menu for the week of Nov 15-20

Sat
tacos with homemade Black Calypso beans from Rancho Gordo- those beans were sooooo good!

Sun
I tried a Wildwood Sprouted burger- (good but a little tofu-y with a dry mouthfeel- I like Amy's better.)
Dh had a Bocca burger
Soy Braised Mustard greens- Vegetables Every Day

Mon
Broccolini, Cherry Tomato, and Butter Bean Udon- found on this great meal planner website- DH gave this 5 flamingos- I loved it but would love to add some garlic and mushrooms!  Here are my suggestions and some changes I made.
ciabatta
Mash for the ciabatta- from The Balanced Plate- I'll post the recipe later

Tues
Mu Shu in Moments- epicurious- Gourment- Feb 06- I my vegan version is below

Wed
not sure- I'm going to see Jack Bishop at Politics and Prose and wil be getting home later than normal- leftovers??

Thurs
pasta with marinara
salad

Sat
its the last saturday for the farmers market at the Kentlands- and the Homestead Farms in
eastern Maryland has had the best greens- last week I came home with kale  (young and fresh and so good), red mustard, and green mustard.  This week I'm hoping for some Tatsoi to make for dinner.

mu shu in moments

adapted (veganized) from Gourmet February 2006
Makes 4 servings
 2 1/2 tablespoons peanut or vegetable oil
2 heavy teaspoons finely grated peeled fresh ginger
2 garlic cloves, finely chopped
1/4 heavy teaspoon dried hot red pepper flakes
1 (16-oz) bag coleslaw mix
1/4 cup water
2 tablespoons soy sauce
1 teaspoon Asian sesame oil
3 tablespoons hoisin sauce
1 bunch scallions, coarsely chopped
8 (6-inch) whole wheat flour tortillas
1 pkg Morning Star's Chick'n strips- served at the table for DH

Accompaniments: hoisin sauce; chopped scallions, mung sprouts, extra chopped purple cabbage
 Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until shimmering, then heat the Morning Star Chick'n strips, stirring, until just browned. Transfer to a bowl. Add remaining 1 1/2 tablespoons oil to skillet and heat until hot then cook ginger, garlic, and red pepper flakes, stirring, until garlic is golden, about 1 minute. Add coleslaw mix and 2 tablespoons water and cook, covered, stirring occasionally, until coleslaw is wilted, about 5 minutes.

Stir together soy sauce, sesame oil, remaining 2 tablespoons water, and hoisin sauce in a small bowl. Add to coleslaw mixture along with scallions and cook, stirring, 2 minutes. Remove from heat and place in a large bowl.


Heat tortillas if needed and put on a plate.

To assemble, spread hoisin on each tortilla and top with mu shu mixture, chicken, and scallions, then roll up. (I prefer to put all the ingredients on table so that we can make our own as we go.)

menu week of Nov 2- Nov 5

Sunday
take out- busy finishing planting bulbs and panseys and hitting the outlets (I needed a mid-weight winter coat for recess)
Sean roasted our pumpkin seeds

Monday
Orecchiette with Broccoli Rabe- The Mediterranean Vegan Kitchen
Salad

Tuesday
Panang Curry- The Curry Book
leftover coconut rice
steamed broccoli

Wed
DH might be on his own
or Creamy Avocado & White Bean Wraps- Eating Well

Thursday
Mu Shu in Moments- Gourmet
steamed greens

misc
Pumpkin Millet Muffins- Rebar

Halloween

It was a bit rainy for Halloween so we didn't put out any appetizers to enjoy while passing out candy but not so rainy that we weren't able to stand outside together with the neighbors to enjoy our drinks.  We invited the neighbors over for dinner after trick or treating- the recipes are below.  The kids this year were so cute- their costumes showed time and care not just a pillow case over the head and hey- I'm a ghost.  They were also so polite- remembering to say trick or treat and *thank you*!!  I have inflatable witchy legs that I stick out of my trunk.  Still a big hit.  One girl, who was about 3- kept staring at the legs- you could see her wheels turning trying to figure those legs out!  Dad took a picture.

menu
Vegan sloppy Joes
baked beans
coleslaw

Sophisto Joes
adapted from Gourmet October 2007

These are the Jay Gatsbys of sloppy joes—suave, debonair. But we'd be remiss if we let the black-tie frippery of these cosmopolitan joes belie their true nature: Just as with Fitzgerald's famous hero, there's substance underneath all that class. These civilized sandwiches are hearty, delicious, and perfect for a weeknight dinner.
 Makes 4 servings

1 (14 1/2-ounce) can whole tomatoes in juice, drained or tomato sauce
1 large onion, chopped
4 garlic cloves, finely chopped
2 tablespoons unsalted butter- like Earth Balance
1 medium carrot, finely chopped
1 celery rib, finely chopped
2 pkg tempeh, steamed for 10 minutes and cooled and crumbled
1 1/2 tablespoon chili powder
1 1/2 teaspoon ground cumin
1/2 cup dry red wine
2 tablespoons vegan Worcestershire sauce
1 1/2 tablespoons packed brown sugar
4 whole wheat rolls, split
Purée tomatoes in a blender if using the whole tomatoes.
Cook onion and garlic in butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until onion begins to brown, 4 to 5 minutes. Add carrot, celery, and 1/2 teaspoon salt and cook, stirring occasionally, until vegetables are softened, 4 to 5 minutes.

Add tempeh, stirring to break up any large lumps, 3 to 4 minutes. Add chili powder, cumin, 1/2 teaspoon salt, and 3/4 teaspoon pepper and cook, stirring, 2 minutes. Add puréed tomatoes, wine, Worcestershire sauce, and brown sugar and boil, stirring occasionally, until sauce has thickened, about 6 minutes. Season with salt and serve on the rolls.


Carolina Cole Slaw
adapted from Bon Appétit March 1996
Caroline Belk: Richmond, Virginia

1/2 cup distilled white vinegar
6 tablespoons sugar- I used a heavy 3
6 tablespoons vegetable oil- I used 3 as suggested in the notes posted online
2 1/2 teaspoons dry mustard
1 teaspoon celery seeds

1 medium cabbage (about 1 1/4 pounds) (I used about 1 pound green, 1/4 red and one large shaved carrot.)
Combine vinegar, sugar, oil, mustard and celery seeds in non-aluminum medium saucepan. Stir over medium heat until sugar dissolves and dressing comes to boil. Remove from heat. Season with salt and pepper. Cool completely.

Combine cabbage and dressing; toss to coat. Cover; refrigerate until cold, tossing occasionally, at least 2 hours. (Can be made 1 day ahead. Cover; keep refrigerated.)
Yield: Serves 8


Bean Pot
adapted from Even More Special

2 T olive oil
2 cloves garlic, minced
3 onions, thinly sliced
1/2 cup lightly packed brown sugar- (really I like closer to 1/3 cup, DH likes the full 1/2 cup packed!)
1/4 cup vinegar
1 tsp dry mustard
1 tsp salt
1 tsp pepper
1 16-oz can pork and beans
1 16-oz can lima or butter beans, drained
1 16-oz can kidney beans, drained
Preheat oven to 350F

In a skillet, heat the olive oil; saute the garlic and onion until soft (not brown).

In a mixing bowl, combine the garlic and onion with the brown sugar, vinegar, catsup, mustard, salt and pepper.

Add remaining ingredients, mix well, and pour into a 2-quart casserole dish.
Bake 45 min to 1 hour, covered.
12 servings

menu week of Oct 24/25- 29

Sat
Red Lentil Chickpea Burgers with Spicy Peanut Sauce- The Healthy Hedonist
steamed broccoli

Sun
leftovers

Mon
black beans and rice
steamed red kale

Tues
pasta with marinara sauce
salad

Wed
out with friends

Thurs
big salad
bread

menu for Oct 18-24

I had bought some Kalijira rice last year when I got my rice cooker.  This is my week to play!  I found three recipe to make- one pudding and two pilafs.  One of the pilafs is a quick and easy version made in the rice cooker and the other is a slighly longer recipe with a few more ingredients.  Below is the description of the rice from the back of the package.

Considered the premium rice of choice in Bengal, Kalijira is known as the "Prince of Rice" for its delicious and delicate nutty flavor. This tiny aromatic rice is easy and fast to cook, producing firm yet tender separate grains. Use this heirloom rice in your favorite recipes and as an alternative to basmati for pilafs. Also makes an exceptional rice pudding. Lotus Foods

Sunday
Reubens- The Healthy Hedonist- love the Russian dressing sauce from this recipe too
french fries

Monday
either Chinese takeout or black beans and rice-
steamed kale
salad

Tuesday
Aromatic Kalijira Rice Pilaw- The Ultimate Rice Cooker Cookbook
Pilaw or pilaf, as this rice-based dish is know in some parts of the world, is made in different ways in different regions of India. A rice is reserved for special occasions, pilaw is served with a generous sprinkling of almonds and raisins on top. But even without the embellishments, this pilaw is a pleasant change from boiled rice. This is a traditional northern Indian method of preparation, coutesy of Lotus Foods.
Gita's Dal- Seduction of Rice 
Curried Mustard Greens with Tomatoes- Vegetables Every Day

Wednesday
Singapore Rice Noodle- The Curry Book
steamed broccoli

Thursday
quesadillas
salad

The last two weeks have been full of dining out and a few tried and trues.  Back in the kitchen this Sunday with an old favorite.  and i am finding that i'm going back and using this blog for help in menu planning- so much that i am regretting the weeks that i didn't bother posting :)

Sunday
Black Beans Enchiladas- AYIAVK

Monday
White Bean Hummus with Roasted Garlic, Sage, and Pine Nuts- rebar
Linguine with Pesto, Potatoes, and Green Beans- The Mediterranean Vegan Kitchen- also found in the Silver Spoon along with a photo
***both of these recipes were very very delicious- company good!

Tuesday
Classic Thai Fried Rice- Seductions of Rice

Wednesday
pasta with tomato sauce
salad
edamame soup- recipe testing

Thursday
tacos

menu and yummy new spread

I have found a really yummy new spread!  My school has become peanut and tree-nut free which means no peanut butter. And I love peanut butter on apples for lunch especially in the fall.  The honey crisps have been really good! I've tried soy nut butter but didn't think I liked it well enough. Well, I was in Whole Foods this week thinking I would try a different brand but found this- and it is really really good!  Much tastier to me than soy nut butter- almost reminiscent of peanut butter.  I love the natural crunchy version.

Sunbutter


menu for the week of Sept 20

Sunday
take out- I was busy face painting all day at a Greyhound Reunion Picnic north of Baltimore- it was great fun :)

Monday
pasta with homemade marinara sauce
salad
steamed greens
and two recipes from Compassionate Cooks for lunch this week- I'm recipe testing- lots of fun!!

Tuesday
Saffron-Garlic Rice- Veganomicon
a green veggie- green beans or broccoli or ??
salad

Wednesday
quesadillas- I make mine with hummus :)  YUM!!

Thursday
undecided

Menu week of Sept 13

The corn and tomatoes have been so good this year!  I was excited to still find some of  my favorite corn, bread and butter aka bicolor, at Homestead Farms today.  I got to use my new toy- a corn stripper that took the kernels off the cob so fast- way easier than using a chef's knife.  And neater too although there was still a bit of spatter or maybe I had some really juicy corn.  That gadget was worth every penny of the $10 it cost (Target baby!)

Sunday
Black Bean Soup with Cumin, Chiles, and Lime- A Year in a Vegetarian Kitchen
Southwestern Corn Pudding- Veganomicon
steamed kale
and one of my new fave drinks-Silver Mint Mojitos- The Balanced Plate
This was an excellent dinner! 

Monday
Classic Thai Fried Rice- Seductions of Rice - with lots of tomatoes from the farmers market- YUM!  I make mine with extra veggies and pass on the fish sauce
a tried and true

Tues
leftovers

Wed
one of the peanutty noodle recipes either
Fettuccine and Tofu with Finger-Licking Peanut Sauce- Cooking Light 4/01
or this other one where the sauce is made in blender but I can't remember right now!

Thurs
not sure yet

menu week of Sept 6

This is the week that I start back with the kids in the first grade classroom.  Not sure how much energy I'll have for cooking- notice that Tuesday's dinner is takeout sushi from Whole Foods.  DH and I like that sushi but here's a question for you all- what do you serve with it??  (DH does not like edamame and I'm not fond of their version of seaweed salad.)

The Green Garlic Goddess Pizza is my absolute favorite pizza-  it's a bit of work to make all the parts but it is worth it.  I do have a quick version for when time is short. 

The bean burgers on Sunday are from the lastest issue of Eating Well.  They have an article about Steve Sando and Rancho Gordo beans.  I love RG beans- they have some tasty fun heirlooms like Yellow Indian Woman, Anasazi, Appaloosa..  We'll see how the bean burgers turn out- they are coated with cornmeal to add some crunch.

I found Wednesday's pasta recipe in a free magazine, Edible Chesapeake, at Whole Foods.  The combination of fresh tomatoes (with a touch of red pepper), chickpeas, and swiss chard sounded yummy.  I was saving this for when DH is out of town but decided that I may be ready to cook something fun and new (but quick).

Black Beans and Rice is just simply my favorite dinner- loved it since I was a child.  I found a great recipe in my Columbia Restaurant cookbook or I may just use canned beans this week!

If you are interested in any recipes that don't include links, please let me know!

Sat
Green Goddess Garlic Pizza- Vegan with a Vegeance- my quick version

Sun
vegan blt
Cashew Rice Salad- Beyond the Moon Cookbook
margaritas :)

Mon
Bean Burgers-  Eating Well Sept/Oct 09
corn on the cob
Sauteed Okra with Garlic and Hot red Pepper Flakes- Vegetables Every Day

Tues
first day teaching with kiddos-
sushi from Whole Foods

Wed
spag for DH
Pasta with Tomatoes and Chard- Edible Chesapeake- Summer 09- found this free magazine at Whole Foods
salad

Thurs
black beans and rice
steamed greens
salad

menu for the week of Aug 30

sunday
Potato Salad with Cornichons and Capers- Martha Stewart Living posted by kate4 on the Cooking Light Boards
Dh is having a bbq sandwich
i'm having- leftovers from recipe testing last night-  Saffron Rice Pilaf with Apricot Dressing
Coconut Tapioca Pudding- recipe testing for Color Me Vegan
mon
Gazpacho Andaluz for lunch- columbia restaurant cookbook
Pasta with Braised Bell Peppers, Capers, and Olives- cl annual 2000- scgotw
salad with french vinaigrette- trying Julia Child's recipe from Kitchen Wisdom
Tues
tacos


Wed
Sesame Noodles with Napa Cabbage- from joe's blog
Thurs
black beans and rice
steamed kale
salad

Cupcakes that everyone loved!

I wanted a special treat for my nieces this weekend. They were stopping by along with their parents and grandparents- all the in-laws! We had planned to order pizza and Chinese for dinner and I had bagels, cinnamon rolls from the Amish market, and fruit for breakfast but felt like I wanted to have something homemade, something fun, something everyone would like.

So I choose to make Fauxtess Cupcakes from Vegan With a Vegeance but passed on the filling. Instead, I topped them with cute peace signs. The cupcakes were a hit with everyone- even DH had seconds! And I made truffles with the leftover chocolate ganache and some chopped hazelnuts. Make sure to check out the notes at the bottom of this post :)

Fauxtess Cupcakes

adapted from Vegan With a Vegeance

Makes 12-15 cupcakes

1 cup unbleaches all-purpose flour

1/4 cup cocoa powder

3 tablespoons Dutch-processed cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup plain soymilk or rice milk (I like the unsweetened one from Whole Foods)

1/4 cup canola oil

1/2 cup pure maple syrup

1/4 cup sugar

1 teaspoon apple cider vinegar

1 teaspoon vanilla extract

Preheat oven to 350F. Line a regular-size cupcake pan with paper liners or lightly grease.

In a medium-size mixing bowl, mix together the flour, cocoa powders, baking powder, baking soda, and salt. (I find using a spoon to start and a whisk to finish easier than sifting.) In a large mixing bowl combine the soy milk, oil, maple syrup, sugar, vinegar, and vanilla, and beat at medium speed with a hand-held electric mixer for 2 minutes. Add half the dry ingredients to the wet mixing well. Add the second half of the dry ingredients, continuing to mix for another minute.

Using a large cookie scoop, fill each cupcake liner 3/4 full. Bake about 23 minutes or until a toothpick inserted in the center comes out clean. Cool slightly in the pan and then transfer to a cooling rack.

Chocolate Ganache Icing

adapted from Vegan Cupcakes Take Over the World

1/4 cup soy milk

4 ounces semisweet chocolate chips (I use Ghirardelli- dairy free!)

2 tablespoons pure maple syrup

Bring the soy milk to a gentle boil in a small sauce pan. Remove from heat and add the chocolate chips and maple syrup. Using a heatproof spatula mix until the chocolate is fully melted and smooth. Set aside at room temperature until ready to use.

Spoon some of the chocolate ganache (once its cooled) onto the tops of the cupcakes and spread almost to the edges. Top with a really cool peace sign (from King Arthur).

Truffles

Refrigerate leftover ganache till firm. Scoop out about a tablesoon and quickly roll into a ball. Roll in a mix of cocoa powder and confectioner's sugar then in some chopped hazelnuts. Set on wax paper and chill until firmed back up. Keep cool until ready to eat.

Notes- this batter works great in my twinkie pan- I think I'll make some chocolate twinkies soon!

-love the truffles!

-the 365 organic unsweetened soy milk worked great- no soy taste in the cupcakes and I had some pretty picky eaters tasting them! I think I will try rice milk next time- I like using it for sweeter baking.

-the peace signs are no longer available from King Arthur's webpage- they were a summer seasonal item.

menu for mar 14

sat
Hard Times vegetarian chili
Red Hot Blues tortilla chips
steamed kale

sun
Shepherd's Pie- The Voluptuous Vegan

mon
spag
big salad
3-seed bread

tues
leftover Shepherd's Pie
Carrots and Brussels Sprouts- epicurious
Guinness
Power's Gold

wed
Sesame Noodles with Napa Cabbage- joe's blog

thurs
black beans and rice
steamed kale
salad

menu- week of Mar 7

sat
tacos

sun
reubens- mine will be Tempeh Reubens with Caramelized Onions from The Healthy Hedonist

mon
Rice Noodles with Thai Peanut Sauce- The Voluptuos Vegan
broccoli
steamed kale

tues
hosting mah jongg and will be serving Black Bean-Quinoa Salad with Basil-Lemon Dressing, several different hummus, celery and carrot sticks, crackers, olives, candy that I brought back from Costa Rica

wed
not sure yet

thurs
sushi from whole foods

menu week feb 28

sat
I forget!

sun
pizza

mon
black beans and rice

tues
Indonesian Peanut Noodles- I used Morning Star Chik'n Strips for DH- I prefer it with just broccoli on the side http://www.mediterrasian.com/delicious_recipes_peanut_chicken_noodles.htm

wed
chinese- delivered

Thur
bhangra burrito- rebar

thur

yummy french wine

Dh and I enjoyed two French Burgundys for Valentine's Day. His is the red 2006 Fixin Crais de Chene and mine is the Puligny-Montrachet both recommeded by the best wine guy ever at finewine in Gaithersburg. This guy knows his French wine. Both were very delicious- smooth, elegant, and complex. I made a paella for Valentine's dinner- and the wines went very well with this dish. Roasted Brussels sprouts with garlic was also rec to go with the red as well as mushroom risotto. 5 flamingos for both!

Menu for the week of Feb 7

Sun

Mon
black beans and rice
steamed dinosaur kale
salad

Tues
at friends- brought Black Bean-Quinoa Salad with Basil-Lemon Dressing- cl

Wed
spaghetti
salad

Thur
Classic Thai Fried Rice- Seductions of Rice

Menu for the week of Feb 1

Sat
Panang Curry- adapted from the Curry Book- posted the recipe yesterday
greens
vegan eggrolls from whole foods for an appetizer

Sun
superbowl party at a friends
she makes the best guacamole!
veggie pizza :)
celery and carrot sticks

Mon
Red Lentil-Chickpea Burgers with Spicy Peanut Sauce- The Healthy Hedonist
salad

Tues
Pad Thai- Hot, Sour, Salty, Sweet

Wed
working late this week so prob bocca burgers for dh and a nice big salad for me

Thurs
Indy's 12th birthday :)
sushi and champagne for us
treat for Indy
he loves cherry pie so maybe WF cherry pie for dessert or pupcakes from Joe's blog- Culinary in the Country

A delicious vegan Panang Curry

This is soooo good, almost as good as my Thai restaurant but definitely vegan and so quick and easy to prepare. What more needs to be said.

Panang (Beef- not!) Curry with Peanuts and Fresh Basil
heavily adapted from The Curry Book by Nancie McDermott

2 tablespoons vegetable oil
4 tablespoons red curry paste, divided
I 14-oz pkg firm tofu, cut into 1/2-inch cubes
4 tablespoons mushroom flavored dark soy sauce, divided
1tablespoon soy sauce
1 14-oz can unsweetened coconut milk
1 tablespoon brown sugar
pinch salt
1/4 cup dry roasted unsalted peanuts, finely chopped
1/2 red bell pepper, sliced into long, thin strips
fresh Thai basil leaves, sliced

Combine 2 1/2 tablespoons red curry paste, 2 tablespoons dark soy sauce, and 1 tablespoon soy sauce in a small bowl. Place the tofu cubes in a medium bowl and spoon the curry paste-soy sauce mixture over the tofu. Let sit for about 15 minutes or so.

In a large frying pan over medium heat, combine the oil and remaining 2 1/2 tablespoons curry paste. Cook 3-4 minutes, adjusting the heat to keep the paste sizzling gently without popping and splashing,mashing and scraping the paste to soften and warm it. Add the tofu and cook 2-3 minutes, separating the pieces to coat them with the paste.

Stir the coconut milk well and add 1 cup to the frying pan. Bring to a gentle boil over medium heat and cook for about 10 minutes, adjusting the heat to keep it simmering gently.

Add the remaining coconut milk, remaining dark soy sauce, sugar, salt, and peanuts. Cook gently about 5 more minutes, stirring occasionally. Add the red pepper strips and stir them into the curry. Taste and adjust the seasonings, adding salt or sugar as needed.

Transfer to a small, shallow bowl and gently mix in some of the chopped basil. Garnish with a basil spring if desired. Serve hot or warm.

I added some shiitake mushrooms and served mine over greens. YUM!!!
The thai basil makes all the difference in this dish.

Menu

sat
homemade pizza- mine had kalamata olives, sauteed mushrooms broccoli and sweet red peppers, hot pepper flakes

sun
sandwiches- avocado, spicy sprouts, tomatoes, hummus
DH is having nachos

mon
Mu Shu in Moments- Happy Chinese New Year!
steamed greens

tue
black beans and rice- homemade black beans this week
steamed kale

wed
working late on report cards- will order chinese

thur
pad thai
salad

Primanti Brothers sandwich

The homemade Primanti Brothers sandwiches were a hit! I loved mine!

My sandwich was layered with

Italian bread

on the bottom slice of bread- spread some diced cherry peppers

half of an avocado lightly sprinkled with salt
French fries
Cole slaw- recipe below adapted from epicurious.com

a few slices of thinly sliced onion
Sliced tomatoes lightly sprinkled with salt and pepper

Serve with a dill pickle on the side

If Whole Foods starts to carry Field Roast again, then I would add a few slices of it inbetween the bottom slice of bread and the cherry pepper spread. I considered adding some fakin' bacon but loved this sandwich as prepared.

Carolina Cole Slaw

adapted from Bon Appétit March 1996
Caroline Belk: Richmond, Virginia

1/2 cup distilled white vinegar

6 tablespoons sugar- I used a heavy 3

6 tablespoons vegetable oil- I u sed 3 as suggested in the notes

2 1/2 teaspoons dry mustard

1 teaspoon celery seeds

1 medium cabbage (about 1 1/4 pounds)

Combine vinegar, sugar, oil, mustard and celery seeds in non-aluminum medium saucepan. Stir over medium heat until sugar dissolves and dressing comes to boil. Remove from heat. Season with salt and pepper. Cool completely.
Combine cabbage and dressing; toss to coat. Cover; refrigerate until cold, tossing occasionally, at least 2 hours. (Can be made 1 day ahead. Cover; keep refrigerated.)
Yield: Serves 8

menu for the week of Jan 18

sun
homemade Primanti Brothers sandwiches- go Steelers!
dill pickle
roasted brussels sprouts

mon
out for lunch
leftovers for dinner

tues
samosa quesadillas- cl
apple or cherry pie- Whole Foods make delicious vegan pies
the first dish represents the multicultural/fusion aspect of America, what needs to be said about apple pie :) , cherry pie and the story of George Washington chopping down the cherry tree, maybe some Knob Creek bourbon for cocktail hour- named for Lincoln's birthplace or margaritas- DH's recipe came from Rick Bayless' website- the Obamas are reported to love his restaurant (as did we!)

wed
black beans and rice
salad
steamed kale

thurs
fettucini with finger licking peanut sauce- cl
salad
leftover steamed kale

Menu for the week of Jan 11

I made a menu and then when making my grocery list realized that it was a bit heavy on tomatoes. Must be craving them! So I made a few changes and think this will do.

Sat
chili- Hard Times Chili- vegetarian mix
Zuni bread- The Bread Lover's Bread Machine Cookbook
steamed kale, elbow mac

Mon
leftover chili- I made a taco salad, DH has nachos

Tues
freezer dinner- DH- bocca burgers and fries,
streamed broccoli
nice veggie salad for me
some of the Zuni bread

Wed
Spicy Vegetable Ragout Over Polenta-cl
salad

Thurs
either Border Pealla from Rebar or Salsa del Sol- cl
salad

Tea

I tried two more teas yesterday and fell in love with one and really enjoyed the other. My new love is oolong. I read an article in the Washington Post a few months ago about oolongs- it said that they are the champagne of teas (now that caught my attention) but that it takes a bit of effort to brew. Yes they are right. The tea is really very delicious and there is an extra step in brewing. I found 100% organic Wuyi oolong from Rishi Tea at Whole Foods and, thanks to the TeaChat boards, brewed a great cup. I rinsed two cups with the hot water then poured about 1/2 of hot water (just off the boil) over the tea leaves, swirling to make sure that all of the leaves were wet. After about 5 -10 seconds, I lifted the infuser and placed it in the second cup, added more hot water and brewed for about 3-4 minutes. Not so hard, just a quick additional step. I made a second cup from the same leaves, steeping for closer to 4 1/2 minutes. This cup was equally delicious but seemed more mellow. I am an oolong fan!

I also tried sencha for the first time. I found an organic tin from Rishi at Whole Foods. I read that this tea can be tricky to brew but felt I was ready to give it a go. Sencha is a green tea from Japan that can be described as vegetal. When brewed right, there is a balance of sweetness with the astringency. I am finding that I enjoy greeny green teas and thought that my cup yesterday had a bit of sweetness. It was really good- and I kept thinking of that tea after I had finished. uummm- must play around with this tea some more. I might stop at Teaism today after bookclub and try a cup there.

Menu for Jan 3-8

I don't usually make two different dinners for DH and I, but I really want to try the tofu. He's not feeling well and may not even eat the burgers. I also would love to make the black-eyed pea curry and have the leftover beans. Fortunately, this is a good time of year to cook, the weather is way to cold for me to enjoy being outside.

Sat
Pan Glazed Tofu with Thai Red Curry Sauce- AYIAVK
with steamed gingered kale and brown rice for me
Bocca burgers and fries for DH

Sun
homemade pizza- I use the recipe from Argentine Black Bean Flatbread with Chimichurri Drizzle for DH's dough and Eating Well's whole wheat dough for me
and my first attempt at homemade sprout bread- recipe from sproutpeople.com

Mon
Curried Black-Eyed Peas with Eggplant- The Curry Book- for me
Baked Ziti Goes Southwest for DH

Tues
??

Wed
spaghetti- Salsa del Sol for the sauce- cl
salad

Thur
tacos

and now I'm back to planning lunches- I think that I'll have salads with lots of veggies this week and hopefully some sprout bread! DH likes leftovers and he should be set this week with all the separate dinners.

Veggie Stock

I've heard that homemade veggie stock is worth the effort if you have the time. I made a few different versions this year and found three that I like. The first one is my favorite but I'm thinking of combining the three- adding the black pepper and nutrtional yeast but cutting back on the salt in the Quick Stock. I am still searching for an version that will work in oriental dishes.

Basic Vegetable Stock
adapted from Vegetarian Cooking for Everyone

1 medium onion
2 leeks
2 celery ribs, including a few leaves
1 tablespoon olive or vegetable oil
1 tablespoon nutritional yeast (I have usually left this out- I need to try adding it to see what the flavor will be like)
8 garlic cloves, peeled and smashed
6 thyme sprigs or 1/2 teaspoon dried
2 bay leaves
salt

Chop the veggies roughly into 1-inch chunks. Heat the oil in a soup pot. Add the veggies, cook over medium-high heat for 10 minutes or so, stirring frequently. The more color they get, the richer the flavor of the stock. Add the yeast and aromatics and stir- cook for another few minutes. Add 1 teaspoon salt and 2 quarts cold water and bring to a boil. Lower the heat and simmer uncovered, for 30 minutes. Strain.

Quick Stock
adapted from Vegetarian Cooking for Everyone

2 teaspoons vegetable or olive oil (I used olive oil)
1 onion, peeled and coarsely chopped
1 carrot, coarsely chopped
1 celery rib, coarsely chopped
2 bay leaves and several thyme springs or 1/4 teaspoon dried
4 or more garlic cloves, peeled and smashed
8 parsley branches
Additional herbs and spices or veggies such as leeks
Salt

Heat the oil over high medium to medium-high heat and add the onion, carrot, and celeryas well as any other veggies. Add the aromatics. Stir occasionally. After about 10 minutes, add 1 teaspoon salt and 2 quarts cold water and bring to a boil, then lower the heat and simmer, uncovered, for 25-35 minutes. Strain as soon as the stock is finished.


Vegetable Stock
adapted from A Year in a Vegetarian Kitchen
Makes about 1 quart

1 tablespoon extra-virgin olive oil
3 large celery stalks with leaves, chopped
1 medium onion, chopped
2 small carrots, peeled and chopped
1 medium leek, roots and toughest leaves discarded, remaining white and green parts chopped
6 cups water
2 medium garlic cloves, unpeeled
8 sprigs fresh parsley
2 springs fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns

Heat the oil in a large heavy-bottomed saucepan over medium heat. Add the the celery, onion, carrots, and leek and cook, stirring occasionally, until soft and just beginning to color, about 15 minutes. (If the vegetables start to brown before they soften, add a bit of water and reduce the heat.) Add the remaining ingredients and bring to a boil. Reduce the heat and simmer very gently for 1 hour.

Pour the stock through a mesh strainer set over a large container. Press on the solids to extract as much liquid as possible. Discard the solids and cool the stock. Use a spoon to skim off the congealed oil. The stock may be refrigerated for 2 days or frozen for 2 months.

Tried and Trues from 2008

What can you eat? Or as my DH likes to tease- you're not allowed to eat that. I can, as a vegan, eat lots and lots. I would make a list but well I am doing that already! Yesterday, I posted the new recipes that I tried last year. Today I'm going to list the tried and trues. This will help me answer that weekly question- What am I gonna make for dinner this week?!? And it will help me remember the dishes that I like but haven't made in a while. If Ionly had a memory...

This list will be a work in progress as I remember and as I check through my cookbooks and notes. Last updated 1/11 7:30

APPETIZERS
Cannellini Beans with Herbs- for bruschetta from Maria
Bruschetta Pomodoro- Cooking Light, September 1997

MAIN DISHES
Pasta
spaghetti- I make my own marinara but also like Muir Glen jarred sauce
Salsa del Sol- a spag sauce with tequila from Cooking Light
Sesame Noodles with Napa Cabbage-
Pad Thai
Fettucini with Finger-Licking Peanut Sauce- cl
Rigatoni with Cauliflower, Curry Powder, and Coconut Milk- AYIAVK


Rice/Grains
Cashew Rice Salad- Beyond the Horn of the Moon
Black Bean-Quinoa Salad with Basil-Lemon Dressing- CL
Jerk Tempeh- adapted from a recipe on epicurious
Jerk Seitan- VV
South of the Border Paella- rebar
Thai Fried Rice- Seductions of Rice

Beans
black beans and rice (my absolute fave)- Columbia Restaurant Cookbook
Black Bean Enchiladas- AYIAVK
New Orleans Red Beans and Rice- AYIAVK
Red Bean Chili with Ancho Chiles and Coffee- AYIAVK
Smoky Seitan, Pinto Bean, and Hominy Stew- cl
Chickpea and Spinach Curry- VV
Chickpeas- Sonia
Chickpea Crepes with Wild Mushroom, Roasted Cauliflower, and Chickpea Filling- The Voluptuous Vegan
Red Lentil-Chickpea Burgers with Spicy Peanut Sauce- The Healthy Hedonist
Red Lentil Patties with Cilantro Sauce -Healthy Hedonist
Black-Eyed Pea Patties with Garlic Pepper Salsa- cl



Sandwiches/Wraps...
BLT- using fakin' bacon- the only meat sub that I like and use
Tempeh Rueben- VV
Tempeh or Tofu with Fruit and Curry- my own recipe
Siam Stirfry Wraps- cl
pizza- using pizza sauce from VV- my fave toppings are Kalamata olives, mushrooms, and hot peppers
Argentine Black Bean Flatbread with Chimichurri Drizzle-CL J/F 07
Mexican Black Bean and Spinach Pizza- CL
Flatbread with Black Bean
nachos/tacos- I use Nacho Cheez Sauce from the Uncheez Cookbook for the nachos and top with steamed greens, chopped tomatoes, onions, diced red bell pepper, some sort of hot peppers, salsa, hot sauce, and black, pinto, or refried beans
Pancakes- Vegan with a Vegeance
Rumstick Johnny Cake- cooks.com
Mexican Eggs- adapted from Real Simple
whole grain bagel with a light sprinkle of everything seeds and topped with Nick's Spicy Sprouts (sproutpeople.com)
cornbread twinkies with leftover black beans or chili or.. inside- inspired by veganlunchbox.com


Veggies
Slow Cooked Zucchinin Coins with Chopped Herbs- VCE
Potatoes and Chard with Green Curry Sauce- AYIAVK
Revolutionary Spanish Omelet with Saffron- VV
New Potatoes with Herbes de Provence, Lemon, and Coarse Salt- The Mediterranean Vegan Kitchen
Sante Fe Black Bean Topped Potatoes- CL Apr 00
Chipotle Smashed Sweet Potatoes- Alton Brown
Green Bean Potato Salad- Horn of the Moon
Anytime Vegetable Salad- Giada De Laruentis
Garlicky Green Beans- with adaptations from jewel clbb
Tomato and Mango Salad with Curry-Orange Vinaigrette- AYIAVK
Tomato, Edamame and Corn Saute with Cumin and Cilantro- Bon Appetit 1/01
Braised Cauliflower with Three-Seed Sauce- VV
Roasted Cauliflower with Herbs- CL
mashed cauliflower
Sicilian-Style Broccoli- The Mediterranean Vegan Kitchen
3 Minute Baby Bok Choy
Warm Veggie Salad- rebar
Ginger Roasted Winter Veggies- Vegan with a Vegeance
Mushrooms with Green Peas- Jaya's Indian Cooking class
Sauteed Wild Mushrooms- Barefoot Contessa
Pickled Beets- Alton Brown
Cranberry Salsa- Southern Living
Sugared Cranberries- CL

Salads
Theo's Dressing
Pike Place Market Salad- cl

Soups
Split Pea Soup- VCFE
Dal- Sonia
Cumin Onion Dal- Sur La Table cooking class
Roasted Red Pepper Soup- Fresh Every Day

BREADS
Zuni Bread- The Bread Lover's Bread Machine Cookbook
Polenta-Sunflower-Millet Bread- The Bread Lover's Bread Machine Cookbook
Pecan Wheat Bread- the walnut version- KA
cornbread- veganlunchbox- i make a very less sweet version
cornbread- joy of vegan baking- actually my cornbread is a combo of these two

DESSERTS/SNACKS
Chocolate Chip Cookies- Joy of Vegan Baking
Maple Nut Cookies- Everyday Vegan
Oatmeal Raisin Cookies- Dreena Burton
Spring Strawberry Pie- cl
Divine Chocolate candy bar
Endangered Species chocolate candy bar
Whole Foods ginger cookies
Pumpkin Millet Muffins- rebar
Banana Bread- adapted from Ever More Special
Kavli Treat- Meg Hayes- VegTimes- like a Snickers

MISC
Vegetable broth- Veggie Stock- AYIAVK- if I have time- he recs sauteeing the veggies first

Favorite Recipes from 2008

This is a list of the new recipes that I tried. Not included are some attempts at finding a chili that both DH and I both like. He kept calling these "spicy beans not chili" although I thought they were tasty. I also left out the recipes that we didn't like.

Excellent to Very Good
Artichoke Dip with Olives and Potato- Eat, Drink, and be Vegan
Bhangra Burrito- rebar
Kung Pao Noodles- rebar
Carrots and Brussels Sprouts- Gourmet Feb 08
Black Beans- Columbia Restaurant Cookbook
Lentil and Vegetable Soup- Gourmet’s In Short Order- clbb Hammster
Mu Shu in Moments- clbb Bob
Hummus- HTCEV
Simplest Bean Burgers- HTCEV
Hummus- World of the East Vegetarian Cooking
Cheerwa- World of the East Vegetarian Cooking
Cauliflower and Potato Curry- Great Curries of India
Moroccan Tacos- Veg Times
Singapore Curry Noodles- The Curry Book
Stout Bread- Splendid Table
Carrot Cake Cupcakes with Cream Cheese Frosting- Vegan Cupcakes Take Over the World
New Potatoes and Red Bell Peppers in Fresh Green Curry- The Curry Book
General Tao’s Tofu- rubybean77 vegweb
Buffalo Bites- recipezaar served with Bleu Cheese Salad Dressing- Cooking with Pita
Shepherd’s Pie- The Voluptuous Vegan
Roasted-Mushroom, Lentil, and Walnut Pâté- Cooking Light Nov 97
Spaghetti with Olives and Breadcrumbs- Everyday Italian
Soy-Braised Mustard Greens- Vegetables Every Day
Slow-Cooked Chard- Vegetables Every Day
Crash Hot Potatoes- clbb Robyn1007
Indian Yellow Woman beans with beer- clbb Bob
Spicy Southwestern Tofu Burgers- Compassionate Cooks
Raspberry Rice Vinegar Salad Dressing- Compassionate Cooks
Mayflower Martini- Semi Homemade
Classic Thai Fried Rice- seductions of rice-
Four-grain Pilaf- The Ultimate Rice Cooker Cookbook
Risotto Milanese- The Ultimate Rice Cooker Cookbook
Roasted Brussels Sprouts with Toasted Garlic- Vegan with a Vengeance
Spicy San Francisco Snack- sproutpeople.com
Risi e Bisi- Cooking Light Jan 08
Polenta with Tomato-Braised Beans- Cooking Light Jan 08
Cauliflower with Shredded Ginger- Great Curries of India
Vegetarian Chili- AYIAVK
Zucchini Cakes- Compassionate Cooks
Chocolate Chip Cookies- Joy of Vegan Baking
Eyeball Highball- Martha Stewart.com
West Indian Gin and Tonic- DH

Good
Masa Harina Tamales with Black Beans- Voluptuous Vegan
Pasta with Muffalata Olive Salad- Cold Pasta
Lumpia- World of the East Vegetarian Cooking
Corn and Black Bean Salad- Coastal Living
Black Beans with Rice or 'Spotted Rooster'- Madhur Jaffrey’s World Vegetarian
Vegetarian Cashew Chili- Cooking Light Oct 03
Vegetable and Bean Chili- Gourmet Dec 97
Sprout Hummus- sproutpeople.com
Curried Better-Than-Chicken Salad- Compassionate Cooks

Artichoke Dip with Olive and Potato

This is a very delicious dip that nonvegans love too. The secret is the potato that Dreena Burton uses to make the dip creamy without using cream cheese, mayo, or sour cream.

Artichoke Dip with Olive and Potato
Eat, Drink, & Be Vegan

1/2 cup (packed) cooked red or Yukon gold potatoes (she recs baking the potato)
2 tbsp freshly squeezed lemon juice
1 tbsp apple cider vinegar
1 medium-large clove garlic (to your taste), quartered (I use 2)
3/4 tsp dry mustard
3/4 tsp sea salt (I use Kosher)
2 tbsp nutritional yeast (I use closer to 1 3/4 tbsp)
2-3 pinches freshly ground black pepper, to taste
1 cup plain non-dairy milk- soy is best for creamy thick texture
3- 3 1/2 tbsp olive oil
3 tbsp fresh parsley leaves
1 can 14-oz artichoke hearts, drained, rinsed, and liquid lightly squeezed out
1/4 cup (packed) fresh basil leaves
1/4-1/3 cup pitted Kalamata or black olives, or combination of both (Kalamatas impart a stronger flavor) (I used all Kalamata)
1/2 cup breadcrumbs
1/2 tbsp olive oil
1-2 pinches sea salt, to taste

Preheat oven to 375F. In a food processor, combine potato, lemon juice, vinegar, garlic, mustard, 3/4 tsp salt, nutritional yeast, and pepper and briefly pulse. Add about 1/4 cup milk and puree until very smooth. Then add the remaining milk, 3-3 1/2 tbsp oil, and parsley and puree until smooth, scraping down sides of bowl as needed. Once dip is very smooth, add artichoke hearts, basil, and olives, and pulse to lightly incorporate ingredients retaining some chunky consistency. Transfer to a medium-sized baking dish. In a small bowl, combine breadcrumbs, 1/2 tbsp oil, and salt, then sprinkle evenly over dip. Bake uncovered for 25-30 minutes. Remove from oven and let cool for 5 minutes before serving.

I serve this with pita chips and crackers but found that it's good with celery and carrot sticks too.

Happy New Year!

DH and I are enjoying a cup of Cafe Monteverde Rainforest coffee from Costa Rica. A very yummy coffe from a fantastic vacation from a great year. For my first post for 2009- my fave books of 2008 (and some that were not).

Excellent to Very Good
fiction
The Story of Edgar Sawtelle- David Wroblewski- probably my fave book this year
Hummingbird’s Daughter- Luis Alberto Urrea- beautiful and a strong female main character
Out Stealing Horses- Per Peterson- spare writing but very moving story- I could smell the forest- it does just end. I felt it could have had a few more chapters
Outlander- Gil Adamson- slow start but when I wanted more when the story finished
Housekeeping- Marilynne Robinson- hooked me in
Gilead- Marilynne Robinson- beautiful story about a dad and his son
The Guernsey Literary and Potato Peel Society- Mary Ann Shaffer & Annie Barrows- a feel good love story that you know what will happen but you enjoy the story anyway
The Art of Racing in the Rain- Garth Stein- I can’t look at Indy the same anymore
Snow- Orhan Pamuk
Water for Elephants- Sara Gruen- another slow starter but good
Peony in Love- Lisa See- just loved this- not sure why
The Great Gatsby- F. Scott Fitzgerald- it’s a classic for a reason
Deep Blue Goodbye- John D MacDonald- fun detective story- so 60’s but still good
Book Thief- this also might be my fave this year

nonfiction
Old Dogs- Gene Weingarten :) see page 107
Proust and the Squid: The Story and Science of the Reading Brain- Maryanne Wolf- surprisingly easy to read and fascinating- I’m learning so much
Outliers- Malcolm Gladwell
In Defense of Food- Michael Pollan
The Diving Bell and The Butterfly- Jean-Dominique Bauby
How to Read Literature like a Professor- Thomas C Foster- another fun read
The Case for Language- Gao Xingjian
Red Azalea- Anchee Min
Painting Chinese: A Lifelong Teacher Gains the Wisdom of Youth- Herbert Kohl
Seductions of Rice- Jeffrey Alford and Naomi Duguid
Eating India: An Odyssey into the Food and Culture of the Land of Spices- Chitrita Banerji
The Glass Castle- Jeanette Walls
Creating a World Without Poverty: Social Business and the Future of Capitalism- Muhammad Yunus
Infidel- Ayaan Hirsi Ali
The Shadow of the Sun- Ryszard Kapuściński


Good
Enchantress of Florence- Salman Rushdie
How Starbucks Saved my Life- Michael Gates Gill
The Tenth Muse: My Life in Food- Judith Jones
Nineteen Minutes- Jodi Picoult
Atonement- Ian McEwan
Eat, Pray, Love- Elizabeth Gilbert
The Madonnas of Leningrad- Debra Dean
Divisadero- Michael Ondaatje
The Animal Dialogues: Uncommon Encounters in the Wild- Craig Childs
The World Peace Diet- Will Tuttle
Getting Things Done- David Allen
The Double Bind- Chris Bohjalian
The Stuff of Thought: Language as a Window into Human Nature- Steven Pinker



Not for Me
Holiday’s on Ice- David Sedaris- I loved the story 6-8 Black Men but prefer to be in my happy place at the holidays
The Inheritance of Loss- Kiran Desai- great writing but too bleak for me
The Brief Wondrous Life of Oscar Wao- Junot Díaz- but I plan on trying once more
Duma Key- Stephen King
Lulu in Marrakech- Diane Johnson

In the Middle of
Soul Mountain- Gao Xingjian
The Yiddish Policeman’s Union- Michael Chabon
The Spirit Catches You and You Fall Down- Anne Fadiman
The Beautiful Things that Heaven Bears- Dinaw Mengestu
The Invention of Hugo Cabret- Brian Selznick
The Library at Night- Alberto Manguel

Snow in August- Pete Hamill


Faves from other years
Plain Truth- Jodi Picoult
Second Glance- Jodi Picoult
Pigs in Heaven- Barbara Kingsolver
A Fine Balance- Rohinton Mistry
Bel Canto- Ann Patchett
The Piano Tuner- Daniel Mason
Snow Flower and the Secret Fan- Lisa See
Palace Walk- Naguib Mahfouz
Anil’s Ghost- Michael Ondaatje
The Road- Cormac McCarthy
Dress Your Family in Corduroy and Denim- David Sedaris
Memory Keeper’s Daughter- Kim Edwards
A Staggering Work of Incredible Genius- David Eggers

TBR
The Girl with the Dragon Tattoo- Stieg Larsson
Travels with Herodotus- Ryszard Kapuściński
The Tenderness of Wolves – Stef Penney
Chains- Laurie Halse Anderson
In the Woods- Tana French
Home- Marilynne Robinson
The Last Chinese Chef- Nicole Mones
Mountains Beyond Mountains- Tracy Kidder
Loving Frank- Nancy Hora
2666: A Novel- Roberto Bolano
Death of Vishnu- Manil Suri
The Other- Ryszard Kapuściński
The Writer as Migrant- Ha Jin

New Cookbooks
Heirloom Beans- Steve Sando
Hot Sour Salty Sweet- Jeffrey Alford and Naomi Duguid
Vegan Cupcakes Take Over the World- Isa Chandra Moskowitz
Cooking Light Annual 2008
Seductions of Rice- Jeffrey Alford and Naomi Duguid
The Rice Cooker Cookbook- Beth Hensberger
How to Cook Everything Vegetarian- Mark Bittman
The Chopra Center Cookbook- Deepak Chopra