Tag Archives: cheap

Creamy Miso Tahini Ramen

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With the recent turn in cold weather following the first day of Spring, I was craving a hot bowl of soup rich in Asian flavors. This savory miso tahini broth absolutely nailed it! Tahini has this creamy nutty sesame flavor that marinates into a delicate creamy soup base enhanced by the salty miso paste without adding any cream or butter. A fresh array of roasted shiitake, oyster and baby bell mushrooms add a deep umami earthy flavor. If you don’t have the Japanese seasoning nori fumi furikake, it is an absolute must have for your spice cabinet that contains toasted sesame seeds, nori seaweed bits, salt, sugar, and miso powder that adds authentic Japanese flavors to any dish. Stir in a simple block of ramen noodles right from the packet before serving, or for a low carb and low calorie version try shiratake noodles which are readily available at in the refrigerated section near the tofu. Top with sliced hard boiled eggs for serving. This really is a truly no-fail recipe that will impress your family with endless possibilities for ramen night!

Ingredients:

  • 6 cups of vegetable broth
  • 2 cups water
  • 1/4 cup soy sauce
  • 1/4 cup tahini
  • 1/4 cup soy sauce
  • 3 TB white miso paste
  • 1 inch fresh ginger, minced
  • 2 cloves of garlic, minced
  • 2 pounds of mixed mushrooms, roughly torn or chopped (I used shiitake,
  • 4 cups baby spinach
  • 2 cups bok choy, chopped
  • 4 – 6 hard boiled eggs
  • 1 block of tofu, cubed
  • Furikake seasoning, or use a scissors and cut up a sheet of maki seaweed for topping
  • Sliced carrots and green onions, for serving
  • Asian chili paste, optional

In a large soup pot, combine the broth with water, soy sauce, vinegar, tahini, miso paste, ginger and garlic. Set over medium heat, then bring to simmer for 20 minutes. Meanwhile, toss your your mushrooms in 1 TB olive oil and roast at 400 degree for 20 minutes. Add mushrooms and tofu to soup and simmer another 10 minutes, then add ramen noodles to broth and let simmer another 3-4 minutes. Stir in spinach and bok choy, then serve immediately topped with eggs, sliced carrots, green onions, furikake, and Asian chili paste. I also added air fried tofu and hard boiled eggs for protein. Even my kids loved this!!

Tuscan White Bean, Kale and Acorn Squash Soup

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“I am grateful for what I am and have. My thanksgiving is perpetual.” – Henry David Thoreau

In preparing for the Thanksgiving week of feasting, I recently found an absolutely addictive and delicious vegan version of a white bean, kale and sausage soup recipe from Veggie Society using puréed acorn squash and leek as the broth base, and I have happily made four times already! Like me, most people are familiar with sweet roasted butternut squash tossed with fall spices like nutmeg, cinnamon and ginger, but to my surprise the acorn squash purées into a very smooth and surprisingly buttery soup base with a mild sweetness which pairs really nicely with fresh Italian spices like rosemary and thyme. I love the simplicity of cooking with ten ingredients or less, and I especially love a good soup to stock up the fridge all week, and this is one is going to be my new standby this year!

Ingredients

  • 1 acorn squash, seeded and diced into chunks
  • 1 bag or bunch of Tuscan kale, chopped
  • 15 oz can Cannellini beans, extra can if you like it chunkier
  • 2 leeks, cleaned and sliced
  • 1 package of any vegetarian Italian sausage (we prefer Trader Joe’s brand but also enjoy Lightlife brand), sliced
  • 2 TB Better Than Bouillon soup base OR 10 cups vegetable broth
  • 1 TB fresh rosemary or 1 tsp dried rosemary
  • 2 bay leaves
  • 1 tsp fresh thyme or 1/2 tsp dried
  • 2 garlic cloves, diced
  • 1 TB olive oil

Sauté leeks with olive oil and garlic in a soup pot on medium heat until wilted and started to caramelize. Toss in acorn squash along with rosemary, thyme and bay leaves then add vegetable broth or 10 cups water with Better Than Bouillon and stir everything together. Once boiling, turn down to simmer and let cook for 25 minutes, or until squash is soft. Remove bay leaves then use hand blender to purée everything into a very smooth thick consistency. Stir in the beans, sausage and kale, then let simmer for another 10 minutes. Salt and pepper to taste. According to original recipe your can also add lemon, red pepper or liquid smoke for additional flavor. So easy!

Tofu Banh Mi with Pickled Carrots and Daikon

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Nothing says summer more than street food and beer – but it’s even better when you can make it at home! I was looking for a reason to use the fresh basil, mint and cucumbers picked from our neighbors Dory and Andy’s garden who thankfully have quite the green thumb and are so generous with the neighborhood kids tramping through their carefully tended vegetables and raspberry bushes.

This tofu and veggie Banh Mi with pickled daikon and carrots is fresh, bright and crunchy with a hint of spice and is totally crave-able. Sadly, it doesn’t compare to the outstanding lemongrass tofu Banh Mi we used to buy at Nhu Lan Bakery in Chicago but hey it definitely hit the spot. I also experimented with adding the same ingredients to lower calorie Vietnamese rice paper wraps which was also a big hit.

Ingredients

  • 2 jalapeños, seeded and sliced
  • 1 English cucumber, julienned
  • 1 tofu block of your choice (I would recommend Trader Joe’s baked sriracha tofu)
  • 1 bunch fresh cilantro
  • 1 bunch free Thai basil
  • 1 bunch fresh mint
  • French bread roll or Vietnamese bread roll, both toasted slightly in oven or toaster oven until crunchy
  • 2 TB mayonnaise (vegan or regular)
  • 1 TB sriracha
  • Juice of 1/2 lime

Pickled Daikon and Carrots

  • 2 carrots, peeled and julienned
  • 1 medium daikon, peeled and julienned
  • 1 cup water
  • 1 cup rice vinegar
  • 1/4 cup sugar
  • Pinch of salt

Bring the pickle mixture to a boil in medium sauce pot, then sit and let cool. Pour over carrots and daikon in a mason jar or glass Tupperware container, then seal and let marinate at least 1 hour in fridge but up to 12 hours overnight is ideal. To make sriracha mayo just combine mayo, sriracha and lime juice in small bowl. If you want it thicker to smear on bread base just leave out lime juice and squeeze on top of sandwich once assembled instead. Assemble sandwich with all ingredients and gulp down with beer!

Vegetable Rose Tart

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My very dear friend and pastry chef extraordinaire Or’Shaundra offered to host Friendsgiving this year so naturally we challenged ourselves to a sweet and savory pie theme. I’m not generally a huge fan of ricotta cheese, but I’ve been meaning to make this elegant vegetable rose tart which is reminiscent of cheesy blintzes and a vegetable quiche all rolled into one dish which features 10 easy ingredients that just SCREAM holidays like nutmeg, cream and sweet carrots. The real surprising ingredient here is the puff pastry crust which sssssshhhh I bought in the frozen section of the grocery store!

Ingredients

  • 1 sheet frozen puff pastry, thawed
  • 1 1/2 cups ricotta cheese
  • 1 1/2 tablespoons ricotta cheese
  • 1/2 cup cubed fresh mozzarella cheese
  • 1 egg
  • 1/4 cup grated Parmesan cheese
  • 1 pinch ground nutmeg
  • 1 sprig fresh thyme, leaves stripped
  • salt to taste
  • 6 carrots, assorted colors
  • 2 zucchini
  • 2 tablespoons olive oil

Preheat oven to 350 degrees F. Press puff pastry into pie dish, trim off excess pastry edges. Cover the pastry with parchment paper and fill with ceramic pie weights (I used ramekins) and bake for 15 minutes. Remove from oven; remove parchment paper and pie weights. Increase oven temperature to 400 degrees F. Mix ricotta cheese, mozzarella cheese, egg, Parmesan cheese, nutmeg, thyme, and salt together in a bowl. Spoon filling into crust and smooth out the top. Slice carrots and zucchini lengthwise into thin strips using a mandoline then place strips on a microwave-safe plate and cook in the microwave until slightly soft, 1 to 2 minutes. Roll 1 vegetable strip tightly into a rosebud shape. Wrap another strip of the same vegetable around to make a full rose shape. Repeat with remaining strips. Arrange carrot and zucchini roses over the filling in a decorative pattern, alternating colors; brush with olive oil. Bake tart for about 40 minutes.

Recipes to feature soon: apple pie and vegetarian Shepard’s pie! mmmmmmmmmmmm

Perfect Panzanella 

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After a very hectic two months of life upheaval, we are officially suburbanites now – and I absolutely love it! Never thought I would. I guess you never know where you’re headed in life until the opportunity practically hits you in the face and suddenly you’ve found it.

Well, to celebrate the family getting settled we hosted our first gathering for Father’s Day and I made one of my all time favorite dishes – Panzanella. I always forget how versatile and easy this dish really is. It’s perfect as a side dish for dinner or a main dish for lunch, and works for all seasons. It’s also easy to prep and have ready for a big crowd. The secret is the fresh herbs paired with those rich, juicy vine ripe tomatoes that balance with the acidity from a vinaigrette that gets soaked up by … wait for it, that highly addictive chunky, crusty, toasty bread. OMG!! This ones based on the Ina Garten recipe, except I used red wine vinegar instead of champagne vinegar and I also added a tad of parsley:


Ingredients

  • 3 tablespoons good olive oil
  • 1 small French bread, cut into 1-inch cubes 
  • 1 teaspoon kosher salt
  • 2 large, ripe tomatoes, cut into 1-inch chunks
  • 1 hothouse cucumber, unpeeled, seeded, and sliced into 1/2-inch thick moon shapes
  • 1 red bell pepper, seeded and cut into 1-inch cubes
  • 1 yellow bell pepper, seeded and cut into 1-inch cubes
  • 1/2 red onion, cut in 1/2 and thinly sliced
  • 15 large basil leaves, coarsely chopped
  • 1/4 cup Italian parsley, coarsely chopped
  • 3 tablespoons capers, drained

For the vinaigrette:

  • 1 teaspoon finely minced garlic
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup red wine vinegar
  • 1/2 cup good olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Heat the oil in a large saute pan on medium heat, then add the bread and salt; tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed. For the vinaigrette, whisk all the ingredients together.In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. 


Suburban deer… 

Rustic Provençal Vegetable Stew

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 This simple stew draws on the characteristic flavors of Provence: tomatoes, basil, olives, olive oil, and garlic. An inexpensive meat variation was traditionally prepared by French peasants in an earthenware casserole dating back centuries ago, but it’s delicate, easily adaptable flavors have remained popular today. This hearty stew pairs well with some grilled bread or can be poured over your choice of pasta. It works very well with almost any vegetable, making it a popular vegan dish in my house!
RUSTIC PROVENCIAL VEGETABLE STEW
4 Tbs extra virgin olive oil 
4 garlic cloves, diced
2 tsp ground coriander
1 Tbs 
1 large red onion, sliced
1 fennel bulb, trimmed and sliced
1 red bell pepper, cored, seeded and sliced
1 lb vine-ripened tomatoes, roughly diced
1 1/2 cup vegetable stock
2/3 cup pitted nicoise olives
2 Tbs parsley
Salt and pepper to taste
Hear the olive oil in a large saucepan, add the onion, garlic, coriander, and thyme and cook over medium heat for 5 minutes, stirring frequently. Add the fennel and pepper and cook an additional 10 minutes, stirring frequently. Stir in the tomatoes, olives, vegetable stock, salt and pepper. Bring to a boil, then simmer gently for 30 minutes. Top with fresh parsley and serve warm! 

Indian Baked Veggie Squares

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Anybody that knows how to make great Indian food is a hero of mine. I recently had the pleasure of meeting renowned cookbook author and journalist Anupy Singla at a book signing, and I’m ashamed at what I thought was “traditional” Indian food. I vow to never think that naan or curry powder are considered part of the Indian home cook’s repertoire again! I also vow to share with the world that there are a plethora of traditional recipes that can be made without cream or meat that will satisfy the mind, body and soul. I admit the recipes featured in her cookbook Vegan Indian Cooking require some advance planning – soaking fresh beans overnight, using a slow cooker or food processor, or prepping your spice blends. But these recipes pack a punch, are unbelievably cheap, and can be made in batches so they are perfect to keep in the fridge all week!

This week’s dish for Baked Veggie Squares is a baked vegan version of the traditional fried snack Tukri Pakora. It features an unconventional combination of ingredients and may seem daunting at first, but I am so thrilled with the outcome it has already been established as a remake in our house. I made my version without the Thai chiles, but if you opt to try the original spicy version you will need to remove the stems and simply add them to your vegetable mix in the food processor.

BAKED VEGGIE SQUARES

2 cups white cabbage, grated (1/2 small head)
1 cup zucchini, grated
1/2 potato, peeled and grated
1/2 medium yellow onion, diced
1-inch piece ginger root, diced
1/4 cup fresh cilantro, minced
3 cups chickpea flour
12-ounce package silken tofu
1 Tablespoon coarse sea salt
1 teaspoon turmeric powder 
1 teaspoon red chili powder
1/4 teaspoon baking powder

1/4 cup vegetable oil

Preheat oven to 350 degrees F. Oil a 10-inch square baking pan. Using the grater attachment on your food processor, grate all your vegetable ingredients. In a deep bowl, combine the cabbage, cauliflower, zucchini, potato, onion, ginger, and cilantro. Add the flour and mix slowly until well combined using your hands. Using the large blade on your food processor, purée the silken tofu. Then add the tofu, salt, turmeric, red chili powder, baking powder, and oil to the vegetable mixture. Mix well. Pour the mixture into the prepared baking pan and bake for 45-50 minutes, until a toothpick comes out clean when inserted in the middle. Cool for 10 minutes and cut into squares. Serve with your favorite chutney.





Moroccan Butternut Squash and Creamy Coconut Soup

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IMG_3286-0Another week of freezing temperatures in Chicago sent me scouring for new soup recipes this week. I was looking for bold flavor but creamy in texture, the kind of soup you might savor in a steamy oversized mug and feel inspired by. My search led me to this unexpected butternut squash recipe posted on www.halfbakedharvest.com. Enveloped in the deep Moroccan flavors of cinnamon, ginger, and curry, then swirled with creamy coconut milk, this impressive recipe did not fail to impress and was easily adapted to a soul-satisfying one-pot vegan wonder.

MOROCCAN BUTTERNUT SQUASH AND CREAMY COCONUT SOUP
1 head garlic, for roasting (or you may sub 2 cloves garlic, not roasted)
2 tablespoons coconut oil
1 red bell pepper, chopped
4 cups butternut squash, peeled and cubed
1 teaspoon spicy curry powder
1 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon fresh thyme, chopped
2 Tablespoons freshly chopped ginger
2 (14 ounce) can coconut milk
2 cups veggie broth
salt and pepper, to taste
roughly chopped cilantro and pistachios, for topping

Preheat the oven to 400 degrees F. Chop off the top portion of the garlic head to reveal cloves, pour one teaspoon of olive oil on top of the garlic cloves and cover with foil then roast for 45 minutes. Remove from the oven and allow to cool five minutes. Squeeze garlic out of the paper skin. Meanwhile, add the coconut oil to a large soup pot set over medium heat, then add the red pepper and cook for 3-5 minutes or until soft. Add the cubed butternut squash, spicy curry powder, smoked paprika, cumin, cinnamon, cayenne, ginger and thyme. Season with salt and pepper. Cook for 3-5 minutes then pour in the coconut milk and veggie broth, reserving just a few spoonfuls of coconut milk. Bring the soup to boil, reduce the heat, cover and simmer for 20-25 minutes or until the butternut squash is fork tender. Once the butternut squash is tender, then add the roasted garlic. Use a hand blender to puree the soup, then let simmer for additional 5 minutes. Top with freshly chopped cilantro and pistachio, and drizzle with a splash of coconut milk.

Peanut Udon Lettuce Wrap

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My children are very different animals. Everett, the 2-year old early riser, consumes most of his calories between the hours of 5:00am and 8:00am. The rest of the day he loves irrational hard labor. Like picking up chairs, pushing tables, and gathering armfuls of heavy toy supplies. He would volunteer for decathlon training if he could. He’s disciplined, dedicated, and mild-tempered, and demands to”GOOOOOOOO!” pretty much all the time, which is frustrating at 6:00am when the rest of the house is still asleep and school isn’t even open yet. Oddly, he also prefers a largely vegan diet. He eats fruit, nuts, more fruit, pasta, fruit again, and sometimes beans.

Asher, the 4-year old late riser, consumes most of his calories between the hours of 5:00pm – 8:00pm. He happily sits on the couch reading Lego manuals all day and relatively sedentary. But where Asher lacks in physical interest, he is very cerebral and a true master negotiator. I lose every time. In fact he’s been speaking full sentences since he was 1 and we had to use words to explain to him HOW TO WALK. Yup. Unlike Everett, Asher loves second dinner, and is usually the last kid up from the table at birthday parties. But Legos is Asher’s one true passion and ALL he thinks about. He has amassed a collection large enough to make any grown nerd jealous.

Anyway, what I’m saying is one child is always happy while the other one is always crying. I know this is the universal story of having two kids. So my sanity break is to escape to the kitchen and cook up something wonderful. This week it was Peanut Udon Lettuce Wraps.

PEANUT UDON LETTUCE WRAPS
1 package udon noodles
1 bunch green onions, trimmed and chopped
1/2 bunch cilantro, diced
1 red pepper, julienned
1 cup roasted unsalted peanuts, chopped
1 head butter lettuce

PEANUT SAUCE
3 Tablespoons creamy peanut butter
3 Tablespoons soy sauce
1 Tablespoon sesame oil
1 Tablespoon rice wine vinegar
1/2 inch fresh ginger, peeled and finely diced
1 garlic clove, finely diced

Mix peanut sauce ingredients until smooth and creamy. Set aside. Boil udon noodles 5 minutes. Remove and rinse under cool water in colander to immediately cool. Combine peanut sauce with noodles thoroughly. Fold in the peppers, cilantro and green onions. Serve in one butter leaf as a tasty lettuce wrap! Or, chop lettuce with ranch dressing and hand to 4-year old as seen below.

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Creamy Peanut Slaw

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Why is Chili’s at an airport so exciting? The steady flow of travelers, pilots mingling in the coffee line, those airport golf carts whizzing by. The 5-minute meal served in a red plastic basket – out in the real world this is known as “fast food” but in an airport it is simply “efficient”. In an airport it is forgivable that you pay $18 for a sandwich and soda because $18 is STEAL to not be sitting at your gate.

I have been traveling a lot for work lately, which makes my meals at home with the family all the more enjoyable. I am especially thrilled with my new cookbook Thug Kitchen, based on the popular vegan blog. If you don’t know this blog or cookbook, please indulge yourself. This week I made a super Creamy Peanut Slaw which I paired with soba noodles and tofu. My boys adore cold soba noodles more than spaghetti and marinara, more than pizza even. It’s like crack to them. So this recipe worked well for all of us.

CREAMY PEANUT SLAW
3 cups shredded red cabbage
3 cups shredded green cabbage
3 carrots, shredded
3 green onions, chopped

PEANUT SAUCE
5 tablespoons creamy peanut butter
5 tablespoons rice vinegar
2 teaspoons soy sauce
2 teaspoons Sriracha
1/2 inch ginger, peeled and finely diced

Shred your slaw ingredients in a food processor with a grater setting, or with a knife for larger chunks. Mix the peanut sauce ingredients in a small bowl until you get a thick, creamy consistency. Combine sauce with slaw in a large bowl. I recommend serving on top of buckwheat soba noodles, which only take 3 minutes to cook. One package of soba noodles can be tossed with one tablespoon sesame oil, one tablespoon of soy sauce, and one tablespoon of sesame seeds for a flavorful, hearty noodle dish that pairs well with any asian stir fry or cold salad dish. My photo may not be award-winning this week, but I can tell you this made a damn good work lunch.