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.

Brussels Sprouts with Crispy Tempeh Over Soft Polenta

Brussels Sprouts with Crispy Tempeh Over Soft Polenta
(recipe adapted from the one in The Vegan Girl's Guide to Life by Melisser Elliott - buy this book!)

Ingredients and Method:
Crispy Tempeh:
8oz tempeh, sliced very thin (at least 24 pieces)
2 tablespoons soy sauce
1 tablespoon olive oil
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
2 cloves garlic, crushed (I minced mine)
1 teaspoon chile powder
1/2 teaspoon cumin
1/4 teaspoon black pepper

Combine all ingredients in a shallow pan, covering each side of the tempeh, and then allow to marinate while you chop the brussels sprouts and onion. Preheat a deep skillet over medium heat and spray it with a coating of cooking oil. Add the tempeh strips, reserving the marinade, and cook until crispy - about 5-7 minutes each side. Remove the tempeh and set aside.

Brussels Sprouts: 1 tablespoon olive oil
1 small onion, sliced thin
1 pound brussels sprouts, cut in half
1 teaspoon salt
1/2 teaspoon black pepper
leftover tempeh seasoning
1/2 cup water

Reheat the skillet over medium heat, add the oil, and sauté the onion until it begins to soften (3-5 mins). Add the brussels sprouts and sauté until slighty browned. Add salt and pepper. Add tempeh seasoning and 1/2 cup water. Cover, reduce heat to medium-low, and allow to simmer for about 7 minutes (until the sprouts are tender). Remove lid and simmer for a few more minutes to allow the sauce to thicken slightly.

Polenta:I just add one cup polenta to 4 cups already boiling salted water and stir continuously until the mixture thickens.

Spoon polenta onto plates and cover with tempeh, sprouts, and sauce. Mmmmmm...

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Chewie goes vegan!

I've been thinking about switching little Chewie over to a vegan diet because I don't want him to eat anything gross that I wouldn't eat. Plus, he seriously needs to outlive me; I ♥ Chewie! I came across V-Dog vegan kibble today which looks amazing! I ordered it and I'm so excited to see how Chewie likes it. I'm also going to get him some Organic VEGA Antioxidant Omega oil blend to put over his food as his vet has suggested he needs some oil in his life.

I also ordered the Simple Little Vegan Dog Book by Michelle Rivera and I can't wait to make him some yummy yum yums to enjoy in addition to his nutritionally balanced doggie food. Fortunately, Chewie actually likes his greens and eats zucchini. Good boy.

Here are some resources about meatless meals for your furbabies:
PETA's article about vegan dogs and cats

Good vegan nutrition for doggies

A list of "people foods" by ASPCA and whether or not those foods are OK for your pup.

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International Travel 2012 ... Cancun, Mexico

My husband and I enjoyed 5 days of paradise in Cancun last week at Fiesta Americana Condesa Cancun.
I want to go back immediately!



Link to full album:
http://www.facebook.com/media/set/?set=a.10150769654647174.465901.514802173&type=1&l=5de05f9c64

Israeli Couscous Salad with roasted tomatoes, peas, and olives ...

Israeli Couscous Salad

2 cups Israeli couscous
2 1/2 cups water
3-4 cloves garlic - sliced very, very thin
1 package grape tomatoes
1 lemon (juice of and zest)
1 small package frozen peas, defrosted
3/4 of a can small or medium black olives, all olives cut in half
1 small bunch fresh parsley, chopped fine
olive oil
ground black pepper, to taste
oregano (fresh or dried), to taste

Method:
Preheat oven at 400F. Cut grape tomatoes in half. Spray cookie sheet with olive oil cooking spray. Place grape tomatoes, cut side up, onto cookie sheet and spray with olive oil cooking spray. Sprinkle some black pepper and dried oregano on grape tomatoes and then put in the oven to roast for about 15-20 minutes. Meanwhile, heat oil in a saucepan and saute the garlic in the oil for about 30 seconds over low-medium heat. Toss in the dry couscous, turn heat up to medium, and stir continuously for about 3 minutes just to toast the couscous a bit. Pour in the water, turn the heat up to medium-high, and bring to a boil. Once boiling, reduce heat to lowest setting and cover the saucepan. In about 10 minutes, most of the water should be absorbed by the couscous. If it still needs to absorb more water after ten minutes, let it go for another 5 minutes. Once the couscous is done, toss in a bowl with the peas and olives. Cover and refrigerate for a few minutes to chill it slightly before adding the rest of the ingredients. Let the grape tomatoes cool before adding them as well. When both things are cool, combine and add the chopped parsley, zest of one lemon, and juice of one lemon. Add black pepper and oregano (fresh or dried) to taste and maybe a little more olive oil drizzled over top if you're feeling decadent. Enjoy!

Chickpea and Prune Tagine (vegan)

*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

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.

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