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Showing posts from January, 2012

Basil Garlic Brussels Sprouts

I don't normally step out on my naked roasted sprouts but there wasn't much I could do about the idea of this dish. What started as a fleeting thought soon became all consuming and luckily for me, I got some monster sprouts in my Bountiful Basket this week. In all seriousness, after VegKid and I devoured two platefuls, we danced around the kitchen singing, "There's a party in my tummy. So yummy. So Yummy!" Yep, that happened!

Ingredients
1 pound fresh Brussels sprouts, ends trimmed and halved
1/3 cup red onion, chopped
2 cloves garlic, chopped
1/4 cup fresh basil
1/2 cup vegetable broth
salt and pepper, to taste
1 tsp red wine vinegar
Heat a non-stick skillet sprayed or wiped with oil over high heat. When the pan is hot, add the onions and cook for one minute, stirring constantly. Add the sprouts and cook until lightly browned, about 2 minutes. Add the garlic and basil and stir.Reduce heat to medium and add the vegetable broth and salt and pepper. Cover immediately, and c…

KiwiBanana Shake

I am overrun with kiwis and bananas from my Bountiful Basket. You have been warned!

Ingredients:
2 kiwis, peeled
1 banana, frozen
1 cup of nut milk (I used Vanilla Almond)
Combine all ingredients into your blender and GO!

Roasted Chickpeas

Have you ever wondered why chickpeas look so much like tiny butts? Whaaat? I know I sure haven’t. If I had wondered, though, I might have thought it was because I’m so behind the curve on posting about the crunchy, savory, snacky goodness of roasted chickpeas. Get it? Behind? Oh my GOD I hate me sometimes, don’t you? (Wait, don’t answer that. It’s no better than, “Do these tiny butts make my butt look big?”)
Seriously, though, roasted chickpeas made the food blogger rounds in 2009. And let me be honest, I haven’t been secretly making these for years and hiding the evidence from you to preserve my dignity. I made roasted chickpeas for the first time just the other day, and I loved them —enough to pass them along to you.

If you haven’t been on the roasted chickpea bandwagon for years at this point, might I suggest you hop on with me? Meet you there.

Ingredients:
2 1/2 cups chickpeas, drained and gently blotted with a kitchen towel
2 Tbs olive oil
1 Tbs chili powder
1 tsp cumin
1/2 tsp coriand…

Bok Choy Dressed in Balsamic Vinegar and Ginger

This is one of those simple "no brainer" dishes but I have come to the realization that these days using my brain has become more difficult. This week in addition to my normal basket of fruits and veggies from Bountiful Baskets, I also got an Asian pack. For a few extra Washingtons, I got fresh water chestnuts, bok choy, napa cabbage, eggplant, onion, garlic, green onion, ginger root, and more stuff that I can't recall right off the top of my head. (Don't know what I am talking about? Check it: Here. I label all dishes that I create using fruits or veggies from my basket. So, keep your peepers peeled.) Try this dish! You won't regret it. If you do, well then I'm sorry.
Ingredients: 1 head bok choy, chopped 3 tbsps coconut oil 1/4 cup water 2 tbsps capers 2 cloves garlic, minced 1 1/2 tsps ginger root, minced 2 tbsps balsamic vinegar a squeeze of lemon Heat the oil in a large skillet over medium heat. Cook bok choy for about 3 minutes and add water. Cook for about 10…

Banana French Toast

Weekday mornings are super hectic in our household and I am sure they are in your house, as well. I always have homemade muffins on hand for VegKid's breakfast, which is usually consumed as we are walking out the door. I, on the other hand, almost always have a smoothie or some juice (also on the way out the door).  Saturday mornings aren't much different. My alarm goes off at the same time as it does every weekday morning, 5:30 am, but instead of being at the office by 8:00am, I'm in Calculus by 8:00am. Needless to say, Sunday morning breakfast is usually a treat in our household.
You won't get your feelings hurt if you try my french toast. Believe me they're worth it and so are you. Please your palate.
Ingredients: 1 cup dairy free milk (I used Vanilla Almond Milk ) 1/2 cup quick-cooking oats 1 medium banana 6 slices of bread Combine milk, oats and banana in a blender. Process until completely smooth -- about 2 or 3 minutes minutes. Transfer to a shallow dish. Soak…

WorldVegan Saturday: C is for Congo

Inspired by traditional African recipes, this stew gets its richness from sweet potatoes and natural peanut butter. Who doesn't LOVE peanut butter? If you raised your hand and said "Me!", then you are inhuman. And that's all I have to say about that!

While the peanut butter contributes a lot of flavor, it also contributes a good bit of fat. To reduce the fat, you may choose to reduce the amount or leave it out entirely. You may also want to substitute a raw nut butter.


Ingredients:
2 Tbsp oil
1 Tbsp curry powder
2 medium onions
2 carrots
4 celery ribs
2 tsp garlic , minced
2 lbs large sweet potatoes (about 2 large ones)
2 cups low sodium vegetable broth
28 oz of tomatoes, diced
1 tsp salt , divided
1/4 tsp black pepper
1/4 tsp cayenne
1/2 cup chunky peanut butter
3 Tbsp peanuts , roasted
1/2 cup light coconut milk
Prepare in advance your sweet potatoes by peeling them and chopping them into chunks. Dice your carrots, celery and onion. Drain and quarter your tomatoes fr…

Creamy Wilted Spinach and Quinoa Salad

This is the perfect "no-fuss", healthy weeknight dinner. The longest prep time for this complete dish is cooking the quinoa (use the instructions on the packaging). The dressing is creamy and full of good-for-you stuff. Tahini is a great source of vitamins and miso is a fermented food, which means it's a natural probiotic and is great for your digestive health.

Experiment with your favorite veggies; Mushrooms, tomatoes, red peppers or artichokes would be yummy in this dish.

Ingredients:
2 tbsp of tahini
1 tsp miso 1/4 cup hot water
handful of spinach
1/2 cup cooked quinoa
Mix the miso and hot water together. Add in tahini and stir until well combined. It should have a dressing consistency.Mix the hot, cooked quinoa with the spinach until it wilts. Toss in the dressing. Eat!

WorldVegan Saturday: B is for Bengal

Cauliflower and Potato Chechki: The power of the flower is hard for me to overcome. I love the soft texture and buttery flavor of cauliflower. Any dish that calls for it is an instant winner in my (cook)book. Luckily, while reading about Bengali Cuisine, I found this chechki with cauliflower and potatoes which made deciding on what to cook for "A night in Bangladesh" very easy since the combination of the two happen to comprise one of my favorite dishes of all time, Aloo Gobi.

If you're asking yourself "what is chechki?" don't feel alone, I wiki'd that pretty quick. Here's what I found: A chechki is a dish with vegetables cut into small pieces. This chechki uses the classic spice mixture panch phoron, generally equal parts black mustard seed, fenugreek seed, fennel seed, nigella, and cumin.

Do not attempt to substitute with Chinese 5-Spice and vice versa, you will be oh-so-disappointed.

I am a tad bashful to admit that the spice is new to me but …

RAW Wednesday: Juicing and such

If you are looking for an easy and effective way to do something good for you body, consider the health benefits of juicing.

One major health benefits of juicing is that it is an easy way to get beneficial enzymes, which are primarily found in raw foods, into the body. Enzymes in fresh fruits and vegetables have the vital role of converting food into body tissue and energy. Enzymes are also involved in metabolism, so one of the more valuable health benefits of juicing is that it can increase metabolic rate. Juicing also ensures that the body is getting sufficient amounts of phytochemicals, substances in plants that are considered among the most powerful ways to fight disease. While most people do not eat enough raw fruits and vegetables to obtain the amount of phytochemicals that would make a difference, it is relatively easy to drink enough juice to obtain sufficient amounts of these powerful nutrients. In addition, antioxidants and other immune enhancing properties are concentrated …

Fairy Tale Porridge

This is a quick breakfast and it's packed with fiber to keep your digestion rolling along and the apple-pumpkin combo is ├╝ber pleasing. Sprinkle a tablespoon of ground flax seed for some added crunch and to ensure you're getting your daily dose of those healthy and important omega 3 fatty acids.

Ingredients:
1 large apple, peeled, cored and chopped into a large dice.
1 cup of berries (I used 1/2 cup of strawberries and 1/2 cup of blackberries)
1/4 cup raw pumpkin seeds, soaked overnight

Drain pumpkin seeds and toss into a food processor with other ingredients.

  

WorldVegan Saturday: A is for Argentina

MomChef, VegKid and myself have decided to celebrate international cuisine every Saturday, vegan style. We have started with a country that starts with "A" (Argentina!) and will work our way through the alphabet to Zimbabwe week-by-week until we've exhausted all letters of the alphabet (maybe not "X", we'll cross that bridge when we get to it.), wrapped our minds around cultures we've never truly experienced and stretched our vegan culinary taste-buds all around the world.
A is for Argentina:



First Course: Salad
There is nothing Argentine about this salad; I just feel weird not having greens somewhere for every meal. I'm a VegHead like that.
1 head Romaine Lettuce, outside leaves discarded, rinsed, trimmed, and chopped 1 large Tomato, chopped 1 small Red Bell Pepper, cut in thin julienne, 1 inch long 1/2 small Avocado, cut into chunks
Dressing: Juice from 1 lemon 2 tsp Balsamic Vinegar 1 tsp Extra Virgin Olive Oil Salt, to taste Fresh Ground Black Pepper, to …

RAW Wednesday: No Egg Salad Wrap

I have used this delicious recipe for a long time now.  It is delicious, nutritious and fun to make.  Also it looks like traditional egg salad but it is contains no eggs it is raw and vegan.

A hallmark of any good recipe is the ability to be modified to your tastes and situations. This recipe definitely meets that criteria. The water, turmeric, and raw cashews are required but everything else can be modified. The lemon juice can be substituted with lime juice or even apple cider vinegar. Salt is to taste and omit it if you feel the need.


Use this recipe as a base and then modify it to fill your particular need.

This is quite a fatty, heavy-tasting recipe, so you'll want to ensure that you're serving it with lots of nice fresh veggies, especially romaine lettuce. Yum!



Ingredients:
1 1/2 cups cashews
3/4 cup water
1 tablespoon fresh lemon juice
3/4 teaspoon turmeric
2 cloves garlic
3/4 teaspoon celtic sea salt
3 celery stalks - finely chopped (reserve!)
3/4 of a fresh red pepper - finely…

DIY Coffee Facial Scrub

Looking for a perfect pick-me-up for your skin during these brrrsy, chilly months? Tighten up those pores and exfoliate those dry, flaky dead skin cells with the healing power of coffee! The coffee exfoliates your skin while the olive oil provides a good source of moisture to keep it soft and hydrated.


This simple DIY beauty recipe is easy to whip up, smells delish, and works wonders for your skin. It also makes a great holiday gift!

DIY Coffee Facial Scrub
6 Tbsp. coffee grounds*
1/4 cup olive oil
In a container, mix the coffee grounds with the oil. It should look like coarse mud.Take a dollop of the scrub and rub it gently into your skin. Rinse thoroughly.
The scrub will stay fresh for several weeks at room temperature, but you can store it in the refrigerator.

If you'd like to make more or less than this amount, the ratio is 3 tablespoonfuls of coffee for every 2 tablespoonfuls of olive oil

*Note: The coffee grounds should be very fine. Put the grounds through a coffee grinder twic…

Pistachio-Crusted Maple Dijon Tofu

Excellent mock pistachio crusted salmon. Makes 6 servings weighing in at about 135 calories a piece.

Ingredients:
1 block firm tofu, sliced into 6 equal pieces
1/4 cup maple syrup
1 tsp curry powder
1 tsp Dijon mustard
1/2 cup shelled pistachios
Preheat oven to 400. Line a baking sheet with foil and spray with oil. Place tofu on foil and sprinkle with salt and pepper. In a bowl, stir maple syrup with curry powder and Dijon. Coarsely chop pistachios. Spoon half of maple mixture over tofu, then sprinkle with pistachios. Spoon remaining maple mixture over nuts.Bake in center of preheated oven for 15 minutes.


Carrot-Pineapple Smoothie

Fruits are an essential part of a healthy diet. These are full of antioxidants and low in calories and fat content. A healthy diet should contain all the seasonal fruits as a single fruit may not supply all the nutrients required.

The following are some of the advantages of having fruits in your diet:
Some fruits like guava, oranges, lemon etc. contain vitamin C, which is a very good antioxidant which helps to fight the various free radicals produced in the body due to different oxidative damages. These free radicals cause various diseases like cancer and leads to aging.Fruits are very low in calories and fat content. It makes fruits an essential part of a healthy diet.Fruit juice is also beneficial to the body as it supplies instant energy in addition to all the benefits of raw fruit.Fruits contain about 90% -- 95% water. So eating fruits help to eliminate the various toxins and wastes from the body.Fruits are beneficial to the persons suffering from heart disease or high blood press…

Hoppin' John

New Year’s day hosts the most important meal of the entire year for Southerners. Deeply rooted in tradition, superstition, and hope for the future, we have definite, "must-have" dishes which even those of us who might not be as superstitious as others, dare not shirk on this day.
Back in the days of civil war, Union troops swept through the south, confiscating crops and livestock to use as provisions for their troops. Southerners who weren’t off fighting were left with precious little, save for peas and greens. You see, Union soldiers considered “field peas” and greens to be fit only for animal fodder. These dishes became cherished and appreciated as what saved many a family from starvation during those times and the tradition of celebrating these dishes on the new year was born.

There are two things every southerner must eat on New Years day, black-eyed peas and greens. Black-eyed peas are said to bring luck in the coming year, with many traditions holding that you must eat…