Vegan Brunch with Muffins! yay! (and a quick dinner)

Mmm. Made a vegan brunch today thanks to my favorite vegan cookbook, Vegan Brunch.
I made the "swiss chard frittata" (which ended up being a baby kale and caramelized onion frittata because Whole Foods was out of chard). I also made my polenta topped with roasted tomatoes. Mmm.

I made the Blueberry Ginger Spelt Muffins on page 155 of Vegan Brunch for the first time.
These were pretty good; I was craving some blueberry muffins and these hit the spot. I think I prefer a more dense bran-type muffin, so maybe I'll make blueberry bran muffins when I run out of spelt flour.

Dry Ingredients:
2 1/2 cups spelt flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon

Wet Ingredients:
1/2 cup vanilla soy yogurt (a 6oz container) (as I'm typing this I realized that I actually screwed up and used 1 cup plain soy yogurt but it was totally fine!)
1 cup mylk (any kind of nut mylk will do)
1/3 cup canola oil
1 teaspoon pure vanilla extract
1 1/4 cups blueberries
(original recipe also calls for 1/2 cup finely chopped crystallized ginger, which I omitted.)

Preparation:
Preheat oven to 375F. Line muffin tin with paper liners.
Mix all dry ingredients in a big bowl. Mix all wet ingredients in a separate bowl with the exception of the blueberries. Make a well in the center of dry ingredients and pour in the wet ingredients. Fold in the blueberries (and ginger if using). Scoop batter into muffin tin and bake 28 - 32 minutes or until a knife comes out clean. Let cool for a few minutes in the tin before transferring muffins to a cooling rack to cool completely.

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Later, for dinner, I made a salad and a quick steamed spaghetti squash with vegan meatless balls. Mmm

This salad was also satisfying and it was just kalamata olives, mesclun lettuce, cucumbers, fresh heirloom tomatoes, roasted chestnuts, and the balsamic dressing that I made yesterday.
I paired it with some steamed spaghetti squash "pasta" and a veggie-loaded tomato sauce and Whole Foods' brand vegan meatless balls.
This is my lower carb alternative to pasta. meh.
To steam spaghetti squash (the lazy way): Cut ends off squash and then cut squash in half lengthwise. Scoop out seeds and put in a microwaveable dish with about 1 centimeter of cold water. Microwave for about 13 minutes. Hold squash with a potholder (it's HOT!) while you scrape out the strings into a bowl.
To make the sauce (the lazy way): I sauté a sliced onion in a little olive oil in a saucepan until translucent. Then add a 28oz can of organic diced or crushed tomatoes and some Italian herbs and spices such as oregano, garlic powder, red pepper flake, salt, and pepper. I also added some frozen artichoke hearts to this sauce which I had reheated in the microwave. (This was my first try of frozen artichokes. Blech. I will stick to canned or jarred.) Heat through until flavors blend - about 5 - 10 mins.
Prepare your favorite vegan meatless balls as directed, put on top of spaghetti squash, top with sauce and enjoy! yum. (Add a basil chiffonade for extra yum yums.)

Kitchen Tips ...

I made this combo of roasted eggplant, olives, tomato sauce, Italian spices, and a sautéed onion the other night to throw over some pasta. It was fab. Mmm.

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And now ... Some kitchen tips you might know and, then again, maybe not ... Just thought I'd share some of my faves.

♥ To freshen your kitchen sponge and disinfect it, throw it in the top rack of your dishwasher and run it through a cycle of dishes. Voila! Clean, disinfected sponge.

♥ To soothe a minor burn on your finger, smear a little Anbesol (made to soothe mouth sores) on it. Takes the sting right out.

♥ To steam things without them sticking to your steamer basket, cut out a round of parchment paper and make several folds in it. Take a single hole punch and punch holes in it. Unfold and lay in steamer. The holes you punched will allow the steam to come through.

♥ To open a jar easily, just slide a bottle opener tip under the top and let some air in by pulling out the side of the top slightly. The top will pop and it'll be easy to screw right off. No help from big biceps required. ;) [see pics below]

Raw Tomato Sauce

Raw Tomato Sauce

Our CSA also yielded some awesome organic tomatoes this week, so I threw together a sauce for dinner. It was so yummy! (I served it over some Trader Joe's vegan meatless balls (which certainly aren't raw, but they're also yummy. heh.)

Method:
Roughly chop tomatoes and throw in blender with a large handful of fresh basil. Blend until smooth. I made enough so that I had about 3/4 of a blender full when done. You could throw any other spices into the blender to process them to make this completely raw, but I sautéed a little minced garlic in olive oil in a saucepan and then added the tomato mixture to heat it a bit. I also threw in some red pepper flake, oregano, salt & pepper to taste. :)

Summer Tomato Salad (thanks to my local CSA)

Summer Tomato Salad

My CSA delivered some delish local organic tomatoes this week, so I made this simple salad that was out of this world. It's just fresh sliced tomatoes, roasted red pepper, pitted kalamata olives (capers would also be nice here), and some homemade pesto dotted on top. Yum!

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Garlic Scape Pesto with Orecchiette, Roasted Tomatoes, and Roasted Eggplant (one of those rare recipes that are not vegan)

Garlic Scape Pesto with Orecchiette, Roasted Tomatoes, and Roasted Eggplant

Garlic scapes are usually only available in June from your local farmer's market, so take advantage and enjoy these summer treats!

Ingredients:
1/2 cup fresh lemon juice
11 garlic scapes, green parts chopped into 1" pieces
2.5oz (70 grams) of fresh basil leaves
1/2 cup toasted pine nuts
1/2 to 3/4 cup freshly grated parmesan or parmigiano-reggiano cheese (grana padano would also work nicely)
1/3 cup extra virgin olive oil
1/4 cup water
3/4 pound cherry tomatoes, cut in half and roasted at 400F for about 20 mins
1 large eggplant, roasted at 400F for about 1 hour (i'd say this is optional ...)
1 pound orecchiette pasta

Method:
1. Roast eggplant: Coat eggplant in olive oil and prick with a knife on all sides. Roast at 400F for about an hour.
2. While the eggplant is roasting, make the pesto. Place pine nuts, chopped garlic scapes, basil leaves, lemon juice, and grated cheese in food processor and add olive oil as you are processing and then add water if you want the pesto to be a little thinner.
3. After the eggplant is done roasting, remove from oven and scoop out the flesh and place in a separate bowl. Discard the skin.
4. Roast the tomato halves: Place cut side up on the same pan that you roasted the eggplant on. Spray with a coating of olive oil spray. Sprinkle with fresh black pepper. Roast at 400F for about 20 minutes - until withered and slightly brown on underside.
5. While the tomatoes are roasting, cook the pasta. Boil orecchiette for about 10-12 minutes (until al dente).
6. When pasta is done, drain and combine in a large bowl with pesto, eggplant flesh, and roasted tomatoes.

Polenta with Roasted Tomatoes (vegan)

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!

Stuffed Peppers and Indian Spiced Kale (vegan)

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!

Tempeh Piccata

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!)

Salad with Chevre and Fettuccine Margherita

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

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.

Vegetarian Crock Pot Lasagna

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

Tomato Couscous with Capers

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. =)