Lunch Obsession

 

I’m currently obsessed with this little lunch creation…

 

Brown rice cake

Good hummus * 

Squeeze of lemon 

Radish slices

Chives

Pepper

 

* I just discovered Ithaca lemon dill hummus and love it.

Turmeric Roasted Cauliflower with Quinoa & Pickled Golden Raisins

This is a delicious recipe from my cooking class at The Gourmandise School. The original recipe was for cauliflower steaks but I think it's easier to just roast it. 

PICKLED RAISINS

½ cup white vinegar

Pinch of sea salt

1 t sugar (maybe more)

¼ t coriander seeds

½ cup golden raisins

Warm the vinegar, salt, sugar and coriander seed. Taste and adjust as necessary. Pour over the raisins and let sit for at least one hour.

The recipe calls for honey but a friend told me not to heat honey because it becomes toxic so I swapped for sugar. 

QUINOA

1 cup quinoa

1 cup chicken stock *

1 cup water

Large pinch Kosher salt

1 T salted butter *

Rinse the quinoa in a fine sieve. Place the quinoa, stock, water and salt in a medium sauce pan. Bring to a simmer, then turn the heat down and cook, covered, for about 15 minutes. Check to see if all the liquid was absorbed and add butter when it's ready to go. 

* swap veggie stock for chicken stock and skip the butter if you want it to be vegan.

CAULIFLOWER

½  yellow onion, diced

2 T olive oil

2 t ground turmeric (or more)

1/2 t cumin

1 t Kosher salt

freshly ground pepper

1 head of cauliflower, chopped into small florets

4 whole garlic cloves

Heat oven to 425 or 450. Cut up the cauliflower and throw in a big bowl. Toss with garlic cloves, olive oil, turmeric, cumin, salt and pepper. Put cauliflower on a cookie sheet and roast for 8-10 minutes. While that cooks, dice the onion and toss in the same bowl with a little more olive oil, turmeric, salt and pepper. After the 8-10 minutes, take out and toss in the onions. Put back in the oven and cook for another 8-12 minutes until cauliflower is starting to brown.

To serve, spoon the quinoa onto plates. Top with onions and cauliflower and garnish with pickled raisins.

Mediterranean Bean Salad

/
Today I had the Mediterranean Bean Salad from PCC and loved it. It was so flavorful that you didn't feel like you were eating a big bowl of beans. I'm taking note of the ingredients so I (and you!) can recreate this at home.


PCC's Mediterranean Bean Salad

Organic kidney beans
Organic garbanzo beans
Roasted red peppers
Pitted kalamata olives
Organic red onion
Organic red wine vinegar
Olive & safflower oil blend
Organic Italian parsley
Organic garlic
Salt & pepper
Savory
Thyme

.

Another Almost Vegan Smorgasbord

.
Tonight I made another almost vegan smorgasbord with all fresh ingredients from the farmers market yesterday. If it weren't for that darn parmesan on the roasted Romanesco, it would be another vegan night.

• Pasta with cherry tomatoes and basil (recipe below)
• Roasted Romanesco with balsamic vinegar (recipe below)
• Corn on the cobb (Boiled for three minutes. It's so sweet it needs nothing on it.)
• Heirloom Tomato Salad with Sweet Onion and Mint

Pasta with Cherry Tomatoes & Basil

This pasta was not mind blowing but it was easy, fresh, and great tasting. Could be made in 20 minutes.

2-3 T olive oil
3 garlic cloves, smashed
1 or 2 pints cherry tomatoes (I used all Sungolds)
salt & pepper
1-2 T fresh basil, minced
1 t fresh oregano minced
spaghetti noodles (1/2 package)

Bring a large pot of water to a boil for noodles. Cut half the tomatoes in half, leave the rest whole. Heat a large pan over medium heat. Add the oil and the garlic. Stir garlic around to infuse the oil with the flavor. Remove all but a few large pieces of garlic. Add tomatoes and cook on medium heat until they start to soften and a sauce starts to form. Sprinkle with salt and pepper. Continue to cook as long as you like (10-30 minutes). Sprinkle with basil and oregano. Add salt to boiling water and cook noodles until al dente. Drain and toss noodles with tomatoes. Serve with a final sprinkle of basil and fresh pepper.

You could serve this with feta, goat cheese, parmesan or mozzarella but it doesn't even need it, especially if you want a vegan night.



Roasted Romanesco w/ Balsamic Vinegar

I had something like this at a restaurant and have been dying to recreate it. Again, not mind blowing but great for a family dinner. I gobbled it up.

4-8 cups Romanesco florets (about 4 small heads)
olive oil
salt & pepper
Herbs de Provence
balsamic vinegar
freshly grated parmesan

Preheat oven to 400. Toss Romanesco in a large bowl with olive oil, salt and pepper. Transfer to a baking sheet and roast. I cook for 7-10, then toss and cook again for another 7-10 minutes. When it's almost done (I taste test to determine how cooked I like it), toss with a splash of balsamic and sprinkle with parmesan. Roast for another 3-5 minutes to melt the cheese. Enjoy!

Almost Vegan Smorgasbord (round 3)

/
Had I realized in time that this could also be a vegan smorgasbord, I would have used Earth Balance or olive oil in the soup instead of butter. If you sub out the 3T butter, this is another great vegan smorgasbord.

Tomato soup (simple and delicious)

Roasted broccoli (recipe below)

My mother-in-law's salad (perfect this time of year with cucumbers, tomatoes and lettuces from the farmers market)

Grilled garlic crostinis


Roasted Broccoli

2 heads broccoli, cut into large florets
olive oil
kosher salt
freshly ground pepper
3 cloves garlic, minced and tossed with olive oil
red chili flakes

Preheat oven to 425. Toss broccoli florets with olive oil, salt and pepper. Spread over two cookie sheets so as not to crowd them. Roast for 7 minutes. Toss and return to oven. Roast for 7 minutes. Toss with garlic and red chili flakes and roast for 3 more minutes. Toss and roast for 2-5 more minutes. Depending on how big or small you cut the florets, this may be enough time. You want them to be tender and a bit charred on the edges. Return to the oven if they need a few more minutes.
.

Vegan Smorgasbord (round 2)

.
We decided to have a little dinner party with two vegan friends and one very un-vegan friend. The plan was to make a vegan dinner, but have some beef burgers on hand too. Here was the delicious vegan smorgasbord we whipped up...

Gwyneth's homemade veggie burgers *
- Served with Bubbies bread & butter pickles, pickled jalapenos, and veganaise.
- I used Earth Balance vegan butter on the buns before toasting them on the grill.

Grilled corn on the cobb
- Before I grill it I shuck it, brush with olive oil, then sprinkle with a mixture I prepare with chili powder, cayenne pepper, cumin and paprika.

Grilled broccolini
- Tossed with olive oil, salt and pepper before grilling.

French fries
- I bought the frozen ones and they did the trick.

Green salad
- My friend Marly made a great salad from Alicia Silverstone's The Kind Diet cookbook.


* I love love LOVE these veggie burgers. I love them so much I ate four over the weekend (Friday dinner, Saturday lunch, Saturday dinner, Sunday lunch). The toppings really take it to the next level. Love the spicy and sweet combo.
.

Vegan Smorgasbord

.
On Thursday night I cooked up a vegan smorgasbord. There was so much food that we called in last minute dinner guests to come join us. We didn't mention that it was a vegan meal, but no one even noticed. Everyone gobbled it up.

These are vegan dishes I've mentioned before, that I now make on a regular basis. I mixed it up the other night by cooking three veggies instead of one, adding my own cauliflower dish into the Madhur Jaffrey mix. Lots of different flavors from nutritious ingredients and spices that all compliment each other so well. You can get zucchini, cauliflower, and cilantro at the farmers market these days. You'll never miss meat or dairy with a vegan smorgasbord like this!

Vegan Smorgasbord

Rice Pilaf with Almonds & Raisins

Pan Grilled Zucchini

Red Lentils with Ginger

Swiss Chard with Ginger & Garlic (I threw in some diced onion too

Roasted Curried Cauliflower (I used half the curry)
.

Veganize It

.
Over two years ago I posted a recipe for a great asparagus appetizer I learned from my mother-in-law. It's been a hit every time I've made it. Last night I decided to veganized it by using Follow Your Heart Organic Veganaise instead of Best Foods Mayonnaise. You would never know the difference. Still just as good. Still a hit at the party.

I didn't follow the recipe exactly, so these are rough estimates for the veganized version. Start with the measurements below, then adjust to your liking. You don't want any one ingredient to stand out too much.

Veganized Asparagus Appetizer

3/4 c organic veganaise
3 t soy sauce
2 t wasabi paste
½ - 1 t sugar
3 t fresh squeezed lemon juice
1 or 2 bunches asparagus
.
Boil water and cook asparagus for 2 minutes. Remove and let cool. Mix other ingredients together to make dip. Serve asparagus cold or room temp with sauce.
.

Veganize It!

 .
I loved Ali's Roasted Broccoli Soup because it is so easy and delicious. I'm trying to get away from meat and dairy products where I can so I veganized this soup. You don't miss the chicken stock, butter or cream for one second. It's delicious either way!

I usually roast the broccoli in the morning while I'm getting breakfast ready or lunches prepared. Then I make the soup right before dinnertime because it's so quick to make.

Vegan Roasted Broccoli Soup
Inspired by Ali's Roasted Broccoli Soup

3 heads of broccoli, cut into florets
1-2 T olive oil (to toss with broccoli)
Salt and freshly ground black pepper
1-2 T olive oil (to saute onions and garlic)
3 small shallots, chopped (1/2 cup at least)
3 or 4 cloves garlic, minced
4-5 cups veggie stock, preferably homemade
1/3 cup almond milk
1/2 t lemon zest

Preheat oven to 425. Toss broccoli florets with olive oil, salt and pepper. Spread over two cookie sheets so as not to crowd them. Roast for 7 minutes. Toss and return to oven. Roast for 7 minutes. Toss and check broccoli. Depending on how big or small you cut the florets, this may be enough time. You want them to be tender and a bit charred on the edges. Return to the oven if they need a few more minutes.

Pour oil in a stock pot over medium heat. Add shallots and saute for 7-9 minutes. You want it sweet and soft and NOT brown. Then add garlic, cook for about a minute or two, being careful not to brown. Add the veggie stock and the roasted broccoli. Bring to a quick boil, then simmer for a few minutes. Using an immersion blender or a blender (for the smoothest results try a Vitamix!), puree the soup until very smooth. Stir in the almond milk and lemon zest. Season to taste and serve.

You can also use a pinch of herbs from your garden or fridge if you have them. I used a pinch of lemon thyme but other herbs would be great too.
.

More Madhur Jaffrey

,
If I haven't already convinced you to buy  "At Home with Madhur Jaffrey" here is one more reason... Swiss Chard with Ginger & Garlic.  Super easy. Great flavor.

I served this with leftovers from the night before:

Rice Pilaf with Almonds & Raisins
Pan Grilled Zucchini
Red Lentils with Ginger

I chopped up the leftover zucchini and tossed it with the rice. Reheated the rice and the lentils on the stove and sauteed the Swiss Chard. A delicious vegan dinner in 10 minutes.
.

Vegan Nights

.

.
Here are two of my vegan dinners courtesy of Madhur Jaffrey (recipes I previously blogged about here). Basically the same dinner, served slightly different. I couldn't resist showing both pictures.
.

The Virtues of Vegan Grilling

.

.
The June issue of Food & Wine magazine offers an article on "The Virtues of Vegan Grilling" with several tasty looking recipes.
.

A Vegan Home Run

.
Friday night I made three new dishes from my new fave cookbook "At Home with Madhur Jaffrey" and WOW! - what a meal! It was such a flavorful dinner that everyone had huge second helpings. This entire meal was 100% Vegan and 100% delicious. We all commented that you don't miss meat or dairy when you're eating food that's this good. Can't wait to try more from Madhur Jaffrey.

The three dishes I made from her cookbook on Friday were:

Rice Pilaf with Almonds & Raisins
Pan Grilled Zucchini
Red Lentils with Ginger

All three were great and complimented each other well. The red lentils with ginger were the star of the show. I also made grilled asparagus and broccolini which couldn't be easier. Toss both with olive oil, salt and pepper. I like to toss the broccolini with a few red pepper flakes as well. Throw on a hot grill for 3-10 minutes (depending on thickness) and you have a delicious veggie course in minutes. I especially love when the broccolini gets a little charred on the grill. It makes for some great flavor.

Eating vegan doesn't have to feel like you're depriving yourself. It all depends what you put together. Try it once a week and see what you think!
.

Vegan Night Chez Moi

,

 ..
.
My friend Ali recommended the cookbook "At Home with Madhur Jaffrey". She raved about the author, her cookbooks, and her recipes. After hearing more of the details and recipes from this book specifically, I was convinced I needed it. Upon receiving the book I went through every recipe and dog eared the ones I wanted to make. Never have I owned a cookbook with so many dog eared pages. Hooray - something new and exciting. So now that I've gone through Gwyneth's book and tested a ton of recipes, I'm moving on to Madhur's book. First order of business was trying out a vegan night.

Last night I made Madhur's Spicy Chickpeas with Potatoes and her Basic Basmati Rice. I served these two dishes with grilled asparagus and Ali's Spinach Salad with Fennel & Apples (I always make enough dressing to serve this two nights in a row).

This was such a fantastic dinner. If eating vegan is this easy then why wouldn't I lean into it more?! I would be happy eating a meal like this any night of the week. My husband said the same thing. Packed with flavor, colors, textures, and spice. Loved this meal. I'm off to eat leftovers now and couldn't be more excited. Ciao for now!
.

Gwyneth Dinner #7

.
Tonight I tried the recipe for Arugula & Tomato Pasta from Gwyneth's cookbook. While it was probably my least favorite of all the recipes I've tried from her book, it was still delicious. It was really easy and pretty basic, but I liked the added flavor from the fennel seeds and arugula. I would make it again. I served it with roasted asparagus, Spanish-Style Toast with Tomato and Marly's Kale Salad. Great dinner. If you're willing to skip the tiny bit of parmesan sprinkled on the pasta, you're got yourself a delicious four-course, vegan dinner!
.

Kale Salad: Healthy & Delicious

.
My friend Marly made this kale salad that is SO good. Not only that, it's super healthy for you. Extra points for being vegan too!


Marly's Kale Salad
Adapted from the cookbook Clean Start by Terry Walters
/
1-2 bunches kale, finely chopped (Lacinato or a mix)
2-3 T olive oil
1/8 t sea salt
1 t grated fresh ginger
1 avocado, chopped
3 T finely chopped red onion
3 T finely chopped red bell pepper
1 carrot, grated
3 T toasted sunflower seeds
1 T lemon juice
1 T lime juice
1 t Dijon mustard
1/2 T maple syrup

Mix all wet ingredients in a jar to make dressing. Combine all other ingredients in a large salad bowl and toss with the dressing. Season to taste with salt. Massage dressing into salad with hands tossing lightly.

Serves 4

.

Soupalicious

.

I won't bore you with the details (again) about how I'm trying to eat less meat and lean into a vegan meal here and there (oops, I just did), but I will say that I'm on the hunt for delicious meatless or vegan recipes. Know of any you want to share????

I found this recipe for creamy vegan carrot ginger soup and decided to serve it with a salad for meatless night. I have to be honest and admit that I cheated and used 1 tablespoon of butter because I don't have soy butter so it wasn't exactly vegan but it was still healthy and DELICIOUS! I will most definitely make this recipe again. The orange zest, orange juice and almond milk concerned me in a carrot ginger soup but it all came together with the best flavor. Loved it!

Easy Vegan Substitutions

.
I'm in no way prepared to go vegan, but as Oprah says "I'm leaning into it". So I'm making easy substitutions where I can, and taking a little more enjoyment when I do have cheese, eggs, and meat. This morning I substituted rice milk for cow's milk for my morning latte and it was delicious. I was actually getting bored with my morning cup of joe anyway so it was nice to mix it up and I really enjoyed the new flavor. It's a little sweet so I didn't even need sugar. I also substituted almond milk for cow's milk in our oatmeal and it was fantastic.
.
"Leaning into it" Vegan Oatmeal

old-fashioned rolled oats
1/2 apple (preferably organic)
1/2 t cinnamon
banana
raisins
slivered almonds, toasted
almond milk, steamed or warmed

Cook oatmeal according to instructions on package. When it's 1/2 or 3/4 of the way cooked, stir in cinnamon and use a microplane to grate apple into the pan. Stir to combine. Warm the almond milk and set aside. When the oatmeal is ready, spoon into bowls and top with banana, raisins, almonds and almond milk.

Serve with rice milk latte for a delicious vegan breakfast. You won't miss the dairy for a second.
.

Vegan Snacks

.

I love the organic, raw and vegan food goodies from House of the Sun. Their creations can be found at the Ballard farmers market and the Madison Market co-op store (not sure where else). I first discovered them when I was on a kale chip kick. Theirs might be the best I've had. Lately I've been obsessed with their Green Dragon Hummus and Jalapeno Crackers. It's a perfect afternoon snack, and it's organic, raw and vegan to boot!

Green Dragon Hummus--Sprouted garbanzo beans, Artisana tahini, fresh squeezed lemon and lime juices, cold-pressed evoo, jalapeno, cilantro and spices.

Jalapeno Crackers - Sprouted sunflower seeds, sprouted buckwheat groats, red bell peppers, jalapenos, zucchini, carrots, Brazil nuts, onion, limes, flax seeds, spices, sea salt

Kale-Collard-Zucchini Chips--Kale, collards and zucchini skins are tossed in a red bell pepper-lemon sauce and dehydrated. The results are a wonderfully flavorful and healthy snack.

Vegan Night

Without realizing it I made an amazing VEGAN dinner. This was such a welcome surprise since I'm trying to be more mindful of how much meat and dairy I consume. While making the dinner I glanced over the recipes and ingredients on the counter and realized that it was not only "meatless night", it was our first ever "vegan night".

I recently tried the new Ballard restaurant, Golden Beetle, and LOOOOOOOVED it. We tried a ton of stuff and I loved every bite of the meal. I especially loved the kale which was sauteed and had toasted almonds. So, you know me, I tried to re-create it. I used my latest kale recipe and added cumin and toasted almonds. My kale wasn't exactly like the Golden Beetle's but it was delicious and a perfect pairing with the Curried Red Kidney Beans and Cauliflower that was the main course for my vegan dinner.

Whenever my husband gets home from work he peeks over my shoulder to see what we're having for dinner. If it's meatless night, I always hear a sigh followed by "meatless night!" which he says with a sarcastic enthusiasm. It's funny that he acts less than thrilled because he always ends up liking it, and he always goes back for seconds! (...even on this vegan night!)

.
Sauteed Kale
Inspired by The Golden Beetle

1/4 cup slivered almonds, toasted
1 T canola oil
1/2 yellow onion, chopped
2 T garlic, minced
1 T ginger, minced
Few pinches of red pepper flakes
1/4 t cumin (Rough estimate. I just sprinkled it on once or twice.)
One bunch kale, rinsed well and roughly chopped
Few splashes red wine vinegar
Fresh lemon juice

Heat oil in a large pan over medium heat. Saute onion until soft. Add garlic and ginger and saute for several more minutes. Add red chili flakes, cumin and kale. Saute for roughly 5 minutes. Sprinkle with salt and pepper. When it's almost done, add a few splashes of vinegar. Stir to combine. Squeeze a little lemon juice over the top and stir in almonds.

.