What's a runner to do when its raining hard?  P90x plyo!  A great leg workout and an aerobic activity all at once.  Even did some abs during some of those plyo moves that I just don't do well.

breakfast- breakfast wraps- 2 organic corn tortillas spread with chickpea miso, and layered with leftover asparagus and frisee

lunch- broccoli soup, 3 leftover steamed veggie dumplings from my fave vietnamese takeout (they make a super delish veggie pho which was dinner last night after tutoring) and three spoonfuls of vegan gajar halwa that a parent brought in for the class- she and her husband came to talk about India and diwali- so super sweet but really good!

dinner- big salad- romaine, baby bok choy and frisee along with chopped celery, carrot, radish, baby turnip, and tofu lin caribbean flavor with grapefruit flavored olive oil and traders joes white balsamic vinegar, one slice organic pumpernickel bread and some indian spicy spinach. 

Need one more big run before my race and saturday's forecast is calling for snow!  wow just wow!

vegan and running and lovin' it

I've had several friends ask or make comments about my running on a vegan diet.  So time to start up the blog again- I would love to share.  I've been so successful lately with the running that I could just burst!  I ran 13 miles yesterday and loved it!  And I feel fine today- was worried a bit about some stiffness or a sore this or that but not so!

For breakfast (and please let me tell you that I don't eat traditional breakfasts- just never enjoyed the sweet side prefering the savory esp leftovers!)  or bagels- 

so I had  two pieces of toast- organic multigrain bread from the farmers market- one with earth balance butter the other cut in half, with a thick spread of roasted red pepper hummus and leftover broccoli- this was made into a sandwich.  And coffee ;)

I went out for my run around 1- had one gel pack and water about 45 minutes before and 1 gel pack in the middle.  I think I could have been ok with 1/2 of the gel in the middle of the run- I felt too full with the whole thing.  I've found some recipes to make organic gel but haven't seemed to figure out what to put it in.

Ran slow steady and felt good but the legs were a bit tired at the end.  I was supposed to run 11 or maybe 12 but went for the 13 since I was feeling so good.  :)

And for dinner DH and I had a few samosas (frozen minis from the local Indian grocery store) with green sauce, field roast sausages ( I had 3/4 of one before I decided to have more lentils and didn't want the whole sausage), and the lentils- recipe below.  And yeah, it was a weekend so a gin and tonic while i cooked and enjoyed the samosas and some wine with dinner.  And the best part- vegan cupcakes from my new fave cupcake lady(  https://www.facebook.com/home.php#!/awesomecakes.veg )(- I had a chocolate coconut.  Also Chloe's Coffee in the Kentlands is now making vegan cupcakes so I brought home two vanillas- loved the cupcake but thought the icing was a bit rich for my taste.  Easy to just scrape some off- very good but still love the cupcake lady's best :)

the lentil recipe- good but after reading the reviews I did make a few changes and would make a few more next time- and there will bit a next time- DH and I liked this

Coconut Baked Lentils
my changes- used only 3/4 cup dates but would use 1/2 cup next time
added 1 tablespoon soy sauce and 1/4 teaspoon salt but would use 2 teaspoons soy sauce and 1/2 to 1 teaspoon salt
added some curry flavor (Tandoori from Penzeys- would add this before baking next time.)

http://www.wholefoodsmarket.com/recipes/3077



Serves 8


An Indian-inspired version of baked beans in which dates, coconut and spices give a rich and hearty flavor that intensifies during baking.

Ingredients

1 tablespoon 365 Everyday Value® Organic Coconut Oil

1 yellow onion, chopped

1 teaspoon ground ginger

1/2 teaspoon 365 Everyday Value® Organic Turmeric

1 pound 365 Everyday Value® Organic Lentils (about 2 1/4 cups)

1 cup pitted dates, chopped

2 teaspoons gluten-free reduced-sodium tamari soy sauce

1/2 cup shredded coconut



In a large saucepan, heat oil over medium heat. Add onion and cook until softened and beginning to brown, about 8 minutes. Stir in ginger and turmeric and cook 1 minute. Add 6 cups water, lentils and dates and bring to a boil. Reduce heat to medium-low and simmer 30 minutes. Preheat oven to 350°F. Stir in tamari and transfer lentils to a 2-quart baking dish or casserole. Cover and bake 30 minutes, then uncover, top with coconut and bake 15 to 20 minutes longer or until lentils are tender and coconut is golden.

.

Two yummy new dishes

Two new dishes this week and both were excellent.  The Conchiglie with Green and Black-Eyed Peas, Pearl Onions, and Basil adapted from Mediterranean Vegan Kitchen by Donna Klein was very satisifying- I hadn't had pasta without peanut sauce or marinara in a while so this was a delicious change.  The whole wheat pasta was perfect, I couldn't really tell the difference between my version with the whole wheat and DH's with regular pasta- maybe I prefered the ww a bit more!  And I would agree that this is a kid friendly dish- I loved noticing the peas in the shell pasta :)


Creamy Avocado and White Bean Wrap by Eating Well came together very quickly and was very easy to adapt for DH and I.  I split the beans in half and put each half in a shallow rimmed soup bowl- mashed his with the cheese and mine with the avocado.  We assembled the wraps at the table.  The chipotle cole slaw makes this dish- just the right amount of spicy spicy and flavor.  I did add some hot sauce ;)

What's cooking the week of Jan 10

The Creamy Avocado and White Bean Wraps from Eating Well will need to be tweaked.  It's gotten great reviews on a cooking site so I think I'll play and see what I can do to make it vegan.  I really think that all I need to do is leave out the cheese.  DH is not a fan of avocado or onions but I think that he can leave those out from his wrap and be ok.

sat
homemade Primanti Brothers Sandwiches


sun
rice and beans- Yellow Indian Woman and a wild rice blend that's been in my pantry for a while


mon
Conchiglie with Green and Black-Eyed Peas, Pearl Onions, and Basil adapted from Mediterranean Vegan Kitchen Donna Kleinsalad



tues
Creamy Avocado and White Bean Wrap- Eating Well- posted by nylucy4 on Cooking Light's bullentin boards and on Eating Well's site
tortilla chips
salad

wed
Wine-Braised Lentils Over Toast with Spinach and Red Pearl Onions- Deborah Madison posted by Cookin4Love on the Cooking Light bullentin boards- link here
salad
bread


thurs
quesadillas- I make mine with braised kale and hummus
I'll use homemade red pepper hummus if I have time to make it this week. 


Conchiglie with Green and Black-Eyed Peas, Pearl Onions, and Basil

adapted from Mediterranean Vegan Kitchen  Donna Klein
Makes 4 servings

2 tablespoons extra-virgin olive oil
2 large cloves garlic, finely chopped
1 1/2 cup frozen baby green peas, thoroughly thawed and drained
3/4 cup vegetable broth
1/4 teaspoon dried thyme leaves
salt and freshly ground black pepper, to taste
1 1/2 cups cooked black-eyed peas or 1 15-ounce can black-eyed peas, rinsed and drained
12 ounces medium pasta shells-  whole wheat for me and reg for DH
1/4 cup finely chopped fresh basil

In a medium skillet with a lid, heat the oil over medium-low heat. Add the garlic and cook, stirring, until just softened, about 2 minutes. Add the peas, broth, thyme, salt, and pepper. Cook, covered, until the vegetables are just tender, about 3 minutes. Add the black-eyed peas and cook, covered, until the black-eyed peas are heated through, about 2 minutes. Remove from the heat and keep covered.

Meanwhile, cook the pasta in boiling salted water according to package directions until just al dente. Drain well and return to the pot. Stir in the pea mixture. Cover and place over low heat until the pasta is tender and has absorbed most of the broth about 5 minutes, stirring once. Stir in the basil and serve at once.

menu for the week of Jan 4

mon

peanut sauce with ginger, lime and cilantro- rebar
soba noodles
broccoli

tues
Jerk Seitan- Vegan with a Vegeance
rice
green beans sauteed in garlic and veggie broth


wed
Provencal Soup- CI Soups and Stews
bread


thurs
spaghetti with marinara sauce
salad

Holiday recipes

Some very yummy dishes that I made over the Christmas and New Year holidays.  Recipes to most dishes linked or below.  (I still need to add a few!)

Christmas Eve
Paella- very adapted from The Columbia Restaurant Cookbook

on Christmas morning
Seafood, Rice Pancake, and Egg Stir-Fry- bon appetit jan 10- a vegan version for me- I used a blend of shiitake and cremini mushrooms and a mix of dark mushroom soy sauce with a splash of brown rice vinegar- and no egg!

dinner with friends
Linguine with Pesto, Potatoes, and Green Beans- The Silver Spoon and The Mediterranean Vegan Kitchen
olive and ciabatta bread
for one of the appetizers, I served mixed nuts with fig jam on the side.  I read a recipe that called for spreading a bit of fig jam over walnuts.  This was really good and a bit different.

lunch with a friend
Red Rice and Broccoli Salad with Lemon Dressing and Tamari Walnuts- Adapted from Marie Simmons' cookbook, The Amazing World of Rice found on http://www.worldpantry.com/cgi-bin/ncommerce3/ExecMacro/lotus/recipeone.d2w/report?rcpn=100343&rcpp=146774

New Years Eve
nachos- my cheese sauce is from The Ultimate Uncheese Cookbook by Jo Stepaniak - please email me if you would like this recipe

New Years breakfast
Mexican Eggs- sprouted corn tortilla, refried beans, steamed kale, chopped grape tomatoes, and leftover cheese sauce

New Years Dinner
braised sauerkraut
black-eyed peas served over collards braised with dulse and a few shakes of liquid smoke
hominy with red chile sauce

***recipes***
Linguine with Pesto, Potatoes, and Green Beans

The Mediterranean Vegan Kitchen and The Silver Spoon


There is a great pic of this dish and a non-vegan recipe in the Silver Spoon opposite page 29?.


Makes 5 or 6 main-course or 8 pasta-course servings
(I thought it made 4 main course servings if served along side a salad and bread.)


8 ounces small new potatoes (about 1 1/2 inches in diameter), preferably red skinned, halved
4 ounces large green beans, trimmed
12 ounces dry linguine
2/3 cup Poor Man's Pesto- following


Bring a large stock pot filled with salted water to a boil over hight heat. Add the potatoes and gren beans. When the water returns to a boil, reduce the heat to medium-high and boil gently for 3 minutes. Add the pasta and return the heat to high. When the water returns to a boil, reduce the heat slightly and boil gently until the pasta is al dente, 8 to 10 minutes. Reserve 1/2 cup of the cooking liquid, then drain the pasta and vegetables in a colander.

Transfer the pasta and vegetables to a large shallow serving bowl. Add the pesto and the reserved cooking liquid; toss well to combine. Serve at once.

Pesto, Potatoes, and Green Beans- variation
To creat a delicious vegetable side dish to serve six, omit the pasta altogether and reduce the pesto to 1/2 cup. Increase the amount of potatoes to 1 1/2 poinds and the green beans to 3/4 pound. Boil them gently in a large stockpot of salted water until the potatoes are cooked through but not mushy and the beans are tender, 10-12 minutes. Drain, reserving about 3 tablespoons of the cooking liquid. Toss with the pesto and reserved cooking liquid. Serve at once.


Poor Man's Pesto -this is my fave pesto recipe
makes about 1 cup
3 cups loosely packed fresh basil leaves
6 tablespoons pine nuts
2 to 4 large cloves galic
3/4 teaspoon coarse salt, or to taste
6 tablespoons fruity extra-virgin olive oil


Combine the basil, pine nuts, garlic, and salt in a food processor fitted with the metal blade or in a blender. Process or blend until the ingredients are finely chopped, scraping down the sides of the work bowl as necessary. Add the oil and process until smooth and creamy. If not using immediately, store tightly covered in the refrigerator for up to 2 days, or place in ice cube trays, cover tightly with plastic wrap, and store in the freezer no longer than 1 month for the best flavor.



Red Rice and Broccoli Salad with Lemon Dressing and Tamari Walnuts

Adapted from Marie Simmons' cookbook, The Amazing World of Rice found on http://www.worldpantry.com/cgi-bin/ncommerce3/ExecMacro/lotus/recipeone.d2w/report?rcpn=100343&rcpp=146774


1 cup uncooked Bhutanese Red Rice
1 teaspoon olive or other vegetable oil
1/2 cup walnut halves
2 tablespoons tamari or soy sauce
1 bunch broccoli, with tough stems trimmed, stems sliced into 1/4-inch-thick rounds, and flower separated into 1-inch clusters
3 scallions, trimmed and cut diagonally into thin slices (about 1/2 cup) - I served these on the side.

Lemon Dressing:
1/4 cup olive or other vegetable oil- I rec using a bit less
2 tablespoons fresh lemon juice
1 tablespoon tamari or soy sauce
1 tablespoon grated fresh ginger (this is a must)
1/2 teaspoon grated lemon zest
1 small clove garlic, crushed


Cook the rice according to package directions. Let stand, uncovered, until cooled.


Meanwhile, heat the oil in a medium-sized heavy skillet over medium heat and add the walnuts. Stir-fry just until fragrant, about 20 seconds. Sprinkle with the tamari or soy sauce and stir-fry, adjusting the heat so that the tamari does not burn, until the walnuts are coated with the thickened tamari, about 1 minute.


Place the broccoli in a vegetable steamer set over gently boiling water and steam covered, until tender, about 4 minutes. Lift the steamer from the saucepan, and then rinse the broccoli with cool water. Drain and cool.


To make the dressing: In a large bowl whisk together the oil, lemon juice, tamari or soy sauce, ginger, lemon zest, and garlic.


Just before serving add the cooked rice, tamari walnuts, broccoli and scallions. Toss to blend.

Note: If making the salad ahead, set aside the broccoli and tamari walnuts and add just before serving.
Serves 4.

Thanksgiving 2009

recipes following the list

Fennel, Orange, and Pomegranate Salad- The Voluptous Vegan- this was good and very refreshing with all the starches in the other dishes- I would like to try adding some clementines with the navels next time

Cranberry Salsa- Southern Living- always a hit-
Cosmopolitan Cranberry Sauce- Epicurious- this was excellent! and so easy- I did cut back on the vodka and triple sec as some of the reviews rec and it was great
garlic mashed potatoes
Sauteed Sweet Potatoes with Red Onions and Balsamic Vinegar- The Voluptuous Vegan- a surprise hit! delicious although I added a bit more balsamic than I should have- and that was a good thing
baked sweet potatoes
Carrots and Brussels Sprouts- Gourmet- epicurious-always a hit
Garlic Glazed Green Beans
Zuni Bread- The Bread Lover's Bread Machine Cookbook- love this bread and it worked nicely
rolls, vegan apple pie, and pumpkin pies from Whole Foods- yummy

Sugared Cranberries- Cooking Light- came out really good this year- I've been leaving them uncovered on the kitchen island instead of in a covered container.  They tend to get "wet" if covered
Pumpkin Millet Muffins- rebar

***recipes*** 

Fennel, Orange, and Pomegranate Salad adapted from The Voluptous Vegan
6 tablespoons fresh orange juice
2 tablespoons balsamic
scant 1/4 cup extra-virign olive oil
salt and freshly ground black pepper
1/2 medium fennel bulb, cored and very thinly sliced
1/4 cup pomegranate seeds
2 navel oranges cut into segments- might try mixing in some clementines
2 bunches watercress, well washed and tough stems removed

Make the dressing by whisking together the orange juice, vinegar, and oil. Add a pinch of salt and a sprinkle of black pepper.

Combine the fennel, pomegranate seeds, and orange segments in a bowl. Pour half the dressing over them and marinate at room temperature for 30 minutes. Drain; reserving the marinated fennel, orange, and pomegranate seperately. Stir the strained dressing back into the rest of the dressing.

When ready to serve, toss the watercress with the dressing. Arrange the fennel, orange, pomegranate on top of individual portions of the watercress.


Cranberry Salsa- Southern Living November 2000
3 cups fresh cranberries
1/2 medium-size onion, chopped
1-2 serrano peppers, chopped
1/2 cup chopped fresh cilantro
1/2 cup honey (I now use a mix of agave and maple syrup)
2 tablespoons fresh lime juice
1 tablespoon grated orange rind

Process all ingredients in a food processor, pulsing 6 to 8 times or until coarsely chopped, stopping to scrape down sides. Cover and chill 8 hours.
Yield: 2 1/2 cups
Cosmopolitan Cranberry Sauce- adapted from Epicurious- November 2007
1 (12-ounce) bag fresh cranberries, rinsed, drained, and picked through
1 cup sugar
3 tablespoons vodka
1 1/2 tablespoons orange-flavored liqueur, such as Grand Marnier or Triple Sec

In heavy medium saucepan over moderate heat, combine cranberries, sugar, and 1/2 cup water. Bring to boil, stirring often to dissolve sugar, then reduce heat to moderately low and simmer, stirring often, until thickened and reduced to about 3 cups, about 15 minutes.


Transfer to medium bowl and cool, stirring often, until tepid, about 30 minutes. Stir in vodka and liqueur. Transfer to serving bowl, cover, and refrigerate until chilled and set, at least 2 hours. (Sauce can be made up to 2 weeks ahead and refrigerated.) Serve chilled or at room temperature.
Yield: 3 cups

Sauteed Sweet Potatoes with Red Onions and Balsamic Vinegar- adapted from The Voluptuous Vegan
2 tablespoons extra-virgin olive oil

1/2 cup minced red onion
1 small sweet potato, cut into 1/8-inch dice (1 cup) (I used a mandoline to get 1/8-inch slices and then diced)
salt and freshly ground pepper
a few drops of balsamic vinegar

Heat a skillet over high heat.

Add the oil and saute the onion over high heat for 3 or 4 minutes, until brown. Add the sweet potatoes and cook, stirring constantly, for about 4 minutes, or until the sweet potatoes are cooked through and lightly browned. Remove from the heat and season with salt and pepper and a few drops of balsamic vinegar. Toss gently. Serve immediately or reheat, covered, in the oven.

I also made this with the potatoes sliced in the mandoline but not diced- like a potato chip slice.

Carrots and Brussels Sprouts adapted from Gourmet- Feb 2008- epicurious
2 tablespoons chopped shallot (from 1 medium)

3 tablespoons unsalted butter, divided (better to use just 1 tablespoon initially and then a short tablespoon at the end)
1 lb carrots, cut diagonally into 1/2-inch-thick pieces (I don’t use a full pound)
1 lb Brussels sprouts, halved lengthwise
1/3 cup water
1 tablespoon cider vinegar

Cook shallot in 1 tablespoon butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until softened, 1 to 2 minutes. Add carrots, Brussels sprouts, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown, 3 to 4 minutes.

Add water and cover skillet, then cook over medium-high heat until vegetables are tender, 5 to 8 minutes. Stir in vinegar, remaining tablespoon butter, and salt and pepper to taste.

Zuni Bread- adapted from The Bread Lover's Bread Machine Cookbook
I'm giving the ingredient list for a 2-pound loaf- I find this is usually what I bake- either one large loaf or two smaller loaves or even 4 mini-loaves.


1 1/2 cups soymilk with 2 teaspoons lemon juice- stir together and let rest for about 5 minutes
4 tablespoons sunflower seed oil
2 1/2 cups bread flour (I've used 2 cups then added an additional 1/2 whole wheat successfully)
1 cup whole wheat (white whole wheat works great)
1/2 cup cornmeal (I love the medium grind- once I used the coarse grind- I liked it!)
1/3 cup raw sunflower seeds
3 tablespoons dark brown sugar
2 tablespoons gluten
2 teaspoons salt
2 1/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast

Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set on dough cycle.  After the cycle ends, remove and divide into 2 loaf pans.  Let rise in a warm, draft-free place for about 45 minutes or until doubled in size.
Preheat oven to 350F.  Bake for about 35 minutes.
Remove from the oven and let cool in the pans for 10 minutes. Remove from the pans place it on a rack. Let cool to room temperature before slicing.

Sugared Cranberries- Cooking Light-
Yield: 9 servings (serving size: about 1/3 cup)

2 cups granulated sugar
2 cups water
2 cups fresh cranberries
3/4 cup superfine sugar

Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat. (Do not boil or the cranberries may pop when added.) Stir in cranberries; pour mixture into a bowl. Cover and refrigerate 8 hours or overnight.

Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired. Place superfine sugar in a shallow dish. Add the cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.
Note: The steeping liquid clings to the berries and helps the sugar adhere.


Pumpkin Millet Muffins- adapted from rebar

1/2 cup plus 1 tablespoon vegetable oil
1 cup plus 2 tablespoons soy milk with 2 teaspoons lemon juice
3/4 cup brown sugar
1/2 tsp vanilla
1 1/2 cups pumpkin puree
1/2 cup rolled oats
1/2 cup millet
1/4 cup pumpkin seeds
1 cup unbleached flour
3/4 cup whole wheat flour
2 tsps baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp freshly grated nutmeg

Preheat the oven to 350F. Grease a large muffin pan and the line with muffins cups if you like. Set aside. Combine oil, soymilk lemon mixture, sugar, vanilla and pumpkin in a large bowl and mix together, making sure there are no lumps of brown sugar. Stir in the oats. Toast millet in a hot dry skillet until lightly browned and fragrant. Toast the pumpkin seeds and add the millet and seeds to the bowl. Set aside.

In a separate bowl, sift the dry ingredients together. Add the dry mix to the wet mix and gently stir to combine. Do not overmix, or the muffins will be dry and tough.  Add a bit more soymilk if the mixture seems dry.

Fill muffin cups generously with batter.  Bake for 25 minutes, or until an inserted toothpick comes out clean.
Yields 15 large muffins

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