A Recipe Depository

Coconut Rice

2010-05-06T15:28:00.000-07:00

1 cup jasmine rice
1 can light coconut milk
1/2 cup milk
dash of salt

First cook rice by bringing coconut milk and soy milk just to the boil. Add rice and salt, reduce heat to low, and simmer, covered, for 30-40 minutes, until all liquid is absorbed.

Chicken and Vegetable Chowder

2010-05-02T13:30:00.000-07:00

1 lb. boneless chicken breasts, cut into pieces
1 can cream of potato soup
14 oz. vegetable broth
10 oz. frozen broccoli
1 c. sliced carrots
4 oz. mushrooms, chopped
1/2 c. chopped onion
1/2 c. whole kernel corn
2 cloves garlic, minced
1/2 teaspoon dried thyme
1/3 c. half & half

Mix all except half & half.
Cover and cook on low for 6 hours.
Stir in half-and-half.
Cook on high for 15 minutes.

Brown Rice and Black Bean Chicken Casserole

2010-01-26T18:52:00.000-08:00

1/3 cup cooked brown rice
1 can cream of mushroom
1 tablespoon olive oil
1/3 cup diced onion
1 medium zucchini, diced
2 cooked skinless boneless chicken breast halves, chopped
1/2 cup diced mushrooms
1/2 teaspoon cumin
salt to taste
ground cayenne pepper to taste
1 (15 ounce) can black beans, drained
1 (4 ounce) can diced green chile peppers, drained
1/3 cup shredded carrots
1 (15 ounce) can diced tomatoes, drained
1 cup shredded Mexican cheese

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, chicken, and mushrooms. Season with cumin, salt, and ground cayenne pepper. Cook and stir until zucchini is lightly browned and chicken is heated through.
In large bowl, mix the cooked rice, cream of mushroom, onion, zucchini, chicken, mushrooms, beans, chiles, carrots, tomatoes, and 1/2 the cheese. Transfer to the prepared casserole dish, and sprinkle with remaining cheese.
Cover casserole loosely with foil, and bake 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.

Magic Soup

2009-04-28T11:01:00.000-07:00

They call it magic soup for those of us trying to watch our calorie intake. At About 45 calories for each cup, 1 g total fat (0 g saturated), 4 g fiber, 0 mg cholesterol and 410 mg sodium, it's a great weight-control food. It's also loaded with yummy, healthy veggies.

2 carrots, shredded
3 med onions, chopped (4c)
4lg stalks celery, sliced
2 lg cloves garlic crushed with press
1 c. sliced mushrooms
2 cans (28oz each) whole tomatoes in juice
½ sm. Head of green cabbage thinly sliced (6 c)
1 sm. Eggplant, cut in ½” pieces
¾ lb. green beans, trimmed and each cut in thirds
1 can (6 cups) chicken broth
6 c. water
Salt/pepper/oregano/thyme
3 med. Zucchini (1 ¼ lbs.) sliced into half moons
2 bags (6 oz each) baby spinach leaves.

Coat 12-quart stockpot (or 2 large saucepans) with nonstick cooking spray. Over medium-high heat, add carrots, onions, celery, and garlic; cook 4 minutes. Add mushrooms for 3-4 minutes more, or until vegetables soften, stirring occasionally.

Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, eggplant, green beans, broth, water, 1 teaspoon salt, and 1/4 teaspoon ground black pepper; heat to boiling over high heat, stirring occasionally.

Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until all vegetables are tender

Curried Lentils with Sweet Potatoes and Swiss Chard

2009-04-26T18:19:00.000-07:00

2 T. olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 1" piece fresh ginger root, peeled and grated
1 1/2 t. garam masala
1 1/2 t. curry powder
1 jalapeno pepper, seeded then minced
4 to 5 cups vegetable broth as needed
2 lbs. orange-fleshed sweet potatoes, peeled and cut into 1/2" cubes (4 c.)
1 1/2 c. dried lentils
1 bay leaf
1 lb. swiss chard, center ribs removed, leaves thinly sliced
1 t. kosher salt, more to taste
1/2 t. ground black pepper
1/3 c. chopped fresh cilantro
finely grated zest of 1 lime
Juice of 1/2 lime
1/3 c. finely chopped tamari almonds, for garnish
1/4 c. chopped scallions, for garnish

1) In large saucepan, heat oil over medium heat. Add onion and saute until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, curry powder and jalapeno. Cook, stirring for 1 minute.

2) Stir in 4 c. broth, sweet potatoes, lentils and bay leaf. Increase heat to high and bring to a boil; reduce heat to medium, partially cover, and simmer for 25 minutes. (If lentils seem dry, add up to 1 c. stock, as needed.) Stir in chard and salt and pepper, and continue cooking until lentils are tender and chard is cooked, about 30 minutes total.

3) Just before serving, stir in cilantro, lime zest and juice. Spoon into a large shallow serving dish. Garnich wtih almonds if desired and scallions.

Guinness Stew

2009-03-15T16:30:00.000-07:00

Popular to contrary belief, you CAN make a great Guinness stew without meat. I recently learned, Guinness does have a fish by-product in it (isinglass), and I made my stew with beef flavoured bouillon. Feel free to use a different stout beer and use veggie broth if you are vegetarian, and replace the butter with regular oil if you are vegan. This stew is WAY better the next day, so plan on making it, let it sit until it gets cold, and then heating it back up. Enjoy!

1 small eggplant
2 T. butter
8 oz. cake of Tempeh
2 T. flour
6 cloves garlic, pressed
2 cups guinness
1 cup red wine
5 cups combination of tempeh water, beef or vegetable broth
1 T. brown sugar
2 T. tomato paste
1 T. dried thyme
1 T. worcestershire sauce
1 T. horseradish
2 bay leaves
1 large onion, chopped
3 ribs celery, chopped
2 carrots, chopped (1 cup)*
2 small turnips, chopped (1 cup)*
2 large russet potatoes, cut into 1/2" pieces*
3 T. olive oil
1/4-1/2 t. rosemary
1/4-1/2 t. marjoram
*can be peeled, if you prefer

1) Peel eggplant and cut into 1" rounds. Salt both sides and set on cookie rack or in strainer to sweat for 30 minutes. Wipe dry and cut into 1" cubes.
2) Steam tempeh over 1 c. water for just a couple minutes: enough to get it warm and sticky and to flavour the water. Reserve the water.
3) Melt butter in large pot over medium heat. As butter melts, cut the tempeh into 1/2" cubes and roll in flour, coating all sides well. Drop coated tempeh into melted butter and saute until all sides are lightly browned. Add garlic and saute another 30 seconds.
4) Add guinness, red wine, tempeh water/broth, brown sugar, tomato paste, thyme, worcestershire sauce, horseradish and bay leaves. Bring to a boil, then lower heat, cover and let simmer.
5) While stew base simmers, prepare the onion, celergy, carrots, turnips and potatoes. (take your time, because the stew base has to simmer for a while!)
6) Heat oil in medium sized pot, add veggies and saute' until golden, about 20 minutes. Add the rosemary and marjoream toward the end of the saute.
7) Add sauteed veggies to stew base and simmer, uncovered about 40 minutes. Salt and pepper to taste, remembering there was residual salt on the eggplant. Let cool, then reheat or refrigerate until ready to reheat.

This recipe serves about 10. I find it tastes best when served with biscuits or sweet cornbread. I like to dip chunks in my stew and then scoop them out with my spoon...yummm.

Vegetable Korma

2009-02-24T21:39:00.000-08:00

I adapted this recipe from the original from one of my favourite Indian cooks, Manjula (www.manjulaskitchen.com). I usually just add whatever veg I have available, which is what I added to this recipe, so if you want to replace any with your own favourites or check out the original recipe and make your own, please do. The sauce, I think, is the main thing that makes it Korma. (I doubled her recipe and made a couple substitutions for stuff I didn't have)

3T. oil (or so)
2 green chile peppers, chopped
2T. shredded ginger
1/2 t. turmeric
1 t. chili powder
2 T. coriander (ground)
1/4 t. of hing

1 t. cumin seeds
4 bay leaves (or 2 large)

2 c. cauliflower, cut in small pcs.
1 c. green beans, broccoli or bok choy stems (add the leaves with the tomatoes)
2-3 small potatoes (I like purple potatoes or fingerling potatoes), sliced 1/2" thick
2 carrots, sliced (or 1 lg)
1 c. red bell pepper, short slices
1/2 lb. paneer or tofu

1 1/2 c. milk
2 t. cornstarch
1 t. salt
1 t. lemon juice
2 t. garam masala

1 c. sliced tomatoes
1/2 c. chopped cilantro

1) Heat oil on med in large covered skillet or pot. While it's heating, make a paste with the chile, ginger, turmeric, chili powder, coriander and a little water. Mix well.
2) Add hing, cumin seed and bay leaves to oil. Add spice mix and mix all together in oil.
3) Add sturdy vegetables and mix again.
4) Cover and cook 4-5 minutes.
5) While cooking, saute paneer/tofu and drain (if needed) on a paper towel. In separate bowl or pyrex measuring cup, mix milk and cornstarch well.
6) Add red pepper (and any other tender veg). Add salt. Add paneer/tofu and mix.
7) Add milk mix to veg mix. Cover and cook 10 minutes.
8) Add garam masala, lemon juice and cilantro, and tomatoes. Mix and serve.

Vegan Cornbread

2009-02-19T13:25:00.000-08:00

Cornbread

4 Servings

One of the most popular American quick breads, cornbread is traditionally made with milk or buttermilk and eggs. This vegan alternative can be spiced up with chopped jalapenos or green chile for a delicious Southwestern twist.

Ingredients:
1 1/4 cups yellow cornmeal (organic and stone ground, if possible)
1 1/4 cups unbleached white flour
1/2 teaspoon salt
1 tablespoon baking powder
2 tablespoons brown sugar
1 1/2 cups boiling water mixed with 2 tablespoons expeller-pressed canola oil, plus a little extra for oiling the skillet

Instructions:

1. Heat oven to 425Â° F. Lightly oil a cast-iron skillet with a little canola oil. Heat it in the oven while you mix the cornbread batter.

2. In a large bowl stir together the cornmeal, flour, baking powder, brown sugar and salt.

3. Add the boiling water mixed with 2 tablespoons canola oil and stir to mix, but do not overbeat. Add additional hot water if necessary to make a light batter.

4. Spoon batter into the hot cast-iron skillet. Batter should sizzle when it contacts the skillet. Bake 30 minutes or until the cornbread is light brown on top and springs back to the touch.

5. Cut into wedges and serve.

Nutritional Information Per serving:

198.5 calories; 5 g total fat (0.4 g sat); 34.2 g carbohydrate; 3.8 g protein; 1.6 g fiber

Curried Greens

2009-02-10T17:39:00.000-08:00

When people hear the word "greens," I think they immediately conjure up childhood memories of overcooked lumps of vegetation they were forced to eat and hated. But the vegetable section of the grocery is a different world today, brimming with a variety of greens such as spinach, chard, kale, mustard, collards, and bok choy that are tasty as well as excellent sources of vitamins and minerals. Iron, calcium, and folic acid (an important B vitamin that helps prevent birth defects and offers protection from heart disease) are abundant in these leafy veggies. Greens can have strong tastes, but I encourage you to experiment with varieties you've never tried or haven't had in a while. I believe you'll be in for a pleasant surprise.

Ingredients:
1 pound spinach, kale, collards, or beet greens (or mixture of all)
2 cloves garlic, pressed or minced
2-3 tablespoons curry powder
1 cup finely chopped tomatoes (fresh or canned)
1 tablespoon tomato paste
1 tablespoon dark-brown sugar
1 tablespoon canola oil
1 cup onion, finely diced
3/4 pound brown potatoes, peeled and cubed
1/4 cup chopped fresh cilantro (optional)

Instructions:
1. Wash and drain greens, removing any coarse stems and midribs. Cut into half-inch strips.

2. In a small bowl, mix together garlic, curry powder, tomatoes, tomato paste, and sugar.

3. Heat the canola oil in a skillet and saute onion over medium-high heat until it begins to brown. Add the spice-and-tomato mixture, mix well, and cook for a few minutes.

4. Add the potatoes and 2 cups water.

5. Mix well, bring to a boil, reduce heat, cover, and cook for 10 minutes.

6. Add greens and cook for 10 minutes more, or until potatoes are done.

7. Correct seasoning to taste. Garnish with the chopped fresh cilantro if desired.

Nutritional Information Per serving: 103 calories; 3 g total fat (0 g sat); 19 g carbohydrate; 4 g protein; 4 g fiber; 250 mg sodium

Pre/Post Run Clif-style Bars

2009-02-10T17:35:00.000-08:00

In large bowl, combine:
2c. rolled oats
1 c. unsweetened coconut
½ c. dates (or raisins)
½ c. raw almonds
½ c. sesame seeds
½ c. sunflower seeds
½ c. cashews

Set aside.

In microwavable bowl/dish, mix:
1½ c. tahini (or natural peanut butter)
1 c. honey
1 t. vanilla.

Microwave 1 minute.

Pour over dry ingredients and mix well. On a greased baking sheet, spread mixture into a 1” high rectangle. Cut into 12 or 24 bars - OR - If time allows, bake at 350 for 15 minutes, let cool and then cut into bars.

1/24th has 265 calories, 5 grams of Dietary Fiber and 12 grams fat (I think...)

Vegetable Broth

2009-01-16T17:18:00.000-08:00

1 T. olive oil
1 large yellow onion, coarsely chopped
2 celery ribs, chopped
2 carrots, coarsely chopped
8 cups water
2 garlic cloves, crushed
1/2 cup coarsely chopped fresh parsley
1 large bay leaf
1/2 teaspoon black peppercorns
1 T. soy sauce

Saute onion, celery, and carrots in oil, about 5 minutes.

Add remaining ingredients, bring to the boil, and reduce heat to medium-low. Simmer uncovered for 1 hour.

Strain through a fine-mesh sieve into another pot, pressing the juices out of the vegetables with a back of a large spoon.

Will keep for up to 3 days refrigerated, or frozen for 3-4 months.

Baked Tofu

2009-01-15T23:54:00.000-08:00

16 oz. firm tofu
1/2 c. soy sauce
1/4 c. water
2 T. sesame oil
2 T. lemon juice

Blot the tofu to remove excess liquid, then cut into two thick slices. Place tofu slices on a baking sheet lined with paper towels. Cover with more paper towels and place another baking sheet on top. Weight it down with some canned goods and let sit for 20 minutes.

In a small bowl, combine the soy sauce, water, oil, and lemon juice. Blend well.

Place the tofu slices in a glass baking dish and pour the marinade on top. Cover and refrigerate overnight, turning the tofu once.

Preheat the oven to 375 degrees. Remove the tofu from the marinade and place on a lightly oiled baking sheet. Bake until tofu is well browned and very firm, turning once about halfway through, about 1 hour total. Serve hot or allow to cool.

Store in a tightly covered container in the refrigerator for up to a few days.

Fruit and Cereal (AKA, Microwave Apple Crisp)

2008-12-23T11:39:00.000-08:00

1 apple
brown sugar (to taste)
approx. 1/2 c. granola (more or less is fine)

Cut apple into roughly bite-sized pieces (skin included) and place in microwave-safe bowl. Sprinkle with brown sugar and granola (use as much or as little of both as you like). Microwave for 3 minutes (bowl will be VERY hot). Stir to combine everything (or don't, the choice is yours) and chomp.

A coworker shared this recipe with me several years ago. It makes a perfect, easy "treat" breakfast. You can get fancy and put the ingredients in the bowl in layers (i.e., 1/2 the apples, brown sugar, and granola, repeat) but I usually don't, opting to just stir everything together at the end. It is better to let it sit for a few minutes to cool off, in my opinion, because it is extremely hot out of the microwave.

Whole Wheat Flapjacks 2

2008-12-10T21:49:00.000-08:00

1 1/2 cups white whole wheat flour
1 tablespoon sugar
1 3/4 teaspoons baking powder
1 teaspoon salt
1 1/2 cups soy milk
3 tablespoons melted butter
2 'eggs'

Squash and Black Bean Stew with Tomatoes and Green Beans

2008-12-05T16:33:00.000-08:00

1 T. Olive Oil
1 large onion, chopped
2 garlic cloves, minced
1 T. Chili powder
1 1/2 t. cumin
1-28 oz. can diced tomatoes in juice
2 lbs. kabocha or butternut squash, halved seeded, peeled and cut into 1/2" pieces
4 oz (or 1 c.) green beans, trimmed, cut into 1" pieces
1 15-16oz. can black beans, rinsed and drained
1 T. minced jalapeño chili
1/2 c. chopped fresh cilantro

1) Heat oil in heavy large pot over medium heat. Add onion and saute until tender and golden, about 7 minutes.
2) Add garlic, chili powder and cumin and stir, 1 minute.
3) Add tomatoes with juices and bring to a boil.
4) Stir in squash and green beans and reduce heat. Cover and simmer until veg is tender (12 min.)
5) Stir in black beans and jalapeño. Cover and simmer about 5 min.
6) Stir in cilantro. Season with Salt and pepper. Add sour cream and cheese if desired.

Most. Delicious. Coffee. Ever.

2008-12-04T13:02:00.000-08:00

I found this tip a few days ago (can't remember where, unfortunately) and I've been playing around with it for the past few days.

When making coffee, add a pinch of salt to the beans just before you grind them (just sprinkle on top of beans after you put them in the grinder). It seems really weird, I know, but it seriously makes the coffee taste amazing. Wherever it was I found this tip, there was a long, foodie discussion in the comments about how salt is used to cancel out bitterness. That's a bit over my head, though; all I know is that it makes some delicious coffee! You will have to play around with it, though. As I get up a good deal later than my parents, I make my own coffee, and just enough for a cup or two, so my first attempts were a tad too salty––but still tasty, strangely enough.

Anyway. I know it sounds weird, but it is so worth it.

Pumpkin Spice Cookies

2008-12-03T12:38:00.000-08:00

1/2 cup butter, softened
3/4 cup firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup canned or fresh pumpkin puree
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground clove

Preheat oven to 350°F. Lightly grease cookie sheets.
Cream together butter with brown sugar until smooth. Beat in egg and vanilla. Beat in pumpkin purée.
In another bowl, combine flour, baking powder, cinnamon, baking soda, salt, nutmeg, ginger, and clove. Add to butter mixture and beat well to combine.
Drop by tablespoonfuls onto prepared sheets. Bake about 18 minutes, until set, not browned. Transfer to racks to cool.
Top with cream cheese frosting, sprinkle with nutmeg.

Cream of Spring Onion Soup

2008-12-03T12:32:00.000-08:00

2 T. butter
1 onion, chopped
1 3/4 c. scallions
8 oz. potatoes, peeled and chopped
2 1/2 c. vegetable stock
1 1/2 c. light cream
2 T. lemon juice
salt and pepper
garnish: fresh chives, chopped

Melt butter and add all onions. Cover and cook over very low heat for 10 minutes, or until soft.
Add potatoes and stock, bring to the boil. Cover and simmer over moderately low heat for about 30 minutes. Cool slightly.
Process until smooth.
Pour soup back into pan and reheat slowly. Season with salt and pepper. Add lemon juice.
Sprinkle with chopped chives and serve.

Moroccan Vegetable Soup

2008-12-03T12:25:00.000-08:00

1 T. olive oil
1 T. butter
1 onion, chopped
1/2 lb. carrots, chopped
1/2 lb. parsnips, chopped
8 oz. pumpkin
3 3/4 C. vegetable stock
lemon juice to taste
salt and pepper

garnish:
1 1/2 t. olive oil
1/2 garlic clove, finely chopped
3 T. chopped fresh parsley and cilantro, mixed
a good pinch of paprika

Heat oil and butter and fry onion until softened.
Add carrots and parsnips, and cook for 5 minutes.
Add pumpkin and cook for 5 minutes.
Add stock and seasoning, bring to the boil.
Cover and simmer 35-40 minutes or until vegetables are tender.
Let soup cool slightly, then process until smooth, adding extra water if soup seems thick.
Pour back into a clean pan and reheat slowly.

Garnish:
Heat oil and fry herbs for 2 minutes.
Add paprika and stir well.

Adjust seasoning of soup and stir in lemon juice to taste.
Serve with garnish spooned and swirled into soup.

Potato-Leek Soup

2008-12-03T11:50:00.001-08:00

1 tablespoon extra-virgin olive oil
2 leeks, white and light green parts washed and sliced into 1/4-inch slices
2 cups chopped yellow onion
1/2 teaspoon sea salt
3 cloves garlic, minced
2 large Yukon Gold potatoes (about 1 pound), peeled and cubed into 1/2-inch cubes
4 cups vegetable stock
2-3 teaspoons fresh rosemary leaves

1. Heat a 4-quart soup pot over medium heat and add the oil.

2. Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent.

3. Add the garlic and stir well. Cook for 1 minute more.

4. Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes.

5. Remove the soup from the heat and use an immersion/stick blender to blend the soup in the pot or ladle the soup into a blender, 1 cup at a time. Blend the soup with the fresh rosemary leaves until smooth and free of chunks. Pour smooth soup into a heat-proof bowl and continue until all of the soup has been blended.

6. Transfer the blended soup back to the original soup pot and warm over low heat until heated through. Serve hot.

Broccoli, White Bean and Cheddar Soup

2008-12-02T19:11:00.000-08:00

1 14-ounce can vegetable broth
1 cup water
1 pound broccoli crowns, trimmed and chopped (about 6 cups)
1 14-ounce can cannellini beans, rinsed
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1 cup shredded extra-sharp Cheddar cheese

Bring broth and water to a boil in a medium saucepan over high heat. Add broccoli, cover and continue cooking until tender, about 8 minutes. Stir in beans, salt and pepper and continue cooking until the beans are heated through, about 1 minute.
Transfer half the mixture to a blender with half the cheese and puree. Transfer to a bowl. Repeat with the remaining broccoli mixture and cheese. Serve warm.

Tomato Bisque

2008-12-02T19:09:00.001-08:00

2 tablespoons extra-virgin olive oil
1 large onion, chopped
4 cloves garlic, crushed and peeled
1 14-ounce can vegetable broth
2 cups water
1/4 cup white rice
1 28-ounce can crushed tomatoes
1/2 cup silken tofu
1 tablespoon rice vinegar

Heat oil over medium heat. Add onion and garlic and cook, stirring occasionally, until beginning to soften, about 3 minutes. Stir in broth, water and rice; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the rice is very tender, about 15 minutes.
Stir tomatoes, tofu and vinegar into the soup. Remove from the heat and puree, in batches, in a blender. (Use caution when pureeing hot liquids.) Return the soup to the pot and reheat over medium-high heat, stirring often, about 5 minutes.
Serve.

Cheddar-Ale Soup

2008-12-02T19:04:00.000-08:00

1 tablespoon canola oil
1 large onion, chopped
1 12-ounce bottle beer, preferably ale
2 1/4 pounds Yukon Gold potatoes (cut into 1/2-inch pieces and boiled until tender - about 15 minutes) OR 2 18 oz. bag precooked peeled potatoes (found in cold section)
1 14-ounce can vegetable broth
1 cup water
2 1/2 cups nonfat or low-fat milk
1/4 cup all-purpose flour
1 1/2 cups shredded sharp Cheddar cheese, divided
1 small red bell pepper, thinly sliced or finely chopped

1. Heat oil in over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add beer; bring to a boil and boil for 5 minutes. Add potatoes, broth and water; cover and return to a boil. Reduce the heat to maintain a simmer, and cook until the potatoes are tender, about 4 minutes. Remove from the heat and mash the potatoes with a potato masher to the desired consistency.
2. Whisk milk and flour and add to the soup. Bring to a simmer over medium-high heat and cook, whisking occasionally, until thickened, about 3 minutes. Remove from the heat; stir in 1 1/4 cups Cheddar and stir until melted. Ladle the soup into bowls and garnish with the remaining 1/4 cup cheese and bell pepper.

Sweet Potato and Tomato Soup

2008-12-02T16:44:00.001-08:00

Olive oil
Onion
3 cloves garlic
3 sweet potatoes
12 oz. tomatoes
salt and pepper to taste

Fry the onion and garlic in the olive oil for a few moments. Add the sweet potatoes and tomatoes and simmer until the potatoes are just tender. Add the salt and pepper and process until smooth.

Lentil, Garlic, and Rosemary Soup

2008-12-02T16:41:00.000-08:00

2 C. red lentils
9-10 C. water
1 bulb garlic, peeled and chopped
2 t. dried rosemary
4 carrots, diced very small
salt to taste

Place the lentils in a large saucepan and cover with the water - bring to the boil while preparing the other ingredients. Reduce to a simmer and add the garlic, rosemary and carrots. Cook for a further 20 minutes until everything is ready and add the salt.

Spiced Carrot and Celery Soup

2008-12-02T16:40:00.001-08:00

1 T. olive oil
1 large onion
2 cloves garlic
1 t. curry powder
6 carrots
4 sticks celery
4 C. water
salt to taste

Fry the onion and garlic in the oil for a few minutes and then add the curry powder and stir to release the flavours. Add the carrots, celery and water and cook gently until the vegetables are tender. Blend in food processor until smooth, add salt.

Green Bean Casserole

2008-12-02T16:20:00.000-08:00

Beans
2 quarts water
1 tablespoon salt
1 pound fresh green beans, ends snapped, snapped into bite-size pieces

Bring the water to boil in a large pot. While it comes to a boil, prep the beans. Fill a large bowl with ice water. Add the salt and beans to the boiling water. Cover and cook for 6 minutes or until crisp-tender and still bright green. Drain beans in a colander, then plunge into ice water to stop the cooking. Drain a bit in the colander again. Place a double layer of paper towels on a baking sheet, arrange beans in single layer to dry, top with a double layer of towels.

Mushrooms and Sauce
8 ounces crimini mushrooms
1 tablespoon unsalted butter
1 tablespoon fresh garlic, minced
1 1/2 tablespoons flour
3/4 cup vegetable stock
1 tablespoon dry sherry
3/4 cup half & half or heavy cream
Salt & pepper to taste

Clean the mushrooms; break off and discard the stems. Break the mushroom tops into pieces. (Breaking the tops is important to the texture for slicing them with a knife makes the mushrooms more like the ones in canned soup.) Melt the butter in a skillet til shimmery. Add the mushrooms, garlic, salt and pepper. Stirring often, cook until mushrooms begin to soften and exude their liquid, about 6 minutes. Stir in flour and cook a minute. Add the stock, sherry and bring to a simmer. Add the half & half, simmer until sauce thickens, about 10 - 15 minutes. Taste and adjust the seasonings. Stir in the cooked beans til they're evenly distributed throughout the sauce.

Topping
1 slice whole grain bread
1 tablespoon unsalted butter
1/2 a 2.8 ounce can of French fried onions
1/8 teaspoon table salt
freshly ground black pepper

In a food processor, process the bread, butter and seasonings in about 10 quick pulses. Stir in the onions -- but don't process.

Preheat oven to 425F. Transfer hot bean mixture to a greased baking dish. Top beans with topping and bake for 15 minutes.

recipe comes from: http://kitchen-parade-veggieventure.blogspot.com/2006/11/worlds-best-green-bean-casserole.html

Nomable, easy-peasy hummus dip

2008-11-28T17:21:00.000-08:00

Take some hummus.

Stir in:
pine nuts
roasted red pepper
garlic
spicy cilantro & jalapeno

(basically, buy this and stir some of each topping into the hummus.)

Finally, stir in some crumbled feta, and chomp with chips. Nom nom nom...

Mom's Homemade Cinnamon Rolls

2008-11-26T09:34:00.000-08:00

rolls:
2 pkgs. yeast
3 C. very warm water
1/2 C. vegan butter, melted
3/4 C. sugar
2 t. salt
2 false eggs (I use Ener-G)
2 t. cardamom
1 C. instant mashed potatoes
about 8 cups white whole wheat flour

filling:
cinnamon
melted butter
brown sugar

Sprinkle yeast on water, add 1/2 t. sugar, and stir to dissolve.
While yeast is foaming, add the following into a mixing bowl:
butter, sugar, salt, 'eggs', cardamom, potato flakes, 3 1/2 cups flour. Mix well.
Add yeast mixture.
Continue adding in flour one cup at a time until the dough sticks together.
Knead dough on a floured board for about 8 minutes.
Form dough into a ball and place in a large, greased bowl.
Flip the dough upside down so the top of the ball is greased.
Cover with a towel.
Set oven to 400 degrees for 2 minutes, then turn it off and put the bowl in.
Let rise 2 about 2 hours.

When the dough has doubled in size, take it out of the oven and divide it in half.
Roll each half out into a large rectangle: the shorter and fatter the rectangle, the more layers each roll will have, but there will be less rolls than if the rectangle is longer and skinnier.
Spread melted butter over each rectangle (a basting brush is perfect for this part, but you can use a fork or spoon).
Sprinkle cinnamon over the dough (I use about half of a regular sized spice jar -2.4 oz.- total).
Sprinkle brown sugar over the dough.
Roll dough from the long side to make a long log.
To slice into separate rolls: take a long piece of thread and slide it underneath the log to the spot where you'd like the roll to end (about 2.5 in.). Bring both ends of the thread up and cross them over each other, across the log. Pull them down through the log and you will have a sharply cut roll (here is a pic I found online of how this looks: http://2.bp.blogspot.com/_3bHdINnlyxQ/R51x0kLMFLI/AAAAAAAABPM/9Pyy6zBiugc/s1600-h/DSC_0197.JPG).
Place the rolls in greased pans.
Let rise 1 hour, covered, in re-warmed oven.

Remove pans from oven, preheat to 375 degrees, and bake for about 30 minutes.

Drizzle with powedered sugar and soymilk icing after the rolls have cooled at least 15 minutes.

Why I might not go back to 100% Vegan after my ankle heals...

2008-11-09T21:32:00.000-08:00

Tonight's dinner was grilled cheese (provolone and cheddar) on sourdough. Heaven.

Though, may I say that I VASTLY prefer Earth Balance to butter or other spreads. I've been using it to make grilled/toasted vegan sandwiches for awhile now, and it makes a lovely, crispy crust that's not at all greasy, but not dry like toast, and just the littlest bit salty. Super yummy!

I'm trying to find balance in my diet, currently. I certainly won't go back to eating meat, but I found it very difficult (pretty much impossible, actually) to maintain a 100% vegan diet once my work/school life started back up and I sprained my ankle. At the same time, though, I've found myself having days where I have way too many animal products (really just dairy, as eggs have become completely unappetizing) and I feel sluggish and sick. I think I'm aiming for "mostly" vegan, with dairy thrown in here and there.

The ethical aspect of veganism is another consideration, since that was a large factor in my decision to go vegan. It's become a sort of balancing act, I suppose. I do feel bad about contributing to animal suffering, but I also don't want to get back into a situation where I'm lacking protein (which apparently turns me into an emotional wreck and makes me cry uncontrollably for days at a time). And, on a purely selfish note, going out to eat with friends is MUCH less stressful and more enjoyable when you're only worrying about eating a vegetarian––rather than a vegan––meal. Eating 100% vegan was kind of a cinch over the summer when I wasn't working or going to school and had plenty of time to devote to meal planning and making sure I was getting all I needed. That fell apart pretty quick, though, when I got a job -and- school started -and- I sprained my ankle all in the space of, um, five days. Meal planning and cooking is HUGELY time-consuming for me still, because I am not (yet) a skilled or confident cook. As that improves, though, and I become more comfortable with throwing meals together, I'm hoping to get back to mostly vegan, maybe even 100%.

Raspberry Muffins

2008-10-21T14:00:00.001-07:00

1 & 1/2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon grated lemon zest
1/2 cup plain soy yogurt
3 tbs. vegetable oil
1 tbs. lemon juice
2 egg replacements
1/2 teaspoon lemon extract (optional)
1 cup raspberries (fresh are best, otherwise frozen)
2 tbs. white sugar for decoration (optional)

Preheat the oven to 400 degrees F (200 degrees C).
Grease a 12 cup muffin tin, or line with paper liners.
In a large bowl, mix together the soy yogurt, oil, lemon juice, egg replacements, and, if using, lemon extract.
In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest.
Add the wet ingredients to the dry, and mix until just blended.
Gently stir in the raspberries.
Spoon batter evenly into the prepared muffin cups.
Sprinkle remaining sugar over the tops for decoration, if desired.
Bake for 15 to 20 minutes in the preheated oven, or until the top springs back when lightly touched.
Cool muffins in the tin on a wire rack.

Warm bread, veggies, and salad

2008-10-14T13:13:00.000-07:00

1 loaf of potato rosemary bread (found at Fred Meyer) or a hearty grain bread
olive oil
balsamic vinegar
1 lb. asparagus/broccoli/green beans, etc. (whatever you feel like)
1 bunch lettuce/kale, etc.
your favourite dressing

heat bread in oven at 350 for 15-20 minutes, or until loaf is quite hot to the touch (heated all the way through)
pour olive oil and vinegar in a shallow dish for bread dipping
steam veggies, add butter or salt or whatever you like on them
tear lettuce into bite-sized pieces and pour dressing over

Slice the bread and dip in olive oil and vinegar, and chomp the steamed veggies and salad.

Blueberry Waffles

2008-10-14T08:59:00.000-07:00

2 1/2 c. flour
4 T. sugar
4 t. baking powder
1 t. salt
4 T. ground flax seed
2 2/3 c. rice or soy milk
1/3 c. oil
blueberries

Mix wet. Mix dry. Mix wet into dry and let stand 5 minutes. Add blueberries. Cook!

Banana Bread

2008-09-12T15:18:00.000-07:00

5 ripe bananas
3/4 cup agave nectar or 3/4 c. sugar
1 teaspoon vanilla
2 cups spelt flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon

Bake at 350 for 1 hour.

Chocolate Chip Cookies

2008-09-12T14:12:00.000-07:00

1 1/4 cups spelt flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon agave nectar
1/3 cup maple syrup
1/3 cup canola oil or vegetable oil
1 1/2 teaspoons vanilla extract
2/3 cup vegan chocolate chips

Bake at 350 for 11 minutes.

French Onion Soup (crockpot)

2008-09-09T16:38:00.000-07:00

4 onions
6 1/2 cups vegetable broth
1/4 cup red table wine
1 T. dijon mustard
2 T. balsamic vinegar
2 bay leaves
1 t. thyme
salt
pepper

Combine in crockpot and cook for 4-5 hours on low.

Bean and Vegetable Soup (crockpot)

2008-09-09T12:41:00.002-07:00

1 eggplant, peeled -- cut in 1/2 in. cubes
2 c. chopped tomatoes
1 1/2 c. carrots
15 oz. garbanzo beans
8 oz. red kidney beans
1 c. onion
1 c. celery
3 cloves garlic
3 c. vegetable broth
6 oz. tomato paste
1/2 t. oregano
1/2 t. basil
1/4 t. salt
1/4 t. pepper
1/4 t. crushed red pepper
1 bay leaf

Combine eggplant, tomatoes, carrots, garbanzo beans, kidney beans, onion, celery and garlic in crockpot.

Combine vegetable broth, tomato paste, oregano, basil, salt, pepper, crushed red pepper and bay leaf. Pour over vegetables.

Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Discard bay leaf.

6 servings.

Black Beans and Rice Soup (crockpot)

2008-09-09T12:41:00.001-07:00

onion
3 carrots
2 stalks celery
4 cloves garlic
1/2 t. cumin
1 1/2 t. basil
1/2 t. chili powder
1/2 t. oregano
1/2 t. Tabasco sauce
24 oz. black beans
29 oz. crushed tomatoes
29oz. broth
1 1/2 c. cooked rice

Combine all ingredients except rice in crockpot. Cover and cook on low 8 to 10 hours (high 3 to 4 hours). Add cooked rice before serving.

8 servings.

Teriyaki Tofu and Rice

2008-09-07T22:29:00.000-07:00

1 cup cooked rice
1/2 cup spinach
1 square of Trader Joe's Baked Tofu - teriyaki flavour
soy sauce

Mix it. Eat it.

The tofu is AMAZING. I could eat the squares cold, alone, in one big bite: it's that good.

Scarborough Fair Soup

2008-09-04T09:54:00.001-07:00

Simple, cheap, and satisfying... though maybe not as 'quick' as the rest of the recipes under this label.

olive oil
garlic
onion
baby potatoes
carrots
soy creamer
parsley
sage
rosemary
thyme

optional ingredients:
leeks
vegetable broth
spinach

Saute minced garlic and diced onion (and sliced leeks if you have them) until soft.
Add water (or vegetable broth), diced potatoes, and sliced carrots.
Bring to a boil.
Cover and simmer for 20 minutes.
Add creamer as desired.
(add spinach shreds if you have them)
Serve with salt and pepper.

Tibetan Potato Soup

2008-09-04T09:50:00.000-07:00

1/4 c. vegan butter
1 T. minced ginger root
1 T. minced garlic
1 C. diced red onion

1/2 t. turmeric
1/2 t. chili powder
1/2 t. garam masala

3 c. mashed potato

4 c. water

1 c. diced tofu
1 c. spinach leaves, chopped

1 1/2 t. white vinegar
1 T. soy sauce
2 t. salt
1/2 t. black pepper

2 T. chopped green onion
2 T. chopped cilantro

Melt butter in large saucepan over medium heat. Add ginger, garlic and onion and stir-fry over medium to medium-high heat for 1/2 to 1 minute. Add turmeric, chili powder and masala. Stir-fry 1/2 minute longer. Add potato and mix. Cook and stir 3 minutes. Add water 1 cup at a time, stirring constantly with wire whisk to prevent lumps from forming.

Stir until mixture is smooth. Add tofu and spinach. Mix well and bring to boil. Add vinegar, soy sauce, salt and pepper. Simmer 5 minutes. If soup is too thick, add water. Add green onions and cilantro and mix well.

Makes about 8 cups.

Half-assed "Stir-Fry"

2008-09-03T20:39:00.000-07:00

So, I don't own a wok. And I hate standing over a hot stove in the summer. Enter the half-assed "stir-fry":

1. Cook some brown rice in your rice cooker or on the stove.

2. Stick a package of frozen spinach and a couple big handfuls of frozen veggies in a microwave-safe dish. Add a couple tablespoons of water (if you feel like it). Cover and microwave on high until veggies are warmed through, stirring a few times (if you feel like it). I often don't.

3. If desired, pan-fry a package of extra-firm tofu, cut into cubes. I can't stress enough how optional this step is. If you'd just rather go do other things while dinner's cooking, skip it. Your half-assed stir-fry will be just as good.

4. Once everything's cooked separately, dump it all together into a big pot. Add enough soy, teriyaki, or other kind of sauce to make it nice and tasty. Mix mix mix. Chomp chomp chomp. Mmmm...

I put teriyaki sauce in mine this evening, and I topped off tonight's dinner portion with a dollop of Yumm! Sauce, since it's like liquid crack and seriously goes well on everything.

This isn't even close to food you'd serve to company, and maybe not even to friends, but it's damn tasty and dead simple, which makes it a particular favorite of mine.

Vegan Sandwich o' Deliciousness

2008-08-28T16:47:00.000-07:00

sprouted grain bread, toasted
cucumber, peeled and sliced
roma tomato, sliced
Tofutti Better Than Cream Cheese
Yumm! Sauce

So tasty, I could hardly stand it! I bought a big bottle of Yumm! Sauce at Cafe Yumm! the other day, and I've been putting it on all sorts of things. It's delicious with rice and beans, of course, but it also makes a great veggie dip and sandwich spread. At $12.95, it's pretty spendy, so I'm going to try this recipe I found when I run out. (Just a note: where the recipe calls for brewer's yeast, use nutritional yeast. It's listed in the ingredients on my Yumm! Sauce bottle.)

Spaghetti Sauce

2008-08-26T15:21:00.000-07:00

olive oil
onion
garlic
balsamic vinegar
mushrooms
1 can crushed tomatoes
bell pepper
basil

Saute onion and garlic in olive oil until onion is soft.
Add balsamic vinegar and chopped mushrooms, cook on low for a few minutes.
Add crushed tomatoes, bell pepper, and any other veggies you want.
Cook on med-low until bell peppers are soft.

Serve over whole wheat pasta and sprinkle with chopped basil and/or nutritional yeast.

Sneaking in Veggies

2008-08-23T17:08:00.000-07:00

Part of my move to a vegan diet (or, as I like to call it, veganicity) has involved bumping up my veggie intake. A daily green smoothie helps, but it seems like veggies are often lacking in my diet. Because I've never minded leftovers, I tend to cook recipes intended to feed four or so people, then use the leftovers for lunch or dinner for the next three or four days. Sometimes, I'll freeze individual portions to use later, but usually, I just eat the same thing for a few days. For reasons of cost, I keep frozen veggies and frozen spinach on hand, and I try to work them into meals wherever I can. One of my favorite things to make is a big pot of brown rice mixed with cooked frozen veggies and spinach. I add some teriyaki sauce and, voila, I've got dinner and/or lunch for the next few days! (Such stereotypical college student food, I know, but I really like it!)

Another thing that I make quite frequently (at least every two weeks) is a pot of spaghetti. It's cheap, it freezes well, and I don't really get tired of it. My spaghetti recipe has changed with my change in diet, of course: I spend a little extra to buy whole wheat spaghetti, I avoid sauces containing meat or dairy, and I sprinkle a little sea salt and nutritional yeast on top, rather than parmesan cheese.

(Side note: When I made spaghetti last night, I glanced at the label of my sauce and almost fainted to see romano cheese listed as the final ingredient. I SWEAR I read the label before I bought it, and I can't for the life of me figure out how I didn't see the cheese listed. And, since I'm super budget-conscious about my food shopping, I'm eating it anyway. It won't happen again, though––I've decided to start making my own spaghetti sauce from scratch and freezing it in portions suitable for one pound of pasta. I'm actually relieved to make my own, because I've always hated the sweetness of commercially-bought spaghetti sauces.)

Anyway. Another change I've made to my spaghetti formula is that I add a one-pound bag of frozen vegetables to the sauce before I heat it up. My favorite for spaghetti sauce is the Fred Meyer brand called (I think) "Asian Blend"––it's green beans, broccoli, mushrooms, and onions. Not only does this add a hefty dose of veggies to each serving of pasta, it also makes it a lot more filling. Before I switched to whole wheat pasta, I could often eat two or three bowls of spaghetti and still be hungry a few hours later (that's simple carbohydrates for you!) But with the whole wheat pasta and the veggies, I can maybe manage a bowl and a half before I'm stuffed––and I'm not hungry later. Last night, I ate a bowl of the spaghetti and a whole cucumber in rice vinegar around 6:00 and I was so full that I didn't make my green smoothie until almost 10:00!

In an ideal world, of course, I would only eat fresh vegetables, but cost and storage is prohibitive. I can buy frozen vegetables in large quantities (I get a big bag from Costco) to save money, and they won't go bad before I can eat them. The other upside to keeping frozen vegetables on hand, of course, is that they're always available to be tossed into whatever I'm making (like spaghetti, rice and/or beans, quinoa, couscous, etc). They're easy to be creative with, and as long as you don't overcook them, they stay pretty crisp (I avoid the bags of frozen veggies where everything's in miniscule cubes––reminds me of cafeteria food).

Blueberry Muffins

2008-08-15T16:36:00.000-07:00

1/4 c. vegan butter
1/2 c. unsweetened applesauce
1/2 t. salt
3/4 c. agave nectar
2 c. spelt flour
1 T. baking powder
1 T. vanilla
1/2 c. soymilk
2 c. blueberries

Bake at 325 degrees for 35+ minutes.

Eating Vegan: A Beginner's Take

2008-08-13T21:41:00.000-07:00

Today marks my 31st day of eating vegan. Aside from honey (I’m still trying to finish up the half of a small bottle that’s in my cupboard from the pre-vegan days), a small amount of casein in the soy cheese I bought without reading the label (I only ate a couple of slices), and half a loaf of whey-containing bread I had to finish up, I have not consumed any animal products for an entire month. Most information I’ve read online about implementing a vegan diet advocates transitioning gradually; slowly phasing out meat, then dairy and eggs.

I went cold turkey. I last ate meat on July 13th, when I finished up the last of the salmon burgers in my freezer, and then no more meat, eggs, or dairy. To be honest, I’m a little surprised at how hard it wasn’t. After going vegan, I had only one major episode of cravings. I got either the flu or a really bad cold, and after spending around four days holed up in my apartment with body aches, sinus congestion, and a fever, all I wanted to eat was eggs. Realizing I’d spent four days eating toast and frozen fruit (no energy to go grocery shopping) and was probably in need of some serious protein, I ate rice and beans and felt much better. Now, I can be pretty strong-willed when I set my mind to something, but I think there are a few factors that contributed to my relatively easy transition:

1. On July 1st, I decided to give up sweets, desserts, and diet soda until I went on vacation three weeks later. Partly, I think I just wanted to see if I could do it, but I also realized that my HUGE sugar addiction was largely responsible for the 15-20 pounds I’d gained over the course of the last school year. And, I realized that eating a lot of sugar was making me feel terrible. Diet soda played a huge part in this; any time I drank a soda, I’d immediately crave either high-fat or sugary foods. Eliminating sugar was really hard. Knowing that there was a definitive “end date” to it (i.e., I told myself, “I can have ice cream/cookies/other sugary food when I’m on vacation”) certainly helped, but I still had the worst cravings for the first few days, much worse than any I’ve had for animal products since switching to a vegan diet. As time went on, however, I found that fruit started to taste much better to me, and the cravings pretty much disappeared. And, when I finally went on vacation (this was about a week-and-a-half after the switch to veganism) and bought some Oreos (which are vegan) I ended up overindulging and felt really sick for the rest of the day. I believe I told my mom, while lying sluggishly in bed, “I’m never eating again.” Since vacation, I’ve eaten soy ice cream a couple of times and a bit of dark chocolate here and there, and while I haven’t had a reaction anywhere similar to what I’ve taken to calling “The Great Oreo Debacle,” I’ve realized that soy ice cream is probably too much sugar for me, and will only ever be a very rare treat. My taste buds have become much more attenuated to sweetness; fruit tastes delicious to me, and is all I need to satisfy my sweet tooth.

2. Another BIG help was having Chelsea a phone call away. We’ve had many chats about veganism, and having the benefit of her experience, along with stuff I looked up on the internet, really helped me to feel like I wasn’t ‘flying blind’, and kept me from being overwhelmed. The thing that helps me the most is that it’s not about what I can’t eat, but about what I can. Vegetables and fruit, beans and grains provide a huge variety of foods to eat, and I really have not felt deprived, save one trip to a restaurant with my grandmother where I ordered a spinach salad without the shrimp, and had to eat around the pile of parmesan cheese and the two pieces of garlic bread the waitress neglected to mention when I asked if there was any dairy with the salad.

3. I think it’s also been helpful that I’ve been doing most of my food buying at the grocery store, and eating out very rarely. Aside from the one time eating out with my grandmother, I’ve gone to restaurants a handful of times during the month, and always to places where I know I can easily get vegan fare (Cafe Yumm and Holy Cow Cafe are always reliable; have I mentioned I love Eugene?) Other than that, I eat my meals at home. As long as everything I buy at the grocery store is vegan, I don’t even have to think about it; I just look in my cupboards and fridge and decide what sounds good. And grocery shopping is really not that hard. Chelsea gave me a good primer on the foods she keeps stocked in her kitchen, and I’m discovering the wonders of Fred Meyer’s bulk foods section. And vegan cooking is a lot easier than preparing meat dishes that require a lot of messy prep and have the potential to make you sick :) I’ve avoided processed foods for the most part, opting for grains, beans, fruit, and vegetables.

4. Costco’s been a big help in getting vegan food for cheap. They sell a case of soy milk in shelf-stable packaging for really cheap, and I use it sparingly (a splash in my coffee, a bowl of cereal every few days). I buy my sprouted grain bread there; it comes in a package of two loaves for about $5.00, so I freeze one and keep the other in the fridge. Eating one or two pieces most days, it takes me two to three weeks to finish a loaf. I know baking my own would be even cheaper, but I’m willing to pay for the convenience. They also sell inexpensive hummus, which I eat almost every day. I also buy big bags of frozen fruit and vegetables there, which is helpful for throwing together dinners, and occasionally fresh fruit and vegetables, if I’m confident I can finish or freeze it before it goes bad. I’m also going to try buying greens there and freezing them for green smoothies. Normally, freezing greens is a big no-no, but it doesn’t matter if they’re blended into smoothies from frozen.

If there’s one area I would say I still need some improvement in, it’s bumping up my vegetable intake. I make sure to drink a green smoothie every day, and I put about 4 cups of greens in it, so that’s a good dose of fruit and veggies, but sometimes that’s the only veggies I eat, which isn’t good. Still, I eat 4 or 5 cucumbers and 5 or 6 carrots every week on top of the daily green smoothies. I recognize that this is a work in progress, and that my goal is to eat not only a vegan diet, but a healthy vegan diet. I’ve been taking a daily multivitamin to fill in any gaps I might have, and I drink tons of water throughout the day.

I have tons of energy, so much that I’ve started willingly exercising just to keep myself from jumping out of my skin (before, I always had to force myself). My hair looks thicker, my skin looks healthier, and I’ve already lost fifteen pounds. I can’t imagine going back to eating meat, or eggs, or dairy. I was watching television this afternoon, and a fast food commercial came on. They showed a close-up of something called a “Baconator,” and I actually gagged before I was consciously aware that I found it repulsive. Ultimately, I’ve found the biggest challenge to eating a vegan diet is navigating a world that caters to omnivores (basically, figuring out what to eat in social situations)––I don’t miss meat, I don’t miss dairy, I don’t miss eggs, and I feel amazing.

I’m such a hippie.

Whole Wheat Bread

2008-07-07T12:29:00.000-07:00

3 1/2 c. whole wheat flour
1 1/4 t. salt
1 c. warm water
2 1/4 t. yeast
1/4 c. agave nectar
1/4 c. vegetable oil
1/3 c. soy milk

Combine dry ingredients.
Mix yeast into water and let rise for 10 minutes.
Combine all liquid ingredients, including risen yeast and water.
Mix flour into wet mixture.

Knead dough until it becomes elastic - about 6 minutes.

Grease a large bowl, plop dough in it, and flip it upside down so the top of the dough is greased.
Turn oven to 200F for ONE MINUTE.
Once oven is off, cover bowl with a thin towel (I use a cloth napkin) and place in oven for 1 hour OR until dough doubles in size (it's important to watch it because if it rises too much the bread will fall).

Take dough out, knead for about 2 minutes, and place in greased bread pan. Cover with plastic wrap.
Turn oven to 200F for one minute.
Place pan in oven for 1 hour OR until dough rises about 1 inch above the pan.

Remove plastic wrap and turn oven temp to 350 and bake for 25-30 minutes.

An Apple a Day... Tastes Pretty Good?

2008-07-01T20:08:00.000-07:00

Many of these too-hot-to-cook evenings, I like to make what I call "garbage salad"––basically, a big salad with all sorts of stuff I find hanging out in my fridge. Usually, it's just romaine and cheese, plus whatever veggies I have on hand. I add some sun-dried tomatoes, and, since I'm still phasing out meat (i.e., eating up the meat I already had in my cupboards when I decided to go veg) a can of tuna or a salmon patty.

One of the awesome things I've been adding, though, is a cut-up apple. Since I don't usually buy organic fruit and veggies (can't afford it), I peel the apple to avoid the waxy skin, then chop it into chunks. It tastes great with all sorts of salads, and is a nice way to get an extra fruit in. Of course, I've always been a sucker for the sweet and savory combo (not sure if salad's considered savory, actually). Anyway. It tastes good. You should try it!

White Whole Wheat Brownies

2008-06-25T14:22:00.000-07:00

1 1/4 c. white whole wheat flour
1/3 c. cocoa powder
2 t. baking powder
1/2 t. baking soda
1/2 c. sugar
1/2 t. salt
1 dash cinnamon

3 T. oil
1 T. vanilla
2 T. maple syrup
1 c. unsweetened applesauce

1/2 c. semisweet vegan chocolate chips

Mix dry. Mix wet. Mix dry into wet until just mixed. Fold in chocolate chips.
Bake at 350F for 25-30 minutes.

Whole Wheat Flapjacks

2008-06-25T10:48:00.000-07:00

1 1/2 c. whole wheat pastry flour
3 T. sugar
1 1/2 t. baking powder
1/4 t. salt
1 1/2 c. soy milk
2 T. flax seed powder + 6 T. water
3 T. oil
2 t. vanilla extract
1 t. cinnamon (optional) 0r blueberries (optional)

Tofu Scramble

2008-06-24T08:43:00.000-07:00

oil
1 t. soy sauce
1/2 t. turmeric
mushrooms
onion
red bell pepper
celery
chives
2 T. nutritional yeast
16 oz. firm tofu
salt and pepper

Chop all vegetables - keep mushrooms and onion in their own bowls.
Cut tofu into eight chunks. Squeeze liquid out of each chunk and crumble tofu into a bowl.
Heat small amount of oil in pan and add soy sauce, turmeric, and mushrooms. Saute until mushrooms have lost some moisture.
Add remaining vegetables and nutritional yeast and saute until onions are just softened.
Add crumbled tofu and cook until evenly coloured - not too long or it it will dry out.
Season with salt and pepper and serve.

How does one "milk your diet", exactly?

2008-06-20T17:55:00.000-07:00

As part of my ongoing effort to eliminate animal products from my diet, and owing to my increasing lactose intolerance, I've basically eliminated cow's milk completely. I keep nonfat dry milk on hand to use in baking, and I still eat dairy products (mainly cheese and ice cream) in small quantities, but I haven't bought cow's milk in over two months.

I like soy milk alright, but it's never really been a "love" for me. It doesn't seem to go very well with any kind of cereal except the healthy kinds, and sometimes, a girl just needs a bowl of Lucky Charms, mmkay? I tried rice milk, but the wateriness of it was a real turn off. Then I read somewhere that almond milk is a good substitute for cow's milk, so I picked some up.

I'm now an almond milk convert. It's really delicious, and I like the "nuttiness" of it. It's really good with Oregon Chai concentrate (my morning caffeine hit in the warmer months) and Ovaltine. And, of course, it's delicious all by itself. It's a bit pricier than the Safeway-brand soy I was getting before, but not too much. I haven't tried mixing it with Kahlua yet, but I'm sure that will be good, too.

One of these days, I'll probably try making my own, although I don't know how much cheaper it will be; almonds can be kind of expensive. There are many websites with instructions on how to make almond milk (just google "almond milk recipe" and you'll see what I mean.) Anyway, when I get around to making my own, I'll try and put up a post doing a cost comparison between homemade and store-bought. Until then: Try almond milk! It's really good!

Chocolate Jesus Brownies

2008-06-15T15:07:00.000-07:00

this is a chocolate Jesus

which has nothing to do with these brownies, but I was listening Tom Waits and wishing I had a chocolate Jesus to place atop each brownie.

Ingredients:
1/2 c. oil
1/2 c. maple syrup
1/4 c. soy milk
1.5 t. vanilla
1 c. unbleached white flour
1/2 c. cocoa powder
1/2 c. cup sugar
1 t. baking powder
1/2 t. salt
1/2 c. semi/sweet chocolate chips

Bake at 350 for 35 minutes.

Pilfered from Yeah, That “Vegan” Shit.

Smokey Tempeh Breakfast Sausage

2008-06-13T10:11:00.000-07:00

(makes 12)

Spice mixture:
1 teaspoon dried sage
1 teaspoon dried thyme
2 teaspoons dried oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
pinch of cayenne pepper
6 teaspoons vegan Worcestershire sauce
1 teaspoon liquid smoke
2 tablespoons pure maple syrup
1 tablespoon soy sauce
2 teaspoons tomato paste

Tempeh mixture:
8 ounce package tempeh
2 cups vegetable stock
3 tablespoons soy sauce
1/3 cup whole-wheat panko bread crumbs
1 tablespoon flaxseed meal
Olive oil for frying

1. In a small mixing bowl, whisk together all of the spice mixture ingredients. Set aside.
2. In a medium saucepan, break tempeh into four chunks. Pour half of the spice mixture evenly over tempeh. Add vegetable stock and soy sauce. Cover, bring to a boil, reduce heat to medium-low, and simmer for 15 minutes.
3. Remove tempeh from broth and place in large mixing bowl. Mash with a potato masher until tempeh resembles ground meat.
4. Add flaxssed meal to the remaining spice mixture and whisk to combine. Pour over tempeh and mix thoroughly. Stir in bread crumbs and mix well. Form mixture into patties approximately 2-inches wide by 3/4-inch thick.
5. In a skillet over medium heat, heat 1 tablespoon oil. Fry sausage for about 3 minutes per side or until golden brown.

this recipe from June 2008 issue of VegNews

Strawberry-Ricotta French Toast

2008-06-13T09:46:00.000-07:00

(makes 8 to 10 slices)

1 loaf french bread

Batter:
1 1/2 cups ripe bananas, sliced
1 1/2 cups vanilla soy milk
1 teaspoon cinnamon
1/2 teaspoon turmeric
1 1/2 teaspoon ground flaxseed meal

Filling:
8 oz. firm tofu (not silken)
2 tablespoons cashew butter
1/2 teaspoon lemon zest, grated
1/2 teaspoon orange zest, grated
3 tablespoons sugar
1 tablespoon lemon juice, freshly squeezed
1 tablespoon orange juice, freshly squeezed
1 teaspoon cinnamon
1/2 teaspoon vanilla
1/4 teaspoon sea salt
2 cups fresh strawberries, sliced
Olive oil for frying
Strawberry-rhubarb syrup

1. Slice the ends off the french bread. Starting at one end, measure 1/2-inch down the loaf and slice the bread 3/4 of the way through. Measure another 1/2-inch, and slice all the way through. You will have a one-inch slice of bread with a slice down the middle. Repeat this procedure until the whole loaf is sliced.
2. In a blender, combine batter ingredients and puree until smooth. Pour into a shallow dish.
3. In a food processor, prepare the filling, Combine the tofu, cashew butter, lemon zest, orange zest, cinnamon, vanilla, and sea salt. Blend until creamy, and stir in strawberries. Spoon 3 tablespoons of filling into each bread pocket and gently squeeze shut (without overfilling).
4. Preheat a large nonstick skillet over medium heat and add 1 tablespoon olive oil. Dip each bread pocket into the batter, gently coating both sides. Fry bread slices for about 5 minutes on each side, or until golden brown. Continue with remaining slices.
(if necessary, keep warm in a 175-degree oven on a wire rack)
Serve with warm strawberry-rhubarb syrup.

this recipe from June 2008 issue of VegNews

Strawberry-Rhubarb Syrup

2008-06-13T09:45:00.000-07:00

(makes 4 cups)

1 1/2 cups rhubarb, chopped
1 1/2 cups strawberries, fresh or frozen
3/4 cup agave syrup
1/4 cup orange juice, freshly squeezed
1/4 teaspoon cinnamon

1. In a small saucepan, combine all ingredients and bring to a boil. Reduce heat to low and simmer for 10 to 15 minutes.
2. In a blender, puree mixture and return to pan to keep warm until serving.

Oven Roasted Red Potatoes with Garlic and Rosemary

2008-06-09T18:54:00.000-07:00

10-12 red potatoes, scrubbed and quartered
4 large cloves garlic, minced
1 heaping teaspoon dried rosemary
1/4 c. olive oil

Mix garlic, rosemary, and olive oil into a large bowl.
Add quartered potatoes and toss until coated.
Dump potatoes in a casserole dish and bake at 400 degrees for 30 minutes, or until soft.

Vegan BBQ

2008-06-04T09:53:00.000-07:00

I found this picture on another blog and it made me happy because it looks so good!
So you see, you CAN enjoy the BBQ aspect of summer cooking without eating dead animals!

Split Pea Soup

2008-06-03T13:09:00.001-07:00

2 medium onions, chopped
2 cloves garlic, minced
3 carrots, diced
3 ribs celery, chopped
2 cups dried split peas
8 cups water
2 medium potatoes, coarsely chopped
1 large bay leaf
1/2 teaspoon celery seed
1 teaspoon dried basil
1 teaspoon dried thyme
1-2 teaspoons liquid smoke
2 teaspoons salt (or to taste)
freshly ground black pepper, to taste

Saute the onions for about 5 minutes until they begin to caramelize. Add the garlic, carrots, and celery and cook for 2 more minutes.

Add the peas to the pot and add 8 cups water. Stir in the potatoes, bay leaf, celery seed, basil, and thyme.

Bring to a boil, cover, and cook over very low heat for 1 1/2 to 2 hours until peas are soft and disintegrate when stirred.

Add the liquid smoke, salt, and pepper. Check the seasoning and add more herbs if necessary. Cook several minutes uncovered to thicken. Serve with warm whole-grain bread.

Blueberries for Sal

2008-06-01T14:41:00.001-07:00

(that girl on the tile picture can be Sal)

2 c. cold water
1 frozen banana
1 cold orange
1/4 c. frozen blueberries
1 T. ground flaxseed
8 large leaves lettuce
(this picture is 4 leaves of green leaf lettuce - can't fit all 8 in at once!)
blend blend blend
DRINK UP, BABY

My New Favorite Summer Drink

2008-05-27T20:56:00.000-07:00

I've been trying to break my diet soda addiction for awhile now. I've noticed that I crave more sweets and fatty foods when I have it regularly––not good. So, out it must go.

Much as I love water, I sometimes crave something with a little more flavor to sip on in the evenings (aside from my green smoothie, of course!) when I'm doing homework, watching television, or geeking. Enter the following beverage (not really new, but new to me, and quite delightful):

1 part cranberry juice
1 part club soda

I've not been able to find plain old cranberry juice in the store near me, and it took me a fair bit of label reading in the supermarket aisle to find a "cranberry juice cocktail" that didn't have high fructose corn syrup (eek!). The brand I ended up with was Safeway's 100% Juice––it's sweetened with apple and some other kind of juice I can't remember right now. I've never been much of a juice drinker, so diluting it with the club soda cuts the sweetness, and has the added bonus of making it fizzy––a pretty good replacement for diet soda, I think!

UPDATE 7/10/08:
In an effort to eliminate my beverage purchases (I'm aiming for water, coffee, tea, and small amounts of juice), I realized that mixing cranberry juice with plain water (especially if it's icy-cold) will probably taste just as good. No more club soda for me!

Spring Lunch for 2

2008-05-24T14:52:00.000-07:00

(this makes a lot... probably too much for 2 people, so if you don't want leftovers, you should probably decrease the amount of ingredients)

1 package spinach fettuccine
3 handfuls cherry tomatoes
2 bell peppers
2 zucchini
8 baby red potatoes
2 large portobello mushrooms
1 c. fresh basil
3 cloves garlic
1/4 red onion
olive oil
balsamic vinegar
oregano
thyme
nutmeg (just a little bit)
1 lime

Steam potatoes.
Saute chopped red onion and minced garlic for 2 minutes, then add zucchini and 1/4 c. water.
Saute zucchini for 5 minutes.
Add potatoes and saute for 4 minutes.
Add chopped mushrooms, vinegar, and spices, and lower heat.
Cook fettuccine.
While pasta is cooking, add bell peppers to vegetables and saute continuously.
When pasta is done, add halved tomatoes and more spices to vegetables.
Remove from heat, and serve vegetables over pasta.
Top with basil and lime juice.

Okay, the mushrooms? SO GOOD. Seriously. EAT THEM. EAT THEM!

Ginger Tea

2008-05-23T12:15:00.003-07:00

2 in. piece of ginger, peeled
16 oz. water

Slice ginger into thin circular disks
Boil 16 oz. water
Toss ginger pieces into boiling water and turn heat to simmer
Plug spout or cover pot and simmer 20 minutes

To serve, add soy milk and raw sugar

Vegan Mayo/Sour Cream

2008-05-23T11:25:00.000-07:00

1 box soft silken tofu
1 Tbs. lemon juice
1 and 1/2 tsp. sugar
1/2 tsp. salt

Combine in blender

Balsamic Vinaigrette

2008-05-22T12:55:00.000-07:00

3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 garlic clove, minced
1/2 cup olive oil
Salt and freshly ground pepper

Whisk all together

Vegan Pesto

2008-05-22T10:36:00.000-07:00

1 cup pine nuts
1/3 cup olive oil
1/3 cup nutritional yeast
1 1/2 cups fresh basil
3/4 teaspoon salt
1/2 teaspoon black pepper
3-5 garlic cloves

Combine all but garlic cloves in food processor
Add cloves last, tasting as you add them to determine how many you want

* I made this yesterday - to go on the Garden Sandwich - and it turned out very well! The nutritional yeast was a perfect replacement for cheese. I added more basil, and a little too much oil (my food processor is so tiny that I have to do everything in half batches, so the liquid amounts can be a little troubling when they're something like 1/3 c.), but it still turned out wonderfully!

Garden Sandwich

2008-05-18T22:21:00.000-07:00

based on what is called the Garden Deluxe at Avenue Bread:

hearty loaf of multi-grain bread, unsliced
hummus
cucumber
tomato
red pepper
sprouts
lettuce
red onion
basil (or pesto)
balsamic vinaigrette

Vej-uhn

2008-05-16T12:38:00.000-07:00

is how you say 'vegan', according to dictionary.com's audio help.

I don't know if I can start saying it like that. I've never heard anyone say it that way.

Chocolate Chip Bars

2008-05-16T11:19:00.000-07:00

3 ½ c. flour
1 ½ t. baking powder
½ t. baking soda
½ t. salt
1 ½ c. dry sweetener
1 c. oil
1 t. vanilla
1 c. soymilk or water
1 c. chocolate chips

Oven setting: 350

Mix dry ingredients together.
Mix wet ingredients together.
Add wet and chocolate chips to dry until just mixed.
Bake in 9x13 pan for 25-30 minutes.
Makes 12 bars.

It's easy to meet protein needs

2008-05-14T12:27:00.000-07:00

Protein recommendation for male vegan : 56-70 grams

Sample Menu

Breakfast:

1 cup oatmeal (6g)
1 cup soymilk (7g)
1 bagel (9g)

Lunch:

2 slices whole wheat bread (5g)
1 cup vegetarian baked beans (12g)

Dinner:

5 oz. firm tofu (11g)
1 cup cooked broccoli (4g)
1 cup cooked brown rice (5g)
2 T. almonds (4g)

Snack:

2 T. peanut butter (8g)
6 crackers (6g)

Total : 73g

Animal-free Foods with Protein

2008-05-14T12:11:00.000-07:00

1 cup tempeh : 41 g
3 oz. seitan : 31 g
1 cup soybeans, cooked : 29 g
1 cup lentils, cooked : 18 g
1 cup black beans, cooked : 15 g
1 cup kidney beans, cooked : 13 g
1 veggie burger patty : 13 g
1 cup chickpeas, cooked : 12 g
1 cup veggie baked beans : 12 g
1 cup pinto beans, cooked : 12 g
4 oz. tofu, firm : 11 g
1 cup lima beans, cooked : 10 g
1 cup quinoa, cooked : 9 g
1 medium bagel : 9 g
1 cup peas, cooked : 9 g
1/2 c. TVP, cooked : 8 g
2 T. peanut butter : 8 g
1 cup spaghetti, cooked : 8 g
1/4 cup almonds : 8 g
1 cup plain soymilk : 7 g
6 oz. soy yogurt : 6 g
1/4 cup sunflower seeds : 6 g
1/4 cup cashews : 5 g
1 cup brown rice, cooked : 5 g
1 cup broccoli, cooked : 5 g
1 cup spinach, cooked : 5 g
1 medium potato : 4 g

Vegan Crepes

2008-05-11T12:53:00.000-07:00

1/2 c. plain soy milk
1/2 c. water
1/4 c. melted vegan butter
1 T. sugar
1 t. vanilla
2 T. maple syrup
1 c. spelt flour
1/4 t. salt

Blend all ingredients in mixing bowl.
Chill for 2 hours or overnight.

To cook:
Heat skillet to medium high, pour batter in center, and swirl so batter covers the entire bottom of the skillet.
Cook until golden brown and flip.

*You will need to add soy milk after it chills. It needs to spread easily when poured in the pan, but not so watery that it doesn't stick or cook.

These are SO GOOD with spelt flour!

Hummus

2008-05-11T12:40:00.000-07:00

1 can garbanzo beans
1/3 c. lemon juice
4 cloves garlic, minced
1/2 c. tahini
3 T. olive oil
1 tsp. cumin
1 tsp. salt
1/2 tsp. paprika
1/2 c. chopped parsley

Toss all into food processor and process until smooth.
Store in refrigerator for up to a month.

False Eggs

2008-05-11T10:28:00.001-07:00

(amounts given equal 1 egg)

3 T. ground flaxseed mixed with water (enough to get egg-like consistency)

1 1/2 t. powder egg replacer + 2 T. water (can be found at most health food stores)

1/2 banana (not good for foods that rise, very good for desserts)

1/2 c. soft tofu, blended

3 T. applesauce (not good for foods that rise, very good for desserts)

Rice Milk

2008-05-11T10:02:00.000-07:00

2 c. cooked brown rice
2 c. hot water
maple syrup (to taste)
vanilla extract (to taste)

Blend all ingredients until smooth. This will thicken as it sets.
Thin the mixture with more water if necessary.
Strain any lumps and chill.

Makes 2 cups.

Rolled Oat Pie Crust

2008-05-10T18:59:00.000-07:00

2 c. rolled oat flakes
1/4 c. vegetable shortening
1/2 c. sweetener
1/4 t. cinnamon

Mix all ingredients.
Press the mixture evenly onto the bottom of a pie plate, using your fingers or the back of a spoon.

Bake at 350 for 1o minutes before using.

I'm in Love!

2008-05-10T13:31:00.000-07:00

...with my new cookie sheets! My cheapo ones kept warping in the oven (a few times so violently that a cinnamon roll flew straight off). So off I went to Target yesterday afternoon, where I bought these.

They're amazing! You have to leave the cookies in the oven for a looong time (like, a few minutes longer than the maximum recommended baking time) but there's not even a hint of burning on the bottom. The cookies bake remarkably evenly, and it actually requires less dough to make the same size cookie as a traditional sheet.

I paid $10 per sheet (I bought two) which is 2-3 times what I paid for my cheapo sheets. Still, considering I had to replace those after less than a year of use, I think it's a worthwhile investment.

A quick, hearty meal

2008-05-02T22:19:00.000-07:00

This is what we had tonight, based on what we could find in the kitchen, and it turned out to be perfect!

Brown rice (1 part rice to 2 parts water, simmer 40 minutes)
Steamed broccoli
Steamed baby red potatoes (8 potatoes - 25 minutes)

Rice and potatoes (vegan) buttered
and all three lightly salted

Who has time for all this?!

2008-05-02T10:38:00.000-07:00

tips for making speedy-smoothies

1. Prepare as much as you can in advance
When you are going to make a smoothie, it's nice to have most everything ready to just toss into the blender. Here are 3 things you can do to have your ingredients ready for blending:
1. peel the bananas and keep them in a bag in the freezer
2. wash your greens when you first bring them home
3. always rinse out your blender immediately after use - from my experience, a blender that needs to be cleaned is likely to make me just forget the whole thing!

2. Stock up
I try and avoid going to the grocery store multiple times during the week, partly to save petrol, and partly to save time, so I buy as much as I can during one trip.
This is my Sunday smoothie grocery list (I make 2 smoothies a day):
10 bananas (Haggen has cut bananas which are generally already ripe -ready for the freezer- and they’re way cheaper)
10 large oranges
3 bunches of greens
*I do have to go to the store more frequently than I’d like to get more fresh greens because I’ve been using a LOT in each smoothie, so they disappear pretty quickly! And they don’t keep very well for days on end. However, I find it much quicker to run into the store for a couple bunches of greens than for oranges and bananas.

3. Keep things cold
If you like your smoothie to be cold when you consume it, freezing the bananas (peels off always!) and keeping the oranges in the fridge is the best way to go. With cold/frozen fruits and very cold water, the smoothie is ready to drink as soon as you make it (I used to put mine in the fridge or freezer for a time until it was cold enough).

4. Make more than you need
Green smoothies can keep in the fridge for up to 3 days, so if you’re like me and are super busy starting Monday morning, make a few servings on Sunday night to use for the next couple of days. These containers are perfect for storing smoothie and they’re made from 100% recycled material.

5. Rinse your smoothie container with vinegar to remove the smell
This is not so much a time-saving technique as just a lovely thing that Anna discovered. The container can get pretty stinky (especially if you're a lazy, crazy-busy student and you don't wash it out right away!), and, when opening the container, it is nice not to be assaulted by 'old-green' smell.

Green Smoothies: A Beginner's Take

2008-04-29T22:29:00.000-07:00

So, I've been drinking green smoothies (very) sporadically for a couple of months now. But I got the great idea to start marking on the calendar in my kitchen every day I have a green smoothie. And today, I've had a green smoothie for seven days in a row. My goal is to get to thirty in a row, so I make it a true part of my daily 'routine'. Here are some of my random thoughts about the green smoothie process:

1. For my personal taste, I find the combination of the creaminess of the banana and the citrus of the orange really appetizing. Unripe bananas don't give that same creaminess and mouth-feel, and not enough citrus to 'brighten' the greens is likewise not very appealing. I haven't used anything BUT banana and orange for the fruit part, since I'm a poor college student, but if I do branch out on the fruit, I'll look for that creamy/tart/sweet combination. (Also, if you buy the pre-bagged, small, cheap-o oranges, buy a quart of orange juice, too. The smaller oranges aren't as flavorful or juicy, but if you replace 1/2 c. of the water with orange juice, you'll never notice.)

2. Kale is awesome, but you need to add more liquid to your overall concoction to get a full quart. If I just use green leaf or romaine, adding slightly less than two cups' water is sufficient, but the kale requires 2+ cups.

3. Kale is also pretty. It makes your blender work kind of hard, though.

4. I haven't gotten the hang of spinach yet. The one and only time I tried it, I used bulk spinach (not the pre-bagged, already washed and prettified stuff) and my smoothie tasted alarmingly of dirt. I added, like, 1/4 c. lemon juice to try and salvage it; no dice. Chelsea assures me that very thorough washing of the spinach will remove the dirt taste, so I may go wild and give it another shot one of these days.

5. For the past 5 or 6 days, I think, I've been making and drinking my smoothie at night. I liked drinking it in the morning, since it did seem to give me a (very small) 'kick', but I paid for that kick with a too-full, yucky tummy. Much as Eugene is a laid-back place, I don't think my neighbors would appreciate me vomiting into their gardens on my walk to the bus. I wake up about 45 minutes before I have to leave, so I think trying to get all that smoothie into my body while it's just waking up is too much. I tried only drinking half, but that's still too much. So, I make my smoothie around 7 PM, let it sit in the freezer for about 45 minutes, and then drink the whole thing. No too-full, yucky tummy, and still plenty of time to digest those greens before bed. Plus, knowing I have my smoothie still to drink has effectively eliminated my night-time sweet cravings.

6. "Things" are a little -er- irregular, but I think that's part of the adjustment period. Also, I felt really crappy yesterday, almost like I had a fever (but I didn't). I'm wondering if that wasn't also a side effect of the adjustment. Or, maybe it's midterms. Who knows.

So. I am not a hardcore healthy eater, nor do I think I ever will be, but I can honestly say that fitting a daily green smoothie into my life has been surprisingly easy, and tasty!

Pan-grilled Naan

2008-04-17T20:30:00.000-07:00

I thought about titling this "Heaven in a Pan". For serious.

Since my fridge up and murdered all my perishable food, tonight's dinner had to be (canned) minestrone soup and toasted naan. Normally, I toast it in my toaster, then spread an eensy bit of butter on it. No butter tonight, though, due to the lamer fridge. Then, I remembered my mom making grilled naan one night when I was visiting Bellingham, so...

1. Heat a large-ish frying pan on medium.

2. Brush naan with a bit of olive oil.

3. Put oiled naan in pan for about 1-2 minutes per side. (Obviously, make sure to oil the other side of the naan once it's in the pan).

4. If desired, sprinkle one or both sides of the naan with a little somethin' somethin'. I sprinkled garlic powder on one of mine, and a wee bit of kosher salt on the other.

5. Eat. Make moaning noises 'cause of how good it is, but not so loud that your neighbors think you're doing something naughty.

Cinnamon Apple Crisp

2008-03-29T16:52:00.000-07:00

Apple:
5-6 apples, sliced in 1/4-inch slices
1 T. cornstarch
2 t. cinnamon
1/8 t. nutmeg
1/8 t. allspice
1/16 t. cloves
1/2 c. brown sugar + 1/2 c. water

Crisp:
1/2 c. oats
1/2 c. flour
1/2 c. brown sugar
1/4 t. baking powder
1/4 t. cinnamon
1/6 c. canola oil
1.5 T. soy milk
1/2 t. vanilla
1/8 t. salt

Preheat oven to 375. Mix together everything for the apple part except for the apples. Place the apples in dish and drizzle the mixture all over the apples. In a separate bowl, mix together everything for the crisp part. Sprinkle this mixture on top of the apples. Cover with tin foil and bake for 10 minutes. Remove tin foil and bake for another 20-30 minutes. Serve with soy ice cream.

*stolen from this blog

Curried Vegetables with Tofu and Coconut Rice

2008-03-29T15:41:00.000-07:00

Curried vegetables:
2 t. vegetable oil
1 sweet onion, coarsely chopped
1 red bell pepper, cut into bit-sized pieces
2 t. curry powder
1/2 t. ground ginger
1/2 t. turmeric
2 cups broccoli florets
2 cups cauliflower florets
1 cup vegetable stock
3 carrots, cut into thick slices
1 15 oz can chickpeas, drained and rinsed
10 oz. firm tofu, cubed
1/2 cup vanilla soy milk
3 T. unsweetened shredded coconut
2 t. sugar
2 T. chopped peanuts

Coconut rice:
1 cup jasmine rice
1 can coconut milk
1/2 cup soy milk

First cook rice by bringing coconut milk and soy milk just to the boil. Add rice and salt, reduce heat to low, and simmer, covered, for 30-40 minutes, until all liquid is absorbed.

curried vegetables: saute onion for 3 minutes. Add red pepper, curry, ginger, and turmeric and saute for 1 minute. Add broccoli, cauliflower, vegetable broth, and carrots, and cook, stirring, for 4-5 minutes. Reduce heat to low, cover and simmer for 10 minutes.

Stir in chickpeas and tofu. Increase heat to medium and cook until mixture begins to boil. Reduce heat to low, cover and simmer for 10 minutes.

Stir in soy milk, sugar, and salt and pepper to taste. Simmer uncovered for 5 minutes.

Serve over rice and sprinkle chopped peanuts over entire dish.

Pita Pockets

2008-03-28T08:26:00.002-07:00

Tahini sauce:
1 cup soy yogurt
2 T. tahini
1 clove garlic, minced
1 t. lemon juice
salt to taste

pita pockets:
4 large whole wheat pita breads
8 oz. Soft tofu, well drained and cubed
4 ripe plum tomatoes, diced
1 cup fresh spinach leaves, torn into bite-sized pieces
1 cup sprouts
1 large ripe avocado, halved, pitted, peeled and cut into thin wedges

in a small bowl mix all sauce ingredients until blended.
Slice an edge from each pita bread and carefully open pockets.
In a medium bowl combine tofu, tomatoes, and spinach.
Add 1/4 cup of sauce and gently toss to mix.
Spoon the mixture into each pocket. Divide sprouts and avocado among the sandwiches. Drizzle each with 1 T. tahini sauce.

French Potage with Pistou

2008-03-28T08:26:00.001-07:00

Potage:
2 T. vegan butter
2 medium leeks, white and pale green parts chopped (4 cups)
1/4 cup dry white wine
4 cloves garlic, minced
1 large russet potato, peeled and diced (2 cups)
3 medium carrots, chopped (3 cups)
4 sprigs fresh thyme
1 bay leaf
4 cups low-sodium vegetable broth

pistou:
1 cup firmly packed basil leaves
1/4 cup walnuts, toasted
1 clove garlic, peeled
1/4 cup olive oil

potage: melt butter in large saucepan over medium heat. Add leeks and pinch of salt; cover and cook 5 to 7 minutes or until leeks are softened, stirring often. Stir in wine and garlic, and cook, uncovered, 1 to 2 minutes, or until most liquid has evaporated.
Add potato, carrots, thyme, bay leaf, broth, and 2 cups water. Season with salt and pepper; cover and bring to the boil. Reduce heat to medium-low and simmer 30 minutes, or until potato and carrots are soft.
Remove thyme sprigs and bay leaf. Puree soup in blender or food processor until smooth. Season with salt and pepper.

Pistou: place basil, walnuts, and garlic in blender. Pulse to combine. Pour in oil and blend until smooth. Add water if necessary to form smooth paste. Season with salt and pepper. Serve dollop on top of potage.

Eastern European Red Lentil Soup

2008-03-28T08:25:00.000-07:00

2 T. olive oil
1 large red onion, finely chopped (2 cups)
3 cloves garlic, minced
11/2 cups red lentils
2 T. ground cumin
1 15 oz. can chopped tomatoes, with liquid
1 T. honey
3 bay leaves
1 T. red wine vinegar
1/2 cup soy yogurt

heat oil in a large saucepan over medium heat. Add onion and garlic and sauté 5 minutes, or until soft. Stir in red lentils and cumin and cook 1 minute, or until cumin is fragrant and lentils are coated with oil. Stir in tomatoes with liquid, honey, bay leaves, and 7 cups water. Season with salt and pepper and bring to the boil.

Cover pan, reduce heat to medium-low, and simmer 20 minutes, or until lentils are soft and falling apart, and soup is thick. Add a little water to thin soup, if necessary. Remove bay leaves, stir in vinegar, and serve with dollops of yogurt.

"Chicken" Noodle Soup

2008-03-28T08:16:00.000-07:00

4 cups no-chicken broth
1/2 cup baby carrots, sliced into 1/4 inch rounds
1 stalk celery, chopped (about 1/2 cup)
1/2 t. granulated onion
3 oz. Dry fettuccine, broken into 2 inch pieces (about 1/2 cup)
21/2 T. plain TVP bits
2 green onions, thinly sliced (about 1/2 cup)
1 T. minced fresh parsley

combine broth, carrots, celery, and onion in large saucepan over medium-high heat, and bring to a simmer. Reduce heat to low, and stir in fettuccine. Simmer, partially covered, 15 minutes. Stir in TVP and green onions.

Cook 5 minutes more, or until vegetables and noodles are tender. Remove from heat, stir in parsley, and season with salt and pepper.

Vegetarian Pho

2008-03-28T08:15:00.000-07:00

broth:
6 cups low sodium vegetable broth
3 large shallots
1/2 cup dried shiitake mushrooms
10 cloves garlic, peeled and crushed
3 T. low-sodium soy sauce
12 1/4 inch-thick coins fresh ginger
1 T. brown sugar
1 T. rice wine vinegar
1 t. ground black pepper
2 cinnamon sticks
2 star anise
5-6 fresh basil stems, leaves reserved for soup
5-6 cilantro stems, leaves reserved for soup

pho:
1 8 oz. Package rice noodles
1 8 oz. Package Asian-flavor baked tofu, thinly sliced
2 cups soybean sprouts
2 cups watercress
4 green onions, sliced
1/4 cup chopped cilantro
1 cup fresh basil leaves
1 lime, cut into wedges

broth: place all ingredients in large pot with 8 cups water. Cover, and bring to the boil. Reduce heat to medium-low and simmer, covered, 1 hour. Strain broth and return to pot. Discard solids.

Pho: cook rice noodles according to package directions. Drain and rinse under cold water. Divide among 6 large soup bowls. Ladle broth over noodles and top with tofu, sprouts, watercress, and green onions. Serve cilantro, basil, and lime wedges on the side to be stirred into soup.

Tempeh and Potato Salad

2008-03-28T08:12:00.000-07:00

2 8 oz. Packages tempeh, cubed
2/3 cup brown rice vinegar
1/3 cup olive oil
1/4 cup dijon mustard
1/4 cup maple syrup
2 lbs. Baby red potatoes, cubed
1 cup finely chopped celery
1/2 cup finely chopped red onion
5 green onions, finely chopped

fill large pot with 1 inch water and set steamer in pot. Cover and bring water to the boil. Place tempeh in basket. Cover, reduce heat to medium-low, and steam 10 minutes.

Meanwhile, whisk together vinegar, oil, mustard and maple syrup in large bowl. Add hot tempeh to dressing and toss to coat.

Steam potatoes in steamer basket 12 minutes or until potatoes are tender, stirring once. Add potatoes to tempeh mixture and toss to coat. Cool completely, tossing occasionally.

Add celery and onions to salad and toss to combine. Season with salt and pepper. Serve at room temperature.

Tabbouleh with Mint and Pistachios

2008-03-28T08:11:00.000-07:00

1/4 cup fine bulgur
3 T. lemon juice
1/4 t. honey
11/3 cup finely chopped pistachios
1 cup finely chopped curly parsley
1 small cucumber, finely chopped
1 medium tomato, finely chopped
4 green onions, finely chopped
1/3 cup finely chopped fresh mint
3 T. olive oil

place bulgur in large bowl and add 1/3 cup boiling water. Let stand 5 minutes. Stir in lemon juice and honey, and let stand 5 minutes more, or until all liquid is absorbed. Fluff bulgur with fork, and stir in remaining ingredients. Season with salt and pepper.

Spicy Orange Slaw

2008-03-28T08:10:00.000-07:00

2 cups packaged grated carrots
2 cups packaged shredded purple cabbage
1/2 cup chopped cilantro
1/4 cup roasted pumpkin seeds
3 T. thawed frozen orange juice concentrate
1 T. fresh lime juice
1/2 t. ground cumin
1/4 t. cayenne pepper
1/4 t. coarse salt

Red Bean and Pepper Stew

2008-03-28T08:05:00.001-07:00

1 T. vegetable oil
4 cloves garlic
1 large onion
1 carrot
1 leek, shredded
1 red pepper
1 can of chopped tomatoes
2 cans of red kidney beans
1 tablespoon paprika
1/4 c. balsamic vinegar
1/2 pint vegetable stock
salt and pepper

Heat oil over a moderate heat in a large casserole pan. Chop all the vegetables and sauté in oil for 5 minutes.

Add the vegetable stock, chopped tomatoes and paprika. Bring to the boil, season and simmer for 10 minutes.

Drain the beans and add to the stew, along with the balsamic vinegar. Cover the pan and simmer for another 20 minutes.

Remove from the heat and serve with baked or mashed potatoes, or in a sourdough round soup bowl.

Radicchio, Radish, and Fennel Salad

2008-03-28T08:03:00.000-07:00

Salad:
1/2 cup pine nuts
1 large head radicchio, quartered and thinly shredded
6 red radishes, finely sliced
1 fennel bulb, trimmed, halved, and finely sliced
1 large cucumber, sliced into 1/4 inch matchsticks

lemon-mint dressing:
1/2 cup fresh mint leaves
1/4 cup lemon juice
1/4 cup olive oil
2 T. maple syrup
11/2 T. Dijon mustard

salad: toast pine nuts in skillet over medium heath 5 minutes, or until golden brown. Transfer to plate to cool.

Combine radicchio, radishes, fennel, and cucumber in large bowl.

Dressing: puree mint, lemon juice, oil, maple syrup, and mustard in blender until smooth. Season with salt and pepper.

Add dressing to salad; toss to coat, and garnish with toasted pine nuts.

Quinoa Salad with Orange-cumin Vinaigrette

2008-03-28T08:02:00.000-07:00

1/2 cup sliced almonds
1 cup quinoa, rinsed and drained
1/4 t. salt
1/3 cup dried apricots, diced into small pieces
1/3 cup raisins
1/3 cup fresh orange juice
1 shallot, finely chopped (2 T.)
2 T. chopped fresh parsley
2 T. chopped cilantro
2 T. chopped fresh mint
1 T. grated orange zest
1/2 t. ground cumin
1/2 t. ground coriander
2 T. olive oil
2 oranges, peels sliced off and sections cut out

toast almonds 4 to 5 minutes in a dry skillet or toaster oven until pale brown and fragrant, stirring often.

Bring 2 cups water to the boil in a medium saucepan. Add quinoa and salt, reduce heat to medium-low and simmer 15 minutes, or until tender and almost all water is absorbed. Drain, then transfer to large bowl. Toss with apricots and raisins.

Whisk together orange juice, shallot, parsley, cilantro, mint, orange zest, cumin, and coriander. Whisk in oil. Pour dressing over quinoa and toss to coat. Garnish with orange slices and toasted almonds.

Warm Potato and Edamame Salad

2008-03-28T08:01:00.000-07:00

1 12 oz. Package frozen shelled edamame (soybeans)
1/4 head green cabbage, finely shredded (about 1 cup)
16 small red, purple fingerling or new potatoes, halved (about 1 lb.)
1 pint cherry tomatoes, halved
1/4 cup olive oil
3 T. red wine vinegar
4 cups baby greens

bring pot of lightly salted water to the boil. Blanche edamame 3 minutes in boiling water, then transfer to medium bowl with strainer or slotted spoon.

Blanche cabbage in same pot of boiling water 1 minute, and palace in same bowl.

Drop potatoes into boiling water, reduce heat to medium-low, and cook 10 minutes, or until tender. Drain and add to edamame mixture. Cool 5 minutes. Stir in tomatoes and toss with oil and vinegar. Season with salt and pepper.

Place greens in serving bowls and mound potato salad on top.

Peanut Sauce

2008-03-28T07:57:00.000-07:00

1/2 cup natural peanut butter
1/2 cup gluten-free vegetable broth
1/4 cup orange juice
1 T. gluten-free tamari
1 T. brown sugar or molasses
1 t. sesame oil
red pepper flakes or chili oil (optional)

whisk together ingredients in saucepan over medium heat until peanut butter has melted and sauce is smooth.

Moroccan Harira

2008-03-28T07:54:00.000-07:00

Harira:
1/2 cup green lentils
1 T. olive oil
1 large onion, chopped (2 cups)
1/2 cup chopped fresh parsley
1/2 cup chopped cilantro
1/2 t. ground ginger
1 cinnamon stick
1 15 oz. Can chopped tomatoes, drained, liquid reserved
2 cups low-sodium vegetable broth
1 15 oz. Can chickpeas, rinsed and drained
1/2 cup vermicelli
lemon wedges, for garnish

tadouira:
2 T. all purpose flour
1/4 cup chopped cilantro
2 T. lemon juice
1 T. tomato paste

harira: cook lentils in pot of boiling salted water 2 minutes. Drain.
Heat oil in large pot over medium heat. Add onion, parsley, cilantro, ginger, and cinnamon; sauté 5 minutes or until onion is soft. Stir in tomatoes and sauté 5 minutes more.
Stir in broth, chickpeas, lentils, reserved tomato liquid, and 3 cups water. Season with salt and pepper and bring to the boil. Cover, reduce heat to medium-low and simmer 45 minutes, or until lentils are tender, stirring occasionally.

Tadouira: whisk flour with 1 cup water in bowl. Whisk in cilantro, lemon juice, and tomato paste. Stir tadouira and vermicelli into harira and cook 3 minutes, or until noodles are soft. Serve with lemon wedges.

Fresh Spring Rolls

2008-03-28T07:51:00.000-07:00

1 3.5 oz. Package bifun rice noodles
1 T. sesame oil
8 oz. Firm tofu, cut into 1/2 inch thick slices
1 T. low-sodium soy sauce
10 rice paper wrappers
1 avocado, cut into thin strips
1 cup bean sprouts
1 cup julienned carrots
1/4 cup chopped fresh basil
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
1/4 cup coarsely chopped pickled ginger
1/4 cup coarsely chopped dry-roasted peanuts

sauce:
3 T. low-sodium soy sauce
2 T. cider vinegar
2 T. maple syrup

bring medium pot of water to the boil. Add noodles, remove from heat, and let stand 1 minute. Drain noodles and rinse with cold water, and set aside.

Heat oil in skillet over medium-high heat. Add tofu and cook 5 minutes or until bottom is golden. Add soy sauce, flip tofu, and cook 5 minutes more. Remove tofu from skillet, place on paper towels to drain and cool, then cut into thin strips.

Fill shallow bowl with warm water. Soak one rice paper wrapper for about 30 seconds, or until pliable.

Place wrapper on clean work surface. Place some noodles, tofu, avocado, bean sprouts, carrots, basil, mint, cilantro, and ginger on bottom third of wrapper. Roll up wrapper while pressing down lightly, and fold in sides to enclose filling. Repeat with remaining wrappers and filling.
Combine sauce ingredients in small bowl and mix well.

Cut spring rolls diagonally in halves or thirds and arrange on serving platter. Sprinkle with sauce and peanuts before serving.

Cashew Chili (crockpot)

2008-03-28T07:46:00.000-07:00

(This can be made as a regular soup if you don't have time to crockpot it. Cook at med temp. for 30 minutes instead of slow cooking.)

3 cups kidney or pinto beans
2 onions
2 red peppers
2 stalks celery
3 or more cloves garlic
1 teaspoon basil
1 teaspoon oregano
1 tablespoon chili powder
1 teaspoon ground cumin
1 quart tomatoes
2 grated carrots
freshly ground pepper
1 bay leaf
1 handful raisins or 1 tablespoon molasses
1 teaspoon sea salt

1/2 to 1 cup cashews
1/4 cup red wine vinegar or cider vinegar

Combine all but cashews and vinegar in crockpot. Cook on low for 6-8 hours.
Add cashews and let cook for 10-20 minutes.
Remove bay leaf.
Add the vinegar a little at a time, tasting between additions, just before serving.
Add beer if desired to thin the chili (here is a list of vegan beers in the States)