French Lentils with Roasted Turnips

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

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

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

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)

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

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

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!

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