Tag Archives: vegan

Tostada Mexican Pizza

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There’s nothing like the jarring sound of a screaming toddler at 4:55am. For the past few months, our 18-month old son Everett has been waking up like clockwork, no matter what time we put him down the night before. We’ve tried 8:00pm, 7:00pm, and 6:30pm. And what makes it worse is that he doesn’t want to nap longer than 40 minutes during the day. We used to do two naps, now he’s down to one shimmering moment of time after lunch. I hate parenting books. And now Asher has started napping at preschool. Long, refreshing naps that keep him running around until 9:30pm.

What I’m trying to say is that we’ve implemented family dinner at 6:00pm and we needed something quick and easy. These Tostada Mexican Pizzas are deliciously satisfying, and the components stemming from the standard “7-layer dip” cross over as toddler finger foods! Obviously you need a beer pairing to get through the kids post-dinner bath time, we opted for Revolution Anti-Hero.

TOSTADA MEXICAN PIZZA
Whole wheat enchilada wraps
Sliced black olives
Grape tomatoes
15-oz can refried pinto beans
1 avocado, mashed
Green onions, chopped
Salsa

Turn on broiler and place wraps on baking sheet on top shelf in oven for 2-3 minutes per side. You want them crunchy and a bit charred, but watch they don’t smoke and burn! Smear layer of refried pinto beans, followed by smashed avocado. Top with veggie toppings and salsa. Better than nachos!

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Bahamas Time, and Enchilada Casserole

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BeansI haven’t been on a vacation since before my kids were born. Sure we’ve had a weeknight away here and there for sanity breaks, but my passport has sat untouched since 2008. Ever since eagerly planning for the family reunion in the Bahamas a few months ago, the word “vacation” has become a verb, noun and adjective in our household. A Holy Grail even. We’re going “On Vacation.” We put our pants on and acting like a good boy “To Vacation.” We are going to have a great “Vacation Day.” So naturally the trip had to start off with tears at the airport because mommy didn’t properly arrange for passports for the boys and after all that packing and planning and Asher screaming “I WANNA GO ON THE AIRPLANE WAAAAAH” in his Panama hat we ended up going home instead. Then mommy flew out for vacation with her overseas family while daddy stayed with the boys and applied for passports in Chicago for three days and never slept. But as most things that seem too perfect in the beginning go, the kinks and stress paid off in the end because it helped me value even more what we had gained at the end of the journey.

There is nothing like not knowing what time it is and, more poignantly, not caring what time it is. The Bahamas is a magical place frozen in time full of warm sea water, white squishy sand, coconut trees growing wild, and a general sense of peace and pleasure. Nestled into the quiet nook of Lyford Cay on the island of Nassau is a private little bay and a gorgeous villa where you can literally walk out your bedroom door and follow the manta rays that stalk the shore at dawn. Where tiny little hermit crabs are the same shade of white as the sand, and where night herons screech and dance amongst the palms. A place where the 1940’s polo-themed living room with no walls opens to a plantation style porch on one side and a peach travertine pillared courtyard that welcomes the Caribbean rain water on the other. Where the turquoise water is so shallow and calm that a baby can sit there for hours. Where toddlers develop a general sense adventure, jumping into swimming pools, wading through the Caribbean Sea, sleeping in a Queen size bed. Even one day in this island haven makes the effort with two young children worthwhile. Sigh.

Enchilada Casserole I was in the mood to continue to the fiesta when I returned home – hence today’s recipe for Enchilada Casserole. The bean salad from the recipes makes the perfect side dish for a BBQ or can be the stuffing for peppers or enchiladas, but I opted for the Enchilada Casserole because it is makes a hearty dish that you can serve with fresh avocado and cilantro. And margaritas.

ENCHILADA CASSEROLE
12 corn tortillas
3 zucchini, diced
1 can black beans, drained
1 can whole kernel corn, drained
1 small can sliced black olives
1 tablespoon chili powder
1 tablespoon cumin
30 oz can red enchilada sauce
1 bunch of cilantro
1 tablespoon olive oil
1 cup of shredded Mexican cheese (optional)

Preheat oven to 400 degrees F. In a large pan, add olive oil and fry the zucchini for 7 to 8 minutes on medium heat, until translucent. Stir in the chili powder and cumin, then mix in the corn, beans and olives. Cook for an additional 5 minutes, stirring constantly. Arrange 6 corn tortillas on the bottom of a 9 x 13 casserole dish. Top with half the bean mixture then pour half the enchilada sauce over the mixture. Add another layer of 6 corn tortillas, then top with the remaining bean mixture. Pour remaining sauce evenly over the top layer. Top with cheese or soy cheese, then bake for 40 minutes.
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General Tso Cauliflower

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Today’s recipe is not going to win any beauty contest. But then again, neither will I — unless it’s a leg contest. I think I could win that. But like me, this General Tso Tofu dish is authentic and unexpectedly flavorful, even with a bleak “resting face”.

This dish comes from Bakeaholic Mama and has that wonderful thick and creamy Chinese sauce with gingery garlicy flavors. A few things to note on where I went wrong – make it in small batches rather than all at once to ensure the cauliflower florets cooks thoroughly and still get that crispy outside. Mine was more “steamed” than “fried”. Also, use a wide and deep pan, not a wok. I did add a package of diced Chinese smoked tofu which added a kick of protein. cauliflower

GENERAL TSO CAULIFLOWER
1 large head of cauliflower cut into florets
2 tsp sesame oil
1 egg
1/3 cup corn starch
3 tbs soy sauce
Peanut oil for frying

For the sauce:
2 1/2 tsp minced ginger root
3 cloves of minced garlic
1 1/2 cups vegetable stock
1/3 cup soy sauce
2 tbs cornstarch
2 tsp garlic chili sauce
1/4 cup brown sugar, loosely packed
1 tbs sesame oil
1 tbs peanut oil
Brown rice for serving
Green onions for garnish

Directions:
In a medium mixing bowl mix together cornstarch, soy sauce, sesame oil, and egg until a you form a batter. Toss cauliflower in batter until evenly coated, then set aside for about 15 minutes. In a heavy bottomed fry pan, add 2 tbs of peanut oil and heat until the pan is hot. Toss in cauliflower florets and fry over medium heat until evenly browned on all sides. Once cauliflower is prepared, start your sauce. In a separate sauce pan, add sesame oil and peanut oil with your garlic and ginger and saute for 2 – 3 minutes. Mix in remaining sauce ingredients and whisk constantly over medium high heat, until it comes to a low boil. Once sauce has thickened, add to the fry pan you cooked your cauliflower in and toss with fried cauliflower. Over medium low heat, toss the cauliflower until it is evenly coated in the sauce. Serve over brown rice and garnish with green onions.

Edamame Succotash

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succotashOne of the worst questions a coworker can ask you is “What size t-shirt do you wear?” It’s an awful question because it is so immensely personal, but also because it means that at some point soon you will be wearing a staff t-shirt. My husband loves free t-shirts. I do not.

The best response I got after I sheepishly admitted Large is “Really? You’re not a medium?!” Thank you Amy K. for making my day. This comment was made while I was eating today’s recipe for Edamame Succatosh, which is why I share it with you now! It comes from Vegetarian Times and makes for a nice twist on the traditional lima bean succotash. My version is a flavorful no-cook vegan dish that features fresh herbs and sweet yellow peppers which provide a bright crunch to the nutty edamame. It tastes great with a cup of pasta for a cold pasta salad.

EDAMAME SUCCOTASH

2 tsp. olive oil
2 chopped yellow peppers
1/2 chopped red onion
2 cloves garlic, minced
2 cups frozen shelled edamame, thawed
1 can whole corn kernels, drained
3 Tbs. white wine vinegar
1 cup fresh basil, chopped
1 cup fresh flat leaf parsley, chopped
½ tsp. salt
¼ tsp. freshly ground black pepper

Child Safari and Bruschetta Pasta

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bruschetta pastaBrunch for four turned into a child safari this past weekend as we hosted our first “adult” brunch in over a month – meaning, we made something with garlic and put out cloth napkins. As per our usual start to Sunday mornings, we began with a pot of strong coffee and Deadmau5. After herding our two boys to the table, we actually managed to eat food on plates, remain in our chairs and share complete stories for about seven blissful minutes. And then abruptly, there was more food was on the floor than on anybody’s plates as Asher announced he was DONE and Everett stubbornly stood up in his high chair after unbuckling his safety belt and my husband and I scrambled around alternatively picking up each child, wiping oily fingers, and placing them at enticing toy stations in hopes that they would entertain themselves for just a minute without choking on a Lego or making stabbing motions with their plastic Chefs knives from the toy kitchen. How dare we adults enjoy ourselves and sit on our butts when there is so much wreckage to be done?

And so, with an apologetic smile and a good-natured laugh, we respectfully invited our brunch guests to join us upstairs to play in Asher’s room. And thus began the two-hour process of slowly upturning and investigating every room of the house which included; playing in Asher’s circus tent while Everett took a nose dive into the empty bath down the hall, settling in small uncomfortable nooks in the hallway as the kids practiced walking backwards, watching in horror as Asher threw all our dirty laundry out of the hamper, playing catch with a bouncy ball in the master bedroom, changing several diapers in the middle of the floor, and nestling in the den to watch three episodes of “Batman”. And throughout the madness of it all, our very dear and very patient friends Adam and Alexia never politely excused themselves with an undertone of “… NEVER AGAIN…”

And so today I am grateful. Grateful for friends. Grateful for flexibility. Grateful for my husband who is willing to listen to our toddler scream all day long that he ONLY wants mommy, and grateful for pie from Hoosier Mama Pie Company which makes it all worth while. So come join us for our next Child Safari brunch, or host your own with today’s simple recipe for Bruschetta Pasta!

BRUSCHETTA PASTA
1 pound of linguine pasta (my photo depicts angel hair)
1 cup of sun-dried tomatoes soaked in water for 15 minutes
4 large Roma tomatoes
1 bunch of fresh basil
1 cup medium green olives, pitted
3 garlic cloves
1/3 cup olive oil
Juice of 1 lemon

In a food processor, combine all ingredients and pulse until blended but still chunky. Bring a large pot of salted water to boil over high heat. Add the pasta and cook 8 minutes. Drain well then combine with tomato mixture and toss until the pasts is coated. tomatoes

Vegan Pad Thai

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Some of my favorite meals are those that consist of 10 ingredients or less. Today’s recipe is a simple fresh pad thai dish that features wide rice noodles in a light, creamy peanut sauce. In all this dish takes about 30 minutes to prepare and is best served family style.

VEGAN PAD THAI
15 oz can light coconut milk
1/2 cup creamy peanut butter
Juice of 1 lime
1/8 cup soy sauce
1 Tablespoon ketchup
1 package wide rice noodles
1 head napa cabbage, diced
1 bunch cilantro
1/2 cup peanuts, chopped
1 bunch green onions, diced
1 cup shredded or julienned carrots

Add coconut milk, peanut butter, lime juice, soy sauce and ketchup in a medium bowl and mix well for creamy peanut sauce. Prepare rice noodles according to package directions, typically boiled around 10 minutes then rinse under cold water to prevent noodles from overcooking. Mix noodles with peanut sauce in a large serving bowl, then top with heaping pile of diced napa cabbage, cilantro, green onions and chopped peanuts. I also added a package of baked tofu for some added protein. It really is that simple! Add spicy thai sauce if desired. Thanks to our special guest Frank Villella for this week’s cooking party!

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Soyrizo Burgers

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The only way to live to the fullest is to appreciate every moment in the present. Never regret the past, never doubt a decision in momentum, and seize every opportunity as they present themselves for your future. We are all here to learn how to rise above triviality and self-inflicted suffering. Order is a means to achieve a balance. Obviously, I’m feeling inspired after a day-long Buddhist retreat this past weekend where I basked in the glow of 2 hours of silent meditation! In writing this post I realize that cooking is my own means of meditation. And so today I share a truly simple recipe for Soyrizo Burgers that can be made in large batches and frozen. I used an egg to help them stick together but you can easily substitute 1 tablespoon of flax seed oil and 3 tablespoons of water. For the photo I actually used Upton’s soyrizo seitan which did not stick together as well as the other brands.

SOYRIZO BURGER
1 12-oz package of soyrizo (Trader Joe’s brand is our favorite)
1 can of black beans, drained
1 egg
Vegetable oil

Pulse all ingredients in a food processor until beans are small pieces. Do NOT purée unless you like to eat baby food! Form 3″ patties about 1/2″ thick. Pan fry in a small amount of vegetable oil about 3 minutes per side. Serve on a whole grain bun with plenty of avocado or fresh guacamole.

Lentil Ratatouille

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lentil stew

10 Things You Should Know about Being a Working Mom:

1. Coming home from work is actually when the hard work begins
2. Your Kate Spade will soon become affectionately known as the “snack bag”
3. There may come a day when you steal a roll of toilet paper from work because you’re down to half a roll between 3 adults and 2 kids and you just need to get through the night
4. What’s the point in a manicure since they only last a day?
5. You will frequently be getting into bed for a “nap” at 4am before getting up for work an hour later
6. Waist-high shared lukewarm baths with your toddler every night does not constitute a proper adult shampoo
7. Rewards cards now seem magical, especially since you will be buying new shoes every 4 months and no they are not for you
8. You now have “at home” clothes and “outside world approved” clothes. If you know people that have seen you in both then they are indeed a true and beloved friend.
9. You will be buying odd tomatoes that have been thrown in your grocery cart on Saturday mornings that you’re too embarrassed to put back
10. You can never have too many Goldfish crackers. Ever.

This week I was in the mood for a traditional hot ratatouille, but with a nontraditional twist of protein. This Lentil Ratatouille features a creamy braised eggplant and an earthy bite from the lentils. It can be eaten as a hearty stew or served atop any variety of pasta for a delicious dinner entree!

LENTIL RATATOUILLE
1 large firm eggplant, stem removed and diced into small 1/2” cubes
4 zucchini, stems removed and diced into small 1/2” cubes
1 bunch of basil, stems discarded with leaves torn into small pieces
3 garlic cloves, diced
1 red onion, diced
1 jar of marinara
1/4 cup olive Oil
2 bay leaves
1 Tablespoon dried thyme
1 cup brown lentils
Salt and pepper to taste

In a medium pot, boil 2 cups of water then add the lentils, bay leaves, and thyme. Reduce the heat to a gentle simmer then cook uncovered for 20 – 30 minutes. In large pot, cook olive oil, onion and garlic on medium heat until the onions are translucent. Toss in the eggplant and cook 5-7 minutes, stirring occasionally. Add zucchini and cook with cover on pot for additional 5-7 minutes, stirring occasionally. Add marinara and fresh basil and simmer for an additional 15 minutes, stirring constantly. Remove bay leaves from the lentil mixture, then add the lentils to the ratatouille mixture and serve hot.

Mexican Red Quinoa Soup

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soup I often make grilled vegetables for the week to enjoy with pasta or salad, but it never occurred to me until this week to puree those grilled vegetables into a soup base and then pour that over a grain base to make a yummy stew. WHOA MAMA! Imagine the possibilities. It all started with this amazing recipe for a Mexican flavored vegetable soup with quinoa from Reboot with Joe which I altered slightly just because it is literally impossible for me to make a recipe without changing it somehow just for the hell of it. And now that the seed has been planted, I am definitely going to experiment more with spices, flavors and grains. This soup is hearty, sweet and spicy, and makes a nice substitute for the usual chili.

MEXICAN RED QUINOA SOUP
2 red peppers
2 green peppers
2 jalapeno chili peppers
4 cloves garlic
1 medium red onion
3 tomatillos, peeled
2 15 oz. cans of black beans
1 cup frozen corn
1 pint cherry tomatoes
4 cups organic vegetable broth
4 green onions, sliced
1 handful of cilantro, roughly chopped
1 cup cooked red quinoa
sea salt and pepper to taste

veggies Preheat the oven to 400 degrees F. Discard all stems and seeds from the peppers (if you want it spicier leave in jalapeno seeds). Roughly chop field peppers and onion. S[read whole garlic in peel, whole tomatillos, cherry tomatoes, onion and peppers onto baking sheet. Drizzle with olive oil and roast until pepper skin is soft, about 15 minutes. While roasting, heat broth in pot. Remove baking sheet from oven. Peel garlic and place all vegetables into broth, and add half of the corn and beans. Blend with a hand blender until smooth. Add remaining corn and black beans, stir, and let simmer for 10 minutes. Serve over bed of quinoa and garnish with chopped scallion and cilantro.

Quinoa Granola

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granola
Wikipedia moment! Apparantly, the same person who invented the graham cracker was also a major catalyst in the vegetarian movement. Reverend Sylvester Graham (July 5, 1794 – September 11, 1851) was an American dietary reformer who, around 1829, invented the Graham Diet – which consisted mainly of fresh fruits and vegetables, whole wheat and high fiber foods, and excluded meat, milk and all animal byproducts in an effort to purify our mind and body. Graham was also amongst the first to argue that chemical additives used to make bread whiter in color and more commercially appealing also made it unwholesome. Well at least that was a far cry from 1590 when the city of Paris actually declared it legal to use the bones of dead Parisians to be ground into flour and baked into bread during the famine!

Unfortunately, Graham also believed that vegetarianism was essential to an asexual lifestyle, and that consuming animal byproducts caused sinful lusts. So next time you feed your toddler a graham cracker just remember that it was invented as a substitute for sex!

Today I am invoking my inner free love hippie and sharing a rather pleasant recipe for Quinoa Granola.It’s mild cinnamony sweetness combines well with the tartness of the dried cherries and the nuttiness of the quinoa and almonds.

QUINOA GRANOLA
2 cups old-fashioned oats
1 cup quinoa (uncooked)
1 cup slivered or roughly-chopped almonds
1/4 cup honey
2 Tbsp. melted coconut oil
1 tsp. salt
1 tsp. ground cinnamon
6 oz. dried apricots
6 oz. dried cherries

Preheat oven to 350 degrees. In a large bowl, stir together oats, quinoa, almonds, honey, coconut oil, salt and cinnamon until combined. Spread the mixture out on a foil- or parchment-lined baking sheet. Bake for about 20 minutes, stirring once halfway. Remove and let cool, then stir in dried fruit and toss to combine. Serve immediately or store in a sealed container for up to 2 weeks.