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Showing posts from February, 2012

Quinoa, Butternut Squash, and Kale Salad

This room temperature salad is perfect for lunch or a light dinner. Lately, I have had a few richer meals than usual and the aftermath has left me wanting a light detox. Without being a full blown detox, it's nice to dig my fork into a lighter fare, like the simplicity of a few good salads or soups.
Ingredients: 1 1/2 cups quinoa 3 cups water 2 teaspoons olive oil, divided 1 onion, chopped 2 garlic cloves, minced 1 1/2 cups peeled, cored and diced butternut squash 1 1/2 cups roughly chopped kale (previously washed and cleaned) 2 teaspoons fresh thyme, chopped juice of half a lemon 1 tbs Dijon mustard French vinaigrette (recipe below) In a large pot, bring the quinoa and water to a boil, reduce the heat and simmer, covered until all the water has been absorbed (about 20 minutes). Remove from the heat, fluff with a for and place in a large bowl to cool for 20 minutes.In the meantime, heat one teaspoons olive oil in a large skillet, add the onion and cook until it turns translucent. Add the gar…

WorldVegan Saturday: F is for France

Le dîner often consists of three courses, hors d'œuvre, plat principal, and a cheese course or dessert, sometimes a salad is offered before the cheese or dessert. Yogurt may replace the cheese course, while a simple dessert would be fresh fruit. The meal is often accompanied by bread, wine and mineral water.

hors d'œuvre: Soupe au Pistou
3 quarts vegetable broth
2 cups water

2 cups fresh green beans - rinsed, trimmed, and snapped into bite-size pieces

4 zucchini, cut into small cubes

3 carrots, cut into bite size pieces

4 potatoes, cut into bite sized pieces

1 bunch basil, leaves picked from stems
10 cloves garlic, minced

3 tomatoes, chopped

1/2 cup olive oil

1 teaspoon salt

1 can kidney beans, drained and rinsed

1 can white beans, drained and rinsed

1 can diced tomatoes
8 oz fusilli
Bring the vegetable broth and water to a boil in a large pot. Stir in the green beans, zucchini, carrots, and potatoes. Return to a boil, reduce heat to medium-low, and simmer 45 minutes. Meanwhile, prepare the p…

WorldVegan Saturday: E is for Egypt

Fūl Medammis
Fūl medammis, or simply fūl, is an Egyptian dish of cooked and mashed fava beans served with olive oil, chopped parsley, onion, garlic, and lemon juice. A staple meal in Egypt, it is popular in the cuisines of the Levant, Somalia, Eritrea, Ethiopia, Sudan and Saudi Arabia.

This dish brings a happy belly with good protein! And using this east African style it is easy to have an extra meal waiting there for you in the fridge!

Ingredients: 1 can fava beans (I used 16 oz bag of dry large butter beans, quick soak method and simmer to tender, about 1 to 1 1 1/2 hours. Drain most of the liquid and then proceed as the recipe says) 1 large onion, chopped 3 cloves garlic, chopped 1 large tomato, diced 1 small potato, cooked and diced 1-1/2 tbs olive oil 1/2 tsp chili powder1/2 teaspoon cumin seed 1/4 tsp cinnamon 1/4 tsp turmeric 1/4 tsp cayenne powder 1/4 cup parsley, chopped (for ganish) 1/4 cup green onions (for garnish) Juice of 2 lemons Salt, pepper, and red chili pepper to taste Saute onio…

Biscuits and Gravy

Biscuits and gravy is a popular breakfast dish in the United States, especially in the South. It consists of soft dough biscuits covered in thick "country" or "white" gravy, called sawmill gravy.

The meal emerged as a distinct regional dish after the Revolutionary War, when stocks of food stuffs were in short supply. Breakfast was necessarily the most substantial meal of the day in the South, for a person facing a day of work on the plantations. While everyone wanted something different and distinct from the British, the lack of supplies and money meant it also had to be cheap.

Sunday mornings are my favorite morning for breakfast. Usually because every other day of the week I don't have time to make breakfast from scratch. This morning I made these light, fluffy biscuits and topped them off with the leftover sauce that MomChef made yesterday for WorldVegan Saturday. Get the recipe for the sauce here.

Ingredients: 3 1/2 cups flour 5 tsp baking powder 1 1/2 tsp salt

WorldVegan Saturday: D is for Denmark

Danish cuisine, originating from the peasant population's own local produce, was enhanced by cooking techniques developed in the late 19th century and the wider availability of goods after the Industrial Revolution. Hot meals traditionally consist of ground meats, such as frikadeller (meat balls) with mustard sauce and trimmings.

This dish relies heavenly upon meat substitutes. Its high in fat and sodium but everything in moderation, right? These meatballs are a perfect dish to bring to any potluck. They will be quickly devoured by Meat lovers and VegHeads alike.



FRIKADELLER
1 package Gimme Lean Sausage
6 oz vegan burger crumbles
1/2 cup cracker crumbs (saltines)
1/2 tsp onion powder 1/2 tsp garlic powder 1/2 tsp dried oregano
1/4 tsp basil
1/4 tsp salt
dash of pepper
2 Tbsp olive oil
Preheat oven to 350Combine all ingredients in a bowl or electric mixer. Form into any size balls you like. Cook until the meatballs brown and firm. Serve with cream sauce below.
CREAM SAUCE 1 cup of vegetable sto…

Gobi Panch Phoron

Just recently, I purchased panch phoran. Panch Phoron is a spice mix used in Eastern Indian cuisine ( Bengali cuisine) and is a mix of the five spices – nigella seeds, fennel seeds, fenugreek seeds, mustard seeds and cumin seeds all in equal quantities. Panch = Five and Phoran = Spices, so it literally means five spices. This spice mix can be used with any kind of vegetable stir fry / roasted vegetables. Just pour them into hot oil till the mustard seeds splutter, so as to release the aroma of the spices. Add any vegetables you want, stir fry, serve. It really is as simple as that. No grinding the spices and all that needed.

Ingredients
1 head of Cauliflower
1 tsp oil
1 1/2 tbsp Panch Phoran Mix
pinch of Hing
1/4 tsp Turmeric Powder
1 tsp cayenne
1/2 cup coconut milk
Salt, to taste
Heat the oil in a saute pan over medium heat. Add the panch phoran mix to it. Wait till the mustard splutters but make sure the fenugreek does not burn.Add turmeric and red chilli powder to this. Immediately add the …

Garlic Kale and Tahini Dressing

If you aren't down with the greens you might find yourself mourning a vast hole in your life. Or at least that is how I would feel if someone told me I could never eat greens again. I love collards, mustards, turnips and especially kale. Kale has a face only a mother could love but a taste for everyone. Try this dish with any topping or none. It's up to you. Either way this dish is to die for.

Ingredients: 6 cloves garlic, sliced 3 tbsps olive oil 1 bunch kale, chopped 1/4 tsp salt Tahini Dressing (below)
lemon wedges to serve
Saute the garlice in olive oil over medium-high heat for about 2 minutes. Stir frequently.Once the garlic is golden brown add the kale and few spashes of water. Use tongs to toss the kale around, coating it with the garlic and oil. Stir frequently for 4 to 5 minutes. Serve with a drizzle of Tahini Dressing. Garnish with lemon wedges.


Tahini Dressing This is way more than you need for the recipe above but I figured you'd love it and want to add it to your sa…

Banana Kiwi Pear Shake

Another great breakfast shake comprised of an over abundance of fruit from my Bountiful Basket.

Ingredients
3 kiwi, peeled and sliced
1 banana
1 pear chopped
1/2 cup pear juice (about 1 pear in the juicer)
1/2 cup Vanilla Almond Milk (or any other non dairy milk)
2 tbsp agave nectar
Blend all ingredients together and enjoy!