I 've had several people ask me what I eat. I have heard of this from what other vegans have written but well, didn't expect to hear it addressed to me. I don't know why but it did make me pause- I eat lots of yummy foods, all plants of course. I feel as if I have more variety and flavor now but then I've always loved veggies. Several veggie cookbooks have been on my shelf for years now because those books would have yummy tasting vegetable recipes. Most reg cookbooks have just a few veggie recipes tucked in between main courses (meat based) and dessert. Posted below is this weeks plan for dinner.
Sun
salad
with some toppings from Whole Foods salad bar
Mon
leftover lasagna for dg
sprouted bread
salad
steamed kale with garlic and red pepper flakes
Tues
black beans and rice, or black bean burgers, or black bean and corn pizza
steamed greens
Wed
Potatoes and Chard with Green Curry Sauce- AYIAVK
Thurs
two veggie recipes for SGOTW from Race You to the Table
Kale with Balsamic Vinegar
Baked Onions with Balsamic Vinaigrette
Fri
out
Sat
St Paddy's Day menu- a mix from Cooking Light, Eating Well, and Veg Times!
Monday, March 12, 2007
Wednesday, March 7, 2007
2 new recipes and 1 old
I haven't posted in a few days but I have made some new dishes. No pictures- the meals just didn't seem pretty enough with my limited photos abilities.
The first and best of the recipes was the tastiest bean burger on sat thanks to gaja on the clbb. It was easy to do and so good I was licking the bowl!
5 flamingos!!
Red Lentil-Chickpea Burgers
The Healthy Hedonist
Serves 6
3/4 cup red lentils, sorted and rinsed
1 3/4 cups water
Salt
One 15-ounce can chickpeas, drained and rinsed
1 Tbsp olive oil, plus more for sautéing
1/2 cup minced shallots
3/4 pound carrots, cut into small dice (1 cup)
1 tsp ground cumin
1 tsp ground coriander
1 cup peas, fresh or frozen
1/2 cup chopped fresh parsley
1 tsp fresh lemon juice
Pinch of cayenne pepper
1/4 cup bread crumbs
6 whole wheat pita breads
Shredded romaine lettuce
Chopped fresh tomatoes
Spicy Peanut Sauce (recipe follows)
Combine the lentils and the water in a medium saucepan, and bring to a boil. Add 1 tsp salt, reduce the heat, and simmer, stirring occasionally, until the lentils are tender, about 20 minutes. The lentils should lose their individual shape and cook into one mass. Cook them as dry as possible as they can go without sticking. Stir the cooked lentils with a spoon to break them up, and pour them into a medium bowl.
Stir in the chickpeas.Warm the oil in a medium skillet over medium heat. Add the shallots, carrots, and 1/4 tsp salt, and cook until the carrots are tender, about 3 minutes. Add the cumin, coriander, and peas, and cook until the peas are tender, 2 minutes. Stir the vegetables into the lentils along with the parsley, lemon juice, and cayenne. Stir in the bread crumbs. Let the mixture sit for 10 minutes, or until it is cool enought to handle.
Using your hands, form the lentils into 6 tight patties and place them on a plate. Cover and chill in the refrigerator until very firm, at least 30 minutes.
Sauté the burgers: Warm a Tbsp of oil in a large nonstick skillet over medium heat. Add the burgers (these burgers are a bit delicate so do not crowd the pan). Sauté until golden, about 2 minutes. Turn the burgers over and sauté on the other side until golden, 2 minutes. Serve each burger in a pital with Spicy Peanut Sauce, topped with shredded lettuce and chopped tomatoes.
Spicy Peanut Sauce
Makes 3/4 cup
1/3 cup smooth peanut butter
1 tsp curry powder
1/2 tsp salt
1 Tbsp maple syrup
1 Tbsp chopped fresh ginger
1/3 cup water
1 Tbsp fresh lemon juice
1/4 tsp cayenne pepper
1 Tbsp thinly sliced scallions or chives
Combine everything except the scallions in a blender and blend until smooth. Stir in the scallions. Store covered and refrigerated.
The second new recipe comes from the SGOTW (Sunday Game of the Week that I sometimes play on the Cooking Light Bullentin Boards. I had some leftover cabbage from Sunday's dinner and wraps/pitas from sat and mon and most of the other ingredients for this dish. This was easy to put together and DH liked it very much. It will be a repeater.
4 flamingos
Siam Stir-Fry Wraps
CL 1999 Annual p 48
1 tablespoon dark sesame oil
1/2 cup chopped red bell pepper
1 tablespoon minced peeled ginger
2 teaspoons curry powder (dh picked penzey's hot curry)
4 garlic cloves, minced
1 (16-ounce) bag cabbage-and-carrot coleslaw mix (I used 1/2 head of cabagge and several grated carrots)
1/4 cup low-sodium soy sauce
2 tablespoons minced fresh cilantro
2 tablespoons minced fresh basil
2 tablespoon fresh lime juice
1 (12.3-ounce) package reduced fat extra-firm tofu, diced (I left this out)
1 (3.75-ounce) package uncooked bean threads (cellophane noodles)
4 curly leaf lettuce leaves
4 (10-inch) fat-free flour tortillas (DH had this, I used ww pita and it worked great)
Peanut Sauce
1. Heat oil in a large nonstik skillet over medium-high heat. Add bell pepper and next 4 ingredients; saute 4 minutes or until the cabbage wilts. Stir in soy sauce and next 4 ingredients; remove from heat.
2. Cook bean threads in boiling water 1 minute (it took closer to 5 minutes); drain. Place 1 lettuce leaf on each tortilla; arrange bean threads over lettuce. Place 1 1/4 cups tofu mixture over bean threads; stop each with 2 tablespoons Peanut Sauce. Roll up. Cut each wrap diagonally in half.
Yield: 4 servings (serving size: 2 halves).
Peanut Sauce
1/4 cup fresh lime juice
3 tablespoons creamy peanut butter
3 tablespoons low-sodium soy sauce
3 tablespoons honey (I used maple syrup)
1 tablespoon chili paste with garlic
4 garlic cloves, minced
1. Combine all ingredients in a small bowl; stir well with a whisk. Yield: 1/2 cup (serving size: 2 tablespoons)
And one old recipe that I had leftover- this was for DH only since it had cheese. I think I might play around with it to see if I can make it vegan. It is an unusual recipe but it has mostly items that are in the pantry so it is good for those "what am i making tonight" dinners. Tonights was used in a wrap with extra salsa to make burritos.
Easy Layered Beans and Rice
from "The Meatless Gourmet: Easy Lowfat Favorites"
1 cup long-grain white rice, uncooked
4 sun-dried tomato halves (not packed in oil), cut into small pieces
1 (8-oz) can corn, drained
1 1/4 cups boiling vegetable broth
2 cups reduced-fat, meatless spaghetti sauce
1 (1-lb) can pinto beans, rinsed and drained (or 2 cups of cooked beans)
1 cup shredded reduced-fat mozzarella cheese (4 oz)
1 tablespoon grated Parmesan cheese
Preheat oven to 375F.Lightly oil a deep 2-quart casserole or spray with a nonstick cooking spray. Spread rice in the casserole. Sprinkle with sun-dried tomatoes. Spread corn evenly over rice. Gently pour broth over corn. Spoon half of the spaghetti sauce evenly over the corn. Spoon beans over the sauce, followed by remaining sauce. Cover tightly and bake 45 minutes. Uncover, sprinkle with both cheeses, and return to oven until cheese is melted and begins to brown, 5-10 minutes.
Serve-again hint: Here's everything you need for a bean and rice burrito, including the cheese. Just roll leftovers in flour tortillas, heat in an oven or microwave, then top with salsa.
Makes 4 servings.
Here's a link with suggestions and other versions-
http://community.cookinglight.com/showthread.php?t=78913&highlight=easy+beans
The first and best of the recipes was the tastiest bean burger on sat thanks to gaja on the clbb. It was easy to do and so good I was licking the bowl!
5 flamingos!!
Red Lentil-Chickpea Burgers
The Healthy Hedonist
Serves 6
3/4 cup red lentils, sorted and rinsed
1 3/4 cups water
Salt
One 15-ounce can chickpeas, drained and rinsed
1 Tbsp olive oil, plus more for sautéing
1/2 cup minced shallots
3/4 pound carrots, cut into small dice (1 cup)
1 tsp ground cumin
1 tsp ground coriander
1 cup peas, fresh or frozen
1/2 cup chopped fresh parsley
1 tsp fresh lemon juice
Pinch of cayenne pepper
1/4 cup bread crumbs
6 whole wheat pita breads
Shredded romaine lettuce
Chopped fresh tomatoes
Spicy Peanut Sauce (recipe follows)
Combine the lentils and the water in a medium saucepan, and bring to a boil. Add 1 tsp salt, reduce the heat, and simmer, stirring occasionally, until the lentils are tender, about 20 minutes. The lentils should lose their individual shape and cook into one mass. Cook them as dry as possible as they can go without sticking. Stir the cooked lentils with a spoon to break them up, and pour them into a medium bowl.
Stir in the chickpeas.Warm the oil in a medium skillet over medium heat. Add the shallots, carrots, and 1/4 tsp salt, and cook until the carrots are tender, about 3 minutes. Add the cumin, coriander, and peas, and cook until the peas are tender, 2 minutes. Stir the vegetables into the lentils along with the parsley, lemon juice, and cayenne. Stir in the bread crumbs. Let the mixture sit for 10 minutes, or until it is cool enought to handle.
Using your hands, form the lentils into 6 tight patties and place them on a plate. Cover and chill in the refrigerator until very firm, at least 30 minutes.
Sauté the burgers: Warm a Tbsp of oil in a large nonstick skillet over medium heat. Add the burgers (these burgers are a bit delicate so do not crowd the pan). Sauté until golden, about 2 minutes. Turn the burgers over and sauté on the other side until golden, 2 minutes. Serve each burger in a pital with Spicy Peanut Sauce, topped with shredded lettuce and chopped tomatoes.
Spicy Peanut Sauce
Makes 3/4 cup
1/3 cup smooth peanut butter
1 tsp curry powder
1/2 tsp salt
1 Tbsp maple syrup
1 Tbsp chopped fresh ginger
1/3 cup water
1 Tbsp fresh lemon juice
1/4 tsp cayenne pepper
1 Tbsp thinly sliced scallions or chives
Combine everything except the scallions in a blender and blend until smooth. Stir in the scallions. Store covered and refrigerated.
The second new recipe comes from the SGOTW (Sunday Game of the Week that I sometimes play on the Cooking Light Bullentin Boards. I had some leftover cabbage from Sunday's dinner and wraps/pitas from sat and mon and most of the other ingredients for this dish. This was easy to put together and DH liked it very much. It will be a repeater.
4 flamingos
Siam Stir-Fry Wraps
CL 1999 Annual p 48
1 tablespoon dark sesame oil
1/2 cup chopped red bell pepper
1 tablespoon minced peeled ginger
2 teaspoons curry powder (dh picked penzey's hot curry)
4 garlic cloves, minced
1 (16-ounce) bag cabbage-and-carrot coleslaw mix (I used 1/2 head of cabagge and several grated carrots)
1/4 cup low-sodium soy sauce
2 tablespoons minced fresh cilantro
2 tablespoons minced fresh basil
2 tablespoon fresh lime juice
1 (12.3-ounce) package reduced fat extra-firm tofu, diced (I left this out)
1 (3.75-ounce) package uncooked bean threads (cellophane noodles)
4 curly leaf lettuce leaves
4 (10-inch) fat-free flour tortillas (DH had this, I used ww pita and it worked great)
Peanut Sauce
1. Heat oil in a large nonstik skillet over medium-high heat. Add bell pepper and next 4 ingredients; saute 4 minutes or until the cabbage wilts. Stir in soy sauce and next 4 ingredients; remove from heat.
2. Cook bean threads in boiling water 1 minute (it took closer to 5 minutes); drain. Place 1 lettuce leaf on each tortilla; arrange bean threads over lettuce. Place 1 1/4 cups tofu mixture over bean threads; stop each with 2 tablespoons Peanut Sauce. Roll up. Cut each wrap diagonally in half.
Yield: 4 servings (serving size: 2 halves).
Peanut Sauce
1/4 cup fresh lime juice
3 tablespoons creamy peanut butter
3 tablespoons low-sodium soy sauce
3 tablespoons honey (I used maple syrup)
1 tablespoon chili paste with garlic
4 garlic cloves, minced
1. Combine all ingredients in a small bowl; stir well with a whisk. Yield: 1/2 cup (serving size: 2 tablespoons)
And one old recipe that I had leftover- this was for DH only since it had cheese. I think I might play around with it to see if I can make it vegan. It is an unusual recipe but it has mostly items that are in the pantry so it is good for those "what am i making tonight" dinners. Tonights was used in a wrap with extra salsa to make burritos.
Easy Layered Beans and Rice
from "The Meatless Gourmet: Easy Lowfat Favorites"
1 cup long-grain white rice, uncooked
4 sun-dried tomato halves (not packed in oil), cut into small pieces
1 (8-oz) can corn, drained
1 1/4 cups boiling vegetable broth
2 cups reduced-fat, meatless spaghetti sauce
1 (1-lb) can pinto beans, rinsed and drained (or 2 cups of cooked beans)
1 cup shredded reduced-fat mozzarella cheese (4 oz)
1 tablespoon grated Parmesan cheese
Preheat oven to 375F.Lightly oil a deep 2-quart casserole or spray with a nonstick cooking spray. Spread rice in the casserole. Sprinkle with sun-dried tomatoes. Spread corn evenly over rice. Gently pour broth over corn. Spoon half of the spaghetti sauce evenly over the corn. Spoon beans over the sauce, followed by remaining sauce. Cover tightly and bake 45 minutes. Uncover, sprinkle with both cheeses, and return to oven until cheese is melted and begins to brown, 5-10 minutes.
Serve-again hint: Here's everything you need for a bean and rice burrito, including the cheese. Just roll leftovers in flour tortillas, heat in an oven or microwave, then top with salsa.
Makes 4 servings.
Here's a link with suggestions and other versions-
http://community.cookinglight.com/showthread.php?t=78913&highlight=easy+beans
Friday, March 2, 2007
Hits and Misses for February
only one miss
Excellent- 5 Flamingos
Revolutionary Spanish Omelet with Saffron and Roasted Red Pepper-Almond Sauce Vegan with a Vegeance
Sesame Noodles with Napa Cabbage Adapted from Veg Times by Joe at http://desertculinary.blogspot.com/
New Potatoes with Herbes de Provence, Lemon, and Coarse Salt The Mediterranean Vegan Kitchen
Sicilian-Style Broccoli The Mediterranean Vegan Kitchen
Fruits of the Earth Bread KA Whole Grain *toasted*
Very Good- 3-4 Flamingos- will repeat or tweak
Tex-Mex Home Fries Horn of the Moon Vegan
Jamabalaya my own recipe
Egyptian Edamamae Stew Eating Well Jan/Feb 07
Rich Tofu Creme Cheez The Ultimate Uncheese Cookbook
Braised Triple Cabbage Lasagna Blue Ginger- DH didn't like but I did- I still want to tweak
Green Beans with Sesame Paste and Garlic India Madhur Jaffrey's World of the East Vegetarian Cookbook
Hominy Chile with Beans CL Mar 00
Whole Wheat Bread The Bread Baker's Apprentice
Not for us- 0 Flamingos
Incredible Almond Creme Cheeze- The Ultimate Uncheese Cookbook
Repeaters
Sante Fe Black Bean Topped Potatoes CL Apr 00
New Orleans Red Beans and Rice AYIVK
only one miss
Excellent- 5 Flamingos
Revolutionary Spanish Omelet with Saffron and Roasted Red Pepper-Almond Sauce Vegan with a Vegeance
Sesame Noodles with Napa Cabbage Adapted from Veg Times by Joe at http://desertculinary.blogspot.com/
New Potatoes with Herbes de Provence, Lemon, and Coarse Salt The Mediterranean Vegan Kitchen
Sicilian-Style Broccoli The Mediterranean Vegan Kitchen
Fruits of the Earth Bread KA Whole Grain *toasted*
Very Good- 3-4 Flamingos- will repeat or tweak
Tex-Mex Home Fries Horn of the Moon Vegan
Jamabalaya my own recipe
Egyptian Edamamae Stew Eating Well Jan/Feb 07
Rich Tofu Creme Cheez The Ultimate Uncheese Cookbook
Braised Triple Cabbage Lasagna Blue Ginger- DH didn't like but I did- I still want to tweak
Green Beans with Sesame Paste and Garlic India Madhur Jaffrey's World of the East Vegetarian Cookbook
Hominy Chile with Beans CL Mar 00
Whole Wheat Bread The Bread Baker's Apprentice
Not for us- 0 Flamingos
Incredible Almond Creme Cheeze- The Ultimate Uncheese Cookbook
Repeaters
Sante Fe Black Bean Topped Potatoes CL Apr 00
New Orleans Red Beans and Rice AYIVK
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