so it's lunchtime again, and oh, woe is me, who knows what to make? i do! well, i have some good suggestions that might be better for a weekend, or to make ahead to take to work the next day, but good suggestions, nonetheless. seriously, these recipes are bangin'. i feel so silly using that word, but it's totally true. i am giving you the recipe for the best minestrone soup i have ever had in my life, that is so easy, you won't believe you've never made homemade minestrone before. the other recipe is for some tasty wraps that pack well, and can be taken anywhere! here we go....
hearty minestrone soup
4 to 6 servings
1 tablespoon olive oil
1 medium onion, minced
1 celery rib, chopped
1 medium carrot, chopped
3 garlic cloves, minced
2 cups shredded cabbage
1 (14.5-ounce) can diced tomatoes, undrained
1 (15-ounce) can dark red kidney beans, drained and rinsed
1/4 cup pearl barley
1/4 cup split peas, picked over, rinsed and drained
6 cups vegetable broth
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
salt and freshly ground pepper
3 tablespoons chopped fresh parsley
- in a large soup pot, heat the oil over medium heat. add the onion, celery, carrot, and garlic. cover, and cook until softened, about 5 minutes. stir in the cabbage, tomatoes, beans, barley, and split peas. add the broth, oregano, and basil, and salt and pepper to taste.
- bring to a boil, then reduce heat to low and simmer, partially covered, for 1 hour or longer, until the vegetables are tender. taste, adjust seasonings if necessary. add a bit more broth if the liquid reduces too much. stir in the parsley and serve.
see?! look how easy that is! and it's so good i dare you to try to not go back for seconds. plus, this soup only gets better if it sits around for a day, so if you have some time, try making it the night before and taste the magic the next day. a crusty baguette is all you need to make this a yummy in your tummy lunch that is sure to to make you feel good all day! especially if it's cold and rainy outside.
chickpea "tuna" salad wraps with avocado
4 servings
1 (15-ounce) can chickpeas, drained and rinsed
2 celery ribs, minced
1/4 cup minced red bell pepper
2 green onions, minced
1/3 cup vegan mayonnaise (or regular if you want)
1 tablespoon fresh lemon juice
1 teaspoon dijon mustard
salt and freshly ground pepper
2 ripe avocados, peeled, pitted, and sliced
shredded lettuce
4 10-inch tortillas (i like trader joe's handmade whole wheat or habanero-lime)
- in a food processor, pulse the chickpeas until chopped, then transfer to a large bowl. (if you don't have a food processor, you can just hand chop the chickpeas in small batches on a cutting board! i've done it when i'm too lazy to clean the whole food processor!) add the celery, bell pepper, green onions, mayonnaise, lemon juice, mustard, and salt and black pepper to taste. mix well, adding a little more mayonnaise if the mixture seems too dry. cover and refrigerate at least 30 minutes.
- in each tortilla, place some of the shredded lettuce, some avocado slices, and about 1/4 of the chickpea mixture. roll up, and your wraps are ready!
i seriously love this recipe, it's one of my favorite things to have for lunch b/c it's so tasty and easy. i could eat it multiple days a week, but i know that's kind of weird, and kind of not healthy. but it's filling, yummy, and easily portable! just pack some tortilla chips and fruit, and you're all set!
i know lunch is usually a rush and go kind of thing, but it's so much better for the body, (and the soul), when you take some time and make something really good for you. seriously, this soup makes me happy on even my saddest days. i made it on one of my first nights back from being in the hospital, and it just made being home extra sweet. i hope people actually do try these recipes, b/c they are every bit worth it!
peace, love & yum,
lisa
Sunday, September 26, 2010
meatless monday #4 - breakfast/brunch
good morning! or afternoon. or, whenever you read this. i figured since this is my last "official" meatless monday in the month of september, i would post some special breakfast/brunch recipes as a sort of celebration for making it through an entire month of meatless eating one day a week. as my rad former captain jeff used to say, "go big or go home," right? plus, i don't know how you are all enjoying this blog, but i am having a great time writing it. whether you like it or not, i'm gonna keep going! probably not on a weekly basis, but often enough. i will keep posting recipes i think are share-worthy, and any little anecdotes if find funny, interesting, or useful. i hope that's cool with you. on with the show, then?
brie and egg strata
12 servings (i guess i eat at lot b/c we prob only had about 6-8 servings)
this first recipe i made for my dadoo who came up for brunch one father's day. this was before i was vegan, it's eggy and cheesy, which usually equals yummy. and even my dadoo, who's quite the meat man, really liked it. it's pretty easy to put together, and it's one of those recipes that can be made the night before, so in the morning, all you have to do is pop it in the oven and wait! i served this with a nice fruit salad of berries, peaches, and grapes, and it was totally delish! (plus, i think i even impressed the dadoo)
*if you do assemble it the night before, assemble and layer the casserole without the egg mixture (steps 1 & 2); cover and refrigerate. combine the egg mixture (step 3), and refrigerate in a separate container. in the morning, pour the egg mixture over the bread and let stand 30 minutes before baking.
2 teaspoons olive oil
2 cups chopped onion
1 1/2 cups diced, unpeeled yukon gold potato (1 large)
1 cup chopped red bell pepper
1 cup halved grape tomatoes
1 teaspoon salt, divided
3/4 pound ciabatta, cut into 1-inch cubes, toasted
cooking spray
4 ounces brie cheese, rind removed, and chopped (i like the ile de france, (i think?) from trader joe's)
1 cup egg substitute
2 large eggs
1 teaspoon herbes de Provence
1/4 teaspoon freshly ground black pepper
3 cups 1% low-fat milk (or even soy milk works!)
2 tablespoon chopped fresh parsley
1. heat oil in a large skillet over medium-high heat. add onion, potato, and bell pepper; sauté 4 minutes or until tender. stir in tomatoes; sauté 2 minutes. stir in 1/2 teaspoon salt. combine onion mixture and bread.
2. place half of the bread mixture into a 13 x 9-inch baking dish coated with cooking spray. sprinkle with half of brie. top with remaining bread mixture and remaining brie.
3. place egg substitute and eggs in a medium bowl. add remaining 1/2 teaspoon salt, herbes de Provence, and pepper. add milk, stirring with a whisk until well blended. pour egg mixture over bread mixture. let stand 30 minutes.
4. preheat oven to 350º.
5. bake at 350º for 50 minutes or until set. sprinkle with parsley. serve immediately.
scrambled tofu
4 servings
this is another breakfast/brunch recipe i made for others. i took a trip to the jersey shore and made brunch for my fabulous friends butter lickin' buns and cookie, in exchange for letting me crash the party. i've been told that cookie's got a texture thing about food, and hasn't has much luck with vegetarian or vegan fare, but he liked it! at least, he said he did. i really don't think cookie would bullshit me anyway. with that said, i present to you a totally yummy breakfast scramble that is totally tasty either alone, or wrapped in a tortilla with some salsa and guacamole, (which is what i did). i really can't do brunch without potatoes, so i would suggest either the basic homefries or roasted potatoes. since i was making this at the destination, i pre-made a roasted potato and red pepper salad with white beans and took it along. it was the perfect accompaniment!
1 tablespoon olive oil
1 medium-size yellow onion, chopped into 1/2-inch chunks
2 cups thinly sliced cremini mushrooms
2-3 cloves garlic, minced
1 pound extra-firm tofu, drained
1/4 cup nutritional yeast (some containers say brewer's yeast)
*if you don't have nutritional yeast, or don't want to use it, you can still make the recipe, just don't add any water when cooking
juice of 1/2 lemon
1 carrot, peeled (optional. it's grated in at the end mostly for color)
for spice blend:
2 teaspoons ground cumin
1 teaspoon dried thyme, crushed with your fingers
1 teaspoon ground paprika
1/2 teaspoon ground tumeric
1 teaspoon salt
if doing breakfast burritos:
soft tortillas (i like trader joe's handmade whole wheat, or habañero-lime tortillas)
salsa
guacamole
- heat the oil in a skillet over medium-high heat. sauté the onions for about 3 minutes, or until softened; add the mushrooms, sauté for 5 minutes; add the garlic, sauté for 2 minutes. add the spice blend and mix it up for 15 seconds or so. add 1/4 cup water to deglaze the pan, scraping the bottom to get all the garlic and spices.
- crumble in the tofu and mix well. don't crush the tofu, just kind of lift it and mix it around. you want it to remain chunky. let cook for about 15 minutes, stirring occasionally and adding splashes of water if necessary to keep it from sticking too much. lower the heat a bit if you find that the tofu is sticking. add the lemon juice. add the nutritional yeast and mix it up. if the mixture is sticking to the pann, add splashes of water. the moistness really depends on how much water the tofu was retaining before you added it.
- grate the carrot into the tofu mixture and fold. tofu scramble is done, so serve whichever way you want it! also goes really well with plain toast if you're lacking in the tortilla department!
well, that's all i got for ya. trust me, you will not be disappointed with either one of these recipes. i will even go far enough to say that the eggy brie strata thing is quite the sophisticated brunchy option, and will impress even the most uptight houseguests you may have. in-laws? the umcomfortable and rich aunt and uncle? republicans? ;) oops, i've said too much.
but seriously, i wish you all the best of luck with your breakfast options, and hope you're eating more and healthier things than frosted pop-tarts and count chocula. but man, i know. count chocula is just so good still, right? the milk turns chocolate!
thanks again for reading, and i really hope to hear from some of you if you try these recipes, or just want to bitch me out for my uptight republican comment. if i need to provoke an argument to hear from anyone, so be it.
peace, love & yum,
lisa
brie and egg strata
12 servings (i guess i eat at lot b/c we prob only had about 6-8 servings)
this first recipe i made for my dadoo who came up for brunch one father's day. this was before i was vegan, it's eggy and cheesy, which usually equals yummy. and even my dadoo, who's quite the meat man, really liked it. it's pretty easy to put together, and it's one of those recipes that can be made the night before, so in the morning, all you have to do is pop it in the oven and wait! i served this with a nice fruit salad of berries, peaches, and grapes, and it was totally delish! (plus, i think i even impressed the dadoo)
*if you do assemble it the night before, assemble and layer the casserole without the egg mixture (steps 1 & 2); cover and refrigerate. combine the egg mixture (step 3), and refrigerate in a separate container. in the morning, pour the egg mixture over the bread and let stand 30 minutes before baking.
2 teaspoons olive oil
2 cups chopped onion
1 1/2 cups diced, unpeeled yukon gold potato (1 large)
1 cup chopped red bell pepper
1 cup halved grape tomatoes
1 teaspoon salt, divided
3/4 pound ciabatta, cut into 1-inch cubes, toasted
cooking spray
4 ounces brie cheese, rind removed, and chopped (i like the ile de france, (i think?) from trader joe's)
1 cup egg substitute
2 large eggs
1 teaspoon herbes de Provence
1/4 teaspoon freshly ground black pepper
3 cups 1% low-fat milk (or even soy milk works!)
2 tablespoon chopped fresh parsley
1. heat oil in a large skillet over medium-high heat. add onion, potato, and bell pepper; sauté 4 minutes or until tender. stir in tomatoes; sauté 2 minutes. stir in 1/2 teaspoon salt. combine onion mixture and bread.
2. place half of the bread mixture into a 13 x 9-inch baking dish coated with cooking spray. sprinkle with half of brie. top with remaining bread mixture and remaining brie.
3. place egg substitute and eggs in a medium bowl. add remaining 1/2 teaspoon salt, herbes de Provence, and pepper. add milk, stirring with a whisk until well blended. pour egg mixture over bread mixture. let stand 30 minutes.
4. preheat oven to 350º.
5. bake at 350º for 50 minutes or until set. sprinkle with parsley. serve immediately.
scrambled tofu
4 servings
this is another breakfast/brunch recipe i made for others. i took a trip to the jersey shore and made brunch for my fabulous friends butter lickin' buns and cookie, in exchange for letting me crash the party. i've been told that cookie's got a texture thing about food, and hasn't has much luck with vegetarian or vegan fare, but he liked it! at least, he said he did. i really don't think cookie would bullshit me anyway. with that said, i present to you a totally yummy breakfast scramble that is totally tasty either alone, or wrapped in a tortilla with some salsa and guacamole, (which is what i did). i really can't do brunch without potatoes, so i would suggest either the basic homefries or roasted potatoes. since i was making this at the destination, i pre-made a roasted potato and red pepper salad with white beans and took it along. it was the perfect accompaniment!
1 tablespoon olive oil
1 medium-size yellow onion, chopped into 1/2-inch chunks
2 cups thinly sliced cremini mushrooms
2-3 cloves garlic, minced
1 pound extra-firm tofu, drained
1/4 cup nutritional yeast (some containers say brewer's yeast)
*if you don't have nutritional yeast, or don't want to use it, you can still make the recipe, just don't add any water when cooking
juice of 1/2 lemon
1 carrot, peeled (optional. it's grated in at the end mostly for color)
for spice blend:
2 teaspoons ground cumin
1 teaspoon dried thyme, crushed with your fingers
1 teaspoon ground paprika
1/2 teaspoon ground tumeric
1 teaspoon salt
if doing breakfast burritos:
soft tortillas (i like trader joe's handmade whole wheat, or habañero-lime tortillas)
salsa
guacamole
- heat the oil in a skillet over medium-high heat. sauté the onions for about 3 minutes, or until softened; add the mushrooms, sauté for 5 minutes; add the garlic, sauté for 2 minutes. add the spice blend and mix it up for 15 seconds or so. add 1/4 cup water to deglaze the pan, scraping the bottom to get all the garlic and spices.
- crumble in the tofu and mix well. don't crush the tofu, just kind of lift it and mix it around. you want it to remain chunky. let cook for about 15 minutes, stirring occasionally and adding splashes of water if necessary to keep it from sticking too much. lower the heat a bit if you find that the tofu is sticking. add the lemon juice. add the nutritional yeast and mix it up. if the mixture is sticking to the pann, add splashes of water. the moistness really depends on how much water the tofu was retaining before you added it.
- grate the carrot into the tofu mixture and fold. tofu scramble is done, so serve whichever way you want it! also goes really well with plain toast if you're lacking in the tortilla department!
well, that's all i got for ya. trust me, you will not be disappointed with either one of these recipes. i will even go far enough to say that the eggy brie strata thing is quite the sophisticated brunchy option, and will impress even the most uptight houseguests you may have. in-laws? the umcomfortable and rich aunt and uncle? republicans? ;) oops, i've said too much.
but seriously, i wish you all the best of luck with your breakfast options, and hope you're eating more and healthier things than frosted pop-tarts and count chocula. but man, i know. count chocula is just so good still, right? the milk turns chocolate!
thanks again for reading, and i really hope to hear from some of you if you try these recipes, or just want to bitch me out for my uptight republican comment. if i need to provoke an argument to hear from anyone, so be it.
peace, love & yum,
lisa
Saturday, September 18, 2010
meatless monday #3 - din din
it's that time again: dinnertime. what to do, what to do? so little time, so many hungry tummies to feed. or just one hungry tummy. either way, it's dinnertime, and the last thing you want to do is spend a long time in the kitchen making dinner for some lame-ass meatless monday b/c you said you would support some chick with cancer. well, i have a few recipes here that are super-yummy, and easy to prepare, and trust me, you won't be spending all night making dinner.
spinach linguine with basil-cilantro pesto and artichokes
4 servings
35 minutes
this is seriously the best pesto i've ever had. there is no possible way you will be disappointed with this recipe. it's so good, and totally easy, it's just ridiculous. and here's a tip - try making the pesto while the water for the linguine is boiling so you can time everything just right.
1/2 lb/ spinach linguine
2 tablespoons olive oil
1 medium-sized red onion, sliced into thin half-moons
4 cloves garlic, thinly sliced (i prefer my roasted, which takes awhile, but so worth it!)
2 tablespoons white cooking wine, vegetable broth, water, or whatever
1/2 teaspoon salt
several pinches of freshly ground pepper
1 recipe basil-cilantro pesto (recipe to follow)
1 (15 oz.) can artichoke hearts, drained & sliced in half (don't get the kind in oil)
- bring a large pot of salted water to a boil, and cook the linguine according to the package directions, usually about 10 minutes. once you've added the pasta to the water, proceed with the rest.
- preheat a large skillet over med-high heat and sauté the onion in the olive oil until softened, 5-7 minutes. add the garlic and sauté for a minute more. add the white wine, salt, and pepper, and cook for another minute or 2. lower the heat to low. at this point, the linguine should be done.
- when the linguine is ready, don't drain it. use a pasta spoon to transfer it to the pan in batches. this is a good method b/c you can use the pasta water to thin out the pesto and make sure that everything gets evenly coated. when you add one batch, add a bit of the pesto, too, and using the pasta spoon, sauté to coat. proceed with the rest of the pasta and pesto until you've added all of it. if it seems dry, add extra splashes of pasta water.
- add the artichoke hearts and toss to coat. cook gently over low heat just until the artichokes are heated through, about 3 minutes. serve immediately!
basil-cilantro pesto
makes about 1 cup
10 minutes
even if you don't use the full recipe, this pesto is amazing. i highly suggest you try it.
2 cups loosely packed fresh basil leaves
1 cup loosely packed cilantro
1/3 cup slivered or sliced almonds ( i have also used walnuts, and it's still awesome)
2 cloves garlic, crushed (again, i prefer roasted, but not everyone has the time)
2 tablespoons fresh lemon juice (from about 1/2 lemon)
1/2 teaspoon salt
1/4 cup olive oil
- place the basil, cilantro, almonds, garlic, lemon juice, and salt in a food processor and blend until pasty, scraping down the sides occasionally. with the food processor on, slowly drizzle in the olive oil. blend until relatively smooth and no large chunks of almonds are left. if you don't have a food processor and are using a blender, then just add the olive oil at the end, since many blenders aren't equipped with an opening to drizzle into.
sorry, we forgot to take a photo of the meal before we ate it, so here's a shot of the carnage afterwards....
falafel with avocado spread
4 servings
this is sort of a southwest take on the standard falafel. it has egg and cheese in it, so i haven't made it with an egg substitute or vegan cheeseyet, but i look forward to trying! it's really easy, and soooooooo good.
patties:
1 (15 oz.) can pinto beans, rinsed & drained
1/2 cup (2 oz.) shredded monterey jack cheese
1/4 cup finely crushed baked tortilla chips (about 3/4 oz.)
2 tablespoons finely chopped green onions
1 tablespoon finely chopped cilanto
1/8 teaspoon ground cumin
1 large egg white
1 1/2 teaspoons canola oil
spread:
1/4 cup mashed peeled avocado
2 tablespoons finely chopped tomato
1 tablespoon finely chopped red onion
2 tablespoons fat-free sour cream
1 teaspoon fresh lime juice
1/8 teaspoon salt
remaining ingredients:
2 (6-inch) pitas, each cut in half crosswise
4 thin red onion slices, separated into rings
microgreens (or baby spinach or lettuce if you can't find microgreens)
- to prepare the patties, place pinto beans in a medium bowl; partially mash with a fork. add cheese and next 5 ingredients (through egg white); stir until well combined. shape bean mixture into 4 (1/2-inch thick) oval patties.
- heat oil in a large nonstick skillet over medium-high heat. add patties to pan; cook 3 minutes on each side or until patties are browned and thoroughly heated.
- to prepare spread, combine avocado and the next 5 ingredients (through salt), stirring well. place 1 patty in each pita half. spread about 2 tablespoons avocado spread over patty in each pita half; top with onions and greens or lettuce, and serve!
this is so simple and easy, and since it's a more common flavor than traditional falafel, i think kids would totally be into it. i usually complete this meal with a salad, and some chips and salsa on the side. or maybe even some sweet potato fries! any excuse for me to add a potato to a meal....
spicy sweet potato-bean burrito
8 servings
45 minutes
one of my favorite things to make on those nights where i have little time, or little motivation in the kitchen is the burrito. mmm, mmmm. just can't go wrong with a burrito. usually, i just use whatever i have lying around. i always have some sort of beans, and frozen corn, and i go from there, filling in whatever vegetables i want. i sauté it all together until everything is cooked and heated, just eyeball my favorite seasonings like cumin and chili powder, perhaps a splash of cinnamon, and presto, burritos are served. it's really that simple. but, here's a recipe i found online and tried that i really, really liked, and i just have to share.
1 teaspoon olive or canola oil
1 large onion, finely chopped
3-4 cloves garlic, minced
6 cups (or 3 cans) kidney, pinto, or black beans, drained & rinsed
2 cups water
2-3 tablespoons chili powder
2-4 teaspoons prepared yellow mustard
2 teaspoons ground cumin
2-3 tablespoons soy sauce
8 (10-inch) soft whole-wheat tortillas
4 cups cooked sweet potatoes, mashed
3 green onions, finely chopped
thinly sliced avocado
salsa
- heat oil in a 4 quart saucepan over medium heat. sauté onion in oil until transparent. add garlic and stir. add beans, water, chili powder, mustard, and cumin. bring mixture to a boil over medium-high heat. cover, reduce heat to low, and simmer until beans are very soft, about 10-15 minutes. stir in soy sauce.
- mash beans in the pot with a potato masher or a large slotted spoon. simmer, uncovered, over medium-low heat to cook away any excess liquid, about 25 minutes. taste, and add more seasoning if desired.
- preheat oven to 375º. spread about 2/3 cup bean mixture down the middle of a tortilla, and top with 1/2 cup mashed sweet potato. sprinkle with green onions. roll up burrito, folding edges in from all 4 sides to keep filling from falling out.
- repeat with remaining tortillas. place burritos seam side down on a baking sheet that has been either oiled or sprayed with non-stick vegetable oil spray. bake for 10-15 minutes, or until burritos are crisp.
- serve burritos topped with avocado slices and salsa, if desired.
i think this is also a very family-friendly meal. seriously, who doesn't like a burrito? (well, except my dadoo) but i usually just have chips and salsa on the side, or i'll make a little mexican rice or something. whatever you feel like. oh, and of course, the green salad. the essential part of my dinner every day. i seriously have a problem.
soooooo, here we are again; it's the end of another week of meatless monday suggestions. pop on one of your favorite records, and get groovin' in the kitchen! duran duran's album rio is one of my favorite albums to make salad to lately, as one of my nearest and dearest was witness to last week. sometimes, when i get going, and i'm listening to stuff i really love, it's hard for me not to shake it as i'm chopping my vegetables. tmi? making dinner doesn't always have to be a chore. i love what i eat, and am (usually) pretty careful about what i put into my body, so i like to enjoy it all as much as possible. trust me, i wouldn't make this much of an effort if it didn't make me feel great.
can't wait to hear all about your meatless monday adventures!
peace, love, & yum,
lisa
spinach linguine with basil-cilantro pesto and artichokes
4 servings
35 minutes
this is seriously the best pesto i've ever had. there is no possible way you will be disappointed with this recipe. it's so good, and totally easy, it's just ridiculous. and here's a tip - try making the pesto while the water for the linguine is boiling so you can time everything just right.
1/2 lb/ spinach linguine
2 tablespoons olive oil
1 medium-sized red onion, sliced into thin half-moons
4 cloves garlic, thinly sliced (i prefer my roasted, which takes awhile, but so worth it!)
2 tablespoons white cooking wine, vegetable broth, water, or whatever
1/2 teaspoon salt
several pinches of freshly ground pepper
1 recipe basil-cilantro pesto (recipe to follow)
1 (15 oz.) can artichoke hearts, drained & sliced in half (don't get the kind in oil)
- bring a large pot of salted water to a boil, and cook the linguine according to the package directions, usually about 10 minutes. once you've added the pasta to the water, proceed with the rest.
- preheat a large skillet over med-high heat and sauté the onion in the olive oil until softened, 5-7 minutes. add the garlic and sauté for a minute more. add the white wine, salt, and pepper, and cook for another minute or 2. lower the heat to low. at this point, the linguine should be done.
- when the linguine is ready, don't drain it. use a pasta spoon to transfer it to the pan in batches. this is a good method b/c you can use the pasta water to thin out the pesto and make sure that everything gets evenly coated. when you add one batch, add a bit of the pesto, too, and using the pasta spoon, sauté to coat. proceed with the rest of the pasta and pesto until you've added all of it. if it seems dry, add extra splashes of pasta water.
- add the artichoke hearts and toss to coat. cook gently over low heat just until the artichokes are heated through, about 3 minutes. serve immediately!
basil-cilantro pesto
makes about 1 cup
10 minutes
even if you don't use the full recipe, this pesto is amazing. i highly suggest you try it.
2 cups loosely packed fresh basil leaves
1 cup loosely packed cilantro
1/3 cup slivered or sliced almonds ( i have also used walnuts, and it's still awesome)
2 cloves garlic, crushed (again, i prefer roasted, but not everyone has the time)
2 tablespoons fresh lemon juice (from about 1/2 lemon)
1/2 teaspoon salt
1/4 cup olive oil
- place the basil, cilantro, almonds, garlic, lemon juice, and salt in a food processor and blend until pasty, scraping down the sides occasionally. with the food processor on, slowly drizzle in the olive oil. blend until relatively smooth and no large chunks of almonds are left. if you don't have a food processor and are using a blender, then just add the olive oil at the end, since many blenders aren't equipped with an opening to drizzle into.
sorry, we forgot to take a photo of the meal before we ate it, so here's a shot of the carnage afterwards....
* serve with a nice green salad, a simple vinaigrette, a crusty baguette, and dinner is served!
falafel with avocado spread
4 servings
this is sort of a southwest take on the standard falafel. it has egg and cheese in it, so i haven't made it with an egg substitute or vegan cheeseyet, but i look forward to trying! it's really easy, and soooooooo good.
patties:
1 (15 oz.) can pinto beans, rinsed & drained
1/2 cup (2 oz.) shredded monterey jack cheese
1/4 cup finely crushed baked tortilla chips (about 3/4 oz.)
2 tablespoons finely chopped green onions
1 tablespoon finely chopped cilanto
1/8 teaspoon ground cumin
1 large egg white
1 1/2 teaspoons canola oil
spread:
1/4 cup mashed peeled avocado
2 tablespoons finely chopped tomato
1 tablespoon finely chopped red onion
2 tablespoons fat-free sour cream
1 teaspoon fresh lime juice
1/8 teaspoon salt
remaining ingredients:
2 (6-inch) pitas, each cut in half crosswise
4 thin red onion slices, separated into rings
microgreens (or baby spinach or lettuce if you can't find microgreens)
- to prepare the patties, place pinto beans in a medium bowl; partially mash with a fork. add cheese and next 5 ingredients (through egg white); stir until well combined. shape bean mixture into 4 (1/2-inch thick) oval patties.
- heat oil in a large nonstick skillet over medium-high heat. add patties to pan; cook 3 minutes on each side or until patties are browned and thoroughly heated.
- to prepare spread, combine avocado and the next 5 ingredients (through salt), stirring well. place 1 patty in each pita half. spread about 2 tablespoons avocado spread over patty in each pita half; top with onions and greens or lettuce, and serve!
this is so simple and easy, and since it's a more common flavor than traditional falafel, i think kids would totally be into it. i usually complete this meal with a salad, and some chips and salsa on the side. or maybe even some sweet potato fries! any excuse for me to add a potato to a meal....
spicy sweet potato-bean burrito
8 servings
45 minutes
one of my favorite things to make on those nights where i have little time, or little motivation in the kitchen is the burrito. mmm, mmmm. just can't go wrong with a burrito. usually, i just use whatever i have lying around. i always have some sort of beans, and frozen corn, and i go from there, filling in whatever vegetables i want. i sauté it all together until everything is cooked and heated, just eyeball my favorite seasonings like cumin and chili powder, perhaps a splash of cinnamon, and presto, burritos are served. it's really that simple. but, here's a recipe i found online and tried that i really, really liked, and i just have to share.
1 teaspoon olive or canola oil
1 large onion, finely chopped
3-4 cloves garlic, minced
6 cups (or 3 cans) kidney, pinto, or black beans, drained & rinsed
2 cups water
2-3 tablespoons chili powder
2-4 teaspoons prepared yellow mustard
2 teaspoons ground cumin
2-3 tablespoons soy sauce
8 (10-inch) soft whole-wheat tortillas
4 cups cooked sweet potatoes, mashed
3 green onions, finely chopped
thinly sliced avocado
salsa
- heat oil in a 4 quart saucepan over medium heat. sauté onion in oil until transparent. add garlic and stir. add beans, water, chili powder, mustard, and cumin. bring mixture to a boil over medium-high heat. cover, reduce heat to low, and simmer until beans are very soft, about 10-15 minutes. stir in soy sauce.
- mash beans in the pot with a potato masher or a large slotted spoon. simmer, uncovered, over medium-low heat to cook away any excess liquid, about 25 minutes. taste, and add more seasoning if desired.
- preheat oven to 375º. spread about 2/3 cup bean mixture down the middle of a tortilla, and top with 1/2 cup mashed sweet potato. sprinkle with green onions. roll up burrito, folding edges in from all 4 sides to keep filling from falling out.
- repeat with remaining tortillas. place burritos seam side down on a baking sheet that has been either oiled or sprayed with non-stick vegetable oil spray. bake for 10-15 minutes, or until burritos are crisp.
- serve burritos topped with avocado slices and salsa, if desired.
i think this is also a very family-friendly meal. seriously, who doesn't like a burrito? (well, except my dadoo) but i usually just have chips and salsa on the side, or i'll make a little mexican rice or something. whatever you feel like. oh, and of course, the green salad. the essential part of my dinner every day. i seriously have a problem.
soooooo, here we are again; it's the end of another week of meatless monday suggestions. pop on one of your favorite records, and get groovin' in the kitchen! duran duran's album rio is one of my favorite albums to make salad to lately, as one of my nearest and dearest was witness to last week. sometimes, when i get going, and i'm listening to stuff i really love, it's hard for me not to shake it as i'm chopping my vegetables. tmi? making dinner doesn't always have to be a chore. i love what i eat, and am (usually) pretty careful about what i put into my body, so i like to enjoy it all as much as possible. trust me, i wouldn't make this much of an effort if it didn't make me feel great.
can't wait to hear all about your meatless monday adventures!
peace, love, & yum,
lisa
meatless monday #3 - breakfast & lunch
well, well, well....here we are, another week of meatless monday down, another one manifesting itself in less than 2 days! i'm sorry i didn't get my act together and get this posted sooner, but it's been a busy week with todd rundgren, goth night, katja's baby, and pavement, and all. as i did last week, i won't bother listing any options for breakfast. i imagine that everyone is busy and isn't exactly taking the time to make a breakfast of eggy-weggs and steaky-wakes, and that you all have your own easy meatless breakfast choices. toaster strudel anyone? but, i'm making another change this week. i know most people work, or are really busy, and don't necessarily have time to make a lunch from scratch. i know i don't always, have time, even when i'm not working. so, i just figured i would list a bunch of lunch options that are vegetarian friendly, are yummy, and are quick and easy if you need to figure out lunch fast! so here goes....
- the classic pb & j, or pb & h, (that's peanut butter & honey) seriously, you can't really go wrong with this, doesn't everybody love peanut butter? sometimes i still bring this for lunch. i'll pack some cut vegetables and some fruit and i'm good to go! for anyone who shops at trader joe's, the cruncy valencia peanut butter with flaxseeds is the best peanut butter on the planet.
- premade soups. i don't own a microwave, and i don't like using microwaves, but on occasion, there are just those days where soup sounds so good. at least at trader joe's, we have some yummy options, like a minestrone, or a hearty ancient grain and lentil, but for those of you shopping elsewhere, amy's organics and health valley put out some pretty good ones too. amy's organic even makes a tofu "chicken" noodle soup, that, i swear, kids wouldn't even know it's not regular chicken.
- salad or salad bar. again, trader joe's has some great prepared salads that are veg-friendly. sometimes if i'm in a bind, i'll totally get that. and i must say, if anyone lives near the whole foods in plymouth meeting, the salad bar there is great. i really like it. they always have a great selection of veg-friendly salads to choose from, and at $7.99 a lb., it's really not that bad. they also have a great selection of vegan/macrobiotic prepared meals in a little refrigerated endcap across from the milk, i think? the tofu dill salad is awesome, as are the spinach noodles or the buckwheat soba salad.
- falafel. so, my friend adelle and i want to do falafel thursdays now, just for lunch. i know you can get some good falafel downtown, but if not, trader joe's makes a mid-east feast that's pretty tasty. i've even seen falafel republic brand falafel at giant, which is strange to me, but nice! i have never tried that brand before, but it does look yummy.
- amy's organic frozen entrées. again, i don't really like to use the microwave, but if i'm really hungry, and something is worth it, i will. the amy's entrèes are usually pretty worth it. the tofu rancheros is soooo good, as is the muttar tofu, and i even like the burritos. but, this brand has a great selection of vegetarian entrèes for whatever sort of flavor you're into, be it italian, mexican, indian, or even american. although, i've never had the "meatloaf," so i don't know if that one's good or not.
- chipotle. i don't eat out a lot, and if i do, i usually don't do chain restaurants, but i must say, i still enjoy chipotle from time to time. it's so easy to get a vegetarian, or even vegan meal if you want. the black beans are the only beans that are vegetarian friendly, so don't fall for the ol' pinto bean trick. i like the fact that i custom-make my meal, and that i can even get all the fixin's without the actual tortilla. i can't finish a whole burrito, and if i did, it would make the rest of my afternoon a very long and tired one, so the burrito bowl is the perfect option.
- pizza. don't forget the pizza! it's so easy to get awesome pizza with no meat!
- trader joe's. since i work there, it's easy for me to choose this option if i don't have time to bring my own lunch. i'll just list some of my favorites
* veggie hummus wrap - so good with a sprinkling of hot sauce!
* ginger peanut noodles - one of my regulars. i love them!
* southwest salad or italian country salad
* frozen mac & cheese - ok, so this used to be for special occasions only, b/c i can't handle that much
cheese, and now that i'm vegan, i won't do it anymore, but seriously, best mac & cheese ever. once
you have it, you won't want anything else.
* eggplant parm - it's in the pre-made refrigerated meals section, and it's so good!
* frozen indian meals - curried lentils, palak paneer, or channa masala. you can't go wrong
* frozen vegetable burritos or chile relleno
* hummus & pita & vegetables - so many hummus's to choose from, so little time....
* mid-east feast - a nice variety of falafel, hummus, pita, tabbouleh, and tahini. if i'm in a rush, tho, i tend
not to like having to assemble my food
* balela - i love this chickpea salad. sometimes i'll buy it with the tabbouleh and mix the 2 together.
i guess that's about it? i mean, i know there are a bunch more options, but i think i've given plenty to make lunch a fairly enjoyable meatless meal. now i'm hungry. time to go snack on some horseradish hummus and some pumpernickel pretzel sticks!
peace, love, & yum,
lisa
Saturday, September 11, 2010
meatless monday #2 - din din
so, this week, i figured i would go along the savory route, and post some recipes that will warm the tummy as well as the soul. serve alongside a bottle of pinot noir, and that's really all you need. well, that, and maybe a nice fire, a record of some old french music, and a cuddly someone. i just made this recipe for a kindred spirit this week, and it was a total success. i have only made it twice, and it's already one of my favorite recipes.
beans bourguignon
4 servings
4 servings
2 tablespoons vegan margarine (or butter or margarine if you don't have vegan)
2 tablespoons all-purpose flour
1 tablespoon olive oil
3 medium shallots, cut into 1/2-inch dice
4 medium carrots, cut diagonally into 1/4-inch slices
2 garlic cloves, minced (i usually roast mine beforehand, b/c my tummy can't handle garlic)
12 ounces white mushrooms, lightly rinsed, patted dry, and quartered
1 teaspoon dried thyme
1 bay leaf
1 (14 oz.) can crushed tomatoes (i like the muir glen brand fire-roasted ones)
1/2 cup vegetable broth or water (i've used water both times, and it's great!)
1 cup dry red wine
2 (15 oz.) cans dark red kidney beans, drained and rinsed
salt and freshly ground black pepper
- in a small bowl, combine the margarine and flour and knead until incorporated. refrigerate until needed.
- in a large saucepan, heat the oil over medium heat. add the shallots, carrots, and garlic. cover and cook until softened, about 5 minutes. add the mushrooms and cook, uncovered, 5 minutes longer.
- stir in the thyme, bay leaf, tomatoes, broth, and 1/2 cup of the wine. bring to a boil, then reduce heat to low, cover, and simmer until the vegetables are cooked, about 30 minutes. add the remaining wine, beans, and salt and pepper to taste.
- return to a boil, then reduce the heat to low and simmer, uncovered, for about 10 minutes. while the stew is simmering, pinch off pieces of the beurre manie and add it to the stew, stirring after each addition to thicken. remove and discard the bay leaf before serving. serve immediately.
if beans aren't really your thing, here's a really quick, easy, and tasty spin on pasta. it's great if you need something simple and yummy after a long day at work!
spaghetti with golden onions
6 servings (but i say more like 4)
8 ounces uncooked spaghetti
1 tablespoon olive oil or vegetable oil
1 tablespoon margarine or butter
4 cups coarsely chopped onion
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried rosemary leaves, crumbled
1 cup frozen green peas, thawed
1 medium tomato, chopped (3/4 cup)
2 tablespoons balsamic vinegar
1/2 teaspoon salt
- cook and drain the spaghetti as directed on the package.
- while spaghetti is cooking, heat oil and margarine in 10-inch skillet over medium heat. cook onions, thyme, and rosemary in oil mixture 12 to 15 minutes, stirring occasionally, until onions are deep golden brown and tender. stir in peas, tomato, vinegar and salt. toss with spaghetti and serve!
the perfect accompaniment with either meal is a fresh green salad and a fresh baguette. i gave my recipe for my favorite version of a green salad last week, so i'll post another salad dressing idea that is sooooooo good. i swear, even kids will like this dressing!
maple-mustard dressing
2-4 servings
3 tablespoons pure maple syrup
2 tablespoons apple cider vinegar
2 tablespoons dijon or whole grain mustard
3 tablespoons grapeseed or nut oil
1/2 teaspoon mustard powder
salt and freshly ground pepper
- whisk all the ingredients together and store in an airtight container. keep refrigerated until ready to use.
there you have it! dinner ideas for meatless monday week 2. i heard a couple non-success stories from last week about people trying vegetarian food from different restaurants. i'm telling you, i barely eat out b/c i would much rather make stuff at home these days. sure, i splurged this week b/c a vip was in town, and i had some tomato pie and my favorite non-vegan spaghetti dish. (gasp!) i know, i know, i ate some ricotta. and let me tell you, it was worth it. but, for the most part, i like to make my own dinner b/c the food always tastes so much better at home! uh....maybe that's just me?
anyhoo, i hope you feel inspired to try something new in the kitchen, whether it's a vegetarian meal, or just whippin' someone's heinie with a towel. scandalous! have fun and enjoy!
peace, love, & yum,
lisa
if beans aren't really your thing, here's a really quick, easy, and tasty spin on pasta. it's great if you need something simple and yummy after a long day at work!
spaghetti with golden onions
6 servings (but i say more like 4)
8 ounces uncooked spaghetti
1 tablespoon olive oil or vegetable oil
1 tablespoon margarine or butter
4 cups coarsely chopped onion
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried rosemary leaves, crumbled
1 cup frozen green peas, thawed
1 medium tomato, chopped (3/4 cup)
2 tablespoons balsamic vinegar
1/2 teaspoon salt
- cook and drain the spaghetti as directed on the package.
- while spaghetti is cooking, heat oil and margarine in 10-inch skillet over medium heat. cook onions, thyme, and rosemary in oil mixture 12 to 15 minutes, stirring occasionally, until onions are deep golden brown and tender. stir in peas, tomato, vinegar and salt. toss with spaghetti and serve!
the perfect accompaniment with either meal is a fresh green salad and a fresh baguette. i gave my recipe for my favorite version of a green salad last week, so i'll post another salad dressing idea that is sooooooo good. i swear, even kids will like this dressing!
maple-mustard dressing
2-4 servings
3 tablespoons pure maple syrup
2 tablespoons apple cider vinegar
2 tablespoons dijon or whole grain mustard
3 tablespoons grapeseed or nut oil
1/2 teaspoon mustard powder
salt and freshly ground pepper
- whisk all the ingredients together and store in an airtight container. keep refrigerated until ready to use.
there you have it! dinner ideas for meatless monday week 2. i heard a couple non-success stories from last week about people trying vegetarian food from different restaurants. i'm telling you, i barely eat out b/c i would much rather make stuff at home these days. sure, i splurged this week b/c a vip was in town, and i had some tomato pie and my favorite non-vegan spaghetti dish. (gasp!) i know, i know, i ate some ricotta. and let me tell you, it was worth it. but, for the most part, i like to make my own dinner b/c the food always tastes so much better at home! uh....maybe that's just me?
anyhoo, i hope you feel inspired to try something new in the kitchen, whether it's a vegetarian meal, or just whippin' someone's heinie with a towel. scandalous! have fun and enjoy!
peace, love, & yum,
lisa
Friday, September 10, 2010
meatless monday #2 - breakfast & lunch
welcome to week 2 of meatless mondays! i didn't hear back from too many people as to how it went, or if you tried it, but i did get a couple responses! so, i'm dying to know how it went if you tried it, and didn't report back! what did you eat? how did it make you feel?
so, i figured since i spelled out a bunch of breakfast options last time, i won't bother to list any this time. i think that even tho breakfast is an important meal of the day, most people are fairly in tune with what they like to do for their morning routine. i will just post some tasty new lunch possibilities that are probably better prepared on sunday night so they are ready to take to work for the following day or days. here goes....
veggie burger
basically, i'm just suggesting that you go buy some pre-made veggie burgers, and try that for lunch. it might be a better option if you don't work on a monday, or if you are at home for lunch, b/c a microwaved veggie burger is just not as good as a pan-fried or grilled or even baked veggie burger. but, sometimes, there's nothing i want more for lunch than a veggie burger with all my favorite toppings, some of which, i will list below:
• lettuce
• tomato
• cucumber
• pickles
• veganaise
• vegan slaw
• dijon mustard
• carmelized onions
• avocado/guacamole
the possibilities are endless!
as far as recommendations for veggie burger brands, i used to really like the morningstar farms grillers, i thought they were really good. there is egg in them, so i don't eat them anymore. also, for a twist, the trader joe's masala burgers are amazing! a little spicy, and a lot savory, they almost taste like a samosa!
chickpea broccoli casserole
this is one of the meals i suggest making on sunday night, so you can have it ready to go for monday morning, and it's really good either hot or cold, so it's a perfect lunch meal!
3 (15 oz.) cans chickpeas, rinsed and drained
1 large onion, quartered, and thinly sliced
3 large carrots, grated (or 2 cups of pre-shredded carrots)
1 head broccoli, cut into small florets (4 cups)
2 tablespoons thinly sliced chives
1/2 cup bread crumbs (preferably whole wheat)
3 tablespoons olive oil
1 cup vegetable broth
1 teaspoon salt
- preheat oven to 350º F
- in a large bowl, mash the chickpeas well, using a potato masher or a firm fork; it takes about 2 minutes to get the right consistency. add the vegetables and mix well. add the bread crumbs and mix, then add the olive oil, and mix again. finally, add the vegetable broth and salt, and mix one last time.
- transfer all the ingredients to a 9" x 13" glass or ceramic casserole dish. press the mixture firmly into the casserole. cover with foil, and bake for 45 minutes. uncover and bake for 15 more minutes. serve it hot, or cold the next day!
sweet potato & broccoli salad with peanut dressing
this salad may sound strange, and it might look strange too, but don't be fooled! it is deceptively delicious! and a perfect take-along-to-work meal!
3 sweet potatoes, unpeeled
2 cups lightly steamed broccoli florets
2 celery ribs, cut into 1/4-inch slices
2 green onions, minced
2 tablespoons chopped fresh parsley
1/4 cup creamy peanut butter
1 teaspoon minced fresh ginger
1/4 cup grapeseed oil
1/4 cup fresh lemon juice
1/2 teaspoon sugar or honey
salt and freshly ground pepper
1/4 cup crushed unsalted roasted peanuts, for garnish
- in a large saucepan, bring the sweet potatoes and enough water to cover to boil over high heat. reduce heat to medium and simmer until tender, but still firm, about 30 minutes. drain and cool, then peel them and cut into 1/2-inch chunks and transfer to a large bowl. add the broccoli, celery, green onions, and parsley. set aside.
- in a small bowl, combine the peanut butter, ginger, oil, lemon juice, sugar or honey, and salt and pepper to taste. pour the dressing over the salad and toss gently to combine. garnish with peanuts.
well, there you have it. these 2 recipes are sure to be surprisingly tasty, and i bet that at least the potato salad will be a recipe you will want to keep and make for future picnics! enjoy!
peace, love & yum,
lisa
so, i figured since i spelled out a bunch of breakfast options last time, i won't bother to list any this time. i think that even tho breakfast is an important meal of the day, most people are fairly in tune with what they like to do for their morning routine. i will just post some tasty new lunch possibilities that are probably better prepared on sunday night so they are ready to take to work for the following day or days. here goes....
veggie burger
basically, i'm just suggesting that you go buy some pre-made veggie burgers, and try that for lunch. it might be a better option if you don't work on a monday, or if you are at home for lunch, b/c a microwaved veggie burger is just not as good as a pan-fried or grilled or even baked veggie burger. but, sometimes, there's nothing i want more for lunch than a veggie burger with all my favorite toppings, some of which, i will list below:
• lettuce
• tomato
• cucumber
• pickles
• veganaise
• vegan slaw
• dijon mustard
• carmelized onions
• avocado/guacamole
the possibilities are endless!
as far as recommendations for veggie burger brands, i used to really like the morningstar farms grillers, i thought they were really good. there is egg in them, so i don't eat them anymore. also, for a twist, the trader joe's masala burgers are amazing! a little spicy, and a lot savory, they almost taste like a samosa!
chickpea broccoli casserole
this is one of the meals i suggest making on sunday night, so you can have it ready to go for monday morning, and it's really good either hot or cold, so it's a perfect lunch meal!
3 (15 oz.) cans chickpeas, rinsed and drained
1 large onion, quartered, and thinly sliced
3 large carrots, grated (or 2 cups of pre-shredded carrots)
1 head broccoli, cut into small florets (4 cups)
2 tablespoons thinly sliced chives
1/2 cup bread crumbs (preferably whole wheat)
3 tablespoons olive oil
1 cup vegetable broth
1 teaspoon salt
- preheat oven to 350º F
- in a large bowl, mash the chickpeas well, using a potato masher or a firm fork; it takes about 2 minutes to get the right consistency. add the vegetables and mix well. add the bread crumbs and mix, then add the olive oil, and mix again. finally, add the vegetable broth and salt, and mix one last time.
- transfer all the ingredients to a 9" x 13" glass or ceramic casserole dish. press the mixture firmly into the casserole. cover with foil, and bake for 45 minutes. uncover and bake for 15 more minutes. serve it hot, or cold the next day!
sweet potato & broccoli salad with peanut dressing
this salad may sound strange, and it might look strange too, but don't be fooled! it is deceptively delicious! and a perfect take-along-to-work meal!
3 sweet potatoes, unpeeled
2 cups lightly steamed broccoli florets
2 celery ribs, cut into 1/4-inch slices
2 green onions, minced
2 tablespoons chopped fresh parsley
1/4 cup creamy peanut butter
1 teaspoon minced fresh ginger
1/4 cup grapeseed oil
1/4 cup fresh lemon juice
1/2 teaspoon sugar or honey
salt and freshly ground pepper
1/4 cup crushed unsalted roasted peanuts, for garnish
- in a large saucepan, bring the sweet potatoes and enough water to cover to boil over high heat. reduce heat to medium and simmer until tender, but still firm, about 30 minutes. drain and cool, then peel them and cut into 1/2-inch chunks and transfer to a large bowl. add the broccoli, celery, green onions, and parsley. set aside.
- in a small bowl, combine the peanut butter, ginger, oil, lemon juice, sugar or honey, and salt and pepper to taste. pour the dressing over the salad and toss gently to combine. garnish with peanuts.
well, there you have it. these 2 recipes are sure to be surprisingly tasty, and i bet that at least the potato salad will be a recipe you will want to keep and make for future picnics! enjoy!
peace, love & yum,
lisa
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