herb Oil

2009-04-06T13:27:00.005-05:00

I made vegan cheeze! This was FANTASTIC!

Lucas scoffed at the idea of "vegan cheeze" but, as soon as he tasted this, he agreed - it is totally delicious. :)

Fattening, yes. Healthy though? Yes! Nuts are so good for you and so yummy. :)

Recipe from Vegetarian Times - April 2009 Issue - p.49

Ingredients:
1 cup whole blanched almonds (I only had blanched slivered almonds, and it worked out fine.)
1/4 cup lemon juice
3 tablespoons plus 1/4 cup olive oil, divided
1 clove garlic, peeled
1 1/4 tsp. salt
1 tablespoon fresh thyme leaves
1 tsp. fresh rosemary leaves

1. Place almonds in medium bowl, and cover with 3 inches cold water. Let soak for 24 hours. Drain soaking liquid, rinse almonds under cold water, and drain again.
2. Puree almonds, lemon juice, 3 tablespoons olive oil, garlic, salt, and 1/2 cup cold water in a food processor 6 minutes, or until very smooth and creamy.
3. Place large strainer over bowl and cover with three layers of cheesecloth. Spoon almond mixture into cheesecloth. Bring corners and sides of cloth together, and twist around cheese, forming into orange-size ball and squeezing to help extract moisture. Secure with rubber band or kitchen twine. Chill 12 hours or overnight. Discard excess liquid.
4. Preheat oven to 200 degrees fahrenheit. Place unwrapped ball of cheese on a non-stick cookie sheet and bake for about 40 mins or until top is slightly firm. Cool, then chill.
5. Combine remaining 1/4 cup olive oil, thyme, and rosemary in a small saucepan. Warm until very hot but not simmering. Cool to room temperature. Drizzle herb oil over cheese just before serving.

The China Study

2009-03-25T13:44:00.008-05:00

Whoa. It looks like you can read this whole book online - FOR FREE!
Awesome.

The China Study: The Most Comprehensive Study of Nutrition Ever Conducted and the Startling Implications for Diet, Weight Loss and Long-Term Health

This makes me pretty happy that I've given up cheese this month ... and that I'm using soymilk for my cereal. :)

Edit: You can't read the whole book, but you can get a good start. I think I'm gonna order it.

Not so healthy, but ... Easy Vegetarian Shepherd's Pie

2009-03-24T09:48:00.006-05:00

Recipe Source: PETA's "Vegetarian Starter Kit" Pamphlet p.20
Available online here: http://www.petaliterature.com/VEG297.pdf

Thanks to whatever girl handed my boyfriend this packet one day on the street. haha.
This was kind of delicious! :)

4 medium potatoes
2 tablespoons margarine
1/2 cup soy milk
Salt and Pepper to taste
12 oz bag of Boca veggie crumbles
1 can vegetarian mushroom gravy (I used Campbells brand)
1 can peas
3-4 carrots, chopped into small rounds
Garlic Powder and Cayenne Pepper to taste

♥ Preheat oven to 350°F
♥ Boil the potatoes for 20 mins or until tender. Drain and mash with the margarine and soy milk. Add salt and pepper.
♥ (I lightly steamed my chopped carrots until just a bit tender.)
♥ In a medium bowl, mix the crumbles, mushroom gravy, peas, carrots, garlic powder, and cayenne pepper. Pour into a rectangular pan. Top with potatoes, spreading them to the edges of the pan. Bake for 30-40 mins or until the potatoes are browned a bit.
♥ Makes 4 servings.

Dijon Mustard Brussels Sprouts

2009-03-24T09:17:00.002-05:00

Recipe Source: La Dolce Vegan p.185
Buy this book! It is awesome!

These were SO good!!!!!!

1 lb (approx 24 brussels sprouts)
2 tsp mustard seeds
2 tablespoons vegan margarine or oil
1/2 cup shallots, chopped
1 tsp Dijon Mustard
1/4 tsp salt
1/4 tsp pepper

♥ Steam sprouts for 6-8 mins or until you can prick easily with a fork.
♥ Dry toast mustard seeds on high heat in a frying pan until they pop.
♥ Lower heat and add shallots, margarine, mustard and sauté until shallots are translucent.
♥ Add sprouts, salt, pepper; toss until well coated and reheated.
♥ Enjoy. :)

Rustic Quinoa and Yam Salad

2009-03-24T09:04:00.006-05:00

Recipe Source: The Garden of Vegan p.95 (Buy this book! It's great!)

1 cup quinoa
2 cups water
1 medium onion, chopped
2 cloves garlic
2 yams, chopped
2 tblspns olive oil
1 medium bell pepper
1 tsp cumin
1/4 cup fresh cilantro, chopped
2 tblspns lemon juice
1 tblspn maple syrup
1 tblspn Braggs

♥ Put water and quinoa in a medium saucepan and bring to a boil. Reduce heat to low, cover, and cook for about 15 mins.
♥ Meanwhile, steam (or boil) the chopped yams until just soft enough for your liking. Set aside.
♥ Put onion, olive oil, garlic, cumin, and pepper in a large frying pan and sauté until the onion is translucent. Add the yams and sauté until they pick up the flavors of the onion mixture.
♥ After quinoa is done, drain any excess water and combine quinoa, onion mixture, yams, lemon juice, cilantro, maple syrup, and Braggs in a large bowl. Serve chilled or at room temperature.

Lowfat Vegan Creamy Dill Dressing

2009-03-24T08:57:00.005-05:00

Recipe Source: The Garden of Vegan p.97

3/4 cup silken tofu (I had a 12oz pkg of firm silken tofu and I actually used the whole thing plus some water to thin it out.)
3 tablespoons apple cider vinegar
2 tablespoons fresh dill
(or 2 teaspoons dried dill)
1 teaspoon salt
pinch black pepper
1 teaspoon maple syrup (I added a bit more)

Blend all ingredients in a blender or food processor. Enjoy.

Rise n Shine Cocktail

2009-02-25T13:48:00.002-05:00

I got creative last night with whatever booze we had in the house. ;)
I used a shot glass to measure this ... which is about 1 oz each shot.

2 shots of orange juice
1 shot of simple syrup
1 shot of tequila
1/2 shot of amaretto
1 shot of vodka (optional)

1. Pour all ingredients into a cocktail shaker with ice.
2. Shake and strain into a rocks glass over ice.
3. Enjoy. ;)

No-Bake Mango Cheesecake

2009-02-09T19:59:00.004-05:00

Definitely not your traditional cheesecake, but oh so yummy.
This would make a delightful summer dessert. It's very refreshing.
Lucas still isn't sure that I actually made this. heh. I don't bake sweets, but anything sweet with mangoes is my catnip.

MANGO CHEESECAKE

1 envelope unflavored gelatin
1/2 cup sugar
1 cup boiling water
2 (8oz) packages lowfat cream cheese, softened
1 (16oz) can mangoes (I used GOYA brand)
1 (9-inch) graham cracker pre-made pie crust

1. Mix gelatin and sugar in small bowl. Add boiling water and stir until gelatin completely dissolves.
2. Process softened cream cheese and mangoes in a food processor until smooth; slowly beat in gelatin mixture. Pour into crust.
3. Refrigerate until firm; at least 3 hours.

Amaretto Sour and Matter Tofu

2009-02-09T09:51:00.005-05:00

Made these last night to have while we watched the Grammy Awards. :)

MATTER TOFU
(vegan ... if you use vegan sour cream or just omit it)

INGREDIENTS
1 large onion, quartered
1 1/2 Tbs. vegetable oil
1/2 tsp. whole brown mustard seeds
1/2 tsp. ground cumin
1 bay leaf
1 clove garlic, minced (about 1 tsp.)
1 15-oz. can tomato sauce
2 tsp. ground coriander
1 tsp. garam masala
1/2 tsp. ground turmeric
1/2 tsp. salt
1/2 tsp. paprika
1 10-oz. pkg. frozen peas, thawed
3 Tbs. reduced-fat sour cream
1/4 tsp. sugar
1 pkg. firm or extra firm tofu, drained and cut into 1-inch cubes

DIRECTIONS
1. Purée onion in food processor.
2. Heat oil in pot over medium heat. Add mustard seeds, cumin, and bay leaf.
Cook 1 minute, or until fragrant.
3. Add onion and garlic, and sauté 5 to 7 minutes, or until browned. Stir in tomato
sauce, coriander, garam masala, turmeric, salt, and paprika. Simmer 10 minutes,
or until sauce thickens, stirring occasionally. Add up to 1/2 cup water if sauce is
too thick.
4. Stir in peas, tofu, sour cream, and sugar. Simmer 5 minutes, or until peas and tofu are heated through.
5. Remove bay leaf, and serve hot with
basmati rice or naan bread.

AMARETTO SOUR

INGREDIENTS
1 1/2 oz Amaretto
1 oz simple syrup
3/4 oz fresh lemon juice

DIRECTIONS
1. To make simple syrup: boil 1 cup water with one cup sugar just until sugar dissolves. Chill.
2. Squeeze fresh lemons to get the lemon juice. It does make a difference.
3. Combine ingredients in a cocktail shaker with ice. Shake.
4. Pour into rocks glass over ice. Garnish with cherry and/or an orange slice.

Tempeh Piccata

2009-02-07T19:46:00.009-05:00

I finally treated myself to a subscription of Vegetarian Times magazine and I got a nifty cookbook with my subscription! I'd never cooked tempeh before, but I used to love chicken piccata when I wasn't veggie, so I thought I'd give it a try.
Lucas was not so in love with tempeh, but he said that the flavor was delicious. I would agree. :)

TEMPEH PICCATA (vegan)

Piccata Sauce
2 tsps minced garlic
1/2 cup fresh lemon juice
2 cups dry white wine
1 tablespoon capers
1/2 tsp salt
1/2 tsp black pepper
1 tablespoon cornstarch dissolved in 3 tablespoons water

Tempeh Triangles
1/2 cup soymilk
1 tablespoon Dijon mustard
1/2 cup cornmeal
1/4 cup all-purpose flour
1 tablespoon dried sage
1/2 tsp salt
1/4 tsp black pepper
2 8oz. packages of tempeh
2 tablespoons olive oil
Lemon slices for garnish

1. To make piccata sauce: roast garlic in skillet with some olive oil over medium heat for about 20 seconds. Add lemon juice, capers, wine, salt, and pepper; cook for 10 minutes. Stir in cornstarch; cook another 3 to 5 mins. Remove from heat and set aside.

2. To make Tempeh Triangles: Whisk together soymilk and mustard in a bowl. Combine cornmeal, flour, sage, salt, and pepper in another bowl.

3. Cut tempeh into 3 squares and cut each square into 2 triangles. Dip triangles in soymilk mixture and then dredge in cornmeal mixture and set aside.

4. Heat 1 tablespoon olive oil in large skillet over medium-high heat. Cook half tempeh triangles about 3 minutes per side. Add some more oil and repeat.

5. Arrange tempeh triangles on serving plates and top with Piccata sauce. Garnish with lemon wedges.

I served these with some mashed new potatoes and grilled asparagus. Mmmm.

Source: Vegetarian Times Magazine (free cookbook with subscription!)

Avocado Hummus and Crunchy Lentil Salad

2009-02-02T20:17:00.005-05:00

AVOCADO HUMMUS (veganize by using soy yogurt)

This is definitely one of my favorite things to make. It is SO delicious.

2 (15oz) cans of chickpeas
3 ripe avocados (flesh only; no skin or seeds)
1 tablespoon of tahini
juice of one lemon
5 tablespoons plain yogurt
3 tablespoons olive oil
2 cloves garlic, minced
salt and pepper to taste
freshly chopped garlic to garnish

Place whole garlic cloves in food processor and process until chopped finely. Place chickpeas, tahini, lemon juice, yogurt, olive oil, avocado flesh in the food processor and process until smooth. (I like to leave it a bit lumpy. You will have to scrape down the sides halfway through.)
Season to taste with salt and pepper. Put in a serving bowl and garnish with parsley.

Serve with chips. Makes enough for a party. Yummy yum yum.

Recipe Source: Linda McCartney on Tour: Over 200 Meat-Free Dishes from Around the World by Linda McCartney (This is one of my fave cookbooks!)

CRUNCHY LENTIL SALAD (vegan)

This is SO good too! yummy yum yum.

1 cup dry yellow lentils
5 cups water
1 bay leaf
a few carrots, chopped up into small pieces
1/2 finely chopped red onion
2 tablespoons fresh lemon juice
1/4 cup fruity olive oil
2 tablespoons (or more) fresh parsley, finely chopped
1 garlic clove, minced
1/2 tsp dried thyme
1/2 tsp ground cumin
salt to taste
pepper to taste

Combine lentils, water, and bay leaf in medium saucepan and bring to a boil. Once it boils, cook it uncovered for 15 mins. Throw the chopped carrots in with the lentils about half way through cooking. Drain carrots and lentils and remove the bay leaf. Rinse carrots and lentils in a colander under cold water. Place lentils and carrots in a serving bowl and toss with the rest of the ingredients. Serve cold or room temperature.

Recipe Source: Quick Vegetarian Pleasures by Jeanne Lemlin

Lemon Poppy Seed Muffins

2009-02-01T13:34:00.005-05:00

I made the lemon poppy seed muffins from Vegan with a Vengeance this morning for brunch. Yummy yum yum.

Photo source: http://www.eatmedelicious.com/

1 3/4 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/4 tsp salt
1/3 cup canola oil
3/4 cup rice or soy milk
6 ounce container of soy yogurt, plain or vanilla (I used plain)
1 tsp vanilla extract
2 tablespoons finely grated lemon zest (zest from 2 lemons)
1 tablespoon poppy seeds

Preheat oven to 400 degrees fahrenheit.
In a large bowl, sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the oil, rice or soy milk, yogurt, and vanilla. Add the lemon zest to the wet ingredients. Fold the wet ingredients into the dry; halfway through mixing fold in the poppy seeds.
Spray a 12 muffin tin with non-stick cooking spray. Fill each cup 2/3 of the way full. Bake for 20-25 mins, until a toothpick inserted in the center comes out clean. Serve warm.

Vegan cooking shows available online.

2009-01-20T14:45:00.007-05:00

Free and fabulous! :)

The original ...
http://www.theppk.com/shows/

Just discovered ...
http://vimeo.com/2317414

Cauliflower and Leek Kugel

2009-01-20T09:59:00.006-05:00

Yesterday, I made the cauliflower leek kugel out of my new cookbook - Vegan with a Vengeance. yay! This is written by the same author as Veganomicon. If I had to choose between Veganomicon or VwaV, I would choose Veganomicon but both are really good.

I really liked the kugel, but Lucas said it was a little bland. He likes everything spicy. I like most meals spicy, but I don't mind switching it up. It was creamy and dreamy and totally vegan. yummy!

P.S. The author gives fun facts and hints throughout the book. For those of you who don't know (like I didn't) kugel simply means casserole. :)

Cranberry Glazed Vegetarian Meatballs, Spaghetti Squash, and Mashed Sweet Potatoes

2009-01-15T09:19:00.006-05:00

I'm not a big fan of imitating meat, but I do love vegetarian meatballs. I couldn't find the ones I usually get at Trader Joes, so I made my own. This actually turned out to be absolutely delicious!

Cranberry Glaze Cooking...

16oz can jellied cranberry sauce
12oz bottle of chili sauce (I used the 10oz one from Trader Joes and it was fine)
1 tsp ground cumin
1 tsp cayenne pepper

Combine all ingredients in a saucepan and warm over medium heat, stirring occasionally.

Mashed Sweet Potatoes

4 sweet potatoes, peeled, and cut into cubes
1/4 cup brown sugar
1/2 tsp cinnamon
1/2 tsp salt
1/2 cup orange juice
3 tablespoons butter, cubed
1 cup mini marshmellows* (yes, these contain gelatin so omit if you're a strict vegetarian)

Set oven to 425°F
Boil sweet potatoes until tender, drain, return to pot
Toss in all other ingredients and mash
Put mashed mixture into oven safe dish and top with mini marshmellows
Bake for about 10 mins ... or just until top is slightly brown

Spaghetti Squash

Since I had to use the oven for the veggie meatballs and the sweet potatoes, I baked this in the microwave. It worked just fine ...

1 medium sized spaghetti squash, cut in half and deseeded
grated parmesan cheese* (some parmesan contains rennet so omit if you're a strict vegetarian)
olive oil
freshly ground pepper

Put squash in bowl with about 1/4 inch water, cut side down
Microwave for about 15 minutes
Squash pulp should break up easy with a fork when done.
Scrape squash pulp out of skin and throw into a casserole dish
Toss with a little olive oil, pepper, and parmesan cheese

Vegetarian Meatballs

2 packages 12oz prebrowned veggie crumbles (I used Boca brand)
4 eggs, slightly beaten
1/2 cup italian style bread crumbs
4 cloves minced garlic
grated parmesan cheese* (I eyeballed it)(*some parmesan contains rennet so omit if you're a strict vegetarian)
1 tsp each of your fave italian herbs (I used dried parsley, dried basil, and dried oregano)
1 tsp (or so) of fennel seeds

Preheat oven to 350°F
Thoroughly defrost veggie crumbles in a skillet over medium heat.
Remove from heat and combine all ingredients in a large bowl.
Form mixture into about 24 balls. (My mixture made 24 small balls and 4 medium balls)
Bake in baking pan or on cookie sheet at 350°F for about 15 mins or until firm
(I baked mine in a mini muffin pan.)

Salad with Chevre and Fettuccine Margherita

2009-01-13T15:22:00.006-05:00

Yes, I've been in the mood for pasta. Mmm.

Fettuccine Margherita

1 lb fettuccine
2 tablespoons olive oil
4 garlic cloves, minced
1/4 tsp red pepper flakes
28 oz can plum tomatoes chopped (I used one 28oz can crushed tomatoes)
1/4 cup white wine
1/2 cup heavy cream
1/2 tsp salt
1/3 cup grated parmesan cheese

cook fettuccine until al dente
heat olive oil in pan ... add garlic and red pepper flakes ... cook 2 mins
add tomatoes and wine and boil 2 mins
add cream and salt and boil 1 min
drain fettuccine and pour sauce over it ... sprinkle on the parmesan cheese
toss quickly and serve

Mmm mmm good.

Source for fettuccine recipe: Quick Vegetarian Pleasures by Jeanne Lemlin.

The Chevre Salad is simple ... I just thought I'd include it 'cause it was yummy.
Spring mix of greens tossed with a little fresh baby spinach
Red Onion
Cherry tomatoes, halved
Some sliced beets

Fettuccine with Asparagus in Lemon Cream Sauce

2009-01-02T20:20:00.003-05:00

This was quite yum, but I think I'll add some onion and red pepper flakes for hotness next time. My personal preference is just for spicier sauces.

Ingredients:
3/4 lb fettuccine (I used spinach)
1 tablespoon olive oil
2 garlic cloves, minced
3/4 lb asparagus, trimmed and cut into 1 inch pieces
1/2 cup heavy cream
1/2 cup milk
zest of 1 lemon
1/4 tsp grated nutmeg
1/2 tsp salt
freshly ground black pepper to taste
1/3 cup grated parmesan cheese

Cook the fettuccine until al dente in a large pot of boiling water.
Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and asparagus and saute, tossing constantly, for 2 mins. Pour in 2 tablespoons of water, cover, and cook for 5 mins. Combine the milk, cream, lemon zest, nutmeg, salt, and pepper. Pour over the asparagus and bring to a boil. Drain the fettuccine and return to pot with the cream sauce. Stir in the parmesan cheese. Serve immediately.

I served this with a salad. Mmm mmm mmm. Lucas was too sick to really taste it, but I liked it so I'll definitely be making this again. :)
Source: Quick Vegetarian Pleasures by Jeanne Lemlin.

HAPPY NEW YEAR!!!

2009-01-02T00:23:00.004-05:00

So many new recipes ... so many forgotten photos. *le sigh* I can't seem to remember to take photos of anything lately. Ah well. Perhaps I will remember to take a pic of the fettucine with asparagus that I'm making tomorrow. (Well, later today seeing as how it's now 12:24am.) I'm wide awake thanks to getting up at 2pm today. haha. I had a fun New Year's Eve and a very relaxing New Year's Day today. I got up, made brunch for Lucas and I ... took a shower ... changed into my lounging/yoga pants ... and watched movies all day. Ahhh ... I love Jan 1st.

I'll probably be up all night and then exhausted at work tomorrow, but whatever ... :p

I got a new cookbook for Christmas (yay!) and I've already made several recipes and forgot to take pictures of all of it. LOL
The cookbook is Quick Vegetarian Pleasures by Jeanne Lemlin. I made pumpkin muffins, veggie cream cheese, crunchy lentil salad, tomatoes stuffed with couscous, polenta with spicy eggplant sauce, and tomorrow I'm making the fettucine with asparagus in lemon cream sauce. yum!

I substituted my own ingredients for veggie cream cheese. I softened some low fat cream cheese in the microwave and mixed in some minced garlic and chopped basil. Why I've never done this before is beyond me! I think fat free cream cheese tastes kind of crappy but I hypothesize that it will taste delightful using these ingredients added to it. I went to two stores, but couldn't find fat free, so I had to settle for low fat. Thus, my hypothesis remains untested. heh. I'll work on that next week.

All of these recipes were delicious, so I would highly recommend this book! It is heavy on recipes that use cheese, but I just used less cheese than called for and substituted lower fat ingredients whenever possible. :)

Tofu Scramble

2008-12-07T13:43:00.003-05:00

This morning, I made the tofu scramble recipe posted in the last entry. It was delicious! It was actually better than I had anticipated. Lucas even thought it was eggs. He liked it too. :) This is definitely going to be a regular occurrence for weekend brunch. Mmmmm.

P.S. Served with some grits and cinnamon toast. Mmm.

Going all the way...............

2008-12-03T13:25:00.002-05:00

It's getting to the point that I am totally grossed out by all meat.

I was eating fish (e.g. see two recipes below), but that is an increasingly rare occurrance. I bought some tuna fish to make some tuna salad for lunch and I couldn't bring myself to eat it. I just had to throw it away. I wasted $1.99. I hate that. Thank goodness I also bought myself a yummy indian veggie microwave meal. I guess I'll give the other two cans to Lucas for lunch this week. yuck.

I also looked up some not-so-good facts about eggs. I really haven't concerned myself with cholesterol levels of foods because I eat mostly vegetarian (like 90% of the time). I do, however, enjoy eggs on the weekends for brunch. It seems that women really shouldn't eat more than 300mg cholesterol per day and a single egg has 220mg of cholesterol in it! ick.

Maybe I will try to make a tofu scramble this weekend. Of course, the occasional indulgence is OK ... and I probably don't come anywhere near 300mg per day on most days, but still ... I want to enjoy old age and travel my arse off!

So ... this tofu scramble sounds good and it doesn't call for nutritional yeast like most other tofu scramble recipes. (I am too lazy to search for this ingredient because I will rarely use it.)

Curried Tofu Scramble with Spinach
Ingredients:
1 tsp olive oil
1 onion, diced
3 cloves garlic, minced
1 countainer firm or extra firm tofu, pressed and crumbled
1 tsp curry powder
1/2 tsp turmeric
1/2 tsp cumin (optional)
salt and pepper to taste
2 tomatoes, diced
1 bunch fresh spinach

Preparation:
Sautee the garlic and onion in olive oil in a large skillet. Allow to cook for 3 to 5 minutes, or until onion turns soft. Add remaining ingredients except spinach and cook, stirring frequently for another 5 minutes or so, until tofu is hot and cooked, adding more oil if needed.
Add spinach and cook a minute or two, just until wilted, stirring well.
Makes two servings of tofu scramble.

Nutritional Information:
Calories per serving: 236, Calories from Fat: 96
Total Fat: 10.6g, Saturated Fat: 2.0g
Cholesterol: 0mg
Sodium: 166mg
Total Carbohydrates: 21.7g, 7% daily value
Dietary Fiber: 8.3g, 33%
Protein: 21.0g
Vitamin A 340% RDA, Vitamin C 116%, Calcium 55%, Iron 9%
* Based on a 2000 calorie diet

Recipe Source: http://vegetarian.about.com/od/breakfastrecipe1/r/curriedscramble.htm

Lychee Martini

2008-11-20T09:48:00.011-05:00

Photo source: Flickr

Ingredients:
1 can of lychees in heavy syrup
Your favorite vodka (mine is VOX)
Some ice

Method:
Put ice in a martini shaker, add 2.5 oz vodka, 2 oz of the syrup from the can of lychees, and shake. Pour into a martini glass and garnish with a lychee on a cocktail stick.

These are trouble. Delicious and easy to make.

Israeli Couscous ... and a Pumpkin Pie

2008-11-03T11:26:00.008-05:00

I made the Israeli Couscous with Pistachios and Apricots from Veganomicon (p.117). It was delicious!
Note if you live in Brooklyn: I got my couscous at Sahadis on Atlantic Ave.

I also made a pumpkin pie!

I don't usually bake, but I was feeling especially crafty last night.
I made the traditional pumpkin pie from Martha Stewart Living, Nov 2008, p.82.

1 9" pie crust
1 (15oz) can solid-pack pumpkin
3/4 cup light brown sugar
1 tablespoon cornstarch
1/2 tsp coarse salt
3/4 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground nutmeg
1 tsp vanilla extract
3 eggs
1 (12oz) can evaporated milk
pinch of ground cloves
Whipped cream for topping

♥ Preheat oven to 325°F
♥ Whisk together the pumpkin, sugar, cornstarch, salt, cinnamon, ginger, nutmeg, vanilla, eggs, milk, and a pinch of ground cloves.
♥ Pour mixture into pie crust
♥ Bake for about 50 minutes

Yes, my boyfriend is spoiled. haha.

Fresh Dill-Basmati Rice and Pumpkin Saag

2008-10-28T12:50:00.004-05:00

I made the fresh dill-basmati rice (p.116) and pumpkin saag (p.184) from Veganomicon last night!

Both were delicious. I added a bit more lemon juice on top of my rice once I had it on my plate because I really love lemon. I'll also add more cayenne pepper to the saag the next time I make it 'cause I love spice!

I'd never cooked a fresh pumpkin before (!!!) so it was really fun roasting it and seeing how fresh cooked pumpkin tastes compared to canned pumpkin. It was delightful. Plus, this was a fun twist on saag paneer which I make on occasion.

Pumpkin Baked Ziti with Carmelized Onions and Sage Crumb Topping

2008-10-20T08:51:00.006-05:00

I made the Pumpkin Baked Ziti with Carmelized Onions and Sage Crumb Topping from p.194 in Veganomicon last night.

It's heavenly! ... and I really do think the cashew ricotta tastes like cheese. It was a little time consuming, but the result is definitely worth it. It's such amazing comfort food. Mmm mmm good. I'll definitely be making this again.

I think Lucas liked it. hee hee.

Here's a pic of a praying mantis that decided to land on a sheet I was drying outside this past August. :) (I just found this picture again when I was uploading these last night.)

White Bean Aioli with Sun-Dried Tomatoes and Curried Carrot Spread

2008-10-09T10:43:00.007-05:00

It looked like this, but I'm no good at taking pictures, so I got these thanks to google image search. haha

The white bean aioli is a combo of the white bean aioli in Veganomicon and one I found here on recipezaar.com.

I used two cans of great northern beans, some chopped rosemary, re-hydrated sun-dried tomatoes, and the rest of the ingredients over at the recipezaar recipe.
I added more garlic and oil though (more like Veganomicon's recipe) ... 3 cloves of garlic.
Then I processed everything in my food processor. It is friggin' delicious! I used some pita to dip... Mmmm.

I also made the curried carrot spread on p.62 of Veganomicon. It is REALLY good. Go buy this book; you will thank me.
I think next time, I'm going to throw a can of cannellini beans into the carrot spread to give it a smoother texture. Mmm mmm good.

Indian-Spiced Kale and Chickpeas

2008-10-08T12:18:00.002-05:00

This is delicious! It's healthy, inexpensive, and easy too!

Ingredients:
extra-virgin olive oil
3 cloves garlic, minced
1 bunch of kale, ribs removed, coarsely chopped
1 cup reduced-sodium vegetable broth
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon garam masala
1/4 teaspoon salt
1 15-ounce can chickpeas, rinsed

Directions:
♥ Heat oil in a Dutch oven over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds.
♥ Add kale and cook, tossing with two large spoons, until bright green, about 1 minute.
♥ Add broth, coriander, cumin, garam masala and salt.
♥ Cover and cook, stirring occasionally, until the kale is tender, 8 to 10 minutes.
Stir in chickpeas; cover and cook until the chickpeas are heated through, 1 to 2 minutes.

Source: http://www.realage.com/NutritionCenter/Recipes/Indian_Spiced_Kale_and_Chickpeas.aspx

Barley with Butternut Squash, Apples and Onions

2008-10-07T14:40:00.001-05:00

*Happy Fall!
*I made this last night. It's delicious, cheap to make, low fat, and good for you! yay!

Ingredients

3/4 tsp table salt, divided
1/2 cup uncooked barley
1 Tbsp olive oil
2 cup butternut squash, diced
1 cup onion(s), chopped
1/2 cup sweet red pepper(s), diced
1 medium apple(s), peeled, cored, diced
1 1/2 tsp minced garlic
3/4 tsp dried thyme
1/4 tsp black pepper
1/3 cup fat-free, reduced-sodium vegetable broth

Directions

Bring 3 cups of water and 1/2 teaspoon of salt to a boil in a medium saucepan; add barley. Cover saucepan and simmer barley until tender, about 30 to 35 minutes; drain.

Meanwhile, heat oil in a large nonstick skillet over medium-high heat; add squash, onion and red pepper. Cook, stirring often, until vegetables are browned and almost tender, about 8 minutes.

Stir in apple, garlic, thyme, black pepper and remaining 1/4 teaspoon of salt. Cook, stirring, until apple is almost tender, about 2 minutes; stir in broth, scraping bottom of skillet with a wooden spoon to loosen any browned bits. Stir in cooked barley; toss over low heat to mix and coat. Remove from heat and serve. Yields about 3/4 cup per serving.

Number of Servings: 6

Recipe Source: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=402621

Salade de carottes à l'eau de fleur d’oranger

2008-08-18T08:53:00.004-05:00

Salade de carottes à l'eau de fleur d’oranger
(aka Carrot Salad with Orange Blossom Water)

I made this Moroccan dish last night to accompany some salmon that I put on the BBQ. I loved it, but Lucas didn't like the scent of the orange blossom water. He said it smelled like perfume and not something he should eat. Ah well.

I thought it was delicious!

Ingredients :

600g of carrots (1.3 lbs)
2 cloves garlic, peeled
1 tablespoon of sugar
1 tablespoon of extra virgin olive oil
2 teaspoons orange blossom water (purchased at local Indian grocer)
1/2 teaspoon salt
black pepper to taste
frech chopped flat leaf parsley and cilantro leaves to garnish

Method:
Peel the carrots and cut them in half and lengthwise. Put them in a pot with just enough water to cover them, 1/2 the garlic, and the sugar. Boil until just tender. Drain.
While the carrots are boiling, mix together the olive oil, orange blossom water, remaining garlic, and pepper. Return the carrots to the pot with this mixture and sauté over low heat for a few minutes to combine the flavors.
Remove from heat, put in a serving dish, and mix with the chopped parsley and cilantro.

Yummy. Yum. Yum.

Recipe and Picture Source: http://www.la-cuisine-marocaine.com/recettes/entrees-froides-173.html

Two things that make me happy ...

2008-08-06T08:15:00.004-05:00

Beers ... and a quick veggie patty melt!

So, there's a Polish supermarket a couple of blocks from my house that has a beer section that is just awe-inspiring. ;) They have beers from nearly every country in the world that makes beer. They even had the beer I had in Casablanca, Morocco (pictured above)! I also picked up the Zywiec Porter which is a delightful brown-sugary dark beer with 9.5% alcohol. tee hee hee.

I made this delicious, quick, and low-fat veggie patty melt for dinner yesterday to accompany my Casablanca beer.

I was quite pleased with the results.

Ingredients:
1 Boca® burger patty (or other veggie patty)
1 yellow onion, sliced in thin strips
olive oil to fry onion
1 slice 2% white American cheese
2 slices bread
mustard

Preparation:
1. Sauté the onion in a bit of olive oil until it's brown. Mmm.
2. Microwave your veggie patty and toast your bread
3. Spread mustard on toast and layer burger, cheese, onions.
4. Serve with your fave side and a nice cold beer.

MMmmmmm.

Blueberry Yogurt Bran Muffins!

2008-08-06T08:04:00.005-05:00

Lower fat and delicious! I made these on Saturday morning and after having a bunch of friends over on Saturday night - they were gone!

Recipe Source: http://www.recipezaar.com/86793

Ingredients:
400 g any flavour yogurt (about 14 oz ... I used low fat plain)
2 teaspoons baking soda
3/4 cup brown sugar (increase to 1 cup if you prefer sweeter muffins)
2 large eggs
1 cup oil (or 1/2 cup oil and 1/2 cup apple sauce)
2 cups natural bran (not cereal, the real wheat bran)
2 teaspoons vanilla
2 cups flour (can be white or whole wheat)
4 teaspoons baking powder
1 cup blueberries (I always use about 2 cups, I like lots of blueberries in my muffins)

Directions:
1. Preheat oven 350°.
2. Line 12 muffin cups with paper liners or spray with Pam.
3. Measure yogurt into medium bowl and mix in baking soda, it will foam and it is supposed too; set aside.
4. In a large bowl beat together sugar, eggs and oil.
5. Add bran and vanilla.
6. In a separate bowl mix together flour and baking powder.
7. Gradually add the flour and yogurt mixtures alternately to the sugar mixture.
8. Fold in blueberries.
9. Bake 20-35 minutes.
10. Makes 12 very large muffins or 18 large muffins. (For real - It made 12 good size muffins and an entire tray of the mini muffins! yay!)

Vegetarian Crock Pot Lasagna

2008-07-23T10:37:00.006-05:00

Easy and delicious! Load it up and forget it!

I made this last night and it was pretty darn good. I used an extra can of tomatoes in mine and added some italian spices. I set the crock pot on low for 2 hrs 40 minutes. Yum!

Ingredients
1 (26 ounce) jar marinara sauce
1 (14 1/2 ounce) can diced tomatoes
1 (8 ounce) package no-boil lasagna noodles
1 (15 ounce) container part-skim ricotta cheese
1 (8 ounce) package shredded Italian cheese blend or 8 ounces shredded mozzarella cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup frozen veggie crumbles (Like Boca, etc)

Directions
1. In medium bowl, combine marinara sauce and tomatoes with their juice.
2. Spray 4.5-6 quart slow cooker bowl with nonstick cooking spray.
3. Spoon 1 cup tomato-sauce mixture into bowl.
4. Arrange 1/4 of noodles over sauce, overlapping noodles and breaking into large pieces to cover as much sauce as possible.
5. Spoon about 3/4 cup sauce over noodles, then top with 1/2 cup ricotta, and 1/2 cup shredded cheese.
6. Spread half of spinach over cheese.
7. Repeat layering 2 more times beginning with noodles, but in middle layer, replace spinach with frozen crumbles. Place remaining noodles over spinach, then top with remaining sauce and shredded cheese.
8. Cover slow cooker with lid and cook on low 2.5 to 3 hours or on high 1.5 to 1.75 hours, or until noodles are very tender.

Recipe Source: http://www.recipezaar.com/204366

BANDHAKOPIR DALNA (BENGALI CABBAGE CURRY)

2008-07-08T09:07:00.006-05:00

I made this last night. It's one of my favorite cheap recipes because, if you already have the spices, you really just have to buy a head of cabbage (uber cheap at less than $3) and some ginger. I usually skip the potatoes and serve this over basmati rice with some sour cream on top. Yummmmmmmmmmm.

Ingredients:
1 lb cabbage, sliced finely
2 potatoes, cut in small cubes
2 tbsp oil
1 tbsp turmeric
1 1/4 to 2 tsp green chili paste (I substitute with THAI KITCHEN brand green curry paste)
1 tbsp ground cumin
1 tsp ground coriander
1 inch ginger grated
1 tbsp butter
2 bay leaves
1/2 tsp garam masala
Salt to taste
Sugar to taste

Method:
♥ Fry cubed potatoes in hot oil in a wok until lightly browned. Remove from oil and keep aside.
♥ To the hot oil add cabbage. Sprinkle with salt.
♥ Stir and cover. Simmer for 3-4 minutes. Remove cover.
♥ Add the turmeric, chili paste, cumin, coriander and ginger. Stir and fry until the spices are well blended with the cabbage.
♥ The cabbage should be nearly cooked at this stage.
♥ Add 1/2 cup water and add potatoes. Adjust salt and add sugar to taste.
♥ Simmer over medium heat until potatoes are cooked and there is practically no gravy in the pan.
♥ In a frying pan, heat butter. Add the bay leaves and garam masala. Stir fry a couple of minutes and pour over bandhakopir dalna.
♥ Stir the cabbage and remove from heat.

Recipe Source: http://festivals.iloveindia.com/durga-puja/cabbage-curry.html

Help needed! Cancer sucks!

2008-06-03T12:18:00.011-05:00

Click the link below to donate to someone's personal monetary needs as she deals with stage IV cancer.
I'm a grad student now, so I couldn't give much, but something is better than nothing!

This is an appeal on behalf of Briana Brownlow @ Figs With Bri.

Bri was diagnosed with breast cancer two and half years ago. A mastectomy, chemotherapy and two years of relatively good health later, the cancer is back. It has metastasized to other parts of her body. At the age of 15, Bri lost her 41-year old mother to the disease. Now, she’s waging her own war against breast cancer. More about it here: http://figswithbri.com/.

Déjeuner sur l’herbe avec Anna

2008-05-28T08:47:00.005-05:00

My friend Anna and I lunched in Prospect Park on Saturday. The weather was lovely and we saw lots of cool dogs. I would have liked to take pictures of the dogs, but I always feel weird snapping photos in front of the owners. :)

I made some brie, pear, fancy lettuce, and balsamic vinagrette sandwiches along with a mango/cannellini/cilantro/lime juice/red onion/yellow tomato salad.

I even went to the French bakery to get fresh bread in the morning. Oh là là!
It was quite yummy. :)

I think Anna liked it. heh.

Nopalitos!

2008-05-19T13:36:00.009-05:00

Eureka! I found nopalitos at the Associated Supermarket near my apartment!

I think I'm going to make breakfast burritos con nopalitos for dinner one night this week.

Post to follow! ;)

Edit: Nopalitos con Huevos! Dinner on 5/20/08

Nopalitos sort of taste like mildly spicy peppers. Mmm. So, they went really well with eggs.

I made some breakfast burritos with them ... which included:
2 baking potatoes (diced and steamed before put in the frying pan to toast)
4 eggs
tortillas
some jarred nopalitos
cheese
onion (diced and sautéed in a little oil with the potatoes)
salsa
some leftover chopped fresh basil and parsley

I scrambled the eggs and threw everything else in there with them ... and wrapped it all up in tortillas. Yum.

Pics from my bday and our trip to AZ

2008-05-14T21:02:00.004-05:00

Click here to see the slideshow:

http://www.kodakgallery.com/I.jsp?c=vm4isqm.944xwru2&x=0&y=-l4h9gr&localeid=en_US

Polenta with Sautéed Cherry Tomatoes

2008-05-14T08:58:00.006-05:00

Last night I felt like having some polenta. I never really cooked polenta before except to microwave it and throw some spaghetti sauce on it. *ick* ... I know ...

I really need to get better at taking pictures of the yummy things I make. We ate it before any pictures were snapped, but it was so simple to make and delicious that I had to share. Maybe I'll make it again tonight and take a picture this time. *laugh*

It looked very much like this though...

Ingredients for Polenta with Sautéed Cherry Tomatoes:
♥ 1 tube polenta (I used non-flavored, fat free, plain)
♥ 1 box fresh cherry tomatoes
♥ 1 red onion
♥ bunch fresh parsley (finely chopped)
dried oregano
dried basil
salt and pepper
olive oil

Method:
♥ Cut cherry tomatoes in half, cut polenta up into small cubes, and thinly slice onion.
♥ Put some olive oil in a sauté pan over medium heat.
♥ Throw cut cherry tomatoes, onion, and polenta in a sauté pan.
♥ Heat through for a few minutes and then add oregano, basil, salt, and pepper to taste.
♥ Sauté ingredients for about 10 minutes and then fold in chopped parsley.
♥ Sauté for another few minutes and eat! Yummmmmm.

Image of tube of polenta in case you're curious...

Baigan Bharta

2008-05-01T12:30:00.012-05:00

HAPPY MAY! Now if only the 40°F weather would go away. ;)
Tonight I'm making Baigan Bharta (an Indian roasted eggplant dish) with a spiced beet salad or chana chaat (cold spiced chickpea salad).

I haven't cooked much since my move because the majority of my spices and whatnot were still at my old place. The move is finally done. Damn, I hate moving. =( Once Lucas and I get our own place, I am staying put for a long time.

Baigan Bharta

image source = http://ruchii-madhu.blogspot.com/

Ingredients for Baigan Bharta:
2 large Baigan (eggplant)
1 large onion, cut into slices
1 can of diced tomatoes
4 garlic cloves, chopped fine
1 inch peeled ginger, chopped fine
Olive Oil
Salt to taste
Cumin seeds - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Red Chilli - 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Amchur (mango powder) - 1/2 teaspoon (can be found in Indian grocers)

Method for Baigan Bharta:
♥Wash Baigan (eggplant), brush the skin with olive oil, prick skin with knife, and roast at 400°F until collapsed
♥Remove the skin of the eggplant
♥Mash the insides of the Baigan (eggplant) with a fork and juices into a pulp.
♥Heat the oil in a pan, add cumin seeds, let them splutter.
♥Add onions and salt fry till onions are clear.
♥Add chopped garlic and the chopped tomatoes.
♥Fry together for a minute
♥Add coriander powder, red chilli amchur and Turmeric powder. Stir and fry for 2-3 minutes.
♥Add mashed Baigan (eggplant). Stir and sauté on medium heat until flavors are combined.
♥Enjoy Baigan Bharta with basmati rice and/or naan. Mmm.

**recipe from http://www.indian-food-recipe.com/content/view/163/74/

Update 5/2/08:This was delicious! I made some cucumber raita and a spiced chickpea salad to go with it. Mmm

Tomato Couscous with Capers

2008-03-27T08:23:00.007-05:00

I made the tomato couscous with capers from Veganomicon last night. It was delicious!

I think I should go lighter on the capers next time though. I love capers, so I was a little more generous than the recipe called for ...

We ate it up so fast that I didn't get a chance to take a picture. =)

Veganomicon.

2008-03-19T13:16:00.011-05:00

It has arrived!

*whoo hoo*
The hardest part will be trying to figure out what to cook first. yay!

What a full book for less than $20! I'm very impressed. There's even a recipe for Brooklyn Diner Macaroni Salad. Mmm. Fresh dill basmati rice with chard and chickpeas ... Tomato couscous with capers ... Oh the joy ...

2008-03-11T15:01:00.006-05:00

Oh dear ... I think I've eaten too many beets this week.
I roasted some on Sunday and I got a little too excited about that. I ate beet salad for lunch and dinner yesterday and for lunch today. haha
Ok. Something else for lunch tomorrow ... definitely.

My throat is sore. I doubt that has anything to do with the beets though. bah.

HAPPY LEAP YEAR!

2008-02-29T19:40:00.007-05:00

Valentine's Day 2008 was lots of fun. We went to KORHOGO 126 on Union Street. That place is to die for ...
Flowers equal a happy woman. *grin* Words to live by ...

This week, I cooked with panch phoran for the first time. *ugh* SOOOO good.
Cauliflower Dal with Panch Phoran* (vegan)

1 1/2 cups masoor dal or red lentils (I used channa dal [yellow lentils] because that’s what I had on hand.)
4 cups water
1 teaspoon turmeric
1 teaspoon salt (or to taste)
1/8 teaspoon canola oil (or canola oil spray)
1 tablespoon panch phoran
1 large onion, diced
2 cloves garlic, minced
1/8 teaspoon red pepper flakes
1 teaspoon ginger paste (or 1 tsp. minced ginger)
16 ounces diced tomatoes (or 1 can)
1 head cauliflower, cut into small florets (I steam mine for 8 mins before hand, but that is optional)
1/2 cup water

Pick over and rinse the lentils and soak them in 3 cups of warm water for 1 hour.
Drain and add them to a pot with the 4 cups water and turmeric. Bring to a boil and reduce heat to low. Simmer until the dal is tender, about 30 to 40 minutes. When done, add salt and set aside.

While the dal is cooking, prepare the vegetables. Heat a large, deep skillet, preferably non-stick. When hot, add the canola oil and shake it to spread it around. Add the panch phoran and stir. (You may instead use oil spray; spray before and after adding the panch phoran.) When the first seed pops, immediately add the onion, garlic, pepper flakes, and ginger paste. Stir and cook until the onion softens, about 2 minutes. Add the tomatoes, cauliflower, and some water, and stir. Cover and cook until the cauliflower is just tender, about 10 minutes.

When the dal and cauliflower are both done, add the dal to the cauliflower mixture. Stir well, and check seasoning, adding more salt if needed. Simmer gently for a few minutes to allow flavors to blend. Serve hot, over rice if desired.

Recipe from: (There are also additional recipes using this spice here.)
http://blog.fatfreevegan.com/2008/01/cauliflower-dal-with-panch-phoran.html

* The spelling of this spice blend varies.

The results:

I served the above over couscous and I also made my secret beet salad. *yum*

Photos from our trip to Morocco!

2008-02-13T10:27:00.003-05:00

Link to Photo Album:

http://www.kodakgallery.com/I.jsp?c=vm4isqm.6esaimh6&x=0&y=dig0zv

Vegetarian Tamales!

2008-01-28T09:36:00.001-05:00

Yesterday, I devoted the afternoon and early evening to making tamale from scratch.
Tamales are not easy to make and they're a bit labor intensive, but they're soooo worth it!

They came out pretty damn good. I have to say that I am proud.
Thanks to The PPK's show on tamales, I was well-informed. ;)

First, I bought the ingredients:
* MASECA brand masa harina (special corn flour that's been treated with lime)
* CRISCO (gross, I know, but you need to add some fat ... at least it's vegetable fat [it's actually vegan!])
* Corn husks to wrap them (I bought them dry in a bag)
* Veggie broth (I buy boxed rather than make my own)
and filling ingredients:
* 4 ears corn
* 1 onion
* 1 bag shredded Mexican blend cheese
* 1 can chipotle peppers in Adobo

Then, I steamed the ears of corn for 10 mins and sautéed the onion until it was nice and brown.
Once it had cooled a bit, I cut the corn off the cob and cut up the chipotles.
WARNING: Chipotles are hot. I usually wear gloves to cut up hot peppers, but I forgot this time and my hands suffered badly.
They were in a lot of pain and it took about 5 good washes until they were better. =(

Then I made the dough by combining 4 cups of the masa harina, 1.25 cups of CRISCO,
and 4 cups of heated veggie broth by hand. (It's messy, but I enjoyed it. heh)

Then I boiled the dry corn husks until they were pliable.

Next, I put down a corn husk, put a bit of the dough on top, and then layered a chipotle,
some onions, some cheese and some corn. Then I put some more dough on top
to seal those ingredients in. Then you wrap up the husk. (The PPK show can show you this in detail.)

The results ... A messy kitchen, but a lovely stack of delicious tamales. Mmm Mmm good.

Christmas Trip to Arizona!

2008-01-18T13:32:00.001-05:00

Link to photo album:
http://www.kodakgallery.com/I.jsp?c=vm4isqm.ci2vv5ne&x=0&y=-afntj2

Fooligans FC!

2007-11-12T09:54:00.001-05:00

http://www.fooligansfc.com/