I have two words for you. Dorm. Room. This is totally a recipe I'd like to send to my dear cousins off at college as soon as it gets cool enough that these wonderful items don't melt or fall apart before they get there. And if you're lucky enough to have a fridge in your room (we did, even in high school), you can totally make this recipe in your dorm room and be a hit on your hall.
While my kale was in great shape even after I bagged it for a week, I cooked it instead of serving it fresh and raw. I sauteed it with onions and stirred in the beans. Since I'd never cooked it before, Paul thought it might not have been cooked completely. But it didn't hurt the flavor. We ate on leftovers a couple more days.
A few weeks back, I had a pretty nice supply of fresh spinach. I started looking for some recipes, and this one was quite out of my comfort zone, but I chose it because it could be made ahead and served at room temperature. This is a great recipe to help you fool your husband. It looks like you slaved away all day, but your kitchen is perfectly clean when he gets home because the food was made earlier in the day. I served it with a sandwich and hardly had any dishes to clean after dinner.
1/2 cup shaved Pecorino cheese (original recipe calls for feta)
2 teaspoons lemon juice
1 tablespoon dried mint, crushed
1 teaspoon dried dill
Sallt and black pepper to taste
In your largest pan, saute onions on high until beginning to soften. Add zucchini and heat until cooked through and getting soft. Add sugar snap peas to defrost. Stir in rice and seasonings: lemon juice, herbs, and black pepper. Serve warm or place in bowl to serve at room temp. Top with shaved cheese.
Gelatobaby had a very interesting June. It seems that she had bad allergies and learned that a vegetarian, even vegan, diet could lessen her symptoms. She tells a great story in her latest post. I highly recommend reading the story and reading the comments. If you are new to vegetarianism or just trying it out and don't know what to tell people, Alissa understands. She's been there.
In my research and from the recipes I've tried, I've come to the conclusion that graham crackers seem to have a wide definition. I really don't see why you can't call these graham crackers. But if it bothers you, just call it honey-sesame crackers.
Mix dry ingredients in a bowl. I recommend using a mixer or food processor to evenly distribute the honey and oil. Then, gradually add water and mix or hand kneed until dough forms a ball.
On lightly floured parchment paper or on a Roul-pat (or between two Silpats), roll the dough out. Mine became roughly 9 x 13 in size. Cut into shapes. Place on lined baking sheet close together, but not touching. Bake at 350 degrees for 13-15 minutes per tray. (The original recipe says to do 15-20 and rotate the trays throughout the processes. It's easier on me as I chase Nora to just do one tray at a time.)
Ever since my nutrition class (that happened longer ago than I care to think about) told me how important sesame seeds were to the vegetarian diet because they are high in iron, I've liked them. Not that I didn't love sesame hamburger buns before. But I really had interest in them after that. Which is why this very recent recipe from the New York Times food blog got my attention.
Um, yeah, minor problem here. Can't exactly remember the recipe for the curried cauliflower. I kinda threw it together in a hurry and on my own cause I didn't like what my cookbooks said. What I remember was my complete shock when of all the meals my dad ate with us while my mom was out of town, this was the only one he deemed "good". . .or at least the only one he commented on. And when given the choice of leftovers for lunch, he chose this one.
Recipe for Curried Cauliflower with Quinoa
1 large tomato, diced
3 tablespoons cilantro, more or less to taste
1 cup uncooked quinoa
3/4 head cauliflower
1 tablespoon curry powder
1/4 cup onion, thinly sliced
2 Tablespoons water
1/2 salt (more at table)
Raisins to taste (and if you're Paul, that's a lot!)
Cook Quinoa according to package directions. (Better yet, cook enough for the entire week at one time and just pull some out of the fridge for this recipe.)
In a large pan with a lid, saute onions in a touch of olive oil on medium heat until they become translucent. Add the cauliflower and stir. Season with salt and curry powder, add water and cover to steam the cauliflower so it softens a bit, about 5-7 minutes. Stir occasionally to keep vegetables from sticking. Add quinoa to rewarm if necessary; stir. Serve topped with fresh tomatoes, cilantro, and/or raisins--especially golden ones!
Put beans, carrots, and garlic in a food processor and chop. Add remaining ingredients and stir. Grease a jelly roll or similar pan. Form falafel into half-dollar-sized patties and place on pan. Brush olive oil on top of falafel. Bake at 425 degrees 10-14 minutes, turning once. (I generally do 7 minutes on each side, but the original recipe says 10 minutes.)
Serve on pitas with vegetables and a yogurt dip of your choice.
One day during our visit to New York City, Paul's mom joined us for a stroll around town. After tootling around town, we stopped to eat. We chose Soho Park, if I remember correctly, because it didn't look too expensive, didn't have too long of a line, and had vegetarian options on the menu. Actually, there were four vegetarian sandwiches on the menu. And I believe without cheese, the burgers are vegan.
There have been some great articles in magazines that have come through my door this past weekend about health and vegetarianism. I thought it would be fun to share some.
Redbook Magazine interviewed actress Alicia Silverstone about her vegan cookbook. And while I don't advocate a vegan diet because it isn't right for everyone, there are a few wonderful things that she says that apply to any healthy food choice.
I used my "Get Out of the Kitchen Free" card early this week. I just couldn't convince myself to get started cooking. We went to P.F. Chang's, which is special to us as it was the location of our first date. Ironically, we met one of my "heros" Henri Landwirth, the creator of Give Kids the World where we had our second date.
Two weeks ago, Eat More Produce had organic, local bok choy for $1.49/lb. I had seen box choy before, but this stuff was the most beautiful I'd ever seen. There were no holes in the leaves or anything. I bought it and added it to our menu. We had it when Paul's mom was in town. I must say, it was so good I ate more than I should have. I was very full. Luckily, we left enough for Paul to take to work the following day.
I'm sorry. I'm sorry. I'm sorry. I'm sorry. I did it again. I ran from work home to reheat the soup in the Crock Pot and over to the church to get it served. Then some friends came that I hadn't seen in a while. And of course, Mom brought Nora over. So, I never got around to a picture of this pretty and tasty soup. I dipped my pinky-finger in as I was heating it up to make sure it had enough flavor, but didn't get a good taste. However, there were a number of people who had seconds. So, I think I'm safe in saying it was good.
Recipe for White Bean Vegetable Soup
4 inner stalks celery, including leaves
1 medium onion
4 small carrots, diced
4 slices jalapeno
2 bay leaves
1 T oil
1 T herbed salt
2 lbs. dry great northern beans (You could use any white bean, but I'm partial to Great Northern.)
Soak beans overnight and cook according to package directions. Add 2 bay leaves before you start the cooking process. When beans are nearly finished cooking, chop onion and celery in a food processor. Saute all produce in oil until carrots are soft.
Remove the bay leaves. In a blender, puree roughly 4 cups of beans and water. Return to pot and stir. Consider the thickness of the soup and how much puree you want. Add vegetable mixture and herb-salt to beans, reheating as necessary.
Serving suggestion: In deep plate, ladle soup over thick, hearty, multigrain (for color) bread and sprinkle with paprika.
Here's something I am interested in attending. While I'm not expressly vegan (though I've shared many vegan recipes that I didn't realize were or planned them to be), I am all for cooking food that tastes good and learning new recipes.
Below is a quote from a flyer I received for Feb. 3 at 7:00 pm:
My New York Times Google Reader feed is quickly becoming my source for finding new recipes. This one was an archive link-through for Moroccan Carrot Salad showed up at the perfect time. We were in Tennessee for a wedding of dear friends. We had been invited to a potluck lunch the day before the wedding, and I needed a vegan dish that wouldn't be awful if it cooled off between the stove and the serving table.
I have been looking for this recipe all my life! It was exactly what I imagined. French onion soup is very elegant. This version is so easy. I'll be finding excuses to make it. I'm sure I've passed it numerous times while shuffling through my Moosewood Soups and Stews Deck. I don't know why it didn't register until last week. But I'm so thrilled that it did.
We dined out in Nashville at The Wild Cow, a vegetarian restaurant that came well recommended. Crazy name aside, this restaurant has a pretty good menu and a decent steady flow of patrons. We had quite a hard time choosing items from the two page menu. There's also a great kid's menu that I kind of wanted to order off of myself.
Start the gravy first. Then, start cooking the squash (if microwaving). In a large skillet, Saute onions and garlic in olive oil. When onions are translucent, add edamame. Cook through. Add cooked spaghetti squash to vegetables. Pour gravy over the vegetables and allow flavors to marinate (3-5 minutes.) Serve vegetables topped with toasted sesame seeds.
Recipe for Soy Sauce Gravy
Recipe from my mother. Have no idea where she got it, but she's made it all my life.
1/8 C soy sauce
1 T cornstarch
1 1/4 C water
In a mall saucepan, combine all ingredients. Cook on low-medium, stirring frequently, until clear.
This is the successful quinoa salad recipe I served to 25 people along with a baked potato bar last night.
Recipe for Quinoa Salad
2 cups Quinoa, uncooked
1 lb. grape tomatoes, halved
4 banana peppers, thinly sliced
1 small head broccoli, cut into small florets
3/4 can black olives, sliced
1 cup Italian dressing (homemade or store-bought)
Cook quinoa according to package directions and chill. (Can be made a day or two in advance.) Combine quinoa and vegetables in large bowl folding gently with a large spatula. Pour salad dressing over quinoa. Stir gently. Serve immediately. To marinate, chill 1-2 hours after adding dressing.
Recipe for Italian Dressing
3/4 cup Olive oil
1/4 cup Lemon juice
1 teaspoon salt (more to taste)
1/2 teaspoon garlic powder
1/2 teaspoon onion pwder
1/2 teaspoon Italian seasoning
1/2 teaspoon parsley
Whisk ingredients together continuously while pouring over salad.
To make a really long story short, we misread our ticket and arrived only 40 minutes before our plane departed for Denver. Naturally, our bags didn't make it and we had to wait for the next plane from Orlando to deliver our clothes for the week and. . .more diapers. Paul did some research and found a vegetarian restaurant in downtown Denver where we could spend our time. Although the GPS took us an odd way through a not-so-nice area of town, we eventually got to Uptown and had no trouble parking near this amazing restaurant.
It was the end of the week. We were leaving the next day to see Paul's family. I hadn't bothered to grocery shop for the week knowing we would live on what we had since we would be away for a long weekend.
Two years ago, we had some leftover pomegranates and served this salad dressing with that fruit substituting the strawberries at Christmas. The rich color and flavor was fabulous. I remembered that recipe contained basil. When planning Dinner Club two weeks ago, I knew it would highlight our prolific basil. The dressing appeared to go over well. Fely even added it to her pasta. (I hope that didn't mean the pasta was bad.)
Yesterday, we were invited to our friend Tim's birthday celebration at a park. I volunteered to bring a dessert to the potluck. The park was so beyond beautiful. It was a perfect spring day, which we were so lucky to have since it was the first day of spring! That being said, Paul's photo highlights the sunshine reflecting off of the plastic wrap instead of the beauty of the strawberry peaks.