Roasted-Mushroom, Lentil, and Walnut Pâté

I've been searching for spreads and dips that are cheese-free. I loved loved loved cheese and used every excuse to have some. Now I am at a bit of a loss when deciding on appetizers. This sounded tasty and DH was gone for the day golfing (I don't cook mushrooms when he is home- he really doesn't like the smell as well as the taste.)

I made some changes- I increased the shallots and salt from the amounts listed. I also plan on following the reviewers advice and decrease the amount of lentils.

5 flamingos for taste
4 1/2 flamingos for ease

Roasted-Mushroom, Lentil, and Walnut Pâté
2 cups water
1 cup dried lentils
1/4 cup balsamic vinegar, divided
1 (8-ounce) package cremini mushrooms
1 tablespoon diced shallots
2 garlic cloves, minced
3/4 cup coarsely chopped walnuts, toasted
1/2 cup chopped fresh basil
1/4 teaspoon salt
1/8 teaspoon white pepper
Baked tortilla chips or pita bread (optional)
Preheat oven to 350°.

Combine water and lentils in a small saucepan; bring to a boil. Reduce heat; simmer 20 minutes or until lentils are soft.
Combine 2 tablespoons vinegar, mushrooms, shallots, and garlic in a bowl. Place mushroom mixture on a jelly-roll pan, and bake at 350° for 15 minutes.
Combine lentils, mushroom mixture, 2 tablespoons vinegar, walnuts, basil, salt, and pepper in a food processor; process until smooth. Serve with baked tortilla chips or pita bread, if desired.
Yield: 3 cups (serving size: 1 tablespoon)

CALORIES 28 (39% from fat); FAT 1.2g (sat 0.1g,mono 0.3g,poly 0.8g); PROTEIN 1.8g; CHOLESTEROL 0.0mg; CALCIUM 5mg; SODIUM 13mg; FIBER 0.7g; IRON 0.5mg; CARBOHYDRATE 3g

Cooking Light, NOVEMBER 1997

Michel Richard

Sometimes I stop and think that I am one lucky girl. I had the best dinner at a restaurant for my birthday- DH took me to Michel Richard Citronelle. Then I read in the paper that Richard was speaking at a bookstore downtown and so DH and I turned this into a fun evening. We started with a drink at Central, Richard's new bistro. (I think that I will have my next bookclub meeting there.) Then we went next door to Tenpenh for dinner. I have been wanting to eat there for a very long time and missed my bookclub's meeting there a year or so ago. It was worth the wait. I had a very yummy dinner and DH was very pleased with his meal. I had the Vegetarian Hotpot and could not stop eating the broth. After dinner, we walked to the bookstore and found seats in the front row. :) Michel Richard loves food and seems so happy to share his love. He was most animated when talking about food in context with family and friends and when searching for something new that is also delicious. He mentioned the recipe for Tomato Tartare from his new cookbook. I wish that I could quote him but he was sharing his excitment about realizing that tomatoes "chopped chopped" with love and seasoned would taste very much like steak tartare. It is this playfulness that I most admire about him. Richard is able to see food in new ways that are creative, artistic, and very tasty. I will have to share how he signed my copy of his cookbook- he draws a picture of himself in a chef's hat- very cute! I felt so lucky to hear him speak and to have had such a lovely evening with my DH.

A great class, a beginner's curry and a dal

A friend took me to an Indian cooking class at Sur la Table last monday night. It was the most work I've ever done in a class but the food was great and I've been inspired to try more Indian cooking. The instructor was very knowledgeable and so willing to answer questions. This was the 5th Indian cooking class I've taken and its the one class that has really inspired me to give Indian cooking a go at home.

I will admit to making a purchase at Sur la Table that night! There was a 15% coupon good for just about anything in the store that night. I spied a Santoku knife at some of the cutting stations so I made sure that I ended up there. The knife felt so good in my hands and cut beautifully. I went, ok I rushed, over to the knife display at break. After holding several knives and talking with the sales helper, I chose a 6-inch chef's knife. The handle felt as one with my hands- sturdy, comfortable and well-balanced. Chopping and cutting are dream now. Which is very important when you chop lots and lots of veggies. Why a chef's knife and not the Santoku? I rock when I chop (advantage- chef knife) and also thought the chef's knife would be more versatile. I am so pleased with my new knife.

Tuesday after the class, I went to the store and bought radishes, carrots, onions, a cucumber, a yellow pepper, and celery for a salad for dinner that night! I chopped and chopped and smiled and smiled!

This Sunday I tested out the knife and some Indian recipes. I made the dal from the class and a beginner's curry from The Great Curries of India by Camellia Panjabi (pictured above.)

The dal was very delicious. I added the cilantro and some hotter pepper than the version I had at the class. DH and I love a bit of spice and the taste of cilantro. The packaged lentils were a shade of red with a hint of orange and pink but the dal cooked up yellow. It was a cheerful color on a cold rainy night. I thought that initially the dal had too strong a ginger taste- although I love ginger I felt that it was a bit strong. However, there is no ginger in the recipe! What was I tasting?? the lemon?? The next day for lunch, the dal had mellowed and tasted perfect with no trace of the ginger. I would like to try cooking this in the crockpot next time.

4 1/2 flamingos taste

5 flamingos for ease

The recipes...

I still am hoping to have pictures soon but please read about the curries.

Masoor Dal

Beginner's Curry

Menu for the week of 12/2

Sunday
Dal- recipe from an Indian cooking class at Sur la Table
Beginner Curry from Great Curries of India
brown basmati rice
Madras Curry from Seeds of Change with seitan for DH

Monday
pasta with marinara
steamed kale
salad

Tues
out! I'm going to hear Judith Jones speak at Politics and Prose
http://www.booksite.com/texis/scripts/oop/click_ord/showdetail.html?sid=1425&isbn=0307264955&music=&buyable=0&assoc_id=&spring=

Wed
work book club and girls night out!

Thurs
undecided

I also made made some homemade cookies for Indy- he just loved them!

My cookbook this week for Cooking Light's Game of the Week is The Curry Book: Memorable Flavors and Irresistible Recipes From Around the World. I have made several very delicious recipes from this book but haven't looked at it since going almost vegan. Another highly recommended book on the CL boards!

From Amazon- Review "Nancie McDermott blends exotic seasonings, clear directions and precise kitchen techniques for all of us who enjoy enticing curries and curry-spiced dishes from around the world." -- James McNair, author of James McNair's Favorites Book DescriptionDrawing inspiration from the rich curry traditions around the world, Nancie McDermott provides more than 100 intriguing recipes from Thailand, India, Malaysia, Jamaica, Africa, and the United States. Every recipe can be as easy or complexly flavored as you want, for each can be made with convenient store-bought curry powder or with authentic homemade herb and spice blends. Includes: Cheddar Curry Bites - Spicy Peanut Chicken Soup West African Style - Thai Grilled Chicken with Sweet and Spicy Garlic Sauce - Singapore Curry Noodles with Green Peppers and Shrimp - Green Pea Curry with Fresh Paneer Cheese - Indonesian-Style Rice Pilaf - Ginger Pear Chutney

The recipes I have made have been soooooooooo good and not overly complicated at all. Here are some links to discussions on this book-http://community.cookinglight.com/sh...ighlight=curry
http://community.cookinglight.com/sh...ighlight=curry

Three recipes have caught my eye- I hope to have time to make them all!
Carrot, Zucchini and Green Pepper Sticks with Thai-Style Peanut Sauce
New Potatoes and Red Bell Peppers in Fresh Green Curry
Vegetarian version of Singapore Curry Noodles with Green Peppers Shrimp!

I made one recipe last night and it was good. It took me longer to make the fresh green curry than I thought but well, I should know myself. I take my time when I have the time. Also the potatoes didn't cook in the amount of time she indicated- but, well, they never do for me. I should always remember to slightly cook them ahead. After 30 minutes they were good to go. I also was thinking this morning that it was a bit of cooks error. I should have used a saucepan- the kind that is deep rather than a skillet type pan. I fried the h#@@ out of my Pampered Chef rice cooker- the only thing that I can think of was that I cooked my rice for 25 minutes on high power instead of the 25 min on 1/2 power! After all that, it was a delish meal. I loved the taste of the curry very very much.

New Potatoes and Red Bell Peppers in Fresh Green Curry
Serves 4-6
Here is a quick vegetarian curry, bright with fresh herbs. This curry paste takes only a few minutes, but you can make it even simpler by using any store-bought paste, Thai- or Indian- style, instead of grinding your own.
1 pound new potatoes, unpeeled, about 2 inches in diameter
1 red bell pepper
2 tablespoons coarsely chopped shallots
1 tablespoon coarsely chopped garlic
1 teaspoon peeled, coarsely chopped fresh ginger
2 fresh jalapeno peppers or 1 fresh Serrano pepper
3 tablespoons plus 1 cup water, divided
¾ cup coarsely chopped fresh cilantro leaves and stems, divided
1 can (14-ounce) unsweetened coconut milk, divided
1 teaspoon palm sugar or light or dark brown sugar
1 teaspoon salt
¼ cup fresh basil

Halve the potatoes. Halve the red pepper lengthwise, discard the stem and seeds, and cut into 1-inch chunks. Set aside.In a small food processor or blender, combine the shallots, garlic, ginger, chiles, and 3 tablespoons water. Add ½ cup of the cilantro. Grind until you have a fairly smooth paste, pulsing and stopping often to stir down the sides and incorporate all the ingredients. You will have about ¼ cup curry paste; set aside.

Open the coconut milk and stir well until smooth. Pour ½ cup coconut milk into a medium saucepan and place over medium heat. When it comes to a boil, reduce the heat to low and gently boil 3 minutes, stirring occasionally, until slightly thickened.

Add the curry paste and cook, stirring and mashing, until it is dissolved into the coconut milk and heated through, about 2 minutes. Add the remaining coconut, remaining 1 cup water, sugar, salt and potatoes. Increase the heat to maintain a gentle boil and continue cooking, uncovered, for 10-15 minutes, until the potatoes are tender and the sauce is smooth and a soothing green throughout.

Meanwhile, chop the basil leaves crosswise into thin strips, reserving a sprig or two for garnish. When the curry is cooked, stir in the basil, the red peppers and the remaining ¼ cup cilantro. Remove from heat and serve hot or warm, garnished with basil sprigs.

Notes:
*You will need a total of 1 ½ cups canned or frozen coconut milk. If you make fresh coconut milk from scratch, omit the 1 cup of water that is added to the canned coconut milk, and use a total of 2 ½ cups of your own freshly made coconut milk.
* To substitute prepared curry paste, omit the shallots, garlic, ginger, chile pepper, cilantro, and the 3 tablespoons water, and begin by cooking 2 tablespoons prepared curry paste in coconut milk.
*If you can find only big new potatoes in the market, use them, cutting them into walnut-sized chunks.

Smoky Seitan, Pinto Bean, and Hominy Stew

I love when I choose a recipe that sounds good and then it tastes good! And this one is that recipe plus it's even easy! and quick! And I'm saying that after having had to run to the store to buy another can of hominy and pinto beans. The first can of hominy I opened had some kind of thick layer just under the lid and then I noticed a few dents in the rim of the can at the bottom. Of course, I noticed this after dumping the hominy over the pinto beans to drain. I dumped it all and ran to the store to buy more. I am so glad I did- this really is good!

5 flamingos all around!!!

Smoky Seitan, Pinto Bean, and Hominy Stew
adapted from Cooking Light

1 tablespoon olive oil
1 1/2 cups diced white onion (about 1 large)
1 cup diced celery (about 2 stalks)
3/4 cup diced carrot (about 1 large)
1 cup diced red bell pepper (about 1)
1 1/2 teaspoon minced garlic
2 cups organic vegetable broth
1 teaspoon hot chili powder
1/2 teaspoon salt
1/4 teaspoon chipotle chile powder
1 14.5-ounce can diced tomatoes, undrained
1 14.5-ounce can diced tomatoes with mild green chiles, undrained
1 pound seitan, cubed
1 (15.5-ounce) can white hominy, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained

Heat oil in a Dutch oven over medium-high heat. Add onion and next 4 ingredients (through garlic) to pan; sauté 5 minutes. Add broth and remaining ingredients to pan; bring to a boil. Reduce heat, and simmer 15 minutes or until vegetables are tender. Yield: 8 servings
adapted from Cooking Light, NOVEMBER 2007

Black-Eyed Pea Patties

Black-Eyed Pea Patties with Garlic Pepper Salsa
Black-eyed peas were introduced in the Caribbean by African slaves. Somewhat drier than other legumes, they are ivory-gray in color with a black "eye" at the inner curve. They go by many names, including gungo and pigeon peas. These patties can be shaped an hour in advance; cover and refrigerate.

3 garlic cloves, minced
2 serrano chiles, seeded and finely chopped
2 (16-ounce) cans black-eyed peas, rinsed and well drained
1/3 cup finely chopped red bell pepper
6 tablespoons chopped fresh cilantro, divided
1 1/2 teaspoons ground cumin
1/2 teaspoon kosher salt, divided
2 tablespoons ground flax seed
1 tablespoon olive oil, divided
2 cups chopped tomato
2 teaspoons fresh lime juice

Combine minced garlic and chiles in a large bowl. Place 1 teaspoon garlic mixture in a small bowl; set side. Add peas to remaining garlic mixture in large bowl; mash mixture with a potato masher. Stir in bell pepper, 1/4 cup chopped fresh cilantro, cumin, 1/4 teaspoon salt, and ground flaxseed, stirring until well blended. Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
Heat 1 1/2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add patties; cook 4 minutes on each side or until browned. Repeat procedure with the remaining 1 1/2 teaspoons olive oil and 6 patties.
Add remaining 2 tablespoons chopped fresh cilantro, remaining 1/4 teaspoon salt, chopped tomato, and fresh lime juice to the reserved garlic mixture in bowl; stir well. Serve with patties.

adapted from Cooking Light, OCTOBER 2007

Tempeh Ruebens

I did love a Rueben back in the day. I have tried making Ruebens several times and think that I like this version based on Vegan With a Vengeance best. First, I pan fry a few slices of Smoky Tempeh Strips (fakin' bacon). Then spread spread a wee bit of butter (Earth Balance) on each piece of pumpernickle bread- I prefer this to the more traditional rye. Place one slice of bread in a preheated skillet (nonstick or not- your choice) and layer the tempeh strips, some sauerkraut, and a bit of the dressing. Top with the remaining slice of bread, flip when ready, and serve with pickles, chips, or whatever to-go-with you like. The cheese is left out- I do like vegan Monterey Jack cheese but it doesn't add anything but calories to this sandwich. The recipe in Vegan with a Vengeance adds some pickles and avocado slices. I would love some avocado but chose to leave it out. Pickles will be served on the side. I also found some yummy sounding soup at Whole Foods and thought that would be a good dinner on this rather cold windy day.



A Dressing for Reubens very loosely based on Thousand Island
very loosely because I do not like ketchup or sweet pickle relish. I added some chopped pickles and pickle juice.

1/4 cup Veganaise (I like this brand the best.)
1 teaspoon pickle juice
1 1/2 tablespoons finely chopped pickles
1/4 teaspoon onion powder or 2 teaspoons minced onion
2 teaspoons capers
1 heavy tablespoon Gates Extra Hot BBQ sauce
pinch cayenne

This is good but not at all sweet. But that's how I like my dinner.

Menu for the week of Oct 28

Sunday

Ruebens- I use Smoky Tempeh strips (fakin' bacon), sauerkraut, and a dressing based on the version in Vegan With a Vengeance.
Sweet Potato, Corn, and Kale Chowder
pickle and chips

Mon
whole grain pasta with marinara sauce
steamed kale
romaine salad

Tues
Black-eyed pea patties- from cl that I didn't make 2 weeks ago!

Wed
Black beans and orange rice
bread stick fingers
carrot and olive eyes
steamed kale
romaine salad

This week's menus- Oct 21

Sun- Peanut Salsa- Washington Post I did not post this recipe- it was not for us although I found a few other peanut salsa recipes that might be worth checking out.
Black Bean Quesadillas- Vegetarian Sandwiches
salad

Mon- Salsa del Sol- Cl
pasta
salad

Tues- Red Beans and Rice- AYIAVK
steamed kale
salad

Wed- South of the Border Paella- Rebar
steamed kale
salad
tortilla chips

Thurs-out- Italian

Fri-out-Thai

Menus for this week

Monday
lunch Pike Market Salad with walnuts (but not the cheese!) from Cooking Light
dinner- Black Beans and Rice, romaine salad, steamed kale

Tuesday
dinner- Black Eyed Pea Patties with Garlic Pepper Salsa from Oct 07 Cooking Light, served on a bun for DH and over a bed of finely chopped romaine for me

Thursday
dinner- leftover Mixed Vegetable Coo-Coo with Tomato Sauce from Oct 07 Cooking Light, steamed collards

Chocolate Chip Cookies

I made Dreena Burton's Chocolate Chip Cookies from Vive le Vegan and they are delicious! They taste like chocolate chip cookies- yum! I used Trader Joe's turbinado sugar which didn't fully dissolve but left a fun crunch in the cookie.

5 flamingos!!

I'm wondering about adding some bourbon to these...........

Back with a yummy salad and chocolate chips cookies

Now that the school year has settled, I'm back to the blog. I still need to work through organizing the recipes. DH has started to eat much more vegetarian which has made planning and cooking meals both easier and harder. Easier, well because it's back to one meal cooking. Harder because I'm more restricted in choices for the meals. I am very pleased that he is eating less meat and he seems pleased with his choice.

Monday at work is Salad Club or "The Salad Spinners" as DH has named it. I made Cooking Light's Pike Place Market Salad. I made some changes including using a smaller pkg of herb salad mix and adding some mixed baby greens. I served the walnuts and cheese on the side to account for various dietary needs. I had some frozen blueberries picked back in June that I am thawing and will mix in at the last minute.

The salad calls for herb salad mix, which can be found prebagged in the supermarket, or use any combination of lettuces and herbs. Any fresh cherry or berry (blackberries, blueberries, etc.) will do nicely. The dressing and caramelized walnuts can be made a day ahead (store the nuts in an airtight container and the dressing in the refrigerator).

Walnuts:
1 tablespoon sugar
3 tablespoons coarsely chopped walnuts
Cooking spray

Dressing:
1/2 cup apple cider
3 tablespoons water
1/4 teaspoon cornstarch
1 tablespoon finely chopped shallots
1 tablespoon champagne vinegar
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Remaining ingredients:
8 cups herb salad mix
2 cups berries and/or pitted sweet cherries
1/4 cup (1 ounce) blue cheese, crumbled

To prepare nuts, place sugar in a small skillet over medium heat; cook 90 seconds or until sugar dissolves, stirring as needed so sugar dissolves evenly and doesn't burn. Reduce heat; stir in walnuts. Cook over low heat 30 seconds or until golden. Spread mixture onto foil coated with cooking spray. Cool completely; break into small pieces.

To prepare dressing, place cider in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 2 tablespoons (about 5 minutes). Combine water and cornstarch in a small bowl; add to pan. Bring cider mixture to a boil, stirring constantly; cook 30 seconds. Remove from heat. Stir in shallots, vinegar, salt, and pepper; let cool.

To prepare salad, place salad mix in a large bowl. Drizzle with dressing; toss gently to coat. Divide evenly among 4 plates; top with berries, cheese, and walnuts. Serve immediately.

Wine note: This market salad is a kaleidoscope of bold flavors and compelling textures, from the berries to the caramelized walnuts to the crumbled blue cheese. It needs a powerhouse of a wine to match it all: Walla Walla Village Gewürztraminer 2003 (Walla Walla, Washington; $16). It's sassy with bright tropical fruit flavors (a great counterpoint to the saltiness of the cheese), a citrusy edge, and loads of spice. -Karen MacNeil Yield:
4 servings (serving size: 2 cups salad, 1/2 cup berries, 1 tablespoon cheese, and 2 1/4 teaspoons walnuts)
Cooking Light, JUNE 2005

Red Lentil Patties with Cilantro Sauce

This comes from the Healthy Hedonist and is similar to but different enough from the Red Lentil and Chickpea Burgers. I made this wed and as usually happens with Myra Kornfelf recipes about ate it all before it even got to the table!

I rec doubling the sauce. DH thought that the bean mixture (before shaping into patties) would make a great dip with some added seasonings- either curry for an indian and a bit unusual dip or mexican/hot pepper seasonings.

Red Lentil Patties with Cilantro Sauce
Healthy Hedonist
1 cup basmati rice (I subbed Red Bhutanese rice as she suggested)
1/2 cup red lentils
4 cups water
1/2 teaspoon ground tumeric
3/4 teaspoon salt
2 tablespoons plus 4 teaspoons coconut oil, sesame oil, or ghee (I used sesame oil)
1 teaspoon whole cumin seeds
2 cups finely diced onions
1/4 teaspoons hot red pepper flakes
1/4 cup arrowroot powder
Cilantro Sauce- recipe follows

Wash the rice and lentils, and drain them. Place them in a medium saucepan and add the water, turmeric, and salt. Cover and bring to a boil. Then lower the heat and simmer for 10 minutes. Uncover the pan and simmer, without stirring, until the water is absorbed, 15 minutes. (This took closer to 25- I wonder if its because I used the Red Bhutanese rice. It still looked kinda soupy but the recipe worked great anyway.)

Meanwhile, warm the 2 tablespoons oil in a medium skillet over medium heat. Add the cumin seeds and saute until fragrant, 1 minute. Add the onion and cook, stirring frequently, until well browned, about 12 minutes. Stir in the red pepper flakes and remove the skillet from the heat. Add the mixture to the cooked rice and lentils. Stir to combine. Taste, and add salt if necessary. Transfer the mixture to a bowl and let it sit until cool enough to handle, about 20 minutes.

Spread the arrowroot on a large plate. Form the lentil mixture into 8 patties. Dredge the patties in the arrowroot, and place them on a clean plate.Heat 2 teaspoons of the oil in a medium nonstick skillet over medium-high heat. Add 4 patties and saute until golden, about 2 minutes per side. Repeat with the remaining oil and patties. Serve warm, drizzled with the Cilantro Sauce.


Cilantro Sauce
2 tablespoons fresh lemon juice
1/4 cup unsweeten coconut milk, stirred before measuring
1 jalapeno chile, stemmed and seeded
1 garlic cloveone 1-inch piece fresh ginger
1 cup chopped fresh cilantro

Combine all the ingredients in a blender and blend until smooth. The sauce will keep, covered and refrigerated, for up to 5 days.

This weeks menus

DH was out of town so it was just me this week.

Sun- we golfed so dinner was out- pizza from a local chain- first time I had pizza from there since going almost vegan. I had the veggie with no cheese and it was very good! DH had the cheeseburger pizza.

Mon- giant salad with lots of veggies from my csa box and two new greens from the farmer at the next table- boma and water greens. Both were excellent in the salad and steamed. I liked the sweetness of the water greens better fresh and the complex flavor of the boma steamed. Brushetta- homemade tomato topping, Tomato Pomadoro, over the semolina bread.

Tues- Breakfast was a radish sandwich. I golf 18 holes and walked so Chinese for dinner tonight. Hunan Bean Curd- yum!

Wed- Giant salad and leftover steamed greens.

Thurs- Sauteed yellow squash with tempeh bacon for lunch and then Roasted Cauliflower, Wild Mushrooms, and Chickpeas with Horseradish Creme for dinner. The Horseradish Creme was also good on the last of the leftover Semolina bread.

A great rice salad

This is perfect for summer picnics, pot lucks at work or in the neighborhood, or just a great side for dinner. I love the asian flavors and its easy to play with. I've used edamame or green peas in place of the green beans (and I always almost double the green beans!) and brown basmati rice instead of plain white. For the brown rice, I just add a smidge more seasonings. This has been a tried and true for many years and I still love it.

5 flamingos for everything!

Cashew Rice Salad
Beyond the Moon Cookbook

1 1/2 cups basmati rice
1 tablespoon canola oil
2 heaping tablespoons peeled and minced fresh ginger
1/2 cup finely chopped carrot (1 medium carrot)- tg for pampered chef's chopper!
2 cups diagonally sliced green beans (1/2 pound)
1 large red bell pepper, seeded and cut into thin, 1 1/2-inch-long slices (1cup)
5 scallions, diagonally sliced
1/4 cup minced fresh cilantro
3/4 cup coarsely chopped roasted cashews (I add more- dh is fond of cashews)
3 tablespoons tamari or soy sauce
3 tablespoons sesame oil
1/4 cup rice vinegar
1/2 teaspoon salt (I omit this)

Cook the rice and then place in a medium or large-sized bowl.

Heat the oil in a skillet over medium heat. Saute the ginger, carrot, and green beans, adding 2 tablespoons of water after a minute of two. After 2 to 3 minutes more, stir in the red bell pepper, and continue to cook until the beans are just tender, 2 to 3 minutes.

Stir the sauteed veggies into the rice along with the scallions, cilantro, and half the cashews.

Whisk the tamari with the sesame oil, vinegar, and salt. Stir the dressing into the salad. Garnish with the remaining cashews, and serve at room temperature.

6 servings

Chickpea Crepes with Wild Mushrooms, Roasted Cauliflower, and Chickpea Filling with Horseradish "Cream"

This does have unusual flavors but they work so well together. It reminded me a bit of my polish grandmom's kitchen. I took some advice and added the mushrooms to the pan of roasting cauliflower after 10 minutes so they both finished at the same time. I made this without the crepes and served it in a rimmed soup bowl. Not soupy at all though. I also used a sweet onion and red cabbage and it was still good.

5 flamingos for taste
4 for effort- this is a weekend meal

Chickpea Crepes with Wild Mushroom, Roasted Cauliflower, and Chickpea Filling
The Voluptuous Vegan

1/2 medium head of cauliflower, cut into florets (3 C)
3 Tbsp extra-virgin olive oil
Salt
1/4 lb fresh shiitake mushrooms, stems removed, sliced
1 Tbsp shoyu
1/2 oz dried porcinis
2 medium onions, thinly sliced (2 C)
1 Tbsp minced shallot
2 garlic cloves, minced
1/4 green cabbage, thinly sliced (3 cups)
1 tsp ground cumin
1 tsp ground caraway seeds
1 1/2 cups cooked chickpeas or 1 15-oz can, drained & rinsed
1 Tbsp fresh lemon juice
Fresh ground black pepper
1/4 C chopped dill, plus 2 Tbsp for garnish
12 chickpea crepes (below)
Arugula, for garnish

Preheat oven to 375. In a bowl, toss the cauliflower with 1 Tbsp of the olive oil and 1/4 tsp salt. Place on a parchment-covered baking sheet and roast for 30 minutes, stirring every 10 minutes, until the tops are browned.

Meanwhile, mix the sliced shiitake mushrooms with 1 Tbsp oil and add the shoyu. Place on a baking sheet and roast for about 20 min, stirring a couple of times, until the mushrooms have released their juices and become quite dry. Set aside the shiitakes and cauliflower.

Rinse the dried pocinis. In a small bowl, pour 1 C hot water over them and soak for 15 minutes.Warm the remaining Tbsp of oil in a medium saucepan and add the onions. Cook over low heat for 10 to 12 minutes, or until softened. Add the shallots, garlic, cabbage, cumin, and caraway, stir and cook 5 minutes, or until the cabbage has completely wilted.Pour the pocinis and liquid through 2 layers of paper towels in a strainer. Reserve the soaking liquid. Rinse the porcinis to remove any remining dirt and chop into small pieces. Add the chickpeas, shiitakes, cauliflower, and porcinis to the vegetable mixture. Combine the porcini soaking liquid with enough water to make 2 cups and add to the vegetables.

Simmer 10 minutes. Add the lemon juice, and salt and pepper to taste. Remove from the heat and stir in the dill. Fold each crepe around 1/2 C of filling. Center two on a plate and sprinkle with dill. Tuck a few leaves of arugula under the crepes.

Chickpea Crepes
1 C chickpea flour
1 C unbleached white flour
1 tsp salt
2 Tbsp extra-virgin olive oil
2 C warm water
2 tbsp finely chopped chives

In a medium bowl whisk together the flours and salt. Add the oil and water and whisk to combine, then transfer to a blender and thoroughly blend ingredients together. Alternatively, use an immersion blender. Pour the batter back into a bowl and stir in the chives. Allow the batter to rest for at least 20 minutes. At this point, the batter can be refrigerated for up to a day.
Heat a 6-7 inch crepe pan over medium heat. Lightly oil the pan using an oil-saturated paper towel. Pour 1/4 C batter onto the pan, tilting the pan in a circular motion so that the batter covers the entire surface. Cook until the surface bubbles and the crepe becomes golden around the edges, about 1 min. Loosen the edges with a spatula, then with the spatula - or your hands - flip it. Cook the second side for about 30 seconds.

Transfer the cooked crepe to a plate and continue making crepes, lightly oiling hte pan between each, until the batter is finished.

Horseradish "cream"
1/2 lb soft tofu
2 Tbsp fresh lemon juice
3 Tbsp canola oil
2 Tbsp brown rice vinegar
3/4 tsp sea salt
1/4 tsp white pepper
1/2 C minced red onion
1 Tbsp fresh chopped dill
2 tsp prepared horseradish

In a food processor fitted with a metal blade, combine the tofu, lemon juice, oil, vinegar, salt, and pepper and process until smooth. Transfer to a bowl and stir in the remaining ingredients.

Bruschetta Pomodoro

The Semolina Bread recipe suggested using the bread to make bruschetta. This recipe from Cooking Light has lots of my favorite things including fresh tomatoes, Kalamata olives, fresh basil, and capers. It is delicious and works great on the bread.

Bruschetta Pomodoro
Cooking Light, September 1997
Pomodoro is Italian for "tomato."

2 cups minced plum tomato (about 3/4 pound)
1 1/2 teaspoons capers
2 tablespoons chopped kalamata olives
1 tablespoon chopped red onion
1 tablespoon chopped fresh basil
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon balsamic vinegar
1/8 teaspoon pepper
10 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted

Combine all the ingredients except French bread; cover and let stand 30 minutes. Drain the tomato mixture. Top each bread slice with 1 tablespoon of tomato mixture.
Yield: 10 servings

CALORIES 95 (20% from fat); FAT 2.6g (sat 0.4g,mono 1.4g,poly 0.5g); PROTEIN 2.2g; CHOLESTEROL 1mg; CALCIUM 15mg; SODIUM 255mg; FIBER 1.1g; IRON 0.8mg; CARBOHYDRATE 15.8g

Semolina Bread and Radish Sandwich

I'm back to playing the Sunday Game of the Week on Cooking Light's Great Food Boards. The cookbook this week is age based and mine turned out to be The Bread Lovers Bread Machine Cookbook by Beth Hensperger. I've been wanting to make some bread and I have some semolina flour that I bought for pizza but decided that I like the cornmeal better so I want to use this up. I found this recipe and it doesn't need any modificatios although I used half of the olive oil called for. I made a radish sandwich for lunch today using this bread and wow! the whole is greater than the sum of the parts. YUM! Brushetta tomorrow!

Semolina Country Bread

Pane di Semola is made using a simple straight dough. Be sure to use the finely ground semolina flour that is used for making pasta rather than the coarser grind that is similar to farina, a protein-rich flour also ground from durum wheat. This bread is a good one to choose if you will be using the Delay Timer. It is fantastic warm with garlic butter melting in, and also makes great bruschetta.

2-pound loaf
1 3/4 cup water
3 tablespoons olive oil
2 1/4 cups bread flour
1 3/4 cups semolina flour
2 tablespoons seesame seeds
1 tablespoons plus 1 teaspoon gluten
2 teaspoons salt
2 1/4 teaspoons SAF yeast or 2 3/4 teaspoons bread machine yeast

Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on dark and program for the French Bread or Basic cycle; press Start. (This recipe may be made using the Delay Timer.)When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.

Spanish Omelet

I made this Tuesday. I am trying to do better with the photography and now maybe video!

The omelet was very tasty although I would have liked more saffron flavor to have come through. DH's version was very close to the recipe as posted just no onions. My version, cooked separately, had onion but was not put in an omelet but served over steamed kale. I love kale- the filling was great on its own and I had the leftovers for lunch minus the kale (and egg!)

4 1/2 flamingos for taste and ease for both DH and I.

Spanish Omelet with Peas, Potatoes, and Saffron
A Year in a Vegetarian Kitchen

Salt
1/2 pound red potatoes, scrubbed and cut into 1/2-inch dice
1/2 pound peas in pod, shelled (about 2/3 cup)
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 medium onion, finely chopped
1/4 teaspoon saffron threads, crumbled between your fingers
6 large eggs
freshly ground black pepper

Bring about 1 quart water to boil in a medium saucepan over high heat. Add salt to taste and the potatoes and cook until the potatoes are just beginning to soften but are not at all mushy, about 7 minutes. Add the peas and continue to cook until the veggies are barely tender, about 3 minutes. Drain and set aside to cool slightly.

Meanwhile, heat 1 tablespoon of the oil in a medium ovenproof nonstick skillet over medium heat. (I used a regular skillet and it didn't stick.) Add the onion and 1/4 teaspoon salt and cook until softened, about 8 to 10 minutes. (If the onion starts to brown, lower the heat.) Add the saffron and cook until aromatic, about 1 minute. Set the pan asite to let the onions cool slightly.

With a fork, beat the eggs, 1/4 teaspoon salt, and several grindings of pepper together in a medium bowl until well combined. Beat in the peas, potatoes, and onions, scraping the skillet as clean as possible.

Move an oven rack to the top position and heat the broiler. Heat the remaining 1 teaspoon oil in the empty skillet over medium-low heat. When the pan is hot, swirl the oil to coat the pan bottom evenly (and sides if using a reg skillet!). Add the egg mixture and cook, occasionally sliding a spatula around the edges of the pan to loosen the omelet, until the bottom of the omelet is golden brown and the eggs are runny just on top, about 8 minutes.

Place the pan directly under the broiler and cook just until the top is golden brown and set, 1 to 2 minutes. Watch carefully to prevent the omelet from burning.

Remove the pan from the broiler. The omelet can be cooled to room temp in the pan if desired. Once cooked, the omelet can be removed from the pan whole and chilled for several hours. Cut the omelet into wedges and serve.

This week's menus and CSA recipes

I had thought to post weekly menus and decided to well, do it! I liked the way I used the tortillas and eggs for two meals. My mom introduced me to a foodtv show by Robin Miller (I think) that emphasizes making extra of some things to use later in the week.

Sun- Tacos- mine was all veggie, no cheese. DH likes fake taco meat in his.

Mon- take out Chinese- I had mu shi veggies with no egg and DH had the chef's special chicken.

Tues- Spanish omelet- A Year in a Vegetarian Kitchen I made double the filling and served mine over kale (no egg). Also served a side dish of green beans steamed and then seasoned with garlic.

Wed- lunch was the pea salad and a friend made cantalope soup. DH had leftover Spanish omelet.

Thurs- Mexican Eggs- Real Simple- I left out the egg and served chopped romaine and tomatoes over my tortilla spread with veggie refried beans. DH had the eggs and sprinkled some cheese over his.

In my CSA box that made for delightful breakfasts and lunches as well as dinners- radishes, beets, spinach, red leaf lettuce, zucchini, yellow squash, onions, peas, green beans, and the most delicious apricots! So far I am very very happy with my csa experience. I bought a half share and the amount is just right for me and the bit that DH will eat. There has been variety and the quality is excellent. Marge is wonderful and her veggies and fruit are grown chemical free. I have had 4 boxes and can't wait til 10 am today when I go pick up my fifth. I finished reading Animal, Vegetable, Miracle yesterday and loved it. I started thinking about eating locally- this has been the buzz lately. I agree with trying to support local farmers especially those that are organic or chemical free but I also believe in trade. We are lucky to have Florida and California to grow veggies and fruits over a long growing season. I would definitely pass on those nasty winter tomatoes (I love eating the tomatoes and strawberries when I visit my mom in FL in the spring!!) but I do love my kale even when its not in season here. And I love my coffee and tea. I am so happy to have discovered Marge and her chemical free farm. There are two large farms near me that include pick your own but they are not organic. I think I have decided to eat locally as much as possible esp with the veggies- they do taste soooooo much better, but I will not limit my diet to 100 miles.

recipes using CSA veggies
sliced tomato with a light sprinkle of Penzey's Fox Point Seasoning
Pea Salad- foodwishes.com
Spanish Omelet- A Year in a Vegetarian Kitchen
Garlicky Green Beans
Red Leaf Salad with Apricots
Spinach Salad
tacos- veggie version
Mexican Eggs- Real Simple- my veggie version
Zucchini Coins- Vegetarian Cooking for Everyone
Chickpea and Spinach Curry- Vegan with a Vegeance
beets- saving and hoping for more to can using an Alton Brown recipe

pea salad

I have been getting the best English peas in my csa box. I tried cooking them like edamame as suggested by Jack Bishop in A Year in a Vegetarian Kitchen- good but not to my liking. I found this recipe on YouTube. I think it still needs tweaking- I may have used too much pasta and not enough mint. I hope I get some more peas tomorrow!

ETA that I checked more into foodwishes.com and found it a great site. Well organized and I love the watching the video of Chef John preparing the recipes. I recommended checking it out!

Spring Pea Salad
foodwishes.com
http://foodwishes.blogspot.com/search/label/Salads

8 ounces pasta- he used star shaped, I could only find orzo. I passed on the alphabet pasta which may have worked because of the size but hey, it's summer!
1/2 cup peas
1/4 cup olive oil
1/3 cup olive oil (I used a bit less)
1 tsp salt
1/2 tsp freshly ground pepper
1/4 cup fresh parsley, chopped
1/4 cup fresh mint. chopped
I also added basil- didn't work and lemon basil- very nice but not necessary.

Shell peas and place in a colander. Cook pasta, drain over the peas. This will cook the peas just right. Let sit for a moment. In a small bowl, mix the olive oil, lemon juice, and salt. Put the peas and pasta in a serving bowl and mix in the olive oil and lemon juice dressing. Let cool to room temperature. Mix in the fresh herbs just before serving.

Slow-Cooked Zucchini Coins with Chopped Herbs

This was a delicious way to enjoy the zucchini and yellow squash that was in my csa box as well given to me by one of DH's friend.

Adapted from Vegetarian Cooking for Everyone

2-3 tablespoons olive oil
2 pounds zucchini and yellow squash, thinly sliced
1 garlic clove, thinly sliced
2 green onion, thinly sliced
salt and freshly ground pepper
1/4 cup chopped mixed herbs- I used fresh basil and oregano- can also use dill, parsley, or cilantro
squeeze of fresh lemon

Heat the oil in a wide skillet, then add the zucchini and yellow squash. Sprinkle lightly with salt and cook over low heat for minutes or so, stirring every so often. When the squash begins to turn golded, add the garlic and onions. The finished squash should have a light golded glaze over the surface and be caramelized in places. Taste for salt and season with pepper. Toss with the herbs, give it a squeeze of lemon juice, and serve.

Rigatoni with Cauliflower,Curry Powder, and Coconut Milk

Another winner from A Year in a Vegetarian Kitchen! This was quick and easy and made a great weeknight dinner. At first I was worried that it wasn't flavorful enough but I was wrong. It was delicious- the cauliflower shone through and the curry was just right. I used Hot Curry from Penzey's and sprinkled just a bit more at the table. I also served mine over more spinach.

4 flamingos

2 tablespoons canola oil
1/2 large head cauliflower, cut into 1-inch florets (about 4 cups- you could add more if you like)
1 medium onion, halved and thinly sliced
1 medium jalapeno chile, stemmed, seeded, and minced (I used a serrano and through the whole thing in and maybe could have thrown another!)
2 medium garlic cloves, minced
1 teaspoon curry powder
1 cup unsweetened coconut milk, preferably light
1 pound rigatoni
3 cups baby spinach
2 tablespoons chopped fresh cilantro leaves
2 tablespoons fresh lime juice

Bring 4 quarts water to a boil in a large pot for cooking the pasta.

Heat the oil in a large saute pan over medium heat until shimmering. Add the cauliflower, onion, and 1/2 teaspoon salt and stir to coat the veggies with the oil. Cook, stirring occasionally, until the veggies begin to brown, about 8 minutes. Stir in the chile, garlic, and curry powder and cook until aromatic, about 1 minute. Add the coconut milk, bring to a boil, reduce the heat, cover, and simmer, stirring once, until the cauliflower is tender, about 5 minutes.

Meanwhile, add 1 tablespoon salt and the pasta to the boiling water and cook until al dente. Reserve 3/4 cup of the cooking water and drain the pasta. Return the pasta to the empty pot and add the cauliflower sauce, baby spinach, cilantro, lime juice, and 1/4 cup of the cooking water. Stir just until the spinach is wilts, about 30 seconds, adding more cooking water if needed to moisten the pasta. Adjust the seasonings, adding salt to taste, and serve immediately.

BLT

An old favorite made even more delicious and almost vegan- I read the label of my bread more closely just now and noticed that it contained honey :( :( :( I love a BLT esp with fresh homegrown tomatoes. I had the best one this morning thanks to a tomato from my csa box and a tip to try fakin bacon.

The sandwich:

2 slices of Trader Joe's sprouted multi-grain bread, lightly toasted (well, I'll be looking for another bread- I'm sure there are more good choices out there but I really loved the nutty chewiness of this loaf.)

with Vegenaise Dressing from Follow Your Heart http://www.followyourheart.com/vegenaise.php
lightly spread on both slices. (This is good stuff and I'm not a mayo fan.)

Smokey Tempeh Strips http://www.lightlife.com/smokey.html I thought this tasted delicious- grainy and chewy but I like that. DH said it was ok- he liked the flavor but not the texture.

romaine lettuce

fresh ripe tomato

YYUUUMMMMM!!!!!!!!!!!!

Strawberry picking!

Today I'm going strawberry picking! I haven't gone since I was in fifth grade and I'm very excited. The strawberries in my csa this week were a bit of early summer heaven. All pink inside and very sweet. Below are two of my favorite strawberry recipes that let the flavor of the strawberry shine. And I found one new one to try- Strawberry Proseco Soup!

Spring Strawberry Pie
The classic strawberry pie is updated with a splash of balsamic vinegar.
Crust:
1 1/3 cups graham cracker crumbs
3 tablespoons butter, melted
2 tablespoons sugar
Cooking spray
Filling:
2 cups sliced strawberries
2 tablespoons balsamic vinegar
1/4 cup sugar
2 tablespoons water
2 teaspoons cornstarch
1 tablespoon fresh lemon juice
6 cups small strawberries
Topping:
3 tablespoons graham cracker crumbs
1 tablespoon chopped hazelnuts or almonds
1 1/2 teaspoons sugar
1 1/2 teaspoons butter, melted
1/2 cup frozen reduced-calorie whipped topping, thawed

Preheat oven to 350°.
Combine first 3 ingredients in a bowl, tossing with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 15 minutes; cool on a wire rack.
To prepare the filling, combine strawberry slices and vinegar in a medium nonstick skillet. Place the berry mixture over medium-high heat; cook for 3 minutes, stirring occasionally. Stir in 1/4 cup sugar. Combine the water and cornstarch in a small bowl. Add to pan, and bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in juice. Cool completely. Arrange whole strawberries, stem sides down, in crust. Pour cooled strawberry mixture over whole strawberries. Cover loosely, and chill 4 hours.
To prepare the topping, combine 3 tablespoons cracker crumbs, nuts, 1 1/2 teaspoons sugar, and 1 1/2 teaspoons melted butter in a small bowl. Place crumb mixture in a small skillet over medium heat. Cook 2 minutes or until golden brown; cool. Sprinkle crumb mixture over pie. Top each serving with whipped topping.
Yield: 8 servings (serving size: 1 wedge and 1 tablespoon whipped topping)
CALORIES 229 (35% from fat); FAT 8.8g (sat 4.1g,mono 2.8g,poly 1.4g); PROTEIN 2.3g; CHOLESTEROL 14mg; CALCIUM 34mg; SODIUM 176mg; FIBER 3.5g; IRON 1.4mg; CARBOHYDRATE 37g

HINTS
Save some nicely sliced strawberries to arrange over the top of the pie. It will look prettier.
I haven't ever made the topping- this pie is great without it.
Cooking Light, MAY 2001

STRAWBERRY, MASCARPONE, AND MARSALA BUDINI
These parfaits (or budini — Italian for "puddings") of ultra-creamy mascarpone layered with Marsala-soaked strawberries perfectly illustrate the way of dessert in Italy: utterly simple, not too sweet, and delicious.

1 8-ounce container mascarpone cheese*
6 tablespoons sweet Marsala (preferably imported)
3 tablespoons whipping cream
3 tablespoons sugar
3 cups sliced hulled strawberries (about 15 ounces)
2 1/4 cups coarsely crumbled amaretti cookies (Italian macaroons; about 4 1/2 ounces)*

Combine mascarpone, 3 tablespoons Marsala, cream, and 2 tablespoons sugar in medium bowl. Stir gently until well blended. Combine strawberries, remaining 3 tablespoons Marsala, and 1 tablespoon sugar in another medium bowl; toss to blend. Cover mascarpone and berry mixtures; refrigerate 30 minutes.
Place 2 tablespoons crumbled cookies in each of 6 goblets. Divide strawberry mixture with juices among goblets. Top berries with mascarpone mixture, then remaining cookies. Cover and chill at least 30 minutes and up to 2 hours.
*Mascarpone (Italian cream cheese) and amaretti cookies are available at Italian markets and many supermarkets.
Makes 6 servings.
Bon AppétitMarch 2003
Epicurious.com © CondéNet, Inc. All rights reserved.

STRAWBERRY PROSECCO SOUP
1 lb strawberries, chopped (3 cups)
1 cup Prosecco
2 teaspoons chopped fresh tarragon
3/4 teaspoon salt
2 to 3 tablespoons sugar
3/4 cup vanilla yogurt
Garnish: cracked black pepper

Toss strawberries with Prosecco, tarragon, salt, and 2 tablespoons sugar. Let macerate, chilled and covered, 1 hour.Purée mixture in a blender until smooth, then set aside 1 cup purée. Blend remaining mixture with yogurt and sugar to taste. Serve soup drizzled with reserved purée. Makes about 4 cups.
Gourmet August 2006

My first all vegan party!

I had a few friends over last Saturday and served an all vegan lunch. It was delish and they all loved it- some even asked for recipes. Two of the dishes were things that I've been making for years but one new one was a hit. I do have to say that there was a funny with this meal- I forgot to put out the carrot and celery sticks! So that really blows the all-vegans-eat-is-carrots-and-celery-sticks!

definitely 5 flamingos!

Menu
Cashew Rice Salad (Beyond the Horn of the Moon)
Tomato and Mango Salad with Curry-Orange Vinaigrette (A Year in a Vegetarian Kitchen)
Herbed Boursin Spread (Even More Special)
Red Chile Hummus (store bought)
whole wheat pita pieces
crackers
pistachios
apricot halves with cream cheese (rice milk cream cheese) sprinkled with finely chopped pistachios- created from an appetizer that I saw (but didn't taste) at my school's cocktail party
dark chocolate covered espresso beans
ginger cookies from Whole Foods

Black Bean Enchiladas

adapted from A Year in a Vegetarian Kitchen by Jack Bishop

Filling
1 tablespoon canola or corn oil
1 medium onion, finely chopped
3 medium garlic cloves, minced
1 15-ounce can black beans, rinsed and drained
1/2 cup fresh orange juice (from 2 oranges)
2 ounces drained pickled jalapenos, finely chopped
1/3 cup chopped fresh cilantro leaves
10 6-inch corn tortillas

Quick Red Chile Sauce
follows

For the filling; Heat the oil in a medium skillet over medium heat until shimmering. Add the onion and cook until softened, abouot 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the beans, orange juice, and salt to taste and cook until the beans have softened slightly and the liquid has evaporated, about 5 minutes. Scrape the beans into a medium bowl and cool to room temp. Add the pickled jalapenos and the cilantro to the bowl with the beans and stir to combine.

Preheat the oven to 400. Spread half of the chile sauce evenly across the bottom of aa 13x9-inch glass or ceramic baking dish (I used stone). Arrange the tortillas on a work surface. Working with one tortilla at a time, spoon about 1/4 cup of the bean filling across the center of the tortilla. Roll up the tortilla very tightly (the ends will be open) and place it seam side down in the baking dish. Repeat with the remaining tortillas and filling. Spoon the remaining sauce over the filled tortillas, making sure the sauce coats each tortilla from end to end.

Cover the baking dish with foil and place it on the upper-middle rack of the oven. Bake until the enchiladas are hot, about 20 minutes. Remove the baking dish from the oven and uncover the pan.

Garnish with chopped romaine, avocado, and fresh lime juice.


Quick Red Chile Sauce
1 tablespoon canola or corn oil
1 small onion, finely chopped
4 medium garlic cloves, minced
1 large chipotle chile in adobo sauce, minced (about 1 1/2 teaspoons), with 1 tablespoon sauce
2 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon ground corinader
1/2 teaspoon dried oregano
1 cup canned tomato sauce
1/2 cup water
1 tablespoon fresh lime juice
salt

Heat the oil in a medium saucepan over medium heat until shimmering. Add the onion and cook until softened, about 5 minutes. Add the garlic, chipotle, adobo sauce, chili powder, cumin, coriander, and oregano and cook until very fragrant, about 1 minute. Add the tomato sauce and water and bring to a boil. Reduce the heat and simmer to blend the flavors, about 5 minutes. Stir in the lime juice and adjust the seasonings, adding salt to taste, The sauce can be cooled and refrigerated in an airtight container for a day or two.

A great enchilada dish

I made the Black Bean Enchiladas from A Year in a Vegetarian Kitchen and they were fantastic! Even DH couldn't stop saying how good they were. Not too hard at all and you can make the sauce ahead of time. It's easy to leave the cheese out of the mix since DH prefers flour tortillas and I prefer corn- easy to tell the difference. I'll post the recipe later. (I felt bad about not posting in a while but its been leftovers and tried and true's lately.)

Jerk Seitan

Another excellent dish from Vegan With a Vengeance! DH has decided to go semi-vegetarian so I bought him some seitan to try while I was out of town. He mixed it with bbq sauce and has become almost vegetarian! Go dh! I found this dish and decided to try it and we were both pleased. I loved loved the onion and red peppers and he enjoyed the seitan. I would add a serrano pepper to the marinade next time for more zing. I made the coconut rice- my first attempt at that- and loved it although the rice took a bit longer to cook than stated. Overall an excellent dinner with fab leftovers.

5 flamingos

Jerk Seitan
Vegan With a Vengeance

For the Marinade:
1/2 large white onion, coarsely chopped
2 cloves garlic, crushed
1 1/2 tablespoons fresh ginger, chopped
3 tablespoons fresh lime juice
3 tablespoons soy sauce (2 soy sauce, 1 braggs)
2 tablespoons olive oil
2 tablespoons maple syrup
1 tablespoon dried thyme
1 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cayenne
1 teaspoon ground or freshly grated nutmeg

For the seitan:
2 cups seitan, cut into strips (i left it as the chunks from the pkg)
2 teaspoons olive oil
1 onion, thickly sliced
1 green bell pepper, seeded adn thickly sliced (i used a red bell pepper)

Prepare the marinade by pureeing all of the ingredients in a blender or food processor until relatively smooth. There will be some chunkiness but that's ok. Place the seitan in a shallow bowl and pour that marinade over it. Mix to coat. Cover and let marinate for an hour.

In a large skillet, saute the onions and peppers in olive oil over medium-high heat for 5 to 7 minutes, until the onions start to brown. Remove the seitan from the marinade and reserve the liquid. Saute for 10 minutes, until the seitan has browned to your liking. Add the remaining marinade and cook for about 2 minutes to heat the sauce through.

Serve with coconut rice, sauteed greens, and baked sweet potatoes or roasted autumn vegetables; ladle the extra sauce over each serving. (we had steamed broccoli)

U Choy

I tasted a wonderful veggie at a Malaysian restaurant- U Choy. DH took me to dinner Thursday night at Malaysian Kopitiam in DC ( http://www.malaysiakopitiam.com/). I was pleased with the choice of veggie dishes/dinners when I had met a friend there for lunch a few weeks ago. They made an awesome veggie curry noodle soup and a very interesting salad- Achar- that was sweet/hot and included pineapple. This time I wanted to try something different and I found the U Choy stirfry. There was a choice of oyster sauce or garlic sauce and I chose the garlic. This was soooo good that I had to stop myself from picking up the plate when I was done and licking it clean! U Choy tasted a bit like broccoli, baby bok choy, and even a bit like asparagus. I found a picture on the restaurants website (http://www.malaysiakopitiam.com/menu_vegetable.php) and a link that includes a photo and description- scroll all the way down to the end of the page.
http://www.foodsubs.com/Cabbage.html

Has anyone else heard of this or tasted it?

Three minute baby bok choy

A very yummy quick dish. I found this recipe on the CL Boards but didn't remember to save who posted it or where it came from. My black bean sauce had chile in it and I loved the spicy spicy this added to the dish. A definite repeater.

5 flamingos

THREE MINUTE BABY BOK CHOY

Sauce
1/3 cup chicken broth (I used veggie broth)
2 Tbs Chinese rice wine
½ tsp sesame oil
1 tsp cornstarch
1 tsp black bean sauce
¼ tsp white pepper
1 Tb vegetable oil (I used less)
1 or 2 cloves garlic, minced

1 pound baby bok choy, cut lengthwise into quarters

Sauce: combine all ingredients and stir to dissolve the cornstarch.

Place a stir-fry pan over high heat until hot. Add oil, swirling to coat sides. Add garlic, and cook till fragrant, about 10 seconds. Add the bok choy and stir-fry till crisp tender, 1 ½ to 2 minutes. Add sauce and cook, stirring, until the sauce thickens slightly and coats the bok choy, about 30 seconds.

Soup Club

Still having Soup Club at work because of the freezing temps- It felt like Jan on Monday. I made a soup that could be served hot or cold and of course with the cold temps and no heat !! at work, served the soup hot. It was so delicious the first day with a lovely note of tarragon. On Monday when the soup was reheated the chile peppers became more assertive and the soup was equally delicious, just different from the day before. I can't wait to try this soup chilled (come on spring!!)

5 flamingos

Roasted Red Pepper and Carrot Soup With Tarragon
Fresh Every Day

The roasted bell peppers give this soup an intense, smoky flavor- and also make it sweet. It's just as delicious served warm or chilled.

Serves 6-8 Makes about 2 quarts

4 tablespoons olive oil (I used less)
2 tablespoons unsalted butter (I used Earth Balance and a bit less)
2 red bell peppers, cored, seeded, and chopped
4 medium carrots, chopped
1 large onion, chopped
4 shallots, chopped
1 pear, peeled, cored, and chopped
3 garlic cloves, chopped
6 cups chicken or veggie broth (I used closer to 5 cups of veggie broth)
4 red bell peppers, roasted, peeled, cored, seeded, and chopped
1/2 teaspoon crushed red pepper
1/8 teaspoon cayenne pepper
2 teaspoons sea salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons fresh or 2 teaspoons dried tarragon

Melt the olive oil and butter together in a large saucepan over medium heat. Add the raw bell peppers, carrots, onion, shallots, and pear. Reduce heat to low and cook the veggies for 12 to 15 minutes, stirring often, until very soft. Add the garlic and cook for several minutes longer.

Add the broth, roasted peppers, crushed red pepper, cayenne pepper, 2 teaspoons salt, and 1 teaspoon pepper to the saucepan and stir to mix. Bring the broth to a low boil over high heat. Reduce the heat to low and simmer the soup for about 30 minutes. Cool slightly.

Using an immersion blender, blend until smooth. Stir in the tarragon, season with additional salt and pepper if desired, and serve hot or chilled. This soup will keep, refrigerated in an airight container, for several days. It also freezes well.